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Housekeeping

1 Oct

Over on My New York, I dedicated a post to “The Other Bridge.”

Birds On A Wire

You’ve seen her around these parts a lot lately. She’s a beautiful bridge and is often overshadowed by her more glamorous and famous sister the Brooklyn Bridge.

There’s a few recipes and dishes that I keep meaning to write about that are beginning to feel a bit like the Manhattan Bridge; worthy, beautiful, simple and yet, overlooked. The glamorous dishes and serious cooking have been hogging the spotlight.

Like the two bridges the good story gets all the glory. But, do you know where to get the best view of the Brooklyn Bridge? Why from the middle of the Manhattan Bridge of course!

Dumbo Pebbles

And so, without further ado: A salad, bread & cheese, a juice and dessert.

Michael’s Onions

Michael's Onions

I first tasted these onions at my friend’s poker game a few Fridays ago. Our host had planned to make them on the grill, but due to a series of unforeseen mishaps he ended up cooking them in the oven. They couldn’t be easier, or tastier. Just thickly slice a sweet onion, dot it with a little butter, season with a shake of Lawry’s and then roast in the oven until soft and wiltingly tender. We ate ours with sausages.

Two nights later I just had to make them to top a salad. Equally as good. I don’t keep seasoning salt in the house, so I used various spice mixes my mom has given me over the years and a little salt. They come out so soft and delicious, like the inside of the very best onion rings.

Bread & Cheese

No-Knead Bread

Yep, it’s back. What’s back? No-knead bread season of course! While I conquered my fear of kneading last winter, I’ve been craving Bittman’s magic bread. (As an aside, thank you NY Times for finally removing the asinine Times Select thus allowing home cooks everywhere to access timeless recipes again.) It has a yeasty flavor and magical texture that I haven’t yet been able to capture in my kneaded loaves.

Fromage Blanc & No-Knead Bread

This loaf was 2 cups AP flour plus 1/2 cup white whole wheat and 1/2 cup extra fine semolina. I love the flavor and texture the semolina added, a slight nuttiness, a little extra browning on the bottom and a gorgeous crust on top. We christened autumn’s first loaf with homemade fromage blanc flavored with herbes de Provence.

Fromage blanc is a cultured fresh cheese from France that closely resembles cream cheese. It can be drained to a thicker consistency or kept a little liquidy for use in cooking or making sauces and can be flavored anyway you see fit. You can order the cultures here.

Concord Grape Juice

Concord Grape Juice

Have you ever thought about making your own grape juice? Neither had I, until yesterday. On Saturday I had been seduced by the aroma of concord grapes wafting through the breezes at the greenmarket. Seriously, it’s a heady, addicting aroma. So I bought a quart of them, got them home, smelled them and then looked at them and said, “So, now what do I do with you?”

No, the grapes didn’t answer, but I did finally come up with a solution, I turned to the Shakers. Up at the Watervliet site there’s grape vines everywhere, so I figured they’d have some recipes for them, and I was right. I settled on making some juice for use in a pork roast (more on that later).

All you do is pick the grapes off the vine, wash them, add them to a pan with a scant amount of water an let them boil until the pulp has broken down completely, stirring often. Be warned. If you use a wooden spoon, it will be permanently stained a striking (and attractive) shade of shocking violet. Once the juice has cooled slightly, strain it through a colander lined with cheesecloth. That’s it. You can then use the juice in cooking or dilute it with a little seltzer for a refreshing beverage.

Dessert

Ice Cream & Pretzels

My grandmother grew up in Bucks Co. Pennsylvania. Her favorite dessert, that she claims everyone ate, was peach ice cream eaten with Amish hard pretzels. It was always the treat she gave me when I would visit and I crave it often. While my grammy’s still around, she can no longer remember much of her past, so I keep at least a little part of it alive in this dessert.

Peach ice cream can be difficult to find, luckily the pretzels are a snap. Martin’s, who sell at the Union Square greenmarket, are the real deal, exactly like the ones I remember her brining back from her annual visits to Bethlehem. If you love the combination of salty and sweet, this is the treat for you. I especially like it with vanilla goat’s milk ice cream as a stand-in for the peach. Enjoy!