Single Origin Coffee and Brew Equipment

New single origin coffees and brewing equipment have arrived at Depanneur. We are featuring three single origins from Intelligentsia Coffee Roasters: Kenya Karinga; with tropical fruit flavors and a honey sweetness to round out the cup, Ethiopia Yirgacheffe; a classic coffee with a crisp mouthfeel and notes of pomegranate and lemon, and organic Mexico La Perla de Oaxaca; warm and full with notes of nut and spice. These coffees are fresh and in season now. The Hario ceramic coffee dripper is available, packaged with some filters to help you start featuring these unique coffees at home by the cup. For tea drinkers we are carrying porcelain Gaiwans, a versatile cup used for both brewing and drinking loose leaf teas. Invented in the Ming dynasty and used in traditional tea ceremonies, Gaiwans are perfect for oolongs that can stand multiple infusions as well as more delicate white and green teas.

Coffee Update

Keep an eye out for an expanded offering of home brewing equipment and beans in our coffee department at Depanneur. We will be working with our long-term coffee roasters, Intelligentsia, to provide the equipment you need to brew high quality pour-over coffees yourself at home. Stop in to talk to Kymberly, our lead barista, about setting up your kitchen for your morning cup. We will also be working on expanding our whole bean offering to include seasonal single origin coffees for you to take home and test out on your new equipment.

The Great Gatsby Gift Basket

Escape the big city life with this West Egg inspired gift basket in honor of the Great Gatsby movie release. This exotic basket has been carefully curated by Depanneur's own Nichelina Mavros to stock you with everything you need to have the perfect picnic.

Inside you'll find: - Pink Peppercorns from the French Island of Reunion in the East Indies - Boat House French Pickled Plums - Morris Kitchen's Rhubarb Syrup - Peychaud's aromatic cocktail bitters - Mint Julep Sugar from Bourbon Barrel Foods - A mason jar full of Cerignola olives - A wedge of Brillat Savarin - Half a loaf of Bien Cuit Miche bread

$80

New Sandwich: The Fitzgerald

To celebrate the release of the Great Gatsby movie, we've created a special sandwich to honor this Great American Novel. Julie Ryan, our house chef, has crafted a new East-End inspired sandwich which features plump, buttery grilled shrimp, caught fresh from the waters of Point Judith by our very favorite sustainable seafood gal, Gabe the Fish Babe. There's also a creamy layer of rich housemade cheese curd spiced with tarragon, juniper, and chili - while blistered, gin-soaked blueberries add a note of sweetness and pink peppercorns add a crunchy bite of spice to this decadent sandwich, served on Bien Cuit's Miche bread. $8.00

Dépanneur New Goodies!

We've added new items! From seasonal flavors of your favorite Mast Brothers Chocolate (black truffle-hell ya), to Zukali Salsa, to Gluten Free Gourmand flours and mixes from Portland, OR and Boat Street Provençal inspired pickles from Seattle. Don't miss a shop favorite S'more Bakery- s'more's made in NYC. Just pop 'em in the oven if you're not around a camp fire, build a tent in your living room and you're set.

New Sweet Deliverance Jams In!

Satsuma Tangerine Marmalade, Spiced Brown Sugar Peach Butter, Heirloom Red Grapefruit Marmalade... it's no wonder Kelly Geary of Sweet Deliverance was selected as a finalist of this years Good Food Awards in San Francisco.  Hailing from the kitchens of Blue Hill Stone Barns and a favorite of all Lower Eat Siders, the now closed (tear) Little Giant; Kelly uses as much local and seasonal ingredients as possible and works out of a wind powered kitchen in Greenpoint. The Satsuma Tangerine is lip puckering delight. Made with biodynamic satsumas, evaporated cane juice, and lemon juice.  Not too sweet and a nice bite of bitter orange peel.  We love it on a hunk of seedy, whole-grain bread.

