Tag Archives: homecooking

Blue Hill & Blue Food

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Last weekend, we went back to Blue Hill for a spring lunch. We left the kid at home with the nanny and felt guilty the entire time, especially after seeing all the families touring the farm. Next time we will come for the lambs and not the food.

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We had a stellar meal, and even got to eat a few courses in the kitchen. My favorites were the mussels, barely poached to creaminess and the coppa served atop the first maple tap of the season.

As for the more substantial dishes, I loved the smoked scallop and fried pig ear tacos with rutabega tortillas and the venison three ways.

As you’ve read, I’ve been trying to make Enzo food but with little luck. I’ve finally realized that he still can’t really deal with textures, and that I need to puree and then strain his food before feeding it to him.

It’s now spring, but the offerings at our farmers market are still root veggies and cellar fruits. So I’ve had to supplement with frozen fruits and vegetables.  Trader Joe’s has an okay selection, and I bought some blueberries and spinach. I’ve been trying to go once a week to stock up on nanny snacks and other groceries since it is close to our butcher.

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Here’s a quart container with frozen blueberries (about a cup), 5 apples that I skinned, cored, cubed, and made into apple sauce from cameo & pink lady market apples, and frozen spinach (about half a cup). I added Bob’s Red Mill 10-grain cereal and split it between two containers, then used the immersion blender to puree the shit out of it.

THEN I strained it so any errant pieces of spinach stalk, apple skin, and chunky cereal bits didn’t make it into the emperor’s food.

And guess what – Mikey likes it!
Score 1 for mommy. Put it in the freezer, I’m done.

I also bought some purple and yellow carrots from the market that I skinned, quartered, and steamed. He’ll have those tomorrow. I try to do the finger food thing at least once a week.

I didn’t get to pickle the green tomatoes I bought. It’s a bit early for any kind of tomato, but I got excited. They’re good on BLTs and also with buratta.

I hate WordPress’s auto image editing. But I’ve been super lazy about uploading to Flickr.


In which Enzo learns to smash food

Last week I steamed some vegetables and apples for Enzo. We have been feeding him purees and food pouches, and I want him to experience more textures and also to feed his own damn self.


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And after:

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Let me tell you that steamed broccoli florets are not fun to clean out of a yoga mat. He got some of it into his mouth, but mostly he wanted to smash it on his table and then into his crotch.

The carrots were sweet, pale yellow carrots from Quinciple, which he seemed to like.

This morning we went to the farmer’s market but there wasn’t much more than roots and mealy apples, which have been disappointing the past few weeks. I had some baby zucchini that I’d bought last week and some bananas:

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Again, these ended up mostly in his crotch and on the ground, but he did try to eat more. I also fed him some nori and put oolong tea in a sippy cup.

As far as food pouches go, he has certain ones that he really likes, so I’m going to try to recreate them in “real” food format. I also bought some 10-grain cereal to mix with pureed fruit/veggies to give him more protein.

Meanwhile, I made myself a farmer’s market salad for lunch.

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Trader Joe’s honey chevre topped with roasted scarlet turnips and some Japanese greens tossed in olive oil and rosé vinegar. Fuck you already, winter.

I don’t really have a recipe to post for this; if you can’t roast vegetables and assemble a salad, I can’t really help. It’s in the latest issue of Saveur, which has a lot of great recipes and articles in it.

Also, thanks so much to Le Gamin for giving Ryan food poisoning. Otherwise I’d be eating a heavier lunch.

EATING: The Scorpio Birthday Edition

What do you get for your chef boyfriend who never really asks for anything? Except maybe for FIFA 2014 which I refused to get him? Well you have an entire weekend of gluttony, of course.

Friday night Ryan bought some clams, shrimp, and cod to make a tomato-based seafood stew. Garlic, onions, and fennel went into it, and stock was made using shrimp shells.

Saturday morning, we went to the Grand Army Plaza Farmer’s market to gather ingredients for a full English breakfast. Also some sourdough bread which I sliced and froze and some tiny round Lakemont (green) and Mars (dark purple) grapes. The books are from the library – I’ve been inhaling them.

Grand Army Plaza Haul

I cooked breakfast mostly in the oven:

Full English
The potatoes I cooked in a cast iron skillet – in duck fat on the stove first, then finished in the oven. Baked beans came from a can. Tomatoes and sausage got the olive oil-salt-pepper treatment and went in the oven. The portobellos got the same, but also a drizzle of balsamic vinegar. Mushrooms are like sponges, so I had to salt them a lot.

