Hungry in Brooklyn

After Off-Broadway, a cleanse with Kale

Fri, 18 May 2012 16:37:37 -0400

This kale salad uses the same ingredients as below, but pictured above I have added roasted pulled chicken for extra protein and substituted the dried cherries with nutrient-rich dried goji berries.

I have to apologize for being so MIA over the past two months. I was busy working on a new Off-Broadway show called Hereafter Musical. The amazing run just ended - and I really got into my character as a pregnant woman - I decided that I would eat for two in Theatre 80’s food rich neighborhood of the East Village. Let’s just say I just about went broke at Luke’s Lobster - and I even indulged in Puddin’, the dairy-rich decadance that is a veritable no-no for singers. But alas, I am not that strong, so thanks to lots of apples (the pectin is good for your vocal chords) my voice did not suffer too badly from my tasty exploits.

That being said, the show is over and I am finally cooking again - and trying to cleanse. I would be a monster if I did only juice, so thanks to Amanda Skrip, I have a plan that simply cuts out dairy, gluten, refined sugar, caffeine and alcohol. (I have not been so successful with the latter two). Since any cleanse incorporates lots of green vegetables, there is no better veggie to use right now than kale.

My favorite kale for hearty salads is the lacinato variety (sometimes called Tuscan or dinosaur kale) because it is deep green, flat, and less bitter than some of the curly varieties. Most kale salads at restaurants incorporate some kind of cheese - but that’s not necessary! Just make sure to chiffonade your kale into fine ribbons like so, and you’ll be able to enjoy it raw and it won’t be too bitter or fibrous.

Here is a variation of my favorite kale salad recipe that’s both dairy and gluten free! Sub the dried cherries with goji berries for a healthier twist.

KALE SALAD WITH APPLES, DRIED CHERRIES AND PEPITAS

FOR THE SALAD:

1 bunch Lacinato Kale
1/4 medium red onion, thinly sliced
2 cups shredded purple cabbage
1 cup shredded carrots (2 average carrots)
1 apple, cored and thinly sliced
1/3 cup pepitas
4 oz. dried cherries

FOR THE DRESSING:

1/4 C. Lemon Juice
1/3 C. Almond Oil (Walnut Oil and Grapeseed Oil work as well)
1 1/2 TBS Dijon Mustard
1 1/2 TBS Honey
salt/freshly ground pepper to taste

Combine all the ingredients in a large bowl, and toss with just enough dressing to moisten the salad but not drown it. Allow the salad to marinate for ten minutes before serving. Enjoy the nutrition!

Note: The cabbage and carrots can be shredded in a food processor or on a mandolin to make it super fast! Doesn’t it look like gorgeous confetti!?

Hungry in Miami - Panther Coffee

Mon, 02 Apr 2012 11:59:26 -0400

Miami may be known for cafe Cubano and Latin American coffee stands, but Panther Coffee is carving out an entirely new space in the Miami Coffee Scene. After a long coffee career in Portland, Oregon, Joel Pollock and his wife Leticia packed their bags and relocated to sunnier Miami.

Their coffee shop in the arts district of Wynwood is amazing - there’s such a sense of community and dedication to sustainable practices. In fact - Joel is currently working on a project in Haiti with St. Thomas University to help set up long term-solutions for sustainable and fair trade coffee production.

Check out our most recent Hungry in Miami, and just below the video embed, you’ll find tips from Leticia and Joel on how to buy your beans. Enjoy!

Joel and Leticia’s Coffee Advice:

Before you buy a bag of coffee, check for the roast date. Nothing substitutes freshness!
Try to buy just enough coffee for the week. Again, freshness is key to great tasting coffee!
It’s important to grind your beans at home, just before brewing. Invest in a small burr grinder, which keeps the flavor and aroma of the coffee beans intact and grinds the coffee to a uniform size. Make sure you grind your coffee right before you brew it!

If you liked what you saw and find yourself in Miami, make sure to check out public cuppings held at Panther Coffee at 3 PM every second Friday and third Sunday of each month!

