Edamame Falafel with Yogurt Dip

 

As New Yorkers, we are fortunate to have our pick of the best. The best pizza. The best pretzels. The best cheesecake. The world’s best cup of coffee (Elf, anyone?) Every street corner in Midtown has a Halal truck cart what they claim is the best gyro-rice-falafel-fries-platter $4 can buy. Falafel, the Middle Eastern fritter usually made with chickpeas, herbs and spices, is a tasty little snack on its own or stuffed in a pita.

Edamame (the fancy word for soybeans) are a great staple to keep in the freezer. I love them in lieu of lima beans or peas, pureed like hummus or on their own with a little sea salt. Shelled edamame are a great time saver and aren’t any more expensive at Trader Joe’s. You can also try making these fritters larger for a veggie-burger vibe.

Edamame Falafel

Yield: About 10 falafel

• 2 cups shelled edamame
• 1 large handful each parsley and cilantro, roughly chopped
• 1/2 lemon, juiced
• 1 garlic clove
• 1 scallion, chopped
• 1 tsp. cumin
• Crushed red pepper, to taste (optional)
• 2 T. breadcrumbs or cornmeal
• 1 tsp. Kosher salt (or to taste)
• Freshly ground black pepper
• Olive or canola oil

Yogurt Dip (not pictured)

• 6 oz. Greek yogurt (0% or 2%)
• 2 T. tahini
• Squeeze lemon juice
• Salt, to taste

Directions

1. In a bowl combine the yogurt, tahini, lemon juice and salt. Set aside.
2. In a food processor, combine edamame, herbs, lemon, garlic, scallion, red pepper and cumin. Pulse to form a thick paste (mixture should be relatively smooth). Stir in breadcrumbs or cornmeal and season with salt and pepper to taste.
3. In a skillet, heat 2 T. oil over medium heat. Form 2″ patties and pan fry about 3 minutes per side until golden brown. Drain on paper towel and sprinkle with a little more salt, if desired. Serve hot with yogurt dip.

What I Love Now: The Best of Summer

Summer is all about great combinations. Think: freshly painted toes & sandals, lazy afternoons & hammocks, tanned skin & bikinis. The best of this season’s food also comes in pairs – the simplest way to showcase the best time of year for eating!

A few favorites…

-Prosciutto & Cantaloupe

-Tomatoes & Mozzarella

-Zucchini & Basil

-Peaches & Raspberries

-Watermelon & Mint

-Seafood & Lemon

-Strawberries & Whipped Cream

-Marshmallows & Campfires

What are your favorite summer combos?

Tandoori-Rubbed Salmon with Saffron Rice and Zucchini Ribbons

Last night I decided to take a break from writing my paper on the history of saffron and it’s influence on modern day gastronomy (yeah…) and actually cook with the stuff. While saffron notorious for being the world’s most expensive spice, a little goes a long way to infuse it’s unique floral aroma. Indian-spiced salmon and zucchini ribbons seemed like the perfect accessory to this “luxury” rice. Now back to the books!

Saffron Rice
Serves 4

Ingredients

• 1 cup brown basmati rice
• 3/4 tsp. saffron threads
• 1 T. canola oil
• 1 medium onion, finely chopped
• Kosher salt

Directions

1. Heat 1 T. canola oil in a medium saucepan. Add onion and saute until transluscent.
2. In a liquid measuring cup, steap saffron in 2 cups of warm water. Add to the saucepan and bring to a boil.
3. Add the rice and bring to a boil. Cover and simmer for 40 minutes until fluffy.

