Cathy Erway – Page 17 – Not Eating Out in New York

12 Jun 2014

Strawberry Buckwheat Shortcake

by Cathy Erway | posted in: Desserts, Recipes | 4

I don’t have many photos of this one, but it’s because I was covered in strawberry sludge and whipped cream while making 80 portions of it for a country wedding upstate last weekend. Phew. I think the name of this recipe tells you everything, though: it’s strawberry season, so seize the day when you can get super-sweet, local ones in the spring. And, if you’re tasked with making dessert–particularly cake, which can have such fascinating descriptors as “yellow,” “white,” “sponge” … Read More

5 Jun 2014

Cast-Iron Roasted Chicken Salad with Chicken Fat Aioli Sandwiches

by Cathy Erway | posted in: Meat & Poultry, Recipes | 7

photo: Julia Sherman Let’s say you’re going to a cookout, barbecue, potluck, or summer picnic this weekend. Let’s say you could really go for something like a cold chicken salad sandwich, but don’t want to opt for a hastily-made rendition like at the supermarket deli or something you might whip up from frozen chicken cutlets chopped and tossed with mayo. No, let’s say you want something savory and exciting, even if this sounds contradictory to what “chicken salad” generally means … Read More

29 May 2014

Potato Salad with Wasabi and Nori

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 6

There’s German potato salad, Southern potato salad, curried potato salad, mustardy potato salad, boring potato salad, spicy potato salad, and there are lots of thick, mayonnaise-based Japanese-style potato salads, but I’ve never tried one with wasabi in it as well.

22 May 2014

Spiced Tomato Omelet

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

Do you have a lot of curious condiments lurking in the fridge? Like a strange bedfellow that you had a one-night stand with, but for whatever reason, life moved on, and you don’t feel the need to connect? Maybe it’s that Thai green curry paste that you thought was exciting and adventurous, but has since dried up and gone stale. Maybe it’s a bottle of salad dressing that you once genuinely loved, for a time, which is now squarely in … Read More

13 May 2014

Blanched Asparagus Salad with Cucumber, Hard-Boiled Egg and Bacon

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, Sides & Salads, vegetarian | 3

I’ve been seeing a lot of folks drinking green smoothies these days. By folks, I mean women, for the most part, and those living in NYC, by geographical default, and, in particular, again by sheer observational default, those coming from and going to their offices for a morning or midday pick-me-up-instead-of-coffee. So I feel a sort of social pressure being of this class to partake in green smoothies (or juicies), too. But I prefer to eat, not drink, my greens. … Read More

5 May 2014

Quinoa with Portobello and Peas

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 6

Doesn’t the sound of mushroom risotto just pull you by the tastebuds? Creamy rice, earthy morsels of mushrooms, and often sweet peas buried in between. This luscious dish appears on so many restaurant menus as a standard option, perhaps due to its vegetarian-friendly disposition, and I’m tempted to make it on chillier nights when I feel like eating somewhat “light.” But it requires patience, attention, and some good stock to cook well, three things I don’t always have on weeknights.

24 Apr 2014

Not Green Papaya (Broccoli Stem) Salad

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

I love the refreshing smack of a good green papaya salad. Sour, sweet, crisp, spicy and a little savory, it’s a world of flavor in packed, shredded piles. But let’s face it: green papayas are never in season in my part of the world. So what, then? Line up outside of Pok Pok, or some other Southeast Asian restaurant; hunt through the bins at Asian markets for the perfectly underripe papaya? Sure, you could do that. But you can also … Read More

16 Apr 2014

Chickpea and Roasted Kale Salad

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 7

Kale is the new salad green. A couple decades ago, choosy eaters eschewed iceberg for the more nutritionally dense, greener, leafier types of lettuce like romaine. Then, they went onto fluffier, miniature, mixed ones often including — or solely consisting of — baby arugula (RIP AKA “rocket”). Their spicy kick lent complexity to sides, and they’re also very nutritionally dense, much more so than romaine. Baby spinach greens, too, played a role in this evolution, beckoning the health-conscious for its … Read More

11 Apr 2014

Vegetarian Ma Po Tofu, with Photography Lessons

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

photo: Brie Passano Last week, I was delighted to sit alongside fellow local bloggers for a panel discussion on food blogging hosted by Edible Manhattan. One of the questions that came up was, how important is photography to you? And another question, or several of the questions, were aimed at understanding what drives readership in a claustrophobic spectrum of sites about food. I’m not a photographer (never learned the ropes formally), but I’d say that photography is important and something … Read More

1 Apr 2014

Spice-Crusted Cod with Baby Greens, Beets and Lemon-Yogurt Dressing

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 4

I’m not averse to wheat or gluten myself (knocking on wood), but I’m well aware of friends and general masses of folks who are looking for that delicious diversion from eating such products. So, for the crispy, crackly “crust” on a fish fillet, I crushed a grainy mixture of aromatic spices instead of looking to starch-based solutions. Then, since we’re creating such a textural complement to the otherwise tender fish, why not make fish itself the crusty crouton for a … Read More

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