We had been wanting to see Gravity, so we picked UA Court Street in downtown Brooklyn because we wanted to eat at PokPok. Food first, always. So we biked out to PokPok and got a few salads – eggplant and duck. But the real winner was the pork belly & pork shoulder curry. It’s got roots in Burma, which tends to have a tangy-er and not overpowering curry flavor. Suuuuper good. Unfortunately we sat next to an uber high maintenance girl on a date, who was asking such things as “Is your coconut juice in a real coconut?” and “Is your Thai tea sweetened?” and “Can you wait like 20 minutes before bringing our soup?” “Can you wait like 5 minutes more? I just want it to be hot.” and “Can you leave the crispy noodles off?” and “What’s in a whiskey sour?” Girl. Just be quiet and enjoy the food! Anyway just order the pork belly curry when you go – it is delicious.


After dinner we went to Whiskey Soda Lounge for more drinks and the fried pig ears. Which are better in Portland, where they are not fried to shit. But they were still tasty. I also had the rice whiskey which was infused in-house with fresh pineapple. It was like drinking juice! Delicious!

Gravity was a good film. Fraught with tension of course, but also frustration at having to listen to Sandra Bullock’s awful panting and whinging, especially after learning that she was using up her O2 faster by said panting and whinging. I would’ve preferred an epic non-dialog soundtrack like Explosions in the Sky or Music for Airports. But hey, I am not the filmmaker, nor the vox populi.

On Sunday we did our usual dim sum excursion, then dinner at Minetta Tavern. This time we strategized properly and did not leave hurting. For our appetizer we had the bone marrow fort.

Bone Marrow Fort at Minetta Tavern

Ryan got the Black Label Burger, and I had the seabass special which had brussels sprouts, chanterelles, leeks, and shaved black truffle. Also a very light cream sauce.

Birthday Dinner

We finished every bite then shared the chocolate souffle for two. They have Innis & Gunn again, my favorite beer. So next time I’m having some steak, marrow, and a shitload of I&G. Last meal status!

As for presents, I tried not to go too crazy:


Yup, those are meat socks.

Happy birthday, other stomach.


Every time I eat or cook something, I’m always amazed at the variety of things we have to choose from. Mostly because someone in the past was brave enough to say, “This could be food.” Sea urchin, stinging nettles, artichokes? Who decided that was food? They’re delicious, but it takes a brave/crazy person to take that first leap. I mean think of all the people that died/got injured eating those first pieces of uni. And then the person who figured out that urinating on affected areas dissolves the spine dust/poison that gets lodged in there. My heroes.

Feaster dinner

I cooked sunchokes for the first time last night, which are tubers from the sunflower plant. Looks like ginger, tastes like potato! Who the hell thought of eating these? And who decided to KEEP eating them, after these gutbusting side effects? We don’t really celebrate Easter but since it was also the season premiere of Game of Thrones, I decided to make something a little special.

I made this sunchoke and kale hash according to the recipe, but instead of seasoning just at the very end, I added salt to every step. This is how you get more depth of flavor, and you are able to taste each ingredient. Americans are so afraid of salt/sodium. Even with all the salting I did (I also boiled the kale, sunchokes, and farro in salted water), it came out tasting normal. So….don’t be afraid of the salt. Just taste as you go. This is kind of labor intensive, with all the ingredients that need to be cooked separately, so you can make and prep everything ahead of time.

The dish definitely needed something else, so I added a balsamic reduction. This is fairly easy – just do a few tablespoons of vinegar in a small saucepot and add some diced dried fruit. I used dates but you can use apricots, cranberries, or whatever you’d like. Turn the heat on very low, and let it cook down a bit, then cool and strain. I added this at the last step, right before serving. Then you toss the salaaaad. TWSS! I also cooked stuff in bacon fat for a little smokiness, which you probably shouldn’t do if you’re a vegetarian. But it definitely tastes better that way.

This can be eaten on its own but since I love meat and it WAS Easter (even though actual spring lambs are technically ready to eat later in the year) I marinated a rack of lamb in olive oil, lemon juice, garlic, garam masala, and salt & pepper. I cut them into two rib portions for more surface area to marinate, then I seared all sides on a grill pan and put it in the oven at 350 for about 5-7 minutes. They came out just over medium rare.