December 2011 – Not Eating Out in New York

29 Dec 2011

Risotto with Kimchi and Bacon

No doubt, it’s been a great year for food. One thing that I’ll remember 2011 for is that it marked a time when fusing “Asian” food with Western finally became became okay. I mean that it became more widely accepted, and for the most part, was done with more thoughtfulness and sophistication than in the past. It was a year when restaurants of other cuisines began using Asian ingredients with more dexterity; mixing distinct Asian cuisines amongst one another was … Read More

20 Dec 2011

Telepan’s Celery Root Latkes (and a recap of the Latke Festival at BAM)

by Cathy Erway | posted in: Cook-Offs, Events, Recipes, vegan, vegetarian | 1

If there’s one thing I love, it’s seeing an entire community of chefs, food writers, and the ecstatic eating public go bonkers over one single dish. Last night at the Brooklyn Academy of Music (BAM), it was latkes. And it was a madhouse. I’ve finally recovered enough from serving as one of nine judges in the Third Annual Latke Festival sponsored by Edible Brooklyn and Great Performances to post a recap, along with a coveted recipe by one of the … Read More

19 Dec 2011

Pasta with Fennel and Baby Collard Greens

by Cathy Erway | posted in: Recipes, vegetarian | 5

It might seem a bit more challenging to whip up a simple pasta dish when all the choicest, go-to ingredients are out for the season. Until only recently, eggplants and tomatoes were still around in NYC Greenmarkets, thanks to a fair-weathered fall. But now — and especially felt by this weekend’s gusty winds — it’s clear that the party is over. Coarse, rubbery greens reign supreme in this season, and ecru-colored heads of cauliflower, like snow-capped mountains, foretell of colder … Read More

13 Dec 2011

Squash-Apple Crisps

by Cathy Erway | posted in: Desserts, Recipes | 3

Now you can have your apple and pumpkin pie in one. The crust? The baked peel of a squash half holding it all, and a crunchy, oat-based crumble top. There’s no rolling, not much mixing, and not much peeling and chopping, either. And you might be inspired to stuff and bake more things inside hollowed miniature, less-conventional winter squashes, too.

8 Dec 2011

10 Things Not To Give The Cook On Your List

by Cathy Erway | posted in: Ruminations | 18

just fon-don’t Somebody’s got to be a Scrooge. It’s only been a few short weeks after giving thanks, but I’ve already made a list of holiday gifts I’d have to say, “No, thanks” to, and imagine that many other moderate to serious cooks would, too. We, the avid, maybe obsessive foodies who liken ourselves to chefs, appreciate that so many try to give us the perfect gift to further our hobbies with for the holidays. It’s not about disrespect. But … Read More

6 Dec 2011

Mushroom Miso Soup

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 4

They might not be human, but fungi sure are fun — to eat. The woodsy, umami-rich flavor of mushrooms always gets my saliva glands going. The silky, slightly rubbery texture is titillating. I can’t decide which type is my favorite, but thoughtfully munching on different mushrooms one at a time from a spoonful of miso-based soup in attempt to identify one winner, I get lost in the sheer pleasure of it and forget.

1 Dec 2011

Reason For Not Eating Out #48: To Eat With Purpose Every Time

by Cathy Erway | posted in: Reason of the Month | 6

Last week, I listened to a radio program about the need for more grocery stores in rural food deserts, as they are known. This, which occurs in dense inner-cities as well, can lead to a health crisis when the only food options are unhealthy restaurant meals or junk food. I’ve written before about this lack of “real” food, as many advocates are wont to describe fresh, organic, and unprocessed food such as from a farmers’ market. Yet these terms can … Read More

Monthly Archives: December 2011