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.”
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Did you enjoy that amazing mulled wine at the Holiday Market? It was made with mulling spices donated by Greenpoint’s favorite spice, seasoning and rub company. Greenpoint Trading Co.’s has just launched a kickstarter campaign. Their $30,000 goal will be to invest in a build-out of their warehouse, more machines for production, more inventory and more staff. With more inventory and manpower they can take on more customers and expand beyond the East Coast.
This Sunday December 14, 2014 from 1-4pm they will be having a fundraiser at Dirck the Norseman (7 No. 15th St). They will be giving away FREE BEER to anyone who donates to their cause. So donate!
(sponsored)Brooklyn Meat Club is a neighborhood butcher shop, without the shop. Targeting home chefs, the newest addition to the Brooklyn business scene provides restaurant quality meat at below market prices.
“We work directly with suppliers, plus we cut out almost all of the overhead, so our products are priced to let our customers cook incredible meals 7 days a week,” founder Jorge Viscarra Jr., was quoted as saying. Viscarra has been in the meat supply business for over 15 years, working alongside his father, Jorge Viscarra Sr., the founder of GV Food Service, a thriving family business that has been serving New York for over 25 years.
Brooklyn Meat Club’s website, www.brooklynmeatclub.com, lets customers choose not just the meat they would like, but also how thick they would like their pork and beef cut. The orders are then hand trimmed to insure tenderness. In addition, they carry organic poultry and seasonings, as well as lamb and game. Customers that place their orders by Wednesdays at 4pm can pick them up that Saturday between 12 and 6 at Brooklyn Safehouse (120 Franklin St) in Greenpoint. Fresh, organic Thanksgiving turkeys are available for pick up both Saturday the 22nd and Tuesday the 25th of November.
“We want to provide not just a great product, but also a great experience for our patrons,” said co-founder Shannon Clare. “Everything will be nicely cut, wrapped and boxed for you when you get to the Safehouse. If you want to grab a beer or two, we’ll keep it cool for you until you are ready to head out.”
Clare also developed the line of seasonings, made with organic herbs, for Brooklyn Meat Club. Iníon’s Seasons has 4 different rubs that were made specifically to bring out the flavor of the meats the pair sell. Iníon is Gaelic for daughter, and Izzy’s Herb Rub, one of the spices in the line, is named for Clare’s 1 year old.
The logo for both Iníon’s Seasons and Brooklyn Meat Club, as well as all of the art on the site, were created by Brooklyn artist Nathan Chase. Chase, Viscarra, and Clare are all friends and residents of Greenpoint, making Brooklyn Meat Club a true neighborhood endeavor.
Rainy days and Mondays…sigh… Let us consider today’s weather as an answer to yesterday’s summer-y heat and a reminder that it’s still spring, friends. I only wish I liked my raincoat more. In other news, Recipes Gone Wild is about to go on summer vacation! But in case you still want a little cooking inspiration, worry not. We at Greenpointers will still be putting up lots of recipes in the coming months! So anyway… I attended my first BBQ of the year the other weekend, where I ran into my neighbor and friend Dan. He’s been promising for weeks to send me his risotto recipe, and surprise, surprise– he came through! Loaded with fresh green veg (I’ve been watching Jamie Oliver lately and that’s what he calls vegetables), this recipe is insanely delicious and will knock the socks off of you and whoever is lucky enough to dine with you! And if you run into Dan (perhaps at one of the local beer shops), I’m sure he can give you some great ideas on what beverage to pair with this dish. Continue reading →
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 →
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 →
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 →
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 →
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 →
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 →
, 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.
