Local Everywhere

Wishing everyone a happy & healthy 2011

2011-01-01T11:19:00.002-05:00

Snow Falls

2010-12-29T20:58:00.006-05:00

You may have heard that some has fallen in the north east. Though it took us over an hour to get from the Henry Hudson Parkway to the Queensboro Bridge on our way home from Hartford yesterday, this blizzard went easy on us. We made it home safe and sound and in a reasonable amount of time, unlike many friends who are stuck in airports and on tarmacs all over the world.

Greenpoint, however, is buried;

Luckily we are newly equipped with L.L. Bean Signature snow boots.

So today we took a long walk through some deep snow to The Meat Hook, in anticipation of a New Year's Eve feast.

Details of New Year's Eve feast to follow...

Cozy Morning

2010-12-25T12:48:00.006-05:00

I hope everyone is having a cozy morning, whether you are opening presents or perusing matinee times.

My latte and mom's cappuccino, and a lemony treat, at Joan's on Third.

Iced coffee and palmier at the new and lovely Greenpoint coffee spot, Milk & Roses.

Talk about cozy. Most beautiful breakfast spread at Old Inn on the Green in New Marlboro, MA.

Corn pancakes from Smitten, made in late summer.

20 pages - a photo essay

2010-12-21T09:33:00.003-05:00

I'm writing a 20 page paper, wishing the writing was furious, but really it's slow and my mind wanders. And my clicking wanders to iPhoto to snapshots of the past few weeks...

Double Feature Days

2010-12-13T11:00:00.000-05:00

We've been watching some great old movies on recent lazy Saturdays. I highly recommend this wonderful activity.

If you want to laugh at and be thrilled by Judy Holliday (and Katharine Hepburn & Spencer Tracy) try:

Born Yesterday

Adam's Rib

If you're in a more serious mood, immerse yourself in the intense and genius performances given by Burt Lancaster (and Jean Simmons) in:

Elmer Gantry

The Swimmer

Enjoy the show!

May your latkes be light and your brisket be tender

2010-12-11T15:00:00.002-05:00

In LA, I had the great pleasure of cooking Hannukah dinner with my Mom and Aunt Shelley (aka. Haika and Sorki).

The menu consisted of chopped liver on challah, brisket, latkes, roasted vegetables, and homemade applesauce. Though exact measurements were mostly ignored, because to them it is second nature, the primary cookbook for my family for this meal is called Second Helpings, Please!, an obscure cookbook from the Mount Sinai Chapter #1091, B'nai B'rith Women of Montreal published in 1968. Each section begins with a funny little rhyming poem, there are no photos, and the recipes are zero frills. My copy, inherited this trip, used to belong to my grandma.

We bought the brisket at the only game in town, Doheny Kosher. We entered through the back where chickens were being held over large flames to sear off stray feathers.

Mom stayed up until 3am braising the brisket to tenderness. Because that is what it takes - dedication. The next morning, chicken liver was browned in schmaltz with onions, and chopped with hard-boiled egg. Cored, peeled, and quartered apples were simmered in just an inch of water until soft enough to crush with a wooden spoon. We added lemon juice, sugar, brown sugar, and cinnamon - all to taste.

And then there were latkes. After 30 years, my mom had to part with her beloved Cuisinart food processor - it was a wedding gift. It finally gave out: it bounced all over the counter when pulsing and the bowl broke. So she was forced, FORCED, to get a brand new 14-cup electronic Cuisinart food processor. It was an emotional break-up. But we needed to make latkes for 10 people and that is no small task. So, goodbye 1978 hello 2010. With this wizard of a machine we grated and chopped 7 large russet potatoes and 2 large onions in just 3 batches. We added 3 eggs, a few dashes of baking powder, salt and pepper and let it strain. Before frying them, starchy water was added by the teaspoon, according to the keen eyes and spatulas of Mom and Shelley, to achieve the perfect consistency for lightness . Full recipe below. (Looking for another inspired potato pancake recipe (and story)? How about an apple latke?!)

We made over 40 latkes all-told (which, by the way, was just barely enough). Reheated the brisket. Adorned the table with decorations collected over the course of my lifetime. Lit the candles. Said the prayers.

And we ate. And we ate. And we ate. Literally, seconds, thirds, and, in some cases, fourths were had. That's what you're supposed to do on Hannukah right?

Happy Hannukhah. L'Chaim. May your latkes be light and your brisket be tender!

Potato Latkes aka. BEST LATKES EVER
modified from Second Helpings, Please! p. 99

7 large russet potatoes, peeled and quartered
2 small onions, quartered
3 eggs, lightly beaten
1 tsp. salt
1/4 tsp. pepper
2 tsp. baking powder
1/4 cup flour (optional)
Peanut oil for frying

Peel and quarter potatoes. Cover with cold water and set aside. With the grating disc of a food processor, grate potatoes in batches, working quickly to avoid discoloration. Switch to chopping blade in food processor, and finely chop onions. Add 1/3 grated potatoes to bowl of food processor with 1/3 chopped onion, and pulse until incorporated (or looks like oatmeal) but not finely pureed. Repeat with remaining onion and potato. Add eggs to last batch and pulse to incorporate. Put entire mixture into a strainer over a large bowl to catch starch and liquid. With a spatula, mix in baking powder, (flour, if using), salt, and pepper. Stir occasionally until most of the liquid has drained and mixture looks fluffy. Do not discard liquid. Pour mixture from strainer into a new bowl. With a spatula, scrape starch from the bottom of the bowl of drained liquid and add starch to potato mixture. Then, add small amounts of the strained liquid to potato mixture until potatoes are sticky but not runny. Heat oil over medium-high heat. Using a spoon or small ice-cream scoop, drop latke mixture into hot oil, flatten slightly with spatula to ensure even cooking, and brown on both sides, turning only once. Add salt and pepper to taste. Place fried latkes onto paper towels or brown paper. Arrange latkes on a platter and serve immediately with applesauce and/or sour cream.

Mom says: If you want to make them ahead, you can also freeze the fried latkes. Let them cool, place them on a cookie sheet in layers separated by parchment or foil. Once frozen, they can be put in plastic bags. To reheat, place latkes in one layer on a cookie sheet and heat in oven at 350 degrees.

like the new look?

2010-12-10T01:07:00.001-05:00

still under construction, but will continue posting!

Calabrian Bomb

2010-12-08T14:06:00.004-05:00

My amazing foodie friend Sarah Taylor wrote this piece for the LA Times Magazine about a dynamite looking Nancy Silverton recipe for Calabrian Bomb Spaghetti. I can't wait to try it! Anchovies, breadcrumbs, Tutto Calabria Crushed Hot Chili Peppers, oh my! Looking forward to the next Pantry installment for ever more inspiration...

image via LA Times Magazine

Back from the West Coast

2010-12-06T23:18:00.005-05:00

Just back from trip to LA that was full of special moments. For instance...

A spectacular glowing sky from Ventura Blvd.

Photos on Aunt Shelley's dresser - Grandma, Grandpa, and me with the little bro as babies.

Ready for the Holidays!

2010-11-30T22:31:00.004-05:00

I leave for a short trip to LA early tomorrow - where I will arrive just in time for the first night of Hannukah! Greenpoint is ready for the holiday season...

Are you?

**P.S. Thinking about making my own gift guide since I'm obsessed with them. Stay tuned!**

Samurai Mama!

2010-11-30T17:00:00.001-05:00

The visions in our noodle-y dreams have come to life in the form of Samurai Mama. Pure luck had Deborah and I stumble into this cozy new spot on Sunday night and it's just what we wanted. A long wooden communal table fills most of the space, and it was decorated with pretty autumnal squash and gourds. Every little bite was delicious - from salad to sushi to pork belly udon. North Brooklyn needed noodles and they have arrived, surrounded by other delicacies too! Just in time for the brisk fall and cold winter days.

YUM!

Cooked up a storm

2010-11-27T10:02:00.000-05:00

This year we stayed home in Brooklyn for Thanksgiving and I made grand plans to create a Thanksgiving feast for 4 - us and our friends who just had a gorgeous new baby (see below). Admittedly, I got in a little bit over my head. And it was exhausting but I had a lot of help and I loved every minute, from shopping at the Union Square Green Market on Wednesday morning to pulling that turkey out of the oven on Thursday afternoon. I turned to Saveur, Epicurious, Martha, and Smitten for inspiration and I found it. That table displays cauliflower soup, roasted brussel sprouts, roasted sweet potatoes, cranberry sauce, Mike's famous mashed potatoes with caramelized onions, an insane dressing whose ingredients included oysters and bacon, gravy, and a sage & thyme brined turkey. (Not pictured: Shaker lemon pie.)

The Green Market was amazing - I even got my cranberries there... Thank you farmers!

Feeling lucky to be able to create this meal, I laid out the bounty on the dining room table.

I taped all of my recipes to the cabinet doors and got to work.

Cauliflower soup with roasted garlic, parmesan, and thyme.

Mike's mashed with caramelized onions and chives.

The makings of Shaker lemon pie.

Cranberries swimming in Ruby Port.

The dressing, after many steps with about 15 ingredients prepped by all 4 of us, was ready to go in the oven...

As the bird came out...

Our plates runneth over.

One of the day's cozier moments.

And to top it all off, it was Heidi's birthday - an amazing celebration.

So much to be thankful for - most of all loved ones from coast to coast, our health, new babies, and food on the table.

Giving Thanks

2010-11-25T10:40:00.003-05:00

I'm Back Because of Bacaro

2010-11-19T11:45:00.004-05:00

Hello friends... Are you still there?

