The Bored Vegetarian

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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