Monday, December 16, 2013

It is that Christmas brunch time of year!

I first started to make eggs cooked in bread when I saw a scene in the movie Moonstruck, which starred Cher. Her mom, played by Olympia Dukakis, was frying eggs inside a round circle of French bread. I thought that looked very appealing, and so, of course, I tried it. From there, I started to bake eggs in rolls. Cutting into the crusty bread and having the yolk ooze out is a delight! Try this one if you are hosting a holiday brunch!

4 round dinner rolls
2 tablespoons butter, softened
2 garlic cloves, peeled
1/2 cup basil, chopped
4 jumbo large eggs
Kosher salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
4 sun-dried tomatoes, diced
Parmigiano-Reggiano grated cheese

Slice off top of each dinner roll. Carefully remove the inside of the bread to create a hollow, making sure the bottom of the roll remains intact. Spread the softened butter on the inside of each roll. Grate the garlic cloves so that the garlic falls into the hole of each dinner roll. Sprinkle in half the basil. Crack an egg into each dinner roll. Sprinkle salt, pepper, and red pepper flakes. Add a teaspoon of diced sun-dried tomato and sprinkle with the remaining basil. Top with a generous amount of Parmigiano-Reggiano cheese. On a baking sheet, bake in a preheated oven at 350°F for 17 minutes or until bread is toasted golden at the edges.

Sunday, November 24, 2013

Buttermilk Cauliflower

Buttermilk Cauliflower

This recipe encloses the cauliflower in a fluffy and crisp batter, and it is a great addition for our Thanksgiving day feast! Cauliflower lovers will enjoy the WOW flavors, and those who are not the greatest fans of cauliflower will absolutely change their minds!

1 head of fresh cauliflower
3 large eggs
1/2 cup buttermilk
1/2 cup Bisquick
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped parsley
Vegetable oil

Cut and separate raw cauliflower into florets. Boil until tender but still firm. Plunge cauliflower into a bowl of ice water for about two minutes. Take out of water, drain very well, and pat dry. Whisk eggs, buttermilk, Bisquick, cayenne pepper, salt, pepper, and chopped parsley to create a batter (should be lighter than a pancake batter) coat each piece of cauliflower well. In a sauté pan, warm vegetable oil over medium heat. Fry each floret, turning occasionally, until golden, a few minutes each side. Sprinkle each floret with additional salt.

Baked Mushroom Caps

Our veggie trimmings add the rainbow of colors to our Thanksgiving table. To me, they are akin to the accessories to an outfit or the flowing curtains and décor to a room, adding another dimension of value to a holiday meal in order to make it complete.

I have developed many tasty recipes for mushroom caps but this particular one is a giant crowd pleaser. I have served them countless times for catering and also for family and friends. Happily, I have received great responses!
The key ingredient is to use prosciutto or lard bread, and these speciality loaves can be found in most Italian gourmet markets.

30 large white mushrooms
3 tablespoons vegetable oil
1 shallot, chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 loaf prosciutto or lard bread
2 tablespoons extra-virgin olive oil
Flat-leaf parsley

With a damp cloth, wipe mushrooms clean. Remove stems, chop, and set aside. Roughly chop prosciutto bread and place in a food processor. Pulse a few short times, until bread crumbs are coarse.

In a large sauté pan, warm vegetable oil over medium-low heat. Add shallots and cook until translucent. Stir in mushroom stems and garlic and cook until tender. Pour white wine and allow to evaporate as the flavors combine. Add the prosciutto bread crumbs to the skillet. Stir very well, incorporating ingredients and allowing bread crumbs to become lightly moist.

Transfer filling to a shallow dish and allow to cool for ten minutes. Coat a large baking sheet with half the olive oil. Spoon the filling into the mushroom caps and arrange on the baking sheet, cavity side up. Lightly drizzle remaining olive oil over each mushroom. Bake in preheated oven at 375°F for twenty-five minutes, until mushrooms are toasted golden on top. Garnish with parsley.

Camille’s Tip: When buying mushrooms, be sure to check that the stems and caps are attached snugly. This ensures that the mushrooms are fresh

Sunday, October 20, 2013

Mascarpone and Roasted Garlic Potato Bake

This month, BRIC Arts Media, an independent television station in Brooklyn, happily launched their fifth channel! As they are growing exponentially, I was glad to participate in their cooking segment called "Hot Potato." I was also pleased to work with a talented producer, Abbey Adkinson.

