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Recipes Gone Wild: Awakening’s Spring Energy Smoothie

 

Feeling like a bit of a sloth this morning? Suffering perhaps from a case of the Mondays? I concur. It’s more than a little tough to feel energized knowing that you’ve got a solid work week ahead of you. Memories of leisurely bicycling, beers with buddies, ice cream in the park, strolling in the sunshine, and other weekend-ish whims linger as you fill up your “world’s best” (fill in title here) mug. No time for daydreaming now. Time now to focus, to work, to make the donuts. How can one muster the energy and positivity in a healthy way? Thanks to Karolina Gumpert of Awakening Café (on Manhattan Avenue), I’ve found a lovely way to get that healthy boost. A bit of background about Awakening if you haven’t popped into this little spa and café yet, they’ve got a wonderful fresh juice and smoothie bar as well as an extensive menu of wellness services such as craniosacral therapy, Reiki, sound therapy, and yoga. I recently ran into Karolina from the café, and she recommended this lovely recipe to me as an energizing way to start the day, so I whipped it up in the blender and gave it a go. Delicious and clean-tasting, this nutty, vegetal, sweet treat was supremely satiating as well. A nice, clean, and simple start to the week! Now, I beseech you. Go forth and blend! Continue reading

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Recipes Gone Wild: Kate Coats’ Toad In the Hole, Brit-Style

Mother’s Day is this Sunday, and perhaps you’re looking for something fun and brunchy to make for that special lady in your life. Waffles topped with caramelized bananas?  That’s been done. And she already knows you can poach an egg. So how about Toad in the Hole! No, no, no… I am NOT talking about one of those predictable (but tasty none-the-less) pieces of toast with an egg-filled hole in the middle. The recipe I’m in fact referring to is the BRITISH version, which is essentially a family-sized Yorkshire pudding topped with little breakfast sausages. And if you really want to say I love you with breakfast, top that toad with onion gravy and add a side of beans. It’s quite simple, really , I say with an unconvincing British accent. This week I went to Kate Coats, lovely Brit and mother of the ridiculously entertaining Avery and Oliver, to find out what her brood’s been eating these days. Thank god the word “nuggets” was not uttered. With a smile, she answered that Avery’s favorite dish is Toad in the Hole. Says Kate, “Avery normally makes the batter for me. It’s his favorite meal to make AND to eat. Plus we pretend that it’s real toads that we’re eating.“ You know what? Eatin’ toads with some cool kids sounds pretty fun. So grab your whisks, you Yankees, and ready yourself for a British breakfast invasion. Continue reading

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Recipes Gone Wild: Duke’s Spring Cocktail, Le Rana

Happy Friday! Have you looked at your superfluous (but super cool-looking) wall of international clocks lately? Because it’s 5 o’ clock in Paris, comprenez-vous? The Manhattan Cocktail Classic, NYC’s celebration of all things boozy and bibulous, starts next week (I’ll drink to that) and there will even be a bit of Brooklyn representin’ on this side of the river. New York Distilling Company (located at 79 Richardson in Williamsburg), will be hosting a guinguettes-inspired, Parisienne-themed brunch at their distillery on Saturday, May 10, hosted by Allen Katz. But all brunches aside, why not cheers to the freakin’ weekend tonight by stirring up some lovely, springy cocktails chez vous? I asked Patrick Dacy, of Greenpoint’s own Duke’s Liquor Box, on Franklin, what sort of flavors he’s been into lately, and he sent over the specs for a gorgeous, little libation he’s deemed “Le Rana”— a nod to its mingling of French and Mexican spirits. Notes of wood, smoke, ripe fruit, and bitter quinine are brightened up with fresh citrus juice and a splash of crisp ginger beer. Allons-y! Vamos! Continue reading

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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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