SobaAddict70

I do love eggs but I wouldn't say "really like" as opposed to my well-documented love of pasta. I think the fact that I have an low total cholesterol count (120 as of March 2011) has a lot to do with it.

That recipe is the most foolproof one there is, in my experience. You really can't go wrong with it. As opposed to a recipe for buckwheat crêpes in one of Alice Waters' cookbooks that calls for a cupful of beer. That's overcomplication for its own sake, in my opinion.

Hi there. Sweet crêpes, with white peaches and Nutella Crêpes seem to have fallen out of style. More's the pity, because they're so easy to make. 1/2 cup flour 1 egg 1/2 cup milk a pinch of salt 1 tablespoon melted butter 3 tablespoons vanilla sugar Mix wet ingredients first, along with sugar and salt. Gradually whisk in flour until a smooth batter is achieved. For each crêpe, pour 1/4 cup batter on a lightly greased or oiled griddle or large skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 to 3 minutes, until the bottom is light brown. Loosen with a spatula or fork, flip and cook the other side. Serve hot. Filling consists of a little Nutella and some sliced white peaches that were peeled, then caramelized in melted butter.

I'm hoping train service is restored tomorrow -- some NYT articles suggest as much. If the Greenmarket is open, I'll make a stop to get some chicken, or maybe go over to Eataly. I'm in the mood for roast chicken ... and maybe later in the week, salade parisienne. Good night.

Leftover aloo gobi (I *really* made way too much), plus: Corn and Hungarian wax pepper salad, with heirloom tomatoes and scallions -- inspired by a dish by Larry Forgione at the original An American Place Crispy okra salad (recipe here: http://www.foodandwine.com/recipes/crispy-okra-salad; this version has heirloom tomatoes, asafoetida and white onion)

20 layer jello mold? Older than that.

Prepping dinner -- will be vegetarian. It will feature a REALLY old eGullet favorite. See y'all in a little bit.

Slow-roasted tomatoes, peperonata and hard-cooked farm egg Slow-roasted tomatoes: Halve cherry tomatoes, grape tomatoes, plum tomatoes or any combination of any variety of tomatoes. Arrange, cut side up in a roasting pan or glass Pyrex baking dish. Sprinkle each slice with kosher salt and black pepper, drizzle with olive oil. Depending on the size of the tomatoes, you can roast them at 200 F for 6 to 8 hours or, for the quick version, 1 hour at 350 F. Remove from heat and use as needed. I'll spare you the pix of my first foray into devilled eggs. Hint: Although it tasted great, green garlic pesto doesn't really look so photogenic when smushed with hard-cooked egg yolks and cayenne pepper.

The rice, I'll probably transform into plain Chinese fried rice, the way my mom makes it. 2 cups (or more) leftover cooked rice 1 clove (or more) garlic, peeled and minced vegetable oil patis (optional) Heat oil in a skillet or wok. Add garlic, stir-fry until fragrant. Add rice, stir-fry until golden. Sprinkle with patis and serve at once. Sometimes I add scallions and/or Filipino chorizo. No egg though, that's an abomination.

I broke my no-carb rule this morning and had leftover aloo gobi and rice. I'm afraid I made way too much which means I'll have to find a couple of new ways to re-make leftovers for the next day or so. When you're cooking for one, it's always a guessing game with portion size. I have the added challenge of fulfilling my macronutrient requirements -- 3,000 to 4,000 calories a day, 175 to 180g protein. It's ok if I undereat or miscalculate from day to day though. I have tomatoes roasting in the oven for a composed salad. Been snacking mostly on protein shakes, fruit and leftovers. I'm on vacation so my normal mealtimes are whenever I feel like it ... dinner will be late tonight. S.

I try to limit carb consumption in the morning, so no toast for me. Breakfast #1 will be 5 grams of creatine in 1 glass of water and 1 whey shake (chocolate Nitrean, 1 tablespoon olive oil, regular milk). Breakfast #2 will have eggs of some kind. It's a little late for elevenses.

Fortunately I bought some things in anticipation of the hurricane, however for proteins and all that, I'll have to go to Citarella or the new Fairway on east 86th Street. I *do* want to restock some things later this week, as well as visit Eataly and have dinner at a couple of restaurants downtown this week that I don't normally go to ... so I'm hoping that the subway gets up to speed quickly. Let's hope.

The biggest and most inconvenient side effect for me right now is having to navigate NYC without the subway. I won't have that capability until possibly Monday afternoon or evening, since (1) it takes time to get the system fully operational and because of (2) the possibility of an electrical shutdown in lower Manhattan. Going to be an interesting week coping and all that.

