Georgia Kral

Articles by

Georgia Kral

Georgia Kral is an editor, writer and reporter and a professor of journalism at Saint Peter's University in Jersey City. She covers food for Brooklyn Based and has been published in amNewYork, WNET's MetroFocus, WNYC and The New York Times. A Brooklyn resident for 10 years; she currently lives in Crown Heights with her husband, 1-year-old daughter and cat. Follow her on social media @georgiakral.

12/04/16 10:14am
Cardiff Giant serves New York State-made beer, wine and liquor. Photo:

Cardiff Giant serves New York State-made beer, wine and liquor. Photo:

There’s a fernet that is distilled in Brooklyn, and you can drink it at Cardiff Giant in Clinton Hill. The bitter, minty, Italian-style digestif, just two months old, launched at this unassuming bar on Myrtle Avenue in a partnership with Industry City Distillery in Sunset Park.

This close relationship between a small business and a craft producer exemplifies the mission at Cardiff Giant. The bar opened last year with an intensely local premise: all the alcohol they stock–from beer to cider to wine to liquor–is made in New York state. And since the majority of craft producers only make small batches, the bar’s inventory is constantly changing giving products like Arcane Fernet a distinct home.

Owner Steven Baird, who is also a managing partner at Owl Farm in Park Slope, said that he saw the growth of New York-produced alcohol and beer as a big opportunity, an expansion that has made Cardiff Giant a viable business.

“This would not have been possible five years ago,” said Baird. (more…)

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11/28/16 12:04pm
Dim sum at dinnertime, anyone? Photo: Levi Miller

Dim sum at dinnertime, anyone? Photo: Levi Miller

Craft cocktails and dim sum don’t usually go together. Yet there I was, drinking an Imperial Mai Tai while enjoying delicate steamed soup dumplings on a recent evening in Williamsburg.

Yes, I was eating dim sum at night. And drinking alcohol. At the same time.

Kings County Imperial opened in 2015 in a compact space just around the corner from Union Pool. Blink, and you’ll miss it. But that would be a real shame for anyone with a passion for Chinese food. The restaurant serves classic Chinese dishes made from high quality ingredients. King’s County Imperial is to most Chinese delivery places as the burger at Diner is to a greasy spoon cheeseburger–the same dishes, but made distinctive by care and quality. The owners, who also operate the neighborhood restaurant Stone Park Cafe in Park Slope, opened Kings County with press-ready selling points like the soy sauce on tap, as well as many cocktails, including that Mai Tai, and Chinese vegetables and herbs grown in the backyard for use in the kitchen. (more…)

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11/21/16 9:45am

Whether you’re looking for a killer side to bring to dinner, a cocktail to serve before the meal, or something to do with all those leftovers, we’ve got you covered with these Thanksgiving recipes from Brooklyn chefs and bartenders.


How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra Thanksgiving lasagna

Main dish or leftover solution

 

This recipe from High Five Girl works as an alternative main course on Thursday, or a clever use for leftovers on Friday.

 

 

RECIPE ➣ ➣

 


olmstedevansung Delicata squash vases

Side dish (or veggie main, with a few tweaks)

 

This savory, salad-y side from Greg Baxtrom, the chef and owner of Olmsted, is a real Thanksgiving Hall of Fame contender.

RECIPE ➣ ➣

(more…)

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11/21/16 9:43am
The Thanksgiving Club from Hail Mary is quite possibly the best Thanksgiving sandwich of all time. Photo: Hail Mary

The Thanksgiving Club from Hail Mary is quite possibly the best classic Thanksgiving sandwich of all time. Photo: Hail Mary

This sandwich is on the menu at Hail Mary until Christmas, and Ham and Sohla El-Waylly, owners and chefs at the Greenpoint restaurant shared the recipe with us so you can make it at home, from scratch or using your own leftovers. 

MORE RECIPES ➣ ➣

Cranberry sauce

5 cups fresh cranberries

1/2 cup lemon juice

1/2 cup orange juice

1/2 cup calvados

1 cup sugar

Pinch salt

Zest from 3 lemons and 3 oranges

  1. Combine all ingredients in a sauce pot and simmer until cranberries are broken down and thickened to a jam consistency.
  2. Check for seasoning, adjust with sugar and salt if needed. Chill and reserve.

(more…)

11/21/16 9:22am
Replace your usual Thanksgiving sandwich with a turkey Balmy, a la Saltie. Photo: Caroline Fidanza

Replace your usual Thanksgiving sandwich with a turkey Balmy, a la Saltie. Photo: Caroline Fidanza

Caroline Fidanza, owner of Saltie, provided us with the recipe for her take on a bahn mi, the Balmy, using leftover turkey. As far as we’re concerned, this could be the main course at Thanksgiving.

MORE RECIPES ➣ ➣

Turkey “Balmy” Banh Mi

Ingredients

2 soft baguette-style breads

Leftover turkey, sliced

Sliced ham (optional)

2 cups sliced pickled carrots (recipe follows)

1 bunch red globe radishes, thinly sliced

1 small bunch cilantro, picked

1 small bunch mint, picked

4 pickled jalapeños, seeded, cut in half lengthwise, and sliced into thin strips

¼ cup toasted sesame seeds

Sea salt

Extra virgin olive oil

1 cup chicken liver mousse, buy it or use the following recipe

1 cup mayonnaise, preferably home-made

Sriracha (more…)

11/20/16 5:29pm

cauliflower

Try this creamy side from Mark Poiarkoff, executive chef at Vinegar Hill House, for an updated alternative to green bean casserole. Poiarkoff provided the recipe in gram measurements, so time to get out that kitchen scale if you’ve got one. We’ve translated it into cups and tablespoons, but grams will be far more precise. 

