Archives for category: Restaurants in Brooklyn

Hello All,

Long time, no speak.  I have been working a lot this summer. We have catered 5 weddings along with doing our Regular Bite Clubs and various other events. Sorry, I have not given much attention to the blog.

We have a Bite Club dinner this weekend.  We are making a parsnip potato gnocchi that were are going to pan crisp.  We are going to serve the crisped gnocchi with lobster and fried shallots in a corn and leek broth.  So, I have been practicing getting the correct texture down for the gnocchi.

Last night, we made dinner for our neighbor. Dinner took a total of an hour to prepare.  We have been using the pressure cooker lately so, the beans were done in 30 minutes. Amazing to take a bag of dried chickpeas and have them finished in 30 minutes.

The menu last night was:

1)Fried Squid with Chickpeas in a smoked paprika and vinegar sauce

2)Parsnip and Potato Gnocchi with Blood Sausage

3)Branzino in a tarragon sauce with roasted tomatoes served over green beans.

My problem is, I photograph the prep but, when it comes to final dishes. I rarely remember to photograph finished dishes. Anyway, here are a bunch of photos from dinner, of course, not one photo was taken of the plating. It’s also really annoying to cook with one hand and shoot with another

Here is what I got!

Portuguese Blood Sausage. It is out hanging in my butchers shop. So, it is precooked, perhaps, lightly smoked. I ate some raw, it was delicious. Not mushy at all. A little rice in it.

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Peeling squid for the squid and beans:

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Gnocchi: You can see a bowl of last night’s gnocchi in the background. I just felt like doing another round as I am making 32 servings on Saturday.

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Branzino:

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Quick three course  dinner.  Cost was like 25 bucks for three people.. If we had the same thing out to dinner it would have been most likely,  a lot more dough. we got to sit at home and I wore my sleeveless harley davidson shirt I bought in Sturgis.

So, here was dinner last night. It was really high end. I think it was like 120 bucks for the three of us. Essentially, it was the equivalent of going to Per Se and getting like the truffle and wine tasting add ons. The food here is unique.. It’s international let’s say in its presentation and preparation.

Here you have tofu skins wrapped up like little crepes sitting in a chicken broth.. Super delicate, really lovely.. The serving dish is definitely the game changer here. Like nothing i have seen in 99 percent of the restaurants.

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Ferdinando’s Focacceria Restaurant
151 Union St
(718)855-1548

Since 1904

Walking into Fedinando’s is like walking back in time. Or like walking into an old school Sicilian Grandmother’s kitchen. The food here is excellent. Lots of red sauce, lots of riccotta cheese on everything, simple, honest, Italian Food.

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A few months ago, I got to do an interview with a super nice guy from this quarterly food publication called, Art Culinaire.   I was really happy with the way it turned out.  It has been really interesting doing all of these press things.  You learn a lot about the press, about “news”, about how things can be turned into something else.  Not in this case but, on many occasions, my words have been twisted or plain outright changed by the reporter.

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136 Greenpoint Ave
(between Franklin St & Manhattan Ave)
Brooklyn, NY 11222
(718) 349-1744 www.karczmabrooklyn.com

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I have never really been to a authentic Polish restaurant. I have had perogies, I have had a few plates of food that my Polish doorman gave me, I have drank many a bottle of zubrowka, however, never a really authentic restuarant. The authenticity of this restaurant was made clear that night when our waitress commented how, they get American customers from time to time. I am assuming the other customers they get would be Polish. By the way, all the waitresses are dressed in traditional Polish dresses.

The food that we ate that night reminded me of a combination of German and Russian Food. Perhaps it was my remedial knowledge of Polish History which influenced me. But, how could Polish Cuisine not be influenced by it’s neighbors and sometimes captures.

The food we that last night was heavy. Heavy and for lack of a better word, shmaltzy. It was certainly undeniably Eastern European.

We started with Perogies. When asking if we should have fried or boiled our waitress said “I find the fried more delicious”. How could we argue.

Though fried on the outside, the inside remained room temp. It was ground meat with not much seasoning bound together with a lot of fat. THe amount of fat coated your tongue. It was topped with fried onions. Everything needed a lot of salt.

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Did everyone else think yesterday was tuesday? Arrived home last night to find out a friend was coming to dinner. It was 630, she was arriving at 7. I had fortunately purchased food for dinner so, we just made more. Originally, I was making salmon steaks and some mussel dish but, there was not enough salmon to serve as steaks. We made a quick salmon ravioli. Grilled the salmon, pulled it, wrung in a towel to dry, mixed with a little egg and some goat cheese.

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Perhaps my favorite of all Blues Musicians, Mr. Albert King.  In addition to his amazing voice, the guy is a tremendous guitar player.  I am thinking my favorite guitar player of all time. That poor guitar, it almost feels at time the guitar itself is crying out for help.   Known as the Velvet Bulldozer, the man was like 6’5 250 when he was dieting.  A force to reckon with for sure. If you have to listen to one album, check out his live album in Chicago 1978.  Oh my.

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We live in Brooklyn. The Borough of Brooklyn has 2.5 million people. It is the 5th largest city in the United States.  We are very fortunate to have this little plot of land.  The space is approximately 20 feet wide and 45 feet deep.  When we first moved in, the space was a mess out here. Completely overgrown, full of bugs and garbage. It was gross.

We completely gutted the backyard and replanted everything with the exception of that huge tree in the corner. But everything down to the hundreds of pounds of rocks I carried in 50 pound bags, has been brought in by us. It has been a labor of love and a lot of fun.  It’s so strange to be in your backyard planting flowers, digging up dirt one minute, walk out your front door and be in the middle of an urban scene moments later.

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Barboncino
781 Franklin Avenue
Crown Heights, Brooklyn
718-483-8834,

barboncinopizza.com

When you think Brooklyn Food. One can’t help but think of Italian Food. And what is one of Italian Foods greatest claim to fame, that’s right, it’s pizza my friends, pizza.

Barboncino is a relatively new pizza place to come on to the Brooklyn Scene. Located on Franklin Ave in Bushwick, it’s the new hot pizza place is the new hot area.  The space is beautiful, the oven is beautiful, most importantly, the pizza is beautiful.  Though only a few months old, the place runs like it has been open for decades.  This may be my favorite pizza place is Brooklyn.  The thing I like best about the pizza here is the tomato sauce. It’s really bright and beautiful.

This is the plain Margherita Pizza:

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Peaches HotHouse

415 Tompkins Avenue (corner of Hancock)

ph. (718) 483-9111    fx. (866) 781-6228

http://www.peacheshothouse.com/

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