Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard, Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!
Brooklyn’s Own Pigs in a Blanket
1 package Brooklyn Hot Dogs, any flavor
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano
Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)
Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.
With Brooklyn having the most diverse population in the world, our city is rich with different traditions for celebrating the coming new year. In Brazil and Italy, lentils are considered to be a symbol for prosperity. Thanks to Timeless Food, we too have a diverse mix of these little legumes, from the dark, wee French de Puy style to the bright Harvest Gold variety. Not just a good luck charm, but lentils are a great protein that will help you kick 2014 off to a healthy start.
Eating Black-Eyed and Yellow-Eyed Peas are a tradition that has its origins in the South-East. They are a humble, nutritious food staple that also symbolizes prosperity. We get a Yellow-Eye variety from Rancho Gordo, which are dense and creamy, holding up beautifully as a side dish, with greens, or in a soup.
In NYC, we all like to treat ourselves to a little something special, and quite often this means caviar. We are stocking the wonderful, not-too-expensive American Sturgeon Hackleback for the holiday. Harvested from the rivers and lakes of Tennessee and Illinois, these tiny black beauties are from sustainably raised Sturgeon. They are dry and strong, with a briny zest. We have a very limited supply, so order today!
Looking for the perfect savory gift for your adventurous foodie friends? Look no further than our new Asian sauces, each in stunning bottles that will delight the eyes as much as the tastebuds!
Does your Secret Santa love whiskey and sushi? Check out this flask of Bourbon Barrel Aged Soy Sauce, microbrewed in small batches, and aged in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Home cooks will rejoice when they receive Takumi White Shoyu, a lighter, thinner soy sauce that infuses flavor without darkening foods. A great base for dressings and marinades, or adding depth to soups and stews. BLiS Barrel Aged Fish Sauce is just that, Red Boat’s fish sauce, aged for 7 months in Bourbon barrels that once held maple syrup. A drizzle over dumplings, noodles or a simple salad would make these flavors shine.
Nevermind that it’s salsa made in New York City. This stuff’s the real deal, made in the kitchens of La Esquina, one of the best taco corner joints in the lower east side. We chose 3 flavors, Salsa Roja, Salsa Roja HOT, and Salsa Verde, made with a blend of ripe tomatoes, tomatillos and chiles, and contain no fat or sugar. Each are great complements to our different chips, especially when they’ve been smothered with melted cheese, sour cream and fresh cilantro.
You’ll find these colorful jars next to the pasta sauces, just a few steps from the chips!
Whether you’re hosting, or attending as a guest, you’ll be the life of the party this Rosh Hashana, the Jewish New Year. If you’re in charge of the pre-dinner sweets, pick some new-harvest, local apples from Hudson Valley. We’ll be getting a very limited amount of Challah* from ORWASHERS on Wednesday, ready to be dipped into luscious raw honey from PUMPKIN VILLAGE.
If you’re a fan of Gefilte Fish, give THE GEFILTERIA a try. In the freezer, The Gefilteria takes this traditional dish to the next level, layering pike and whitefish with pink salmon, both delicious and beautiful! Complement your appetizer with a dollop of ISH Citrus or Beet Horseradish, bright and sweet.
For those who celebrate, we wish you a Happy and Healthy New Year!
*If you’d like to reserve a challah, please give us a call by Friday (8/30) afternoon.
A few days ago, we shared the first half of our celebration of National Farmers Market Week, giving insight into the farms from which we get fruits and vegetables. But as we all know, farms bring us more than just apples and zucchini. Look around the store, and you’ll find great food grown by real farmers, whose food is always seasonal and fresh.
We’ve been lucky to score a few cases of honey made on the rooftops from Bed-Stuy Bees, and Pumpkin Village in VT hand-delivers raw honey and maple syrup every few weeks. In the dairy case, we source most of our yogurts from Hudson Valley, and all of our milk from Battenkill, Organic Valley and Natural By Nature, is from animals raised happily within 500 miles of NYC. Don’t forget the Adirondack Creamery ice cream!
