culinaria creyde

Landscaper Power Bars

2011-05-14T16:35:00.000-04:00

Landscaper Power Bars
2 cups granola
1/4 cup dried currants
1/4 cup dried cherries
1/4 cup ground raw almonds
1/4 cup ground flax seed
1/4 cup stoneground flour
1/4 cup ground crystallized ginger
1/4 cup pumpkin seed
3 tbsp almond butter
2 tbsp ny rooftop honey
1 pasture raised egg
* stir together all the ingredients in a big bowl with a wooden spoon, then press the mix tightly into a cake pan that is coated with coconut oil. Bake at 225º for 30 minutes. After you remove it from the oven, let it cool and then cut into square pieces. Eat, and ride like hell…

green tea with lemon peel and ginger

2011-05-03T01:24:00.000-04:00

this is a very mellow blend...

the element that is most time consuming is air drying the lemon slices.

ingredients:

organic green tea

dried lemon slices

chopped candied ginger

easy!

sweet potato + ginger soup

2011-03-14T07:40:00.001-04:00

This soup is the finale for winter soup kitchen 2011.

Ingredients:

sweet potato- about 6, roasted until soft at 350º
yellow onion- large, chopped
stock- vegetable or chicken, your preference
milk- small carton

fresh ginger- tablespoon, minced
cinnamon- half teaspoon ground
cloves- 5 whole cloves
allspice- 5 whole pellets

saute the onions in butter until soft
add the stock
tie the cloves and allspice in cheesecloth and add them to the stock
add ginger and cinnamon
chop roasted sweet potatoes and add them to the pot
bring to a boil, then reduce and simmer for 1 hour
liquid should just cover the top of the sweet potatoes
let cool, and remove cheesecloth with cloves and allspice
use immersion blender to blend everything and make a smooth mix
add milk
heat and serve

toasted hazelnut chai tea

2011-02-27T16:22:00.000-05:00

A post in Habeas Brulee inspired my first investigation into blending tea. The best way to describe it is an aromatic trip to heaven.

The ingredients were listed in grams on Habeas, and since I don't have a scale I had to guestimate proportions, and so will you, unless you have a scale handy.

37 grams black tea
50 grams toasted hazelnuts
12 grams rosepetals
20 grams whole cinnamon sticks
15 grams whole cardamom pods

method:
TOAST the hazelnuts until they are slightly browned and smell good. This might be 15 minutes at 300º, depending on your oven's personality.

CRUSH separately the hazelnuts, rosepetals, cinnamon sticks, and cardamom pods.

BLEND all of the chopped ingredients with the black tea.

The objective is to keep the blend coarse and not make a fine powder that will slip through your strainer. It is best to crush by hand... I used my mortar and pestle with a broken handle, which worked fine, but I am looking into a better option for crushing the ingredients. The seeds kept jumping out of the mortar and the broken pestle made a blister on my palm. A bit more effort went into crushing than I had anticipated!

carrot ginger soup

2011-02-26T13:07:00.012-05:00

Carrots are a truly divine root! Why do I always pass these lovely little creatures in the produce aisle? They wave at me like beckoning fingers of orange joy but I am not seduced. What changed my mind this time? Oscar Night Soup Kitchen!

makes soup for a dozen

Ingredients:
2 lbs. of funky, gnarly, organic carrots.
4 cups vegetable broth, or a carton.
1 lb. shallots
At least 5 cloves of garlic, more if you want.
Fresh ginger root, chop fine. Not too much or it will burn.
1 tbsp your favorite curry powder
1 tbsp sugar
salt to taste

Carmelize the shallots, then add the finely chopped garlic and ginger for 3 minutes. Add curry powder. Stir, Stir, Stir. Add vegetable broth and bring to a boil. Add chopped carrots and simmer until soft. Puree with immersion blender. Garnish with (plain) yogurt when serving. Easy!

gobi masala [cauliflower curry]

2011-02-19T17:51:00.002-05:00

All I do this winter is stay home and cook. But there are fruits to my boring nature. This is a kick ass vegetarian dish that the sundance kid turned me on to.

