Spring Strawberry Rhubarb Pie

This week was pretty average. It has been raining and overcast literally every day and I have been wearing my coat and carrying a wet umbrella on the subway for days on the end. What happened spring!? I think it's punishment for having such a mild winter. I overheard someone recently say how they wished we had gotten a lot more snow this winter and how it was much too short. I'm sure I must have side-eye glared at them and maybe this current weather is because of that. 

My day to day this week mostly consisted of making coffee in the morning with my chemex, getting ready while watching part of an episode of Gilmore Girls (currently at the part where Rory and Lorelei devil-egged Jess's car), going to work, and then doing Classpass most days of the week. I had one of the best workouts ever at a Peloton cycling class on Wednesday, and then was so exhausted I went to bed at 9pm. Am I an old boring person already? I just like my sleep! 

For Cinco de Mayo some coworkers and I went to Tacombi on Bleecker St. for an expensive taco lunch (but it was amazing!) and then Kyle and I had plans to get margaritas and more tacos that evening but the wait was forever so we ended up getting pork belly buns and spicy ramen at the newest restaurant a couple of blocks from our apartment. It was definitely an amazing trade off!

In my TV part of life we have been watching The Night Manager mini series with Tom Hiddleston (hi, i love you) and Hugh Laurie. It's really good, and we think we can actually finish it because it's only 6 episodes. We are notorious for not consistently watching/finishing tv series.

Also, Happy Mother's Day to both my Mom and my MIL!!!!!!!!! If they are reading this, which they might be (Hi!), I present you with a virtual pink filled pie that must have been good because it lasted only 2 days in our household of two people. It is perfectly spring-y and pink and homemade and we miss you!!

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Spring Strawberry Rhubarb Pie

Ingredients:

• 2 lbs. homemade pie crust
• 3/4 cup white sugar
• 1/4 cup flour
• 1 lb. strawberries
• 4-5 stalks rhubarb
• 1 egg yolk

Directions: Preheat oven to 400 degrees F. On a large cutting board, slice strawberries in half. Dice rhubarb into 1/2 inch chunks. In a large bowl, combine prepared fruit, sugar, and flour. Toss to combine, and let sit for at least 30 minutes. 

Divide pie dough into two equal halves, and roll out with a rolling pin into two large circles, about 9-10 inches in diameter. Fill a 9-inch pie pan with half of the crust, and pour filling into crust. Prepare a lattice crust with other half, and arrange on top of filling. Seal edges. Brush top with egg yolk.

Bake in preheated oven for 35-40 minutes, or until crust is lightly browned and golden. Let completely cool before serving with a scoop of ice cream!

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Onion Crusted Yellowtail Snapper

Yesterday we saw the first of May and it was a cold, rainy, and dreary Sunday. I wore a coat and boots and we carried around our umbrellas the entire day. This spring weather is seriously so moody! We had a bunch of plans for the day; go running and then eat at our favorite brunch spot (couldn't because it was raining), go to the grocery store (also didn't happen), and bake a pie (this should have easily happened but didn't!). Instead we did get a few other things done; we made it to church, despite the insane train delays trying to get there. We also went to Brooklyn, which literally never happens, to go to one of our couple friends' baby showers. It was adorable! And we won a raffle for bringing diapers. 

After being out all day in the rain I caught a minor cold and decided to stay home and rest up today. Maybe if I feel up to it, I'll bake that pie that's been on my mind...

I used to cook seafood a lot (especially salmon), but since moving to NYC I have found I don't cook it or eat it as much as I used to. This is mostly because I find it more expensive here, and we have tried to start cooking with more vegetable-based dishes. I loved having the opportunity to try this recipe inspired by the Florida Keys in collaboration with Honest Cooking. After going to three different grocery stores to find yellowtail snapper but to no avail, I ended up getting a red snapper, which I read was very similar in taste and texture. After having this with that mango salsa (amazing!) and a glass of white wine, I definitely want to take a beach vacation ASAP!

The following text and images have been provided by Honest Cooking with Florida Keys & Key West. I hope you enjoy this fun read!

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The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away.

