Now Playing :: "Videotape"- Radiohead Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside. Preheat oven to 425°. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes. Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently. Reduce oven temperature to 350°. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
I made something delicious today! Spinach and Butternut Squash Lasagna. The prep time was a bit long but well worth it. I highly recommend this recipe.
Spinach and Butternut Squash Lasagna
3 cups 2% reduced-fat milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons olive oil, divided
Cooking spray
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
3 (6-ounce) bags fresh baby spinach
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
Sunday, November 11, 2007
For the Love of Butternut Squash
Tuesday, October 30, 2007
recipe gone awry
I was going to post about the pumpkin bread I made but it turned out pretty bland and not so tasty...
Friday, October 26, 2007
Another Day Another Frankies Run
Now Playing :: New Britney album, uh?
Wednesday, October 17, 2007
Late to the Party on Dumont.
Now Playing :: Radiohead "Reckoner"
Monday, October 8, 2007
Fall Macaroni n' Cheese for a Summer Heatwave
Now Playing:"West Coast" by Coconut Records
I had Columbus Day off so I decided to cook! I have been wanting to try making homemade macaroni and cheese for some time but was hesitant to have a creamy full fat dish sitting in my fridge so I sought out a healthier alternative. I found an interesting recipe on marthastewart.com that used butternut squash and ricotta to generate the creaminess without the use of cream or butter. The result was tasty but not a full fledged endorsement. You taste the squash a lot less than you would think but the at the same time, seemed to cancel out the sharpness of the cheddar. I think the highlight of the meal ended being the roasted brussel sprouts!
Healthy Macaroni and Cheese Recipe
Thursday, September 27, 2007
Grand Openings::
Now Open: Blue Marble in Boerum Hill420 Atlantic Avenue, between Bond and Nevins Streets, 718-858-1100"When Cobble Hillbilly Alexis Miesen couldn’t find a decent local scoop, she paired with friend Jennifer Dundas to open this ice-cream parlor. Look for eco-friendly details like biodegradable cups and utensils, with socially conscious flavors—like mint fair-trade-chocolate chip—to match." [Time Out New York]
Now Open: Viva in Red Hook116A Sullivan St., near Van Brunt St."It's at the same location as the much missed Huipil. It bills itself as Tex Mex food but seemed a lot more authentic than your self-styled Tex Mex joint. Anyway, a similar vibe as Huipil, laid back but friendly service. We had flautas de pollo and enchiladas de suiza. Both great. Well portioned, fresh, homey. Best of all, our menus advertised a free margarita with any entree, so we each had an unexpected and very delicious margarita for lunch today." [Chowhound]
Sunday, September 9, 2007
Eating My Way Thru the Sunday Blues
Now Playing: Alicia Keys- "No One"
"And above all... Think Chocolate!" - Betty Crocker
I think I literally ate my way thru the city today, although I can't say it was the first time. My friend and I were up early and went to have lattes and donuts at Dunkin' Donuts, an American staple with surprisingly good coffee and donuts I wish I could eat for days without consequence. Then we went over to the Red Hook ballfields and made the usual rounds of tacos, empanadas (recipe below, seems to be the same ingredients as those at the vendors) and pupusas before needing a nap to handle the food coma we had imposed on ourselves. We then went into the city for chips, salsa/guacamole, and $5 happy hour margaritas at Miracle Grill (a great West Village treat). To top off the night and in yet another effort to thwart an appetite for dinner, we made a pitstop at the Chocolate Bar. I picked up a cherry, coconut, dark chocolate bon bon and he got a PB&J dark chocolate one. I have never been to this store but it was super cute, they had adorable chocolate bars (banana milk, salty pretzel, smores, etc) and a ton of special treats like peanut butter and chocolate dipped rice krispie treats.
Empanadas de Carne
Ingredients
- 12 - 15 lb empanada shells
- 1 tbsp. olive oil
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 lb ground beef
- 1 tbsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/2 cup green olives, chopped
- 1/2 cup raisins (optional)
- 1 hard-boiled egg, chopped
- salt and white pepper to taste
- walter
- sugar
- butter
Instructions
Defrost the empanada shells.
Heat the oil and sautee the onion until golden. Add the garlic and sautee for a couple of minutes. Add the ground beef and brown. Drain off the fat. Add the spices and cook until the meat is done. Add the olives, raisin and egg, mix well.
