Dark Days Challenge Final Week: Skate, Lemony Kale, and Fries

This is a variation on an old standby of ours: fish, kale, and oven-baked fries. I picked up skate instead of flounder at the Greenmarket because it was cheaper and I wanted to try something new. We thought we could just pan fry it - but instead it took forever, stuck to the pan, and fell apart, and the texture is much chewier than flounder. Next time I would do some research on a better way to cook skate. Except there probably won't be a next time, because I don't think Jesse ever wants to cook with skate again.

As for the kale, I cooked it for about 15 minutes in a tablespoon of butter, a half cup of white wine, the juice and zest of half a lemon, and some freshly dried rosemary. It turned out very lemony, but it gave it a nice kick, similar to that of the balsamic vinegar I usually use for cooking kale. I thought toasted almonds would add a nice crunch, but for some reason the almonds were barely discernible among the forkfuls of leafy greens. While this kale preparation was fine, it was nowhere near as good as the kale with bacon and currants I cooked last week, which was just amazing. Now I'm wondering how long I need to wait, for my waistline's sake, until I can buy bacon again.

And we overcooked the fries, which stuck to the pan and fell apart in the oven. All told, not our finest meal, especially since Jesse was feeling sick and rested on the bed while I ate alone.


I also roasted several beets and tossed them with toasted almonds, olive oil, and an Italian Country Vinegar, a mix of red wine vinegar, garlic, and herbs. It will be nice to have those beets handy in the fridge as a snack this week.

Dark Days Challenge Final Week: Kale and Chicken with Bacon and Currants over Rice

In thinking of a way to use up the bacon I bought last weekend, I thought back to the kale salad with bacon vinaigrette that I had at Diner not so long ago. I loved that salad, with its delicate chiffonades of kale and crunch of bacon and breadcrumbs.


But I didn't think that the tight little leaves of kale I get from Garden of Eve farm would suit a salad. So I decided to cook the kale on the stovetop and make use of the bacon fat. For Jesse's benefit, I added in chicken (big strong man needs protein) and served it over rice (a complete meal must include a starch).


I also added currants, which was a nice touch. I think currants may be my new favorite pantry item. I bought them on my last stock-up trip to Fairway because they were the cheapest dried fruit by far (about $2/box compared to $8/box for blueberries etc, thinking I would use them to make homemade granola. Well, I haven't gotten around to making granola yet, but the currants were perfect in with kale and bacon - providing a nice salty-sweet complexity to the dish.


And while I was initially opposed to adding carbs to my green leafy-heavy meal, I think the rice also really benefited the meal, since bites of sweet black rice tasted wonderful with crunchy bacon. (Thanks again to Jesse's mom for the colorful rice!) The chicken breast, a lucky find at the farmers market a few weeks ago, was not the star of the show, and I would only include it if you have a craving for meat, or, like me, have a big strong man around who requires meat. And as for the shallots, you could subsitite onions as I normally would have, but I was lucky enough to get free shallots at the farmers market for having exact change :-)


Kale and Chicken with Bacon and Currants over Rice
3/4 cup rice
1 1/2 cup water
4 strips bacon
2 shallots
1/2 lb chicken breast
1 large or 2 small bunches kale
heaping handful of dried currants
salt
pepper

Combine rice, water, and a pinch of salt to a small pot. Bring to a boil and then let simmer for about 40 minutes until rice is tender.

Meanwhile, lay bacon in a large pan and cook over medium heat, turning every few minutes, until crispy. Remove and let drain on a paper towel-lined plate.

Mince shallots and cook in bacon fat over low heat until softened. Meanwhile, slice chicken into fairly small pieces. Add to the pan and turn heat up to medium to allow the chicken to brown. Turn chicken pieces over after a few minutes to brown the other side.

Meanwhile, rinse kale and chop into very small pieces. Add to pan and lower heat to low. Let wilt a little. Then add 1/4 cup water and cook, covered, for about 10 minutes. Tear bacon into bits and scatter bacon and currants over pan. Add salt and pepper and combine. Serve kale mixture over rice.

Dark Days Challenge Final Week: Pan-seared Scallops over Roasted Beets and Bacon

Yesterday I finally set out to recreate the scallop and beet dish I enjoyed at Gramercy Tavern last month. The journey began with a stop at the Union Square Greenmarket for bacon from Flying Pigs Farm. Jesse and I are both bacon neophytes. My parents never ever cook the stuff because they think any fat at all will kill you (even good fat like avocado). So we found ourselves a bit overwhelmed, both my the claustrophobic crowds at the Greenmarket, and by the assorted selection of bacons - smoked bacon, shoulder bacon, loin bacon, Canadian bacon, fully cooked bacon. Part of the problem was Jesse's confusion about what bacon is. He was worried that smoked bacon was already cooked and not what we were looking for, not realizing that it is the curing and smoking process that makes a slice of pig into bacon. Eventually, this problem was sorted out after many questions, so we purchased some regular smoked bacon from their happy pig farm and went on our way.


Our way being an hours-long trek in and around shoe stores in Manhattan looking for the perfect new sneakers for Jesse. (Isn't it usually the guy who finds himself being dragged around while his girlfriend goes shopping? Not in our relationship.) By the time we got home, my feet were killing me (I probably needed new shoes more than Jesse but have an aversion to shopping) and I was exhausted. I threw the beets in the oven, and then we headed to our favorite beer bar, Spuyten Duyvil for an aperitif. A nice warming glass of a mild Sirah for me, and a big bottle of Green Flash Imperial IPA for Jesse (so bitter and hoppy it smelled like a field of grass), along with a little cheese tasting was just what I needed to take the edge off. Spuyten always has a nice selection of cheeses, which they serve with wonderfully soft and airy bread. I love this bread, I adore this bread, and I aspire to someday be able to make it myself. It tasted perfect wrapped around a little piece of Midnight Moon, a dense, nutty, aged goat cheese.


