Uncle Ruth: Supper and Family Meal

Winter supper

2012-01-28T10:22:00.001-08:00

lentils and andouille sausage, brown rice, roasted carrots, double garlic kale, sprout and celery green salad, black bean pumpkin sauce.

Sauteed Spinach

2012-01-18T03:03:00.000-08:00

Beet and carrot purée, toasted pumpkin seeds, chevre.

Beet-Lentil-Quinoa Stew

2011-12-29T14:37:00.000-08:00

Fried egg, jalapeño.

Parsley Pesto Potato Salad

2011-12-29T14:34:00.000-08:00

$5 Supper: 12/20/11:

2011-12-19T08:34:00.000-08:00

The Brooklyn Food Coalition Holiday Party: $5 Supper:

: M E N U :
Heritage Foods Pork Chops
Gingered Applesauce
Braised Cabbage
Roasted Mushroom Mac and Cheese
Kumquat Cupcakery cupcakes

Time: December 20, 2011 from 6pm to 9pm
Location: BFC Office

Street: 33 Flatbush 5th Floor

Heritage Foods: Peanut Ginger Ham

2011-11-30T15:55:00.001-08:00

Peanut-Ginger Ham: brown basmati rice, pickled sweet pepper, scallion.
Ham graciously donated by Heritage Foods.
Prepared for residents of the Atlantic Armory Shelter and for Occupy Wall Street.

$5 Food Challenge Supper

2011-11-11T14:06:00.000-08:00

In league with Slow Food USA, The Brooklyn Food Coalition presented: Dinner by Uncle Ruth: Supper and Family Meal.

All photographs: © Sahar Shirazi Photography.

Red Cabbage Slaw

2011-10-14T10:51:00.000-07:00

Tomato, parsley, chive.

Shrimp Salad

2011-10-14T10:33:00.001-07:00

Dill, red onion, rye cracker cup.

10/24: $5 Supper: Slow Food USA $5 Food Challenge

2011-10-14T08:39:00.000-07:00

The Brooklyn Food Coalition presents: Slow Food USA's $5 Food Challenge: Dinner by Uncle Ruth: Supper and Family Meal.

M E N U :

Apple Celery Root Salad

Spicy Sprout, Sunflower Seed, Red Potato

Smoked Pumpkin Stew

Sweet Potato, Scallion, Peanut, Garlic Kale, Jasmine Rice

Brutti ma Buoni

Italian Almond Cookie, Baked Apple, Jam, Cream

Beverage: B.Y.O. or B.T.S. (bring to share).

Date: Monday, 10/24/11

Time: 7:00 - 8:30pm. Dinner Service will begin at 7:15pm.

Location: 33 Flatbush Ave, Brooklyn, NY 11217, 5th Fl. (map).

Directions: 2,3,4,5 (to Nevins St.), A,C (to Hoyt-Schemerhorn). B,N,Q,R (to Dekalb Ave). G (to Fulton St).

All 32 seats at the table are now full.

RSVP: email uncle.ruth@gmail.com, pay $5 at the door.

North African Gumbo

2011-10-12T11:06:00.001-07:00

Sweet Potato, Collards, Peanut, Harissa, Ginger.

Rice, Cilantro, Scallion.

Pain Perdu Salée

2011-09-01T09:45:00.000-07:00

Emmenthal, carmelized onion, chive.

Flautas Francaise

2011-09-01T09:39:00.000-07:00

Potato and Emmenthal. Sauce camembert and tomate fondue.

Magret du Canard

2011-09-01T09:31:00.000-07:00

Duck Breast, seared medium-rare. Roasted potatoes and mushrooms. Sauce was somewhere between chasseur and mole.

Roasted Pork Tenderloin

2011-08-27T08:29:00.000-07:00

compote of prune, apricot and ginger, cabbage-sprout slaw, roasted gold potatoes and our staple double-garlic kale.

Roasted Garlic and Leek Vichyssoise

2011-06-29T15:01:00.000-07:00

Duck Fat Rye Crouton, Chive.

Sesame-Crusted Tuna

2011-06-29T14:59:00.001-07:00

Bibb Lettuce, Wasabi-Honey-Mustard Vinaigrette .

Lobster Toasts / Seared Scallops;

2011-06-09T08:53:00.000-07:00

Sourdough toast, shaved fennel, avocado, sea salt.

A gift from my instructors (and the trashcan) at the FCI. The usual leftover product at the end of class, on the last day, was 1.5 qts of sea scallops, 40 mussels, 30 clams and two lobsters. All live. All had to be processed that night. And my sweet lady brought me flowers on my last night of school.

