Where I Eat

Behind the Scenes

Chef Brooke Mosley reviews  at post.venue.name
"why do you care? no really. pick a topic or a thing. why do you care about it?"
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Chef Brooke Mosley reviews  at post.venue.name
"have you ever wondered what falafel would taste like, if it shacked up with an apple cider doughnut? I hadn’t either, and yet. 🍏🍎🍐🍩. (If you’re curious: I caramelized pears and cranberries with some pomegranate vinegar and used that instead of apple butter. I reduced one part hard apple cider and two parts apple juice with coriander, szechuan peppercorns, vanilla, cinnamon and star anise. raw goat kefir ((unreal!)) instead of buttermilk. the flour mixture includes red wheat, buckwheat, rye, flax and ap. and frankly, they need more structure. I didn’t allow for much. instead of butter, I used walnut oil. dark brown sugar, the usual leavening suspects. I baked a few, as well. those taste like super healthy black and white cookies and need to be glazed or used in an ice cream sandwich situation. I had to walk away from the fried ones, though. really good dusted with sumac sugar or glazed with a gooey, gushy persimmon)🍏🍎🍐🍩"
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Chef Brooke Mosley reviews  at post.venue.name
"honey crisp and kohlrabi macerated overnight with vanilla bean, lemon zest and turbinado sugar, strained and then tossed with sumac and Hawaiian jade salt and then baked inside dough made with whole wheat, rye and flax. And truthfully, I know you’re begging for a pork chop. Ice cream is decidedly NOT your ride or die. and from one tart to another, I feel you. #rideordie"
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Chef Brooke Mosley reviews  at post.venue.name
"I drift between Thinking and Feeling, and have never really understood how anyone can practice one without the other. huddled up with myself, I feel quiet lately and aware and without anxiety for the first time since January. January. It’s almost another January. and today I knew I wanted to bake, but that I also wanted to braise. And if you know me, you just chuckled. because, duh. Does each day also end with a Y? I wanted chinese flavors, but craved a middle eastern process...so, I made pita bread dough, flavored with five spice and went to the store(s) *** for lamb. and mint. and labneh. and eggplant. *** and the outcome was pretty mental, tbh. lamb rubbed with doubanjiang, mint, garlic, sesame, cumin. braised with shishito, onion and ginger - in rich turkey broth, shaoxing and tamari/ cinnamon, star anise. Long beans, tiny eggplants, scallions charred separately and tossed in black vinegar and walnut oil. garnished with LABNEH. and the pita, just out of the oven. And it tastes like a miracle, but also just like dinner on a Wednesday. (It’s Wednesday, right?)"
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Chef Brooke Mosley reviews  at post.venue.name
"I have no earthly idea what I’m doing."
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Chef Brooke Mosley reviews  at post.venue.name
"yesterday while I was on a conference call, the blue angels were doing dramatic dives outside my window, as some dude was jackhammering into the asphalt. as I moved to observe, I noticed two enormous hawks circling right above my apartment, just as three cops on horseback clip-clopped by...and I was like, “am I on some bizarro fucked up irl Hidden Pictures Page in Highlights magazine...aaaaand am I the one who’s lost?” and then I had a spoon of ice cream."
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