After four years together, twentysomething New Yorkers Daryl and Zoe are stuck. Desperate to break out of their rut, but fearful of life apart, they decide to intricately strategize their own break up. An uncensored look at young love, lust and the pangs of codependency, and based upon the experience of the real-life partners behind the film, BREAKING UPWARDS follows them as they embark on an open relationship, while they wonder: is it possible to grow apart together?
For movie times, click here.
INGREDIENTS
- 1/2 ounce dried porcini mushrooms
- 1/2 cup boiling water
- 1/3 cup uncooked wild rice
- 6 chicken thighs with skin
- 6 chicken drumsticks with skin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- 1/2 large red onion, small dice
- 1 large celery stalk, medium dice
- 1 medium carrot, peeled, medium dice
- 3/4 cup uncooked Arborio rice
- 1/3 cup dry white wine
- 2 1/2 cups low-sodium chicken broth
- 1 tablespoon fresh thyme leaves, minced
- 2 tablespoons heavy cream or half-and-half
- 2 tablespoons dry sherry
INSTRUCTIONS- Heat the oven to 350°F. Place mushrooms in a small heatproof bowl. Pour boiling water over them and set aside.
- Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (The rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.
- While the wild rice simmers, blot chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat olive oil in a 12-inch frying pan over medium-high heat. Brown chicken in three batches until golden brown (the chicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of the chicken fat from the pan.
- Remove soaked mushrooms from their liquid, reserving the soaking liquid. Coarsely chop the mushrooms and set aside.
- Return the frying pan to the stove over medium heat and melt butter. When it foams, add onion and a generous pinch of salt. Stir to coat onion with butter and cook until onion has softened a bit, about 2 minutes, then stir in celery and carrot. Cook, stirring occasionally, until vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season with salt and freshly ground black pepper.
- Stir in Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add wine and stir until it evaporates, about 1 minute. Add chopped porcini mushrooms with their soaking liquid and stir until the liquid is almost completely evaporated, about 1 minute.
- Stir in cooked wild rice and chicken broth and bring to a simmer. Cook, stirring often, until mixture is slightly thickened and rice is about halfway cooked, about 5 minutes (the mixture will be very soupy). Stir in thyme, cream, and sherry, then remove from heat. Taste and if necessary season with more salt and freshly ground black pepper.
- Pour mixture into a 13-by-9-inch baking dish. Place chicken pieces over mixture, nestling them close to each other so they will all fit in the dish.
- Bake casserole until rice is tender and has absorbed most of the liquid and chicken is completely cooked, about 45 to 50 minutes. To serve, place a scoop of rice mixture on a serving plate and top with a drumstick and thigh.
via Chow.com
New outdoor beer garden in Park Slope.
249 4th Ave, btw President and Carrol St; Brooklyn
Prep Time: 15 minutes
Cook Time: 20 Minutes
Servings: 6
Ingredients:
3 pieces Frozen Puff Pastry
12 whole Eggs
500 grams Chopped Bacon
50 grams Sliced Mushrooms
1 bunch(es) Chopped Chives
½ cups Cream Cheese
½ cups Grated Parmesan
12 pinch(es) Freshly Ground Black Pepper
Preparation Instructions:
Preheat oven to 180 degrees Celsius.
Cut 12 rounds from the puff pastry to fit a medium-sized muffin tin. Place rounds into the muffin tin, pressing down to the base and shaping a little to fit.
Crack one egg into each flan. Sprinkle each egg with bacon. Place a couple of slices of mushroom on top of the bacon, then 1/2 to 1 teaspoon of cream cheese. Sprinkle with chives and top with parmesan and freshly ground pepper. (See note below for variations.)
Bake for 20 minutes or until pastry is crispy and flans are nice and brown on top.
Note: the mushrooms and chives could be replaced by any of your favourites: sundried tomatoes, asparagus, etc. and any choice of herbs.
via The Pioneer Woman’s Tasty Kitchen
Brand new rooftop restaurant and lounge at the Kimberly Hotel, offering a 3000 square foot space with 360 degree views of midtown Manhattan. The plan is to operate the space twelve months a year, utilizing retractable glass ceilings and heated floors to keep guests comfortable from the chill of winter. Technology! The soft opening is next week and will open to the public towards the end of the month.
The Upstairs at the Kimberly Hotel
145 East 50th Street, between Lexington & 3rd Ave.
via Eater
via Chow.com
Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit at your next cocktail party.
Game plan: The cheese puffs can be made up to 2 days in advance and stored at room temperature.
