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Brooklyn Eats: Buttermilk Channel

Location: Park Slope, Brooklyn

Cuisine: American, Comfort foods

Living in Brooklyn definitely has a lot of advantages. For starters, I am in the mecca of culinary artists and trendy pop-up coffee shops. I live just on the outskirts of Sunset Park and Park Slope, so I get the trifecta of amazing authentic restaurants. What inspires me most is that on every street, you can find yourself in a melting pot of cultures. Of course, there’s nothing like homemade food to make you feel all warm and fuzzy inside. I cannot think of a better spot than Buttermilk Channel to give me all the fuzzy feels, and a full belly.

Buttermilk Channel is on Court Street, one of the most popular (and populated) streets in Downtown Brooklyn. It’s in the Gowanus area, and has some of the best natural lighting I’ve seen in a restaurant. If you want to risk going for brunch on the weekend, I’d advise to go early, as there will most certainly be a wait. This restaurant can and will get packed, fast, and for good reason. Their food is really delicious, and consistent. I went once for lunch, and a second for brunch, offering multiple opportunities to try various items on the menu, and I barely scratched the surface, so it looks like I’ll be going for a third time. Here’s what I’ve tried:

ABC Grilled Cheese: This was one badass grilled cheese sando. It was layered with bacon, apple, and cheddar cheese smothered together between two pieces of delicious bread. I also won’t complain about the side of bread and butter pickles. #win.

Buttermilk Biscuits: I mean, I don’t know what else to say other than DAMN. These biscuits (first of all are gigantic) were so flaky, moist, and tender at the same time. I want more. ASAP.

Scramble with Sausage, Peppers, and Onions: This was a game-time decision to order, and I am really glad I did. Eggs are a staple at brunch, but this was super delicious, packed with soft scrambled eggs, sauteed peppers and onions, and tender sausage. Plus, it came with a hash-brown. No complaints here.

Ricotta, Honey, and Walnut Toast: EXCUSE ME?! A girlfriend of mine ordered this and it was just heaven. I didn’t think this was going to indulge my tastebuds as much as it did, and now I am craving it. The fresh ricotta paired with local honey and walnuts was the perfect trio of flavors. Definitely getting this bad boy again.

Warm Cinnamon Bun: I can’t explain just how delectable this was. My friend ordered this and we shared it, I ate each bite with such pleasure, that I am sure I pulled a “When Harry Met Sally” moment whilst mid chew. Sorry peeps, this cinnamon bun is legit and is a must order.

I hope these pictures help show you just how great this spot truly is, and made you drool just a tad. Don’t worry, grab a hanky, blot your drool bubble, and head over to Buttermilk Channel asap. Grab a friend, sit at the bar if you need to (say hi to the bartender Lauren for me!) and enjoy one incredible meal.

Pan Seared Salmon with a Lemon Yogurt Dill sauce.

It’s fish week! No, for those inquiring, this does not mean I dress as a shark and go swim in the ocean. “Fish week” is a week where I test recipes all focused on various fish. I happen to love (most) fish, but didn’t always. I loathed, like LOATHED fish when I was growing up. When my grandmother made salmon I would get violently mad, cry, and stomp my feet. No joke. I’m not really sure when the transition happened, but I started to grow fond of fish; coincidentally liking probably the most fishiest one of all: salmon. Up until a few years ago, I had no clue how to make it. What happens if it sticks to the pan? Do I start by cooking it on the flesh side? Skin side? How long does it cook? The beauty of cooking is all about trying things out, and if you fail, try again. Tonight was a perfect example of trial and error, and being patient with heat.

Whenever I can, I buy wild fish. The reason? Wild fish are never caught and farmed with antibiotics or feed that is contaminated or in pellet form. Wild fish are packed with nutrients and have a very distinct dark coral color. Don’t believe me? Read for yourself here. Doing research on what you put in your body does wonders for how you spend your money, and where you shop. I am not saying go spend $300 at Whole foods every week just for 5-6 items, but be conscious of your choices, and when available, buy wild fish. Anyway, the cut I chose is the Chinook, or King salmon. I like the flavor better than Sockeye, as it is more subtle and takes on flavor easier. I started by lathering the salmon with avocado oil and bulletproof brain octane (more high quality fats, aids in brain function, cognitive development, and weight loss). I sprinkled salt and pepper and let sit. *I should have added more salt and pepper but that’s for trial #2 next week*

In the meantime, I created my dill sauce. I LOVE dill. The color, the smell, the texture, and flavor bring back many memories for me. I know lots fo people do not like this herb, but trust me, paired with salmon it tastes really great. The sauce is easy:

  • 2 tbsp lemon juice
  • 2 tbsp greek yogurt
  • 1 tbsp sour cream
  • salt
  • pepper
  • sprigs of dill (chopped)

Mix together and set aside. Now comes the even easier, but patient part: cooking the salmon. Start with a hot pan on medium heat, add a drop of oil. Add the salmon skin-side down to crisp the skin. Let sit for around 10 minutes, then check under the skin to see if it comes up easily. If not let sit for two more minutes. When it can come off the pan, flip onto the flesh side for approximately five minutes. Turn heat off and plate the salmon and spoon some of the yogurt sauce on the salmon, to taste. Paired with your favorite veggies (mine: brussel sprouts – recipe here!) and you’re ready for a super healthy, and delicious meal! NOMaste. Fish week, night one, SUCCESS!

