New single origin coffees and brewing equipment have arrived at Depanneur. We are featuring three single origins from Intelligentsia Coffee Roasters: Kenya Karinga; with tropical fruit flavors and a honey sweetness to round out the cup, Ethiopia Yirgacheffe; a classic coffee with a crisp mouthfeel and notes of pomegranate and lemon, and organic Mexico La Perla de Oaxaca; warm and full with notes of nut and spice. These coffees are fresh and in season now. The Hario ceramic coffee dripper is available, packaged with some filters to help you start featuring these unique coffees at home by the cup. For tea drinkers we are carrying porcelain Gaiwans, a versatile cup used for both brewing and drinking loose leaf teas. Invented in the Ming dynasty and used in traditional tea ceremonies, Gaiwans are perfect for oolongs that can stand multiple infusions as well as more delicate white and green teas.
Keep an eye out for an expanded offering of home brewing equipment and beans in our coffee department at Depanneur. We will be working with our long-term coffee roasters, Intelligentsia, to provide the equipment you need to brew high quality pour-over coffees yourself at home. Stop in to talk to Kymberly, our lead barista, about setting up your kitchen for your morning cup. We will also be working on expanding our whole bean offering to include seasonal single origin coffees for you to take home and test out on your new equipment.
Escape the big city life with this West Egg inspired gift basket in honor of the Great Gatsby movie release. This exotic basket has been carefully curated by Depanneur's own Nichelina Mavros to stock you with everything you need to have the perfect picnic.
Inside you'll find: - Pink Peppercorns from the French Island of Reunion in the East Indies - Boat House French Pickled Plums - Morris Kitchen's Rhubarb Syrup - Peychaud's aromatic cocktail bitters - Mint Julep Sugar from Bourbon Barrel Foods - A mason jar full of Cerignola olives - A wedge of Brillat Savarin - Half a loaf of Bien Cuit Miche bread
To celebrate the release of the Great Gatsby movie, we've created a special sandwich to honor this Great American Novel. Julie Ryan, our house chef, has crafted a new East-End inspired sandwich which features plump, buttery grilled shrimp, caught fresh from the waters of Point Judith by our very favorite sustainable seafood gal, Gabe the Fish Babe. There's also a creamy layer of rich housemade cheese curd spiced with tarragon, juniper, and chili - while blistered, gin-soaked blueberries add a note of sweetness and pink peppercorns add a crunchy bite of spice to this decadent sandwich, served on Bien Cuit's Miche bread. $8.00
We've added new items! From seasonal flavors of your favorite Mast Brothers Chocolate (black truffle-hell ya), to Zukali Salsa, to Gluten Free Gourmand flours and mixes from Portland, OR and Boat Street Provençal inspired pickles from Seattle. Don't miss a shop favorite S'more Bakery- s'more's made in NYC. Just pop 'em in the oven if you're not around a camp fire, build a tent in your living room and you're set.
Camilo, one of our beloved sandwich dudes, has once again blown our minds with one of his creations. This time, it's a popcorn flavored ice cream that is now the only thing we want to eat and the only edible we can think about. Rich, creamy, and surprisingly nutty, this unusual ice cream tastes like something that's been churned out of the kitchen at Momofuku's Milk Bar. It's truly unforgettable so you should definitely make it… summer or not.