The recipe we filmed was my mascarpone and roasted garlic potato bake. I have been making my potato bake since I was a teenager. My mother described my grandma Carmela’s original potato pie to me, and I took it from there. The garlic is the major key to making this an exciting and flavorful way to serve a potato dish.

15 garlic cloves, unpeeled
1 tablespoon extra virgin olive oil
3 pounds Idaho potatoes, peeled and cut into even-sized cubes
1 cup Parmigiano-Reggiano cheese, grated
1/4 cup mascarpone cheese
1/3 cup milk
1/2 stick butter, plus more melted butter for topping
2 tablespoons fresh flat-leaf parsley, chopped
2 cups shredded mozzarella, plus more for topping
Kosher salt and freshly ground black pepper
Seasoned bread crumbs

In a small bowl, toss the garlic cloves with the extra virgin olive oil to coat well. Place the garlic in a piece of aluminum foil. Tent the sides of the aluminum foil up into a pouch to close securely. Place the pouch on a baking sheet and bake in a preheated oven at 350°F for thirty minutes.
Place potatoes in a pot, and add just enough cold water to cover. Bring to a boil, and lower to simmer for another ten minutes or until potatoes are tender enough for a fork to pass through. Drain the potatoes well in a colander. Return them to the pot and mash them with a potato masher. Add the baked garlic cloves, Parmigiano-Reggiano, mascarpone, milk, butter and parsley. Mix very well. Butter a baking dish or pan, and sprinkle bread crumbs to coat the inside. Spread half the potato mixture evenly in the baking dish. Add a layer of mozzarella. Spread a second layer of the remaining potato mixture. Top with more mozzarella, bread crumbs, parsley and dots of butter. Bake in preheated oven at 350°F for thirty-five minutes.

Camille’s Tip: Never boil your potatoes and refrigerate them ahead of time. This will create a waxy texture.


Lobster Rolls

The glory of creamy lobster salad nestled in a warm buttery New England roll is priceless. There are a variety of recipes out there for lobster rolls, and there is also a bit of controversy over the best way to prepare them. In my opinion, whether you are eating one that hails from Maine or from a trendy metropolitan restaurant, you are destined to meet each taste with rich praise. The following recipe is how I prepare my lobster rolls.

2 pounds lobster meat, cooked and rough chopped
1 cucumber, peeled, seeded and chopped
3 tablespoons mayonnaise
1 tablespoon fresh-squeezed lemon juice
Dash of Tabasco sauce
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh chives, chopped
Kosher salt and freshly ground black pepper
8 split-top New England rolls ( you may use split-top hot dog rolls)

In a bowl, mix lobster and cucumber. In a separate bowl, whisk mayonnaise, lemon juice and Tabasco. Add mayonnaise mixture to lobster and cucumber. Sprinkle in parsley, chives, salt and pepper . Gently mix to coat the lobster well. Open the rolls and brush with butter. Toast in oven until golden. Spoon lobster into each roll.

High Apple Pie

It is that great time of year when we just want to indulge in scrumptious desserts that bring forth those harvest flavors. This week, for my column in The Brooklyn Spectator and The Home Reporter, I write about my pumpkin walnut bread. To read about it, visit

However, my pumpkin bread only takes care of a few evenings with a steaming cup of coffee during October and November. When our corner of the world is just so smashingly beautiful with the autumn leaves falling from the trees, we also need, (yes, NEED) a warm mouthwatering slice of home-made Apple Pie. My dad was the baker extraordinaire in our home, and he always had a rule that pies should be very high!I like that rule. Take a look at that pic and that high, golden brown, flaky crust! Happy Harvest! Enjoy!

High Apple Pie

8 Golden Delicious apples, peeled, cored, and cut into 1/8-inch slices
1 tablespoon fresh-squeezed lemon juice
3 tablespoons cornstarch
1 cup sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter, cut into small pieces
1 egg yolk
1 tablespoon milk

In a bowl, toss the apples with lemon juice, cornstarch, white sugar, brown sugar, cinnamon, and nutmeg. Place apples in a single layer on a baking sheet and bake at 350°F for ten minutes. Roll out piecrust dough on a floured work surface and fit it into the pie plate. Layer half the apples into the crust, and dot with half of the butter. Layer the remaining apples into the pie. Dot the remaining butter on top. Roll out the remaining piecrust dough and place carefully over the apples. Pinch the edges to seal the crusts together. Cut slits in the top crust. Mix the egg yolk and milk and brush the top crust. Sprinkle with additional sugar. Bake for one hour in preheated oven at 350°F. Cool at least two hours on a wire rack before serving.