MORE RECIPES ➣ ➣


For cheese sauce

85g (6 Tbs) butter

75g (1/3 cup) flour

350g (1 1/2 cups) cream

350g (1 1/2 cups) milk

20 strokes nutmeg

1 pinch black pepper

14g (1 Tbs) salt

25g (2 Tbs) sherry vinegar

275g (10 oz) fresh chevre, crumbled (Capriole recommended) (more…)

11/20/16 4:28pm
How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra

How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra

High Five Girl, the restaurant consulting group and soon to launch feminist food blog, from Brucie alums Zahra Tangorra, Jennie Lupo and Nicole Bailey, shared their recipe for turkey lasagna with us. Mix it up this year and serve it on Thursday, or make it with leftover turkey on Friday.

“If you are looking for something wacky, but not too wacky to do with your turkey this year we have some real zippy Italian-American vibes to throw your way,” the High Fivers wrote.

You’ll need to prepare three separate recipes, then assemble the lasagna from those, plus a few more things (detailed below) including lasagna noodles or pasta sheets and Fontina cheese.

MORE RECIPES ➣ ➣

(more…)

11/20/16 2:31pm
Win Thanksgiving with these delicata squash vases. Photo: Evan Sung

Win Thanksgiving with these delicata squash vases. Photo: Evan Sung

These delicata squash vases are one of chef Greg Baxtrom’s favorite seasonal dishes.  They’re currently on the menu at his Prospect Heights restaurant, Olmsted. Multiply this recipe by however many servings you’d like (you won’t use a whole pear for each one). You could substitute thin curls of a hard cheese like parmesan or aged gouda for the speck to make this a vegetarian main course, too. 

MORE RECIPES ➣ ➣

Ingredients

1 delicata squash

.125 pounds sliced prosciutto or speck

1 bunch sage

3 tablespoons ricotta

1 green pear

1 bunch mustard greens

1 head lettuce

Salt

Pepper

Olive Oil

Sherry vinegar

Method (more…)

11/15/16 11:48am
You'll want to add at least one of these to your most-used cookbooks shelf.

You’ll want to add at least one of these to your most-used cookbooks shelf.

The holidays are upon us. We’ve already started spotting Friendsgiving photos on Instagram and Facebook and Thanksgiving is next week. Whether you’re looking for a dish to wow your family with, planning a dinner party, or just storing away recipes for the January hibernation, you’ll find something wonderful in one of these new cookbooks.

Dinner at the Long Table, by Andrew Tarlow and Anna Dunn

No restaurateur has shaped the Brooklyn dining scene quite like Andrew Tarlow. When he opened Diner on New Year’s Eve 1998, on a stretch of Broadway in the shadow of the Williamsburg Bridge, it was one of the only places to eat in the area. The restaurant quickly became a neighborhood anchor, and the restaurants he’s opened since then have all served a similar purpose: to bring people together over food.

Dinner at the Long Table is (unsurprisingly) concerned with that same idea. The recipes in the cookbook, co-written with Anna Dunn, are collected into meals for different occasions. This is not a book organized by season or course. Instead, the celebration (with food as the star!) takes center stage–lunch for eight, a birthday dinner for 15, a Harvest Moon supper.

The recipes are wild: not in that they are untameable, but rather they feature the seasonal ingredients you’ve come to associate with the new Brooklyn cuisine: beets, tomatoes, fennel and herbs appear frequently. There is a Mediterranean streak running through it, too, with plenty of tapenade and green gazpacho. (more…)

11/14/16 10:07am
Green eggs and ham risotto is one of The Good Fork's signature, playful dishes. Photo: ABRAMS

Green eggs and ham risotto is one of The Good Fork’s signature, playful dishes. Photo: ABRAMS

Sometimes, a restaurant and its location are so intertwined that one seemingly can’t exist without the other. This is the case with The Good Fork in Red Hook.

When The Good Fork opened 10 years ago getting to Red Hook was a serious undertaking. The area was a world away from the rest of Brooklyn; cut off by the Brooklyn Queens Expressway and the Hugh Carey Tunnel, then known as the Brooklyn-Battery Tunnel. Buses were infrequent, and there was no Uber, or even an IKEA shuttle or water taxi.

But the neighborhood’s unique, remote feeling appealed to some people, among them Sohui Kim and Ben Schneider, a married couple who moved to Coffey Street in the early 2000s. They opened The Good Fork because they wanted to work together (she was a chef and he was an actor and woodworker) and they wanted to entertain more people than they could in their backyard. He built the restaurant in a rowhouse on Van Brunt Street; she created the seasonally-driven, New American and Asian-influenced menu.

Within a month of opening, they had a rave review in The New York Times. The location, surely, was part of the charm.

In Peter Meehan’s review, talk of Red Hook preceded talk of the food: “What Red Hook needed was a place with an accessible menu that neighborhood folks could rely on and bridge and tunnel folks (that’s you, Manhattanites) could use as an anchor for a night out in the neighborhood. What Red Hook needed, it turns out, was the Good Fork.” (more…)

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