The New Brooklyn Cookbook电子书

Cover

Title Page

Dedication

Contents

INTRODUCTION

AL DI LÀ PARK SLOPE

Spaghetti alle Vongole/AL DI LÀ

Braised Rabbit with Black Olives and Creamy Polenta/AL DI LÀ

THE GROCERY CARROLL GARDENS

Pan-Roasted Chicken with Sweet Potato Strudel, Adobo, and Brussels Sprouts/THE GROCERY

Stuffed Squid with Ratatouille, Polenta Fries, and Balsamic Butter/THE GROCERY

SAUL BOERUM HILL

Pan-Roasted Squab with Pickled Sunchokes, Eggplant Caviar, and Freekeh/SAUL

Diver Scallops with White Bean Puree, Chorizo, and Pine Nuts/SAUL

Q & A: Darleen Scherer and Carol McLaughlin, Gorilla Coffee, park Slope

ROSE WATER PARK SLOPE

Seared Swordfish with Sautéed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli/ROSE WATER

Fried Goat Cheese with Prosciutto, Figs, and Honey/ROSE WATER

CONVIVIUM OSTERIA PARK SLOPE

Spinach and Sheep’s-Milk Ricotta Gnocchi with Asiago/CONVIVIUM OSTERIA

Frustingolo/CONVIVIUM OSTERIA

LOCANDA VINI E OLII CLINTON HILL

Handmade Ravioli with Fresh Ricotta and Pecorino/LOCANDA VINI E OLII

Spicy Seafood Guazzetto with Sicilian Cherry Tomatoes/LOCANDA VINI E OLII

Q & A: Shane Welch, Sixpoint Craft Ales, Red Hook

DUMONT WILLIAMSBURG

Dumac and Cheese/DUMONT

Blueberry Crumble/DUMONT

ALISEO OSTERIA DEL BORGO PROSPECT HEIGHTS

Crispy Octopus with Agrodolce and Roasted Potatoes/ALISEO OSTERIA DEL BORGO

Pappardelle with Zucchini, Roasted Tomatoes, and Rosemary/ALISEO OSTERIA DEL BORGO

MARLOW & SONS WILLIAMSBURG

Brick Chicken with Mustard Greens/MARLOW & SONS

Q & A: Jon Orren, Wheelhouse pickles, park Slope

FRANNY’S PROSPECT HEIGHTS

Chicken Liver Crostini/FRANNY’S

M’hamsa Couscous with Almonds and Spicy Raisins/BKLYN LARDER

Vanilla Panna Cotta with Strawberries/FRANNY’S

ICI FORT GREENE

Fried Green Tomatoes with Corn and Fava Bean Succotash/ICI

Summer Vegetable Salad with Buttermilk Dressing/ICI

APPLEWOOD PARK SLOPE

Coriander-Cured Wild Salmon with Pickled Sweet Corn and Pea Shoot Salad/APPLEWOOD

Braised Pork with Ricotta Dumplings/APPLEWOOD

applewood’s House-Made Ricotta

Q & A: Betsy Devine and Rachel Mark, Salvatore Bklyn, Boerum Hill

EGG WILLIAMSBURG

Duck Legs and Dirty Rice/EGG

Sweet Tea/EGG

NORTHEAST KINGDOM BUSHWICK

Branzini with Mussels, Cockles, and Spring Vegetables/NORTHEAST KINGDOM

Braised Short Ribs with Winter Vegetables and Beer Mustard/NORTHEAST KINGDOM

THE GOOD FORK RED HOOK

Steak and Eggs Korean Style/THE GOOD FORK

Mussels with Lemongrass, Kaffir Lime Leaves, and Coconut Milk/THE GOOD FORK

Q & A: Jessamyn Waldman, Hot Bread Kitchen, Gowanus

DRESSIER WILLIAMSBURG

Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise/DRESSIER

Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde/DRESSIER

THE FARM ON ADDERLEY DITMAS PARK

Lamb Meatballs with Escarole, Cipollini Onions, and Cranberry Beans/THE FARM ON ADDERLEY