Growing up around fish, Chef Bobby Stoky quickly learned how to do it all, from catching to cleaning and even cooking them. In the summers he would dive for lobster and in the winter his family would set up nets to catch shrimp that they would then sell from a stand to locals and visitors of Key Largo. In 1982, his parents became the owners of Señor Frijoles Mexican Restaurant and so started Bobby’s path to becoming a chef.

Bobby’s family moved to Key Largo in the seventies because they loved to fish and his father became a charter boat captain. A resident of the district for over 35 years, he is sure to be an expert in all that must be done in the area. And today, he is our guide to all things that must be seen and devoured in Key Largo.

Chef Bobby gives us the lowdown on what he would do on a day off in Key Largo. The northernmost district of The Florida Keys, Key Largo, is home to tropical views and beautiful botanicals. The site of the John Pennekamp Coral Reef State Park, Key Largo is a true outdoor adventurer’s paradise. Because of where it is located, any visitor to Key Largo must spend a considerable amount of time in the clear waters. Bobby suggests paddle boarding in the picturesque Everglades National Park or diving off the coast. Head out on a charter boat and go fishing with the pros. Then you can say you caught your own dinner!

Key Largo’s beautiful scenery has made it the ideal location to shoot a multitude of movies, and it hosts Humphrey Bogart’s Film Festival every year. For movie buffs and avid fishers, Key Largo is also a perfect destination for food travelers looking for the lowdown on fresh seafood and Key Lime Pie.

The Stoky family went on to open other restaurants and today Chef Bobby runs the kitchens of eight different legendary restaurants in Miami and The Florida Keys. One of his most popular locations, Sundowners, sits right on the Florida Bay in Key Largo and offers guests a beautiful view of the sunset with a tropical cocktail in hand and a plate of fresh Florida Keys seafood. Chef Bobby even wrote a book that is a great reference for the cuisine of The Florida Keys called, Recipes and Tall Tales from Legendary Restaurants of the Florida Keys.

Head to Key Largo to stay in a magical­ feeling an underwater hotel, or to scuba past schools of fish and submerged statues. Bobby recommends travelers looking for adventure stay in Jules Underseas Lodge. Submerged underwater, it is a truly stunning stay. Instead, if you are hoping to spend your time in the water rather than simply under it, consider Amy Slate’s Amoray Dive Resort. And finally, for couples who need a romantic getaway, book a stay at Key Largo’s Kona Kai. Beachfront bungalows offer the perfect amount of privacy in close proximity to the beach.

So what kinds of fruits and flavors can one find when they travel to Key Largo? Bobby could give us quite of list of food to be sure to try, but these are some of his favorites. The Keys are famous for their fresh yellowtail snapper and stone crabs. In his own restaurants, Chef Bobby especially loves to cook yellowtail snapper, right off the fishing boat, encrusted in onion and served with mango salsa. And on a hot day, he opts for something lighter like a grilled mahi mahi. Native to the area, the Florida Keys spiny lobster looks similar to the common lobster we are more familiar with, but the spiny lobster’s antennas are larger and thick. From November to June, have a bite of Key West’s Pink Shrimp. The bright crustaceans have a uniquely sweet taste that is easy to fall in love with. Fresh fish must be made with fresh flavors, and Bobby admits that visitors will find plenty of tropical fruits in dishes, like the Key lime, mangos, pineapples, starfruit, or dragon fruit.

“I often comment that farm to table is not a new phenomenon in the Keys –it has been part of our fishing history..fresh fish from the ocean to your table every night...that’s what the Florida Keys are famous for.”

Also known as the Conch Republic, the restaurant menus of Keys Largo are loaded with dishes containing conch. Over the years, the locals have even come to be called Conchs. Although fishing restrictions off the coasts for conch are quite strict today to prevent over fishing, the seafood is still a well loved tradition, even if that means bringing conch in from the Bahamas to keep the dishes alive. From conch chowder to conch fritters, conch salad, conch encrusted yellowtail snapper, and even conch eggs benedict, you can find just about anything with conch in Key Largo. Chef Bobby’s favorite way to eat conch is called cracked conch. Originating in the Caribbean, when done correctly, cracked conch is battered, fried and tastes sweet and tender. Bobby likes to serve the fried seafood with a tangy cocktail sauce or wasabi aioli. Head to Sundowners, Market 88, or Buzzards Roost in North Key Largo to try a rendition of Chef Bobby’s favorite cracked conch. 

