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heart explosion. from me (courtney) to you (?)
Sep 02
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Happy 9.02.10!

Happy 9.02.10!

Aug 27
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082610 - Dinner.

082610 - Dinner.

Aug 24
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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?

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?

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S. Carey - We Fell.  From All We Grow, the beautiful solo debut of Bon Iver drummer Sean Carey.

Aug 23
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Tallest Trees - Alouette!

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

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

Aug 19
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I’m going to be 28 in a month. I think I’d like this tent for my birthday.

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

Aug 18
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Aug 17
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I’m in love with Marcel the Shell. (Thanks Stefan!)

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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 CocklesServes 2Ingredients:
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:
Heat the olive oil in a large pot. Add the shallots and cook until golden brown, about 5 minutes. 
Add the scallions, jalapeno and wine and bring to a boil. Sprinkle with pepper and add the cockles.
 Cover and cook over high heat until all of the cockles have opened, about 4-5 minutes. 
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)

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)

Aug 16
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First Night at Beaver Brook. (via zachklein / noahkalina)

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