Best Lunch In Brooklyn

How's this for a lunch menu:

Fresh Roasted Turkey with Avocado Dressing, Bell Pepper, Red Onion and Tomato
Oven Seared Soy Skirt Steak
Oven Roasted Ratatouille with Eggplant, Onion, Bell Pepper, Zucchini, and Fresh Basil
Roasted Yukon Potatoes
Mixed Greens Salad with Cucumber, Tomato and Mustard Cider Vinaigrette
Fruit Salad with Cantaloupe, Apples, Pears, Strawberries and Grapes

Where was the lunch served and how much was it you might ask? It was at the C.H.I.P.S. Soup kitchen in Park Slope Brooklyn and it was free and hopefully was enough to feed over one hundred people. It was largely made with donated food mostly from the Park Slope Food Coop and labor supplied by volunteers or Coop members doing there shift. The fruit and produce that the Coop donated was produce that a regular supermarket might have thrown out. It was edible and usable but not really sell-able, maybe because an apple or tomato was bruised, or the lettuce was starting to rot, but the inner leaves were still good. It makes you wonder what would happen if all our food distributors, supermarkets and restaurants took part in programs like this. Would there be any hungry people in this country? Especially in today's economic climate this should be how we use our food system. But I guess fear of legal issues or the labor/time costs of picking through the produce is a factor of why it doesn't happen. Just the same.....

Today also took a whole lot of cooperation by some really cool people, which is part of the coop's name and mission. When I got to the kitchen Serita Lewis, volunteer project leader (not a coop member) was there and were bemoaning the fact that there wasn't enough vegetables. So I called the coop and coordinator for the CHIPS shift, Camille Scuria happened to be there and got the receiving coordinator, Miriam Eusebio on the phone. Miriam went to our produce cooler and had two member, Janet Curley and Becca Schleifer bring 8 boxes of produce to the kitchen. Becca and Janet stayed to help me pick through the boxes and they even stayed to make a fruit salad and along with Seritat, Yasko and Jorge, plus the second shift of Coop members we banged out a great meal.

I'm proud to be associated with a venture like this and would encourage other people to take the initative to do likewise. It's great training for a new chef to develop thinking skills, improvisation skills and how to use ingredients. If you can make a good meal like this using random leftover and half usable food imagine what is possible with no limits?

Chef Pete Interviewed for nydailynews.com

Chef Pete (that's me) of Little Buddy Biscuit Company is featured in an article about vegan baking on the nydailynews.com website:
www.nydailynews.com/lifestyle/food/2009/05/12/2009-05-12_whats_really_in_a_vegan_dessert_.html

Also a mention for his vegan product on nycgo website:
http://nycgo.com/?event=view.slideshow&sid=163660&slide=5

Help Your School and Get Healthy: Volunteer!

If you are a parent with a child (or two) in public school you should know the importance of being involved with your child's school. Since our son has been in pre-k (now kindergarten) my wife and I have helped out in many ways. We like to use our interests, skills and knowledge in art, music and food to help out. As a parent there are so many ways to use your own expertise to help out. Or perhaps start something that you have been interested in doing but have never had the opportunity. Everyone wins that way. If every parent in a school gave just a little time throughout the school year the school would be that much more enriched. Especially in these tough economic times.

A good example of getting active with your child's school in a way that uses a skill and interest that one has is the subject of an interview I conducted with Stacey Bucovy, whom I met at my son's school PS 10. Stacey Bucovy was owner/chef of Fresh Dish Catering Company for 12 years up until her son Marc was 1 year old. He's 6 now and has a 3 year old sister, Jacqueline. Now she is self-described personal chef to the Bucovy family plus chauffeur, house cleaner, personal assistant and active PTA member. Stacey discusses Healthy Steps Committee that she has co-founded. Among the events that this committee organized is coming next week and open to the public, celebrity Chef Dan Barber who will talk about sustainable seafood.

