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< all recipes Chicken Tikka Masala I love Indian food but it has always intimidated me in the kitchen. So many spices! I think I am afraid of butchering the authenticity of a dish because it is so much more foreign in terms of technique and ingredients than what I cook regularly. Usually I can find some footing with a particular recipe or cuisine based on my culinary school training but Indian foods and flavors do not exactly fit within the "holy" French-based culinary canon taught this (and last) century.* *see the movie 100 Foot Journey for more on this topic...or if you just want a feel-good foodie love fest. A little over a year ago, I was watching one of my favorite nerd shows, The Mind of a Chef , and April Bloomfield was making Chicken Tikka Masala, talking about how it is the national dish of England! My first thought was "what!!? that can't be true" - well it is kiiiinda true, some prime minister, in some random speech, said it was " a true British national dish" in 2001. More importantly my second thought was "i can do this (!) - if it sucks, hey, its just british food." The fact that it was some mudblood hybrid leftover thing from colonial times somehow made it that much more accessible. Long story (not so) short, I made it, loved it, and have been more courageous ever since. And while the spice combinations do continue to occasionally stump me, they are usually still edible (sorry Chris!) and it is almost always because my chef head gets a little too big and I think that I can tweak a recipe on the first go-around (read: don't try that at home). What I am trying to say is: make this. Guess I should have led with that. Chicken Tikka Masala Serves: serves 4-6 Ingredients 2 lb boneless, skinless chicken breasts and/or thighs 4 tbl butter (or ghee if you have it) 1 yellow onion 2 tbl fresh ginger 3 cloves garlic ¼ cup tomato paste 2 tsp chili powder 2 tbl ground coriander 1 tbl ground cumin 1 tsp garam masala 1 tsp turmeric 1 tbl paprika 1 cup white wine (or 1/2 cup vinegar + 1/2 cup water) 1 28oz can crushed tomatoes 1 cup plain greek yogurt brown rice or naan (for serving – optional) Print Preparation Brine Chicken: combine ¼ cup fine salt with ¼ cup sugar in a large bowl, add about 8 cups of water and whisk vigorously to dissolve. cut chicken into 1” cubes, add to brine liquid and let sit in the fridge for 1 hour. Prep the rest of your ingredients: dice onion and set aside. Grate ginger and mince garlic – these can be set aside together. Measure out all of the spices (can be put in the same bowl) and set aside. Remove chicken from brine and dry thoroughly. Heat 2tbl butter in a large, wide-rimmed pot and sauté chicken – work in batches if necessary, crowding the pan causes the chicken to steam rather than sear. Remove chicken once seared and set aside. All you want is some golden brown color on the chicken, it does not have to be cooked through. Heat up another few tablespoons of butter in the same pot and sauté the onions for 5-7 minutes, season with salt. Add the garlic and ginger and continue to cook another minute, stirring often. Stir in tomato paste and spices, let cook 1 minute then deglaze with wine and scrape up any bits at the bottom. Stir in crushed tomatoes and add chicken back to the pot. Bring to a boil, lower heat and simmer for 15 minutes. If chicken is cooked through, remove from heat and stir in yogurt. Serve over rice, with naan, or as is. Notes *to make this in a slow cooker, use all dark meat and add everything to the pot except the yogurt. cook on low 4-6 hours. [br]add the yogurt just before serving. Previous Next hungry for more?

< all recipes Farro Grain Bowl w/ a Parmesan Vinaigrette I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank. But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....) Farro Grain Bowl w/ a Parmesan Vinaigrette Serves: 4 servings Ingredients 8oz baby potatoes, cut in half 1 bunch asparagus, cut into bite-sized pieces 2-3 tbl olive oil 2 cups cooked farro Parmesan Vinaigrette: ¼ cup freshly grated Parmesan (plus more for garnish) 2 tbl lemon juice or white wine vinegar ¼ cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan. Previous Next hungry for more?

