The Street Where I Live

British by birth, New Yorker by nature.

Food

Spa Green Vegetable Salad

Food and DrinkAlexandra kingComment
Spa Green Salad

I struggled with what to call this delicious hodge-podge of a veggie salad that I made this last weekend, but settled on the deeply annoying "Spa" because that was my instinct at the time, to create an absolute clean dream of a salad, a dish whose luminous healthfulness could be without dispute . This was all sparked by the fact that now that Isaac is opening an art gallery (wait, did i mention that?) for the last week he has been pulling eleven hour days in Chinatown, wielding a giant jack hammer across concrete floors and surviving on a diet of potato chips, beer and gargantuan bodega sandwiches frosted lightly with construction dust (asbestos on the side).

After he came home on Sunday and confessed to another day of Boarshead and Budweiser, all of my wifely instincts suddenly felt compelled to fill his body with green vegetables and healthy things.

So while he grilled some chicken on the barbecue, I raided the veggie draw in my fridge, and came up with this. And if I may say so, it's a winner. Recipe below.

Spa Green Salad

TSWIL'S Spa Green Vegetable Salad

For the salad:

1 head of broccoli

2 handfuls of frozen edamame beans

About 2 to 3 handfuls of sugar snap peas or mange tout

A bunch of trimmed asparagus

About 6 radishes, sliced

A handful of parsley or cilantro or whatever you'd like to garnish

For the sesame/soy dressing (this is adapted from an Epicurious recipe)

1/2 teaspoon sugar

2 teaspoons soy sauce

2 teaspoons rice vinegar

2 tablespoons sesame oil

quarter cup/60 ml good quality vegetable oil

2 tablespoons toasted sesame seeds (optional)

Method:

1) Lightly steam/microwave your green veggies to a delicious crunch. If you don't have either a steamer or a microwave, a big pot of boiling lightly salted water will do. Make sure each vegetable gets the minimum amount of time needed to take it from raw to crunchy. Your asparagus and frozen edamame needs about 5 minutes. Your broccoli and mange tout, 2-3. Drain thoroughly and allow to cool for as long as you can.

2) While your vegetables cool, make your dressing. In a bowl mix together the sugar, soy sauce,  vinegar, and some salt to taste. Add the oils slowly, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds if you have them. Note: this makes more than you will need. Yay, more salad in your future.

3) Chop your radishes and mix them in to the veg. Stir in the dressing to taste.

4) Feed to your beloved. Pray for their cholesterol.

 


TGIF- 13/03/15

TGIFAlexandra king3 Comments
tracy emin

What are you up to this weekend? Let joy be unconfined, Spring came to NYC this week, at long last. The snow has almost melted, the weather is a balmy 8 degrees and the birds are singing out loud. Soon daffodils will push their way through the earth and vacations will be taken and Rose will be an acceptable drink once again (yay). One of my dearest friends from London is in town at the moment, so this weekend we're going to drink coffee on my stoop, walk arm in arm through Prospect Park and test drive the Cyclone in Coney Island. 

Also, darling readers, please forgive my limited posting this week, it's been pretty insane around here. I've been sick, and slammed with work, and many other ups and downs have led to a few days feeling like a slow crawl through molasses in terms of a happy end. Having said that, hopefully there will be some very exciting news to report soon (FYI NOT PREGNANT don't be silly **swigs martini**). See you next week. I've got some good stuff waiting, including a very special Street Where I Live. See you on the other side.

Here's my best of the net this week.

Ace Tribeca-based designer Satomi Kawakita made my engagement ring. I'm fantasising about these black diamond ear rings right now.

The (major) problem with "Fat Talk"

As Spring draws in, I've been dreaming of Phoenicia. And the fab Graham Hotel.

Just gets funnier and funnier

Yum! Consider yourself made this weekend

Chic planters

Eyeing up this sexy bikini for a trip to LA in April

Rad leather scrunchies from crazy-cool label Faike

Bodies as Everest landmarks

Hello

Should I buy this for my fridge?

Pretty things galore at cool online shop Her New Tribe

Apple Sauce Bread

Food and DrinkAlexandra king7 Comments
Mama Lyles's Apple Sauce Bread

The Joy of Baking. Hmmm. Well, I'm okay at it, but ultimately I've never been too serious, having always possessed a talent for insolence which makes me innately distrustful of any recipe that is too precise or bossy. And baking is like that, isn't it- hinging, as it does, on complicated chemistry between fat and flour. Yet there's nothing quite like a good slice of cake is there?

