A dear friend of mine recently became engaged. As befits my status as dear friend, I have the distinct honor of serving as her bridesmaid one year from Friday. I have been nothing but thrilled since the beginning, but she recently expressed concern at not having properly pre-thanked me by presenting me with a token martini glass or cookie basket upon asking me to join the wedding party. Well, she can rest easy, because on Sunday she gave me the best present EVER. A ride to Fairway.
I love New York. I really do. But my god do I sometimes want to drive to the grocery store. To buy heavy things without worrying if it will fit in my work-supplied tote bag (the joys of public radio employment…). To not arrive home in the midst of an asthma attack because I decided today was the day to buy every canned good at the Key. To push a cart around the store, weaving in and out of shoppers, narrowly avoiding knocking over small children, sometimes doing it on purpose…I digress. Point is, drive me to Fairway and I will be your bridesMAID.
Thus, I present, my loot.
Stuffed Artichokes: I don’t think it’s artichoke season (seasonal vegetables is something I should learn if I ever intend to be a legit food blogger, flogger? no.), but they looked so tasty thanks to that magical Fairway lighting (read: not Key Foods flickering florescents) so we snatched them up anyway. I tossed together a basic stuffing (bread crumbs, cheese, chopped shallots, olive oil, salt, pepper, etc), trimmed the ‘choke, stuffed it up, and finished with a little drizzle of olive oil. I opted for the stick ’em in a pot with some water, olive oil, and garlic, cover and steam away for 35-40 minutes method. It turned out okay, but I think could use a little tweaking. The stuffing was tasty (I mean, look at that ingredient list), but it was almost…soggy. I don’t know if ‘chokes do well in the oven, but I’m not above finding out.
Roasted Garlic Aioli: Roasting garlic is one of those impossibly simple things that has an aura of fuss and fanciness. It really consists of slicing off the top of a head of garlic, drizzling on some olive oil, and sticking it in a 400 degree oven for 35-40 minutes. And when you let it cool, mash up the cloves, and add it to your aioli, well, I’ll let the equation speak for itself: Egg yolk + oil + lemon juice + garlic = perfect dipping sauce for out of season, lean, soggy artichoke.
Seared Tuna: It really does not get easier than this. Salt and pepper both sides of the tuna, and sear it in a cast iron skillet (~1 min/side). Bonus, skip the olive oil and sear it in duck fat. Thanks, Meat Hook!