Flatiron Foodie: BLACKBARN's Asparagus, Tomato and Kale Salad
As we start to enjoy warmer weather and head into spring, BLACKBARN, the farm-to-table and artisanal restaurant shares with us their Asparagus, Tomato and Kale Salad recipe. Perfect for an entree on a spring sunny day, this salad is flavorful, light, and fresh. Executive Chef Brian K Fowler Jr. walks us through how to make this dish you'll want to have throughout the season. "This salad, one of our most popular spring items at BLACKBARN, incorporates one of the season's most beautiful vegetables: asparagus. Specifically, fresh jumbo green asparagus which are very rich and succulent this time of year. It is easy to make at home and has a bounty of fresh ingredients, including heirloom tomatoes, avocado, kale, quinoa, bacon, ricotta salata, all dressed with a lemon-buttermilk dressing," says Chef Fowler. "Those who wish to keep it lighter could skip the bacon or reduce it to a smaller amount as it is optional."
Established in 2015 just steps from Madison Square Park, BLACKBARN was founded by Chef John Doherty, former Executive Chef at the Waldorf Astoria hotel in NYC. Using a majority of locally-sourced ingredients allows BLACKBARN to offer a unique dining experience complimented by refined wines, handcrafted cocktails, and excellent service.
BLACKBARN, located at 19 East 26th Street is open for lunch Monday through Friday, from 11:30 am to 3 pm, dinner Monday through Saturday, from 5:30 pm to 9:30 pm, and brunch Saturday and Sunday, from 11 am to 2:30 pm.
Asparagus, Tomato and Kale Salad Recipe
Ingredients for 6 servings:
Asparagus, Kale and Tomato Salad
- 2 pounds of Jumbo Green Asparagus
- 1 head of Kale
- 1 pint of Heirloom Cherry Tomatoes
- 2 ripe Avocados
- 1 box of Red Quinoa
- 1/2 pound of thick cut Bacon
- 1/4 pound of Ricotta Salata
Lemon-Buttermilk Dressing
- 1 cup of Buttermilk
- 1/4 cup of Creme Fraiche
- 1/2 cup of Mayonnaise
- 1 tablespoon of Apple Cider Vinegar
- 1/2 teaspoon of Minced Garlic
- 1/4 cup of Minced Cucumber
- 2 tablespoons of Lemon Juice
- Zest from 1/2 of a Lemon
- 1 tablespoon of Smoked Paprika
- 2 tablespoons of Chopped Mint
- 2 tablespoons of Chopped Chives
- 1/2 tablespoon of Salt
- 1/2 tablespoon of Pepper
Directions for Lemon-Buttermilk Dressing:
1. In a medium-sized bowl, mix all ingredients with a whisk until well combined. Place in a desired storage container for later use.
Directions for Quinoa:
1. Place 1 cup of red quinoa in a pot with 3 cups of cold water. Season your water with 2 tbsp of salt and 2 bay leafs. On high heat, bring to a boil then turn flame down to a simmer and cook for 10 to 15 minutes until quinoa opens.
2. Strain your quinoa into a fine mess strainer. Set to the side and allow to cool.
Directions for Bacon (optional use):
1. Dice your bacon to desired thickness. Over medium heat render the fat slowly for about 10 minutes or until lightly brown.
2. With a slotted spoon, place bacon onto paper towel to soak up excess oil, discard liquid fat, and set bacon pieces aside for later use.
Directions for Asparagus:
- Fill a deep pot with salted water and set to boil.
- Remove and discard the bottom portion of the asparagus that is not green.
- Use a vegetable peeler to peel the outer green skin which can be fiberous and bitter.
- Boil asparagus until tender. Strain and plunge into ice water to stop the cooking process.
- Once asparagus are cooled, blot dry and cut into 2-3 inch pieces and set aside.
Assemble & Serve!
- Have ready a desired mixing bowl.
- Clean your kale very thoroughly with cold water and discard the stem. With a sharp knife chiffonade (thinly slice) your kale and place in mixing bowl.