Local Everywhere is finally back reporting on a beautiful meal with lovely company.

Bacaro is a special place, a little bit out of the way, with a cavernous underground dining room, dimly lit by candles and chandeliers. It transports you.

And the food. Is. Just. Melt-in-your-mouth good. I started with lightly fried zucchini blossoms stuffed with a cloud of ricotta, and ended with stewed beef over creamy polenta.

It was divine. And it's good to be back!

Altered Narratives on Culturehall

2010-07-14T11:30:00.000-04:00

I am really excited to have curated the current feature on the website Culturehall - A Curated Online Resource for Contemporary Art. I love this site and I love these artists!

Joseph Burwell, Shea Colloseum

Nanna Debois Buhl, Looking for Donkeys

Charlene Liu, Laden

Aaron Gilbert, The New One

More Market

2010-07-14T11:00:00.000-04:00

On the heels of my last post, I have to add that, tipped off by one Sarah Taylor after relaying the story of my Oseland run-in, I dug right into the most recent issue of Saveur, of which he is Editor-in-Chief. It's THE MARKET ISSUE and in the introduction Oseland talks about shopping at his local market, McCarren Park!!! Be still my heart! The issue, like many a Saveur issue, makes me want to travel the world to see the vast markets in Spain, Thailand, and Santa Fe (this last one, I actually might get to in the fall!), but also makes me appreciate what I have right here at home, reminding me, for instance, that the next special occasion calls for a trip to Savoy, a restaurant that sources most of their fare from the Union Square Greenmarket. As Oseland says to start the issue off, "Market going is a defining and universal experience." And after reading about all the different ways to go about this entirely same objective, there is something very true and comforting in that.

Special moments at the Greenmarket

2010-07-11T10:00:00.000-04:00

The summer fruit at the Red Jacket Orchards stand was a highlight at McCarren Park yesterday, second only to spotting James Oseland making his Saturday market purchases!

BLAT

2010-07-10T09:00:00.000-04:00

Anxious plates await...

This little bit of heaven.

Bacon, Lettuce, Tomato, & Avocado and mayonnaise on white bread.

From the rooftop

2010-07-08T09:00:00.000-04:00

One enchanted evening

Before this heat wave devoured me

I sat on my friends' roof in Williamsburg

And watched the sky change

Independence!

2010-07-07T09:00:00.000-04:00

The Classics in 3 Parts: Part 3 Pizza

2010-07-06T11:07:00.000-04:00

I promised a three-parter and it took me a while to deliver, but here we go. After Burgers, and after Mac and Cheese, Deborah and I tackled pizza (for the first time). We made sauce based on the Pizzeria Mozza recipe in Saveur's LA issue, but added TONS of anchovies and we made this dough which worked like a charm.

As you see above, we started with a delightful cheese selection from East Village Cheese Shop and some Petit Jesus (aka "Baby J") from The Meat Hook.

We tried all kinds of toppings including and mushrooms, olives, red onion, and Meat Hook guanciale, but there's never anything quite like a pizza margherita.

Lie to me*

2010-07-02T19:00:00.004-04:00

Last weekend Greenpoint's Newtown Barge Terminal Playground played host to the Northside Festival - celebrating the "community of independent musicians, filmmakers and artists in the place where it thrives the most, shining a light on the sheer talent and creativity that Brooklyn cultivates." I'll take it - Especially when it means The Liars are playing in front of the Brooklyn sunset and Manhattan skyline.

We've played a lot of basketball here, but this is all a far cry from the wading pool, horseshoe pitches, and shuffle board courts that I just read occupied the park starting in 1942.

The silhouetted trees provided backdrop, as if someone had designed a set.

But lead singer Angus Andrews stole the show.

The night ended on a high note with a Levain Bakery cookie party and screening of Planet Earth (as told by @sadiemagazine and ReTold by @levainbakery).

*Do it.

Quinoa Chowder

2010-07-01T09:16:00.000-04:00

Even dedicated carnivores will devour this chowder (read my recent pork chop post for proof) from Deborah Madison's Vegetarian Cooking for Everyone. It manages to be simultaneously light and hearty, as well as bursting with flavor, salty, savory, satisfying, and HEALTHY. When I made this back in April, nearly everything came from our CSA too, potatoes, spinach, eggs, and cilantro (!) - it was amazing.

You can find the recipe here (commentary is interesting too...)

Chops

2010-06-27T18:01:00.001-04:00

Mike splurged on Meat Hook pork chops a couple months back (read: before it got so hot I can hardly set foot in the kitchen) and having never made a pork chop before, I flipped through my go-to books and landed on Jamie Oliver's simply delicious recipe. I love this book and I loved this recipe because you could do all or you could just do parts. I did it all. The idea is so basic, but so genius, great protein with roasted seasonal veggies, a few herb sprigs, some whole garlic cloves - you cannot go wrong here.

Boil carrots, add garlic and thyme.

Boil beets, add garlic, rosemary, and balsamic.

Combine and roast.

Caramelized yumminess.

The pork chop preparation itself is perfectly simple. Cut slits in the fat, press a sage leaf in the eye of the chop on each side. Salt. Pepper. A few minutes a side. A few minutes in the oven.

As you can see, we also prepared polenta (with parmesan) because I had some from our CSA. It was a soft and creamy compliment to this decadent dish.

Making Pizza

2010-06-17T10:00:00.002-04:00

Last Friday night was pizza night at Jesse and Jim's. And as you can see from our empty sauce- covered plates, it was DARN good. Jesse made dough during the day (and I pulled some extra out of the freezer) and we shopped at The Garden for supplies. Jesse and Jim picked fresh herbs. It was an especially hot night so Jim manned the grill and grilled our dough. This is an amazing thing to do. I highly recommend it. The crust gets perfectly charred and it doesn't require special pizza equipment or a 600 degree oven which I love. I don't know all of his grilling secrets, but I know that Jim grilled both sides for mere moments, we topped, then he grilled again to melt the cheese.

Homemade dough is the best and worth the extra effort. Jesse's doughs were great - she made both whole wheat and regular.

Mike made a Mexican pizza with guac instead of sauce, topped with mozzarella, cilantro, tomato, and jalapeno.

The scene was cozy meets worker-bee in the kitchen. Pizza topping factory at the table and Jim at the grill on the fire escape.

Grilled crust. Rao's. Mozz. Salami. Red Onion. Penzy's Tuscan Sunset special spice. Basil from the window sill. Seriously.

We devoured everything and, many thanks to Winona, along the way we drank my favorite summer vinho verde from Dandelion Wine.

Happy pizza-makers.

P.S. GO LAKERS!!! And Go Slovenia!

Making Waves

2010-06-16T17:58:00.000-04:00

On a sunny May day, Mike and I needed to get away without going away. That's when we usually turn to Wave Hill. It's a heavenly public garden and historic estate right on the Hudson River in the Bronx.

There are little hikes, glorious gardens, incredible views.

Poppies pop and

Roses rise in The Flower Garden.

I can't help but think of The Secret Garden when I stumble upon a scene like this.

The Aquatic and Monocot Garden is Mike's favorite.

Hidden benches are abundant on the property. Perfect for hiding or reading or writing the day away.

Another hidden treasure.

An artist-made fort was perfectly situated among the trees.

Ever Present

Never Twice

The Same

Chickpeas, Spinach, Tomato Sauce, Fried Bread, and SMOKED PAPRIKA

2010-06-15T20:30:00.000-04:00

How bad can that be? I will tell you. Not bad at all!

I'm in love with this Smitten Kitchen recipe for espinacas con garbanzos. The ingredients are wonderful, it's great to make, and it's very tasty. It also looks just beautiful.

Deb couldn't be more right about the smoked paprika too. (This is the one I bought at The Garden - so happy they had it - what would I do without The Garden??) You add the smoke at the very end, just before you squeeze lemon over the dish. (As she suggests, I also added a pinch to my eggs the next morning. I am all over it and it will be all over my food from now on!) I ate my espinacas con garbanzos over a piece of toast and with a tiny bit of feta. Also I put a can of tomatoes in the food processor, pureed, and used that instead of "tomato sauce." I thought the fried bread crumbs in the recipe made it decadent (without being too terribly naughty) and I wouldn't leave them out, though I suppose you could. I will definitely be making this again and again.

J and B Went Nupts

2010-06-13T09:00:00.003-04:00

Rob and Jess got married this weekend in true Brooklyn style (DIY, laid back, so much fun). The venue was a photo studio on the 8th floor of an industrial building in the Brooklyn Navy Yard, with incredible roof access, which they transformed themselves. The food was a dizzying array of the local and fabulous, including pre-ceremony hummus and olives from Sahadi's, homemade sausage from G. Esposito and Sons, and pita from Damascus, followed by post-ceremony prosciutto and ricotta crostini from Salvatore Bklyn, dogs piled high with kimchi, kraut, and other deliciousness from Asia Dog (both vendors from The Brooklyn Flea, where Rob runs the show), dumplings from Eton AND tacos AND cupcakes. Their yummy cocktails fizzed all night in mason jars. And Jess designed and made her own dress! It was a perfect celebration of their relationship.

Hanging out before the ceremony.

Liz, Jeff, and Perry working the runway.

Very cute baby.

The bride walking down the aisle with her mom.

Vows said. (Beautiful bouquet, by the way.)

The Blackmans are married!!!!!

Prosciutto ricotta sammies made to order.

Gorgeous...

night...

