Monthly Archives: June 2012

How to Make Pizza at Home

Today I posted over at Yumm.com on how to make delicious, crusty, pizzeria-style pizza at home! The above picture is a pie I made last week using prosciutto, mozzarella, and basil. It was so freakin’ easy and so, so delicious. Confession: I used store bought sauce. So sue me.

Actually, please don’t. I’m poor.

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Vegan Summer Shop-Up!

Hi kids! I know, I’m posting on a Saturday. It’s bedlam.

If you’re a vegan you know how tough it can be to enjoy food like a regular ol’ meat eating human. While I don’t quite understand why anyone would give up juicy cheeseburgers, chicken soup, crispy sausage, succulent pork shoulder…

Ahem.

Sorry.

… I CAN understand the affinity for delicious vegan baked goods! I am telling you, these are some of the most delicious baked goods you will ever have. I can’t explain why they taste so perfect, but they do. This Sunday, June 10, The Vegan Summer Shop-Up opens in Bushwick, Brooklyn, featuring all vegan eats. My friend Tommy will be there with his incredible baked goods for sale. Don’t miss out!

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Happy Friday!

Me and some maple cotton candy from Liddabit Sweets

Just a quick post to say hello and give you some links you might like. Eat well, my loves.

This weekend is the Big Apple BBQ Festival in NYC! If you’re in town, check it out at Madison Square Park from 11AM – 6PM on Saturday and Sunday. There’s no entry fee, you just pay for food as you go. It’s the best BBQ you’ll have in New York, I promise.

Do you Tweet? I do. I say lots of funny things, too.

In my day job I’m lucky enough to work on this book by Kelly Jaggers called Not-So-Humble Pies. Does apple and brie tart with bacon crumble strike you? How about orange and dark chocolate cheese pie? Healthy, these are not. But who cares?

I don’t have kids yet but this post was so completely inspiring and informational that I almost want to buy the book now. It’s called French Kids Eat Everything and I’d read it wearing a beret. For authenticity, of course.

My birthday is a month away and I’ve decided that what I really want to do is bake myself this cake and drink champagne at a rooftop bar somewhere. Maybe wearing this. I don’t even know.

Have a fabulous weekend!

xoxo Lauren E.

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Mediterranean Chicken Salad

I love to cook (…duh) but sometimes weeknight meals feel like a chore to come up with. The BF and I do our weekly grocery shopping on Sundays and sometimes I just can’t think past Sunday night as far as meals go. “Are you sick of penne vodka?” I always ask, staring down at the shopping list with the same twenty items as last week and the week before.

If you’re like me, and you often run out of ideas, there’s a savior: Epicurious Weekday Meal Planner. It’s literally a meal for every night of the week. Not just an entree, not just a soup or a sandwich, a whole meal: salad, entree, and even a dessert suggestion. Epicurious even offers up suggestions on what to do with leftovers (for example, 2 cups of rice made on Monday could serve as the base for Tuesday’s soup). And the best part? Most meals are working-girl/guy friendly. You won’t find any four-hour-long roasting menus or Thanksgiving-sized turkey dinners. If you’re ever stuck for a meal idea, you gotta check it out.

The below meal comes straight from Epicurious’ Weekday Meal Planner and it exceeded my expectations. And I love that it makes enough leftovers for my lunch tomorrow and The BF’s dinner on Thursday.

On the menu:
Mediterranean chicken salad
Serves 5
Adapted from Epicurious.com 

4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh tarragon, chopped
1 Tbsp lemon juice
1/2 Tbsp dijon mustard
Salt and pepper to taste
3 cups cooked, diced chicken

1 cup orzo
1/3 cup dried cranberries
1 6-oz. jar of artichoke hearts, drained
2 Tbsp capers, drained
3 cups mixed greens
1/2 cup grape tomatoes, halved
1/2 cup cucumbers, diced

In a small bowl combined oil, vinegar, tarragon, lemon juice, and mustard, and whisk together until combined. Add salt and pepper to taste. Toss the chicken with 1/4 cup dressing until coated.

Cook orzo as directed and once drained, toss cooked orzo with the remainder of the dressing. Add chicken to the orzo, then add the cranberries, artichoke hearts, and capers.* Plate mixed greens and then chicken salad on top of the greens. Add tomatoes and cucumbers on the side (or on top if the mood strikes you).

*This salad is “supposed” to be served cold (I don’t really do a lot of things I’m supposed to when it comes to cooking) but I looooved the flavor of the balsamic vinegar when the chicken and orzo warmed it up, so feel free to serve it warm or at room temperature.

Note: I warmed up some naan and served it alongside the salad. It was the cherry on the sundae… and yes. Afterward I ate a sundae.

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Hot Dog Crawl

Have you ever been like, “Man, I could really go for a hot dog” but you have this weird hang up about all the weird bacteria that might be floating in the street carts? I know. I’ve been there. I feel your pain.

