My kind of people.

My first day of work was an orientation of sorts. We learned the layout, what we should wear, how to properly build the tables each morning. We learned the specifics of what we would do each Sunday and, of course, we learned each others names. We played one of those ice breaker introduction games; you know the kind you played on the first day of elementary school or summer camp or the first night in a college dorm. Except in all those situations you're usually required to give your name and maybe your favorite color or grade level or your major. Whereas here - in this light, airy, new office that the market calls home - we had to give the name of our favorite fruit or vegetable. If I didn't smile outright, as I'm sure I did, I certainly smiled inside; these are my kind of people. Not only did everyone go along with it, but they all did so as if it were the most natural thing in the world - as if people ask them this all the time. Maybe they do. As we went around the circle there were nods of approval as if everyone could taste the fruit or vegetable in question and were even having trouble deciding which they are partial to. 

Like I said, these are my kind of people.

For me it was a toss up: brussel sprouts or broccoli rabe. The sprouts put up a good fight arguing that they are easier to eat as a snack (I like to steam them and keep them in the fridge) but ultimately the broccoli rabe won out. It is absolutely hands down my favorite vegetable. One of these days years I'm going to grow my own but for now I'll continue to buy these enormous heads of it from Do Re Me Farms. 


I also truly believe that anyone who doesn't like broccoli rabe has never had it prepared properly. Yes, it can be bitter and tough but if it's sauteed just right, it's neither. It's tender like broccoli but more pungent like full grown spinach and I like it the best with garlic, oil, sausage and splash of either lemon juice, white wine or vermouth. I've made this 3 times in the past two weeks - twice with broccoli rabe and once with swiss chard. Obviously, I suggest the broccoli rabe version.

Broccoli Rabe with Garlic and Chili Sausage

The chili and garlic flavors here are a theme that repeats throughout. The sausage I used was a chili-garlic pork sausage from Dickson's Farmstand but I also added red chili flakes to the oil as it was heating up. I like to add my spices directly to the oil in this manner because it heats them up and really lets them release their flavors better than if I add them later on. It kind of toasts them even though it's not in a dry pan.

You don't have to use a pork sausage here, it could be poultry or even venison. What's important is that it is fresh and not pre-cooked the way many packaged sausages are. If it's pre-cooked it will not crumble and it will also cook to quickly and dry out. Serves 2

1 large uncooked sausage, about 1/3lb (see headnotes)

2 very large bunches of broccoli rabe (I mean REALLY large, not those wimpy things the supermarket carries)

2 or 3 large cloves of garlic, sliced

juice from 1 lemon (or a 1/4-1/2 cup of vermouth or dry white wine)

a few pinches red chili flakes

a few pinches dried rosemary

olive oil

salt and pepper

Trim the broccoli rabe and chop it into large pieces. Bring a large pot of water to boil and blanch the broccoli rabe just until bright green (a couple minutes). Plunge it into an ice bath to stop the cooking and set aside.

In a large frying pan, heat a little bit of olive oil (maybe two teaspoons - you won't need much because the sausage will give off fat as well) on medium high heat. Add the chili flakes and rosemary and stir to coat about 30 seconds. Slice the sausage lengthwise to remove the skin and crumble into the pan to brown for about a minute. Add the sliced garlic and stir the mixture letting the sausage and garlic brown. Add the lemon juice, wine or vermouth (whichever you choose) to deglaze the pan and scrape the fond from the bottom and sides. Add the chopped broccoli rabe and more liquid (only if the pan is dry). Cover immediately to finish cooking the broccoli rabe but remove cover and stir it around everything 30 seconds or so to keep it from overcooking in one place.

Remove from pan and add salt and pepper to taste.

Enjoy immediately!

Brussel Sprouts with Romano Cheese and Lentils

This is the only thing I've cooked in at least a week and I'm not sure it really counts as cooking. Just a little steaming, boiling and grating and lunch (or dinner) is ready. You see, I have a new job. Have I told you about my new job? WHAT!? I haven't? Oh my. 
I'm also moving. I haven't told you about that yet either? Oh wow. We have some catching up to do.