Camille’s Tip: Halfway through baking time, cover the edges of the crust with aluminum foil to prevent overbrowning.

2 cups, plus 2 tablespoons flour, plus extra for rolling
1 teaspoon salt
1/3 cup very cold vegetable shortening, cut into pieces
1/2 cup very cold butter, cut into pieces
4 to 6 tablespoons ice water

In a bowl, stir together the flour and salt. Cut in vegetable shortening and butter with a pastry cutter until small lumps form. Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl. Add an additional teaspoon or two of ice water if necessary. The ingredients should not bind together completely. On a floured work surface, form pastry dough into two separate balls and flatten out the shape. With a floured rolling pin, roll pastry two inches larger than the pie plate.

Camille’s Tip: When making a piecrust from scratch, always use cold ingredients. I also take my tools, the bowl, and my pastry cutter and chill them as well. The ideal is for everything to be ice-cold.

Tuesday, October 8, 2013

Tilapia Tacos

I prepared beef tacos for my sons for years. I also enjoy serving them for large festive gatherings. When hosting a casual party, I like to put all the toppings out on a display, and my guests can create their own taco with the toppings of their choice. I started to make tilapia tacos when I wanted to teach my culinary students that tacos can be made in many different ways. They have been a hit among family and friends ever since.

Spicy Tomato and Chipotle Dressing
1 plum tomato, diced
1 chipotle in adobe sauce
2 tablespoon Spanish onion, grated
2 tablespoons lime juice
1/4 cup canola oil
2 tablespoons cilantro, chopped
Dash of Tabasco sauce
Kosher salt and freshly ground pepper
Add all dressing ingredients to a food processor, give a few pulses, and set aside.

12 hard corn taco shells
2 tablespoons canola oil
2 pounds tilapia, cut into finger-size pieces
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground dried chipotle chili pepper
1 teaspoon salt
1 tablespoon cilantro
Half a head iceberg lettuce, shredded
Avocado slices
2 cups cheddar cheese, shredded
Sour cream

Warm taco shells in oven for ten minutes. While shells are warming, spread canola oil in baking dish or pan and layer tilapia slices. Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, chipotle chili pepper, salt, and cilantro. Sprinkle over tilapia. Bake at 375°F for twelve minutes.
Cool the tilapia slightly, and divide it evenly among the warm taco shells. Garnish with the lettuce, avocado, cheddar cheese, sour cream, and spicy tomato chipotle dressing.

Camille's Crab Cakes

The recipes for crab cakes are many, and over the years, I have tried my fair share. By now, I have put together my own recipe that really works for me. When I had my crab cakes mastered, I started to make them on Christmas Eve for the Feast of Seven Fishes.
My mother made us all laugh as she showed her clear shock that I would serve a nontraditional seafood appetizer that was not of Italian origins. However, that very first Christmas Eve when serving those crab cakes, there was not a single one left on the platter!

1 ¼ cup very fine bread crumbs
1 pound jumbo lump crab
1/2 cup mayonnaise
2 egg whites
1 teaspoon Tabasco sauce
1 teaspoon fresh chives, chopped
2 teaspoons Dijon mustard
1 teaspoon Old Bay Seasoning
Canola oil

In a bowl, mix the bread crumbs, lump crab, mayonnaise, egg whites, Tabasco, chives, Dijon mustard, and Old Bay Seasoning. Gently mix with hands. Be careful to keep the jumbo crab in lump pieces. Form into crab cakes, and press tightly to hold ingredients together . You should get about nine or ten. Refrigerate for at least six hours, but overnight is even better.

In a sauté pan, warm canola oil over medium heat. Fry crab cakes in batches until golden, turning over once. Serve with lemon wedges or a favorite sauce.

Camille’s Tips: People often have difficulty with their crab cakes falling apart. A few tips will aid in preventing that. Shape the crab cakes flat on your hand so that they are level. As suggested above, always chill them before frying. This will firm them up. Once they are shaped and chilled, handle them as little as possible. When frying, only turn them once.

