Archive for October, 2013

October 25, 2013

Brooklyn Flea

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The baguettes at Crosby Connection sandwich stand

I’m finally finding a moment to share some pictures from last weekend at the Brooklyn Flea. Overall there was lots of good eating to be had, but I have to say that the best eats were at the flea market. Can you believe it?! I would have thought I’d be reporting that our wood-fired pizza from Brooklyn Central was the best meal of the weekend. Or how about our fancy dinner at al di la Trattoria – a table that is hard to come by on a Saturday night? Nope. My grazing on Saturday afternoon at the flea market far surpassed both. Not to say either restaurant wasn’t delicious (they were), but there was something special about spending a Saturday afternoon with my family, looking at the eclectic vintage wares, and strolling from one food stand to the next… eating a little of this and a little of that with complete reckless abandon.

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There are 2 Brooklyn Flea locations. We were at the Fort Greene flea and there is one in Williamsburg. They recently opened in Philly as well, essentially the city in our backyard. We will need to make a trip to see what snacks they have to offer. There are also 2 Brooklyn Smorgasburg fleas, which are all-food flea markets. Check out their website for more information.

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Here’s a sample of what we saw and ate. Hands down, the best donuts ever at Dough! Good to know I wasn’t on an island with this one. The Village Voice listed it as the number one donut (or doughnut) in NYC last year. I was thrilled to read “the dulce de leche, topped with slivers of toasted almonds, is something of a masterpiece.” That was our donut, sigh… if only someone would bring me one now.

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Delicious sandwiches on crunchy baguettes from Crosby Connection. My choice was brie, avocado, tomatoes and fresh dill with a little balsamic. Look at the crust on that bread!

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The edamame dumplings from Rickshaw Dumpling Bar were perfectly delightful with a squirt of Sriracha.

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Check out this insanely overstuffed lobster roll from Red Hook!

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Little ginger molasses cookies filled with marshmallow cream from S’more bakery, and the monster sized s’more cookies below.

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When we first arrived, the Dough stand was dark and empty. I didn’t think anything of it. I assumed they were just closed for the day. About 45 minutes later and after eating everything you see above, we came around the corner and there was quite a line forming. I guess they ran out of donuts and went back to make more. Boy was I grateful and stuffed. Here’s one more close up of my donut. How could this unpretentious treat have been the quintessential highlight of my Brooklyn weekend?

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The Fort Greene Brooklyn Flea is located at 176 Lafayette Ave. (between Clermont + Vanderbilt Ave.) and they are open Saturdays from 10am – 5pm.

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October 15, 2013

Spicy Black Beans with Fresh Lime

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This quick Mexican side dish is perfect with fish tacos (our favorite), or even as a vegetarian dinner with rice. We seem to eat some sort of Tex Mex’ish/Mexican dinner once a week.  Just mash-up some avocado with fresh lime juice, grill some fish or chicken and serve these beans on the side. Voila! Or should I say Olé?!

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Whenever I see one of those lists called “Top 10 Super Foods” or “Foods that prevent every disease” or how about “Foods that make you look younger,” I always have to have a look. I knew legumes of all kinds were healthy and full of protein, but I didn’t realize that black beans are at the top of the bean list. According to the New York Times, black beans carry the same healthy antioxidants as red wine and other dark red fruits and vegetables. Time Magazine also includes them in their list of the healthiest foods. That’s good news, since they seem to grace our table quite often.

You can make these as spicy as you like. Just be sure to remove the membrane and seeds from the poblano and jalapeño peppers, unless you want these beans super spicy. Better to serve some hot sauce on the side. By the way, this tastes even better the next day and it reheats perfectly for a healthy lunch.

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INGREDIENTS

  • 2 tbsp olive oil
  • 3 – 15oz cans black beans, rinsed and drained
  • 1 – 15oz can diced tomatoes
  • 1 jalapeño, membrane and seeds removed, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1 poblano pepper, small dice
  • 1 small yellow onion, small dice
  • 2 cloves garlic, minced
  • 2 scallions, chopped – dark green parts set aside for serving
  • 1 lime, juiced – divided
  • 1 1/2 cups chicken stock (use vegetable stock to make this vegetarian)
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 1/2 tsp ground cumin
  • Kosher salt and pepper to taste
  • Handful of chopped cilantro
  • Extra lime wedges for serving (optional)

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Heat a large sauté pan over medium heat and add the olive oil. Sauté the peppers and onion until translucent, then add the garlic. Sauté until fragrant, a minute or two, and add the diced tomatoes, oregano, chili powder, cumin, salt and pepper. Stir.

Add the black beans, juice of one half the lime and the chicken stock. Stir together and simmer on low heat for about 30 minutes. If the beans get too thick, add a little more chicken stock. They should be slightly saucy. Before serving, stir in the juice of the remaining half of the lime and top with the chopped cilantro and scallion greens.

This is delicious served as a side alone or over steamed rice. Brown rice is my favorite. Don’t forget to offer some hot sauce on the side and I love extra lime wedges. The added fresh lime juice really brightens up the flavors of the spicy peppers and beans.

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