I know I’ve been VERY MIA lately, I’m feeling pretty bad about it. With my new job and new apartment I’ve been super busy and preoccupied. So I am grateful to Super Storm Juno or #whatabustblizzard for giving me a bonus day where I can catch up on everything I’ve been behind on. And that means some time for Forage and the Feast. It’s perfect timing because the Super Bowl is this Sunday and I have the absolute perfect recipe for you to make for your party. I call these Potato Pigskin Bites – pigskin, well, because they’re for football and there’s bacon involved and the Potato part is the same recipe as my Smashed Whole Potato Chips that I posted last year. Basically I took all the flavors and ingredients that go into a potato skin and turned them into little bites perfect for passing out during your Super Bowl festivities. Continue reading
When I first moved into the city right after college I got a job working for a big ad agency. I worked on their largest account and thought I was going to be living in the world of modern Mad Men. We were constantly taken out to lunches and dinners at the best restaurants in the city and we were invited to big corporate parties with lots of celebrities and TV personalities. It sounds like the greatest job ever except the actual work was monotonous, I often worked late into the night, and I was completely broke. The entry level compensation was crap and I had New York City rent to pay. When I look back on it now I don’t know how I survived. But the fact that I did survive is something I am really proud of. It’s one of those things that I can pull from in years to come and think – “If I survived back then, I can survive anything!” Even though my funding was nil, I was still an enthusiastic foodie with a big appetite. I hardly had the funds to feed myself let alone make elaborate meals, so I needed to get creative. It turns out, with a small budget and little creativity you can eat quite well. My favorite meal and weeknight go-to from that time is something I call Bird’s Nest Spaghetti. A nest of pasta and spinach with one perfect, runny, fried egg all snow capped with parmesan cheese. It’s so delicious and homey and is one of my favorite meals to this day!
You don’t often think of broccoli and maple as two things that go together. But maple syrup, pancetta, pecans, and goat cheese – oh my! In this recipe broccoli is a mere vehicle for everything delicious. What’s great about broccoli is that it soaks in any flavor that you want to add to it. Don’t you love the broccoli that comes in your Chinese take out? Well it’s because it soaks in all that Chinese-soy-garlic-y-goodness.
St Patty’s Day is Monday and I’ve done my fair share of all-day marathon St Patty’s Day celebrations, but on a Monday? I just don’t have that kind of stamina anymore! I mean, I’m not actually Irish, but I am a redhead and green looks good on me so I feel that I need to commemorate the day. Since it’s on #buzzkill Monday and I’m not the sprightly young 21-year-old I once was, I will need to take it down a notch. What better way to do so than with food!? The problem is, I’ve had very bad experiences with St Patty’s- themed dinners. When I was a kid my mom would make corned beef and cabbage, the BAIN of my existence. I couldn’t stand the smell or the look of it, let alone the taste. I would fill up on Irish soda bread and then be starving later in the night. I desperately need some Irish deliciousness in my life and this recipe for American Shepherd’s Pie is the pot of gold at then end of the St.-Patty’s-Day-is-on-Monday rainbow!
Chad is constantly asking me to make pasta. I swear the guy could live off spaghetti and Prego sauce alone. When we started dating buttered noodles were one of the only three foods he ate (along with pizza, and turkey sandwiches with no cheese or mayo – ugh!). We once got into a fight over an anniversary dinner where he ordered 3 different variations of the same boring pasta dish. If he wanted this relationship to work, he was going to have to expand his culinary horizons. Since then, he has expanded his palate immensely! Regardless of all his progress he still begs me to make pasta. And for the record, I LOVE pasta – the difference now is that I can have a little fun with the kinds of pasta I cook. So, no more buttered noodles – now we’re enjoying delicious dishes like Winter Vegetable Pipe Rigate!
Valentine’s Day is here and I can’t help but look back on my first Valentine’s Day with Chad. I was a senior in college and Chad, a year older than me, had recently moved to New York. We googled “best restaurant to spend Valentine’s Day in NYC,” chose a restaurant, and made reservations a month in advance. I got all dressed up, drove in from school, and when we arrived at the restaurant we were a little bit shocked – the adorable West Village restaurant was turned into a Valentines day madhouse. It was way over-packed – I swear they squeezed a few extra tables into an already cramped space. But worst of all, the place was covered with every cheesy Valentine’s Day decoration that you can buy at Duane Reade. There were pink and red glittery cupids and heart balloons all over the place. The meal was a special pre-fixed menu that was way expensive and not all that inspiring. To top it off, the service sucked. After this, we decided to save our special dining-out-dinner for another night and make a Valentine’s dinner at home. That was seven Valentine’s Days ago, and since then we’ve made some really delicious meals.