Scoop the meat mixture (about a tablespoon worth) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.
Brush the tops of the empanadas with a bit of water or milk. Sprinkle with sugar. Bake in oven at 400 F. until golden.On the Road- Los Angeles
Now Playing: Rilo Kiley- "Breakin Up" (on repeat)
I have fallen down on the blogging recently but decided to post on a quick jaunt to LA a week back. And New York, I have to say, you win! Nothing compares to the foodie culture of this city. We hit up Gelateria, a gelato diner that oddly serves some of the yummiest pasta with sweet tomato marinara. They also have massive pieces of lemon coconut and red velvet cake that you can't pass up. The following night we made reservations at a hot spot restaurant in Culver City called Fraiche but unfortunately, I have to give it a major thumbs down. We had to wait 45 minutes past our reservations without even an apology and the food was nothing but okay. A complete C-. But in an effort to save the best for last, we stood in a 15 minutes line for Sprinkles cupcakes in Beverly Hills and this was worth the wait. We got a lemon coconut and chai latte cupcake and mulled a second trip for a strawberry one. They have a great variety. Scrumptious!
Wednesday, August 22, 2007
From Eater.com
"The site, a former OTB that nobody (save the invererate gamblers) was sorry to see go, has been a hive of activity for some time. It's pretty well boarded up right now, but when you could peer in, some red-brick archways were visible. Word is the restaurant will be run by the same guys who own P.J. Hanley's, the venerable, century-old tavern further down Court, so the development is a neighborhood affair." A friend peered in the window and said it looked like it might be a brick oven pizza place...?
Sunday, August 19, 2007
Oooey Gooey
Now Playing: Elvis Perkins- Ash Wednesday
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." ~Julia Childs
I hosted another brunch this weekend, a bit bigger but basically the same menu since I had left over ingredients from last weekend. I tweaked the quiche a bit (added more gouda, caramelized onions and tomatoes), got greens for the salad from the green market, bought bagels, someone brought fruit salad and I made monkey bread.
I was first introduced to oooey gooey yummy monkey bread by my little cousins who told me that "it is so easy to make even a monkey could do it." No matter who makes it, it's heavenly.
There are several variations on general recipe which is sugar, cinnamon, butter, dough and more sugar. mmm...
1 cup sugar (divided)
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread. The fun starts!
Thursday, August 16, 2007
New Additions to the Neighborhood (Well, Fort Greene)
LITTLE PIGGY MARKET- The much anticipated little sister restaurant to Fort Greene's The Smoke Joint. Southern fare. 64 Lafayette Ave., at S. Elliott Pl.,
IL TORCHIO- Italian, small plates and entrees. Pastas, risotto, paninis, salads, and grilled fish and meat. 458 Myrtle Ave. between Waverly and Washington Aves.
Monday, August 13, 2007
Sad News on the Red Hook front ...
"In June, Pioneer Bar-B-Q was closed by the city and put up for sale. And top-rated French restaurant 360 shut down, reportedly while its owner takes a hiatus in Africa. Meanwhile, popular wine and bourbon shop LeNell's has been given a year to find a new home after being ousted by a new building owner." http://www.nypost.com/seven/08132007/news/regionalnews/call_it_dead_hook_regionalnews_heidi_singer_and_rich_calder.htm
Sunday, August 12, 2007
Homemade Brunch
Now Playing: American Life Podcast- Road Trips
"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf
I Didn't Know I Loved Empanadas So Much
Now Playing: Blonde Redhead- 23
The Red Hook Ballfields, the worst kept secret in all of Brooklyn, is the best summer place to be on a Saturday afternoon. Still full from Frankies the night before and blurry eyed from a long night of sleep, we made our way down Court Street to the tents. After our last trip with where we got all the food at one time and ate it collectively, we tried to be more strategic this time and move in shifts. First the best empanadas ever (raisin, olives, meat and egg) then Pupasas (meat and cheese with cabbage on the side), plantains with sour cream, then steak tacos and corn with chili seasoning and cheese. Plus a light breeze under a shady tree. Kind of perfect.
More Frankies 457...
Big News... Beyond the fact that I finally tried the linguine, fava beans, garlic and breadcrumb dish at Frankies and my dining partner and I mixed it with the pork braciola and found heaven... there is a new Frankies off shoot in the works per the fantastic quarterly magazine Edible Brooklyn. In an interview with The Franks of Frankies, the publication writes "a new restaurant in under way, and that a much larger kitchen, currently under construction on Luquer, will even have gas burners, allowing for a full service catering branch this fall--- food to be delivered with a vintage Mercedes truck. There's also talk of a forthcoming cookbook."