1. Tell me a little bit about Healthy Steps Committee and what inspired you to help start it at PS 10? The Healthy Steps committee was started as a way to add to the dialogue on the issues of children's health and nutrition. I believe that there is an actual mandate to have a committee like this in every school and we chose to do it here to fill the void.
2. What are the short term and long term goals of the committee?
In terms of short and long term goals I think we did things a little backwards. We started off with a bang with the Health expo and the lecture series but we probably should have built up a little more familiarity with a newsletter and a couple of school time events. One idea we have is to do a lunchroom project where students interview each other about what they like to eat, what they are having for lunch, etc. and then to post this information up on a big bulletin board so that they can read their responses. Our long term goal is to involve students, teachers and parents in fun and informative activities about health and nutrition.
3. Jane Brody, personal health columnist for the NY Times and best selling author recently spoke at PS 10 how did you book her to speak and what did she discuss?
Jane Brody is an acquaintance from the YMCA. She lives in Brooklyn so I asked her if she would speak. Her topic that evening was how to feed your kids healthfully in this fast-food, take-out world. She did a great job. She told the audience how she raised her children. Her advice was simple, which is easy to forget how to be these days. Make food in batches and eat it over 2 or 3 days or freeze it; don't buy packaged cakes, cookies or chips or you will eat them; decrease a child's high fat diet gradually, for example blend whole milk with 1% milk and when your child becomes accustomed to the new taste decrease the fat content again until you arrive at complete skim; if possible serve dinner after school if that's the time you can get him/her to eat most nutritiously; keep a bowl of fruit salad in the fridge to snack on. She had loads of good advice and she advised us to buy her cookbook for healthy recipes for quick breads.
4. The next speaker you have coming to the school is Dan Barber on Tuesday, May 12 at 6:00 pm. Tell me a little bit about Dan and what he will be discussing?
Dan Barber is a celebrity chef who co-owns the Blue Hill restaurant in NYC and Blue Hill at Stone Barns in upstate NY. He is the east coasts answer to Alice Waters. At his farm upstate he grows all the produce and raises all the animals that are served in the restaurant. He will be speaking at P.S.10 about seafood. His lecture is entitled "Fishing...for the birds?" or the story of how one sustainable fishery changed Dan's view of seafood. Tell everyone you know to come.
5. Healthy Steps held it's first health expo in March (was it March?), were you pleased with the results and what was accomplished?
I was very pleased with the results of the Health Expo. We had it in March to celebrate National Nutrition Month. It completely confirmed the idea that you can mix education with pleasure. From the gardening table where children planted sprouts that they could take home, to the fitness demos where they learned exercises, and at the food stations where children sampled exotic fruits and learned fun facts about them. We also had nurses there to answer any health question you might have or to take your blood pressure. The Green committee participated with a wonderful exhibit and we also served dinner. I think we should have one every year.
6. Any advice for parents at other schools who may want to start a similar committee at their school?
I think that if you are concerned about the current obesity crisis and how huge food companies now have us addicted to sugar, salt and fat the school system is the best place to create a movement. You have the exact audience you need to reach out to and make positive change. You just have to approach the PTA with a plan.

Another Accidental Recipe

Cauliflower. I can hear the groans already. First kale and now he's trying to get us to like cauliflower? What's next brussel sprouts (well, maybe). Lately I've really been enjoying a very simple and tasty preparation of cauliflower, by roasting it. Just wash the head, take out the core and cut into small pieces. Toss with olive oil and salt and pepper. Put the cauliflower into a pan, cover the pan with aluminum foil (steams the cauliflower to start with keeping it moist) and place into a preheated oven at 400 degrees. Roast covered for about 15 minutes, take off the cover and roast for about 10 minutes more. Turn the cauliflower over and roast a bit more until the cauliflower is browned to your likeness (nice and caramelized). Now you can serve warm or cool it and make a salad with pine nuts, raisins and balsamic vinaigrette.

The other night I was making a Korean Garlic Tamari Soft Tofu dish with a side of brown rice. The vegetable bin was low with choices of vegetables except a head of cauliflower. I wanted a change from roasting and I thought a crisp salad would go nicely with the warm tofu and rice. Here's what I came up with.