Popcorn Ice Cream with Caramel and Almond popcorns and Caramelized Apples. (Yield 8 portions)
For Ice Cream (makes 1 quart) - 3 cups whole milk - 3 cups heavy cream - pinch of salt - 300 grams sugar - 1/4 cup condensed milk - 6 egg yolks - 1/2 cup popcorn kernels
For Caramel and Almond Popcorn - 1/4 cup popcorn kernels - 1/2 Tablespoon frying oil - 1/4 cup butter - 1/2 cup brown sugar - 1/4 teaspoon salt - 1/8 cup corn syrup - 1/4 teaspoon baking soda - 1/4 cup almonds, coarsely chopped
For Caramelized Apples - 2 whole apples (cut into 16 slices each) - 1 Tablespoon frying oil - 1 Tablespoon butter
For Ice Cream 1) On a large pot with a tight fitting lid pop the kernels (1/2 cup + 1/4 cup) with the frying oil at medium to high heat making sure not to burn them, remove from heat and separate a portion for the caramel popcorn. 2) On a separate pot heat the cream, milk, half of the sugar and salt, bring to a boil and turn of. Pour the remaining popcorn into the hot liquid, let it steep for 45 minutes covered. Then strain all the liquid making sure you get 1 quart, if you are short on liquid add some more milk. 3) Return the strained liquid to a pot, add the condensed milk and bring to a boil, reduce heat. In a bowl, beat the egg yolks with the remaining sugar until creamy. Slowly temper the eggs with the hot liquid mixture by pouring the liquid slowly into the egg mixture and whisking vigorously, once all is poured, return the mixture to the pot and cook it at medium-low temperature until it reaches a "nape" consistency (like a loose mayo). 4) Strain onto a bowl over an ice bath and fully chill the mixture. 5) Spin it in your ice cream machine following the manufacturer's instructions.
For Caramel and Almond Pop Corn 1) Turn oven to 200 degrees F. 2) In a bowl mix the reserved popcorn with the chopped almonds. 3) Combine the butter, brown sugar, salt, and corn syrup in a pot. Bring to a boil and mix well for about 5 minutes. Turn the heat off and add the baking soda, stirring well. 4) Pour hot liquid into bowl with popcorn, mix well until every kernel is coated with some caramel. 5) Spread mixture onto a baking sheet and place in oven for about 1 hour making sure to turn it over every 15 minutes. 6) Remove from oven and let cool.
For Caramelized Apples 1) In a pan add the oil and turn heat to medium temperature. 2) Place the apple slices on each side for about 2 minutes until golden brown. Finish by adding the butter to the pan and letting it slightly brown, make sure all slices are coated with butter. 3) Place slices in an absorbent towel, serve.
If you’ve spent any time in our hood during the summer, you know that everything revolves around food. And as a person who’s obsessed with all things food, my weekends were spent noshing at Smorgusburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, it’s about the only thing that really matters in my borough besides who has the hippest shoes. But one day, after meeting another like-minded foodie babe (Tina Trachtenberg from the 90’s cult-favorite band Trachtenberg family slideshow players), things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in on the action and start an underground tamale business.
Instead of partying on Friday nights, we spent our time roasting poblanos, mixing masa, and blending fresh produce to create the perfect salsa. Come Saturday morning, my tamale fairy godmother and I would be stuffing these husk-wrapped delights into giant silver pots - letting them steam for hours before we hit the road. And because we made this business up on a whim, we didn’t really have a vehicle or storefront to sell them out of so we went the DIY path and made our own. With a rickety old metal laundry basket on wheels, a million neon fake flowers, and hand-stitched banners that read “Good Golly Miss Tamale”, we made our very own portable tamale wagon. And when the tamales were ready to be sold, we’d put everything in our push-cart and hit the road, selling tamales to all the hipsters and tourists that wandered into our neighborhood, and ducking down alleyways to avoid the occasional cop run-in – we didn’t have permits after all.
The varieties of what we sold changed just as often as trends in our beloved neighborhood, but I will always remember my favorite tamale; which was made with masa harina, roasted poblanos, and Mexican cheese. So as a homage to one of the most memorable, exciting, and inspirational summers, this mac n cheese is inspired by my favorite green corn tamales. Made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin Monteray jack, and studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos, this spicy macaroni and cheese will forever remind me of summer. And after the last few days of horribly cold weather, it’s about the only thing that is helping me through the winter.