What you might not know is that there are tons options in New York City for “gourmet” hot dogs – and by “gourmet” I mean prepared in a real kitchen and served with top notch ingredients. Below are three of the stand out options, all within walking distance of the others. So… you know, should you choose to do a “hot dog crawl,” you could hit all 3 in one shot. But let me warn you, 3 hot dogs in one sitting is a lot. Some might call it too much. Not that I would know from personal experience… I’m just saying.

Jersey’s Finest at Crif Dogs

Crif Dogs, 113 Saint Marks Place (Between 1st Ave and Ave A), New York, NY. Crif Dogs is a tiny, hole in the wall place that you might walk right by were it not for the GIANT hot dog hanging outside the door. Take a walk down the steps and into hipster heaven: if there was any doubt, a note on the register tells you that they accept tips in the form of Tim and Eric quotes. I knew this was my kind of place. I ordered a PBR and a dog called Jersey’s Finest: taylor ham wrapped house dog smothered in mustard, onions & a secret chili sauce*. This was PERFECTION and my favorite hot dog of the three restaurants. It was a total guilty pleasure and probably had a bajillion calories, but who cares? A hot dog wrapped in ham topped with more meat? Ok!

Sidney at AsiaDog

AsiaDog, 66 Kenmare Street (Between Mulberry St and Mott St), New York, NY. I tasted an AsiaDog when they had a small stall at Madison Square Eats, a gathering of specialty food stalls in Madison Square Park. The line was epic, but I waited 45 minutes because first of all, I wanted that dog and second of all, everyone kept raving about how amazing they were. I purchased a Sidney: a beef hot dog with Thai mango relish (cilantro, red onion, and cucumber) and crushed peanuts, and a sparkling limeade. If a hot dog can be refreshing, this one was. The topping was super fresh and crunchy, and the peanuts added an entirely different element that I wasn’t expecting. I love, love, love foods with drastically different textures and this hot dog was one of the best textured dishes I’ve ever had. Well done meals from high end retailers… in hot dog form? I’m telling you kids, it can be done.

Terimayo at JapaDog

JapaDog, 30 Saint Marks Place (Between 2nd Ave and 3rd Ave), New York, NY. This was the last stop on my hot dog tour and I have to believe it had something to do with the fact that it was my least favorite. I ordered the Terimayo: a beef frank with teriyaki sauce, mayo, and seaweed. I scraped off all the seaweed because it reminded me too much of sushi (raw fish and hot dogs just don’t mix, you know?) and then it was pretty good, but nothing crazy or special. The hot dog did not have that crispy skin that I love and the bun was mediocre.

Overall, my hot dog crawl left me feeling full and like I didn’t want to see another hot dog for quite some time. So while I may not recommend hitting all three of these spots at once, I definitely recommend one (or two…) for a cheapo meal any hour of the day.

*For some reason, this item has disappeared from Crif Dogs’ online menu but you can custom build it if you want. I highly recommend that you do.

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Roasted Shrimp with Tomatoes, Capers and Feta


I have a small collection of cookbooks, and truth be told, they serve more as kitchen decoration than anything else. I decided it’s because cooking from a cookbook is a gamble: you really have to trust the cookbook editor and publisher in order to guarantee a great recipe. I made some mediocre apple muffins a couple weeks ago from a cookbook, and I guarantee that if I had searched for the exact recipe online I would’ve found one with tons of notes in the comments and helpful tips on how to make those muffins stellar.

I do, however, have a cookbook that I know is incredible (I used to work for the publisher heeeeeey) and all about roasting: literally called All About Roasting. My hesitation in using it is that roasting, to me, seems super involved and time consuming. But I read through it slowly one blissful warm Saturday morning with a hot cup of coffee and found this incredible shrimp recipe. Turns out roasting doesn’t always mean 4 hours in the oven.

On the menu:
Roasted shrimp with tomatoes, capers and feta
Serves 2

1/2 pound jumbo shrimp
3 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 Tbsp vodka
Salt
One 14.5 oz can of diced tomatoes, or 1 3/4 cups of peeled, seeded, and diced fresh tomatoes
2 Tbsp capers, drained
1/2 cup feta cheese, crumbled

Preheat oven to 425 degrees.

In a large bowl, toss the shrimp with 2 Tbsp of olive oil, garlic, oregano, red pepper flakes, vodka, and a pinch of salt. Toss and coat and let marinade for 30 minutes at room temperature.

Spread the tomatoes in a shallow baking dish (I used a 8″ x 10″ Pyrex dish), drizzle with remaining Tbsp of olive oil, and sprinkle with capers. Arrange the shrimp on top of the tomatoes and pour extra marinade over the top.

Bake for 8 minutes, or until the shrimp are mostly pink. Using tongs, flip shrimp and cover with feta cheese. Bake for another 8 – 10 minutes or until shrimp are cooked through completely. Feta will be slightly melted.

Note: I served this over buttered orzo and it made a lovely weeknight meal with minimal effort. #Win.

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