If you’re embracing the weather, you can’t go wrong indulging in fettucine carbonara, a rich comfort food dish that if you’ve only enjoyed in restaurants you’ll be surprised to find has absolutely no heavy cream or butter. The cheese counter sells our aged parmesan freshly grated, which makes this dish a snap and the smell of onions and garlic cooking with bacon will warm you up before you’ve taken your first bite.
1 pound fettucine
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
In a large pot of boiling salted water, cook fettucine until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Return cooked bacon to pan; add cooked and drained fettucine. Toss to coat and heat through. Beat eggs in a separate bowl then add beaten eggs to pasta and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Located just outside Ithaca, NY, Cayuga Pure Organics grows organic wheat, corn and beans to make pure pantry staples. Committed to farming without the use of pesticides, artificial fertilizers or genetically modified organisms, they’re regulars at green markets around town. We’re proud to carry Cayuga’s whole wheat flour, 1/2 wheat flour (that’s 1/2 white and 1/2 wheat), polenta, red beans and black beans.
Cooking beans is simple and having them on hand in the fridge makes dinner a snap – simply warm them up and you’ve got a healthy side dish.
Simmered Black Beans (recipe from Cayuga Pure Organics as featured in the NY Times)
1 lb. black beans
2 quarts water
1 tablespoon canola or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro and other garnishes if desired
Soak the beans in the water for at least six hours. When you’re ready to cook the beans, heat the oil over medium heat in a heavy soup pot or dutch oven. Add the onion and cook, stirring, until it begins to soften (about 3 minutes). Add 1/2 of the garlic. Cook, stirring, until fragrant (about 1 minute). Add the beans and soaking water. The beans should be covered by at least one inch of water. Add more as necessary and bring beans to a boil. Reduce the heat to low and skim off any foam that rises. Cover, simmer one hour. Add the salt, remaining garlic and cilantro. Continue to simmer one hour, until beans are soft and broth is thick. Add salt and garlic to taste. Refrigerate overnight for best flavor.
Take a break from pancakes! With this simple recipe, the hardest thing is finding the waffle maker hidden in your cupboards. If you’re feeling fancy, you can separate the eggs, whip the whites and fold back into the batter at the end. Beats flipping flapjacks!
Andres the butcher has quick, easy-to-cook ideas for your mid-week meals. Ever tried a top round steak? A thick beefsteak cut from the inside muscle of the upper portion of the rear leg, top round steaks are flavorful but surprisingly tender. Usually prepared by braising or broiling, when it is broiled, it is referred to as a London Broil. Take our top round steak and turn it into London Broil using this simple recipe.
Sweet and Spicy London Broil
1-lb top round steak
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons chili powder
1 lime, zested
Bring the steaks to room temperature about 20 minutes before cooking. Preheat a broiler to high.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 4-6 minutes. Flip the steak and cook until beginning to char, about 4-6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.
A note about the spice rub: Leave as much rub on as you’d like on your final steak. Using all the rub will give an intense, spicy flavorful crust. Using less will produce a more lightly spiced London Broil.
The Brooklyn Botanic Garden just reported that the cherry blossoms are in full bloom now! There’s free admission today from 8am-6pm and you can find a map of the blooms here. After strolling around the garden, come home and try a cherry blossom cocktail. Even though cherry blossoms are not from the same trees that bear the fruit used to make cherry brandy, we think this drink, which marries sour and sweet flavors, captures the ephemeral beauty of these blossoms well.
1 1/2 oz brandy
1 oz Cherry Heering
1/2 oz triple sec
1/2 oz fresh squeezed lemon juice
Combine ingredients in a cocktail shaker with ice. Shake well and strain into a cocktail glass.
Started with a small life savings and a fistful of credit cards, the Ransom distillery in Oregon is barely 13 years old. The name refers to the amount of money founder Tad Seestedt needed to become self-employed. Ransom’s Old Tom Gin was developed in collaboration with spirits historian and Brooklyn resident David Wondrich as an attempt to recreate a slightly sweeter, richer style of gin that was popular before prohibition. Produced in small batches by combining a malted barley spirit with corn spirits infused with botanicals, its distinctive color comes from a period of barrel aging. Intense juniper meets candied citrus, earthy cardamom, spicy coriander, and a bourbonish caramel – truly a one of a kind spirit!
On Thursday, April 15 from 6-8pm in the Brooklyn wine store, we’ll be sampling Old Tom Gin in a pre-prohibition Income Tax Cocktail. After the tasting, stop by Greenlight Books across the street. Their comedy cavalcade starts at 7:30 pm!
Income Tax Cocktail
1 1/4 oz gin
3/4 oz orange juice
1/4 oz dry vermouth
1/4 oz sweet vermouth
dash Angostura bitters
Combine ingredients in cocktail shaker. Shake vigorously for approximately 15 seconds. Strain into cocktail glass.
If you’re dyeing eggs for Easter, remember to pick up an extra dozen.
To hard-boil eggs, place them in the bottom of a large pan deep enough to fill with cold water one or two inches over the eggs. Place on high heat until the water boils. As soon as the water boils, turn the heat down to a simmer and simmer one minute then turn off heat. Let eggs stand in water 10 minutes then retrieve them from the pot and let them cool and dry. You’re ready to dye!
To prepare dye using regular food coloring, mix 1 cup hot water, 2 teaspoons of white vinegar and enough food coloring drops to make your desired hue. If you are using brown eggs, you will need to use more food coloring.
Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips.
Chocolate Chip Pancakes
1 1/2 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter (melted)
2 large eggs – separate the whites from the yolks
1 cup chocolate chips
Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt) in one bowl. Combine the wet ingredients (milk, butter and yolks) in another bowl. Combine dry and wet, stir until just mixed together.
Beat the egg whites with a mixer until they form stiff peaks.
Gently fold the whites into the rest of the batter keeping as much of the air you’ve whipped into the whites as possible. Add the chocolate chips
Heat a griddle or saute pan and butter it lightly then drop pancake batter using a large spoon (you’ll need it to evenly distribute the chocolate chips throughout the pancakes) onto the pan. They cook like any other pancakes – when bubbles form on top and burst and edges look dry, it’s time to flip. You needn’t butter the pan between pancakes. This made about 16 pancakes – the extras store well in a ziploc bag the fridge for a few days. No need for syrup on these pancakes . . .
Laura’s one of our cheese whizzes and has created a custom blend of cheese precut and premixed, tossed with corn starch and including directions to whip up a fondue for 2. The fondue mix is equal portions Emmenthaler, Gruyere and Appenzeller with some Fromage de Montagne du Jura thrown in as well. We were thinking of this as a cool Valentine’s treat and are having a special tasting Saturday, February 13 from 5-7 at the Brooklyn wine store of our fondue plus wines to serve in and with it. Laura will be on hand to demonstrate fon-do’s and fon-don’ts. But with the unexpected bounty of snow, maybe now’s the time to snuggle up and dip some bread in hot, bubbling cheesy goodness. Of course if you’re serving more than 2, we can select cheese for you, too.
Speaking of our Valentine’s tastings, make sure to stop by the Brooklyn wine store this Friday night, February 12 from 5-7pm to taste dessert wines paired with “french kisses” from D’Artagnan – foie gras mousse-stuffed prunes dipped in Armangac – a true Gascon original!!
For some reason, we think of duck breast as complicated and hard to make at home. But they’re not! Each of our magret duck breasts has a layer of fat attached that self-bastes the duck and keeps the meat tender and moist. Basically if you can cook a steak, you can cook a duck breast. Our method below pan roasts the duck and finishes it in the oven, allowing for careful control of doneness.
First, score the fatty side of the breast with a knife with cross hatches that go almost to the meat. Then generously salt and pepper both sides of the duck breast. Preheat your oven to 350F then heat a tablespoon of canola oil in a pan (ideally a pan that can be transferred to the oven) over medium-high heat until it is hot but not smoking. Place the breast in the pan, fat side down. The goal is to crisp the fatty side and render off a lot of the fat. It should take about 4-5 minutes. When the fat is crisp, use tongs to flip the duck breast over and cook the other side for 2-3 minutes. If you’ve used a pan that can go in the oven, pour off most of the fat and then place the pan in the oven. It is also okay to transfer the duck breast to an oven safe dish and add a couple of tablespoons of the fat to the bottom of the dish. Once the duck breast is in the oven, it should cook for 15-20 minutes more until the inside of the breast is 125F (use a meat thermometer). Remove breast from oven and let rest for 5 minutes then slice and serve.
For step-by-step photos and instructions, try this link at cookthink.com. Enjoy!