Behold....a vegetarian pastrami on rye!
One day. One sandwich. When meat meets beets.
9.28.24. Noon-4pm.
GGIATA X ROW 7 - THE HUDSON (Highland Park only!)
From Fri 9/27 - Sun 10/6 @row7seeds and @ggiata have reimagined the breakfast sandwich using the Upstate Abundance Potato whose creamy flesh is naturally packed with all the flavor. Our exclusive offering is served all week long at Ggiata Highland Park.
THE HUDSON - An “upstate” omelette with sautéed onions melted mozzarella and Row 7’s abundance potatoes on an everything bagel.
See you this week for a seed-to-table sandwich 🥔
@row7seeds pizza contest! #rewritetherecipe Instead of a tomato base, the sauce for this pizza was created largely with badger flame beets — call it a beetza! Paired with a sourdough crust and topped with goat cheese, toasted walnuts, garden fresh oregano, and a honey olive oil drizzle, this one is definitely fit for fall 🍂
The sauce recipe was developed by @nonightshadekitchen and can be found here: https://www.nonightshadekitchen.com/2019/09/05/beetuto-a-tomato-like-base/
The dough goes through a ~30 hour process that begins with combining 800g bread flour, 150g active starter, 500g warm water, and then a bit later adding 30g more water and 18g salt. After a couple stretch-and-folds and multiple hours, the dough is cut to 250g pieces, shaped, and put in the refrigerator, where it stays until about three hours before pizza time.
I first learned the sourdough process by following The Perfect Loaf’s (@maurizio) Beginner’s Sourdough Bread recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/
I’ve come to realize that if you want your food TASTE great, you need to use great ingredients.
*Quality* really is the ultimate metric for flavor.
Cooking doesn’t have to be overly complicated or difficult. Instead, it should be fun, creative, and simple. Truthfully, this pizza “recipe” is sooOOoo easy and can be adjusted based on what you have available in your fridge that week.
I used great ingredients from companies that I love and arranged them together in the oven for 16 minutes where they roasted beautifully into sweet, juicy perfection that I can enjoy again and again. Perfect for sharing!
Ingredients:
🍕@cappellos grain free pizza crust (“naked,” or plain)
🍅@row7seeds Sweet Prince & Midnight Roma Tomatoes
🧄 Fresh garlic
🧀@kourellas organic feta cheese
🫒 Extra virgin olive oil @freshpressedoliveoilclub 🧂 Maldon flaky sea salt
🌿 Fresh basil + fresh oregano from the herb garden
Slice your garlic flat and thin, and arrange generously all over the naked pizza crust. Layer on sliced tomatoes & crumbled feta cheese, then roast at 425 F for 16 minutes. Broil for 2 mins, then remove from the oven.
Garnish with a drizzle of EVOO, sea salt flakes, and fresh herbs. Cut into 4-6 equal slices.
So simple!
Lenny and I have been eating this tomato & feta pizza allllll week long and it is delicious every single time. 😋😌🤤 @iamlordlen @row7seeds #rewritetherecipe
Braised Sweet Garleek & Burrata with Oscetra Caviar & Fried Sweet Garleek
We are so excited to be collaborating with @row7seeds on the launch of their newest vegetable Sweet Garleek, the first ever cross between garlic and leek. It’s sweet, nutty and stunningly delicious - and an example of what’s possible when chefs get involved in writing recipes beginning with the seed.
We’re starting September with a dish that’s as unique as it is delicious: our Row7 Sweet Garleek Bánh Xèo, created in partnership with@row7seeds. Available only for a limited time, this special dish is the perfect blend of tradition and innovation.
In Vietnamese cooking, scallions, onions, and garlic are key ingredients. Sweet Garleek, the first-ever garlic and leek hybrid, brings a unique flavor—balancing sweetness with the punchy notes of garlic. We’re showcasing this incredible ingredient in four different ways in our Bánh Xèo: mixed into the crêpe batter, sautéed as a topping, and both pickled and fried as garnishes.
Bánh Xèo, which translates to “sizzling crêpe,” is always a crowd pleaser, and with the addition of Sweet Garleek, it’s more flavorful than ever. We’re thrilled to feature this dish on our menu and can’t wait for you to try it!
📍You can also find Sweet Garleek in a@wholefoodslocation near you.
Let us know what you think!
Our newest bar snack showcases. @row7seeds’ Sweet Garleek–a garlic and leek hybrid that marries the sweetness of leeks with the punchy notes of garlic. We tempura batter and fry the Sweet Garleek, and serve it alongside a seaweed cream and fresh shiso leaves.
