9/11

It is January 11 and so I thought this would be a great day to share this.

On another gorgeous day, I hopped over on the water taxi (LOVE it!) and went to visit the 9/11 Memorial. I know you have seen it on the news but maybe these shots will give you another chance to see this simply moving memorial. The many, many, many security checks are a reminder that something heinous happened here but overall, the memorial and its grounds are very peaceful and serene.

East River Ferry Dock

Freedom Tower

First Responders

Flight 175

Pentagon

Flight 77

Flight 93

World Trade Center

And then, right across the street is this vintage beauty. Beautiful, strong and witness to both great tragedy and great goodness, its endurance adds its own peace, comfort and assuredness…

Winter's Bounties

This Saturday was glorious…full sun, warm wind and spring-like temperatures…in the 50’s in January! I stopped again at the farmers’ market for a quick peak and got an eyeful…lots of apples, winter greens and winter veggies like broccoli, carrots, beets and squash, all kinds of mushrooms, fabulous whole grains and breads, farm eggs, artisanal cheeses and pickles, hormone-free dairy (and even pasture-fed meats.) Quite a bounty for the dead of winter. There are several foods that taste remarkably different here…eggs, carrots and the greens…they are really amazing. Never tasted ones as delicious.

Here is another recipe from the market…adapted from Deborah Madison.

Green Chard and Slivered Carrots

3 tablespoons extra virgin olive oil
1 clove garlic, minced
2-4 small dried red chilies, optional
1 bunch green Swiss chard, about 1 ½ pounds
3 medium carrots (try a mixture of orange, yellow and red)
Sea salt and fresh black pepper
Vinegar or slices of fresh lemon

Warm olive oil with garlic and chili peppers until the garlic is just lightly browned. Remove chili peppers and set aside.

Wash chard, remove thick part of stem and cut leaves into large pieces or ribbons. Wash carrots and slice into diagonal strips. I don’t ever peel them. Bring a large pot of water to a boil and gently blanch chard and carrots, 1-3 minutes or until al dente. Drain well and toss with the garlic-chili infused olive oil. Season with sea salt and black pepper and serve with vinegar or lemon slices.

After the farmers' market, to help the time pass (yes…still “waiting”), I took a walk and found a street as remarkably "bountiful" as the farmers’market. A beautiful Catholic church heads up a street of wonderful brownstones and two other churches, a Lutheran and a Reform. While brownstones are still flourishing in other parts of Brooklyn, the true ones near me are rare…much less a whole street full. Most streets are full re-do’s: “brickstones” and aluminum-sided rowhouses, like the one my apartment is in.

In addition to being excited about food, I am also excited about “vintage”architecture, especially doors. Let me share some beauties. Of course, my imagination took flight...filling each door with stories, vintage furniture, clothing and even a horse drawn carriage or two!

Branching Out

One of the fun things about being in a new “culture” is learning about and enjoying a new way of doing things. Branching out…trying out a new leaf so to speak.

And so, taking that thought literally...

I have always found there is something very comforting about cabbage. I love it gently stir-fried; I love it in soup. And, stuffed cabbage rolls…yum. I usually buy the green varieties of cabbage and every so often, the red or purple kind. However...I don't do much with red cabbage except eat it raw. Encouraged by my adventure here, I feel the need to branch out, try out that new leaf in a new way.

Last time at the farmers' market, I was quick to grab a recipe flyer hanging by the produce stand. Love new recipes! Enjoy this one. Warm Red Cabbage Salad is very similar to a yummy side I had along with mushroom and sauerkraut pierogies in a Polish restaurant, is chock full of nutritional gems and the vibrant color is just like the gorgeous garnet...the gemstone of January! Enjoy branching out a little this weekend, too!

Warm Red Cabbage Salad

1 tablespoon extra virgin olive oil
4 cups thinly sliced red cabbage (about ¼ head)
¾ teaspoon caraway seeds
½ teaspoon sea salt
1 crisp, sweet apple (Gala or Braeburn)
1 shallot, minced
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
2 tablespoons chopped toasted walnuts

Heat oil in a skillet over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, about 8-10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir intil combined. Serve sprinkled with toasted walnuts.

Picture from Internet...great bowl, too!

Bean Great So Far!

Here is the recipe I promised...so nice on New Year's Day along with brown rice (local or from Lundberg) and lots of greens. This combo serves up all the traditional "good luck" foods as well as serves up a clean, healthy start to the year. Beans are golden...absolutely a powerfood in a class by themselves. And, I am a huge fan...Bean Queen as well as Veggie Queen. Sometimes, those grocery store bags are old and the beans are quite bland and starchy. Try to find a store that has bulk beans or better yet, heirloom ones. I used an heirloom red lima that I found in the farmers' market. Wonderful flavor...faintly like chestnuts.

Yes, for you readers who are purists, I know that it is past New Year's Day but what the heck...make today your lucky day!!

New Year's Lima Beans (recipe and  pix from Food and Wine)

3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
Kosher salt
5 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced 
One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped 
2 tablespoons chopped oregano 
1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling 
2 cups coarse fresh bread crumbs

Pesto 
1/4 cup plus 2 tablespoons extra-virgin olive oil 
2 tablespoons chopped oregano 
2 tablespoons chopped parsley 
1 small garlic clove, minced 
Kosher salt 

In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid. 

In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt. 

In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt. 

Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes. 

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.

Top the beans with the bread crumbs, dollop with the oregano pesto and serve. Each bite brings delicious luck!

Just a quick thought...

New Year's morning over my mom's bay

"The amount of satisfaction you get from life depends largely on your own ingenuity,self-sufficiency, and resourcefulness.

People who wait around for life to supply their satisfaction usually find boredom instead."
                                               William C. Menninger

A friend sent this to me this morning and as the New Year unfolds, they are lovely thoughts to add to so many others. Be ingenious! Be resourceful!


I still hold to the "it takes a village" philosophy and so I might amend Be self-suffient to also include: Share your strengths!


Speaking of sharing, I made a "clean and green" bean dish yesterday that was del-ish and will post soon. Have to recharge my computer! See you a little later! Have a joyous day.

By the way...what are your thoughts for the New Year? Would love to hear them! xoxo