Ingredients

1 cup of cauliflower florets
1 onion finely chopped
2 tomatos finely chopped
bunch of cilantro
2 tbsp yogurt
Curry Powder: 1 tsp of chili powder + coriander powder + ½ tsp of turmeric + ½ tsp cumin powder.
Grind: 1 tsp poppy seeds + 2 tsp of cashews grind to a fine paste
Grind to a paste: 3 cloves of garlic + 2 green chilies + a small piece of ginger
Salt for taste

Method

Heat oil and add the chopped onions and sauté till golden brown.

Add ginger, garlic, green chili paste and sauté. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric, cumin powder, salt and cook till the tomatoes absorbs the flavor.

Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.

Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

Garnish with cilantro leaves and serve hot.

Window Box Salad

2010-05-11T07:41:00.002-04:00

A few boxes outside the window are a perfect place to grow dinner: mizuna, parsley, sage, thyme, and throw in some feta.

Perfect Boiled Huevos

2010-03-21T19:20:00.003-04:00

Place two XL farm fresh eggs in a pot of tap water. Bring to a fast boil and set a timer or pay attention. As soon as water begins to roll, turn flame off and let sit for no more than two minutes. Quickly remove eggs from the pot, place in colander, and run eggs under cold water for one minute. This slows down the eggs. Eat immediately!

Ginger Mash Sweet Potatoes

2010-03-14T20:21:00.003-04:00

So easy...

Ingredients:
2 big sweet potatoes (preferably the yellow japanese variety)
1 stick unsalted butter
fresh ginger root (or that old one in your fridge)

1. roast potatoes at 400º for 35 minutes, remove and let cool
2. mash with garlic and water in a food processor
3. add warmed (not melted) butter and mash again.

Cumin Biscuits

2010-01-29T15:10:00.004-05:00

According to wikipedia folklore: superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony.

*Perfect with Stonewall Kitchen's Roasted Garlic and Onion Jam

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 tsp cumin powder
2 1/2 tbsp cold unsalted butter
2 tbsp plain cream yogurt
3/4 cup half + half
squeeze of lemon

1. mix all dry ingredients in a mixing bowl
2. cut yogurt and butter into dry ingredients until texture is a coarse meal
3. add half + half and lemon
4. stir with a fork just until it holds together, then transfer dough to a lightly floured surface and knead 8 times (lucky number!)
5. flatten to 1/2" thickness, and use an inverted glass to cut the rounds of dough.
6. place dough rounds on an ungreased cookie sheet, cover with waxed paper, and let rest in the refrigerator for 20 mins.
7. preheat over to 450º
8. bake for 12 minutes, or until golden brown.

Mama Mia! Que bella!

2010-01-21T23:12:00.003-05:00

Isn't this the finest piece of kitchen hardware you've EVER seen? This is the Mercedes of pizza cutters... found at the kitchen supply house on 17th street between Broadway and 5th ave (you know, the one that burned down a year ago...) I plan to christen it this weekend, and I expect precision slices of pizza! Its also small enough to fit in a purse... perfect for going out to Franny's where the trend is to NOT slice the pie before they bring it to you. What a pain to dig into a pizza with a friggin steak knife!

Honeybee Doormat

2010-01-17T23:04:00.007-05:00

I was recently asked by my friend if I take vitamin supplements, to which I answered "no, they are a waste of money." This was not a completely truthful answer. I forgot that I do eat bee pollen, aka "beer bread", daily. Why bee pollen instead of vitamins? Because I believe that the bees and flowers can do it better than the humans.

Pollen is collected by placing a screen under the entry to the wooden bee hive which acts as a doormat. When the bees walk over it, the loose pollen falls off their legs onto the screen.

Bee pollen contains the following nutrients [the location and source of bee pollen can cause variability in the vitamin and mineral content of bee pollen]: All essential amino acids, minerals, including phosphorus, potassium, magnesium, calcium, copper, manganese, iron and zinc, some trace minerals, all B vitamins, including B-12 [one of the few vegeterian sources of B-12], Folic Acid, Panthothenic Acid, Rutin, Lecithin, RNA, DNA and enzymes. It also contains anti-oxidants, including flavanoids, beta-carotene, Vitamins C and E, and Lycopene.

Take care when you are eating bee pollen, it is very potent, so start with a small amount (1 teaspoon) to test your tolerance. Generally its best to eat a small spoonful per day.

