For a Sweet New Year

Lemon Ricotta Cookies with Lemon Glaze
(Recipe is courtesy of Giada De Laurentis)


Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested



Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.




Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.




Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Location:Brooklyn, New York

Let's Squash It

BUTTERNUT SQUASH FARRO WITH WALNUTS

2 cup farro, rinsed
5 cups water or chicken broth
1 medium or 2 small butternut squash, peeled, seeds scooped out, and diced (large)
1/2 large red onion, cut into small wedges or thick slices
2 tsp fresh thyme, minced or 1 tsp dried
2 Tbs olive oil
2 Tbs balsamic vinegar
1 cup walnuts, toasted
1-2 Tbs olive oil and vinegar for finishing

Directions:

1. Preheat oven to 375.

2. Combine farro, 2 tsp salt and water or broth in a medium saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, anywhere from 20-45 minutesTaste often as it cooks, as like pasta you want the farro to retain some toothsome texture. When cooked to your liking, drain any excess liquid and set aside in large bowl to cool.

3. While farro cooks, toss the squash, onion, thyme, olive oil and balsamic together. Season with salt. Spread on a rimmed baking sheet and roast for 20-30 minutes, until the vegetables have caramelized some. Remove from the oven and let cool.

4. Remove onions from roasting pan and chop into small pieces. Add into large bowl that farro is cooling in.

5. In large bowl gently toss farro and roasted vegetables with the toasted walnut pieces. Taste and adjust salt.





As a native New Yorker, I pray that everyone is safe in the tri-state at this time. My thoughts are with everyone effected by Hurricane Sandy.

Be safe and Happy Eating!

Location:Brooklyn, NY

A Healthier Method, Risotto

As Fall pushes into overdrive, the countdown has begun towards the end of our Summer/Fall CSA membership. With a heavy heart and a empty fridge, on October 27th we will pick up our last share of the season. This weeks recipe is one of the more labor intensive meals to make, but it is beyond worth it! Using both seasonal ingredients and pantry items, Butternut Squash Risotto made with barley is a winner for this time of year.




Barley Risotto with Butternut Squash
3 cups peeled, diced butternut squash
2 tablespoons extra-virgin olive oil
5-7 cups low-sodium chicken or vegetable broth
1 cup chopped yellow/white onion
2 small garlic cloves, finely chopped
1 1/2 cups pearled barley ( or farro works great too)
3/4 cups dry white wine (Sauvignon Blanc or Chardonnay)
1 teaspoon fresh or dried thyme, plus more for garnish as desired
3/4 cups grated Parmigiano-Reggiano
S&P
Heat oven to 425 degrees F. Toss squash with oil, season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender and golden, about 25 minutes, turning halfway through.




Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low.




In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 4-6 minutes.




Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute.




Add 1/2 cup broth, 1 teaspoon thyme, stir frequently until liquid is absorbed. Your arm may be sore tomorrow!




Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender, about 30 minutes. Remove from heat and stir in cheese. Season to taste. Gently fold in squash and garnish with thyme.
Enjoy with your favorite roasted veggies. We had string beans from CSA this week on hand. Yummy!




Last thursday, in a simple twist of fate, an email came to me from the Greene Harvest CSA coordinators. To my surprise, I read that the CSA would be offering a winter share plan. With some trepidation, we signed up for the 6 bi-weekly distributions (4 months). Beginning November 17th and running through February, we will go to our CSA pick up spot in Fort Greene and collect our share. Each share will include 8 lbs of apples, 6-10 lbs of "storage vegetables" and 1-3 lbs of frozen veggies. These take homes sound way different from our summer membership, but may be a great investment.
There will be more to come on that in November.
In the interim, I will most definitely be cooking up a storm utilizing the seasonal items that I will take home in the next 3 pick ups.
Happy October and happy eating!

Location:Brooklyn, NY

Homemade Pizzas

While taking a short vacation/family trip to Colorado, we wanted to take advantage of the perfect weather and beautiful views. One of the best ways to tackle all of the above in my mind was to cook outside on the grill. In this family, we've grilled just about everything, or so we thought. This week we attempted grilling pizza using homemade dough from scratch.


I am always craving lots of pizza, but it took some time out of Brooklyn for me get to try dough from scratch. The icing on top was that i got to work on this task with my soon to be mother in law by my side. That fact made this truly a great experience start to finish.


Ingredients

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions

Preheat grill about 15-20 minutes before you plan to cook. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5-10 minutes on the counter.

Turn dough out onto a lightly floured surface and pat or roll into 1 round or cut into 4 individual rounds. Transfer crust to a lightly greased grill or baker's peel. Close grill and let cook for 2-3 minutes. Flip over and spread with desired toppings. Grill until golden brown. Let baked pizza cool for 5 minutes before serving.















Served along side a few salads found at Whole Foods, made this the perfect meal. Personally, a huge plus about this specific pizza dough recipe is that you can use it immediately. Summed up, that means you will have homemade golden brown pizza start to finish in about 30 minutes. What is better than that? It takes me 15 to bake off a sheet of Ellios from the freezer. Just saying...