Our bar is available for walk-ins daily, where you can enjoy our Sweet Garleek dish for the next month, alongside several other plant-based snacks and cocktails from our bar team.
This month, @northernspyma is excited to once again work with @row7seeds to help celebrate and introduce of of their groundbreaking new seed and vegetable varietals: Sweet Garleek. With all the sweetness and texture of a leek, but some of the nutty, punchy notes of garlic, what’s most exciting about this new allium is that all parts of the harvested plant are tender and usable.
We’re playing off of a classic New England garlic forward dish for our first Garleek item on the menu: Ember grilled sweet Garleek with white surf clam sauce sourdough breadcrumbs and a creamed Garleek focaccia.
Rather than a bowl of pasta, we found that after cooking the Garleek in the embers quickly, peeling off the outer layer and giving it another quick sear on the fire before serving it was the perfect way to present a delicious new product. Front and center on the plate in its natural state. The white clam sauce is made from a purée of the white bases, white wine, and grilled MA surf clams. Rather than chili flake, we’ve made a zhoug like sauce from the tops and hidden it under the garleek, allowing the spice level to grow as the garleek is cut and dragged on the base of the plate. Garleek oil infused sourdough breadcrumbs and garleek ash did finish the dish, until @henryisaturtle made creamed Garleek foccacia and it was obvious that a bit of carbohydrate to wipe up any leftover sauce and garleek odds and ends on the base of the plate was absolutely necessary.
Gorgeous gal! Sweet Garleek with Parmesan Brodo & Duck Prosciutto
Really excited about this one and to be collaborating with @row7seeds to showcase their new vegetable Sweet Garleek, the first ever cross between garlic and leek. Definitely won’t want to miss this one!
My contribution to the @row7seeds celebration of the Sweet Garleek is, of course, a pasta!
I wanted the beautiful color of the vegetable to shine through, as well as the flavor. So I made a sauce base similar to Toum with both fresh garlic and lacto-fermented Garleek bulbs. The pale green color comes from a puree that I’ve made of the tops of the Garleek, which I stream into the Toum to complete the emulsification.
On the pick-up: We sear @harvestmoonmush oyster mushrooms in a nice hot pan and then deglaze with a Parmesan stock that is infused with the trim and scrapes from the mushrooms and the Garleeks.
Our house made chitarra is then plunged from the pot into the pan alongside rings of the crunchy Garleek stem and julienned slices of the dark green tops for texture. Add some Toum and a dollop of crème fraiche, a dash of parm and a squeeze of lemon and it’s ready to plate. Finished on the pass with a drizzle of lemon agrumato and freshly shaved parmigiano reggiano, this flavor packed bowl tastes delicious and is a zero waste product, using %100 of the vegetables and components that it is made with.
Come try my dish on the dinner menu @cafeolli in Portland Oregon
Excited to be one of the few restaurants in the northwest to offer this delicious new vegetable, meet the Sweet Garleek from @row7seeds. Less pungent and butter like, a flavor you will not forget!
DAY OFF FROM THE SHED / FARM STAND PRODUCE / ITS CORN 🌽 / SEARED SHORT RIB OVER A SWEET CORN AND COCONUT PURÉE / ROW 7 SEEDS SWEET GARLEEK SAUTÉED W/ BOK CHOY AND BABY CORN / AND A CHARRED CORN CAESAR SALAD MADE W/ SWEET GARLEEK AND ANCHOVY
#SWEETGARLEEK #REWRITETHERECIPE
This dish features tinned sardines paired with@row7seedsSweet Garleek Zhoug. The sardines offer a rich, umami-packed flavor with a satisfying, oily texture, while the Zhoug—a vibrant, herbaceous condiment—adds a sweet and spicy kick with its blend of Sweet Garleek, cilantro, and chili. The combination creates a harmonious balance of savory and zesty elements, elevating the sardines with a fresh, aromatic twist.
You can find Sweet Garleek at most@wholefoodsmarkets to try in your own kitchen!
It's not cold borscht, it's Badger Flame beet gazpacho! Served here with pickled habanadas, basil, and confit garlic oil. Literally re-wrote the recipe to this one for@row7seeds. #rewritetherecipe Recipe:
Make the pickled habanadas
1. Cut a 1/4 lb of habanadas into thin rounds, remove the cores and seeds.
2. Combine 1/3 of a cup of sugar with 1 cup of vinegar (rice and white wine work great, distilled white vinegar in a pinch). Bring the brine to a simmer to dissolve the sugar.
