When The Meat Hook left the back of The Brooklyn Kitchen earlier this year, the owners, Harry Rosenblum and Taylor Erkkinen, decided on a little redesign to fill up the vacated space. They moved a few shelves around, installed a new butcher counter and along with it, a custom-made fish counter. As long-term area residents—The Brooklyn Kitchen itself developed out of a lack of kitchen supply stores in Greenpoint/Williamsburg—they remember the days of illicit sidewalk fishmongers and know that, besides Greenpoint Fish & Lobster, there are now no places to get local, sustainable fish while also supporting a local business. Now, The Brooklyn Kitchen thoroughly succeeds in its goal of being a one-stop-shop for all your kitchen needs. Continue reading
Braised by Wolves, a hilarious YouTube cooking show, is the brainchild of Ricky Aiello and Amanda Picotte. Shot about every other week primarily in their Greenpoint loft with Ricky in front of the stove, and Amanda behind the camera, they share creative recipes, cooking tricks, and wine tips. They brainstorm together on how to show the world that cooking is sincerely fun and not stressful. For them, it’s a passion project for sharing their own form of edible entertainment.
Their shows are about making cooking truly accessible; even someone who stores sweaters (Oh, the stereotype!) in their oven can make many of these dishes…like the hilarious, easy, and tasty “vegan tostilocos.”
Watch Ricky prepare “Vegan Tostilocos” on a boat.
Spring has officially sprung and that means you’re probably hankering a delicious something full of fresh ingredients to make. Whether you get them from a farmer’s market, or a great local store like The Garden or Natural Garden. Below you will find my take on a refreshing and healthy treat, Vietnamese summer rolls. Warning: these contain a lot of ingredients but the amazing taste explosion makes them worth your time! Continue reading
The Brits may think this is a joke that we’re defiling their scones this way, Greenpointers. But we’re superserious when we say these scones are savory and made even more delicious by Greenpoint’s plethora of spring veggies, instead of raisins or other sweets.
I’ve been on a crazy scone kick. All I want to do lately is sink my teeth into those biscuit-like pastries. It was a no-brainer that I bring scones to a potluck book club meeting at my friend’s apartment this week. Instead of going with my usual sweet ginger scones, I decided to opt for a savory version with seasonal vegetables in honor of the first day of spring. Continue reading
For our second piece in the Behind the Toque series (we last profiled Chef Eldad of Glasserie), we popped over to Selamat Pagi for a sunny Sunday brunch and chatted with Executive Chef Chef Mateusz (Matt) Wlodarski. Over a Bali Bowl and glass of rose, we talked experimentation, the exciting seasonal changes on the horizon, and the menu’s newest sambal, the recipe for which he shares below.
Selamat Pagi (pronounced “Sell-a-maht Pah-gee” and meaning “Good Morning” in Balinese) is the Indonesian brainchild of Peter and Ben Van Leeuwen and Laura O’Neill, also co-founders of Van Leeuwen Artisan Ice Cream. Similar to Van Leeuwen, Selamat Pagi is a harbinger of creativity and a playful, exploratory take on an alt cuisine (for our neighborhood at least) that nails it every time.
Don’t be fooled by the small, quaint space, and its unassuming location right off McGolrick Park. Each dish on the menu is beautifully constructed, a nuanced layering of Southeast Asian ingredients into modern renditions of Balinese classics.
Warning: This is not your traditional tomato soup.
Sure, it’s hearty and comforting, and it is definitely chock-full of tomatoes, but it also offers a unique richness that allows it to stand apart from others of the variety.
Thickened with creamy coconut milk and protein-packed chickpeas, this soup is just right for a rainy afternoon, lazy evening meal, or any time you need a few spoonfuls of home.
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 4 medium garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 teaspoon paprika
- 2 teaspoons red pepper flakes
- Extra virgin olive oil
- 1 can of diced tomatoes
- 1 can of cooked chickpeas
- 1 can of full-fat coconut milk
- 1/2 cup water (more if you want soup to be thinner)
- Heat oil and add onion and garlic. Saute for 2-3 minutes and then add salt, pepper, and paprika.
- Stir in tomatoes, then add chickpeas, coconut milk, and water.
- Add red pepper flakes and any additional seasoning.
- Simmer on low for 15 minutes, stirring occasionally.
- Transfer contents to blender and pulse until soup turns thick and creamy.
If you’re like me and enjoy a little crunch with your meals, you can lightly coat some small pieces of kale with extra virgin olive oil and put them in the broiler on high for four to six minutes. Top your bowl of soup with crunchy kale and enjoy.
My mother is born-and-raised solid country stock from County Westmeath, Ireland. She remembers St. Patrick’s Day celebrations as chiefly religious, with the country going to mass with freshly-picked clovers pinned to buttonholes to honor their patron saint. Then there would be a shared family meal with special-occasion ingredients like beef or lamb, usually presented in roasts or stews.
Regardless of how you choose to celebrate St. Patrick’s Day (or whether you want to avoid all related shenanigans entirely), this traditional Irish dish is straight-forward, nourishing, rich, and perfect for spooning out among any group of friends and family (though with all due respect to my grandmother and her preferred method of just dumping everything in a big pot and leaving it, I’ve added and tweaked some steps to improve texture and flavor).
Recipe after the jump!
Is anyone else getting to the point with their winter CSA where they’re drowning in carrots? To keep dinner fun (instead of “again??”), I’ve been dipping into other cuisines for inspiration.
More after the jump!
With the expansion of the compost program to Greenpoint last year, it became easier than ever to send our food waste to the fertilizer lot, instead of to the landfill.
This was a majorly positive step. But as I collected my scraps each week, I suddenly became acutely aware of just how much of the food I bought ended up as waste in the bin.
Was this actually consciousness, or was I just going through the motions? I set out to find ways to incorporate these misunderstood ingredients into my meals, and subsequently ended up putting together some of my favorite recipes.
This golden beet dish is tangy yet sweet, and is perfect as a both a main or side dish. Best of all, it uses the entire plant, which means no more tragically forsaken greens.
On to the recipe! Continue reading
The McGoldrick Park Winter Market started at the end of last month! Its now-indoor location is Lutheran Church of the Messiah, at 129 Russell Street. The market will also be open from 10:00 am to 4:00 pm on February 21st and March 20th.
Its produce-focused vendors are D&J Farm, Garden of Eve Farm and Jersey Farm Produce. I definitely recommend checking out the Down to Earth Markets website if you wanna see what’s fresh and likely available from these farms ahead of time! Or else just feel safe knowing this is a totally delicious recipe that is totally adaptable to pretty much whatever fresh veg you find. Continue reading