On a recent Sunday evening, instead of the usual studying and going to bed early, I was in an entirely different borough having dinner with the rest of New York City (everyone here eats so late, yes?), including my friend Drew and his sis Taryn.
The General Greene, Brooklyn
Our dishes at The General Greene were comforting, delicious and unique. So much so that I forgot to photograph them, which gave me a perfect excuse to try and re-create a few of them from my tiny Manhattan kitchen.
- Roasted cauliflower with pine nuts, raisins and pesto
- Sautéed kale with garlic chili and lemon
The cauliflower dish was particularly unique and really good, and it didn’t seem like there were too many ingredients involved (i.e., I didn’t think I could screw it up too badly).
The kale seemed pretty simple too, so I basically sautéed both (separately) in a large sautée pan. Once the cauliflower was fairly tender, I threw in pine nuts and raisins and sautéed for a few more minutes.
I don’t have a food processor (must. get. to. Target.) so I used pesto from TJ’s.
And tossed the cauliflower mixture with about a tablespoon of pesto
Set aside and sautéed the kale with olive oil, salt, pepper and chili pepper flakes while I pan seared a piece of wild Coho salmon
When everything was done, I served the salmon over the kale and topped with the cauliflower.
I will definitely be making this cauliflower dish again – so flavorful and delicious! Here are the deets:
Sautéed Cauliflower with Pesto, Pine Nuts and Raisins (serves 2)
- 1.5 cups raw cauliflower, chopped
- 1 tsp olive oil
- 1 tbsp pine nuts
- 1 tbsp raisins
- 1.5 tbsp pesto (or however much you like)
Heat oil in a large sautée pan and add cauliflower. Cook for a few minutes, until edges start to brown, and add pine nuts and raisins. After a few more minutes, cauliflower should be tender. Transfer to a large bowl and add pesto. Mix well. Serve at room temperature and enjoy!
Sautéed Kale with Chili Pepper (serves 2)
- 1/2 bunch kale
- 2 tsp olive oil
- 2 tsp chili pepper flakes
- salt and pepper to taste
Separate kale leaves from middle stem and break into smaller pieces. Heat oil in a large sautée pan and add kale leaves. Add salt, pepper and chili flakes and sautée until kale is wilted and very green (5 minutes or so). Transfer to serving dish and enjoy!
We also had the roasted brussels sprouts and the General Greene fried chicken – Giannone antibiotic-free, free range, organic chicken with sweet potato/andouille hash & braised collards, and everything was perfectly cooked and seasoned.
I have to admit, I was pretty exhausted as I exited the subway that night to meet my dinner companions, and kind of wondered what on earth I was doing in Brooklyn at 9:30 p.m. on a “school” night. Those thoughts dissolved as I entered the restaurant, and was greeted by the comforting bustle of a perfectly lit, cozy neighborhood joint and two genuinely great people. And I wouldn’t have had it any other way.
Question: Have you ever tried to make something you’ve had at a restaurant? Success or failure?