All posts filed under: Food Talk

Blood Orange & Meyer Lemon Marmalade for BBQ

“If I had to choose one ingredient to dedicate a short book to, what would it be?” After receiving two recipe books from Connie, one with only Chickpea recipes and the other with Ginger, I had to ask. The answer should’ve been obvious, though. I very recently dedicated an entire post to cooking with oranges. Which is more of an intro to what’s to come with my love of these versatile globes, and my love for not wasting an ingredient. I use juice, pulp, and peel in a variety of different dishes and ways, and I look forward to sharing them with you. Today, though, let’s quickly talk about that mind blowing moment I had very recently while making marmalade and seasoning ribs for next day’s dinner. I had just jarred my small batch of blood orange and meyer lemon marmalade and put it to the side to cool and thicken a little bit more. I took out a cutting board and decided I might as well start spicing up the ribs for tomorrow so …

My 30th Birthday Picnic + Recipes

I had it all planned out. Homemade ricotta, not too firm, still warm, spooned onto a white, long platter. Then, I was to gently place beautifully roasted cherry tomatoes on the bed of cheese, it’s vine still attached. As a finishing touch, fresh herbs and edible flowers scattered all around it, and a long drizzle of good olive oil. I handpicked young, lemony basil for the occasion and dandelion yellows from the farmers market. In my mind, it’d make for a beautiful sight. The fact that I never made cheese before didn’t worry me. It seemed simple enough. Buy THE BEST whole milk dairy you can find. Full fat. Not ultra-pasteurized like the milk or heavy cream we tend to find. Use fine sea salt or kosher salt. Heat til right under a boil and stir in your freshly squeezed lemon, or vinegar. Wait til curds form, about 30 minutes. Then slowly pour into your cheesecloth that is nestled in mesh, over a bowl. Wait another hour. Then voila! Ricotta. Right? Connie walked into my …

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later. I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown. Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it. The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. …

HELLO, DOT COM!

So here’s the thing about having expectations during a planned trip, or, hey, even a planned blog. Don’t have them. For our third Glasbern Inn visit, we were expecting a snow storm that would want us to cozy on up to the fireplace for the totality of our time there. We got spring instead. We got more spring than actual spring right now. Mid-60-degree weather in February. It’s April 12th and I’ve yet to feel such a warmth as that. We were also expecting our usual breakfast and dinner prepared by the chef we fell in love with a few years ago. Instead, we got ourselves a new chef. With new (affordable!?) prices to match. Hello, Executive Chef Ralph Edmonds! Mornings are still precious. We sit by sunlight and firelight, basking in both. And the food? Still farm fresh and locally sourced so, still pretty amazing. The unexpected warm weather led to long walks, greeting the new calf, and a spontaneous winery visit where I could sit with my love, celebrating the moment I purchased …

Back to Basics

When the new year arrived, I didn’t do the things I’d normally do, or the things I intended on doing. No lists. No thought-out resolution. In fact, while Danny and I were with his family waiting patiently for the countdown to reach midnight, like we always do! someone glanced at their phone and noticed it was thirty seconds past. We were watching a recording of the countdown happen. We all laughed, calling it a typical Frank Pizzarelli moment, but I do think it meant something. We spent a lot of our time in New Paltz at his aunt’s beautiful home, nearby this castle. The day we were supposed to leave ended up being a snow day, one of my favorite days out of our vacation. After walking to the castle and working up an appetite, Dan and I made reservations at A Tavola Trattoria, an Italian farm-to-table that reminded me there’s a reason why Glasbern Inn’s farm food made me cry with pure joy: there is nothing better than a locally sourced meal. Nothing. There …

Indian-Spiced Roast Chicken

When winter comes, I crave the warm, heart-reaching spices. Garam masala is made with my mortar and pestle. The bright reds of cayenne, chili, and paprikas are used more often to paint every dish. Pinches of cinnamon, cardamom, cloves, and nutmeg in almost everything, from home-cooked meals to all baked goods. This isn’t to say I don’t welcome them during the warmer months; I do. This is to say I celebrate the hell out of them when trees loosen up and we find ourselves bundled up, head-to-toe. When we spent our first cold and snow-filled week at New Paltz, we ate plenty. But when we ordered take-out from their one-and-only Indian restaurant, Dan and I ate, like, well, animals, according to his father. It was a feast of chicken tikka masala, masoor dal, chana dal, chicken and vegetable biryani, meat and potato samosas, naan, sauces–one a very bright green which reminded me of pandan, something Tory and I discovered while eating Kaya Toast. This feast was everything we NEEDED, and some. It was the best …

Not Your Average Carrot Soup

I’ve been on-and-off sick. Everything from cold to major aches. But on the day my throat couldn’t handle most things, I made my favorite, simple, ginger-y soup. And then I made it 4 times more, and again today. Telling Connie I was making this for the blog was really my way of saying, let me feed you. She had two bowls of it and told me there’s lovely balance between contrasting flavors and textures; they meld. That’s exactly what I was going for here. What you see aren’t just pretty garnishes. They are what completes this soup. Crispy chickpeas, crispy slivers of ginger, on top of silky carrot soup that has been simmered with orange peels and cumin seeds and more ginger. Yes, yes, and yes. Here’s a soup with a texture you can kiss. Enjoy, loves.