Oct 15, 2015
W&P Design's Ode to NYC Cocktail: The L Train

Every Thursday in October, we'll be sharing cocktail recipes from our October #hknypopup resident W&P Design's Eric Prum and Josh Williams. As the weather cools, we see it as an incentive to bunker down (or is it hunker down?), restock our home bar, and show off our entertaining skills.




This is a cocktail that is shaken, and we can recommend that The Mason Shaker will do a fine job. In the darkness of fall, it's a refreshing beverage that will harken you to summers in Provence via Bushwick rooftops.

The L Train
makes two drinks

2 shots gin
1 shot elderflower liqueur
1/2 shot fresh lemon juice
2 sprigs of lavender plus 2 to garnish

Add the gin, elderflower liqueur, lemon juice and lavender to the Mason Shaker.

Add ice to above the level of the liquid and shake vigorously for 5 seconds.

Strain the mixture into chilled coupes and top with seltzer. Garnish with remaining lavender sprigs.

#hknypopup x W&P Design goes until October 31. 

Reprinted from Shake: A New Perspective on Cocktails. Copyright © 2014 by Eric Prum and Josh Williams. Photographs copyright © 2014 by Eric Prum and Josh Williams. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Oct 01, 2015
W & P Design's Fiery Cocktail: Citrus & Smoke

Every Thursday in October, we'll be sharing cocktail recipes from our October #hknypopup resident W&P Design's Eric Prum and Josh Williams. As the weather cools, we see it as an incentive to bunker down (or is it hunker down?), restock our home bar, and show off our entertaining skills. 

This week's cocktail, Citrus & Smoke, involves some pyrotechnical panache, which will undoubtedly impress yourself as well as your guests. 




Citrus & Smoke
makes one cocktail
1 shot mezcal
3.5 shots Boylan Heritage Tonic
1 strip grapefruit zest
1 tablespoon honey
1 tablespoon coarse sea salt

Rim a rocks glass with honey and sea salt and fill with crushed ice.

Combine the mezcal and Boylan Heritage Tonic in the glass.

Flame the grapefruit zest over the surface of the cocktail and garnish with the flamed zest.

#hknypopup x W&P Design goes until October 31. 

Aug 28, 2015
#hknyCSA Diaries: Savoring Summer

This week's #hknyCSA Diaries is brought to you by Ali Ellis, our retail prep cook and resident guru of all things natural, homeopathic and hippy.

This week's CSA bag was heavy with a variety of gorgeous vegetables: peppers, cucumber, onions, collard greens, tomatoes and eggplant. Since I knew I wouldn’t have much time in the coming weeks to prepare meals for myself, I wanted to make something that would last, so I made a medley of fermented vegetables.

Before you begin any canning project, make sure your jars and workspace are clean and sanitized so you don’t introduce any unwanted bacteria into the ferment. Always use a glass jar, metal can react with the fermentation process. Thus, avoid putting any metal utensils in the jar. Here are a few tips on fermenting if you’re interested in learning more.




Tangy Vegetable Medley

2 cups water
1½ teaspoons salt
1 eggplant
1 pepper
1 onion
1 cucumber
3 tomatoes
2 cloves garlic
1 sprig rosemary
1 tablespoons peppercorns

Bring two cups of water to a boil and add the salt to make the brine. Once the water has come to a boil, remove from heat and cool from approximately 20 minutes while you prepare the vegetables.

Cut the vegetables into thin bite sized pieces and place them into your sanitized glass jars. Add the peeled, whole garlic cloves, rosemary spring and peppercorns.

Pour the brine over the vegetables. Put a piece of parchment paper on top of the vegetables to ensure they are all submerged in the liquid and weigh it down with a smaller jar if needed. Cover loosely with a lid or towel and place in a cool area. Depending on the temperature, the vegetables will be fermented and ready in about 2 weeks, but you can taste them every day and place them in the fridge to slow down the fermentation process once you’re happy with the flavor.

Enjoy on a sandwich with crusty sourdough bread prosciutto and mozzarella or as a quick snack when you’re on the go.

Aug 19, 2015
#hknyCSA Diaries: The case for NOT using your oven

This week's #hknyCSA Diaries comes from teacher Ashley Bare. Besides being an excellent cook, she is an expert in DanceBody and has impeccable style.