1 pound pasta shells
4 tablespoons salted butter, divided
1/2 large sweet onion, diced
Salt and pepper to taste
2 cups freshly shucked corn*
1/2 cup roasted poblano peppers, roughly chopped
5 pickled jalapenos, sliced into rings
1 tablespoon flour
2 cups heavy cream
1/3 cup (1 1/3 ounces) Wisconsin Queso Quesadilla Cheese, shredded
1/3 cup (1 1/3 ounces) Wisconsin Monterey Jack Cheese, shredded
1/2 teaspoon garlic salt
Cilantro sprigs for garnish
1. Cook pasta according to package directions; drain and set aside.
2. In medium sauté pan, melt 2 tablespoons butter, add onions and pinch salt; cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapenos; cook 3-5 minutes. Season with salt and pepper; set aside.
3. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low; cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.
4. Slowly whisk in cheese until it’s completely melted. Add garlic salt and salt and pepper to taste.
5.In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce; gently toss to coat. Garnish with cilantro and serve immediately.
*Frozen corn can be substituted.
Guanciale, a smoked pork jowl type of bacon, goes perfectly with pasta, parmesan, carmalized onions, garlic, and red pepper flakes.
I don't know about you, but I desperately crave chocolate the entire month before Valentine's Day. I'm pretty sure that this insatiable urge has something to do with the amount of hot pink, brightly wrapped treats that line the shelves in almost every store that I pop my head into and I'm totally cool with that. I actually dig it. And what's even better is that the Mast Brothers Chocolate factory is right down the street from the Dep so all the employees are constantly popping in for a salted caramel bonbon or a piece of chocolate cake. Yeah, life on N3rd is pretty good and exceptionally tasty.
It gets better though. Like the other day when Camilo Kohn, a Dep employee who used to be a cook at Atera, blew our mind with a dessert that he's perfected. With a Mast Brother's Brooklyn Blend chocolate bar and a plethora of other ingredients that we sell at the shop, Camilo made an insane chocolate and espresso Pot de Creme with cardamom cream and hazelnut brittle. And luckily for you, he's scaring his recipe so if you're brave save it for next and blow someone's mind.
Chocolate and Espresso Pot de Creme with Cardamom Cream and Hazelnut Brittle.
(Yield 8 portions)
For Pot de Creme.
- 16 ounces whole milk
- 12 ounces heavy cream
- 4 ounces sugar
- 8 egg yolks
- 2 ounces dark rum
- 3 ounces espresso
- 12.5 ounces dark chocolate (5 bars Mast Brothers Brooklyn Blend) chopped.
For Cardamom Cream
- 1 cup heavy cream
- 2 teaspoons ground cardamom
- 3 Tablespoons confectioner sugar
For Hazelnut Brittle
- 2 cups sugar
- 2.5 cups hazelnuts, chopped
- 0.5 cups butter (8 Tablespoons)
- 2 teaspoons sea salt
- 1/2 teaspoons chili flakes
- 1 teaspoons ground cinnamon
For Pot de Creme
1) Combine milk, cream and sugar in a pot. Bring to a boil, reduce heat to medium.
2) Whisk egg yolks in a bowl and temper with the hot milk by adding the hot liquid into the egg in a thin stream and whisking vigorously. Once eggs are tempered (warm) return to pot and on medium to low heat stir with a wooden spoon until nape consistency (when it thickens and coats the back of the spoon) making sure to to over cook it.
3) Reduce heat and stir in the espresso and rum.
4) Place the chop chocolate on a bowl and pour half of the hot liquid. Let it rest for a minute and whisk until fully incorporated. Add the remaining liquid slowly.
5) Pour the pot de creme into individual ramekins and let cool completely (at least 4 hours). Top with fleur de sel (sea salt).
6) When serving add a scoop of whipped cream and pieces of the brittle. You can also add some herbs like mint or lemon balm as well as citrus rind (orange or meyer lemon).
For Cardamom Cream
1) Pour the cold cream into a bowl with the sugar and ground cardamom.
