As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
Recipes
Thanks to all our sandwich-loving poets for entering!
Woo-eee…we knew we should have laid off the latkes at last night’s Fourth Annual Latke Festival at BAM after, oh say, the 15th one, but they were just so good!
Brrr…it’s cold outside. We’ve barely started on our lunch, but already we’re dreaming about what to put in the oven for dinner tonight. Here’s a recipe that will do just fine: rich and creamy 5-cheese mac and cheese from Home Cooking with Jean-Georges: My Favorite Simple Recipes (his wife, Marja, actually created it).
Wowza! When we put out a call for entries into this year’s latke festival where amateurs will spar with chefs to see who has the best potato pancakes around, we were expecting something…well, amateurish. But this year’s nominee, Micah Fredman, simply blew us away with his recipe for Yucca and Sweet Potato Latke with Apple Plantain Sorbet, Queso Fresco, Pickled Onion, Cilantro and Spicy Green Hot Sauce.
With holiday parties looming and menus to plan, we thought of this rich, frothy punch by mixologist Casey Van Heel of Rye Restaurant in Williamsburg. Light as a feather, yet decadent thanks to the upstate milk, this cocktail is more dessert than drink and perfect for filling guests’ glasses at winter gatherings.
Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.
Thanksgiving is the day after tomorrow. If you haven’t finalized your menu plans (or heck, even if you have), you’ll want to try this recipe for Fresh Pumpkin Pie with Salty Roasted Pepitas from One Girl Cookies, which we profiled in our magazine last year.
There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake. If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.
When fall rolls around, do you pull out Bubby’s oil-stained latke recipe or do you make up your own modern version using beets from the Greenmarket? Are you a garnish purist, strictly sour cream or applesauce for you, or do you jazz your latkes up with jalapeños, strawberries or sriracha? We’re looking for the best of the borough for our December 10th Latke Festival at BAM, hosted with Great Performances.
Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
At Toby’s Estate Coffee in Williamsburg, they serve this bacon with Vermont cheddar, slow-roasted tomatoes and scrambled eggs on a roll. But it’s pretty good all by itself.