Summer. Is. Actually. Everything.

Until pretty recently, I didn’t love summertime. Summer always equated to a sweaty slowdown that I just couldn’t get down with—a constant study in free time productivity and aimless direction. I honestly would have loved to stay in school most summers because why stop for three months? It didn’t make sense to me then, and maybe that precise hustle is what initially attracted me to New York City—ultimately, prompting me to make the move. I thought it was my “sleep-when-you’re-dead” mentality and FOMO inclination that kept me in this rat race of a town for so long. But as it turns out, it might actually be summer—its long, beautiful daylight hours and colorful produce are all to blame and praise!

The vibe in New York City is so different in summer than between the months of September and May, where the energy is decidedly more intense and thick with pale-skinned, black-wearing tension. But in summer, the entire city is on vacation. I assure you some of us are still working, but for three months most of us beach weekly, take time to relax, and enjoy a lull in the normal city scamper (dreading the moment it will all begin again). 

Against my dear colleague, Lauren Margolis's urge for us to turn on our ovens, I really wanted to honor this week’s CSA share with unexpected preparations and different applications for summer’s most popular, raw, fresh condiment: salsa!

Juicy little black cherry tomatoes, lovely scallions, and cilantro all came in my bag this week, and I challenged my own salsa instincts and pushed myself to exhibit more creativity. Instead, I used the tomatoes in and added scallions to this recipe for green papaya salad by Julia Moskin, which I vaguely followed. I subbed my CSA zucchini for the green papaya. I also added Thai basil and cilantro leaves from my bag.

For my salsa challenge, I rifled through my bag to spot the pièce de résistance! The cantaloupe! The greatest produce gift from summer is always, I repeat always, the fruit. Cherries, peaches, nectarines, apricots — well, all the stone fruits, all the berries, and all the melons — should only be consumed during the summer. In order to make the cantaloupe salsa, I decided to pair the cantaloupe with some of the Thai basil, a Thai red chili pepper, and some lemon zest and juice.

As a tip, I suggest having things like lemons and limes, chili peppers, and even canned beans on hand for those “make something out of nothing” moments. The pantry staples are what help every home cook.

To make a complete dish to accompany the cantaloupe salsa, I used the Japanese eggplant—a sweeter, thinner-skinned and more flavorful cousin of its Italian counterpart—from my bag, I cut it into “scallops." A curried yogurt sauce finishes the dish and ties everything together. While this dish is entirely vegetarian, you can add a pan-seared piece of fish or chicken. Or keep it simple with a side of tortilla chips.

While I wouldn’t fire up the oven, I will gladly fire up the grill. Cue the three bottles of rosé, please. Hot dogs, brats, and burgers are quite delicious on their own, but why not dress those simple dishes up with a touch of chunky freshness? A cucumber and corn salsa is more reminiscent of a traditional pico de gallo. So, while this duo of vegetables is definitely not the most revolutionary of all combinations, it is a great alternative use of these summer vegetables.

Make a tartine from your grilled goods. Grill slices of bread next to your meat, smear some mayo on, or try ricotta, and top with sliced sausage, steak, or chicken and your choice from your two new favorite salsa recipes.



Cantaloupe Salsa
makes about 2 cups

2 cups small diced cantaloupe, from about one small cantaloupe
1 red Thai chili, sliced thinly, more if you like spicier
¼ packed cup Thai basil, thinly sliced or chiffonade
2 tablespoons freshly squeezed lemon juice
1 lemon, zested  
1 tablespoon extra virgin olive oil
1 scallion, thinly sliced on bias, optional

Gently mix all of ingredients in a small bowl and season to taste with kosher salt and freshly cracked black pepper.


Cucumber + Corn Salsa
makes about 2 cups

1 ear corn, shucked and kernels cut from cob
1 English cucumber, small dice
1 jalapeño, de-seeded and minced
½ small red onion, minced
¼ packed cup cilantro leaves, finely chopped
1 lime, zested
2 tablespoons freshly squeezed lime juice
1 tablespoon extra virgin olive oil

Gently mix all ingredients together in a small bowl and season to taste with kosher salt and freshly cracked black pepper.