Brooklyn Black-eyed peas

2010-01-02T18:25:00.004-05:00

Brooklyn Hoppin John (New Years Black-eyed Peas)

* Prepare on New Years Eve so it is well-flavored on New Years Day

Black-eyed peas
Onion (Sweet)
Garlic
Smoked pork shank (Flying Pig Farm)
Roasted tomatoes in their juice (Did you freeze any this summer? If not, canned will do)
White Wine

Well beforehand, soak and pressure-cook your beans. At the same time, braise the pork shank for one hour in the oven in white wine and water until the meat falls off the bone. Now that you have your beans and meat prepared, chop the onions and garlic into fine pieces and in a separate pot, sautee over high heat (in a tiny bit of lard or olive oil) for about 3 minutes. Add the roasted tomatoes to the pot and bring to a low simmer. Add seasoning to your liking: salt, black pepper, and cayenne. After the sauce has a good consistency, add the beans, and stir gently with a wooden spoon. Lastly add the pork, including the skin, to the pot. Do not over-stir, or you will destroy your beautiful black-eyed peas! The smoked shank and skin will impart all of the flavor. Separate the skin out before serving, if you wish.
Eat with steamed collard greens and rice.

Gowanus Pig Roast!

2008-10-12T23:19:00.014-04:00

Lemongrass Squid with String Beans and Basil

2008-07-24T19:43:00.004-04:00

By popular demand...

ingredients:

1/2 lb. fresh squid
small bag fresh green beans
3 shallots
olive oil
homemade chicken stock
1 stalk lemongrass
1 small bunch basil

In a big stainless pan, over med heat, sautee shallots in the olive oil to brown them. Add green beans and sautee for 5 minutes. Add chicken stock and lemongrass to pan and cover to braise beans for 8 minutes. Uncover and add the sliced squid, which will steam cook in the pan on top of the beans. When squid is ready (5 min or so) add the chopped basil to the top, mix, and serve. Yum.

Fiddleheads!

2008-04-28T17:57:00.003-04:00

More shoots for spring! Eating spring shoots gives you the kind of energy that you can only get from eating plants that gather the seasons first rays of sun and first rain showers. Good for preparing for a long cycling tour! These were sauteéd and eaten with a light chicken broth soup, with baguette and garlic aoli on the side.

Sunnyside up

2008-04-28T17:53:00.003-04:00

Creyde is at home today, sick with a head cold. What better comfort food is there than Tello's fresh eggs and some local spring asparagus? This was a mosaic inspired breakfast.

Ramps!

2008-04-25T11:20:00.003-04:00

My favorite way to prepare them is simple... saute in butter and add a little salt. They can be mixed with sauteed asparagus and accompanied by brown rice.
Later this month I will try a ramp/asparagus tart. Stay tuned...

Landscaper Power Bars!

2008-04-20T20:31:00.007-04:00

Have you ever read the ingredients on the power bar wrapper? Once you get past the main ingredients it ain't pretty. Lots of unpronounceables. A few weeks ago I vowed to Marty that I would not eat one during this bout of Century training. Well, while getting really hungry on my first 50 mile ride yesterday, I decided that I absolutely had to run into a store and buy something to eat. Yes, I did it. I stood in front of the store and gobbled down a Cliff Bar.

In order to not ever let the power bar industry catch me off guard again, I decided to make my own today. Its really easy and they turned out well. Get your food processor ready!

Landscaper Power Bars

2 cups granola

1/4 cup dried currants

1/4 cup dried cherries

1/4 cup ground raw almonds

1/4 cup ground flax seed

1/4 cup stoneground flour

1/4 cup ground crystallized ginger

1/4 cup pumpkin seed

3 tbsp almond butter

2 tbsp ny rooftop honey

1 pasture raised egg

* stir together all the ingredients in a big bowl with a wooden spoon, then press the mix tightly into a cake pan that is coated with coconut oil. Bake at 225º for 30 minutes. After you remove it from the oven, let it cool and then cut into square pieces. Eat, and ride like hell...

Power Bar in process...

