First and foremost, don’t forget that if you’re in New York tonight, come down to the Housing Works Bookstore & Cafe in SoHo to see me do a cooking demo and talk about blogging! Not that I’m necessarily an authority on the subject, but hey, you’ll get to see me stutter a little bit and be really nervous and maybe even accidentally cut myself with my knife as I try to explain what it is I’m doing. It’s fun for the whole family! The event is called Dish and in addition to my bumbling appearance, you’ll get to see expert mixologist Max Messier, Lucy Knisley, author/illustrator of the new food-centric graphic novel, RELISH, My Life in the Kitchen, alongside Helen Rosner, online editor of Saveur Magazine, followed by Janine Kalesis, food stylist for the Today Show, Late Night With Jimmy Fallon, and Food Network. Plus, if you make a donation (the suggestion is $5, but even $1 helps), it will go to help both ending AIDS and putting a stop to homelessness. There’s nothing wrong with that. In any case, I’m making pesto toasts so just come and have a taste. I made it all just for you beautiful, beautiful people. I’d love the chance to meet anyone who reads this blog and meet other bloggers in the city. I’m sure we’ll all end up going out for a cocktail or three afterward, so don’t be shy. The event will be held at 126 Crosby Street at 7 PM.
While I did enjoy the cheese we munched away on at Beecher’s, the fresh baby lettuces and spring fruits in my salad were equally enjoyable. Now that I work near Union Square, I am able to briskly walk through the Greenmarket on Monday, Wednesday, and Friday mornings. It’s really, really hard not to buy my weight in fresh produce, but I do treat myself to things here and there on my way into the office. I can’t shop after work, because by then, all of the good stuff is gone! Last week, I grabbed a big bunch of lovely spring garlic and stuffed it in the fridge at work, apologizing when need be for the pungent (or let’s say aromatic, shall we?) smell. Spring garlic is sort of a cross between a big scallion and a regular bulb of garlic. It’s small, delicate, and absolutely delicious. I will eat it raw, which Kramer finds extremely odd, so last weekend I decided I’d actually go ahead and cook it in something. Obviously eggs are the first thing that pop into my head when thinking about cooking anything at all, and I wanted to show off the pretty purple and green stalks, which goes perfectly with yellow yolks, don’t you think? Simply brown some butter, saute your spring garlic, crack your eggs, and eat with some crusty bread or, day I say it, bacon. It’s officially spring here in the city, and I’m going to take full advantage of that before it’s hot, humid summertime.
Last night’s dinner of spicy tofu soup and breakfast of a pretzel croissant from City Bakery, then last week’s BLTE and sushi dinner.
Beautiful purple spring garlic.
- 2 eggs
- 1 tablespoon unsalted butter
- 1 large stalk spring garlic, thinly sliced
- 2 scallions, thinly sliced
- red pepper flakes, for garnish
- ground black pepper, for garnish
- Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
- Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.