Before diving into a plate of Key Largo seafood, how about diving down below to see where the fish comes from? As a diver, Chef Bobby has grown up with the stunning reefs of the Florida Keys. His favorite spot to dive or snorkel is in north Key Largo off of Horseshoe Reef. There is so much marine life to be seen on the reefs of Key Largo, so when you come to the area, be sure to dive in and get a closer look. For an above the water experience, take a nature tour by way of kayaks through one of the mangrove channels that line the islands. From a boat you can see colorful fish, impressive manatee, and an array of birds. Keep your eyes open, sometimes you will even see bottlenose dolphins or turtles.

If you are heading out for a dive or a kayak adventure, start your day with a Key Largo breakfast. Chef Bobby likes to go to the Key Largo Conch House for a Key West shrimp, conch, crab or lobster benedict. Another favorite among the locals is The Hideout Restaurant. This hole­in­the­wall eatery serves a fish and grits breakfast, a dish that was once the traditional morning meal of the Conchs.

Don’t forget dessert! In all of the Keys, the local restaurants are fanatical about serving the best Key Lime pie and so visitors will find many different versions of the traditional sweet. At Chef Bobby’s Sundowners restaurant, they serve the pie piled high with meringue, the traditional topping. From frozen key lime pie to chiffon­style or a custard pie that is the original, there are so many different variations. Bobby’s favorite pie, besides the one he makes in his restaurants, can be found at Key Largo Fisheries Bayside Café.  Not too sweet, nice and tart, and served plain without meringue, this pie is a classic and can even be shipped around the country.

A great feature of Key Largo for any culinary traveler is its lack of chain restaurants. Chef Bobby proudly admits that most of the restaurants found in the district are owned and operated by locals who are committed to serving great food. Besides one of his own restaurants, Bobby loves to take visitors to Key Largo Fisheries Backyard Café for lunch. Sit at a table on the deck overlooking one of Key Largo’s remaining commercial fishing fleets while dining on fresh Florida Keys Lobster, yellowtail snapper, Key West pink shrimp, and fresh stone crabs. Chef Bobby’s favorite is the lobster croissant BLT!

One of Chef Bobby’s all­time favorite recipes is this yellowtail snapper. The onion crust is in this dish is also great on shrimp, scallops, lobster, or chicken, but Key Largo yellowtail is amazing.

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Onion Crusted Yellowtail (serves 4)

from Chef Bobby Stoky

Ingredients:

• 4 6-­8 ounce yellowtail fillets, pin bones and blood line removed
• 1 large yellow onion, sliced thin for onion rings
• 1/2 cup panko bread crumbs
• 11⁄2 cups flour
• 1 tablespoon Black Caesar’s Blackening Spice 2 eggs, beaten
• Vegetable oil for frying

Key Lime Butter (prepare in advance)

• 6 Key limes, juiced
• 1 stick of butter
• 1/4 cup of good quality dry white wine

Mango Salsa (prepare in advance)

• 1 ripe mango, diced
• 1 green pepper, diced
• 1 tomato, diced
• 1/2 red onion, diced
• 4 fresh Key limes, juiced Salt and pepper to taste

Directions:

In a large, deep saute pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350 degrees Fahrenheit. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4­-5 minutes, stirring onions occasionally, until onions are dark brown. Remove onions from the oil, and place on paper towels to remove any excess oil. Allow onion rings to cool to room temperature.

Then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko bread crumbs. Place chopped onion rings and panko bread crumbs into a medium bowl, and mix well. Dredge the fish through remaining flour, then through the beaten eggs, and then press yellowtail fillets into the onion ring and panko bread crumb mixture.