...xoxo...

BBQ Season Begins

2010-06-10T21:58:00.007-04:00

A few things: It's time for BBQs; Jesse and Jim moved in, in Greenpoint; They have a roof and a grill. So one weekend in May, when it was warm enough to warm their new house from the roof, they grilled. There were salty clams from the green market, brisket burgers from The Meat Hook, Jim's killer slaw, Jesse's leafy green salad with grilled beets, and homemade mojitos. Also the skies were sublime. Hello summer, it's so nice to see you again.

I woke up this morning

2010-06-08T10:00:00.000-04:00

This morning, I woke up to this...

Lunch packed, of leftovers from last night's special trip to Jackson Diner in Queens.

And to this...

After a nerve-racking re-potting, a new leaf has appeared.

And then I put the finishing touches on this...

A "soft drawstring pouch" from Last Minute Knitted Gifts (a book I am currently rediscovering).

Patch of Peonies

2010-06-06T08:15:00.000-04:00

We always spend Memorial day in Bloomfield, CT and this year in particular I noticed the bloom. Mike's mom planted a patch of peonies that blew me away.

Some of them, kissed by the sun, stood up straight, while others fell to the ground from the sheer weight of their multitude of petals.

Never a prettier patch of peonies was produced.

In process

2010-06-01T22:34:00.003-04:00

I've been off doing, but not writing so there is a lot to catch up on. I'm getting back to blogging. See you soon!

Ducks flying over the rose garden at Elizabeth Park in Hartford, CT

Wayne Reads

2010-05-17T10:22:00.000-04:00

Wayne Koestenbaum reads with the sensitivity and understanding of a poet and the comfort and articulation of a studied actor. He is a precise writer and a more precise reader. He beams with kindness and generosity. I get lost in his readings, but I don’t lose the words or the narratives. The other night, he read at Renwick Gallery in the middle of a show named for a Gertrude Stein line from the 1914 poem Tender Buttons, the same sight slighter,. It was a great setting, with the quiet (slight) artwork surrounding him. Between poems, films screened, but I really just wanted to listen – poems from Best Selling Jewish Porn Films (Turtle Point Press, 2006) and new ones, not published yet, and Stein.

Saturday Sleepover, Sunday Brunch

2010-05-15T10:11:00.001-04:00

Jeanne is moving to San Francisco. Sigh. We threw her a going-away party the other night and then had a sleepover! Saturday sleepover means Sunday brunch at home. This is what I had in the kitchen – ramps and mushrooms from the Union Square Green Market; cheddar cheese and locally grown asparagus from The Garden; eggs, chives, pea shoots, potatoes, and carrots from our Garden of Eve CSA; and wonderful bagels, sliced and frozen at the peak of freshness, from The Bagel Store. Mike prepared coffee as Jeanne and I rinsed, chopped, sautéed, whisked, scrambled, roasted, and toasted. Tada! Brilliant Brunch. And one solid attempt at luring Jeanne back to New York for frequent visits (and sleepovers).

Fort Greene for the day

2010-05-14T10:04:00.001-04:00

On Saturday, I showed up at Larissa and Dave’s around 11:30, a full morning already behind me, to the coziest breakfast of scrambled eggs, melon, and iced tea.

Fueled, we journeyed to Fort Greene for the flea market where a surreal and forceful wind blew away tents and knocked over clothing racks.

No matter. We still found a shady seat on the steps to eat the best fish tacos ever from Choncho’s Tacos and sip ice cold limeade.

Before getting back in the car, how could we resist ice cream from The General Greene and a walk in the park? We couldn’t. I got the salted caramel with pretzels in a cone.

(In case you were wondering, my heart is still on Commercial Street at Brooklyn Ice Cream Factory.)

We also checked out The General Greene’s new market which is full of precious items from very near and very far.

The way it is all displayed, the space looks more like a museum than a place to shop for food.

Anyways, one turn around the park was hardly enough to work off the fish tacos and the ice cream, but we had to get back home to make a double batch of brownies!

An Evening of Pairs

2010-05-13T09:39:00.002-04:00

Jeanne and I. Dietrich and Phillips. Dosas and Lassis. That was the order of a recent evening.

We saw the Painting and Misappropriation show at Swiss Institute. Swiss painter, Adolf Dietrich’s (1877-1957) lovely little still life, landscape, and animal portrait paintings are on view side by side with Dietrich-inspired and larger than life Richard Phillips (b. 1962) paintings.

In some works Phillips recreates Dietrich, but huge and slick.

In others he adapts Dietrich’s surreal landscapes into hyper-real backgrounds for portraits.

It is certainly painting about painting, not always my favorite theme, but there is a lot to like about this pairing. Dietrich’s paintings are detailed and nuanced where Phillips’ are saturated and confrontational.

I found myself walking around the show a few times to take it in – homage, exploitation, appropriation, singularity, and duality.

Side Note: The Arnold Odermatt show in the reading room is interesting, disturbing, and wonderful photography. According to the press release, Odermatt was a police officer in Switzerland who photographed traffic accidents that were part of his professional life and became famous in his retirement on the publication of Karambolage, a journal of these photos.

Another great pairing just down the street from SI– dosas and mango lassis from Hampton Chutney Co.

This is excellent not-quite-fast-food in Soho. Dosa fillings include, but are not limited to, traditional masala potatoes as well as non-traditional spinach, jack cheese, tomatoes, avocado, grilled portabello mushrooms, and balsamic roasted onions. Each dosa also comes with a chutney on the side. We had cilantro and tomato – both sparkled with flavor.

Crossing the Williamsburg

2010-05-12T09:12:00.002-04:00

Friday night was beautiful, and unusual for me. I wasn’t in a rush to be anywhere or meet anyone. So ending up at the foot of the Williamsburg bridge on the Manhattan side around 7:30pm, something I might normally think of as an obstacle, became an opportunity. Why not walk across the bridge? Some alone time (except, of course, for the bikers, the JMZ, the cars below…) could be good.

The sun set behind me and I walked higher and higher. It really starts to feel like you are floating in a red cage over the water, cities in front and behind.

Lights in buildings and over baseball fields flickered on, and as dusk began to fade into night I was back in Brooklyn again.

Don't Eat These Vegetables

2010-05-11T17:43:00.002-04:00

Recently navigating the tiny blogosphere I tend to navigate (Poem, Sweet Poem... L.A. In Bloom... Smitten Kitchen... Rachel Eats), I stumbled on Ermie, and specifically this post about Scholten & Baijings fabric vegetables, and I stopped in my tracks. I just love them - the colors, the textures are simply stunning. Their website is short on information but long on great design and you can read more about the Amsterdam-based couple and their studio at Sight Unseen. (I also love Ermie and have been back many times since for little bits of inspiration.)

Images via Scholten & Baijings
VEGETABLES(c)
SCHOLTEN & BAIJINGS, 2009
Photography: yves krol, 2009

Cauliflower, Walnuts, and Feta Oh My!

2010-05-11T09:01:00.000-04:00

Deb of Smitten Kitchen – I really have started to think of her as something like a guru – hits another home run. Deborah has been talking up this penne with cauliflower, walnuts, and feta she discovered on Smitten (an Alice Waters recipe) for a while now. So when I finally found some time to spend in my kitchen, I purchased some cauliflower and (French) feta.

Happily, I had walnuts from the Santa Monica Farmers Market left over from my most recent trip home. And I added fresh local ramps to the mix, care of The Garden, ever winning my heart by carrying the locally, seasonally grown. They also had some of the first spring asparagus, which we ate, roasted, on the side.

The meal is hearty and savory and even healthy. One thing I will note is that SK Deb talks about the use of whole wheat pasta, which she doesn’t like, which I also don’t like. I couldn’t bring myself to use it even with her high recommendation for this specific dish, but I found a multigrain penne by Barilla that I think worked just fine.

Open Studios - Only One Day Left

2010-05-02T08:00:00.002-04:00

Join LMCC as we open our 2009-10 Workspace studios to the public for one weekend only, with an opening reception, open hours, and a reading. Meet the 20 visual artists and 9 writers in their studio spaces and see what they’ve been working on since September 2009!

Workspace is LMCC's 9-month studio residency program serving emerging visual artists and writers working in all media and genres from painting to video, sculpture to photography, poetry to playwriting. Studios are located in unique spaces generously donated by the downtown real estate community.

Schedule
Friday,April 30
7-9PM Opening Reception

Saturday, May 1
12-5PM Open Hours
6-8PM Open Texts: Reading and Performance by writers-in-residence

Sunday, May 2
12-5PM Open Hours

All events are free and open to the public. RSVP HERE! (It's required.)

Birthday in a Boat

2010-04-29T09:00:00.002-04:00

I had a magical birthday. And my birthday was a magical day. It started with a cozy breakfast at Sant Ambroeus on the upper east side. Pancakes. Latte. Bacon and Eggs.

Then we walked through Central Park. It couldn't have been more beautiful.

We were magnetically drawn to the boat pond. There was no line so we hopped into a row boat.

Mike rowed.

I oooohed and ahhhhed.

Every rock was populated by sunbathing turtles.

The views

were spectacular.

Not a cloud in the sky. Happy Birthday to me!

Woolly Pockets

2010-04-25T08:55:00.002-04:00

Union Square is in bloom thanks to the amazing creation Woolly Pockets, in collaboration with the New York Restoration Project and NYC Grows Festival. I discovered Woolly Pockets, an innovative and ambitious LA-based company, through my good friend Alex and I was so thrilled to see that they would be making a grand appearance in NYC for Earth Day. Woolly Pockets are flexible, breathable, and modular gardening containers, that make green space possible where there is very little space at all including cities and schools. In Union Square they've installed a forty foot long living Woolly wall, their largest ever. It features 400 Wallys planted with edible plants and native species. It's up through today and I highly recommend a visit.

