April
2
2012
This week, we’d like to introduce you to a new friend: horseradish root. Wikipedia tells us: Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged … Read more
March
26
2012
Fennel Citrus Salad
It’s a tough time for East Coast Produce, nothing is up yet. One bright spot is winter citrus. One a recent dreary Sunday, I made a bright and beautiful winter salad: sliced fennel with a meyer lemon dressing and grapefruit segments. Simple, and gobbled up! Winter Fennel Citrus Salad One big old Monster Bulb of … Read more
January
24
2012
Fresh Cavatelli
Over the weekend, Harry nabbed this dope vintage Vitantonio cavatelli maker at an estate sale. Mike Kale, one of our newest employees who also writes about cooking over at Hey Try This, was all over it. He took that pasta crank back to his crib and made big heaping portions of little seashell shaped pasta … Read more
July
12
2011
How to be Fancy: Lunch Edition
With the hot hot heat and sun showers we’ve been having, it’s no wonder we’re flush with tomatoes. Vine ripened red ones from Long Island? Yeah we got those. Little tiny fuzzy Garden Peach tomatoes in the house? You bet ya. Giant knobby heirloom varietals? Duh. After stuffing our faces with raw tomato salads and … Read more
May
21
2011
Spring!
Spring fever has hit The Brooklyn Kitchen and The Meat Hook. Brunch participants are dunking their heads in coolers and shotgunning beers, the butchers are bagging chicken wings to go! In produce land, our cases are stocked full of fresh goat cheese, rhubarb, wild salad greens, pea shoots and more ramps than we know what … Read more
October
23
2010
Kat’s Sweet Potato Gnocchi with Maple Butter and Fried Shallots
This recipe from Kat Randazzo’s Fall Dinner class was such a big hit, we wanted to share it with everyone! Sweet Potato Gnocchi with Maple Butter & Fried Shallots serves 8 -1 1/4 lbs russet potatoes -3/4 lb sweet potato -1 lg egg -1/2 tsp grated nutmeg -1/3 cup grated parmesan reggiano -1 1/2 to … Read more
September
1
2010
Sweet and Spicy Tomato Corn Relish
Running a grocery store now means that we get the busted up fruits and veggies at the end of every day. Today’s invention: 1 ear roasted corn 7 cups peeled chopped tomatoes (like Roma #2′s!) 1 chopped Iberian Chile (spicy and sweet! substitute 2 jalapenos for heat, but nothing replaces the fruity sweetness of these) … Read more
April
30
2009
Afflicted/Liberated
Better late than never, no? I’ve been baking a lot of bread this year and what better way to close Bread Month than with the least leavened of all breads? After scouring the interwebs and cookbooks, I settled on Peter Reinhart’s recipe for Whole Wheat Matzo- not a Jew but a darn good baker nonetheless! … Read more
December
15
2008
10 Days of Christmas (and by christmas i mean cookies)
Saturday kicked off cookie week here at The Brooklyn Kitchen. Every day, a different treat. I feel like I am in a perpetual sugar hang-over. I’m either hyperventilating or falling asleep. Well, maybe not that bad but I’m just not used to this much white sugar in the morning. Caffeine yes, toffee/ginger bread/chocolate, no. Our … Read more
I got up in the rain this morning, and rather than go to the gym I made bread. I ran out of AP Flour in the process and substituted in 1 cup of Buckwheat flour I had on hand. Turned out quite good. the master recipe is here. Tweet