Fried Cauliflower (and dipping sauce)

One of my very first jobs out of college was a hostess at Applebee’s, and eventually becoming a server. It was one of the jobs that I hated and loved at the same time. I loved getting to talk to guests and making decent tips by up-selling a beer or an appetizer (or “For 2.99 more you can get shrimp on your steak”). It was pain in the you-know-what when we were packed and every table was sat, but if you were “cut,” you still had to wait for the tables to ask for the check, pay, and leave. Nevertheless, it taught me a lot about customer service, kindness, and was my first dabble in the culinary world.

You might ask, “Well Morgan, how does this connect to cauliflower.” I mean, it really doesn’t, but whenever I left Applebee’s I would smell like a mozzarella stick or a boneless wing, which are fried goodness. The new craze now is fried eggplant, zucchini, and yes, cauliflower. I wonder if Applebee’s is following the cauliflower bandwagon nowadays. Anyway, cauliflower is one of the most nutrient-dense and low-carb vegetables you could eat. It’s versatile and easy to cook, which is also a plus. Cauliflower, like broccoli, are members of the cruciferous vegetables family, meaning it helps with digestion and inflammation. I bet you didn’t know you were getting a nutrition lesson here huh? #boom.

Frying cauliflower is new to me, and so I wanted to make this recipe simple and easy to do. This recipe only calls for four ingredients:

  • 1 large head cauliflower
  • 3 large eggs
  • 2 cups flour (of choice – I prefer cassava, but wanted to finish up my AP Flour)
  • Salt
  • Oil for frying (I used EVOO – I prefer not to cook with canola or vegetable, other than olive.)

Start by cutting the cauliflower into florets, whether small or large is your prerogative. Crack three eggs into a bowl and whisk. Pour the flour into a separate bowl and begin the assembly line. Pour the oil into a pot (I used an entire bottle) and heat it up, using a thermometer to gauge the temp: the oil should reach around 350* to start frying.

Dip the cauliflower into the egg-wash, then into the flour, and set on a plate. Repeat until all of the cauliflower has been coated with both the egg and then the flour. Fry in batches of 10-12 florets at a time, placing them on a plate with lined paper towel to absorb excess oil. Season with salt as you go.

I also made a dip, but won’t take credit for it as it was from a recipe book by Yotam Ottolenghi:

  • 3 tbsp greek yogurt
  • 3 tbsp sour cream
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • salt
  • pepper

The cauliflower comes out beautifully browned, crisp, and tender on the inside. Go ahead and dredge the cauliflower into the dip and you’ve got a delectable appetizer, and you absolutely do not have to share! NOMaste 🙂

Herbed Baked Sweet Potato Fries (with garlic aioli)

When I was younger, I was always told that sweet potatoes were unhealthy. The reason? Because they are sweet. I’m sorry, what? I could have doughnuts, and all sorts of things, but sweet potatoes were made on occasion. It was the craziest notion. Sweet potatoes happen to be on incredible tuber and phenomenal for weight loss and overall health. They are packed with vitamin C, fiber, vitamin A, and magnesium. Sure, they are on the starchy side, but sweet potato, especially sweet potato fries, are certainly a great addition to your eating lifestyle.

This recipe is incredibly simple and doesn’t require much prep. Sweet potato fries became more popular most recently in the last 15 years or so, around the same time that studies came out saying “sweet potatoes are good to eat!” because why would anyone not do research on their own…. *shoulder shrug*

Making homemade sweet potato fries may not taste like a restaurant, especially because most restaurants fry their potatoes or bake them coated in flour. This batch only calls for a toss of avocado oil, a sprinkle of sea salt, and fresh ground rosemary. What are fries without a sauce to dip in? Whipping up a garlic aioli is super simple too, using mayo, garlic, lemon juice, and salt.

The result are beautifully baked, tasty fries paired with a delicious dipping sauce. I can’t wait to try different seasonings and combinations. NOMaste 🙂

Herbed Baked Sweet Potato Fries (with garlic aioli)

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword aioli, baked, fries, garlic, herbed, sweet potato
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author nomastehungry

Ingredients

For the fries

  • 2 medium Sweet potatoes rinsed, sliced, then sliced into fries
  • 3 tbsp Avocado oil
  • Sea salt to taste
  • dried rosemary to taste

For the aioli

  • 2 tbsp Mayonnaise
  • 1 tbsp Minced garlic
  • salt to taste
  • lemon juice to taste

Instructions

For the sweet potato fries

  1. Pre-heat oven to 400 degrees.  Begin by rinsing and slicing the sweet potatoes into fry shape.

  2. Toss the fries in avocado oil and season with dried rosemary.  Bake for 20 minutes.  For the last few minutes turn the oven to “Broil”

  3. Let sit for a few minutes, then season with sea salt.

For the aioli

  1. Take two tbsp of mayonnaise, one tbsp of garlic and mix together in a bowl.  Add in salt and lemon juice.  Continue to mix until all ingredients are combined.