2) Whisk vigorously until it reaches consistency of whipped cream.
For Hazelnut Brittle
1) Place all the sugar in a pot and begin melt it at medium to high heat. Once it is half melted reduce the temperature to medium and let it cook until it reaches a caramel color.
2) Stir in the nuts and butter, cook for another 3 minutes. Add half the salt, chili flakes, and cinnamon and mix well.
3) Pour the mixture into a sil pad or non stick parchment paper and spread with a rubber spatula until desired thickness. Sprinkle the remaining salt on top.
4) Cool in a refrigerator or at room temperature until it is completely hard and brittle-y.
I'm just gonna put it out there. I'm one of the few people who doesn't give a shit about football. And even though this sport doesn't make me excited in any manner whatsoever, I fucking LOVE the Super Bowl. I always spend the upcoming week dreaming about creamy dips, loaded nachos, warm crock pots full of bubbling goodness, and wrinkly hot dogs covered in ketchup, mustard, and relish. I'm getting giddy just thinking about it.
Last year, my party consisted of a smorgasbord of dips, a million different types of chips, and ice cold Sixpoint beers. This year, I'm switching my game up and making my party extra fancy and Brooklyn-themed. Instead of making all of the food beforehand, I'm letting my guests demonstrate their creative by setting up the ultimate DIY slider bar. This way, my guests will have the ability to be creative and make their own mini concoctions. Below, you'll see my tips on how to make the ultimate burger spread and if you have any questions, feel free to comment below and I'll answer them before the big
food game day!
Since this is the only thing you'll really be making yourself, it's your time to shine! Hit up The Meat Hook or Marlow & Daughters and grab some ground beef, chicken, pork, and/or fresh fish and grill them up into tiny little patties. The protein will shrink up as it grills so it's important to make your patties about a half inch wider than the buns, and super thin. I would recommend using a little bit of Maldon sea salt and Stuart & Co's spice rub for beef and pork burgers. It's the perfect all purpose seasoning and it really brings out that nice umami flavor.
This is how you transport the patties into hungry mouths. Be creative here! Small English muffins, tiny yeast rolls, mini bagels, buttery biscuits, or butter lettuce (for people who are watching their carbs…chumps) are all super fun and tasty ideas that make your guests feel like they have endless slider opportunities. And everyone wants endless slider opportunities. Duh.
Here's where we come in! Dude, we've got sooo much good stuff to make your spread even more dank. I'll name a few of my favorites - Empire Mayonnaise's black garlic - holy shit. Empire Mayo's bacon - it'll change your life. Empire Mayo's smoked paprika - add an over-easy quail egg and a little bit of this and you'll probably win the best sandwich award. Then there's First Field Ketchup that uses local Jersey tomatoes. And of course, Brooklyn's own Tin Mustard - the tiny mustard seeds burst in your mouth like caviar!
Just like any cheese plate, variety is key, so go with cheeses that come from different animals and have different textures. I suggest having some sliced manchego, a cheddar-blue such as Wisconsin's Red Rock, fresh lemony chevre, and if you want to get real American, some Kraft Singles.
The opportunities are endless. Seriously. I'll spout out a few but do your thing when it comes to this category. Shit, you could even clean out your fridge this way. McClure's pickles and relish, caramelized onions, avocado, Nueske's bacon, sliced tomato, arugula, chutney, basil, cilantro, apple, pineapple, grilled peaches, jam, peanut butter…yeah peanut butter! And potato chips, you've got to have McClure's spicy pickle chips or else your party will suck.
There's only one drink that I'm going to be serving this weekend and that's McClure's Bloody Mary's. I'm totally obsessed with the mix and I always use Absolut Peppar vodka and an over the top garnish with McClure's pickles, Brooklyn Brine chipotle carrots, celery stalks and if you're brave… top it with one of the sliders - just like this [one].
