Recipes

Recipes Gone Wild: Grandma Ethel’s No-Bake Chocolate Matzo Layer Cake

 

Drop those yeasted baked goods, my friends, because tonight Passover begins! This very important week on the Jewish calendar, sometimes referred to as the “season of freedom” (what could be better?!?) and “festival of  the matzo,” is a sacred commemoration of the emancipation of the Jewish people from slavery by the Egyptians 3,300 years ago. So in honor of Passover, I’m cookin’ with Matzo, that blank-canvas of a cracker—thin, crunchy, and, toasty, ready to absorb any flavor combo you throw it’s way .  While talking to Greenpointer’s own Gina Pollack at our Spring Market yesterday, she described to me this chilled, no-bake chocolate matzo cake that her Grandma, Ethel Harvey, used to make for the family…and I new we had to share it! Continue reading

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Recipes Gone Wild: Yuka Miyata’s Pork Hiya-Shabu

This week’s lesson in language, and cooking for that matter, comes from Greenpointer’s own Yuka Miyata, who you may know from our Greenpointer’s markets (like the Spring Market happening next week Sunday! Y’all should come by for food, fun, crafts, and more). I asked Yuka what she likes to cook when the weather gets warmer (and veggie-roasting season has ended), and she answered my call with this beauty of a recipe for Hiya-Shabu— a chilled take on shabu-shabu made with thinly-sliced pork, infused with refreshing ginger and scallion, sprinkled with shiso leaves and drizzled with a soy-sesame-ginger-herb sauce. Whoa… Yum! Continue reading

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Recipes Gone Wild: Springbok ‘n’ Rolls

I learned a new word this weekend: pronking. It’s what animals like springboks, gazelles, and antelopes do when they bounce up into the air, getting all four hooves off the ground. Here’s a clip of some springboks pronking about, all excited about fresh grass. The word comes from the Afrikaaner verb pronk, meaning to “show off” or “strut,” as in “Oh hey there, hungry lion! See how fit I am? Now why would you waste a perfectly lovely afternoon chasing me?” The moral of the story is don’t chase springboks (unless you’re a cheetah). Lunch will NEVER make it to the table. Make fresh spring rolls instead.  They taste awesome, are quick and easy to make, and will give you so much clean energy that you’re gonna wanna pronk all day long! Continue reading

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Recipes Gone Wild: Indian Upma with Oats

Happy spring, and happy Monday, Greenpoint. I’m resolving to be healthy and renewed after a shameless and somewhat regrettable Saturday night binge on freshly baked chocolate chip cookies, prompting a fairly intensive trip to the fruit stand Sunday morning. No more excuses about not cooking now that my fridge is officially bursting at the seams with all sort of fresh, beautiful produce. The change in season’s got me all excited to try some new things in the kitchen, and after some digging around on the web I came across this twist on one of my old favorites– upma– a savory Indian breakfast porridge studded with diced veggies, cashews, peas, and spices, traditionally made with semolina, but made here with rolled oats instead. It’s got all the ingredients you need to get your day started on the right foot– healthy, delicious, and honestly kind of awe-inspiring. Make a big batch and enjoy it reheated as the week goes one.  This dish’s flavors are bright enough to shine for days. Continue reading

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Recipes Gone Wild: Lucky Luna’s Kimchee + Nori Bloody Mary

Last Sunday, the weather was so gorgeous, and for the first time in months I wasn’t daunted by the thought of leaving a roughly one-block radius. Jen G and I were both up for trying something new, and decided on brunch at Lucky Luna, by McGolrick Park. Continue reading

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Recipes Gone Wild: Yana Gilbuena’s Sinuglaw