[New boots for a new job and a new Autumn]

Sunday was my first day working for the New Amsterdam Market in South Street Seaport (downtown Manhattan). I'm an intern so I set up the market in the morning (bright and early which explains the 6am sunrise pictures) and hang out for a few hours during the market helping out vendors and milling around. If you are in the area you should definitely come down and check it out. Right now it's market season until december 19th which means we are there every Sunday (except November 28th), rain, snow, sun whatever. We're there. I'm doing some other work for them during the week as well but the job is not what's taking up all my time - at least not yet. It's the moving. Mostly because I don't know where I'm moving to. However the search may be coming to a close this week (so let's all cross our fingers that it goes smoothly). In which case I'll have some actual packing and moving to do and hope to be settled as soon as possible. After all, fall is my favorite season (in case you haven't figured that out) and I want to make apple sauce, brisket, apple crisp, butternut squash soup, chicken soup, braised mushrooms, apple pie, pumpkin pie and lots of things with prune plums - in no specific order (although prune plum season is coming to an end). 

[Jack's Coffee Shop, South Street Seaport]

Right now I've been dragging home all these wonderful fruits, vegetables, breads, meats and of course apple cider from the Market and eating them as close to their natural form as possible. Like these brussel sprouts for instance; steamed and tossed with olive oil, salt, pepper and Romano. The little baby ones are my favorite. 

Brussel Sprouts with Romano Cheese and Lentils

Serves 1

1/4 cup green lentils (dry measure) - I like sprouted but regular work fine

175g brussel sprouts (about 1 1/2 cups), with the base trimmed off

1 tsp olive oil

Juice from half of a lemon

Salt and pepper

Freshly grated romano cheese

Cook the lentils according to the directions. Toss with lemon juice, salt and pepper. Set aside.

Steam the trimmed brussel sprouts until cooked through but still firm. Length of time will vary depending on size, mine took about 7 minutes.

Toss with oil, salt and pepper. Pour on top of lentils.

Sprinkle with freshly grated Romano and serve with a cold glass of apple cider.

Walnut Pesto

There were giant bunches of basil staring me down at the farm stand. They said:
"My only desire in my short basil-y life is to be pesto."
And so I acquiesced.
Basil can be very persuasive. 

Walnut Pesto

Makes about 6oz

A couple roasted garlic cloves, more or less to taste

1 ounce fresh basil leaves

1 ounce walnuts

3 tablespoons grated romano or parmesan cheese

1/4 cup good quality extra virgin olive oil

juice from half of a lemon

a few pinches of salt

First roast the garlic. (click here to learn how)

Next, combine garlic, basil and walnuts in a food processor and process for 30 seconds or until chopped fairly evenly. While the food processor is still running drizzle in olive oil, then the cheese and lemon juice. Add salt to taste but remember the cheese is salty already.

Toss pesto with warm pasta, or spread on crusty baguette (my favorite way to eat it). Also makes a great spread for sandwiches, a base for bruschetta, or pizza; and it's delicious mixed with ricotta, in calzones and stuffed shells.

Old Fashioned Pink Lemonade

Old Fashioned Pink Lemonade

Do as I did and add a shot of homemade limoncello or enjoy it straight. A shot of vodka would also give it a kick.

3 cups fresh lemon juice (about 16 lemons)*

12 cups of water

3 cups natural cane sugar

12oz. raspberries

Combine the sugar and 3 cups of water in saucepan and bring to a boil.

Simmer for a few minutes until sugar dissolves.

Add raspberries and simmer 1 minute more. 

Turn off heat and and let raspberries seep for 30 minutes or so.

Strain the syrup discarding the raspberries (or saving them if you like... they would be delicious with yogurt).Mix the lemon juice, remaining 9 cups of water and raspberry syrup in a pitcher and chill for at least 1 hour.

Serve over ice on a hot summer day.

*I used a power juicer extract my juice so if you are juicing by hand you may need more lemons to achieve 3 cups.

With lemon and little else.

After spending time in Georgia, we went back to Yerevan for the day before heading out to the villages.

We went for lunch at a little cafe that's frequented by many of the expats in the area due to its english speaking staff, air conditioning, wifi, and somewhat american menu.

After a week and a half of khatchapuri, pastries, and bread I was happy to find a lentil salad on the menu. It was simple and absolutely perfect, dressed with lemon and little else.

I made a note to recreate those lentils in New York and they were one of the first things I made when I got home.

I planned on using regular organic green lentils but I came across a sprouted version that I used instead. I'm sure you've read about all these supposed health benefits of "sprouted" grains and things of the sort just as I have. I'm not exactly sure how a legume can be "sprouted" and I don't know if buy into all that macro, accessible, nutrient talk (we're getting into crazy-land here) but they look interesting and it couldn't hurt. You could easily use normal green lentils though.

