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QUINOA FALAFELS WITH TAHINI SAUCE. 1 English Cucumber, cut in matchsticks 1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12ish minutes. Set aside to cool for now. 2. 3. 4. 5. Potato knish, two ways. Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes. I’ve been wanting to make potato knish almost as long as I’ve had this site. The first knish bakery set up shop just down the street from me in 1910 (from 1890 to 1910, it was operated from a pushcart, or you know, the original taco truck) and as Milton Glaser and Jerome Snyder delightfully note in their 1968 book, The Underground Gourmet, “No New York politician in the last 50 years has been elected to office without having at least one photograph showing him on the Lower East Side with a knish in his face.”

Well, I will mostly defer to it. One year ago: Sally Lunn Bread + Honeyed Brown Butter SpreadTwo years ago: St. What took so long for me to make these? Potato and artichoke tortilla. Everyone has a different idea of what constitutes eating “healthy” or at the very least, in a manner that diametrically opposes the Thanksgiving through New Years gluttony. Some people eschew meat, for others its just red meat, some give up cheese or bread or fat or potatoes — I mean, you name it, there’s a diet out there that promises that swearing it off is the answer to Thin Thighs in Thirty Days or You in a White Bikini in the Bahamas in 56 Days.

…You know, just to throw out a totally arbitrary example. I am realizing increasingly that I belong to no dieting camp whatsoever. I mean, I consider things like portion size all of the time, and if I had meat in one meal, making sure the next one avoids it but I don’t think that there is a Magical Evil Food that when crossed off your menu will make pounds vanish from your hips. But really, I didn’t mean to talk about dieting. Potato Tortilla with Artichokes and Red PeppersThe New Spanish Table Serves 6 to 8 as a tapa, 2 as a light main dish. Leek and swiss chard tart. What’s on your list? You know, the running one you keep in your head, in a series of Post-It notes spread across all surfaces of your life, or if you are particularly scary kooky, on a spreadsheet? Me, I’ve got several lists. There’s the Apartment Want This list, because, oh, how I covet the home furnishings; the Go Here list, which holds my in- and outside NYC destination dreams; the Read This list, which I pretty much avoid, and the Listen to This list with all of the music I would like to download and shake my booty arrhythmically to were I not fascistly opposed to DRM.

Then there is the Cook This list, all 300+ items long. Thus, let me humbly suggest that you add a Leek Swiss Chard Tart to your list or lists, in whatever format they may be. It is one less thing on a list, and this alone is something to celebrate. One year ago: Sweet and Spicy Candied Pecans Leek and Swiss Chard Tart Bon Appetit, October 1999 Roll out pastry on floured work surface to 12-inch square. Tortilla de patatas. Ever since we had dinner at Ti­a Pol for the first time six months ago, I have been bitten by the tapas bug, and with little warning this wee hallway of a restaurant on 10th Avenue replaced Tabla as my favorite in all of New York City. I didn’t know that there were any higher small-plate callings than the Floyd Cardoz’s boondhi raita, that is until I tried Alex Raij’s garbanzos fritos, and though it makes me sad to have evolved beyond my Bread Bar obsession, I feel strongly enough about these chickpeas that if you haven’t had them yet, you should close your browser, turn off your computer, get on a plane if you must, wait patiently through the forty minutes it will take just to sit at the bar because these babies will leave your up-to-then favorite bar snack in the dust so quickly, its tasty little head will spin.

Be prepared for a fast and fierce addiction. I have never made tortilla patata before only because I have yet to see a recipe with less than one cup of olive oil in it. Creamed chard and spring onions. My fridge is a mess. I like to fancy myself a focused shopper; I know what I want to cook, I carefully make lists of the ingredients I don’t have yet and I don’t come home until every item is crossed off. Eh, hold on a moment because somewhere on the other side of a computer screen, my husband just snorted coffee through his nose.

Look, I aim to be a focused, efficient shopper, I really do! It’s just that often the gap between my aspirations (look at my to-do list, and all of those little check marks!) And my reality (oh, we’re out of milk, eggs and flour? Nevertheless, my fridge is a mess of my own making. So this is a recipe for those of you who ask about the kinds of things I throw together from what is in front of me; I am not going to make any all-cap demands that you Make This Right Now, I don’t believe I’ve reinvented greens and pasta, but I liked this. Next up: I’m debating working through my cooking (and fridge/pantry) backlog with daily posts this week. Stuffed Patty Pan Squash - Patty Pan Squash With Rice Stuffing. Patty pan squash are stuffed with a rice and spinach mixture for a tasty, summery side dish.

Serve with grilled chicken or steaks for a fabulous summer meal. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 12 to 15 patty pan squash1 tablespoon olive oil2 green onions, finely chopped1 clove garlic2 cups chicken broth3/4 cup long grain white rice1/4 teaspoon saltdash black pepper1/2 cup shredded Parmesan cheese plus more for sprinkling1 cup chopped fresh spinach, about 3 ounces Preparation: Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Heat olive oil in a medium saucepan or saute pan. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Bake at 350° for 15 to 20 minutes, until hot. Serves 6. Summer Squash Recipe IndexZucchini Recipe Index.