Saturday, November 5, 2011

Leek Bread Pudding

The Martha Stewart Show, November 2009
  • Yield Serves 12 as a side dish, 6 to 8 as a main course


  • 2 cups leeks (white and light-green parts only), sliced into 1/2-inch-thick pieces
  • Coarse salt
  • 4 tablespoons (2 ounces) unsalted butter
  • Freshly ground black pepper
  • 12 cups 1-inch cubes crustless brioche or Pullman sandwich loaf
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon fresh thyme, leaves
  • 3 large eggs
  • 3 cups whole milk
  • 3 cups heavy cream
  • Freshly grated nutmeg
  • 1 cup shredded Comte or Emmentaler


  1. Preheat oven to 350 degrees.
  2. Fill a large bowl with water and add leek slices. Swirl leeks so that any dirt falls to the bottom of the bowl. Heat a medium skillet over medium-high heat; using your hands, lift leeks out of water and transfer to skillet. Cook, stirring often, until leeks begin to soften, about 5 minutes.
  3. Reduce heat to medium-low; continue cooking until leeks release their liquid. Add butter to skillet and stir to emulsify; season with pepper. Cut a parchment paper round the same size as the skillet with a 1-inch hole in the center and set round in skillet. Cook leeks, stirring every 10 minutes, until very soft, 30 to 35 minutes. If the butter breaks or looks oily, stir in a tablespoon water to re-emulsify. Remove and discard parchment lid.
  4. Meanwhile, spread bread cubes on a baking sheet and toast in oven for about 20 minutes, rotating pan about halfway through, until dry and lightly toasted. Transfer to a large bowl. Add leeks to bread; toss to combine. Add chives and thyme.
  5. In another large bowl, lightly whisk eggs. Add milk, cream, a generous pinch of salt, pepper, and a pinch of nutmeg; whisk to combine. Set custard mixture aside.
  6. Sprinkle 1/4 cup cheese in the bottom of a 9-by-13-inch baking dish. Spread half of the leek mixture in baking dish and sprinkle with another 1/4 cup cheese. Repeat process with remaining leek mixture and 1/4 cup cheese. Pour enough of the custard mixture over leek mixture and press gently on bread so it soaks up the custard. Let soak for 15 minutes.
  7. Pour remaining custard over leek mixture. Sprinkle with remaining 1/4 cup cheese and season with salt. Transfer to oven and bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve.

Holiday Side Dishes

So a few years ago, a friend of mine did away with making a turkey for Thanksgiving. Not because they don't eat turkey, but because she realized the BEST part of Thanksgiving was all the side dishes. She's kinda right.
Many times we make the turkey, because we feel we "have" to. And think about it, you always have pounds of turkey left over, and all the sides are gone. Then you spend a week eating everything with turkey in it. Until you are so sick of turkey it takes you a whole year to wanna cook a whole one again. Am I right?
Now... I'm not going to be in the country this Thanksgiving, but if I was here, I would seriously be considering a "different" kind of holiday. Write my own rules. So I'll be posting only side dishes for this week. Get your creative cooking juices flowing.
 Broccolini and Feta Galette
Everyday Food, November 2010
  • Prep Time 10 minutes
  • Total Time 1 hour, 15 minutes
  • Yield Serves 8


  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 bunches Broccolini (1 pound total)
  • 1/4 cup grated Parmesan
  • 2/3 cup crumbled feta (3 ounces)
  • 1/4 teaspoon red-pepper flakes
  • 1 large egg, lightly beaten


  1. In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
  2. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.
  3. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.
{Credit: Martha Stewart}

Friday, October 14, 2011

Pumpkin Spiced Chickpeas

Fall is here. It's time for squashes and ciders. I love fall flavors. Always in the hunt for some new way to dress up a chickpea. This comes from The Purple Carrot. This recipe is relatively small. I recommend doubling the recipe. Great fall snack!
Pumpkin Spice Roasted Chickpeas Adapted from Peas and Thank You
  • 1 can chickpeas, rinsed, drained and patted dry (use Eden Organic brand for a BPA-free lining)
  • 2 tablespoons agave nectar
  • 1 teaspoon coconut oil (other oils work as well)
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon all-spice
  • Preheat oven at 400 degrees.
  • After patting dry the chickpeas, mix all ingredients into a bowl
  • Place them on a parchment lined cookie sheet, and bake them for about 40 minutes, stirring every 10ish minutes.
Before:And after:

Sunday, October 2, 2011

The Mast Brothers

If you have yet to hear of The Mast Brothers, you have missed out. These guys are making incredible chocolate about 50 steps away from my house. Walking down North 3rd street in Williamsburg Brooklyn, the smell of chocolate sometimes is so over powering, you become overwhelmed with joy. The love and craft the put into their chocolate is amazing.Watch the video below.

