Recipes – Page 25 – Not Eating Out in New York

2 Jul 2012

Saffron Peach Gelato

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 3

I’m just mad about saffron. And saffron’s mad about me, lately. For the last three Saturdays, I’ve been helping out my pal Andrew Gottlieb with his new pop-up food business, Tapas Shack, which serves paella among other Spanish delights at Brooklyn Flea’s Smorgasburg. I have pinched saffron into wide, open paella pans until my hands turned a not-so-mellow yellow hue. And I’m not stopping at rice with my current saffron streak. After seeing the first, juicy orbs of peaches for … Read More

29 Jun 2012

Spicy Sichuan Cucumber Salad with Persian Cucumbers

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

This cold appetizer is an extreme balance of yin and yang: cold, crisp cucumbers (yin) marinated with garlic and numbing-hot spices (yang). It’s kind of like Manhattan in the summer, when temperatures outside reach a stuffy ninety degrees but indoors, air conditioners chill you to the bone (or, if you’re in Brooklyn, someone unscrews a fire hydrant that splashes every passer-by).

24 Jun 2012

Creamy Cabbage Salad with Romano Beans & Mint

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

These hot few weeks, nothing cools like a crunchy salad. I like shards of crisp, brittle cabbage, which deserve the name “iceberg” much more than most types of lettuce. If you’ve ever bought a whole head of one, you’ll know how many mounds of shreds they’ll yield, and how they last long in the crisper, too. The fresh, sweet flavor of cabbage compares to that of pole beans, just in season now here on the Northeast; combining the two, I … Read More

19 Jun 2012

Spring Ratatouille

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

Ratatouille is a soothing meal to enjoy on warm nights or as a light lunch (or brunch, topped with a poached egg). To me, it simply spells summer; common ingredients are zucchini and summer squashes, eggplant, peppers and tomatoes. To many, it epitomizes simply country fare from France, or brings to mind a children’s film of the same name. Since it’s a flexible dish of peasant origin, you can improvise with the ingredients used, and add any favorites of your … Read More

14 Jun 2012

Seared Tuna Steak with Snow Peas and Ginger-Scallion Sauce

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

Oh indulgence, you sinful pride. I eat tuna fairly often, from a can, on bread or an olive oil-drizzled salad. The pale, meaty hunks of fish are pretty satisfying this way. But nothing compares to a thick slab of fresh-caught tuna, seared ’til just golden and ruby rare inside. It’s the perfect indulgence to pair with spring snow peas, also from local origin, and a zesty, tart, umami sauce with fresh, young scallions, too.

11 Jun 2012

Gnocchi with Fava Beans, Garlic Scapes & Basil

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

Why have I not been making gnocchi every day? It’s luscious, filling, delicious and much easier than rolling out pasta at home. A classic potato gnocchi is simply flour and boiled potato, but it takes a certain tool (ricer) and timing to make a fluffy mound of warm, moist potato to absorb the flour. While you can do this any time of the year, fresh fava beans in the pod are only in season locally right about now. These lovely beans … Read More

6 Jun 2012

Roasted Hakurei Turnips with Israeli Couscous Salad

by Cathy Erway | posted in: Grains, Recipes, Sides & Salads, vegan, vegetarian | 26

Apparently I’ve been mispronouncing hakurei turnips as “haruki” turnips for a long time. This was finally corrected by Keha McIlwaine, who was selling the most beautiful specimens of them I’ve seen at Queens County Farm Museum‘s stand at the Greenmarket last Friday. While shopping there, I witnessed a couple trying to decide whether to buy the turnips, and what to do with them. Keha suggested they could be sliced up and sauteed, along with their healthy, bright greens. But they … Read More

3 Jun 2012

Tofu Salad with Cucumbers, Scallions & Nori

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

This would be filed under “stuff I eat when no one’s looking,” except I’m now sharing it. I eat a great deal of tofu as a pure comfort food — that and noodle soup. When it’s cold out, I’ll pick up a cheap pack of organic tofu and chop it up to sautee with a spicy, garlicky sauce. When it’s hot, there’s no greater coolant than a salad of just fresh tofu, and maybe a few cucumbers about.

30 May 2012

Smoked Paprika Freekeh Salad with Kale, Tomatoes & Garlic Scapes

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

Crunchy, crispy, sweet, tangy and earthy; I’m never bored eating a grain-based salad. Especially when the other components outnumber the grains, as in this colorful, kale and tomato-enhanced version with garlic scapes and freekeh.

25 May 2012

Sugarsnap Pea Ice Cream with Mint & Basil

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 3

Have you done some spring cleaning of your old recipe ideas? I mean, turn over a new leaf in the way you see ingredients and process how you might prepare them? I’m always looking to evolve from my gut instincts on what to do with a certain familiar food, for better or for worse (sometimes, the simplest, most instinctual answers are best). But spring seems especially fitting for turning that equation on its head, and coming up with a new … Read More

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