Sunday, August 23, 2009

A Trip to the Farmer's Market and Tomato Mushroom Scrambled Eggs

I can see this is going to become a regular thing. All the better.

Today after Orientation ended, Mi, E, and I stumbled upon a farmer's market on the way back to our dormitory. It's an odd concept for me, chancing upon vegetable/foodstuffs stalls in the middle of the city, because...I mean, would you expect to find people hawking fish and produce in the middle of NYC?

Well, maybe you do. I suppose since farmer's markets are the new hottest thing for "green" living, and New York City is one of the first to pick up on trends...

Anyway, Mi, E, and I walked through the farmer's market. Mi bought a bag of onions (different varieties--I think red and Italian being a few), and we also bought a small basil plant. Because fresh basil is awesome, and I'm totally going to attempt to make margherita pizza in our microwave oven at sometime. Wish me luck.

We checked out the tomatoes in the farmer's market also, but most of them were pretty pricey--$3-3.50 per lb., because they were all fancy heirloom varieties. Eh. For those who can afford it...we ran into Whole Foods across the street instead and picked up cheap tomatoes, button mushrooms, and a pack of 3 chicken drumsticks for me to make into curry later this week.

When we got back, it was past lunchtime, so E whipped up some Korean-style fried rice with last night's leftover white rice, eggs, scallions, and one of the small onions we'd just picked up. I don't have any pictures of this, unfortunately, because when I ran to get my camera I discovered the batteries were dead. So I had to wait for it to recharge, and of course by then all the fried rice was eaten. Oh well.

Anyway, on to dinner. Steamed white rice and scrambled eggs with tomatoes and mushrooms was my favorite dish when I was little...

Tomato Mushroom Scrambled Eggs

1 large tomato, chopped into large chunks
3 large eggs
3/4 cup of button mushrooms, sliced
2 tbsp oil
salt and soy sauce to taste

~Crack the eggs into a small bowl and beat them until they are well mixed. Heat 1 tbsp of oil in a pan, and pour the beaten egg in when it's hot. We want the eggs to be in larger pieces than for the fried rice, so leave it alone longer until the "skin" that forms on the bottom of the pan is quite thick, but it is still liquid on the top. Break it apart with a wooden spoon and push it around until the egg is entirely cooked--it's alright to brown it a little in this recipe. When the egg is done, put it aside in its bowl.
~Heat the second tbsp of oil in the pan, and use this to fry up the tomatoes and mushrooms. Now is the time to add a little salt and soy sauce.
~When the tomatoes have began to turn mushy, add the eggs in and cook for a minute or two longer.

Makes enough for 3 people.

Mi (right) and E waiting for me to finish cooking. All in due time...

Along with our tomato mushroom egg dish, we opened a tin of peppered tuna and some kimchi. I have grown to really like kimchi; the sour spiciness is oddly appealing. Yum. Usually I've not been very good at handling spicy foods, but living with two Korean girls, I suppose it's inevitable that I eventually get used to eating spicy food...