When I first made the lentils they were a bit bland, obviously missing something but what it was, exactly, was not obvious. I put them in the fridge to let the flavors combine and the next day they had greedily soaked up all the juices. The next day I added another few generous grinds of sea salt and black pepper plus another fresh squeeze of lemon to wake them up.

For a little crunch, I cut up a head of belgian endive and piled the lentils on top.

Chopped tomatos (with or without fresh mozzarella) would also be a great summertime accompaniment.

5-Minute Lentil Salad

Serves 2-4

1 cup organic dried green lentils

Olive oil

2 lemons

Sea salt

Freshly ground black pepper

Fresh cilantro

2 medium heads of endive (optional)

Cook the lentils according to the instructions. Since mine were sprouted, they only required five minutes in boiling water and a two minute rest in the covered pot of hot water. Regular green lentils probably take longer.

Drain the lentils and rinse with cold water to stop the cooking. Pour them into a large bowl and add a slick of olive oil. Toss to coat, add salt and pepper to taste and the juice from one lemon. Mix in a handful of fresh cilantro and refrigerate until you're ready to eat.

Slice the endive and divide amongst the plates. Spoon lentils on top of the endive and add another squeeze of lemon. Sprinkle with a bit more cilantro and adjust the salt and pepper again. Serve immediately.

Alternatively, you could chop up the endive and mix it in but make sure to do that no more than an hour before eating otherwise it will turn soggy.

Enjoy!

In the meantime

I know I've been a little absent lately, you'll have to excuse me it's graduation week and I'm overwhelmingly busy. I have been baking my butt off though, and I'll have plenty of delicious things to share when I return. In the meantime I'll leave you with this almond cake from 17 and baking. I made it a few weeks ago for Jason's birthday and I have to say, the frosting was really the star of the show - it's mostly mascarpone and it tastes like a cannoli. (Have I told you about my obsession with mascarpone? It's getting a little out of control).

This cake is exactly everything I could ever want in an everyday cake; simple yet impressive, downright elegant with a generous layer of wonderfully light mascarpone frosting on top and a sprinkling of soft blueberries nestled inside. It's similar to a coffee cake in that it's a little dense and definitely needs a good cup of coffee to go with it, but it's perfect for a quick everyday breakfast cake. Best of all, it takes about 40 minutes from the time I roll out my mixer to the moment I pull it out of the oven.

Blueberry Almond Mascarpone Cake

From 17 and Baking

If you don't have buttermilk you can replace it with a 1/2 cup of milk and 1/2 tablespoon the white vinegar or lemon juice. Just combine the milk and lemon juice or vinegar and let sit 5 minutes until a bit foamy. If you use frozen blueberries, do not defrost them first or they will dye the whole cake cake bluish-purple.
Makes one 9" cake. 

1 cup whole wheat pastry flour
1/3 cup almond meal (click here to read about almond meal)

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
1/3 cup + 1/4 cup sugar
1/4 teaspoon pure vanilla extract
1/8 tsp almond extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk

3/4 cup fresh or frozen blueberries
2 tsp whole wheat pastry flour

Preheat oven to 400°F.
Butter a 9″ round pan, and then flour the pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
Toss the blueberries with the remaining 2 tsp flour and stir them gently into the batter.
Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.

Lemon Mascarpone Frosting
From 17 and Baking
Makes enough to frost one 9″ round cake

3/4 cup mascarpone cheese
1/3 cup heavy cream
1/2 cup powdered sugar
Zest of half a lemon
1/4 tsp vanilla

Beat cheese and cream together until smooth and creamy and slight peaks begin to form. Sift in the powdered sugar and zest and beat until smooth. Mix in the vanilla extract and spread on cooled cake.

Topfenkuchen (Austrian Cheesecake)

Does anyone notice what's wrong with this picture? Yep I put the number 1 in backwards. Way to go Lisa. Nobody even noticed until the cake was on the table and the candles were blown out. Oh well.

My housemate, Arthur, turned 21 last week and I simply couldn't let this go unrecognized, after all, 21 is a big number. 21 deserves a cake. I needed something that would come together quickly. It was a weeknight and I wasn't about to fuss with a layer cake. Not to mention, I recently had a little mishap with my only frosting bag - as a result, I no longer own one. My inability to trim a frosting bag aside, there would be no cake decorating on a monday night. Not this one anyway. I much prefer to take my time shopping for ingredients and baking with a sense of calm. Not rushing through it while checking the clock. With that in mind I wanted something simple but not boring. I'm tired of quick breads and I fall back on my chocolate pound cake (which I have yet to share with you) far too frequently. No I wanted something different. Something new to my kitchen. 

