And We Ate

Name: And We Ate
Address: 48 Coryell Street, Lambertville, NJ, 08530, US
Telephone: 917-648-5138

cookbook editing, food styling and photography: in house or on the road

05/01/2020

Guy took an online cooking class (on crostata) this morning with We spent almost nine months at the cooking school back in 2009/2010 working on ‘s book Coming Home to Sicily. Kate must have made this crust a hundred times but this was a first for Guy and he filled it with orange marmalade and sour cherries. Perfect for morning coffee and a nostalgic trip back to Sicily when he would go to the local cafe for an espresso and crostata. have more classes lined up as do (our local cooking school here in NJ) we highly recommend an online class to gather and cook. Stay safe, eat well.

04/18/2020

We have totally lost track of the days here, every day is Groundhog’s Day, long walks and meals provide a momentary grounding, but later it’s hard to remember if we made bacon this week or last, and what is a weekend anymore anyways? Some days feel heavier than others and maybe this is one of those, with the gray skies and drizzle. Heading out for a walk anyways and will later make breakfast, something warm, followed by lunch and then dinner. Rinse and repeat.

04/16/2020

An immediate urge for za’atar had us running to our favorite recipe from ‘s excellent Modern Potluck cookbook (one day we’ll be able to have potlucks again!). Now we’re sprinkling it over almost every salad and avocado toast we eat. Almost time to make a new batch.

• Combine 4 tsp lightly toasted sesame seeds, 4 tsp dried thyme, 1 Tbsp sumac, 2 tsp coarse sea salt and 1 tsp dried oregano in a mortar (or bowl) and use a pestle (or the bottom of an ice cream scoop) to lightly pound everything together and some of the seeds are broken up. Store in an airtight container for up to 1 month.

04/15/2020

Like her fellow dogs around the world, Maggie has loved (and benefited) from us being home all the time.

04/14/2020

These spicy cauliflower fritters were a big hit for dinner the other night. Based them on the Curried Onion Fritters from but they now deserve their own recipe. Crazy good. Don’t skimp on the chiles and cayenne—that sweaty heat makes you feel alive!!

• Break 1 medium head cauliflower into florets and then thinly slice (some will break up into little bits—don’t worry, use it all). Toss in a large bowl with 1-2 finely chopped jalapeño or Serrano chiles, 1 finely chopped shallot and a handful of chopped cilantro or parsley.

• Add 1 Tbsp curry powder, 1/2 tsp cayenne, 1 tsp kosher salt and plenty of black pepper and toss everything together until well combined.

• Sprinkle 1/2 cup chickpea flour over the mixture, then add 2 lightly beaten eggs and mix together gently until everything is lightly coated.

• Heat about 1/2 inch peanut or veg oil in a heavy skillet over med-high heat. When hot, drop about 2 Tbsp of the mixture into the oil, pressing down lightly so it spreads a bit. Fry until deep golden brown, 2-3 mins, then flip and fry for about 2 mins more. Transfer to a rack to drain while you fry the remaining batter.

• Eat hot, dipped in yogurt, while standing around the stove or act civilized, make a salad and eat at the table.

04/11/2020

We haven’t jumped on the train yet because we’ve been fortunate enough to still be able to get delicious local bread like this from in Doylestown, PA. We’ve been slicing up the loaves and sticking them in the freezer so we can just pull out a slice or two when we need them. Which is often. Comfort in carbs during the Time of Corona.

04/10/2020

Our latest video is up on the feed...it’s for this chicken Caesar salad, for which we used some chicken nuggets languishing in the freezer, some eggs from our chickens, plenty of celery that was almost past its prime and a stale heel of bread...and it was delicious! Thanks, in large part, to a very lemony dressing bolstered with Parm and fish sauce. You can obviously use leftover grilled or roast chicken. Or lamb. Or steak. Or mushrooms. Or chickpeas. No romaine? Use iceberg or kale or escarole. Substitutions and variations are the name of the game these days. Make it your own.

04/09/2020

It’s been easy to scroll numbly through Instagram these last few weeks, but harder to work up the gumption to post. But like everyone, we’ve actually been cooking a lot, and our work with has kept us busy, for which we feel so incredibly grateful. We started a series of short cooking videos for them about how to make the most of what’s in your pantry and fridge, which you can see on their feed. The first we did was a banana bread to use up all those bananas that we panic-bought at the beginning of this crazy new time.

• Preheat the oven to 350°F. Butter or oil 2 loaf pans.

• Whisk together 2 cups a-p flour, 1 cup whole wheat flour, 4 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon and 1/2 tsp kosher salt in a bowl. Set aside.

• In a mixing bowl, beat together 6 overripe bananas, 2/3 cup packed brown sugar, 2/3 cup white sugar and 2/3 cup sour cream until well combined (mixture might not be completely smooth). Mix in 2 large eggs and 1 tsp vanilla, then add the flour mixture and mix until just combined. Stir in 1 stick melted, cooled butter (or you can use 1/2 cup neutral oil--we've used avocado, olive and vegetable oil over the years) then add 1 cup chocolate chips and mix quickly until evenly distributed.

• Divide the batter between the two pans and bake in the middle of the oven until a cake tester comes out clean (a few crumbs are OK), about 55 minutes.

• Remove from the oven and let cool for at least 10 minutes before serving, preferably slathered with salted butter. @ Lambertville, New Jersey

02/01/2020

“I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.” —MFK Fisher

01/24/2020

When you find a quarter tucked in the very bottom of your pocket...hope your weekend is full of pleasures big and small!

Address

48 Coryell Street
Lambertville, NJ
08530

Telephone

917-648-5138

Website

http://www.kateandguy.com/

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