< all recipes Black Bean & Mushroom Burgers Veggie burgers are not something I ever crave or find at all exciting. I tend to think of them as those frozen patties of unrecognizable vegetable mush - not exactly on par with a cheeseburger. My mom actually made these first and despite my reluctance she convinced me to try one. Deeelish! Black Bean & Mushroom Burgers Serves: 6-8 burgers Ingredients 2 tbl oil 1 yellow onion, diced 8oz mushrooms, stemmed and cleaned 3 cups cooked black beans (2 15oz cans), drained and rinsed 2 tsp cumin powder 2 tsp smoked paprika 2 tsp chili powder 2 tsp kosher salt 2 tsp cracked black pepper ½ cup oats 1 egg Additions: 6-8 burger buns pickled red onion avocado Dijon mustard Print Preparation Chop mushrooms into very small pieces – about the size of diced onion. Heat oil in a large sauté pan, add onions and mushrooms, season with some salt, and cook until they have released their moisture (about 10 minutes). Add oats to the bowl of a food processor and pulse a couple times. Add half of the beans, the egg, cumin, paprika, chili powder, and salt. Puree until everything comes together – it does not have to be perfectly smooth. Combine the puree with the rest of the black beans and mushroom mixture in a large bowl and ma6sh together. Heat oven to 400˚F and line a baking sheet with parchment. Form 6-8 patties and place on parchment – the mixture will probably be quite sticky so use two spoons and form patty right on the parchment. Bake for 20 minutes, until slightly firm to the touch. Let rest 5-10 minutes while you prep the buns and toppings. Previous Next hungry for more?

< all recipes Preserved Lemons I get so angry with myself every time I see preserved lemons in a recipe because it reminds me that I didn’t make them the last time this happened. Or the time before that. But today I am breaking the cycle! Yay me. I might even add a jar of preserved Meyer lemons to my new collection because why not! I really encourage you all to join in because once these babies are ready they are likely to be in a recipe or two (or ten) and I would hate for anyone to miss out on such fun. I will be accepting suggestions for what we should make first so start brainstorming! Preserved Lemons Serves: ​ Ingredients 12 lemons* kosher salt (about 1 cup) whole peppercorns (optional) Print Preparation Sterilize your jars - I like to run the jar and lid through the dishwasher without soap (on the quick cycle). Cut 8 of the lemons into quarters, the rest will be used for juice. Fill the bottom of your jars with a layer of salt. Add a layer of lemon wedges, pressing them pulp-side down into the salt. Repeat this, mashing/pressing the lemons as you go, until you have filled the jars to about ½ inch below the rim. Squeeze the juice of your remaining lemons into the jars. Let the jars sit on the counter for 2-3 days then put into the fridge for 4 weeks, giving it a shake ever once in a while. After the 4 weeks they are ready to use but will keep for 6 months. Notes *Unwaxed lemons are key here since the rind is what you will be eating.Meyer lemons can be used here as well. Previous Next hungry for more?

about chrissy Welcome to Eat Some Wear Some! I’m Chrissy, the recipe creator, intrepid baker, and enthusiastic taste-tester behind the blog. Born and raised in New York City, my love for all things food started when I was a pudgy (and awkward) tween helping my mom in the kitchen. After studying art history in college, I decided to follow my passion (and stomach) to culinary school and then worked for several years as a pastry chef and baker in some of the city’s most delicious kitchens. ​ Eat Some Wear Some is a phrase my Mom said growing up when one of my siblings or I inevitably spilled on ourselves while eating. It is a phrase that reflects her lighthearted approach to cooking and eating while at the same time reminding me of her dedication to getting a healthy homemade dinner on the table every night. My love of cooking started here. Today, I am the mom cooking with and for my two little girls. We are constantly in the kitchen tinkering and creating meals, snacks or just giant messes.​ The recipes you will find on Eat Some Wear Some reflect the food I cook on a daily basis whether it’s a special occasion or a weeknight dinner. They are simple, (mostly) healthy and delicious. 1/1 Building on the recipes, I hope to impart a bit of what I’ve learned from the brilliant chefs I’ve worked for and teachers I’ve learned from in the many years of being a student of food. Whether it is a basic skill like dicing an onion, a simple technique such as braising, or knowing what bain marie means – my hope is to give you the necessary knowledge and skills that will allow you to be creative in the kitchen and adapt my recipes based on what you have on hand, what’s in season or what you are craving. Thanks for stopping by, I hope you are inspired to cook, eat and have fun! Back to the recipes

