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Thursday, December 23, 2010

12 restaurants of 2011

We don't explore Brooklyn enough. So in 2011, we'll be visiting 12 well-known restaurants that I have never visited.

We'll dine at one per month and I'll post impressions here. Aside from Brooklyn Fare, we'll try to keep the bill for two consistently at $100 total (tax, tip, everything).

Here are the 12 restaurants (in no order).
  1. Buttermilk Channel
  2. Char No. 4
  3. Brooklyn Fare
  4. Roberta’s
  5. Good Fork
  6. Tanoreen
  7. Dressler
  8. Applewood
  9. Fonda
  10. Prime Meats
  11. Vinegar Hill House
  12. Locandi Vini e Olli

Simple Chicken Braise

So my kids are loving hot and saucy dishes (no pun, really) this winter. I invented this (I think) last week with a few ingredients in the fridge.

Chicken Braise
shopping = easy
difficulty = medium
expense = low

4 chicken thighs (skin-on), extraneous skin and fat removed, patted dry
3 carrots, sliced in half and then cut into 1/2" half-moons
1 onion, large dice
5 garlic cloves, peeled
5 red potatoes, peeled and large dice (match the onion)
3 T. canola oil
1/2 cup chicken broth (low-sodium) or water
1 t. salt
1/2 t. sugar

  1. In large OVEN-SAFE pot, heat 2 T. canola oil over medium-high heat
  2. Add all for thighs, skin-side down
  3. Leave chicken alone for 6 minutes
  4. remove chicken from pot to bowl
  5. increase heat to high
  6. [preheat oven to 400]
  7. add onions and garlic cloves to pot
  8. saute for 1 minute
  9. add carrots and potatoes to pot
  10. saute for 5 minutes
  11. add chicken and accumulated juices back to pan
  12. add broth/water
  13. add salt and sugar
  14. bring to boil
  15. turn off stove, put on lid, put pot in oven
  16. bake for 15 minutes
  17. remove from oven and eat over rice or with crusty bread