Wednesday, May 21, 2008

Brunch in the Hood



New local blog The Real Fort Greene has an interesting rundown on brunch options in the 'nabe. They tag Olea as their favorite, and as you all know by now, I'd certainly agree.

Olea

Probably my current favorite. Part of the Moe’s, Maggie Brown, Pequena restaurant empire and one of the few spots that serves brunch every day. The menu has all the brunch standards with a Mediterranean touch. My usual order: Green Eggs & Lamb (scrambled with fresh cilantro, tomato and red onion, served with merguez lamb sausage and pita) or the steak and eggs or an omelet. Great mimosas.


I actually didn't care too much for the Green Eggs & Lamb, but that's really my problem, as I'm not a fan of lamb chorizo in general. We here at Clinton Hill Foodie recommend the Savory French Toast. Also, check out the bloody marys. They're among the best I've had.

Good Eats at the Flea



The NY Times has a great piece up detailing some of the tender vittles to be had at the new Brooklyn Flea. I can recommend the Salvatore Bklyn Ricotta cannoli. They're transcendent.


Tuesday, May 20, 2008

Pork Tenderloin




I originally thought we'd order something tonight, likely from somewhere we have yet to try so I could write a quick post about how great I thought it was so you could all run out and try it. Instead, I decided to roast a pork loin I bought the other day.





There's really nothing to this - just a pork tenderloin seasoned with a pork rub I had around (my father and stepmom love to give me spices for Christmas), some steamed broccoli, and roasted yukon gold potatoes. The broccoli and the pork don't really have a recipe - steam and rotisserie respectively. The potatoes do, I suppose, so I'll post it even if it's as simple as they come.

CHF's Roasted Yukon Gold Potatoes

Ingredients:

6-8 yukon gold potatoes
kosher salt
ground pepper
freshly ground parmigiano reggiano
extra virgin olive oil

Directions:



Preheat oven to 415. Half and then quarter the potatoes and place in a casserole dish or roasting pan. Dust with kosher salt and pepper and drizzle some olive oil over them. Roast for 45 minutes, stirring them from time to time to cook evenly. After 45 minutes, sprinkle with the cheese and roast for another ten minutes.





See? Easy. Yummy.

The 175 Dollar Burger



Not Clinton Hill-related, but in the spirit of NYC food in general, I give you the $175 hamburger.

NEW YORK (Reuters) - Its creators admit it is the ultimate in decadence: a $175 hamburger.

The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York.

"Wall Street has good days and bad days. We wanted to have the everyday burger (for $4) ... and then something special if you really have a good day on Wall Street," said co-owner Heather Tierney.

The burger, created by chef and co-owner Kevin O'Connell, seeks to justify its price with a Kobe beef patty, lots of black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flecks of gold leaf on a brioche bun.

The eatery sells 20 or 25 per month in the fine dining room upstairs versus hundreds of $4 burgers each day at the diner counter downstairs, Tierney said.



I'd rather go to 67 Burger or make my own, although I admit to not having any truffles around.

Monday, May 19, 2008

Olivino to Open Wine Bar



Olivino, the great wine shop on Fulton, is apparently set to open a wine bar a couple of doors down. Courtesy of Brownstoner:

According to founder Katrine Pollari, the bar will serve beer, olives and charcuterie in addition to a purposefully affordable list of by-the-glass wines. Barring unforeseen delays, the Olivino wine bar, which Pollari hopes will be a real neighborhood gathering place, could be open within the next four or five weeks.


I'm all for it, and will be there as soon as it opens. Picture also courtesy of Brownstoner.

Tagliatelle with Salmon



Well, at least we got half of a gorgeous weekend, eh? Saturday was perfect, and we spent most of the day hanging out in the courtyard having a few beers and enjoying the sun. Once the sun set we dug into a few pounds of giant king crab legs that I completely forgot to take pictures of. They were so good that we made a promise to ourselves to do it again soon, and I'll try and remember to document them then.