Onward to dinner. While the beets continued to roast, Jesse fried up a few strips of bacon and then seared the scallops in the bacon fat. When I asked him how he knew how long to cook the scallops, he replied "I just know - I come from the sea, I am a merman!" in true Sir Fishmonger style. The bacon and roasted beets were sliced and diced and mixed together, and topped with the tender little scallops. It wasn't quite the same as Gramercy Tavern, which used a yogurt to thicken the beets into a sauce - I thought this step unnecessary, and I was right because it was truly delicious anyway. Gramercy Tavern also grilled their scallops, but I wanted to put that bacon fat to use and cook the scallops right in it. The recipe, provided at bottom, could not be simpler, and the bacon bits provided a perfect salty, tangy crunch to the sweetness of the beets and scallops.


After dinner, we headed to Chelsea Brewing Company for further alcohol imbibing at the Manhattan Cask Ale Festival. To get there, we had a sketchy-as-hell-I-don't-get-Chelsea-or-why-people-think-it's-cool-to-go-to-clubs-next-to-sketchy-parking-lots walk from the subway to the Chelsea Piers. But once inside, the place was bustling with people and beer. For those of you not in the know, cask ale is unfiltered beer allowed to mature naturally in a cask, producing smooth and complex beers without annoying carbonation. They had something like 25 beers to choose from. Standouts included Sixpoint Apollo (Jesse is in love with any and all Six Point beers) and Southampton beers.


That's Jesse grimacing at the taste one beer that was really awful - it was called Wicked Willie's and it tasted like a shot of bad whiskey and a PBR brewed together.


That's me enjoying something more delightful, Doc's Draft Cassis Cider, which of course I had to get because it's brewed in my hometown. I liked it better than their regular cider because it was a little sweeter.

And with that, we headed back out into the grunge of Chelsea and the subway toward our home after a long day.


Pan-seared Scallops with Roasted Beets and Bacon
4 small beets
1 tbsp olive oil
4 strips bacon
1/2 lb scallops

Preheat the oven to 400. Scrub the beets and place them in a pan. Drizzle olive oil over them, cover pan with foil, and roast in the oven for about an hour until you can easily stick a fork in them.

Meanwhile, after the beets have been roasting for about 45 minutes, lay the bacon in a large pan and cook over medium low heat, turning every so often until both sides are browned. Remove to a plate lined with paper towels to drain off some of the fat.

Cook the scallops in the bacon fat over medium-low heat, for about five minutes on each side. Do not overcook, as this will make the scallops tough.

Remove the beets from the oven and let cool a few minutes. Peel the beets under cold water running in the sink, and then cut into small slices. Tear the bacon into little bit-sized pieces. Mix the bacon in with the beets, and top with scallops. Pair with a dry white wine (our white was too sweet). Bon appetit!

Dark Days Challenge Final Week: Braised Lamb Shoulder Chop, Smashed Potatoes and Celery Root, and Bitter Greens

Lamb again? you're thinking. I know, I've gotten myself into some kind of rut, between all the lamb, and and potatoes, and roasted beets, and the staples of cooking through a winter that just won't end. It will be April in two days, and yet it's still been too cold to go for a bike ride (in my opinion).

Since it's still acting like winter, I figured I might as well cook like it by warming up the apartment with some braising action after work last Wednesday. This time around, I was dealing with lamb shoulder chops, which are a cheaper and tougher cut than the lamb rib chops that I grilled up the other week, so I figured they would benefit from a tenderizing braise in the oven. I diced onions and garlic and sauteed them in a large pan with olive oil over medium heat. Since the pan was large enough and the lamb chop small enough (only about .65 lb - part of my ploy to save money and eat less meat), I also browned the lamb at the same time. I added about 2/3 cup red wine, salt, pepper, tarragon, and thyme to the pan, and let it come to a simmer to reduce the wine a little. Then I transfered it all to a casserole dish and put it in the oven at 375 for an hour and a half.

I had enough time to take a shower, put on my comfy pajamas, and begin a glass of wine before I needed to start preparing the smashed potatoes and celery root. My inspiration was Alice Waters' recipe for celery root and potato puree in her holy-grail-of-seasonal-cooking-book, The Art of Simple Food. I was lucky enough to find this book on the shelf at the library last week and it's now on the (extremely) short list of books I deem worthy of owning. You see, I don't really like owning books or movies. It seems like a waste of money, space, and environmental resources. I much prefer taking things out from the library when I want to enjoy them. But, The Art of Simple Food is an encyclopediac resource of the building blocks of cooking that I would love to have on hand year round. I surely won't be able to absorb much before I have to return it in a couple weeks.

This was my first foray into cooking celery root, or celeriac, which is a kind of celery prized for its large root rather than its stems. It really did have a faint whiff and taste of regular celery. Alice Waters wanted me to peel it, slice it thinly, throw it in a pan with 3 tbsp butter, and let it cook covered for 15 minutes until tender. However, I get scared cooking with a lot of butter, so I cooked it with 1 tbsp butter and about a 1/3 cup water. It browned a little, but I like to think that added to the flavor. Meanwhile, I cooked blue and red potatoes (hence the pinkish color in the photo) in salted boiling water for about 15 minutes until tender. Then Alice Waters wanted me to push all the veggies through a ricer to puree them. But since I don't have a ricer and I wasn't in the mood to have to wash my food processor either, I just mashed them all with a fork, leaving some chunks, added a little milk and butter, and called it smashed potatoes and celery root instead.

I served the lamb and onion over large dollops of the smashed stuff, and then spooned the braising liquid on top. On the side, we ate a salad of local bitter greens (baby kale and mustard) with a balsamic vinaigrette and toasted (more like burned) almonds. It doesn't look very pretty, and the dish wasn't anything to coo over. It was just an average meal. The sweetness of the braised red wine covered up the elegant celery flavor so much that Jesse said he didn't taste celery at all. And the flavors of the dish altogether were pretty muted. I actually noticed that the red wine, Barbera d'Alba, was too spicy and overpowering in comparison, and my wine palate is usually never that discerning.

Later that night, I had to change back out of my comfy pajamas into hipster clothing for an absinthe open bar down the block. I do not recommend this is a way to try absinthe. The bartender was pushing half-full shots of watered-down pale green absinthe at us. It tasted like a watery licorice liquor that went down easy, but wasn't very exciting.