- Cut your tomatoes in half, and large dice your avocados. Place in the mixing bowl with asparagus and chiffonade of kale.
- Add to the mixing bowl quinoa, bacon, buttermilk dressing, salt & pepper and gently mix together
- Choose your desired dish and plate your salad in 3 parts to keep the height.
- With your cheese grate, shred desired amount of cheese over your salad.
Enjoy!
Executive Chef Brian K Fowler Jr. pictured below:
Flatiron Foodie: Obicà's Gnocchi di Patate
Renowned Obicà Mozzarella Bar shares their Gnocchi di Patate recipe, which features Cherry Tomatoes Confit, Cavolo Nero Pesto, and Crispy Speck dell’Alto Adige IGP. "The attachment to roots and tradition of the Italian cuisine, together with a contemporary touch and a gaze at the future represent the core values of Obicà, as demonstrated by their wintery interpretation of the Italian Gnocchi di Patate," says the Obicà team.
The chefs at Obicà walk us through how to make this stunning dish you'll want to serve at your next holiday gathering or cold night-in. "A bright green, enveloping and fresh Cavolo Nero Pesto is the protagonist of this innovative version of the famous Italian dish," adds the team. "The smoothness and velvety consistency of Gnocchi and Pesto contrast with the crispness of Speck dell’Alto Adige IGP creating a concert of different flavors and textures."
Obicà has 20 locations globally and was founded in 2004 as the world's first mozzarella bar. Using high-quality and fresh ingredients, Obicà shares their passion for good Italian food in a modern casual restaurant setting. Obicà newly launched winter menu includes fresh Mozzarella di Bufala Campana, small accompaniment plates, pasta, salads, and soups, as well as craft cocktails and Italian wines by the glass. Obicà also serves an Italian-contemporary style brunch on weekends.
Gnocchi di Patate Recipe
Ingredients for 4 Servings:
Cherry Tomatoes Confit
- 2 teaspoons of Fresh Basil
- 2 teaspoons of Fresh Thyme
- 1 teaspoon of Orange Zest
- 3 ounces of Cherry Tomatoes
- 1/4 teaspoon of Sea Salt
- 1/4 teaspoon of Icing Sugar
Cavolo Nero Pesto
- 3 tablespoons of Extra Virgin Olive Oil
- 3 ounces of Cavolo Nero
- 1/2 tablespoon of Grated Parmigiano Reggiano DOP
- 1/2 tablespoon of Grated Pecorino Romano DOP
- 1/2 tablespoon of Pine Nuts
- 1/4 teaspoon of Sea Salt
Crispy Speck dell’Alto Adige IGP
- 4 ounces of Speck dell’Alto Adige IGP
Gnocchi di Patate
- 5 liters of Water
- 1 tablespoon of Sea Salt
- 4 cups of Fresh Potato Gnocchi
Directions for Cherry Tomatoes Confit:
1. Pre-heat the oven to 215 degrees Fahrenheit.
2. On a tray, place a layer of baking paper to cover the entire surface.
3. Finely chop Fresh Basil and Fresh Thyme. Put them aside.
4. Cut the Cherry Tomatoes in half and place them on the tray with the sliced side facing up.
5. Grate a teaspoon's worth of Orange zest. Sprinkle zest over Cherry Tomatoes.
6. Season evenly with Sea Salt, Icing Sugar, Fresh Basil, and Fresh Thyme.
7. Cook the Cherry Tomatoes in the oven for 1 hour, until dry.
8. Once ready, set aside.
Directions for the Cavolo Nero Pesto:
1. Boil the Cavolo Nero Kale in hot water. Once ready, drain properly.
2. In a blender, combine Cavolo Nero Kale, Parmigiano Reggiano DOP, Pecorino Romano DOP, Pine Nuts, and Sea Salt. With the machine running, slowly drizzle in the Extra Virgin Olive Oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
3. Once ready, set aside.
Directions for the Crispy Speck dell’Alto Adige IGP:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. On a tray, place a layer of baking paper to cover the entire surface.