Spring meditation exercise: Close your eyes. Picture yourself clothed in billowing white linen, ocean waves spanning before you, skin kissed by rays of golden sunlight. One hand holds a frosty piña colada, the other a frivolous periodical. You gently rake your outstretched toes through the warm, white sand. Ahhhhhhh, Key West. Wish you were here, my friends… SMACK! Yeah, I slapped you. Snap out of it! A) You’re still in freezing-cold New York and B) since you’re still in the city, I’m guessing you don’t have time to meditate. But one lucky Greenpointer, Yana Gilbuena, of the Salo Project, has escaped frigid NYC and is in that crazy city of Key West, kicking off her 50 states/50 dinners series tonight! In celebration, she shares with us her recipe for sinuglaw–a spicy ceviche of pork belly, cucumber, fresh tuna, and spices– a dish native to Davao, Philippines. Continue reading

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Recipes Gone Wild: Julia Turshen’s Sweet Potatoes with Red Onions and Pancetta

What’s more warming and comforting than a pup snoozing beside you on the couch? Trick question…nothing!  But I can tell you what comes close. A big bowl of roasted sweet potatoes fresh out of the oven. This week’s recipe comes from local food writer and cook, Julia Turshen, who shares with us one of her favorite ways to prepare this tasty orange tuber—with pancetta and soft, melty red onions. Continue reading

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Recipes Gone Wild: Ryan and Yolim’s Chocolate-Covered Hazelnut Biscotti

Keeping with the theme of cool and amazing couples, this week’s sweeeeeet recipe comes from one of my very favorite couples— Ryan Kuonen and Yolim Khoo. I first met Ryan and Yolim at a Greenpoint-Williamsburg CSA signup shortly after my move Brooklyn. Not only did they encourage me to put together a community cookbook for that CSA (which came out beautifully thanks to everyone’s talent and contributions) but they also brought the Greenpoint Church Soup Kitchen to my attention. Next thing I knew I was in the church kitchen, digging through Ryan and Yolim’s delivery of organic fruits and veggies, prepping beautiful salads and stews for hungry Greenpointers in need. Fast-forward: these days you can find them hosting homebrew-tasting parties and putting together potlucks in conjunction with their Southside CSA. I’m always excited to see what they’re stirring up, be it social activism or delicious treats like this recipe by Mark Bittman for chocolate-covered biscotti. I suggest you bake some for your darling Valentine. Continue reading

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Recipes Gone Wild: Eva Schmidt’s Heart-Warming Borscht

Today marks the start of the 2014 Winter Olympics in Sochi, Russia, and what better to celebrate the opening ceremony than with a big bowl of borscht? I’ll admit that I until recently I never really thought too much of this blood-red soup.  But a trip to the McCarren Park Greenmarket last fall changed all that.  They were hosting their own Borscht Olympics of sorts, and in the lineup were Greenpoint strongholds such as Karczma and Lomzynianka, but there was also a submission from Eat, that gorgeous little vegetarian restaurant on Meserole.  From one spoonful to the next, each soup was so unique and delicious—some more vinegar-y, some more vegetal and garlicky—but it was Eva Schmidt (of Eat) whose beautiful borscht I wanted to give the gold medal to. I asked her if she would share the recipe for it with us, and she graciously sent it over– a party-sized recipe at that! Continue reading

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Recipes Gone Wild: Jen G’s Bloomin’ Bread

Have you heard about this big sports game thingy tomorrow? As you can see by my drawing, I’m not much of a football fan. I thought a bronco was a bull. It’s actually a HORSE! Oops. I still don’t know what the activity of tailgating involves, but, as I’ve mentioned before, I am a definite fan of sporty snacks. Buffalo wings, nachos, queso, tater skins, fiery hot Cheetos, the obligatory platter of baby carrots and onion dip– I welcome it all. But Greenpointer’s own Jen G recently introduced me to a new addition to the world of finger foods. Do you remember the Bloomin’ Onion, made famous by Outback Steakhouse? Well its time you meet its distant cousin: Bloomin’ Bread. No deep-fryer required, it’s essentially a loaf of bread sliced so that it opens up like a chrysanthemum made of carbohydrates and cheese. You might say it’s a real game changer, a tasty touch down, perhaps even this years snack MVP? Enough already…let’s do this!

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