Enter Apple Sauce Bread, a marvel gifted to me by my wonderful mother-in-law, Lisa, who is a stunningly good baker, possessing all of the patience and attention to detail that I have never acquired in my 28 long years. After Isaac and I got married, I knew I had officially been inducted into the clan when one day I received a flurry of carefully scribed index cards bearing the family recipes, chief among which was the famous ASB.  This isn't a bread, it's a cake, but Mama Lyles calls it that, and while I do make one tiny adjustment to her recipe by adding a few raisins to the mix, I'm not as heretical as to start messing with the title.

This is a dream. It's substantial though light, not too sweet and warm with nutmeg and all-spice. Most crucially, it's a cinch to put together, and perfection spread with butter and a cup of coffee in the morning.

On Sunday, because I was sick and it was brutally cold and I felt myself imminently on the cusp of going a little Britney circa 2007, I defaulted to Apple Sauce Bread. As ever, it saved the day. I baked, and Isaac took photos.

See the end of the post for the full recipe.

    1) Preheat your oven to 350 fh/180 celcius. Assemble all your ingredients close to hand. Lark about pointlessly for a little while with a wooden spoon.

 

 1) Preheat your oven to 350 fh/180 celcius. Assemble all your ingredients close to hand. Lark about pointlessly for a little while with a wooden spoon.

   2) Put 1 cup of butter and 2 cups of sugar into a mixing bowl. 

 

2) Put 1 cup of butter and 2 cups of sugar into a mixing bowl. 

   3) Cream until fluffy and cloud like.

 

3) Cream until fluffy and cloud like.

    4) Add 2 large eggs, then 2 cups of apple sauce.

 

 4) Add 2 large eggs, then 2 cups of apple sauce.

   5) In a separate bowl, mix 3 1/2 cups of flour, 2 tsp nutmeg, 1/2 tsp ground cloves, 2 tsp cinnamon,  2 tsp all-spice, 1 tsp salt, 2 tsp baking soda.

 

5) In a separate bowl, mix 3 1/2 cups of flour, 2 tsp nutmeg, 1/2 tsp ground cloves, 2 tsp cinnamon,  2 tsp all-spice, 1 tsp salt, 2 tsp baking soda.

   6) Add the flour and spices mix to the wet ingredients.

 

6) Add the flour and spices mix to the wet ingredients.

   7) Pretend to be a bunny, as directed by your photographer.

 

7) Pretend to be a bunny, as directed by your photographer.

   8) Stir. You're nearly there. At this point, you are feeling smug and your face will reflect this.

 

8) Stir. You're nearly there. At this point, you are feeling smug and your face will reflect this.

   9) Now for the optional wild card. Add a handful of the aforementioned heretical raisins. Because you are LITERALLY stirring up this family status  q uo .

 

9) Now for the optional wild card. Add a handful of the aforementioned heretical raisins. Because you are LITERALLY stirring up this family status quo .

   10) Combine everything. Your mixture should look like this. Pretty thick.

 

10) Combine everything. Your mixture should look like this. Pretty thick.

    11) Spoon into a greased 4x8 pan.

 

 11) Spoon into a greased 4x8 pan.

   12) Bake in your preheated oven for approximately 1 hour (check after 45 mins). Please note the tiny New York City kitchen realness.

 

12) Bake in your preheated oven for approximately 1 hour (check after 45 mins). Please note the tiny New York City kitchen realness.

   Et Voila!

 

Et Voila!

The recipe, in full below, makes two 4x8 loaf cakes (one is not enough, making an heir and a spare essential- FYI it freezes beautifully if you want to save one for later). 

Note: I've put the measurements in American cups and converted to grams for Europeans.

Mama Lyles's Famous Apple Sauce Bread

  • 3 and a 1/2 cups of flour (430 grams)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1/2 tsp ground cloves 
  • 2 tsp all spice
  • 1 cup of butter (230 grams)
  • 2 cups of granulated (caster) sugar (400 grams)
  • 2 large eggs, well beaten
  • 2 cups of unsweetened apple sauce (500 grams)
  • A handful of raisins (optional)

1) Preheat your oven to 350 degrees fahrenheit/180 celsius. With a little butter, grease your cake pans.

1) In a mixing bowl, cream together butter and sugar.

2) Add eggs, then apple sauce.

3) In a separate bowl, mix together flour, cinnamon, allspice, nutmeg, cloves baking soda and salt.

4) Tip dry ingredients into the wet. Add raisins if you're using. Stir together.

5) Bake for an hour, depending on your oven. Check after 40 minutes for done-ness.

6) Turn it out immediately. Let cool. Slice, Enjoy.

 

The hugest of thanks to Texan master baker and my sweet mother-in-law, Lisa, for so generously allowing me to share this recipe. I had to marry her only son to get it, so you guys are getting a sweet deal. Love you Mama Lyles.