When you want the flavors of an everything scallion-cheese bagel without all that doughy heaviness, gougères are your new best friend. They’re crisp and airy baked cheese puffs, which we sprinkle with everything seasoning and fill with whipped scallion cream cheese. Perfect finger-food brunch!
Just like in Seinfeld’s “The Muffin Tops” where Elaine sets out to prove that nobody really wants to eat a whole muffin, we’re largely in the camp that believes that nobody really wants to eat a whole bagel. And judging by the range of “bagel-light” hybrids (flagel, crogel, and the like), we’re not alone. Bagels are big. They’re doughy. And even though they’re inevitably filled with something delicious, you still have to bite through an inch of starch to get to the stuff inside. In our opinion, the crust flavor and the filling are the selling points of a bagel, so if we can get those flavors in something more delicate, let’s do it. So we turned to the airy cheese puffs known as gougères to see if they could replace our morning favorite.
A beautiful, balanced and sophisticated cocktail that pairs rye whiskey, Campari and sweet fig jam. Fresh lemon juice and lemon bitters add a bright, citrusy note. This is what we’re drinking on Valentine’s Day… and as often as we can after that.
We’ve officially been seriously flipping busy lately. Besides our day jobs — did we mention we have day jobs? sadly this blogging lark doesn’t keep us in dog treats, cat ointment or chicken vests — we’ve been working extremely hard on a super secret Nerds with Knives-related project that we’ll tell you about in detail in a couple of months.
All of this to say that it had been so long since we’d gone out to dinner — food that somebody else plans and cooks and hands to us —that when we finally ventured out to Heritage for Matt’s birthday, we had kinda forgotten how the whole thing works. We poked and flapped the menus in front of our faces as though they were coded missives from another planet. We sat, glassy-eyed and startled, as a waiter explained specials. When the delicious food arrived on our tables, we started discussing how we were going to photograph it before realizing that, actually, we weren’t obliged to. And then we actually were able to relax and start having a good time, and it was in no small part due to the delicious Fig and Bourbon cocktail we picked out from the drinks menu. This recipe is our loose interpretation of that cocktail, made with Valentine’s Day love. We call it “The Notorious F.I.G.”
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.
Growing up in New York City, you learn a few very useful things. One, never get into the empty carriage of an otherwise packed train. Two, don’t even try to find a yellow cab between 4:30 and 5:30pm. And three, the very best food is usually the cheapest. For example, back in the day, you could get a roast pork bun from Hop Shing for less than $1. A big bowl of curried vegetables with roti from Punjabi Grocery & Deli went for a whopping $4. And at Pio Pio, a quarter of a golden-skinned Pollo a la Brasa, with aji verde sauce and a few maduro (sweet fried plantains), was about $7 (I’m sure it’s more now, but probably not much).
But the one bad thing about living in a cute Hudson Valley town is there are no funky little Peruvian chicken joints nearby (although we hope soon to get over to Machu Picchu, a Peruvian restaurant over the river in Newburgh). So when we get a craving for these flavors, the only thing left to do is make our own version.
Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done!
We’ve never claimed to be on the cutting edge of any particular food trends. In fact, the trendier something is, the more we tend to side-eye it, like a goth kid at a unicorn-themed prom. But you know what? Sometimes dishes we love just happen to also be eminently hashtaggable, as is the case with this bowl of charred broccoli and spicy baked tofu – topped with a vegan miso-kimchi dressing so luscious, we want to drizzle it on just about everything we make from this day forward. So go ahead and call this a Buddha Bowl, a Grain Bowl or a Rice Bowl; it doesn’t matter when dinner is this delicious.
Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.
Happy new year, friends! I feel that we need to start this post with an apology for the irregular and infrequent nature of posts over the last few months of 2018. We have been trying to post a new recipe every week, but our time has been taken up by a secret project that we’re very excited to tell you about in the spring. In the meantime, we’re going to make a resolution to try to get back up to our regular posting schedule. And like all new year resolutions, it may crash and burn, but we are keeping optimistic heads on our shoulders.
For our first entry into the year’s culinary adventures, we’re showcasing mushrooms. The cold months can prove a challenge to someone looking for fresh, local, and healthy produce, and most varieties of mushroom are available all year round. They’re gorgeous, they’re really good for you, and we’d like to show you how we make them into a warm, creamy, incredibly silky soup that is as tasty as it is beautiful. For a soup this rich, there’s remarkably little dairy involved (and even that much is optional). And the only gluten is in the breadcrumb topping, so that’s easily avoidable as well, making this an easy vegan and gluten free meal.