Also, just in Kelly's new handmade, stitched letterpress recipe booklet.  Simple pie dough, quiche, shortbread,  it even includes her own cute and useful sketches detailing what size your butter cubes should be.  Hmmm Mother's Day is only two months away, we're thinking breakfast in bed gift potential.

Popcorn Ice Cream

Camilo, one of our beloved sandwich dudes, has once again blown our minds with one of his creations. This time, it's a popcorn flavored ice cream that is now the only thing we want to eat and the only edible we can think about. Rich, creamy, and surprisingly nutty, this unusual ice cream tastes like something that's been churned out of the kitchen at Momofuku's Milk Bar. It's truly unforgettable so you should definitely make it… summer or not.  

Popcorn Ice Cream with Caramel and Almond popcorns and Caramelized Apples. (Yield 8 portions)

Ingredients

For Ice Cream (makes 1 quart) - 3 cups whole milk - 3 cups heavy cream - pinch of salt - 300 grams sugar - 1/4 cup condensed milk - 6 egg yolks - 1/2 cup popcorn kernels

  For Caramel and Almond Popcorn - 1/4 cup popcorn kernels - 1/2 Tablespoon frying oil - 1/4 cup butter - 1/2 cup brown sugar - 1/4 teaspoon salt - 1/8 cup corn syrup - 1/4 teaspoon baking soda - 1/4 cup almonds, coarsely chopped

  For Caramelized Apples - 2 whole apples (cut into 16 slices each) - 1 Tablespoon frying oil - 1 Tablespoon butter

Instructions

For Ice Cream 1) On a large pot with a tight fitting lid pop the kernels (1/2 cup + 1/4 cup) with the frying oil at medium to high heat making sure not to burn them, remove from heat and separate a portion for the caramel popcorn. 2) On a separate pot heat the cream, milk, half of the sugar and salt, bring to a boil and turn of.  Pour the remaining popcorn into the hot liquid, let it steep for 45 minutes covered. Then strain all the liquid making sure you get 1 quart, if you are short on liquid add some more milk. 3) Return the strained liquid to a pot, add the condensed milk and bring to a boil, reduce heat.  In a bowl, beat the egg yolks with the remaining sugar until creamy. Slowly temper the eggs with the hot liquid mixture by pouring the liquid slowly into the egg mixture and whisking vigorously, once all is poured, return the mixture to the pot and cook it at medium-low temperature until it reaches a "nape" consistency (like a loose mayo). 4) Strain onto a bowl over an ice bath and fully chill the mixture. 5) Spin it in your ice cream machine following the manufacturer's instructions.

  For Caramel and Almond Pop Corn 1) Turn oven to 200 degrees F. 2) In a bowl mix the reserved popcorn with the chopped almonds. 3) Combine the butter, brown sugar, salt, and corn syrup in a pot.  Bring to a boil and mix well for about 5 minutes.  Turn the heat off and add the baking soda, stirring well. 4) Pour hot liquid into bowl with popcorn, mix well until every kernel is coated with some caramel. 5) Spread mixture onto a baking sheet and place in oven for about 1 hour making sure to turn it over every 15 minutes. 6) Remove from oven and let cool.

  For Caramelized Apples 1) In a pan add the oil and turn heat to medium temperature. 2) Place the apple slices on each side for about 2 minutes until golden brown.  Finish by adding the butter to the pan and letting it slightly brown, make sure all slices are coated with butter. 3) Place slices in an absorbent towel, serve.

Green Corn Tamale Mac & Cheese

This recipe and story was written by MacKenzie Smith and is originally featured in Wisconsin Cheese's 30 days 30 Ways: Macaroni and Cheese  

If you’ve spent any time in our hood during the summer, you know that everything revolves around food. And as a person who’s obsessed with all things food, my weekends were spent noshing at Smorgusburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, it’s about the only thing that really matters in my borough besides who has the hippest shoes. But one day, after meeting another like-minded foodie babe (Tina Trachtenberg from the 90’s cult-favorite band Trachtenberg family slideshow players), things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in on the action and start an underground tamale business.