< all recipes Strawberry Tart w/ Mascarpone and Black Pepper Ever since we tied the knot two years ago, Chris has been asking me to make him pie, apple pie specifically. I happen to be more of a cobbler/crumble fan when it comes to such things. I know. Amazing we have made it two years with such differences of opinion. But for our second anniversary I thought I would put all that aside and make him some pie – he would have to make do with a more seasonally appropriate fruit. When I got home with my farmer’s market strawberries, however, they were so perfectly sweet and juicy I just couldn’t justify cooking them. So I made a half-pie (aka tart) and called it even. Sorry Chris, I promise you will get a whole pie one day. The black pepper might seem an odd ingredient here but it draws out a little more flavor from a bashful berry. If your fruit is not quite sweet or juicy enough, toss with a tablespoon or two of sugar and let sit 30 minutes on the counter or a few hours in the fridge. Strawberry Tart w/ Mascarpone and Black Pepper Serves: 1 9" tart or 6-8 mini tarts Ingredients Tart Dough ( Pate Brisee ) 1¼ cups all-purpose flour ½ tsp kosher salt ½ tsp cracked black pepper (optional) 4oz / 1 stick unsalted butter, cubed and cold 2-3 tbl cold water 8 oz / 1 cup mascarpone, at room temperature 2-3 tbl heavy cream 1-2 pints fresh strawberries, washed and dried Print Preparation Make the Tart Dough: combine flour salt and pepper in a food processor and pulse just to combine. Add the salt and pulse until the mixture resembles wet sand - about 10 pulses, butter pieces should be +/- pea size. With mixer running, pour in water and stop as soon as the dough begins to form a ball. Shape into a disc, wrap in plastic and refrigerate for 30 minutes. Preheat oven to 350˚F and have your 10in tart pan with removable bottom ready. Roll out dough to 10-11 inches and about ¼ inch thick - to get a nice circle roll out from the center forward and back, rotate the dough a ¼ turn (dusting with flour when needed) and repeat - make sure not to roll off the edge of the dough, this will make a very thin and breakable edge. To move dough into tart pan, make sure it is well floured then gently roll it onto your rolling pin and then roll it back out on top of the tart pan. Gently press dough into the pan, roll your rolling pin across the top to cut off excess dough and prick bottom with a fork. Line dough with parchment, fill with dried beans and blind bake for 20 minutes. Remove the beans and parchment and bake another 20 minutes until crust is golden brown. Let cool completely. Mix heavy cream into room temperature mascarpone - you are just looking for it to be thin enough to pipe or spread easily, it shouldn't take too much. Set aside until ready to serve (if more than 30 minutes put in the fridge, allow to come to room temp before using). Prep the strawberries: remove the hull and slice into quarters or leave whole. Pipe or spread mascarpone into cooled tart shell and top with as many strawberries as you possibly can. Give a quick grind of pepper over top the tarts (mostly for the look) and serve immediately. Notes Everything can be done several days in advance but assembly needs to be just before serving. The tart dough can be refrigerated up to 5 days or frozen 3-4 months - defrost frozen dough 24 hours in the fridge and let refrigerated dough sit on the counter 15 minutes before rolling. Previous Next hungry for more?

