My Main Cheese

[mymaincheese]

Experimenting with hydration and design with Barb (my sourdough starter). With a good schmear of Irish butter. . . . . . . . . . . . #sourdough #sourdoughstarter #homebaker #breadbaking #sourdoughbread #bread #brooklynbaker #bakingbread #artisanbread #sourdoughbaking #f52grams #buzzfeedfood #brooklyn #parkslope #butter (at Park Slope Historic District) https://www.instagram.com/p/BvH5PvdhjAI/?utm_source=ig_tumblr_share&igshid=1cpowiefzdldt

[mymaincheese]

‘Twas the night before Christmas 🎄 #christmas #yulelog #buchedenoel #christmaseve #baking #dessert #homebaker #foodporn #centerpieces #baketilyoudrop (at Montclair, New Jersey) https://www.instagram.com/p/BrzCQ6YHU59/?utm_source=ig_tumblr_share&igshid=13tevy2wj7v95

[mymaincheese]

Just when I thought I forgot how to #bake. Vanilla cake, lemon buttercream 🍋, sugared berries. #cake #dessert #homebaking #vanilla #blueberries #raspberry (at Brooklyn, New York)

[mymaincheese]

I don’t often brunch, but when I do it’s poached eggs, grilled asparagus, Easter egg radishes, pickled red onion, chives, pea shoots, and a biscuit with homemade strawberry jam 🍓. Thanks to @willowwisporganicfarm for the radishes, @evolutionaryorganics for the shoots, and @bklynlarder for the biscuits! #brunch #farmersmarket #grownyc #eggs #homecooking #hangovercure #breakfast (at Park Slope, Brooklyn, N.Y.)

[mymaincheese]

💯% naturally leavened sourdough bread. Attempt #2. #bread #sourdough #homebaker #brooklyn #ilovebread #nofilter (at Park Slope Historic District)

[mymaincheese]

Scallops with fondant potatoes and mixed greens. #mermaidsgarden #scallops #csf #seafood #parkslope #potatoes (at Park Slope Historic District)

[mymaincheese]

#mermaidsgarden #scallops #justthursday #homecooking #sustainableseafood #luckyhusband #foodporn (at Brooklyn, New York)

[mymaincheese]

Seared scallops with apple cider glaze, steamed spinach, and cinnamon-sugar roasted acorn squash. It's what's for dinner. #frutasdelmar #scallops #mermaidsgarden

[mymaincheese]

Sometimes you need to up your Thanksgiving game. #thanksgiving #appletarte #dessert #foodporn (at Montclair, New Jersey)

[mymaincheese]

Pan seared striped bass on a bed of spinach with Sauvignon Blanc, rosemary, garlic, and olives. And fingerling potatoes, bc it's me. #mermaidsgarden #csf #parkslope #sustainablefishing #homemade

[mymaincheese]

Yellowfin tuna poke and champagne #livinthehighlife #tuna #csf #mermaidsgarden #nomnom #foodporn (at Park Slope, Brooklyn, N.Y.)

[mymaincheese]

Merriest of Christmases, I am wishing you. #christmas #christmascookies #yoda #starwars #montclair (at Montclair, New Jersey)

[mymaincheese]

Brunch is served! #brunch #foodporn (at Park Slope, Brooklyn, N.Y.)

[mymaincheese]

Oatmeal!!!

[mymaincheese]

Applesauce!

I have a real problem with hoarding food. The temptation of gorgeous produce is just too much for me. I can't handle it; I need to have it all. And if my recent trip to the apple orchard wasn't proof in the pudding, well then I'll probably just go out and buy 20 boxes of My-T-Fine pudding just to prove my point (that stuff is so classic and good!). 

It wasn't an accident that a leisurely trip to the apple farm yielded us 22 lbs of apples.... No, I didn't go with a small army of school children wanting to make nice for teacher, or a pack (or is it a gaggle?) of crazed zombies who mistook apples for brains. All of those scenarios would make sense. But no, it was just three of us, myself included. Oops. 

After snacking on the delicious apples for a week, I needed a change of pace. Sure there is apple cake, which I did make and it was delicious. But I wanted something a wee bit healthier so I could justify that whole "an apple a day" thing (I don't think my doctor meant for me to eat my apples in cake form. Though, I'm still happy to debate that. Pie anyone?).

