February 15, 2010
Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips.
Chocolate Chip Pancakes
1 1/2 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter (melted)
2 large eggs – separate the whites from the yolks
1 cup chocolate chips
Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt) in one bowl. Combine the wet ingredients (milk, butter and yolks) in another bowl. Combine dry and wet, stir until just mixed together.
Beat the egg whites with a mixer until they form stiff peaks.
Gently fold the whites into the rest of the batter keeping as much of the air you’ve whipped into the whites as possible. Add the chocolate chips
Heat a griddle or saute pan and butter it lightly then drop pancake batter using a large spoon (you’ll need it to evenly distribute the chocolate chips throughout the pancakes) onto the pan. They cook like any other pancakes – when bubbles form on top and burst and edges look dry, it’s time to flip. You needn’t butter the pan between pancakes. This made about 16 pancakes – the extras store well in a ziploc bag the fridge for a few days. No need for syrup on these pancakes . . .
Many thanks to Undomesticated Me for the original recipe post (plus a bonus Easy Brunch Baked Eggs recipe).
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Posted by greenegrape
February 12, 2010
Though we love Franciacorta sparkling wine from Italy and we agree it is a world-class sparkler, we’ve never been able to find a Franciacorta for our shelves. Non-vintage Franciacorta starts at $30-$35 even at discount stores. For that price, we find most people will go up a few dollars to get a good entry-level grower champagne – made in the same method as the Franciacorta with some of the same grapes but with a more pedigreed name.
But the economy makes things topsy-turvy. Recently Seth from the Manhattan wine store called us and said that there was a vintage 2002 Franciacorta at the peak of its flavors and aromas that because of a special deal could come onto our shelves and retail at $25. This would make the price to you less than the wine used to be offered to us wholesale! Though we trust Seth implicitly and have been the beneficiaries of his persnickety palate before (remember the Velich Tiglat he found 1/2 off?), we brought home a bottle just to see for ourselves. Gorgeous straw color in the glass with ripe pear fruit, full mousse of bubbles. The La Montina 2002 Franciacorta is another winner. And just in time for Valentine’s!
We only have 4 cases per store. To reserve in Manhattan, call (212) 406-9463. To reserve in Brooklyn, call (718) 797-9463. We’ll be opening a bottle on Saturday to taste with fondue in the Brooklyn store but since this was a special buy, once it’s out, it’s out. Enjoy!
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Posted by greenegrape
February 10, 2010
Laura’s one of our cheese whizzes and has created a custom blend of cheese precut and premixed, tossed with corn starch and including directions to whip up a fondue for 2. The fondue mix is equal portions Emmenthaler, Gruyere and Appenzeller with some Fromage de Montagne du Jura thrown in as well. We were thinking of this as a cool Valentine’s treat and are having a special tasting Saturday, February 13 from 5-7 at the Brooklyn wine store of our fondue plus wines to serve in and with it. Laura will be on hand to demonstrate fon-do’s and fon-don’ts. But with the unexpected bounty of snow, maybe now’s the time to snuggle up and dip some bread in hot, bubbling cheesy goodness. Of course if you’re serving more than 2, we can select cheese for you, too.
Speaking of our Valentine’s tastings, make sure to stop by the Brooklyn wine store this Friday night, February 12 from 5-7pm to taste dessert wines paired with “french kisses” from D’Artagnan – foie gras mousse-stuffed prunes dipped in Armangac – a true Gascon original!!
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February 5, 2010
Rooting for the Saints this Sunday? You oughta have a bowl or two of Zapp’s chips out. The chips hail from Gramercy, Louisiana and are fried in peanut oil in kettles in a building that used to house the Foucheaux Chevrolet dealership. Flavors we have on hand include Voo Doo, Mesquite BBQ, Cajun Crawtator, Spicy Jalapeno, Dill Pickle & Regular. Who Dat!
If you’re a Colt fan, we’ve got sweet Kettle Corn and Cheddar popcorn popped in Popcorn, Indiana.
If you’re having guests, play it safe and set out a bowl of each!
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Posted by greenegrape
February 4, 2010
No, we haven’t supersized our grapefruits for the Super Bowl. The gigantic fruits in produce that look like grapefruit are actually Pommelos. Similar in flavor to a grapefruit without the bitterness, they are fragrant to peel and have a flavor that is like biting into a grapefruit infused with rose water. Though ours come from California, varieties of the Pommelo (or Pomelo or Pummelo) are grown in the Phillipines, Vietnam, Thailand and India. Often the flesh of the fruit is served with a bowl of salt or a mixture of chili powder, salt and sugar for dipping.
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Posted by greenegrape
February 3, 2010
Kudos to Alie, Bill, Daniel, Darryl, Jose, Lissandro, Rhianna & Steve for opening Provisions today, the day after our staff party!
In case of over-revelry, we also thought it a good time to post a recipe for one of the series of drinks called “corpse revivers,” which are named for their alleged ability to cure hangovers. We can’t vouch for the medicinal benefits of the Corpse Reviver #2 but we do know it’s a great drink and good enough excuse to open a bottle of our new Bluecoat American dry gin.
The recipe for Bluecoat includes organic juniper berries and a variety of organic citrus peels that provide intense citrus aromas and flavors backed by a rich and creamy palate, a brisk dose of juniper and hints of peppermint. Sounds almost healthy, doesn’t it?
Corpse Reviver #2
3/4 oz gin
3/4 oz Triple sec
3/4 oz Lillet Blanc
3/4 oz lemon juice
1 drop absinthe (or Pastis)
Shake with ice, and strain into a cocktail glass. Garnish with a cherry.
Bluecoat gin (Brooklyn)
Bluecoat gin (Manhattan)
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Posted by greenegrape
Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips. 