Hungry Sources - Something About Sonoma

Sun, 25 Mar 2012 15:45:00 -0400

Not to long ago, we posted one of my favorite episodes we’ve ever done about Peterson Winery in Sonoma County. After that experience, I’ve found myself thinking about Sonoma quite often - it’s really a magical place that is more off- the-beaten-path than it’s Napa neighbor. But as a result, it wasn’t as easy to find a lot of comprehensive travel information in one place. While I was thinking about planning another trip out west, I came across a new website that is the perfect source for wine-country travelers: somethingaboutsonoma.com

It’s that time of year when lots of amazing things are happening in Sonoma County. Perhaps you’re heading out there for the Sonoma International Film Festival, an amazing weekend of film, food, and of course wine April 11-15. Or perhaps you’ve got a Passport to Dry Creek (totally jealous if you do, b-t-dubs) where the wineries of Dry Creek Valley open their doors (and bottles) for excellent wine and food pairings and live entertainment.

Or perhaps you don’t have a trip planned to Sonoma County at all! But you should - as I reflect on my travels of 2011, Sonoma County was my 100 percent favorite vacay - AND it is responsible for my “best bite of 2011” (a grilled local peach with olive oil and sea salt at SCOPA in Healdsburg).

Whatever the reason for your visit, Something About Sonoma is the one-stop-shop to help you plan the perfect trip. Tweet me @hungry_in_bk to let me know about YOUR Sonoma adventure: past, present, or future.

Cheers!

Hungry in Miami - Tropical Fruit Tour

Wed, 07 Mar 2012 11:47:49 -0500

Behold our second installment of our Hungry in Miami series! We stopped by a the Homestead, FL fruit stand aptly named Robert Is Here, because, well - Robert owns it and he’s always there. In fact, he has been since he was 6 years old! There’s quite a story behind the establishment, which Robert shares with us in the interview. He also gives us a tropical fruit tour of all his locally grown produce that is a bit out of the ordinary - like the black sapote - a fruit that leaks black juice and tastes like chocolate pudding!

Hungry in Miami - Sustain Restaurant + Bar

Tue, 06 Mar 2012 18:59:39 -0500

When we decided to spend a month in Miami, I thought that I would REALLY miss New York. Don’t get me wrong, I knew that the sunshine and high temperatures in January were way better than any blustery winter cold we may experience up here. But I was nervous to leave my food community of Brooklyn, and to be honest, wasn’t sure that I would find that same community in Miami.

Until I went to Sustain. Sustain Restaurant + Bar became our home away from home. It was everything we could ever want in a restaurant - amazing food sourced locally and sustainably, strong drinks with dark spirits, and happy hour. Oh, happy hour! And did I mention one hell of a staff that became our friends and bad influences while in the Sunshine State?

I’m just sad I had to leave before they instituted their new Sunday Brunch - rife with make-your-own bloody mary’s and foie gras french toast. But I’ll be back soon, because even though I missed New York while I was in Miami, I now miss Miami since I’m in New York.

Hungry in Wine Country - Peterson Winery

Mon, 27 Feb 2012 10:50:03 -0500

In 2010, my family and I spent Christmas in Sonoma County, and it was pretty perfect. There’s nothing better than escaping frigid temperatures for a little vino in one of the most magical places in the country. We drank quite a bit of wine - and made some friends. On a dreary, rainy Sunday after Christmas, we ventured out for one last tasting. We had no appointment but decided to give Peterson Winery a shot since my dad had been a huge fan of their wine. After talking with the young man in the tasting room for a good hour, we discovered that he was in fact the winemaker, a fact that both surprised and intrigued me. How could such a young guy have the talent, know-how and developed palate to make the 6000 cases a year that he produces— essentially by himself? He was so dedicated to his craft, so knowledgeable about wine, and so insistent on sustainability that there was no way I could leave this winery without locking down an HIB episode.

And thus, Hungry in Wine Country was born, and eight months later we had the pleasure of joining Jamie Peterson at the vineyard and winery for a day in the life of a winemaker.

Watch Shea on SHAPE's "Cooking School"

Wed, 21 Dec 2011 16:29:00 -0500

As the new year approaches, it’s resolution time. And with every bite of those Christmas cookies and each sip of that eggnog, you think yourself, “I’ll start fresh in the new year.” And the fastest way to a healthier life is to cook for yourself. When you’re making your OWN food, you’ll be a whole lot less likely to add another pinch of salt or that extra tablespoon of butter.