The Mast Brothers from The Scout on Vimeo.

For more info on their chocolate:

Honey Butter

My first introduction to Honey Butter was when I was a child. My family and I were very involved in our church in northwest Indiana. There were always events to go to, and dinners. Once a year, around Christmas, our church would throw a madrical dinner.
  What is that you ask? Well... long story short, we would turn our 1960's church basement into a medieval castle, set up large dressed up banquet tables, and the choir would sing traditional Christmas songs in costume while the guests fed on prime rib, potatoes and wassial. Doesn't that just sound "magical".
The one thing that was "magical" was the honey butter that Pastor Eastwood would make every year. It was made personally, by him, in the biggest industrial mixer i have ever seen in a church kitchen. I now regret saying, I would eat it by the spoonful. It was so delicious and creamy.

  I don't need to tell you a step by step on how to make honey butter. It's two things. Honey + Butter = honey butter. But here is a starting measurement.

  • 3/4 cup butter, room temperature
  • 1/4 cup honey
Use a Kitchen Aid standing mixer or a hand mixer until creamy. It's that simple. You can also add cinnamon for fun. Put this on your french toast, pancakes, dinner rolls, or just on a  spoon into your mouth.
Should keep in the fridge for about 2 weeks. Put in a air tight container for storing.

Thursday, September 29, 2011

Pray to Saint Julia

I recently gave this as a gift to my friend who loves to cook, for her bridal shower. While most chefs now a days praise themselves, the only one who actually deserves it is Julia. She created the Bible for cooks. So next time you are attempting Boeuf Bourguignon, light this candle and ask Julia for guidance. Plus, it's adorable.

Tuesday, September 27, 2011

The little blog that could

Thank you so much friends. I have received over 1,000 views! Thank you for being a part of my fun little happy place that is Brooklyn Cookin. Remember to visit my other blog to keep up on the opening of my new little pie company Pickles and Pies. And a special thank you to all my blog viewers over seas. I'm looking at you Russia, United Kingdom, Spain and Poland. Please Email me with any questions or suggestions. And don't forget to start following me to always get updates of new posts.

Love,   Erin

Monday, September 26, 2011

Homemade Butter

Today, because I'm a little crazy, I decided my store bought butter wasn't good enough. So I got some heavy cream and a mason jar, and got down to business.

 I have made it many times before, but had almost forgot about it. Why did I stop making my own butter?? Oh,'s easier to run to the store. But then I thought, "Hey! If my friend can make homemade soy milk at home, why can't I make butter?" And you can too!

What you need:
Heavy cream (room temp) the tiny carton is best for measurement
A canning jar with lid  (one pint)
Kosher salt

What you do: 
Put heavy cream in canning jar. Put lid on tight. Start shaking it like crazy(may take 20-30 min). At first it will become like a whipped cream, but keep shaking. It will soon start becoming thicker, and separating. When it does, open the lid, and pour off the buttermilk(keep it in a separate jar if you want). Put lid back on, and keep shaking. You may have to pour off buttermilk a few more times. When it becomes a smooth butter, you're done! I personally add a pinch of kosher salt. And this time, I went to my herb garden and added fresh thyme to the butter. There are many variations of what you can add to the butter. Let your imagination take you! This will store in the fridge up to two weeks, or in the freezer for a lot longer.

My advice is to make this butter the day before a dinner party. It will impress everyone. It's a wonderful creamy texture.  

By: Erin Crosby


It is no secret to those that know me, that I have a severe weakness for Mussels. I found this recipe over at Martha Stewart (the woman we all want to hate, but can't, cause she's kind of awesome).

Give it a whirl. It's really easy. Just remember to scrub your mussels before you cook them.

Spicy Mussels with Chorizo
Martha Stewart Living, November 2006
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Serves 4


  • 3 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 3 cups canned crushed tomatoes with juice
  • 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 teaspoon coarse salt teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup coarsely chopped fresh flat-leaf parsley


  1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  2. Add mussels. Cover, and continue to cook, shaking pot occasionally.

