The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!
Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu
Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar
La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle
Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!
*Get the most “likes” by Monday, March 31, and you win – simple as that! Enter as many times as you like!
Need some inspiration? Start with our house made Pork Tonkotsu Broth or Chicken Broth, and then visit the butchers or our dairy cases for some proteins and eggs. Add in your favorite vegetables, and top it off with your favorite seeds and spices.
We’ll change the ingredient every month, so keep a look out for April’s #ProvisionsPix contest.
Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard, Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!
Brooklyn’s Own Pigs in a Blanket
1 package Brooklyn Hot Dogs, any flavor
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano
Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)
Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.
Are you looking for a way to spend some of that sweet Christmas dough from your Aunt? You know you should pay your bills with it, but that’s not what Christmas money is for. We suggest picking up one of Mama O’s Premium Kimchi Kits, now you can make yourself a big ol’ jar of kimchi for putting on just about anything. The kit includes everything you need, minus the vegetables, to start fermenting your own Mama O’s. Our good friend and founder of Mama O’s Kheedim has made a handy dandy instructional video to walk you through the steps for using your new kimchi kit!
Join us at the wine store tonight from 6-8pm as we welcome Tito’s Vodka to sample their Texan spirit straight and in Italian Ice cocktails using Prometheus Springs Lemon Ginger, a capsaicin-spiked elixir.
Italian Ice Cocktail
Ounce and a half Tito’s vodka
Half ounce simple syrup
Half ounce lime juice
Half ounce Limoncello
Two Ounces Prometheus Springs
Shake and pour over ice.
Enjoy with a slice of lime.
Greene GrapePrometheus Springs Italian Ice Cocktails Tonight
The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!
Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.
Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe? We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!
If you’re embracing the weather, you can’t go wrong indulging in fettucine carbonara, a rich comfort food dish that if you’ve only enjoyed in restaurants you’ll be surprised to find has absolutely no heavy cream or butter. The cheese counter sells our aged parmesan freshly grated, which makes this dish a snap and the smell of onions and garlic cooking with bacon will warm you up before you’ve taken your first bite.
1 pound fettucine
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
In a large pot of boiling salted water, cook fettucine until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Return cooked bacon to pan; add cooked and drained fettucine. Toss to coat and heat through. Beat eggs in a separate bowl then add beaten eggs to pasta and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Located just outside Ithaca, NY, Cayuga Pure Organics grows organic wheat, corn and beans to make pure pantry staples. Committed to farming without the use of pesticides, artificial fertilizers or genetically modified organisms, they’re regulars at green markets around town. We’re proud to carry Cayuga’s whole wheat flour, 1/2 wheat flour (that’s 1/2 white and 1/2 wheat), polenta, red beans and black beans.
Cooking beans is simple and having them on hand in the fridge makes dinner a snap – simply warm them up and you’ve got a healthy side dish.
Simmered Black Beans (recipe from Cayuga Pure Organics as featured in the NY Times)
1 lb. black beans
2 quarts water
1 tablespoon canola or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro and other garnishes if desired
Soak the beans in the water for at least six hours. When you’re ready to cook the beans, heat the oil over medium heat in a heavy soup pot or dutch oven. Add the onion and cook, stirring, until it begins to soften (about 3 minutes). Add 1/2 of the garlic. Cook, stirring, until fragrant (about 1 minute). Add the beans and soaking water. The beans should be covered by at least one inch of water. Add more as necessary and bring beans to a boil. Reduce the heat to low and skim off any foam that rises. Cover, simmer one hour. Add the salt, remaining garlic and cilantro. Continue to simmer one hour, until beans are soft and broth is thick. Add salt and garlic to taste. Refrigerate overnight for best flavor.
Take a break from pancakes! With this simple recipe, the hardest thing is finding the waffle maker hidden in your cupboards. If you’re feeling fancy, you can separate the eggs, whip the whites and fold back into the batter at the end. Beats flipping flapjacks!