Cathy Erway – Page 13 – Not Eating Out in New York

10 Apr 2015

Popcorn Mushrooms with Fried Basil

by Cathy Erway | posted in: Events, gluten-free, Recipes, Sides & Salads, vegetarian | 5

There’s a street food that everyone’s obsessed with in Taiwan, and it involves boneless nibs of chicken marinated in five-spice, battered and crispy-fried, dusted with white pepper, and tossed with fried basil leaves. How can you improve upon this irresistible snack? You can’t, really. But you can take the same formula and make other foods irresistibly tasty, too. And one ingredient that works very well with it is juicy chunks of king oyster (or trumpet) mushrooms. At least, that’s what … Read More

20 Mar 2015

Update on New Cookbook: The Food of Taiwan

by Cathy Erway | posted in: Events, My Events, NYC Events, Ruminations | 12

For the last eight and a half years, I’ve been writing here and elsewhere about my main passion in life: not eating out in New York. You must know plenty about that. Fortunately, the topic of home cooking is infinite; there is no end to delicious (and budget-friendly, healthy, seasonal and sustainable-minded) recipes that can be cooked up, or avenues to explore within this broad realm (urban farming? foraging?). Or, indeed, books to read and write about it. I’ve taken a passion for the … Read More

12 Mar 2015

Persian Chicken Barley Soup (Soup e Jo)

by Cathy Erway | posted in: Recipes, Soups & Stews, vegetarian | 4

Barley. How did we come to this? Just about the only times I encounter the ancient grain, long a staple of the Western diet, are when it’s malted and fermented in beer. And though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be largely left out of this next-wave appreciation, perhaps due to its containing gluten.

6 Mar 2015

Soft-Scrambled Eggs and Spinach on Toast

by Cathy Erway | posted in: Breakfast & Eggs, Recipes, vegetarian | 3

Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like consistency? Softly. And slowly. It’s about as easy said as it is done.

24 Feb 2015

Shrimp and Andouille Sausage Jambalaya

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 2

Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously throughout, but then they wouldn’t have absorbed the incredible flavors of that … Read More

17 Feb 2015

Lemony Pasta with Mushrooms and Fried Kale

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

These cold, tough months of winter, I’m always in the mood for a warm bowl of pasta. But marinara sauce can get tiresome, and it looks like we’ve got a long winter still to go. So I made this simple pasta with garlic, mushrooms, and crispy slivers of olive oil-fried kale. I had it as leftovers next, and its flavors had really combined and popped. The oil was deep-green from absorbing that kale. It had also absorbed that lemon, softening … Read More

10 Feb 2015

Pizza Frittata

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, vegetarian | 1

It’s a mashup that keeps to the same cuisine: pizza, and a flattish beaten-egg dish topped with anything you like (frittata). Who didn’t try to forge pizza with a toaster oven and whathaveyou at home when growing up? English muffins and French bread are a favorite pizza pasttime. I remember spooning stuff from a jar of “pizza sauce” onto halved bagels and English muffins for these after-school snack purposes growing up. Looking back, I’m not sure why the sauce should have … Read More

28 Jan 2015

Beer-Braised Duck Tacos with Cilantro Sauce

by Cathy Erway | posted in: Meat & Poultry, Recipes | 2

Who will win the Super Bowl XLIX? I say Go, Ducks! No, that’s not being facetious; I’m a huge fan of the Super Bowl… parties, that is. Any opportunity to make and eat a lot of food with a lot of people is my kind of game. It doesn’t matter who plays, who wins, or who cries the loudest. But it does matter that the food is good, and plentiful. So this year I’m bringing the tacos, with a delectable duck … Read More

22 Jan 2015

Cook Your Best Nose-to-Tail Recipe at the I Like Pig Cook-Off

by Cathy Erway | posted in: Cook-Offs, Events, My Events, NYC Events | 5

Sure, we’ve raved about it from restaurants, we may applaud its sustainability, and we may even have been to a backyard pig roast where we’ve dabbled in it ourselves. But are you ready to cook like a nose-to-tail chef? Then we’re looking for cooks like you to sign up for the I Like Pig Cook-Off at Jimmy’s No. 43 on January 31st. To celebrate the recent launch of the I Like Pig e-cookbook, based on the Pig Island food tasting events for … Read More

20 Jan 2015

Turnip Gratin

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 3

Someone recently asked me what the difference was between scalloped potatoes and potatoes au gratin. The best answer is that “scalloped” simply means that the potatoes are thinly sliced, as in discs. And “au gratin” means, roughly translated, “with grated things.” No, those grated things don’t have to be pieces of cheese, necessarily. It could be small, grainy crumbs of bread as well. Many French and Italian gratins don’t feature any cheese, but they are baked with crispy stuff atop … Read More

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