Our author (right) did not test these recipes so we don’t have any photos. But here he is with Wylie Dufresne, so they must be good.
This year, in a miracle that can only be compared to the beauty of a perfect shooting star, two of the most food-centric holidays on the calendar, Thanksgiving and Hanukkah, will be falling on the same day, though Hanukkah’s eight days helps the spread). Is Thanksgivukkuh a holiday we need? Probably not, but by combining two of the most artery-exploding cuisines out there, we here at the Brokelyn kitchen have devised some Franken-recipes that take the best of both worlds and create a dream team of gut-bustiness. Let the feasting begin. [Author note: FYI Most of these recipes are on spec. I haven't been able to try them all out because I'd spend too much and have a shit ton of kugel. But the recipes are as solid as I can get them. Editor note: Lamb bacon, Kenji? ] (more…)
You cooked that (but they measured it out for you)! via Facebook
Good news for all the measurement-averse foodies in Park Slope: you’ve got a new store that’s answered your prayers for less time spent cooking and more time spent eating. The Walk-In Cookbook has recently set up shop on 7th Ave and Berkeley Place, and they take the “measuring” part out of “all-cooking-is-is-measuring-stuff-and-heating-it” by selling specific amounts of groceries that let you make one recipe, no more and no less.
The concept makes cooking easier and less messy than it can be otherwise (although all their recipes are for two or more, so lonely foodies should prepare for leftovers), but for those of us who cook not only to be generally impressive people, but also because we’re on a budget, does it make sense? It depends. (more…)
Why wait on a line for hours when you could just make it yourself in minutes? Photo by Dan Cerutti
The ramen burger: New York’s latest attempt to combine two foods into one food. A limited edition burger sandwiched between buns of fried ramen noodles, it’s one of the more inventive ways to kill yourself out there, but jeezum crow it is tasty. Smorgasburg only sells like 100 of these a day and the line is always out of control, which means getting one of these is harder than trying to keep a cat calm at a bath convention. If you don’t want to get up early on a Saturday and stand around for two hours to eat noodles and beef at 10am, here’s how you can make your own on a very literal ramen budget. (more…)
Oh cool, the beginnings of the world’s worst casserole
Having a full cupboard can be nice, but it can also be daunting. At least when the cupboard becomes full of spare parts like canned black beans, turmeric and tuna in oil. We have an entire jar of coconut oil just sitting there that we only bought to rub on a tattoo. The hell do we do with it? Well, we could ask NPR, who’s asking for pictures of baffling surplus food in your cupboard so that expert chefs can tell you how to cook it. (more…)
Do you look at this photo and think, man, I would seriously pay $300 to slice that bird’s carotid artery? If the answer is yes, maybe you should attend an upcoming chicken-slaughter workshop sponsored by Fleisher’s butchers. That’s the photo that accompanied an email invitation to “For Cluck’s Sake,” where:
Participants will meet at Fleisher’s in Kingston for a light breakfast, followed by a trip to Meadowview Farm in New Paltz where they will have the opportunity to slaughter and de-feather their own chicken! … Participants will learn how to quarter, spatchcock, and skin a chicken for home kitchen use. All followed by a locally sourced dinner prepared by the Fleisher’s crew … Cost is $300 and includes 3 meals, lecture with Joshua Applestone, and a chicken to slaughter and take home!
So … help me out here, foodies, back-to-the-land beardies, Kenji, anyone… does this sound fun to you? (more…)
PIckled carrots and beets. Photo courtesy of the Gradually Greener blog.
We’ve all felt the guilt. Think back to one week ago, when you were walking around the farmer’s market buying all sorts of just-in-season vegetables, thinking how this was going to be the start of you eating healthy. But that was a week ago. The beets and turnips are still sitting in the fridge, and you’ve got plans tonight, so they’ll be one step closer to the compost heap by morning. If you’re the thrift-savvy Brooklynite we know you are, you’re looking for a way to stretch your vegetables’ life span, so here’s your answer: pickling. (more…)
Technically that is cheese, yes, but doesn't our meat expert Andrew Dorsey look handsome in this shot? Photo by Rachel DeLetto.
Brokesters may not think of fancy places like Marlow & Daughters when it’s time to buy some meat, but if you know your way around a butcher shop you can get some good stuff (locally sourced, grass-fed) without paying weygu prices. There are some cuts out there that are the carnivore’s equivalent to the Contra cheat code, I know for a fact, and I was determined to find them when I sat down with Andrew Dorsey, senior butcher for Marlow & Daughters. Here’s what I found out: (more…)
Fun restaurant fact of the day: the most expensive part of keeping any kitchen fridge stocked is buying the herbs, and if you’re part of the foodie elite Brooklyn is famous for, then the same might just apply to your kitchen as well. Keeping this in mind, here’s how to get the most green from your grocery buck.
Chives: A big winner! With their subtle onion flavor, chives can go into so many different dishes they won’t be around long. But if they are, they last up to a few weeks in the fridge, as long as you wrap them in a damp paper towel and put in them a plastic bag.
Chervil: Don’t buy chervil. Just don’t. It’s pretty, it makes it look like fairies made your food, but at the end of the day the flavor is subtle and unnecessary, the herb is limited, and its shelf life is pretty sad. (more…)
There’s no shortage of worthy ways to be charitable this time of year, but you’d be hard-pressed to find another that says “Made for BK” quite like this. Open Source, a Park Slope gallery/creative space, is looking for a few good cooks to staff its Open Source Food Kitchen every night in December. For a fourth year, the gallery’s running its month-long free kitchen where a volunteer comes in each night, whips up a meal, and 15-20 starving artists dig in. The site says fellow artists usually don the chef hat, but really, anybody’s welcome to come in and cook. (more…)
No time for the Park Slope Co-op and too broke for the Grand Army farmer’s market? For my (rather limited) money, the best trick for defeating the rising cost of groceries is maxing out on curiously affordable, endlessly versatile beans and grains from Goya.
Keeping them on hand can make a huge difference in the decision to throw together something for dinner instead of ordering in Thai for the third time this week. With some onions and garlic, a can of beans can become a nutritious and filling meal that pairs easily with rice, salad or any vegetable you find in your fridge. (more…)