Saturday, September 24, 2011

Fried Oyster Deviled Eggs

I need to talk about a bite sized food I ate recently that blew my mind. The fried oyster deviled eggs over at Brooklyn Bowl. So much amazingness in one tiny bite. It's from the minds of the Blue Ribbon folks, who at this point have more restaurants than you can count on one hand.
I didn't even mention that they are topped with pickled hot peppers. If you don't have the luxury of coming to NYC to try one of their amazing restaurants. They have a cookbook.

I have yet to attempt my own version of this deliciousness, but it makes me truly inspired.
If you live in the NYC area, run, don't walk to try one of these little'll thank me.

by:Erin Crosby

Red Lobster Chedder Biscuits

I don't care who you are, but THE only reason to ever step into a Red Lobster is for those damn biscuits...Now you never have to step into that place ever again. Here is the recipe for the AMAZING cheddar biscuits. Now you don't have to be that person who stuff biscuits in her purse.

  • 2 1/2 cups Bisquick baking mix
  • pinch of salt
  • 4 Tbs butter, chilled
  • 3/4 cup low fat buttermilk, cold
  • 1 cup sharp cheddar cheese, grated
  • 1/4 tsp garlic powder
  • 1/2 tsp parsley, chopped or 1/4 tsp dried parsley flakes
Preheat oven to 400 degrees F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
In a medium bowl, sift together the Bisquick and salt. Add 3 tablespoons of the butter and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
While biscuits are baking, in a small microwavable bowl, add remaining tablespoon butter; microwave on high until butter is melted. Stir in garlic powder; set aside.
When biscuits are done, remove from oven and brush butter mixture evenly over the warm biscuits and sprinkle tops with chopped parsley. Remove from baking sheet and serve immediately.

Erin Crosby

Thursday, September 22, 2011

Urban Etiquette

I have been thinking a lot about etiquette. There seems to have been a shift, at least here in NYC. I thrown and attend many parties, and have observed and stumbled on what I see as a new set of rules.

Rules of the dinner party: (1) If you’re going to get wasted, make sure you’re not the only one. (2) Kids allowed only in event of verifiable babysitter emergency. (3) All drugs must be shared. (4) After spills, apologize once, clean it up, then let it go. (5) Air kiss over handshake. (6) Men over the age of 40 should never wear leather pants. Anywhere. 

1. If you receive an invitation, even if it's just an email. RESPOND! Yes or no, it's not hard.

2. NEVER show up empty handed at someone's home if you are invited, especially if you were NOT. Bring a bottle of wine, flowers, even a box of cookies.

3. If you are invited to a party/BBQ, never show up with more than 2 guests unless you call the host first, and ask if it's ok.

4. Back to the wine thing. there are a lot of VERY cheap yet delicious wines. If you show up with Woodford Reserve or Sutter Home wines, you're kinda a jerk. NOBODY will drink that, so it's stuck at the hosts home until they need a cooking wine. Even "Three Buck Chuck" is a better choice.

5. Make yourself at home, but not TOO at home. Don't open someone's fridge and help yourself to the food from the party that was already put away. (I've seen it, it blew everyone's mind). Or be that dude that drinks all the booze. If you bring a bottle of Jack to the party, don't then sit and drink the whole thing by yourself.(same person that ate the food)

6. Don't be the person who shows with just a pack of hot dogs but no buns. Or the person who brings one six pack, but keeps it next to you and shares with no one. If you wanna drink a six pack alone...stay home.

7. If you are in someones home, look for coasters. It's polite to not ruin peoples furniture.

8. If you RSVP "yes", Do NOT ditch last minute, especially if people are making food.

And lets talk about cell phones!!!! this is copied from New York Magazine, and so dead on...

Practicing Proper Cellular Conduct
Where you can and can’t answer the phone.


“Excuse me, I’ve got to step out and take this call related to the birth of my child.” • Movie theaters, at any time
• Quiet/romantic restaurants
• Dinner parties
• Any date
• Elevator
• During a commercial transaction
• On the treadmill*
• Public bathrooms*

* You can skip the step of excusing yourself in this situation; it would probably make the people around you more uncomfortable.
“Hey, let me hunch over slightly to indicate that I’m ashamed to be talking on the phone in this situation and call you back in a second.” • Any one-on-one conversation
• Very loud restaurants
• Moderately loud bars
• Moving motor vehicles of any kind
• Landed aircraft
• Dwelling places where you do not pay rent

Bro!!! Yeah, I’m in my home, a completely open public space, or a relaxed work environment. Whassup???”
• Sidewalks
• Loud bars
• Cabs
• Hallways
• Lobbies
• Your desk*
• Anywhere you pay rent

* Calls announced by a ringtone that you’ve forgotten to turn off must be ignored as penance.

