Simple Social Kitchen

Yoga for Musicians and Artists Presents: Heartland Retreat

Chef Molly — Mon, 12 Jul 2010 19:04:34 +0000

Simple Social Kitchen is thrilled to be partnering with Yoga for Musicians and Artists on another special event. Please join us on July 23rd for a weekend of yoga, meditation, food, drumming and singing in beautiful Campbell Hall, NY.

Yoga for Musicians and Artists is hosting its first retreat weekend and Simple Social Kitchen is providing the menu. Suggested donation for all meals, accomodation, yoga and guided meditation is $150-$200.

The provisional menu will be:

Friday

Dinner: Tempeh Tacos, Rice and Beans, Guacamole, Pico de Gallo, Pickled Onions, Mixed Salad with Radish, Carrot, Cucumber, Scallions, Pepitas and Lime Vinaigrette, Fresh Fruit with Mexican Chile

Saturday

Breakfast: Zucchini Muffins, Fruit Salad, Yogurt and Homemade Granola
Lunch: Shiitake Summer Rolls, Gazpacho, Quinoa Tabbouleh
Dinner: Vegetable Fideua, Asparagus with Romesco, Chopped Salad, Chocolate Tartlets

Sunday

Brunch: Tortilla de Patata, Pan con Tomate, Ratatouille, Fruit Salad

For additional information, check out: http://www.yogaformusiciansandartists.blogspot.com

Or click here to register.

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CSA Cooking: Curly Cress, Jerusalem Artichokes and Strawberries

Chef Molly — Tue, 08 Jun 2010 03:43:08 +0000

This is my second year being a member of the Cobble Hill CSA here in Brooklyn. I am so lucky to be able to be able to join with my community and buy straight from the Green Thumb Farm and Wiklow Orchards and get incredible seasonal produce at great prices. Last week was our first share and in it was:

strawberries

lettuce

leeks

jerusalem artichoke

french tarragon

curly cress

Curly Cress is a really spicy green, sort of mustardy in flavor and slightly dense in texture. I picked the leaves off and mixed it with the lettuces then tossed it in a delicious vinaigrette made with sherry vinegar and herbs d’ provence and cayenne olive oil I bought the last time I was in France. It was spicy but delicious!

Jerusalem Artichokes most people know are actually a species of sunflower and the “choke” is actually its root or tuber. Its flavor and texture is similar to the choke of the artichoke and when pureed or fried has glorious results. I decided to make a soup with mine using the leeks and a few other handy ingredients. I paired it with some pan fried scallops and it was simply marvelous. The recipe can be found here. Word to the wise, jerusalem artichokes store the carbohydrate inulin which some people have difficulty digesting although I don’t seem to have any trouble with them.

Finally I decided to get busy with all my strawberries and do a variation on strawberry shortcake by macerating the strawberries with a bit of maple syrup and a tiny bit of crushed lavender. For the shortcake I made a lemon ricotta “biscake” (part biscuit part cake) and topped it all off with some fresh whipped cream. The whole story is here.

More as the weeks progress. I still have to handle all that tarragon, and fresh oregano comes tomorrow!!

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Simple Social Kitchen’s First Wedding

Chef Molly — Fri, 21 May 2010 20:15:51 +0000

I got married when I turned 25 and until now could barely imagine anything more stressy. But catering a wedding is right up there! So many details, so many things you want to be perfect for the client. I’m counting down one week until the first wedding catered by Simple Social Kitchen and boy… wish me luck!

Well, scratch that… I’m already lucky. First of all the clients are a dream. Both tastings have gone well and all adjustments have made sense for all of us. Secondly, I love the menu and feel very comfortable with the dishes, mostly crossing fingers on the scaling everything for 110 people. Third, I’ve found a tremendous crew to help me cook and serve, all of whom are either friends or fellow grads of the Natural Gourmet Institute (or both!).

The main issue of anxiety happens to be New York City centric. Living here is a blessing in so many ways because we have access to incredible products of all kinds, but damn… coordinating them and getting around NYC for drop offs and pick ups can be a hassle. This is the area where I’ll need your luck wishes!

Here’s the menu were doing. Hopefully we’ll do many more in the future!

