Recipes – Page 23 – Not Eating Out in New York

20 Nov 2012

Green Bean Casserole with Caramelized Onions, Parmesan and Creme Fraiche

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

Sometimes you’ve just got to eat something ooey, gooey, and rich. That doesn’t mean it can’t be vegetables, layered with all that good stuff and little else. It occurs to me now that whoever drafted that recipe for green bean casserole and sold it to millions via labels on condensed soup cans was probably trying to come up with a “healthier” alternative to most casserole recipes. In this recipe, I’ve probably found the most decadent way of preparing a side … Read More

15 Nov 2012

Braised Turnips with Leeks and Bacon

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes, Sides & Salads | 4

Probably one of the last foods I hear talked about what when talking about Thanksgiving are turnips. It’s probably one of the last foods you’ll hear about, period. But it’s something I see in so much variety this time of year at the farmers market, and looking into the turnip’s many virtues, this is not so surprising. They’re an exceptionally useful and easy crop, adaptable to many climates and types of soil, and able to be left in the ground … Read More

29 Oct 2012

Kuri Squash “Steaks” and Eggs

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, Sides & Salads, vegetarian | 11

Winter squashes can seem intimidating to cook. They have thick, hardened skins often scuffed with dirt, and their dense flesh can make for quite a dangerous job of cutting it if you’re not careful with a big knife. Their seed pockets are stringy and stick to your fingers. They take a long time to soften — or do they? Not when using these red kuri squashes, in thin slices for instance.

22 Oct 2012

Pasta Kale-bonara

by Cathy Erway | posted in: Pasta & Noodles, Recipes | 5

It’s rare when a dish is both uniquely effortless and divine; this doesn’t happen, for instance, when making a decadent, double dark-chocolate cake. It doesn’t exactly hit the same satisfaction triggers either when you toss together some greens with bacon and cheese. But when you fold all the latter three into some hot pasta, along with silky egg yolks and olive oil, there’s some jingling in the air, and the angels will be smiling down upon your kitchen from above.

18 Oct 2012

White Bean and Broccoli Soup

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

I’m much more of a bean than cream person when it comes to soups. But I think you can find a happy compromise by slow-cooking white beans until so tender they’re luxuriously creamy on their own. So rather than following the formula for cream of broccoli (or cream of fill-in-the-blank vegetable), you might sate your taste buds for the mild taste and velvety texture of much the same with this soup instead. I’ve gone and added some cauliflower along with … Read More

2 Oct 2012

Roasted Cauliflower and Romanesco Salad with Pears and Maple Vinaigrette

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 8

Just because cool weather and fall produce have arrived doesn’t mean you can’t enjoy a good salad. I’m not sure if there’s anything that mandates a “salad” but the simple treatment of fresh ingredients, and the clean feeling you get from eating it. This salad, for instance, is served warm thanks to crisp, lightly roasted cauliflower and romanesco florets — and it has no lettuce greens. However, I like to roast the leaves from these brassicas along with them until … Read More

20 Sep 2012

String Beans With Silken Tofu and Vinegared Soy Sauce

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

Beans, beans, they’re good for your heart. I won’t finish that familiar rhyme but the first part is thankfully very much true. Each of the three components in this concise side dish are beans or bean products. This doesn’t include the drops of vinegar, which was made with rice. However, if you served this with steamed rice to make for a complete meal, you’d essentially be eating a typical Eastern version of “beans and rice.” (See what I meant about … Read More

12 Sep 2012

Broiled Bluefish with Romano Beans and Corn-Kimchi Salad

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

I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland white meat chicken (of the sea). If you’re one who prefers full-flavored, juicy cuts like chicken thighs or pork shoulder instead of loin, you might find common ground in these highly undervalued types of fish. Then again, the fillet of bluefish I broiled here was so fresh, it tasted clean and just faintly of the … Read More

9 Sep 2012

Savory Summer Squash Tart with Almond Crust

by Cathy Erway | posted in: Pies, Recipes, Sides & Salads, vegetarian | 2

I can never really get bored with cooking zucchini and other summer squash when they’re fresh, firm and in season. I generally grab a couple bright, cheerful varieties any given time I’m at the farmers’ market all summer, but this often leaves me with a surplus of squashes that aren’t so terribly awesome-looking later in the week. But a few age spots on the outsides doesn’t mean they’re any more austere; I went ahead and baked these ones, in a … Read More

3 Sep 2012

Spanish Rice with Pinto Beans & Sweet Pepper Salsa

by Cathy Erway | posted in: Beans, gluten-free, Recipes, vegan, vegetarian | 4

I couldn’t decide whether to cook the crisp cubanelle peppers I’d gotten from the market or chop them up to serve somehow raw. So I went with the best of both worlds, softening the pale-green pieces along with onions, garlic and fresh tomato for a Spanish rice infused with chicken stock, and mixed the remainder with fresh lime juice, onion and mint leaves for a refreshing topping. Yeah, I’ve had a serious craving for Mexican food lately.

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