Beauty Bar in Brooklyn

No more going to Manhattan for your happy hours and manicures: Beauty Bar is coming to Brooklyn.

Eater reports that the bar/beauty parlor chain will be opening up a new location in Bushwick, with the grand opening next weekend at 921 Broadway.

RSVP here to get in on the party.

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The Kitchen Klutz: Attack of the midnight peanut butter pancakes!

I’m no longer a third-grader but I enjoy a smooshed creamy peanut butter and grape jelly sandwich. And there’s definitely nothing better after a late-night revel than a warm stack of pancakes from a dingy diner. So combining these two delightful dishes should be a cinch, right? Wrong.

I was following what appeared to be a rather simple recipe for a confection called PB & J Pancakes when all of my Kitchen Klutz mojo fell to pieces over a sinister saucepan.

This particular recipe called for peanut butter laced batter and a gooey berry syrup made fresh with $5 worth of blackberries from Waldbaum’s.

The batter was relatively simple (even for me!) to prepare — add flour, milk, eggs, baking powder and other pancake necessities to a bowl and stir. Toss in half a cup of creamy peanut butter already melted in the microwave and voilà — the batter is ready.

Actually, it wasn’t that simple. I might have overdone it on the stirring part. Is it bad when thick batter transforms into a thin liquid?

Some of you might be saying yes but that wasn’t the main fiasco of the evening. (Yup, I made these pancakes on a late Friday night.)

When it came time to add nearly a cup of sugar, lemon zest, water and the two packages of blackberries, the sweet ingredients seemed to mesh merrily in the hot pot.

The recipe said “mash the blackberries as they cook.” Okay, I took out a shiny potato masher and went to work on those berries. Yes, they did mash but those pesky seeds went everywhere. I didn’t worry too much, I mean, they’ll dissolve, right?

Well, not so much. After the watched pot sat on the stove for a good 20 minutes - and still didn’t have a sticky syrup consistency - I gave up and decided to serve it as is, seeds and all.

As my stomach grumbled in need of midnight munchies, I coated a frying pan with butter and slid it onto the stove completely excited about grilling up some grub.

I spooned the batter into the pan in horrifically misshapen monstrosities. Yes, there was burning. Yes, there was oozing. No, I can’t flip a pancake without having the batter explode everywhere. Maybe there was a scream or two. Okay, there were three.

Verdict: Peanut butter pancakes are weird. Once I tossed away a few black pieces and tried to disregard the funny shapes, I realized that the pancakes came out somewhat light and fluffy. But the peanut butter was overwhelming and failed to blend with the classic taste I expect from a yummy stack of flapjacks. Dousing the hotcakes with the rich blackberry sauce (even with the seeds) helped kill the peanut butter bully and make the dish somewhat edible.

Pancakes and fresh blackberry syrup: thumbs up. Pancakes and peanut butter: pass.

Have a recipe for the Kitchen Klutz? Send it to MDemeglio@CNGLocal.com.

PB and J Pancakes

(Recipe courtesy of Sunny Anderson)

Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter
Blackberry Syrup, recipe follows

Directions
Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

--Michèle De Meglio

(Published in the 5.21.09 issue of 24/Seven)

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Mangiare Bene: The easy way to introduce tasty 'Endroits' to your dining table

Farina is to Italy as grits is to the South - a staple in the pantry that will take you from breakfast to dinner, from the cradle to the grave.

My mother made me farina every winter morning I went off to school. I liked it savory, so a dollop of butter and salt accompanied my breakfast bowl. On the weekends, she would substitute a full tablespoon of Nutella, (a chocolate hazelnut spread) in the center and swirl around the sweet and salty confection into a hearty morning helping.

During Lent, my grandmother always made farina on Fridays. Mixed with raisins, grated cheese and fried into a pie in a well-seasoned heavy bottomed cast iron skillet, it would accompany a tomato basil arugula salad or be served alongside a home made pizza. Either way, it was a great source of iron and a hearty meatless meal for Lent.

Years later, when I met my husband’s family -- they hail from Bari -- they introduced me to a family favorite made from farina called endroits.

Unfortunately, the recipe was never written down so I have had to improvise with a little help from basic pasta knowledge and remembrances of my husband and his brother.

These delectable morsels are a great alternative to the same tried-and-true egg noodles for your homemade chicken soup. These tasty farina “caterpillars” are sure to please.

This recipie makes enough to feed an army - Mangiare bene!

I’m always open to new dishes so drop me a line at JDelBuono@cnglocal.com

What you will need:
2 cups of farina (I use Cream of Wheat)
1 cup of flour (any kind will do)
2 large eggs
2 tablespoons of oil
2 - 4 tablespoons of ice water (depending on the humidity of the day)
Justa Pinch, (2 teaspoons) of salt
1/2 teaspoon of double acting baking powder
A box grater
Large baking sheet
Cotton kitchen towels

Mix the farina, flour, eggs and oil in the food processor, slowly adding the ice water until the mixture forms a ball around the blade. Remove onto a floured board and lightly knead to fully incorporate. Be careful not to over-knead as it will make the noodles tough. If the dough is too sticky, sprinkle on additional flour, until it looks just about right. Shape into a ball, wrap in plastic wrap and let rest and chill in the fridge for about one hour.

