Recipes – Page 42 – Not Eating Out in New York

2 Feb 2010

Tuscan Kale Salad with Honey Mustard Vinaigrette and Pomegranate

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 18

You know how salads in restaurants tend to have eight things in them, at least? Or else, it’s not really a salad, it seems. One of those ingredients is usually cheese; another is usually nuts (and it’s usually crusted with something sweet). There’s often meat, grilled and served hot in contrast with the cool greens. It gets more complicated, too. Dried or fresh fruit, oily crusts of bread or croutons, dressings that are an army of ingredients in themselves, and … Read More

27 Jan 2010

Carrot Walnut Scones

by Cathy Erway | posted in: Breakfast & Eggs, Recipes, vegetarian | 11

Ever had a really good, juicy carrot? Not the kind that’s all white and dehydrated like your skin in the winter, I mean a plump, bursting balloon of sweetness, with a few wisps of fuzzy roots and wrinkles, maybe, but a thin skin that betrays its more-orange-than-an-orange flesh? Thankfully, I have. And it’ll never be forgotten. Granted, I can eat carrots any way, shape or form: raw, cooked, juiced, shredded or mashed — and yes, wispy and dry as my … Read More

24 Jan 2010

White Bean Puree with Poached Egg

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegetarian | 24

Sometimes the simplest things really are the best. I’d planned to cook, eat, and write about an elaborate dish on my day off. It would be exciting, colorful, and completely novel. It would also somehow incorporate soaked and mostly-cooked white beans, which I had leftover. After a morning of deliberation and preparation, it was done: sour citrus wedges, briny olives and mealy white beans, unexpectedly brought to congress with plenty drizzles of olive oil. But once it was photographed and … Read More

19 Jan 2010

Cassoulet Marocaine (and a recap of the Greenmarket Benefit Cassoulet Cook-Off)

by Cathy Erway | posted in: Beans, Cook-Offs, Meat & Poultry, NYC Events, Recipes | 8

I’ve been having a love affair with beans lately. This may have happened by default, with so few fresh muses in season to cook with, or else a newfound appreciation simply gained on its own merit: beans are infinitely versatile, used in every cuisine, hearty, and nutritious. They are the main ingredient in comfort foods of so many cultures, like the French cassoulet. But beans also have a stigma attached to them, especially in our meat-loving culture — that of … Read More

14 Jan 2010

Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 26

Sick of the same old squashes? Bored of the brainless old ways to cook them, too? (i.e. Roast until tender. Puree into soup.) I think this happens just about every January. It’s the winter’s-here, we’ve-done-our-soup-thing, home-cook-head-scratching blues. The holidays are over, and reality has sunk back in; it’s back to the daily grind. And what? You’re coming down with a flu, too? Yep, you’ve got it bad. Better get some antioxidants in the system, STAT. Luckily, eating squashes (not just … Read More

11 Jan 2010

Oat Goat Chip Cookies

by Cathy Erway | posted in: Desserts, Recipes | 19

The taste of goat’s milk is hard to articulate. There is a world of verbiage that others have affixed to it, but language fails me here. It’s not pungent, I don’t think… and it isn’t mild enough to be called “buttery.” But it seems too potent for the word, “earthy.” Whatever it is, it was such a novel tastebud sensation for me when I first detected these inscrutable traits — by accident, smothering asparagus (grassy, sulphuric) and scrambled egg (slightly … Read More

7 Jan 2010

Kimchee, Spinach and Goat Cheese Frittata

by Cathy Erway | posted in: Breakfast & Eggs, Recipes, vegetarian | 14

What is this, la-dee-da? It’s a frittata. La-dee-da. No, it’s really not la-dee-da, it’s eggs, with pickled cabbage and spinach in it. Okay, well maybe the goat cheese is a little la-dee-dah, but it’s used pretty sparingly. So the whole dish is most certainly not a fancy one. It’s just what you call an omelet if it had never been flipped, so you don’t have to master the art of French cooking like Julia Child and have that euphoric moment … Read More

4 Jan 2010

Cheeseburger Dumplings

by Cathy Erway | posted in: Dumplings, Meat & Poultry, Recipes, Sides & Salads | 24

Hold the fries with these: who needs them when you have a crisp on the bottom, chewy on the top homemade noodle encapsulating a juicy nugget of better-than-Grade-A beef, with melted shreds of sharp cheddar and caramelized onions inside? That’s a happy meal for me alone. Alright, and some soy sauce (or ketchup? I can’t decide!) doesn’t hurt for dipping.

21 Dec 2009

Ginger Sesame Truffles

by Cathy Erway | posted in: Desserts, Recipes | 8

Is there something slightly devilish about making a great batch of sugary-sweet treats, for the sole purpose of bestowing upon others as “gifts”? Do you get that Grinch-like smirk, stirring a bowl of melting chocolate and butter, thinking, this is not all going in my belly, ‘cept for one teeny bite? And then, does it dissolve just as quickly as those last slicks of butterfat when your first “sneak” lick from the spatula turns into two, then three, then five? … Read More

10 Dec 2009

Spicy Squash and Chorizo Soup

by Cathy Erway | posted in: gluten-free, Recipes, Soups & Stews | 13

Today marks a sad day. I usually never let good produce go to waste, but after coming home and inspecting the three miniature squashes I had left out on a decorative platter on the coffee table, as a decorative touch to the room, I discovered that I had overestimated their coffee table life. They were no longer firm and heavy, but sickly hollow-feeling, and the acorn squash’s lizard-green skin was a bit wrinkled, with one spot of mold on the … Read More