Instead of partying on Friday nights, we spent our time roasting poblanos, mixing masa, and blending fresh produce to create the perfect salsa. Come Saturday morning, my tamale fairy godmother and I would be stuffing these husk-wrapped delights into giant silver pots - letting them steam for hours before we hit the road. And because we made this business up on a whim, we didn’t really have a vehicle or storefront to sell them out of so we went the DIY path and made our own. With a rickety old metal laundry basket on wheels, a million neon fake flowers, and hand-stitched banners that read “Good Golly Miss Tamale”, we made our very own portable tamale wagon. And when the tamales were ready to be sold, we’d put everything in our push-cart and hit the road, selling tamales to all the hipsters and tourists that wandered into our neighborhood, and ducking down alleyways to avoid the occasional cop run-in – we didn’t have permits after all.

The varieties of what we sold changed just as often as trends in our beloved neighborhood, but I will always remember my favorite tamale; which was made with masa harina, roasted poblanos, and Mexican cheese. So as a homage to one of the most memorable, exciting, and inspirational summers, this mac n cheese is inspired by my favorite green corn tamales. Made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin Monteray jack, and studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos, this spicy macaroni and cheese will forever remind me of summer. And after the last few days of horribly cold weather, it’s about the only thing that is helping me through the winter.

Ingredients:

1 pound pasta shells

4 tablespoons salted butter, divided

1/2 large sweet onion, diced

Salt and pepper to taste

2 cups freshly shucked corn*

1/2 cup roasted poblano peppers, roughly chopped

5 pickled jalapenos, sliced into rings

1 tablespoon flour

2 cups heavy cream

1/3 cup (1 1/3 ounces) Wisconsin Queso Quesadilla Cheese, shredded

1/3 cup (1 1/3 ounces) Wisconsin Monterey Jack Cheese, shredded

1/2 teaspoon garlic salt

Cilantro sprigs for garnish

Instructions:

1. Cook pasta according to package directions; drain and set aside.

2. In medium sauté pan, melt 2 tablespoons butter, add onions and pinch salt; cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapenos; cook 3-5 minutes. Season with salt and pepper; set aside.

3. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low; cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.

4. Slowly whisk in cheese until it’s completely melted. Add garlic salt and salt and pepper to taste.

5.In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce; gently toss to coat. Garnish with cilantro and serve immediately.

*Frozen corn can be substituted.

Valentine's Treats for your Sweet

 

Whether you're a serious monogamous lover or more of the booty call type player, we've got plenty of awesome V-day treats for your significant others, your friends with benefits, and your soul mate. We're even doing something super special this Valentine's day with Mast Brothers Chocolate. They generously donated a bunch of their amazing chocolate to our Valentine's Day charity event. We'll be making and selling goat cheese chocolate truffles and 100% of the proceeds will be donated to Sandy Relief Funds. For two days only, the 13th and 14th, you can come in and buy our altruistic V-day treats. Not only do they taste good and make an awesome present, but buying them is like killing two birds with one stone. It's like, double giving in a way.

We've also got a bunch of other treats from Butter + Love, The Good Batch, and Biscotti. Come in and check out our treats, we know we've got something for everyone!

Clawhammer CSA

 

Interested in a regular delivery of sustainable meat? By now most people are familiar with the CSA model for vegetables, but few meat CSAs exist. We’ve partnered with Clawhammer Farm to offer a simple, affordable meat CSA at The Dep.

The Scoop:

--The CSA operates quarterly, and the next quarter runs from Jan. 24 - April 18.

--Delivery is every other Thursday.

--Members can choose a pork share, beef share, and/or pork/beef combo share.

--Each delivery is 5lbs. total of meat, divided into different cuts (click here for an example list of what you might find in a share over a 14 week quarter).

--In addition to the basic share, you can add a chicken share (1/2 chicken each delivery) or an egg share (one dozen eggs each delivery), and order from our buyer's club at a 10% discount.

