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Brooklyn Supper

linguine with clams

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Seafood is a tricky thing. It can be tricky to cook (for me, anyway. I am apparently incapable of pulling a fish from a pan or oven before it is overcooked). It can be tricky to buy (I asked our butcher if he could recommend a good fish place in the neighborhood and he said that he couldn’t in good faith recommend any of them). It can be tricky to know what kind of fish is ok to eat if you’re pregnant, nursing, thinking about babies, or have friends with kids. No one wants you picking up their kids with your gross mercury hands.

That’s why I like clams. They are easy to cook. Even if you overdo them, they’ll just be a little chewy, nothing too bad. They are easy to buy. If the shell is closed and it’s not broken, it’s good. If you cook them, they’re fine to eat and you don’t have to worry about your future kids having mutant powers or anything. [Read more…]

lattice top peach pie with ginger

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Peach was the first pie I ever made well. It’s the taste of midsummer, with tangy, sweet, and even gooey peach flavor. I like mine simple, with plenty of zest, a squeeze of lemon, and here, the warming presence of ginger. Comfort food for summer, wrapped in an elegant crust.

This pie used really ripe, smallish peaches. They were so ripe, in fact, that I peeled the skins right off with my hands. I really only peel my fruit when I want things to be extra fancy. In this case, it was just really easy to do. Watch the liquid content of your filling, and hold back the juices if the filling looks at all mushy.

If you are afraid of homemade dough, just try it. Mediocre homemade dough is better than Pillsbury every time. [Read more…]

baked eggs with greens and mushrooms

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Initially conceived as a way to use lots of greens, it turns out this recipe is also really, really delicious. After all my talk of loving the simple fresh ingredients of the season, I am starting to pine for oven made, multi-step dishes. Also sweaters, rain, and foliage.

This is a versatile recipe, and will easily accommodate variation. I would encourage you to swap out whatever you have around. If you are not as interested in the whole baking or egg thing, the sauteed greens alone were quite good. The simple saute could be easily made vegan by using olive oil instead of butter.  [Read more…]

sour plum and ginger jam

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This is my first attempt at real, sealed jam. My pioneer spirit is temporarily sated. My ancestral connection to all those generations that preceded me, when summer’s abundance had to be preserved, is reaffirmed. I have three years worth of jam. That’s the good news. The bad news is, my jam is just ok.  [Read more…]

Marinated Beet Salad

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These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them.

These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them.These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them.

Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue (almost) effortless marinated beets.

These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them.
Print Recipe
Marinated Beets
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them. This recipe is always great for make-ahead or meal prep salads – make it up to 5 days ahead and enjoy all week.

Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 1 pound (or more) beets
  • water
  • salt
  • 1-2 tablespoons apple cider vinegar
  • 2-4 tablespoons olive oil
  • 1 tablespoon diced fresh rosemary, plus more for garnish
Instructions

  1. Preheat oven to 350 degrees F. Scrub beets thoroughly; trim greens. 

  2. Place beets in a large baking dish. Sprinkle with salt and cover tightly with foil. Roast until beets are tender, and you can easily pierce them with fork, for about an hour. Start checking after 40 minutes and add more water if too much has evaporated.

  3. Remove from oven, uncover, and allow beets to cool. Skins should peel off with relative ease. This process can vary, so just do your best. Slice beets to a 1/4-inch thick moons and toss with vinegar in a large bowl. Let beets sit 30 minutes so they can absorb the vinegar. 

  4. After 30 minutes, add 1 tablespoon diced rosemary and drizzle olive oil sparingly. Add salt and pepper to taste. To serve, arrange beets on a large plate, and top with a twist of fresh pepper and a small sprig of rosemary, or over a green salad. I found that these were even better the next day.

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