WEEKLY SPECIALS
With a built-in mesh strainer all you need is a light tap or quick twist for perfectly coated confections.
There’s more than one way to sugarcoat ıt
A Freilichen Chanukah!
CHOLOV YISROEL
BOLD, JARRING, AND FULL OF FLAVOR.
Brooklyn through and through.
Jumbo olives with a meaty bite, packed in a zesty, bold brine.
WITH LEMON, CHILLI PEPPERS, OR PROVENÇAL HERBS
savings to make you smile
Valid December 4 until December 10
SUNDAY: 7:00AM - 10:00PM
MONDAY: 7:00AM - 12:00AM
TUESDAY: 7:00AM - 12:00AM
WEDNESDAY: 7:00AM - 12:00AM
THURSDAY: 7:00AM - 1:00AM
FRIDAY: 7:00AM - 1.5 HRS BEFORE SHABBOS MOTZEI SHABBOS: 30 MIN AFTER ZMAN-11:00PM
EASY WHITE CREAM SOUP
When you want to throw together something quick, easy, and satisfying - this is just the thing. With the umami from the garlic and flavor from the root veggies, this white cream soup will become your new go-to fave.
Ingredients:
Oil, for frying
1 white onion, diced
6 cloves garlic, diced
1-2 stalks celery, diced
1 green or yellow zucchini, peeled and cubed
2 yukon gold potatoes, peeled and cubed
1- 24 oz. bag frozen cauliflower
1 tablespoon salt, or to taste
½ teaspoon white pepper
8 cups water, mixed with 2 tablespoons chicken soup mix
Directions:
1. Heat oil in a large soup pot over medium high heat.
2. Add the onion and saute for 5 minutes until translucent. Add the rest of the vegetables, as well as salt and pepper. Saute for 15 minutes until softened.
3. Add the water (you can substitute 2-3 cups of the water with chicken soup).
4. Bring to a boil. Lower heat and cook on low medium heat for 45 minutes-1 hour.
5. Blend with an immersion blender until smooth. Serve.
RESTAURANT-STYLE FRENCH ONION SOUP
It’s a classic favorite, and for good reason! Hearty, cheesy, and delicious - this soup is a special treat!
Ingredients:
6 tablespoons unsalted butter
4 medium white onions, thinly sliced
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon granulated sugar
1½ cups white wine
8 cups water
2 tablespoons soup mix, optional for added flavor
2 cloves garlic, crushed Baguette or focaccia, cut into slices or cubes for topping Mozzarella cheese, for topping (slices work best)
Directions:
1. In a large pot, melt 4-5 tablespoons butter over medium heat. Add the onions and close the lid. Cook until softened, stirring occasionally, for about 15 minutes
2. Add the salt, pepper, and sugar and continue to cook for about 45 minutes, stirring occasionally, until onions are deep golden brown and caramelized. Slightly reduce the heat if the onions brown too quickly. You can add some oil if you like.
3. Add the wine, water, beef soup mix, and crushed garlic.
4. Cook until the broth is thickened, for about 15-20 minutes. Adjust seasoning to taste.
5. Set your oven to broil.
6. Ladle the soup into oven-safe bowls and top with sliced baguette or bread croutons. Add the mozzarella cheese on top of the bread and place the bowls in the oven (you can add additional cheese in the soup as well).
7. Broil for 2-3 minutes (watch carefully) until the cheese is golden brown and melted.
8. Carefully remove from the oven (plates will be hot) and serve immediately.
MORNING FOCACCIA
This morning focaccia was specifically designed for working mothers, or those strapped in time when the kids come home. You simply prep it in the morning, and allow the dough to rest in the fridge all day, yielding extra-pillowy and airy focaccia. Enjoy!
Ingredients:
4 cups all-purpose-flour
2 teaspoons salt
2 teaspoons active dry yeast
2 cups lukewarm water
Oil, for drizzling flaky sea salt, such as Maldon
6-7 cloves garlic, sliced in halves
Directions:
1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Line a 9x13 pan with parchment paper. Drizzle some oil on the bottom of the pan. Slightly stretch the dough in the baking pan (it doesn’t have to come to the sides). Cover with a towel or plastic wrap and let rise in a warm place for 45 minutes.
2. Place the pan in the refrigerator for 7-8 hours or overnight.
3. When ready to bake, remove from the refrigerator and let the dough come to room temperature (about 20 minutes).
4. Preheat your oven to 425°.
5. Drizzle some oil on top of the dough.
6. Using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt and press in garlic cloves all around.
7. Transfer the pan to the oven and bake for 25-30 minutes, until the underside is golden and crisp. Return to the oven at 475-500° for a couple of minutes if you prefer a more golden brown crust.
8. Let cool for 10 minutes before slicing and serving. You can also toast them up into yummy croutons for soup or salad.
TIP: To store the focaccia: Transfer it to an airtight bag or container and store it at room temperature for up to 3 days. You can also freeze it for up to 3 months.