Happy Fall and Happy eating!!!

Location:Morrison,Colorado

Farewell, Summer.

While all the teachers mourn the last days of summer vacation, I stand with arms open to welcome the Fall. I feel that I have certainly made the best out of the summer 2012. Truth be told, most of it was spent within the walls of a nursing home(9-5 job). However, with all the 90-100 degree days that May-July brought NYC, I am beyond grateful.

As a part of my job description, I have to work on the weekends. It isn't as bad as it sounds, but it does put a damper on a weekend. We rotate weekend days amongst the department, so I have a Sunday every 5-7 weeks. This means that during the week following a Sunday, I get to have a day off on a weekday. Usually my days off involve some meaningless errands or a trip to see a doctor that I haven't had a moment to follow up with in a while. My last one was possibly the best one yet. On my most recent day, my love and I set our sights on The High Line Park. The weather couldn't have been more gorgeous. Temperatures began in the sixties that morning and quickly rose to a near perfect 80 w/ the lowest humidity that I have felt in weeks.


The High Line is a true treasure on the West Side of Manhattan in Chelsea. This elevated park stretches along the westside with access points throughout from the street (see below). It continues to be a work in progress with the third and final phase of construction to begin soon. Amongst the highlights on the High Line, food, vibe and views reign. Brooklyn's own Bark Hot Dogs and People's Pops are both offered at their own small grab and go outposts, while Manhattan's well known Terroir Wine Bar is one of the seated options. It is a feast for the eyes and bellies. Apartment buildings have been built around this park and look like art. Lucky tenants over there in Chelsea.

Access Points along the High Line Park:

Gansevoort Street

14th Street (elevator access)

West 16th Street (elevator access)

West 18th Street

West 20th Street

23rd Street (elevator access)

West 26th Street

West 28th Street

West 30th Street (elevator access)

The only negative part of our trip was that we arrived onto The High Line at exactly the wrong time for a lunch table. The park was buzzing with the lunching businessmen, mommy meet ups and tourists. Quickly realizing that the word got out that this was a perfect day, we walked to about 19th and decided that we would go eat off the park. Our lunch date was held at CookShop, a restaurant that has been on my radar for a while, but we are never in the area. Pictured below, i had a chicken breast salad that proved to be filling and satisfying. We also shared a perfectly seasoned and composed chilled heirloom soup. Although the dessert menu was tempting, they were fancy, pricey and complicated. Although i am sure delicious, we wanted simple, maybe a Popsicle.


Feeling full and a little tipsy (Tramini wine with lunch), we returned to the park after 215pm. The crowds had thinned by this time and a new batch of folks were out and about. After frolicking barefooted in the most artistic fountains I have ever seen (they looked like a little stream), we found ourselves one of the coveted lounge chairs for two. The designers of the High Line built beautiful benches and chaises onto the old tracks, so they are moveable (way cool!). Our seat was in front of a drummer who provided the passersbys with some soft beats.The tapping and banging of the drums had us in a daze. With the breeze and the drum as our soundtrack, we sat for almost 2 hours chatting and getting lost in the afternoon. To me, this truly exemplified a perfect end to Summer in our perfect city.


Days like the one I had on the High Line are few and far between in August. Sadly, soon after that day, the swampy air returned and the a/c was cranked yet again. It has been swell, but I am ready to move on from you, Summer. Many may disagree with me, but I am ready for what Fall and Winter have to offer. My sweaters, corduroys and apple picking hands are ready, willing and able. Although I may have enjoyed not sharing my daily commutes with school kids, I feel that it is a fair trade for the crisper air that awaits.

Forgive me for my less food driven rambling this week. With Fall near, you can rest assured that there will be recipes involving apples, squash and cinnamon in the not too far off future. With 6 weeks left of CSA distributions to go, seasonal produce will be the focus next week.

Enjoy the last 2 weeks of the official season of Summer. Happy eating!

Location:NYC, NY

When the CSA Gives You Tomatoes...

Here's the thing, it has been no secret in this blog that I really enjoy all fruit and veg. Yet, this weeks take home from our local CSA questioned my inner cook. As the summer draws to a close, the farmers market and CSA have been offering the most diverse and colorful produce to date. Simply beautiful. Simply delicious.


This weeks shopping list for week 12:

Cantaloupe
Peaches
Grape Tomatoes
Cherry Tomatoes
Beefsteak tomatoes
Pink heirloom tomatoes
Radishes
Cauliflower
Peppers
Carrots


This week marked the third distribution of our canning share. We opted to split an add on to our fruit and veggies with our friends for the season. The canning offers ALOT of veg in 5 installments. In July we received a crate of basil and at the beginning of August, we received a crate of Kirby cucumbers. It appears that the purpose of this share is to preserve food for the winter months. We had given our basil to a friend to enjoy when we were in the Cape and the cucumbers got pickled by another friend who created delish pickles that currently line my shelves. This food sharing is part of why I love cooking in our community so much. Fun times.

