I don’t know about you, but I have been hearing the word “craft” a lot lately and this is definitely not referring to your grandma’s “arts and crafts”. The American Craftsmanship that has been bubbling out of Brooklyn is causing nostalgia to go mainstream.
Tell me you haven’t heard of at least one of the following: Mast Brothers Chocolate, The Brooklyn Circus or Saxelby Cheesemongers. If you have been following my blog for very long at all then you should know Mast Brothers. They have been rocking my world over the last year. Their entire approach is quite impressive! Not to mention the voyage that they just took which brought the idea of a transparent supply chain to a whole new level. Also daily at Mast Brothers they have a staff lunch. Seriously go check out their facebook page and tell me if you wouldn’t want to work there…
So don’t we all wish now that we lived in Brooklyn? Has anyone heard if there are any Seattle spots popping up that are bringing the american craftsmanship trend to the West Coast? If not, I think there is definitely a niche waiting to be filled..
ps- I just stumbled upon Kings County Distillery and thought they definitely deserved to be included in the mix.—
cheddar, beer and mustard pull apart bread.
you had me at cheddar & beer :) seriously one of the most memorable soups I had growing up was this cheddar beer soup my mom ordered from a restaurant in Arkansas. I can still taste and smell it, yes the soup was that good! Ever since then I am always looking to try recipes that have cheddar + beer. I am excited about testing this one!
source: smitten kitchen—
1*30 - Croque Madame
I am kicking the New Year off with a bang! This AM I knocked out one of my thirty goals for the New Year. I learned how to make Croque Madame… well with a couple of variations to the recipe, which always seems to happen whenever I am cooking. The recipe can be a smidge overwhelming at first glance, so I recommend finding a partner to go on this creative cooking adventure with you. I recruited one of my sisters to grate the cheese, another to butter a pan, and my dad to fry the eggs (he is a master at eggs, many Sunday mornings of practice). Because we did not have gruyere in the house I used Raclette, which was actually quite delicious. Overall, everyone seemed to be pretty happy with the outcome, the only thing I would have changed was the ham. The ham we had in the house was very thickly sliced, it would have been better to have very very thin pieces. Noted for next time.
How about you? Have you created some goals for this year?
photo source: unknown
Creamy Vegetarian Split Pea Soup
Feel free to throw in other veggies such as spinach, corn, or broccoli as well. Also, you can use a vegetable stock if you like in place of the water.
1 tablespoon extra virgin olive oil
3 cloves of garlic or 2 large onions (depending on your preference), chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
3 carrots chopped
handful of Cilantro, chopped
5 cups water
juice of 1/2 lemon (reserve the zest)
2 Cups of Unsweetened Soy Milk
a few pinches of smoked paprika
more olive oil to drizzle
Add olive oil to a big pot over med-high heat. Stir in garlic or onions, cilantro and salt and cook until they soften, just a minute or two. Add the split peas, carrots, and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a ladle place half of the soup into a blender, add soy milk and puree. Stir pureed soup into the reserved (still chunky) soup the pot - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
Ladle into bowls and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serves 4 to 6.
I tweaked this recipe: vegetarian split pea soup
I love it when a recipe comes this perfectly packaged. I keep seeing previews of Kinfolk Magazine, and just cannot wait for my copy to arrive in the mail. I just know its going to be lovely. I have already seen a couple of peeks, and refuse to look at the online copy..
ps - did you notice her nail color when she squeezed the lemon? just sublime.
source: tiger in a jar—