Thanks to the lovely folks at Random House, we have five copies of Prune to give away this week. Enter to win after the jump!
'Prune' on Serious Eats
The year Gabrielle Hamilton opened her restaurant, Prune, on the lower east side of Manhattan, she was approached about doing a cookbook. Finally, after 15 years and the wild success of her acclaimed memoir, Blood, Bones & Butter, Hamilton gives her hungry fans the cookbook they've been waiting for: Prune is a thick anthology of recipes from her restaurant, and it's as autobiographical as her previous literary effort, but in a very different way.
Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a substantial amount of cream and a bit of flour, the end result is in fact just a plateful of sweet (buttery, boozy) eggs. But it comes off as elegant, urbane, and perfectly delicious.
This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting.
Grilled Hamburger With Cheddar Cheese on Toasted English Muffin With Parsley-Shallot Butter From 'Prune'
Gabrielle Hamilton's burger from her new cookbook, Prune, is obscenely good and feels quite fancy, despite being so simple. The name really discloses the whole recipe: chubby beef and lamb patties are topped with white cheddar and sandwiched in a Thomas's English muffin, dressed only with the parsley-and-shallot compound butter. The cheese oozes down the sides of the salty, fatty burger, and the bright and potent butter, slathered on the top and bottom of the English muffin, seeps into every 'nook and cranny' of the burger and bun.
Prune's brunch is known as being one of the best in the city, and is worth the two hour wait, even on a chilly, hungover morning. One of the big draws is the Monte Cristo, an outrageous, deep-fried, French-toast/ ham-and-cheese hybrid. Gabrielle Hamilton shares the recipe in her new cookbook, Prune. She builds the triple-decker sandwich on white bread with loads of butter, French ham, Swiss Cheese, and roasted turkey. This gets soaked briefly in eggs and milk and griddled in clarified butter. And THEN deep-fried.
Moist dried plums and crunchy walnuts are combined in this iced coffee cake.
Moist dried plums, warm spice, and crunchy walnuts flavor this cream cheese drizzled cake.
Vegetables can be incredibly tasty when done right, and yet when most people go out to eat, they tend not to order a vegetarian dish unless they're, well, a vegetarian. Here are 30 examples to make you reconsider.
What brought Gabriel Hamilton, owner of Prune and author of Blood, Bones, and Butter, into the kitchen—then far from it—then back again? We had a chat to find out.
Lamb is on almost every menu out here in New York and seems to be getting ever more popular (lamb neck pastrami, anyone?). Even the burger scene is becoming a bit more sheepish these days. Indeed, some of my favorite burgers in the city are made from—gasp!—lamb these days. Here are three of the very best.
To call the Greek Salad Sandwich at Prune a sandwich is a bit of a stretch. More like a big bruschetta, if you ask me. A thin slice of toasted baguette gets smeared with a layer of creamy tzatziki, followed by slices of green bell pepper and slivers of Kalamata olives. When I see Greek Salad on a menu this time of year, I immediately assume it'll be some really awesome chunks of heirloom tomato in there, this being tomato season and all, but alas, it was not the case.
These little fritters come ten to the plate, served only during lunch hours at Prune in the East Village.
The veal is the focus of this dish, but I could eat bowls of the sweet and rounded housemade cipollini mayonnaise that comes with Prune's Veal Paillard ($15).
Last year, we brought you our report on the best oatmeal in New York. But we never tire of our favorite hot cereal, and neither, it seems, do restaurants. We thought last year's roundup was pretty exhaustive, but this year we've uncovered more under-$3 winners, more dessert-like indulgences, and—wait for it—bacon oatmeal. You knew it had to happen.
Ten perfectly shaped lamb-stuffed dumplings—savory and spiced, with crunchy, browned tops, each one so tiny you could easily take three in a bite.
Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. Fried oysters. [All photos: Ben Fishner] Chef Gabrielle Hamilton's Prune...
A Glass of Salted Tomato Juice Crudite McSorley's Cheddar Cheese Board Oyster Pan Roast Brined, Roasted Capons, light and dark meat Cornbread Stuffing with celery and sweet Italian sausage Mashed Potatoes with butter and cream Brussels Sprouts, Cauliflower and Baby...
For the month of October, Prune celebrates their ten-year anniversary (impressive!) with a rotation of three special prix fixe menus ($53). Today brings an end to the first menu, in which an extravagant meal of monkfish liver with buttered...
Every Monday in May, Irving Mill is offering Ryan Skeen's burger, a Pint of Sixpoint's Bengali Tiger, and a cocktail with Hornitos Reposado tequila for only $15. Prune is serving their burger with a Bloody Mary for $15 on Monday...