How to make any market veggie taste good: baby eggplant

This post is just a quick post, mostly for those who wander the farmers market, wanting to bring home something beautiful but wondering what in the world to do with those weird-looking greens or a new variety of squash.  I love wandering through the stalls, and always end up picking up something new to try at home.  Invariably, while I try to make new dishes, I always fall back on my trusted combination of ingredients to make any vegetable shine.  All you need is a little high quality olive oil, garlic, red pepper flakes, salt, pepper and a squeeze of fresh lemon. 

What you'll need:

Something new from the farmer's market! (I started with a half pound of baby eggplant)

2 tablespoons olive oil

3 cloves garlic, minced

1 tsp red pepper flakes

1/2 lemon

salt and pepper to taste

Step 1:

prep the veggie by cleaning, and then chopping into manageable pieces.

Step2:

Heat olive oil in a pan, and when hot, add garlic.

Step 3:

As soon as the garlic begins to cook and fills your kitchen with wonderful smells (this will just take a few seconds) add the red pepper flakes, and saute for another few seconds.

Step 4:

Add your veggies!  Clearly every vegetable has a different cooking time, so you'll have to taste as you go along.  Eggplant, to me, should be soft but not totally collapsed.  Greens like spinach should be reduced but still have some girth (and should not be totally soggy).  Squash should be crisp-tender meaning soft but still with a little crunch.

When the veggies are almost done, squeeze the lemon over the pan.

Add salt and pepper and serve immediately.  To bring any dish to the next level, sprinkle fresh parmesan on top.  Enjoy!

Ricotta Crostini: 2 ways

Today I had the luck/time/lunch buddy to go to Torrisi for lunch.  Torrisi Italian Specialties is a cute Italian hole-in-the-wall in Nolita that is a deli by day and a restaurant by night.  Their roast turkey sandwich has been considered among the best in NYC for a while now, and their prix fixe dinner is apparently unbelievable, as well as a great deal for NYC ($50 dollars for dinner--but they don't take reservations--be prepared to wait on line for a few hours!).  I, of course, had to try this famed turkey sandwich (and it did live up to the hype) but I couldn't keep myself from ordering some of their fresh ricotta to take back with me.  MAN is it good!  It is creamy, salty, smooth and I was eating it by the spoonful when I opened it up.  Once my self-control caught up with me I realized I needed to eat something else for dinner besides cheese, however delicious it was.  Crostini is the perfect vehicle, and ricotta pairs so well with salty and sweet I just had to create two types, to get the full effect.  These mini open faced sandwiches are you have the perfect way to use the freshest produce you have in your fridge (have you tasted the nectarines or peaches lately!?) and really epitomize the Italian way of cooking--the best ingredients don't need much to taste good.  Perfect for appetizers at a party, or for a whole meal if you're hanging by yourself, here are two suggestions for ricotta crostini that I hope you'll enjoy while it's still warm out.

What you'll need (serves 2 for appetizers):

1/2 baguette

Ricotta cheese

Crostini 1 (non-vegetarian):

2 ripe nectarines

1/4 pound good prosciutto/serrano ham/iberico ham

Crostini 2 (vegetarian):

Good olive oil

Grape tomatoes

Cut the baguette at an angle, so you have long, pretty pieces.

 

Spread 1 tablespoon ricotta cheese on each piece.

 

 Cut tomatoes lengthwise and place atop the ricotta on your vegetarian pieces.  Lay one piece of ham on the other slices.

 

Drizzle the tomatoes with olive oil, and place thinly sliced nectarine atop the ham.

 

Enjoy!

Mexican Corn Salad

I apologize for the abundance of corn recipes!  It's just that 1) corn is everywhere now and 2) it's sooo good!  So here you go, another corn recipe, for a light meal in this hot weather or to bring to all of those bbqs I am sure everyone is going to!

I love this recipe because it is salty, smoky, tart and just barely creamy to bring it all together.

adapted from Smitten Kitchen

What you'll need: (serves 5 as a side dish)

3 cobs of corn

queso fresco (a Mexican, crumbly white cheese)

1 lime

2 tablespoons mayo

1 tsp chili powder

salt and pepper

1 bunch cilantro, chopped

Boil the corn for just 2 minutes in salted water, and then place on the grill over low heat to blacken the kernels.  Don't be afraid when some of the kernels pop!  Stop when the kernels are blackened to your liking.  The grill adds so much smokiness and totally brings this dish to the next level.

