The Bored Vegetarian

Summer is just getting started, but I’m already thinking about September 21st, mostly because it’ll be time for the 3rd Annual Gala Gala Hey! at The Drink.Gala Gala Hey’s resident pie baker Kate Lebo has had an incredible year so far and will not only be baking up delicious pies again, but will also be selling her upcoming cookbook, Pie School: Lessons in Fruit, Flour and Butter. If September is too long for you to wait to see Kate again, she has joined the faculty at the Longhouse Food Scholars program in Rensselaerville, New York this summer, and you have a chance to learn from her and other great bakers and makers in person.
Check out the details below…
BREAD, POTIONS, AND PIE
WHO: YOU! Serious bread makers, pie bakers, and lovers of good food looking for serious fun…
WHAT: A weekend of bread baking, summer pie, and poetry. In addition to fire and fruit, we will explore fermentation through the ancient craft of mead making. Wood-fired, barn dinners! Star bright skies!
Bring your interests, questions, appetite, and desire to prepare delicious food with like-minded enthusiasts!
ACTIVITIES WILL LOOK SOMETHING LIKE THIS: 
On Friday night we’ll make wood-fired pizza and enjoy a slideshow illustrating different ovens throughout history and how they work. This is an optional event, but you are encouraged to join us for a really fun evening in the barn kitchen.
Richard Miscovich will get us started early on Saturday, as we get our hands into all kinds of dough. As the doughs ferment and rest, Raphael Lyon, Director and Founder of Enlightenment Wines, will take us step-by-step through the process of fermenting a cider-like brew, combining apple juice and wildflower honey to make a unique elixir. Between sampling a variety of meads, there will be discussion about the multi-cultural history of botanical mead making. We will lunch on homemade pita and slow-oven roasted eggplant, make pies with pie diva, Kate Lebo, and then feast on an extravagant wood-fired supper. Later in the evening, we’ll kick back for pie, poetry, and whiskey. 
On Sunday morning, over brunch, we will design labels for your homemade treats and follow up on any questions.
WHEN: Friday, July 11 (begins at 7pm with supper) – Sunday, July 13 (ends at 12:30pm).
WHERE: Rensselaerville, New York. A bucolic, 19th century village that time forgot. Workshops and Dinners will take place at the LongHouse Barn.

COST: $375, includes all meals (two dinners, one continental breakfast, one lunch, and one brunch) and two nights of dorm-style housing. Alternative housing available at your own cost. Registration is non-refundable.

AST OF CHARACTERS:
RICHARD MISCOVICH 
Author of the masterful, From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, teaches artisan bread baking around the country, as well as at Johnson & Wales.
KATE LEBO 
Poet and pie judge at the Iowa State Fair—Kate is awaiting her first cookbook, Pie School: Lessons in Fruit, Flour, and Butter (due fall, 2014). Queen of American pie, Kate is deeply committed to large slices and well-crafted whiskey.
RAPHAEL LYON 
Has been formulating and refining his specialty fruit wines and meads for 15 years. He is the Director and Founder of Enlightenment Wines. His small batch natural and unfiltered wines have been praised by a variety of sources, including the New York Times and Edible Brooklyn. All of his wines are in editions of 500 bottles or less, and are generally unavailable outside of his limited membership CSA. View high resolution

Summer is just getting started, but I’m already thinking about September 21st, mostly because it’ll be time for the 3rd Annual Gala Gala Hey! at The Drink.

Gala Gala Hey’s resident pie baker Kate Lebo has had an incredible year so far and will not only be baking up delicious pies again, but will also be selling her upcoming cookbook, Pie School: Lessons in Fruit, Flour and Butter

If September is too long for you to wait to see Kate again, she has joined the faculty at the Longhouse Food Scholars program in Rensselaerville, New York this summer, and you have a chance to learn from her and other great bakers and makers in person.

Check out the details below…

BREAD, POTIONS, AND PIE

WHO: YOU! Serious bread makers, pie bakers, and lovers of good food looking for serious fun…

WHAT: A weekend of bread baking, summer pie, and poetry. In addition to fire and fruit, we will explore fermentation through the ancient craft of mead making. Wood-fired, barn dinners! Star bright skies!

Bring your interests, questions, appetite, and desire to prepare delicious food with like-minded enthusiasts!

ACTIVITIES WILL LOOK SOMETHING LIKE THIS: 

On Friday night we’ll make wood-fired pizza and enjoy a slideshow illustrating different ovens throughout history and how they work. This is an optional event, but you are encouraged to join us for a really fun evening in the barn kitchen.

Richard Miscovich will get us started early on Saturday, as we get our hands into all kinds of dough. As the doughs ferment and rest, Raphael Lyon, Director and Founder of Enlightenment Wines, will take us step-by-step through the process of fermenting a cider-like brew, combining apple juice and wildflower honey to make a unique elixir. Between sampling a variety of meads, there will be discussion about the multi-cultural history of botanical mead making. We will lunch on homemade pita and slow-oven roasted eggplant, make pies with pie diva, Kate Lebo, and then feast on an extravagant wood-fired supper. Later in the evening, we’ll kick back for pie, poetry, and whiskey. 