Bar:

Sparkling Red Sangria
Classic Margarita
Gruner Vetliner (Austrian White Wine)
Malbec-Tempranillo (Argentinian Red)
Beer
Limeade
Sparkling Water

Passed Appetizers

Totopos (Blue Corn Chips) With Chorizo, Avo-Tomatillo Salsa, Queso Fresco
Aguacate Fritter (vegan)
Mamela (small thick corn tortilla) With Pasilla Black Bean Paste And Pickled Jalapeno
Totopos (yellow corn) With Calamares Ceviche
Queso Asadero (vegetarian)
Beet/Radish/Jalapeno slaw served in an endive leaf (vegan/vegetarian)

Buffet:

Hot Table (Tacos)

Serrano-Lime Marinated Grilled Grass Fed Flank Steak
Chipotle Marinated Naturally Raised Grilled Chicken Breast
Garlic Shrimp
Potato Rajas (vegetarian)
Herbed Tamales with Tomato Chickpea Filling (vegan)
Rice and Beans (vegan)

Cold Table

Mixed Green Salad with Pepitas, Radish, Scallions, Cucumber and Pomegranate Vinaigrette
Mixed Cabbage Slaw
Crema Fresca
Pico de Gallo
Fire Roasted Tomato Salsa
Salsa Verde
Limes
Cotija Cheese
Pickled Onion
Cilantro

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Photos from Tapas Class April 3, 2010

Chef Molly — Mon, 05 Apr 2010 23:28:38 +0000

Thanks to Cathy and Sue Bauer for spending their special time on Sue’s holiday in New York at the Simple Social Kitchen! Here are some photos.

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Photos from the Tia Foundation Benefit

Chef Molly — Sun, 14 Mar 2010 02:26:42 +0000

A few pics of the dishes from our dinner. We raised over $1500 for the Tia Foundation. Excited and proud!

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Saturday Class Series

Chef Molly — Mon, 01 Mar 2010 03:47:45 +0000

Simple Social Kitchen is beginning a Saturday class series in March and April in Brooklyn, NY. All classes are three hours, $40, and all tools and ingredients will be supplied. At the end of each class a light meal of the prepared dishes will be shared by all students and the recipes covered will be handed out. To sign up, contact us here soon, as space is limited. Location details will be sent upon confirmation.

SSK Kitchen Basics: Knife Skills, Grains, Beans and Greens (hands on)

The techniques you’ll learn from this class will help you prepare your recipes with more skill and efficiency. You’ll feel more confident with your recipes and execution. Suitable for vegetarians, vegans and those on a gluten-free diet.

Date and Time: March 27 1-4 PM
Price: $40
Objectives: Basic knife skills, techniques for cooking grains, beans and greens perfectly every time.

Tapas: A Taste Of Spain Everyday (demonstration, partial participation)

In this class you’ll learn classic Spanish tapas, the small plates that give you a variety of tastes packed with flavor. These recipes are delicious and perfect for a cocktail party when you want to up your game! Suitable for vegetarians.

Date and Time: April 3 1-4 PM
Price $40
Recipes:
Tortilla de Patata, Espinacas Con Garbanzos, Asparagos Con Romesco, Pa Amb Tomaquet, Gambas Al Ajillo.

Mexican Any Day: Salsas, Salads, Tamales and Moles (demonstration, partial participation)

Mexican cuisine is one of the most loved in our country. Although the dishes can appear simple, they are actually complex, but with proper planning, anyone can tackle them! In this class we’ll tackle sauces and tamales, with a fresh salad to keep things light.

Date and Time: April 24 1-4 PM
Price $40
Recipes:
Avocado-Tomatillo Salsa, Jicama-Cucumber-Radish Slaw, Herbed Tamales, Green Mole

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Eat Your Greens for Heart Health: it may not be what you’re eating, but what you’re not eating

Chef Molly — Mon, 01 Mar 2010 01:19:39 +0000

It’s hard to find a person in the western world who isn’t concerend about their cholesterol levels, particularly LDL which is commonly referred to as “bad” cholesterol. Believe it or not, there are alternative theories on heart disease and whether cholesterol has any effect at all on heart health. One of the theories I find particularly fascinating is that too much protein combined with a defficiency in B vitamins and folic acid can lead to elevated levels of homocystein, an amino acid which is a contributor to ateriosclerosis, or hardening of arteries. To break it down, the liver needs vitamins B6, B12 and folic acid. These are plentifully found in whole foods such as grains, beans, eggs and fresh vegetables. Leafy greens are a particularly excellent source of folic acid and should be incorporated into your diet whenever possible. Here are a few easy recipes to have in your kitchen arsenal at all times!

Kale Chips (the best snack ever)
Southern Style Collard Greens (vegetarian)
Sauteed Swiss Chard

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Menu Set for Tia Foundation Benefit

Chef Molly — Fri, 19 Feb 2010 18:21:48 +0000

On March 7th, Simple Social Kitchen along with our dear friend Chef Nils Bernstein will be hosting a benefit for the Tia Foundation an incredible organization that helps provide health care solutions for rural Mexicans.

The menu is five courses of Vegan gourmet Mexican cuisine.