< all recipes Croque-Monsieur I have been sick in bed the past few days and I don't know about you, but I usually have a particular movie on repeat - something I don't have to pay attention to (because I don't have the energy to pay attention to anything) but provides soothing noise so it is not just silence for hours and hours and hourssssss. Anyway, that movie for me is It's Complicated. Possibly my favorite movie ever. I know its about old(er) folks doing things i don't want to imagine...like smoking pot. But have you seen the chocolate croissant scene? So I was watching/listening to my movie when Meryl (we are on a first name basis now) makes croque-monsieur and I suddenly perked up and felt i must make these decadently delicious sandwiches! Don't be deterred by the bechamel - it might be a French technique but go for it - these are cheap ingredients so who cares (and who will know) if you have another go around...i did! Croque-Monsieur Serves: 4 sandwiches Ingredients ¼ cup (½ stick) unsalted butter ¼ cup all-purpose flour 1½ cups whole milk 2 tbl whole grain mustard 2 tbl dijon mustard 1 tsp kosher salt 1 tsp black pepper 8 slices (½”-thick) crusty country-style bread 1/2 lb ham (or prosciutto, which I prefer but is not traditional...since it is italian) 3 oz. Gruyère, grated (about 1½ cups) 1 tsp herbes de Provence (optional) Print Preparation Warm milk in a small saucepan or in the microwave. Melt butter in a medium saucepan over medium heat until completely melted. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add warmed milk, stirring until mixture is smooth. Cook, stirring, until sauce is thickened, about 5 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt. Preheat oven to 425°. Spread béchamel onto half of the bread, place onto a parchment-lined baking sheet, and top with ham and half of cheese. Top with remaining slices of bread, spread more béchamel on top, then sprinkle on remaining cheese and herbes de Provence (if using). Bake until cheese is brown and bubbling, 10–15 minutes. If not sufficiently brown, place under broiler for a minute (but keep an eye on it!!). Previous Next hungry for more?

< all recipes Spicy Caesar Dressing Okay so this isn't really caesar dressing in any way but it is inspired by what seems to be the hottest new brunch item in NYC, spicy kale caesar salad. It was a particularly delicious one my sister and I had at The Butcher's Daughter in Nolita, that inspired me to make it myself. I wanted to be able to have this tasty item at home any day of the week (perhaps even for dinner!). As usual i challenged myself to make this dressing super healthy without compromising too much on taste. My toughest critic, president of the peanut gallery, and lovingly honest husband gave this his highest rating...a request to make it again. I love how flavorful and creamy it is - it can make simple lettuce a little more exciting but it also works with so many toppings - some of my favorites being avocado, sweet potato, pickled red onion, toasted walnuts, mushrooms, I could go on all day. Spicy Caesar Dressing Serves: 1 cup dressing Ingredients ½ cup full fat plain greek yogurt, sour cream or mayo ⅓ cup harissa juice of 1 lemon salt and pepper Print Preparation Combine yogurt, harissa, and lemon juice in a bowl and whisk until smooth. Taste and add salt and/or pepper as needed. Previous Next hungry for more?

< all recipes Decadent Chocolate Cake This chocolate cake is quite possibly my favorite thing in the whole world but to be honest I almost never actually make it – as the birthday cake of choice in my family, my mom is the one who has been making 5 of these a year since before I can remember – that would be a nice round 29 cakes just for yours truly (well actually she made me 3 cakes this year but who’s counting). This is my sister (left) and me with my Grandpa clearly excited about the cake. Its been around a while. Decadent Chocolate Cake Serves: 1 9" cake Ingredients 1 cup boiling water 66g/9tbl cocoa powder or 3 oz unsweetened chocolate* 8 tbls unsalted butter 1 tsp vanilla extract 2 cups granulated sugar 2 egg yolks 3 egg whites 1 tsp baking soda ½ cup dairy sour cream 2 cups less 2 tbls all-purpose flour, sifted 1 tsp baking powder Chocolate Frosting: 3 tbl unsalted butter 1¼ cups semi sweet chocolate chips ½ cup heavy cream 4 cups (1lb) confectioners sugar 2 tsp vanilla extract *the original recipe was for unsweetened baking chocolate but we recently started using cocoa powder out of necessity and there is now a big debate over which is better. the cocoa powder makes a slightly more moist richer cake but both are delicious so use what you have! Print Preparation Preheat the oven to 350° F, then grease and flour two 9” cake pans. In a large bowl, combine butter and cocoa powder or unsweetened chocolate, pour in 1 cup boiling water and whisk or, if using baking chocolate, let stand until melted. Whisk in vanilla and sugar then the egg yolks, one at a time, blending well after each. Mix baking soda and sour cream together and whisk into chocolate mixture. Sift flour and baking powder together and add to batter. With a spatula, mix until just combined. With a stand mixer or hand mixer, beat egg whites until stiff but not dry. Fold a quarter of the whites into batter, then gently add the remainder. Pour batter into the prepared pans and bake for 40 to 50 minutes (rotating halfway through) or until edges have pulled away from sides. Cool in pan for 10 minutes, unmold and cool completely on a wire rack before frosting. For the Frosting: Place all ingredients into a medium saucepan over low heat and whisk until smooth. Frost the first layer, just on the top. Place the second layer on top of the first and pour frosting over top, push over the edge to frost the sides. Previous Next hungry for more?

