I’ve Moved!

I’ve decided to have just one blog and I like the aesthetics of Tumblr, so I think I’ll consolidate them.

Hope to see you there or… here (http://careyanne.tumblr.com)


Freshly-Dug Soup

CSA Bounty Recipe 2:

What beautiful leeks! What a funny sentence that was to type. I’m not too familiar with leeks, but I always associate them with potatoes. New York has had a few unseasonably cool Fallish days, so soup seemed a natural fit.

I tweaked a recipe with ingredients that I had on-hand to create a Freshly-Dug soup. It was so delicious. Made me wish for falling leaves and football.

And yes, that is the time of night / early morning that I was cooking dinner. Being married to a marching band drill designer who works through the night to deliver the goods to schools in the am is quite comical.

2 leaks, properly washed and chopped (CSA)
1 Tablespoon butter
3 lbs. potatoes
(CSA gave us 1 pound of new potatoes, I added 2 white since I had them on-hand)
1 container vegetable stock (kuddos to you if you’re the cook that has homemade ready to go, I aspire to get there one day)
1 cup white wine
5 Tablespoons chopped basil (CSA)
3 chopped green onions
1 teaspoons dried dill
1 cup cream

Melt butter over medium high heat and sauté chopped leeks until just tender, add chopped potatoes (leave skin on red potatoes, peel white… if using a mixture).
Add remaining ingredients, bring to low boil, reduce heat to simmer. Simmer until potatoes are fork-tender. Puree with stick blender in pot, leaving some potato lumps for texture.

Serves 6-8

(Inspired by this recipe)

Heirloom Tomato Sauce

Friends of ours are vacationing this week and offered us their weekly CSA share, what a treat! So today I picked up a head of garlic, bunch of basil, a pound of new potatoes, some early brussels sprouts, peaches, nectarines, apples, AND… three pounds of heirloom tomatoes!

Unfamiliar to the pickup process, I didn’t come prepared with enough bags, so when I got home, I realized that I’d bruised these beauties. I felt bad until I remembered this recipe. I didn’t have fresh thyme or rosemary, so I used dried oregano in the roasting. I topped the sauce with a few sprigs of chiffonaded basil and some shredded parmesan.

Delicious! And it didn’t even add much heat to the kitchen, cooks in a quick 35 minutes.

Farm Fresh Hash

Tony and I have become vegetarians. In February after watching “Food Inc” and really becoming aware of factory farming, we made the decision to make some changes. We’re not vegan, but we’re also making careful choices for our dairy (organic milk and local cage-free eggs).

To celebrate our anniversary last month, I made this improvised Farm Fresh Hash. New potatoes and onions were beautiful at the Greenmarket, so for two plates, I bought about 6 new potatoes, chopped them with skins on, sauteed them with 1/2 of a diced red onion. I topped that with a poached egg and a sauce made with a few tablespoons of pesto from a jar, whisked with fresh lemon juice.

Cheap and chic!

Oooh! Sweet Nothing.

Spicy Caramel Popcorn

Although I love to cook and bake, typically, I don’t have a huge sweet tooth, but if there’s ever a combination of sweet and salty, I’m in. During the holiday season, I saw a segment of Martha Stewart’s show with Karen DeMasco who is the current pastry chef at Locanda Verde here in New York. She was promoting her new book, “The Craft of Baking“. The word “Craft” was a bit of wordplay since she is the former pastry chef at Tom Colicchio’s Craft Restaurant.

I was impressed with Karen’s ‘from scratch’ method, which is what we’ve been trying to live since moving to the city. In a city that moves so very fast, it’s a nice exercise in patience to not walk into the kitchen and zap something (presumably unhealthy) to eat in 3 minutes. When we moved to our apartment, we got rid of the microwave and have embarked on a From Scratch Journey. It has brought an unexpected total consciousness and awareness of the ingredients in recipes, so each eating decision we make is much more informed.

So when I heard of Karen’s spicy caramel corn and saw the recipe on Smitten Kitchen’s blog, I was eager to try it. It was a quick and easy treat. Tony brought it to his guy’s poker night, didn’t help him win money, but it helped him win friends.

I had not worked with caramel before. No joking – it is super duper hot. So if you’re a beginner like me, be sure to keep a glass of ice water within arm’s reach in case you get a dab of the hot caramel on your finger (like I did… which blistered). Also, do be sure to remove the unpopped kernels, finding one deep within the kernel is just enough to break a tooth….I would imagine.

Tony, in passing, mentioned that he likes popsicles better than ice cream, so I picked up a popsicle mold and we’ve been playing. I loved this strawberry recipe which inspired me to create a banana yogurt pop with frozen bananas. That one turned out great too. I just processed 2 frozen bananas with a cup of yogurt (plus a drizzle of honey and cinnamon).

Years ago when we were eager puppy parents, spending too many dollars on dog products, we would purchase “Frosty Paws” in the frozen food section for and icy treat for our dog. It may sound crazy, but we were living in South Texas and thought it would be perfect for our cocker spaniel puppy. Indulgent? Yes. But, she loved it. We had since stopped spending frivolous dollars on the dog, but I couldn’t resist making this homemade version after I read about it on Modern Dog. I used an icecube tray and tried the peanut butter version. Ellie thought she was once again in doggie heaven. And the cool thing is that there are so few ingredients, compared to the Frosty Paws that are sold in stores. She liked them so much, that I’m pretty sure she ate the first one without chewing. So I chopped them in thirds after that to slow her down a little bit.

frozen treats

frozen treats

Soon after we started playing with the pops, Tony read an article on Lifehacker and I read an article on TheKitchn talking about the vegan frozen dessert of blending a frozen banana. That’s it. A frozen banana. It totally works. It’s a little soft (like frozen yogurt texture) when you’re done processing, but I imagine that popping it back in the freezer for a few minutes would bring it back to an ice-creamy texture. Or… maybe it was making it in August in our NYC apartment that lacks air conditioning. No complaints from us however, we loved the icy cool healthy treat.

Sewing in SoHo

Purl SoHo

Purl SoHo

I envy the girls whose moms taught them to sew and now make the oh-so-cool gifts made with the perfectly selected fabrics. So enough wishing… I’m going to take a class. I’ve never TOUCHED a sewing machine, so this should be fun!