Steamed Cauliflower with Carrot, Onion and 5 Spice Lime Vinaigrette
Serves 4-6

Ingredients
1 small head of cauliflower, washed, core removed and cut in small pieces
1 carrot, washed and peeled
1/4 medium onion
juice of one lime
2 teaspoons brown rice vinegar
1 teaspoon 5 Spice powder
2 tablespoon canola or grapeseed oil
2 teaspoons toasted sesame oil

Procedure

1. Steam cauliflower for 4-5 minutes, until still slightly firm, but cooked. Remove cauliflower from steamer and place in an ice bath to stop it from cooking anymore. Drain well and set aside in a medium bowl.
   
2. Using a vegetable peeler cut carrot into thin strips and add to cauliflower.
3. Cut onion into thin strip against the grain (salad cut) and add to vegetables in bowl.
4. Meanwhile blend lime juice, rice vinegar and 5 spice powder in a small bowl with a whisk. Add both oils and whisk again. Pour over vegetables stir well and refrigerate for an hour or two or until the vegetables take on the flavor of the vinaigrette, shaking or stirring the vegetables every once in awhile. Serve chilled.
   

Spare Parts Make a Great Salad

There is nothing more rewarding or satisfying than creating a meal or part of a meal from random ingredients, non-planned and with no recipe in front of you. The other night I made a vegetarian chile served on a bed of toasted millet and wanted to make a vegetable side dish to go with it. I came up with a salad that was bursting with flavor and really complimentary to the spicy main entree. It reminded me of salads that I've seen on menus or at least should be on one.

I had a number of ingredients that needed to be used sooner than later. They were: half a small head of frisee (curly lettuce), small piece of red bell pepper, blood orange, avocados and leftover lemon dressing. The result was in a beautiful delicious and nutritious salad. Since it was improvised and I didn't write down what I was doing while composing the salad the below recipe is estimated.

Frisee, Red Bell Pepper and Avocado Salad
Serves 4

Ingredients
Small head of Frisee, leaves pulled apart and cleaned (about 4 big handfuls)
Half of red bell pepper, cut into small dice
1 blood orange, peeled and cut into sections
Lemon Dressing (1 tablespoon lemon juice, 1 teaspoon dijon mustard, 3 tablespoons extra-virgin olive oil and salt and pepper to taste)
note: You could also add some sliced red onion and radish if you like more flavor. I would have if I had it on hand.

Procedure

1. Place the frisee and bell pepper in a bowl, pour some dressing (about half) over the leaves and toss to coat.
2. Arrange the frisee and bell pepper evenly on four plates, top with the blood orange sections.
3. Meanwhile cut open the avocados, remove the pit. Cut each half into slices and remove from with a spoon. Layer each half on on salad.
   
4. Sprinkle each salad with a bit more dressing if needed and some salt and pepper.
   Ready to serve.
   

Really Big Little Buddy Biscuit Company News!

After a 15 month search, Little Buddy Biscuit Company has finally signed a lease for a commercial space that was formerly Regina Bakery on 635 5th Avenue at 18th Street in Brooklyn. We will be opening a retail bakery in a few months (stay tuned for more details on the opening date). We will continue to make our popular cookies, brownies and cupcakes and will also bake muffins, scones, various coffee and layer cakes and other desserts. In addition we will offer coffee and tea drinks, other beverages and premium ice cream. We will post our menu on the Little Buddy Biscuit Company website before the grand opening.

I have so many people to thank for helping us get to this point and hopefully will be able to do so in the coming months. I would like to give a few shout outs in this blog. First and foremost of course is my wife Jill who has done so much to help me get through the ups and downs of finding a space. Despite having her own stressful career and being the excellent mother of our son, she somehow found time to do a myriad of important things to help the expansion of our business.

Ulas Neftci from the Lawrence N. Field Center for Entrepreneurship at Baruch College helped me throughout the process of setting up a budget, marketing ideas, advice regarding looking for a commercial space and more. Anyone looking to start a small business should take advantage of the expert help available at Baruch.