Garlic Shrimp with Vodka Cocktail Sauce

When I host a cocktail party, this is one of my favorite hors d’oeuvres to serve. I like to add a small spoonful of the vodka cocktail sauce onto an Asian hors d’oeuvre spoon, topped with a shrimp and garnished with curly parsley. The spoons sit attractively on a tray to be passed around to guests.

1 pound medium shrimp, peeled and deveined, with tails left on
2 garlic cloves, peeled and chopped
2 tablespoons butter, softened
2 tablespoons white wine
2 tablespoon extra-virgin olive oil
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
1 cup cocktail sauce
2 tablespoons vodka
Zest of one lemon
1 tablespoon horseradish
1/8 teaspoon red pepper flakes

In a bowl, mix shrimp, garlic, butter, white wine, extra-virgin olive oil, parsley, salt, and pepper. Layer in a baking dish and bake, uncovered, in a preheated oven at 350°F for ten minutes. Allow to cool.
In a small bowl, mix cocktail sauce, vodka, lemon zest, horseradish, and red pepper flakes. Serve shrimps with cocktail sauce.

Sunday, October 6, 2013

Broccoli Rabe Quiche

I never read Bruce Feirstein’s book Real Men Don’t Eat Quiche, but I love his title. I also know that most any man who likes broccoli rabe will enjoy this particular quiche. Broccoli rabe and I go back a long way. In the past, I have also used it to make hero sandwiches, homemade calzones, or just tossed over pasta. It is bitter and considered a wild broccoli, also called rapini.

My aunt Pauline would often tell me a story about my grandfather’s experience with broccoli rabe when he was a young husband and father. Before my grandfather owned his own fruit and vegetable market, he worked in the giant fruit and vegetable markets of New York City. Broccoli rabe, which was not yet popular here in the United States in the early nineteen hundreds, was shipped into the markets for the first time. The boss in charge had no idea what this new vegetable was. He was ready to discard it, but my grandfather, a great cook, and very appreciative of finer ingredients, advised his boss of the values of broccoli rabe. Suffice it to say, it remained.

1 cup broccoli rabe, blanched and chopped

1/2 cup mozzarella cheese, shredded

1 nine-inch pastry pie shell

4 extra large eggs, slightly beaten

1 cup light cream

1 cup Pecorino Romano cheese

Kosher salt and white pepper, to taste

Preheat oven to 350°F. Layer broccoli rabe and mozzarella cheese in the pie shell. In medium bowl, combine remaining ingredients and mix until well blended. Carefully pour over broccoli rabe and mozzarella. Bake in center of oven for one hour until golden. Allow to settle for ten minutes before serving.

Tuesday, July 23, 2013

Sunday Sangria


Sunday Sangria

Professional and consistent attention to detail and a focused dedication to every dish served out of the kitchen is what impresses me, and Cebu Bar & Bistro gets it right every time. This restaurant in the Bay Ridge section of Brooklyn is five minutes from my home, and the slightly mysterious aura is attractively chic while offering culinary surprises that yield outstanding power flavors.

I was happy to enjoy Sunday brunch with my dear friend, Christina Moore, an executive at MTV and the present Miss Kings County. As Christina and I happily  discussed her pageant journey for the very near future and my upcoming cookbook release, we ordered from a brunch menu that boasted such delights as aromatic mussels bathed in a broth of lemon-grass, coconut and jalapeno. Over the years I have developed my share of recipes for mussels, and I find Cebu’s combination for their mussels to be quite exciting. I also caught a glimpse of cornmeal pancakes, another eclectic offering. As a lover of fish tacos, I admired their topping of mango Pico de Gallo and an avocado lime crème. Note the picture above as a friendly waiter passed by and held that enchanting serving of tacos up for a quick shot by my Iphone.
But alas, I was in an Eggs Benedict mood and especially up for a brunch drink. The good news is that I now have yet another reason to visit Cebu, and that would be their white sangria.
Christina selected a mimosa while I ordered sangria, and I opted for the white as it is a better pairing with Eggs Benedict as opposed to red.  Before I even had a taste, I noted that Cebu is that rare establishment that understands the correct way to prepare this festive drink. The apples were cubed, and apples should always be cubed in sangria. The same rule stands for pears and peaches. All wines have a level of  acidity and will break down the fruit if sliced too thin. My chilled glass was filled with a vibrant white wine sweetly laced with bursting fruity flavors.  Suffice it to say, Cebu prepares the best white sangria I have ever tasted, and I have tasted this drink all over the country.
When in Brooklyn, visit Cebu for brunch, lunch or dinner. They never disappoint, and there are many offerings on their menu that pair perfectly with their wickedly wonderful white sangria!
Cebu Bar and Bistro
8801 Third Avenue
Brooklyn, NY 11209

Arthur Ave in the Bronx!

