Sprout & Pea

Wel­come to the start of my twelve plus weeks of one handed meals. Turns out, my lit­tle bike acci­dent resulted in me in a hand splint and the pos­si­bil­ity of surgery. Cross­ing fin­gers that the lat­ter is not nec­es­sary. When I heard this news, my first thought was– I’m not going to let this hold me back in the kitchen. Then, I tried to open a can of can­nellini beans. I was only par­tially defeated, get­ting the can halfway open with the use of a can opener, a knife, a spoon and my armpit. But after a good twenty min­utes, I got those beans into the food proces­sor and made myself some deli­cious bean purée. That was when I decided to take this lit­tle set back as an oppor­tu­nity to get cre­ative, and to invest in an elec­tric can opener. And so I present to you, my first install­ment of one handed meals. Read more:

There’s noth­ing that I love more than goat cheese, shal­lots and vine­gar. Ok, well maybe there are some things, but these are cer­tainly at the top of my list when it comes to foods that always seem to hit the spot. It’s rare, how­ever, for me to com­bine all three together in a recipe. Read more:

This Sat­ur­day marked the sec­ond suc­cess­ful run of Brook­lyn Fork & Spoon sup­per club. Aside from the fan­tas­tic group of guests, one of the big high­lights of the din­ner was the first course — a sweet and savory bruschetta. I’m a sucker for any­thing truf­fle, and after a fun trip to Mint in Tar­ry­town last week­end, I returned with a big jar of truf­fle salt that I knew I needed to incor­po­rate into Saturday’s menu.
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