Classes & Demos


This Thursday, mere days away, we are hosting a BROWNIE BAKE-OFF with the boys from Baked in Red Hook, Brooklyn.

Thursday, November 11
6:30 -9 PM
100 Frost St, entrance on Meeker GMAP

Details, guidelines and AMAZING NEWS down below….

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Today, North Brooklyn Compost Czar Kate Zidar will introduce us to composting in a small apartment. It’s not going to pour, so swing by and check out your options for keeping organic waste out of the landfill. By the by, NPR had a very interesting segment just this Friday that mentioned that up to 36% of landfill waste is organic material that decomposes and creates pockets of methane gas, rather than decomposing aerobicly and becoming healthy fertilizer. Still throwing away your food scraps? For shame! Save the earth!

Update: we’re taking worm orders for worms to be ourchased May 1. Place your order today on the webstore!

The Happy piemakers

The Happy piemakers

Monday night was the first Pie Class of the season (We’ll be doing a few more as the harvest continues look for Blueberry, Apple, and Pumpkin later in the summer/fall)

I decided to do a peach pie, after looking at the available fare at the farmer’s market last saturday.

The peaches looked good, and they were a hit.

I found a good looking recipe from the June 2000 issue of Bon Appetit for Peach Vanilla Pie and decided it was the winner.

Peach Vanilla Pie

Peach Vanilla Pie

I adjusted it a little because the original recipe called for 8 cups of fruit for a single pie, this would have to be the deepest pie dish I’ve ever heard of to fit that much fruit.

Running the oven all day at 400F made for a warm evening, but everyone had a great time, and by the end was rolling out crusts like a pro.

Pick up some peaches and give this pie a shot, and we’ve got whole vanilla beans (Mexican $3.99, Tahitian $7.99) in stock.

Vanilla Peach Pie
From Bon Appetit June 2000 amended by Harry Rosenblum

2 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 4 cups)
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground cardamom
1 vanilla bean, split lengthwise

Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.

Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tablespoon sugar.

Place pie on baking sheet. Bake 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.


Posted to our Flickr Photo Group by reccabecca24

Remember how we mentioned getting in stock all those pickling jars?  Now you can learn how to use them when Bob McClure from McClure’s Pickles comes to the store to give a free pickling demo.  Stop by on Sunday (5/18) at 1pm, when Bob will show us safe methods for preserving Spring’s bounty with vinegar and salt!

Think you make the best cupcakes of all time? Put your recipe to the test at the 2nd Annual Brooklyn Kitchen Cupcake Cook-off! It all goes down Monday, May 12, 2008 from 6-9pm. To enter, just email taylor@thebrooklynkithen.com . The winners will get fame, notoriety, and fabulous prizes.

All the cupcakes will be judged by a panel of celebrity judges, in a variety of categories. Not interested in competing? That’s ok. We still need cupcake eaters. Come by the store the day of the event to try the cupcakes and vote on the people’s choice award.

Last years event brought out 10 competitors, and we’re guessing this year is only going to be bigger! Not convinced yet? Try out the recipes for two of last year’s winners:

Continuing our “Meat on Tuesday” series, Butcher Tom Mylan (Marlow and sons/Diner/Bonita) will return on Tuesday, May 6th to take us through how to cut up a WHOLE lamb (technically it’s actually an older Sheep, but lamb sounds so much nicer), while explaining where common and some uncommon cuts come from on the animal. We will be using a farm-raised “lamb” from Fleisher’s meats in Kingston, NY, and each attendee will receive a portion (approx 6-8lbs) of mutton to take home. As with all of our meat demonstrations, it is not hands on, but there will be ample time for questions.  The demo starts at 6:30pm, and costs $100.  There are only 12 slots, so sign up now before they’re all gone!

Speaking of all gone, Tom is coming back a week later for another of the Half Pig Butchering demos.  That one is on May 20th at 6:30 pm and the cost is $75.  The previous 5 classes all sold out, so if you missed out, here’s your chance!  Check out the pics here… and then sign up here!

It may seem like it, but it’s not all meat all the time here at the Brooklyn Kitchen.  Kombucha, pickles, condiments, knife skills and more- after the jump… (more…)

Did you know we do private classes at the Brooklyn Kitchen? That’s right. Just get 5-8 friends, and an idea of what you want to learn, and we’ll make it happen.

This one was a great group who grew up together in the ‘hood, and call themselves the Monday Night Girls. They wanted a pie class, so Harry taught them how to make a quick and delicious apple pie. No more store bought crust for this group.

Apples are one of the few staples available at the farmer’s market year round. They store them in nitrogen so they don’t rot, which is how we can have fresh apples (from local producers) in the middle of winter, or in the spring and early summer before the trees bear their fruit for the year (in the fall in our part of the world). They had some great looking Crispins which aren’t usually known for baking but they turned out great. See this earlier post about pie classes for our recipes, since this was the same butter crust that I usually use.

When the pie was done the apples still had a nice crunch, and were nice and sweet, I think I used about half the sugar I would normally. I brushed this one with milk and it came out looking and tasting excellent!

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