The Premise

So in the next couple of weeks we’ll really get going with recipes and ideas on the site.  At the moment, I’m scrambling to finish a Fulbright application, and Rachel is busy as ever at the studio and with her music  (keep your eyes out, by the way).

In case you’re not entirely clear on the premise here:

1) We live in Brooklyn.

2) We do not have an oven.

3) We might as well call the site Moneyless Brooklyn.

So the dishes we’ll be putting up here are going to be, aside from delicious, generally things you can make on a budget, though there’s sure to be the occasional splurge.  For example, we’re going to do something with fresh duck, since a couple of friends of mine, Lynn and John Holbrook at Holbrook Farm in Bethel, CT have been getting some great duck, capons, and chickens in at their farm recently.  And with Fall upon us, I’m craving some root vegetables and pink, succulent duck breasts.  Maybe some ragu made with the braised legs.

Since we officially began this thing, there hasn’t been much kitchen excitement, but sometimes the most straightforward meals are the best.  I made a burger last night, nothing special, but the bread was from Mazzolo’s on Henry and Union, which has some of the best Italian pastries and breads in the neighborhood.  There’s also, on a side note, a great cafe called Marius on the corner across the street.  According to the barista, the cafe has been there for a minute, but ownership just recently changed, and they’re doing a good job.  Free wi-fi, some coffee and bagels…all you really need.

On Wednesday I was craving that duck, since I’d had a chat with Lynn and John earlier in the day when I stopped back in Connecticut (side note: apple picking in Bethel tomorrow…can’t wait).  So on the way home I stopped at Trader Joe’s on Atlantic and picked up the closest thing to it:  chicken thighs.  They get a bad rep for being cheap and somewhat fatty, but that’s what I was looking for.  I think it cost me just over 7 bucks for the thighs and piece of butternut squash ($16 if you count the six-pack of Brooklyn Brewery Brown Ale I grabbed while on line).  I’ll do a separate post with the ‘recipe’, but combined with some sopressata we had in the fridge, a little rosemary and sage, and some potatoes and turnips I had picked up from Holbrook that morning ($4? Maybe?), we had a pretty serious eat.

Note: Must give credit to the potato hash and eggs that gave me the strength for this post.

2nd Note:  Sriracha in hash browns.  Done.  (Credit to Rachel)


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