This weekend’s weather might keep you inside, but that’s a great excuse to cook. My husband and I are signed up for the Lancaster Farm Fresh CSA, which drops off boxes of organic eggs and produce at Manhattan Avenue’s Eastern District each week. The CSA winter session just started, and I was excited to open my box this week to a variety of root vegetables.
Today’s soup stars two of those CSA gems, carrots and sweet potatoes, both rich in potassium — an important mineral most Americans underconsume. So stock up on this hearty deliciousness to SOUP UP your healthy muscle, heart and kidney function! What else are you going to do tomorrow while you’re inside Netflixing and chilling?
With so many new restaurants opening in Greenpoint, it’s becoming hard to think of a cuisine that hasn’t already been covered. But modern Spanish is, surprisingly, something we’re lacking, and something which El Born (651 Manhattan Ave) looks set to do very well. Continue reading →
Nothing is easy. Especially not figuring out what to make for dinner, which can actually feel like sort of a chore if you cook a lot. Having said that, I’ll admit that few things make me as happy as cooking…so I ought to stop complaining and celebrate the fact that last week I received a gift of somewhere around 30 bulbs of fresh garlic from the Hudson Valley Garlic Festival! Weehoo! What to do with such a generous harvest? Well, there is one thing in cooking that IS easy AND satisfying. Two words: roasted garlic. I learned how to roast these lovely alliums over a decade ago and still it’s totally magic to me how a little heat and a drizzle of olive oil can turn something so pungent and crisp as raw garlic into something this mellow, sweet, and smooth. Continue reading →
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.
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 →