Friday, August 10, 2007
What is Lard Bread?
Now Playing: Bat For Lashes cover of Bruce's "I'm On Fire"
Caputo's (460 Court St) is the go to Italian deli in the neighborhood and with good reason. Their grilled artichokes and red peppers, salty mozzarella, olives and well, basically everything in the store, is quite delicious. Apparently and unbeknownst to me, they are also considered to have the best lard bread in New York. I am not really sure what lard bread is or for that matter, what it tastes like but my curiosity is piqued. I was able to find a recipe and have posted below. It sounds pretty good but think I might skip the long process of bread making and skip down to Caputo's again this weekend.
- 1 pound 5 ounces all-purpose flour
- 8 ounces lard
- 1.8 ounces active yeast
- 6 large whole eggs, unshelled
- 1 tablespoon Pecorino Romano
- 1 tablespoon freshly grated Parmigiano
- 3 ounces diced salame
- Salt
- Pepper
- Combine the lard, yeast, and salt with the flour, adding as much water as necessary to get a rather soft dough. Work it steadily for about 10 minutes. Place it into a bowl previously sprinkled with flour, cover with a woolen cloth and leave it to raise in a lukewarm place.
- After about 1 1/2 hours, when the dough has leavened, place it on a pastry board, punch it with your hands to stop it swelling and flatten it out in a 0.3-in.-high rectangle shape. Grease it with lard, add the diced salame and sprinkle with a little pepper, Pecorino Romano and Parmigiano. Fold the dough in two, grease the top with some more lard, and sprinkle with more Parmigiano and pepper. Fold in two again, flatten out and grease some more. Repeat until you have used up all the lard. Now take a small piece of dough the size of a bun, grease the outside with lard, and place it to leaven separately in a bowl. This will help you place the eggs onto the top of the casatiello. Fold the dough onto itself to make a stick. Grease a round baking pan with a hole in the middle (8 to12-inches diameter). Place the dough stick inside it joining the ends and squeezing them so they adhere well to each other. Put the dough away to leaven for another 3 hours.
- Gently wash the shells of the raw eggs in lukewarm water and dry them. When the dough has risen, place 6 eggs on top of it arranging them at even distances from each other and with the tips pointing toward the center of the mold. Take the small piece of dough you kept aside and make a stick as thin as a pencil. Chop the stick into 12 small bits and arrange them in 2 at a time cross-like on the eggs making the ends stick to the dough.
- The casatiello is now ready. Put it in an almost cold oven and bake over a medium heat for about one hour. When it has turned an even color, take it out of the oven and let it cool before serving.
Makes 12 servings.
Monday, August 6, 2007
Black Mountain Wine Bar :: Guest Contributor:: Fellow Brooklynite and All Around Good Guy, Jim D.
This place has a great wine list –and a wait staff who really know their stuff and are full of opinions and suggestions. The menu is small – not the place to come for a full blown meal – think late night snacks, or first date grazing – cheese plates, charcuterie, a couple (literally) sandwiches and salads. The specials were unique and from looking around the room, the most popular options. There is a reason for this. While the house pressed sandwich was and salads were great, the cheese plates and charcuterie were so small, my dining companion remarked that they were "caviar portions." While the cheese list was great, each order (I got three) consisted of two small slices, accompanied by a few slices of bread and a really good fig chutney. In a neighborhood where you can get really great cheese or meat plates at Sample or Robin De Bois, it was really a ridiculous misstep. I mean, go to Fairway or join the Park Slope Co-Op if your wholesale cheese prices are that bad.
That said, the ambiance was great. The wine list is really the star, and while the beer list is small, it's considered. This is not a neighborhood watering hole – yet. It needs to get its groove, and frankly needs to let its hair down a little. But, it’s full of beautiful people, and really is there any other reason to go out in Brooklyn?
Cheap Eats (per NY Magazine)
Now Playing: My Morning Jacket- Okonokos (still)
The Cheap Eats issue of New York Magazine is just about leave stands so in an effort to make one of my personal favorite issues of the year stick around a bit longer, here is list of the ace places in the hood that made the ranks.
