Dinner: Monday, April 27, 2009

Think: Thai lettuce wraps. But with gorgeous, misshapen, market-fresh spinach leaves.

photo-118photo-213And a first-class egg salad (brown hard-boiled eggs, dill, red onion, organic mayonnaise, Gulden’s spicy brown mustard) in the place of some “Asian-inspired” chicken, pork or tofu mixture.

And some pickled vegetables, namely the end of a jar of Sunja’s medium spicy radish kimchee and a couple of Ba-Tempte bread & butter sweet pickle chips — both of which are so, so tasty — in the place of mung bean sprouts.

photo65So really, nothing like Thai lettuce wraps at all, except for the some-assembly-required nature of the meal. Light and delicious, a perfect, simple meal on this unseasonably warm spring night. 

COST: >$5
PREP TIME: Meandering wander home, via USQ greenmarket and Whole Foods

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Lunch: Monday, April 27, 2009

Tacos? Check. Burrito? Check. Oaxaca cheese enchiladas? Miss.

I’m working my way through the classics at what has become my go-to lunchtime Mexican restaurant, Las Poblanitas.

photo310Today I ordered off the regular menu — (as opposed to the ridiculously-cheap lunch menu advertised only by signage on the southeast corner of Eighth Avenue and W. 38th Street). I suppose the $3 more I paid for my enchiladas made with Oaxaca cheese was for the side of rice and beans that comes with the “entree” version, but overall the enchiladas were, well, not enchiladas. They were slices of cheese rolled into (good) corn tortillas and smothered in a verde sauce.

photo64Real enchiladas, at least in my mind, emerge bubbling hot, swimming in sauce, the cheese inside and on top stringy and melty, on the verge of oozing. I’ve made enchiladas before at home (note to self, where is that tofu and black bean enchilada recipe…?) and the whole principle of the dish is that it’s a baked dish. Parts get softer, parts get crispier, all of the flavors come together as it bakes away.

I knew that as soon as my enchiladas emerged faster than whatever the guy in front of me ordered, I knew that was a bad sign. It’s not that they were bad, they just weren’t enchiladas. Let’s call them Oaxaca cheese roll-ups and move along.

COST: $7
PREP TIME: Too short to be true.

PREVIOUSLY: Best. Lunch. Deal. Ever. (the Las Poblanitas discovery)
OMFG. Now that is a taco!
(April 15, 2009)

Breakfast: Monday, April 27, 2009

photo-56I look this plate of nuts and raisins and apple crisps and the hard-boiled egg, and I think that wow, this really is something I could have found if I had to forage in a forrest — instead of my fridge/the city. 

Now there’s a thought for a Monday morning. We really haven’t come so far, have we? 

COST: minimal
PREP TIME: n/a