Recipes – Page 11 – Not Eating Out in New York

11 Jun 2015

Pan-Roasted Monkfish with Spinach, Snap Peas and White Wine Sauce

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

It’s true: Monkfish is one of the f’ugliest fish in the world. But you wouldn’t know it when it’s served to you. Or, when you buy some fresh fillets and pan-roast them just like any other fish, finishing them with a splash of white wine and butter mixed into the pan to drizzle on top. Yes, even when you’re actually cooking a raw thing to plated dish (in mere minutes no less), you can be spared the gruesome truth of its … Read More

3 Jun 2015

Chicken Salad with Tomato and Artichoke

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

Sometimes you just need that combination of cool refreshment and savory satisfaction. I think that’s when chicken salad comes in handy. It’s a casual summer treat, but it usually only comes about once you’ve had your fill of both types of extremes—too many cold, vegetable-based meals one day, and a whip-cracking, bulldozing heavy meal with meats or poultry another. I guess what I’m saying is that leftover, roasted chicken salad with crisp vegetables in a sandwich is that perfect yin-yang of summertime eating.

21 May 2015

Shaved Asparagus and Radish Salad

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

In a pinch, I’m a sucker for slicing ’em up raw. No, not a raw foodist, and yes, hate it when restaurants charge $15 for a plate of a few slices of freshly shaved zucchini or mushrooms drowned in olive oil and call it something like “carpaccio” because I know they only sliced maybe a fifth of one zucchini or just one mushroom to make a whole plate of these delicate little slivers. I know it because I can also … Read More

5 May 2015

Smoked Bluefish and Potato Salad

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

There’s something so Nordic and satisfying about this: boiled potatoes and smoked fish. Simple, but delish. Wholesome yet zesty, combined as one. Kind of like the Nordic pop princess, Robyn herself, whose beats I can’t resist bopping to, especially if I hear them on a car trip and my body is bored and just needs to move—a lot, and suddenly, thanks to her.

28 Apr 2015

Seared Scallops and Zucchini with Avocado

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 5

Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time.

21 Apr 2015

Live Below the Line: The $1.50 Meal Challenge

by Cathy Erway | posted in: gluten-free, Recipes, vegetarian | 3

I’m happy to be back in my own kitchen after a whirlwind trip to the West Coast and other fun adventures in new cookbook-launch land. In fact, just the day after I arrived home, I found myself in my kitchen—though not cooking just for one, but for friendly reporters from the Epoch Times’ new food website, EpochTaste. What a thrill to get to show ’em the lay of the land. But for now it’s back to the quick basics routine, and I’m equally thrilled to … Read More

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

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