Moore Brothers Winetasting

2008-03-24T23:34:00.002-04:00

I am hosting a benefit winetasting at Moore Brothers Wine Company in NYC on April 8th,2008. All are welcome! This is a wonderful opportunity to get to know the best wine shop in NYC, try great artisanal wines, and support a great cause! All donations go to the Leukemia & Lymphoma Society. For more information please see the INVITATION

Please contact me at wandringa@gmail.com if you have any questions! Hope to see you there!

Goat Cheese Chocolate Truffles

2008-02-12T07:28:00.000-05:00

These truffles are truly divine! But you should follow the times in the recipe closely. Creyde left the mix to chill for over an hour in the fridge and went to yoga. When she remembered the mix four hours later, it had solidified to one big truffle!

Gourmet | October 1993
Servings: Makes about 25 truffles.
ingredients
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 ounces (about 3/4 cup) fresh goat cheese (also known as goat
fromage blanc, available in bulk at specialty foods shops)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1/8 teaspoon pure lemon extract
1/4 cup unsweetened cocoa powder, sifted, for coating the truffles

preparation
In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

Sardines!

2008-02-04T21:58:00.000-05:00

"Sardine" means small fish, and most of the sardines we buy in this country are young herring. These wonderful little creatures go totally underappreciated. In Spain they are commonly found in the fish markets...

but in this country we buy them in tins. I try to look at the bright side of this...all you have to do is open the tin and they are ready to go with some bread, cheese, and olives! Perfect for when you don't want to leave your reading chair to cook dinner.

Sardines are small but mighty. They live in huge schools and practically the whole ocean-predator food chain depends on them for its diet. When under attack, they swarm into a big racing ball to create a more formidable shape and minimize the chance that they are gobbled up by their predators.
Since they are low on the food chain they are not high in contaminants. And they have a very high level of heart-healthy omega-3 fats. Make sure they make it into your basket next time instead of those fish oil capsules!

Jerusalem Olive Oil Cake

2008-01-28T22:15:00.000-05:00

photo Howard Yoon

Olive Oil Cake, published Oct 18, 2006 in NPR's Kitchen Window

This recipe is from Holiday Baking: New And Traditional Recipes for Wintertime Holidays, by Sarah Perry (Chronicle Books 2005). You would never believe that olive oil can rival butter until you try this!

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1 cup granulated sugar
1/2 cup fruity extra-virgin olive oil
3/4 cup milk
1 1/2 tablespoons grated orange zest (from about 3 medium oranges)
1 tablespoon of orange liqueur (Grand Marnier or Cointreau)
1/4 to 1/3 cup sliced toasted almonds
2 tablespoons marmalade, warmed in the microwave
1 tablespoon powdered sugar

Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment or waxed paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil, milk, orange zest and orange liqueur.

Whisk the egg mixture into the flour mixture until thoroughly blended.

Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a rack to cool for 20 minutes.

Meanwhile, scatter the almonds in a single layer on a small baking sheet or pan and toast in the oven until slightly brown, 8 to 10 minutes.

To serve, unmold the cake, remove the parchment paper, and place the cake on a flat serving plate. Using a pastry brush, coat the sides of the cake and a 1-inch rim along the top with the warm marmalade, arranging any bits of peel along the rim. (If the marmalade is too thick, add 1/4 teaspoon warm water and stir.) Press the almonds onto the sticky top rim. Using a fine sieve, lightly dust the powdered sugar evenly over the top. Serve warm or at room temperature.

Sun + Earth combination

2008-01-28T22:02:00.000-05:00

For a new flavor to combine with earthy sweet potatoes, try making an apple-honey butter. I like to combine the tree fruit with a root vegetable. Its a sun and earth combination.
Bake a local apple alongside your sweet potatoes until the apple is mushy and dark. Scrape out the flesh into a bowl. Add 2 tablespoons of sweet (or salted) butter, mix with a spoon, and drizzle honey over the top. Then refrigerate until the sweet potatoes are done. Spoon this onto the sliced or mashed sweet potatoes and enjoy! This goes well with marinated flank steak and braised brussel sprouts.

