“And so these are the people we want to celebrate, the ones who have helped make the local dining and drinking scene into one that is talked about world-wide.”
Last week, one of Brooklyn’s hip, cultural/lifestyle magazines named their top 50 people in Brooklyn food. I am so honored to be mentioned in this inspirational group of tastemakers. Head over to Brooklyn Magazine to find out who’s at the forefront of our local food movement. Many of my personal heroes have been mentioned, along with good friends and artisans I have done stories on for my food. curated. series.
Many thanks to the editors at Brooklyn Magazine for highlighting the passion I put into my stories. It’s nice to be considered “plucky”. Enjoy the read.
New stories out next week! Stay tuned.
Lemon Pound Cake Trifle
(Makes 1 dairy free loaf)
Not long ago, I took you behind the scenes to see how Anita’s Creamline Coconut Yogurt was “frankensteined”. Here is the recipe for the beautiful trifle seen in the episode. The cake is so soft and incredibly moist, thanks to the addition of yogurt in the recipe.
2 1/2 cups flour
1 tbp baking powder
1/4 tsp salt
1/2 cup safflower oil
1 1/4 cups organic sugar
3 lemons, juice and zest
2 tsp vanilla extract
2 tbp ground golden flaxseed, blended with 6 tbp warm water until light and frothy
Berries or cut fruit of choice
1 cup Anita’s Coconut Yogurt
Grease and line baking pan with parchment. Sift together dry ingredients. In another bowl, whisk sugar, oil, lemon juice, zest, vanilla and flax paste until combined. Gently fold in dry ingredients until incorporated, then fold in the yogurt.
Pour batter into prepared baking pan and allow to rest while oven preheats to 350°F. Bake about 45 minutes, or until cake is golden. Remove to a rack to cool completely before serving.
To assemble the breakfast trifle
Cut pound cake into cubes. Layer in a glass dish, alternating between cake, yogurt and fruit. Repeat layers until all ingredients are used. Top with a drizzle of maple syrup and serve.
A true show stopper, that’ll impress any friend. Big thanks to Anita Shepherd for sharing her vegan, dairy free recipe.
“When the machete goes down like this into the meat, it’s done!”
Meet Angel Jimenez, the very charming owner of La Pirana Lechonera, a Puerto Rican food truck located in a lively neighborhood of South Bronx, New York City. Here, the big event is roast pork. Families and workers from all over the neighborhood, bring their kids and dogs to gather and feast on the whole cooked pigs Angel roasts every Saturday and Sunday. This place feels special. From the makeshift oven shed adorned with silly plush toys, to the over abundance of beach paraphernalia and Puerto Rican flags, you instantly feel somewhere. A vibe that’s genuinely New York.
I can’t wait for you to see “La Pirana’s” story. From the first bite, I couldn’t get over the tenderness and rich flavors found in Angel’s pork – high quality meat sourced every week from a farm in Pennsylvania. My advice: get over there soon and bring friends, the serving sizes are huge!
“Why would I eat other people’s tacos? Our tacos are the best.”
Meet Johnny, the 21-year old co-owner of El Rey Del Taco, a family-run Mexican food truck based in Astoria, Queens. Confidence coming from someone so young, usually is pure cockiness. But in this case, I know he and his truck have earned it. For over a decade, Johnny’s mom and dad have been feeding late-night food goers delicious tacos with recipes inspired by their hometowns in Mexico. Their selection of braised and cooked meats are so moist and tender, so perfectly spiced, it’s no wonder they are considered one of the three food “Kings of Astoria”. And if you don’t believe me, just stand in line and ask the patrons yourself. They’d be happy to brag about Astoria’s late-night institution.
Thanks for watching food. curated.! Happy Eating! And hope to see you at the event!
“I want to smash people’s misconceptions about vegan food.”
Meet Adam Sobel, the beloved founder and chef behind The Cinnamon Snail vegan food truck located in New York City and New Jersey. All playfulness and silliness aside, Adam has a very serious mission. I think that’s why he’s been nominated as a Vendy Cup Finalist more than any NYC food truck out there to date. In him, you’ll find a very passionate calling for us to take better care of each other and the world around us. To treat all living beings with the respect and honor, he believes, they deserve. To Adam, all life is precious – and feeding ourselves without causing harm to life is an idea worth spreading. Especially, since he can prove, through cooking, that you don’t have to make sacrifices on flavor. I’m glad we have people like Adam in our world. He might not change all our minds, but, maybe…just maybe, we’ll make decisions more consciously.
Thanks for watching food. curated.! Happy Eating!