That’s why I teamed up with SHAPE Magazine on a series called “SHAPE Cooking School.” The idea is that everyone should be armed with the basic skills necessary to cook a decent meal. And that’s precisely where I come in! Throughout the 11-video series, I show you how to season your food, chop an onion, make vinaigrette, poach an egg, roast a chicken, and more! They’re all short and sweet, but are packed full of information that will make any novice feel like a pro. So check them out, pass them along, and make sure to tweet me if there are any other basic skills you’re interested in learning about!

So this New Year, don’t make the resolution to diet - that’s all about limits and restrictions. Instead, make it a point to nourish your body and mind by cooking for yourself. You’ll not only hone your skills but you’ll feel great too.

Make sure to check out all 11 videos HERE. Now get cooking!

The Perfect Party Hors D'Oeuvres - Baked Oysters on the Half Shell on the Half Shell

Wed, 30 Nov 2011 11:45:16 -0500

Oysters are perfect for a special occasion. I personally love them raw, but not everyone is down with that. But that doesn’t mean you can’t serve them at your fete! These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream. Dramatically served on a long wooden plank over a bed of salt, and you’ve got a jaw dropping presentation that won’t last long once your guests get their hands on them! Check out the episode below and follow along with the recipe!

BAKED OYSTERS RECIPE:

12 Freshly Shucked Oysters, in the shell
1 TBSP Butter
1 TBSP Extra Virgin Olive Oil
1 Cup Minced Shallot (about 1 large shallot)
8 oz. Crimini Mushrooms, chopped
2 cloves minced Garlic
1/3 C White Wine (pinot grigio preferred)
2 TBSP chopped chives, for garnish
S&P to taste
1 LB coarse sea salt, for display and stability when baking.

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt.

In a medium pan, melt butter and heat oil over medium heat. When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic. Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine. Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives.

Bake for 12-14 minutes, until bubbly and delicious. Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation.

Don’t complain if they’re gone in less than a minute!

Happy Holidays from Hungry in Brooklyn!

Thanksgiving Day Game Plan!

Wed, 23 Nov 2011 23:57:00 -0500

So it’s the big day… and while you may think Thanksgiving is all about the cooking, it’s also really about the timing. If you’ve been following HIB’s checklists, you should have your appetizer, dessert, and cranberry sauce already complete. Here’s a list of what to do throughout the day so that all your dishes are ready to be served at the same time. And while this may seem like a pretty jam-packed day, there’s plenty of free time throughout for enjoying some libations.

10:00 AM - Eat Breakfast. You’ll need sustenance for the day of cooking you have ahead of you!

11:00 AM - Take your turkey out of the fridge: the goal is to take the chill off for roasting. You can certainly get it all prepped and ready for the oven, and then let it hang out on your counter until you’re ready to roast it. This is also a great time to take your Cranberry sauce out of the fridge - it’s best served room temperature.

11:30 - Prep your brussels sprouts and carrots & parsnips (chopping, tossing with oil, seasoning, etc) and put them in their respective baking dishes.

12:00 - Preheat your oven to 425 Degrees F

12:30 - Roast the turkey. You’re looking at a cook time of around 3 hours, depending on how large the bird is - and remember, it has to rest before carving (and can rest up to 45 minutes/hour - it will retain its heat) so don’t rush it. Let it hang out!

1:30 - Chop your potatoes and add them to water for boiling

2:15 - Your potatoes are done, make the mashed potatoes!

2:30 - Make your stuffing on the stove top and then transfer it to an oven-safe dish for baking once there’s room in the oven.

3:00 - Add your Carrots & Parsnips to the oven on the bottom rack and heat up your soup on the stove top.

3:30 - Pull your turkey out of the oven and allow it to rest. Pop those Brussels Sprouts and Stuffing in the oven now that you have the room. Take this time to make gravy with the pan drippings.

4:00 - Serve your soup! Your guests have been smelling amazing things in that kitchen and have gotten hungry!

4:15 - Your brussels sprouts, stuffing, and carrot & parsnip dishes are all done! Remove them from the oven, carve the turkey and…..

4:30/5:00 - Dinner is served! Have a drink, enjoy, and give thanks to your friends and family who will certainly clean up after this fine meal considering all the work you’ve done to make this a feast to remember!

