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Brooklyn Supper

homemade bloody marys

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We’ve been doing a lot of family food blogging lately, here and elsewhere, so it’s nice to do a recipe that’s strictly for the grown-ups–homemade Bloody Marys. I am reading your mind through the computer right now. You are thinking “Isn’t this a lot of work for a drink? I think I’ll stick with the Bloody Mary mix.”

Well, friend, you will be missing out on all that incredible tomato flavor. Think of this as being like a drinkable gazpacho with vodka. That sounds good, right? It is good. And your brunch guests will think it’s good, too. [Read more…]

classic leeks vinaigrette

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One thing’s for certain, fall is finally here. Between new blogging projects, our daughter starting preschool, and the ongoing recession hustle, things at Brooklyn Supper headquarters are bustling. I am really looking forward to the season ahead, it feels like an exciting time, and I hope a little change is in the air.

Leeks vinaigrette, a classic french side, is a quiet seasonal dish with which to greet the fall. With a tangy mustard dressing and earthy leek undertones, this dish is understated and delicious. Roasting gives the leeks a hint of caramel-y sweetness and depth of flavor. Transform a side into a main by adding more leeks and a hard boiled egg, or serving over quinoa with a sprinkle of feta. [Read more…]

blueberry grapefruit jam

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As I’ve mentioned before, I recently took a jam making class at the Brooklyn Kitchen Labs with Kelly Geary of Sweet Deliverance. I loved the class and now really feel like I can make jam. My second attempt went very well and I am really happy to share this recipe for a small, 4 cup batch of blueberry grapefruit jam.

Grapefruit, especially ruby red, has such amazing flavor; it’s well-rounded, hitting tangy, bitter, and candy-sweet notes all at once. Combined with the blueberry, this jam has a rich, buttery flavor. Though we couldn’t wait more than a week to have some of the first jar, I am going to stash the other three in the back of the cabinet and savor the bright flavor on some snowy January morning. [Read more…]

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