The Brooklyn Avocado

Williamsburg Skatepark

2009-09-04T08:11:00.000-07:00

They are building a skatepark just outside McCarren Park.

Matt and I decided to go check it out and see if we could hop the fence.

Turns out, we weren't the only ones trying to skate it.

Here is a little clip that Matt threw together.

model citizens/all smiles from Matt Webster on Vimeo.

Just don't go unless there are a few people.

Minimize your ticketing risks....

Ian's Killing shit...

2009-07-22T20:00:00.000-07:00

Just a little look into Ian's BK Summer.

Montage in the works.....

Charred Peppers Taste Better

2009-07-11T21:13:00.000-07:00

Pretty much anytime I use a pepper, I like to charr them.

All you really do is leave it out on an open flame.

Keep it going till it's completely black.

Once the pepper is black, throw it in a covered container.

After a few minutes, the skin will loosen from the steam created,

making it easy to peel the burnt skin off.

Just peel it all off by hand, or under water.

I prefer by hand, I think water will take some of the flavor.

The end result will taste much better.

It will add a different depth to your food.

New Bed

2009-06-25T19:54:00.000-07:00

I built my own bed.

It is way better than something from Ikea.

Jessi is apparently "smarter" than me when it comes to building.

Buy a saw, Do it yourself.

Pickled Garlic Scapes

2009-06-23T09:00:00.000-07:00

The recent obsession here has been Pickling.

Matt and I decided to pickle some garlic scapes one night.

I got the idea from one off my bosses.

She was telling me the process of how her mom makes them.

How come Korean people know so much about pickling?

Heating up the brine.

Shoyu, Rice Vinegar, Sugar, Salt, Peppercorns.

Little snakelike tasty garlic scapes.

Matt tried to not blow it and miss the jar.

They have been sitting in the fridge for 2 weeks.

They are just about perfect.

The New Brooklyn Avocado home

2009-06-18T08:38:00.000-07:00

Sorry for the lapse in posts.

Jessi and I made the decision to get an apartment together.

We had quite a few let downs but we got lucky.

The apartment is shaping up nicely.

The meals have been almost never-ending.

This is the new home for BKAVO Recipes.

Models

2009-05-09T21:19:00.000-07:00

Bringing it back from the ollllllld Avalon Park Days.

Matt and Sebastian.

Polaroid modifications.

2007.

De-lic-ious Di-sh-es with the Sista Sol-ja house

2009-05-07T20:22:00.000-07:00

Made some pretty good food with some friends.

Sista Soljas in the flesh, Lindsey and Solange.

We had Polenta with:

Braised Fennel

Collards

white wine sauteed Portobellos

Good times cooking with friends.

Afterwards, the Pobe got to work cleaning.

Yes it's a pants-robe...

Blood Orange with Watercress

2009-05-05T22:14:00.001-07:00

I decided to make a simple salad the other day.
I was really in the mood for some nice spicy Watercress.
I had a good Blood Orange the day before.
2 Blood Oranges, Supremed.
1 Bunch of Watercress, Chopped.
1 Cucumber, de-seeded and Sliced thin.
Extra Virgin Olive Oil
Salt
Pepper.
Simple is sometimes so good!

Roberta's is killing it....

2009-04-29T21:44:00.000-07:00

I recently started to work at Roberta's in brooklyn.
The brunch is easy and fun to work.
It was a good feeling to get back into a kitchen and just cook.
Head pizza slayer Anthony made me an amazing Pizza.
Ramps with Ricotta.
If you haven't had ramps, get them.
I get them from the Union Square Farmers Market Wednesday and Sunday.
I will inform everyone about them more in the coming days.
The pizza was heavenly.
Good Char.
Thin.
The creamiest Ricotta you've ever tasted.
Light but full of flavor.
Get to Roberta's fast, it's an awesome place.
http://www.robertaspizza.com/

2009-04-26T22:30:00.000-07:00

Share The Cellular Freedom from Matt Webster on Vimeo.
The summer is here and another video will be coming soon.

Lot of Work to Do...

2009-04-16T22:09:00.001-07:00

To get this....

Back to this.....

Oh well, it was fun while it lasted.

Ryan O' Connor

2009-04-14T19:22:00.000-07:00

Ryan O' Connor from chris field on Vimeo.

Ryan and I have been friends for a long time. Maybe you saw his break through part in Visual Freedom? I made that part happen. I visited florida recently and we got to hang out. Great friend, Great times. There's a little Jack Moran cameo in there. Enjoy this little clip.

