So at the Breakup Cookbook we talk a bit about drinking to forget. Though I prefer to reach for a milkshake over a martini. If you swing the way I do (or even if you don’t), you may enjoy this video I made on the opening day of Brooklyn Farmacy, an old-fashioned soda fountain shop that even sells penny candy. It’s about how to make an egg cream—for those of you who don’t know what an egg cream is, watch and learn. You’ll be glad you did.
Brooklyn Farmacy Egg Cream from Heather Quinlan on Vimeo.
The one drawback of guacamole, like some passionate relationships, is that it doesn’t last long. Things turn ugly fast, but at least this dish is so popular you probably won’t have any leftovers to remind you of the past. Now that you’ve learned how to properly cut an avocado, it’s time for a fiesta! Though some Latin American purists might disagree, the popularity of this Tex-Mex staple as a topping or simply with tortilla chips is undeniable. However the sad containers that they sell as prepared guacomole in the grocery store are almost guaranteed to have a strange consistency, even stranger colors, and lack of flavor. Try it fresh and you won’t go back.
2 ripe avocados
1/2 small red onion
1/4–1 whole jalapeno pepper
1/2 bunch cilantro
1 Tablespoon lime juice
salt and pepper
1. Cut the avocado into roughly one-inch pieces (click here for how to video). Chop red onion and pepper into small pieces. Roll the cilantro into a tight bunch and chop finely.
2. Using a mortar and pestle or the back of a fork, mash the avocado until only slightly lumpy.
3. Mix in the onion, pepper, cilantro, and lime juice. Add salt and pepper to taste.
This recipe comes from our talented pal Kristen V. Brown at bklynfoodie.com. Try the recipe! Check out the site! It’s all god. I mean, good!
Rhubarb Buttermilk Cake with Strawberry Sauce
Serves 8
I love rhubarb, but on a hot summery day, who wants to spend their efforts whipping up a pie crust? Not me. This easy cake comes together in under 30 minutes using just one bowl, and is as good for breakfast as it is dessert.
For the cake:
1/2 cup unsalted butter at room temperature
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup sugar
1 large egg
2 1/2 cups rhubarb, chopped
For the sauce:
16 ounces strawberries, green tops chopped off
3 tablespoons sugar
2 tablespoons lemon juice
1/4 cup water
1. Preheat the oven to 350 degrees and grease a 9 x13 baking dish; set aside.
2. In a large mixing bowl using either a stand or hand mixer, beat butter and sugar until light and fluffy ( about 3 minutes) Add the egg and beat to combine.
3. Add the vanilla, salt and baking soda and beat until combined.
4. Starting with the flour, begin adding the flour and buttermilk, alternating until all of each is completely combined.
5. Stir in the chopped rhubarb.
6. Spread batter evenly into baking dish and bake until the top has brown and a knife inserted into the center comes out clean – about 30 minutes.
7. Meanwhile, make your strawberry sauce. Combine all ingredients into a food processor or blender and pulse until very smooth. Press twice through a fine mesh strainer to remove the seeds.
8. Once the cake is cooled, spoon sauce on top. Et voila!
This is one of my favorite salads—it’s so colorful and the bright berry flavors balance out the greens. Plus, when else do you get to use strawberries in something that’s not a dessert, snack, or drink? (Confession: I actually ate some strawberry shortcake for breakfast this morning.) For a different flavor, try it with milder shallot instead of red onion and oranges instead of strawberries.
baby spinach
red onion
strawberries
balsamic vinaigrette dressing
Chop onion and strawberries, combine with spinach.
Dress with balsamic vinaigrette and toss all ingredients together.
Picnics aren’t just for lovey-dovey, twitterpated couples, everyone enjoys eating an unhurried meal al fresco at the local park. Here are five quick tips to make your next picnic a success.
1. Pick a Picnic Theme
A picnic can be classic (cold fried chicken and pie), romantic (wine and cheese), or anything you want. Just because you’re outside doesn’t mean you can’t have an international feast or an local-inspired meal … there are some limitations though.
2. Food Tips
Whether you’re cooking from scratch or picking up premade, focus on foods that won’t spoil quickly and travel well. There’s a reason that salads are so popular but please hold the mayonnaise. Try our Perfect Picnic Salad or searching Breakup Cookbook by your theme.
3. Don’t Forget
Napkins and silverware are the easiest things to forget. Make it classy with real cloth napkins and metal silverware from home (or chopsticks for an Asian feast picnic).
4. Blanket Bingo
Dew-drops might sound cute but grass can be damp on even seemingly dry days. At least bring a cute sheet, but most waterproof-lined blankets will give you an added cushion. You can always use one of both—just layer your themed sheet on top of a blanket.