Croton Petra (Codiaeum Variegatum)

2010-04-22T18:30:00.000-04:00

Nothing is making me happier right now than watching my Croton Petra (thanks Ben!) plant grow. It is much more exciting than I imagined. Sadly, I've managed to kill most of the other plants I've brought home. I bought this Croton Petra at the Union Square Green Market back in January and it recently started sprouting new leaves. Now it grows a little bit every day and I check on it every few hours when I am home so I can see all the small changes. I will continue to document the progress and the birth of all new baby leaves.

You say you want a revolution

2010-04-21T09:00:00.002-04:00

Jamie Oliver, chef-activist and recent recipient of the TED Prize given exceptional individuals to grant their "One Wish to Change the World," has a new show about revolutionizing the way American families eat (frozen pizza and chicken nuggets) and the way schools feed (frozen pizza and chicken nuggets) our children. It's called Food Revolution and everyone should watch it. I know it is reality TV. But it's real. He is bringing major issues to the forefront on a major network. It's horrifying and it often feels that he is hardly scratching the surface, but it also feels like the beginning of what really could be a revolution. He has a list of Food Heroes on his site and I think he belongs right there with them.

Sunday

2010-04-20T09:00:00.001-04:00

This Sunday was lazy and wonderful. Greenpoint was bustling with doors open at old, new, and brand new businesses.

We ventured out for lattes and other treats at the brand new Le Gamin (a previously Manhattan-based) french restaurant. It is opening any day now and they are currently serving crêpes and omelettes from a truck parked outside. It's a cozy atmosphere and simple but special food. I'm sure there will be lines out the door for brunch and dinner especially this summer when they open the garden in the back, but on this Sunday, we just walked right in.

I dropped by at my favorite wine store Dandelion Wine to stock up on rosé (including one from Long Island's Wölffer Estate) because 'tis the season.

Had dinner at Paulie Gee's around sunset. The pizza only gets better. We had the Mootz, the Arugula Shmoogala, and the Jimmy the Greek (a special).

And I finally checked out the Van Leeuwen ice cream shop on Manhattan Avenue. It's very cute and I'm sure I will go often, but the ice cream at Brooklyn Ice Cream Factory still has my heart.

All Over Greenpoint

2010-04-19T09:00:00.000-04:00

Greenpoint is all over the New York news right now. New York Magazine ranked it New York's 5th most livable neighborhood in its most recent issue, followed up by a New York Times follow up, not to mention the shout out in Time Out's "Best Indie Shops" issue. And I am all over Greenpoint. We were in the neighborhood all weekend, mostly laying low, on the couch, with movies, but stepping out every few hours to walk, eat, or see the gorgeous skies we've been experiencing lately. One of my favorite things about Greenpoint is that, because we are so close to the river and because the buildings are low, the sky is more expansive here than anywhere I can think of in the city.

Waygu Brisket

2010-04-17T11:15:00.000-04:00

At The River Barrel - a divine presentation and a delectable dish. This was our treat after driving to and from Washington DC in two days. Waygu brisket, braised into submission, served with bibb lettuce, dressed scallions, house-made kimchi, and rice. MMMMMmmmmmmmmmmmmmmmmm....

Around Greenpoint

2010-04-16T10:00:00.001-04:00

We've been away a lot lately

Spring sprang

Looked one way

Then the other

It's good to be back for a while

Charm City Crabs

2010-04-14T22:09:00.005-04:00

On our way home from DC this weekend, especially as Wire obsessed as we are, we couldn't not stop in Baltimore. I was scouring Road Food for a good craft paper crab place and the one they recommend wasn't open on Sundays, so it was onto Yelp which steered us right to L.P. Steamers for meaty crab cakes, fried oysters, well-seasoned steamed crabs, and ice cold beer. This was the perfect experience. Until next time, fair Baltimore!

Side note/question for road-trippers: Why would you ever stop for fast food when places like this, brimming with local fare and hospitality, are alongside highways across the country?

“Tell me what you eat, and I will tell you what you are.”

2010-04-08T15:15:00.000-04:00

This quote from Jean Anthelme Brillat-Savarin opens an article in today's Times about people who photograph their food, which anyone who has eaten with me, knows I do. Wait! Don't eat yet! I have to take a picture. Click. Ok. Go.

I am always happy to see anything that tells us people are being conscious and conscientious eaters, so snap away. Think. Cook. Eat. Write. Photograph. Share. I turned to my un-blogged archives after reading and came upon my unforgettable first meal at the locavore haven Fore Street in Portland, Maine. My meals certainly don't all look or taste quite like this one, but it's something to aspire to!

LA is

2010-04-07T23:30:00.007-04:00

Passover, Huevos Rancheros, Griffith Park, Heathie and Alex, Joan's on Third, Fish Tacos, the Santa Monica Farmers Market, The Getty Center, and views, views, views...

Mommy's chopped liver, served with Yehuda Matzos

Gefilte fish with avocado and roasted beets in blood orange dressing

Seder plate, afikomen, and grandma's cross-stitch tablecloth

The Passover meal - brisket, Weiser's potatoes and carrots, Zuckerman's asparagus, and Aunt Sandee's applesauce

Sticky morning bun at Joan's

And a decadent strawberry shortbread muffin

The pendulum I remember from elementary school field trips at The Griffith Observatory

Up, up, and away...

Looking at the mountains from Griffith Park

Looking at the ocean past the city from Griffith Park

Fish tacos and insane chipotle sauce at El 7 Mares in Silver Lake

Waiting to take an architectural tour of The Getty and messing around with the new G11

Richard Meier's design on a particularly glorious day

The 405 never looked so good. Really. Never.

Robert Irwin's garden in bloom at The Getty

Welcome to La Abeja

The La Abeja Huevos Rancheros, exactly as written up in Saveur's amazing LA Issue

Zuckerman's asparagus, ruling Santa Monica (steamed them later and served with butter and sea salt, Read More)

Mommy, in her element at Weiser's stand

There is no beating the incredible citrus selection at a Farmers Market in LA

Unbelievable roses from Heathie's garden set the scene for our farewell dinner

The cozy couple (Heathie and Alex) in front of an intricate cut-out piece by Taylor De Cordoba artist Chris Natrop

They made a mean Mexican potato soup

And crunchy tostadas with avocado served on plates straight from a lodge in Sun Valley

The Classics in 3 Parts: Part 2 Burgers

2010-04-07T10:00:00.001-04:00

Where do I begin? That morning, early, Mike and I picked up our CSA box from Garden of Eve at McCarren Park. It was much later that Deborah and I decided to make burgers for dinner. And it all came together from there. We wanted some serious comfort food. Obviously, we turned to The Meat Hook. We bought over 2 lbs of ground steak and were told just make patties, salt and pepper generously, let them sit on the counter seasoned for a bit before cooking, then cook in a dry pan. We did as told. And. Miraculous. No bread crumbs, no eggs, no onion, nothing. They were SO DELICIOUS!!! The meat is grassy, rich, textured, amazing. It doesn't NEED any help from anything or anyone.

Courtesy of the CSA box, we orchestrated our sides: 1) Roasted sweet potatoes and red potatoes with olive oil, salt, pepper, and rosemary. Honestly, who needs to fry potatoes when they taste so phenomenal like this!? 2) Grated carrot and red cabbage salad with shallot mustard vinaigrette, so gorgeous, so perfectly refreshing; 3) MAYONNAISE - yes mayonnaise, based on Julia Child's recipe. We made garlic mayonnaise to be exact. And we used an electric hand mixer - it worked like a charm. No more food processor mayonnaise for me.

Comforted and sated, this meal was a resounding success.

Dear Spring, Welcome Back!

2010-04-05T19:30:00.001-04:00

The first days of spring called for a leisurely Sunday morning stroll to Williamsburg, some special treats like feta, chive, tomato bread pudding and lavender, almond, honey cake at Bakeri, and coffees in the park...

The morning left me inspired to bake and looking forward to the many picnics in my near future!

Greenpoint Gets Neapolitan Style Pizza and It's Off the Hook

2010-04-02T12:00:00.001-04:00

We have been anxiously awaiting Paulie Gee's arrival on Greenpoint Avenue. (Since Paloma burned down, that vacant space has haunted us every time we make our way toward the East River.) There is Roberta's in Bushwick (which is great) and Motorino in Williamsburg (also great) along with one million other pizza places in New York - and we have been rewarded for our patience. Paulie Gee's Neapolitan style pizza is excellent. The dough is supple and chewy with crisp, bubbly edges and the toppings are decadent, thoughtful, and LOCAL. The build-out is a vast improvement on the previous interior, the bar is especially cool, and the brick oven was specially built in Italy! And they are serving local favorite items like Manhattan Special coffee soda and spicy sausage from (where else) The Meat Hook for a pizza aptly named "Off the Hook." There are also plans to source ingredients from the Eagle Street Rooftop Farms this summer. According to Serious Eats, while Paulie Gee has been passionately making outstanding pizza in his New Jersey backyard for years, opening this pizza joint is his retirement dream. I am so happy it came true in Greenpoint.

