Archive | April, 2014

Brooklyn Mother’s Day Gifts for Every Mom

23 Apr

Gift Mom something  special this Mother’s Day– something with a little Brooklyn charm. I’ve picked out a few gift ideas to fit a variety of Mom personalities.

The Home Cook 

If your mom enjoys cooking up new dishes in the kitchen, get her the Frankie’s Spuntino Kitchen Companion and Cooking Manual. I actually gave this to my mom for her birthday, otherwise, this would be my top choice. The guys behind the iconic Brooklyn restaurant share some of their best recipes like Cavatelli with Hot Sausage & Browned Butter and Escarole with Sliced Onion & Walnuts. 


The Stylish Mom

Is your mom decked out in the best accessories? Get her these Seed Pod Earrings by Natural Abstract Jewelry, available at By Brooklyn.They’re classic and simple, but still unique and one-of-a-kind.

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The Designy Mom

Brooklyn-based illustrator Claudia Pearson Illustration just launched Tea Towel Time— a subscription service for tea towels. Sign her up, and mom will receive a fresh new tea towel each month.


The Mom with The Sweet Tooth

Do you have a mom who can’t resist a box of chocolates? Skip the drugstore version and go for these Sea Salt Caramels from Nu Nu Chocolates, available at With Love from Brooklyn. They’re rich and decadent with a touch of sea salt to complement each sweet bite.

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The Oenophile

Some moms would rather indulge in a glass (or bottle) of wine over chocolates. If that’s the case for your mom, grab your mom a bottle of wine from Red Hook Winery. My favorite is the Jamesport ‘Clone 95’ Chardonnay, but if you go to the winery, you can do a tasting to find something to fit her wine style. Brooklyn Wine Exchange usually carries a few of their wines too if you can’t make it to Red Hook.


Greenpoint Fish Brings Sustainable Seafood to Brooklyn

15 Apr

gpAdam Geringer-Dunn & Vincent Milburn, the guys behind Greenpoint Fish & Lobster Co., are on a mission to provide high-quality, sustainable seafood while helping restore our marine and coastal ecosystems. That’s why they’re opening their Greenpoint market (opening soon!), and creating a place for Brooklyn-ites to feel confident about their seafood purchases.

I’ve taste-tested their seafood, from lobster rolls to tuna ceviche, and even spent a Sunday at sea snacking on oysters, and was impressed by the freshness and full flavor of each offering. That’s why we decided to feature them in my next supper club event with The Sauce, Spring Sake & Seafood Pairings Supper on April 22, sponsored by Kitchensurfing. Their delicious fish will be paired with 5 different types of sake. Chef Linda Sarris will create the unique pairings– even including charcuterie from Salumeria Rosi.

Get your tickets here before they sell out.




In My Brooklyn Kitchen: Green Coconut Curry

8 Apr

curryOn a recent rainy Friday night, I decided to stay in and cook something warm and comforting. I whipped up some green curry and posted a photo on Instagram. After getting a few recipe requests, I decided to share it here on Becoming Brooklyn.

Green Coconut Curry (makes two generous servings)


4 ounces Green Beans (like Chinese Long Beans)

3 Cloves Garlic

2 Tablespoons Cashews or Peanuts (I used cashews)

2 Tablespoons Fresh Ginger

1 Bunch Cilantro

1 Lime

1 Yellow Onion

1 Scallion

1 Large Sweet Potato

3/4 Cup Jasmine Rice

2 Tablespoons Green Curry Paste

1 14-ounce Can Unsweetened Coconut Milk

2 Teaspoons Soy Sauce



Cut your beans into 2-inch pieces. Peel and mince the garlic and grate the ginger. Chop the cashews or peanuts until they’re “crumbly.” Slice the scallion into small pieces and separate the white and green pieces. Pick the cilantro leaves off the stems; toss the stems out. Cut the lime into quarters for easy squeezing. Peel and slice the onion. Peel and dice the potato into small chunks.

In a pot, combine the rice, a dash of salt, and one and a quarter cups water. Heat on high until boiling, then once it’s boiling, cover and reduce the heat to let it simmer for about 10-12 minutes. When liquid is absorbed, fluff the rice and set aside. In another pot, heat two teaspoons of olive oil on medium heat. Add ginger, garlic, and white pieces of scallion. Stir and cook until softened– about a minute. Add the curry paste. Stir and cook for another two minutes.

Add a drizzle of more olive oil to the pot. Add the onion and sweet potato. Cook, stirring often for about 5 minutes. Add the coconut milk and soy sauce, plus one a half cups of water. Cook, stirring occasionally for about 10 minutes, until the sweet potato is tender. While your vegetables cook, heat a dry pan on medium heat. Add your chopped nuts and toast until browned. Set aside.

Add the beans to the pot of curry and cook for two more minutes. Remove from the heat and squeeze in your lime juice from the wedges. Fill your bowls with rice, top with curry, then top with cashews, cilantro, and green scallion.