Monday, April 8, 2013


hi wonderful people!

my name is yeh has moved to squarespace! to continue reading, please visit


Thursday, April 4, 2013


ingredients for the perfect pickle party
1. awesome fun people who like to pickle just as much as you and preferably have more experience than you or just more twitter followers that can answer questions like "do we really need to sterilize these jars?" unless you are a pickle master. in my case, my perfect pickle partners were donny and howie.
2. like, a shitton of kosher salt, jars, vinegar, and patience.
3. the national and andrew byrd pandora stations.
6. a direct line to eggboy's grandma who is apparently more a pickle master than everyone in brooklyn combined.


Wednesday, April 3, 2013


kale is so effing good, you guys. it's one of the only foods i know that has the addiction capacity of a cheeto but the nutritional facts of the opposite of a cheeto. i feel like i keep talking about kale and how awesome it is and i swear i'm not being paid by, like, the kale association of brooklyn to preach this stuff, but as kale season comes to a close, i figure i'll show you all how i love to eat it so you can have a few last little hurrahs. and then i'll shut up and start planning ramp recipes. 

anywho, meg came over yesterday toting the biggest juiciest dried cranberries i ever did see, along with garlic and her first ever shallot (meg, meet mr. shallot, mr. shallot, meet your future home). over stemming kale and cracking eggs we talked future plans and past lives and pondered what a real academic university experience would have been like. and then despite nearly breaking all of our teeth on the oh-shit-that's-not-burnt-garlic-that's-a-piece-of-the-pepper-grinder, we had a delicious time!

kale salad with cranberries, garlic, shallots, and an egg
makes 2 servings.
this recipe is based off of the gouda life's sauteed purple kale with charred shallots & fried egg, which i am totally obsessed with and make multiple times a week. i started adding dried fruit because i loooove the textural fun and sweetness that it adds.

2 tb + 2 tsp olive oil
2 large handfuls of kale, stemmed
1 large shallot, sliced
2 cloves of garlic, sliced
salt + pepper to taste
2 large eggs
2 small handfuls of dried cranberries (or any other dried fruit!)

1. heat 2 tablespoons of olive oil in a large skillet over medium heat. add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally. timing will vary based on how crispy you like it.
2. scoot the kale to one side of the skillet (is "scoot" a technical term?) and drizzle in the remaining 2 teaspoons of olive oil on the empty side. let that heat up for a few moments and then crack in the eggs. cook the eggs how you like them (i like to let the bottom firm up and then add a few spoonfuls of water and cover the whole pan until the top of the eggs firm up).
3. divide the kale evenly between two plates and sprinkle on the cranberries. add the eggs on top, add more salt and pepper (and hot sauce) if desired, and enjoy!


Tuesday, April 2, 2013


actually that title is not complete because it should be more like what i look like when i eat a schnitzel after i've spent all morning curling my hair and painting my nails and then i step out into 100% humidity. but i like how they turned out because ultraclay took these and he is a photographical wizard.

these shots were taken for blondie and brownie's book, new york a la cart: recipes and stories from the big apple's best food trucks, which officially comes out today!!!!

obviously they were shot for the schnitzel chapter which--i think--includes the recipe for one of my most favorite schnitzels in the city, from the schnitzel & things truck. i haven't gotten my copy yet, but i must do so by tomorrow when i see those lovely ladies and beg them to autograph it for me :-)

also for the record i think only the second shot made it into the book. my blue nails are famous!!

everyone buy this book. blondie and brownie are wonderful.


Monday, April 1, 2013


spring crept in the door this weekend! it shouted, in its cute high-pitched elmo-like voice, "wear a colorful dress! eat colorful food!" and so dress i wore and kale i ate and merry we were, as roomie patrick entertained his guests on easter for one of those brunch parties that starts at 2 in the afternoon. (i am convinced that all of patrick's friends qualify to be guest characters on girls. you know, the attractive, smart, pop culture savvy type that have 10,000 twitter followers and poetry degrees.)