All of their animals are raised with common sense: humanely and antibiotic/hormone free. The beef is grassfed and the pigs' foraging is supplemented with corn and soy.

Ordering is done through Clawhammer's website. You pay upfront for each quarter and can add anything from the buyer's club as you go along.

Ask a Dep employee if you have any more questions!

Chocolate and Espresso Pot de Creme with Cardamom Cream and Hazelnut Brittle

I don't know about you, but I desperately crave chocolate the entire month before Valentine's Day. I'm pretty sure that this insatiable urge has something to do with the amount of hot pink, brightly wrapped treats that line the shelves in almost every store that I pop my head into and I'm totally cool with that. I actually dig it. And what's even better is that the Mast Brothers Chocolate factory is right down the street from the Dep so all the employees are constantly popping in for a salted caramel bonbon or a piece of chocolate cake. Yeah, life on N3rd is pretty good and exceptionally tasty.  

It gets better though. Like the other day when Camilo Kohn, a Dep employee who used to be a cook at Atera, blew our mind with a dessert that he's perfected. With a Mast Brother's Brooklyn Blend chocolate bar and a plethora of other ingredients that we sell at the shop, Camilo made an insane chocolate and espresso Pot de Creme with cardamom cream and hazelnut brittle. And luckily for you, he's scaring his recipe so if you're brave save it for next and blow someone's mind.

Chocolate and Espresso Pot de Creme with Cardamom Cream and Hazelnut Brittle.

(Yield 8 portions)

Ingredients

For Pot de Creme.

- 16 ounces whole milk

- 12 ounces heavy cream

- 4 ounces sugar

- 8 egg yolks

- 2 ounces dark rum

- 3 ounces espresso

- 12.5 ounces dark chocolate (5 bars Mast Brothers Brooklyn Blend) chopped.

For Cardamom Cream

- 1 cup heavy cream

- 2 teaspoons ground cardamom

- 3 Tablespoons confectioner sugar

For Hazelnut Brittle

- 2 cups sugar

- 2.5 cups hazelnuts, chopped

- 0.5 cups butter (8 Tablespoons)

- 2 teaspoons sea salt

- 1/2 teaspoons chili flakes

- 1 teaspoons ground cinnamon

Preparation

For Pot de Creme

1) Combine milk, cream and sugar in a pot.  Bring to a boil, reduce heat to medium.

2) Whisk egg yolks in a bowl and temper with the hot milk by adding the hot liquid into the egg in a thin stream and whisking vigorously.  Once eggs are tempered (warm) return to pot and on medium to low heat stir with a wooden spoon until nape consistency (when it thickens and coats the back of the spoon) making sure to to over cook it.

3) Reduce heat and stir in the espresso and rum.

4) Place the chop chocolate on a bowl and pour half of the hot liquid.  Let it rest for a minute and whisk until fully incorporated.  Add the remaining liquid slowly.

5) Pour the pot de creme into individual ramekins and let cool completely (at least 4 hours).  Top with fleur de sel (sea salt).

6) When serving add a scoop of whipped cream and pieces of the brittle.  You can also add some herbs like mint or lemon balm as well as citrus rind (orange or meyer lemon).

For Cardamom Cream

1) Pour the cold cream into a bowl with the sugar and ground cardamom.

2) Whisk vigorously until it reaches consistency of whipped cream.

3) Serve

For Hazelnut Brittle

1) Place all the sugar in a pot and begin melt it at medium to high heat.  Once it is half melted reduce the temperature to medium and let it cook until it reaches a caramel color.

2) Stir in the nuts and butter, cook for another 3 minutes.  Add half the salt, chili flakes, and cinnamon and mix well.

3) Pour the mixture into a sil pad or non stick parchment paper and spread with a rubber spatula until desired thickness.  Sprinkle the remaining salt on top.

4) Cool in a refrigerator or at room temperature until it is completely hard and brittle-y.