This week as you can tell by the list above, tomatoes were king. They were everywhere at the farmers market and the CSA. As an added bonus, our third distribution of the canning share awaited us. Saturday morning, amidst a steady summer morning rain, a massive crate filled with "paste tomatoes" was split between our 2 households. I got them home, laid them out on the counter and the journey of creating our first fresh tomato basil sauce began.

Please note, this is very similar to the sauce I shared a few months ago. However, that recipe was a quicker sauce that utilized canned tomatoes. The difference, these tomatoes are fresh from the vine. Mmm...Enjoy!

Fresh Tomato Basil Sauce

40 tomatoes, (beefsteak and plum)
3 small onions, diced
4 large garlic cloves, minced
2 tablespoons tomato paste
1/4 cup basil, finely chopped
1/2 tablespoon dried oregano
4 tablespoons of extra virgin olive oil
Salt and pepper to taste
1 tablespoon of super fine sugar


1) Bring a large pot of water to a boil.
2) While bringing water to a boil, fill your kitchen sink (after scrubbing it clean) with cold tap water.
3) Working in batches, place 4-6 tomatoes into the boiling water (do not crowd) at a time and let float for about 1 minute.
4) As you pull out your tomatoes, place them into your water bath. Repeat and continue until all tomatoes are cooling in your water bath.





5) Pull the skins away from the flesh of the fruit and place in a bowl. Discard all skins.
6) Cut each tomato in half and cut out the seeds and stems. Place into a bowl. Continue this step until you have cut up and seeded all of your tomatoes.
7) Heat oil in the bottom of your pot and sauté garlic, onions and tomato paste together for about 4-6 minutes until onions are sweated and tomato paste is absorbed.
8) Add tomatoes to the onion/garlic mixture, add salt and pepper, basil, oregano, sugar. Cover and walk away.


9) Stir every 30 minutes for about 2 hours.
10) After 2 hours, uncover and let the tomatoes reduce and break down to about half.


Tips:
* If some of the tomatoes aren't breaking down as much as you may like after the first 2 hours, use your immersion hand blender to bring your sauce together.
* Be careful to not over salt during the first hour or two. I promise that the flavors will concentrate and build.

4 hours after our sauce journey began, I was left with 3 beautiful quarts of what I felt was red gold. This tomato basil sauce had the freshest and most vibrant flavored throughout. Another silly experiment ended with a feeling of pride and joy. I loved every moment of this process. Every week that CSA continues, it solidifies the fact that we will rejoin next year. Loving so much of what the season, the soil and my kitchen have to offer.

Please, love one another and happy eating!!!

Location:Brooklyn, New York

Have Guac, Will Travel.

What a crazy start to August this has been. I have run around so much that I haven't had a chance to write this week, so here I am. The days fly by so quickly that I find myself wishing the clock would stop or slow. I must admit though, this summer in particular has taught me more about how to slow down and take it in. I am getting the hang of it, but am a work in progress. More time is being taken for me to cultivate, rejuvenate and explore. It feels great. The kitchen has been a home base for more exploration this summer, but this weeks recipe is an old standby that I haven't prepared in about 5 years. See, time does fly!

The recipe I am sharing is for guacamole. It is a twist on Alton Brown's well received recipe, but with a few omissions and alterations. It is his method of coating the avocados in lime juice prior to mashing that I feel really makes all the difference. That is a trick I will keep in my arsenal. Another tip, is to make sure to also work with the most ripe produce you can find. It helps when you mash.


Ingredients

9 hass avocados, scooped
3 limes, juiced
1 medium red onion, diced
1 cup chopped cilantro
1 clove garlic, minced
Salt


Directions

1) In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
2) Drain, and reserve the lime juice, after all of the avocados have been coated.
3) Using a potato masher add the salt and mash.
4) Fold in the onions, cilantro, and garlic.
5) Add reserved lime juice. Let sit at room temperature for 1 hour and then serve with your favorite chips or as we did, along side some tacos!

Tip:
* Use the largest bowl that you can find for mashing. This will give great surface area to mash away.
* Taste as you go. Flavors build and build and you don't want any one flavor to overpower.


This particular batch made exactly enough to fill these two containers pictured above. I recommend these containers in all sizes in your Tupperware drawer/closet. They stack and store great. Not to mention, you don't have to worry about getting your "good" containers back at nights end when bringing items to someones home. Win win.


Although this batch produced ALOT of guac, it still wasn't enough. 13 people were at the mexican themed backyard party that I made this recipe for. Yet, i witnessed grown adults scraping the side of the bowl to ensure that every morsel was consumed of the green stuff. That made me happy, but I may need 15 avocados next time. Oh yes, a great rule of thumb for guacamole is to figure between 1/2-1 avocado per guest if they are very hungry! These guests most definitely were.

Happy eating to one and all!!!

Location:Brooklyn, NYC