On another side note, I do recommend watching this Laurie Anderson video. I don't know much of anything about Laurie Anderson or her music, except that my uncle played in her band in the 80s, but I accompanied Jesse to see her perform selections from her new album Homeland at Carnegie Hall last week. I thought half the songs had a very boring feel, with ambient accompaniment and her weak voice singing the same refrains over and over again. The other half were much better - more like spoken word with music - very witty and engaging and relevant to the state of America today, and also very liberal, especially for Carnegie Hall. The highlight was "Only an Expert," which offers a critique of how the American populace sucumbs to the whims of "experts," whether those be big companies, media, or politicians. Check it out on YouTube here.

Dark Days Challenge Week 10: Grilled Lamb Leg Steak, Broccoli, and Oven-Baked Fries; Chocolate Bananas

Continuing with the lamb theme, I made sure to go to the 3-Corner Field Farm stand at the Greenmarket last week, figuring it would be one of their last weeks before the lambing season begins. It turned out I was right, so I indulged and bought ground lamb as well as lamb leg steak. After reading on Farmgirl Fare that lamb leg steak is her her favorite cut of lamb, I figured I had to try it. Instead of the whole leg of lamb, which is popular this time of year for Easter dinners, it's a slice through the leg with one small bone running through it and cooks up more quickly.

My cut of lamb leg steak was nice and thick though, so it certainly took its time on the grill. Before cooking, I marinated it using rosemary and garlic, traditional flavors associated with lamb. I mixed together 1 tsp fresh rosemary, 2 large diced cloves garlic, lemon zest and juice of half a lemon, 2 tbsp olive oil, salt, and pepper; then rubbed the lamb around in the mixture on both sides and let it marinate for an hour. Jesse grilled it on low, to be sure not to overcook it, for about 12 minutes on each side, leaving it medium-rare. I actually wished the rosemary and garlic flavors would have been stronger in the final cooked lamb, so I recommend amping up to 1 tbsp fresh rosemary and 3 or 4 cloves garlic. However, my rosemary plant has been suffering sad and spindly looking indoors all winter and I was afraid to snip too much off of it. I'm just hoping it survives another month till I can put it out on the deck along with the other herb plants I'm planning to grow.

The grilled lamb leg steak tasted surprisingly like steak from a cow, just slightly more tender. Jesse voted that he liked lamb steak better than bison steak because the lamb is juicier and more flavorful, but I actually preferred the bison better for its tenderness and leanness.

To go with the lamb, we made our usual oven-baked fries. Also, I committed a locavore sin. With all of these weekend trips, I haven't had a chance to go to the Greenmarket on a Saturday, which is the only day I can find vegetables besides potatoes and onions. I really wanted something green to accompany the dinner, so I caved and bought broccoli at a nearby grocery store. I chopped the broccoli, stems and all and sauteed it for a few minutes with garlic. Then I added my balsamic-mustard sauce that I often cook kale in (1 tsp mustard, 2 tsp balsamic vinegar, 2 tbsp water, salt, pepper, and thyme) and covered the pan hoping it would sort of steam and soften the broccoli. However, the stems especially never really softened, so I recommend slicing the stems thinly or parboiling the broccoli before cooking it in the balsamic-mustard mixture.


After dinner, Jesse surprised me by disappearing into the kitchen and coming back with a couple bananas and a bowl of chocolate chips melted in the microwave. It was a delightful treat I'd never heard of before: dunking a banana in melted chocolate and continuing to dunk it as you go (warning: do not eat this with anyone who has a fear of double dipping). No this was not local, but I think it would also work well with apple slices. And isn't he sweet for thinking of it?

Dark Days Challenge Week 10: Fluke, Turnip Fries, and Braised Green Cabbage

After a long busy week, we went away last weekend in search of relaxation. Instead, we ended up with a torrential downpour and a broken-down car. So when we finally found our way home on Sunday evening, I was glad that the ingredients for dinner were already waiting for us in the fridge. I had picked up a fluke from the Union Square Greenmarket on Friday before we left and planned to serve it with a few turnips and a wedge of old cabbage. With Jesse's help and a bottle of red wine, dinner came together easily and fairly quickly, like a well-oiled machine.

Jesse and I certainly love our oven baked fries, but having used up all our potatoes earlier in the week, I decided to see whether turnips could also be turned into fries. I prepared the same as potatoes: cut three medium-sized turnips into wedges, tossed them with olive oil, salt, pepper, and a dash of cayenne pepper, and then roasted them at 425 for 40 minutes, turning them over after 20 minutes to let them brown on each side. The turnip fries turned out good, but not as good as potato fries, just a little softer and blander. Mostly, they work as a healthier low-carb alternative.

Then I set to work on the cabbage, slicing it thinly and sauteeing it in butter with onions and garlic. After it softened a bit I added my favorite sauce combination - salt, pepper, mustard and a splash of balsamic vinegar - with enough water to cover the cabbage halfway. The flavors of the cabbage came out fragrantly garlicky and just right, but I should have cooked it longer. After about 15 minutes of simmering, the cabbage was still crunchy, and I realized I should have started it at the same time as the turnips to reach a softer texture.

I had intended to get flounder at the Greenmarket, but they recommended fluke at the stand instead. According to Jesse, fluke is also known as summer flounder, while regular flounder can be known as winter flounder. He was surprised that they caught fluke so early in the season - I guess that's global warming for you. Fluke is larger and the eyes are on a different side of the body or something like that, but it tasted the same to me. I wanted to steam the fluke atop the cabbage, as I've done before successfully with flounder, but because the filet was so large, Jesse thought it wouldn't cook through that way. He sauteed it in olive oil instead, with a little salt, pepper, and old bay. I love how fish cooks so quickly and simply, and is yet always delicious. Once plated, our dinner looked so blandly white. Yet beneath the white exteriors loomed a flavorful and nutrition-packed meal.

Dark Days Challenge Week 9: Grilled Lamb Rib Chops with Fries

I bought the cutest lamb rib chops at the farmers market last weekend. Just look at how little they are on the plate. But it was actually the perfect amount of meat to eat without feeling stuffed. I marinated them for an hour in a mixture of garlic, balsamic vinegar, water, mustard, salt, and pepper, and then Jesse grilled them. I had never had lamb chops before and they were so fun to eat. They are bone-in,
so we just picked them up and gnawed at them like cavemen. We also enjoyed oven roasted Adirondack blue potato fries on the side, with our favorite mayonnaise and vinegar dipping sauce. I could eat those fries allll day. Afterward, we had a sliced roasted beet for "dessert" because it took so much longer to cook than the potatoes.

