Category Archives: Food

Lovely Dumplings

There are some new kids in town and they know how to do it right. 

Step 1: don’t confuse your patrons with too many options. 

Step 2: stay open late (11:30pm). 

Step 3: be open 7 days a week so no one has to remember when you’re closed.

Onto the good stuff…roll dough into balls. 

Flatten into discs, stuff with filling (3 choices  - pork and beef with cabbage, chicken with mushroom, and lentils/mushroom/tofu - 5 for $3.50).

Order dessert, “shave ice”.  Choose your flavor.

And enjoy the simplicity of hot, savory dumplings followed by cool, crunchy ice.  Lovely.

Eton - 205 Sackett Street between Henry and Hicks in Carroll Gardens Brooklyn

Open 7 days 11:30am-11:30pm (or until the food runs out ;-) ). 

Coming this fall - hot soup with hand-pulled noodles.  Can’t wait.

Sprout Up!

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Sometimes the simplest things in life are the best.  Eat what’s in season and don’t do too much to it; sage advice I received a long time ago, oh so true.

Get some brussels sprouts, the smaller the better.  Rinse off, cut in half.

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Put some good olive oil and soft or melted butter in a baking dish or roasting pan.  Throw those sprouts in there, roll them around to coat and give a good sprinkling of fresh black pepper and coarse salt.

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Bake at 450 - at 15 minutes mine were just starting to carmelize. I let them go another 15 because I like them tender inside and crispy outside - dump them in a bowl and sprinkle more coarse salt.  Ignore brussels sprouts recipes that call for toasted nuts, balsamic vinegar, garlic, or….any other ingredients.  Trust me.

Special thanks to dB, owner of FoodCandy, for recommending my new lens…I’m swooning.

Radishes…Really!

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The joy of having your own blog is that you can go from waxing poetic on sex with Argentinians to raving about radishes…

Not a fan of this crunchy vegetable that I felt was designed to annoy my salad, I recently tried something new…sautéeing and braising them.  Surprisingly delicious, this method is so simple and completely elevates them from low-on-the-veggie-totem-pole status.

In a dimly lit room, these could pass for tiny red new potatoes, creamy and soft, but without the related carb guilt.  Let them cool a bit and liberally sprinkle good kosher/coarse salt, it really brings out the flavor…yum.

Sautéed & Braised Radishes:

1 bunch of whole, fresh radishes, washed and cleaned.  You can leave green leaves on if they have them.

  • Cut an “X” in the tip opposite the stem at the point of the radish.
  • Sautée one smashed whole clove of garlic until very golden brown in olive oil with a pinch of crushed red pepper flakes.
  • Add radishes and sautée in the olive oil for about 4 minutes.
  • Add 1/2 cup chicken (or vegetable) stock to radishes and cover, simmer for 8-10 minutes.
  • Remove lid and reduce/cook down most of the remaining liquid.
  • Salt + pepper to taste and drizzle some good extra virgin olive oil on top, if desired.

ENJOY!  :-)

That Would Be Keen!!

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OK, I must be slow because everyone knows about this stuff, but I have just this moment discovered Quinoa (pronounced keen-wah).  I cooked the pot (above) quite easily, just boil, simmer and fluff.  It’s delicious!  It is chewy and kind of nutty and can substitue for white or brown rice or couscous.  It is considered a “super-food” in that it is a complete protein.

Try to get the boxed kind (as opposed to scooping it out of a bulk foods bin) because the nice people who put it in the box get rid of the bitter-tasting coating called saponins and save you the trouble of a lot of rinsing.

Wikipedia says that quinoa originated in the Andean region of South America where it has been an important food for 6,000 years.  Prized for it’s high protein content, it’s commonly referred to by the Incans as “the mother of all grains” and considered sacred.

It’s also whole grain, high fiber, gluten free and easily digestible.  NASA is considering using it on long duration spaceflights!

Well, I’m not traveling to outer space, but I did engage it here in Brooklyn as a bed for my chickpea kale stew, and the quinoa and the stew liked each other a lot, they will forever be a happy couple in my cooking repertoire.  Keen!

I’m Baked!

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Today I didn’t think about my air conditioner…I thought about my oven.  How nice it would be to turn it on and just let it bake stuff.  So I made Morning Glory Muffins - yummy and nutrient packed with whole grains, fruit and fiber - I feel healthier already!  Plus they freeze beautifully and after a quick zap in the microwave they’re perfect again.

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 And since I was in there anyway why not keep going?  So I made another of my CookClubCandy recipes, this time Almond Cookies - these were submitted by Christina, who found them in Everyday Food.  I don’t know Christina, but she found SugarCookieBrooklyn, left a nice comment, and joined my cooking club.  She has a really cute website - check it out.  The cookies are delicious!  I need to give them away immediately!  Let me know if you’re in Brooklyn and need a snack… :-)