While the corn is grilling, open your queso fresco.  Don't know what that is?  It looks like this:

It's salty and easy to crumble, almost like feta.  

Just take a fork and gently rake it against the block of cheese and it should crumble easily.  You'll need a few tablespoons.  

The corn should be done now!

 Cut the kernels off the cob.

 

Top with the mayo, pepper, juice of 1 lime and cilantro.

 

Mix!

And enjoy!

Tasty Dumpling Review

For those who know me, it will come as no shock that I am blogging today about a place called Tasty Dumpling.  In fact, it's a shocker that it's taken me this long to blab about how much I love Chinese food in general.  After enjoying something just so delicious today, I just felt it was time to let everyone in on what I have been enjoying so much.  While I live uptown, I have an internship this summer that lands me right next to Chinatown 3 days a week.  This is heaven for me.  While I'd love to go out for a Chinese feast every day, adventure and frugality has led me to some cheaper, and very tasty restaurants, kiosks and hole in the walls that really have pleasantly surprised me.  

I really like dumplings, so when I saw a hole in the wall called "Tasty Dumpling" right by my office, (located at 54 Mulberry St, between Mosco & Bayard) I had to try it.  Unfortunately, when I went for the first time, the dumplings really were not good.  In fact, I don't think I even finished my 5 for $1.25 portion which has never happened in my life.  I don't know what made me go back a second time, but I think I was somewhat intrigued by the other items on its rather limited menu.  On this second trip, I decided to try the pork and cabbage pancake.  I assumed it would be something like pork and cabbage sandwiched between two scallion pancakes, but I was willing to eat pork, cabbage and pancake in any combination.  What came out surprised me, as I had never seen anything like it before, even after a summer studying in Beijing.  It looked like a disc with a  flat, chewy, golden, almost english-muffin like exterior, stuffed with onion-y, moist ground pork and cabbage.  Oh my.  It was fantastic.  And $1.50.  How can you beat that?  So, if you're downtown and need a very quick and very cheap bite (and you're not near Prosperity Dumplings on Eldridge Street) head on over to Tasty Dumplings for some porky goodness. 

Seared Corn and Feta Salad with Cilantro-Lime Vinaigrette

This salad doesn't need much introduction other than it is a really delicious, light and refreshing summer meal.  It is perfect to bring to a bbq, and it has way more complex flavor than you'd expect from just a few ingredients.  Have you ever seared corn?  Well, searing the corn gives it a smoky taste, turning it into an almost popcorn-like flavor.  The light dressing adds a tang and sweetness, and the feta adds some saltiness.  Tomatoes and onion round out the dish and just make it really, really yummy.

What you'll need:

Corn and Feta Salad

3 cobs of corn

1/2-1 cup crumbled feta

1/2 chopped red onion

1/2 pint grape tomatoes, sliced lengthwise

Cilantro Lime Vinaigrette

1 cup loosely packed cilantro

2 garlic cloves

1/4 cup lime juice

1 tablespoon red wine vinegar
1 heaping tablespoon honey
salt+pepper to taste

1/2 cup canola oil

Boil the corn for about 4 minutes in salty water.  This will slightly under cook the corn but you will be finishing it off in a pan so this is the goal.  While the corn is boiling, put the vinaigrette ingredients, minus the oil in a food processor or vitamix.  Pulse a few times, and then pour in the oil slowly while mixing.  This will create a very pleasing light green dressing that is sweet, tangy and light.  

 

 When the corn is done, carve the corn off of the cob, season it with salt and pepper and begin heating 2-3 tablespoons of oil in a cast iron or non non-stick pan.  When the oil is hot, and nearly smoking, put the corn in the pan.  Place a cover partially over the top of the pan so as to not hurt yourself because these corn kernels will pop.  And they hurt, too.  Don't touch the corn for about a minute or so so it browns on one side, and then (very carefully) take a spatula and flip the kernels.  The corn is done when it is slightly brown on each side.

 

Toss the corn, feta, onions, tomatoes and dressing together while warm and serve.  The salad tastes just as good the next day, cold, from the fridge.  

Enjoy!