On Sunday morning, over brunch, we will design labels for your homemade treats and follow up on any questions.

WHEN: Friday, July 11 (begins at 7pm with supper) – Sunday, July 13 (ends at 12:30pm).

WHERE: Rensselaerville, New York. A bucolic, 19th century village that time forgot. Workshops and Dinners will take place at the LongHouse Barn.

COST: $375, includes all meals (two dinners, one continental breakfast, one lunch, and one brunch) and two nights of dorm-style housing. Alternative housing available at your own cost. Registration is non-refundable.

AST OF CHARACTERS:

RICHARD MISCOVICH 

Author of the masterful, From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, teaches artisan bread baking around the country, as well as at Johnson & Wales.

KATE LEBO 

Poet and pie judge at the Iowa State Fair—Kate is awaiting her first cookbook, Pie School: Lessons in Fruit, Flour, and Butter (due fall, 2014). Queen of American pie, Kate is deeply committed to large slices and well-crafted whiskey.

RAPHAEL LYON 

Has been formulating and refining his specialty fruit wines and meads for 15 years. He is the Director and Founder of Enlightenment Wines. His small batch natural and unfiltered wines have been praised by a variety of sources, including the New York Times and Edible Brooklyn. All of his wines are in editions of 500 bottles or less, and are generally unavailable outside of his limited membership CSA.

Squash Manti from Uma’s in the Rockaways. Best meal I’ve had in a while and first time eating the food of Uzbekistan‎‎! View high resolution

Squash Manti from Uma’s in the Rockaways. Best meal I’ve had in a while and first time eating the food of Uzbekistan‎‎!

Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  Serves 4
For the “bread”1/3 cup + 1 Tbsp Almond Flour1/3 cup + 1 Tbsp All-Purpose Flour3/4 cup Powdered Sugar2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.) 1/2 tsp Salt4 large Egg Whites, lightly beaten Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.Tomato Filling: 2 pounds ripe Tomatoes1 cup Sundried Tomatoes in oil, drained and finely chopped1/4 Tbsp Shallots, finely chopped1/2 Balsamic VinegarCut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  Goat Cheese Filling:2/3 Goat Cheese, room temperature6 Tbsp Mascarpone Cheese, room temperature 2 Tbsp chopped Chivespinch of saltStir together all of the ingredients and set aside.Egg:4 Eggs2 TbspSalt & Pepper to tasteFresh basilMelt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.To assemble:Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  Hey! You should like The Bored Vegetarian on fb! View high resolution

Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)

As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  

Serves 4

For the “bread”

1/3 cup + 1 Tbsp Almond Flour
1/3 cup + 1 Tbsp All-Purpose Flour
3/4 cup Powdered Sugar
2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.
1/2 tsp Salt
4 large Egg Whites, lightly beaten 

Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.

Tomato Filling:

2 pounds ripe Tomatoes
1 cup Sundried Tomatoes in oil, drained and finely chopped
1/4 Tbsp Shallots, finely chopped
1/2 Balsamic Vinegar

Cut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  

Goat Cheese Filling:

2/3 Goat Cheese, room temperature
6 Tbsp Mascarpone Cheese, room temperature 
2 Tbsp chopped Chives
pinch of salt

Stir together all of the ingredients and set aside.

Egg:

4 Eggs
2 Tbsp
Salt & Pepper to taste

Fresh basil

Melt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.

To assemble:

Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  

Hey! You should like The Bored Vegetarian on fb!

I’ll be selling jars of my homemade “Nutella” at the Greenpointers Valentine’s Day Market next Saturday!  I’ll have Original, Bourbon and Spicy for $7 for a 4oz jar.  Come by and pick up something sweet for your sweetie (or for yourself)!

Greenpointers Valentine’s Day MarketSaturday, February 9th, 2013From The Source 69 West St., Greenpoint BrooklynNoon-6pm  View high resolution

I’ll be selling jars of my homemade “Nutella” at the Greenpointers Valentine’s Day Market next Saturday!  I’ll have Original, Bourbon and Spicy for $7 for a 4oz jar.  Come by and pick up something sweet for your sweetie (or for yourself)!

Greenpointers Valentine’s Day Market
Saturday, February 9th, 2013
From The Source 
69 West St., Greenpoint Brooklyn
Noon-6pm
 

Over the weekend, my friend Whitney and I took the 7 train to Flushing Meadows Corona Park in Queens to explore the structures left behind from the 1964-1965 World’s Fair.  The Unisphere is still in good shape, but the observatory towers and pavilion are rusting away and being taken over by stray cats.

I was under the impression that the World’s fair expositions ceased to exist after a certain point, but apparently they still happen:  The next one’s in Milan in 2015. 

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