Happy Thanksgiving from Hungry in Brooklyn!

Thanksgiving Prep: The Wednesday Checklist

Wed, 23 Nov 2011 10:11:00 -0500

Hopefully by now you have most of your Tuesday Checklist all completed! If not, get going! There’s actually not quite as much to do to today to prepare for your feast, so you have lots of catch-up time!

Today we’re going to focus on the dishes you can make-ahead. So far you should have your cranberry sauce already made, your garlic roasted, and your chicken stock all set to go. So now let’s prep for the stuffing, and make the soup and dessert!

WEDNESDAY CHECKLIST

Plan out what you’re Drinking: This detail is almost as important as the meal itself! It’s a good idea to get a variety of wines. Make sure to have some decent pinot grigio on hand for cooking - it makes a wonderful gravy. But you’re not going to use all of it - so make sure it’s something you’ll drink, too! A lighter wine like a Pinot Noir will match nicely with every course. And don’t forget some bubbly for dessert. If you want something seasonal and warming that can serve a crowd, try making Mulled Apple Cider! It’s easy and can be kept warm all night in your slow cooker.

Make the Whoopie Pies: This year, incorporate those pumpkin-pie flavors into an interesting and delicious dessert that can be made ahead of time! If you’re not into making dessert, order a pie from a local pie shop, but make sure to give it your own signature twist with Homemade Whipped Cream

Make the Apple and Butternut Squash Soup: It’s no secret that soup is better the second day, so take a load of your day-of cooking on Thanksgiving and make this delicious and easy recipe the day before!

Prep your Bread for Stuffing: Cut your loaf of bread into cubes and arrange in a single layer to dry out overnight, or for speedier results, dry the cubes out in a 300 degree oven for about an hour.

If you have any questions, send me a tweet and I’ll get back to you as soon as I can!

Thanksgiving Prep: The Tuesday Checklist

Tue, 22 Nov 2011 10:11:18 -0500

Thanksgiving should be a time to spend with family and friends, for relaxation, and for the promise of leftovers. It should not lead to any stress when it comes to cooking the perfect meal. Hosting Thanksgiving dinner may seem like a daunting task whether you’re cooking for 2 or 12. But in reality, with a little planning ahead and some pre-Thanksgiving organization, you can cook like a pro without breaking a sweat. Clean-up, on the other hand, is another story.

Over the next three days, I’ll help you plan every aspect of your Thanksgiving preparation. Here is the fool-proof menu:

Appetizer:

Butternut Squash and Apple Soup

Main:

Oven Roasted Turkey w/ Homemade Gravy
Brussels Sprouts with Lemon and Parmigiano Reggiano
Cranberry Sauce
Garlic Mashed Potatoes
Mushroom and Walnut Stuffing (courtesy Martha Stewart)
Roasted Carrots & Parsnips with Thyme (chop carrots and parsnips on the bias, toss with olive oil, salt and pepper and 6 sprigs of time. Roast @ 375 for 35-45 minutes)

Dessert:

Pumpkin Whoopie Pies with Cream Cheese Frosting

Sounds like too much to handle? If everything is timed properly, you will be just fine. But remember, it never hurts to ask for help. Tell a friend to bring the brussels sprouts, or your brother to make the stuffing.

TUESDAY CHECKLIST:

Go Grocery Shopping! Make a list of all the ingredients you will need, and get it done early. The last thing you’ll want to do is head to Whole Foods on Wednesday night. Yikes!

Clean out your refrigerator! You’ll need to make room for all the ingredients and prep you’ll be doing over the next four days.

Make Chicken Stock! Stop at the market after work and grab yourself a rotisserie chicken. Then you don’t have to cook tonight, AND you can make yourself the best homemade chicken stock which you’ll be sure to use plenty of throughout your Thanksgiving Prep. It doesn’t hurt to have a couple extra cartons on hand in case of an emergency.

Roast Garlic! This will be your secret ingredient. Roast about 6 whole heads. Slice the top (stem side) off, exposing the individual cloves of garlic still intact in the head. drizzle with olive oil and wrap in foil. Roast at 325 F for about an hour and a half. This will come in handy for your turkey, and for the mashed potatoes, and can be stored in the fridge for a whole week.