I don't like leftovers, plus I don't have a microwave so I had to work through some leftover pasta I had from previous dinners this week. Those were for lunch. This was dinner: Aloo gobi, with mint-cilantro raita and steamed jasmine rice 1 tablespoon ghee 1 teaspoon black mustard seeds 2 green cardamom pods, crushed 3 medium Yukon Gold potatoes, peeled and diced 1/2 medium head of cauliflower, broken into florets (you can include some of the greens if you wish) 2 plum tomatoes, diced a generous pinch of turmeric a generous pinch of salt 1 jalapeño chile pepper, seeded and deveined, then minced freshly squeezed lime juice chopped cilantro Melt ghee in a large skillet over medium heat. Add mustard seeds and cardamom pods. Stir. When the mustard seeds “pop”, add the potatoes to the pan. Fry until the potatoes begin to take on a little color while stirring frequently, about 6 to 8 minutes. Add a pinch of salt, along with the turmeric, then the cauliflower, jalapeño and the tomatoes. Cook over medium heat until the cauliflower begins to soften, about another 5 minutes. Stir to keep the vegetables from sticking to the pan. If the mixture seems too dry, add 1/4 cup of water. Cover and turn heat down to medium-low. Cook until potatoes are fork tender. Remove pan from heat. Taste for salt, stir in lime juice and chopped cilantro, then serve at once. Time: 30 minutes, including prep. That's the recipe that's on my blog ... HOWEVER, that's not what appears in this version because one thing I wanted to do was restock my Indian food pantry but I didn't get the chance to do that b/c of the subway shutdown. So: for the Yukon Gold potatoes, I subbed Russian Banana fingerling potatoes; the cauliflower was half a lovely head of Greenmarket cauliflower I bought on Friday; for the jalapeno, a Hungarian wax pepper; for the ghee, 1 tablespoon unsalted Beurre d'Isigny. I can almost hear some jaws dropping. Tasted great though. Raita was 5 tablespoons Greek yogurt thinned with 2 tablespoons milk, 1 tablespoon chopped mint, 1 tablespoon chopped cilantro, salt and pepper.

Yup. It's seen a lot of use in the past 20 years I've been using it.

I was cooking all the way through. This was breakfast yesterday: Scrambled eggs with ricotta cheese, lobster and heirloom tomato 4 eggs 1 tablespoon cow’s milk ricotta cheese 1/4 cup chopped fresh lobster meat 1 small heirloom tomato, chopped 1 shallot, peeled and finely chopped Salt and pepper to taste 1 tablespoon unsalted butter Whisk eggs and ricotta cheese together. Add lobster meat, heirloom tomatoes, shallot, and salt and pepper, and combine well. In a large, nonstick skillet melt unsalted butter over very low heat. Add egg mixture to pan and cook over low heat, stirring frequently with a wooden spoon, until cooked to desired consistency. Serve at once. Time: 30 minutes, including prep.

Peter, PopsicleToze -- should be an interesting experience to say the least. in the paat 10 years I've experienced: a terrorist attack, a City-wide blackout, witnessed a plane crashing into the Hudson, gone through several freak blizzards, was in an office during an earthquake and now a I'm cooking through a hurricane. the only thing that can top that now is a UFO landing in Central Park. heidh, Scotty, dcarch -- thanks. Broken English -- you wouldn't be the first to think that. so I've decided to start prep for breakfast early, first because it takes a little time and second because the flavors develop marvelously if left alone in the fridge overnight. also I'll probably get up late tomorrow and want to have something up before the fora get taken offline. Peperonata Peperonata is a Mediterranean dish composed of stewed peppers, tomatoes and onions. There are innumerable variations but I prefer mine as close to plain as possible. That means, no additions like balsamic vinegar and olives. This dish is packed with flavor that you don’t really need anything that would otherwise distract your taste buds, in my opinion. This is wonderful with omelettes, with pasta, as an accompaniment to roasted fish, or served with goat cheese spread on a baguette. Cook thinly sliced onions and rocambole garlic in olive oil, along with a bay leaf or two and a few sprigs of thyme, over low heat until onion becomes golden brown, about 15 to 20 minutes. Stir occasionally. Add the peppers, a pinch of salt and continue to cook until the peppers soften, stirring occasionally. Add the tomatoes. Taste for salt and pepper. Raise heat to medium and bring to a simmer. Cook until the tomatoes wilt slightly and release their juices, about 5 minutes. Taste for salt and pepper, once again, and use as needed. See y'all later.

Suzi -- I already did my food shopping for the next few days in anticipation of the hurricane. Forearmed is forewarned. Don't worry about me. I haven't (purposefully) seen anything about PJ's latest venture.

