It’s been nearly two months since I packed up my bags, left my wonderful community and home in Philly and moved up to New York and I can finally report we are settled in to our new place. We’ve actually been in our little Brooklyn apartment for a month – taking our time to figure out what stays, what goes and where everything goes – it was only my mom’s pending visit that really lit a fire under our asses to get everything finished. So we put all the clothing away, shelved all the books and hauled away all the donation stuff last weekend and I am really pleased with the home we’ve managed to put together.
When we left Philly I was sure we’d never be able to find a space with the same amount of character, quality kitchen and space to entertain (since we do a lot of that, in case you hadn’t noticed). I was expecting to have to settle on a bland building, with a cramped kitchen and “innovative use of space.” What we ended up with though, was an incredible stroke of luck and the best slice of heaven Gowanus has to offer. We have more than enough room for guests, a giant bathroom, CLOSETS (I haven’t had those since I move out East) and -most importantly- an amazing kitchen complete with a massive amount of counter space.
Of course, when I say we took our time to unpack I meant everything BUT the kitchen which was unpacked and in operating condition in the first few days. My new job has much more reasonable hours so I actually have time cook and I’ve really had fun breaking in the new kitchen; so far cranking out putenesca, supper nachos, cranberry oatmeal cookies, a whole new tomato soup recipe (coming soon), pad thai and pineapple curry friend rice (still being perfected). Needless to say I’ve got lots of good stuff coming up now that I’m back in blogging mode.
To start I’m offering up this recipe for teriyaki ruffy. A recipe I came up with when I had a craving for fish but had to work around Ryan’s distaste for fish. If you ever find yourself in a similar spot I highly suggest ruffy because it is a very mild fish but for this recipe you can use any good white fish of your preference.
2 medium ruffy fillets
1/4 soy sauce
1 inch nub of gingeroot, finely minced
1 medium garlic clove, minced
2 green onions, finely chopped
3 tsp maple syrup
1 teaspoon sesame oil
1/2 tsp oyster sauce
1. Rinse the fish fillets, pat dry and set aside
2. Combine the rest of the ingredient in a large ziploc bag and add the fish.
3. Toss to coat then place in the fridge and let marinate for at least an hour or up to 4.
4. Preheat over to 400˚
5. Cover a baking sheet with tin foil and coat it with cooking spray.
6. Remove the fish from the bag, reserving the marinade, and place on the baking sheet.
7. Spoon half the marinade over the fish and then place in the oven.
8. Bake for 15 minutes then spoon the remaining marinade over the fish and retune to the oven. Let it cook for another 10-15 minutes or until the fish is nice a flakey.