BSC3 in the WB. 06.24.07
On the menu: Hypeness.
What at first seemed like a simple invitation from Bro (Brahim) Bri for a BSC brunch in his spacious loft in williamsburg turned out to be, in fact, not so simple at all. For he had up his equally spacious sleeve something far more complex than we simple BSC-ers imagined. As we sipped Bellinis and watched him toil, his furtive, darting motions only gave glimpses, nea hints, at the layering of texture upon texture, flavor upon delicious flavor, color upon shape upon life-changing juxtaposition of eggs, cheese, fungus, produce, and crustacea MOST SWEET!!! Soon we were spinning in a whirlwind of anticipation, desperate for the flavor and experience we could smell, breathe, almost touch. And just when we could not contain ourselves for a moment further, it was unleashed upon us: A custardy layer of eggs, a savory layer of chanterelles and leeks, a masterful mix of crab and sweet peas, topped with a soupcon of confit tomato. We ached. We moaned. We let the flavors wash over us like a summer rain, nourishing our bodies, replenishing our souls. Bro Bri had brung it. We bowed in deepest humbility.
The other components of the meal satisfied in a similar if more rustic way. Artisanal grits from Stratford Hall (http://www.stratfordhall.org/) were fluffy and deeply corny under a blanket of smoky bacon gravy; homemade maple, apple, and red pepper sausage were griddled to crispy, chewy perfection; roast tomatoes, creminis, and shallots brightened the plate and tied everything together with elegance; and a bread pudding with cinnamon and peaches, drizzled with maple syrup, sent us all to the couches and chairs and floors to sleep off the building buzz that kaegan had delivered in the form of the Bloody (Cold Feet) Monty, a concoction of carbonated tomato juice and vodka with a bright celery/lemon/salt rim.
Blissfully, we napped and dreamed of our favorite bites, our fondest recollections, the moments of the meal that made us hungry for more and happy that we had lived this. The BBC had arrived. The world has been put on notice.
Recipes:
grits and smoky bacon gravy:
grits
2 cups non-instant stone ground grits
2 cups milk
2 cups water
salt and pepper
gravy
1/2 pound smoked bacon thick cut
3 T flour
2 c. milk
salt and pepper
cayenne pepper
in a bowl of cold water, pour in grits and give a good stir to separate grits from chaff. scoop off chaff, strain grits.
bring milk and water to boil. add salt to taste. stir in grits, and cook for 25 t0 35 minutes, depending on coarseness of grit grind. stir often.
in a skillet, cook 1/2 pound bacon slowly to render all the fat without burning bacon. when finished. set aside half the bacon to chopped finely and include in the gravy. eat the rest as your prize.
when fat is rendered, make sure you have at least 3 T in the pan. add 3 T flour and stir vigorously until all flour and oil is mixed together, leaving no lumps. add 2 C milk and whisk into oil and flour mixture. add salt and black pepper to taste and a pinch of cayenne. stir until thick and add bacon and stir and taste again, adjusting seasoning as necessary.
serve over grits or over biscuits or over toast or over cake or over ice cream.
enjoy.
No comments:
Post a Comment