Thanks heidh. Amazing how much meat there is out of a 2 lb. lobster. 3/4 went into tonight's dinner, the remainder will be for tomorrow's breakfast. The carcass is in a stockpot on the stove as I type this, along with 1 large white onion, 1 leek (green and white parts), parsley stems and parsley leaves. Afterwards, it'll be strained, then seasoned with salt and pepper and used for stuff tomorrow. Thin spaghetti with lobster, heirloom tomato and rocambole garlic. Rocambole garlic is an heirloom garlic cultivar. More information here: http://www.razeesberryfarm.com/rocambole_garlic Substitute regular garlic if unavailable. Cook thinly sliced onion in olive oil over low heat until onion turns golden brown, about 15 to 20 minutes. Add garlic and heirloom tomato. Cook, stirring frequently, until tomato is heated thoroughly -- if the tomatoes begin to break down, that's too long. Add lobster and a dash of white wine. Taste for salt and pepper. Cook for 5 more minutes, then add cooked pasta and remove from heat. Toss; taste for salt and pepper. Add parsley, chopped heirloom tomato, and a pinch of dried red pepper flakes if you like. Plate and serve at once. I don't cook very many elaborate preps. I don't find those interesting ... plus, if I want to have that kind of experience, I can always go out to eat. I think I've said it elsewhere on eG ... most of what I cook, I blog about. Oh sure, I could write about sauce espangole, paysanne this and brunoise that, but if I did that, my audience would look at me like I just grew a second head.

A couple teaser pix while I prep dinner. Cheeky bugger, isn't he? 2 lb. lobster from Citarella, about $28 and change. Heirloom tomato. Appetizer course -- heirloom tomato, ricotta cheese, green garlic pesto, extra-virgin olive oil, sea salt, black pepper, mint. Green garlic pesto -- garlic scapes, Parmesan cheese, olive oil, chopped walnuts, lemon zest. Process in a food processor or blender until desired texture is achieved. Use immediately.

Titles are hard. So if you're just joining us, this is a continuation of a Foodblog that didn't quite get off the ground (you can view the one that occurred in May here: ). Maybe this one will be problem-free. I don't know if I picked the best week though as Irene is scheduled to smash into the City sometime between tonight and tomorrow. I checked http://www.nyc.gov/hurricanezones and thankfully my apartment building isn't in an evacuation zone, but that doesn't mean that I'll be immune from power outages and the like. That being said, if previous disaster stories have been any indication (i.e., the infamous City-wide blackout of 2003 and several high-temperature summers in intervening years since), I don't think I'll have too much to worry about. Larder's all stocked with various good things to eat, most of which can be eaten raw if necessary. No pix from the market today since my camera's batteries are recharging. List was: heirloom tomatoes cauliflower herbs -- thyme, parsley, rosemary, mint rocambole garlic peppers okra white peaches corn eggplant yellow romano beans You'll see all of those and more in this week's Foodblog. I tend to cook, as many readers will attest, a vegetable-heavy/vegetable-focused style of cooking. I'm not a vegetarian although it would be easy to think that, just from leafing through posts on eG and on my regular blog, the one that's linked in my signature. I do try to buy locally when possible, but I don't carry my locavorism to extremes. I feel that people don't cook as much these days as they used to. Maybe that's a function of the way we live now. There's something to be said, though, about how cooking centers and focuses the self. It's a relaxing activity for me. Never am I more at home than in the kitchen preparing a meal. If I can inspire someone to eat more vegetables or to cook more often, then that's one more victory that's worth having, especially in our technology-driven society. I'm off to Citarella in a little bit ... going to pick up some seafood, part of which will be in tonight's dinner and tomorrow's breakfast.

Pix explanations (from top to bottom) Gyoza, at Minca some duck dish at Sripraphai random shot at Casa Mono frying hushpuppies at one of the Big Apple BBQ Block Parties -- one of the more dangerous shots I've done because I was very close to bubbling oil Greenhouse interior at Blue Hill Stone Barns Pic of Momofuku Ko Kitchen shot at BHSB Cod, watermelon, pea shoots -- at Tailor. Taken the first month it opened Pic of a building overlooking Astor Place and the Bowery Goat cheese, polenta, black truffle -- at Knife + Fork Spanish mackerel escabeche, chickweed salad (1 T. extra-virgin olive oil, 1 T. lemon juice, salt, pepper), black olive and scallion relish. Heidi said it was a give-away pic because that fits the "style", I guess, of pix that I shoot in my kitchen ... and if you look closely, my stove is in the background. Thread will be up later.

First post will probably be sometime early in the morning or late at night. I have a few things that will happen on Friday ... since Saturday market might not happen in light of the impending hurricane.

8/27 is a Saturday.

Try cooking it uncovered. Make sure the heat is on low though. Medium-low to low seems best.