3. Place the Speck dell’Alto Adige IGP slices on the oven tray, separating slices from another.
4. Cook for 4-5 minutes.
5. Take slices out of the oven and set them aside. They will become crispy while getting cold.
Directions for the Potato Gnocchi:
1. In a large pot, bring 5 liters of salted water to boil.
2. Once the water is boiling, add 4 cups of Fresh Potato Gnocchi to the water and stir occasionally.
3. Once the Potato Gnocchi is cooked, they will start floating on top of the boiling water.
4. Drain the Potato Gnocchi. Set aside for assembly.
Assemble & Serve!
1. Toss the cooked Potato Gnocchi with the Cavolo Nero Pesto and the Cherry Tomatoes Confit.
2. Sprinkle some Parmigiano Reggiano DOP on top.
3. Add a drizzle of Extra Virgin Olive Oil.
4. Finish by decorating with the Crispy Speck dell’Alto Adige IGP.
Enjoy!
Obicà Flatiron, 928 Broadway 
Thumbnail Credit: I Just Want to Eat
Flatiron Foodie: Hawksmoor's Macaroni & Cheese
Beloved steakhouse Hawksmoor shares with us their Macaroni & Cheese recipe, which includes a cheese sauce featuring five local cheeses and a parmesan panko breadcrumb topping that combine to create gooey cheesy goodness perfect for a holiday side dish. Executive Chef Matt Bernero walks us through how to make this comfort food classic. "We’ve learned over the years that a stringy cheese pull triggers more pleasure receptors than without. Our macaroni and cheese uses five local cheeses (which you can purchase at Saxelby’s) and delivers a long, stringy pull," says Chef Bernero.
First established in London, Hawksmoor came across the pond and opened their first US location in NYC this September. Considered one of the best steakhouses in the world, we're delighted to have them in the Flatiron neighborhood. Hawksmoor serves dishes featuring ethically and sustainably sourced ingredients and partners with local American farmers, ranchers, and fishermen. The curated menu includes dry-aged, all-natural, pasture-reared steaks cooked over real charcoal, sustainably-sourced seafood, an array of sides, desserts, and award-winning cocktails.
Hawksmoor, located at 109 East 22nd Street in the historic United Charities Building, is open for dinner Tuesday-Saturday, from 5:30 pm to 10 pm and the bar is open Tuesday-Saturday from 4 pm - midnight.
Macaroni & Cheese Recipe
Ingredients:
Cheese Sauce
- 1 tablespoon of Plain Flour
- 1 tablespoon of Unsalted Butter
- 1/4 cup of Briana Cheese
- 1/4 cup of Chef's Shred
- 1/4 cup of Bayley Hazen Blue
- 1/2 cup of Whole Milk
- 1/16 teaspoon of Nutmeg
- 1/16 teaspoon of White Pepper
- 1/3 teaspoon of Sea Salt
Pasta
- 8 cups of Water
- 1/2 tablespoon of Salt
- 1/2 cup of Tubetti Pasta
Parmesan Panko
- 3 tablespoons of Parmesan grated on a micro-plane
- 3 tablespoons of Panko Breadcrumbs
Directions for Cheese Sauce:
1. In a saucepan, melt butter over medium heat. Whisk in the flour into a smooth pale roux.
2. Cook out the roux for at least 5 minutes moving regularly.
3. Heat the milk to a foamy boil.
4. While whisking the roux slowly ladle the hot milk into it until it has fully incorporated before the next ladle is added.
5. After all the milk has been mixed, continue to whisk the milk for 5-10 minutes until the sauce has thickened slightly.
