Tonight’s Harvest

July 30, 2014 § Leave a comment

This year was darned cold. Despite growing up outside of Chicago — or perhaps because of that — I have never enjoyed winter. And this past NYC winter was brutal.

Even now, near-August, the days have been cooler than this time last year. The evenings have been downright chilly at times. All this means that my rooftop garden is fruiting much more slowly.

This time last year we had gaggles of cherry and heirloom tomatoes. We lugged a tray of them to Martha’s Vineyard. This year I’ve harvested a pint — total — of cherry tomatoes and the few heirloom tomatoes on the vines are still hard and green.

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But we have had gaggles of jalapeños this year…

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And tonight I got to harvest three of our first eggplants and use some of our cherry tomatoes, cinnamon basil and lemongrass for a home-grown, home-made Thai green curry with lemongrass-coconut rice. There’s nothing quite like coming home, picking veggies and herbs, and cooking dinner for yourself on a Wednesday…in New York City.

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Copenhagen (EATS)

May 11, 2014 § 1 Comment

It’s been an unintentional year-long blogging hiatus. It was a year of experimenting with rooftop gardening in NYC — you can grow a heck of a lot on a rooftop. I’ll share more about that this season.

I decided to relaunch Together In Food with delicious eats we experienced on our trip to Copenhagen to visit my little brother, who’s studying abroad in the same program my husband did 15 years ago.

Nearly a decade after my first trip to Denmark, we were delighted to find that Copenhagen’s food scene has improved dramatically. On our last trip, we subsisted on Carlsberg beer, Fanta soda, and their admittedly delicious hot dogs with spicy mustard. This time, it was a whole new world. And that world began with Noma, the #1 restaurant globally.

Noma setting

We had 20 courses crafted from ingredients grown or foraged in Scandanavia. A sampling of the most unusual (clockwise from upper left): the “Nordic coconut” with nearly meat-like warm beet broth sipped through a straw; fried moss with creme fraiche; a beautiful hen egg with foraged herbs, fiddlehead ferns and flowers; an apple cooked for 12 hours in sloe berries; and new elm seeds with yeast sauce.

Noma food

But the strangest experience was this:

Noma ants

You may have looked twice. I did. But yep, those are ants. As there’s no citrus in Scandanavia, a Brazilian chef dispatched his knowledge to the Noma team that ants impart a lemony burst. So the cooks traipse through the forest to forage ants, then they rub ‘em with salt and adorn your dish with them. I have to admit, they were surprisingly citrusy and delicious.

Noma’s service, atmosphere, and experience definitely made the 4.5 hours and dollar amount I don’t want to think about at the moment worth it. But honestly, the best meal we had was at Amass, located in the middle of nowhere and run by a Noma alum who was also a chef at Per Se in NYC and hails from San Diego.

We loved the graffiti art, the use of our favorite glassware, the open kitchen..

Amass

…and the straightforward set menu that was more California in its cooking style: high quality ingredients, preparations that helped those ingredients shine, and lovely yet not highly constructed presentation. We sampled (clockwise from upper left) sour pancakes with foraged herbs, fermented potato flatbread, salad gathered from the garden out back, and monkfish.

Amass food

Of course, we tasted more basic aspects of Copenhagen cuisine. We trekked to Torvehallerne Food Market, where we tried Coffee Collective (laughing that they had a very Blue Bottle-like approach); delicate, perfumey local strawberries and peas that tasted like spring; and ice cream cones as big as our heads.

Torvehallerne Market

We had the classic Danish smorrebrod, freshened up by a shop called Aamaans. The best were the avocado and the sirloin with fried onions.

Aamaans

And it wouldn’t be a trip to Copenhagen without sampling classic fare: a traditional Danish meal at my brother’s host family’s lovely home (apples with jam, cabbage, potatoes and roast pork); toasted malt at the Carlsberg factory tour; those famous hot dogs; and a new discovery, sea buckthorn berry tart at an excellent seafood restaurant, Kodbyens Fiskebar.

Danish delicacies

Truth and Beauty

May 5, 2013 § 3 Comments

“We write to taste life twice, in the moment and in retrospect.”-Anais Nin

I’m writing to recall the atypical heat and sun of early May in San Francisco. To remember the bright flowers that reached for the rays, and the early blueberries forming.

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To see the arugula and red lettuce that self-seeded from last year and have pushed their way through the dirt again.