Murat Uyaroglu and Ori Zigindere owners of Prospect Perk on Sterling and Flatbush in Brooklyn and wholesale customers of LBBC have been really supportive and full of good advice. Hearing their words of encouragement on my twice weekly deliveries to their establishment kept me going.

I also appreciate the advice that Emily Isaacs of Trois Pommes gave me in regards to setting up my bakery. When I first approached Emily she didn't know me and yet was free with advice, which not everyone in business would be so generous with.

And final shout outs to my web designer and all around adviser Tony Limuaco and to my social networking consultant Eleanor Traubman and finally to Rocco Rella for his contracting expertise. As I continue to prepare for the opening of the store you will hear more details about the process and the people that help me. Stay tuned!!!

What's Your Favorite Memory of Food From Childhood?

I recently had a revelation about my business, after nearly 4 years that was a bit surprising to me. All along I had been thinking that as a chef my identity is completely my own. Some of what I cooked had roots in the foods I ate as a child, but mostly I thought it was my own interest in food as a grown up that was steering the ship. Growing up my mother made lots of good homemade food everyday for 9 people, including desserts. That is quite impressive no matter how you slice it. Just the same the availability of so many more ingredients today from different parts of the world, including more variety of fresh fruits and vegetables, herbs and spices, opens up more culinary possibilities and choices.

When I first started my business I chose recipes for bakes goods that I knew would be great, that would fill a need in the neighborhood and that I would be able to consistently produce. My early selections were a combination of traditional cookies using the best recipe I could find, such as chocolate chunk cookies and oatmeal cookies but also some of my own ideas about ingredients made their way into the selections. The past year and half or so I have been testing recipes for products that I will sell when I open my bakery. Some of what I chose were items that I thought a good bakery in this part of Brooklyn should have and I was also trying to come up with things that would set me apart a bit from my competition.

I was thinking about some of the baked goods that I had been trying out and it occurred to me that some of them were typical of what my mother and her sisters would serve at their weekly coffee klatch. What is a coffee klatch you might ask? Why it's a casual social gathering for coffee and conversation. I haven’t thought about the whole concept of a coffee klatch in a long time but it gave me a good feeling that I was in some small way carrying on a tradition that I enjoyed as a child. I wonder if anyone today would grasp the concept of getting together every week with your siblings, but growing up in the late 50’s and 60’s it worked for my family.

Every week, usually on Thursday’s, my mother and her two sisters (and sometimes their brother’s wife) and their children would get together in the afternoon. Since they lived less than a mile apart in the same town (or the one next to) Rockville Centre their whole lives it was fairly easy to do. My siblings and cousins and I would play outside games if it was nice, like kickball, tag or monkey in the middle, or board games if it was raining. We would occasionally put on shows if the mood hit us right. I remember doing impressions of LBJ, Nixon, James Cagney, Edward G. Robinson, white fang from The Soupy Sales Show (I did a mean Soupy Shuffle) and the old man played by Artie Johnson, from Rowan and Martin’s Laugh-in. Sometimes I would play Last Train to Clarksville by the Monkees on the guitar. I’m sure the shows were pretty lame, but our mom’s clapped as though we were the Marx Brothers.

Of course coffee (iced tea or lemonade for the kids) and dessert was always served and was the highlight of the day as far as I was concerned. I know my mother almost always made the dessert when it was her turn but I guess sometimes she went to Front Street the local bakery when she did not have time to bake. At least 45 years later Front Street still does a booming business across the street from the LIRR station in RVC.

I remember having cookies, brownies, kruellers (donut), coffee cakes, crumb buns, rum cake, sometime pies or layer cakes, all of it good and tasty in my book. My mother recently lost her last remaining sibling, Anna Federico who passed away last year. Although the “coffee klatch” had lost steam when Mom’s sister Josephine passed away years ago and the kids had all grown up, Mom and Anna got together at least once a week to go to a movie or lunch together until Anna's health declined. She passed away last year.

I can only hope that what I bake might play even a small part in building traditions and memories that my customers might have with their families.

Note: I want to thank my mother for letting me use the photo you see above. She is on the standing on the right, to the left of her is Josephine and Anna, her parents Elvira and Robert seated with her brother Robert.