In Your Face East New York

New York Magazine recently ranked most livable NYC neighborhoods and Park Slope came in #1!


No neighborhood is the butt of more stroller jokes or the recipient of more anti-gentrification scorn. But any way you slice it, Park Slope is the very definition of a well-rounded neighborhood. Of the dozen categories we tallied, it falls just slightly below average in two: affordability (the average two-bedroom rental is $2,275) and diversity. In all other areas, it’s somewhere between above grade and superlative: It’s blessed with excellent public schools, low crime, vast stretches of green space, scores of restaurants and bars, a diverse retail sector, and a population of more artists and creatives than even its reputation for comfortable bohemianism might suggest (more, in fact, than younger, trendier Williamsburg). It might not be everyone’s idea of a perfect neighborhood, but statistically speaking (by a hair), there’s nowhere better.
http://nymag.com/realestate/neighborhoods/2010/65374/index1.html

As someone who has lived exclusively in this neighborhood since moving to New York almost 8 years ago I can readily agree. Rent is a bit pricey but many benefits outweight. Now if we could only get a good cheap Indian food place to open up.....

Foods of Our Times Update: Collard Greens

Quick update on the collard greens from the Saturday farmer's market trip. 

Here is essentially what I did (serves 2):

~1/2 pound fresh collard greens

~1/4 Vidalia onion

2 cloves garlic

1-2 strips bacon or fakin bacon

salt and pepper to taste

1.5 tomatoes, diced

8 oz veg stock

a bit of olive oil

Chili Power (optional)

Coat a saucepan with a few tablespoons of oil. Add in your onions and cook until the onions are a little translucent. At this point add in crushed garlic cloves and bacon/fakin bacon/ham (the more of this you add the smokier the flavor. Allow to cook for a minute or so. Next add your diced tomato, collard greens, veg stock. Now cover the saucepan at a low-medium temperature for about 40-45 minutes (this isn't spinach so it takes awhile). Most of the liquid should be absorbed by the end into the collard. Collard should be tender but not wilted.

Add salt, pepper and chili powder to taste.

Results: I made it in the above fashion and it was not totally successful. Well, I should prefaced by saying that I liked the flavor but I'm a big fan of the stuff. As previously mentioned, my girlfriend wasn't a fan of the earthiness the first time but this version "I liked it better than last time." It's the small victories, friends.

Foods of Our Time: Grand Army Plaza: 2nd Trip to Farmer's Market

I just got back from the Farmer's Market at Grand Army Plaza. I'm proud to report the trip a success. Rather than arriving in the late afternoon as per the previous visit, I got there around 9am which meant we had first pick of most everything. The first stop of course was to the cider donuts which are mandatory (2/$1).

As the market has increased in popularity, prices have really started to come down and variety has increased as well. After last week's successful torkari I was extra excited to see what this week's market would inspire. We bought some beets which I'll probably make into a torkari (Bengali style). Some collard greens which I'd like for my friend to no longer be afraid of. We also bought some cider. Next time around I'll pick up some daikon (mullo) which is a type of radish.

We also spotted a couple of runners who had the brilliant idea of running to Grand Army (presumably from the 15th Street Roundabout and rewarded themselves with hot cider. Note to self: I will have to try this soon.

The morning was really chilly for early spring (29 degrees feels like 19) but the walk was well worth it to catch Park Slope just waking up. This year I'm really going to appreciate the spring.

New York Awesome: Park Slope, Brooklyn

I love my neighborhood in the Spring.

For the first time in what feels like 6 months, it's beautiful outside. We went for a walk alongside Prospect Park on down to the weekly (Saturdays) farmer's market at Grand Army Plaza. We picked up a turnip ($1/lb), butternut squash ($1/lb), and one shallot ($5/lb). I only know what to do with the butternut squash. The other two I'll need to find out a bengali kopi torkari recipe or a good American recipe for turnips.

On the way pack we stopped by the a legendary vegetable patty from Christie's on flatbush for only $2.25. Cutting over from the park we walked down 5th avenue, stopped at the park in front of the Old Stone House noshing on potato salad, macaroni salad and the patty. Life felts pretty good today. Big ups to Brooklyn

New York Awesome #4: Foods of Our Time.

(Clockwise: Sauce, Fried Okra, Country Fried Steak, and Collard Greens)

Country Friend Steak Makes Me Swoon. There. I said it.

I was saying to a friend the other day that I could really go for some fried okra. The other recent craving came after seeing an episode of Anthony Bourdain: No Reservations in which he had some delicious looking Country Fried Steak in West Texas. Since coming to New York from the South, I'd only had it once or twice.

As divine providence would have it, we came across a great restaurant called Lobo in our neighborhood, Park Slope which served both. It is said that if you bring together three food things together it equals good times. Not only was there gravy and steak, but the meat was fried?

Now before you judge please note that the meal was entirely vegan. Just kidding, it was fried and glorious.