Recipes

Parent Teachers Conference

Notebooks? ✅ Backpack? ✅ Shaker & strainer? Wait, you thought we this was a back-to-school list for the kids? Whether you’re in grad students, teachers, or parents prepping children for a new school year, the start of back-to-school season often brings with it a return to the classic disciplines of reading, writing, arithmetic, and–of course–sipping.

The good news is that cocktails and cocktail ideas are practically dripping from the pages of so many of the world’s great books. But don’t take our word for it. Pull up a chair and put on your glasses– here are a few of our favorite learned libations.

Reading | Rob Roy

This cocktail takes its name from the main character in Sir Walter Scott’s 1817 novel inspired by the life of Robert Roy MacGregor, a Scottish folk hero who lived figure who lived during the 17th century. Sir Walter, himself a Scot, is widely hailed as the world’s first popular novelist, making this cocktail the perfect accompaniment for any literary page turner.

Combine the Scotch, vermouth, and bitters in a shaker or mixing glass. Stir to combine and strain the mixture into a chilled coupe or highball glass, then garnish with the cherry.

Writing | Hemingway Daiquiri

If there was ever a writer with a connection to hooch, it’s Ernest Hemingway. In fact, Hemingway’s love of drinking inspired fellow writer Philip Greene to pen To Have and Have Another, a book about Hemingway’s tippling habits and the drinks that found their way into his writing. According to legend, this cocktail came about when “Papa,” as Hemingway was known in Havana, tried the classic Daiquiri at a local bar. “Not bad,” he quipped, and stated his preference for the drink with no sugar and twice as much rum. The rest, as they say, was history.

Combine all ingredients in a cocktail shaker filled with ice. Shake well, then strain into a chilled coupe or cocktail glass. Garnish with a slice of lime.

‘Rithmetic | Einstein

Don’t let the numbers scare you. Math is all about ideas. Renown scientist – and mathematician – Albert Einstein knew that better than most. “Pure mathematics is, in its way, the poetry of logical ideas,” he wrote in a 1935 letter to The New York Times. “One seeks the most general ideas of operation which will bring together in simple, logical and unified form the largest possible circle of formal relationships.” Our take on this brilliant, flavorful cocktail, which was developed by bartender Jason Winters and first appeared in Food & Wine, does just that by exploring the unique way vodka, aged tequila, and citrus relate to one another, enticing the palate.

 

Add the tequila to a chilled coupe or martini glass. Rinse the glass with the tequila and discard. Next, add the vodka to a cocktail shaker filled with ice. Shake very well, then strain the mixture into the glass. Garnish with the orange and lemon twists. Eureka! (That’s math for “Cheers.”)

Angela GelsoParent Teachers Conference
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Just our duck! Lucky Duck Ramen

Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!

Pick up a ramen kit, available for delivery here,
and follow along with Chef Kenny’s recipe:

Greene Grape Duck Ramen

Ingredients:
1 qt House Made Duck Tonkatsu Broth
1 leg House Made duck confit
2 packages Sun Ramen noodles
2 eggs
½ cup carrot grated

Garnishes:
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds

  1. Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
  2. Cook ramen noodles for two to two and a half minutes, strain and set aside.
  3. In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
  4. Divide the noodles, duck confit, & carrot between two serving bowls.
  5. Peel the eggs carefully and slice in half.
  6. Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
Carla Bueno-SandersJust our duck! Lucky Duck Ramen
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Up your game with Lena’s Barbacoa Beef recipe!

As you probably know by now, we’re pretty proud of our Whole Animal Butcher counter. We source high quality, grass fed, pasture raised steer from the nearby Slope Farms. And while we try not to let a single scrap go to waste, this is a real challenge in the summer months. Many of our customers are looking for steaks that are easy to throw on the grill, but not necessarily braising cuts from other parts of the steer. This is why we’re beefing up our Summer Deals for all of you home cooks! Brisket and ground beef will be on sale from now through the month. We recommend dusting off that Instapot you got for Christmas and making Lena’s Barbacoa recipe.