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To see skinny asparagus forests populate our vegetable bed when no one is around to cut and eat the young spears.

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While I miss California, having to be away for a month or more at a time has allowed me to find something new in the garden each time I return. Two and a half years ago, I wrote about artichokes. With our garden renovation and our move to NYC, I didn’t have time to plant artichokes until this past winter. But five months later, the plants have produced a fountain of silvery foliage. On this last trip west, a deep purple artichoke was emerging. And I realized in that moment of finding what “truth and beauty” means — that true beauty, the kind that delights, is often unexpectedly discovered.

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How to Make a Bulgur Chard Mash-up (RECIPE)

January 2, 2013 § 2 Comments

I can’t believe that I’m about to reference the movie Pitch Perfect while discussing cooking, but here goes. Last night, I watched this perfectly “popcorn for the brain” flick. The movie’s main character, Beca, likes to make electronic music, and she takes her penchant for mash-ups to a college acapella group that she’s somehow strong-armed into joining. She takes a bass line from one song, a melody from another, lyrics from another and puts them together in surprising but harmonious ways.

As I was figuring out what to do with the container of bulgur wheat that I accidentally cooked (rather than soaked) two days ago, the large bag of chard in my fridge, and not much else in the way of dinner ingredients, this idea of mash-ups came back to me.

So I did it to the bulgur and the chard.

I took the idea of Indian flavor pastes and  made a simple one out of minced cipollini onions and garlic, a generous squirt of tomato paste, cumin, cayenne and salt. I added collard greens, which I learned to slice into thin ribbons and saute in olive oil from a South American recipe, maintaining their fresh green flavor rather than cooking them to a pulp as you often see. I stirred in the cooked bulgur like I might when making fried rice (or rather, when my husband does, as that’s his specialty). And then I topped the whole lovely mess with toasted walnuts, which I got from a vegan cooking website.

And it was a heck of a lot tastier than I expected. A pleasant surprise for a Wednesday night dinner. Happy new year!

Bulgur chard mash-up

Bulgur chard mash-up

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BULGUR CHARD MASH-UP

Yields: 2 servings

Ingredients

2 cipollini onions, minced
2 garlic cloves, minced
2 T tomato paste
1 tsp. ground cumin
1/4 tsp. cayenne
1 tsp. salt
1 bunch chard leaves. Clean them, cut the leaves off either side of the stem, roll the leaf halves together tightly and slice into 1/8-inch ribbons
1/2 cup cooked bulgur wheat
1/4 cup toasted walnuts (you can toast them in the

Cooking Instructions

1 — Heat frying pan with high sides on medium heat. Toast the walnuts for a few minutes, then set aside.
2 — Add olive oil to the pan. Cook onions until softened, then add garlic and cook for a minute or two.
3 — Add tomato paste, cumin, cayenne and salt. Stir and cook into a flavorful paste.
4 — Add the chard leaves a handful at a time, stirring each batch to coat all leaves in the oil and cooking paste. Put all the leaves into the pan. Cook for a few minutes until the leaves are tender.
5 — Add the cooked bulgur, breaking up any lumps and mixing well so that the chard and bulgur come together. Cook until the flavors meld. Add salt to taste.
6 — Serve in a bowl topped with toasted walnuts.
7 — Feel virtuous because you’re eating a nutritious vegan meal that actually tastes good!

Thanksgiving Redux

November 25, 2012 § 2 Comments

Two years ago, we hosted Thanksgiving for nine of our family members, plus the two of us. I photo-logged our experience here — everything from having to clean the turkey in the bathroom sink to grilling leek bread pudding due to a lack of oven height. We experimented with a lot of recipes. I started five days in advance and cooked way too much food.

It was a good feast overall, and it was rewarding to host. But as it was my first time, I was kind of stressed, and some parts didn’t turn out so great (while the grill imparted a nice smoky flavor to the leek bread pudding, it also made the bottom and sides way too crunchy).

This year, we did a redux. And it was awesome.

Our harvest table.

It was awesome because our NYC apartment renovations were completed just in time, the day before. After a long 14 months of living in a temporary apartment, and even a few hotels, and eating out nearly all the time, it felt glorious to be HOME. To smell turkey roasting, to have a pie cooling on the counter, to drink wine while chatting with family and listening to jazz…all in our own place, candles lit and a fire burning.

One of our first purchases for the new apartment.

