Wednesday, September 30, 2015

Roasted Potatoes with Arugula and Parmesan

So good to be back from Italy — it is always great to get away and explore local cuisines and markets but nothing beats having your feet firmly planted in a space where all the tools are your own, namely, my very own kitchen. 

I have had a warming stew or cassoulet on the brain with fall coming in and upon returning home I had received the latest issue of Saveur magazine. In the current issue I found the meal that kept going on in my head — a Chilean dish called braised beef stew with a garlic cream. This dish was absolutely amazing and the side I created could not have been simpler — warm roasted potatoes with fresh arugula.

  • 1 pound small red potatoes or fingerling
  • 1 tablespoon flour
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 cup fresh arugula
  • Parmesan cheese for grating
Preheat your oven to 400° and begin by rinsing, drying and then slicing the potatoes lengthwise. 

Place the potatoes in a bowl or freezer bag and add 1 tablespoon olive oil, stirring or shaking to coat. Add flour, salt and pepper again stirring or shaking to coat. Arrange the potatoes on a sheet pan (careful to separate any that stick together) and bake for 20-25 minutes. Halfway through the cooking process use a spatula to stir the potatoes, scraping any that are sticking from the pan.

Remove the potatoes from the oven and allow them to cool for about 5 minutes. Add the arugula and drizzle with remaining olive oil, stirring everything to coat. Doing so will allow the arugula to wilt and warm slightly.

Spoon the potatoes and arugula into a serving dish...

...and grate parmesan cheese to create a light dusting. Serve this dish warm and if your are making the beef dish the garlic cream sauce also pairs with the potatoes.

Although the traditional recipe called for fries, I decide I wanted to have a starch with a healthy green — and the bite form the peppery local arugula really made this dish. So I suggest hitting up your local famers market for both the potatoes and arugula!

E.A.T. local E.A.T. well

Wednesday, August 12, 2015

Meat Hook Sandwich: Brooklyn

If you find yourself in Williamsburg Brooklyn, definitely hit up Meat Hook Sandwich (it's the Lorimer stop off the L). As you can see from the video above, no outsourced meats for this Italian hero. Made in house, besides — how bad can a sandwich be when it is slathered with lardo. One of my all-time Brooklyn favorites! Check it out here — Italian Hero from Meathook Sandwich.

Buon Appetito

E.A.T. local E.A.T. well

Friday, August 7, 2015

Fried Green Tomato Huevos Rancheros

You may or may not remember the movie Fried Green Tomatoes, and if you do that may have been the first time you had heard of this amazing Southern treat. Have I mentioned before that I am not a slice of tomato between 2 pieces of white bread and a slather of Duke's mayonnaise kind of guy? I do not know if it is the acidity or what, but I can eat tomatoes anyway you throw them at me — just not raw slices on a sandwich.

All of that aside, I do like fried green tomatoes with plenty of salt and fresh pepper. I ate these growing up well before the named movie in 1991. What I didn't know was how this could very possibly be a Northeast and Midwest dish (not Southern), with a link to Jewish immigrants.You can come to your own conclusion by reading that story here

We have made fried green tomato sandwiches before, but today I thought it would be fun to replace the fried tortilla shell with a "Southern Grown" fried green tomato...

  • 1 large green tomato, 1/2" slice (4 slices)
  • 2 tablespoons of serrano with habanero and roasted garlic salsa or your favorite salsa
  • 1/2 cup sour cream
  • 1/4 cup olive oil, divided
  • 1 can black beans
  • 1 jalapeño, diced
  • 1/2 white onion, diced
  • 1 avocado, diced
  • 1/2 lime, juiced
  • 5 eggs, divided
  • 1 cup panko bread crumbs
  • Fresh cilantro, garnish
  • Salt and fresh ground pepper
Start by blending your salsa and sour cream together. Place in the refrigerator reserved for use later. Next, heat 1 teaspoon of oil in a medium frying pan on low, adding the onion, jalapeño and black beans. Cook, stirring occasionally until heated. Heat the remaining oil over medium heat in another frying pan.

Separately, lightly scramble one egg with 1 tablespoon of water in a dredging bowl. Dredge tomato slices in the egg mixture and then dip to coat in the panko. Add to the frying oil and cook over medium on each side for 2 to 3 minutes. If the oil gets too hot it will start to burn the panko. Adjust the heat or remove the pan, continuing to cook until lightly browned.

Once fried on both sides, remove tomato slices from the oil and place them on cooling racks. Sprinkle with salt as soon as you place them on the racks. Continue until all 4 slices are fried. Reserve oil and fry eggs individually to top each tomato or simply poach your egg. Spoon the black bean mixture on top of each tomato and add the diced avocado.

Cover with an egg, then sprinkle with paprika and fresh cilantro. Spoon serrano pepper sour cream over the dish to finish.

This dish is perfect this time of year for breakfast, brunch, lunch or dinner — you choose!

E.A.T. local E.A.T. well


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