This recipe was featured as part of both our Academy Awards Cocktail Party menu and ourBar Snacks photo gallery.
INGREDIENTS
- 1 1/2 cups whole milk
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 5 large eggs
- 1 cup shredded aged (3 to 6 months) Manchego cheese (about 3 ounces)
- 1/2 cup finely grated Parmesan cheese (about 1 ounce)
INSTRUCTIONS
- Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.
- Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly, until dough feels dry to the touch and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)
- Transfer dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese. Add remaining Manchego and Parmesan cheese to dough and mix on low until incorporated.
- Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. Evenly sprinkle reserved Manchego cheese over top. Bake, rotating halfway through baking time, until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature.
From Chow.com:
Carmelita Deli
Carmelita in Sunset Park is the latest grocery-plus-taqueria to appear on hound radar. At the back of the shop, a tiny kitchen turns out a superior chorizo torta, among other things. DistrictSelectman loves the $1.50 tacos with authentic fixings: a sprinkling of onion and cilantro, grilled cebollitas, radishes, pickled jalapeños, and standout condiments like smoky salsa rojo and salsa verde, chunky with avocado. “The food is terrific and cheap, and sinfully good,” he says.
Carmelita
780 Fourth Avenue, between 26th and 27th streets
Sunset Park, Brooklyn
Los Tres Potrillos
1004 Fourth Avenue, at 39th Street
Sunset Park, Brooklyn
718-788-8484
Driving around South Brooklyn one night, my boyfriend and I came across Circus Fruits, a 24 hour supermarket overflowing with fresh produce lining three sides of the store exterior. After some googling, we found that this supermarket specializes in fresh produce, dairy, meat, cheeses and other specialty Italian items at wholesale prices.
After looking at their weekly specials, I don’t think a better deal can be found in the tri-state area.
Circus Fruits
5916 Ft. Hamilton Parkway
Brooklyn, NY 11219
From NYMag.com:
Incongruously located behind Bay Ridge’s Century 21, Grand Sichuan House serves up trademark peppercorns and chiles in a compact interior with butcher paper-lined tables, bold-patterned lamp shades, and red-and-gold paper lanterns. There’s no reason to delve into the American-Chinese classics that dominate the take out menu; instead, look to the picture menu for authenticity. Start with tongue-searing dan dan noodles, a cold appetizer that looks like an innocent pile of thick wheat noodles until the pool of crimson chile oil at the bottom of the small bowl gets mixed in. The spicy yet familiar pasta is the perfect gateway to funkier items like tongue, tripe and jellyfish prepared in the same style. Slices of fresh pork, essentially uncured bacon, are stir-fried with garlic chives until the oniony greens turn sweet and an irresistible smokiness permeates the simple dish. Chong Qing chicken looks like nothing more than a plate of glossy dried chiles, the crispy sugar cube-sized chunks of meat are buried inside waiting to be plucked out with chopsticks. Despite the intimating quantity of red hot pods, the overall effect isn’t painfully fiery; it’s the barely perceptible Sichuan peppercorns that pack a tingly wallop. — Krista Garcia
Recommended Dishes
Dan dan noodle, $3.95; fresh sliced pork with garlic chives, $9.95; dry sautéed string bean with minced pork, $8.50; chong qing spicy chicken, $11.95
Grand Sichuan House
8701 Fifth Ave, near 87th Street
Hours:
Mon-Thu, 11am-10:30pm
Fri-Sat, 11am-11pm
Sun, noon-10pm
From NYMag.com:
When the Farm on Adderley opened in the culinary wasteland of Ditmas Park in 2006, the neighborhood rejoiced. Things are looking even brighter on the food front now that the Farm’s owners, Gary Jonas and his wife, Allison, have teamed up with Brooklyn gastropreneur Jim Mamary on their second venture, an unassuming French bistro named Pomme de Terre. The unswervingly Gallic menu, designed by Farm on Adderley chef Tom Kearney, sticks to standards like duck confit, skate in brown butter, tarte Tatin, and a croque monsieur. “Pretty straight- forward stuff,” says Kearney. Still, churning your own butter, making your own ketchup, and dry-aging your own beef speak to something a little more ambitious. And if the twice-cooked fries are as crisp and delicious as they are at the Farm, Pomme de Terre will do its name proud
Specials:
Mondays - Rabbit Papparedelle Night
Tuesdays - Crawfish Boil Night
Menu
Pomme de Terre
1301 Newkirk Avenue, corner of Argyle Road
