I made two homemade flavored paneer cheeses for a screening party of my friend Vincey’s short film, Señorita which he wrote, directed and starred in. At the party, I served one sundried tomato paneer with basil chutney on the side and one carmelized pistachio paneer with honey on top. To make flavored paneer, you follow the usual directions and mix in your flavoring right before you hang the paneer to drain.
Last week, Sabra and I served some of our Masala Loca tacos at a party celebrating The Emerging Artists Program. The program is a collaboration between The L Magazine, Bumble and bumble and NADA (New Art Dealers Alliance) and showcases emerging artists in NY.
I had never cooked with garlic scapes before but I recieved them in my CSA one week. I guess out of pure laziness, I decided to just stir fry them along with a bunch of other vegetables I received that week and it turned out quite well. I added broth, lemon and yogurt to make it a bit soupy and enjoyed just eating it on its own. This recipe is with collard greens, but I have also made it with kale and spinach.
Photo by Kristin Luce for The New York Times
This week, the New York Times printed an article on the postponement of the Greenpoint Food Market (GFM) with a photo of me and Sabra selling our Masala Loca tacos at the last one.
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