Bocca Lupo 391 Henry St., at Warren St., Cobble Hill, Brooklyn (bottom left)
- Really yummy small plates and sandwiches. The meatballs alone are worth a visit.
Flatbush Farm7 6–78 St. Marks Ave., nr. Sixth Ave., Park Slope, Brooklyn (top left)
-Great bar and restaurant. Good, strong cocktails. Just tried brunch there for the first time recently and it too was scrumptious.
Hibino 333 Henry St., nr. Pacific St., Cobble Hill, Brooklyn (top right)
- Still need to try but have heard good things. Whenever I run by there are people waiting outside.
Lucali 575 Henry St., nr. Carroll St., Carroll Gardens, Brooklyn (bottom right)
- AMAZING. They only serve pies and calzones. Literally that is it but it is the best pizza I have ever had. Handcrafted by candlelight. BYOB. Very long wait time.
Petite Crevette 144 Union St., entrance on Hicks St., Carroll Gardens, Brooklyn
- Dying to try as I have heard that the seafood is out of this world. Although Brooklyn Fish Camp is my current fav.
One of My Favorite Places on Planet Earth
Now Playing: My Morning Jacket- Okonokos
Thursday, August 2, 2007
J-E-L-L-O
Now Playing- M.I.A. $20
"A balanced diet is a cookie in each hand"
My love of gelatin jello will eventually get a separate post but in the meantime, I spent this evening baking chocolate pudding chocolate chip cookies to bring to Fire Island with me tomorrow. Baking tends to be a cathartic ritual for me but tonight it was a bit more of a chore at almost 10pm.
My great aunt makes these amazing cookies that her grandkids identify as "mom mom's cookies" that I believe follow the same recipe as I will provide below but somehow, as with all things made by someone else with love and care, hers always taste better than anything I could make.
Once you mix the wet ingredients with the dry ingredients , it will create a very stiff dough (it actually broke the motor in my cheap hand mixer). You can use any flavor of instant pudding. This recipe will create a moist, more cake-like cookie.
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 (3.4 ounce) package instant vanilla, chocolate or butterscotch pudding mix
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces semisweet chocolate chips
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Monday, July 30, 2007
Meat + Cheese = Happiness On A Plate
Now Playing: Moon River from Jen's Fanciful Mix
"How can you be expected to govern a country that has 246 kinds of cheese?
- Charles de Gaulle
I think I could live on meat and cheese plates. After a long conference today, a cheese plate (and a stiff drink) were calling my name. Today I went to Le Singe Vert in Chelsea which has a reasonable cheese plate for one, that is actually better suited for two. It has three cheeses, apples and grapes. Although I think one of the best cheese plates in recent memory has to go to Robin De Boix on Smith Street. Overflowing with different meats, cheeses, olives, fruit and candied nuts. Honorable Mentions go to Otto, Bourgeois Pig, and Frankies 457 (good on every level).
Brooklyn Restaurant News: Cafe on Clinton (268 Clinton St.) has a new owner and has reopened. Chef Charlie Statelman, formerly of Patois on Smith Street, will be taking over in the kitchen.
Sunday, July 29, 2007
Lazy Sundays (Non Narnia version)
Now Playing: Sunset Rubdown
"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli
It is pouring out and all I can think about is how I wish I was eating BBQ. Manhattan seems to be spurting BBQ sauce these days with the opening of Hill County (BBQ by the pound!) and the music world's everyman, JT's restaurant, Southern Hospitality also getting it's fair share of write ups. Me, I want to try The Smoke Joint in Fort Greene. On a recent jaunt to BAM, this place caught my eye and ever since, I have heard nothing but raves about the food and the soon to be opened off shoot, Little Piggy. In the meantime, I will satisfy this craving with delivery from Jake's on Columbia (even if they serve cornbread in egg roll bags).
Recipe of the day: Blackberry BBQ sauce...mmm...
1 1/4 fresh blackberries
1/4 cup ketchup
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup minced ginger
1 teaspoon pepper
2 teaspoons hot sauce, to taste
salt, to taste
Whirl all in a blender until the berries are pureed. Pour into a 1 quart glass measuring cup. Cover loosely with plastic wrap, leaving a vent for steam. Cook in a microwave at full power, stirring occasionally until berry mixture is reduced to 1 1/3 cups, about 8 minutes. Serve with anything barbecued.
***