Tandoori-Rubbed Salmon
Serves 4

Ingredients

• 1 clove garlic, finely chopped
• 1/2 inch piece fresh ginger, peeled and finely chopped
• 1/2 tsp. curry powder
• 1/2 tsp. lemon juice
• 1/4 tsp. paprika
• 1/4 tsp. kosher salt
• dash cinnamon
• dash cayenne pepper
• 2 6-oz salmon fillets

Directions

1. Heat the oven to 450 degrees F.
2. In a small bowl, stir together the chopped garlic, chopped fresh ginger, curry powder, lemon juice, paprika, salt, cinnamon and cayenne to make the spice rub. Place the salmon fillet, skin side down, in a glass baking dish. Spread the spice rub over the top of the salmon. Cover; refrigerate for 30 minutes to marinate the salmon with the spice rub.
3. Bake the salmon in 450 degree F oven until cooked through, 12 to 15 minutes.

-Recipe adapted from Family Circle

Zucchini Ribbons

Serves 4

Ingredients

• 2 medium zucchini
• 1 clove garlic, finely chopped
• 1/2 lemon, juiced
• 1 T. canola oil
• Kosher salt & pepper

Directions

1. Trim the ends off zucchini. Using a vegetable peeler, peel the zucchini lengthwise into long, thin, ribbon-like pieces.
2. Heat oil in a large saucepan over medium heat. Add garlic and saute until fragrant, being careful not to burn.
3. Add zucchini ribbons and saute for 2 minutes, stirring frequently to loosen pieces. Finish with lemon juice, salt and pepper to taste.

Big News

So I’ve been putting off divulging the news for some time now – even some of my closest friends have been out of the loop! It’s been years in the making, a labor of love and one hell of an adventure so here goes….

I officially enrolled in culinary school.

In late March I will begin a 6-month full-time Culinary Arts program at The Institute of Culinary Education (ICE) in New York City. The program runs weekday mornings, leaving time for a part-time gig (a girl’s gotta pay the bills!) Come Fall, I will cap off my studies with a 6-week-long externship.

What first sold me on ICE was the general vibe from the chef instructors and students; I could really see myself there. I had a similar feeling back in 2005 when I made the decision to attend Marist College and I’m glad I trusted my instincts – it was good choice!

A lot of people have asked me what I plan on doing with my culinary degree. My friends can attest that I always have ideas simmering away on the back burner. As my studies progress, I plan to use this blog more and more as a platform for “what’s next”- so sit tight!

The last few weeks have been a whirlwind. One constant: the overwhelming support from my family and friends. These days, the line between these two groups has blurred. However, I am certain that I could not have made this decision without their insight, advice and most of all, genuine happiness for what I am doing with my life. You know who you are, and it means the world.

I also want to thank YOU, the readers of this brokeback blog, for reading each week. You give me a reason to cook dinner!

In the words of the illustrious Julia Chid, bon appetit!

Sweet and Spicy Caramel Corn

Crunchy and addictive, my spiced caramel corn is Cracker Jack 2.0. I start with freshly popped corn (on the stove, don’t cheat!) and toss it all together with velvety caramel. The secret? A kick of cayenne and chili powder – oh yeah baby! A quick trip to the oven crunches everything up nicely, leaving you with toffee-like bits (don’t tell my dentist).

Using fresh popcorn by way of the stove top or air popper allows you to control the amount of salt and yields more consistent kernels.

Try adding your favorite nut to the mix – chopped toasted pecans or hazelnuts would be redonkulous. This also makes a nice snack paired with a hearty winter ale. I’m partial to the one from Brooklyn Brewery.

Ingredients

2 Tbs canola oil
1/2 cup popcorn kernels
1 1/2 cups sugar
1 Tbs unsalted butter
2 tsp salt
1/4 cup water
1 tsp baking soda
1/2 tsp chili powder
a few pinches cayenne

Directions

Preheat the oven to 250 F.

Heat the oil in a large pot over medium-high heat. Add the popcorn kernels and cover the pot. Cook, shaking the pot every few seconds until all the kernels are popped (or you can skip the oil and pop the popcorn in an air popper).
Transfer to a large bowl.

Combine the sugar, salt, butter and water in a medium saucepan and set over medium-high heat. Do not stir, but swirl the pan occasionally until the mixture is golden brown. While it’s boiling, spray two spatulas or wooden spoons and a rimmed baking sheet with nonstick spray.