Happy Birthday Baber

2010-04-01T12:00:00.003-04:00

I made an outrageously big, two-layer, cake for Mike's birthday on Sunday. He doesn't even like cake that much so I really made it because I really wanted to make a cake. I got cake pans from Larissa in December that I hadn't yet christened and wanted a great excuse to buy a frosting spatula, so there you have it. In fact, we gave pretty much all of it away to Photoplay and LMCC.

Cake recipe and frosting recipe both via Smitten Kitchen.

The Classics in 3 Parts: Part 1 Mac and Cheese

2010-03-31T10:13:00.005-04:00

Deborah and I have been tackling some classics lately. Macaroni and Cheese was first. We used a simple recipe to make what we all agreed was the best Mac and Cheese we've ever had. Did you know how key mustard powder is? The grated onion and extra sharp cheddar, and of course the breadcrumbs drenched in melted butter, don't hurt at all. We doubled the recipe and ended up having enough left over for a perfect lunch the next day (a snow day!). Our mac was accompanied by braised endives! Ever heard of that? It's a revelation. Do it - you won't regret it, I promise. And of course a huge arugula salad topped with Deborah's shallot mustard vinaigrette. We also served ourselves Coronas with lemon in champagne glasses. Needless to say, we were in heaven.

recipe from Deborah: brown in butter on both sides, add chicken stock and simmer until tender (about 15-20 minutes), squeeze of lemon, pinch of salt, melt in your mouth, wonder why you have never done this before

perfect compelement to mac n cheese

classing up the corona

A little inspiration

2010-03-25T10:30:00.002-04:00

Sometimes all you need is a little inspiration which is exactly what these photos are for me! Who knew it would come in the form of mushrooms? Though I do LOVE mushrooms. I also love the stenciled signage. Sent to me yesterday morning by my Aunt Shelley, she captured these glorious fungi at the Ferry Building in San Francisco, a market whose motto is "local, seasonal, sustainable." It is a place I am dying to visit.

I've been sadly absent from this blog, but I'm making a come back! I have been cooking up a storm, and of course also eating out in Greenpoint, and I look forward to reporting on it all.

Special thanks to Aunt Shelley!

Super Bowl

2010-02-19T12:00:00.002-05:00

Of chili obviously.

I mean, go Saints!

But really, I'm all about the food. In honor of the Super Bowl and in search of chili meat, Sarah and I took a trip to The Meat Hook (even though Mike already had a few pounds of their house-made bratwurst in the refrigerator). While we perused our options, Tom Mylan was shuttling trays of ribs and chicken from the smoker to the counter. As each new platter arrived, the lovely butchers sliced off samples for those of us salivating on the side lines. Honestly, the chicken was one of the best things I've ever EVER tasted.

So back to the meat, we ended up with four pounds of bright red (but dotted with white) ground steak for the chili and two smoked chicken legs for snacking. At home, having both done some research, we combined a few different chili recipes and below is what we came up with - flavorful, spicy, meaty, tomato-ey, all around yummy. Sometimes chili is just a vehicle for its accompaniments, but this chili was not that. It stood proudly on its own. We did serve it with grated some cheddar, cubed avocado, crunchy corn chips, and Ina's corn muffins. The muffins, by the way, were a huge hit - great with chili and also the next morning for breakfast!

Jalapeños and garlic for the chili, Chopped

Simmering away for hours...

Dry ingredients and melting butter for the corn muffins

Batter, Mixed

Muffins, Baked

Dinner is served!

Mike's bratwurst was boiled in beer with onions then grilled and served with braised cabbage, many different kinds of mustard, and Balthazar rye bread from The Garden.

Also...

This was Kuba's first Super Bowl

Cozing out

Making Chili...

4 lbs Coarsely Ground Steak
5 Medium Onions, chopped
5 Cloves Garlic, chopped
3 Big Jalapeño Peppers, chopped
4 tbsp (Awesome) Chili Powder
3 tbsp Dried Oregano
2-3 tbsp Paprika
1-2 tbsp Coriander
3-4 tbsp Cumin
1-2 tbsp Aleppo pepper (optional)
2 28 oz Cans Whole Plum Tomatoes (with juice)
4.5 oz Double Concentrate Tomato Paste
1 can Black Beans
1 can Kidney Beans
Kosher Salt
Freshly ground black pepper
Olive oil

Season the meat generously with kosher salt and freshly ground black pepper. Heat 2-3 tablespoons of olive oil in a large dutch oven. In batches, brown the meat and set aside. In the same pan, add onions and cook until they are translucent. Add garlic and cook for two minutes. Add peppers, spices (chili powder, oregano, paprika, coriander, cumin, Aleppo), and tomato paste and cook for two more minutes. Add tomatoes and meat. Season with salt and pepper to taste. Simmer for about 2 hours. Add beans and simmer for another 15 minutes. Taste for seasoning and serve!

Chicken Bouillabaisse Sans Rouille

2010-02-18T12:00:00.000-05:00

A medley of fabulous flavors

On Monday night I made Ina's Chicken Bouillabaisse. After watching her make it on TV, I just couldn't resist. And it is delicious. However, my accompanying Rouille did not emulsify (twice) and so we went without it. I will try again next week and report back! I am determined to make it work. As for the details, I used homemade chicken stock (for the first time); I pureed whole canned San Marzano tomatoes myself (instead of using canned puree); and I omitted the Pernod because I didn't have any on hand. Also, my gorgeous chicken came from The Meat Hook and was butchered right in front of me. The fennel, the garlic, the rosemary and saffron, this was the perfect nourishing dish for a cold night. And for dessert, simple, clementines!

The finished dish with toasty bread to soak up the juice

Winter brings clementines, and we need nothing more to finish off a hearty meal

Greenpoint News: Chef Jonathan Meyer Goes to River Barrel

2010-02-16T11:49:00.004-05:00

I am ecstatic to learn that Greenpoint will not be losing Chef Jonathan Meyer! He will be taking over the kitchen at River Barrel where he has already started to overhaul the menu (which was in need of some overhauling). Full coverage of our first brunch there coming soon...

4CV

2010-02-14T18:00:00.000-05:00

Saturday, February 13 4CV Menu

Amazing Valentine's Day Surprise: Mike and Ben made an elaborate plan to secretly take me and Jeanne to a secret and very special "underground" dinner experience called Four Course Vegan. Tucked away in a loft, through a maze-like building, the tables were set when we arrived and we quickly realized there was just one person doing all of the greeting, cooking, and serving - a four course meal for about 30 people. From the website, "Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan." I am not a vegan by any means, but I am 100% behind 4CV's philosophy. Especially because this food. Was beautifully delicious. It was definitely the best vegan food I've ever had and it proves that you don't need to sacrifice taste to eat without meat and dairy. Chef Matteo uses his ingredients in creative and distinctive ways extracting so much flavor, with so much more diversity than what I have experienced in other vegan meals. From the first bite of radish ravioli filled with cashew cheese and drizzled with a Thai basil puree to the last bite of cinnamon palm sugar torte, I was on the edge of my seat, exclaiming surprise and total satisfaction with every course. My favorite: The buckwheat crepe exploding with velvety avocado and served over perfect quinoa dotted with sweet currants. This is something I could eat any time, anywhere.

BYO Veuve Clicquot!

Amuse: Radish Ravioli with Cashew Cheese and Thai Basil Puree

First Course: Carrot Ginger Bisque with Pickled Daikon and Wasabi Microgreens

Close-up

Second Course: Buckwheat crepe with Avocado, Quinoa Pilaf, and Herb Pistou

Third Course: French Lentil Dumpling with Shiitake Gravy and Celeriac Puree

Dessert: Cinnamon Palm Sugar Torte with Meyer Lemon Nectar and Apple Confit

Snow Day

2010-02-13T20:00:00.000-05:00

I spent my snowy snow day not leaving Greenpoint. Happiness. Got to do things like dishes and laundry, but also had lovely coffees and baguettes at Champion Coffee, an adorable place in the northern-most part of north Brooklyn. One of the baguette options, the one I obviously chose, was a simple cheddar and butter on baguette. How are you going to beat that? I also took some pictures around the snowy neighborhood and stewed some lentils. All in all, best snow day ever.

Champion Treats

Snowy Neighborhood

Valentine’s Day Cocktails & Candles

2010-02-11T10:00:00.002-05:00

Brooklyn-based artist McKendree Key is hosting a candle-making workshop on Valentine's Day. What a cozy idea!

Come alone or with your partner to a hot and waxy candle-making workshop on Valentine’s Day. Make up to 6 pure beeswax candles outside in a romantically lit Brooklyn backyard. Warm up and have a cocktail at the studio-bar while hand-dipping your candles! Pure beeswax candles smell like honey and your candles will be beautifully irregular and burn for up to 12 hours. Dress festively & come prepared to spend the workshop outside. $50 per person ($100 for a couple) includes one amazing cocktail and making up to 6 beeswax candles.

Two Valentine’s Day (Sunday, February 14) Workshops:
3:30-5:00pm
5:30-7:00pm

mckendreekey@gmail.com

Crocheted

2010-02-10T10:00:00.001-05:00

My BFF Heather, L.A. Lady Extraordinaire (aka L.A. in Bloom, aka Chef Speak), recently posted about the artist Clare Crespo who crocheted a Mardi Gras spread for a show in L.A. It looks amazing and I keep going back for more so I had to share. I wish I could see these sweet little handmade wonders in person. Alas. If you are in L.A. check them out for me at Heath Ceramics - a beautiful place itself that Heather introduced me to last time I was in town.

Photos via L.A. in Bloom.