Simple is the name of the game (currently) and what could be less demanding then a cheesecake? No, not the fussy american kind that must be is supposed to be baked in a water bath. I'm talking about it's Austrian cousin, the one that's light and airy, a bit lemony, and fluffy from the whipped egg whites. The one I prefer most of the time. The one who's texture and taste is closely related to what Arthur is used to; the polish cheesecake.

This particular cheesecake is typically made with quark and is referred to as käsekuchen, in Germany. If you are unable to find quark you can easily replace it with pot cheese as I did. Although my original intention was to use quark, it's only available at one local supermarket and is extremely expensive ($4.99 for 2oz). If you are lucky enough to locate it at reasonable price, as I suspect you will be if you live in or near a larger city, then by all means use it. It has a much creamier, richer consistency than the pot cheese.

Topfenkuchen

Just  for the record, if you are thinking of making this without a crust... don't. I maintain that the cheese is always the best part so I doubled the filling recipe and made 8 little crust-free ramekins of cheese in addition to the main cake. Unfortunately they were dry, and crumbly and a bit soupy at the same time. It turns out the crust isn't just for show - it also properly balances the moisture from the cheese. If you are set on making it crust-free, to lower the carbs or something crazy like that, try coating the bottom of your pan with a thin layer of ground nuts. I have yet to try that but I'm curious, so let me know how it turns out. 

Don't worry if you don't have a spring form pan - I don't either. I used a 13-inch pie dish and only put the crust on the bottom. However, if you do have a 10-inch spring form pan, use it.

This is the part where I cite my sources but, honestly, I looked at about five recipes in the depths of cyberspace and then made it up as I went so I think it's safe to call this my own.

Serves about 9.

Graham cracker crust

2 cups graham cracker crumbs (I used about 24 graham crackers)
1/3 cup butter, melted
2 tablespoons of honey

Filling

1 lb pot cheese or quark
60g melted unsalted butter
125g sugar
4 egg yolks
4 egg whites
1 tbsp vanilla extract
zest and juice of 1 lemon

pinch of salt

Preheat oven to 325°F

Grease a 10-inch spring form or 13-inch pie dish with butter.

Grind the crust ingredients in a food processor until they form a ball. Press intensively into the bottom of the spring form or pie dish.

Bake for about 13 minutes, remove from oven and turn the temperature up to 350°F

In a mixing bowl (I used my stand mixer because I'm lazy), combine pot cheese or quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.

In a clean bowl, using an electric hand or stand mixer beat the egg whites on high until they form stiff peaks, 5-10 minutes. 

Carefully fold the egg foam into the pot cheese/quark mixture 

Pour mixture into the spring form/pie dish 

Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set. 

Turn off oven, open door and let cool for another 15-20 minutes. 

Remove form from oven, run a knife around the edge and open the spring form. If you used the pie dish just leave it in the dish.

Let cool well before serving, at least 3 hours.

A Lighter Lemon Curd

Did you know it was possible to get writer's block even when the only thing you write is a food blog?

Well it is.

I've been trying to write this post since tuesday and I just can't do it. Usually when I get stuck I put down my laptop, walk away and try again later, but this time I can't get past the first line...

'If I had to pick a favorite "flavor" it would always be lemon. Always.'

Each day this week I've returned to this post, written a few lines, promptly decided I didn't like what I had written, deleted it, and closed my laptop again until the next day. Well, no more.
It's not fair to keep such a delicious recipe from all of you just because I've been getting my words a bit tangled. Without further fuss here is lighter, healthier recipe for lemon curd. Do yourself a favor and make this tangy, silky, spread that has clearly left me speechless.

A Lighter Lemon Curd

Makes about 1 cup.

3/4 cup lemon juice, strained


3 tsp of lemon zest


5 tablespoons honey

2 eggs, lightly beaten 

In a small saucepan, mix together the lemon juice, zest and honey. 

Place over low heat and stir till nearly boiling. 

Gently, pour the lemon syrup into the beaten eggs, a little at a time, whisking constantly for about a minute.

Return the mixture to the pan over low heat. Stir constantly with a whisk until it thickens. 

Remove from heat and pass through a strainer to remove zest bits of egg that may have cooked and turned lumpy. I don't mind the zest or lumps so I skip this step unless I'm using the curd as part of another recipe or if I plan on serving it to other people. I kind of like the texture so If it's just for me I leave it the way it is.