Tonight I whipped up a little dinner of squash fritters for my neighbor and I. The pan was too hot, so they looked a little burned, but they tasted pretty yummy all the same. First, I used a cheese grater to shred a bunch of zucchini and summer squash.
Then, I minced some onion and garlic, threw in two lightly beaten eggs, some parmesan cheese, garbanzo bean flour, a pinch each of parsley, basil, salt and pepper, and fried them up in corn oil.
We added a simple Boston bibb and tomato salad on the side, and used apple sauce, Greek yogurt, and chipotle mayo as dipping sauces. The Greek yogurt was by far the best. All around, a successful dinner. Just need to keep that heat turned down next time.
I was back in Jersey this weekend, at an alumni pig roast at Terrace to help with things around the club house. I’m amazed and proud and so happy about the changes that have been made. The place didn’t seem that run-down when I was a college senior, but it’s been a bit rough around the edges for years now. I just loved the place so much, it was hard to open my eyes to the filth at the time.
Over the last few years, things have started to change. I’ve been repeatedly impressed by the initiative and creativity of the current and recent officers, and was bursting with joy as I walked around the grounds and saw all of the amazing improvements. From a compost pile and numerous other sustainable additions, to the bright and cheery new paint in every room and amazing new set-up in the taproom, the place is looking renewed for the first time in a long time.
And then, of course, the food. As all Terrans know, food=love. And every time I’ve been back in the last year since we hired our new chef, Olin, I’ve secretly wanted to take to-go containers back home with me to Brooklyn. Saturday was no exception. It was a downright feast. Huge shout-outs to Olin and Ben, who whipped up the most amazing meal after a day of hard work: cucumber salad, roasted veggies and tofu, tomato salad, wild rice and bean sprout salad, the prettiest coleslaw I’ve ever seen, cilantro-lime grilled chicken, and, of course, pork. Barring the bread that was served on the side, the meal was, much to my delight, gluten-free. Simply amazing.
I feel lucky to have such good cooks for friends — and ones who almost never forget to consider the fact that I can’t eat gluten. This past Friday, I went out to Brooklyn Heights to hang out with a good friend from grad school and her boyfriend in their gorgeous new apartment, and she whipped up this beautiful and delicious meal for us. To start, we had a perfect, crisp, summer arugula salad with green apple, dried cranberry, cashews, almonds, and gorgonzola:
And the main course — stuffed peppers. They were a brilliant assortment of reds, oranges, and yellows, and the stuffing was a mixture of ground turkey, tomatoes, and cheese. Simple and brilliantly delicious!
Before I share all of the wonderful eats I’ve had the pleasure to partake in in the last week for my birthday, I just want to comment on how amazing it is that gluten-free food products are pouring out of the woodwork these days. For the most part, people don’t look at me like I’m from another planet anymore when I say I “eat gluten-free.” I don’t know if it’s just a trend or a growing awareness that this is, in fact, a serious health problem that plagues many people, but I’m not gonna lie: I’m HAPPY about it.
On the actual day, I went bowling with a few friends at Brooklyn Bowl
. the food there is not gluten-free focused, but it is phenomenal. One of my friends brought mini cupcakes from Tu-Lu’s
, a new gluten-free bakery. I’d only ever heard of Babycakes
, but this place is much closer to my house, and the cupcakes were DIVINE.
And the food celebrating continued the day after my birthday, too, when two of my best friends took me out to Risotteria
, a gluten-free restaurant in the West Village. I can’t even begin to describe what kind of happiness resulted. The picture speaks for itself: a panini, break sticks, cupcakes, and beer are all on my general can-not-eat list. What a treat!
I went out to visit my best friend from high school earlier this week, and while it was a quick trip, it was well worth it! We got in some quality beach time, and got to visit with her parents a bit, which was lovely. But quite possibly the most exciting part of the little journey was that for part of my birthday present, we MADE GLUTEN-FREE PIZZA. I was in heaven, as you can imagine.
We took a chance, and recreated one of the pies we used to make at the Fresh Pasta Shoppe (or so it was called then — I wonder if the name has changed). The infamous (and tasty!) Greek pizza includes the following:
- balsamic vinaigrette base (made with chopped garlic, balsamic, lemon juice, oil, italian spices, salt and pepper)
- artichoke hearts
- red onions
- grated parmesan or asiago
- shredded mozzarella
We also made one with a tomato-sauce base, and added tomatoes, caramelized onions, and fresh basil. the tomatoes, which were incredible heirlooms, as well as the fresh basil, came straight from the garden: YUM!
Here you can see the very unscientific method of preparing the base:
I haven’t posted for a while — between traveling and a spill on my bike, things have been a bit hectic. I spent a few days out on Fire Island last week with a friend of mine, and we used leftover taco filling from dinner the night before (ground beef, red onions, peppers, and tomatoes) to make quesadillas for lunch. We added mixed greens and threw some parmesan on top.
Last night, I went to a friend’s barbecue, and this is just a sampling of what we ate. Per the usual, it was positively scrumptious.