Recipes – Page 37 – Not Eating Out in New York

28 Oct 2010

Chicken Cordon Bleu Bake, the Winning Casserole Party ’10 Entry

by Cathy Erway | posted in: Cook-Offs, Events, Pasta & Noodles, Recipes | 11

This past Monday, the 6th Annual Casserole Party was just as promised the biggest and best one yet. The casseroles were good, but what was truly golden was the giving community spirit from everyone there. This event was free and open to the public, and any donations received was purely optional. Yet between the 44 teams of chefs who entered their casseroles in the cook-off, its organizer Emily Farris, the Brooklyn Kitchen who held the event at their space, Brooklyn … Read More

26 Oct 2010

Cream of Cauliflower Casserole with Cured Salmon

by Cathy Erway | posted in: Recipes, Seafood, vegetarian | 7

So I entered the Casserole Party this year. It was a bit of a last-minute decision: the same afternoon, I chatted with the annual cookoff’s hostess Emily Farris on Let’s Eat In. It was enough to persuade me to run home and rummage through the kitchen to come up with something fast. After all, that’s what a casserole is best for, to combine whatever delicious things you have on hand in one dish. A casserole dish, to be exact. Well, … Read More

22 Oct 2010

Quince Cookies

by Cathy Erway | posted in: Desserts, Recipes | 7

It’s always exciting to cook with an ingredient for the first time. With all the interesting seasonal produce that can be found, this will surely never end. Food surprises are one of the main draws of joining a CSA for me, too: you never really know what you’re going to get in a given week. Last week, my fruit share from Red Jacket Orchards included quince. Only I thought they were Bartlett pears at first, and then, more outrageously, kumquats.

17 Oct 2010

Spicy Squash Hash

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, vegetarian | 15

I love making hash browns, but it’s not exactly the quickest route to a savory breakfast. Nor is it the most nutritious; even if using sweet potatoes, which are richer in beta-carotene and cold weather-helping antioxidants than regular, pale potatoes, you’ll spend almost twice the amount of time cooking it to a pleasing softness, and by that time you’ll have added more oils to keep it from sticking to the pan. Winter squash is in season, and I’ve found a … Read More

12 Oct 2010

Apple Upside-Down Cake (in a fry pan!)

by Cathy Erway | posted in: Desserts, Recipes, vegetarian | 18

You know, I have never actually owned a cake pan. I’ve never particularly wanted to use one, either. The spring clasp makes me skeptical. And I guess I don’t see why any food should have to be such a perfect cylinder of foam. As you can probably guess, I don’t have any cake decorating gadgets, and I’ve gotten by improvising them every time I’ve taken on a cupcake task. (Is it a sign of the awesome popularity of the cupcake … Read More

8 Oct 2010

Runner Beans with Caramelized Onions & Dijon Sauce

by Cathy Erway | posted in: Beans, gluten-free, Recipes, vegetarian | 7

I’m always looking to cook beans in a hearty application that doesn’t involve meat. After all, beans are a protein on their own. From lentils to split peas to baked beans with ginger, chipotle and hoisin, this has offered varied and delicious results. Why am I doing this? I have no idea, I’m not even a vegetarian. I just want to see how best it can be done.

3 Oct 2010

Ris-Oat-O with Fresh Corn & Zucchini

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

We’re in a fall transitional time, when savory spoonfuls of something warm might appeal, but bright summer produce is still abound. I was going to make some oatmeal for breakfast, but this happened instead. Luckily, by the time these oat groats had softened, it was lunchtime, too.

1 Oct 2010

Peanut Butter & Jelly Pie (at the Greenpoint Open Studios Benefit Pie Bake-Off)

by Cathy Erway | posted in: Cook-Offs, Desserts, Events, Pies, Recipes | 4

It’s a simple conceit: peanut butter and jelly, America’s favorite sandwich combination, in America’s favorite dessert, pie. You could approach this in many ways, and one other person at the pie contest that I baked this for actually did, layering a peanut butter mousse with concord grape mousse in a thin crust. But the way I went about it was more in keeping with pie tradition than pb&j: I made a fresh fruit filling, and instead of just butter in … Read More

27 Sep 2010

Roasted Red Pepper & Parmesan Soup

by Cathy Erway | posted in: gluten-free, Recipes, Soups & Stews, vegetarian | 6

Most of my favorite soups have “peasant” origins. From the poorest “peas porridge” to simple black bean, reheated ribollita to wintermelon and stock, this humble fare reminds me that you don’t have to simmer a whole great number of specific things to come away with a really great soup. Especially if your ingredients are great on their own.

22 Sep 2010

Seaweed Salad (with the stuff washed up on the shore)

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

It’s a ubiquitous side on the sushi restaurant menu, but “seaweed salad” is just weeds from the sea, tossed with dressing. Often, it’s made from dried and reconstituted seaweed sheets, shred into ribbons. You can get packages of the dried stuff at any Japanese grocery. Or, if you’re at the beach, you’ll come across it, fresh, for sure.

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