Testing Pizzas

2009-04-12T21:57:00.000-07:00

I periodically go through bouts of distraught on how I should run the Pizza station at Whole Foods. I came to the realization that I like pizza, but I wouldn't go there to get it. Some of my favorite pizza places have a very different style of pizza than what we have to make everyday. Artichoke, Roberta's, Otto and all of my other favorites have a very thin crust and would be considered Neapolitan Style. The best part about Neapolitan is that they typically cook it in a 800 degree (or higher) wood-fired stone oven. Most of the people who work the Pizza at Whole Foods tend to be frightened if the oven even reaches 510 degrees. Once we were done making pizza for the night, I cranked the oven up and let it heat up for over an hour. I didn't have too much more time to make my pizza, so I started to make it when it was at 675. It was simple, a margherita but with capers on it also. I stretched it by hand, instead of the lame dough stretching machine that we normally use. The only problem with stretching that I didn't think about before is that I couldn't stretch it bigger than the pizza spatula. I had a lot more dough than I wanted, but I said what the heck it'll just be a puffy crust on the edge. It cooked very quickly, under 5 minutes I'm pretty sure. I put the Basil on after it came out. I wish that I had used half of the dough so it wasn't as puffy and had the oven at least 100 degrees hotter. It tasted pretty good however. Who knew what a little nice olive oil, salt and pepper could do for the sauce. We may never make pizza like that at Whole Foods but it was a good learning experience.

Spring Skating with Friends

2009-04-10T09:16:00.000-07:00

Spring '09 from chris field on Vimeo.
A little montage I made of when Bert and Grant came to visit.
I also put Cliff, BD, and Yaje in there.
The song is by Zak Fine.

Stay tuned for the Ryan O' Connor Montage

The End to Brussel Sprouts

2009-04-08T09:02:00.000-07:00

Well the season of this delicious baby cabbage has come and gone.

To tell you the truth though, I still could have eaten more.

At Whole Foods, we were roasting 50lbs or more of them A DAY!

No matter what, just don't boil them like our previous generation would.

Here I used some good Olive Oil, Shitake Mushrooms, Garlic, and Lemon.

I squeezed half of the lemon into the pan.

Season it with corse ground Pepper and some good Sea Salt.

So with much sadness, I will say goodbye to this tasty vegetable till next year.

I hope everyone got to enjoy them!

Winter's Past

2009-04-07T10:03:00.001-07:00

Sorry for the hiatus, things have been pretty hectic with me latley.
Had a nice spring visit from Bert and Grant.
You probably have seen the weekendtage but my montage is in the works.

Grizzly Bear

2009-03-05T09:56:00.001-08:00

LEAK
http://www.sendspace.com/file/ry0c34

Heart of Wheat Bread

2009-03-01T09:16:00.001-08:00

Bread, bread, bread and more bread.

Chris and I are on a bread kick and this is the first one that I have tried out of the Bread Bible. This is just a simple rustic bread but it has a few tablespoons of fresh wheat germ. Wheat germ has many essential nutrients and is a good source of fiber. It gives the bread a more wheaty, hearty, yummy taste.

This was also my first try at slashing or making cuts in the dough. I think I made them a little too wide but now I know for next time. Making your own bread is really fun and satisfying. It is a little intimidating at first but give it a try!!

Olive Bread to the Head

2009-02-24T09:08:00.000-08:00

The Olives in the bread make it outrageously good.
I work at the Union Square Whole Foods, there's a gaint Pizza oven.
I brought the dough to work and threw it in that 550 degree beast.
The real secret to why this bread turned out good was Water.
I would sprinkle water on the loaf every few minutes.
The water makes it crisp up really nice.
I did mess up a little when I slashed the top of the bread.
I cut a little too deep on one side.
It was a very nice smaller loaf.
Everyone I work with really seemed to like it.

Secret Garden

2009-02-20T21:03:00.000-08:00

This is in Gainesville, not Brooklyn.

And it's not so secret anymore since I've told pretty much everyone about it.

A lot of flowers bloom in Gainesville in the winter time and it makes the town so lovely. In every yard there are bright pink, purple, red and white flowers. There is a place by my house where the only thing there are these beautiful flower bushes.

Some are as big as my hand and some are multi-colored. Some are so perfect they don't even look real.

At the Secret Garden the ground is covered in whole flowers and tons of petals.

If you are in Gainesville take advantage of the flowers now before they are gone until next year.

And go to the Secret Garden!!

The Bread Bible Ciabatta

2009-02-19T10:05:00.000-08:00

Inspiration has led me in a whim of trying to bake my own bread.
Jessi made Focaccia and I just had to make my own bread.
I wanted to make a nice, light and airy Ciabatta Bread.