Bacon Love at Flying Pigs Farm

2008-01-21T20:16:00.001-05:00

Flying Pigs Farms supplies New York City with the best bacon there is, hands down. They bring their heritage-breed pork to you every Saturday at the Union Square Greenmarket and Grand Army Plaza Greenmarket. All their pork is certified humane raised and handled by Humane Farm Animal Care. What does this mean? It means that your pork wasn't force fed while standing in a sanitized frankenstein pen during its lifetime. It was running around rooting in the mud like a happy pig should be.
I like bacon because it fast and easy to cook, and you don't have to commit to a recipe to cook it every now and then. Just toss it on the skillet. Their Canadian Bacon goes well with everything, especially beans!

Gifts from the Freezer

2008-01-20T17:26:00.000-05:00

Granola…sigh. Blueberries…yes!
This summer, for the first time I had the foresight to hoard fresh blueberries in the freezer until winter, and what a treat it is! I put boxes of them in those ziplock freezer bags and made myself wait until January to eat them. No more dried fruit or apples, and thank goodness for the freezer. For breakfast I eat them (defrosted) with granola, ground flax seed, bee pollen, and Ronnybrook Farm milk.

In Praise of Beans

2008-01-19T18:20:00.001-05:00

Beans, a most humble food, get a bad rap as a “poor mans food”, which is totally underserved. Yes, they are cheap, and thank goodness for that. Lets keep it that way.
They also get a bad rap because they can wreak gastrointestinal havoc, i.e. cause gas, if they are not cooked properly. Unfortunately this stops people from cooking with them at home, because who has the time to cook beans when you’ve got a half hour to eat?
I’m not going to go into detail about all the advantages to eating beans, all the proteins, phytochemicals, and nutrients they have. If you are really interested you can google it. I’m just going to praise them because they taste good and they are a perfect winter food.
I still recall one of the many food conversations I had with my Cuban friend, in which she explained that one of her favorite foods were black beans. That’s interesting, I thought. It just would not have occurred to me to ever put black beans on the top of my list. But I had never tasted Cuban black beans! Or Brazilian feijoada!
The first secret to a great relationship with beans is to buy a PRESSURE COOKER. A pressure cooker is a pot that has a lid that seals and locks, and cooks on a regular gas stove. It’s easy and safe. By cooking your food under high pressure it dramatically reduces cooking time and saves fuel. Back in 1998, when I told my Cuban friend that we don’t use a pressure cooker, she looked at me like I was crazy. Its true, I was. My beans would sit on the stove for about an hour and often char to a crisp from forgetfulness. Another pot ruined. Cubans just don’t do this. They don’t have the beans, pots, and fuel to spare so they can be spaced out in the kitchen. If beans and rice are what they have, they are going to prepare them carefully, efficiently and deliciously. And their old pressure cooker looked like it was from the 1950's too, just like those beautiful but well-used cars that Cuba is famous for. Cooking pre-soaked beans in a pressure cooker takes about 10-15 minutes. Don’t ever think about buying those cans again. I pre-soak the beans (black, kidney, garbanzo) for about 8 hours while I am away at work. My favorite beans are KIDNEY beans, because the color is lovely, they hold their form, and they are flavorful on their own. All I add is salt, cumin, and a bay leaf. And they are perfect with a cooked green like collards or kale.

souffle!

2008-01-01T17:25:00.000-05:00

My savvy friends (the Tus) whipped up this souffle about two hours before they left for the JFK airport on their visit...
It is a goat cheese souffle from Alice Water's Art of Simple Food Cookbook. Creyde's kitchen was short on ramekins so we used a baking dish too. Want to make sure that your host always welcomes you back the next time you visit? Bake a souffle on the last day! I can't wait for their next visit!! Come back soon Tus!!!

On The Road

2008-01-01T16:41:00.000-05:00

IHOC= International House of Corn

Welcome to TEXAS! Pull off the road and supersize yourself for breakfast! IHOP offers the bottomless coffee cup and 4 different flavors of corn syrup! Pour it on! Wahooooooo!

Miami Eats

2008-01-01T16:14:00.001-05:00

Conch Fritters and salad

Cuban morros y cristianos

Chicharrones y tostadas yum crunch

The best of Miami street food... the conch stand was at a local art fair, and the Cuban joint was a drive-up market with enormous portions of prepared food...

Roland scales the backyard tree with machete so the yankee guests can try the coconut milk!

