Hot Dish

I met Molly Yeh in Sept 2010 at the Vendy Awards. She was the winner of a month long free schnitzel from the Schnitzel & Things truck. Back then I was taking photos for the owners. The owners had asked Molly to help them at the Vendy and that was how we met and have been friends since then.

It's been awesome seeing Molly's journey. 6 years doesn't seem that long but so much has changed. OMG!

Anyways, go buy her book. I have already made this hot dish 3 times in the last 4 weeks. It's SO GOOD. It's like getting a super awesome warm hug when it's super freezing outside.

3/4 cup peas, fresh or frozen

1 1/2 pounds of boneless, skinless chicken thigh, cut into 1/2 to 3/4 inch pieces

1/2 teaspoon dried thyme

Black pepper

18 ounces frozen Tater Tots

Ketchup, for serving (optional)

3 tablespoons unsalted butter

1 large onion, finely chopped

3 carrots, cut into 1/2 inch pieces

Kosher salt

6 tablespoons flour

3 cups whole milk

Enough chicken broth base to make 3 cups broth

Preheat the oven to 400 F

In a large skillet, melt the butter over medium high heat.

Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes.

Stir in the flour so that it gets evenly distributed.

Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk.

Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes.

Taste the mixture and adjust seasonings if desired.

Transfer the mixture to an 11x8 inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots.

Arrange them snugly and neatly.

Bake until the tots are golden brown.

Begin checking for doneness at 30 minutes.

Let cool slightly and serve with ketchup, if desired.

New York a la Cart

So did you pick up a copy of New York a la Cart yet? No? Then do it now! (Also you should be able to get a copy at a non-digital bookstore now.) We, Siobhan, Alex, Clay and I, had worked on the photos last summer and it was many trips around Midtown, East New York, Red Hook, STATEN ISLAND that included long drives around NYC with Siobhan and Alex singing really bad radio songs.

I absolutely had the best summer last year. Obviously it didn't feel like work, it was more like road tripping around NYC with good friends, eating and photographing. The best part about it was meeting all the different food vendors and hearing their stories.

I really hope you go and get a copy. We worked really hard to bring you, I think, what makes NYC unique from other cities. I have included below book signing and panel discussion dates that I'LL BE ATTENDING. Free hugs for all! Siobhan and Alex aka Blondie and Brownie will have more dates so be sure to check out their site and Twitter for updates. Now go visit a food truck/cart.

Tuesday, April 2nd 12:30p Posman Books at Grand Central Terminal

Wednesday, April 3rd 6-9p 61 Local in Cobble Hill An informal, unofficial book launch party. Come drink with us. Oh and there might just be a sprinkles cake.

Sunday, April 14th 1:30p Panel at Housing Works Cafe for the Downtown Literary Festival

Ok, this is a big one. Tuesday, April 16th 7-9p the powerHouse Arena in DUMBO Besides chatting about the book, The Treats Truck and Morris Grilled Cheese will be there with their trucks from 6 to 7p.

Wednesday, April 17 6:30-8:30p NYPL Mid-Manhattan Library A panel hosted by Siobhan and Alex about food and social media.

Saturday, April 27 (in the afternoon-ish) BookCourt in Cobble Hill

Tuesdays Are For Cookbook Launching

Liddabit Sweets Candy Cookbook launch party at 61 Local, Brooklyn. Congratulations again to my friends, Jen and Liz, to their candy cookbook launching this week. Hopefully my roommates will not mind the smell of caramel in the apartment.

The Big Gay Ice Cream Cookbook

It's finally official and I can finally let everyone know! The Big Gay Ice Cream Cookbook (aka The Big Gay Ice Cream Yearbook) is for realz and it will be coming out in 2014. I am super excited that I get to photograph the WHOLE book! I'm pretty damn sure we all will have a damn great time working on this. Can't wait to start this.