sundaysuppers

Weekend Guide :: 05.28.10

Friday, May 28, 2010 Weekend Guide  

Photo by Karen Mordechai

Not sure about you guys but we are itching for a nice long weekend of fun and food. Here are some great spots to check out if you’re in the city….Happy Holiday Weekend – !!

Openings :

Newly Opening Coffee/Records and Antique shop in Cobble Hill
Black Gold, 461 Court Street, between Fourth Place and Luquer Street, Carroll Gardens (347-227-8227 Opens Saturday; free coffee all day.

Totale Pizza, a new Neapolitan pizza spot owned by the same guy behind 2 Bros. Pizza, and with an Una Pizza Napoletana alum working the ovens. 36 St Marks Place; 212-254-0180.

Markets + Goodies:

Brooklyn Yard : South Brooklyn’s seasonal space for live music, barbecues and more is back for the summer. To kick it off, food trucks will gather and park out front to serve up snacks. Food carts and trucks, including Rickshaw Dumpling, Steve’s Key Lime Pie, Cravings NYC and Van Leeuwen Artisan Ice Cream, will gather on May 31 from noon to 7 p.m. at Bklyn Yard, 388-400 Carroll Street (Bond Street), Gowanus, Brooklyn,

The Fulton Stall Market, a series of storefronts and stands will open again for the season on May 30, operating on Wednesdays and Sundays from noon to 6 p.m. through Oct. 3. Among the vendors will be Bread Alone Bakery, Lavender by the Bay, Ronnybrook Dairy Farm, Sour Puss Pickles, Cascade Mountain Winery, Yummy Coffee and several farms with produce and eggs.

2 comments 
  • colorchic writes:

    We’re not in the city but all those places look like fun! Love the photo of lavender… just noticed a few blossoms on my plants today! Have a great weekend!

  • Andy writes:

    Hi, I just wanted to say that you have a cool site :)

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strawberry and rhubarb crumble

  • 2 butternut squash – approximately 4 to 5 pounds total
  • 5 eggs
  • ¾ cup of sugar
  • ½ cup of milk
  • ½ cup of heavy cream
  • 1 teaspoon vanilla
  • ½ of a scraped vanilla bean
  • Pinch of salt
  • ¼ teaspoon of flour
  • 1 tablespoon of unsalted butter – melted
  • 1/3 cup of hazelnuts – toasted
  • 2 tablespoons of turbinado sugar

One day ahead

Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.

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