Last night we had some friends over for dinner and I ended up throwing together a bit of a slapdash meal. I suppose you could call it Tagliatelle with Salmon and Mushrooms, but that's a bit of a boring name, I think. Let's call it Pasta for a rainy Sunday that Should Have Been Sunnier but Wasn't. Or something. It was really just an excuse to make fresh pasta, which I hadn't done in a while. I eschewed the pasta cutter I normally use to make some hand-cut tagliatelle, which turned out great.

Tagliattelle with Salmon and Mushrooms

Ingredients:

~2 lbs fresh pasta dough. See my recipe here
1 lb salmon
8 oz sliced baby bella mushrooms
1/2 c grated parmigiano reggiano
Minced garlic
Fresh parsley
Extra virgin olive oil
Lemon Juice
Seasoning to taste

Directions:







Press the pasta into flat sheets, either by hand or with a pasta roller. Dust with flour, then stack the sheets and roll them. Cut the roll into strips about a half an inch wide - wider if you want fatter pasta. Unroll and separate.




Season the salmon with salt, pepper, lemon juice, and whatever other seasonins you like and grill or roast or pan-fry it - I used a rotisserie to roast mine. Once it's done, throw it in a large bowl and break it up.




Heat up a generous glug of olive oil in a pain with some garlic and rosemary. When the oil is hot, add the mushrooms and sautee for 15-20 minutes until tender. Add the mushrooms with the oil to the salmon.



Add the pasta to a post of boiling water with salt and cook for 2-3 minutes until al dente. Drain the pasta quickly and add to the bowl along with a little bit of the salt water it was boiled in. Stir in some pepper and the parmigiano. Plate the pasta and add some more cheese along with some fresh parsley.





We had the pasta along with some rolls and then some pignoli from my father and a slice of amazing cheesecake from Fairway for dessert. It was a pretty good Sunday.

Sunday, May 11, 2008

Mother's Day Cookies




Yeah, I know I haven't had much to say lately. I've been too busy for either cooking or eating out, so I've been relegated to posting about local happenings that I'm too busy to attend anyway.

I took a break this afternoon to take part in that most manly of Sunday activities: baking cookies. I had wanted to make a batch of pignoli cookies from a recipe my father provided, but once I started thinking about it, I realized that what I really wanted was chocolate chip.

I use a slight variation of the basic Toll House recipe for my cookies. The only real difference is that I swap out half the baking soda for baking powder and melt the butter prior to adding it to the sugar and vanilla. I also make sure to chill the dough before baking it so that it spreads more slowly in the oven. Oh, and I used Ghirardelli chocolate chips because they looked good and the package was shiny and I like shiny things.

CHF Chocolate Chip Cookies

Ingredients:

2 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
1 c (two sticks) butter, melted
Most of 1 bag of Ghirardelli chocolate chips. I use about 2/3rds of the bag and munch on the rest because I'm greedy and piggish.

Directions:

Preheat oven to 375.



In a small bowl, combine flour, baking soda, baking powder, and salt.




In a stand mixer (or mixing bowl), combine sugar and vanilla. Begin mixing at the lowest speed and slowly pour in the melted butter. Mix until creamy. Slowly add in the flour mixture, alowing it to combine as it mixes. Once the dough is completely combined, add in the chocolate chips and mix until combined evenly. Chill the dough in the fridge for about half an hour.




Using a tablespoon, ball the dough onto a cookie sheet. Bake for 12-15 minutes.


That's it. Quick, easy, and awesome.

Happy Mother's Day!

Tuesday, May 6, 2008

Square Root Cafe Art Exhibit



Thanks to Myrtle Minutes for letting me know that Square Root Cafe is currently exhibiting the works of artist Katharine Sandalls. It's a great reason to stop in and try the place out if you haven't yet. We enjoyed the fare when we were there for their opening.

Information:

Square Root Cafe
584 Myrtle Avenue
718.230.7077
www.squarerootcafe.com

Google Map

Friday, May 2, 2008

New Fort Greene Restaurant

Easy Being Greene points me in the direction of a NYMag tidbit about a new restaurant coming to the Fort soon.

Former Perry Street sous-chef Tyler Kord describes his concept as “New American, with a little Hungarian, some Korean, and a bit of Wisconsin thrown in.”

Sounds interesting, to say the least. The same site has a little rundown on some of the best tender vittles to be had at the Brooklyn Flea.