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.