Giveaway: The New Brooklyn Cookbook! [Closed]


EVENT: Dinner From The New Brooklyn Cookbook!
VENUE: Saul, Brooklyn; Phoebe’s Client’s Kitchen, Upper East Side
PARTY SIZE: 6; 2
TYPE: Restaurant-style meal
MENU: Scallops with White Bean Puree, Kale, & Pine Nuts

A few weeks ago, our friends over at William Morrow, the publishing house that is putting our BGSK baby on the shelf, sent us each a copy of The New Brooklyn Cookbook.

Being staunch home cooks, neither of us had been to many of the restaurants featured within its pages (though Cara’s attendance, being a Brooklynite and all, far exceeded mine). We were torn between plunging head first into some of the recipes, and going to get our fix at the restaurants themselves. Luckily, I had the option to do both in the weeks that followed.

Cara and I were guests on Cathy Erway’s radio show Let’s Eat In (listen here!), which was recorded in Heritage Farm’s studio in the backyard of Roberta’s. We had a hard time answering some of Cathy’s questions on air, mainly because our mouths were full of pizza.

The next day, I was whisked away on a date to the cozy, romantic Vinegar Hill House–exactly what you want out of a neighborhood restaurant. The steaming hot skillet of cast iron chicken won my heart. Or perhaps it was the person I was sharing it with.

I thought this would surely be the first recipe I turned to from the book—it’s fairly uncomplicated, and just the kind of comfort dish I would want to make at home. But an opportunity arose a week later to make something more involved.

I recently began working as a private chef, making a fairly formal three-course meal one night a week for my client, an 81-year-old woman who loves good food, in restaurants and at home. For her most recent meal, I settled on the beautifully orchestrated scallop dish from Saul Restaurant, with a few minor alterations to suit her dietary restrictions.

We don’t make a whole lot of restaurant-style recipes in our small kitchens. But when we turn to slightly more complicated plates for catering events, we love dishes that have multiple elements, all of which are fairly simple individually and can be made far in advance. Don’t let the ingredient list intimidate you–these scallops, as well as many of the recipes in The New Brooklyn Cookbook, are perfect examples of this philosophy.

Read on for a chance to win a copy of the cookbook from us! We’ll be announcing the winner next week on the blog, and also passing on the secrets to Saul’s Scallops!

From my kitchen, crossing the East River, to yours,

Phoebe, THE QUARTER-LIFE COOK

**Giveaway**

In order to win this awesome cookbook, you must:
  • Be a subscriber to our newsletter. (we’ll check!!)
  • Become a fan on Facebook. (We recently moved to a new page. Make sure you join this one for all the latest news!)
  • Leave a comment below and tell us about the best restaurant dish that you’ve recreated (or wish to) in your small kitchen.
  • (Optional) Tweet about this contest @BGSK @MorrowCooks and receive an extra entry!
We’ll announce the randomly selected winner next week!

Good luck :)


**Recipe**


Scallops with White Bean Puree, Kale, and Pinenuts
Adapted From The New Brooklyn Cookbook / Saul Restaurant


Makes 6 servings

Perhaps I didn’t do this dish justice with all my modifications, but the combination of ingredients that ended up on my plate were absolutely delicious nonetheless. I put the original chorizo as optional for non meat-eaters, or anyone just trying to save a couple bucks on this menu–I didn’t use it this time. The dish did not suffer without it, but I cannot attest to the transcendent nature of the chorizo when properly applied. Also, currants were not available at my local Whole Foods, so I used golden raisins instead.

For the topping:

¼ cup currants (or golden raisins)
6 tablespoons olive oil
¼ cup chopped shallots
½ cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
¼ teaspoon crushed red pepper flakes
½ teaspoon thyme leaves

For the kale & scallops:

1 bunch Tuscan kale (3/4 pound), ribs removed, leaves roughly chopped
¼ cup shallots
24 large sea scallops (about 2 pounds), tough muscle removed
½ pound chorizo, cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)

Make the topping: Soak the currants or raisins in hot water for 20 minutes. In the meantime, in a small saucepan, heat the olive oil over medium-low heat. Add the shallots and cook until soft, 2 to 3 minutes. Reduce the heat to low, drain the currants or raisins and add them to the pan along with the pinenuts, lemon zest, vinegar, red pepper flakes, and thyme. Cook for 2-3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).

