How do you like to cook? Is it the process or the end result? Are you inspired by the ingredients in their raw states, or only after they’ve been transformed? For some reason, this soup got me thinking about that stuff. Blogging has changed how I cook, and sometimes I worry that it has slowly made food feel like work. This dish took me back to my cooking roots and made us all a little happier. read more »
Way back when, my New Year’s resolution was to do less. Actually to say no–to work, to great opportunities, to plans. But yeah, I haven’t. I’ve said yes, yes, yes, and it’s been pretty great. Except when it isn’t. Like now. With the baby officially cruising, and since she’s a tall little thing, our house has looming piles all above the 24″ mark. After an awesome catering opportunity (more on that to come), our kitchen is still in shambles, with boxes of dishes on the floor, and a backlog of glasses next to the sink. At least, thanks to the eating (and smearing and throwing) habits of said baby, four square feet of the kitchen floor is very clean, and I’m sweeping three times a day.
But I don’t want to sweep, or clean, or organize, or do dishes. I want to daydream. Cook. Write. Make jam. Take pictures. Paint sticks, sing songs, and play in the sprinkler. And you know, I will. Someday. For now, let’s start with an easy recipe for moist and flavorful braised chicken. There, at least that was easy. read more »
One of my lesser New Year’s resolutions was to eat more cooked greens. For whatever reason (somewhere between an aversion to extra dishes and a hatred of soggy greens), I’ve never really cooked my greens. Until now. So far, I’ve blanched and sauteed, and without a soggy green in sight, I’m loving the results.
Besides, if you never cook your greens, you’ll never get potlikker. read more »
At the butcher, I felt a little embarrassed that I’d never heard of country-style ribs, given that I come from what is arguably “the country.” And even if you’re not willing to concede my particular home-census-tract is rural enough, it is, at a minimum, part of a country. Also, I really like ribs. So how had I not heard of country-style ribs? read more »
We take Thanksgiving pretty seriously here at Brooklyn Supper. For the past 6 years Brian and I have stayed put and invited friends and family to cram into our one-bedroom apartment for a giant feast. I love every part of Thanksgiving, getting ready in the weeks before, frantic Wednesday before prep, waking up at 6am and dealing with the turkey, and then, the big moment. Guests arrive and, it’s Thanksgiving!
Whether you’re hosting a celebration of your own this year, or just bring a dish or two, we’ve got you covered. Over on Babble.com’s Family Kitchen, we’ve been in the Thanksgiving spirit for weeks. Here are some of the Thanksgiving-friendly recipes we posted this week:
Mark Bittman’s Roasted Butternut Squash Soup with Bacon and Apples
4 Make-Ahead Thanksgiving Recipes (more work now = more relaxing when it counts)
Lemony Roasted Brussels Sprouts
Classic Herbed Stuffed Mushrooms
And for some ideas from Brooklyn Supper Thanksgivings past, try these: read more »
Like many, Brooklyn Supper is seeing some lean times. We’re cutting back on all meat and relying much more on the butcher and much less on the farmer’s market meat guy. We are also trying to make as many of the basic staples we eat from scratch. Things like broth and apple sauce. I made both this week with very satisfying results.
After making a large batch of pulled pork, we had a few pork bones leftover, and they were perfect for making broth. Rich and extremely flavorful, this broth owes much of the robust flavor to remnants of Brian’s pulled pork sauce. I am saving my broth batch for a time when I am more interested in braises and stews; this broth would also be great in a giblet gravy.
Because I didn’t have the chance to make the broth right away, I covered and refrigerated the leftover bones. Also, I didn’t have any celery on hand when I made this, but if you do, certainly add 2-3 stalks. Behold yet another Brooklyn Supper broth recipe.
Pork Bone Broth
yields 2 1/2 quarts
Several pork bones (we had maybe 4-5 small bones, plus a shoulder bone)
2 tablespoons olive oil
8 cloves garlic
3 bay leaves
1-2 teaspoons salt
In a large stockpot, saute the onions, carrots, and garlic in the olive oil. When they have softened, after five or so minutes, add the bones and fill the pot with cold water. Add the bay leaves, peppercorns and salt, and bring to a boil. Turn heat down so that broth is gently simmering for 5 hours, stirring occasionally.
When you are satisfied that your broth has achieved its maximum potential, strain through a mesh strainer, being sure to push out any extra juice form the ingredients. Store in clean quart jars. Allow the jars to cool, and the lids to seal, then label and freeze. Be sure to fill the jars only to the freeze line, and, if there is any doubt, leave a good two inches on top. Your broth will keep for 6 months, especially if you push it to the very back of your freezer.