Monthly Archives: April 2013

{Devil Gourmet FoodStyle Feature} Brooklyn Bound: Smorgasburg

Smorgasburg

Smorgasburg

Every Saturday and Sunday from April through October, food lovers flock to Brooklyn for the ultimate gourmet food festival: Smorgasburg. Rain or shine, upwards of 100 curated vendors gather to purvey everything from Korean BBQ sandwiches, homemade doughnuts, ramen, gourmet jerky, and even fresh French macaroons.  Many of the vendors hail from Brooklyn, but you’ll also spot some NYC favorites like Luke’s Lobster and La Esquina.

Korean BBQ Sandwich with Kimchi

Korean BBQ Sandwich with Kimchi

It’s basically a foodie paradise, so come hungry and bring a wallet full of cash. Most vendors only take cash, and nearly everything there will run you between 6 and 8 bucks a pop. Prepare yourself for some lines (the one for chicken and waffles runs at least 15 people deep) and brace yourself for a bit of a crowd. The best way to deal is to get one or two items and make your way to a grassy spot by the water to eat and enjoy in peace.

View the full post on Devil Gourmet. 

Easy & Healthy Carrot Ginger Dressing

Carrot Ginger Dressing

Carrot Ginger Dressing

This carrot ginger dressing is delicious on pretty much everything. You’ll want to eat it right out of the jar with a spoon it’s that good! Its way fresher and healthier than that neon orange dressing you might find at your local Japanese restaurant. Use it to dress a salad, as a dip for spring veggies, mixed in with rice or quinoa, or on top of a piece of salmon or white fish. Fortunately this recipe doubles easily- you’ll want to make a double batch and enjoy it all week.

Ingredients:

  • 4 carrots, peeled and roughly chopped
  • 1/4 cup ginger, peeled
  • 2 cloves garlic
  • 2 shallots, peeled and roughly chopped
  • 1/4 cup apple cider vinegar (or rice wine vinegar)
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha (optional)
  • 2 tablespoons miso paste
  • 1 tablespoon honey
  • salt and pepper to taste

Directions:

  • In a blender or food processor, add all your ingredients and blitz to combine. Puree until everything is smooth, adding water as needed to get the consistency you like. Season to taste with salt and pepper, and maybe a bit more vinegar or some lemon if you want your dressing more tangy.
  • Store in mason jars for up to a week. (If your dressing gets thick upon standing, just add more water before serving).

My favorite way to enjoy this dressing: Roast a piece of salmon in the oven with olive oil, and serve with a big spoonful (or several) of this dressing and some kale salad on the side.

Taste of Madison {Presented by Gary’s Wine & Marketplace}

With Gary Fisch of Gary's Wine & Marketplace

With Gary Fisch of Gary’s Wine & Marketplace

This past Monday, the beautiful Park Avenue Club, located in a restored 115 year old dairy barn, was the site of the annual Taste of Madison.

Now in its 11th year, Taste of Madison showcases the best that Madison has to offer, with a curated selection of restaurants and wine purveyors serving up their signature dishes and drinks. Guests sip and graze their way around the building, many revisiting their favorite tables and wines for second helpings.

Gary’s Wine & Marketplace, the in-kind presenting sponsor of the event,  was featured front and center at Taste of Madison, providing a huge range of delicious and taste-worthy wines to enjoy along with the food.

View the full post here on Hot From The Kettle.

{Devil Gourmet FoodStyle Feature} Gourmet Mayonnaise

Photo Credit: Empire Mayonnaise, Co.

Photo Credit: Empire Mayonnaise, Co.

Really? The New Bacon

Not just for tuna salad anymore, this humble condiment is having a moment in the culinary spotlight. Mayonnaise, normally relegated to sandwiches and potato salad, might just be the new bacon as far as food trends go. Its campy, lowbrow, a little white trash, but delicious on a seemingly inexhaustible number of foods. Notice the similarities? Mayo and bacon all comprise parts of the larger culinary trend of upscale-lowbrow food items. Our taste for better ingredients and quality may have changed, but our cravings for the nostalgic foods we grew up with remains intact. Amidst molecular gastronomy and other deceptive foods that look one way and taste another, people want some familiarity, but their palates have been elevated. Hence gourmet mayo, heritage slab bacon, truffle mac & cheese, and foie gras burgers.