Make the kale: Fill a medium saucepan or Dutch oven with salted water and bring to a boil. Blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. Squeeze out any extra moisture, and set aside. Add 2 tablespoons of olive oil to the saucepan and set it over medium heat. Sauté the shallots until translucent, 2 to 3 minutes. Add the kale and cook for an additional 2 minutes, until heated through. Season with salt and pepper, set aside. (Can be made hours in advance).

About 10 minutes before service, make the scallops: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. Pat the scallops dry with paper towels and season with salt and pepper. When the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. Sear without touching for 2 minutes, until golden brown. Flip them and cook for another 1-2 minutes, until the sides have become nearly opaque. Remove to a plate.

Add the chorizo, if using, to the pan and heat through for 1-2 minutes.

To plate: Spread ¼ – ½ cup of warm white bean puree on each plate, place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.

White Bean Puree
Makes 2-3 cups

1 cup dried white beans
¼ cup olive oil
8 garlic cloves, crushed
1 celery stalk, sliced
1 medium Spanish onion diced
1 bay leaf
2 teaspoons salt

Place the beans in a large bowl and cover with room temperature water by 2 inches. Soak at room temperature overnight.

Drain the beans and add them to a medium saucepan or Dutch oven with the olive oil, garlic, celery, onion, bay leaf, and salt. Cover with water by 3-inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour. Remove the bay leaf, drain the beans, and reserve the cooking liquid. Puree the beans in a food processor with ¾ cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). The puree should be the consistency of a thick milkshake. Taste for seasoning, and add salt and pepper as necessary. (Can be make 1-2 days in advance).

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  • Mrsamybarrett

    Fb follower :)

  • Mrsamybarrett

    I recreated bacon wrapped dates stuffed with almonds with a bed of arugula salad and a dash of evoo and salt and pepper to taste. YUM!

  • Tiff Morrison

    I cannot become a fan on Facebook, because I do not have a Facebook account, after several negative FB experiences I decided it was not for me. I am also not an active tweeter (I don’t even remember my password), sorry. However, I did subscribe to your newsletter, posted a link to your site on my own blog and I read your blog regularly and I love to cook and enjoy your recipes and stories. I hope that counts for something! I would like an opportunity to win your giveaway. As far as special restaurant meals I would love to conquer, one of my favorite restaurants is Koi Kawa in San Antonio, TX. They have the best mushroom soup. One of these days I’ll get it just right!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Tiff–not to worry, consider your entry counted! Thank u for linking to us!

  • Katie

    Tacos from a taco shop in my town. Not necessarily hard, per se, but their food always tastes so fresh, and I had never made homemade tortillas before. Definitely made a difference!!

  • JC

    a pretty fine turkey gumbo I recreated after trying in the now closed (but very much missed!) Brooklyn deli, Essex on Coney

  • Jennie

    I would love to make a crabcake dish with a fantastic sauce.

  • Helen

    Years ago there was a restaurant in my area that made a decadent dessert: Shortbread with a stickey glazed pecan topping. They served it warm with a small scoop of vanilla bean ice cream. To die for.

    They went out of business I went to town trying to recreate it. Took me several tries, but I finally did it! It remains one of my “go to for company” desserts.

  • http://smallactsofkindness.wordpress.com/ Laura Banish

    A recipe I’ve been dying to make is Baked’s Spicy Brownie. With a bit of ancho chile, cinnamon and ginger, not to mention heaps of chocolate, it looks like the kind of stuff dreams are made of. Baked is awesome little bakery in Red Hook. It’s last meal kind of good. I’ve just been waiting for the right occasion because otherwise, I’ll eat all 16 brownies that the recipe is supposed to yield

  • http://twitter.com/dcalenzo dcalenzo

    It may sound silly but in my hometown Chicken Riggies are an amazing regional dish. I’ve made myself an AMAZING version of this that cures homesickness!

  • Anonymous

    i’m a subscriber!

  • Anonymous

    i’m now a fan on facebook!

  • Anonymous

    best restaurant dish i’ve recreated is pad thai, although i’m still working on perfecting it!