And Thankfully Amy Poehler has her top ten Etiquette list for New Yorkers.

1. Be nice to everyone, especially people wearing hospital bracelets.
2. Don’t ask white girls if they “left their ass at home.”
3. If you have to bring your baby to a movie, make sure he laughs at appropriate times.
4. Don’t eat Cheetos and then sit down at a fancy hotel piano.
5. If you are in Central Park and think you are getting mugged, first check to see if maybe you’re just part of a student film.
6. If you see Oprah at a fancy function, don’t grab her wrist and ask for money. Quietly sneak up behind her and whisper, “You give me that money, Oprah. You hear me?”
7. When walking on a New York street, try not to spit, litter, bleed, or take a crap.
8. If you need to do any of these things, try to do it between two parked cars.

Can you add to this list???? Comment your suggestions.

Wednesday, September 21, 2011

Fried Chicken and Gravy

So last night I watch the movie The Help. And in between the tears, laughs, and anger at what people in this country had to deal with before and during the civil rights movement... something happened. I started CRAVING fried chicken. Woke up today, and couldn't shake it. If you have seen the movie, you know what I'm talking about. I wanted to reach through that screen and help myself to some amazing looking fried chicken. It's taking all my will power not to run to the store, buy some chicken, and whip out the Crisco. But if you have less will power than I, here you go..


  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon poultry seasoning
  • 1 (4 pound) whole chicken, cut into pieces
  • 3 cups vegetable oil
  • 1 cup chicken broth
  • 1 cup milk
  1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
  2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
  3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Amount Per Serving  Calories: 507 | Total Fat: 29g | Cholesterol: 145mg

Monday, September 19, 2011

Pizza Dip

This is from the site  I am so excited by this. As a wife of a College football fanatic, I am always in the search of great game day food. Everybody loves a dip, and everybody loves pizza. The two together = magic

Pizza Dip

Over the last while I have slowly been trying to free up some space in my freezer and I recently came across some pizza sauce that I had left over after making a pizza a while back. As soon as I stumbled upon it I remembered thinking that I had wanted to use it to make a hot cheesy pizza dip when I put it in the freezer. Once I had that thought there was no turning back and I was already dreaming up recipes for the dip.

At first I was just going to follow my standard hot cheese dip template where I just mix everything up, pour it into a dish and bake it until the cheese is melted, golden brown and bubbling but then I had another idea. I wanted to top the dip with slices of pepperoni but my normal dip baking dish is small and it would only allow for about three slices of pepperoni to go on top so I needed something bigger, like a pie plate. Now we were talking about something that is looking more and more like a pizza so why not make it more like a pizza with a cheese layer on the bottom that is covered with a layer of pizza sauce that is topped just like a regular pizza?

Since this pizza dip is in the form of a pizza, you could top it with any of your favourite pizza toppings. For my first pizza dip I decided to go with some classics in the form of pepperoni, green pepper and olives. I had also planned on some sauteed sliced mushrooms but I completely forgot to pick them up when I went grocery shopping. Even without the mushrooms, this pizza dip was so addictively good and it disappeared far too quickly! I served the hot cheesy pizza dip with toasted, garlic rubbed baguette slices which made perfect beds for large spoonfuls of melted, gooey, cheesy pizza goodness. I can't wait to experiment with other versions of this dip using other pizza topping combinations!

Pizza Dip

Pizza Dip

A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers.

Servings: 8

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup pizza sauce
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 ounces pepperoni, sliced
  • 2 tablespoons green pepper, sliced
  • 2 tablespoons black olives, sliced
  1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
  3. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Sunday, September 18, 2011

Corn meal Griddle Cakes (vintage)

With the smell of fall in the air. I am craving comfort foods. And nothing is more comforting then the smell of pancakes in the morning.This is another find from the vintage recipes book I'm excited to share with you. Why buy pancake mix in a box, when this is so simple.