Arthur Avenue in the Bronx, a perfect day...

When I am an old lady, I will look back on life and clearly define the best days that I have lived, the ones that could really be called perfect. They all involve my three sons, my family and friends and paramount events. However, I have added one more day to that list. The teenagers in my past culinary class, a talented chef, and a man named Mike who had a vision, all get the credit for making this such a memorable time.
It was perfect weather here in New York City one summer morning. No humidity, a slight breeze and a majestic  blue sky.  All eight youngsters were ready to embark on an anticipated food adventure with me. One of my students even donned his custom-made chef jacket with his name embroidered on the breast. Honestly, this kind of enthusiasm truly makes my culinary world even brighter.
Our destination- Arthur Ave in the Bronx!
Arthur Avenue is considered the most traditional and sentimental Little Italy in all of New York City. Offering a wealth of history and very high quality Italian food, this community boasts many generations that  are committed to the preservation of their old-world and charming neighborhood.  That charm and comforting climate is present among the string of food establishments- pastry shops, bread stores, gourmet pork stores, butchers, coffee shops, restaurants, raw bars and fresh fish markets.
There was no traffic as our mini bus made its way through Manhattan. My students wore expressions that told me they were eager to taste and learn. We made perfect timing, and started out with a walking tour of the whole area. They had thoughtful questions about the many different foods we encountered, and I realized how much I was thoroughly enjoying this day.  We were scheduled to attend a class on how to make fresh mozzarella. Part of the class involved a lot of tasting of traditional Italian dishes.  I couldn’t help thinking that if the food did not live up to all the hype, then this so-far perfect day was only going to be partially perfect.
The good news is that the food lived up to more than the hype, and I owe that to Chef David Greco. David is the second generation owner of Mike’s Deli. His dad is Mike who still works at the establishment which is a cornucopia of divine Italian imported foods and exciting home-cooked dishes.  When we entered Mike’s Deli, David was waiting for my class. He took hold of my students and made them his own for forty five minutes. He and his team went through the entire process of how to make and serve his milky, salty and outstandingly delicious fresh mozzarella. He thrilled my students with his knowledge and expertise. His helpers served a splendid pasta dish with David’s fresh aromatic tomato sauce of basil and garlic. Next, David doled out the mozzarella with a perfect pesto dripping over the pure little white hills of fresh cheese. 
I knew that David’s eggplant parmigiana was considered the best in the country. I also knew that the famous Bobby Flay challenged him to a throw-down on the Food Network, and David was the winner. I asked him to tell the boys and girls about the experience. First, he called out to the kitchen for his famed dish. David cut up that mouthwatering eggplant parmigiana and served it piping hot on fresh crusty Italian bread.  Then he told of the exciting experience of being challenged to a throw-down. 
He said to me “Bobby Flay came in here with his eggplant parmigiana, and he baked it with the SKIN still on! Could you believe that?” 

David and I exchanged expressions of clear Italian shock over such a happening!
David also went on to tell us about his time as a contestant on the popular TV show, Chopped.  The boys and girls absorbed the whole experience with big smiles, wide eyes and a healthy appetite. When it was over, I purchased the  irresistible food of Mike’s Deli. I took home soppresata, cacciocavalo cheese, the exceptional smoked mozzarella and, of course, three perfect large balls of fresh mozzarella. That evening, I served my treasure of Arthur Avenue delights at dinner to my parents, sons, brother and nephew.
I encourage my readers to go on a day trip to Arthur Avenue with family and friends or any special group of people. This is not considered food shopping or a task. This is an eating adventure at Mike and David’s establishment where they combine an old-world atmosphere  with one taste more tantalizing than another. You can end the day with dinner at one of the many popular Italian Restaurants along the avenue.  And perhaps, when you reach old age, you will also look back on life and consider your trip to Arthur Avenue as a perfect day.
Mike’s Deli “The Original Arthur Avenue Italian Deli”
2344 Arthur Avenue
Bronx, N.Y. 10458

Pesto, Pizza and Pinball in Providence

Pesto Pizza and Pinball in Providence!