Remove dough ball, cut into quarters. Take one quarter and grate on the side with the large-sized holes, making caterpillar shaped noodles. Spread out on a cookie sheet, sprinkle with flour, cover with a kitchen towel and dry for approximately 1 - 2 hours.

The noodles will then be ready to add to your simmering chicken soup. Cook until tender (about 10-12 minutes). Taste for doneness and enjoy.

Joanna DelBuono grew up in Gravesend, Brooklyn and learned to cook at her grandmother’s knee. “Justa pinch” and “looks about right” were her only guidelines — who knew from Escoffier?

She now lives in Staten Island with her husband and daughter. She commutes daily via two trains and a boat — this makes dinnertime a chore, but thanks to grandma’s recipes, she’s able to put a tasty meal on the table before the troops mutiny.

For more words of wisdom, check out Joanna’s weekly column, “Not for Nuthin.’”

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Pumps & Pleats: Tote around your exotic desires...

The country is in a recession but you’d never know that when walking into Jane’s Exotic in Sheepshead Bay.

Open just a few weeks, the bright airy space features walls of hundred- and thousand-dollar Italian handbags and gemstone jewelry.

While my modest reporter’s salary – and better judgment – would prevent me from dropping my rent money on a few inches of leather, it’s still fun to look at decadent accessories I’ll probably never carry in real life.

In fact, I found “my own personal brand of heroin” in the imported handbag collection.

Amid the rows of Italian-made bags lining the store’s far right wall (prices range from $200 to $400), sat a sparkling hot pink purse.

The glitter transfixed my inner 13-year-old in love with all things bubblegum. But the 20-something that I truly am knows better than to carry around a cotton candy contraption. (But that doesn’t mean I wouldn’t buy a $20 knockoff at Tar-jay.)

Surrounding the pretty pink lady were black and chocolate and grape satchels all designed in the same style – big and bold.

Although I’ve never had the pleasure of doing so, I can sorta understand spending $200 for an “investment” handbag. But I’m not sure that “investment” would come in the form of cowhide.

Jane’s Exotic was definitely full of screaming bags mixing trend over trend over trend but there were still a few subdued pieces for the classically chic set.

If you’re willing to spend a whopping $800 to $2,000 for a purse that could last a lifetime (for that price it better last a lifetime!), Jane’s Exotic has an assorted collection of alligator and snakeskin handbags.

A beautiful royal blue structured tote caught my eye but it was a cherry red satchel with full-on alligator tail that was truly eye-popping.

Much like the shop’s handbag collection, the jewelry case featured a stunning array of big, bold, trendy and luxurious items.

I was drawn to a simple pair of dangly matte gold earrings that could easily blend with sit-at-my-desk-all-day wear or party-all-night wear. But my inner adolescent caught sight of something Bubblicious and ruined the moment.

It was an elaborate, intricately detailed necklace featuring three cascading and rather large butterflies decked out in pearls and sapphires. At $2,000, it’s the most expensive piece of jewelry at Jane’s Exotic.

My little heart soared as I soaked in the red and pink and purple enamel, syrupy sweet details, large lustrous pearls –

Hey! Message to 13-year-old: Shut up!

Jane’s Exotic is located at 1401 Sheepshead Bay Road. Contact the store at 646-458-1827.


--Michèle De Meglio
Published in the 5.21.09 issue of 24/Seven

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What to wear with Au Revoir Simone

The girls of Au Revoir Simone are as distinct as their dreamy, piano-based pop.

Their sweet yet sophisticated look in part comes from Brooklyn vintage stores like Malin Landaeus, on North 6th between Bedford and Driggs avenues in Williamsburg, and shoes down the street from Shoe Market to trot those vintage classics on.

They also, alas, find a lot of their outfits while on tour out of the country.

“We did a massive shopping spree in Stockholm,” says Erika Roster. “It's always really awesome to find touring dresses.”

Read more about the group's upcoming travels in support of their new album, “Still Night, Still Light,” after the jump.



All together now: Au Revoir Simone is sonic energy times three

Williamsburg’s favorite female trio, indie darlings Au Revoir Simone, have been busy hitting the road – and the skies – in support of their latest offering of electro-piano pop with the release of their third album, “Still Night, Still Light.” But before they fly off for a summer tour in Europe, they made it a point to get in a couple shows in town.

For the past two years, the band, comprised of Heather D’Angelo, Erika Roster and Annie Hart – all on keys and vocals, with D’Angelo on the drum machine – have been working on their follow-up to 2007’s “The Bird Of Music.” The newest album from the band, which formed in Williamsburg in 2002, promises more of the group’s dreamy, melancholy, piano-based pop. and finds the trio even tighter than before.

“We’ve always sort of felt psychically connected. And the three of us had spent two years constantly with each other, traveling the world and meeting new people. All of our influences were the same,” said Roster, while in the midst of moving out of her Williamsburg apartment for the summer in preparation of traveling yet again. “When it came to writing songs together, it was amazing how much we were all on the same page. Conceptually, lyrically and sonically – there was so much overlap between the three of us. Everything just came together.”