[ Order the ingredients here! ]

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

  • ​2 cans of chipotle in adobo sauce ​
  • 1 bunch of fresh cilantro, coarsely chopped (include stems)​
  • ​1 bunch of fresh oregano, coarsely chopped ​
  • 1 large yellow onion, peeled and cut into small​ chunks
  • ​8 ​garlic cloves, peeled and cloves smashed
  • 1 teaspoon ground cloves
  • ​2 tablespoons ground cumin
  • 2 1/2 tablespoons ​kosher salt
  • Juice of 3​ limes
  • 1/3​ cup apple cider vinegar
  • 4 ​pounds ​beef brisket
  • 2 cups stock or water​
  • 1 tablespoon high temp oil
  • ​3 bay leaves

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!
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Another Little Pizza my Heart

Any gathering can be a party with one simple ingredient – The Greene Grape Pizza Recipe! A homemade pizza is a great way to custom tailor your pie to your guests and a fun cooking activity to boot. Scoops and Sweets’ Housemade Pizza Dough streamlines the process while preserving the thrilling parts of pizza making: shaping your pie and picking your toppings! Some of our favorite toppings at the Greene Grape are fresh pesto, marinara sauce, roasted veggies, cured meats and charcuterie, our housemade mozzarella, aged parmesan, fresh basil, and our housemade sausages, just to name a few! – You can take it up a notch with this great pizza recipe for a grilled pie by our own Kelsey Werner!

Here’s our easy-as-pie guide to making your own pizza:

Ingredients:

  • 1 ball of our Housemade Pizza Dough (which makes two 12” round, thin crust pizzas)
  • All-purpose flour
  • Olive oil
  • Toppings of your choice

Instructions:

Preheat the oven to 450 degrees fahrenheit. If using a pizza stone, put it in the oven now to heat up as well

  1. Remove thawed dough from fridge and allow to sit at room temperature for about 1 hour. Use fresh dough within 5 days of defrosting.
  2. Prepare a clean work surface and lightly dust it with all purpose flour
  3. Remove the dough from the package and dust it with flour so it’s easy to work with.
  4. Press out the dough into your desired shape using your fingers.
  5. If using a pizza stone, transfer the dough to a flour or cornmeal dusted pizza peel, and continue to press out into a round shape. If baking in a pan, lightly oil a rectangle or round baking sheet and gently transfer your dough over and onto the sheet, and continue to shape as desired.
  6. Gently brush the edges of the dough with olive oil using your fingers or a pastry brush
  7. Add your toppings! As many or as few as you’d like, don’t be afraid to get creative!
  8. When the oven reaches 450, bake until bubbling, golden on the edges and crisp; about 20 minutes.
  9. Slice and enjoy!
Angela GelsoAnother Little Pizza my Heart
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Eat Your Vegetables, Fort Greene!

By Produce Buyer, Nailah Griffin
Culturally, my gastronomic upbringing was in Caribbean and Southern fare, both of which can be very meat-centric cuisines. However, when I was about 10 years old, my mom decided to become a veggie-focused pescatrian, totally shifting the eating habits of our household. As a result, we learned newer, better ways to eat our favorite dishes sans meat. In honor of “Eat Your Vegetables” Day, and parents everywhere struggling to get their kids to eat veggies, I present a few of my childhood favorites!


Red Cabbage Coleslaw with Green Apples
1 ½ cup of shredded purple cabbage
1 large crisp green apple, thinly sliced
1 medium carrot, grated
½ medium red onion, diced
¼ cup mayo
1 tbsp apple cider vinegar
½ lemon
2 tsp honey
Salt/Pepper to taste

In a bowl, mix mayo, apple cider vinegar, honey, salt and pepper, and squeeze the lemon halve. Whisk until smooth. In another bowl, combine all the cabbage, apple, carrot, and onion. Pour sauce over the veggies and toss until evenly coated. Enjoy.


