Monthly Archives: October 2010

Happy Halloween!

from Brooklyn Plated.  We’re going on a culinary adventure through Ipswich and Salem MA this weekend.  We plan to take part in the witch trial reenactments – I can hardly contain my excitement.

How great is that platter?? My friend Emily sent it to us for an anniversary gift, which falls around the same time as Plated’s anniversary too!

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Filed under Food Anecdotes, General Rantings, Kitchen Things

Happy Birthday!

Today Brooklyn Plated is one year old! I’m so happy to celebrate this (and as with most celebrations, we’ll likely go out to dinner – oh the irony!).

Thank you so much for following along this year. It means a lot to us.  Now that the holidays are approaching, we’ll have tons of new and delicious meals, reviews and desserts to share.

Thanks again!

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Oyster Crab

Whatever is an oyster crab?  Once in a long while one discovers a tiny little crab living in an oyster. Due to ocean patterns and filtration systems, sometimes tiny crabs lodge themselves into other oyster shells.  They are affectionately called “lodgers”.  Apparently it is a rarity to find one. Recently, when home shucking some oysters, we found two! What better way to enjoy this delicacy than to fry it up and chomp on it. To explain in a bit more depth, we found this fun article from December 15, 1907 published in the New York Times.

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Filed under Fish, Food Anecdotes, Recipes

Caseus Review

93 Whitney Ave
New Haven, CT 06510-1236
(203) 624-3373

Sometimes it’s hard for New Yorker’s to step outside of their comfort zones.  This city can be so convenient, full of the best of everything just outside your door.  For years we lived on the Upper West Side and were convinced that we lived two blocks from the best Chinese food in the city.  I also lived near the best bakery, had the best wine store, best French bistro and the absolute best bagels. (That last part about the bagels is absolutely true.) The fact is I was really just lazy and the food was OK, but nothing to write home about.  Nothing changed when we moved to Brooklyn.  It takes quite an effort to get out of our neighborhood; thankfully new restaurants keep opening up on Dekalb Avenue.

Today we bring to you a restaurant that is worth writing home about, and one worth leaving the neighborhood for.  Caseus in New Haven states that every cheese has a story.  Unfortunately for us, we’ve never actually ordered the cheese.  I mean…who goes to a renowned artisan cheese spot and does not order the cheese?  Yes, it’s sad but true.  The reason is quite legitimate however.  The food at Caseus is so amazing, that we always get over excited, over order and end up rolling ourselves out the door.

What Caseus does so well is daily specials.  Each day the menu has a special theme.  Wednesday: Bacon, Thursday: Corn, Friday: Lobster Roll, Saturday: On the Bone.  When in doubt go with these.  Here are a few hits we have also come to love:

To start get the Charcuterie Board, which comes with a selection of seasonal, cured meats, salumi and paté.  The chicken liver paté and American prosciutto are exceptional.  Add the House bread and butter as well.  Each day they make a new butter with flavors like chocolate, honey, or chipotle.  Follow this with Poutine a French Canadian dish of cheese curds, pommes frites and veloute.  Its like French cheese fries.

For entries we chose On the Bone: Duck Confit one night and Lobster Roll on another night.  The Duck was perfectly cooked and tender, the Lobster Roll was very unexpected in a house made Barbeque sauce.  I was skeptical at first, but the tangy barbeque with sweet lobster and corn ended up as a perfect match.  Southern soul food meets New England classic.  We also tasted the Mac and Cheese with chevre, raclette, comte, more cheese brioche crumbs and fresh shucked spring peas.  Yum.  It comes as a literal pile so get it to share.  The Heirloom Tomato and Scallops has become a favorite as well.  Sweet tomatoes add to even sweeter, plump scallops with crisp grilled pecorino bread.  Steak frites is a classic done to perfection.

For the closer we tend to get the zeppoles, fried dough balls with powdered sugar.  These are not the fried dough of county fairs.  These are choice desert, not at all greesy with chocolate and caramel dipping sauces.

Caseus is an unassuming little place, but the space, almost more a café from the street is actually quite vast with a “cave” on the lower level for a more country cheese farm feel. We prefer the upper level as below can get a bit claustrophobic.  They also have outside seating with heat lamps.  The staff is knowledgeable and extremely friendly.  Our waitress remembered us from a month’s visit past and the owner came out to chat with us as well.  They gave us framboise beer and desert on the house for Jess’s birthday to top the night.  Although we have never actually had the cheese plate, I can be sure it is as outstanding as the rest of the menu.  Caseus in New Haven CT is a culinary experience.  Get on a Metro North and get yourself there before it’s too hard to get a table.  After a write up in Bon Appetite magazine it’s already a wait for a reservation.  After a review in Brooklyn Plated?  Forget it.

–JV

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Reggie III Mushroom Stroganoff

Music: Big Wave – Jenny and Johnny

You know what I did this week?  I catered my first movie! It was lots of work in our tiny kitchen and I felt like a train conductor on the cooking line (that was terrible) but I think I liked it! I didn’t take lots of pictures because, as I mentioned, I was on a tight schedule. It was pretty satisfying knowing that 10 people somewhere in Queens were eating Plated food…and hopefully enjoying it. Did I mention they were all vegetarians?  Have you seen my posting on Duck Confit where we actually cook meat in duck fat? Needless to say, vegetarian cooking is a challenge. I made a lot of standards but a few new things…here was one:


1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
1 shallot
2 pounds mushrooms, sliced (I used a combo of portabello, button and shitake)
1 tablespoon all-purpose flour
1/2 cup brandy
2 tsp. of thyme
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces egg noodles
  • Melt butter in heavy large Dutch oven over medium-high-heat.
  • Add onion and shallot and sauté for 10 minutes until soft.

  • Add garlic and sauté 30 seconds.
  • Wash the mushrooms with water. I know you aren’t really supposed to do this but the liquid that cooks off will help with this recipe.
  • Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.

 

These pictures are terrible...

 

  • Reduce heat to medium. Add flour and stir 1 minute.
  • Add brandy and cook until mixture thickens, stirring frequently, about 5 minutes. You’ll smell when the alcohol cooks off.
  • Add thyme
  • Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add egg noodles to pot; toss to blend well and serve.

 

I mean, wow.

 

If you want to know more about the movie, visit Lambsgrove Productions and see their upcoming projects page.  There you can find a link for their trailer on Kickstarter.

Also, I know we’ve been posting slowly lately but as the holiday season nears I know we’ll be entertaining more and more so look out for new recipes soon!

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Filed under Duck, Food Anecdotes, Pasta, Recipes, Sauces