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.
Why You’d Want to Live Here
LA and I have had somewhat of a contemptuous relationship since it stole away two of my closest friends a few months ago and have yet to return to them to Brooklyn, but as it was one of the cities I had yet to explore in my adulthood, it was time to go. The weather didn’t quite behave (those who say it never rains in California lied…) but we got to explore tons of neighborhoods and most importantly, eat a lot of delicious food. I came back feeling pretty inspired foodwise, which is one of the best things one can ask for.
Nickel Diner (Downtown) : Try the strawberry donut.
Little Dom’s (Griffith Park/Los Feliz) : Eggs Fungi Poached with Roasted Mushrooms, Grilled Bread, Fennel Pollen Hollandaise; Fried Potatoes
Cafe Gratitude (Venice, thanks for the recommendation, Nicole!) : Warning - their way of ordering (I AM ____________, to which the waitperson replies YOU ARE _________________) is a bit pretentious and off-putting, but it’s the most delicious vegan food I’ve ever had.
I AM VIVACIOUS: Live marinated Kale Chips with Hempseed Ranch
I AM HUMBLE: Indian Curried Lentils over Quinoa with Sauteed Seasonal Vegetable, Sweet Potato and Spinach, drizzled with Spicy Mint Chutney & Sweet Tamarind Sauce
Huckleberry Bakery & Cafe (Santa Monica) : Quinoa, Butternut Squash, Rutiz Kale with Sunny-Side Up Eggs (pictured above); All of the baked goods (we had blueberry ciabatta and roasted fig flatbread)
Jitlada (Hollywood) : Tom Kha Soup; Freshy Rolls; Native Fruit Green Curry with Coconut and Tofu
Wurstkuche (Downtown/Arts District) : Vegetarian Smoked Apple Sage (apples, yukon potatoes & rubbed sage)
The Pie Hole (Downtown/Arts District) : I forget which we had, but it was tasty!
Other highlights:
The Varnish (in the back of Cole’s, Downtown) : Delicious cocktails
Cosmos (Little Tokyo, Downtown) : Karaoke with a 2 drink min., tiny stage and rules like “no jumping, no gum.”
Point Dume : Beautiful state beach (pictured above)
Disneyland : Weird, nostalgic feeling (and a Dole whip)
(special thank you thank you to Brooke, Mads, Mei and Joel for showing me a good time)
Where do I go next? I’d like to plan a trip abroad and at least one in the US for 2013… advice?
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Havarti Grilled Cheese Sandwich with Spicy Guava Jam
I’ll admit that I cheated a little and bought canned jam, but I was hungry and was
daydreaming of the guava paste I’d had with a cheese plate at Dumont last week… The Goya guava jam I used is vegetarian - pectin is the thickening agent.
2 slices of good Bread
1/4 cup Guava Jam
Cayenne Pepper (to taste)
Sliced Havarti Cheese (I used a little less than 1/4 of a pound)
1-2 Tbsp Butter
In a bowl, combine guava jam and cayenne pepper. Taste as you add cayenne until it reaches the desired level of spiciness. Spread a generous amount of jam on one side of both pieces of bread. Layer with havarti cheese. Put sandwich together and spread outside sides of bread with butter. Grill each side to golden brown on medium/high heat in a saute or griddle. Remove from heat, cool slightly and cut.
Some summer pics..
Chilled Sweet Corn Soup with Parsley Oil, Toasted Pumpkin Seeds and Sour Cream
4 ears of fresh corn, shucked
1 yellow onion, chopped
2 1/2 cups milk, room temperature
3 cups vegetable stock
salt & pepper to taste
Handful of fresh flat parsley, well chopped
1/4 cup pumpkin seeds
1 bunch of scallions
sour cream
Toast pumpkin seeds in a 350 degree oven (they’ll start getting noisy and poppin’ when they’re ready). Cut kernels from ears of corn. In a saute pan, combine corn, onion and vegetable stock. Cover and simmer on medium/low heat until onion is tender. Add more liquid if necessary. Remove from heat and allow to chill. With a hand blender, blend soup mixture until very smooth. Return to heat and stir in milk. Season and simmer again, covered, stirring often. Combine parsley and olive oil and allow to sit (I blended them together until the oil was a green color). Thinly slice the whites of the scallions (throw away the roots) and separate the rings.
Remove soup from heat and allow to cool. Cover and move to fridge to chill. Once chilled, ladle into a bowl. Garnish with dollop of sour cream, toasted pumpkin seeds, onion and parsley oil. Serve immediately.
This is a recipe that I made a few weeks ago, inspired by a soup I had at Juliette. I’ll admit that the photos are not my favorite, so I’ve been hesitant to post them! This soup is subtle and delicious and is fairly simple to make! You can get creative with the garnish - perhaps make a chipotle sour cream for a more Southwest flavor!