Make Cranberry Sauce! This will keep in the fridge for almost a week, so why not make it now? You’re guests will never know you didn’t slave over it on Thursday morning. And please, whatever you do, don’t buy the canned stuff. This recipe is too easy for you to skip.

Make sure to keep checking back for other updates, tips and tricks, and of course the Wednesday and Thursday checklists. And if you have any questions, tweet me and I’ll try get back to you as soon as I can!

Thanksgiving Dessert - Pumpkin Whoopie Pies

Tue, 22 Nov 2011 01:00:08 -0500

I’ve never been a huge Pumpkin Pie fan. I know, call it blasphemy, especially on the holiday that wouldn’t be complete without it. Unless, that is, you make a pumpkin roll - but that just seems way too old-fashioned or Paula Deen for my tastes.

Enter: The Pumpkin Whoopie Pie. The perfect mixture of cake and frosting, sandwiched together in the most decadent individual serving with all the flavors of fall. You’re sure to satisfy the traditionalists but intrigue even the most picky of eaters.

This is adapted from Matt Lewis’s recipe via marthastewart.com. He serves these bad-boys seasonally at his super awesome Red Hook bakery, Baked, of which I’m a HUGE fan. Some minor changes have been made but the bones of the recipe are all his. So without further adieu, here you have it:

PUMPKIN WHOOPIE PIE RECIPE:

For The Cream-Cheese Filling:

3 cups confectioners’ sugar
1/2 cup butter, softened
8 ounces organic cream cheese, softened
1 teaspoon pure vanilla extract

For The Pumpkin Whoopie Cookies:

3 cups organic AP Flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup Walnut Oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Drop heaping tablespoons of dough onto prepared baking sheets in even circular mounds, about 1 inch apart. Bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

For the frosting, sift confectioner’s sugar into a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth.

To assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a ziplock bag and snip the end. When cookies have cooled completely, squeeze a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap.

The Whoopie Pies can be kept in the fridge for a couple days, so this it the perfect make-ahead dessert. Bake these on Wednesday, and they’ll be perfect on Thursday. And I promise you, no one will miss the pumpkin pie!

How to Make Chicken Stock

Mon, 21 Nov 2011 23:59:38 -0500

It’s a good idea to have plenty of chicken stock on hand for Thanksgiving - it helps with everything from roasting the bird to thinning gravy to creating a perfect fall soup. Here’s a tip: pick up a rotisserie chicken for dinner and use the carcass for stock - you’ll have dinner AND delicious homemade chicken stock with no fuss!

You can use this same method with your Thanksgiving turkey as well. Make sure to leave a pot on your stove that can collect all your scraps from a day of cooking - onion skins, tops of carrots, parsnip peels, extra herbs - throw them all into the pot with your turkey and fill it with water. Bring it to a simmer while you enjoy your feast and catch up with family, and you’re all set with the most delicious turkey stock you’ve ever had!

Check out this 60-second how-to video on how to make the perfect stock!

Apple and Butternut Squash Soup

Mon, 21 Nov 2011 17:02:08 -0500

This soup is delicious with just a few simple main ingredients: one butternut squash, one apple, and one onion. It’s really easy yet amazingly delicious, and the flavor gets better the second and third day - so it’s a great make ahead appetizer for your Thanksgiving feast!

BUTTERNUT SQUASH AND APPLE SOUP - serves 6

1 Butternut Squash (2-3 lbs)

Extra Virgin Olive Oil

1 medium yellow onion, chopped

1 large apple, peeled, cored and chopped

2 cloves garlic, minced

8 sage leaves, chopped

2 cups chicken stock (plus more to adjust texture of soup)

8 ounces sour cream

Salt & Pepper to taste

Preheat your oven to 375 Degrees F. Cut your butternut squash lengthwise down the center, and remove the seeds. Drizzle with olive oil and generously salt and pepper. Place the squash face down on a rimmed baking sheet lined with foil or parchment, and roast for about an hour, or until the squash may be pierced with a knife. Allow to cool.

