Sunday, June 11, 2017

Brooklyn House Restaurant

Brooklyn House Restaurant
This is the most difficult post I’ve ever had to write.
On Thursday June 29th, we will serve our last dinner and close our doors for good.
Of course, there have been a multitude of factors adding up over the years to bring us to this decision. Ultimately, though, it came down to the fact that I am ready to start my family and it is clear that I cannot possibly run this restaurant and raise a child. Both commitments are too great, and at this point, I’m choosing family.
This breaks my heart because I had hoped that I could do both. This house has been so much more than a restaurant and this crew has been so much more than a group of co-workers. We all wanted to raise our families here together, and with all of you. The learning and growing, the caring and communion we have shared has been extraordinary. We are deeply proud of what we’ve done and we wish we could do more. Unfortunately, we are giving all we have to give and it isn’t nearly enough. As frustrating and disappointing as it is, we are finally ready to let go.
I have already told a few people who are near and dear to The BH, and this is essentially what I’ve told them:
It would have made all rational and financial sense to close when the fire happened, but we just couldn’t....
because of the intensity of devotion from our customers;
because of the overwhelmingly positive and specific feedback from people in all walks of life;
because of the gratitude from our local farmers, artisans and purveyors;
because of the resources we provided to doctors and patients from around the world;
because of the joy we brought to families who could finally eat out together;
because of the ecstasy people felt when they had their first meal in a restaurant without getting sick or being treated like a burden, or their first meal out in however many years…
What I am struggling to convey is that we really did try to stick it out for you folks because we are acutely aware of what we have meant to so many of you. We know because you have told us why you love us and showed us by coming in regularly. It has been exhilarating and sincerely amazing, a ton of fun and very informative.
If it weren’t for these few key things that have added up over the years, if I were five years younger, if we had gotten this popular a little bit sooner….maybe I wouldn’t be writing this.
But they did, and I’m not, and we didn’t…so I am.
And I am so so so sorry.
We have all our fingers and toes crossed for a new restaurant from Matt Wells, the incredible chef who is the one and only reason this place was ever possible. Stay tuned for more on that in the coming months. And if something does happen, please support it and let it stand on its own two feet rather than comparing it to The BH.
Please come see us in these next couple weeks if you can.
We want to say goodbye.

Saturday, June 10, 2017

Flourless Pizza

Low-Carb Pizza
Recipe type: Main Dish
This flourless, naturally gluten-free pizza is loved by MANY--even the gluten-full folks! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again! Super filling, too, so a little goes a long way.
Crust Ingredients
  • 4 ounces cream cheese, softened
  • 2 eggs
  • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded
Topping Ingredients
  • ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
  • 4 ounces (1 cup) mozzarella cheese, shredded
  • Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)
  1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
  2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
  3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
  4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
  5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

GF Jules

Hanging with my gluten-free besties at the #GFBloggerRetreat is so amazing! & so are the gluten-free products we get to try and report back to you on!
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Gluten Intolerance Group Recipe

Smoothies are great in the morning for breakfast and also a wonderful fun afternoon snack. The combination of flavors is endless. Be creative and come up with something new this summer.  Did you know you can turn your favorite smoothie into a frozen treat? Mix up your smoothie and pour into a popsicle mold!
Strawberry Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled banana
2 tbsp. sugar
Raspberry Orange
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen raspberries*
½ cup fresh peeled orange
2 tbsp. sugar
Peach Mango Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen peaches and mangos
½ cup fresh peeled banana
2 tbsp. sugar
1 fresh peeled banana
1 cup frozen blueberries*
½ cup milk
½ cup ice
1 tbsp. honey or sugar
Kiwi Strawberry
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled kiwi
2 tbsp. sugar
Spinach Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen or 1 handful fresh spinach
1 whole fresh peeled banana
2 tbsp. sugar
*If using fresh berries add ½ – 1 cup ice if needed.
Add all ingredients except sugar to blender and blend until smooth. Add part of sugar, blend, taste, and add rest of sugar if desired.