Happy 9.02.10!

082610 - Dinner.

Oh hai. I just discovered The Brooklyn Kitchen is doing a four course pairing of edible insects and fine alcohols on September 18th. Who’s in?

Elisabeth Moch.

Chelsa and I are all about the water shoes. (More of her Beaver Brook pics)

I’m going to be 28 in a month. I think I’d like this tent for my birthday.

DIY Color Block Moccasins. Rad.

Cockles are the best. When I saw the Whole Foods on Bowery had the lil’ guys in stock, I had to buy. I steamed them up last night and served alongside lemon linguine, heirloom tomatoes in champagne vinaigrette, baby beets + beet greens and homemade grapefruit sorbet for dessert.

Steamed Cockles
Serves 2

Ingredients:

• 2 pounds fresh cockles, scrubbed
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 1 bunch scallions, green part only, sliced
• 1/2 jalapeno, seeded and minced
• 1/4 bottle dry white wine
• black pepper
• handful chopped parsley
• 1 lemon, cut in half

Directions:

1. Heat the olive oil in a large pot. Add the shallots and cook until golden brown, about 5 minutes.
2. Add the scallions, jalapeno and wine and bring to a boil. Sprinkle with pepper and add the cockles.
3. Cover and cook over high heat until all of the cockles have opened, about 4-5 minutes.
4. Transfer the cockles to a bowl. Top with parsley and a squeeze of fresh lemon juice. Serve with crusty bread on the side for dipping.

(photo by Raja)

First Night at Beaver Brook. (via zachklein / noahkalina)