Cook: Poached Eggs with Ramps, Bacon, and Beans

Ramps are wild leeks, found only in spring and usually only at farmers markets.  I picked some up at the Union Square Greenmarket on Saturday and decided to saute them with bacon and butter beans, topped with a poached egg, over toasted sourdough bread (also from the Greenmarket).  The result was a complex layering of flavors, perfect for a hearty Sunday brunch (but the recipe only takes 15 minutes to make!).

Cook: Bacon-Wrapped Rosemary Pork

I like pork.  I do.  Really.  I like bacon, and prosciutto, and bacon... but pork loin never really appealed to me because it always seemed dry and lifeless.  I decided to conquer my fears and try to cook a tasty pork loin.  Not wanting to stand in the kitchen with a baster for an hour, I decided to use a delicious self-basting wrapper - bacon!  The pork loin was flavorful and juicy, and required minimal effort.  Recipe after the jump...

Cook: Ricotta Gnocchi in Tomato-Basil Sauce

After making Greek yogurt, I was super-excited to use the yogurt whey for making ricotta.  Then, I found out that yogurt whey has a really small yield when it comes to ri-cotta-ing.  So, I put a pint of whole milk in a pot over a low flame and voila! ricotta!  I planned to make gnocchi out of it after it drained on cheesecloth for a day, but I was lazy, and ended up just eating it on toast and making the gnocchi from store-bought ricotta a few weeks later.

My first attempt was over-floured, and resulted in dense pellets of dough.  On my second try, I used a much larger ratio of ricotta to flour.  The new-recipe gnocchi were light little pillows of deliciousness.  The sauce is really simple and should translate to practically any pasta dish.

Cook: Butternut Squash Soup

Apparently it's been almost a month since my last post.  This year is going by so quickly!  So, what has 2FW been up to in the last 3.5 weeks?  Well, first I was sick for about 5 days, which was no fun.  I couldn't get out of bed, let alone get my bum into the kitchen to whip up something tasty.  Then, we were searching for the perfect dog to add to our family.  We adopted Salty on 10/30 - she's a super-sweet, 3-year-old poodle/terrier mix.  After a crazy few weeks, I finally had a chance to do some much-needed cooking and baking.

This recipe started from a Cook's Illustrated recipe (my favorite cooking magazine).  I liked the idea of steaming the squash over an impromptu squash broth.  But the finished recipe lacked umami.  I added a little of this and a little of that and a delicious, complex soup developed.  I made the whole thing in a stock pot, but you can use a dutch oven, or start with a pot and move to a slow cooker.

Cook: Baked Chickpeas with Tzatziki

J and I have been on a falafel kick lately.  We've been eating at Maoz at least once (ok, twice) per week for the last month or so.   While their falafel sandwiches are delicious, they are deceptively caloric.  It's vegetarian, it's gotta be good for you, right?  Apparently not.  Also, their delivery takes over an hour to arrive.  So, I took the flavors of the falafel sandwich, and made a baked chickpea "fritter" with tzatziki and cabbage.  Enjoy!

Cook: Crustless Spinach-Cheese Quiche

I know what you're thinking: "A crustless quiche?  So, you mean a frittata?"  No.  I don't.  While a quiche typically has a crust, the crust is not the defining feature of the dish.  A quiche is a custard made of a ratio of approximately 1 egg to 0.5 c cream or milk.  It is cooked completely in the oven.  A frittata, on the other hand, does not traditionally contain milk, and is started on the stove top and finished under a broiler.  True, I didn't even eat quiche until J converted me to quiche-ism with his Quiche Alsacienne back in January.  But in the past 9 months I've done my research, and can tell you that although this dish is sans crust (and gluten free!), it is most definitely a quiche.

Cook: Cobb Salad

J's parents came into town last weekend for lunch.  I decided to make a Cobb salad, as a healthier - but filling - dish.  Cobb salad traditionally consists of greens, hard boiled eggs, bacon, avocado, chicken, blue cheese, tomato, chives, and a light vinaigrette.  I forgot to buy chives at the grocery store, so this recipe doesn't include them (feel free to add them, if you so desire).  I added cucumbers to the traditional recipe, because I love cucumbers.