6. Slowly add the grated Bayley Hazen Blue, Briana and the Chef’s Shred and stir till smooth and completely melted.
7. Once melted and smooth remove from the heat to prevent the sauce from splitting.
8. Season the finished sauce with the salt, ground white pepper and nutmeg.
9. Reserve until needed.
Directions for Pasta:
1. In a large pan, bring 8 cups of salted water to the boil.
2. Once the water is boiling, add 1/2 cup of dried pasta to the water and stir occasionally.
3. Cook out the pasta for approx. 9 minutes or until the pasta is slightly ‘al dente.’
4. Drain pasta from the pasta water.
5. Cool the pasta in cold running water.
6. Reserve for service.
Directions for Parmesan Panko:
1. Mix and reserve.
Put It All Together:
1. Mix the cooked pasta with the sauce & warm through.
2. When warmed, fold in the diced mozzarella and place the mixture into staub.
3. Top with the parmesan & panko.
4. Bake for 4-5 minutes until top is golden brown but the sauce has not dried out or split.
5. Make sure there is a layer of sauce on the top and bottom of the dish, for a golden brown finish.
Enjoy!
Executive Chef Matt Bernero pictured below:
Flatiron Foodie: Summer Salt's Rolled Taquitos with American Guac
Summer Salt, located at 30 East 23rd Street, is open daily for pick-up and delivery from 11 am to 10 pm. Check out their full menu. Summer Salt is a beloved, local restaurant and a Partnership staff favorite too!
- 2 Ripe Avocados
- 1 cup Sour Cream
- 1/3 cup Chopped Cilantro
- 1 tablespoon Fresh Lime Juice
- 1 teaspoon Kosher Salt
Directions:
- If you have a food processor, add all of the ingredients and pulse until you have a smooth consistency. You're all done!
- If you prefer the manual way, cut the avocados in half, take out the pit, scoop out the avocado flesh and mash it until it's no longer clumpy.
- Add the sour cream to your avocado and whip it until smooth.
- Fold in the cilantro, lime juice and salt. Adjust salt and lime amount to your taste.
Rolled Tacquitos Recipe
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 Spanish onion
- 2 minced garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 16 x 6" corn tortillas
- Vegetable oil
- Shredded Cheddar Jack cheese
- Your favorite salsa (from Summer Salt, of course)
Chicken Filling:
- Place all of the chicken filling ingredients into a pot.
2. Fill the pot with enough water to barely cover the chicken
3. Bring the pot to a boil then reduce the heat to a simmer. Cook the chicken until tender but not so long that the flavor cooks out of the chicken.
4. Once the chicken is done, transfer it to a bowl to let it cool.
5. Shred the chicken with forks and set it aside.
- Heat a skillet or pan on medium heat and drizzle a little oil in it.
2. Once the oil is hot, warm up the corn tortillas, so they are loose and malleable. Add more oil as necessary. The oil will help the tortilla retain heat and moisture.
3. Once all of your tortillas are warmed, fill each one with about 1-2 tablespoons of chicken and roll it. Don't add too much meat as the taquito will be too thick. Put aside seam-side down!
4. Wipe off your skillet of any crumbs and fill it with oil about 1/2 inches deep. Heat the oil to about 375F or until hot enough so that a tortilla will sizzle when you dip it in there.
5. Using tongs, place each rolled taquito in the oil seam-side down! Hold the taquito in the hot oil until it hardens slightly, and the tortilla doesn't come unwrapped. Fry in batches of 4 until they are golden brown on all sides. Don't fry too much or they'll dry out. They're great even when slightly soft!
6. Drain the rolled taquitos on a paper towel-lined plate.
7. When they're all done, line up the taquitos on a plate, top it with shredded cheddar jack, scoop some American Guac on top, serve with salsa, and you're all done!
Enjoy!
Chef Juan Carlos Ortiz pictured below:
Flatiron Foodie: Scampi's Burrata & Delicata Squash
Scampi, located at 30 West 18th Street, is open for indoor dining, pick-up, and delivery from 5 pm to 9 pm, Tuesday to Thursday, and 5 pm to 9:30 pm Friday and Saturday.
