kale cauliflower soup with kale chips + everyday meals

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Tracking Pixelkale cauliflower soup with kale chips // brooklyn supperThere are lots of little ways to reclaim our kitchens, and those I relish most are the daily battles and small victories. One of my favorite kitchen triumphs is the MacGyver dinner. You know that one –– you realize you have nothing to eat for dinner: no plan, no protein, and hardly any time. But then, with a bit of ingenuity, or at least a nicely chopped onion and some olive oil, a good meal is suddenly underway. Home cooks know the braises we’ve planned or the pasta sauce that’s cooked all day will be delicious, but these surprise meals, these takeout near misses, these dinners that make use of all the odds and ends, are always the most gratifying. [Read more…]

roasted golden beet and carrot dip + reclaiming the kitchen

 This post is sponsored by Wolf. Thanks for supporting the companies that help us to do what we do!

Tracking Pixelroasted golden beet and carrot dip // brooklyn supperroasted golden beet and carrot dip // brooklyn supperThe home-cooked meal is tricky business. Brian and I strive for the domestic ideal of a meal made with care and skill shared with those we love. But in our lived experiences, there are nights when any number of ordinary calamities can trip us up, and we end up calling out for pizza. [Read more…]

cornmeal pancakes with honey orange syrup + a brown eggs and jam jars giveaway

cornmeal pancakes with honey orange syrup // brooklyn supperWhen I began this blog, summer was without a doubt my favorite season for food. I looked forward to summer highlights like piles of stone fruit, ripe tomatoes, and sweet corn all year long. But lately, I find spring is my favorite season. I love the anticipation and finding a new ingredient available each week, especially after so many months of the same roots and hardy greens. First there are chives, followed by green garlic, then ramps, lettuce, asparagus, and finally, strawberries. For years now, as I’ve savored these moments at my own farmer’s market or in my garden, I’ve also enjoyed experiencing the spring awakening through my friend Aimée.

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roasted golden beet and turnip salad with green goddess dressing

roasted golden beet and turnip salad with green goddess dressing // brooklyn supperroasted golden beet and turnip salad with green goddess dressing // brooklyn supperCertain winter vegetables feel like they are only for the most devoted seasonal eaters, with turnips and rutabagas at the top of the list. Ugly, with radish-y undertones, it’s not surprising these homely roots don’t make their way onto a lot of home menus. But, by this time of year, seasonal vegetables come down to a choice between bracing brassicas and sweeter vegetables like beets and sweet potatoes, or winter squash. And after all the sweets and rich foods of the holidays, the slight bitterness of brassicas make for a welcome change of pace. The humble turnip, for example, doesn’t just have to be buried in a stew. It can be a delicious base for a fresh salad. [Read more…]

blood orange, avocado, and shaved fennel salad with saffron lemon dressing

blood orange, avocado, and shaved fennel salad with saffron lemon dressingblood orange, avocado, and shaved fennel salad with saffron lemon dressingI needed thyme on New Year’s Eve and walked out to the garden to see if my plant was hanging on. It had lost its vibrant color, but there was still lots of fresh, fragrant thyme to be had. It was a cold morning and the frost had settled into the tiny leaves to form glistening rosettes. [Read more…]

creamy wild rice and mushroom soup

creamy wild rice and mushroom soup // brooklyn suppercreamy wild rice and mushroom soup // brooklyn supperLast Saturday, we picked up our Christmas tree. Brian wanted to drive to the nice in-town place where we got a tree last year, but heading out to the country to chop down our own was very high on my things-to-do-now-that-we-don’t-live-Brooklyn wish list, and because he could see I had my heart set on it, we drove south to a tree farm. As we crossed the county line south of town, I realized that the “just over the river” place I’d picked was actually 30 miles past the river –– over winding backcountry roads of varying degrees of pavedness through the rain-soaked Virginia hills and forests shrouded in fog. We arrived, were given instructions by a kind older man with a very specific central Virginia accent that is best described as Southern meets Canadian. We set out to find our tree and after some slogging through wet fields selected a Norway spruce. Instead of chopping, Brian sawed it down with a dull hacksaw. After we carted it back, paid, and tied it to the car, we happily made our way home, stopping at our favorite rural pizza place (our favorite pizza in Virginia!) on the way back.

But in the backdrop of all this merriment, are a few stressors. [Read more…]

feed a child, nourish a mind + curried sweet potato soup

feed a child, nourish a mind + curried sweet potato soup // brooklyn supperMy first Brooklyn apartment had a distant view of the Chrysler building. You had to climb out the kitchen window and stand on an adjacent roof to see it, but still it was there. Brian and I would sit out there in the evenings, filled with all the optimism that young love and any kind of view of the NYC skyline inspires, and dream our dreams. We planned to take the city by storm. We’d also talk about having kids and all the things we wanted for these potential humans. [Read more…]

roasted cauliflower steaks with meyer lemon relish

roasted cauliflower steaks with meyer lemon relish // brooklyn supperOh, January.

Brian contends that this blog is as much about the weather as it is about food. I could talk about weather for days, but I try not to indulge too often for fear I’ll bore you. These days though, the chill of winter is inescapable. (Except on the west coast, where it’s apparently summer?) But out here in the east, this winter weather feels right. I want to earn the spring and summer, to make the most of the contrasts and changing seasons. And earning it we are, with highs in the teens and lows in the single digits, we are all getting an education in cold.

All in all, it’s a very good time to have the oven on; twisting the knob is the first essential step for just about everything we make lately. But these cauliflower steaks are more than an excuse to warm things up, they’re also part of a plan. [Read more…]

potage parmentier (potato leek soup) with toasted pepitas and herbs

potage parmentier with toasted pepitas and herbs // brooklyn supperAntoine-Auguste Parmentier, for whom potage Parmentier and a host of other potato dishes are named, is the rare agronomist whose life makes for an interesting read (George Washington Carver is another and after that I’ve got nothing.) While we now think of the potato as central to European peasant cuisine, that wasn’t the case in Parmentier’s time, prior to the French Revolution. An import from South America where it was a staple for the Indians of the Andes, the potato hadn’t caught on as human food in Europe and was thought to only to be edible only for animals. [Read more…]

braised beef shank ragu with broccolini

beef shank ragu with broccolini // brooklyn supperThe food media likes to promise the impossible. Dinner in fifteen minutes? Maybe if it’s a sandwich (or summer, but let’s please not think about summer right now). The thing is, I like my dinner slow. I love simmering something for hours or crafting a meal step-by-step over a series of days. Slow food. We’ve all heard of that. And now that winter is making a show of things, there’s nothing I want more than to have a big pot of something bubbling away on my stovetop. [Read more…]