3. Jar the habanada slices and pour over the brine. Add a teaspoon of salt and aromatics like coriander seeds, fennel seeds, and bay leaves.
4. Cover and let rest for at least an hour.
Make the gazpacho:
1. Wash and peel 4-5 medium badger flame beets. Cover lightly in oil, wrap in tin foil, and place in a 350 degree oven for one hour.
2. Remove the beets when softened slightly, unwrap them, and let cool.
3. While the beets are cooling, julienne one white onion and dice one red bell pepper.
4. Sautée the onion in a tablespoon of butter until soft and translucent. Season with salt and add the pepper and a clove of minced garlic. Cook until softened.
5. Cut the cooled beets into a rough dice. Add to the pepper and onion along with enough water to cover.
6. Bring to a boil, cover, and then simmer until the beets are very soft; 30-45 minutes.
7. Blend in batches, adding any lost water to achieve your desired consistency, then chill for at least four hours. Season with salt to taste once fully cooled.
8. To serve, garnish with basil, the pickled habanada peppers, and confit garlic oil.
💫🍯Honeypatch Crème Brûlée🍮💫
🍁Inspired by Fall, the power of friendship & geniune love for squash 💖
Recipe:
✨️Creme Brulee Mixture✨️
- 1 1/2 cup roasted honey patch squash (halved and face down on a baking sheet at 400F for 30 minutes)
- 1 cup water
- 1 3/4 cup heavy cream
- 4 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 4 egg yolks
- Superfine sugar (for brulee)
1) Preheat oven to 300°F. In a blender, add the squash, water, granulated sugar, ground cinnamon, and nutmeg, then blend until smooth.
2) To this mixture, add heavy cream and blend until airy and whipped.
3) Add creme brulee mixture to a sauce pan and cook over medium low heat while continuously stirring. Allow to simmer for 5 minutes.
4) Remove from heat.
5) Whip egg yolks until pale in color.
6)While continuously whisking the creme brulee mixture, slowly stream in the whipped egg yolk. The mixture should thicken.
7) Add creme brulee mixture into the vessel of choice (Hallowed out pumpkins or ramekins)
8) Create a bain-marie until the vessel is submerged halfway with hot water.
9) Bake uncovered for 50 minutes.
10) Remove from oven and allow to cool until room temperature is reached. Transfer to fridge and allow to cool for at least 2 hours or overnight.
11) Once ready to serve, evenly distribute superfine sugar to the surface of each creme brulee. Torch until desired caramelization is achieved.
12) Garnish, serve, break it open, and thoroughly enjoy!
✨️Whipped Vanilla Ganache✨️
- 4 oz white chocolate (chopped)
- 2 tbsp salted butter
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
1) In a double boiler, melt white chocolate.
2) Add heavy cream and whisk until combined. Allow to simmer for 2 minutes.
3) Remove mixture from heat and add vanilla. Whisking periodically, allow to cool to room temperature.
4) Cover is saran wrap against mixture's surface (to avoid film formation). Chill in the fridge for at least 30 minutes.
5) Once ready to garnish, whisk the vanilla ganache mixture until adequately airated. Add a dallop of the whipped confection to the creme brulee.
📸STYLING & PHOTO CREDITS: Kendall Blizzard & Nicholas Frazier
#rewritetherecipe
🍋Kibbeh Stuffed Squash🍋
Kibbeh beef with ras el hanout Lodi & Honeynut squash and pine nuts. Served in a honeynut squash edible vessel. Plated with labne, pomegranate seeds, parsley, lemon, and if you don’t forget, roasted squash seeds.
Happy to#rewritetherecipewith@row7seedsto showcase their new produce in Whole Foods!
I’ve been a fan of Row 7 for years: working with Cornell connections, meeting farmers and restaurants in their network, and sharing the good word of their mind blowing vegetables. I even created a seed-to-table panel (with@mazlabseeds,@plowbreakfarm, and@hazelnutkitchen) at an agriculinary tourism conference I planned. Vegetable nerd. And excited to participate in anything Row 7.
Shoutout to fellow Greenpoint business,@edysgrocer, for the kibbeh seasoning and ras el hanout used in this recipe.
Sahtein!
A lot of beet love happening tomorrow
ROW 7 truck popping up Sofra
And a couple of specials featuring the badger flame beets. Stop by 9-3
#rewritetherecipe