When the caramel is golden brown, remove the pan from the heat, stir in the chili powder, baking soda, and cayenne (if using), and toss it with the popped popcorn so the kernels are evenly coated, then spread evenly on the baking sheet and bake for 20 minutes.

Remove and let cool. Break up everything with your hands or a large wooden spoon.

Recipes adapted from The Craft of Baking

Hot chocolate not included

Well, Mrs. French, you’ve done it again.  Cozied up in the Swiss Alps, the Whitepod resort is like a warm, sustainable igloo. Heaven?

The Midtown Lunch Conundrum

I’m a die-hard brownbagger during the work week – such an easy way to save money! Once a week or so I “forget” to bring a lunch and am left to navigate Midtown’s culinary wasteland.  Halal carts aside, there are lots of reasonably priced lunches to be found that are a step above that Pret A Manger excuse for a sandwich…

Nanoosh – 173 Madison Avenue (other locations on the West Side and Union Square). Really yummy soups, salads and homemade hummus (with whole wheat pita, natch).

Just Salad – 320 Park Avenue. OK, this place is super pricey, but the salads are big enough to save leftovers. Lots of interesting dressings – I like the rosemary balsamic.

The Japanese joints on 41st Street between Madison and 5th. Craving sushi? There are a slew of places that have lots of to-go options. I like Cafe Zaiya.

Olympic Pita – 58 W. 38th Street. This place serves up some legit falafel. You stand in line, soup Nazi style, so have your order in mind  beforehand.

For more places check out Midtown Lunch

Want v. Need

For the past few weeks, I have passed by these beauties on my way to work in the window at BCGG. WANT.

Sparkle + Stiletto = Want

However, as the snow starts to fall and the temps drop, I need to rethink my winter snow boot situation. Too many cold feet and wet socks last year!

Waterproof + Snowproof = Need

Get thee to the polls…

Dinner Party!

It all started with a meatloaf.

Yes, this is a bit ironic considering I forgo meat, but hear me out.

Last weekend my roommate fixed an absolutely delicious southern Sunday supper, including an outstanding vegetarian meatloaf using soy crumbles. I often shy away from cooking with fake meat, but sometimes you just need some meatloaf.

Enter: Halloween Dinner Party 2010

I decided to tackle a dinner party. With a little (ok, a lot) of prep, the meal was pretty painless to assemble. I made the cake in the morning while chopping up most of the veggies (sooo many onions!)

My Halloween dinner  consisted of good ol’ fashioned recipes “dressed up” with some modern touches. In all the recipes, I substituted vegetable stock for chicken stock. May I just say that fresh herbs are amazing? They may cost a bit more than dried, but the flavor is simply unmatched. I purchased sage and thyme from my favorite green grocer (Green Pea on Atlantic Ave) for $1.50 each. Such a great deal…but I digress.

In honor of the day, I went all the way with the 60’s theme with a very domestic cupcake-print apron and kicky red heels.

Now on to the food!

The menu:

Veggie Meatloaf with Paula Deen’s Glaze (recipe below)

Roasted Brussels Sprouts with Thyme

Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese

Mushroom Gravy

Green Peas with Sage

Fresh Sourdough Bread (courtesy of my sister)

Homemade Pineapple Upside Down Cake

 

 

Veggie “Meatloaf” with Paula Deen’s Glaze

Ingredients

• 2 lb. Gimme Lean ground beef style
• 1 large sweet potato, cooked, skin removed and mashed
• 1 egg
• 1 c. oatmeal
• 1 onion, chopped
• 2 tbsp. honey mustard
• Salt and pepper

For Glaze:

Mix together:
2/3 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar

Directions for Meatloaf:

• Preheat oven to 350 degrees.
• Combine all ingredients in a bowl.
• Spray glass or ceramic baking dish with cooking spray and place meat mixture in pan. Cover with glaze.
• Cook for approximately one hour.

-Recipe adapted from PB Fingers