I really think eating locally and seasonally has expanded my food repertoire. Eating meat used to mean cooking with boneless skinless chicken breast, or turning ground meat into hamburgers or pasta meat sauce, without ever thinking outside the box. Eating vegetables used to mean throwing carrots, peppers, onion, and broccoli in a stir fry. Now I realize there are so many more options out there. It's much more
fun.

Dark Days Challenge Week 7: Braised Lamb Shanks and Cabbage over Rice

I know I said weeks ago that I would be making braised lamb shanks soon, but life got in the way. It was hard to find time to go to Union Square to procure the shanks from 3-Corner Field Farm, and then to find at least three hours to hang out in the house while the shanks cooked away in the oven. This weekend, I worked out a plan - Saturday I would stay home, bake bread, and cook lamb for diner, and then Sunday we could go out and play, somewhere upstate to indulge fantasies of wanting to move out of the city.


So while Jesse went out drinking in the afternoon (his typical weekend activity), I baked a loaf of bread, made crackers inspired by Straight by the Farm (that turned out too thick and tough because I didn't roll them thin enough and I skimped on the oil, so be careful about that), made a hummus with kale that turned out fab, made braised lamb, and and braised cabbage. I was going to make them in the same pan, until I realized that lamb is meant to braised in red wine and green cabbage is not. So two separate pans it was. And then Jesse made the rice. We used Red Himalayan Rice that was a gift from Jesse's mom, but you could also serve this over brown rice, polenta, or mashed potatoes. And then after we ate I did all the dishes while he watched TV. Housewife much??


After all that we were too full on crackers and hummus to really enjoy the meal. But at least we will have lots of tasty leftovers. I was a little disappointed by how fatty the lamb tasted, but maybe I should have expected that. Or maybe I should have done a better job cutting off the fat (I am horrible at cutting off fat, it's so hard to maneuver a slippery piece of meat and a knife.) But still overall a good dinner - tender meat falling off the bone, with soft warm wedges of cabbage and sweet red rice.


Braised Lamb Shanks
butter
olive oil
2 lamb shanks
1/2 onion
2 cloves garlic
1 cup red wine
2 cups chicken stock
salt
pepper

Preheat oven to 325.
Trim fat off the lamb shanks.
Brown shanks in butter and olive oil over medium high heat, about 3 minutes on each side. Remove lamb and drain off most of the fat.
Add a little more olive oil to the pan and return lamb to pan. Sautee diced garlic and onion over medium heat with the lamb.
Once onion has softened, add red wine, salt and pepper. Bring to boil and then let simmer a few minutes until wine has reduced by half.
Add chicken stock, bring to boil, and let simmer a few minutes. Transfer everything to a casserole pan and add additional stock if needed, until shanks are covered halfway. Cover pan and place in oven.
Let braise in oven for 2 1/2 hours until tender, turning shanks over halfway.
Serve each lamb shank over rice and cabbage, with spoonfuls of the sauce the lamb was cooked in.


Braised Green Cabbage
1 medium head green cabbage
1/2 onion
2 cloves garlic
1/2 cup chicken stock
olive oil
salt
pepper

Once lamb shanks are in oven, prepare cabbage. Discard outer layer of green cabbage. Chop off bottom core. Cut into approximately eight wedges. Lay cabbage in a large baking dish. Dice onion and garlic and scatter over pan. Pour in chicken stock. Sprinkle with salt and pepper and olive oil. Cover and let braise in oven for 1 1/2 hour until tender.

Dark Days Challenge Week 7: Gramercy Tavern

I have wanted to go to Gramercy Tavern since, oh, I don't know, probably since I moved to New York City. Not only is it one of the best restaurants in the city, but they also rely heavily on foods from the nearby Union Square Greenmarket, elevating it to the status of food heaven for me. (Hence why I am including it as part of my Dark Days Challenge). As they describe it so wonderfully on their website: "Committed to local produce and inspired by the seasons, Executive Chef Mike Anthony cooks from the heart with a blend of fresh greenmarket ingredients, bold flavors, and refined presentation."

But it always seemed like I needed a special occasion to go. There was one horrible Sunday when Jesse and I were wandering hungover around Flatiron and Gramercy and thought we might as well give Gramercy Tavern a try, but alas it was closed. After that, I plotted for months to take Jesse there for his birthday. Except when his birthday finally rolled around, he, being the Manhattan-snubbing/Brooklyn-snob he is, wanted nothing to do with a night out in the big city, so we ended up at an old favorite in Brooklyn, Flatbush Farm, instead. A delicious meal all the same, but still, Gramercy Tavern remained elusive.

Until my coworkers were chatting about going to Gramercy Tavern and we all decided to bite the bullet and just make plans to go. We headed over right after work and got there early enough that we didn't have to wait for a seat in the Tavern Room. (You can make reservations for the Dining Room in the back, but why would you do that unless you were a bazillionnaire who could afford to shell out $88 for a prix fixe, not including drinks, extras, tax, tip, etc.)

I forgot to bring my camera, so I apologize for a lack of pictures. Picking out a drink was easy - a pint of Brooklyn-made Sixpoint IPA of course (also luckily one of the cheapest drinks on the menu). For my entree, I had trouble deciding between pulled pork and scallops, but eventually I went with the scallops because it sounded healthier. It was elegantly plated, simple, fresh, and well executed - grilled scallops over roasted beets thickened with a little yogurt dyed deep red from the juice of the beets, and dotted with flecks of bacon. The scallops were nicely charred from the grill, and it was fun to run them with my fork across the plate and coat them in rich red sauce. I realized I could make this at home with ingredients from the Greenmarket - and I probably will before the winter is out - though it probably wouldn't taste as good. It is nice when eating out actually inspires my home cooking.

