Posted on September 19, 2011
Last week was fashion week here in New York, meaning that my meals mostly consisted of mini spinach souffles and bite-sized tomato grilled cheeses passed around by black-and-white dressed servers. I spent the week running around to various fashion/beauty related parties, and checking diva-CEOs into over-crowded events. I didn’t go food shopping once, because each late night ended with me face-planting into bed after downing one too many flutes of champagne. Wahoo!
This weekend I wanted a simple, delicious meal to bring me back to the ground after spending way to much time in high heels. On Saturday, K and I went down to the Union Square farmer’s market to get some goodies. She was on the dessert squad and I was on dinner.
We also stopped by TJ’s to grab some non-farmer’s market groceries. Particularly, for a pre-dinner bite I had in mind.
I thinly sliced a baguette, brushed a little olive oil, and ground some sea salt on each piece before tossing it in the oven for about 8-10 minutes. After pulling the bread out of the oven, I topped it with brie and a dab of delicious fig butter.
Dinner was ratatouille! It was a basic recipe, topped with goat cheese. Ratatouille is very simple. Throw a bunch of veggies in a pot with some olive oil and just let it simmer away. It’s all the chopping that takes a little time. In my pot went:
- 4 garlic cloves
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 large onion
- 1 red bell pepper
- 2 pounds of tomatoes (about 8 medium sized)
- lemon zest of one lemon
- juice of one lemon
- 1/2 cup goat cheese
I let the olive oil heat up on medium and threw in the diced eggplant. Then in went the garlic (minced), tomatoes (finely, finely chopped! after being seeded), and the remainder of veggies (diced) with the exception of the lemon. Let everything simmer together for about 15-20 minutes, and then throw in the lemon zest and juice. Add a handful of chopped basil. Being that I’m Italian, I probably over-salted it, but make sure you really give it a good seasoning of S&P. And then I turned up the heat and let everything melt together for about 10 minutes.
I initially wasn’t planning on adding anything else to the dish, but I had some leftover bucatini that I thought would be a nice oomph to put underneath it. Also, we had some dinner drop-ins and I wanted to make sure I had enough food to go around.
I placed the bucatini underneath the ratatatatatouille, and then topped it with some local goat cheese that we picked up at the market. Basil for garnish.
I apologize for the poorly lit photos. I underestimated the amount of time I would be sitting in the kitchen chopping. I also underestimated how cool I would feel having a callous at the base of my right pointer finger from my knife. Cooking wounds! That means I’m a real chef now, right?! (Thanks, Mom).
Dessert! Oh, dessert.
K made these delectable little goodies. Oatmeal cookies topped with cinnamon buttercream.
It was oh so satisfying to finally throw my heels in the closet, and slide my flip-flops on. Just how I like it.
K’s genes did not fall short when it came to her sister, who also happens to be an incredible baker/cook. Last night she brought over some s’mores for us to much on which we watched the Emmy’s. I mean, doesn’t everyone eat homemade s’mores? Duh.
Look at these cute little marshmallows she made. And with a broken candy thermometer! That’s real talent. Her graham crackers were tah diiiie for.
All it took was a comfy pair of flip-flops, and a home-cooked meal to ground me (okay, and some really good wine). That my friends, is how you recover from New York fashion week.