Featured Blog Posts – May 2009 Archive (12)
Real Wood Fired Neapolitan Pizza
Added by Joe Alberi on May 26, 2009 at 1:41pm — 5 Comments
Announcing our May 30th Dinner!
Join us at our social on Saturday May 30th and amuse yourself with this treat.
May 30th Menu
Amuse bouche
First Course
Beet "Ravioli" (Phillips Farm, NJ)
Goat ricotta (Lynnhaven Farm, NY), Buckwheat greens (Evolutionary Organics, NY),
Aged Balsamic
Second Course
Asparagus-Clams Risotto (Blue Moon Fishmonger, NY)
Spiced pumpkin seeds, "Sea air"
Third Course
Pan Seared Sea Trout (Blue Moon… Continue
Added by Brooklyn Edible Social Club on May 23, 2009 at 5:24pm — 1 Comment
Brooklyn Edible Social Club Portraits, Our Edible Garden
Added by Brooklyn Edible Social Club on May 19, 2009 at 6:30pm — No Comments
Italian Frittata Recipe
Italian Frittata Recipe
1 tbsp. butter
2 zucchinis
½ cup red onion, finely chopped
½ cup sun-dried tomatoes, finely chopped
1 tsp. Simple Indulgence™ Simply Garlic
1 tsp. Simple Indulgence™ Italian Herb
10 eggs
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper, to taste
Cut zucchini into 1/8" slices. In Chef Series™ 9½"/24 cm Covered Nonstick Fry Pan (page 17) over medium… Continue
Added by Shelly on May 16, 2009 at 11:53am — No Comments
Announcing our May 21th Dinner!
Just stick together with us for dinner on Thursday May 21st and luxuriate in this spring bounty blowout.
May 21th Menu
Amuse bouche
First Course
Pea Tendrils Salad (Evolutionary Organics, NY)
Lemon citronette, "Hooligan" cheese (Cato Corner Farm, CT)
Second Course
Carrot & Leek Veloute (Phillips Farm, NJ )
Peppercress (Evolutionary Organics, NY), Chevre Fritters (Lynnhaven Farm, NY)
Third… Continue
Added by Brooklyn Edible Social Club on May 13, 2009 at 10:07pm — No Comments
Never boil the bollocks...
Added by Msmarmitelover on May 13, 2009 at 8:30pm — No Comments
Crock Pot Peached Pork Chops Recipe
Peached Pork Chops
5-6 pork chops
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 (8 ounce) can tomato sauce
1 (29 ounce) can cling peach halves
1/4 c. vinegar
salt and pepper to taste
Lightly brown pork chops on both sides in a skillet. Pour off excess fat-grease. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. syrup from peaches and vinegar in a large… Continue
Added by Shelly on May 11, 2009 at 11:37am — No Comments
Southwest Mango Pineapple Salsa Recipe
Southwest Mango Pineapple Salsa
Serves 4 to 6
1/2 cucumber, peeled and seeded
1 8 oz.-can of pineapple chunks, drained
1/3 red onion
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
1 tbsp. fresh lime juice
1/3 cup cilantro leaves, washed
1 mango, peeled, seeded and diced
salt and pepper to taste
Place all ingredients except the diced mango, in the Quick Chef. Turn… Continue
Added by Shelly on May 11, 2009 at 11:35am — No Comments
Potato Chip Cookies Recipe
1 lb. butter, softened
1 c. sugar
2 tsp. vanilla
1 c. crushed potato chips
3 c. flour
confectioner's sugar
Cream butter and sugar together, then add vanilla and crushed potato chips. Gradually add the flour. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes, until edges just turn brown. While cookies are still warm, dust lightly with confectioner's sugar.
Added by Shelly on May 11, 2009 at 11:30am — No Comments
Brooklyn Edible Social Club Portraits, May 2nd Dinner
Added by Brooklyn Edible Social Club on May 4, 2009 at 7:30pm — No Comments
Announcing our May 9th Dinner!
Join us for our next edible social and savor this feast on Saturday May 9th.
May 9th Menu
Amuse bouche
First Course
Spicy Field Greens Salad (Evolutionary Organics, NY)
Lemon citronette, "Hooligan" cheese (Cato Corner Farm, CT)
Second Course
Jerusalem Artichoke Gnocci (Phillips Farm, NJ )
Dandelion greens (Evolutionary Organics, NY), Shiitake mushrooms (Madura Farm, CT), Goat ricotta (Lynnhaven Farm,… Continue
Added by Brooklyn Edible Social Club on May 4, 2009 at 6:00pm — No Comments
Santa Cruz, CA: Dinner in the Vegi Patch!
Come join us in our vegetable patch! This is our second underground restaurant, and we will be featuring Bobby Madrid as our guest chef using up our fava beans (that's them in the background!), mustard greens, and cylinder beets.
Fairy-Tale Farm is an urban homestead where we tranform our humble fruits and vegetables to new culinary heights. A la "dinner in the field", we try to use as much of the produce growing around the table in… Continue
Added by Debora Wade on May 3, 2009 at 10:40am — 2 Comments
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