Cornmeal Griddle Cakes

2 C corn meal
1 C flour
1/2 tsp salt
1 T molasses
2 tsp Royal baking powder
milk or milk and water to thin the batter

Use a spoon to drop onto hot buttered skillet or griddle.
Serve with maple syrup or jam. I also love to add blueberries to my batter and  fresh whipped cream with fruit. DEELISH!

Friday, September 16, 2011

Vintage Recipes

I am in a constant quest for vintage recipes. I will hit ebay, antique stores and resale shops. If I get my hands on an old church cookbook, it's a good day. So imagine my excitement when I found "Royal Baker and Pastry Cook" from the Royal Baking Powder company. As far as I can tell, the original booklet was written in 1890, what I have seems to be a reprinting, but the pages have turned brown, and smells deliciously old. So for your pleasure, I will start giving out these wonderful vintage recipes. I will be copying them word for word, so it's up to you to figure out what some of it means. If something is really confusing, message me, or leave a comment.

4 large sound apples, peeled, cored. and cut each into 4 slices, 1/2 gill wine, 2 Tablespoons sugar, 1tsp nutmeg extract. Place slices of apples in bowl with sugar, wine and nutmeg; cover with plate. set aside to steep for two hours, then dip each slice in plain fritter batter (see recipe below), fry to light brown in plenty of lard made hot for the purpose. Serve with sugar.

1 cup flour
1/2 tsp Royal Baking Powder
1/4 tsp salt
2 eggs
1 cup milk
sift dry ingredients together; add beaten eggs and milk. Beat until smooth.

By:Erin Crosby

Thursday, September 15, 2011

Beer Bread

Imagine what delicious sandwiches you can make on this bread. This is from the folks over at I'm truly inspired.

Beer Bread, Honest Fare by Gabrielle Arnold Bread scares me. Not eating it. It’s the making of it that I’m terrified of. Floored with fear, I tell you. The whole yeast thing gets me. It seems too temperamental and unforgiving. Then there’s the kneading and waiting…
Au contraire—there’s beer bread.
Looks and tastes impressive, but couldn’t be easier to prepare. A totally nonthreatening process. Even for a yeast-a-phobic like me.
There’s actually no yeast to worry about at all. The main ingredient is beer (which contains your bubbly yeast). And there are only four ingredients total.
Beer. Flour. Baking powder. Sugar. Butter (optional for the top). Smush and bake.
You can use any old beer you want. Some say the cheap beers work best. (Miller time!) But I’ve seen that people make Guinness beer bread too (totally next on my list). * Update* So I tried making it with a really hoppy Samuel Adams and it increased the bake time by about 25 minutes for some reason. The bread turned out okay, but a bit of a bitter aftertaste. I also found it too dense. Might just recommend sticking with a cheapo beer or something with less flavor. Perhaps hoppy beers are too heavy? who knows.
Either way, it’s a sweet and salty bread with a golden textured crust and deep yeast flavor that really and truly tastes like beer. Leave the dough virgin for that full beer flavor or add in your favorite herbs. Oregano. Rosemary. Caraway seed. Fennel seed. I kept this one straight up and cracked black pepper on just about every slice I ate. It was magic.
Beer bread makes excellent toast. Have it with a fried egg. Also glorious with soup. Go crazy.
Print RecipeBack to Top


Makes 1 loaf bread. Coating top of dough with butter before baking in optional, but really adds to the crust’s texture. Omit for vegan. Cheap beer seems to work best. I tried making it with a really hoppy Samuel Adams and it increased the bake time by about 25 minutes for some reason. The bread turned out good, but with a bit of a bitter aftertaste. Maybe just stick with a cheapo beer or something with less flavor.

You need:

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 ½ teaspoons salt
  • 4 Tablespoons sugar
  • One 12oz can or bottle of beer. (any beer)
  • 3 tablespoons butter


  1. Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
  3. Melt butter and brush across top of dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
  4. Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean.Bake time will vary with beer type.

Fig and Goat Cheese Galette

This one is from the folks over at Domestic Fits. With figs in season, I have been in the hunt for delicious and different ways of using them. And since I always seem to have an endless supply of pie dough in my house, it seemed like an easy fit. I imagine making this for a small dinner party.

