Heirloom tomato tart for book club!

Heirloom tomato tart for book club!

1 note

Recipe knockoff: Pó’s sweet corn and chorizo pappardelle
When we lived on Cornelia Street, we took the insanely delicious pastas from Pó (former Batali, still outrageously delicious) for granted. They do a seasonal pappardelle, and I’ve been trying to recreate the late summer one for a while. I found this weird, random video clip which helped, so here’s my best shot. I am not a food blogger/recipe writer, but you really should not miss out on this deliciousness, which is also really easy/quick.
As an aside, I highly recommend Pó. It’s tiny, but the table in front by the windows is one of the most romantic spots in the city. 
Ingredients for 4 servings: 
6 ears fresh corn
Butter, potentially a lot of it, depending on your mood 
1 large link chorizo, more to taste, thinly sliced (halved if large link)
Half of a large red onion, diced
1 cup chicken stock
Olive oil
Fresh papparedelle
Salt, pepper, Parmesan, finely chopped parsley to taste
Steps:
Can do the day before: remove kernels from cob, and sautee corn with 1-2 tablespoons of butter and salt and pepper to taste. Run lightly through food processor.
Heat a large pot of water to boiling. Cook the pappardelle according to package directions to taste. 
While the pasta cooks, heat olive oil in skillet. Sautee onions over high heat until translucent, 1 minute.
Add chopped chorizo and sautee for 30 seconds to render some of the fat.
Add corn puree. Cook 1 minute.
Add chicken stock. Cook 1 minute or until reduced to a sauce-like consistency.
Add a little bit of butter to hold it all together (the video link calls for 4 tablespoons, which seems like a lot but is probably delicious) until melted. Remove from heat.
Remove and drain the pasta. Add to skillet. Top with salt, pepper, parm and chopped parsley.

Recipe knockoff: Pó’s sweet corn and chorizo pappardelle

When we lived on Cornelia Street, we took the insanely delicious pastas from Pó (former Batali, still outrageously delicious) for granted. They do a seasonal pappardelle, and I’ve been trying to recreate the late summer one for a while. I found this weird, random video clip which helped, so here’s my best shot. I am not a food blogger/recipe writer, but you really should not miss out on this deliciousness, which is also really easy/quick.

As an aside, I highly recommend Pó. It’s tiny, but the table in front by the windows is one of the most romantic spots in the city. 

Ingredients for 4 servings: 

  • 6 ears fresh corn
  • Butter, potentially a lot of it, depending on your mood 
  • 1 large link chorizo, more to taste, thinly sliced (halved if large link)
  • Half of a large red onion, diced
  • 1 cup chicken stock
  • Olive oil
  • Fresh papparedelle
  • Salt, pepper, Parmesan, finely chopped parsley to taste

Steps:

  • Can do the day before: remove kernels from cob, and sautee corn with 1-2 tablespoons of butter and salt and pepper to taste. Run lightly through food processor.
  • Heat a large pot of water to boiling. Cook the pappardelle according to package directions to taste. 
  • While the pasta cooks, heat olive oil in skillet. Sautee onions over high heat until translucent, 1 minute.
  • Add chopped chorizo and sautee for 30 seconds to render some of the fat.
  • Add corn puree. Cook 1 minute.
  • Add chicken stock. Cook 1 minute or until reduced to a sauce-like consistency.
  • Add a little bit of butter to hold it all together (the video link calls for 4 tablespoons, which seems like a lot but is probably delicious) until melted. Remove from heat.
  • Remove and drain the pasta. Add to skillet. Top with salt, pepper, parm and chopped parsley.

10 notes

Amazing technicolor dream flowers on the promenade.  (at Brooklyn Promenade)

Amazing technicolor dream flowers on the promenade. (at Brooklyn Promenade)

1 note

Dirty martini at Peter Luger’s. 

Dirty martini at Peter Luger’s. 

1 note

At long last, Saturday morning at home.

At long last, Saturday morning at home.

2 notes

Totally normal way to take a nap.

Totally normal way to take a nap.

3 notes

It’s the @travelswithcasey team with @samsonthedoodle! Great night of dogs and fun in Brooklyn. cc @simonbooks  (at powerHouse Arena)

It’s the @travelswithcasey team with @samsonthedoodle! Great night of dogs and fun in Brooklyn. cc @simonbooks (at powerHouse Arena)

1 note

"Mom, I’m super excited about #TravelsWithCasey but why does no one ever write books about meeeeeeee" #bearthoughts

"Mom, I’m super excited about #TravelsWithCasey but why does no one ever write books about meeeeeeee" #bearthoughts

2 notes

Oh hey.  (at Canoe Brook Country Club)

Oh hey. (at Canoe Brook Country Club)

0 notes

Sharknado under the stars, the way God and SyFy intended.  (at Brooklyn Bridge Park)

Sharknado under the stars, the way God and SyFy intended. (at Brooklyn Bridge Park)

0 notes

theparisreview:

“Maybe, sometimes, ‘Wish You Were Here’ is actually enough.”
Sadie Stein on the postcard in the age of e-mail and social media.

Love this. 

theparisreview:

“Maybe, sometimes, ‘Wish You Were Here’ is actually enough.”

Sadie Stein on the postcard in the age of e-mail and social media.

Love this. 

198 notes

#tbt to our trip to Virginia’s gorgeous (and tasty) Barrel Oak Winery, the dog-friendly winery we had to try after reading about it in #TravelsWithCasey, out next Tuesday!!! We had a great time: friends, dogs, and wine is the perfect combination.  (at Barrel Oak Winery)

#tbt to our trip to Virginia’s gorgeous (and tasty) Barrel Oak Winery, the dog-friendly winery we had to try after reading about it in #TravelsWithCasey, out next Tuesday!!! We had a great time: friends, dogs, and wine is the perfect combination. (at Barrel Oak Winery)

0 notes

Dogs. Wine. America.  (at Barrel Oak Winery)

Dogs. Wine. America. (at Barrel Oak Winery)

2 notes

Bottle of red, bottle of white… #billyjoel #thegarde (at Madison Square Garden)

0 notes