It's too hot out and September...What should we have for dinner?

It has been unseasonably warm and humid in New York, which has made for some really bad hair days and why-did-I-decide-to-wear-my-boots-today days. It's also made it difficult to figure out what to cook for dinner--throwing acorn squash or a brisket in the oven (which we're tempted do this time of year) sound like a terribly gross idea when it still feels like August out.

Since we were both tired of the same stove top meals we've had on rotation all summer, I started searching for something new. And that's when I stumbled upon a recipe for what may be the perfect transitional meal: an onion frittata! Why so perfect? Because it's light on the fork and heavy on flavor. It combines sage, rosemary and ricotta, which tasted like Thanksgiving to me (before you start thinking I'm just excited for the holidays, which I am, consider how sage and rosemary often find their way into the best stuffing recipes). Though we had to use our oven, which I was hoping to avoid because of the warm temps, it was only for a limited amount of time. 

I adapted the following super easy recipe, which comes from Bon Appetit, via Epicurious. I omitted the basil, and used Pecorino Romano and a Spanish onion. The recipe should yield 4-6 servings, but we only got three out of it. It's that good! And did I mention it's quick and easy...Perfect for a weeknight!

Here's what you need and here's how you make it: 

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 teaspoon minced fresh rosemary

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Up close and personal with the onion frittata. This poor photo doesn't do it justice--believe me, it's delicious!

 

Our end of summer BBQ

Yesterday we decided to check out a restaurant that NY Magazine recommended as one of the best in Queens: Mapo BBQ.  After spending nearly an hour navigating the narrow, busy streets of Flushing (we rented a car for the holiday weekend), we finally located the Korean restaurant and found a parking spot a couple blocks away from it.

We were seated right away and ordered a couple Buds, before deciding on Mapo's specialty, grilled marinated short ribs (kalbi), and thinly sliced tenderloin. First, a waiter dropped off hot coals and a grill. Then, a few minutes later, a waitress arrived with the beef, which she set on the grill. I mistakenly thought each table was responsible for flipping the beef and started to play around with the tongs and meat, when our waitress came over, pulled out her scissors, took the tongs and showed me how it's done. I was enthralled.

As the meat cooked, other waiters brought out lettuce (to make wraps), marinated onions, kimchi bok choy and other kimchi vegetables, creamy corn, and this eggy custardy thing that you're supposed to eat with the corn (sadly, I can't remember what it's called). It was a whole heck of a lot of food that we were sure we wouldn't finish, but we did. The beef was super tender and--in a word--meat-licious. And the vegetables were so fresh! I'm totally going to introduce my friends to Mapo, now that it's on the map-o (ha! I could't resist.).

Actually, don't let that previous line turn you off--Mapo is definitely worth checking out, either by car or subway. 

One of these days I'll take pictures with a nice camera instead of my iPhone...For now, these photos will have to do.

when in Rome, or New York

I'm lucky that my company offers summer hours, which translates to half-day Fridays. Holla! If you know me, you know I really can't pull that off...anyway...Last Friday I finally made it to Obika, a mozzarella bar in Manhattan that opened over a couple years ago. The menu is designed so that you can create a meal around one (or all three!) of their mozzarellas (Mozzarella di Bufala Campana, to be exact). I opted for only one mozzarella (decent size that--when combined with vegetables or meat of the Italian variety--can easily be considered a meal or can be shared as an appetizer) with grilled vegetables and pesto. The mozzarella was light and slightly sweet, and for a few moments eating it made me feel as though I was spending a summer day in Rome, and not a summer Friday in midtown.

Half-day Fridays were made for this...

where it all begins

A few weeks ago, while on vacation in Seattle, at the suggestion of my husband's boss, we went to Le Panier. While we weren't given the name of the bakery, we were told 1) it was located in Pike Place Market, near the original Starbucks, and 2) it sold the most amazing croissants. Um, say no more, I'm on it!

So after mistaking (and taking pictures of) a random Starbucks for the original (for the record, it was located just outside of the market and anyone could have made that mistake), my husband and I spotted the bakery. As we stood in line, I struggled over whether to get my favorite--almond croissant--or to go with chocolate, which I started to crave when I saw it. Decisions!! I approached the counter slightly stressed, but also ready to ask for one of each (it's what you do when you're on vacation). That's when I spotted 'Chocolatine'. "What's Chocolatine?" I wondered and immediately asked. "It's chocolate and almond cream," the woman answered. I couldn't believe what I was hearing... "Uh, yes, I'll have a Chocolatine, please." 

To borrow a line from Fools Rush In (none of that is a typo), it was what I never knew I always wanted. And NOW I can't stop thinking about it and wondering what else may be out there that combines what I love most (perferrably, though not necessarily in a flaky pastry). 

What surprise food combinations made your day?