Monthly Archive for May, 2011

Smorgasburg

Published on May 27, 2011 in Field Trips, New York City and Shopping. 3 Comments

So, it’s already almost next weekend and I’m just getting to posting about *last* weekend’s Smorgasburg in Brooklyn. Which was fun, but clearly, if you want to eat, you need to get there before noon. This was our experience at a few places we were eyeing (including Shorty Tang & Sons, who apparently sold out well before we got there…humph!):

Also, if you have a toddler, I hope you have videos on your phone because you *will* be waiting in line for food — well, the savory main course type ones, anyway.

But it was still fun to wander around and nosh pretty constantly for a bit. We had a delicious fried fish taco from Choncho’s Tacos, great flavored mayos (on mediocre fries, *sigh*) from Empire Mayonnaise, and ice cream (naturally) and finally buckled and picked up a package of Whimsy & Spice’s earl grey sandwich cookies, which were really lovely.

And let’s not forget about the view. Even though it threatened to rain a few times and a couple sprinkles fell, it ended up being a glorious day — one that reminds you that you live in the best city in the world.

Have a fantastic holiday weekend US readers…back on Tuesday!

Dinner

Published on May 25, 2011 in Italian, Salads and Side Dishes. 0 Comments Tags: , , , , .

When it’s 82º in New York City.

Cute Tin Vases

Published on May 24, 2011 in Gadgets and Shopping. 0 Comments

Aren’t these cute?

In addition to using them as vases, which is what IKEA is calling them, I could totally see the tall one as a corral for knitting needles and the squattier one as a kitchen utensil holder or a small garbage can. I’m sure they could both somehow be put to use in a kid’s room (something to hold all those cars and trains!). Or even as planters or to hold your gardening tools in your (imaginary) gardening shed for your (imaginary) garden?

What can I say? I’m a sucker for galvanized tin.

Granola

Published on May 23, 2011 in Breakfast and Kids. 0 Comments Tags: , , , , , , , , , , , .


I’ve been meaning to post this for awhile now. Especially in the summer months when you don’t much feel like eating a heavy breakfast, granola mixed in with some Greek yogurt (which gives you a good dose of protein to start the day) and fresh berries is delicious, healthy and light. Many years ago my oldest sister, Alicia, who has coined many words and expressions (yes, my family has our own language; is that weird?), dubbed this concoction “grunge.” FYI, this was pre-Nirvana, so don’t look for any Seattle-based tormented rock star connection because there isn’t one.

Anyhoo, the great thing about this is that it’s super healthy (low-fat, oil-free, maple syrup-sweetened), but it doesn’t sacrifice flavor because of all the goodies in there like walnuts, coconut and cranberries. And you can whip up a big batch, store it in an airtight container and you’ve got breakfast locked up for a few weeks (or a couple days if my husband gets ahold of it for a little late-night snacking). And it’s great for kids too.

And like so many things I make, you can tailor it to your likes and/or cupboard contents. Some other ideas: almonds, pecans, dried apricots, banana chips, dried strawberries, dried cherries, sesame seeds; spices like nutmeg, ginger or even a little black pepper; replace some of the maple syrup with honey, blackstrap molasses or brown rice syrup. Just mix it up (literally) and make it your own.

Low-Fat Coconut Cranberry Granola

2 cups organic oats
1/2 cup raw sunflower seeds
1/2 cup pepitas
1 cup chopped walnuts
1/2 cup ground flax seed
3/4 cup dried cranberries
1/2 cup unsweetened coconut (I used reduced fat because that’s what I had)
1/3 cup maple syrup
2 egg whites
2 tablespoons water
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Preheat the oven to 300ºF/150ºC. Mix the dry ingredients (with the exception of the coconut) in a large bowl. In a separate bowl, whisk the egg whites, water, vanilla and cinnamon. Add the wet ingredients to the dry ones and mix well. Spread the mixture on a Silpat- or parchment-lined cooke sheet. Toast for 35-40 minutes, stirring every 10 minutes to break up the mixture. In the last 5 minutes, add the coconut, stir to combine and return to the oven. It’s done when everything is lightly browned and crunchy. Remove and cool. Store in an airtight container. Will keep for a couple weeks.

Tempeh Reubens

Published on May 20, 2011 in Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , .

I saw this recipe ages ago on Tamra Davis’ cooking show and have been meaning to try it. When we were living in Buenos Aires, I couldn’t get tempeh, but since we’ve been back for quite some time now, I really have no excuse (although I will say that it took me a few tries to find sauerkraut without caraway seeds, which are seriously my least favorite thing in the world — and they’re often in rye bread too…fa-reaky).

Plus Ryan’s been pestering me to make more tempeh, so I finally got my act together and made them and, well, now I’m rather annoyed at myself for waiting so long. First of all, they’re so easy; it’s a sandwich, people. It’s not rocket science. Secondly, they’re just so damn good, it’s ridiculous. I suppose I could attribute it to the fact that I love sour things, so anything with sauerkraut is just right up my alley (I even used dill relish instead of sweet relish for the extra tang), but the truth is that it’s just a delicious, crispy, crunchy, chewy concoction and you need to go make it right away.

That is all.

Oh, except one more thing: if you’re in NYC this weekend, head over to the first Smorgasburg in Williamsburg this Saturday (from 9:00-5:00 at 27 North Street near the East River Park). From the folks who created the Brooklyn Flea, this first all-food market, with a combination of local farmers and prepared food purveyors on hand, is going to be a non-stop feeding frenzy. I’m excited to stop by Whimsy & Spice’s booth to get my hands on their Earl Grey sandwich cookies (and because I kind of love Jenna’s blog). And can we discuss this? His sons (the second half, I suppose, of Shorty Tang & Sons) are bringing back Shorty’s infamous cold sesame noodle. I really feel I need to sample this, if only to see if they’re as good as these.

Tempeh Reubens

Makes 3 sandwiches

6 slices of rye bread
3-6 slices of Swiss cheese (Alpine Lace or Gruyère would be good too)
6 tablespoons of sauerkraut
One package of tempeh, cut into 1/4″ thick slices

2 tablespoons olive oil
1 tablespoon white vinegar

1000 Island Dressing:
3 tablespoons mayonnaise (or Vegannaise)
1 tablespoon ketchup
2 teaspoons dill pickle relish

Heat olive oil in a large skillet over medium to medium-high heat. Fry the tempeh until crispy and browned on both sides. Add the vinegar (mind the spray!) and swirl the pan to coat the tempeh with it. Remove and drain on paper towels.

In the meantime, make the dressing and toast your bread. Spread a dollop of the dressing on both sides of the toast, then layer the tempeh, sauerkraut and cheese on one side of three slices. Broil until the cheese melts, then top with the other slices.

I served it with a salad, and I wouldn’t have minded some greens piled on top of the melted cheese before putting that other slice on. Adds another crispy/cool dimension.