Bajan Style Rice
2 cups rice
6 cups water
1 vegetable bouillon cube
1 tbsp thyme
1 tbsp marjoram
1 tbsp chive, dried or freshly chopped
1 large tomato, diced
1 medium onion (or ½ large onion), diced

Boil the vegetable bouillon, diced onion, herbs, in 4 cups of water for about 15-20 minutes.
Then, add the rice, diced tomatoes and remaining water. Bring to a boil, then reduce to a simmer and cook until the water is absorbed and the rice is tender


5 Spice Tofu Stir Fry
1 package firm tofu, cubed
2 heads of broccoli, chopped
½ red pepper, diced
½ green pepper, diced
½ cup yellow onion, diced
2 cups of spinach
1 medium sized zucchini, diced
5 spice blend
Olive Oil, as desired

In a bowl, season diced firm tofu with 5 spice blend and set aside. In a skillet, heat about 2 tbsp of oil and, once hot, add the onions and peppers. Cook until onions are translucent, then add broccoli and cook for about 7 minutes. Next, stir in the zucchini and the tofu. Cook until all vegetables are bright but haven’t lost their crunch and then add in spinach. Lower the heat and cover the skillet, allowing it to sit for about 2-3 minutes. Remove top and stir until spinach is evenly dispersed.

Angela GelsoEat Your Vegetables, Fort Greene!
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Greatest Of All Time

In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!

Braised Goat with Sunchoke Mashed Potatoes
This recipe serves up to 4 people

Braised Goat Ingredients:
2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature
Mire poix (2 large carrots, 1 large onion, 1 celery stalk)
1 bay leaf
5 large garlic cloves – smashed
1 sprig of rosemary
1 qt of GG housemade chicken stock
Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin
Fresh parsley – optional for garnish

Instructions:

  1. Preheat your oven to 325°F.
  2. Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
  3. Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
  4. Brown the meat (already seasoned with salt and pepper).  Once you have a rich dark brown crust, remove and place to the side.
  5. Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
  6. Pour in chicken stock, allowing it to deglaze and reduce by one third.
  7. Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
  8. Transfer into the oven.
  9. After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
  10. Once tender, remove the meat and shred using two forks to pull apart the meat.
  11. Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
  12. Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Sunchoke Mashed Potatoes Ingredients:

Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed

Instructions:

  1. Fill a large saucepan with salted water.
  2. Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
  3. Add the potatoes to the saucepan and bring the mixture to a rolling boil.
  4. Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
  5. Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
  6. Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.

This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!

Angela GelsoGreatest Of All Time
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How To Roast a Boston Butt

We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!

Ingredients:
One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Ground Cinnamon
Garlic
Salt a generous amount, this is a large cut of meat after all!

Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!

Directions:
The Night Before

1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.

Roasting Day
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.

Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!

*Photo by Alberto Vargas 

Meg ChristmanHow To Roast a Boston Butt
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Summer Jams

Late Summer Jam
We all know that the best time to enjoy fresh berries and stone fruits is during the Summer months. But if you can spare enough of the season’s bounty to make this sweet and simple jam, you’ll be thanking yourself come Winter whilst enjoying a bite slathered on fresh toasted bread with butter.

Ingredients

-or-

  • 8 cups well mashed stone fruit (peach, nectarine or plum)
  • 2 tablespoons Pomona Universal Pectin + 2 tablespoons calcium water (following box directions)

-and-

  • ½ cup lemon or lime juice
  • 2 cups granulated sugar
  • Optional: 1 cinnamon stick or 1 vanilla bean, using the scraped out seeds, and the pod for added flavor

Directions

  1. Wash and rinse jars according to pectin package directions
  2. In a bowl whisk together the sugar and pectin to combine evenly
  3. In a deep sauce pan, combine the fruit, lemon juice and calcium water, and if using, the cinnamon or vanilla bean, and bring to a boil
  4. Add sugar and pectin mixture, stirring vigorously to dissolve pectin and return to a boil
  5. If using, remove and discard the cinnamon stick or vanilla bean pod
  6. Fill jars to ¼” from top, close lids, and boil according to pectin package directions
  • Enjoy jam within 1 year
  • Jam will keep for 3 weeks in the fridge once opened
Meg ChristmanSummer Jams
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Sofrito for the Season

Mixtures of stewed aromatic vegetables, herbs and spices are at the core of almost every type of cuisine. Sofrito is the Spanish version, usually consisting of peppers, onions and tomato. Luckily all of those veggies are in season right now and Provisions Produce Buyer, Jason Rivera, has put together a recipe for sofrito success. The idea behind this homestyle dish is to use whatever vegetables are available to create a flavorful, easy to eat, easy to digest meal.