Speaking of animals, our meat department sources whole animals from nearby farms, including Slope Farms, Kinderhook and Arcadian Pastures, who also bring us our pastured eggs. Be sure to stop off at our cheese counter for the freshest Cato Corner cheeses, which we pick up from the Fort Greene Greenmarket every Saturday. These get nestled into our case amongst the other farmstead cheeses, such as NY’s Sprout Creek, and VT’s Jasper Hill.
And if you crave something a little sweet, our wine shop proudly sells Fox Run Vineyards Riesling from the Fingerlakes, brought down with our weekly beef delivery! We admit, there’s nothing like being surrounded by the farmers market every weekend, but we’re proud to be the next best thing!
August 4-10th is National Farmers Market Week, and we’d like to take this opportunity to share our love and support of our local farms. With over 40% of our produce grown nearby, all under 200 miles, we differ from a farmers market by stocking their food 7 days a week! And while 40% may not sound like a large amount, if our local farmers could grow citrus, avocados and other tropical fruits in the Northeast, they would. Nearly everything we sell, that can be grown in local soil, is.
Farmers markets preserve America’s rural livelihoods and farmland, and they stimulate local economies. Surrounding NYC is a plethora of farmland, and without a market to sell to, multi-generational farmers would be out of work. Our produce buyer, Mickey Davis, works closely with farms across NY, NJ and PA, to bring in the best apples, corn, melons, eggplant, summer squash, berries, onions and more. Lancaster Coop collects stunning fruits and veggies from all over Pennsylvania and brings it in one trip, 3 times a week, from farms such as Elm Tree Organics, Shady Brook Organics, while Grow NYC brings us fresh kale and stone fruit.
Sometimes these farmers are bringing the whole farm right to the city! Young, educated folk with a green thumb are coming here to create green space amongst our cement and steel. Brooklyn Grange is one of these, and in just 3 years have become the leading rooftop farming and intensive roof greening business in the US, and supply us with fresh, mixed greens and arugula. Just down the road on Bergen Street, Feedback Farms brings us Shishito peppers, and heirloom tomatoes and eggplant. Check back this weekend to learn about the other types of local farms we support!
You may or may not have had the experience of being at a barbecue this past weekend and reaching for the ketchup, only to find the bottle spent, exhausted, squeezed within an inch of its life, desperately dripping syrupy spots onto your burger but direly failing to bring the flavor you deserve.
Well hopefully not. But since summer is officially warming up, we’d like to recommend that you roll up to Provisions for a Sir Kensington’s tasting. Sir Kensington’s understands that flavor is everything in a ketchup or a mayonnaise, and that when done properly, the spread should be strong enough that a little bit goes a long way.
Made from vine-ripened tomatoes and gobsmacking blends of vinegars and spices, the taste of their stuff will stay with you until Labor Day – and beyond. They’ll be at Provisions from 4-6pm this Thursday.
While Greek yogurt is still super trendy right now, we couldn’t resist making a little room on the shelf for something a little more creative. The White Moustache Yogurt is new to Brooklyn, a microbatch producer of old-world technique Greek and Persian styles of the thick stuff.
Starting Friday, they’ll be on the shelves. We’ve invited the producer, Homa, to share her yogurts with you, in a FREE tasting this Sunday, 1-3pm!
Available in lovely glass jars that showcase how special these are, their yogurts are made from Hudson Valley Fresh milk and live probiotics, without thickeners, salt, sugar or extra cream, like some other brands. We’re excited to launch their brand with 3 varieties – the uber-thick, pure Greek, The Kiss – Greek yogurt sweetened with Orange Blossom Honey and hand-chopped walnuts. The third is Moosir, their Persian style, which is a little less strained, and accented with imported Iranian shallots. This last one is more like a tzatziki, perfect for drizzling over fish or chicken, dipping into with pita chips, or for those of you who prefer a more savory yogurt experience. We think you’ll love them all!