  • smoothjade

    A caramelized leek pasta with toasted walnuts, mixed green salad with a dijon mustard vinaigrette and chioggia beets, spelt bread and a small apple tart. Sorry that is not a dish but it went together so well!

  • Frankie

    I’m still trying to recreate a chicken paprikash I had years ago in a Hungarian restaurant. I love Hungarian food when the weather gets chilly.

  • The Platypus

    Just recreated The Frankies “Spuntino” Meatball recipe. Mmmmm!
    New staple in my kitchen. Spuntino being that Brooklyn restaurant.

  • Kim

    just recently found this blog and have added it to my daily food blog reading. Love it.

  • Summer Lee

    I’m a subscriber, follower of Facebook and….

    The dish I’d love to recreate is the most amazing She Crab soup from a restaurant called Frenchies Rockaway on Clearwater beach in FL!! It’s just perfect!! A bowl (gallon) of that and one of their amazing coctails (raspberry ginger beer and vodka) and a beautiful Florida sunset is enough to keep this gal happy for all times!!

  • Eliza

    Oh, this looks amazing! My favorite recent restaurant recreation (yay, alliteration :) was gyro sandwiches with homemade pita bread. Much simpler than I’d been expecting, and so yummy – the best kind of food!

  • http://www.groovestudio1.blogspot.com Groovestudio1

    Chicken Kiev, worked wonderfully

  • Tina

    I’m so hungry right now I can’t think of just one dish, more like a million!! The hot chicken soup, turkey burger with brie cheese or bbq beef brisket with mash potatoes from our local dinner, yum!!! :)

  • http://www.groovestudio1.blogspot.com Groovestudio1

    hope you dont mind, thought my readers would like this article, so i reposted on my blog – http://groovestudio1.blogspot.com , i would love to do more reposts from your blog, of course giving link backs to you and giving you all credit for intelectual property

  • Amy S.

    I absolutely love goat cheese, so I’ve decided to try to make my own at home!

  • Julieanne

    There used to be a great Szechuan restaurant near my home that made fantastically addictive fried dumplings – perfectly crispy outside, with a tender flavorful filling and served with a spicy dipping sauce that could smack a person to full alertness through their taste buds alone. I frequently attempted to sweet talk the recipe from the owner – even tried to bribe him with offers of free labor! – but he’d just chuckle at my efforts. I have tried throughout the years to recreate the dumplings in my own kitchen but they never came out right, so I contented myself with visiting the restaurant and continuing my banter (and begging) with the always-on-site owner anytime I needed a fix. That is until I drove there one day a few months ago and saw the empty building and “Closed” sign. I still haven’t been able to recreate the recipe and, to add insult to injury, there is now a cell phone store where the restaurant used to be. :(

  • http://foodnerdciao.blogspot.com Foodnerdciao

    I’ve tried to recreate Roasted Tomato and Saffron Bisque that I had at Desert sage in La Quinta , CA. It was amazing, so far I am not completely satisfied with my recreations, but am still trying!

  • http://theveryhungrygradstudent.wordpress.com Emily

    On our first dinner date, my boyfriend and I went to an old school Italian restaurant in Hells Kitchen (we were truly the only patrons under 65) and I ordered orecchiette with broccoli rabe and sausage for the first time. We haven’t been back to that restaurant since (and I honestly can’t remember its name), but orecchiette and broccoli rabe became my fave dish to order at our favorite local restaurant, Pisticci, tucked away in a corner of Morningside Heights. My bf was converted too. Now that we’ve moved into our own place and a little further downtown, broccoli rabe/sausage/pasta of our choosing has become a staple in our homecooking repertoire.

  • Molly

    my favorite restaurant recreation was the strawberry habenaro salsa from Verdad, which is a tapas restaurant in suburban philadelphia. i tried it with my parents when i was home for the summer, and then recreated it the next night and it has since become a staple in my apartment. it’s not the same (the juices in theirs kind of gels together, and mine do not) – but it’s still freaking amazing.

  • iEatDC

    I’m already a newsletter subscriber, so I’ll leave a comment. I’ve had an unbelievable roasted chicken dish many times at Palena Cafe in Washington, DC (please write this down, and also get the fry plate…it has fried lemon slices in it). I’ve roasted chicken a bunch of times but can’t quite make it like Palena. I’ll keep trying, though.