Morning Coffee

2010-02-09T10:40:00.004-05:00

Sometimes after our early morning trips to the Greenpoint YMCA, Jesse and I treat ourselves to Americanos at Five Leaves (they use Intellegentsia Organic Espresso and it is delicious). Today was one of those days! Side note: they always have the prettiest flowers on the bar and tables.

The Menus of Chanterelle in Greenpoint

2010-02-07T09:00:00.002-05:00

I, sadly, never got to go to Chanterelle, but have heard so much about the owners, the food, and the menus. I'm really excited that this event is happening right here in the neighborhood.

...

Kill Devil Hill Presents: The Menus of Chanterelle

A two-day exhibition of the entire 60+ piece collection of menu covers from Chanterelle co-organized by Mary Brockman, Mark Straiton, and Ian Cofre.

Design by Merce Cunningham

On display: February 6th and 7th from 1pm-9pm
Reception: February 7th from 5pm-9pm

For over 30 years, David and Karen Waltuck cultivated a unique place in the New York City restaurant world for Chanterelle. Opened in 1979 in SoHo before moving to its best known location in TriBeCa, this restaurant defined downtown fine dining. With the help of designer Bill Katz, the owners embraced their home by featuring the art of early clients on the covers of their menus. Each work was created exclusively for the restaurant, growing into a one-of-a-kind collection that will be presented at Kill Devil Hill in its entirety, with the full roster of distinguished contributing artists, photographers, musicians, and writers -- from the inaugural menu by Marisol to a recent, unseen edition by Chuck Close.

Artists Include:
Edward Albee, Donald Baechler, Matthew Barney, Jennifer Bartlett, Gretchen Bender, Ross Bleckner, James Brown, John Cage, Vija Celmins, Francesco Clemente, Chuck Close, Cosby & Henderson, Merce Cunningham, Lynn Davis, John Dugdale, Donald Evans, Eric Fischl, Allen Ginsberg, April Gornik, Maurice Grosser, Juan Hamilton, Keith Haring, Howard Hodgkin, Jenny Holzer, Gregory Hull, Michael Hurson, Robert Indiana, Jasper Johns, Cletus Johnson, Bill Katz, Ellsworth Kelly, Annie Leibovitz, Julian Lethbridge, Tom Levine, Roy Lichtenstein, Glenn Ligon, Robert Longo, Andrew Lord, Robert Mapplethorpe, Marcel Marceau, Marisol, Francoise Morellet, Malcom Morley, Elizabeth Murray, Louise Nevelson, Daniel Oates, Philippe Petit, Richard Prince, Robert Rauschenberg, Susan Rothenberg, Julian Schnabel, David Seidner, Jack Shear, Cindy Sherman, Lorna Simpson, Kiki Smith, Mike and Doug Starn, Kunie Sugiura, Philip Taaffe, Virgil Thompson, Cy Twombly, Kara Walker, Robert Wilson, and Terry Winters.

A limited selection will be available for sale.

For inquires please e-mail Mary Brockman at: killdevilhill@gmail.com

--
Kill Devil Hill is an antique shop specializing in historical items with a unique story. During February and March, we are embarking on a new project called Kill Devil Hill Presents. For two months, our space will be transformed into gallery shows and various pop-up shops by local artists, entrepreneurs, and creators. We are thrilled to inaugurate the project with such an amazing piece of New York history.

Mary Brockman is a co-founder of Kill Devil Hill.
Mark Straiton, born in rural Connecticut, is a co-founder of Kill Devil Hill, and a world-renowned Disc Jockey.
Ian Cofre is a Brooklyn-based independent curator, working primarily with emerging artists. Previous shows include The LouvreFRITOS at Cuchifritos Gallery (2008) and Southern Exposure at Dumbo Arts Center (2009).

--
Kill Devil Hill
170 Franklin St.
Greenpoint, Brooklyn NY 11222
347-534-3088

http://www.killdevilhillpresents.blogspot.com/
http://killdevilhillbrooklyn.blogspot.com/

Saturday Session @ P.S. 1

2010-02-06T09:08:00.003-05:00

I've organized today's Saturday Session at P.S. 1! Cross the Pulaski bridge (and brave the snow) for an afternoon of performance...

CHERYL, Spirit Quest, Video still

February 6: Saturday Sessions presents Now Playing with performances by Bryan Zanisnik, Noveller, and CHERYL.

Date: Saturday, February 06, 2010
Time: 4:00 PM to 6:00 PM

Now Playing: An afternoon of performance by emerging New York artists organized by Melissa Levin.

Order of performances:
4:00pm Bryan Zanisnik
4:30pm Noveller
5:15pm CHERYL

For Saturday Sessions, Bryan Zanisnik will present a new performance, Unshaved Coiffure and Root, that incorporates the artist's parents and the transference of hair.

Born in Union, New Jersey, Bryan Zanisnik currently lives and works in Brooklyn, NY. He holds a B.A. from Drew University and in 2009 received his M.F.A. from Hunter College. Recent exhibitions include Sunday L.E.S., New York, NY; The Museum of Contemporary Photography, Chicago, IL; The Mucsarnok Kunsthalle, Budapest, Hungary; The Museum of Fine Arts, Tallahassee, FL; The Hudson Valley Center for Contemporary Art, Peekskill, NY. Recent screenings include Artists Space, New York, NY; Broadway 1602, New York, NY; Yvon Lambert, New York, NY; Dresdner Bank, Frankfurt, Germany. In 2008 he attended the Skowhegan School of Painting and Sculpture, and in 2007 he was a resident at the Art Omi International Artists Residency.

Noveller is the solo project of Brooklyn-based sound artist and filmmaker Sarah Lipstate. She has created music with One Umbrella, Parts & Labor, Nancy Garcia, Cold Cave, Rhys Chatham, and Glenn Branca. Her experimental short films have screened at SXSW, Cinematexas, the 12th Kyoto International Student Film Festival, No Fun: Infinite Sound and Image at the New Museum, and the Women of NY Cinema program at 92Y Tribeca.

CHERYL presents CHERYL (will ruin your life), a HAPPPENING^TM. Video Screening. Dance. Video Shoot. Dance. Dance. Dance. Don a dashiki, dust off your cat mask, comb your wig. Join the CHERYLs for an afternoon of participatory hijinks and museum mayhem.

CHERYL is a video/performance collective that explores the themes of mortality, mania, the feline-human connection, the limits of shoulders, the flammability of dollar-store hair extensions, and the staining power of fake blood. Through themes ranging from topical to bizarre, the CHERYLs revel in the joyous power of dance-induced psychosis/euphoria. CHERYL has been bringing its particular brand of FRESHMAGICK^TM to New York City since colonial times, and has since acquired a dedicated cult following and media attention for over-the-top happenings involving outrageous costumes, exuberant dance moves, and participatory dance floor suicide.

The Meet Hook is Here

2010-02-04T09:00:00.003-05:00

I am freaking out about the new butcher shop in town. (And I am remiss for not writing about it earlier.) Tom Mylan's Meat Hook is a lot of wonderful - butcher shop, school, kitchen store, and more. My first trip was all about a plan to make Boeuf Bourguignon, a combination of Julia's and Ina's if you are wondering. I was very excited that Tom Mylan was there to consult, give us a tour of the new facilities, and cut my three pounds of bottom round into 1-inch chunks himself. At the end of our visit, I was honored to receive a sample of the house-made bacon cheeseburger sausage. Verdict = Amazing.

But seriously, I am happiest about finally having a place in the neighborhood to buy fresh, sustainably and locally raised beef, pork, chicken, and duck meat, parts, and stock. Thank you Meat Hook!

Here are the early stages of my Boeuf preparation...

Perfect bottom round, salted, peppered, and ready for the hot pan

Browning all sides

Browned with bacon

White onions, hand-peeled, braising

Onions and carrots begin...

And we're caramelized!

Unfortunately, I forgot to take a picture of the final product but, I can assure you it was pure goodness.

That's What I Call Breakfast, But Not For Long...

2010-02-03T17:00:00.002-05:00

I've been hearing very nasty rumors that Greenpoint Coffee House - the very one I wrote about turning over a new leaf just weeks ago - is closing any day now. So I will be going there as much as possible until that day comes to eat their delicious dishes. I guess it really was too good to be true. This place will be dearly missed. :(

Chocolate Chip Cookies

2010-02-02T23:35:00.000-05:00

Last night I got to baking chocolate chip cookies. I turned to smitten kitchen for her favorite recipe and she does not steer wrong. My favorite thing about making these cookies is that you don't have to wait for the butter to come to room temperature. This is a constant obstacle for me as I like to be spontaneous when it comes to baking and waiting for butter to soften is an endless wait. (And I don't have a microwave to speed along the process.) I also love how she recommends flaky sea salt because I happen to have just purchased some, Maldon to be precise. Yum. Yum. And Yum.

Woke Up It Was a Brooklyn Morning

2010-02-02T17:00:00.001-05:00

Nothing quite compares to a Monday off - especially when plans for eating, food-shopping, and cooking with a good friend lie ahead, and all of it in the neighborhood. This particular holiday day began, after I picked up Deborah, with my/our first trip to Bakeri in Williamsburg. It's just down the street, but still took me a few months to make my way there. I was told everything is baked on-site at this really adorable bakery - bread, croissants, tarts, muffins. We shared two mini-croissants, one almond and one chocolate, and a lemon, leek, ricotta tart. (I channeled one of my favorite food-bloggers rachel eats for this photo shoot.) Taking our seats by the window, we sipped our pretty coffees out of those pretty mugs, and soaked in the late-morning winter light.

