There is nothing like a really great restaurant meal to get me to do culinary cartwheels in my own kitchen. I often end up trying to recreate a dish. Sometimes I simply ride the inspiration into a delightful home-cooked meal.
Well, two brunches last weekend have definitely set me down a gastronomy rabbit hole (and, yes, rabbit might even be involved.)
First up, was Saturday brunch a Agi's Counter in Crown Heights, where the Eastern European fare was front and center. Hungarian pastry lined the countertop. Protected by glass panes, it made for an irresistible window shopping experience while I waited on line to place my brunch order. No surprise, a warm slice of Cinnamon Bread showered with sea salt was had. So was a swoon-worthy Caraway Shortbread Cookie. Savory followed in the form of an open-faced poached chicken sandwich with buttermilk and grapes that was swoon-worthy in its own right. And, then because brunch is about being excessive, we had a Hungarian Nosh Plate that included a buttery chicken liver mousse, 6-minute deviled eggs, housemade pickles, and more.
I loved everything that was served -- but all I could think about was "Why haven't I made Chicken Paprikash in ages?"
And, yes, thinking that homemade spaetzle are a must do too.
But then there was Sunday brunch. It was had at Lowerline near the Brooklyn Museum of Art. The place tasted much more like Bywater than Brooklyn. Take a look at this Crawfish Étouffée...
Yeah. Gumbo needs to be made. Perhaps Rabbit and Dumplings need to be rustled up as well. And, let's say "yes" to Bananas Foster.
Anyone interested in joining my table this winter?
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