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by gansie

Fajita D’yer Mak’er

Editors Note: Oh, Ashe. Although she only knows how to make Meat Pie and cheese fondue, we love her anyway. And, when you see our fab new logo soon, send praise (and freelance work!) her way.

Ok, my first blog entry…

A review of the waste-of-space, pepper-dancing fajita maker that sits collecting dust in our shoebox of a kitchen, only there to make reaching for a useful cutting board or mixing bowl a difficult endeavor.

Retrieving this horribly cumbersome “grill” in our cavernous black hole of a kitchen is a death sentence. There is a delicate balance in which items can sit; one false move means a treacherous collapse of potentially dangerous cookware.

I’m sure the fajita maker is a wonderful apparatus, but I have yet to experience its splendor. (When I do so, I’ll be sure to post a recipe.) So it sits, waiting to one day bring about the downfall of our one precarious cupboard shelf, along with my newly inherited, antique mixing bowls.

I’m no chef, or baker, for that matter, but I have somehow managed to use my rolling pin (trying to forget those unbelievably tasteless sugar cookies) more than I have used the “fajita maker” — and I’m never one to turn down a Tex-Mex meal.

We inherited this monstrosity from our friend Brian, because, shockingly, he couldn’t even fit it in his giant truck when he moved to NYC. Apparently it was a nice present from his mother, so he “wants it back” eventually… hint, hint – Brian, your fajita maker is calling.

Title: Gansie — Led Zeppelin anyone?

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by BS

Delicious Monster

So my problem with shopping at the Park Slope Food Co-op is that they have great deals on onions and tomatoes and apples, but of course I just end up splurging on the random crazy things that I’ve never seen before. Case in point: Monstera Deliciosa…this Hispanic fruit looks something like a pineapple reshaped into an ear of corn. It cost 4 and a half dollars for one and I had no idea how to eat it. Clearly I had to buy it.

Save the Avocados

We’ve all heard a bunch about climate change and global warming and “going green.” And, sure, that’s all a good idea and humans should put forth much more of an effort to conserve, blah blah blah… And yes, I totally believe in this. I take public transportation to work, I frequent the local farmer’s market, and I recycle all of 80’s beer bottles. But I haven’t really taken on the cause until I found out about the potential harm to **avocados**

Yes, it seems like the rise in California’s temperature will aversely affect many crops, including the ES fav, avocado. So please, for the love of the green, silky and delicious fruit, do what you can to save the planet.

Avocados are counting on us!

Photo: Saveur

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by Edouble

My Thai!

Well, many will say that there are certain types of foods that you can’t ever hope to make at home with any success, one of them being Thai food. But nay, friends! I say it ain’t so.

So, you think you can’t cook Thai? I disagree. Here are a couple of important Thai sauces that will make you excited about venturing into these un-traveled recipes. I started cooking the peanut sauce first just by looking at the ingredients on the back of a store-bought jar of Thai peanut sauce. Granted there are all kinds of ingredients that are foreign there—guargum, asparta what? But, take the ingredients that mean something to you and it will be alright.

We’ve Changed our Pantries!

I awoke this morning to a very odd sensation – a cool breeze! After the horrors of this hot hot summer, I had completely forgotten cold weather even existed. Clearly it’s not time to start complaining about the cold yet, but it’s a reminder that it is in fact coming, and with just a week of official summer left, I thought it was time to update our best-named page ever – Edible Pantries – to make sure all of our loyal ES readers are ready for fall cooking.

Follow the link to peek inside our pantries.

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by gansie

Don’t Be Shy, Put the Whole Ball in Your Mouth

Editors Note: La Shana Tova! A Blessed and Sweet New Year to you all. In the Jewish calendar, fall welcomes the new year and two very somber holidays: Rosh Hashanah, the “head” of the year, which is spent wearing dark suits in a synagogue praying all day; and Yom Kippur, the day of repent, where one asks G-d for forgiveness of the past year’s sins and to be added to the “Book of Life,” basically, asking not to die this year. Yea, I know, and you thought being Jewish was all about food and kvetching. So to make up for the fact that we celebrate new years talking to G-d and not partying like you sinner Christians, we have matzah ball soup. Here is fellow Jew and pending lawyer, Jason’s take on the classic.

Rosh Hashanah and Yom Kippur remind me of great food times in my life. Us Jews are all about family, food and food. And the most famous food of all –- matzah ball soup.

Since I was old enough to sit at the adult table, I have been enjoying matzah ball soup. Today, I regularly make matzah balls and routinely freeze them for late night snacks.

But I want to let everyone know the secret to making matzah balls irresistible: Maggi Seasoning Sauce. Using Maggi sounds strange, but Maggi is dubbed as the do-all sauce for Latinos, Asians and Europeans. It adds an amazing flavor that will keep you craving matzah balls all year round (trust me, my shiksa girlfriend Lauren asks me once a week to make them.)

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