TRIO DE ANTOJITOS:

MOLOTE
TACO SUDADO DE JAMAICA
CREMITA DE CHILE POBLANO

SOPA DE LENTEJA QUERETANA

HUAUZONTLES Y CHAYOTE EN SALSA PASILLA ENMIELADA

PAR DE TAMALES CON DOS MOLITOS

POSTRE ESPECIAL

Bebidas ilimitadas: Aguas frescas, cerveza, vino, tequila, ron

It will be an incredible evening and space is extremely limited so please email us if you’d like to attend and we’ll send over all the information. Please join our mailing list for information on future events.

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Planning Ahead: Get Your New Year Stew On!

Chef Molly — Wed, 30 Dec 2009 03:15:27 +0000

I like many of you have not been totally crazy about everything I’ve eaten these past few weeks. It’s inevitable with all the socializing the holidays bring that you’re going to have to make some compromises with your food choices. I don’t believe in a lot of restriction anyway, but like many, I sure didn’t “need” all those cookies! Well, there’s nothing to do about it now but eat to feel better. I think stews are a wonderful comforting and smart meal option, giving you the chance to load up on flavor as well as vegetables, grains and protein. Here are a few great stews to try in the New Year. They are all vegetarian but can easily include your favorite non-veg protein with a few adjustments.

To really bump up the flavor of your soups and stews, make some quick easy vegetable stock to use as the base. You can make it ahead and keep it in the fridge or freezer until you’re ready to use it.

Vegetable Stock

Hoppin’ John Soup (New Years Day!)

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Winter Vegetable Stew with Couscous

Ciambotta Italian Vegetable Stew

Red Pozole

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Friends Making Condiments

Chef Molly — Fri, 18 Dec 2009 02:09:42 +0000

Recently my girl Kat was lamenting to me that Trader Joe’s had discontinued her favorite tomato chutney. I suggested she give making her own a shot and lo and behold she did! In fact, she and our friend Katherine made two varieties. Then my other gal Nicole went and made mustard as one of her holiday gifts and posted the recipe on her awesome blog www.foodpunk.wordpress.com. These ladies are incredible! Making your own condiments and sauces is such a smart idea because you know exactly what you’re eating and they’re generally not too difficult. What a treat. Here are their recipes:

Kat’s Tomato Chutney

8-10 garlic cloves
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 cup red-wine vinegar or cider vinegar, or to taste
3 tablespoons extra-virgin olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon fenugreek powder
2 teaspoons cumin seeds, toasted in pan, then ground up
1/2 teaspoon nigella seeds* (sometimes called black onion seeds)
1 teaspoon smoked paprika
1 (28 ounce) can whole tomatoes (San Marzano best) in juice, chopped, reserving juice
1/3 cup sugar, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon cayenne
1 fresh red chili (seeds/heat optional), or poblano for a milder flavor

Preparation
Purée garlic, ginger, and 1/2 cup vinegar in a blender.
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 1/2 cup vinegar, sugar, salt, smoked paprika, and cayenne and bring to a boil.
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.

OPTION: roast fresh tomatoes and some garlic cloves in oven first.

Katherine’s Farmhouse Tomato and Apple Chutney

Fills 2 medium kilner jars

570ml (19floz) malt vinegar
450g (1lb) brown sugar
300g (10½oz) sultanas
15g (½oz) fresh ginger
2 red chillies, chopped, de-seeded
2kg (4½lb) tomatoes, roughly chopped
500g (1lb 2oz) apples, such as Granny Smith or Cox’s, peeled, cored, and chopped
400g (14oz) shallots, roughly chopped
3 cloves garlic, minced
Salt and pepper, curry powder to taste

Method

1. Put the vinegar and sugar in a large pan and bring to the boil, then boil to reduce a little. Add the sultanas and continue to reduce down until the mixture starts to caramelize.
2. Add all the other ingredients and bring back to the boil. Cook, stirring all the time, for 20-30 minutes until thick. The chutney should be chunky, not cooked down to a puree.
3. Allow to cool, then pack the chutney into sterilized jars and seal. Store in the fridge. If unopened, the chutney can be kept for up to 3 months.

Nicole’s Foodpunk Dijon Style Coarse Mustard

12 tablespoons yellow mustard seeds
10 tablespoons brown mustard seeds
1 and 1/3 cup drinking-quality white wine
1 and 1/3 cup white wine vinegar
3 teaspoons salt
1 teaspoon white pepper
1 teaspoon allspice

Soak all ingredients overnight in a non reactive bowl. I soaked mine for about 20 hours. Transfer into a food processor and whirl till it’s the consistency you want. I sterilized some jars and used a pastry bag to fill them.

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