Category Archives: Uncategorized

Around this household. I have a ramen eating machine living under my roof. He’s been in lifelong training – redirect, redirect, redirect! – but the positive reinforcement – “How about a nice piece of fruit, honey?” – has not imprinted. Yet. I hope to someday pass the baton to his wife.

In the meantime, there are many years of cooking and eating to travel. I choose to lose the battle of ramen and win the war of love. Does he know the ramen is homemade? Maybe. Will that imbed? You betcha.

One ramen grilled cheese coming right up!

MTL Blog – How to make it.

Witness Tyler Kord’s No. 7 Sub Broccoli Sandwich.  Lincoln Station Broccoli and Ricotta Sandwich testifying loud and proud right here at the Lunch Encounter. Did somebody say Grilled Goat Cheese and Broccoli Sandwich? Oh yeah! You know you’re on to something, or perhaps way behind the curve, when a search turns up Ten Best Broccoli Sandwiches. Huh? Yup.  No. 7 Sub turns up at every turn for the NYC sandwich sleuth. When there is that much chatter, one must investigate.We joined the masses who sing the praises and eat their greens. Hall-lay-lew-yuh and pass the broccoli.
It was a beautiful day for sandwiches in a pocket park. Crystal clear and appetite awakening.

No. 7 Broccoli Sub Recipe
from Tyler Kord in “Broccoli” by Shortstack Editions

Makes 2 huge subs

1 can pitted lychees (available at Asian markets), drained and quartered
1 garlic clove, minced
One 1-inch piece of ginger, peeled and minced
1 medium shallot, finely chopped
A few drops of sesame oil
1 tablespoon sugar
2 small dried chiles, chopped (I prefer tien tsin chiles, available at Asian markets, or chiles
de arbol, available at Mexican markets, but a teaspoon of red chile flakes will work)
1 cup white vinegar
2 scallions, thinly sliced on a bias
2 soft Italian sub rolls, split lengthwise
4 tablespoons mayonnaise
1 pound broccoli, cooked
4 ounces ricotta salata, shredded (about 1 cup)
1/2 cup pine nuts, toasted
1/2 cup fried shallots (the Vietnamese ones found at Asian markets, but any fried onions, store-bought or homemade, will do)

In a mixing bowl, combine the lychees, garlic, ginger, shallot, sesame oil, sugar, chiles, vinegar and scallions. Let sit for at least an hour.

In an oven preheated to 375 degrees, toast the sub rolls and reheat the broccoli if necessary.

Spread 2 tablespoons of mayonnaise on each of the sub rolls, then use tongs to stuff the rolls with broccoli. Top each sandwich with a little bit of the lychee muchin, followed by the ricotta salata, pine nuts, and fried shallots. Serve.

From Tyler Kord’s forthcoming cookbook, Broccoli, available from Short Stack Editions.

ABOUT THE BOOK:

“Eat your broccoli.” No other chef has taken this childhood prescription to heart as much as Tyler Kord, one of New York’s most innovative chefs and a professed broccoli enthusiast. Tyler’s edition will teach you many new innovative ways to enjoy this flavorful and nutrient-rich vegetable, and show you just what a flavor chameleon it can be.

ABOUT THE AUTHOR:

Tyler Kord is a chef and restaurateur in New York City. He is the owner of No. 7 in Brooklyn’s Ft. Greene neighborhood and the No. 7 Sub sandwich shops at the Ace Hotel, The Plaza, Brooklyn Bridge Park, and in Greenpoint, Brooklyn. He has worked for chef Alain Sailhac at the French Culinary Institute and chef Jean-Georges Vongerichten at Perry St. Tyler also has a B.A. in English from Oberlin College and his parents can’t believe that his education might have actually been a useful part of his life as he tries to write a cookbook that is not embarrassing.

I did some work for the Muncheez people and I liked them. Very much.  High, drunk, deranged, crazed, starved? Muncheez may look like a place to get yer fix when you got the munchies and it is! Cause you are a discerning individual.You will walk, uber, careen, the extra kilometer for Muncheez.   

A righteous undertaking. And rewarded.

Holy cow. The field guide. Whatever.

Bout time. Bandwagon’s been idling at the corner of Sliced Bread and Hold the Onion forEVAH.

From the Times…thank you so much for the introduction…

Hugo Guinness, the English-born, Brooklyn-based artist, fashion collaborator and voice actor. Mr. Guiness’ fine-lined drawings echo the work he is known for: coveted lino cut prints, drawings and paintings. He trades the paintbrush for the pen for his ongoing collaboration with the film director Wes Anderson. Guinness’s own home was the model for the Tenenbaum family’s dollhouse-like mansion. He is also a writing partner with Anderson, and the duo recently received an Oscar nomination for Best Original Screenplay for “The Grand Budapest Hotel.”

He is a secret of sorts himself, to me that is, and I am thrilled he was revealed to me by the Lovely and Eternally Patient Susan Trosper.

Read and see more here. The slideshow reveals some of Mr. Guiness’ inner workings.  It is that time of year in cold, dark places – the time of year when our cold, dark inner workings become magnified.

What is my secret talent? Digging deep into lightless, icy caverns here. My secret talent is. Well, I do not have any. Either I have already told you or…the thing I thought I was good at has been revealed to be a flaw. Ah yes, I got it now.  My secret talent is making the sound of a contented guinea pig. Not the high whistle but the funny low chuck-clucking they make when nesting.

What is YOUR secret talent?

Such a sweet picture. Radish roses. My mom made those. Radish roses could be found in our refrigerator before dinner parties, floating in blue-topped, dishwasher-warped, Tupperware tall boys. That would have been in the 60’s, I suppose.

My mother was no shrinking violet, particularly in terms of politics, civil rights, women’s rights. She picketed George Wallace – alone. And she made radish roses. Was it a rosy time? Yeah, it was, sorta. Optimistically rosy, sorta. So many things such a mess, not tidy like our fridge. So much to do, not enough time to do it.

Then came the 70’s, out went the roses.