Posts Tagged ‘America’

Local Hero #21 Four & Twenty Blackbirds

Tuesday, January 3rd, 2012

So given my general writing uselessness over the past couple of months, I’ve got some catching up to do. So, here is the first of two quick fire posts of places I wanted to give a special biggup to that we visited in New York back in October. Jesus. That seems like an awfully long time ago.

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The first of these is Four & Twenty Blackbirds in Gwanus, Brooklyn. Now, as I’m sure you know, ‘pie’ is an American institution. It’s an old school love affair that has outlived cupcakes, macarons, whoopie pies and whatever sweet thang is currently de rigueur. The Yanks love it, and the queue outside Four & Twenty proves the legend above the door, ‘this must be where pies go when they die’.

Run by two sisters who cut their teeth working at their family’s restaurant in South Dakota, before slinging pies from their apartment in Crown Heights, NY, they set up Four & Twenty almost two years ago, and have been rammed ever since. There’s nothing particularly unusual about the place itself. It’s got all the trademarks of your typical hipster cafe. Bare brick walls, stripped back wood, tattooed serving staff etc, but it has a really welcoming, homely vibe. I guess you could describe it as pie in atmosphere form.

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The pie on the other hand is unusual. And in a good way. We tried a selection including the plum crumble, brown butter pumpkin and the salty honey. All the pies are hand made, and come with the same crust, which is totally the right combination of tenderness and crumble, with a great buttery flavour. The plum crumble was amazing. Sweet and crunchy with a tart punch of local plums, all smoothed out with some lightly sweetened whipped cream. The pumpkin was everything a pumpkin pie should be. Dense, deep, moist, pumpkin-ey custard filling spiked with cinnamon and the surprise addition of a nutty richness supplied by the brown butter. And finally, and I have to be honest my least favourite, the salty honey. Richer than Daddy Warbucks, the custard filling was packed with butter and honey, set off with a generous sprinkling of salt crystals on the surface. It wasn’t in any way bad, but just too much for me.

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I’m not going to lie to you, Four & Twenty isn’t exactly in what you’d describe as a ‘handy mid-town location’ but Gwanus and neighbouring Red Hook are areas on the up and up and well worth a look around, and I’m telling you, the pie alone makes the trek a no brainer. Special Agent Dale Cooper would be a very happy man.

Ox Tail Sliders

Thursday, November 10th, 2011

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Having eaten my fair share of sliders in the US, I’ve been musing over the idea of doing an Anglicised version of these over grown amuse-bouches. I hit on the idea of doing an Ox Tail version around a week ago, but didn’t really have the perfect vehicle for the meat. Then the other day, almost as if he sensed my bun based anguish, Dan Lepard sent me a recipe for his slider buns that are in the Hawksomoor At Home book to try. The recipe will appear in this weekend’s Guardian, and you’ll discover that it contains custard powder. Yep, you read that right, custard powder. As crazy as it sounds, it’s actually a work of evil genius as it makes the buns tender, gives them a brioche like colour, and is vegan to boot.

The Ox Tail gets slow cooked for around 4 hours, so this definitely isn’t a 30 minute meal. In fact some might describe it as ‘a long walk for a ham sandwich’, but I think it’s worth it, and is a great way to use a much under appreciated cut of meat. I’ve served it with a crunchy, sharp, almost Summery slaw to cut through the fatty, sticky meat a bit, but these guys are still definitely winter warmers.

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Ingredients (makes 10-12)

For the meaty bit

1 kg Ox Tail

300 ml red wine

300 ml beef stock

2 cloves garlic, crushed

1 onion, roughly chopped

1 carrot, roughly chopped

2 sticks celery, roughly chopped

1 chilli, sliced down the middle

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Posts From The Road #4 – Last Orders

Monday, November 7th, 2011

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So…….back in time a few weeks we hit the last stop on our trip, New York. It’s been a couple of years since I was last there, and to paraphrase DOOM, it still is a hell of a finer town. Knowing we only had a few days of our adventure left, we rolled up our sleeves and ate our way right to the core. I’m probably going to do some longer posts on a couple of other discoveries, and I didn’t make it to The Dutch which I REALLY wanted to check out, but here are a few highlights.

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Where to start…hmmmm. The first time I went to NY, probably back in ‘97, my mate Matt took me to The Oyster Bar at Grand Central Station. I vividly remember sitting in the back room saloon surrounded by brash New Yoikers shouting at each other and guzzling plates of oysters whilst I sat slurping a New England Clam Chowder in a happy jet-lagged daze. The wife and I decided to pay it a visit this time, and I’m happy to say nothing’s really changed. It’s certainly a tourist attraction, but it is still rammed with every shape and size of New Yorker having lunch, doing deals and chewing the fat (oysters). We sucked down a couple of zinc-ey Long Island Bluepoints, a bowl of that creamy, soothing chowder and a very tasty crab-cake sarnie all, washed down with a couple of glasses of super chilled Sauvignon Blanc. As far as classic New York lunches go, it’s hard to beat, and good to see an institution like this still chugging away.

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Happy 4th July

Tuesday, July 5th, 2011

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Dear America,

Happy Independence Day.

Yours sincerely

Hand To Mouth

Please Sir, Can I Have S’More Sir?

Monday, June 6th, 2011

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BIG day for me on Friday. I broke my S’Mores virginity. We don’t really have anything like this traditional US fireside treat in the UK, so I thought it warranted a little post.

For the uninitiated (as I was until a few days ago) s’mores are a kind of sweet sandwich of Graham Cracker (a bit like a digestive biscuit back home), marshmallow and chocolate. Traditionally enjoyed by girl guides and scouts round the camp fire, you toast a marshmallow over a fire and then sandwich it between two crackers containing a square of chocolate. The residual heat from the molten mallow melts the chocolate, and you’ve got yourself a sweet, chewy, crunchy, chocolatey treat.

We had some ‘posh’ s’mores at college this week as the wood fired oven had been stoked up by Mike, the SFBI’s resident pyromaniac. I was chatting to him about them, and he told me that  the Graham cracker was invented by an eccentric minister from the same school of thought as Dr Kellogg, and believed that his crackers could cure all sorts of modern life’s ills from alcoholism to ’self abuse’.

So there you have it. Tasty AND good for you. Win win.

Oh, and I should add that the s’mores in question were created by Jen, one of the interns at SFBI, who has seriously wicked way with all things sweet.

Happy Thanksgiving

Thursday, November 26th, 2009
Photo - Princess Diablo

Photo - Princess Diablo

And while we’re on the subject of harvest festivals, it’s Thanksgiving today, so Happy Thanksgiving to all my American and Canadian chums.

Like Christmas dinner over here, Turkey is at the heart of any decent Thanksgiving feast, but for as long as I live I’ll never understand the whole sweet potato marshmallow thing.

Whatever you’re eating, ‘have a nice day’.