Last Suppers

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By Katie Barreira

Are you home, hunkered down for Hurricane Sandy? Find yourself doing a whole lot of eating?

You’re not alone.

After a late breakfast of braised lamb, a second cup of coffee with cider donuts for dunking and a couple pieces of the forlorn Halloween candy, we broke out the Ben & Jerry’s (in case of power failure, freezer items would be first to go, so really, it was a precautionary measure.)

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All Hallows Eve Supper

By Katie Barreira

This Halloween, for the first time since moving to Manhattan almost seven years ago, I will be receiving trick-or-treaters. As someone who participated in the ritual candy gathering far beyond the socially sanctioned age (I was still casing the neighborhood for candy when most kids my age had a plan of attack that included toilet paper), I take my new role as purveyor of treats very seriously.

Since Halloween falls on a pesky weeknight, it’s important to be prepared. I recall sitting down to dinner and getting only a few bites in before the doorbell would begin to ring. So, for Halloween dinner this year, I’ve decided to make a bubbling cauldron of cheese fondue with seasonal veggies for dipping; it’s the perfect meal to be taken in bites between my ghostly guests.

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Grate Your Way to Great Risotto!

By Katie Barreira

Shredding the ingredients is the secret behind this seasonal risotto.

Delicata Squash: As its name suggests, this thin-skinned squash has supple flesh and a sweet, delicate flavor. Unlike a thick, gummy puree or chunky pieces, shredded squash incorporates seamlessly into risotto, while still retaining its fresh squash taste and toothsome texture.

To prep, trim the ends then use a vegetable peeler to remove the skin. Halve the squash lengthwise then use a measuring spoon (they have sharper edges than a soup spoon) to remove the seeds. You can grate by hand on a box grater, but the best way is to use the food processor fitted with the shredding disk.

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Rolled Pork Gyoza

By Katie Barreira

While dining at one my favorite neighborhood restaurants, I strayed from my usual hot pot and opted for an order of the TonTon Famous Gyoza. I was expecting a steaming plate of pleated dumplings in the classic potsticker form, but instead, I was presented with a sizzling platter of what looked like Asian-style taquitos.

These simple rolled dumplings were a revelation. Not only were they much easier to prepare than traditional Gyoza (making them perfect for a weeknight meal), they also had twice as much of the dumplings’ tastiest feature, that golden-crisp skin. Yum!

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A Farewell Toast to Summer

By Katie Barreira

On Saturday, September 22nd, at 10:49 a.m. we officially bid adieu to summer. For me, the autumnal equinox is cause for celebration – the inauguration of my favorite season. The cozy juxtaposition of brilliant sunlight and crisp air, sweet with the smell of changing leaves, makes ideal weather for tramping out into orchard or staying snug under the covers with the windows open wide.

Anticipating the welcome shift I went so far as to set a “Happy Autumn” alarm. With that, a toast seemed in order and what better way to salute the season past than with a sip of what was this summer’s favored cocktail?

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