Chilled Pea Soup with Fresh Lump Crabmeat/THE FARM ON ADDERLEY

FIATBUSH FARM PARK SLOPE

Braised Pork Belly with Fennel-Apple-Chile Salad and Mustard Verde/FIATBUSH FARM

Molten Chocolate Cake with Chocolate Sauce/FIATBUSH FARM

Q & A: Rick and Michael Mast, Mast Brothers Chocolate, Williamsburg

PALO SANTO PARK SLOPE

Bluefish with Plantain, Hot Slaw, and Salsa Verde/PALO SANTO

Chayote Salad with Grapefruit and Vanilla/PALO SANTO

LUNETTA BOERUM HILL

Fluke Crudo/LUNETTA

Pizzette with Tomatoes and Basil/LUNETTA

BEER TABLE PARK SLOPE

Pickled Eggs with Jalapeño Powder/BEER TABLE

Pickled Watermelon Rind/BEER TABLE

Q & A: Joel Bukiewicz, Cut Brooklyn, Gowanus

JAMES PROSPECT HEIGHTS

Spring Onion Soup with Boar Lardon and Pecorino/JAMES

Ricotta Beignets with Red Wine Berry Coulis/JAMES

THE GENERAL GREENE FORT GREENE

Soft-Serve Raspberry Lime Frozen Yogurt

Soft Tofu with Broad Beans and Chile Bean Paste/THE GENERAL GREENE

Salt and Pepper Pork Ribs with Spiced Yogurt Sauce/THE GENERAL GREENE

FIVE LEAVES GREENPOINT

Five Leaves Burger with Grilled Pineapple, Pickled Beets, Sunny-Side-Up Egg, and Harissa Mayonnaise/FIVE LEAVES

Roasted Beet and Blood Orange Salad with Arugula, Macadamia Nuts, and Goat’s-Milk Yogurt Dressing/FIVE LEAVES

Q & A: Kheedim Oh, Mama O’s Premium Kimchee, Clinton Hill

CHAR NO. 4 CARROLL GARDENS

Clam Potato Leek Soup/CHAR NO. 4

Sugar Snap Peas with Minty Pea Pesto/CHAR NO. 4

NO. 7 FORT GREENE

Seared Tuna with Korean Pear and Jalapeño Oil/NO. 7

Butterscotch Pudding with Sautéed Pears and Turkish Coffee Shortbread/NO. 7

BUTTERMILK CHANNEL CARROLL GARDENS

Duck Meat Loaf with Creamed Spinach, Onion Ring, and Duck Jus/BUTTERMILK CHANNEL

Doug’s Pecan Pie Sundae/BUTTERMILK CHANNEL

Q & A: Nekisia Davis, Early Bird Food & Co., Red Hook

ROBERTA’S BUSHWICK

Calf’s Tongue with Treviso Radicchio, Pistachios, and Smoked Ricotta/ROBERTA’S

VINEGAR HILL HOUSE VINEGAR HILL

Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce/VINEGAR HILL HOUSE

Delicata Squash with Toasted Squash Seeds and Aleppo Pepper/VINEGAR HILL HOUSE

PRIME MEATS CARROLL GARDENS

Beef Sauerbraten with Red Cabbage and Pretzel Dumplings/PRIME MEATS

Celery Salad with Cider Vinegar and Sunflower Oil/PRIME MEATS

THE VANDERBILT PROSPECT HEIGHTS

Pork Loin with Parisian Gnocchi and Butternut Squash Puree/THE VANDERBILT

Spanish Ham Croquettes with Saffron Aioli/THE VANDERBILT

Q & A: Annie Novak, Eagle Street Rooftop Farms, Greenpoint

Cocktails

Recipes Index

Equipment

Resources

Acknowledgments

Index

Copyright

About the Publisher