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.