I think I over kneaded the bread, creating more gluten strands and less air.
Living is Learning I guess.
This was just the first test.

You make a pre-ferment and let it sit for atleast 6 hours.
My Pre-ferment is called a Biga
This is my Pre-ferment at about 8 hours.

Mix all the ingredients and the Biga together.

Sticky Sticky dough.

Then kneading it comes into play.
I think I kneaded it for 12-14 minutes.
Less kneading next time.

Let it triple in volume.

Shape it out and let it rest for another 2 hours.

Throw it in a 475 degree oven with a pan underneath.
I threw some ice cubes on the tray below to create steam.
30 or so minutes later, you have bread.

How Much Tempeh Could a Woodchuck Chuck?

2009-02-19T09:51:00.000-08:00

Sometimes it must seem like all I eat is Tempeh.
It's a good way to get a ton of protein and I really like the Texture.
Red Quinoa with Peppers and Corn.
sautéed Carrots and Kale.
Fried Tempeh with Chimichurri.
Everyone really should make Chimichurri.
After making it one time I was hooked, the vinegar and fresh herbs and the subtle red pepper kick is simply amazing.
Chimichurri Recipe.
1 bunch Italian flat leaf Parsley.
1/2 bunch Cilantro.
1 cup Olive Oil.
1/3 cup Red Wine Vinegar
1 Lemon's juice.
4-5 Garlic cloves.
1-1 1/2 Tbsp Crushed Red Pepper.
(I like it a little spicier so I go more like 1 1/2 Tbsp.)
Salt and Pepper to taste.
You can use this on virtually anything. We ate it with Yucca Fries, Tofu, Potatoes.

My Guacamole is better than yours.

2009-02-10T09:59:00.000-08:00

The title may be true other than possibly my brothers guac.
I always am trying to do some sort of variation on it.

In a pan Dry sautee 1 cup of corn untill browned.
Add 1/2 cup of White Onion Diced.
2 tbsp Extra Virgin Olive Oil.
2 Chilies chopped (I used serano and jalapeño)
1 tbsp Ground Cumin
Salt and Pepper to taste.

1 Tomato diced.
3 Avocados.
1 Myer Lemon
1 Lime.
1 bunch Cilantro.
Mix all of the ingredients together in a bowl.
Add the Corn mixture.
Add more Salt and Pepper if needed.
Enjoy.

Taïm

2009-02-06T14:41:00.000-08:00

Jessi and I decided to check out this really good falafel place called Taïm. We may or may not have heard about it when the owner beat Bobby Flay on Throwdown... Either way, I'm really glad we went.

You can get this huge falafel platter for under $10.
Trust me, it is worth every single penny.
I also found out something new,

Jessi is really good at making sauces look even more fancy.
I don't know what she was going for on the middle one, a tree maybe?

The Year of the Ox.

2009-02-05T09:14:00.000-08:00

Jessi was here and we saw that there would be a Chinese New Year parade coming up. We figured it would be an experience since Chinatown alone is interesting.
Who has to clean all of this "celebrating" up?

No one is concerned with his job. Everyone is concerned with celebrating with this..

It was a fun experience but Jessi and I couldn't understand how these teenage boys had to walk for blocks with someone standing on their shoulders...
I wouldn't want to switch off with the bigger boy...

Winter isn't like summer...

2009-02-05T09:04:00.001-08:00

The lack of skating the winter has inflicted on me has stirred nostalgia for the summer again.
Miss you skateboard....

Panzanella with Eggplant and White Beans

2009-01-26T23:34:00.000-08:00

This is something I like to make when I have some left over bread hanging out.
I had a nice Sour Dough with some Kalamatta Olives in it.

Heat your oven to 400.
Cube the bread into bite sized peices and place on a sheet pan.
Throw 5 clove of garlic on as well, (tossed in Olive Oil.)
Salt and Pepper the mess.
Toast until the cubes are very crunchy, overly crunch is good.

Take 2 Eggplant and slice into 1 inch rounds.

Heat a non stick pan to medium high. Let it get really hot.
Put some Olive Oil in it and let it heat for 45 seconds to 1 min.
Drop the Eggplant in and leave them be, no fudging, no messing with 'em.
Salt and lots of fresh ground pepper.
After 3-4 mins turn and cook the other side the same way.
Its important to season both sides of the Eggplant.
They should look similar to this.

Next you make the Lemon Basil Vinaigrette.
1 Lemon, Squeeze it for all its worth.
5 Garlic Cloves that you roasted in the oven.
12 Basil Leaves laid flat, rolled up, and sliced thin. (Chiffonade)
2 Thyme Sprigs, leaves only, chopped.
Salt and Pepper to taste.
1/2 cup Olive Oil, whisk the oil slowly into the other ingredients. Add more Oil if too tart.