Sidewalk Cider Press

2008-01-01T15:48:00.000-05:00

Apples collected from neighborhood trees...

Cider Man in action...

This sidewalk intervention happened on a sunny October afternoon in Park Slope, two Cider Guys were turning the press on foraged apples... and the juice was delicious! Looking forward to next year...

Jefferson's Kitchen

2007-10-21T17:56:00.000-04:00

What struck me about Thomas Jefferson's kitchen in Monticello was what a likeness it has to Julie's kitchen color!

Stone Barns - no Blue Hill

2007-10-14T23:27:00.000-04:00

Garden home brew

Pigpen

A happy lamb is a chewing lamb

Hen and Eggmobile in background

Bee Keeping

The barn

Farmers Market- Meat Purchases

http://www.stonebarnscenter.org/

Stone barns is an amazing center for agricultural education just about a 40 minute drive north of the city. Please look at the website for background and info. This is a wonderful place to take kids for the afternoon. The restaurant on site- Blue Hill- is booked months in advance so we didn't go. We took the livestock tour and met some nice pigs and sheep instead.

By Request - Recipe

2007-10-14T23:18:00.000-04:00

FIG CHUTNEY - delicious when served alongside smoked ham and cheese

From Artisanal Cooking by T. Brennan and A. Friedman

makes 1-1/2 cups~

1-1/2 cups red wine
1/2 cup port
1/4 cup sugar
2 star anise
1 pound black mission figs, stems removed and cut in half lengthwise
1-1/2 tablespoons fresh squeezed lemon juice
salt

1. Put the wine, port, star anise, and sugar in a 2 qt. pot and set over medium heat. Bring to a simmer, then lower the heat and let simmer until reduced by half, approximately 15 minutes. Stir in the figs. Let simmer until syrupy, approx. 1-1/2 hours.

2. Remove the pan from the heat, stir in the lemon juice, and season with salt. Let cool, and refrigerate in an airtight container.

Applewood

2007-09-22T14:07:00.000-04:00

Last night we got lucky with the last no-reservation table at Applewood!

Seasonal soup was a mild celery root pureé with bits of jalepeños.
We shared three small plates:
duck bolognese with potato gnocchi and garlic confit (in a delicious red-wine reduction of some sort)
ham confit with tomatillos,peaches, and grilled leeks
and butter poached maine lobster with beets and cipollinis
and the entree of grilled pork loin with creamed spinach, baby turnips, and red wine-plum reduction.

Best were the two pork plates! The pork with peaches and super-thin sliced tomatillos was the winner.
Antonia was so happy she forgot to brush her teeth!

Red Hook Discoveries

2007-09-18T01:48:00.001-04:00

Talk about food and place! Los Vendedores is a cultural food celebration landscape. What obviously began as a way to feed spectators at the weekend soccer matches has turned into an incredible exchange of culture and food.

Corn guy is very happy. I'm trying this next weekend. Stay tuned.

Cocineros

El Salvadoran pupusas, corn tamale con crema, y platanos.

Urban Foragers

Horchata y mango con limon

We still had room...local Red Hook key lime pie!

El perrito le gusta también

An Ode to Food Blogging

2007-09-18T01:43:00.000-04:00

How much do we really understand about the path from the farm to table?? What’s the story behind that pad thai you had for lunch, and where did all the ingredients originate from in the vegetable spring rolls? And where did those tomatoes come from at the local Whole Foods, for that matter? All I can say is that for most urban and suburban dwellers it is a MYSTERY and we prefer to keep it that way. We like the way it appears when the waitress brings it over. Perfect. Food comes from kitchens. Besides, when you stick your nose where it doesn’t belong, you probably won’t like what you see.
Well, not everybody feels this way. For some, satisfaction comes from buying it from the farmer who grows it, picks it, and delivers it to us fresh.
I’ve been thinking about that voyage from farm to table in all its mystery. How many factors determine what I will eat for lunch? Was the source of my lunch determined by the cheapest purveyor? Did the shrimp come from a farm in China? Is the corn in those tortillas genetically modified? Do I really want to know?
How on earth are we ever to know the story of the journey? The truth is that as long as we eat in restaurants, we can’t. Some claim to have locally sourced ingredients but most don’t.
So far I see two options. The first is cook for yourself using food you grew yourself. Since our fire escapes are not big enough for a full garden, the next best thing is to wander over to a farmers market and see what the seasonal offerings are.

