Recipes – Page 18 – Not Eating Out in New York

22 Oct 2013

Soba Noodles with Tomato and Cilantro Vinaigrette

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

One great misconception about Asian food is that there isn’t much use of tomatoes. In everyday Chinese cooking, for example, there are tomatoes: in scrambled eggs (which is exactly the way it sounds), in eggdrop soup (as soft, vibrant wedges), and as a base for sauces (like a stir-fry of shrimp). Well, I can think of one space where tomatoes don’t factor in too much in Asian food: noodles. And that happens to be where we encounter tomatoes in Western, … Read More

30 Sep 2013

Puntarelle with Smoked Trout and Frizzled Leeks

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

A distinctive, crisp, and very bitter green, puntarelle is a real sign that fall has arrived. This member of the chicory family is typically harvested in fall through the winter, although it’s widely eaten fresh, in salads. If you’re not quite ready to fully embrace the food of this chilly season yet, then a refreshing salad–with a unique, seasonal ingredient–is a great compromise.

18 Sep 2013

Beet and Melon Salad (and A Lesson On Losing)

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

Being burglarized is not fun. You come home, find out someone’s snuck in through your window, pushing around your tomato plants on the fire escape to steal your stuff inside. I lost my Macbook Pro, and a camera. No, not fun. But what they didn’t steal were my plants, my food, my goshdarn enthusiasm for all that, and a crusty laptop tucked in the closet, going seven years strong.

11 Sep 2013

The Great Clambake

by Cathy Erway | posted in: Eating Excursions, Ruminations, Seafood | 2

Of all the elaborate communal meals to make, there is one that should stand without question should you ever be on a private New England beach: the clambake. After a whole summer of firing up charcoal for barbecues on the stuffy, blackened rooftops of Brooklyn, eight friends and myself found ourselves in such a tranquil idyll last weekend. We did not miss the opportunity.

6 Sep 2013

Pasta with Fresh Tomato and Anchovy Sauce

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

Too many tomatoes. That’s something I didn’t think I’d ever be saying earlier on in the summer, or, least of all, during the colder months we’re heading into now. But currently, in the Northeast, it’s tomato mayhem. For the last several weeks, I’ve gotten more and more reinforcements of tomatoes from my CSA. I had my volunteer shift last week, and was given the task of sorting tomatoes. There were far too many for the (many of them vacationing) members … Read More

30 Aug 2013

Cold Sesame Wings

by Cathy Erway | posted in: Meat & Poultry, Recipes | 5

I like nibbling at cold chicken. Especially when there’s bone and skin and a deeply absorbed marinade in the meat. This dish was inspired by stealing bites of leftover chicken from the fridge. A little bit sweet, a little bit nutty, and very savory, here’s a wing to bring to barbecues this holiday weekend that you don’t even have to heat up.

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.

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