Recipes – Page 33 – Not Eating Out in New York

30 May 2011

Wheatberry & Bean Salad with Roasted Spring Onions & Asparagus

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

I had a hell of an eating weekend. I spent most of Memorial Day lazing on Prospect Park’s great lawn, soaking in sun and smoke from the hibachi grill that friends had rolled in to char up several chickens and some good, marinated steak. The previous two days were spent celebrating my brother’s commencement in Providence, a family reunion filled with food outings each step of the way. My uncle determined, on our way back, that he was going to … Read More

23 May 2011

Sugarsnap Pea Penne with Shiso

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegan, vegetarian | 3

It’s a great time to eat your greens. In my garden, the lettuces and stir-fry greens couldn’t be better, tender and succulent from so much rain. But the pea plants have been slow-going after a late sow, just beginning to blossom with white flowers and form tendrils that clasp onto the trellis. Luckily, more experienced farmers have done the wiser and are bringing their mature pods to the Greenmarket now.

14 May 2011

Strawberry & Radish Salad with Balsamic Vinegar

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 17

It didn’t take very much imagination to make this dish; I was admiring the bright, red berries just arrived in their teal cardboard cartons when I spied bunches of similar round objects sitting nearby at the Greenmarket. Craving something crunchy to off-set the strawberries’ sweet softness and juice, I had already picked up a bag of granola — and some yogurt, too. But radishes, in a fresh, crisp salad to surround them instead? I thought, hey, why not?

11 May 2011

Lotus Root Chips

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 9

Presenting just one way of using this vastly versatile plant. The root of most plants are usually not the most attractive part, especially when there’s flowers on top. But sliced up, the lotus root — or the plant’s rhizome — have a unique appearance that catches the eye, as well as a crunchy texture and mild taste that lends itself well to many applications. Such as deep-frying in the manner of potato chips.

2 May 2011

Spaetzle with Ramps and Crimini Mushrooms

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 9

Ah, ramps, crisp and delicate. Why all the hullaballoo about you? Well, your wildness cannot be disputed, nor your rarity, only appearing for a short span of spring. You’re leafy and long, with a curvaceous shape that stands out amongst the allium family, with their stick-figure shoots. Your green-to-purple palette has a pearly sheen, and you refuse to not look elegant tossed in any heap or pile. Gosh, I hope I’m not sexualizing the plant, but just saying, maybe that’s … Read More

27 Apr 2011

Lemon Poppy Gelato

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 5

A simple conceit, and a refreshing new dessert. This ice cream flavor takes its inspiration from the combo we often see in baked goods. But this whole category of sweet treats simply doesn’t weigh up to ice cream (or gelato) in my humble opinion. Here, the custard base is lemony and luscious. The poppy seeds add specks of surprising texture that pop, and get stuck in your teeth. And it all goes down cool and smooth, perfect for summer.

23 Apr 2011

Squid & Asparagus with Ponzu-Chili-Lime Vinaigrette

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

This salad is so yummy it makes me want to throw up… so I can fill my belly with it again. Sorry for that unappetizing intro, but it really is something of a new phenomenon. All these weeks of waiting for spring asparagus have paid off handsomely. Not only are the asparagus crisp and slender, but it provided plenty of time to ruminate on how to make them shine.

12 Apr 2011

Deviled Eggs with Pickled Swiss Chard Stems

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, vegetarian | 9

It’s that time of year again — deviled eggs weather is back. Picnics, now, are even plausible and get ready for lots of backyard barbecue smoke. Not that winter is terribly inappropriate for making one of my favorite (read: Cheap! Easy! Quick!) party snacks. But sometime hovering around Easter, when there’s not much else to play with other than chives, just seems more fit. Let the Devil in.

7 Apr 2011

Taiwanese-Style Pork Buns

by Cathy Erway | posted in: Meat & Poultry, Recipes | 18

Stop. I know what you’re thinking. It’s one of three things: What in the world is this funny lump of meat stuffed inside a strange, puffy bun? Or, You just copied the pork buns made famous by Momofuku Noodle Bar, and put cilantro and peanuts on top! Or finally, Hao che! You just made Taiwanese gua bao at home! Good for you.

31 Mar 2011

Roasted Mushrooms with Garlic, Chile and Rosemary

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

The question is not what can you do with these tasty morsels but what can’t you do with them. I have yet to find an unfavorable use. Tossed in fresh salads, pressed into paninis, folded in a taco, stuffed inside a fish (? sure!), they’re the sort of thing that makes leftovers something to look forward to, because you can incorporate these in some fashion.

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