But there’s a big world out there, and its crazy to limit yourself to what goes in and out of your own kitchen, especially if you live in New York City. And there ARE options. I care about what I eat, but I don’t want to be a purist that won’t eat that taco at the park.
So I’ll forget about that food map this afternoon and order the ceviche too.

Zagats has traditionally been the source for food culture in New York City. The list and the review, by someone reputable. But now there are publications like Edible Brooklyn that actually dig down past the plate and reveal the food sources. These publications highlight everything from regional farms and top restaurants to local novelties and individual nuts and their gastronomic obsessions. And there’s Gastronomica, Slow Food, and The Art of Eating. The way I see it, these publications are an important link in the information channel. A really important link. They help complete the map, and they pique public interest in redefining what the farm to table map could/should be. Whether you are passionate about sustainability or just want more Omega-3’s the information is available, thanks to writers and journalists. Matt Potteiger talks about the different ways that food practices link people and place, and they ways that a new discourse in landscape architecture could encourage an incorporation of food spaces into our daily environment. Are food publications a vehicle for this discourse? Yes. Could a blog do the same? More talk, more think, more sharing, more implementation. I will blog on.!

Dungeness Crab in Canada

2007-08-30T07:53:00.000-04:00

Creyde's family enjoy the local sea spoils on Vancouver Island, BC!

Evolutionary Organics

2007-08-29T23:06:00.001-04:00

black crim heirlooms
Two words to describe this organic produce stand: scrupulous and sumptuous. Evolutionary is at Union Square (south end) on Wednesdays and Grand Army Plaza on Saturdays.

Beast in Brooklyn

2007-08-21T19:45:00.000-04:00

We spent Sunday evening in a beastly place on Vanderbilt Avenue... its a restaurant that looks like a bar but doesn't taste like a bar at all. Our leisurely dinner was of duck breast salad, beet salad, fried manchego, seared scallops, and lovely calamari. Dinner is "tapas" portions, which is perfect for Sunday grazing. I will definitely return to BEAST again!
Recommended!

Julie's Farm, Glover Park, Wash. DC~

2007-08-20T13:21:00.000-04:00

Julie's well-endowed amaranth

Meet Dino... King of the Garden

Julie's tomato harvest!

A Thing of Beauty...

2007-08-20T13:16:00.000-04:00

Tarts!

2007-08-20T12:50:00.000-04:00

Italian Grandma and French Grandma (of which I have neither) Tarts...
These two turned out well, better than the mini-tarts we made the first time. The 9" pan accomodates more custard and innards and less crust. They take a long time, but Antonia was patient... and we finished half the prosecco before we ate! This time I added some good old lard to the butter for the crust, although I am still not able to make the dough behave yet~ dough must obey!
Italian: smoked mozzarella, plum tomatoes, green and purple basil, and a bit of egg and cream custard.
Provencale: dijon mustard, herbs d' Provence, gruyere, plum tomatoes, zucchini, and a lot of custard.
~These were adapted from the recipes in Once Upon a Tart

Bianca

2007-08-17T13:28:00.001-04:00

Tomorrow am is my 5:45 shift at the Park Slope Food Co•op. This workshift has become a truly educational foray into the world of cheeses for me. Every month I find something new in the back of the walk-in, and I enjoy testing everything (for quality control). A vegetarian friend recently asked me about cheeses made with vegetable rennet, and coincidentally yesterday I came across one at the Union Square Greenmarket. It is made by Hawthorne Valley Farm and tastes pretty darn good. It is a fresh cheese, comparable to goat, but has an almost sweet edge to it. Definitely worth trying!

Little D's - alternative to Applewood?