It was also awesome because while I haven’t cooked Thanksgiving dinner enough times to have experienced the magic of habit-forming, there was a flow to it. While I wrote out a menu and plan last time, this year, I just went with it. We also invited my brother Paul and his girlfriend Stephanie F to help. (Note to self: two different dressings are easier to make when you have helpers dicing all the onions and celery.)

Good dicers.

Stephanie F fortified us with a deliciously spicy salsa fresca.

Stephanie F’s salsa.

We made a cornbread, bacon and kale dressing…

Cornbread dressing makings…including bacon fried in butter.

…along with a traditional Thanksgiving dressing with challah from Amy’s Bread, fresh herbs, Cortland apples and chestnuts.

Matt’s favorite dressing.

After letting it rest for an hour, Matt carved the heritage turkey.

Look at those deft carving hands! They say the turkey’s done when the leg moves freely.

The 48-hour dry aging in the fridge under a salt crust, and the long rest, allowed the turkey to reabsorb its juices, making it one moist, tasty turkey.

Putting Matt’s family’s silver to work.

We filled our plates…

Matt, Paul and Stephanie in the new kitchen.

…and sat down to eat.

Thanksgiving plate.

Then we ate some more.

Stephanie F’s pumpkin bread — with freshly roasted pumpkin.

Walnut pie: an oldie but goodie.

And this is how we felt.

Happy Thanksgiving!

 

Joy Returns on a NYC Rooftop

August 19, 2012 § 7 Comments

A little over a year ago, my husband and I left San Francisco — our renovated garden, the eucalyptus-scented air, the freezing summers — to create a second home in NYC.

During the winter in NYC, we worked on our plans to renovate our apartment, overcoming the various hurdles required when you change anything in a landmarked building. We escaped the chilled concrete to tromp through snow at Blue Hill at Stone Barns.

Tractor in snow, Blue Hill at Stone Barns

I missed San Francisco, deeply. I got to visit my garden in San Francisco a few times. Beyond the herbs, like this bushy sage, the edibles mostly fed the chirping birds or ran wild and spindly in a chilly, windy spring.

Sage

But the ornamentals thrived.

Camellia blossom

Shadow and light, spring garden

And as sunshine, longer days and warm weather emerged on the east coast, I began to experiment, growing a garden in pots on our tar-paper roof atop our apartment-in-renovation. In anticipation for The Farm that we’ll build eight stories up in the sky, I wanted to see what I could cultivate.

It turns out, a heck of a lot more than in our San Francisco garden. While I always knew this in my head, seeing the evidence of heat and sun has made me feel a joy I wasn’t sure I’d feel living in NYC.

Tomatoes and cityscape

Tomatoes actually grow. Despite erratic watering and life amidst a construction zone, my plants produced juicy, sweet, delicious tomatoes…nothing like the sad, moldy cherry tomato plants I struggled to keep alive in San Francisco. More on the zen I learned from that experience here.

I’d always read that growing basil near tomatoes would keep insects away and make the tomatoes tastier. Perhaps this thriving basil is, indeed, doing its job. It makes a delicious basil lemonade (recipe here). And it delights visitors to the roof with its scent.

Basil and sunlight

The half a dozen shallots I planted from this past spring’s harvest — just to see what would happen — have grown faster in two months than they did in four in San Francisco.

A mop head of shallot greens

Of great delight is the eggplant experiment. We picked up a couple of seedlings at a nursery en route from Maryland to NYC one weekend. The beautiful, fuzzy plants thrived on the roof, surviving even a violent thunderstorm that bested our apartment pipes but left the plants with just a few leaf holes.

Eggplant injuries

And this week — the first few fruits have emerged from the lavender, parasol-shaped flowers with yellow centers. Tiny, purple. Perfect.

Emergent eggplant

The Dream Continued

April 21, 2012 § Leave a comment

Nearly two years ago, we happened upon Freeman’s winery. We listened to a dream that became real life, enthralled while drinking pretty pinot noir in a dim, humid wine cave carved out of a eucalyptus-crowned hill in the heat of August.

Today, we’re back. At an open house with a crowd of friends and Freeman wine lovers, lying in the grass listening to crickets while drinking more pretty pinot, simply…enjoying ourselves. Loving the warmth, the sun, the wine and life.

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And it all makes me realize: there are dreams that we may one day make true. But in the meantime, there is living the dream of this moment — being with people you love, enraptured by the present.

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