Friday, March 26, 2010

Benefit Bash for BK Farmyards

Betty Brooklyn is celebrating the launch of her private chef and catering business by throwing a benefit bash to support BK Farmyards.

What: Benefit Bash with Betty Brooklyn
When: Sunday, April 11th 2010 4:30-8pm
Where: 220 Plymouth St. Suite 5A, BK NY, F Train to York Street
Cost: $20 in advance $25 at the door, 100% of all proceeds goes to bk farmyards. Purchase Tickets at
Space is Limited!

• Hors d’oeuvres by Betty Brooklyn
• Specialty cocktails by Sister Liqueurs
• Beer provided by Blue Point
• Gourmet goods provided by GRAB Specialty Foods
• Homebrewed kombucha tea spritzers
• Ice sculpture by Joshua Kalin
• Presentation on the bk farmyards and the new Youth Farm at the High School for Public Service.
• Live auction of local Brooklyn goods

The Menu
• Sautéed spring mushrooms in phyllo cups with Salvatore Bklyn ricotta and tarragon
• Grilled marinated flank steak skewers with chimichurri sauce
• Deviled quail eggs with crispy bacon
• Spring peas in ramp and pistachio pesto with radish slices on locally baked baguette
• Handmade lox on bagel chips with crème fraiche and wild onion chives
• Citrus and beet salad in lettuce cups
• Selection of local artisan cheeses supplied by GRAB specialty foods with dried fruits and locally baked breads
• Crunchy seasonal vegetables with handmade hummus
• Roasted almonds with smoked paprika and thyme
• Cardamom and dark chocolate ganache truffles rolled in cocoa
• Warm cookies and Ronnybrook Farm milk

About Betty Brooklyn
Using the best of New York’s local, seasonal and organic produce, Betty Brooklyn prepares delicious, nourishing meals for people who love food. She also offers personalized private chef classes for individuals and small groups.

About BK Farmyards
BK Farmyards is working to transform a Brooklyn public school yard into a one acre urban farm to be used both as an educational program for the students and a community agriculture project.

Tuesday, March 23, 2010

Beet and Horseradish Preserves

Beets and horseradish are traditional ingredients for the passover feast. In honor of passover, I would like to present this recipe. This preserve goes wonderfully with raw tuna or goat cheese. It's also delicious on roast beef sandwiches. Mustard seeds are not kosher for some during the passover season. To substitute, you can just use more horseradish and a little extra lemon juice.

Seasonality: passover time or in late summer when you have lots of beets in your garden

Beverage Pair: depends on what you eat it with

1 pound of grated beets (about 1 1/2 cups)
1/2 pound finely grated horseradish (about 3/4 cup)
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1/4 cup whole grain mustard
Salt, pepper and additional lemon juice to taste

-Combine all the ingredients in a pan and cook them over medium heat until the beets are cooked and the mixture is thick like a jam.
-Taste the mixture and add salt, pepper and any needed lemon juice.

Wednesday, March 17, 2010

Check out my New website!

Hello readers!

I am just writing to mention that Betty Brooklyn's new website for private chef services, catering and cooking classes is now public. Please check it out to see pictures, menus and class descriptions.

Sunday, March 14, 2010

Awesome Chai Tea

This chai tea is the perfect something for a rainy afternoon! It is incredibly rich and flavorful because of the ground nuts in the recipe.

Seasonality: Any time you're feeling blue...

Beverage pair: Oh, yeah. This is a beverage!

1 1/2 TBS blanched almonds
1 1/2 TBS shelled and peeled pistachios
10 whole green cardamom pods, pods removed
1 inch cinnamon stick
1 large pinch saffron
1/2 tsp freshly grated nutmeg
2 cups whole milk (you can substitute soy milk)
3 1/2 TBS packed light brown sugar
5 TBS loose black tea leaves
1/8 tsp salt

-Grind the nuts, cardamom, cinnamon and saffron in a coffee grinder until a fine powder. Then add the nutmeg.
-Simmer milk with the nut mixture. Add sugar and salt.
-Boil water and steep the back tea in it. Strain.
-Combine tea and milk.

Thursday, March 11, 2010

Garlic Pickle

Garlic pickle is a traditional Indian condiment used along side of rice, stews and vegetable dishes to add flavor. I love to put it on avocado sandwiches or use it as a sauce or condiment with roasted lamb and chicken. It is also delicious on top of hummus.

Seasonality: all year

Beverage pair: depends on what you serve it with...

Note on peeling garlic: Garlic can be frustrating to peel, but it is made easy if you simply soak the cloves in water for 30 minutes prior to removing the peel.

1/4 cup olive oil
1 TBS yellow mustard seeds
1/2 cup raw cashews
1 1/2 cup peeled garlic cloves
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp red chili flakes
1/2 tsp tumeric
2 1/2 tsp salt
2 TBS jaggary or brown sugar
1/4 cup lemon juice

-Heat oil in a large skillet.
-Add mustard seeds and wait for them to pop.
-When the seeds are nearly all toasted and have turned a gray color add the garlic cloves. They will begin to caramelize. Then add the cashews.
-Add all the spices and cook till fragrant. Then add jaggary or brown sugar and salt and cook until it dissolves in the mixture. Add lemon juice and allow it to reduce slightly.
-Cool and serve.

Tuesday, March 9, 2010

Raymond Adams Photography

I want to take a minute and thank Raymond Adams for his beautiful photography. He has taken some amazing shots for my professional website and I want to give him full credit on his amazing work. Ray is an incredible photographer with a great sense of style and lighting. His work on interiors and exteriors is also quite fantastic. Please take a look at to see more of his work.

Awesome Pizza Dough

This pizza dough is terrific to work with. It has a subtly sweet flavor from the honey and goes well with a lot of different sauces and toppings. You can roll the dough out in advance and put it in the freezer for a rainy day.

Seasonality: All Year

Drink Pair: Pilsner

1/2 oz fresh yeast
3/4 cup room temperature water
1 tsp sugar
2 TBS extra virgin olive oil
1 tsp salt
1 TBS honey
10 oz bread flour

-Dissolve the yeast in water.
-Mix in sugar, olive oil, salt and honey.
-Then combine with the flour to form a dough.
-Rest the dough 10 minutes and then knead it for 10 minutes or until a very smooth ball forms.
-Let rise for 1 hour or until doubled in size.
-Turn the dough and refrigerate for 2 hours.
-Divide the dough in half and roll two 10-12 inch pies. Be careful in this stage not to overwork the dough. This will get the gluten strands to contract and make it hard to stretch the crusts thin.