I also had a chance to try the stuffed meatballs, which I've heard is considered one of the restaurant's signature dishes, and I would agree that the meatballs were worthy of the title. I took a bite, expecting an ordinary meatball, but suddenly there was an explosion of spices in my mouth, followed by a rich, velvety texture from soft fontina cheese. Wow.

I was glad the portion size of my entree was filling without overstuffing, because I actually had room for dessert without feeling guilty. We split the apple crisp, which I definitely recommend. Warm baked apples with a sweet crunchy crumb topping, all coated in balls of cinnamon and vanilla sour cream ice creams that melted over it into a sweet gooey and delicious mess.

What a night. So the moral is - you need not be intimidated into thinking that you need a special or romantic occasion to dine at Gramercy Tavern. Just gather your lover or friends, show up early (before 6:30 or so) on a weekday to get a table without waiting, and enjoy a good meal with good conversation.

Dark Days Challenge Week 7: Sausage Pizza and Roasted Beet Salad

I've made pizza before, but it always came out dense and crunchy throughout. This time I was amazed to open the oven and see a beautiful golden brown puffy crust. It may have actually risen this time because I used sugar instead of raw honey. I know I shouldn't use raw honey, since I've read it sometimes has bacteria that can kill yeast, but I love the idea of using local honey too much to give it up. Well maybe I should.

Or it could have been because I kneaded the dough in the food processor instead of by hand. I have always been afraid of using the dough option on my food processor, worried that the dough would come out over-kneaded. However, it was so amazingly easy and quick that I'll have to do it again. I'm horribly inefficient at kneading dough. First I am never sure if the consistency is right so I keep adding water and flour. Then I feel like I'm kneading forever but the dough never stops being sticky. But 45 seconds in the food processor and the dough was perfectly kneaded.

I topped this with flavorful DiPaolo turkey sausage, tomato sauce, and some parmesan. I'm not big on cheesy, greasy pizzas and can thus hardly stand most pizzeria pizzas these days - so this simple combination was enough for me. On the side, we enjoyed a roasted beet salad again. Amazing how I gobble down roasted beets these days, when I barely knew beets existed before this year.

Pizza Dough
1 cup whole wheat flour
1 cup white flour
1/2 tsp salt
3/4 cup warm water
1 1/2 tsp instant yeast
1 tbsp olive oil
3/4 tsp raw sugar

1 cup tomato sauce (from a jar or can since it's winter)
2 large cloves garlic
1/2 onion
1/3 lb turkey sausage, not in casing

Pour flour and salt into a food processor and stir to combine. In a small bowl, combine water, yeast, oil, and sugar. Pour wet mixture into food processor. Process on dough button for 45 seconds. Use a spatula to turn dough out onto a lightly floured surface and knead a couple times. Form dough into a ball and place in a large bowl, covered with a plate, and let rise in a warm spot (I place the bowl inside my oven, turned off and propped slightly open) for 45-90 minutes, depending on the temperature of the ingredients and your warm spot. My yeast came straight from the fridge and the flour straight from the freezer, so it took a full 90 minutes to double in size.

Turn dough out upside down on a lightly floured surface and gently press down to deflate. Form dough into a ball and return to bowl. Let rise another 25-40 minutes, approximately half the time of the first rise.

Meanwhile, preheat the oven to 500 degrees. Place a large cookie sheet at bottom rung of oven to preheat.

Meanwhile, sautee diced onion and garlic in olive oil over low heat. Add turkey sausage, stir and chop it into crumbles, and continue to cook until browned.

Turn dough out upside down on lightly floured surface and gently press down to deflate. Roll dough out into a thin, flat circle. Top pizza with drizzled olive oil, then tomato sauce, then sausage mixture, then grated parmesan cheese, crushed red pepper, and oregano and basil.

Remove the baking sheet from the oven and sprinkle cornmeal over it. Carefully slide pizza onto the sheet and bake for 10-15 minutes until puffed and golden brown.

Makes two filling servings.

Dark Days Challenge Week 6: Grilled Bison, Colcannon, and Roasted Beet Salad

A true Valentines Day feast. Those are the same flowers from last week's dinner party, just barely holding on. I'm such a weirdo environmentalist and frugalist that I didn't even want my boyfriend to bother getting new flowers, organic or not. I just wanted him home for a great dinner.

We picked up bison from Elk Trails Farm at the Union Square Greenmarket last Saturday with the plan of cooking it for V-Day. "Oh yeah, I had grilled bison last night," I can just imagine myself saying tomorrow. Doesn't that just sound so cool? I did some research online and read that good cuts of bison, such as rib eye, strip, or tenderloin, can be grilled straight off with a little olive oil, salt, and pepper. But lesser cuts like flank steak, which we bought pretty much because it was cheaper than better cuts, are best marinated for at least 6 hours before grilling. I didn't have any wine, so I improvised a marinade of: 1 1/2 tbsp balsamic vinegar, 1 tbsp mustard, 3 tbsp water, 1/2 tsp fresh lemon juice, 2 minced garlic cloves, and plenty of fresh ground pepper. Elk Trails sells their bison frozen, so I let it defrost overnight in a water bath in the fridge and then left it in the marinade in the fridge throughout the work day.


We are lucky enough to have a grill on our miniscule deck, and it wasn't freezing tonight, so Jesse grilled the bison. "Not too long," I warned him. Bison is so lean that you have to be careful not to cook it too hot or too long, because there's not enough fat in it to slow down the cooking. My research also warned us to turn the bison on the grill using tongs, not a fork, because piercing it lets out its vital juices. Well, with my advice, Jesse cooked it perfectly. I've never been one for steak - I always find it too tough and tedious to chew, even when on the rare side. But this bison steak was delicious, tender, and lean. I'm glad that our experiment into bison, and my first time marinating steak, was a success. On the side, we enjoyed colcannon and a salad of roasted beets over mixed greens dressed with splashes of balsamic vinegar, olive oil, and lemon juice. A yummy, healthy, and guilt free meal worthy of a special night like tonight.

So take a chance and try bison, the other red meat, the one you forget exists. I was intimidated and had passed Elk Trails stand dozens of time in the past, but now I've seen the light, and I look forward to more bison to come in my life.

