Hurricane cooking

We were holed up in our apartment for most of the Hurricane Irene weekend, starting at around 4pm Saturday though Monday morning. Friday night we went out for some wine and small plates at Bar Veloce but not before I finished making some high-protein savory muffins. They have cottage cheese, eggs, almond meal, the slow roasted tomatoes I made a little while back, basil and cheese. No butter or oil! And you can use low fat cottage cheese! JP hated them. I loved them. Try them - they're really good and you can change the flavorings as you wish.

Saturday morning I went for a walk down to Union Square where some rebellious farmers set up their market stands (I thought all outdoor markets were cancelled). There was a short downpour during which I stayed under one of the tents but afterwards, lots of washed fruits and veggies:

These are called sanditas but don't mistake these for mini-watermelons (although that would be awesome). They're actually mini cucumbers (officially called Mexican sour gherkins). But they don't taste that good - the skin is kinda thick and the seeds are pretty much all that's inside.

After the market but before it started pouring JP and I took a walk around which ended up with up going to Hill Country Chicken (surprisingly open) and eating some fried chicken and biscuits. Their biscuits are awesome.

You know what else is awesome? Squirrels. Or at least squirrels in Madison Square Park that get close enough for you to photograph them.

Later in the evening I made a plum galette from some plums I grabbed Friday at the Rockefeller market. Although some sugar got burned in the oven which created a lot of smoke in our apartment and I spent the next morning trying to scrape it off (success!)

And for breakfast on Sunday I brought out my aebelskiver pan and make aebelskivers (puffy Danish pancakes).

I filled some with champagne grapes, others with raspberries and a couple with mini chocolate chips. the grape ones were the best - each grape was like a tiny burst of sugar when biting into it. YUM.