  • Alisha

    Over a year ago I vowed I would learn to cook and in doing so I would teach myself how to adapt every recipe to be lower in fat and calories without sacrificing the taste. I hated cooking and I pretty much burned everything I attempted. My boyfriend lost 85 pounds in the process and I lost 50! Now I love cooking and I’m still adapting recipes. That being said, my favourite adaptation so far is Tandoori Chicken! Om nom.

  • http://farrahsfood.blogspot.com Farrah236

    I meet all of your criteria :)

    I have recreated some fantastic garlic cheddar biscuits at home from a favorite local restaurant and I am working on recreating an amazing soup I recently had. Keep up the great work, I love your blog!

  • Zeljka

    1. Signed up for the newsletter
    2. FB follower
    3. I tried to recreate baked salmon with walnuts from an Italian restaurant that used to be my favorite while I lived in NY
    4. Tweeted about the giveaway

  • LLeckart

    I’m dying to try the chocolate budino tart with sea salt and extra virgin olive oil from A16 in San Francisco. It’s amazing and the recipe is available in their cookbook: Food + Wine by Shelley Lindgren and Nate Appleman.
    I’d also like to re-create Doug’s Pecan Pie Sundae which I had a year ago at Buttermilk Channel when visiting friends in Carroll Gardens. YUM.

  • Jessica

    I’ve always wanted to make a braised rabbit with red wine reduction over asiago polenta like my favorite dish in St. Louis.

  • JK

    A local place in Richmond, VA called Strawberry Street Cafe makes a Gourmet Grilled Cheese I’ve duplicated. Provolone, Cheddar, and Swiss with a slice of tomato on whole wheat toast, then brush the outside of the sandwich with a garlic, butter, and Parmesan mixture before grilling.

  • http://otm-inthegalley.blogspot.com/ SeattleDee

    The boat galley qualifies as a small kitchen and it’s fun to surprise guests with restaurant-style meals – a welcome change from the more typical grilled fish or steamed crab and prawns when we’re cruising. One favorite dinner is pistachio and herb crusted rack of lamb; another is wild mushroom and cheese galette.

  • Erica

    had some really delicious roasted chicken with spiced grapes at a restaurant in Boston; that’s something I want to try to make at home!

  • jasminephung

    The best restaurant dish, I have to say is my fabulous juicy mild chicken breast and mashed potatoes and gravy (which smells and tastes like chicken). Yummm, I’m getting mouth watery already!

  • joel

    Cool! I hope I win

  • http://www.facebook.com/profile.php?id=703840437 Abby Himes

    I’ve tried to master Chole, an Indian chickpea curry dish…I get close but nothing beats the real thing from Curry Kebab here on Guam.

  • http://www.facebook.com/profile.php?id=1326060196 Mary A Ballerin

    Been getting your newsletter for months.

  • http://www.facebook.com/profile.php?id=1326060196 Mary A Ballerin

    I am a FB fan.

  • http://www.facebook.com/profile.php?id=1326060196 Mary A Ballerin

    I have tried to replicate the seafood chowder from a local restaurant.

  • Niamh Gorman

    I have made several dishes from Thomas Kellars Ad Hoc restaurant. My favorite is called pave potatoes and it’s divine. You thinly slice potatoes on a mandolin, 1/8 inch think and let them sit in a cream and garlic mixture. Then you layer them in a baking dish, cover and cook. When they are done you refrigerate and then slice into squares. You pan fry on two sides until golden and serve topped with chive butter!! YUM
    The cook book Ad Hoc at home is very accessible. I highly recommend it. :)

  • Renee Alam

    Well,I have been trying to recreate chicken tikka masala (Indian food) & so far it hasn’t gone so good…but I’ll keep trying. :) I would love to win that fab looking cookbook.
    Renee

  • Loren Vitello

    I NEED to recreate this lovely root vegetable sop I had at City Girl Cafe in Cambridge! I can use all the help I can get!

  • Ricewingf1 11

    The restaurant dish that I want to recreate is the yaki soba I had at a hole in the wall Japanese restaurant. I can never get it to taste as good as it did at the restaurant.

  • http://crunchygranolagal.wordpress.com/ Sofia

    oooh fun! i’ve heard and read such good things about this cookbook.

    i want to recreate the brussels sprouts appetizer at dumont. it was, dare i say it, the best sprouts ever. for real.