< all recipes Fresh Corn & Green Chile Muffins It has been a while since i've had so much trouble getting a recipe right, but this one kicked my butt. The first attempt resulted in one solid muffin top and a whole lot of batter crusted on the bottom of my oven. Not pretty. I have definitely had my fair share of collapsed cakes (see cheesecake post ), blasphemous attempts at a great grandmother's recipe, and just downright inedible dishes, but I always learn more from the failures than the successes. It is hard to appreciate the lesson learned when you are serving 15 people a cake that looks like it went through the washing machine...yeah, that happened too. But when you are cooking for people you love, they are usually very forgiving and it helps to have a certain husband who likes to keep my chef ego in check by reminding me of these fiascos on a regular basis, particularly those instances when he was able to swoop in and save the day AND make me laugh about it. Ok, I am done with my spiel. Back to the muffins. Third time was the charm here and boy were they worth the effort (although my family and doormen might be a little corned out at the moment). It is pepper season! These are New Mexican hatch chiles but you can really use whatever you like - poblanos would be great, or go for jalapeños if you like things a little more picante. The roasting and skin-removing process is a bit of a pain but trust me, it makes such a difference in the flavor. If having to do this step might keep you from making these, you can buy canned green chiles - I would use 2 of the small 4oz cans. These are so good with some eggs and avocado for brunch or alongside a big bowl of tomato soup. Or with a generous smear of butter. Fresh Corn & Green Chile Muffins Serves: 12 muffins Ingredients 4oz unsalted butter (1 stick), at room temp 1 cup granulated sugar 3 eggs 2 tbl honey 1 cup sour cream 1 ½ cups all-purpose flour ¾ cup cornmeal (I like medium or coarse ground) 2 tsp baking powder 1 tsp baking soda ½ tsp kosher salt 2 cups fresh raw corn (roughly 2 cobs) 2 green chiles (such as new mexican, poblano, or jalapeño) Print Preparation Preheat oven to 350˚F and line two 12-muffin pans with paper cups – alternating every other space (to allow muffin tops to grow freely). You can also grease the pans with melted butter using a pastry brush. Roast chiles over a burner, turning with tongs until the skin becomes completely blackened. Place in a bowl and cover for 5-10 minutes – this steams the pepper and makes the skin easier to remove. Scrape off charred skin, remove seeds, and chop into small pieces, set aside. Remove corn from cobs and set aside with chiles. Cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl before mixing in the honey and sour cream. In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients and mix just until combined. Fold in fresh corn and chiles by hand – use a big spatula here and make sure to get all the way to the bottom as you fold. Spoon batter into prepared muffin pans.* Bake for 30-40 minutes, rotating the pans after 15 minutes. *If you want them hot out of the oven in the morning, put them in the fridge at this point - leave uncovered as plastic wrap will take precious batter with it when removed. Previous Next hungry for more?