Summer has been good and as always too short. Only a month ago, I was still
of making the most of the warm weather with long list of things to do. At that time, it was still sticky and barmy outside. I half lamented that but yet was hopeful that these days would go on for longer. Almost immediately, the weather turned and assuredly we are in the grip of Fall. Decorative and edible pumpkins are flooding the market and I hear much chatter about Halloween plans already.
in NYC have insane celebrations planned. It is still a bit of transition and I love the array of colors coexisting in the markets, the hotheaded yellows and greens of Summer with the cool minded oranges and purples of the Autumn.
Last weekend I was upstate. The story behind it is simply that I needed to practice driving for an upcoming test {wish me luck!!}. Being the Asian that I am (not stereotyping at all!), I had to make the most of the day's worth of rental car. So, an itinerary was born that involved visiting a couple of upstate towns and a leisure walk through Woodstock. Ah! Even the best laid plans do not stand up to the eccentricities of a novice driver. I missed a few exits and landed in another town. It was all fun nevertheless! New places, nature walks and hey! I drove rather decently. So, well worth it. Anyway, my point of bringing this up is that I noticed that the leaves were already turning colors in abundance. There is the overriding green of course but there was also much yellows and even vibrant fall red, that curious balance of orange and red that sets the stage for 'flaming'.
If there is one thing that I did not get to do as much and less than usual this Summer, it was getting out in nature. I love hiking and it was an escape from the city that I often crave; to be outdoors without distractions and 4G network, to be within yourself, or with whoever the company is, wholly and entirely, to have the feeling of largeness surrounding me. As much as the city is a concrete jungle or a hell hole sometimes, only an hour or so away, you have amazing ways of reconnecting. I don't mean the much hyped retreats, which, I have nothing against, but I think is counterproductive to being present because they still have rules - structure and time constructs. For me, orchestrated mediums don't allow me to let go. The point is, you can simply drive/ride an hour away and you will be surprised by the abundance of naturalness you can find. The Hudson is a stunning waterbody that snakes a long way and bordering it are amazingly well-kept forests, that are not quite challenging as an activity but nevertheless liberating.
This time, I did only a tiny hike, because I had places to go and roads to drive. But even that short hour into the woods and playing by the lapping waters was rejuvenating. The hike was the Bear Creek trail off New Paltz and it brings you bang on the tiny shale shore of the Hudson. Perfect for playing skipping stones. Have you ever done that? I had not in years and had forgotten how much fun it is to figure out how to make the stone jump and hop multiple times off the surface of the water. Very transportive. Makes one a child again. Removes years of 'mature' glaze from the mind and eyes and seriously lets you be present in the moment. Wonderful in all. I highly recommend it. Try it in any gently stirring body of water, just not still. If you have never done it, this is
! Also, I just found out that have a stone skipping championship in the US. Sigh! The tranquility of innocent games ripped!
Anyhow, back in the city and cooling temperatures, it is beginning to be time for warm and warming meals. The one ingredient, to the best of my recollection, I did not use all of Summer was mushroom. Mostly you don't get foraged ones here (illegal in NYC. sigh!) and there were so many other vegetables in the farmers' market that I did not quite miss them. But, almost, like an internal clock, as soon as the weather cools, mushrooms decide to occupy a large part of my mind space. I think about it in many ways, soups, risottos, toasts, simply curried or sautéed as a side. They take over and do not stop until something gives. Usually, making something off them.
There was a day I wanted wholesome chicken soup. The kind that glides into your soul and tells you it is all going to be ok. This chill is just a passing thing. I make a darn good chicken soup. It is easy really. You start and end with good chicken that wasn't reared in a box. This time, for some odd reason, I also wanted mushrooms in that soup. Well, what can I say. So, it was to be. I picked up one of those variety packs and used up the smaller Asian varieties in the soup. Darn good, I say.
Happily, I had some of the fatter ones you see in the photo (I have not an idea what variety they are called) left over for lunch. So, it was to be an omelette. A pancake like one rather than the fluffy French ones. But, no skipping the butter. Oodles of it, please. Deeply caramelized onions and mushrooms for a richly aromatic earthy note and the eggs poured through and snuggling amidst the pieces; it is certainly a coddling meal! Of course a hint of citrus brightened it all up just like you would want. While we are at it, let's have some fat in the diet. We need the support for the chill, after all. So some avocado to finish with relish. Now, that is a meal worthy of cooking for one!
Since it is Friday, here are some interesting links from around the web
- Glad to see some action against Food waste. I hope they can find a way of actually implementing it.
- That thing we never talk about, Blogger Burnout and her message of wanting less.
- How about we say NO?
- I love people who work with their hands.
- Goal for Fall -Apple picking. And, then make this awesome tarte tatin
- Pure elegance in cake.
- Shameless self-promotion: My review article on the restaurant Abottega
- Finally, I want me some of this kinda love!
One Year Ago:
Two Years Ago:
travelogue
Four Years Ago:
Five Years Ago:
Caramelised Mushroom Omelette
2 eggs
1/2 small onion, julienned
2 cloves of garlic, smashed
handful of mushroom, sliced thin
1/4 cup grated gruyere + more for finish
2 T butter
2 T whole milk
1 tsp dijon mustard
salt, pepper as needed
In a heavy bottomed pan, melt the butter. When it starts sizzling add the onions and then the garlic. Add a pinch of salt and cook on slow till caramelized.
Add the mushroom slices and continue sautéing till browned. Spread the mixture evenly around the pan.
Whisk together the eggs, milk, salt, pepper and mustard until evenly mixed. Spread the cheese atop the mushroom layer.
The just as the cheese is melting, pour the egg mixture evenly over the pan.
Cover and cook for 3-4 minutes. It will start puffing up at which point, remove from heat and rest for 2 minutes.
Gently ease out of pan and flip onto a plate.
Serve with more cheese, parsley, and a squeeze of lemon.