Lacinato Kale Pesto

Kale Pesto with Fusilli

Summer is many months away, but I find myself dreaming of the bunches of fresh basil I picked from the garden (yes, we have gardens in Brooklyn!) last summer. In an effort to bring a bit of summer sunshine to the kitchen, I made kale pesto instead of classic basil pesto – lacinato kale is [...]

Thanksgiving Recipe Roundup 2009

Thanksgiving Recipe Roundup 2009

Here are some seasonal ideas culled from Brooklyn Farmhouse for your Thanksgiving meal – from starters to sides to dessert. I don’t include a turkey recipe because I always make Tom Colicchio’s Herb Butter Turkey – it’s the best. Happy Thanksgiving! Starters and Nibbles Spicy Crock-Pot Apple Butter – Serve with cheddar or brie (or [...]

Shishito Peppers Two Ways

Grilled Shishito Peppers

I’m not afraid to go out on a limb and say that shishito peppers are the most delicious peppers ever in the history of peppers. They are so good I had to cook them up two different ways. The first: a classic method for cooking shishito peppers – toss them in a bit of oil, [...]

Fresh Cranberry Bean and Arugula Salad

Fresh Cranberry Beans

It took me a while to catch on to the beauty and deliciousness of fresh shelling beans. I think I had always been unsure of the best way to cook them, my primary bean experiences having been with the dried and canned varieties. Then I found fresh cranberry beans at my local farmer’s market. I [...]

Easy Golden Beet Soup with Buttery Croutons

Golden Beet Soup with Buttery Croutons

Beets this time of year are so tender and sweet – I bought a bunch the other day at the farmer’s market and they cried out to me, “Please puree me into a velvety soup that tastes decadent but is really (gasp!) quite healthy.” Really, they said that. (And OK, maybe the buttery croutons aren’t [...]

Roasted Asparagus with Ramp Aioli

Roasted Asparagus with Ramp Aioli

Asparagus and egg-y sauces (think hollandaise) are a natural. In this recipe, I’ve paired roasted asparagus with a lemony ramp aioli. Ramps are wild leeks, and have gotten insanely popular in the last few years among chefs and eaters alike, probably due to their sheer deliciousness. They are a traditional food in the Appalachian mountains [...]

Corn Shoots with Bacon and White Miso Butter

Corn Shoots with White Miso Butter and Bacon

This is a riff off of David Chang’s corn with bacon and miso butter recipe from Gourmet, which happens to be one of the best corn recipes ever. Sadly, corn isn’t in season yet. So, as a way around the lack of springtime corn, I found these amazing little corn shoots at the farmer’s market [...]

Winter Vegetable Crostata with Goat Cheese and Thyme

Winter Vegetable Crostata with Goat Cheese and Thyme

March is so hard. Here in Brooklyn, the weather is starting to warm up, making me think about strawberries, asparagus, ramps, garlic scapes, peas, favas – argh!  Did I mention I’m sick of winter? I’m making lemonade out of lemons here by continuing to celebrate winter’s bounty – yams and winter squash and beets and [...]

Pan-Fried Cabbage

Pan-Fried Cabbage

This is sort of a quick, warm sauerkraut but with pork. And chilies. The vinegar adds a bit of tang, the pork a bit of salt and savory, the chilies a bit of heat. I recommend using a Japanese mandoline/slicer, or a regular mandoline, to slice the cabbage and the shallot or onion. You could [...]

Broccoli Raab with Pecans

Broccoli Raab

I grew up mostly in the Southern U.S. (courtesy of the U.S. Army), while my husband is basically 100% Italian. This dish is inspired by our very different backgrounds: pecans are quintessentially Southern, and broccoli raab is a classic Italian vegetable. Broccoli raab (a.k.a., broccoli “rabe”) is a bitter green vegetable in season starting in [...]

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

Jerusalem artichokes, a.k.a., “sunchokes” are a fun little winter vegetable to work with. Actually the tuber of a type of sunflower, jerusalem artichokes can be eaten raw, baked, steamed, puréed, fried, and probably in other ways that I haven’t even thought of. They have a nutty, slightly artichoke-y flavor that is subtle-yet-memorable. Aside from puréeing [...]

Manchego Cheese, Quince, and Walnut Crostini

Manchego Cheese, Quince, and Walnut Crostini

Time to use up all that quince jam I made! (Um, I made a lot.) This simple, rustic little crostini is perfect with drinks (I’m thinking Amontillado sherry). I actually had a few of them for lunch today. If you can’t find manchego, a nice farmhouse cheddar would be good, or even ricotta. Ingredients: 1/2 [...]

Kale and Ricotta Salata Salad

Raw lacitano kale for Kale and Ricotta Salata Salad

I know what you’re thinking: yuck! raw kale! But I’m here to tell you that this might be the most delicious salad of all time. Out of all of the recipes I make, this one is the most requested. And kale is in season right now, which makes it even better. I use lacinato kale [...]

Mashed Potatoes

Mashed Potatoes

I think that the world is divided into two types of people: those who prefer lumps in their mashed potatoes, and those that don’t. I fall into the later category. I like my mashed potatoes to be lump-free, skins off, not “smashed” potatoes, but “mashed” potatoes. And I’m going to share with you my trick [...]

Roasted Romanesco Cauliflower

Roasted Romanesco Cauliflower

You may have seen Romanesco cauliflower in your local market – it looks almost like vibrant, bright green coral. I like to roast cauliflower because it brings out a really delicious nutty-sweet flavor in them. And the little cauliflower florets get nice and brown and a bit crunchy. A little squeeze of lemon does the [...]

Swiss Chard with Cumin and Green Chilies

A Bunch of Swiss Chard

Swiss chard is so good – and happily it is in season right now! So go down to your local farmer’s market and pick up a couple of bunches. Please? I like the rainbow variety the best, but that’s just because I think rainbows are pretty. You can use red swiss chard or white swiss [...]

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