Thoughts on a Monday

Wow, the weekends always seem to fly by! The hydrangeas that I brought back from the yard in Cape Cod died, which seemed to signify that it was time to get out of vacation mode and back to real life. Last Thursday I went to La Birreria at Eataly for the first time. The rooftop is so cool! I love going to Eataly just to browse around because it makes me feel like I'm back in Rome (where I studied abroad). My weekend was pretty relaxing too. I went to the farmer's market near my apartment and then met up with my friend for brunch at Rintintin. Afterwards, I strolled aimlessly around the West Village with some other friends who were in town from Boston for the weekend. The heat has finally arrived in full force in NYC and it's SO HUMID!! I was drenched in sweat after about five minutes.

It was nice having nothing to do this weekend, since in August I'm going to be traveling almost every weekend. Exciting news - I booked a trip to Oregon in mid-August to visit my cousin who lives out there. I'm so excited to explore Portland, the Oregon coast, the mountains, and the Columbia River Gorge. I've been able to do some planning for that over the past couple days, and I also started watching Chef's Table on Netflix, a documentary series about chefs around the world. I highly recommend if you're interested in cooking!

Here are some more interesting discoveries from the past week:

- "Why Women Apologize and Should Stop" from the New York Times. Unfortunately, I'm exhibit A of this problem, and since reading this article I've made a concerted effort to stop saying sorry to people, whether it's my friends, co-workers, or random people. Why should I say sorry for not doing anything wrong? I hear women saying this to people all the time (particularly men) and it's something we need to start thinking about.

- "Secrets of the Ring Road: Iceland's Epic Road Trip". I've been wanting to go to Iceland for a while and am hoping to plan a trip for next summer. This article only validates why I must go!

- Huckleberry Shrub recipe from Bon Appetit. I've never heard of shrubs, which apparently are fruity vinegars made from berries that can be mixed with seltzer or a drink. Definitely a recipe I'd like to try soon.

- "Yes, Animals Can Think and Feel" from National Geographic. I'm a huge animal lover and this article is fascinating!

- Harry Potter logic puzzle. Enough said.

- "30 Recipes that Reduce Kitchen Waste" from Food52. When I'm cooking I'm a huge waster of food. These recipes made me realize exactly what I'm wasting and what can be done with the food I'm throwing out.

- "The Difference Between $200 Jeans and $20 Ones" from Refinery 29. I went through a jean phase a couple years ago when I bought a lot of expensive jeans. Since then I haven't really been doing that and I just buy something on sale or jeans from Urban Outfitters. This article breaks down exactly what you're getting/not getting depending on how much you pay for jeans and was really insightful.

- "Ultimate Road Trips" from National Geographic. Featuring a ton of cool places I had never even heard of! Plus one of the trips is in Oregon.

 

Triple Berry Galette with Cashew Crust

On Saturday morning I decided to change things up and go to the Fort Greene Park farmers market instead of the Union Square Greenmarket. I'm happy with my decision - they had just as much there but it was more compact and had few fewer people. Anything that's calmer in NYC is better in my book. At the market I picked up some fresh blueberries, blackberrys, and my favorite: red currants. I love these tiny and tangy berries. Each bite is like an explosion of sour goodness. I had to incorporate them into some baking and I had been meaning to try making a galette (like a beginner's/novice baker's pie) even before the latest edition of Bon Appetit came out. I knew red currants would be perfect to offset the sweetness of the blueberries and blackberries. Galettes are SO easy to make, and since I've never made my own pie crust from scratch this was a great way to get some practice. I used this recipe from Bon Appetit as inspiration, but made a lot of my own modifications. The results were great and I loved the tanginess that the red currants added to the sweet berries and the nutty crust!

Recipe for Triple Berry Galette with Cashew Crust:

Dough:

  • 1/4 cup of chopped cashews
  • 1/2 cup flour
  • 2 tsp. sugar
  • 1/4 tsp cinnamon
  • 1/4 cup of chilled butter, chopped into pieces

Filling:

  • Blueberries, blackberries, and red currants, enough to make about 1 1/2 cups combined
  • 1/4 cup sugar
  • lemon juice

Making the dough:

  • Preheat oven to 350 degrees. Pulse cashews in a blender until they are the same texture as a meal
  • Add the cashews to a mixing bowl and combine flour, sugar, salt and cinnamon Mix together. *I mixed by hand, but you can use a mixer too!
  • Add chilled butter and mix until pea-sized chunks remain
  • Add 4 tsp. of ice water and combine. Add water or flour if necessary
  • Mix until just combined and pat dough into a 6” disc
  • Wrap in plastic and chill

Making the filling:

  • Toss berries, sugar, and lemon juice in a bowl
  • Roll dough on floured surface until about 8” wide. Transfer to a baking sheet lined with parchment paper
  • Mound berries in the center of the circle, leaving about 1.5” of border
  • Fold edges up and around so that they are overlapping. Brush the dough with milk and sprinkle some sugar
  • Bake 35-45 minutes, or until the dough is golden brown and the filling is bubbling

 

Summer Fruit

Processed with VSCOcam with s2 presetFarmers markets in New York can often be very overwhelming (I'm looking at you, Union Square Greenmarket), but I've found that if you get up and go early they aren't so bad. I love these pictures because they remind me of summer, and as the days are getting shorter and colder, I enjoy looking at them. Unfortunately, I can no longer enjoy cherries as ever since I got home from Italy a couple years ago, eating them gives me an itchy throat. Weird. Is that normal?Processed with VSCOcam with s3 preset Processed with VSCOcam with s2 preset Processed with VSCOcam with hb1 preset Processed with VSCOcam with g3 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with lv01 preset