Where To Find It:

White Truffle – Photo Credit: Empire Mayonnaise, Co.

White Truffle – Photo Credit: Empire Mayonnaise, Co.

Enter Empire Mayonnaise Co. – the Brooklyn based storefront that sells one thing and one thing only: mayonnaise. They sell upwards of 850 jars of the stuff each week, at $6 a pop, no less. Founded in 2011 by Sam Mason (formerly of NYC’s WD-50), Empire Mayo sets itself apart through quality. They use non-GMO oil and organic, pasture raised eggs, and local, seasonal flavors in their specialty varieties. Each jar is produced by hand, and sold either in their small Brooklyn shop, online, or through one of their retail distributors, including Dean and DeLuca, West Elm, Smorgasburg. It’s also served up at several local NYC hotels. People can scoff and satirize Empire Mayo all they want, but they sure can’t argue with their sales achievements. You can laugh, but people are snapping this stuff up.

For the full article, including recipes for your own gourmet mayo and tips to use it in fresh new ways, view the page here on Devil Gourmet. 

Healthy Banana Coconut Bread

Healthy Banana Coconut Bread

Healthy Banana Coconut Bread

This banana coconut bread makes the perfect grab-and-go breakfast. It’s also a healthy option to grab when those 4 o’clock hunger pangs strike.  Have a few bananas on your counter that look a bit past their peak? Those are perfect for this bread- the more ripe your bananas, the more flavor your bread will have. All you need is a bowl and a spoon to mix this up, and it makes your whole kitchen smell fantastic as it bakes.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon cinnamon
  • 1⁄2 teaspoon kosher salt
  • 1 cup brown sugar
  • 1⁄2 cup dried unsweetened shredded coconut
  • 3 ripe bananas
  • 1 egg
  • 1/2 cup coconut oil (melted)
  • 1⁄2 teaspoon apple cider vinegar (optional)
  • 1 tablespoon vanilla extract
Directions
  • Preheat your oven to 350 degrees. Line a bread loaf pan with parchment paper.
  • In a large bowl, mix all the wet ingredients until well combined. Mash in the bananas until you have a smooth consistency. Add all the dry ingredients, and fold everything together until well combined.
  • Pour into your prepared pan, and smooth the top with your spoon. Bake for 45-55 minutes, until a knife inserted into the bread comes out clean, and the top is browned and you’ve got a nice crust.
  • Serve this with a bit of butter or cream cheese, or just enjoy it plain.

Note: Keep the leftover bread in a plastic bag or wrapped tightly in plastic wrap so it doesn’t dry out.

Read the full post on Bachelor Kitchen.

{Devil Gourmet FoodStyle Feature} The New Nordic

Smörgås with Sour Cream, New Potatoes, Herring, and Chives.

Smörgås with Sour Cream, New Potatoes, Herring, and Chives.

If your understanding of Scandinavian food consists of memories of the Swedish Chef on The Muppet Show, and/or the food served at IKEA (including those unfortunate horsemeat headlines), I urge you to take another look.  New Nordic cuisine has earned its place of prominence right alongside classic French, Italian, and Spanish cooking in some of the most acclaimed kitchens around the world.

The world’s best restaurant three years running is not here in New York, but in Copenhagen. Chefs Rene Redzepi and Claus Meyer started the restaurant Noma with this New Nordic philosophy in 2004, and in the years since, the movement has become the toast of the culinary world.

Smörgås with Horseradish Cream, Gravlax, Butter Lettuce, Tomatoes, and Cucumbers.

Smörgås with Horseradish Cream, Gravlax, Butter Lettuce, Tomatoes, and Cucumbers.