Buffalo Southwest Salad with Homemade (light-er) Blue Cheese Dressing

If you know me, you know I love buffalo wings and am kind of a sucker for anything "buffalo."  But, ya can't have buffalo wings every day so buffalo salad makes a perfectly fine substitute.  Pretending it's healthy with that lettuce, its really just buffalo on crack, with crispy buffalo chicken, blue cheese dressing on top of crumbled blue cheese, with buttery avocado, bright and tangy tomatoes and sweet corn.  Nope, it is not the healthiest, but it is a touch better for you than being totally fried and swapping greek yogurt for sour cream in the dressing is a nice touch that lightens it up and adds a great tang.  I made this back at home for my fam and everyone ate a HUGE bowl's worth of this salad.  EVEN my meat-loving carnivorous brother ate it all AND enjoyed it.  Now, that is a successful dinner. 

Homemade (lighter) Blue Cheese Dressing

What You'll Need (makes about 3 cups)

3/4 cup 0% or 2% Greek Yogurt

1 cup mayo

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

4 ounces crumbled blue cheese

Simply mix and let sit while you prepare the salad to let the flavors meld.  The dressing will stay good in an airtight container in your fridge for over a week and is great on sandwiches, salads and as a veggie dip.  

 

Buffalo Southwest Salad

What You'll Need (serves 5)

4 ounces crumbled blue cheese (or enough to sprinkle on 5 salads)

3 heads of romaine lettuce, chopped and cleaned

3 cobs of corn, boiled in salted water for 5 minutes and de-cobbed

1 pint cherry tomatoes. sliced lengthwise

2 avocados, cubed

1 pound chicken breast, cubed (or tofu, cubed for the vegetarians)

Panko bread crumbs

2 eggs

Buffalo Sauce (you can use any brand you like, "Frank's" brand is generally good)

Begin by preheating the oven to 400 degrees.  Set up a "dredging station" by beating the two eggs, and placing next to a plate of panko bread crumbs.  Season the eggs with salt, pepper and a dash of the hot sauce.  Coat the chicken in egg, then cover in panko, and then place in a roasting pan.  Roast for about 10-15 minutes, tossing once.  The chicken should be cooked through (not pink on the inside) and somewhat golden.  

While the chicken is cooking, assembled the salad by placing lettuce on bottom, and the corn, tomatoes, blue cheese and avocado on top in amounts and variations requested by picky eaters.

When the chicken is done, toss with buffalo sauce while warm and place on top of the salads.

Got a vegetarian in the house?  Drain and pat dry tofu.  Spray a pan with pam and pan fry over medium heat until the tofu is golden.  Toss with buffalo sauce and place on top of the salad.

Serve with the blue cheese dressing and enjoy.  Seriously, sit outside with this salad and a cold beer.  While not as messy as wings, this is almost as satisfying and a great and easy weekday meal. 

Pepperoni Pizza Puffs

I saw these on a blog way back when and they have just been waiting on my little to-do recipe list for the right moment to make them.  These babies are like little pizza pockets, but without the preservatives (which is justification in itself to eat an entire pan).  They are SO good--probably because I am obsessed with pizza--but if you like your food mini, and you enjoy cheese, bread, pepperoni and sauce, I don't see why you wouldn't love these as well.  They are the best kind of appetizer to serve at a party because they are homemade, SO easy to make, and who doesn't like pizza?  Besides, you probably have most of these ingredients in your pantry anyway except, maybe the mini muffin pan.  In which case, you can get them for about 10 dollars on amazon, and I say go for it.

adapted from Noble Pig

What you'll need:

1 mini muffin tin with 24 cups

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese

1 cup chopped pepperoni (I used turkey pepperoni and I couldn't tell the difference!)
1/2 cup pizza sauce or any type of marinara sauce

Preheat oven to 375^o and grease your 24-cup mini muffin pan with Pam--make sure everything is Pam-ed or they'll stick! 

In a large bowl, whisk together the flour and baking powder.  Then whisk in the milk and egg.  

 Stir in the mozzarella and pepperoni and let stand for 10 minutes.

***As a side note, these are easily made vegetarian by leaving out the pepperoni altogether or until after you've poured half the batter into the muffin pan, making a batch of 12 for both the meat and leaf-eaters.

Stir the batter and fill the muffin pan.  The batter should come almost to the top.  Bake about 20 to 25 minutes until the little puffs are golden.  Heat up a little sauce and serve on the side.  If you have basil on hand, sprinkle on top.  Serve while hot and enjoy!