Cathy Erway – Page 21 – Not Eating Out in New York

27 Aug 2013

Summer Succotash with Tomatillo Sauce

by Cathy Erway | posted in: gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 4

I’m not sure why tomatillos aren’t as popular as tomatoes around the world. They’re as easy to grow as tomatoes, and they’re even covered with a natural, papery husk to protect from bruising or the need to even rinse dirt off. Yet tomatillos don’t appear to be as well integrated into cuisines outside of Latin America, which is too bad, because I love their intense tanginess, and thick, jammy consistency when cooked. So I’m using them as a base for … Read More

22 Aug 2013

Roasted Eggplant and Chipotle Dip

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 1

Some like it smoky. If you’ve been cooking out a great deal this summer, perhaps you’ve grown fond of the lingering woodsmoke scent in your hair and clothes (designer fragrance idea: “Campfire”) and that bitter, mineral edge on slightly burnt food. You can embrace this essence when cooking indoors as well; I especially like it on eggplant, and to reinforce that smokiness, with a hint of chipotle, too.

16 Aug 2013

Stuffed Tomatoes with Bulgur, Almonds, Capers & Herbs

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

Serving punch in watermelon bowls, clam chowder in bread loaf bowls, grilled beef in lettuce cups — who doesn’t love edible vessels? They can elevate humble-looking dishes to eye-catching hors d’oeuvres, but they’re not always the most practical, no-fuss solutions. Here, it just made sense: I was making a chunky, whole grain salad, and instead of chopping tomatoes to toss in it, I stuffed the ripe fruits to the brim.

13 Aug 2013

Miso-Pickled Cucumbers

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

When pickling, you either ferment the food itself, or add something fermented to it–often vinegar. Both methods not only preserve the vegetables throughout a long winter, but add layers of flavor, piquant, pucker-worthy ones at that. For a refreshing experiment this summer, I eschewed my common brines and procedures for a pack of white miso, that fermented soybean paste, for a sweet and really simple traditional Japanese pickle, misozuke.

7 Aug 2013

Zucchini and Onion Gratin with Herbed Breadcrumbs

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 1

It might seem less appropriate to cook zucchini when they’re as bright and bouncy as in the summer. And I don’t mean just lightly sear, but really cook — at a slow and low roast until meltingly tender — fresh, in-season zucchini. It might seem inappropriate to turn on the oven at all. But this aberration to my summer cooking routine has yielded a dramatically sweet, savory, and altogether satisfying way to enjoy one of my all-time favorite foods. It’s kind of like … Read More

4 Aug 2013

Stinging Nettle Salsa Verde with ‘Good Eggs’

by Cathy Erway | posted in: Beans, Breakfast & Eggs, gluten-free, Recipes, vegan, vegetarian | 2

Things are looking sunny side-up in Brooklyn. First a month of rain, then a scorching week of heat, now it’s clear and mid-seventies, and the first ears of sweet corn from local farms have arrived. All of which inspired this rather hearty breakfast (and, of course, the inspiration of huevos rancheros). But the secret ingredient of stinging nettles in the sauce, and the incredible eggs, were sourced from a grocery delivery startup new to NYC called Good Eggs. Read on … Read More

31 Jul 2013

EatWith Your Neighbors This Week

by Cathy Erway | posted in: Eating Excursions, Events, NYC Events | 4

Last week, I was treated to a seasonally-inspired, five-course dinner hosted by someone I’d never met before, along with nine people I’d never met before, either. But even before the first course, it was just like hanging out with the gang. Our hostess and chef de cuisine for the evening, Emily, was a whipsmart aspiring chef and erstwhile front-of-house expert at some of Brooklyn’s best restaurants; playing both roles, in her own apartment, may just be her ultimate calling. I … Read More

25 Jul 2013

Pan-Roasted Flounder and Zucchini with Corn and Peach Salsa

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

Oh happy day — midsummer has arrived, and all my favorite foods like peaches and sweet corn are now in season. My life is finally complete. I thought I’d celebrate with a confetti of those things, splayed across a delicate-tasting canvas of fresh flounder fillets. Nothing too crazy at this party, except for that crack-pow-pop! like fireworks in the sky of flavor–juicy, crisp, tender and sweet. Man, I wish the Fourth of July came a little later into the summer … Read More

20 Jul 2013

6 Cooling Recipes (that are no-sweat to cook)

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

It’s hot enough to cook a hamburger on a car’s hood. But that’s probably not the kind of food you need right now, in 100-degree heat. The weather has become brutal in NYC, and it’s easy to use that suffering as excuse to lax up on good eating habits. But if you eat a lot of warming, acid-forming, heavy or greasy foods, too, the heat will only get worse… internally.

15 Jul 2013

Pasta with Lettuce, Pecorino, Pine Nuts & Lemon

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 7

This could either be really offensive or really resourceful-sounding. I’m clearly hoping for the latter scenario. It’s because so many have recently shared with me their frustrations of lettuce overabundance, and salad-eating fatigue, that I deemed this recipe worthy of sharing (and caring) in return. Yes, it’s that point for me, too, thanks to the CSA season: produce is coming in too fast, too soon. Yes, I have reached the maximum capacity of lettuce that can be stuffed in the … Read More

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