While a trip to Noma might not be in the cards, New York City is stacked with ample New Nordic restaurants. Aquavit is the obvious choice, and the food there is perfection, but at a hefty cost. For a fantastic meal that won’t break the bank, Smörgås fits the bill. They have three locations in the city (Wall Street, West Village, and the Scandinavia House) and source their produce from their own eco farm upstate, Blenheim Hill Farm. Another smart pick is ACME, featuring locally sourced, seasonal produce with a Nordic flair.

How To Cook It

You can create some of your own New Nordic classics at home,  Let’s break out of Swedish meatball box! Scandinavian food usually doesn’t require many special ingredients, tools, or culinary prowess; the food is simple and speaks for itself.

Homemade Gravlax: Get a portion (about 1 lb.) of really fresh quality salmon from your fish monger and place it in a shallow pan. Cover it on both sides with a mixture of 3 tablespoons salt, 2 tablespoons brown sugar, 1 tablespoon pepper, 4 tablespoons fresh minced dill, and 2 tablespoons Aquavit. Wrap tightly with plastic wrap, and weigh the salmon down with a heavy can. Leave in the fridge for 3-4 days, turning the salmon over once per day. When its done, rinse under cold water, slice thinly, and serve with sour cream, dark bread, and fresh dill.

Open-Faced Smörgås: You can layer all manner of things on this classic Scandinavian sandwich. Use a hearty, darker bread as your base layer. Start with a horseradish cream (grated horseradish mixed with sour cream) and layer with sliced cucumbers, gravlax or smoked salmon, caviar, hard boiled eggs, shrimp, herring (if you’re brave), get creative!

 

Read the full article on Devil Gourmet.

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Add this fool-proof and versatile baked dessert to your culinary arsenal and forever impress at dinner parties and holidays.

Prep Time: 15 minutes        Cook Time: 12 minutes         Makes about 10 tartes

 Ingredients
  • 1 Package Frozen Puff Pastry (defrosted)
  • 1 Egg (whisked)
  • oz. Part-Skim Ricotta Cheese
  • Tablespoon Vanilla Extract
  • Tablespoon Sugar
  • 1 Cup Figs (halved)
  • 1⁄2 Cup Raspberries
  • Tablespoon Butter
  • Tablespoon Canton {or any liquor you like}
Directions
  • First, make the filling. Place the ricotta, vanilla, and sugar in a bowl and whisk to combine. Set aside.
  • Next make the fruit and syrup. Place the fruit, butter, and Canton in a saucepan and heat over medium until a syrup has formed (4-6 minutes). Take off the heat and cool.
  • For the pastry, preheat the oven to 400. Unwrap the puff pastry sheet and lay out on your counter. Cut out squares roughly the size of a deck of cards, and place on a baking sheet lined with parchment paper. Brush the pastry squares with a bit of the whisked egg (you can use a crumpled paper towel if you don’t have a brush).
  • Cut thin strips (about the size of your pinky finger) from the extra pastry and place around the pastry squares to form the border. Brush again with the egg and bake for 10-12 minutes, or until golden and puffed.
  • When ready to serve, push down the centers of the pastry squares a bit, and fill with the vanilla ricotta and fruit. Drizzle with a bit of the fruit syrup and serve.

Notes:

These puff pastry squares make the perfect vehicle for a whole host of fillings. Try with ice cream and melted chocolate, or sweetened mascapone and strawberries with a drizzle of balsamic. You can also make them savory with roast chicken, a bit of mustard, and melted cheese.

View the full post on Bachelor Kitchen. 

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Oysters on the Half Shell with Pink Grapefruit Sriracha Mignonette

 

Oysters on the Half Shell with Grapefruit Sriracha Mignonette

Oysters on the Half Shell with Grapefruit Sriracha Mignonette

Warmer temperatures and alfresco meals call for lighter ingredients and fresher, brighter flavors. Oysters on the half shell are the perfect no-cook dinner option. Serve them over crushed ice with this fruity and delicious mignonette. Grapefruit gives new life to the classic mignonette, and swapping shallots for scallions takes advantage of beautiful spring produce. Serve this with a fresh green salad and some crusty bread- and you’ve got a perfect early spring meal.