Galettes are such an amazing food. Like a tart or a pizza, only much more elegant and easier to make. This dough came out so beautifully, with a buttery flakiness that could be eaten all on its own. There is a very good chance that this Fall will be filled with galettes, sweet and savory.
Fig and Goat Cheese Galette
2 cups flour
1 tsp salt
1 tsp sugar
1 1/2 sticks of butter
1/3 cup ice cold water
1/2 cup ricotta cheese
1 tsp salt
1 tsp pepper
6 figs, sliced
1 tbs raw honey
2 tbs minced red onions
1/2 cup arugula
2 oz goat cheese, crumbled
1 oz prosciutto, chopped.
1 tbs melted butter
In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.
Preheat your oven to 375.
Once the dough is chilled, roll into a “rustic” circle. The great thing about a Galette is that an odd shape looks charming, don’t worry about making it too perfect. Transfer to a baking sheet or a pizza stone covered with parchment paper. Spread the ricotta in the middle, leaving about 2-3 inches on all sides bare. Top with salt and pepper. In a bowl, combine the figs, honey and onions, toss to coat. Add the figs to the top of the ricotta, then add the arugula, goat cheese and prosciutto.

Fold the edges into the middle

Brush the crust with melted butter and bake at 375 for 40-45 minutes or until golden brown. I added additional arugula and goat cheese to the top before serving, but this is completely optional.

Wednesday, September 14, 2011

Kitchen Fashion

I have recently ordered and received an apron that feels like a superhero cape. When I put it on, I feel like all things are possible in the kitchen. I can make anything, and solve and food problem. Plus, I look adorable. You don't have to be a serious cook to get one, but you can look like it.
  Made from Raw Materials, these are a great purchase.

Wednesday, August 17, 2011

Breakfast Cups

This is from Martha Stewart. What a fab idea for a brunch.

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.
Everyday Food, September 2010
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Makes 6


  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper


  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Layer Bean Dip

Assemble this classic dip in glass jars for a single-serving appetizer.
Martha Stewart Living, January
  • Yield Serves 8


  • 4 tablespoons safflower oil
  • 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
  • 4 garlic cloves, minced
  • 2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon coarse salt
  • 2 ripe avocados, halved, pitted, and peeled
  • 1 to 2 pickled jalapeno chiles, minced
  • 1 cup plus 2 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 3 ounces cheddar cheese, grated (1 cup)
  • 6 scallions, thinly sliced
  • 6 ounces pitted black olives, chopped
  • 1 to 2 bags tortilla chips, for serving


  1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
  2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
  3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

Walter Foods favorite restaurant in Williamsburg Brooklyn. An American fare with classic cocktails. Cozy and warm interior with friendly staff. It has something for everyone. The crab artichoke dip can't be missed. great raw bar selection everyday. Tempura fried green beans? yes please. And the whole steamed lobster with the best mashed potatoes ever. Ask what their cobbler of the day is. It's always seasonable and delicious.

Tuna Niscoise Salad

My new obsession is Niscoise Salad. Maybe because it has so many different foods in it. Here is how I make mine. The prep does take awhile, but it's so worth it.

For 2 people:

1 lb good Tuna Steak
1 box mixed greens
4 eggs (hard boiled and cut in half)
4 small red potatoes(boiled)
large handful of green beans(blanched)
Small capers
kalamata or niscoise olives
cherry tomatoes(cut in half)
salt and pepper
champange vinegar
olive oil
dijon mustard

Salt and pepper both sides of the tuna steaks. Grill them a few minutes on each side. I like mine with a pink center.
In a large bowl add mixed greens, tomatoes, capers, olives, salt and pepper.
In a small bowl make dressing. Olive oil, vinegar, 1Tbls mustard, pepper.
add dressing to greens mixture and toss. Put on plate. arrange eggs, potatoes and green beans around salad. Top with tuna steak. ENJOY. Serve with a glass of Rose' or a Gruner Ventliner Remember you can add any amount of capers and olives you like. it's all according to your taste.

I'm Back!

Hello friends! after a long hiatus, I'm back. And inspired to get back on this Brooklyn Cookin train. There has been a lot of cooking going on in this Brooklyn house. Mainly pies. check out my other blog for my new little company Where I have been baking and making preserves. Lots of fun treats coming your way! In latest news, I am now a Blue Ribbon Winner!
  Last week I entered the Blueberry Pie contest, and The Blueberry and Huckleberry Festival in the Catskills. My Blueberry Rhubarb pie took first prize. It was a great day, and maybe someday I'll give up the recipe.