It's Monday again and with the rest of the work week looming ahead, tonight's dinner calls for something quick, easy and relatively mindless. I'm talking about a recipe that's quicker than an episode of GIRLS and that could be done by a 12 year old. Something comforting, warm, and spicy to make this snowy day not so depressing. A meal that could be made when you're half alive, recovering from a massive weekend of partying.
What is this soul-saving meal you ask? Well even though jarred spaghetti sauce and cheap noodles might've saved you when you were blowing all your money on beer in college, this grown-up version is something of a different feather. Simple yet delicious, our recommended Monday meal takes about 20 minutes from start to finish and only has four ingredients. Just throw some Poschiavo Swiss pasta into a pot of boiling water, add it to New York-made Nonna's spicy sauce and top it off with freshly torn basil and grated parmesan. Store-bought tomato sauce really can't get any better than this and I bet you're already excited about dinner tonight. With Tuesday approaching, life can only get better from here.
1/2 package Poschiavo Spaghetti
1 jar of Nona's spicy sauce
1/3 cup parmesan, grated
6 big basil leaves, torn
1. Heat up Nona's Spicy Sauce on a medium sized pot and cook pasta in salted water for 12-13 minutes until it's on the crunchier side of al dente. Before the pasta is perfectly al dente, gently transfer the spaghetti into the sauce pot and allow it to finish cooking in Nonna's spicy sauce; about 2 minutes. Stir in torn basil leaves and top with grated parmesan.
Everyone is sick. So disturbingly sick, it's quite possible that chicken noodle soup sales are skyrocketing across the country. Sure, you may reach for this the bland, sodium-heavy soup blend because its flavorless aluminum can is comforting. But really, you can do so much better for yourself. Making soup truly isn't that hard and how good does a spicy, creamy, and citrusy Thai-inspired soup sound? A lot better than some weird canned "flavored" chicken stock studded with floating bits of weird meat and mushy waterlogged noodles, that's for sure. Yuck.
We think you should totally bypass Campbell's and join us on TEAM REAL FOOD. And after a week spent in cooking schools in Thailand, all I came back with was this
lousy NO IT'S AMAZING chicken soup to share with you. The spiciness from the chiles will totally clear your sinuses, the creaminess from the coconut will sooth your throat, and the citrus will pack you full of all that good vitamin c that you need so badly.
2 carrots, sliced into medallions
1/2 large sweet onion, roughly chopped
1/2 cup straw mushrooms
1 tbsp butter
7 cups chicken stock
1/2 cup lucedio venere black rice, cooked
1 tbsp yuzu juice
juice of 1 lime
1 can of full fat coconut milk
1/2 tbsp galangal
1/2 tbsp ginger, minced
1/2 stalk of lemongrass tied in a knot
2.5 tbsp palm sugar
1 chicken boneless chicken breast, sliced into thin pieces
2 birds eye chiles, bruised and split
1 tbsp cilantro
1. In a tall soup pot, melt butter and add onions, carrots, galanga, ginger, lemongrass, and a pinch of salt; cook for about 3-5 minutes. Add chicken stock, coconut milk, and palm sugar and bring to a boil. Turn heat down and let simmer for 30 minutes or until broth starts to reduce.
2. Add the rice, mushrooms, and the sliced chicken breast and simmer until cooked through. Add the chiles, cilantro, yuzu, and lime and stir. Add salt to taste. Serve immediately
Now that we're all sitting at our work desks, realizing just how much our stomach is drooping over our pants, it's time to put those New Year's resolutions in action. These new life alterations aren't typically something that anyone ever really looks forward to but after this break, we think it's time to take action against everything bad that we did to our bodies during the last month. In our world, these regrets mainly revolve around the copious amounts of booze and the delicious grub that we've binged on during holiday parties. Normal people may join a gym, vow to stop drinking, or go on a juice cleanse to get ready for the sunny weekends at Rockaway that lie ahead, but we're not into changing our dietary habits in any extreme matter. Like at all. I mean, c'mon dudes, we have Empire Mayo on hand at all times so needless to say it's impossible. Instead, we're trying to change some of the little things like cutting down on eating that amazing crack butter from Roberta's, minimizing our intake of Hazelnut Whisky Sandwich Cookies by Whimsy & Spice, and chilin' out on all those elderflower and gin cocktails that took over our afternoons during the last intoxicating month.
