For those of you just joining us, this is the "kitchen" in the BP. OK. It's a bit better now. I painted and fanagled a bigger fridge, and put up shelves. But that sink is useless.
I haven't cooked a lot this summer. See above. This past weekend, already feeling nostalgic about leaving Park Slope, I hit up the Green Market at Grand Army Plaza. Sans plan, I picked up a few delicious items, including heirloom tomatoes, beets, scallops, goat cheese, a French baguette, and New Jersey white peaches. A quick surf of Epicurious and a call to Candace inspired a menu of Spinach and Beet Salad with Walnut-Crusted Goat Cheese (based on this recipe for Hazelnut-Crusted Goat Cheese Salad), Bacon-Wrapped Scallops with Port Reduction served with heirloom tomatoes, and Peaches & Cream (freshly whipped, sweetened with a bit of maple syrup) for dessert. If your mouth isn't watering by now, you should really have that looked at.
The best part about the menu was that I had almost everything in my tiny pantry (I even had bacon in the freezer). My trip to the grocery store was quick and painless, and a bottle of ruby port only costs $10.99 - who knew? Also: I got to light stuff on fire (that's the port reducing over there on the right). Good times.I'm psyched about cooking this Fall, and to take full advantage of the delightfully large kitchen in BP:LE, I might even trek back to Park Slope for the market. You never know.