5. Carry in, Carry out, Carry all
Don’t leave anything behind—a dirty spot will ruin the next picnickers party. Bring something specifically for trash, but consider something like a wicker basket to carry all your goodies in. Bonus points for a container that fits with your theme!
Here at the Breakup Cookbook, we spend a lot of time thinking about food. But that doesn’t necessarily mean that we have all day to prepare and cook our meals, especially as spring gets warmer and we spend less time at home. This combination is great wherever you are eating inside or outdoors as the shrimp and grains can also be served cool. Start by thawing and marinating the shrimp, then make the salad, and start the couscous just before threading the shrimp.
“Italian” Grilled Shrimp + couscous (or minute rice) + Perfect Picnic Salad
This is not a traditional mediterranean preparation, instead it uses Italian salad dressing for maximum flavor with minimum fuss. But this recipe also has other great ways that it saves time, like using peeled frozen shrimp—an easy addition to many meals with very impressive results. Unlike meat, which is marinated often up to 24 hours, delicate shrimp can be “cooked” in the acid of the salad dressing if marinated for too long (as in ceviche). Whatever you do during the hour of marinating just do not google-stalk your ex. And even if you don’t have a huge backyard with a mega-grill, an indoor grill like a Foreman works great.
Easily Adjustable Recipe: We’ve given the ingredients for just one serving/person, but feel free to multiply for a party! Great accompaniments include rice or couscous and a nice salad.
7-10 frozen shrimp, peeled and raw
1 Tablespoon Italian salad dressing
1 wooden or metal skewer
1. Thaw frozen shrimp.
2. Marinade in salad dressing for about 1 hour (a large ziploc bag works great). If using wooden skewers, soak them in water so they don’t burn.
3. Heat grill. Thread the shrimp with skewers so that each contains one serving.
4. Grill shrimp for 3 minutes, until just pink. Serve warm or chilled.
As the weather gets warmer, it’s time for more cookouts and picnics. Avoid turning on the oven or stove, but you can still look hot showing up with this crisp fresh salad that won’t wilt in the heat. Plus this salad uses one of my favorite ingredients: the champagne of vinegars. Champagne vinegar has a nice light flavor (and color) that is perfect for a hot day and doesn’t take over a dish the way that balsamic vinegar does. You could also substitute white wine vinegar but it is not as mild.
1 carton (1 pint) cherry or grape tomatoes
1 can chickpeas, drained and rinsed
1 avocado
1 cucumber
1 Tablespoon extra virgin olive oil
1 Tablespoon champagne vinegar
1/2 Tablespoon lemon juice
salt and pepper
1. Cut up avocado and cucumber. Combine all vegetables.
2. Mix olive oil, vinegar, and lemon juice for dress. Pour over salad.
Like mac ‘n’ cheese, stuffed shells is my go-to recipe—the kind that I’ve made so many times it requires little in the way of thinking. I own this recipe. (Most others own me.) Stuffed shells and I go way back, too—eating it for dinner is one of my earliest memories, and if a 5-year-old could compose an ode, I totally would’ve done it on the spot. Shall I compare thee to a summer’s day, Stuffed Shells? Thou art more lovely and more ricotta’d.
Maybe you are breaking up with the mob . . . or just ending a romantic relationship, but comfort food like Johnnycakes is an uplifting way to start a gray day. These thick cornmeal pancakes have origins in both the South and Rhode Island, and there are many different ways to make them. This recipe from the Joy of Cooking is an easy way to try out their rich flavor. Johnnycakes are equally good with sweet (syrup, jam) or savory (cheese, salsa) toppings.
Combine in a large bowl:
1 1/2 cups stone-ground cornmeal
1 teaspoon salt
1 teaspoon sugar
Pour over slowly, stirring constantly to prevent lumps:
2 1/4 cups boiling water
Set aside for 10 minutes. Set 2 very large skillets over medium heat. (You can also use a medium-hot griddle, set to about 325′F.) Add to each skillet:
1 tablespoon butter
When the butter begins to color, dip the batter by 1/4 cupfuls. The cakes should be thick (about 3/4 inch) and no more than 3 inches across. Smooth the to lightly with your fingertips if necessary. Let cook at a quiet sizzle, without allowing the butter to become darker than a pale nut brown, until the underside is a very deep golden brown, 6 to 11 minutes. Cut into extremely thin pats:
1 to 1 1/2 tablespoons unsalted butter
Lightly press one pat onto each johnnycake, flip with a spatula, and let cook on the other side until deep golden brown, 6 to 11 minutes more. Keep warm in a 200′F oven. Repeat with the remaining batter.
Makes Ten 3-inch pancakes; 4 servings.