When looking for a fourth to join their group – a producer – the band turned to the guys in Peter, Bjorn, and John, whom they had toured with a couple years ago, for a recommendation.
“We really love Bjorn’s production style – there’s a great pop sensibility while still being really weird,” said Roster. “It was like, where can we find someone like that?”

They found Thom Monahan (The Whispertown 2000, Vetiver), who helped them dive deeper into their instruments and produce a more dance-heavy, bassy sound that alternates with their lighter, quieter moments.

After finishing up recording in Hart’s Greenpoint apartment and out in LA at Monahan’s, the album came out this past Tuesday on the band’s own label, Our Secret Record Company.

Before the album came out, the girls had been preparing for its eminent release, with a listening party earlier this month at (Le) Poisson Rouge and, before their month in Europe, a small, unannounced show at Williamsburg’s Union Pool.

“We made it a point of debuting our songs in Brooklyn first,” said Roster. “We wanted to invite our friends out and play new songs live, and be a part of that community on a smaller scale.”

Next, the trio can be found at the Music Hall of Williamsburg, headlining a show May 29, and then playing the following month at the Bowery Ballroom on June 27, before flying off on their European tour.

Until that point, they’re just looking to enjoy their time in Brooklyn before leaving for three months.

“As much as I feel exhausted and want to chill out, I think the weather is very inspiring to see people and spend time outside,” said Roster, who was looking forward to a bracelet-making party in McCarren Park this past weekend with some friends. “It’s so nice to visit new places, but it’s hard to imagine being anywhere except New York.”

Au Revoir Simone play the Music Hall of Williamsburg May 29 at 9 p.m. Get there early for Brooklyn-based acts The Antlers and Lights, an avant-folk quartet, for a night of solid indie pop.
Tickets are $15.

They also play Bowery Ballroom (6 Delancey St.) June 27 at 8 p.m. Tickets are also $15.

--Meredith Deliso
Published in the 5.21.09 issue of 24/Seven

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Rockin' Spring Carnival puts kids on the mic

While Brooklyn musicians will be taking to local stages to raise money for the Willie Mae Rock Camp for Girls, those aspiring rock stars can get a taste of the spotlight themselves.

While the summer camp may already be booked for this summer, your little one can still be a rock star for a day (or two) through the camp’s Rockin’ Spring Carnival.

Held May 30 and 31 in DUMBO a 163 Plymouth Street, the carnival will feature mini lessons in drums, bass, guitar, vocals and songwriting to pique those budding interests in music and performance.

The weekend will also feature art projects, with recording and video-making, as well as band art, buttons, posters and ‘zine workshops, as well as other games and face-painting, good for those ages 6 to 18.

“We did a mini rock camp last summer and it went really well, so this year we’re doing it again,” said camp founder Karla Schickele of Fort Greene. “The whole family is welcome.”

The event serves as a fundraiser for Willie Mae’s scholarship program, which each summer teaches budding starlettes the nuts and bolds of being in a band, from writing songs to actually playing instruments, and just for girls.

“Everyone in a position is female - from guitar teachers to the roadies to the staff,” says Schickele. “We really think there’s a lot of power in this.”

The carnival runs form 11 a.m. to 5 p.m. on May 30 and 31, with free admission, though a $10 activity fee.

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They rock today so that girls can rock tomorrow

Twenty bands will rock out at four different Brooklyn venues this month to help benefit a camp that helps make young girls own rock-star dreams come true.

From May 28 - 31, the 3rd Annual Willie Mae-Ra-Thon, a weekend of shows featuring all local bands at some of the borough’s best and newest venues, will invade Brooklyn.

Proceeds will go toward the Willie Mae Rock Camp for Girls, a summer camp that helps teach young women and girls songwriting skills and how to play instruments.

Williamsburg’s Union Pool (484 Union Ave.) kicks things off on that Thursday with Brooklyn-based noise rock band Parts & Labor. Sarah Lipstate, the guitarist for Parts & Labor, will also play that night in her solo project Noveller. Also performing that night are equally experimental bands Omega Jarden and Talk Normal.

The next night, Public Assembly (70 North 6th St.) plays host to the Mae-Ra-Thon, with experimental funk group Burnt Sugar, jazz group Sex Mob, with DJ Olive that night, hardcore band Secretary, coming all the way from California for the event, featuring Big Boss. DJ Scribe, DJ shErOck, Joro Boro, and eMMA Sound Sista will also be behind the turntables.

Brooklyn’s newest venue, Bruar Falls (245 Grand St.), will feature art punk upstarts Taigaa and Pterodactyl, Grass Widow and Querent on Saturday, May 30.

And The Bell House (149 7th St.) in the Gowanus will feature an indie lineup with Babe the Blue Ox, Antietam and The Last Town Chorus on Sunday, May 31.

Show times and costs vary. For more information on the Willie Mae-Ra-Thon, as well as the rock camp (which also has a camp for ladies for all you dying to get on stage yourselves), go to http://www.williemaerockcamp.org/ or call 212-777-1323.

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