- 4 oz piece of Burrata
-
1 Delicata Squash, Sliced into half-moons & deseeded
-
1/4 cup Pumpkin Seeds
-
3 cups of fresh basil leaves
-
2 tablespoons of Extra Virgin Olive Oil
-
1/4 cup Parmesan Cheese
-
1/3 teaspoon Red Pepper Chili Flakes
Hot Honey:
-
1/3 cup honey
-
1/3 teaspoon Red pepper Chili Flakes
-
2 tablespoons of Red Wine Vinegar
Directions:
- For the Basil Pesto, bring water to boil, blanch the basil leaves until wilted (about 15 seconds), then quickly place into an ice bath to cool. Squeeze all water out from basil and blend with Extra Virgin Olive Oil, Parmesan, and Red Pepper Chili Flakes in a food processor until smooth.
- For the Hot Honey, cook and reduce the honey by 1/3 then add Red Pepper Chili Flakes and Red Wine Vinegar, let it cool.
- Sauté the Delicata Squash slices in a hot pan on both sides until golden brown then finish it in the oven until cooked through.
- Toast the Pumpkin Seeds in butter and salt.
- To assemble, carefully remove Burrata from water and drain, season the Burrata with Extra Virgin Olive Oil, Salt, and Black Pepper.
- Grab your plate and place the Basil Pesto in the center, carefully put the Burrata in the center and cut into four pieces.
- Remove the Delicata Squash from the oven while hot and dress it with the hot honey, place the Delicata Squash around Burrata.
- Drizzle a little more hot honey onto the Burrata and top it all with Pumpkin seeds.
Executive Chef PJ Calpa pictured below:
Flatiron Foodies: Inday's Tandoori Rotisserie Chicken
Inday is open for walk-in, pick-up, and delivery from 11 am to 9 pm daily. Take advantage of their outdoor seating while you enjoy your meal. Inday is also one of 30 local restaurants offering food & drink promotions as a part of our #AllinFlatiron Dining Deals campaign. Show the All in Flatiron badge in-store and receive a free house-made beverage with any bowl purchase. Beverages include a Basmati Horchata, Iced Chai, and LemonAid.
Chicken:
- 1 whole chicken, spatchcocked (ask your butcher to prepare this for you)
- 1 cup full fat yogurt (or coconut yogurt)
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons of a combined garlic and ginger puree
- 1 tablespoon chili powder (kashmiri if possible)
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Magic Masala:
- 1 tablespoon whole cumin seeds
- 1 tablespoon salt
- 1 teaspoon deggi mirch powder (or paprika)
- 1 teaspoon Amchur (or lemon or lime juice)
Directions:
- Combine the yogurt, olive oil, lemon juice, garlic, ginger, and spices, and mix well until you have a smooth, bright red marinade.
- Coat the chicken with the marinade on all sides and under the skin. Use roughly ½ a cup of marinade for a 2.5 lb bird. Transfer the marinated chicken to a bowl covered in plastic or a ziplock bag and refrigerate for at least 12 hours and up to 3 days.
- Preheat the oven to 425F. Remove the chicken from the fridge, pat dry, and allow to come to room temperature.
- Season the chicken on all sides with 3 tablespoons of the magic masala until fully covered. Transfer to a sheet tray lined with a rack.
- Roast for 20-30 min, or until a thermometer registers 165F.
- Allow the chicken to rest for 20 minutes before cutting and serving.
- Garnish with an additional sprinkle of magic masala.
Chef Sydne Gooden pictured below:
Flatiron Foodies: Taïm's S'rug (Yemenite Cilantro Hot Sauce)
S'rug (Yemenite Cilantro Hot Sauce) Recipe:
- 15 garlic cloves
- 2 jalapenos
- 1/2 teaspoon of cardamom (You can make your own cardamom spice by combining 1/4 tsp of cinnamon + 1/4 tsp of nutmeg)
- 1/2 teaspoon of cumin
- 2 cups of cilantro leaves
- 1 teaspoon salt
- 3/4 cup extra-virgin olive oil
Method:
- Core the jalapenos and coarsely chop them with the garlic.
