Sort of Southern Brunch

The new and improved 312 square feet was graced with my new crush, Aaron for a delicious brunch. Inspired by his roots in Louisville, we had a sort of southern brunch. Biscuits, kale, cheddar eggs and a hash of root vegetables rounded out an excellent late Sunday meal.

Root Vegetable Hash

2 potatoes yellow or yukon gold, sliced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 shallot, thinly sliced
4 springs of thyme
2 tablespoons of olive oil
Salt and pepper to taste

Heat the oil in the pan, add the shallot and soften. Add in all the rest of the veggies and thyme leaves, you can pull off the leaves over the pan. Toss with salt and pepper until the oil is covering all of the mix. Cover and let cook over medium low heat until browned and softened. You should turn the mix every so often to get the other sides browned as well.

Christimas Eve Feativus

This holiday season, many of my friends aren't traveling and so for Christmas eve, we had a serious potluck throw down at the 84. On the menu from our house was:

Roasted Turkey with Portabello and Fig Stuffing
Bacalao Guisado
Mashed New Potatoes with Green Onions
Mulled Wine

Our fantastic guests brought:
Cherry Pie
Cranberry Muffins
Roasted Cauliflower Salad
Roasted Asparagus and Tomatoes
Brussels Sprouts with Molasses
Christmas Cookies - Homemade thin mints that were amazing!
Goat Cheese Salad
Green Beans sauteed with Almonds
Carrot Cake
Macaroni and Cheese
Olives and Cheeses

Have the warmest holiday season from 312square feet, which has now graduated to more like 850 sqft! Happy Holidays!

My new favorite thing to do is to roast veggies like Brussels Sprouts, cauliflower and mushrooms with a little olive oil, sea salt and pepper and then cover them in a maple syrup glaze. The not too sweet of the syrup offsets the bitter of the veggies and makes for a great contrast between the sweet and savory.

Roasted Vegetables in Maple Glaze

Assorted veggies - a head of cauliflower, a bunch of Brussels Sprouts, some portabello mushrooms, shallots etc. hearty veggies
1/4 cup of olive oil
sea salt and pepper

1/2 cup Grade A Maple Syrup
2 tablespoons butter
1/4 teaspoon salt

Pre-heat the oven to 375. Toss the veggies with oil, salt, and pepper. Spread out on a baking sheet. Bake for 45 minutes or until tender and a little browned.

Just before the veggies are done, in a small sauce pan, melt the butter, add the syrup and stir continuously. Reduce by slowly simmering the syrup for about 15 minutes until it just thickens a bit.

Toss the roasted veggies in the glaze and serve immediately.

Roasted Veggies in Balsamic Reduction

Fall is here and I get tired of eating cold salads for lunch, but I prefer lighter lunches so here is a creative way to eat a lot of vegetables in a delicious and not too heavy manner.

I made enough of this to eat lunch the rest of the week and feed my neighbor! Here is a paired down version that will serve four. Everything is estimated and feel free to elaborate on it.

Roasted Vegetables with Linguine in Balsamic Reduction

serves four
1 good sized eggplant, chopped
1/2 cup baby bella mushrooms
1/2 cup baby carrots or chopped carrots
5 shallots peeled and halved
1 cup green beans
1 cup grape tomatotoes
6 sprigs of fresh thyme, chopped
1/3 cup olive oil
3 tablespoons butter
1/2 cup balsamic vinegar
juice of half a lemon
1 tablespoon honey
Salt and Pepper
4 servings of linguine

Pre-heat the oven to 375 degrees. Toss the vegetables with the olive oil, thyme, salt and pepper. Roast in the oven for at least an hour.

Melt the butter over medium-low heat. Add the vinegar and lemon juice and bring to a simmer. Add in the honey, some salt and pepper to taste and reduce until the sauce just thickens. It will still be very loose. The starch from the pasta will help bind the sauce.

While you are making the sauce, bring pasta to a boil and cook to al dente.

Toss all together!

Comfort in Fall

Food for the Week: Rustic Lamb Stew

1 1/2 lbs lamb chunks
3 potatoes
2 carrots
1 yellow onion
6 large button mushrooms chopped
2 cups red wine (I used left over Pinot Noir)
4 cups vegetable or beef stock
handful of fresh thyme
2 bay leaves
1/4 cup chopped parsley
salt and pepper
4 tablespoons olive oil

Season the meat with plenty of salt and pepper. Brown the meat in 3 of the tablespoons of oil over medium high heat. Remove the meat. Add the rest of the oil and saute the onions. Add the mushrooms and cook a bit. Once the onions are soft, pour in the wine to deglaze the pan and let some of the liquid boil down. Add the herbs, more salt and pepper and the stock. Add in the meat and vegetables back in and bring to a simmer. Cover and turn the heat down to medium -low and simmer for an hour and a half. Add the parsley near the end and cook for about 10 more minutes. The meat will be really tender and you will have a really rich broth.

I served it over some kale sautued with garlic and a lump of fresh foccia bread. It made so much, I will be eating it the rest of the week!

A return to form

A lot has happened here at the 312 square feet including a move to a substantially larger apartment in Bushwick Brooklyn! I am not going to change the name of the blog. The same philosophy of cooking and living well on a budget pervades, especaily seeing as my rent remains pretty much unchanged! Also, a trip to Berlin, family in crises and a creepy upstairs neighbor revelation! But onward to the future and new tastes to go with the new place.

The First Dinner in the BK

menu
Tri-Color Tomato Bruscetta
Salmon with Dill Yogurt Sauce and Salad

Plenty of wine!

Peache Cobbler for our Southern Belle

For Lynly's birthday this year, they threw an old school BBQ! In honor of all things southern and pig based, I baked a complimentary Peach Cobbler. We drank plenty of wine and ate until we just couldn't and of course had the karaoke through down!

Peach Cobbler

10-12 ripe peaches, peeled and thinly sliced
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoon unsalted butter, plus some for greasing the pan
1 teaspoon vanilla
1/2 teaspoon cinnamon
juice of half a lemon

for the crust
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons brown sugar
8 tablespoons unsalted butter, cut into small pieces
1 1/3 cups buttermilk
2 tablespoons brown sugar, to sprinkle on top

Pre-heat the oven to 400. Generously butter a rectangular baking dish.

You can blanch the peaches to peel them, but I never so that. It's such a pain in the ass and to have a 400 degree oven AND a huge pot of boiling water going would be just unbearable in this small, Chinatown apartment! I just peeled and sliced them up.

In a large sauce pan, melt the butter, add the peaches, sugars, vanilla, cinnamon and lemon juice. Simmer over medium low heat until the peaches are relatively soft.

Combine the flour, the rest of the brown sugar, baking powder and soda together with a whisk. Then cut in the butter using a pastry cuter or knives or your fingers. What ever you have and what ever works. I love my pastry cutter, but I hate cleaning it. Once the dough has formed that grainy pastry texture add the milk to make a relatively sticky dough.

Pour the peaches in the dish, dollop the dough over the top and sprinkle some brown sugar on top. Bake for about 15-20 minutes until the top of the biscuit dough is brown and firm.

Serve with vanilla ice cream. This is not an option!