  • Sara C.

    We haven’t recreated this one yet, but my husband and I went to a Vineyard for our anniversary and at the most amazing Tiger Shrimp, Tomato, and Basil Salad that we’ve ever had. We plan to recreate and enjoy it all over again very soon!

  • Aebaraff

    The best restaurant dish I would love to recreate is Cafe Vida’s turkey patty melt with mixed greens and sweet potato fries. yummmm. their combination of herbs and spices in the patty are PERFECT!

  • Aebaraff

    I’m a facebook follower!

  • Aebaraff

    I’ve subscribed!

  • Aebaraff

    The best restaurant dish I would love to recreate is Cafe Vida’s turkey patty melt with mixed greens and sweet potato fries. yummmm. their combination of herbs and spices in the patty are PERFECT!

  • Munir.T>ghiasuddin

    I would like to recreate Ravioli Florentine that I had on my daughter’s birthday at Applebees. It was healthy and delicious.

  • Aimee

    A guacamole burger! I love guac, am ashamed to admit that I never thought of putting it on a burger until I tried one in Old Town Scottsdale!

  • Kate S

    I am on a mission (arguably from God, that is how delicious this dish was) to replicate the meal I had last sunday while out to dinner with my family. It was a special for the evening, and boy was it special!

    Porccini mushroom ravioli in a brandy, sage, cream sauce with roasted butternut squash and toasted walnuts.

    Not only was the dish S-P-E-C-T-A-C-U-L-A-R, but I’m well on my way to a duplication! Pairs nicely with hot apple cider. I can’t get enough of Fall flavors!

    • Kate S

      And I subscribe to the newsletter, and I’m a follower on FB!

  • Nicoleioneburns

    I recreated a cream-cheese turkey avacado panini (gluten-free) that is simple, but oh so delicious!

  • Nfmgirl

    Probably fish in lemon-butter sauce with diced tomatoes, or maybe chipotle aioli with sweet potato fries. Yum!

    (I follow on FB and subscribe via newsletter)

    nfmgirl AT gmail DOT com

  • Nfmgirl

    Tweet:
    http://twitter.com/#!/nfmgirl/status/29106104941

    nfmgirl AT gmail DOT com

  • Andrea Draves

    scallops with chimmichurri, served over saffron orzo. Yummm!

  • Steph J Grainger

    I am trying to recreate a tapas dish of dates wrapped in crispy bacon, with a creamy red pepper sauce. They are my fave!

  • RJ

    I remember my mom cooked eggplant once when I was a child, and I have to say it was the worst dish I ever had as a child. I gave eggplant another chance when I moved out of my parents, and…it was ok, not memorable. When I moved to TX I began to cook alot more because I am very healthy concious and I guess I am a bit picky. I tried the eggplant parm and it was delicious and I guess I have taught my mom a thing or two about eggplant cooking!

  • Mrocheleau

    I can hardly wait to get your cookbook! How wonderful that Ina is writing the forward!!! Michele

  • Semeeah

    My favorite dish is Chicken Tikka Masala when its creamy its delicious. Everybody in my family likes Chicken Tikka Masala. In virginia one time when we were visiting we went to Tazza. Tazza Chicken Tikka Masala is really good. I hope I could win this cookbook. Thanks for the great cookbook giveaway!

  • Faeryqueeny9

    I never win these things but what the heck right?
    Chicken enchiladas from a little restaurant in my hometown- simple fare but delicious & filling! :)

  • http://pulse.yahoo.com/_YRCAAP3CU64AJS5PIAHMMJTMME manda

    The best dish I have recreated from a restaurant is German pork with spaetzle…the pork tenderloin is sauteed in butter then finished in a beer, brown sugar, and butter sauce….served over homemade spaetzle lightly flavored with nutmeg and sauteed until it is golden brown….YUMMY!

  • Alex

    I made this same recipe last night, here’s a picture:  http://www.flickr.com/photos/alexkane/6183609859/in/photostream

    • http://www.biggirlssmallkitchen.com/ BGSK

      yum!! looks great! might have to make this again asap. xo P

  • http://twitter.com/heathernabers Heather Nabers West

    This sounds absolutely AMAZING and I can not wait to make this!