Good Eats Club

Pastosa Pizza

Yum…. After a rainy afternoon touring Staten Island pizza spots, Frank introduced me to his favorite specialty Italian food store, Pastosa’s Ravioli—a third generation owned family business. Starting out 40 years ago in Bensonhurst, Brooklyn, Anthony G. Ajello saw the gap in the market for ravioli made with high quality cheeses and other ingredients. Now the family has 11 stores across the tri-state area selling olives, sauces, smoked meats, cheeses as well as other Italian imports.

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We all have a few dishes we can cook consistently well, and one of Cheryl’s is definitely polenta. It’s inexpensive, tasty and easily complements what’s in season, including these Hen of the Woods mushrooms we found at the local farmer market. Hen of the Woods mushrooms are expensive, but are certainly worth a try – they taste very “earthy” and don’t require too much work – just chop up the mushroom into little stems (kind of like cauliflower/broccoli) and fry in some butter. Brown on both sides and you’re ready to add them to your dish.
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It’s been a while since we’ve posted some food-related work, but we promise – we’re back! We actually just worked on the apartment and added a ton of stuff to our kitchen – we even got some proper cocktail equipment so stay tuned for some drink recipes soon!
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Walnut Pesto Pasta

A few weeks ago, I had a craving for pesto. We went over to Fairway and the basil looked great but when we went down the nut isle- pine nuts were $13 for a 1/2 cup!!  There was no way I was about to pay that, so I thought to myself what to do next. Next to the pine nuts were the walnuts – $4 for a 2 cup bag – much better. » Continue Reading…

Stuffed Mushrooms

These are two very simple dishes, but complex in flavor.  The idea for the brussel sprout salad came to us after we purchased the mandolin and started shredding everything. My new favorite salad is shaved brussel sprouts, walnuts, Pecorino Romano cheese with a lemon olive oil vinaigrette.  I like Sebicca’s flavored olive oils based out in “the breadbasket” of northern California.

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Yummy Mac and Cheese

For my friend Nate’s 31st birthday this year instead of having everyone spend money at one of the many bars in the city, he had everyone over to his home for an evening of great food to raise money for bk farmyards — a Brooklyn based decentralized farming network with a  mission is to teach communities how to grow sustainable produce and eat healthy. » Continue Reading…

Add some color to your winter dishes!

Our good friend Quynh Vo sent us this recipe while she was trapped under 30 feet of snow last week. Looks delicious and is a great use of one of the few in-season vegetables that you can get locally in the Northeast.
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Chinese Roast Duck

What better way to say good bye than with good food, drinks and conversation with friends?
Our good friend Juyoung’s  departure back to Korea and Fay ’s residency in Hawaii was the perfect excuse to throw a “kitchen sink party”. » Continue Reading…

If you’re cooking a recipe that takes longer than 40 minutes, there’s no better accompaniment than roasted vegetables. Even as a full meal, winter vegetables are a great way to have a healthy lunch or dinner. We tend to add some grains like quinoa, couscous, or brown rice.
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