I splurged on a cab home to carry this bounty (plus onions, lemons, fennel, mushrooms, carrots, etc.). Sent a text at 11:45pm: "Mussels. My house. 25 min." Daniel Ogorzalek shows up and we spend the better part of four hours cooking, eating and documenting our way through the pile of it all.

Seared Scallops, Sauteed carrot and mushroom, Oyster cream sauce for Daniel.

Spring/Summer Plate

2011-06-03T13:10:00.000-07:00

Spring/Summer Plate:

Watermelon(mint,fennel, ricotta salata)

Baked Beans (andouille, bacon)

Green Salad (chickpea, cabbage, carrot)

Potato Salad (parsley pesto, lemon, black pepper)

Coconut Rice (chile-garlic-ginger, kidney bean, roasted mushroom),

and avocado.

Deconstructed French Toast

2011-05-10T09:28:00.000-07:00

Star Anise and Clove scented Créme Anglaise custard, torn baguette, cinnamon, banana, tarragon.

cook the fridge: Fried Fish, Roasted Tomatoes

2011-04-12T13:26:00.001-07:00

Experiments and assemblage that come from cooking everything in the fridge that needs to be cooked at once. An exercise that's best undertaken with friends to help process, document and consume.

Fried Tilapia: hashed beans and rice.

Roasted Tomatoes: watercress salad, roquefort cheese.

Thanks to Tommy, Daniel, Liz and Kit.

More to come.

Heart,
rz

Beef and Veal:

2011-04-12T13:08:00.000-07:00

I'm not sold on veal at all, really. I don't see the point. I don't see that the flavor and texture merit the treatment involved in mass production, when a plethora of other proteins exist. But as it's part of my coursework at the FCI:

Blanquette de Veau: rice pilaf, glaced pearl onions.

Steak Frites: with Sauce Choron (bearnaise + tomato fondue) and watercress salad.

Macaroni and Cheese Omelet

2011-04-12T13:00:00.000-07:00

Best Breakfast. Ever.

Omelet of macaroni and cheese folded with tomato fondue and sauteed shallots.

Served with roasted tomatoes and asparagus, toasted baguette rounds and fresh fruit.

Pommes de Terre

2011-04-12T12:54:00.000-07:00

From my current coursework at the French Culinary Institute.

Pommes Anna.

Pommes Dauphinois.

Eggs Mornay

2011-03-28T22:21:00.000-07:00

Manchego and Pepper-Jack Bechamel, poached eggs, carrot and potato salad, and pulled honey-ginger ham.

Split Pea Soup

2011-03-28T22:10:00.000-07:00

Garnished with fork-tender peas and croutons.

Roasted Asparagus

2011-03-15T17:17:00.001-07:00

Roasted beets, fresh thyme mayonnaise vinaigrette, chicken skin croutons.

Dry Rubbed Chicken Wings

2011-03-12T10:20:00.000-08:00

Slow-roasted, Memphis dry-rubbed. Murray's® free-range, organic.

Tossed with house-made bbq sauce, patterned after Cashman's®, a peppery blessing from Defiance, OH.

Heart,
-rz

Sample Supper Menu

2011-01-30T10:14:00.001-08:00

Stuffed Sweet Dumpling Squash

2011-01-22T16:07:00.000-08:00

Red bean, chorizo and brown rice stuffing. Parmesan braised cabbage, chili-coconut cream corn.

Love,
-rz

Berries and Cream

2011-01-22T16:01:00.000-08:00

berries, baked apples, mint, lemon zest, cointreau and fresh whipped cream.

Luxurious fresh fruit while on holiday in California.

-rz

New Year's Beignets

2011-01-22T15:54:00.000-08:00

A New Orleans' classic, but with a caramel sauce under the powdered sugar. Made special for NYE in final days of the food truck at Hot Bird.

I'm not usually with a deep fryer, but the opportunity was irresistible.

gently stuttered heart,
-rz

Chile-Garlic Kraut

2010-12-12T14:22:00.000-08:00

Baby's 1st kraut.

Breakfast: Sweet Potato and Zucchini Hash

2010-12-04T13:36:00.000-08:00

Ayocote Morado beans [i.e. some kind of fat, purple, heirloom variety. fancy, but actually super-tasty], fried egg and scallions.

Focaccia No. 7:

2010-11-19T09:05:00.000-08:00

Carmelized onion and roasted garlic, acorn squash, red onion.

White beans with duck confit and toast

2010-11-18T16:24:00.000-08:00

"Wait-- don't toss that fatty piece of duck skin. I'll do something with that."

