More Props to Union Market Flowers



Summer Sides

While I can pretty much eat tomato and watermelon salad every single day during the summer but I’ve been adding some different sides to the rotation this week.



Charred shisito peppers topped with a little smoked maldon sea salt are about as easy as you can get.


Buttered farmer’s market potatoes with garlic chives pretty much effortless as well. Especially when they are as beautiful as these.



And bacon roasted carrots and radishes tossed with basil are an unusual but vibrant addition with any grilled meat.


And finally my take on the bizarre Korean side dish of cheese corn. This used cream and gochujang instead of mayonnaise and was topped with scallions, Amish cheddar and cotija cheese. Now there’s some fusion for you. And it was delicious too!

Thai Style Fish

This weekend I saw a small but plump and very fresh looking yellow tail at the District Fishwife in Union Market. I bought it assuming I’d salt bake it like I normally do with whole fish. Then this happened:

Turns out Thai style whole fish at home is really easy if you have a deep fryer. Score the fish and cook it until crisp (next time I might lightly dust it with corn starch or tapioca flour).
Before you do that,make a sauce. Heat some chopped Thai chilies and garlic in neutral oil – (I used avocado). Let them cook but not brown. Add some tamarind water, agave, and fish sauce to taste. Boil for a couple minutes until delicious and fragrant. When your fish is cooked top it with sauce and some cilantro and scallions plus a couple lime wedges. You might feel like you’re in a Thai restaurant.

ABC Cocina New York

First let me say the space can’t be beat. Really. By the time you’ve strolled through ABC Carpet and Home and into this delightfully decorated spot you just can’t help but be in a good mood.



 And the food is, more or less delightful. Particular stand outs included peekytoe crab fritters with ramp mayo:


A plate of sizzling shrimp with chili oil and garlic packed a serious flavor punch with sweet shrimp and rich but sublimely spicy sauce.


Sadly, some of the larger dishes were let downs. The chicken and rice, while decent, wasn’t as good as what I make at home, and even the chicken crackling topping it was less crispy and delicate than what I can make in my own kitchen. But the biggest disappointment was a fairly tasty (and beautiful) bowl of brown rice and vegetables with an herb dressing. Why’s that you ask? Well the dish was described as having asparagus, and ramps and morels.  It had one of each, otherwise, it was packed full of carrots and onions and other filler.  Perfectly good vegetables those, but no carrot is going to be satisfying when you think you’re getting ramps and morels. Plus, for the price I paid for the dish I could have afforded enough carrots to keep Peter rabbit happy for a lifetime.