December is for Broccoli Stems

Hey friends,

Welcome to This Needs Hot Sauce (And Other Food Thoughts), a newsletter sharing something to cook, somewhere to eat out, and something to read. I'm a native New Yorker who spends far too much time thinking and reading about food. I love helping people find better things to eat and solving problems, so let me know how I can help. Let's dive in. 


This week has been full of snazzy ankle boots (of the orthopedic variety), lazy couch times, and some great meals with friends. I've also roasted grapes for the third week in a row so if you haven't tried it yet, now is the time. Pecans are a great sub for the pumpkin seeds if you have them.

Something to make:

I want to talk about broccoli stems, which are in fact edible. You need to peel them (just use a knife to take off the very tough outer part and cut the very end which can be very dry) but then you can cook them with the rest of the broccoli. If you know you're going to eat the stem, try to buy a nice young looking broccoli with no yellowing bits. This is my go-to broccoli method but tonight I tried something a little different: roasting the stems and stir frying the florets, inspired by Bon Appetit.

Broccoli Two Ways with Peanuts and Tofu / The Best Bang for Your Broccoli (pun c/o my roommate Julia who is single and ready to mingle, hmu)
(the tofu is optional but a good way to make this more of a meal)

1 head of broccoli
1/2 an onion (I used red)
1 tablespoon rice vinegar
1 block of tofu (fresh if you can get it, otherwise firm)
1/4 cup peanuts
1/2 teaspoon (a big pinch) of sugar
Chili garlic sauce
Scallions 
2 tablespoons nutritional yeast (this is definitely a weird vegan ingredient that is really cheap at trader joes and also good on popcorn. Add it if you want/are intrigued but you could also add some sesame seeds for crunch and call it a day)

Preheat your oven to 425 degrees. Take the tofu and press it (wrap it in paper towels and put on a plate, cover the plate with another plate and something heavy, like cans of beans or a book). This helps it get crispy. Peel the broccoli stem and slice it. Slice your onion and place on a baking sheet with the stems. Add salt and pepper and a little olive oil. Roast for ~30 minutes until nice and crispy. Toss with the rice vinegar.

Meanwhile, when the stems are almost ready, take your tofu and cut into cubes. Mix in a little chili garlic sauce to taste. Cut the florets into small pieces. Heat a large skillet on medium high and add the florets and tofu to a dry pan. Let them get a little charred and crispy, which takes around 6 minutes. Stir a bit with a spatula. Add your peanuts and the pinch of sugar and stir to combine and toast the nuts. Add the nutritional yeast (or sesame seeds) and stir so they get toasty as well. 

Remove from the heat and mix with the stems. Top with sliced scallions. Serve this over brown rice or quinoa or roasted white sweet potato sticks (I cut them into rods and roasted them with salt and pepper and cayenne while I made the broccoli).
Recommended hot sauce: Sriracha or more chili garlic paste.



I made oatmeal with dates and cinnamon and nutmeg this Saturday which was slow and satisfying. Making something for yourself when you have time is one of the best feelings

I also saw Deb from the Smitten Kitchen speak on Friday with David Lebovitz and was inspired to try a recipe from her book for crispy egg tacos with singed greens. It's really simple (cook greens until they're a lil crispy, warm a tortilla—I do this right over the burner, and fry an egg). Must add hot sauce and avocado if you've got it. Here's a formal recipe. 

If you want something warm and cozy that's not hot chocolate, I've been drinking lots of hot water with half a lemon juice, sliced ginger, honey, tumeric, and apple cider vinegar. I don't think it has super health powers but I also wouldn't be opposed. 

Something to order:
If you live off the L train, it's worth trying Ammazza Caffe on Grand for some homemade pasta, which is really the food version of a hug. I loved the vegetarian option which was spinach pasta with mushrooms and goat cheese and lots of yummy onions. My friends loved the mafaldine with ragu. Plus, the cheapest bottle of wine does not taste cheap at all. Viva Italia.

Other favorite Williamsburg Italian spots: Lilia (the bar is walk in only if you can't get a reservation), Barano (try their happy hour and saffron pasta), Testo (cash only and always a good time). Tell me your favorites!

Another L train rec, off the Montrose stop, is Bearcat, a coffee shop with free wifi, lots of tables and great food. I'm fond of the chocolate chip banana bread and the butternut squash soup. This place is a de facto office for many neighborhood "creatives" so I love it on days I work from home. At night, they have wines and beers but I've so far only been a daytime patron. Get a punchcard. 



If the holiday season brings you to the Highline and therefore Chelsea Market, get hummus at Dizengoff. It's a Philly import with fabulous hummus and toppings that rotate seasonally. Their shakshuka is excellent as well. Today we tried one topped with broccoli rabe and I could not get enough. Broccoli rabe with garlic and red pepper flakes is just a little bitter against the hot from the oven pita. I went to two grocery stores looking for broccoli rabe and couldn't find it which is why you see a broccoli recipe here tonight. The search will continue.


Something to read:
Just a really calming video of the Di Fara pizza master doing his thing

Eli Kulp was a Philly legend who was paralyzed in that awful amtrak accident a few years ago. His recovery is really inspiring.

Who knew? Lebron James has great taste in wine

Pannetone is everywhere this time of year and it's apparently one of the hardest breads to make

Truly enjoyed this longread on packaged sandwiches and what they reveal about British society

Food related because they got engaged while roasting a chicken: Is anyone else obsessed with the Royal Wedding? I listened to this whole podcast about it and am touring Kensington Palace next week. 

Next week's newsletter will be a bit delayed because I'm going to London! Send any suggestions and browse the archives for recipe inspiration. Send me questions for when I'm back and try to cook something even though this month is always a busy one. It's pretty calming and then you get to eat. 

Happy eating and thanks for reading!
xo,
Abigail