Appetizer Archive

Friday, June 1, 2012

asparagus with almonds and yogurt dressing

roasted asparagus with almonds and yogurt

One of the things I love about my city is the way we jump at the chance celebrate local events as unofficial, illogical holidays, just because. I get redorkulously excited about the Mermaid Parade, as well as the dapper sea of white uniforms all over the city during Fleet Week. I still haven’t convinced my (Russian! it’s in his blood and everything, I tell him) to do a Coney Island Polar Bear Plunge with me on New Year’s Day, but I did get him to stand on a center median of 14th Street looking west on Wednesday night at 8:16 p.m. (along with such a confusing cluster of people that a second crowd formed to scratch their heads at us) to catch a glimpse of this season’s Manhattanhenge. The events are random and even a little absurd, but NYC is no place to miss a chance to let your goofy flag fly.

asparagus headshot!
asparagus, from the sky, er, stepladder

I have another, smaller, day that I add to this list, which is the day that the mini-Farmer’s Market in my neighborhood opens each May. (Were you to dig through the archives, there’s a clear day every May when the site switches from pantry-raiders like soup and pasta to fresh new happy things.) Like a hopeless nerd with a shiny apple for the teacher on the first day of class, I show up the minute it opens and make a beeline for the broccoli, spinach and baby watermelons. I buy too much. I come back later and buy more, anyway. After six months of brown vegetables, you can’t blame me for overdoing it at the prospect of pearly stalks of rhubarb, lawns of asparagus, and strawberries that are red all the way through.

toasted marconas, lemon, hard-cooked eggs

Continued after the jump »

Friday, December 30, 2011

scallion meatballs with soy-ginger glaze

scallion meatballs with soy-ginger glaze

It’s a fairly accurate indication of how charmed my life is these days that I considered the act of having to choose what I would make to bring to a New Years Party tomorrow difficult. If makes you wonder what I’d consider easy — which spa gift certificate I should use first to get a manicure before the party? Whether I should wear the earrings from this year’s or last year’s little blue box to the party? Which jet to take there? It’s all in a day of the glamorous life of a food blogger. Ahem.

scallions, greens, bottles of stuff
meatball ingredients, ready to mix

In the last year, I’ve made a lot of jabs, mostly in my own direction, about how much various projects that I thought I’d handle like a pro have in fact kicked my ass — in order, those would be: a toddler, a cookbook, trying to have evenings and weekends work-free for Fun Family Things (even if they’re, like, “Let’s go buy mama more conditioner and eat warm pretzels along the way!”) and this weird blend of feeling like I have absolutely no time for myself while also spending too much time by myself. We are definitely not going to discuss how many hours I have spent this year wondering how anyone ever gets dinner on the table/keeps an apartment clean/gets any sleep/takes vacations… all while looking cute. Nope, definitely not that either. But if you could read through the self-deprecation and exhaustion, I always hoped you’d figure out that I was, am, totally blissed out by this life I ended up with. This gig — 4:30 a.m. wake-ups, this beast and all — is pretty sweet and I wouldn’t change a thing about it. I hope next year involves more of the same, with a little more travel and a lot more hanging out with people like you.

frying and spattering, ow

Continued after the jump »

Thursday, December 22, 2011

parsnip latkes with horseradish and dill

parsnip latkes with horseradish, dill

I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not so much a singular recipe with a finite ingredient list but an approach to pancakes; an approach that could include anything that can be shredded and fried. And oh, when you start from this vantage point, they most certainly will.

parnsips, potato -- not pretty yet
shredded

I’ve made potato latkes, sure. Many times, even. But then I made mixed vegetable latkes with Indian spices and curry-lime yogurt. I made apple latkes, replete with a caramel sauce made from the juice you wring from the shredded apples. (I waste nothing in the kitchen. My grandmother would be so proud!) This past summer, I made zucchini fritters to solve a dinner crisis. And now, there’s this: Parsnips. Potatoes. Dill. Horseradish. Lemon juice.

ready to wring out

Continued after the jump »

Monday, December 12, 2011

caesar salad deviled eggs

caesar deviled eggs

I know I told you my days of late have been a blur of butter and a plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps. And cocktail parties need snacks. They need bacon-wrapped dates and stuffed mushrooms, shrimp cocktail and parmesan biscotti. They need elegant little toasts and spanakopita triangles. And they need deviled eggs. In fact, I’d argue that without deviled eggs, it’s actually no party at all.

the peeling forces were with me
de-bellied yolks

Of course, to make devilled eggs, you need to make peace with peeling hard-boiled eggs and I want to tell you, I’ve spent a lot of time peeling hard-boiled eggs, mostly ineffectively, and have come up with several theories that since I have the mic, I will now bore you and the rest of my audience with:

ready to mash

Continued after the jump »

Thursday, September 8, 2011

roasted eggplant with tomatoes and mint

roasted eggplant with tomatoes and mint

One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a Thanksgiving-inspired version last November, but was itching for a late summer spin on it when I created this. I’m the kind of person who would happily eat appetizers for dinner any day — I’m pretty sure if I had nobody else to feed, I’d have subsisted on nothing but pan con tomate, blistered padrons, pink wine and Gossip Girl season one reruns the entire month of August — but it doesn’t really cut it with a family of three.

ricotta salata, salty love

Instead, I spend a lot of time throwing things together for the sake of being a grown-up, a grown-up who doesn’t really have an excuse (such as, she hates cooking or doesn’t know how to cook, etc.) not to make dinner but still forgot to make it again, and quite often, these meals involve some element of roasting the bleep out of well-seasoned vegetables high heat cookery. For the kid, that usually suffices but we grownups get bored more easily, and it’s from that boredom that I started making small, finely chopped and loudly flavored salads and spooning them on top of my roasted vegetable du jour. In this case, it’s eggplant with a Mediterranean-ish topping. We found it completely addictive and less heavy somehow than eating the same on pieces of toast.

alone in the kitchen with an eggplant

Continued after the jump »


css.php