This post is sponsored by Klondike Brand Potatoes. Thank you for supporting the sponsors that make Brooklyn Supper possible!
Let’s get this out of the way for the vocabulary sticklers, this isn’t exactly what the Accademia della Crusca would define as a “frittata” because it’s an egg dish prepared over potatoes, which are not a frittata ingredient. Many of you are probably taking off your glasses and saying, “it sounds more like a tortilla de patatas to me,” but we included vegetables in the eggs which is not traditional in the Spanish dish. In the end, we went with “frittata” because in the US, “tortilla” usually refers to the thing on the outside of a taco, so it’s confusing to talk about the other kind. read more »
August? Already? This summer has been too busy for my liking, and so this month we’re looking to slow things way down. Current plans include: swimming, lazing in the sun, eating outdoors, catching fireflies, and showing the girls the Blue Ridge Mountains.
In the city, fall comes on slowly –– the urban heat effect pushes off the turning of the leaves until late November. But here in the country, the change is sudden. This is my call to action; there are peaches to slurp and watermelon seeds to spit. I haven’t made it in yet, but I’m planning a dip in a swimming hole or two. And maybe just a little more sangria, for good measure. read more »
Brian and I are absolutely heartbroken over the events in Oklahoma yesterday and our hearts and thoughts are with all those who have been touched by this awful tragedy. We are especially saddened by the losses at the Plaza Towers Elementary School, though amazed at the bravery shown by teachers, staff, and young students there. If you’d like to help those affected, here are some ways to give.
Chive blossoms have always been harbinger of the season, their purple blossoms heralding the advent of warmer weather. This year, though, the chive blossoms are even more significant. These chives sprouted on our rooftop garden in Brooklyn, and by the time we moved the chive-filled window boxes into the truck, they had a spray of tiny purple buds. Now we’re in Virginia, the chives are blossoming and it feels right. They’ve made the journey and so have we. read more »
And just like that, spring is here. A lone bird chirps on the afternoon breeze. Across my back yard, the cherry tree (this one) is starting to bloom, making the branches look fluffy and white. But let’s not waste time on small talk, we need to get outside. read more »
The internet is full of big, amazing people. People whose cakes are frosted perfectly, people whose children don’t spill yogurt down the front of their shirt at lunch, people who stroll around the city and don’t even care that their suede shoes are getting ruined in the puddles because it’s not a big deal to buy another pair. We are not those people. There’s something in the air lately–real life, real blogging, real talk, real food. I like that. Especially because I don’t stand a chance of ever being one of those big, amazing types. Our life is messy, hopelessly real, and very far from perfect. read more »
Last week, things in my kitchen got real. Like, 13 pounds of pork belly–skin, hair, and all. I unwrapped the butcher paper, and there it was–an actual pig’s belly spread out on my kitchen table. Usually Brian deals with meat, but this time around, it was all me. So, I rubbed the belly down with sugar, salt, and paprika, and made it happen. Eight hours of braising later, the meat was supremely tender and my mission was accomplished.
The pork belly was for Brunch for Barack, an event that we co-hosted with Veronica Chan at the Chan Deck, Long Island City’s up-and-coming test kitchen for new and adventurous ideas in food. read more »