The Ultimate Slider Party

I'm just gonna put it out there. I'm one of the few people who doesn't give a shit about football. And even though this sport doesn't make me excited in any manner whatsoever, I fucking LOVE the Super Bowl. I always spend the upcoming week dreaming about creamy dips, loaded nachos, warm crock pots full of bubbling goodness, and wrinkly hot dogs covered in ketchup, mustard, and relish. I'm getting giddy just thinking about it.  

Last year, my party consisted of a smorgasbord of dips, a million different types of chips, and ice cold Sixpoint beers. This year, I'm switching my game up and making my party extra fancy and Brooklyn-themed. Instead of making all of the food beforehand, I'm letting my guests demonstrate their creative by setting up the ultimate DIY slider bar. This way, my guests will have the ability to be creative and make their own mini concoctions. Below, you'll see my tips on how to make the ultimate burger spread and if you have any questions, feel free to comment below and I'll answer them before the big food game day!

Meats

Since this is the only thing you'll really be making yourself, it's your time to shine! Hit up The Meat Hook or Marlow & Daughters and grab some ground beef, chicken, pork, and/or fresh fish and grill them up into tiny little patties. The protein will shrink up as it grills so it's important to make your patties about a half inch wider than the buns, and super thin. I would recommend using a little bit of Maldon sea salt and Stuart & Co's spice rub for beef and pork burgers. It's the perfect all purpose seasoning and it really brings out that nice umami flavor.

Vessels

This is how you transport the patties into hungry mouths. Be creative here! Small English muffins, tiny yeast rolls, mini bagels, buttery biscuits, or butter lettuce (for people who are watching their carbs…chumps) are all super fun and tasty ideas that make your guests feel like they have endless slider opportunities. And everyone wants endless slider opportunities. Duh.

Condiments

Here's where we come in! Dude, we've got sooo much good stuff to make your spread even more dank. I'll name a few of my favorites - Empire Mayonnaise's black garlic - holy shit. Empire Mayo's bacon - it'll change your life. Empire Mayo's smoked paprika - add an over-easy quail egg and a little bit of this and you'll probably win the best sandwich award. Then there's First Field Ketchup that uses local Jersey tomatoes. And of course, Brooklyn's own Tin Mustard - the tiny mustard seeds burst in your mouth like caviar!

Cheeses

Just like any cheese plate, variety is key, so go with cheeses that come from different animals and have different textures. I suggest having some sliced manchego, a cheddar-blue such as Wisconsin's Red Rock, fresh lemony chevre, and if you want to get real American, some Kraft Singles.

Toppings

The opportunities are endless. Seriously. I'll spout out a few but do your thing when it comes to this category. Shit, you could even clean out your fridge this way. McClure's pickles and relish, caramelized onions, avocado, Nueske's bacon, sliced tomato, arugula, chutney, basil, cilantro, apple, pineapple, grilled peaches, jam, peanut butter…yeah peanut butter! And potato chips, you've got to have McClure's spicy pickle chips or else your party will suck.

Drinks

There's only one drink that I'm going to be serving this weekend and that's McClure's Bloody Mary's. I'm totally obsessed with the mix and I always use Absolut Peppar vodka and an over the top garnish with McClure's pickles, Brooklyn Brine chipotle carrots, celery stalks and if you're brave… top it with one of the sliders - just like this [one].

Poschiavo Spaghetti and Nonna's Spicy Tomato Sauce

It's Monday again and with the rest of the work week looming ahead, tonight's dinner calls for something quick, easy and relatively mindless. I'm talking about a recipe that's quicker than an episode of GIRLS and that could be done by a 12 year old. Something comforting, warm, and spicy to make this snowy day not so depressing. A meal that could be made when you're half alive, recovering from a massive weekend of partying.  

What is this soul-saving meal you ask? Well even though jarred spaghetti sauce and cheap noodles might've saved you when you were blowing all your money on beer in college, this grown-up version is something of a different feather. Simple yet delicious, our recommended Monday meal takes about 20 minutes from start to finish and only has four ingredients. Just throw some Poschiavo Swiss pasta into a pot of boiling water, add it to New York-made Nonna's spicy sauce and top it off with freshly torn basil and grated parmesan. Store-bought tomato sauce really can't get any better than this and I bet you're already excited about dinner tonight. With Tuesday approaching, life can only get better from here.

