Brunch in BillyBurg

Country Ham Biscuit

This was a weekend chock-full of amazing eats. So for the next three days, I’m going to regale you with stories of what I ate in a two day span. Prepare yourself. It’s a lot of food for one small lady, but I ate so I could report back to YOU. Seriously, you should be thanking me. And sending donations for a gym membership.

Egg 135 N. 5th Street, Williamsburg, Brooklyn, NY. Egg is a tiny white-walled hallway of a restaurant with a focus on Southern-style dishes. My lovely friend Sasha has been raving about this inexpensive brunch spot for months (“the biscuits! my GOD, the biscuits!”) so her sojourn into town from DC was a perfect excuse to make the trek to this neighborhood I otherwise steer clear of. Too much ironic-disheveled-Salvation-Army makes me itchy.

On the menu:
Eggs Rothko (easy-cooked egg in a slice of brioche, topped with cheddar, served with broiled tomatoes and kale)
Country Ham Biscuit (thick cut ham, fig jam, and cheddar on a country biscuit, served with grits)
Mimosas
French press coffee (NOTE: Egg serves each table its own French press; how swank is that?)

Eggs Rothko

Verdict: Hipsters, be damned, I am going back to EGG! Oh, the beauty of salty, thick-sliced ham paired with sweet fig jam and salty melted cheddar. I feel I have to discuss the filling and THEN the biscuit because they are magic alone and perfection together. Some might tell you I peeled away the top of the biscuit to save for later and eat slowly at the end of the meal with fresh raspberry preserves… but those people would be liars.

The wait at Egg will run you at least a half hour if you go during typical brunch hours, but it is worth the wait, my friends. Sasha did not tell a lie: the biscuits are to die for. Everything tasted like it was straight out of your Kentucky grandma’s kitchen: farm fresh, made on premises, and prepared with love.¬†More than once my fellow diners and I cried out, “Man, that is SOAKED in butter!” But y’all know that’s just fine with me.

2 Comments

Filed under New York Restaurants

Happy Weekend!

I just love this photo. If you’re in Southern California, head over to the J. Paul Getty Center and check out the relatively new exhibition called Tasteful Pictures. Have a gorgeous weekend, my loves!

Bagels, Second Avenue, Weegee (Arthur Fellig), 1940. © International Center of Photography

Leave a comment

Filed under Miscellaneous

The Green Wonder

Sometimes I have mundane things for dinner, and I think, is this worth posting? But if this grabs you:

… then maybe you might be interested in my hum-drum dinner. I am currently obsessed with everything to do with this green fruit, and I find myself ordering anything on a menu that has avocado in it. They have the good kind of fat (I know, right? Good fat?! Yes, please!), they add gorgeous color to any dish (okay, not ANY dish), and they have such a brilliant, smooth, creamy texture that I could just bathe in them.

But I won’t.

That would be weird.

Anyway… tonight for dinner I created a burger-less version of my favorite burger: swiss cheese, bacon, and avocado. This is amazing on a ground beef patty, but I used sliced smoked turkey (on sale at my local grocery) and it was divine. Way better than the spoiled potato salad I had for lunch…

…I don’t want to talk about it.

Are you an avocado lover? Here are a few more ideas of what to do with this peerless pitted pod of perfection.

… Sliced up and wedged between scrambled eggs and mozzarella in a tortilla for breakfast

… In the standard guacamole with salty chips and margaritas (avocado, chopped red onion, lime juice, and cilantro – easy as pie!)

… Blended with powdered sugar and lemon juice as frosting for a yellow or white cake (seriously!)

… Sliced up on toast with a sprinkle of lemon juice and coarse kosher salt

… Cut into chunks, add chunks of honey dew, sprinkle with lime juice, and use as a salsa for white fish or sauteed scallops

… Sliced up on crusty french bread underneath a layer of watermelon (I know, this is a weird one, but it is SO GOOD… I’m a texture girl myself)

A few tips when using avocados:

In any type of recipe, once you remove the meat from the skin and the pit, it will turn brown unless you add lime or lemon juice (notice all the above suggestions that are not immediately melted on a sandwich have lime/lemon juice in them)

A ripe avocado can be cut in half, around the pit, and twisted apart. Stick a sharp knife in the pit, twist, and it should pull right out.

To remove the meat from the skin: scoop with a spoon starting at the narrow end of the half, or for a VERY ripe fruit, peel away the skin (this is my favorite way because it preserves that smooth rounded appearance)

If you’re only using half an avocado at a time, you can leave the pit in the leftover half and it’ll help it keep longer in the fridge.

2 Comments

Filed under Cooking, Miscellaneous, Recipes

Did someone say free dessert?

If you live in New York, you want to see this

Leave a comment

Filed under Miscellaneous, New York Restaurants

A Tasty Nugget for Your Philanthropic Soul

Due to a red-wine-potato-pizza-pork-rhubarb-
ice-cream-chocolate-induced food coma last night, I neglected to write a real post before passing out cold in my snuggly warm bed.

In lieu of lip-smacking pictures, I am posting this because I thought it was so cool! If you don’t think it’s cool, then I don’t think we can be friends anymore.

Non-profit Panera cafe in St. Louis puts human nature to the test

2 Comments

Filed under Miscellaneous

America’s Favorite

I don’t have any solid research to back this claim up, but I’m pretty sure chocolate chip cookies are, across the board, America’s favorite. Everyone has their own preference, but being a cake girl myself I like a big, soft cookie with a crispy edge and without nuts. I do enjoy the recipe on the Nestle chocolate chip bag, but they’re just a little too flat and crispy for my taste.

Truth be told, I’ve tried at least a dozen chocolate chip cookie recipes, hoping to be able to post one to the blog. This is the first one I’ve fallen in love with enough to post. So enjoy! My blood, sweat, and tears went into this one. But not really. That would be gross.

On the menu:
Chocolate chip cookies
Makes 24 cookies
Recipe adapted from
this recipe on Allrecipes.com

1 cup butter, room temperature
1 cup white sugar
1 cup light brown sugar, packed
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
2 Tbsp hot water
1/2 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Cream together butter with white sugar and brown sugar. Beat in eggs one at a time. Add vanilla extract. Dissolve baking soda in the hot water and add along with the salt and cream of tartar to the butter/sugar batter. Mix well. Add flour and chocolate chips, mix well by hand. Drop dough onto cookie sheets in 2 Tbsp size drops and bake for 12 minutes.

4 Comments

Filed under Cooking, Recipes

Sun(ny)day Sun(ny)day Sun(ny)day!

Thank god the season of cheesy pasta is over. Seriously, my waistline couldn’t handle it anymore. Now that the sun is shining and the temperatures have warmed up, I feel like eating lighter. And nothing says summer to me like potato salad.

This very basic potato salad is easy to make, and even easier to eat a pound of. It’s light with a little kick from the celery seed. My friend Joe talks about this potato salad to this day, and he hasn’t eaten it since my mom made it for him in 2001. “My mom sends kisses!” I told him once. His reply: “Screw the kisses! Send the potato salad!”

On the menu:
Potato salad
Serves 4 as a side dish

4 medium sized potatoes (I used red potatoes, but you can use Idaho if you prefer)
1/3 cup mayonnaise
1/4 cup ranch dressing
1 tsp celery seed
1 tsp salt

Boil the potatoes whole for around 25 minutes, until you can stick a fork in them and it pulls out easily. Let the potatoes cool for around 15 minutes. Slice into chunks and mix in a bowl with mayo and ranch dressing. Add the celery seed and salt, and mix until incorporated. Refrigerate for at least an hour before serving.

2 Comments

Filed under Cooking, Recipes