We're not the apple and wheatgrass type of crew here at Dep, but we do like to eat semi-healthy every once in a while. Because of this, we decided to share a homemade granola recipe to help inspire you to eat better and to…let's be honest here…make us feel a little bit better about ourselves. By using local and organic ingredients and not going overboard on certain things that probably would have made it even more delicious, we were able to make an insanely addicting sweet and savory granola that is packed full of protein and fiber. The sweetness from the muscovato sugar balances perfectly with the salty maldon flakes, and the olive oil, well, that just crisps everything up into perfect little golden clusters that we might just be obsessed with. If you can't tell, we're pretty proud of ourselves.
2 cups of Farm to Table Organic Pure Oatmeal
3 tbsp Salvatore BKLYN Olive OIl
2 tbsp Muscovato Light Brown Sugar
1/2 tsp of cayenne pepper
1 tbsp Maldon Sea Salt
2 tbsp dried figs, coarsely chopped
1/2 cup mixed nuts, coarsely chopped
1. Preheat your oven to 300°F and place two cups of oats in a shallow baking sheet. Toast for 30 minutes, stirring occasionally, until oats begin to transition from a light pale white to a toasty golden-tan color.
2. Meanwhile, in a small sauce pan combine honey, olive oil, brown sugar, and cayenne pepper and heat over low until sugar is dissolved.
3. Add the nuts and figs to the toasted oats and drizzle liquid over top; stir thoroughly until all of the oats are coated. Spread granola into an even layer on the baking sheet and cook for another 30 minutes - stirring every ten minutes to create clusters.
4. After thirty minutes the granola will still appear wet but after you transfer the mixture to a sheet of wax paper and allow it to dry, it will become super crispy and full of clusters.
Beyond ripping open presents that you probably don't really want and drinking a little too much spiked eggnog to cope, Christmas marks the time of year when you have to bite your lip and smile mindlessly at your extended kin. And we don't mean to presume that you don't like your family, we're just acknowledging that we understand that this constant exposure gets a little hard around the holidays. We also understand that this avoidance ritual is pretty easy to do if you have football to watch or a dog or nephew to play with, but that doesn't always last long. There always seems to come a time when you need to come up with something productive so you don't regress into your 15 year old bratty self.
So this year, instead of sitting around your living room with your perverted uncle who keeps asking about "that one friend", why not post up in the kitchen and make them something delicious. This blueberry bourbon and ricotta stuffed french toast will not only keep their mouths
shut full, but it'll also give you mad credit in the food department. Try it out - it might even allow them to forget about that one incident from last year.
-1 loaf of Roberta's City White bread
-1 cup of Narragansett Ricotta
-1 tbsp of Blueberry Bourbon Jam by the Jam Stand
-2 Feather Ridge Farm Eggs
-2/3 cup Battenkill Valley Creamery Whole Milk
-1 tsp vanilla extract
-1/2 tsp cinnamon
-1 pinch nutmeg
-1/2 tbsp brown sugar
-2 tbsp Roberta's Butter
(optional - syrup & confectioners sugar)
1. Combine eggs, milk, nutmeg, cinnamon, vanilla, and brown sugar in a wide, shallow bowl and whisk until batter is thoroughly combined. In a separate bowl, combine the blueberry jam and the ricotta and set aside.
2. Cut bread into 1/2 slices and soak in batter for about 30 seconds. Flip and repeat. Meanwhile, heat frying pan over medium and melt a pat of butter. Add the pieces of soaked bread and cook until golden brown on each side. Remove from stove.