Ingredients

1/2 package Poschiavo Spaghetti

1 jar of Nona's spicy sauce

1/3 cup parmesan, grated

6 big basil leaves, torn

Instructions

1. Heat up Nona's Spicy Sauce on a medium sized pot and cook pasta in salted water for 12-13 minutes until it's on the crunchier side of al dente. Before the pasta is perfectly al dente, gently transfer the spaghetti into the sauce pot and allow it to finish cooking in Nonna's spicy sauce; about 2 minutes. Stir in torn basil leaves and top with grated parmesan.

Drinking Vinegar Dreams

If last week's Yuzu and Coconut Chicken Soup post wasn't enough and you're still feeling like shit, then you need to take the next step and get yourself some drinking vinegar. We've currently got two super awesome brands that will help you get through the FLU season, relatively unscathed.  

Pok Pok Som - Made in Portland with organic cane sugar and natural vinegars, this tonic has been used at Andy Ricker's super amazing Pok Pok restaurants since 2005. And although they don't claim that their drinking vinegar has any actual known health benefits, these kinds of solutions have been used as a cure-all since the colonial times. We've got plenty of Tamarind and Apple on hand in the shop, but as of now, we don't sell any online.

Fire Cider: This completely raw and organic medicinal tonic is made up of apple cider vinegar, raw wildflower honey, oranges, lemons, onions, ginger, horseradish, garlic, turmeric and habanero peppers. As you can imagine, this tonic packs quite a punch and it will totally knock whatever cold you have right out of your system. Take a shot straight up, mix in salad dressings, or add to hot toddies for an extra homeopathic beat down. The Flu won't have shit on you once you're breathing that fire.

Buy some [here] and keep the homeopathic dream alive.

Instagram Giveaway!

If you follow us on Instagram, you can get in on some awesome giveaways! Find us at @depanneurbklyn and get ready for some fun and free goodies!

Check out our instagram page [here]

Yuzu & Coconut Chicken Soup

Everyone is sick. So disturbingly sick, it's quite possible that chicken noodle soup sales are skyrocketing across the country. Sure, you may reach for this the bland, sodium-heavy soup blend because its flavorless aluminum can is comforting. But really, you can do so much better for yourself. Making soup truly isn't that hard and how good does a spicy, creamy, and citrusy Thai-inspired soup sound? A lot better than some weird canned "flavored" chicken stock studded with floating bits of weird meat and mushy waterlogged noodles, that's for sure. Yuck.  

We think you should totally bypass Campbell's and join us on TEAM REAL FOOD. And after a week spent in cooking schools in Thailand, all I came back with was this lousy NO IT'S AMAZING chicken soup to share with you. The spiciness from the chiles will totally clear your sinuses, the creaminess from the coconut will sooth your throat, and the citrus will pack you full of all that good vitamin c that you need so badly.

Ingredients:

2 carrots, sliced into medallions

1/2 large sweet onion, roughly chopped

1/2 cup straw mushrooms

1 tbsp butter

7 cups chicken stock

1/2 cup lucedio venere black rice, cooked

1 tbsp yuzu juice

juice of 1 lime

1 can of full fat coconut milk

1/2 tbsp galangal

1/2 tbsp ginger, minced

1/2 stalk of lemongrass tied in a knot

2.5 tbsp palm sugar

1 chicken boneless chicken breast, sliced into thin pieces

2 birds eye chiles, bruised and split

1 tbsp cilantro

salt

Instructions

1. In a tall soup pot, melt butter and add onions, carrots, galanga, ginger, lemongrass, and a pinch of salt; cook for about 3-5 minutes. Add chicken stock, coconut milk, and palm sugar and bring to a boil. Turn heat down and let simmer for 30 minutes or until broth starts to reduce.