2007-08-14T22:46:00.000-04:00

After much anticipation, Erin and I went for our long awaited trip to Applewood (applewoodny.com) tonight. Our stars must have been out of alignment as tonight was the "meet the farmer" dinner, so the restaurant was "closed" yet full of happy diners eating with the farmer. How can they ALL eat with the farmer? Anyways, we settled for the new place across the street, Little D's, which wasn't bad. New mushroom for both of us: hen of the woods.
(Maitake). (http://en.wikipedia.org/wiki/Hen_of_the_woods)
This restaurant is better than average~ 7th ave between 14 +15 St.
The raddichio, however, is from my sisters garden in Washington DC!

Antonias Plate- Chez Panisse

2007-08-14T17:24:00.001-04:00

This, I will let Antonia explain in her comment... to be posted! Beautiful!

Street Farm

2007-08-13T23:51:00.000-04:00

I love this guerilla street garden on 6th avenue. The corn has grown about 8 feet tall and the amaranth is squeezing out from between the stalks. Its doing so well I wonder if its BT corn, although there are no ears yet. Is that a pollination issue?

Blueberry Currant Scone

2007-08-13T23:16:00.000-04:00

By request, a recipe. This recipe was adapted from the buttermilk scone recipes in Once Upon a Tart
By the way~ if you are ever on Sullivan Street you should stop into this cafe, and walk the neighborhood. Joe's cheese (?) across the street makes wonderful fresh mozzarella.

Blueberry Currant Scones

Recipe makes 10 scones. Make certain you have a big enough oven rack to accommodate this, if not, make a half batch or figure out something else. Eat within two days. Store in paper bag.

4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
20 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 large fresh eggs
3/4 cup cold buttermilk
1-1/2 teaspoon vanilla extract
1 cup blueberries
1 cup red currants
Two mixing bowls, Food processor, and Parchement paper

Start:
Wash blueberries and currants in strainer and leave on a paper towel to dry.

Position oven rack in center and preheat to 400. Line baking sheet with unbleached parchment paper

Dump dry ingredients into food processor bowl and pulse to mix.

In a bowl, whisk the eggs. Then whisk in the buttermilk and vanilla. Put aside.

Remove butter from fridge now and cut into pieces. Add to food processor and pulse for about 20 seconds until the butter is mixed into the dry ingredients and it looks like crumbs. Don’t overmix. It should be dry and crumbly.

Dump flour-butter mix into a bowl. Pour wet ingredient mix over the flour. Stir with a wooden spoon or your hands until no dry flour is visible. Don’t overmix. Stop after a minute, just mix the ingredients but don’t go crazy.

Add the berries and mix them in. Don’t smash them, just mix.

Drop the gooey blobs in 1/2 cup portions onto the parchment paper-covered baking sheet. They should be irregular shapes, not perfect balls. This makes them more fun to eat.

Bake for 20-25 minutes. Do the toothpick test to check the insides if you want. Take them out and cool on a plate or something besides the hot baking sheet so they don’t keep cooking on the bottom.

Creyde's Farm

2007-08-10T01:38:00.000-04:00

O jardin culinaria...its on the fire escape... no thats not to code, I will have to take care if my creme brulee propane torch gets out of control...

Currants

2007-08-10T00:13:00.000-04:00

Currants are from the family Saxifragaceae... I am wondering what do with these, maybe a ginger-currant creme brulee? I want a propane torch! Is that a fire hazard in the kitchen?

Fast Food

2007-08-09T23:44:00.001-04:00

A favorite fast food in Creyde's kitchen is bread and cheese. I eat it while cooking, right there standing over the kitchen counter. The bread is ww sourdough from Bread Alone and the cheese is Monte Enebro from Spain. It is a delicious semi-soft goat milk cheese that Rob Kaufelt of Murrays calls "bizarre and exuberant". The rind of ash and mold gives it an intense flavor, it is somewhat two-toned: soothing inside, with a salty and powerful ring near the rind. The best thing to wash it down with is a glass of red from the bottle that was left from the weekend at the bottom of the fridge. Thats fast food!

Egg Tower

2007-08-07T08:17:00.000-04:00

The hens and I collaborated on this work, we are testing the form for architectural applications...

Night Baking

2007-08-06T00:18:00.000-04:00

Welcome to Culinaria Creyde! This is our first posting... embarking on new food and landscape adventures. Tonights endeavor took place in the smallest kitchen in Brooklyn. Currant and blueberry scones... a first for Culinaria Creyde. Stay tuned for further adventures!