3. Add a layer of the ricotta and blueberry mixture to one slice of french toast and then top with another piece of french toast so that it looks like a sandwich. Add a dallop of the blueberry ricotta mixture on top and serve with powdered sugar and syrup if desired. Devour.
These tiny cabbage-like buds from Satur Farms flourish in the nutrient-rich soil and cool climate of Long Island. Unlike the strong, bitter, and mustard-y variety that is so often found at grocery stores, these tightly wrapped heads are nutty, buttery, and mild. Toss them in an easy balsamic and red wine glaze and their natural hidden sweetness is enhanced. This simple recipe takes about ten minutes to make and is delicious when dusted with a fresh grating of nutty Piave or Parmigiano-Reggiano. Serve as a side dish or add into a tasty pasta dish.
Cavoletti di Bruxelles à la Nichelina
- 2 packages of Satur Farms Brussels Sprouts
- 4 tbsp of Salvatore Bklyn's olive oil
- 4 tbsp of LA Organic balsamic vinegar
- 3 tbsp of red wine preferably from BOE
- Salt & Pepper Instructions
- Optional - 2 tbsp of Piave or Parmigiano-Reggiano
1. Rinse brussels sprouts thoroughly, trim ends and slice sprouts lengthwise.
2. In a large pan add 3 tbsp of olive oil over medium-high heat and place brussels sprouts cut-side down. Allow to cook until browned and crisped; about 7-10 minutes. Add 2 tbsp of balsamic vinegar and toss until absorbed. Remove sprouts from heat.
3. Add remaining olive oil, balsamic vinegar, and red wine and scrape bits off bottom of the pan to deglaze. Turn heat to high and wait until liquid is reduced and coats the back of the pan. Add brussels sprouts back in the pan and toss to coat. Salt and pepper to taste and sprinkle with cheese if you prefer.
Watching the election tonight? Not watching the election tonight? Craving a cozy, easy, cheesy meal? Whatever your plans, fondue is always in order. Matterhorn Fondue is made according to traditional Swiss recipes, yet it's super easy to prepare, and everything you need is in the box. Serve with cubed bread (we recommend Roberta's City White), sliced apples, and assorted veggies.
We just got two new awesome products in from some crafty makers in the neighborhood; Smoked Ricotta from Salvatore Bklyn and Preserved Meyer Lemons from Sweet Deliverance NYC. Putting these two tasty little treats together, along with some other ingredients which you can find in our shop, on top of some crispy baguette rounds makes a super simple yet completely impressive appetizer that will make your guests question how the hell they got such an extremely talented and creative culinary friend. You don't have to tell them it's because of us though, you can keep that to yourself.
- 3 tbsp of smoked ricotta from Salvatore BKLYN
- 1 tbsp of olive oil from Salvatore BKLYN
- 3 slices of baguette, toasted
- 1 wedge of perserved lemon from Sweet Deliverance NYC, julienned
- 1 tbsp of shaved red onion
- sea salt and fresh cracked pepper
1. Smear 1 tbsp of smoked ricotta onto each piece of toast. Top with a few slices of shaved red onion and preserved meyer lemon. Sprinkle with sea salt and crack some peppercorns on top. Finish with a drizzle of olive oil and serve.
Whenever we get a new product in, we're thrilled to share some of our favorite ways to use them. As with our newest Marieke Gouda, straight from Wisconsin, we think it's best when melted into a rich, creamy cheese sauce and paired with some smoky bacon. This sweet, nutty, and somewhat salty cheese is just as good when it's not melted and placed on a cracker with a spot of tomato jam but we think you'll really enjoy it this way. Be sure to pair with one of our ice cold lagers and you'll have yourself a cozy little dinner, perfect for cold nights like these when the heat from your oven does more than just cook for your food.
