Queenie's Treasury

Happy weekend, everyone! It's a rainy morning here in New York; I had to skip the Greenmarket this morning in favor of some more boring errands - but since I'm leaving for California on Tuesday morning, I wouldn't have been able to buy much in any case. I have it on good authority, however, that strawberries have been sighted!

Now, for those of you who haven't just sprung out of your seats to run down to Union Square, here's this week's Treasury!

First up this week is an apartment I've long admired: the West Village home of interior designer (and former Domino contributor) Rita Konig. Her apartment has a gloriously English feel to it, which makes sense, since Konig is, in fact, an ex-pat from London. I especially love the snug bedroom with its custom headboard and bright sunlight.


Next, we have Next! Next is the name of super-chef Grant Achatz's latest venture, a restaurant in Chicago where guests will pay for their meals ahead of time - kind of like we pay for travel, as the promotional video on the new site suggests. In addition to the restaurant, Achatz's team will also be opening a cocktail bar called Aviary. That sound you just heard? That was food and cocktail lovers the world over clapping their hands in glee.

Last, but not least, we have From Me To You, a fabulous blog by Jamie, a photographer who lives here in New York. She's also an avid cook, and her food photography is splendid. That said, I might be most in lust with the photos she just posted the other day. Yes, I'll take my bourbon with a side of gorgeous man, thankyouverymuch.

Talk to me, people!

Kids, I'm headed to San Francisco and Napa next week (for a wedding and work), and will be pretty darn busy while I'm there. (Obviously, part of the reason I'll be busy is that I'll be snapping away and taking loads of notes about what I do, eat and see while I'm gone!)

And so, I'd love to feature interviews with a few Queenie readers while I'm off in the wilds of California. You all lead such interesting lives, and have such passion for food - I want to hear all about it!

If you're interested, leave a comment below or drop me an email (megblocker at gmail dot com), and I'll send you the interview questions.

Cheers!

Make way for peonies!

Spring marches on, and the first peonies of the season made their appearance at the Greenmarket this weekend. I am indescribably happy.

Which flowers make you happiest?

A doughnut grows on Clinton Street.

On the very last night of my staycation, I had a ridiculously delicious meal at Frankie's Spuntino with Miles and Hall. After dinner, we stopped into DessertTruck's new stationary location, DessertTruck Works. It's pretty much smack across Clinton Street from Frankie's, which made it eminently convenient for a sweets fix.

I decided that the time was ripe for a brioche doughnut filled with Nutella. And boy oh boy, was I right. The doughnuts were yeasty and buttery (though I noticed no distinct similarities to brioche), and the filling was rich as could be. The sugar coating the doughnuts made them appropriately messy to eat (you have to work to enjoy something this tasty), and the boys and I put these away in second flat.

Can't wait to go back, though I don't know how I'll ever resist the call of the doughnuts. Hmmm...

DessertTruck Works
6 Clinton Street
Between Houston and Stanton

Pasta with greens.

I've been all about the asparagus recently - eating it with eggs, in salads, hot topped with Parmesan and cold alongside leftover chicken - you name it. I've even been mixing it into pasta. I like it most with penne - I can slice the asparagus on the bias, making the pieces roughly the same size and shape of the pasta, which is just a ton of fun.

And, as much as I love asparagus steamed or blanched, I particularly like it when it's been sauteed or grilled. Something about the direct, dry heat gives it a richness that contrasts with its natural grassy flavors. One of the best things about cooking with seasonal ingredients is that things just naturally go well together; I threw ramps and chives into the pan without thinking much about it, and things turned out pretty darn well.

A squeeze of lemon keeps things bright, and a smattering of Parmesan makes them just a bit stinky and complex. All in all, it's good stuff.

Penne with Asparagus and Ramps

1/4 lb. penne rigate, cooked to al dente and drained (research 1/4 cup of cooking water)
2 tsp. olive oil
3 ramps, cleaned and cut into 1-inch pieces
4 stalks asparagus, trimmed and cut on the bias into 2-inch pieces
Juice of half a lemon
1 tsp. Dijon mustard
2 tbs. finely chopped chives
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper

Heat the olive oil in a medium skillet set over medium high heat. Add the ramps and saute for a few minutes, until the leafy parts are well-wilted and the white parts have some dark color. Add the asparagus to the pan and saute for several minutes more, until the asparagus begins to turn bright green and just a bit tender.

Add the lemon juice to the pan, along with the mustard. Stir to combine with the vegetables and season lightly with salt and pepper. Cook for a few moments, until the lemon juice is mostly evaporated. Add half the chives and mix to combine evenly. Add the pasta and combine evenly with the vegetables. If the sauce is a bit dry, add a touch or two of the pasta water.

Remove the pan from the heat and add the Parmesan cheese. Stir to combine, then remove to a plate. Top with the remaining chives, season to taste, and eat!

Serves one.

Odds and ends.

On Saturday morning, I arrived home from the Greenmarket absolutely famished. I peeked in the fridge and found about a quarter pound of asparagus, a single, already boiled La Ratte potato, and a dozen eggs.

The solution? An improvised version of home fries, made with a bit of olive oil and some leeks, with a fair bit of pepper thrown in for good measure. Asparagus blanched and topped with a light dressing of white wine vinegar, olive oil and a smidge of grated parmesan. Eggs scrambled with the rest of those leeks and a touch of creme fraiche, topped with chives.

The result? Pure deliciousness. I might have to have it again for dinner tonight.

Queenie's Treasury

Happy steamy Saturday, my dears! As I write this, it's 10:45 on Saturday morning and already seventy degrees, with a forecast for the low nineties by this afternoon. Is it May, or is it July? Either way, it's the weekend, which means it's time for the Treasury.

There's something delectably retro about this New York Times collection of photographs taken from the window seats of airplanes around the world. When was the last time you paused to appreciate the magic of travel, as opposed to its drudgery and myriad little humiliations? This set of photos sent in by Times readers reminded me of the wonder of flight, and the excitement of viewing the world from 30,000 feet. I hope it'll do the same for you.

Up next is something I've had my eye on for a while: Fuji's Instax mini instant camera. I just love it. It's like a Polaroid, but cuter and more fun. Ooooh, how I want one. So far I've resisted its siren call, but it will definitely make an appearance on my birthday and Christmas lists.



I am not a major advocate for food television (reality competition shows mainly just make me anxious, and the Food Network has become a parody of itself), but I'd be lying if I said I wasn't a little bit excited about the coming debut of the Cooking Channel. Mo Rocca exploring food culture? Old episodes of The French Chef and other Julia Child programs? Sign me up, kids.