Meanwhile, heat 1 TBSP olive oil over medium heat in a large pot, and sauté the onion, apple, and garlic with some salt and pepper until soft, about 8 minutes. Add the sage and sauté for one minute more. Scoop the squash away from the skin and add it to the pot, stirring to combine the ingredients. Add enough stock to just cover the ingredients in the pot, and bring to a simmer. Cover, and simmer for about 15 minutes. Then, it’s time to blend! Either transfer to the soup carefully batch by batch to a blender, or use an immersion blender to blend the soup until smooth and creamy. If you would like it thinner, simply add more stock, 1/2 cup by 1/2 cup until you reach your desired consistency. Stir in the sour cream, and taste for seasoning. Adjust the salt and pepper accordingly. Serve with a garnish of your choice, perhaps some sour cream, some chives, or sage.

Enjoy!

Thanksgiving Side Dishes - Garlic Mashed Potatoes

Mon, 21 Nov 2011 16:16:04 -0500

Mashed potatoes are my favorite part of the Thanksgiving Feast. Not only are they terribly decadent, they’re also the perfect vehicle for homemade turkey gravy. My mashed potatoes get a little tang from sour cream and some extra flavor from two heads of roasted garlic - adding a wonderfully mild yet rich hint to these already special spuds.

Perfect Mashed Potatoes

2 lbs Organic Yukon Golds
8 ounces Sour Cream - warmed
1 stick butter - melted
2 heads roasted garlic - cloves squeezed from the head
salt and pepper to taste

You can peel your potatoes if you like smooth mashed potatoes, but I prefer the more rustic appeal of mashed potatoes with the skin - and it’s less work! Just make sure to use a potato with a thin skin like Yukon Gold.

Chop the potatoes into 1 1/2 inch thick slices. Place them in a large pot and cover them with cold, salted water. Bring them to a simmer and allow them to cook for about 20 minutes, or until a fork can puncture the potatoes easily.

Drain the potatoes and beat them with the rest of the ingredients - you can use an electric mixer or a potato masher. Whatever you have on hand! Make sure to season with plenty of salt and pepper, and voila! You can make these while your turkey is roasting and keep them covered on the stovetop. Just make sure to reheat and give them a good stir before serving!

Thanksgiving Side Dishes - Roasted Brussels Sprouts

Fri, 04 Nov 2011 14:23:00 -0400

Over the next few weeks, I’ll be posting recipes, videos and directions for a fool-proof Thanksgiving! Here’s the first of our simple side dishes: Oven Roasted Brussels Sprouts with Parmigiano Reggiano and Lemon. Keep checking back for more recipes, as well as a guide to holiday food-prepping that will minimize your work come Turkey Day!

Roasted Brussels Sprouts:

These delicious veggies are a perfect Thanksgiving accompaniment, but are delicious any time, no special occasion required!

1.5 pounds Brussels Sprouts, halved and stems removed
2 TBSP Olive Oil
Salt & Pepper to Taste
Zest of one lemon (reserve lemon for the juice)
2 TBSP Lemon Juice (half a lemon)
1/4 cup freshly grated Parmigiano Reggiano

Preheat your oven to 400 Degrees F. Toss the Brussels Sprouts, olive oil, salt, pepper and zest in a large bowl. Arrange them on a rimmed baking sheet in an even layer, and bake for 30-35 minutes, until browned. Toss them once during the roasting process to ensure even baking. Remove them from the oven and coat with lemon juice and parmigiano reggiano. Toss to combine all the flavors, and serve!

Happy Thanksgiving!

Mulled Apple Cider - Simple or Spiked

Fri, 04 Nov 2011 12:10:00 -0400

Mulled Hot Apple Cider is literally fall in your mouth. It’s warming on a cold day, and it has the flavor of the holidays in every sip. Lots of fancy kitchen stores sell expensive mulling spices, but honestly, they go bad after a 6 months, and you probably won’t finish all of them before apple cider is out of season and hard to find. As long as you have some fresh ginger, cinnamon sticks, cloves and oranges, you can mull cider that will have the freshest flavor possible. And the good news is, these are all ingredients you’ll most likely have around for holiday baking and recipes! Check out the video and recipe, posted below.