- 1 bag bow tie pasta
- 6 slices Nueske's Bacon, roughly chopped
- 3 tbsp Celles Sur Belle Butter butter
- 2 tbsp flour
- 3 cups whole milk from Battenkill Creamery
- 8 Fine Cheese Co Olive Oil and Sea Salt crackers, crushed
- 1/2 pound Marieke Gouda
- 1 cup Parmigiano Reggiano
1. Preheat oven to 375° and cook pasta according to the directions.
2. Meanwhile, over medium heat, cook bacon until it begins to crisp up. Remove from pan and dispose of all but 1 tbsp of grease. Add 2 tbsp of butter and let melt until it stops bubbling. Add in flour and whisk until a nice, thick, golden roux develops; about 5 minutes.
3. Turn up the heat to medium/high and little by little, add in milk, whisking constantly to avoid lumps. After about 6-10 minutes, sauce should begin to thicken. At this point, lower the heat and add in the gouda, a handful at a time, whisking constantly in a figure 8. Turn heat off and whisk in the parmigiano.
4. In a greased baking dish, combine the cooked pasta with the bacon and cheese sauce. Gently mix together. It should appear to be a bit soupy as it will absorb during the baking process. Coat the top of the dish with the crushed crackers and dot with remaining dabs of butter. Bake for about 30 minutes until bubbly and golden and remove from oven. Let sit for about ten minutes and serve.
Bye bye 50s era hash! We're so over that played-out potatoes and ham concoction, that we're bitch slapping it out of our diets and replacing it with this sweet and savory combination that uses local butternut squash, smokey Nueske's bacon, apples from Migliorelli farm, and sweet onions from the Hudson Valley. Add some fresh eggs right into the mix and it'll create a yokey richness that makes this dish extra creamy. The shaved piave, which is sort of like a young Parmesan that has fruity and nutty undertones, adds an extra burst of brightness and rounds out this one-pot dish. And we don't mean to brag, but we might just blow your mind with this tasty little breakfast.
- 2 cups of Satur Farms butternut squash, grated
- 1 Migliorelli farm apple, grated
- 1/2 medium sized Basis: Farm to Chef onion, diced
- 5 slices of Nueske's bacon, diced
- 3 tbsp of Meggle's Alpine butter
- 5 Feather Ridge eggs
- 1/4 cup of Piave, grated
- salt and pepper to taste
- *optional - rosemary for garnish*
- In a large saucepan, add bacon and cook over medium heat until it begins to firm up; about 3-5 minutes. Add in onion and stir, cook until it becomes translucent. Add in 2 tablespoons of butter, the butternut squash, the shaved apple, and a pinch of salt and cook until tender.
- Turn heat to high and allow the hash to brown; about four minutes.
- Turn heat to medium low and by using the back of your spoon - create five little holes in the hash. Put a dab of butter in each hole and allow to melt. Crack one egg into each hole and sprinkle with salt and pepper. Cover sauce pan with a lid and allow eggs to cook. For runny eggs, cook for three minutes, for hard eggs, cook until firm to the touch.
- Finish by sprinkling grated piave on top of each egg. Salt and pepper to taste. Serve immediately.
When you think of risotto rice, which I'm sure you so often do, you probably think of Arborio, the Italian short grain rice traditionally used to make risotto. But it is important not to forget aabout Carnaroli, Arborio's less popular, slightly alternative (yet equally delicious) brother. Carnaroli, medium-grained rice grown in Northern Italy, has a much higher starch content and delightfully firm texture. It stands up to hearty flavors and holds its texture well against the mushing forces of boiling stock.
Come pick up a package at the Dep today! Cooking instructions are on the back. They're actually quite simple: all you need is an onion, oil, some stock (veg, chicken, fish, whatever), a little white wine, a bit of good pecorino to grate on top, and some patience. It's a great base recipe to get creative with. This time of year, we like to roast up some mushrooms with rosemary, garlic, and sea salt and mix it in to the risotto at the end of cooking, with lots and lots of coarse chopped parsley.
Stop by and try some of our cheeses to grate into risotto. We recommend our Piave, Pecorino, and Parmigiano!