Rendered slivered duck fat and skin to cracklin's as a base for sauteed onions and leftover beans from our 1st cassoulet.

Made for a delicious breakfast and a take on the standard English fare of Beans and Toast.

Braised Pork and Pumpkin Stew with Black Beans

2010-11-18T16:12:00.000-08:00

Slow-cooked pulled pork shoulder, smoked pumpkin and yam puree, cilantro, sour cream, Valentina®.

Way to use the leftovers from the previous post.

Uncle Ruth's at ROPE: 11/11/10: TACOS!

2010-11-11T13:57:00.000-08:00

Announcing: Uncle Ruth's at Rope, Thursdays

2010-11-02T12:44:00.000-07:00

We're proud to announce the opening of Uncle Ruth's Kitchen at ROPE in Fort Greene, Brooklyn.
Thursdays, serving from 7:30 to 11:30pm, or until the food runs out.

Beginning this Thursday, a $6 Supper bowl filled with the following:

Roasted Sweet Potatoes: olive oil, chile flake, sea salt, whole cumin.
Double Garlic Roasted Kale
Red Beans: sour cream, parsley, romano

Heart,
U.R./rz

Purple Porridge

2010-10-19T22:59:00.001-07:00

It'll be a breakfast staple wherever I go. An Earth-shatteringly simple, healthy and delicious way to start the day.

oats, cinnamon, raisins, blueberries, pecans, maple
if they're on hand, fresh ginger and orange for zesting.

Simmer 5-minute oats, cinnamon and a wee pinch of salt for 6 minutes. Add raisins and blueberries, and simmer for another six minutes. Two minutes until showtime, toast chopped pecans until you can smell them, but before they brown terribly. Finish with maple syrup and enjoy.

-rz

Buttermilk-Cornmeal Waffles

2010-07-16T15:53:00.001-07:00

Fresh peaches, yogurt, honey, cilantro and scallions.

Braised Coconut Curry Squash

2010-07-10T18:58:00.000-07:00

Yellow squash, kale stems, chick peas, potato.

Really just a melange of vegetables and leftovers from the fridge that all had to be cooked. Inspired by these greens by Alan Harding, with whom I hope to work soon.

$11....11 minutes from C F on Vimeo.

Salud,
rz

Apple Celery Root Salad

2010-06-22T07:56:00.000-07:00

I completely forgot that this is one of my favorite salads ever.

fuji apple, carrot and celery root, super thin on the mandoline
toasted pine nuts
spicy sprouts
avocado
parmesano reggiano
olive oil, cider vinegar and sea salt

Simple, elegant, super-crisp and tasty.

Omelette: Queso Fresco and Scallion

2010-05-10T12:46:00.000-07:00

on sour Rye toast.

Half-grit Honey Jalapeño Cornbread

2010-03-05T11:33:00.000-08:00

Served with home-made cranberry applesauce.

Roasted Sweet Dumpling Squash

2010-02-25T15:10:00.000-08:00

Handsome little squash.

Littleneck Clams

2010-02-18T23:36:00.000-08:00

Steamed in a pot on a bed of onion, garlic and red wine. Zucchini tossed in towards the end. Liquid drained off and tossed with penne pasta, butter and red chile flakes and shaved over with Parmesano Reggiano.

Beet Ravioli #2

2010-02-18T23:14:00.000-08:00

Interning with Chef Jordan Colón at Eat in Greenpoint, Brooklyn. We work one-on-one twice a week in the kitchen. Here we made ravioli proper, using a hand-crank vice-mounted pasta roller and a template/guide to press the ravioli.

Filled with a mixture of Consider Bardwell's Manchester goat cheese, heavy cream, garlic and thyme. Boiled quickly and tossed with a saute of roasted chioggia beets, butter and thyme. Super tasty.

Beet Ravioli #1

2010-02-18T23:01:00.000-08:00

Ravioli #2: Rolled out by hand from whole-wheat egg pasta and cut into eye-ball shapes, stuffed with a mixture of 1/2 skim ricotta, chioggia beets and garlic.

Pinched into a pot-sticker shape, boiled quick and lightly fried in tarragon butter.

Sliced the beets thin and cooked for a long time to draw the natural sugars forward and soften the dense woodiness of the beets.

(note: the bottle of Powers is just filled with water for gradually adding to the simmering beets.)

Hand-Rolled Ravioli Dumplings

2010-02-18T22:53:00.000-08:00

Fresh whole-wheat pasta, rolled out and cut into triangles, pinched into triangular dumplings and filled with a mixture of ricotta, parsley pesto and garlic.

Boiled for about 2 minutes and then lightly fried on each side in sage butter.