(And remember, the word sofrito doesn’t have to limit your cooking. In the Fall you could just as easily be using fennel, carrots and onions instead of peppers, onions and tomatoes.)

Ingredients
Extra virgin olive oil (preferably really tasty stuff)
A few sweet peppers, diced (whatever looks pretty at the market)
A fat juicy onion, diced (look for fresh uncured onions at this time of year)
A ripe tomato diced (Brandywines work really well for this, I recommend a red tomato)
1 bay leaf
1 1/2 cups white wine
water or chicken stock
1/2 pound of green, yellow, purple or romano beans with the tough end trimmed
2 heirloom squash cut into 1/4 inch rounds (my favorite is the Romanesca)
1 ear corn cut from the cob
4 red radishes sliced into 1/4 inch rounds
10 fresh basil leaves
Salt and pepper to taste
Sherry vinegar to taste

1. Heat a pot, large enough to contain all of the ingredients. Add enough olive oil to generously coat the bottom of the pot. Throw the peppers and onions in there and cook them until they are soft without browning them. If it looks a little dry add more olive oil.
2. Add the tomatoes, bay leaf and white wine. Simmer this until all of the liquid evaporates.
3. At this point continue to cook the mixture until the oil separates out and the mixture starts to stick on the bottom. Be careful here, you don’t want burnt, just a little toasted. Stir very often.
4. Add the beans and cover with stock or water and simmer. It’s a good idea to take a wooden spoon and scrape all the tasty bits of the bottom of the pot.
5. Cook the beans until they are very soft and tender, and a lot of the liquid has evaporated. They will turn army green, and look overcooked, but they will also become sweet and soak up all of that sofrito liquid.
6. Stir in the squash, corn and radishes and remove from heat. At this point season with salt, pepper and vinegar.
7. This dish should be served just above room temperature with a piece of crusty bread to soak up the juices. Just before serving, stir in the basil leaves and a bit of fresh olive oil.

Enjoy!

Meg ChristmanSofrito for the Season
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Winter Recipe Series

Braised Lentils with House Made Sausage and Sauteed Cabbage

A recipe from Provisions Head Chef Kenny Hockert for a perfect winter time dinner!

Step 1- Lentils
Ingredients:
2 cups french lentils (we recommend Timeless lentils)
1 medium yellow onion
2 medium sized carrots
2 stalks celery
4 garlic cloves
1 tbs tomato paste
1 qt. chicken stock
1 sprig each:  thyme, oregano, rosemary, parsley
salt & pepper
olive oil (preferably extra virgin)

Preparation:

  1. Dice onion, garlic, celery, carrot and saute with olive oil over medium heat until vegetable are translucent
  2. add tomato paste and stir to coat vegetable, then add  herbs and lentils and chicken stock
  3. Bring to boil and turn down to simmer, covered for 30-40 minutes until lentils are tender but not soft. add a bit of water or more stock if necessary to keep from sticking
  4. finish with salt pepper and olive oil to taste

Step 2- Cabbage
Ingredients:
½ a green cabbage, or a mix of green and red
pinch of caraway seeds
1 red onion, sliced
1 tbsp olive oil or butter
2 tbsp cider vinegar (or to taste)

Preparation:

  1. Heat oil in skillet, add caraway seeds and red onion
  2. After 1 minute add your sliced cabbage and saute on medium heat until cabbage is toothsome but has no raw taste
  3. Finish with a splash or two of cider vinegar and salt and pepper

Step 3 – Sausage
Ingredients:
1 sausage per person
Any of our house made sausage will do, but Kenny recommends the Linguica!

Preparation:

  1. Bring 2 quarts of water to a light boil
  2. Turn heat down so water is just bubbly, add your sausage
  3. Cook approx. 6-7 minute or until it reaches an internal temperature of 160 F
  4. Set aside sausage to cool to room temp.
  5. Using a grill pan or saute pan on high heat sear sausages til brown on outside

To plate:
In a bowl or plate, serve lentils first followed by the cabbage, then sausage and finish with fresh chopped parsley and a splash of extra virgin olive oil!

Meg ChristmanWinter Recipe Series
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