PS. I remember having a conversation with some people earlier this week about how it's hard to eat local in the winter because so little is available. Not in New York City - are you kidding me? I feel filled with an amazing sense of possibility even at Union Square in the winter. Check out this handy dandy guide for which vendors are there when from New York Magazine.

All ingredients for this meal were found at Greenmakets from farms within approximately 250 miles away, except except for balsamic vinegar, mustard, olive oil, lemon, salt, and pepper. Oh and the organic mixed greens from California I could have done without, but Jesse requested them, and I obliged to make him happy on this romantic occasion.

Dark Days Challenge Week 6: Buckwheat Apple and Chocolate Chip Muffins

I know Valentine's Day is the day you are supposed to bake a deliciously decadent chocolate treat, but between feeling like I overloaded on sweets last week, and reading that eating too much sugar is bad for you in Nina Planck's Real Food: What to Eat and Why I decided to take it easy and make muffins. Plus Jesse coerced me into getting a huge bag of buckwheat flour at the farmers market last week, so I needed to start using that up.

I still haven't found my tried and true muffin recipe. I tend to play around with them, and they usually come out okay anyway. This time, I used half honey and half sugar to cut down on the sugariness that would go straight to my bloodstream. Then I used the wetness of the honey as an excuse to cut down on the oil/eggs. And you know what, this recipe worked out great. Delicious and moist, with a touch of the buckwheat taste that I love in pancakes. You could also replace the buckwheat flour with more whole wheat flour or white flour.

Just be careful or you will eat half the muffins yourself in one sitting. You should aim to at least save a few for breakfast the next morning, or else what's the point of making muffins? These are definitely better for you than the ginormous muffins you might get at a nearby bakery on your way to work. Who even knows what's in those things? Corn syrup, god forbid.

Buckwheat Apple and Chocolate Chip Muffins

1/3 cup canola oil (or olive oil)
1/4 cup honey
1/4 cup sugar
1 egg
1 tsp vanilla
3/4 cup milk

1 cup whole wheat flour
1 cup buckwheat flour
1 tsp cinnamon
1 tsp ground ginger (optional)
1 tsp ground nutmeg (optional)
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup semisweet or bittersweet chocolate chips
1 apple, diced

Preheat oven to 350 degrees. Combine wet ingredients in a large bowl until combined. Then dump dry ingredients over wet mixture and stir till mixture is smooth. Stir in chocolate chips and apple. Distribute among greased muffin pan. Bake for 22-30 minutes, until knife inserted comes out mostly clean. Let cool for ten minutes before removing from muffin pan.

The flour, eggs, and apple for this recipe were local. I could have used local milk if I hadn't run out out of it earlier this week. I think this might work with 1/2 cup local butter in place of the oil too. But isn't butter supposed to be more of a cookie thing and oil more of a cake/muffin thing? I still haven't figured out the difference. My cakes and muffins err on the dense side while my cookies err on the light cakey side. Traditional baking 101 this is not.

Dark Days Challenge Week 6: Orzo with Sausage, White Beans, and Kale

I've wanted to make orzo ever since a coworker brought a delicious orzo and vegetable salad tossed simply with olive oil to a potluck last spring. So I bought some dried colorful orzo from Fairway in bulk, and then kind of forgot about it in the back of my cabinet, not sure what to do with it.

Then I was reminded of it when I saw a post on Serious Eats about cooking orzo as a kind of short-cut risotto. I looove risotto - it's one of my go-to dishes - and the idea of being able to make something almost like risotto in less than half the time sounded brilliant.

So last night I was starving on the way home, dreaming up a creamy orzo dish that I would make as soon as I walked in the door. I figured I could make it quickly, have a bite to satiate my hunger, and then save the rest for lunch tomorrow. But Jesse got home earlier than I expected, so there wasn't time to cook before we went off in the snow in search of sushi. Instead, I ended up making a cozy orzo dish later that night, long after we had returned home, shaken off the snow, drank some wine, and he fell asleep. He is in for a real treat when he opens his lunch box tomorrow.

It surprised me in how creamy it turned out. I threw a ton of stuff in there, including local turkey sausage, a can of white beans (yes I feel guilty about using a can lined with plastic that leaches potentially harmful chemicals but sometimes convenience wins), parsley leftover from making falafel over the weekend (yes I know parsley is not in season right now, but a girl's gotta have some fun sometimes), and even a couple leaves of kale so I can pretend I am being healthy without it overwhelming the flavor. Altogether, it formed a cozy one-pot winter dish that is tender and delicious, and with enough parmesan, tastes almost like risotto.

Orzo with Sausage, White Beans, and Kale

1/2 lb sausage
2 cloves garlic
1/2 onion
handful of kale, rinsed and torn into pieces
1 can white beans (or 3/4 cup dried white beans soaked and cooked)
1 1/2 cup dried orzo
3 cups water
salt
pepper
crushed red pepper
1/4 cup grated parmesan
2 tbsp chopped fresh parsley

Heat sausage in a large pot over medium heat until it begins to brown. Add garlic and onion, turn down to low heat, add a little olive oil or butter if necessary to keep from sticking to bottom of pan, and sautee until onions soften. Add kale and white beans and continue to sautee another few minutes until kale wilts. Add orzo and stir to combine. Add water and salt, bring to a boil, and then let simmer for approximately 15 minutes, stirring occasionally, until most of the water is absorbed and orzo is creamy and tender. Add pepper, crushed red pepper, parmesan, and parsley (optional).

All ingredients for this meal were found at Greenmakets from farms within approximately 250 miles away, except except for dried bulk orzo, beans, salt, pepper, red pepper, and parmesan. So I guess you could say half local on this one.

Dark Days Challenge Week 5: Mark Bittman's Fish and Cabbage

I've been very into flounder lately, ever since I pledged to eat fish at least once a week. It it is one of the cheaper fish that I can get at my Greenmarket dayboat stand, and it's nice to know there is little to no mercury risk with flounder. I think I've had it four times in the last two weeks, but it's just so good it never gets old.


Jesse, aka Sir Fishmonger, sautees flounder simply with salt, pepper, and olive oil, and that's all it needs. But tonight I was inspired by Mark Bittman's (aka the New York Times Minimalist) new food blog, Bitten with a simple recipe for braised cabbage and fish.