Applesauce was the perfect way to use up a good portion of my apple stash. I originally meant for the applesauce to be a healthy breakfast I could eat at work, but after having it warm from the oven, I was amazed! Try serving it warm, trust me, you'll love it! Either way, hot or cold, go out and pick yourself some apples and make this sauce. It's so easy, so fun, and obviously very seasonal!

(WARNING: Apple picking may cause obscene food hoarding behavior. Never pick alone.)

Ingredients:

6 lbs apples, about 12 to 16 apples (depending on size of apples)

1/2 cup apple cider

1 navel orange, juiced and zested

1 lemon, juiced and zested

1/3 cup dark brown sugar

2.5 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Reserved red apple peel from about 2 apples (**See note below**)

Directions:

Preheat the oven to 350°F.

Peel, core, and quarter all of the apples. Place the apple quarters in a large dutch oven.

To the apples, add a 1/2 cup of apple cider, and the juice and zest from one navel orange and one lemon.

Then add in the brown sugar, cinnamon, nutmeg, and allspice. Gently mix the apples to combine.

If using, add the apple peels to the top of the mixture.

**Note on apple peels: I heard that adding in reserved red apple peels will give your applesauce a reddish hue. While I didn't see a dramatic color change, go ahead and try it. The peels definitely didn't hurt the applesauce and I will probably continue to add them out of habit. However, it won't hurt the recipe if you decide to omit.**

Cover the pot and place on the middle rack in the oven. Bake undisturbed (YES, that means no stirring!) for 1 1/2 hours, or until the apples are super tender and juicy. 

Remove and discard the apple peel. 

For a chunkier applesauce, carefully use a wire whisk to breakup and blend the apples until your desired consistency is reached. Whisking takes a few minutes, but it's totally worth it when you bite into a soft, tender chunk of apple.

If you'd rather have a smooth, chunk-free applesauce, go ahead and puree it in a blender or food processor.  

As I mentioned before, this applesauce is amazing warm from the oven! But when you've finally had your fill and are ready to store it in the fridge, the applesauce should keep a good 3 weeks. I've read that you can freeze it as well, but I've never tried...my applesauce just never lasts that long :-)

LOOK AT THAT CHUNK!

Bon Appletit!

[mymaincheese]

Carrot miso soup with crispy black sesame tofu and scallion

[mymaincheese]

People in New York City get so excited for the end of summer and the beginning of fall. True, the city can (at times) be unbearably hot in the summer, especially in the subways. And surviving apartment life is nearly impossible without an energy-guzzling air conditioner that drives up your electric bill to sky-high heights. 

But, honestly, I LOVE the summer!!! Every September I can't help but feel sad about yet another passing of my favorite season--and having to say goodbye to all the summer food I adore! But much like last summer when I jarred fresh tomatoes in a sweet and spicy tomato jam, I decided to preserve another summer staple--the cherry. 

I used Tasting Table's recipe for bourbon-infused cherries, thinking it would be great in Manhattans! What better way to ease into the fall than with a warm, whiskey cocktail spiked with a little bit of summer. It's a transition for me....I'll get there.

Now if you're like me, you probably don't have a cherry pitter and think you can't make this recipe unless you buy a needless unitasker. Well...think again! Here is a nifty trick for pitting cherries without a pitter.

First, find a bottle with a long, thin neck. I used a fancy water bottle, but a leftover wine or beer bottle will do. 

Take the stem off the cherry and place it "dimple" side up on top of the bottle.

Using the wide side of a chopstick, gently push through the dimple of the cherry. With a little bit of pressure, force the pit through the other end of the cherry and into the bottle below. Use your other hand to steady the bottle at the neck. 

Voila! You'll have a jar of pitted cherries in no time!

And now for a quick Manhattan recipe. I made mine with rye because I thought it would be interesting to have both bourbon (from the cherries) and rye in one cocktail. But you can use whatever whiskey you prefer.

Ingredients:

2 oz. rye whiskey (or bourbon)

1 oz. sweet vermouth

3 dashes aromatic bitters

bourbon-infused cherries

Directions:

In a ice-filled cocktail shaker, add the rye, vermouth, and bitters. Stir until fully incorporated, about 15 seconds. Strain the cocktail into a martini glass and garnish with a cherry. For a sweeter cocktail, add a little bit of the cherry juice to the cocktail.

Bring it on, Fall!