Brooklyn eats: More than just good pizza
From cream-of-the-crop eateries to the backstory of egg creams, “Edible Brooklyn: The Cookbook” surveys what might arguably be New York City’s most epicurious borough. Editor Rachel Wharton hails from the area herself and has expertly curated more than 100 recipes contributed by chefs, shop owners and famous residents that will satisfy both a cheesemonger’s refined palate and a cheesecake fiend’s sweet tooth. There’s even a savory pie recipe from noted urban forager Ava Chin that calls for primarily homegrown and accessible ingredients.
Other features include the history of the Brooklyn (Manhattan isn’t the only borough with its own cocktail) and guides to perfect pickling. Skim the pages for delectable plates paired with photographic details of the urban landscape: rooftop honeycombs, farmer’s markets, bicycles, brownstones and boardwalks. Plus, the book jacket doubles as a map to hot spots highlighted inside. So mix some milk, seltzer and chocolate syrup in an old-fashioned soda glass, pop in a pretzel and take your taste buds on a culinary journey.
From Jeff Gorlechen, Sixpoint Craft Ales.
Makes 1 omelet.
1 extra-large organic egg
1 tablespoon organic whole milk
1 tablespoon organic wheat germ
Freshly ground black pepper
1 teaspoon high-quality extra-virgin olive oil
1 ripe avocado; 4 tablespoons mashed, the rest cubed for garnishing
1¼ inch slice colby jack or milder cheddar cheese, preferably organic
4 tablespoons cooked and drained black beans (canned or fresh)
1. In a small bowl, beat together the egg, milk and wheat germ, and season with salt and pepper to taste.
2. Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about three minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.
3. Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.
4. Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for five minutes. Garnish with cubed avocado; season with more salt and pepper to taste.
Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.