2. Add the rice, mushrooms, and the sliced chicken breast and simmer until cooked through. Add the chiles, cilantro, yuzu, and lime and stir. Add salt to taste. Serve immediately

Fig, Olive Oil, and Sea Salt Granola

Now that we're all sitting at our work desks, realizing just how much our stomach is drooping over our pants, it's time to put those New Year's resolutions in action. These new life alterations aren't typically something that anyone ever really looks forward to but after this break, we think it's time to take action against everything bad that we did to our bodies during the last month. In our world, these regrets mainly revolve around the copious amounts of booze and the delicious grub that we've binged on during holiday parties. Normal people may join a gym, vow to stop drinking, or go on a juice cleanse to get ready for the sunny weekends at Rockaway that lie ahead, but we're not into changing our dietary habits in any extreme matter. Like at all. I mean, c'mon dudes, we have Empire Mayo on hand at all times so needless to say it's impossible. Instead, we're trying to change some of the little things like cutting down on eating that amazing crack butter from Roberta's, minimizing our intake of Hazelnut Whisky Sandwich Cookies by Whimsy & Spice, and chilin' out on all those elderflower and gin cocktails that took over our afternoons during the last intoxicating month.  

We're not the apple and wheatgrass type of crew here at Dep, but we do like to eat semi-healthy every once in a while. Because of this, we decided to share a homemade granola recipe to help inspire you to eat better and to…let's be honest here…make us feel a little bit better about ourselves. By using local and organic ingredients and not going overboard on certain things that probably would have made it even more delicious, we were able to make an insanely addicting sweet and savory granola that is packed full of protein and fiber. The sweetness from the muscovato sugar balances perfectly with the salty maldon flakes, and the olive oil, well, that just crisps everything up into perfect little golden clusters that we might just be obsessed with. If you can't tell, we're pretty proud of ourselves.

Ingredients

2 cups of Farm to Table Organic Pure Oatmeal

3 tbsp Bee Raw Maine Blueberry Honey

3 tbsp Salvatore BKLYN Olive OIl

2 tbsp Muscovato Light Brown Sugar

1/2 tsp of cayenne pepper

1 tbsp Maldon Sea Salt

2 tbsp dried figs, coarsely chopped

1/2 cup mixed nuts, coarsely chopped

Instructions

1. Preheat your oven to 300°F and place two cups of oats in a shallow baking sheet. Toast for 30 minutes, stirring occasionally, until oats begin to transition from a light pale white to a toasty golden-tan color.

2. Meanwhile, in a small sauce pan combine honey, olive oil, brown sugar, and cayenne pepper and heat over low until sugar is dissolved.

3. Add the nuts and figs to the toasted oats and drizzle liquid over top; stir thoroughly until all of the oats are coated. Spread granola into an even layer on the baking sheet and cook for another 30 minutes - stirring every ten minutes to create clusters.

4. After thirty minutes the granola will still appear wet but after you transfer the mixture to a sheet of wax paper and allow it to dry, it will become super crispy and full of clusters.

Blueberry Bourbon and Ricotta Stuffed French Toast

 

Beyond ripping open presents that you probably don't really want and drinking a little too much spiked eggnog to cope, Christmas marks the time of year when you have to bite your lip and smile mindlessly at your extended kin. And we don't mean to presume that you don't like your family, we're just acknowledging that we understand that this constant exposure gets a little hard around the holidays. We also understand that this avoidance ritual is pretty easy to do if you have football to watch or a dog or nephew to play with, but that doesn't always last long. There always seems to come a time when you need to come up with something productive so you don't regress into your 15 year old bratty self.

So this year, instead of sitting around your living room with your perverted uncle who keeps asking about "that one friend", why not post up in the kitchen and make them something delicious. This blueberry bourbon and ricotta stuffed french toast will not only keep their mouths shut full, but it'll also give you mad credit in the food department. Try it out - it might even allow them to forget about that one incident from last year.

