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
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!
Music: In Spite of Me – Morphine
Hello there, friends. We’ve returned from our Spring hiatus. It was a well needed break to plan some good meals for the coming season. And guess what?!! We’ve got our new Spring Sunday Dinner menu up right now…so check it out and RSVP….spaces are filling up!
I was so tempted by the cover of Bon Appetite this month that I bought it while walking past a magazine stand and then remembered, we have a subscription. Have you seen it? There is something just so alluring about pasta with vegetables. It’s likely the time of year…but throw on some bacon and you really can’t loose.
Music: The Shepherd’s Dog – Iron and Wine
First things first…yes, we’ve been negligent. We haven’t posted our new schedule for the spring yet and spring is here. I promise, we’re working on it. And it’ll be totally worth it.
So, my friend Cia made this for me not too long ago and I really wanted to replicate it. It was so easy and delicious and I love fresh ricotta on my pasta (and nothing else). This is a Lydia Bastianich recipe from her show Lydia’s Italy. I didn’t actually see this episode, nor did I have the recipe in front of me…I just sort of mimicked what Cia did (I think, maybe she’ll chime in and tell us otherwise). I always thought Pesto had to be the basil dish we all know and love. But that’s not true. Pesto is any sauce pounded with a mortar and pestle. I didn’t do that either so I guess this isn’t technically a pesto. I guess you can say pesto is a raw sauce. That’s fair.
Music: Chopin – Nocturnes In B Flat Minor, Op. 9/1 – Larghetto
Le Gigot, one of our favorite restaurants, serves the best crab cakes in NYC. It’s nearly impossible to replicate their recipe (they don’t use breadcrumbs and I suspect a lot of butter goes into the recipe to bind it together) but we’ve certainly tried. James has made this version of crab cakes since for as long as I can remember (there are breadcrumbs, however). They are really easy and very enjoyable. We pair them with a mustard sauce.
Music: Beautiful Beat – Nada Surf
To celebrate Peter and BJ, we had a crowd over for some hearty ragu bolognese! Since the weather has changed again, it was a perfect chilly night feast. I wasn’t sure if there was a difference between ragu and bolognese so I did some research. Ragu just means meat sauce but the bolognese refers to where it originates (in Bologna, Italy) but usually includes some tomatoes. This is a Mario Batelli recipe that my friend Cia sent me. She has her own additions, which I’ve added here. I’ve also changed this around a bit too based on what I had in my refrigerator…we were ill prepared for a big meal this week! We served it with fresh homemade pasta. Yes, please!
Music: The Middle East – Blood
We here at Brooklyn Plated are real fans of the simple dinner (I mean, who isn’t). This is an easy week night dinner (for those of you that actually eat pasta) and very tasty. I think the first time we had this was at our old neighborhood standby, Gennaro, on the Upper West Side many moons ago. I can’t remember where we got the actual recipe from, James has been making this for years but, as you can see, it’s very simple.
I couldn’t help myself, I had to recreate the Shaking Beef from The Slanted Door…even though it wasn’t a great meal. I was shocked when I googled “shaking beef” and Charles Phan’s recipe showed up in epicurious. I paired it with some Jasmine rice and a nice asparagus dish. It came out SO well and will absolutely suffice when I have a hankering for The Slanted Door. I had to alter a few things due to what wasn’t in my cabinets but this is what I did: