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Good morning and happy Monday. It seems like it wants to be spring outside, but it’s still too darn cold. I had a good food weekend. Friday we did takeout from Sushi Mike’s in Dobbs (I love how he shouts: “HELLOOOO!” as soon as you walk in; and I’m told that’s a traditional way of doing things?) I forgot to take photos, but everything was delicious.

On Saturday, we had a friend over for her birthday. We couldn’t resist making the recipe from last week’s New York Times Magazine, Eggs in Purgatory.

It’s chestnut polenta topped with an egg that’s been soft cooked in a pork ragu. I mean. Come on.

Let me show you the egg:

It was sinfully rich — and I didn’t even use the pork belly or lardo that was called for in the recipe! You could eat each bite with a spoon, and I couldn’t help but think it was like baby food for adults: all creamy and soft — except too sophisticated for any but the most discerning of infants. LOL.

(BTW, if you haven’t seen Jill Santopietro’s Tiny Kitchen video series, check it out. The one where she prepares this recipe is wonderful.)

On Sunday I made two kinds of pickles. Pickled jalapenos from Steve Sando’s Rancho Gordo Heirloom Beans cookbook, and my own recipe for pickled carrots and fennel.

BTW, have you heard of Steve and his beans before? He’s been selling heirloom varieties at the Ferry Terminal market in San Fran for a while now, and recently came out with this cookbook. He was featured in Food & Wine last fall, and I for one am not the only one mail-ordering his beans.

They’re nothing like the beans you get in the supermarket: just as heirloom tomatoes are varieties that were phased out because of industrial food, so are heirloom beans: tasty and tender with subtle and unique flavors. I can tell you I’ve become addicted to the Rancho Gordo popcorn. (I make it at home with the kernels I’ve ordered online, but they also sell it at Blue Hill Cafe in Pocantico Hills if you’d like to try before you buy.)

Anyway, this is all to say that the reason I made the pickled jalapenos is because I’m getting ready to make Rancho Gordo’s Tepary Bean and Buffalo Tacos.

I froze some fresh tortillas that I stashed in my suitcase coming back from Texas and I’m really looking forward to spreading some beans on one and then stacking it with bacon-fried buffalo with onions and garlic and some of those pickled jalapenos. I’ll let you know how it goes. Something tells me all will be good.

Meanwhile, here’s what people have been talking about while I was busy in the kitchen.

MH likes most everything at SOMA 107. (NYT)
A look at two of the winter’s five indoor farmers markets. (NYT)
What to order at the Kneaded Bread in Port Chester. (CH)
People are liking Route 100 in Yonkers. (CH)
Downhill alert for the Tap House?
(CH)
Comfort food at Wild Turkey in Yonkers, where Louie & Johnnie’s used to be. (CH)
Jackson & Wheeler closing? (CH)
Doug visits Emma’s Ale House and adores my lamb confit sandwich. (Yes, we went together. I”ll post my pics later today!) (HT)

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

2 Comments

  1. I’ve never been to a Japanese restaurant that shouts “HELLOOOO!” Maybe it’s because Sushi Mike is all Taiwanese?

  2. I love that you prepared one of my favorite dishes. Eggs and Polenta.Infact I just made it for brunch the other day for me and my girlfriend as we began to develop some recipes for The Cookery. There’s nothing more warming than a runny egg a top rich creamy polenta and sweet pomadoro. Then you go ahead and introduce the pork product.That’s hot!!! ciao.

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