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FEATURED, NEWS

Drinking Vinegar Dreams

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If last week's Yuzu and Coconut Chicken Soup post wasn't enough and you're still feeling like shit, then you need to take the next step and get yourself some drinking vinegar. We've currently got two super awesome brands that will help you get through the FLU season, relatively unscathed.  

Fire Cider and Pok pok's Drinking vinegar are perfect for colds

 

Pok Pok Som - Made in Portland with organic cane sugar and natural vinegars, this tonic has been used at Andy Ricker's super amazing Pok Pok restaurants since 2005. And although they don't claim that their drinking vinegar has any actual known health benefits, these kinds of solutions have been used as a cure-all since the colonial times. We've got plenty of Tamarind and Apple on hand in the shop, but as of now, we don't sell any online.

 

Fire Cider: This completely raw and organic medicinal tonic is made up of apple cider vinegar, raw wildflower honey, oranges, lemons, onions, ginger, horseradish, garlic, turmeric and habanero peppers. As you can imagine, this tonic packs quite a punch and it will totally knock whatever cold you have right out of your system. Take a shot straight up, mix in salad dressings, or add to hot toddies for an extra homeopathic beat down. The Flu won't have shit on you once you're breathing that fire.

 

Buy some [here] and keep the homeopathic dream alive.

FEED

Fig, Olive Oil, and Sea Salt Granola

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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.

 

How to make a sweet and savory organic fig, olive oil, and sea salt granola

Ingredients

2 cups of Farm to Table Organic Pure Oatmeal

3 tbsp Bee Raw Maine Blueberry Honey

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

 

Instructions

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.

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Red Rock Blue and Roast Beef Grilled Cheese

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Grilled Cheese Socials' red rock blue and roast beef grilled cheese recipe  

Our cheese case just got a few new delicious additions from the good ole' U S of A but we'll begin by introducing Red Rock Blue, an annatto imbued blue veined cheddar straight from Wisconsin. This tasty little pressed block of goodness is more creamy than the Dumbarton Blue (our other cheddar blue from Wisconsin) and is strikingly beautiful -- with a bright orange center and blue streaky veins throughout. This hand-spiked and pressed cheese is aged 3-6 months and is made by using pasteurized milk from one single herd of cows. It's fudgey texture not only makes it perfect for dessert cheese plates, but it also makes it a prime candidate for melting.

When Red Rock blue is melted over roast beef, roasted red peppers, and is sandwiched between some buttery sourdough, the flavor of this cheddar-blue is intensified to the max. Check out this recipe from Grilled Cheese Social to make one for yourself.

FEED, LOCAL

Cauliflower & Red Peppers from Upstate NY

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If you've been sad that summer produce is waning, do not despair. First of all, it's APPLE season, the best season of all, and we're selling some delicious, sweet, and ubercrispy Honeycrisp apples (which recently appeared in a Dep special grilled cheese with havarti and bacon). Second of all, we've just gotten in some beautiful shipments of cauliflower and red peppers from upstate New York! And now that it's fall--and officially safe to turn up the oven without perishing of heat exhaustion--these veggies are perfect for roasting. (...or steaming, or pickling, or sautéeing, etc. etc.)

Here's a quick and easy recipe for Garlic-y Roasted Cauliflower and Red Pepper. This is a great dish eaten as an accompaniment to roasted meats, or even served cold as a salad. You can double or triple the recipe and mix the leftovers in pasta. We're also not opposed to puréeing all of it with some extra virgin olive oil for a delicious and nutritious dip!

INGREDIENTS:

  • One head of cauliflower
  • One medium red bell pepper
  • 4 cloves of garlic (or more, or less)
  • Extra virgin olive oil
  • Sea salt, black pepper
  • Parmesan Cheese

 

INSTRUCTIONS:

  1. Preheat the oven to 450 degrees. Chop the cauliflower head into small, bite-size florets. Chop the red bell pepper into thin slivers. Chop the garlic real fine. Mix all the veggies together with olive oil, until everything is all good and coated. Season liberally with salt and pepper (and any other tasty spices you have lying around). Spread on a baking sheet.
  2. Bake for 20-25 minutes, until the cauliflower is slightly golden and crispy on the outside. Take out of the oven and toss the whole shabang with Parmesan cheese. Let everything cool before you start eating so you don't burn your mouth.

 

FEATURED

Intelligentsia

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This socially responsible, Direct Trade coffee company brings beans—in terms of quality and commitment—to a new level. By cutting out middlemen and traveling to countries where its beans originate, Chicago-based Intelligentsia Coffee buys directly from farmers, all of whom are well compensated for producing high quality coffee beans.

We carry both the retail size House Blend Coffee and their Black Cat Classic Espresso. Check out their super nerdy video on making espresso:

Espresso, Intelligentsia from The D4D on Vimeo.