I tried to make braised red cabbage last weekend to serve alongside flounder, but I was a little overzealous and incorporated red onions, honey, apple, red wine, and rice wine vinegar in my recipe, thinking it would taste tres gourmet. Actually, it tasted overly sweet and no one wanted to eat, it so I've been feeding it to my dog instead. He'll eat anything. But when I saw Mark Bittman's recipe for wedges of green cabbage braised in stock with fish fillets steamed on top, I realized that's what I'd been trying to achieve.


It almost seemed too easy - just bring chicken stock to boil in a large pan, let wedges of cabbage sit in simmering stock till tender, place fish fillets atop the cabbage, cover, and let steam for about eight minutes, and season it all with salt and pepper to serve. My gut tried to tell me to sautee some garlic and onion with the cabbage before braising. But you know what, sometimes it's okay for dinner to just be simple and uncomplicated. So I trusted in Mark Bittman, the Minimalist, figuring he knows what he's doing. And he does. The cabbage was deliciously warm and tender in broth, like the perfect winter comfort dish, and the flounder tasted just as flavorful as when we've sauteed it.

We started out with a local artisinal cheddar from the Greenmarket as an appetizer. It seemed good when we tasted slivers at the market, but when we brought it home we realized it was actually tastless and waxy. Oh well, lesson learned, that next time I need try another cheese vendor at the market.


I also sauteed thinly sliced Jerusalem artichokes and parsnips in butter with onion, garlic, and thyme as a side dish. Those vegetables had been sitting in my fridge forever, softening slowly, and needed to be used up. But I destroyed them by using too little butter in my pan so everything stuck and burned to the pan, and since the vegetables were going soft to begin with, they carried that meek flavor into the final dish. So, I still don't like Jerusalem artichokes.

This post is part of the Dark Days Challenge, in which I prepare at least one meal each week comprised of mostly local ingredients. All ingredients for this meal were found at Greenmakets from farms within approximately 250 miles away, except except for organic free range low-sodium chicken stock, salt, pepper, and thyme.

Dark Days Challenge Week 5: Flounder, Kale, and Homemade Fries

We're really into fish, potatoes, and kale this winter. You may have noticed kale starring in many meals lately. It's interesting...I didn't eat kale or swiss chard all that much this summer, but now that it's winter, I get a bunch of kale every week, I guess because it's one of the only greens I can find these days. Jesse loves it, while I just tolerate it, but hey, it's good for me. As I've mentioned before, my favorite way to eat kale is sauteed with a lot of onions and garlic and a little bit of balsamic vinegar and dijon mustard, which really sweetens up its bitter taste.


I saw a video online a while ago about preserving basil by keeping it in a water-filled vase and covering it with a plastic bag, and I thought I would try it on kale.

It works like a charm. It perks up old floppy kale right back up and makes it last for about a week, which is good for those of use who live in NYC where life tends to get in the way of dinner plans.

So speaking of dinner, last Saturday we enjoyed sauteed flounder, a terrible braised red cabbage, and homemade fries. (Check out this post for a better way to cook fish and cabbage). We love our "fish and chips" so much that we made flounder and fries again for a dinner party later that week, with sauteed kale to replace botched cabbage.


We like to roast our potatoes in thick wedges, eat them with our hands, and call them fries.


I toss them in olive oil, salt, and pepper before they go in the oven, roast them for 40 minutes at 425 degrees Fahrenheit, flipping after 20 minutes so both sides get brown and crunchy. Then we serve them Dutch-style alongside a mayonnaise dip spiked with white vinegar, salt, pepper, and paprika. They are damn good.


And I was in luck. I had these beautiful flowers left over from a work event this week, so I brought them home to enhance our dinner party. I love it when that happens - it makes me seem like the domestic goddess that I'm not.

Dark Days Challenge Week 4: Saturday Mornings

What you see above is a typical brunch in my home on the weekends - eggs, toast, and homefries - and it's all local. I've been waiting to tell you all about my weekend morning feasts until I could say that. Last weekend I found flour at the farmers market, so I was able to make my weekly bread local AND homemade! I don't know how I missed the flour before...maybe I never looked closely enough, or maybe the farmer had just freshly milled some that week. It's from Oak Grove Mill on the Blew Farm in Franklin, NJ, only 50 miles away, and in addition to the whole wheat flour I purchased, he was selling a whole cornucopia of rye, cornmeal, pancake mixes, and buckwheat. I was happy to discover that this local flour worked just as well for breadmaking as King Arthur flour. So there you have it, homemade toast, potatoes and onions from the GreenMarket, and eggs and butter from Ronnybrook Farm. Somtimes I wash my breakfast down with a cup of sweet Ronnybrook milk too.

Afterward, we get dressed and trek a few blocks away to the Greenmarket in McCarren Park, where we refresh our supply of eggs, milk, butter, vegetables, and so on for the next week. (Sometimes I also supplement this with a trip to the Union Square market, if the selection in McCarren Park is particularly scarce). Saturday mornings have become my favorite part of the week ever since I started going to Greenmarkets this summer. For some reason, I really look forward to the chance to be outside in the morning air to pick out my food for the week from farmers who always manage to smile even when that morning air is frigid. And the chance to enjoy a leisurely, terrific, fresh meal, knowing that it's better than Enid's, which I used to think served the best brunch in Williamsburg. When the weather was warmer and the Greenmarket teemed with hipsters, strollers, dogs, and other ecletctic personalities, I was energized on Saturday mornings to wake up as early as possible and get to the market before all the good stuff ran out. Now that it's winter, I'm lazier and sleep in because there isn't much competition over eggs and vegetables, and also because I think I have a touch of seasonal affective disorder.

To think that last winter I didn't even think about where my food came from and felt awkward and intimidated by farmers markets. Actually, I think my whole environmental awareness emerged around this time last year, when I started reading No Impact Man and other green blogs, but my enthusiasm for local eating didn't really start until I was inspired by One Local Summer to make great meals out of ingredients from farmers markets. So next time you're planning a grocery store trip, consider spending a fun morning or afternoon at a farmers market instead. Something tells me you'll find it more enjoyable and rewarding.