Lucky that Luger is Local

2010-02-01T17:00:00.000-05:00

I feel pretty lucky that Peter Luger is our local steakhouse, as it is also renowned as one of the best in the country. Luck would also have it that our friend Eli has his birthday lunch there every year. It's become one of my favorite traditions, not least because Eli's birthday is on New Years Eve, meaning that this is something we do in the first weeks of each January. Way to start the decade!

The restaurant itself is impeccable, simple, no fuss, wood paneled, white tablecloths. There is just a hint of flair in the nautical design on the ceramic dishes. I love this. The servers are in black bow ties and white aprons, serving each meal with zero mistakes and great humor.

Obviously, we pigged out - all eight of us - ordering bloody marys galore, Caesar salad, shrimp cocktail, bacon (not like normal bacon, but smoky, could be your whole meal, melt-in-your-mouth, thick sliced, and grilled), creamed spinach, hash browns, 4 steaks for 2, A BURGER, AND A SUNDAE. Everything is decadent and delicious, and this particular steak was certainly some of the best I've had. I also have to support the burger here, which is a great and an inexpensive way to experience this wonderful place.

Now it's there...

Now it's gone!

The Flea Goes Winter

2010-01-31T19:00:00.002-05:00

I've loved the Brooklyn Flea from my first visit - local artists and artisans sell their hand-made jewels, clothing, accessories, and more; other locals sell used, vintage, and antique wares; and the local food scene shows up in force. The new winter location at One Hanson Place, the gorgeous, windowed, and historic Williamsburgh Savings Bank Tower, only enhances the experience (and only a short G train ride away). Two highlights for me recently have been the earrings and necklaces at Birdhouse Jewelry, handmade in NYC, and the stellar fish tacos from Chonchos Tacos. Also a highlight, my friend Rob down there nimbly runs the show every week. Good on!

The 100

2010-01-06T10:00:00.000-05:00

Saveur just published their annual Saveur 100 issue. I truly look forward to this every year, and this time they actually collected recommendations from readers so each entry has a unique story with a unique voice. This format somehow feels very timely - readers from all over the country and the world bringing their local hidden treasures to light. I'm sure I will go through these 100 things, which are in no particular order and range from well-known chefs to rare books to simple recipes to eccentric food writers to heirloom utensils, 100 times, but right now this Turning Fork is my favorite entry and my new mission. Receiving this issue also reminds me of Gourmet's absence (they ceased publication after the November 2009 issue, at least they went out with a bang), alas.

Images via Saveur.com

Home for the holidays

2010-01-03T13:00:00.004-05:00

Backtracking a little... I just returned from a really great trip home for the holidays. Doing things I can only do in LA is my first priority when I am there. So... I cooked at home with mom most nights, ate lunch at new and old restaurants all over the city, saw two museum shows, hiked Runyon Canyon, and just generally took it all in. I couldn't edit this down any more so here is something like a photo album of my trip - full of local LA treats and homemade goodness.

Lunch before anything else

Baja Buds (a place i frequented in high school, for good reason) was my first stop when I arrived in LA, a new tradition is born.

LA MOCA's Collection: MOCA's First Thirty Years features some amazing work. Three highlights for me were Ed Ruscha's Chocolate Room, Roy Lichtenstein's Meat painting, and Nan Goldin's The Ballad of Sexual Dependency (not pictured).

Ed Ruscha's Chocolate Room

Roy Lichtenstein Meat

Instead of your typical wall label, MOCA posted artist's quotes next to their works and I thought it was a stroke of genius. This was definitely one of my favorites.

Pigging out at Bottega Louie

A former Brooks Brothers store, renovated, bright, shiny, and tied with a bow!

Pizza Napoli

Lasagne bolognese with house-made sauce and pasta (10 layers)

The finale... Lemon tart and latte

Gorgeous macarons at the take-out counter

Christmas Morning

Blueberry pancakes with berry compote - it's really good to be home

Typical Breakfast

Satsuma tangerine wedges, blackberries, blueberries, and honey over greek yogurt

Another delicious lunch

It's what a hamburger's all about

Hiking Runyon Canyon then eating dim sum

Ale running ahead

View from the top

In the canyon

A very beautiful morning

Dim sum at Elite

Doesn't get cozier than Heather and Alex in their backyard

Venice

Front-lit palm trees in Venice

Back-lit palm trees in Venice

Lunch with Vern at Gjelina

Making Dinner

Prepping artichokes in the manner of Julia Child

A master at work, mom making chicken parmesan

Trip to Newport

Hill in the valley

Driving down the 405, sky of angels

Season's Greetings from sunny Newport Beach

Visiting The Hammer

A little bit of Brooklyn in LA - Rob Fischer's Hammer Projects installation

Back to NY

Loving Greenpoint on Day 1 of 2010

2010-01-01T17:00:00.002-05:00

HAPPY NEW YEAR FROM NORTH BROOKLYN!

Greenpoint Coffee House turns over a new leaf

2009-12-23T12:00:00.001-05:00

It's almost too good to be true. There is a new chef at Greenpoint Coffee House and I'm pretty crazy excited about it. The new menu is small, simple, thoughtful, with oft-changing seasonal specials, and even includes farm names for the grass-fed beef and artisinal cheeses. After a tiny bit of sleuthing, I discovered that the chef is Jonathan Meyer. He lives across the street and has cooked in the kitchens at Diner and Fatty Crab. The Coffee House has always had a place in my heart and now it has a serious place in my stomach! This is a recent lunch with Gareth - the corn beef up there in his reuben is house-made. And my mushroom quiche was a velvety delicious special. I've also tried the burger, the fried chicken, the chicken liver, and the special garganelli pasta with a sage and pistachio pesto and romanesco florets. So far nothing has disappointed.

Birthday Huevos

2009-12-21T18:00:00.000-05:00

Deborah's birthday started with homemade huevos rancheros (after a brief shop at The Garden, of course). Marisa prepared the quesadillas; Deborah simmered the beans with onion and cumin; and I scrambled the Garden of Eve farm fresh eggs with some Milk Thistle milk. No better way to start the day! Wait until you see how we ended it...

Cozy Dinner

2009-12-21T10:00:00.001-05:00

Deborah and Chris came over on Monday night for a cozy (and simple but delicious) dinner. I had some very special garlic sausage left over and looked to Marcella Hazan for inspiration. She really delivered. From Marcella's Italian Kitchen, we made her Ruote di Carro col Sugo di Salsicce, Passa e Pomodoro, or Cartwheels with Sausages, Cream, and Tomato. Hard to go wrong with this wonderful combination. I substituted cellentani for cartwheels.

Manhattan

2009-12-20T11:52:00.003-05:00

My Saturday morning felt like a scene from a Woody Allen movie and I loved it. First, a trip to the Guggenheim to see the Kandinsky show. His emotive and saturated colors stand impressively out against the Guggenheim's curving white walls. Also, not to be missed is the Paired, Gold: Felix Gonzalez-Torres and Roni Horn show on the top floor. A stop at Yura on Madison, my favorite place to snack on the Upper East Side, followed for a mini-sandwich and a small cup of soup.

Rooftop Farm Market Report

2009-12-18T10:00:00.001-05:00

I know it's a little late, but I have to report on Rooftop Farm's Thanksgiving Market. It was a glorious day. Volunteers were bundling greens and herbs and radishes. Annie Novak was selling the ends of the harvest. And everything was gorgeous, from the pickled peppers to the freshly picked carrots.

Lunch at Motorino

2009-12-15T10:00:00.002-05:00

Started with cauliflower soup

And ended with one half margherita and one half brussel sprout/panchetta

You can find Motorino here!

Megan Witmarsh makes Recursive Objects

2009-12-14T17:00:00.000-05:00

A great surprise in Miami this year was a show at The Wolfsonian called, New Voices. New Works, "a series of site-specific pieces inspired by the museum's collection and curated by designer Todd Oldham."

Part of the exhibition, the best part, was artist Megan Witmarsh's hand-crafted contribution, Recursive Objects. As the press release describes, it is "a series of sculptures made in response to The Wolfsonian’s collection. The backgrounds of the items in The Wolfsonian’s vast collection are varied ranging from high design to humble utilitarian items. Whitmarsh has made facsimiles of some of these objects (to replace the originals typically on view), and has also added her own inventions, all of which are covertly interspersed throughout the museum ..."

LA SANDWICHERIE

2009-12-14T10:00:00.003-05:00

I go to Miami once a year for art and sandwiches. The best sandwiches ever come from La Sandwicherie, an unassuming sandwich shop, consisting only of this counter, in Miami Beach. The options are limited, and for good reason, the sandwiches are perfect. I always get turkey and camembert with everything on a croissant with extra dressing. "Everything" is onions, lettuce, tomato, black olives, hot and sweet peppers, and cornichons. Of course it helps that the counter is just blocks from the beach.

Home alone for lunch with some butternut squash and pretty new napkins

2009-12-12T17:00:00.000-05:00

This...

Turns into this...

Then you add these...

And these...

Et voila!

Butternut squash soup with shallots and rosemary based on Mark Bittman's genius 101 Headstarts on the Day (the "Day" was Thanksgiving). Napkins (I've been coveting for a while) from Le Grenier. Parmesan crispies made by grating parm directly onto parchment paper, into the oven on 350-400 until melted and brown around the edges.