 Ingredients

-1 loaf of Roberta's City White bread

-1 cup of Narragansett Ricotta

-1 tbsp of Blueberry Bourbon Jam by the Jam Stand

-2 Feather Ridge Farm Eggs

-2/3 cup Battenkill Valley Creamery Whole Milk

-1 tsp vanilla extract

-1/2 tsp cinnamon

-1 pinch nutmeg

-1/2 tbsp brown sugar

-2 tbsp Roberta's Butter

(optional - syrup & confectioners sugar)

Instructions

1. Combine eggs, milk, nutmeg, cinnamon, vanilla, and brown sugar in a wide, shallow bowl and whisk until batter is thoroughly combined. In a separate bowl, combine the blueberry jam and the ricotta and set aside.

2. Cut bread into 1/2 slices and soak in batter for about 30 seconds. Flip and repeat. Meanwhile, heat frying pan over medium and melt a pat of butter. Add the pieces of soaked bread and cook until golden brown on each side. Remove from stove.

3. Add a layer of the ricotta and blueberry mixture to one slice of french toast and then top with another piece of french toast so that it looks like a sandwich. Add a dallop of the blueberry ricotta mixture on top and serve with powdered sugar and syrup if desired. Devour.

FREE THE MERMAID

Last night, 12/12/12 during an urban guerilla marketing mission, a GABE THE FISH BABE employed "mermaid," as we call our sales team members, was arrested in Williamsburg for spreading the word of sustainable seafood. Apparently placing stickers and flyers around town is vandalism and punishable by a night in jail. The mission of GABE THE FISH BABE is to save communities, save ecosystems and save health by learning to prepare and cook sustainable, traceable seafood with a focus on the underutilized and abundant species of local commercial fisheries.  

GABE THE FISH BABE is a small Point Judith, Rhode Island based seafood company that sells to chefs and individuals. GABE THE FISH BABE also runs a Community Supported Fishery (CSF) in conjunction with Vertically Integrated Farms in Hunts Point, Bronx New York. The CSF is made possible through leveraging shipping costs of our home/store delivery based FISH CLUB. More information regarding FISH CLUB below. The mislabeling of species is rampant in NYC and people are starting to realize.

Join the FISH CLUB, get SUSTAINABLE SEAFOOD DIRECT.

GABE THE FISH BABE is a small-scale sustainably focused fresh seafood company based in Point Judith, RI. The finest chef’s from New York City, Boston, Chicago and across the USA have been sourcing the environmentally and economically sustainable seafood options available from GABE THE FISH BABE, and now you can too. GABE THE FISH BABE’s balanced seasonal approach to the timely, on-site, dock based sourcing of underutilized, abundant and super fancy seafood means less waste and a shorter distance between the fisherman’s catch and your table.

As a FISH CLUB member you will enjoy:

- The finest and freshest sustainably caught seafood, from ocean to table.

- Recipes and education for cooking even the most unusual catch of the day.

- Actively support longer term fishing sustainability in Pt. Judith, RI

- Help communities in need: a small part of your shipping fee is leveraged

to help pay the delivery costs to local underserved communities.

Full Seafood Club Care Share: $40

Fish Only Club Care Share: $25 (no shellfish)

4 week, 8 week, perpetual membership and seafood dinner packages available:

Shellfish may include: littlenecks, topnecks, oysters, live crabs, scallops,mussels, steamers, squid, razor clams. For example: 20 clams or 12 oysters

Fin-fish may include: porgies, bluefish, black sea bass, dogfish, sea robin, bonita, flounder, blackfish, cod, monk, skate, sea trout, john dory, yellowtail flounder, winter flounder, fluke, striped bass, haddock, hake, ling, mackerel, whiting 18-22 ounces

Sign up for the FISH CLUB at gabethefishbabe.com

SAVE COMMUNITY, SAVE OCEANS, SAVE YOURSELF.

Contact Gabe if you have any questions!

Cell: 347-613-7548