Friday, June 19, 2009

Fatty Friday Issue #13: What to do with fresh apricots and pumpkin seeds?

This is a question I don't normally ask myself. But in the fruit market the other day I caught myself with a bag of plump apricots in one hand and a carton of raw pumpkin seeds in the other. I knew I wanted both items, but what to do with them? Each could be enjoyed alone, but together they could do great things, I was certain of this.

So I thought about what to do as the cashier with the hairy mole pronounced my total. Then, like a bolt of lightning, it came to me: scones! Scones made with juicy chunks of fresh apricot, blended with toasted pumpkin seeds...maybe some wheat germ (for crunch) and a base including whole wheat flour and lots of cinnamon? Yeah, that would do it.

After my brain snapped back to life I paid for my things, ran home and found this recipe. I adjusted it by instead using one whole stick of butter, about one tbsp of cinnamon, washing the tops of the scones with milk and sprinkling them with some sugar before placing them in the oven.

They took very little time to make and were really yummy. The only other adjustment I think I will make next time will be to add a little half and half to moisten the dough a touch more. Why not try it at home?

Wednesday, June 17, 2009

Fatty Friday Update: Best. Damn. Pasta. Ever.

Oh dear reader! I missed you while I was away. The tap of the keys. The dry sound of the four or so eyeballs of my readers brushing against their lids as they peruse my musings. The smell of...my desk. Yessirree, it's good to be back.

And I've come back to a yummy time of year. It's the time of year when fruit is ripening, and everybody is in a good mood. Well, we would be in a good mood if New York city would finish up its lengthy spring and jump into summer already. Thanks again, Mother Nature! Another bird flipped at our fair city!

But, it's OK. Despite the weather, we can still eat like it's summer. For instance, today I made the best pasta of my life. Seriously. That's a grand statement, but I'm comfortable with my claim.

What made this pasta so special, I think, was the amount of fresh, good-quality stuff in it: salty cheese and cured meat from Dave and Tony's, bright, glistening greens and other veggies from the bustling markets on 30th Ave, plus old, reliable dried pasta.

So stop wallowing about the rain and go fix yourself some yummy comfort grub. Try this one on for size:
four or five stalks broccoli rabe, washed and diced
half a small Italian eggplant, cubed
half a jersey tomato, washed and diced
1/4 of a dried sopressata, cubed
one medium chunk of fresh mozzarella, cubed
a handful of fresh pasta
olive oil
three or four cloves of garlic, casually chopped

Begin by sauteeing the garlic in the olive oil. Add the eggplant and salt heavily so that it sweats. Add the tomato, broccoli rabe and soppressata and cook on low heat until caramelized.
Meanwhile, boil the water. Add salt to speed it up and for flavor. Once the boil is rolling, add the pasta and some oilve oil. Leave to cook on low for about 8 minutes or so. Drain, but leave a little bit of water. Add the veggies, soppressata and mozzarella and toss. Enjoy! You're stomach will love you forever!

Fatty Friday Update: Dengue Fever Free Since 1980

Hi folks! Feeling lonely and ignored? Well, I missed you, too! But I didn't get arrested or anything! No. I was out of the country gallavanting for a bit, as my mom would say!

Traveling is so fun, right?! You get to see a new place, meet new people and try all different types of food. I'm always curious about the food in different countries and even other US cities.

During my FF hiatus, I jetted off to Costa Rica with my friend, J. We've known each other for over 12 years and had the best time surfing, kayaking and eating cheap, yummy food!

One night in particular stood out for me. We visited this restaurant, El Lagarto, in Playa Samara, on the Pacific coast of the Nicoya Peninsula, for asado, or grilled meats/fish. You remember asado - I've mentioned it before.

Anyhoo, the night we visited El Lagarto, I tried whole squid stuffed with shrimp and J had pork loin. Behold!


Isn't it just pretty? Asado is an Argentinian method, but the Costa Ricans--whose fare tends towards the well-balanced meat, rice, beans, and salad route (aka casados, sold at sodas)--have learned how to dish it up, and how!

So take a trip, won't you, folks? Learn to surf, see some howler monkeys, enjoy a $2 Imperial, and eat some yummy food. You won't regret it!