Mulled Apple Cider Recipe

1/2 Gallon Local Apple Cider (look for no preservatives added)
3 Cinnamon Sticks
3 Whole Cloves
2” Ginger, sliced
Zest of 1 orange
1.5 ounces whiskey per mug of cider (optional)

Combine all the ingredients in a saucepan and bring to simmer. Keep it simmering for 15 minutes and then serve! Garnish with orange wedges or extra cinnamon sticks. If you want to keep it warm all night long, heat it up in a slow cooker then leave it on low- it’s the perfect way for party guests to help themselves to warm cider all night long! And of course, the cider is delicious when spiked with your favorite whiskey. Now THAT should warm your soul!

Hungry in San Francisco - Walnuts

Thu, 06 Oct 2011 09:55:00 -0400

Walnut and Basil Pesto over Pasta - photo courtesy Raphael Rodriguez

It’s no secret that San Francisco is an amazing food town. I mean, the local, sustainable, and organic movement pretty much started in Northern California years and years ago and is now just a way of life. It’s down right inspirational, and exciting to see meet the young people upholding these ideals. Enter Three Babes Bakeshop. They’re a pop up pie company that not only sells their pies online and delivers throughout San Francisco, they operate out of a shipping container behind Stable Cafe in the Mission. We caught up with the girls to learn about their signature Salted Honey Walnut Pie - a delicious concoction reminiscent of pecan pie, only better. It’s perfect, in fact. And those walnuts come from a family friend who’s ranch is not too far from San Francisco, so naturally we had to stop by the farm first to see how a walnut is grown and harvested. But walnuts are great in savory dishes too, so once we’re back in Brooklyn, we put the walnuts to good use in a savory Walnut Basil Pesto.

Check out the episode below, and follow along with the recipe!

RECIPE - WALNUT BASIL PESTO

1/2 C Walnuts, shelled and toasted

2 Cloves Garlic, chopped

2 C Fresh Basil Leaves

1/2 C Freshly Grated Parmesan Cheese

1/4 tsp Crushed Red Pepper Flakes

1/2 tsp Lemon Zest

Juice of 1 Lemon

1/3 C Extra Virgin Olive Oil

Salt and Pepper to taste

Pulse all the ingredients in the food processor until pesto consistency. Do not over mix - the pesto should be rustic! It’s very versatile, and is delicious as a dip, a sandwich spread, or in pasta. In fact, this is the perfect amount of pesto for a half pound of pasta - a fast and delicious dinner for two! Double the recipe for the full pound of pasta!

Guarapo, Por Favor!

Wed, 05 Oct 2011 11:02:58 -0400

This post is not the first time I have expressed my love for Guarapo, that delicious, cold, refreshing, pressed sugarcane juice. Whenever I head down to Miami, my first stop is Latin America Market where they serve up the freshest guarapo in town - pressed to order - from local sugarcane. It’s a Miami mainstay in an unassuming spot, but worth the trip west of downtown. Watch here to see how it’s made!

Make this Marinade: Cuban Mojo

Tue, 13 Sep 2011 14:00:31 -0400

photo courtesy eatinglocalinthetropics.blogspot.com

Despite what many people think, Cuban food is never spicy. Instead, it’s tangy from citrus and pungent from loads of garlic. That combination is the quintessential sabor cubano, and it comes from their signature sauce: Mojo.

Before you make Mojo, you have to first find Sour Oranges. They’re local to the tropics and are easily found all throughout Miami and South Florida, but you can also pick them up at Latin American supermarkets and sometimes even Whole Foods in other areas. They’re very bitter and extremely sour, but once combined with fresh garlic and smoky cumin, you have a marinade that will transport you right to Havana. Watch and learn how it’s made, and as always the recipe is below:

CUBAN MOJO:

1 Cup Sour Orange Juice (seeds strained - about 5 sour oranges)*
10 Cloves Garlic
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
2 TBSP olive oil

Combine all the ingredients in a blender and blend until smooth. Can be stored in an airtight container for up to a week, and is AMAZING on pork.

TIP: Try making Lechon or Cuban Roast Pork. Get a pork shoulder 3-7 lbs and pierce it all over with a knife. Cover the pork shoulder in the mojo and allow to marinate for 8 hours or overnight. Roast on 220 for 8-12 hours until falling apart and tender. Viva Cuba!

*If you can’t find Sour Oranges (also called Bitter Oranges or Seville Oranges) you can substitute equal parts Lime and Orange Juice.