cheese

Greenpoint Cheese + Meat Opening Soon on Driggs!

Greenpoint_Cheese_Meats
A taste of things to come from Greenpoint Cheese + Meat

It’s almost time to haul out that blanket from the back of the closet and indulge in the first picnic of the year. And although picnicking is my absolute favorite way to dine, it always leaves me feeling a little jealous of those living close enough to Eastern District to be able to pick up lovely cheeses en route to the park.

Luckily, the southern end of Greenpoint is about to be blessed with a speciality food shop of its very own. Greenpoint Cheese + Meat is due to open at 192 Driggs Avenue (between Newell and Diamond St) on May 1st, perfectly located by McGolrick Park and just in time for peak picnic season. 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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Recipes Gone Wild: Beth Lewand’s Random Green Gratin

Before becoming a Greenpointer, I was a Williamsburger, living near the bridge with a lovely French lady and her feisty kitten, whom we’ll call Tache (to protect the innocent). In what I understand as a typically French behavior, my roommate would not refrigerate her stinky cheeses, but rather would let them ripen, over the course of a week or so, atop the counter. Just like his caretaker, Tache the kitten was crazy for blue cheese in the way that most cats are crazy for catnip, and daily I’d hear my roommate cry out “Tache!!!! Nnnnnnnoooooooon!!!” upon finding her frommages pilfered and devoured by that mischievous fur ball. Poor Tache simply couldn’t resist an odiferous, bloomy blue. But where is this whole kittens and cheese tangent going? When I asked Beth Lewand of Eastern District if she’d like to help me think if something to cook this week, she sent her beautiful Random Green Gratin recipe, enhanced with ripe, tangy notes of firm and soft cheeses, a dish that no kitten could resist. Plus, if you know Beth, then you know she’s really into kittens. Can’t blame her. Kittens ‘n’ cheese. The epitome of the good life. Continue reading

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Featured Vendor: Eastern District

Mmmm… cheese and beer! Eastern District is a favorite Greenpoint specialty food market with particular expertise in craft beer and great cheese. At the Greenpointers Holiday Market, Eastern District will be selling their newly curated batch of gift boxes! Or as we like to call them PARTY BOXES – imagine what a party hit you’ll be if you bring this set to a holiday potluck!!! They are also a perfect host gift, especially if you’re crashing a few days.

You can either grab one to go, or they can ship it to you – how convenient!

Each gift box features a different assortment of delicious items, from farmstead cheeses made in upstate New York, to tasty snacks and condiments handcrafted in Brooklyn.

We love local foods – and your friends and family will love these gifts!

Follow Eastern District on Facebook and Twitter (@eastrict)

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Cheese-tober with Eastern District

There’s something important going on this month. Something epic. No, I’m not talking about the Government Shutdown. I’m talking about Cheese Month.

Have you been craving extra brie on your cracker and wondering why? Perhaps you’ve been eating parmesan right out of the shaker? Need an explanation? There’s an answer out there, somewhere in the murky light between heaven and space: Cheese-tober.

Cheese doesn’t discriminate. You can have it on a burger. You can eat it fried and breaded as a stick, dipped in marinara or even better, more cheese. You can have it on pizza, inside a hot dog, or on a wooden board if you feel like being classy. You can event add sugar and make it into a cake. This is AMERICA, a fair and free land where any person, big or small, rich or poor, can eat massive amounts of curdled dairy and no one, not even the leanest of vegans, can judge them. If that’s not democracy, I don’t know what is.

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Featured Vendors: Dutch Apple Stroop & Eastern District Cheese

It was a great pleasure sampling stroop in Transmitter Park with Carina of Dutch Artisan, who will be sharing a table with Eastern District at our market on Saturday. Like a good Dutch woman she biked to Greenpoint from Park Slope and told me her story while feeding me delicious globs of Dutch Apple Stroop.

I know you are wondering WTF is stroop? Well, it’s not jelly and it’s not jam – it’s its own thing – it’s stroop. It is made of apples from very old trees in Holland, tall apple trees. The apples are boiled down into what resembles molasses and has a sweet and tart prune flavor, and it is perfect with cheese – plus there are lots of great recipes where it can be used as well. I also tried some sweeter stroop, made with beets and apples and now I am enjoying it every morning on my toast. Continue reading

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Foodis Operandi: 5 Ways To Make A Better Burger

This article made possible by a donation to our Writer’s Fund by S.W. Basics

Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level.  Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix.  Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef.  The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.

Beef From The Butcher

Half & Half  Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.

Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading

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Adelina’s & Eastern District Come Together For A Night Of Wine & Cheese! (3/20)

On Wednesday March 20, 2013 from 6-9pm Adelina’s Fraschetta Romana is teaming up with Eastern District, a nearby Beer & Cheese shop, for an evening showcasing some of our favorite wines and cheeses – at Adelina’s (159 Greenpoint Ave).

For $12 try 3 delicious pairings, available for one night only.

“We believe great food and drink is meant to be simply enjoyed, so the evening will be casual and unpretentious: a chance to try out some fabulous flavors without breaking the bank.”

This is sure to be a delicious and fun evening!

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Because The Super Bowl Is Cheesy…

Instead of filling your gut with nasty nacho cheese spread, why not pair some really good cheese with it’s beer best friend? Everybody wins.

Beth at Eastern District (1053 Manhattan Ave) has some great pairing suggestions:

• Lazy Lady Farm’s Trickle Down, a lightly aged goat’s milk cheese flavored with ginger and poppy seeds; with Southern Tier Eurotrash Pils, a crisp lager.

• Consider Bardwell Farm’s Rupert, a firm, tangy cow’s milk cheese; with Greenport’s hoppy Other Side IPA.

Fiscalini Vintage Cheddar, sharp and clean; with Ithaca’s aromatic Flower Power IPA.

Jasper Hill Farm’s soft, pungent Willoughby; with Brooklyn Brewery’s Blast! a well-balanced, not-bitter, double IPA.

Lady In Blue, also from Lazy Lady Farm, a creamy, spicy blue; with Captain Lawrence’s malty brown Winter Ale.

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