Lunching

2009-12-12T10:00:00.002-05:00

On a recent trip through Connecticut, we stopped for a late dinner at Louis Lunch in New Haven. Established in 1895, it is one of the oldest restaurants in the United States, just a tiny unassuming shack in the middle of a college town. They also claim to have invented the hamburger sandwich! The guys behind the counter were amazing, the potato salad (a special for the day) was some of the best I've ever had, and the burgers are cooked in a very cool, very old vertical broiler. There are no condiments, only onions, tomatoes, cheese spread, and ham to top your burger which is served on toasted white bread. Well worth the trip, but definitely call ahead as they can close for holidays, vacations, construction, etc. (We've tried to go before...) And if you are ever looking for food along the road in any part of the country, go to roadfood.com. I love them.

Stewing Lentils

2009-12-11T10:00:00.001-05:00

Over the summer, I visited Hawthorne Valley Farm and, after watching the cow parade, I purchased these beautiful French lentils from their extensive market. The lentils are beautiful and delicious and called for in many a lentil recipe, but can be hard to find. On Monday night, I made Ina Garten's Stewed Lentils and Tomatoes (recipe below), served it over rice, and topped it with feta. On the side - roasted cauliflower over wilted tat soi. Whoa.

multi-colored carrots from the farmer's market

red onions in olive oil

lentils have been stewed

rice is ready, i love those crispy edges

tatsoi wilts under just-roasted cauliflower

dinner is served...

Stewed Lentils & Tomatoes
adapted from Barefoot Contessa at Home

2 teaspoons good olive oil
2 cups large-diced yellow and/or red onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups chicken stock and/or water
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good balsamic vinegar

Heat the oil in a large saucepab. Add the onions and carrots and cook over medium-low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. (You can also leave the tomatoes in the can, and with a pair of kitchen scissors, cut the tomatoes into coarse chunks.) Pour lentils into a sheet pan and pick over to make sure there are no stones, then rinse.

Add tomatoes, lentils, broth/water, cumin, coriander, chili powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

Thanksgiving Market at Rooftop

2009-11-15T07:25:00.001-05:00

This Sunday, November 22 is the Thanksgiving Market at Rooftop Farm!

Go! And give thanks a little early... There will be carrots, mustards, purple broccoli, parsley and spinach (to name a few). In partnership with upstate's Liberty View Farms, there will be 100% organically grown apples. There will also be t-shirts and harvest bags. 100% of the proceeds fund next year's seed supplies.

See you there!!

Sunday Sunset

2009-11-11T09:30:00.001-05:00

From the end of Greenpoint Avenue

The Diamond, A Gem

2009-11-06T16:00:00.002-05:00

The Diamond Bar on Franklin Street is a gem. It might not be your everyday watering hole, but it's nice to have a nice (but not too nice) little place around the corner. They serve a selection of wines and beers that changes often (nothing hard) along with pickles, cheese plates, and savory pies. Art hangs on the walls and there are games to play like tabletop shuffle board. And the backyard is adorable for cool afternoons and warm nights.

Recently consumed with 2 glasses of wine...

1/2 cheese plate, perfect for one: 3 kinds of cheese, 1 meat, almonds, honey, croutons

yummy olives and pickles from the pickle guys

Soba-Ya

2009-11-05T10:00:00.000-05:00

Soba-Ya is a haven on 9th Street. There is something very comforting about house-made soba noodles in a bowl of steaming hot sweet/sour/savory broth. (I discovered on their website that the broth is generally made from soy sauce, mirin, specially selected seaweed, dried fish flakes and sugar.) And the place itself is just lovely from the dining room to the waitstaff to the plates and bowls. When we walked in, soba noodles were being rolled and cut in the front of the restaurant. It was a subdued spectacle and I was entranced by the graceful movement of the dough across the counter top and the extra long rolling pin gliding across the dough. With a final flourish, skilled hands maneuvered an incredibly large knife, pressing and cutting perfect noodles with machine-like precision. Then we ate...

Hijiki salad

Tuesday's special: Chirashi fried bean curd & fish cake, tiny shrimp tempura, egg omelet, shiitake (hot)

Cold soba with hot duck dipping sauce

I found this really nice step-by-step soba noodle making illustration. Check it out!

Rava Dosas

2009-11-03T10:00:00.003-05:00

Toasted coconut and chopped cilantro are the final addition

Dinner last night was Gourmet magazine's Rava Dosas with Potato Chickpea Masala. Part homage - this is Gourmet's last issue ever; part perfect use for ingredients I had at home, this meal was delicious. It's a little bit complicated, but well worth it - rich, spicy, coconut, cilantro, cumin seeds, and it's vegetarian! I don't even normally like chickpeas or peas, but somehow they're perfect here.

Flipping a dosa, simmering away

Rava dosa with potato chickpea marsala

Shadowplay

2009-11-02T22:03:00.006-05:00

I just think these Shadowplay necklaces are so beautiful. I especially can't resist a knitted object, but these are really over the top. Like dreamy.

About Shadowplay: "With the desire to create beautiful, one of a kind, hand-crafted pieces with consciousness to materials and their origin in mind, Heather set out to find the best suited materials for her necklaces. This led to sourcing organic + naturally dyed yarns + Crystallized Swarovski Elements + Certified Fair Trade black silver closures that are hand-made by the Hill Tribe of Karen Village in Northern Thailand."

Amazing and she's based in my hometown which I love.

Images via Shadowplay.
Also thanks to Daily Candy for the hot tip.

Happy Halloween

2009-10-31T19:05:00.001-04:00

clearly more than inspired by smitten kitchen

open face egg salad sandwich with arugula and tomatoes

Happy Halloween everyone!! Today started at the Union Square Green Market - wow - brussel sprouts, broccoli, pumpkins and squash, hydrangeas, potatoes, cauliflower, herbs - it was major. At home, I made egg salad sammies for lunch, pictured above. (I modified this recipe, using six eggs, less mayo and a 1/2 tsp of mustard). Meanwhile the apple cider doughnut dough was chilling in the fridge. We finally got to frying, then topping, then EATING!! Followed by pumpkin carving. All the time in costume. And it's not even dark outside yet.

Green (and red and orange) Market...

Making doughnuts...

Pumpkin carving begins...

The four faces of our pumpkin...

system:system at The Convent

2009-10-30T11:00:00.003-04:00

Curators Adam Henry and Christina Vassallo, of Super Square, put together a show called system:system in a former convent in Greenpoint featuring installations by over 30 artists. The most successful installations were interventions, subtle and bold, that engaged or took advantage of the convent's uniqueness. The weaker work, hung innocuously on the walls as if this were any other exhibition space. In the end though, I was so excited about the show that I went twice. With buildings and spaces like this going unused and falling into disrepair, it is pretty thrilling to see proprietors who have the insight to give them over to artists and curators.

The opening was really fun, packed, but not sardines, everyone filing through hallways, in and out of little rooms, discovering installations and performers around every corner.

Installation in the foreground by MiYoung Sohn

One of my absolute favorite pieces, by Adam Henry, 7 balloons rested on the basement floor and 7 balloons were nestled in a skylight in the ceiling, connected by 7 strings, 4 stories long, suspended in the stairwell; This is the view looking up from below

Looking down; and Ben :)

The chapel where bands and films played

Yeni Mao's I ain't afraid of no ghosts, in the basement, a complex composition of mousetraps and a pile of crystals in the center

Deborah, looking pretty, on the phone, and clutching our local pride, Brooklyn Lager

I took Mike back on Sunday since he missed the opening. While the night-time had a kind of haunted feeling, the day revealed an entirely different exhibition, afternoon sun streaming through the windows.

Former convent of the St. Cecilia Parish

Space altering installations by Kai Vierstra (front); SOFTlab (back)

The hall looking back toward the entry

Melissa Brown installed a series of faux stained-glass windows like this throughout the building

GORGEOUS installation by Studio Mode; It's fall outside!

Lisha Bai altered the floor tiling in this room; In a show full of bold statements, this is one of the more subtle and effective installations

My Space installation by e-team, a durational performance in which someone stood behind the door pushing back as visitors pushed inward trying to enter

Installation by Derick Melander, amazingly executed, clothes folded and stacked immaculately; In the back, the stack is perfectly fit inside a closet

I'm Smitten

2009-10-29T20:00:00.001-04:00

I'm smitten with the blog Smitten Kitchen. My BF Heather sent me a link to this post about apple cider doughnuts, which she knows I love. Now I'm in love with SK. And I'm planning to make these doughnuts on Saturday. I already bought the shortening! Also, I can't resist the jalapeño-cheddar scones, especially having just bought jalapeños at Rooftop Farm this weekend. I'm literally making them right now.

This gorgeous photo is via Smitten Kitchen and is just one example of their stunning food photography.

Farming on the Rooftops

2009-10-29T17:00:00.000-04:00

how often do you walk upstairs to get to a farm?

I can't believe it took me all summer to go five blocks, but I finally made it out to Greenpoint's Rooftop Farm on this particularly dazzling, sunny Sunday for the last volunteer day of the season. I've read articles and seen photos, but I was still completely blown away. It is 6,000 square feet of donated space turned functional farmland, green roof, green market, compost pile, sustainability, and community. I spent some time picking seeds from marigold plants to save for next year and then did a bit of shopping - bought green tomatoes, jalapeño peppers, and the most luscious and tangy mixed greens. You can still visit the farm (and get inspired for Thanksgiving) on their last market day of the year on Sunday, November 22, 10am-4pm when they will sell what remains of the harvest.

6,000 square feet of farmland and a stunning view

rainbow chard soaking up the sun

the market...

the produce