At this point, you can chop one Tomato, Olives, Capers, or whatever else you feel would be good in the salad.
I added
1 Tomato, seeded and diced.
1 can White Beans (I really like Great Northerns, they're so creamy!)
Combine all the ingredients except the Vinaigrette.
Toss slowly with the Vinaigrette so everything gets coated.
Grab a fork and enjoy this Recycled recipe.

Marinade the Tempeh all day.

2009-01-19T01:47:00.000-08:00

True words to live by compliments of Mathew Webster.

Tempeh Marinade.
1 package of your favorite Tempeh sliced.
1/2 cup Shoyu or any Soy Sauce.
1/4 cup Rice Wine Vinegar.
1 small piece of Ginger root, grated.
2 cloves of Garlic, grated.
2 tbsp. Olive Oil.
2 tbsp. Chili Garlic paste.
Put it all in a bag, shake shake shake and leave in the fridge overnight.
Heat a nonstick pan to medium high.
Sear both sides of the Tempeh.
(Don't fudge with the Tempeh if it feels like it is stuck. It will let go when it is ready to be turned. The Less you mess with it, the more crispy it will be.)

Boil 4 purple potatoes and chop into quarters. Don't cook them all the way though.
Set the oven to 400.
Put potatoes on a sheet pan with,
1/2 a pound of Crimini Mushrooms.
2 Shallots, chopped.
4 cloves of Garlic, Rough chopped.
1/4 cup of Fresh Thyme.
Coat with Olive Oil.
Salt and tons of black pepper.
Cook for 30 mins.

1 bunch Swiss Chard (or any other dark leafy green) rough chopped.
1 Shallot, chopped.
3 cloves of Garlic, Minced fine.
Sautee in Olive Oil.
Salt and Pepper to taste.

Roach Clips...

2009-01-19T01:44:00.001-08:00

Shit will hit you hard broo........

Moroccan Carrot Soup.

2009-01-16T09:50:00.000-08:00

2 lb Carrots. Save 1 whole Carrot for garnish.
2 tablespoons Olive Oil.
1 medium Onion, diced.
2 tablespoon Cumin seeds.
1-2 Sprigs Rosemary, chopped.
1 tablespoon Crushed Red Pepper.
3 cups Vegetable broth.
15 cloves of Roasted Garlic. Save
1 tablespoon ground Coriander.
2 tablespoon Smoked Paprika.
1 package Silken Tofu.
Salt and Pepper to taste.
1 Loaf Crusty Bread for dipping.

Preheat the oven to 375.
Place Carrots and Garlic Cloves on a sheet pan.
toss with 1 tablespoon of Olive oil.
Salt and Pepper both.

After about 30 minutes, check to see if the garlic is soft.
Remove the garlic from the pan.
Continue cooking the carrots for another 30-45 minutes until soft.

In a deep soup pan heat 2 tablespoons of olive oil.
Add the Cumin seeds and stir as they pop open 1-2 minutes.
Add diced Onion and sauté until golden.
Add Chopped Rosemary, Crushed Red Pepper, Coriander, Paprika and stir.
Add cooked chopped Carrots, 10 roasted Garlic cloves, Silken Tofu and 2 cups Vegetable Broth.
Add Salt and Pepper to taste. I really enjoy a lot of pepper in this soup.
Bring to a simmer and cook for 20 minutes.

After 20 minutes you are ready to purée the soup.
I'm lucky enough to have an Immersion blender. (Thank you Jessi!)
You could also use a food processor.
If the soup is too thick, add more of the Vegetable Broth.

Ladle into a bowl.
Garnish with Carrot and Roasted Garlic.
Serve with fresh Crusty Bread.
Enjoy!

welcome to my Blog.

2009-01-15T14:10:00.000-08:00

I always wanted to start a blog. I really enjoy cooking and many of my friends told me I should make one and post some recipes. I finally decided to go for it. This should not be looked at as solely a food blog. It is merely a blog of things that interest me, and things I feel my friends would enjoy. You can expect all things food, skateboarding and anything else I deem quality content. The name of my blog may confuse some simply because there are no avocado's grown in Brooklyn. This is why I decided to call it The Brooklyn Avocado.

Avocado Toast.

1 slice of toasted bread, bagel or anything in between.
1 thin sliced tomato salt and peppered.
1 avocado sliced, salt and peppered.
1 tablespoon of olive oil drizzled on top.

Who needs Cream Cheese with this delicious accompaniment?