As much as we love our share or unctuous meats and cheeses, sometimes a well-crafted smoothie hits the spot. Here are some sunny shots on an ugly day. Mango, banana and strawberries blended with cayenne, ginger, honey, ice and almond milk. Enjoy!
Last night we made a pizza with brussels sprouts, herb pancetta, plenty of garlic, olive oil, and fresh mozzarella from Sahadi’s. Yes, this is a recipe stolen from a fan favorite at Motorino. Yes, we bought the fresh dough at a pizza place. No, I’m not ashamed.
Gwynn laying out the goods
This pizza was delicious and took all of 20 minutes to make. We split the dough in two and stretched it as best as our amateur hands could stretch. Then we covered it in olive oil, flakes of brussels sprouts, fresh mozzarella, more brussels sprouts, salt, peper, garlic and herbed pancetta!
(warm sansai soba, a mountain of vegetables & kitsune)
When I say I’m in love you best believe I’m in love L-U-V. As the culinary scene in New York is bustling with a new ramen shop opening each corner, I spent my night falling in love with a different kind of noodle soup. Some mind-blowing soba noodles at Cocoron on the Lower East Side, to be specific.
This tiny 14 seat shop on the Lower East side cooks up some of the best tasting Japanese soul food in New York. The menu is decorated with cartoon characters extolling the health benefits of buckwheat and soba accoutrements, so everyone’s slurping away guilt free. The noodles are fresh and earthy. To get the purest taste of the beautiful buckwheat noodles I’d go for a cold soba or the dip, but on Saturday I was in the mood for a warm bowl of broth and vegetables.
It’s spring time and god we’ve missed you! It’s been a hectic few months. Between searching for new jobs, John’s band playing a million shows, endless soup and the listlessness of cold dead winter we haven’t been updating/eating nearly as much as we’d like to.
But I woke up this morning to the arrival of majestic spring. I got my favorite breakfast and wanted tell you about it. This is a freshly baked everything bagel from Hot Bagels (aka the Good Sandwich Place of our youth) in Kensington. Topped with scallion cream cheese, tomato, cracked pepper, lox and alfalfa sprouts. The most delicious way to ring in spring; the arrival of sunnier times and better eating.
We’re excited to be posting more and getting back into the swing of things.
Here’s something really real that’s happening - our friend Gwynn is plotting a subtle takeover of What’s Really Food. Or, in less dramatic terms, Gwynn moved less than a 10 minute walk from my house and keeps tempting me with fantastic culinary escapades. I hope you guys like seeing more home cooked meals & recipes; we’re enjoying the process of expanding how/where we eat, what we write about and cooking/eating at home with our friends.
Without further ado, Gwynn’s impressive steamed pork buns/Jjinppang Mandu from last Sunday’s Korean Cookoff! I was insanely impressed with her fresh made dough, the simplicity of the buns and the depth in the flavor of the sauce added to each bite. Almost makes me want try be a better cook. Almost.
Gwynn’s process and recipe are included after the jump.
shiitake, oyster mushrooms and pork filling
a humble pork bun maker, hard at work
After making this salad last night, I Googled “Is kale better for you than bacon is bad for you?” to no results. Does anybody know? Also, is it wrong to make salad dressing with the bacon grease? Lord help me.
Kittery is Carroll Gardens’ latest seafood joint. The idea’s to transport a Maine fish shack to Brooklyn. This is a decidedly classier affair though. If you’re looking for the bare-bones picnic-table style, you may want to venture to Red Hook Lobster Pound, which (thank the lord) will be re-opening on March 1st.
Lobster Rolls are a lot like snowflakes; each one completely unique. I guess the comparison ends there huh, but you get what I’m trying to say. Its no surprise that the lobster in this thing is flawless, or that it has just the right amount of mayo and scallion to let the shellfish do its thang. What made my taste buds perk up was a tangy sensation I was unfamiliar finding in my New England stand-by. After consulting the kitchen, our friendly server revealed that it was a combination of tarragon and mustard seed. Clever clever kiddies. Additionally, they’ve made progress in the field of bun-o-nometry. Each side of the roll is far taller than you’re used to. Allowing for the huge amount of lobster you expect, while being able to contain it in a superior, and less messy manner.
I’m sure you’ve heard by now and if you haven’t, I congratulate you on your ability to avoid me. My wonderful co-blogger and best bud John gifted me an immersion blender for my birthday aka my most prized possession. I’ve used it at least two times a day since receiving it, mostly to make strangely green and brown juices.
But as we all heard on the internet, it is still cold outside. And I had a week-old head of cauliflower leering at me from the fridge. It was time put the immersion blender to the test. I had 3/4 of a lb of brussels sprouts which needed to be used, so I added them to the recipe. The chickpea garnish is not mandatory but is delicious survival tactic because I had to stop eating chips. Briana made them for me last fall and I can’t get over how good they are.
The nice thing about this recipe is it’s so flexible and easy to transform into a creamy, vegan or spicy soup without compromising any flavor.
Forget all the “Top Chef” hype, and new-school-asian-food buzz. Talde is some of the most inventive, and simultaneously comforting food you’re gonna find in our fair borough.
Above are the Pretzel-Pork and Chive Dumplings. Already a favorite among the regulars, the name is a pretty accurate description itself. Salty pretzel crunch, with the soft meaty insides of a wonton.
Hawaiian Bread Buns with fried fluke and pickled shallots. Props to grubstreet for being an early adopter of this being one of the best fish sandwiches around. I would happily purchase Talde’s sauces by the bottle. The garlic vinegar mayo (as well as the spicy mustard for the dumplings) are two of the tastiest condiments in recent memory. I think I’ve had these buns every time I’ve visited… which is a lot at this point.