potlikker soup with ham hock and egg noodles

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 »

braised country-style ribs with cippolini

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 »

getting ready to give thanks

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 »

pork bone broth

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
2 onions
4 carrots
8 cloves garlic
3 bay leaves
10-20 peppercorns
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.

lucky

Everyone has their lucky New Year’s foods. For me and a group of friends, it has always been beans* and greens. This year it just didn’t work out. For days, we were too sick to cook.

Last night I decided to rectify the situation.

Though the pickings at the farmer’s market were slim on Saturday, Brian managed to pick up some beautiful mushrooms, shitake and oyster. The oyster mushrooms were the inspiration for this hearty (and lucky?) winter stew made with sweet italian sausage, leeks, pinto beans, and oyster mushrooms. What can I say about this soup? It just hits the spot. A perfect simple dinner for a January night. The sausage is the predominant flavor, but the leeks and mushrooms really help to round things out. I love broth. I have a hard time not drinking it all before the soup is ready. If you eat dinner at my house a lot, don’t worry, I only do this if i the soup’s just for me. This broth is warm and buttery, complex in flavor and homey. I think you’re going to like it.

There is a lot of room for experimentation here, and really, it would be hard to go wrong. Play with the broth; I used dry vermouth, but you might like white wine, sherry, or cider vinegar. You should also play with the ingredients; Cannelloni beans, black-eyed peas, chopped collards or kale, shallots, scallions, or several cloves of whole garlic would be delicious.

*Historically, and because of my allergies, we have eaten pinto beans, sometimes with black-eyed peas on the side, and collards or kale. I am severely allergic to all nuts and beans (except pinto beans, navy beans, coconuts, and pine nuts) and break out in hives if I eat eggplant or rhubarb.

New Year’s Stew
Sausage, Mushroom, and Leek Stew with Pinto Beans
(serves 2 or 3)

1 lb. sweet italian sausage, carefully sliced 1/4″ thick
1 leek thoroughly cleaned* and thinly sliced
1 small onion, thinly sliced
3 cloves garlic, chopped
1 can of pinto beans, rinsed
1 1/2 cups oyster mushrooms, carefully cut free of large stem
2 cups chicken broth
1/4 cup dry vermouth
2 cups water
salt and pepper

In a large dutch oven or stockpot, brown sausage coins over medium heat, roughly 7 minutes. Then tilt the pot so excess fat can run to one end, carefully ladle it out. Throw in the leek and onion and saute until tender, add the garlic and stir. Increase heat to medium-high and pour in the vermouth, stir while it sizzles, roughly one minute. Add the stock, water, pepper, and beans; bring to a boil. When soup has reached a boil, stir and turn down to a simmer (look for a few delicate bubble streams, nothing more). Add the oyster mushrooms and continue to cook, uncovered, for at least an hour. After 45 minutes, check the soup and beans for saltiness and add to taste. Also check the liquid level and add water or stock as needed.

*As you may know, leeks are nearly impossible to clean. I usually pull the leaves down one by one and rinse the sand as I go. A more thorough option would be to the chop the leek and rinse in a colander.

Happy New Year.