- Put the garlic, jalapenos, cardamom, and cumin into a food processor or blender.
- Grind/blend for 30 seconds.
- Add cilantro, salt, and oil into the food processor and grind/blend for another 30 seconds.
- Scoop out and spread in a bowl. Top off anything with this sauce, and enjoy!
Chef Einat Admony pictured below:
Flatiron Foodies: Honeybrains' Honey Tahini Toast
Honeybrains is a family-owned café with a superfood-packed menu designed to improve brain wellness. Every menu creation is meant to promote a healthy body and a healthy brain based on scientific research by neurologists and nutritionists.
Looking for ways to eat healthy at home? Honeybrains' Honey Tahini Toast can bring some new flavors to your quarantine menu or, if you don’t have all of the ingredients on hand, serve as inspiration for a similar treat. Chef Steven Mettle shares his recipe for this favorite, new menu item that can be enjoyed throughout the day. This toast contains three out of the "HB Five Food Groups," including OMEGA3’s, fruits, and whole grains which help improve brain health. Enjoy!
Currently, Honeybrains is remaining open for delivery and pick-up, and launched family-style dinner packages. Honeybrains is also partnering with various local hospitals to deliver healthy meals to healthcare workers. You can donate to help support this effort ($25 feeds approximately 2 people).
Honey Tahini Toast
- Soaked Dates (21oz)
- Tahini Paste (21oz)
- Vanilla Extract (1/2 Teaspoon)
- Cinnamon (1 Teaspoon)
- Raw Wildflower Honey (1.5 Tablespoon)
A treatment-free, wildflower honey is available at Honeybrains. - White Sesame Seeds (1 Teaspoon)
- Black Sesame Seeds (1 Teaspoon)
- Toasted Seeded Sourdough (1 Slice Toasted)
- Drain the soaked dates and blend them with the tahini, vanilla extract, cinnamon, and raw wildflower honey until smooth.
- Spread the honey tahini mix onto toasted Sourdough.
- Garnish the toast with both black and white sesame seeds.
Chef Steven Mettle pictured below: 
Flatiron Foodies: Om Juice Bar's Blue Lagoon Smoothie Bowl
The plant-based cafe Om Juice Bar serves "mindfully delicious" juices and smoothies with a strong eye for freshness and health. The vegan menu uses organic produce and prides itself on wholesome goodness - no hidden ingredients or additives.
Om Juice Bar just launched pick-up service (917) 409-5900 and free delivery service via Uber Eats.
Om's founder Anastasia Kulinich shares her recipe for a crowd-favorite, brightly-colored smoothie bowl. The Blue Lagoon Bowl blends together tropical fruits, uses dairy-free milk, and features toppings packed with nutrients.
"I love this tropical bowl which is filled with superfoods and natural goodies," says Anastasia. "It’s very filling, you can use it as a meal replacement or as a dessert." Treat yourself to this guilt-free bowl.
Blue Lagoon Smoothie Bowl Recipe
Ingredients:
- 3 oz Almond Milk
- 1 Frozen Banana
- 1 Cup Frozen Mango
- 1 Cup Frozen Pineapple
- 2 Dates
- 1 Tsp Blue Spirulina
- Pinch of Sea Salt
- Toppings: Pear, Chia Seeds, Granola, Goji Berries
Directions:
- In advance of the smoothie, freeze a banana 2-3 hours before making the bowl. Simply peel the banana's skin off, cut into small pieces, and freeze in a reusable bag.
- Add all smoothie ingredients into a blender, and bring the blender to a high speed until the texture is smooth and creamy.
- Place the smoothie in a serving bowl. Dice pears. Top the smoothie with the diced pears, granola, goji berries, and chia seeds. These toppings add some additional health benefits, texture, and yummy flavor.
- Enjoy!
Pictured Below: Om Juice Bar Founder Anastasia Kulinich
