Tag Archives: salads

Mt. Greylock

1 Dec

We got to the top, and there was nothing to see.

And yet in a completely white world, there was plenty.  After spending about 10 minutes in blinding whiteness I concluded that I’m really quite happy I never settled on “Arctic Exlorer” as a career path.

We thought we were supposed to be following the red blazes, which took us tromping off willynilly into the forest.  Multiple times they would just *poof* disappear.  But the baby blue blazes, they looked solid and dependable, so we decided to follow them.

And they took us to the top.  Up through the ancient, breathing, dripping rain forest and out into the wide white world, 2,200 feet above where we started.

What to eat after a seven mile hike? Pork of course!

Escape From NY

22 Jul

I don’t know what it’s like where you are, but here? It’s hot. Again.

Way too hot for sleeping, and for walking. Too hot for cooking or for lying on the couch and watching TV. Too hot to read and far too hot to sit at the computer.

So, it’s time to escape. Tomorrow Isaac and I are packing up and leaving the city; first by train, then by car, to meet my family up in the Adirondacks.

I know it’s a great luxury to be able to escape to the woods and mountains once each summer; to be able to slow down and cool off for a few days. So, in case you can’t do the same, I wanted to leave you with two dishes that will, in their simplicity and ease, help keep you cool and nourished as the heat wave rolls on.

First, please try this chilled Cucumber, Radish & Buttermilk soup from Gourmet. It’s been sitting on top of a pile of pages pulled from magazines on the living room floor that, someday, I hope to file away into a semblance of order. It’s been there for months (sadly).

And then, on Saturday, while I was in the city hunting for dill with which to pickle, it finally caught Isaac’s eye. I felt my phone jiggling around inside my purse. When I pulled it out and checked the message, there was a picture of this recipe staring at me. It was brilliant!

It’s very sophisticated and pretty and didn’t taste nearly radish-y enough for us. So for those that are worried about it being too radish-y, don’t worry. With a piece of pan-fried fish, a little chervil garnish and some hearty multi-grain bread, it felt like a were supping at midnight somewhere in Scandinavia.

Second, I give you an homage to one of the best sandwiches in New York; the tuna sandwich at ‘wichcraft, but in salad form. It’s the combination of thinly sliced lemons, with the skin on, meaty, briny olives and alluring raw fennel that really makes this sandwich sing. But in salad form, without tuna, it needed a little oomph, so I added dried chile flakes, which have the additional benefit of helping you cool down.

So I hope you manage to keep cool in the midst of this ridiculous heat wave. See you in a week!

Head below the jump for the recipe for Mediterranean Fennel Salad.

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Fourth

2 Jul

It’s a short week at work.

Pea Flowers

Half-day tomorrow, three-day weekend beginning Friday.

Pea Tendrils

A Summer-induced torpor is taking over my body and mind already.  And so, in celebration of the languid, lazy weekend that’s so close I can nearly touch it, I’m going to take it easy on this post.

No recipe, no story; just some pictures and some links.  A few old posts have been going bonkers this week, so I figure, in the spirit of my summer lassitude, I’ll make it easy for you, my readers to find them.

Pea Flowers

Need delicious berry desserts for your Independence Day party?  Click here.

Hankering for some purple pickled eggs?  Click here.

Want some delicious carrot pickles for your picnic?  Click here.

Looking for a quick, easy, slightly unusual, utterly impressive and drop dead delicious first course? Click here.

Hungry for something unusual to grill?  Click here.

Cucumber salads got you down?  Need something new?  Click here.

Pea Tendril

So, go forth and enjoy your Fourth!  See you next week.

Salad Days

12 Jun

Do you hear that? That rushing noise?

My View, Under the Tree

That’s the sound of people up and down the East Coast, especially me here in New York City, breathing a sigh of relief that the heat wave is over.

I don’t know what it’s been like where you are, but here? It’s been hot. So hot. In fact, it’s been so hot that yesterday morning when I got up and the radio told me that it was going to be only 86°F and only 56% humidity, I sighed with happiness. So hot that I was happy and excited to go to work on Monday because my office is air conditioned. So hot that all I ate for four days was salad.

The Dog Days

Yes, we’ve got an air conditioner, but neither of us like using it. This may be crazy, but it sure does help with the electric bill. Instead, we like to get creative with our ways to keep cool.

One great way too cool off is to befriend someone with a backyard. For two wonderful summers I would hang out in a friend’s, beer in hand, feet in a kiddie pool full of ice water. It was blissful, and fun. Keeping a bag of frozen peas in the freezer is also handy. One very hot, very unemployed summer, I would sit in front of my fan with a wet towel over my head, frozen peas on the back of my neck, and my feet in a bowl of ice water. Apparently my feet get very hot.

Leaves

But, my all time favorite way to keep cool is to visit the Museum of Natural History. Most of the halls are bathed in a soothing, dusky half-light, and intense air conditioning. Of special note is the Hall of Ocean Life, which, with all the watery (and might I add beautiful) dioramas, can’t help but cool you down. I’m especially fond of the otters, but if you’re in desperate danger of melting, might I suggest you spend some time contemplating the walrus.