For Labor Day, I convinced my friends Corry and Mads to day trip to Kingston, NY so that we could photograph the abandoned train that is intersected by Route 209. It was nice to get out of the city, get some fresh air and explore the spooky rusted-out cars. My friends make fun of me for my interest in destroyed things, but I like to think about the history of these places - what it was originally; why it was left to decay; what’s its story. Slightly nerdy, but endlessly fascinating.
p.s. I’m playing with the format of the blog a bit, so please forgive gigantic font etc.
Forgive me while I work a bit backwards. I plan on sharing what I made for Thanksgiving, but right now my mind is on the Ginger Carrot soup I just finished eating. There’s something about chilly, windy days that give me the urge to hide away in my apartment for a few hours, turn on some music (thank you, David Vandervelde and Laura Veirs for providing the soundtrack) and spend some time creating something tasty.
Carrot Ginger Coconut Soup
5 large carrots, peeled and chopped
1 large yellow onion, chopped
4 cloves garlic, peeled and chopped
3-4 tbls of fresh ginger (grated with a microplane)
1 can lite coconut milk
1 tbls coriander
1 tsp cayenne pepper (or more if you want it really spicy)
olive oil
salt
pepper
water (or vegetable stock if you prefer)
In a large pot, saute onion and garlic with olive oil and salt until it starts to brown. Add in carrots and cover with water. Bring to a boil until carrots are tender. Using a handblender, blend ingredients until smooth. Add grated ginger, coriander and cayenne pepper. Blend and season with salt and pepper. Continue to heat until soup is at the consistency you prefer. Serve hot!
I’ve been back from Boston for a few days now - I ended up cutting my trip a little short since I was missing my bed and needed to deal with a driver’s license renewal situation. It was great to catch up with some of my friends there… and snuggle with my favorite dog, Roger. Here he is a few years back loving on my John Vanderslice pillowcase:
As I mentioned in my previous post, I had a great time in Louisiana/Mississippi. I’m still uploading/editing pictures from the trip, but here’s some highlights.
My hosts, Chris and Sabrina Watson (check out Chris’ label, Park the Van! Home to The Generationals, Dr. Dog and more!) Chris is holding avocado cream pops. They were good.
Woodville, MS
Natchez, MS
Lafayette, LA
Natchez-Vidalia Bridge, LA side
Cotton field, somewhere in Louisiana
Louisiana swamp (airboat tour)
I’m really happy that I took the two days to drive up through Mississippi and back down through Louisiana. Not only was it a beautiful drive, but I got to visit a lot of tiny little towns, talk to different people and dig through all sorts of antiques. One store owner talked to me about finding treasures buried in the backyard of his Civil War home, another about his trip to New York as a teenager. I put my foot in the Mississipi River. I got a schooling on Southern prejudice. I perfected my faux-accent. More photos/stories of New Orleans in my next post. I can’t wait to go back.
Oh October, you escaped me so quickly. With so many birthday parties, a trip upstate, many hours wandering New York trying to snap a decent photograph, CMJ and other activities, I’ve barely spent a minute in the kitchen. My fridge is a cold barren wasteland with a single egg, a wilting red pepper and not much else. I will be better! Soon!
Many weeks ago, I did make some cabbage that is great for an easy side, but before I get to that, some proof that I’ve been doing more than… well, than doing nothing.
Enough of non-food pictures! It’s cabbage time.
Boiled Cabbage
3/4 head of Green Cabbage, chopped
2 carrots, peeled and chopped
1/2 white onion, sliced
1/2 cup white vinegar
1 tbls granulated sugar
salt and pepper to taste
1 tsp oregano (optional)
water
In a large pot, add cabbage, onion, carrots and white vinegar. Fill with water until vegetables are covered. Bring to a boil. Add salt, pepper, sugar and oregano. Continue to simmer until cabbage is soft, but not mush. Remove from heat and serve, straining out liquid with a slotted spoon.
Many recipes that I saw for cabbage said to use butter, but I see no need. The vinegar does give this a little bite, which I love. This was one of those dishes that I made on the fly that left me impressed with myself. So simple, healthy and delicious.
I intend to get back to cooking very soon - but first I’ll be spending a week in Louisiana and Mississippi starting Tuesday. I plan on driving along the Mississippi River through Woodville and Natchez, spending a night there. Then, hopefully Baton Rouge, and back down to New Orleans, where I’ll be for a few more nights. I haven’t spent much time down South, so I’m very excited to explore. Please give me any recommendations you may have!
After I get back, I drive up to Boston to work for a week, and then it’s Thanksgiving! Whew!
