The most satisfying dishes are often the most easy and simple to prepare. When I met with Chance Jones, the new chef at Greenpoint’s Milk n’ Roses, a cafe and wine bar that has just rolled out a new menu, I asked him to show us how to make the simplest dish on the menu.
He chose the Acuasale all’Uovo, which is Traditional Southern Italian Bread Pudding, Broccoli Rabe, Soft Egg & Chili.
This was the first time I have ever seen bread being boiled! It was a fascinating technique and the results were very delicious.
Boil day old bread with chopped and clean broccoli rabe in generously salted boiling water. Meanwhile, fry an egg in chili oil, and top it with more chili flakes. Cover it. Then drain the bread and broccoli rabe and toss with more chili oil. Add the egg on top and that is it!
It was the perfect rainy day lunch.
Don’t you agree that Milk n’ Roses should add this simple hearty dish to their brunch menu?
I am definitely going to try to make this at home… perhaps sweeten it with some milk and honey (no egg of course!) and maybe top it will some berries.
Some of the best snacks are the healthiest and simplest. Peach season is here so make a peach boats! They are succulent, sweet, savory, crunchy and tangy – basically everything that is awesome, in one big juicy bite. A great appetizers at a BBQ, they take no time to prepare. Cut each peach in half and remove the pit. Stuff it with crumbled bleu cheese, top it with almonds (walnuts & pecans are great, too) then drizzle balsamic glaze* on top. That’s it!
Also called Balsamic Vinegar Creme, you can find it at The Garden (921 Manhattan Ave) Or, you can just reduce balsamic vinegar down until it’s thick and syrupy. It last until forever in your fridge and is perfect over ice cream and salads, too.
When the Sunday Farmers Market at McGolrick Park was proposed there was worry that it might compete with the Saturday McCarren Park Greenmarket. (Don’t we live in the USA?) I don’t know about you, but I hit up both every weekend and my weekly pie habit is becoming a problem.
We have a tendency to get the same old greens, like kale every week. But when I saw a beautiful napa cabbage, I asked Sam, who is the farmer from Great Road Farm if he had any recipes ideas. He likes to simply sautee it with chopped meat. That sounded great, especially since we always pick up turkey meat from the McCarren Greenmarket. (Jon makes killer turkey burgers.)
See – the markets can all just get along!
I haven’t actually made this because Jon has been ruling at this recipe. From what I have observed, you can really play around with this dish. It’s fast and easy, just the way we like it. I can honestly say it’s awesome!
Braised Cabbage with Turkey
Sautee chopped garlic and onions or shallots with hot pepper flakes and cumin. (Not sure if you are aware that cumin and ground turkey are in love.) If you have tomatoes, chop them up and throw them in. Fresh peppers would be great, too. Then brown chopped turkey meat. Season to taste with salt and pepper. Chopped pork or beef would also be fantastic.
Once browned add chopped napa cabbage on top and put on the lid so it steams in the delicious meat juice. A little soy sauce tops it off nicely. Over some rice, this is a complete, quick and delicious meal.
I go insane over broccoli. If I had to chose one only food to eat everyday, you guessed it: broccoli! Boil it, bake it, roast it, grill it, steam it, fry it, pie it – any which way, it is the best vegetable. And as a cruciferous vegetable, it’s also anti-carcinogenic. Not a bad thing considering I live directly over the plume!
While having a romantic dinner with my wife (wondering what that means? read here.) at No. 7, the restaurant in Fort Greene from the same owners as No. 7 Sub on Manhattan Ave, we ordered an exclusively vegetarian meal. This is very unlike us. When Julie returned from the dark side of being a vegetarian, we celebrated with a Sausage Party, and it’s been dirty jokes and meaty dinners ever since. But sometimes the vegetarian options will surprise you, and they are often overlooked because you think, I’m out, I might as well eat meat! If you want a lighter meal, go veggie; you will certainly leave feeling less stuffed.
The Double Decker Broccoli Taco we ate was amazing, so I had to try it at home. It is basically the healthy vegetarian version of a Gordita Crunch from Taco Bell. (Don’t act like you don’t dream about it!) But with the braco, a hard taco is stuffed with feta cheese and broccoli, around which a black bean smeared soft taco is wrapped, then the whole thing is topped with pine nuts and hot sauce! Not only are the flavors happily married but the texture of the soft taco spooning the hard taco is quite a fiesta in your mouth.
Jon has become the master of pasta carbonara, which is simply (italian) bacon and egg pasta. He got the recipe out of a cook book his mom gave us for Christmas called Weeknight Fresh & Fast.
I was skeptical at first because of an incident I had when making carbonara using duck eggs, very raw duck eggs, but Jon’s is just right. And he wears a wife beater just for me!
He put his own spin on this recipe with the substitution of asparagus, instead of kale, but the green possibilities are endless, broccoli rabe or brussells sprouts. I can’t think of any more.
This dish takes literally 20 minutes to make and is so delicious. By the time the time I put the laptop aside and ask him if he needs help, he is already finished.
Cube 1/2 C. pancetta and pan fry it until brown. Add one chopped chopped shallot until softened, then 1 C. chopped asparagus. Add 1/2 C. of wine and reduce.
While all this is happening boil your spaghetti. Don’t ask how much. Just do what we do and make an entire pound for two people! I need to get one of those spaghetti measuring rings. Okay, like 1/2 lb?
In a separate bowl, beat two eggs. Add 3/4 C. grated cheese (pecorino romano and/or parmesan will do). Jon uses a 1/2 C. parmesan, 1/4 C. romano. Grind a lot of black pepper into it.
After the pasta is cooked, drain it and add it back to the pot. Add everything else to it and let it all get happy in there. Serve and enjoy!
I think I learned this sandwich from a German person. It seems like something German people would eat. Maybe it’s the pumpernickel bread. Either way it is the most delicious (and vegetarian) sandwich ever! The first time I had it, it was with your standard grade european radish, but here I used daikon slices, which I find every week at the Greenmarket.
Simply butter pumpernickel bread, top it with cheddar cheese and any type of radish. It’s fresh, crunchy, buttery & cheesy. (Note: the fresh oregano is just a green garnish to pretty up the otherwise uncolorful photograph, but it might be delicious on there, too!)
If you have any great recipes to share, please send them to greenpointers (at) gmail.com. The goal is to make a Greenpointers Community Cookbook, the spiral bound kind your Mom has, but with illustrations from local artists.