The soothing, watery hall is great, but there’s another room at the museum that I feel is the best place, possibly in all of New York city, for halting a core meltdown. Can you guess? Okay, I’ll tell you. As unlikely as it may seem, it’s the Hall of Minerals and Gems.

So Hot

It’s a funny room, like your best friend in 6th grade’s parent’s den. You know, the one with a sunken fire pit and shag carpet on the walls… But you know what? It’s incredibly dark, almost painfully cold and, with all the carpeted levels, it’s even possible to pull up a dark corner and take a nap. I’ve never done it (Who? Me? Napping in a museum? Never!), but I’ve seen others doing it.

But that’s not what we did this weekend. Instead, we pulled up a tree on a bluff overlooking New York Harbor in Owl’s Head Park. There was a very strong sea breeze wafting off the harbor. Under our chosen tree it was at least 20 degrees cooler. It was lovely.

New York Harbor

The park is perfect for watching ships and boats come and go in the harbor. If you’re a fan of tug boats (and really, who isn’t?), this is the park for you. There’s dozens of them pulling and prodding, herding and cajoling the scores of enormous tankers making their way to the Port of New York. I think next time I’ll bring my binoculars, and a picnic.

Owl's Head Park

Sadly, we hadn’t planned that far ahead this time. Seriously, it was too hot to think ahead like that. So after a few hours we headed home for dinner. We whipped up our third, delicious bodega veggie salad of the weekend. On Saturday we made a dilly cucumber number and a zippy, Moroccan-esque carrot ditty (kind of like these pickles, but in a bowl) and on Sunday, a kitchen sink chopped salad.

Zippy Moroccan-esque Carrot Salad

This heat wave came too early. It was too hot to cook, but there were no fresh, seasonal veggies to help make is seem worth it. I don’t mind a stretch of days in the 90s in late July or mid-August, at least then there’s produce in the markets. You really can live on tomatoes alone during those dog days. But early June? No thanks Mother Nature! The peas aren’t even out yet!

Dilly Kirby Ditty Salad

But, we survived, with the help of some salads. I’m sure there are more hot days, and thus, delicious salads to come, but just in case it’s really, really hot out, and you can’t find me in the kitchen, you’ll know where to look.

I’ll be the happy lump under the mica display.

Head below the jump for the recipes for Zippy Moroccan-esque Carrot Salad and Dilly Kirby Ditty Salad.

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Give Beets A Chance

12 Dec

Let’s talk about beets.

They look, and feel, like rocks.

Empire State Building, early winter

And then you cook them. Then the beets lose their rockness and become yielding and silky and aromatic and sweet.

Beets are, of course, essential in making the soup of the moment, Christmas Borscht, but they also lend themselves to an incredibly diverse array of dishes from around the world.

There’s beet pasta, pickled red beet eggs, roasted beets, and squorscht, and that’s just from my site. When you look around the interweb you’ll find beets with horseradish and capers, summer borscht and grated beets with tahini, Pille’s pesto & beetroot appreciation society, red beet mash, celery root soup with pickled beets, beetroot latkes, bulgur risotto with beets, gluten-free beet focaccia, and yes, finally chocolate cake with beets.

Whew!

Union Square Sunset

Many claim to revile beets, which may be fair, especially if the only beet they’ve ever had came from a can, not the ground. All I am saying… Is give beets a chance!

One of the most classic ways to eat roasted beets is on a salad with blue/goat/feta cheese, and/or walnuts, and/or segments of citrus fruit. It crops up on nearly every menu in the city, but the problem is, the salad is rarely well executed. When I’m brave or bored enough with the other appetizer offerings to order the beet salad, I’m usually disappointed. The beets are watery, the cheese isn’t forceful enough, the walnuts aren’t toasted, the dressing is bland.

Last week when Isaac was preparing to hit the Dag Hammarskjold greenmarket I asked him to poke around and buy some beets. I was going to take things into my own hands. I roasted the beets and then concocted a perfectly silly, completely over-fussed with salad of epic proportions.

It’s like a garbage plate, but better for you.

Ann's Beet Salad

This salad is great, and it’s pretty and fancy enough to serve to company over the holidays. It’s perfectly seasonal and delicious, but I must warn you on one thing. The walnuts. Oh my god, the walnuts! I hate walnuts. Hate. But for some reason I felt they were absolutely essential to this recipe, and I was right.

But here’s the thing. Eat them all or get them out of your house fast because they are so addictive. I ended up bringing them to a friend who is a bit of a beer nerd. We figured they’d make an exceptional beer snack.

Spicy-Sweet Walnut Brittle

Beets suffer from bad P.R. They’re pigeonholed. Beets are for salads and borscht and pickles. But you and I? We know this isn’t true. So go on, show me your best beet recipe!

Leave a link in the comments. It can be yours or one you’ve found on a recipe site. This is our chance to spread the word. Give beets a chance!

Head below the jump for the recipe for Ann’s Beet Salad.

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