Dark Days Challenge Week 4: Lamb and Vegetable Stew

Now that I go to the Union Square Greenmarket on Saturdays, I have a much wider selection than I'm used to. I even saw venison this week - I didn't think it was legal to sell that! (Jesse loves venison, but I didn't buy it...to give him incentive to join me on next week's trip to the Greenmarket so that he can get it and I can have company). What I did end up getting was lamb from 3-Corner Field Farm in Shushan, NY (200 miles away, near Saratoga Springs but nestled in a valley on the border of New York and Vermont). I'm kind of obsessed with this farm now. Just look at how cute those sheep look in the photo on their website. I've already decided that next weekend I'm going to buy lamb shanks so I can make their recipe for lamb shanks with red wine, garlic, and rosemary. Maybe with mashed potatoes and turnips. Can you tell I plan my meals too far in advance?


This week, I've just started reading In Defense of Real Food: What to Eat and Why by Nina Planc, which champions "real food," such as meat, milk and vegetables, that humans have eaten for thousands of years, over the modern glut of industrialized foods. She makes the interesting point that it is nutritionally beneficial to eat meat, butter, and cheese, which in this age are all feared for the threat of cholesterol, as long as they come from pasture-raised animals. I know I've heard this before, but can't quite remember where (Omnivore's Dilemna or maybe Animal, Vegetable, Miracle?) and Planc provides scientific evidence to back up her theories, but as a psych major, I remain skeptical because I haven't done the research myself. Yet, it was great to see 3-Corner Field Farm's website reaffirm the claim that naturally raised, grass fed lamb contains more omega-3 fatty acids, conjugated linoleic acid (CLA), vitamin E, which are all linked to lower risks of heart disease and cancer, than factory-farmed meat.


I know environmentalists are advocating vegetarianism to save the planet and humanity, but I think the better route is to eat humanely and naturally-raised meat from local farms and to eat it sparingly. Humans are omnivores and should continue to eat meat as they have since forever, but they should do it with a conscience. This argument is hot topic right now, which I recently read on Jen's inpiring food blog Last Night's Dinner and in the New York Times, thanks to Mark Bittman. And this is something that even I struggle with. I know I shouldn't always eat meat when I'm out at restaurants, when I know nothing about the path of that slaughtered animal to my table. I know I shouldn't cook so much meat at home. But I don't think that soy protein every day is healthy and I am surprised by so many vegetarians I know (including myself during college) who blindly eat processed foods up the wazoo in the form of veggie burgers and fake bacon without knowing what they're actually eating or its impact on their environment. I have a boyfriend who feels he must eat meat almost daily to feel healthy and satisfied. My personal choice then for our household is to only cook meats that are pasture-raised and procured from local farms, and to supplant meat-based meals with lots of vegetables and/or beans so that they can be stretched into multiple servings and leftovers. I'm also going to try to remember to eat fish at least once a week and to cook vegetarian meals (look forward to lots of beans) at least once a week. This choice makes me feel happy (to eat great food and support local farms) and healthy (to eat food that is better at providing nutrients than supermarket food).


Back to what I made today - I bought boneless pieces of lamb shoulder that are perfet for stewing, and combined them in my crock pot (which doesn't get nearly enough action to justify its existence) with one of every vegetable from my fridge. It was done in less than six hours while I was busy (or actually, lazy) doing other things this afternoon - easy and so delicious. It reminded me of the simple beef and vegetable stews that my mother frequently made in her crockpot when I was growing up. The long time in the crockpot really mellowed out the flavors of the lamb and vegetables, while intensifying the water into a sweet broth. Jesse paired his with quinoa, a grain that originated in the Andes and provides a balanced set of amino acids (pictured above), while I enjoyed mine with lightly toasted homemade wheat bread because I'm not overly fond of quinoa. This stew was the perfect ending to a cold afternoon walk with my boy and my dog in Prospect Park.


And I just couldn't resist posting this photo of my dog Spencer, who is too cute in his plaid winter jacket that is (suprise) made from recycled plastic fabric.


Lamb and Vegetable Stew

1 1/2 lb lamb meat (I used boneless shoulder meat)
1 onion
1 large clove garlic
1 parsnip
1 turnip
1 potatoee
1/2 bunch kale
3 cups water
2 tsp dried rosemary and thyme
salt and pepper

Chop lamb and vegetables into 1-inch cubes. Combine all ingredients in a crock pot and cook, covered, on low heat about 5-7 hours.

This post is part of the Dark Days Challenge, in which I prepare at least one meal each week comprised of mostly local ingredients. All ingredients for this meal were found at Greenmakets from farms within approximately 250 miles away, except except for the spices and Jesse's quinoa bought in bulk at Fairway.

Dark Days Challenge Week 3: The Thanksgiving Experiment

After finding turkey breast at the Greenmarket, I thought what better to pair it with than stuffing. Considering that I want to make Thanksgiving dinner next year, I might as well start practicing now! To make the stuffing, I combined toasted whole wheat bread cubes with sauteed onion, garlic, apple, parsnip, and a few handfuls of torn-up kale, and enough chicken stock to moisten everything. I added the kale to compensate for the lack of celery, which is not in season now, but I didn't like the result. Kale's bitter flavor disrupted my enjoyment of what should have been a purely sweet combination of bread and apples. I'm not going to bother posting the recipe yet, since I am considering this part of an ongoing experiment over the next ten months to find my perfect stuffing recipe.


As for the turkey, I feel clueless about roasting turkey or chicken breast. They tend to come out on the dry side, lacking in flavor, and slightly pink on the edges. I covered the turkey breast in salt, pepper, and sage, then drizzled with melted butter and roasted them covered with aluminum foil. These were small breasts (about 1 lb each), so they were done in about 45 minutes (even though they don't look done in the picture above I promise they were!) and the skin didn't get crispy either. Maybe I'm too timid with the butter. Advice is welcome. Clearly, I've got a ways to go before next Thanksgiving.

This post is part of the Dark Days Challenge, in which I prepare at least one meal each week comprised of mostly local ingredients. All ingredients for this meal were found at Greenmakets from farms within 300 miles away, except for the bread (made at a bakery down the street), organic free range chicken stock from a box, olive oil, salt, and pepper.