Because Homemade is Better

It's not something I harp on, but in the case of mayonnaise its the truth: homemade is better.

Green Market Goodies, Part 2

I mentioned the ramps last week, but did I mention the mushrooms? Oh it was mushroom heaven... wish you had been there. In honor of said glorious mushrooms, here's a little something that showcases them.

Green Market Goodies, Part 1

I was telling a colleague about my weekend and she said, “You know its spring when you want to go to the green market.” How very true. I hadn’t been to a green market in months and something told me to go on Saturday morning. So, when we woke up and it was perfect outside - sunny and breezy - that’s just what we did.

A Quick Brunch

Want something quick, pretty, and perfect for a lazy Sunday? I've got just the thing...

Guest Blogging This Week

I'm happy to announce that I'm this week's guest blogger at The Whirling Blog this week. Yesterday, a brand new yummy recipe for Strawberry Lychee Sorbet was posted from me, and this coming Friday another one is on its way. I hope you'll come check it out and also explore the lovely, inspirational posts that you can find on the Whirling Blog at any time.

Our Anniversary Dinner

Normally, we would go away for a long weekend to celebrate our anniversary. This year, because of work schedules, it was simply an impossibility. So what to do? Well throw that money into one kick-ass, over-the-top, sit-down dinner of course! So, we broke out the good china, the wine glasses, and even had a custom table runner made. I arranged the flowers while he vacuumed until he had blisters, and finally it was time to enjoy.

Pickled Veggies

Lets talk pickles, shall we? Besides being delicious, pretty, versatile, and just all-around awesome, they happen to be universal, too. Every culture I can think of pickles something. Not everyone pickles the same way, but I guarantee you that in every corner of the world, something is brined. It's sort of like dumplings in that respect... Not every country makes the same kind of dumpling or in the same way, but everyone has some version of a dumpling.

Trout with Caper-Brown Butter

Looking back on the past recipes I've posted, I realize that they're all seafood. I suppose, partially, this is because seafood is a wonderful protein source with minimal amounts of fat... for the most part. Also, though, we are fairly close to the Brooklyn Chinatown. Last year, just before my surgery, we found that the large supermarket was getting a massive make-over. The renovations are complete and the place is a Mecca of all things fresh, swimming, butchered, pulled from the ground, and fermented with soy beans. Since fresh, (and I do mean fresh - pulled from the water tanks two seconds ago fresh), seafood is so wonderfully at our disposal now, we've been eating a lot of it.

Squid Sundae

No, not the kind with whipped cream and a cherry on-top...

Sundae (soon-day) is a traditional Korean sausage. Usually a blood sausage, it can also be something stuffed in tubular form. Unlike many of the recipes I post, I know this one isn't for everyone. First off, not everyone likes squid and even I'll admit that this is a little more complicated that some people might want to attempt. That being said, if you have the time and the desire to try it out, I know you'll love it.

Scallops, Fava Bean Puree, and Cilantro Oil

Sometimes the best ideas come to you at the oddest times. This past Valentine's day was a Tuesday; how incredibly annoying is that? Since I can eat so little anyways, going out seemed like a waste, so making something special at home was the way to go. I had no idea what I wanted to make, though. Randomly, while sending an email at 10:32am, it just came to me. I don't know why, but I thought scallops would be nice. Normally, I would pair scallops with a risotto or polenta, but since those things are too difficult for me to eat right now, I had to think creatively.

Coconut Fish Curry

Because I can only eat such small amounts of food, and said foods need to be protein rich, I really need to pick and choose what I want to eat. Since I get full just a few bites into any meal, making sure that those bites are exactly what I want is important. So today, when I was craving spice, I knew exactly what to make. Although I've been lucky to discover that I'm still okay with spice, my tolerance isn't nearly where it used to be... at least not yet. Cutting the heat with some coconut was a necessity - a delicious necessity at that.

My Deadly Sin

I have a theory. It’s not ironclad nor is it 100% accurate, but in my experience, it holds true most of the time. The theory is this: everyone is a victim to at least one of the deadly sins. Since I’m not traditionally religious, I’m not taking the ramifications of the “sins” literally. In other words, I don’t think you’ll be punished in another realm for your vices, but you might suffer in the here and now.

Sage and Brie

There's something about Fall that makes people want squash soups. Any kind of squash soup will do. Butternut seems to be the squash of choice these days, and while it is lovely, personally, I prefer acorn. Couldn't really tell you why. Maybe because it's so impossibly orange?

City Island

Many New Yorkers have fond memories of City Island. A slip of land just off the “coast” of the Bronx, City Island was - and to some extent still is - the seafood Mecca of New York City. I had never been and neither had my husband. So, on a warm Saturday, not too long ago, we went on a little road trip.

Gyoza

Gyoza are Japanese-style pork dumplings. One of my very close friends - who happens to be Japanese - taught me how to make these years ago and I haven't stopped since. When you find out how easy it is to make these gems, I guarantee you you'll be hooked!