Place a large saute pan on the stove and add enough oil to just coat the bottom of the pan. Place battered fillets into the saute pan and saute over medium high heat for 3-­4 minutes per side, or until onion crust is lightly browned, and fish is white throughout. Top with Key lime butter and mango salsa....and enjoy!

for the Key Lime Butter (prepare in advance)

Melt butter over medium heat, add dry white wine, and key lime juice. 

Remove from heat and let rest at room temperature.

for the Mango Salsa (prepare in advance)

In a bowl, add diced mango, green peppers, diced tomatoes, red onions, Key lime juice, and salt and pepper, and mix well.

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This post was created in partnership with Florida Keys & Key West! Make sure to check out the hashtag #FLKeys to see more about this popular tourism destination! All opinions are my own.

Easy Vegetarian Mushroom Pho

We finally caved and re-installed our AC unit. Ever since we did, I have been finding it harder and harder to get out of bed in the mornings, the room is so cool and the blankets so cozy. There are a lot of misconceptions about life in NYC, and one of them I find people forget is that central AC or heat is not very common in apartments. It's kind of like Europe in that way. There also are no screens on the windows, which I remember thinking as odd when we first arrived. Coming from Texas, where a thousand mosquitoes or flies or daddy long legs or scorpions might come inside if you left the door open, living here the only things I see through the windows are the group of pigeons that huddle near the opposite apartment. Oh, and the couple times I saw a cockroach. But let's forget about that.

In our Harlem apartment we often leave the windows cracked throughout the day and at night, letting in a fresh spring breeze. The kitchen doesn't have an AC unit so when we cook the windows are wide open, where music and people talking and street noise can be heard clearly. Its a nice change, because the city comes alive again with the arrival of spring. It also allows cool fresh air into our apartment, which forces me to wear a sweater and slippers around the living room (it's much preferable to sweating!).

But don't misread this into thinking life in NYC is a perfect quiet little setting with a fresh breeze and flowers in the windows and Central Park views. Lol. It gets VERY loud as the weather gets warmer, all day and sometimes late into the night, and a lot more crowded, but it's all about having an adventure and an experience!

This is kind of a cheater pho. While doing some research, I saw that real pho broth has things like star anise, cinnamon sticks, and cloves or something. I don't have those normally in my pantry, so they aren't included here. This is just a simple version, but one thing you definitely shouldn't skimp out on is the toppings. The more toppings, the fresher, more flavorful pho!!!

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Easy Vegetarian Mushroom Pho (serves 4)

Ingredients:

• 32 oz chicken or vegetable broth (homemade is best, but we can't always be Ina Garten)
• 1 package pho noodles (rice noodles or similar)
• 1 cup sliced shiitake mushrooms
• 2 handfuls of Enoki mushrooms
• 1-2 bok choy, rinsed thoroughly and stalks separated
• 2 scallions, sliced
• 2-3 medium shallots (or 1/2 large onion)
• 2 cloves garlic, minced
• 1 tbl. freshly diced ginger
• 1/2 tsp. fish sauce
• 1 tsp. rice wine vinegar
• 1 tbl. soy sauce
• Salt and pepper
• 1 tbl olive oil

Toppings:

• Lime wedges
• Cilantro
• Bean sprouts
• Mint

Sauces (optional):

• Sriracha
• Soy sauce

Directions: Arrange prepared toppings on a large plate. Set aside.

Heat a large pot over medium high heat with olive oil. Add minced garlic, onions, and ginger to the pan, cooking until onions are mostly clear. Add sliced mushrooms, and sauté for about a minute.

Add chicken/vegetable broth to same pot, and turn heat up to high. Once boiling, turn heat down to a simmer. Add soy sauce, rice wine vinegar, and fish oil, and simmer for 10 minutes.

Add bok choy and let cook for a few minutes until soft, around 5-7 minutes. Add chopped scallions halfway through.

In a medium sized pot, heat water until just before boiling. Add noodles and let soak for 10-15 seconds. Drain immediately once noodles are soft,

Prepare two large bowls by filling halfway with cooked noodles. Fill with soup broth, making sure to add enough mushrooms and bok choy to each bowl.

Serve with toppings, and season with salt and pepper or sauces according to taste!

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