Running Forward

Home for the Turkey

Being home in Georgia for the week has been so nice. I’ve been able to relax, catch up with my family, and cook a good bit. No pictures, though, so you’ll have to use your imagination to picture how good everything was. 

Monday: Shrimp and Veggie Stir Fry for my family’s dinner

               Farro Autumn Salad for my mom’s potluck at work (recipe below)

               Pumpkin Spice Rice Krispie Treats

Tuesday: Chicken thigh dish for dinner

               Banana Bread

Wednesday: Tilapia for dinner

               Apple Crisp for Thanksgiving dinner

 

For the farro salad I wanted to bring something I had never made before to my mom’s potluck at work. Originally, I planned on doing a quinoa salad, but Kroger had a pitiful quinoa selection, so I went to Whole Foods and found the farro in the bulk bins instead. The salad was a big hit and is a good choice if you’re looking for a filling yet light dish. 

2 cups Farro

2 apples (I used golden delicious)

dried cranberries

sliced almonds (toasted in the oven until just before turning golden brown)

a few handfuls of arugula

crumbled feta

Plain nonfat Greek yogurt

Orange blossom balsamic vinegar

maple syrup

salt

Start by cooking the farro until al dente. Drain and set aside until cooled. In the meantime, chop up the apples and saute with cinnamon until cooked through. Once ready, add the apples, cranberries, and feta to the salad. If serving right away, go ahead and add the toasted almonds and arugula. For the dressing I combined the yogurt, vinegar, a drizzle of maple syrup, and a pinch of salt. I tossed the dressing into the salad and add a bit more right before serving. Feel free to adjust the amount of vinegar and yogurt according to your preferences. Enjoy!

 

 

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A few weeks ago back in October I had the opportunity to host a client dinner for 22 people at Catch in the Meatpacking District. I’m usually the person on my team to plan the big dinners, so I was quite excited to actually attend. We had the Chef’s Table right next to the kitchen, which ended up being the perfect area. Below is the photo I took before everyone else arrived. Before dinner we all gathered around the bar for pre-dinner cocktails and it was nice to finally meet my contacts in person.

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As soon as we sat down Top Chef Hung came over to say a few words and sign cookbooks for all the guests. Unfortunately, he had to run to another event downtown that night but he turned out to be a really nice guy.

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I picked out the menu beforehand, but the chef started us off with a freebie ahi tuna bite. The picture doesn’t do it justice- it was such a beautiful presentation. The tuna was served with a dollop of guacamole and a sliced radish.

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The rest of the appetizers followed shortly and included hamachi tartare, the Catch roll, and sake chicken lettuce cups. I only managed to grab a picture of the hamachi, which came served with pear, avocado, and potato chips. The Catch roll contained crab, salmon, and miso-honey. Oh my goodness, I love miso honey! Lastly, the chicken lettuce cups consisted of marinated chicken, hoisin, cucumber, and crispy sweet potato shreds. All of the apps were a big hit.

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Everyone had a choice between three different entrees; Seared snapper with lobster mash, filet mignon, or a vegetarian mushroom spaghetti. I chose the snapper, but asked for the sauces on the side. The dark sauce was made of truffles while the yellow sauce was a browned butter. The fish was cooked perfectly and the lobster mash actually had chunks of lobsters in it! Yum! I also used the truffle sauce quite a bit- trying to pretend I’m one of the rich inhabitants of NYC who lives in a penthouse and has an entire staff to clean everything. I can dream, right?

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Next up; one of my favorite courses, dessert! We were all served two desserts for the table to share- multiple plates of each dessert of course. First pictures is the banana bruleed split. The banana halves were caramelized and served with three types of ice cream; cinnamon milk chocolate, cookies ‘n cream, and cherry frozen yogurt. I think my favorite ice cream was the cinnamon milk chocolate.

 

 

 

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Next up is the chocolate sphere. The sphere was a chocolate mousse covered in chocolate and served atop devils food cake. On the side was a dollop of salted caramel ice cream and a truffle. I could not stop eating- everything was so tasty. Of course, I highly recommend the restaurant and had a great time meeting a bunch of new faces. I know it’s pretty obvious, but I love my job! I got quite lucky!

 

 

 

 

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Veggie Stew

I’m back! And with a bit of a recipe too! I’ve been quite busy moving (new apartment in Hoboken), working, and making my way around NYC. I finally feel settled into my new apartment and was in the mood to cook a big pot of stew for the week. Soups and stews are so tasty and comforting, but not difficult to throw together. Here’s what I did:

Vegetable Stew

Half yellow onion

1 Sweet potato

1 peeled eggplant

1 zucchini

1.5 bell peppers

1/4 cup lentils

Large can of San Marzano crushed tomatoes

Normal can of chicken stock

salt, Italian spices, cumin

     Start by cooking the lentils, but remove them from the heat just before they become al dente. The stew simmers for quite a while, so don’t worry because the lentils will have plenty of time to finish cooking. In a large pot saute your veggies in the following order; onion, sweet potato, eggplant, zucchini, bell pepper. I just chop and add as I go. After everything is in the pot and browning away I added a good pinch of salt, Italian seasoning (I just used a blend that I have on hand), and a small sprinkle of cumin. Once the veggies are good and brown (and there are brown bits on the bottom of the pan) add your tomatoes, chicken broth, and lentils. Of course, add more seasoning if you need it too. Now here’s the hard part. You have to let it simmer for at least 45 minutes. The longer it simmers the more the flavors meld together and everything cooks down to really become a stew. So freaking good!

Veggie Stew

In other news, it’s supposed to snow here on Tuesday. Luckily, my puffy coat, snow boots, and stew are ready to go.

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