Serves 2 as a meal, 4 as a starter.

Ingredients

  • 20 Raw Oysters (Opened, but left on the half shell)
  • 1 Pink Grapefruit (1/2 zested and juiced, 1/2 sliced into wedges)
  • 2 teaspoons Extra Virgin Olive Oil
  • 3 tablespoons Champagne Vinegar
  • 2 Scallions (thinly sliced)
  • 1 teaspoon Sriracha
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh mint (minced)
Directions
  • In a bowl, whisk together the grapefruit juice, zest, olive oil, champagne vinegar, scallions, sriracha, salt, pepper, and mint.
  • Taste and adjust seasoning as needed. On a platter, spread a layer of shaved ice, then nestle the oysters into the ice.
  • Top each oyster with a spoonful of the mignonette, and a bit of extra mint if you like. Serve with the remaining mignonette, and extra grapefruit segments.

Note: This mignonette also makes a fantastic marinade for fish and shellfish. Try it with salmon, scallops, shrimp- delicious!

Oysters on the Half Shell with Grapefruit Sriracha Mignonette

Oysters on the Half Shell with Grapefruit Sriracha Mignonette

View the full post on Bachelor Kitchen.

Banana {Nice} Cream

Banana {Nice} Cream

Banana {Nice} Cream

If you find yourself reaching for a big bowl (or carton) of rich, creamy ice cream, step away from the freezer and try some Banana {Nice} Cream instead. This recipe will satisfy your craving without any of the regrets that usually accompany reaching the bottom of that carton of Ben & Jerry’s. Banana {Nice} Cream (pardon the cheesy name) has no added dairy, sugar, eggs, wheat, fat, or any of the ingredients that might give you a stomach ache and cause your pants to fit a little more snuggly. It comes together in your blender or food processor in under 15 minutes, and all you need to do in advance is throw some bananas in the freezer. The texture of the faux-ice cream will seriously impress you- I promise you won’t even miss calorie bomb lurking in your freezer.

Serves: 4 (less if you plan on loading up a big bowl for yourself)

Prep/Cook Time: 15 minutes (plus 2 hours freezing for bananas)

Ingredients:

  • 4 ripe bananas, frozen
  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons smooth almond butter, or peanut butter
  • 1 tablespoon honey (optional)
  • 1/2 teaspoon kosher salt (optional)

Directions:

Combine all ingredients together in your blender or food processor, and blend on a high speed to combine. Let it blend for 5-10 minutes until everything is smooth and combined, and the ice cream has a soft-serve texture. If you’d like a firmer texture, transfer to a container and freeze for 30 minutes or so.

* Optional: Serve this with a topping of crushed salted almonds for a salty & sweet treat.

Photo Credit: www.bbcgoodfood.com

 

{Devil Gourmet FoodStyle Feature} Small Plates: Big Flavors

Small Plates

Small Plates at The Stanton Social {NYC}

The concept of ordering a bunch of appetizers to make a meal has given way to the trend of small plates.  Like tapas, antipasto and smorgasbord, small plates offer diners the opportunity to try a wider array of flavors, and to try dishes they’d never order full size. Don’t want a massive serving of French onion soup dumplings? Order the small plate at the Stanton Social, and you’ll get one, or two, perfect bites to satisfy your craving!

Oysters on the Half Shell at the Peacock Inn {Princeton}

Oysters on the Half Shell at the Peacock Inn {Princeton}

New York City is full of restaurants touting small plates in all culinary genres. On my not to be missed list are the steamed pork buns at David Chang’s Momofuku, the tomato soup dumplings at Chris Santos’ Beauty & Essex, the fried oysters on deviled eggs at Cata, the sheep’s milk ricotta gnudi at April Bloomfield’s The Spotted Pig, and the mini chicken and waffles at Chris Santos’ Stanton Social. This list barely cracks the surface, but serves as a good starting point to get your feet wet with this trend.

For the full article, visit this link on Devil Gourmet.