Cook: Greek Yogurt

I have recently developed an obsession with Greek yogurt (also called "strained yogurt" or "yogurt cheese").  When I learned that you could easily transform plain yogurt into the thick, tangy Greek yogurt, I had to try.

Cook: Four-Cheese Ravioli with Mushrooms

For my second attempt at fresh pasta, I decided to make ravioli.  The key to good fresh ravioli is a light, thin dough.  This recipe uses a savory cheese filling with a simple mushroom sauce.  You can make this even if you don't have a pasta roller, but you'll have to work a lot harder.

Cook: Mango Sorbet

The recent temperatures in NYC have kept me from baking.  However, there are plenty of desserts that don't require turning on an oven.  This mango sorbet is tart and refreshing on a hot summer day.  If you have an ice cream churn, this can be ready in under an hour.  Without a churn, it takes a bit more dedication. 

If you haven't handled whole mangoes in the past, be cautious -- they're in the same family, anacardiaceae, as poison ivy and poison sumac -- the peel can cause skin irritation in some people!

Cook: Sesame-Ginger Slaw

Coleslaw comes from the Dutch "koolsla" meaning cabbage salad.  While the English term comes from Dutch (likely from Dutch settlers in NYC), coleslaw actually dates back to ancient Roman times.  Traditionally, it was made with a vinegar base, as mayonnaise wasn't invented until the mid-18th century.  I'm not a fan of the mayo-based varieties, so I went the traditional route and used vinegar-based dressing for this version.  It's light and refreshing; pair with your BBQ/picnic faves.

Cook: Grilled Burgers with Cheddar and Caramelized Onions

Grilling is the quintessential method of summer cooking.  Unfortunately, our NYC apartment doesn't allow us the luxury of owning a grill.  On a recent trip to Denver, Colorado, we had a chance to grill up these burgers.  The simplicity of grilling and the amount of flavor that it imparts to the meat convinced us that we need to look for an apartment with outdoor space.  Hopefully we find one -- you'll see many more grilled recipes here if we do!

Cook: Vegetarian Tacos with Guacamole

In an effort to lose some weight and reduce our carbon footprint, we're cutting back on meat.  Since it was recently Cinco de Mayo, I decided to go with Mexican food.  I substituted diced mushrooms for the meat in these tacos, and we actually ended up liking the meatless version better.  The guacamole is a recipe I've perfected over the years.  I triple the recipe used here, and bring it to BBQs - it's usually gone within the first hour.

Cook: Spring Puttanesca

I call this "spring" puttanesca because it uses ramps instead of onions.  Ramps, otherwise known as wild leeks, are only available in early spring, and usually just at farmers' markets.  Chop about a half inch off of the bottom and top, wash, then saute.

Cook: Steak & Aioli Sandwich with Mediterranean Salad

This is a great weekend lunch for two, with 2 servings of salad leftover for Monday's lunch.  The sandwich consists of pan-fried skirt steak with aioli and spinach on a baguette.  The salad uses Israeli couscous, the larger cousin of traditional couscous, with a texture similar to orzo.

Cook: Sole Meuniere with Roasted Asparagus

This recipe is deceptively simple, and results in restaurant-quality fish every time.  Asparagus are in season now, and are a great accompaniment to the sole.

Cook: Fresh Fettuccine with Pesto, Broccoli, and Mushrooms

I recently purchased a pasta roller attachment for my Kitchenaid mixer.  Pasta is surprisingly easy to make.  This recipe is fresh and delicious!

Cook: Sopa de Lentejas

When I was studying abroad in Sevilla, my host mom Francesca would make lentil soup (sopa de lentejas) at least once a week.  In Spain it's usually served in a small portion as a first course; a bowl is more than enough for a full meal.  This recipe is my attempt to recreate Francesca's delicious soup.

Cook: Potato, Turnip, and Leek Soup

This soup is hearty and warming on a cold winter afternoon...

Cook: Roasted Chicken Breast with Root Vegetables

The local farmers' market had a great selection of in-season root vegetables.  There's something about cooking locally and seasonally that just makes for a better meal.

Recipe after the jump...