Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
Recipes
At Toby’s Estate Coffee in Williamsburg, they serve this bacon with Vermont cheddar, slow-roasted tomatoes and scrambled eggs on a roll. But it’s pretty good all by itself.
In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City. Stommel shared with us her mom’s recipe for clams casino.
Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, calls this recipe for fluke crudo “delightfully simple.” It takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.
Many Mexican Americans return home for the holiday, but in Sunset Park observants can make their ofrenda at home or contribute to altars built at community centers and churches.
In our current issue, St. John Frizell takes a closer look at Portland, home of a burgeoning food scene that spans everything from food trucks to craft beer. One of his favorite dishes from his trip to the jewel of the Pacific Northwest was from a restaurant called Smallwares, which calls its culinary approach “inauthentic” Asian.
From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.
For Michael Hurwitz, director of GrowNYC’s Greenmarket program, the arrival of September means it’s time for two things: harvest and football. Put those two together and you get Sunday Short Ribs in Cider and Tomatoes, which he serves during halftime.
Real chile-infused oil couldn’t be easier to make and I put it on just about everything.
From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.
Brooklyn Supreme Court Justice Michael Pesce makes limoncello in Carroll Gardens using culinary geranium–an ingredient he discovered on the Amalfi Coast. The citrus-scented herb grows in the city, too, but with or without it, making limoncello at home is a snap.