also this weekend i broke my kosher for passover run to eat hot cross buns x two: one from bklyn larder on a little lunch date with eggboy, and one (ok three) that chris made from scratch. after bklyn larder, eggboy got a little bit blue about not being with his family for easter, so i rerouted us to fleisher's, where we acquired beginner's steak and beginner's lamb (neither of us have cooked either of those before) for a special eggboyeaster dinner! i think the steak had about 10 minutes too many, but i'd rather feed eggboy overcooked steak than undercooked. 

we rounded off the weekend with 90s movies, the kind that show you what life was like in the suburbs when scrunchies were in style and pixar wasn't yet that cool. i rather miss those days... 



a few weeks ago, i found out about pretzel ice cream cones through taryn's yummy tour of north carolina and then i proceeded to order 60 of them and commission max to make boozy ice cream. for an impulse buy, i think i did pretty well because only a handful of things beat the salty & sweet (& custom ice cream) phenomenon. i'll be serving them at a little party next weekend and since there are about twice as many cones as there are guests, i think i'll also put them out for the pre-dinner pickles and nuts (a fun way to cut down on dishes without having to resort to paper plates, no? i can't take credit for this though, it was mum's idea). 

i thought about making these from scratch. but then i wanted to watch 90s movies this weekend instead.



contrary to what i believed this time last week, there are more than zero reasons to go to yonkers:

1. you get to ride the choo choo, and within a half hour of leaving grand central station, you can be in a cute little riverside town with bridges and a main street and a... 
2. seafood restaurant that is also a secret korean restaurant (!!!!)*. if you go there and disregard the seafood menu and smile and ask the owner for korean food, she will make you amazing korean food with black garlic and homemade kimchi. and she may even pour you a little cup of mushroom tea. everything about it is delicious and sweet.
3. line c3 might be there at a really awesome studio playing percussion music until the wee hours of the morning. and it is fine because you are fueled on thin mints and hot cross buns and yes, that korean food.

*ok, after further research, it doesn't look that secret, so here it is.

so if you're looking for a quick and easy little adventure out of the city {and your private jet is in the shop...} yonkers, i'd say, is a fun option!


Friday, March 29, 2013


on my flight back from chicago i didn't have a book because i had just finished the book thief and hadn't gotten into a new one yet, so i played with my new favorite app, paper, which is this fun drawing/water color thingy. i basically dreamt up a bunch of sandwiches that are not allowed on passover because this year i thought it would be an interesting experience to keep kosher for passover, which i don't normally do. so far it hasn't been that difficult (having a gluten-free manfriend helps). except this morning my cupboards were bare-ish and one of my only options was a bacon jam matzo sandwich. oops. oh and then today chris is bringing homemade hot cross buns to a thing and i really cannot wait to eat one. 

*pause while i do some research about whether or not i will be disqualified from birthright if i blog about bacon on my matzoh*

(ok, we're in the clear.)

in other news, i have officially swapped out my puffy coat for my lighter spring jackets, i am currently in the market for a new molly mobile, sigur ros is on the radio, and i am furiously drafting what i will say when i officiate stoop's wedding in two weeks.


Thursday, March 28, 2013


it's matzo brei season which sounds so much better and couth than calling it no-bread-allowed season. matzo brei in its sartorial form is sort of like that vintage fur coat you found at the salvation army: while you're in the store, buying it is a no-brainer, but then when you leave the store it's like what the hell do i do with this now? it's because no one in their right culinary mind eats matzo brei when it's not passover (why do that when you can have a hole-in-the-middle?) but when it is passover it is the best thing evarrrr. 

here's how mum makes it:

mum's matzo brei
makes 2 servings, but you can easily adjust this by keeping a 1-to-1 ratio of eggs to pieces of matzo and then feeling out the rest of the ingredients. 

4 pieces of matzo
4 large eggs
salt + pepper to taste
2 tb olive oil
1 large shallot, chopped

1. break up matzo into two-inch pieces and soak in cold water for one minute. drain and set aside.
2. in a medium bowl, whisk eggs. add salt + pepper and whisk some more.
3. stir the matzo into the eggs.
4. heat olive oil in a pan over medium heat and add shallots. cook until soft, about five minutes.
5. pour in matzo mixture and cook as if you were making scrambled eggs. mum removes it from the heat just before it sets so that by the time it makes it to the plate, it is perfectly done.
6. add more salt + pepper if needed and serve with hot sauce.


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