This Valentine’s Day I’ve got you covered! This Pomegranate Glazed Pork Tenderloin with Sun-chokes, Brussels, and Mushrooms recipe will save you from the dining-out Valentine’s Day madness and is simple enough that it will leave lots of time for romance! xo
Sometimes the city gets to be a little much and I just need to GET OUT. Don’t get me wrong, I love it here, but sometimes I need to breath in fresh air and exist in a space that is larger than the size of a coat closet. So last weekend I hopped over the Hudson and visited my parents in New Jersey. Many people think NJ is made up of 100% oil refineries and mob owned “Badda Bings”. Yes, those do exist, but there are actually some really beautiful rural parts of the state, one of them being the town my parents live in. The highlight of going home, for me, is their kitchen. It’s 10 TIMES larger than my little shoebox kitchen and there is every culinary gadget you’d ever need. Plus my mom and I love cooking together. So this week I’m serving you this AWESOME Clams and Mussels recipe fresh from the Garden State!
Superbowl week is here and the city is buzzing with excitement as we anticipate the biggest event of the year coming to our home town! Times Square has been transformed into the “Super Bowl Boulevard”, Hoboken has Super Bowl curling (huh??), and my kitchen has been a little stumped. You see, at my ‘real’ job, in the ad industry, I’ve been anticipating this Super Bowl for almost two years now. I’ve even been dubbed the “Super Bowl Specialist” for my team. And do we advertising people L-O-V-E the Super Bowl! It is a real “bring home the bacon” (or in my case the parsnip) kind of event. I’ve been so busy with the Super Bowl at work that when it was time to write this week’s post I hadn’t even thought to make something special. Being that the Super Bowl is in New York and I’m someone who calls her self a “NYC Food Forager” I needed to get my act together immediately. But I had a problem – what on earth was I going to make for the Super Bowl that I could get at the farmer’s market? I’m someone who loves Super Bowl Sunday for the beer, commercials, and most importantly the eats. Isn’t half the fun that the eats are usually un-healhty and there is no vegetables to be found? Wouldn’t you kill me if I posted a Super Bowl Farmer’s Market Crudite?! I thought so. I walked myself over to the farmer’s market without a clue what to do and, as always, I found exactly what I didn’t know I was looking for. This Super Bowl Sunday we’re feasting on Homemade Pretzels with LOCAL Beer and Cheese dip!
One of the things NYC does very well is brunch. It’s something that every New Yorker loves to do whether its an all you can drink boozy brunch with friends, a fancy brunch at one of the city’s fine dining restaurants, or a celeb spotting brunch at a famous “to-be-seen” restaurant hoping to get a seat next to Uma Thurman (yes! that happened to me!). Regardless of where you go, NYC’s restaurants produce some of the most delicious, satisfying breakfasts around. However, New York in January is cold and windy, and if it’s not snowing it’s sleet-raining. We’re even dealing with the newly-branded “Polar Vortex”! It’s not even the end of the month yet and I’ve gone through approximately 3 umbrellas and the rubber on my Hunter rain-boots is starting to disintegrate! So this weekend instead of schlepping through this nasty weather with my weekend wine headache, rain boots, and broken umbrella, I thought it would be a bright idea to cook brunch in! Besides, all those years attending Lehigh University’s pre-football morning cocktails taught me how to make a mean mimosa, and I am doing this whole food blog thing – What do I have to lose?
This week is the week of beets!
Why? Because over the weekend my girl at the Norwich Meadow Farm stand in Union Square told me the most mind blowing thing – YOU CAN EAT BEET GREENS! And not only can you eat them, but they are very similar to kale and chard! How did I not know this!? Did you know this?
After making this discovery I went a little beet-crazy and bought two giant bunches of red and golden beets. So, this week I have two delicious beet recipes to share and we will find out just how many beets one girl can eat.