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Kulushkat Gourmet Falafel, Brooklyn

Having lived within a five-block radius for the past ten years, we have seen restaurants come and go, analyzed reasons for their success or failure, and even made predictions when new places sprout up.

Kulushkat is one of those fresh faces in the neighborhood, a stone’s throw from the upcoming stadium and beside another new place we happened to try first (Va Beh). I had to make do with my camera phone that evening as the excursion was unplanned.

Eggplant a la Yafa

We had the spicy falafel which was tender, well-seasoned and deceivingly spicy; and the eggplant a la Yafa which was so flavorful that I had gobbled it up with their awesome hot sauce before I could be stopped. Continue reading

Chef’s Table at Brooklyn Fare Tops GQ List

Alan Richman’s  Top 10 New York Restaurants has named Chef’s Table at Brooklyn Fare its #1 pick for 2012. I don’t disagree. We tried this place before it was huge, before the NYT feature, before they raised the prices over $200, and while it was still BYOB (score!). Even then the experience was otherworldly, and I have said that it’s more bang for the buck than Per Se, although you definitely pay for a lot more than just the food at Per Se.

Photos are not allowed at Brooklyn Fare,  so I used one of mine. God knows that meal has inspired many of our own creations, like the one above (uni-stuffed rigatoni and seaweed).

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Beef Vindaloo From Scratch

One of our favorite Indian dishes is vindaloo, a tomato-based combination of chilis and spices used to stew lamb or chicken. I had some organic grass-fed stewing beef from the Food Coop and some garam masala powder I got from Chinatown so I decided to experiment. I simmered the beef with the garam masala (a combination of coriander, cloves, ginger, cinnamon and chili) and added some curry, paprika, cumin, turmeric and tomato paste. The resulting stew tasted so much like a vindaloo that I realized I made a serendipitous discovery. Now there might not be any reason to make it to an Indian restaurant! Recipe follows.

Vindaloo, sauteed okra, mango chutney and greek yogurt.

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