HOT summer salads!!

Howdy folks -

I feel like I am back in Texas today, being that the high was 95F and it is only May 26! I can't wait till August!

Well, being as the heat has already started, I think that it is fair to say that it is time to begin changing the way we eat. Out with saucy stews and in with summer salads!

One thing I love about all of these recipes is that they require little to no cooking. Just be sure to use the best possible ingredients. They will really shine through!

Black bean and corn salad

Ingredients:

5 ears of corn

1 cup of black beans, soaked and cooked till tender or 1 large can of black beans

2 red peppers, diced

1 box of cherry tomatoes, split lengthwise

1 bunch cilantro, washed

3 limes

Salt and pepper

-Shuck the corn and cook it over the open flame of a gas burner or grill. Allow the ears of corn to slightly blacken.

-Cut the ears off the corn and mix it with the drained black beans, diced red peppers, and split cherry tomatoes.

-Pick the leaves of cilantro off the stems and mix it into the salad.

-Season with the juice from the limes and salt and pepper.

Cabbage and fennel slaw with sesame seeds and golden raisins

Ingredients:

1/2 cabbage cut into thin strips

1 fennel bulb, cut into thin strips

1 1/2 cups golden raisins

1/2 cup sesame seeds

Red wine vinegar to taste

Salt and Pepper

-Cut and mix the cabbage and fennel together with a little salt.

-Toast the sesame seeds in a pan on the stove top stirring constantly.

-Mix the sesame seeds and the golden raisins with the cabbage and fennel.

-Then season the salad with additional salt, pepper and red wine vinegar.

Soba noodle salad

Ingredients:

2 rolls of buckwheat soba noodles

1 carrot, diced

1 bunch radishes, diced

1 bunch scallions, sliced thinly

1 bunch cilantro, washed

1/4 cup sesame seeds

Toasted sesame oil

Ume plum vinegar

Tamari

-Cook the soba noodles until al dente. Then drain and rinse with cold water.

-Mix the noodles with the diced carrot and radishes and sliced scallions.

-Pick the leaves off of the cilantro stems and add to the salad.

-Toast the sesame seeds in a pan on the stove top, stirring constantly.

-Add the sesame seeds to the salad and season the salad with toasted sesame oil, ume plum vinegar and tamari.

Benefit Bash in Review

After a long hiatus due to multiple computer malfunctions, Betty Brooklyn is returning to the blogosphere.

It is now time for much belated thanks to all of those who contributed to the Benefit Bash for BK Farmyards.

Here are some recipes from the event. For those of you who were there, you can learn how to make some of your favorites. And for those of you who couldn't make it, this is to make you jealous....

Also, this entry features some beautiful and amazing photos by Raymond Adams who photographed the event. Please check out some of his other work at his website: http://www.raymondadams.net/

Ramp and pistachio pesto:

Ramps are wild leeks that are foraged all along the Eastern Coast of North America. They have a flavor similar to garlic and onions but are spicier and grassier. There are so many delicious recipes featuring ramps, I highly suggest you go get some from the farmer's market or try and forage your own. Then have fun and experiment. The bulbs make delicious sweet vinegar pickles and the greens are excellent sauteed and mixed in stir fries and pastas. Here is one of my favorite applications: pesto.

Seasonality: Ramps are extremely seasonal. They are only available from Late April through May.

Beverage Pair: Full bodied white wine such as a Viognier



Ingredients:
1 bunch Ramps
1 bunch Basil
8 oz. Pistachios
Extra Virgin Olive Oil
Lemon Juice to taste
Salt and Pepper to taste

-Wash the ramps well, then slice them thinly.
-Sautee the ramps in a skillet lightly (until just wilted), then cool them in one layer on a tray in the refrigerator to maintain their color.
-Pick the basil leaves from the stems and save the stems for herbal tea or stock.
-Wash the basil leaves in a bowl of cold water and dry them well without damaging the leaves.
-Then place the pistachios, ramps and basil in the blender with a few TBS. of extra virgin olive oil and the juice of half a lemon. Only use enough oil to get the blender going.
-Blend until completely incorporated, or if you prefer a rustic look, leave it chunkier.
-Add salt, pepper and additional lemon juice to your taste.

To make the hors d'oeuvre I served at the party: Mix the pesto with thinly sliced sugar snap peas and blanched English peas and spoon onto toasts. Top with thinly sliced radish for garnish.

But don't stop there, this stuff is delicious in a variety of applications.

For a delicious pasta dish: Mix with perfectly cooked linguine, sauteed asparagus and morrel mushrooms.


Cardamom and dark chocolate ganache truffles rolled in cocoa:

The perfect after dinner treat for chocolate lovers everywhere, these truffles are a delight. They are little bite sized treats packed with flavor. Chocolate truffles are named after the fungi that looks a little similar and is just as much of a delicacy.

Use the best quality chocolate you can find/afford because the better the chocolate, the tastier the truffles. this really is one recipe that depends on quality ingredients. For the party, I used a very high quality, single origin chocolate from Venezuela.

Seasonality: Cocoa isn't local, so chef's in the US don't really consider it to be a seasonal ingredient. Maybe we're all just chocoholics, but I love to eat chocolate all year!

Beverage pair: Aged Ruby Porto

Ingredients:

1 LB. of Dark Chocolate
1 cup Heavy Whipping Cream
Cardamom and Salt to taste
Cocoa Powder

To make the ganache:
-Chop the chocolate into small pieces and put them in a heat proof bowl.
-Bring the heavy cream to a boil in a sauce pan with 5 cardamom pods.
-Remove the cardamom pods and pour the hot cream over the chocolate. Allow the mix to sit for a couple of minutes.
-Stir with a spatula to incorporate.
-Pour the ganache onto a sheet tray in a thin layer, cover in plastic wrap and refrigerate until chilled.

To shape the truffles:
-Grind Cardamom seeds in a coffee grinder or spice grinder until very fine. Combine cardamom with cocoa and salt until you have reached the desired flavor (probably about 12 cardamom pods and 1 TBS salt to 1 1/2 cups cocoa).
-Now, get ready. Take off any jewelry you wear on your hands. You are about to get messy!
-Roll the ganache into small balls about 1/2 inch in diameter.
-Then toss them in your cocoa mixture.
-Separate the truffles from the cocoa using a fine mesh colander.
-Enjoy!



NOT TO BE FORGOTTEN: Shout out to everyone that helped out with the Benefit Bash for BK Farmyards!

GRAB Specialty Foods: GRAB provided a superb cheese plate for the event!



Visit GRAB Specialty Foods at www.grabspecialtyfoods.com

Sister Liqueurs: Awesome, delicious cocktails! Beet Sangria, Grapefruit Fizzles, need I say more? You have to check this out and join her club! Also, thanks to Gabriel Willow for his bar tending skills!

Visit Sister Liqueurs at http://sisterliqueurs.blogspot.com/

Ice Sculpture by Joshua Kalin: Looked so pretty!

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 www.bkfarmyards.blogspot.com
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
Sweets
• 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.

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

Ingredients:
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.

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. www.bettybrooklyn.com

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!

Ingredients:
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.
-Enjoy!

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.

Ingredients:
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.