My nephew, Anthony Arthur, (we affectionately call him Artie) is a recent graduate of Providence

College in Rhode Island. Upon spending more than one weekend there, Artie made great choices in

restaurants, especially for his food-loving aunt.
However, the unexpected tickled my culinary senses in that tiny and charming state of Rhode Island. Recently, we were on our way home to New York after Artie’s graduation weekend had come to a close. We were very proud, very tired and very hungry. A quick stop to eat was called for as we left Providence. Then the unexpected happened! This New York City girl who comes from the home of the best pizza in the world, happened upon a slice of pizza that rivaled what we eat, serve and adore in Brooklyn! Yes, this is true. And the praise goes to Fellini Pizzeria.
First of all, any food establishment that still has a pinball machine proudly displayed in their dining area will immediately win major brownie points from me. I do cherish nostalgia. That said, as we approached the unassuming counter with the many offerings of pizza on display, one round brilliantly green and red festive pie caught my experienced eye. It was Fellini’s pesto pizza. My sister-in-law and I both ordered a slice while my brother opted for the white pizza. He reports that it was quite delicious.
As to the pesto slice, we enjoyed deep and pure flavors. The tomatoes were lightly sprinkled with olive oil and baked into the rich goodness of melted mozzarella and flawless basil sauce. This trio topped a golden and crispy crust, and it was a success.
In addition, Fellini Pizzeria has another commonality with Brooklyn. It was difficult to park in the area! However, we did find a space that allowed us this fine experience, and it was worth the effort.
I recommend Fellini Pizzeria to all my followers in Providence, Rhode Island and to anyone who will be visiting the area in the future. A taste of Brooklyn along with a glimpse of pinball nostalgia is waiting.
Fellini Pizzeria
166 Wickenden Street
Providence, RI

A Taste of the Keys!

A Taste of the Keys!

Steve’s Key Lime Pie is incomparable in majestic flavor and quality. My positive experience in purchasing this pie began with immediate comfort in visiting Steve’s enchanting little pie shop nestled on the waterfront in the Red Hook area of Brooklyn. While most bakers use bottled lime juice for their key lime pies, Steve’s team will not even consider such a down grade. The tall glass jar filled to the brim with fresh key limes on his counter is a testament to this fact.
When I returned home with Steve’s pie, we enjoyed a prime dessert that was made with ultra pure and high-scale ingredients. The  pies are not made with condensed milk of the canned nature, but rather a fresh dairy product that is shipped into New York every few days from the Mid-West. The consistency of the pie filling is flawless like a silken pudding, and the taste is a sweet and smooth tartness . The graham cracker crust is created with a rich butter holding the perfect crumbs together as a base.
Steve’s company offers the pie in more than one size. It also serves key lime filling as a lollipop dipped in chocolate. I highly recommended a trip to Red Hook for a taste of Florida in New York!
Steve’s AUTHENTIC Key Lime Pie
204 Van Dyke Street/Pier 41, Red Hook
Brooklyn, N.Y. 11231

Greek Brunch

Greek Brunch!

Presenting with an atmosphere of cool Mediterranean charm dressed in cerulean blue décor, Faros
offers a unique menu of Greek cuisine. That means that it is not all about pasticchio and moussaka,
but much more.

My sister and niece joined me for a delightful  Saturday brunch at this restaurant of two stories tucked away in the Park Slope section of Brooklyn. We began with a robust cup of coffee which was richly perfect in its rarity. My sister enjoyed the addition of figs, roasted walnuts and an array of berries to fluffy pancakes. This transformed an ordinary brunch item into a brighter experience for the palate.  
My niece and I ordered Avga Chios. This dish is the Greek interpretation of the American Eggs Benedict. Faros prepares their eggs poached over baquette and smoked salmon. The creamy Hollandaise was brighter in color than others I have had, but the citrus flavors complimented the smokey salmon very well.   
The attentive and friendly staff of Faros also serves lunch, dinner and banquets for private functions. Given our enjoyable visit for brunch, I would definitely return for dinner. The evening menu is vast and bold with vibrant ingredients. It especially includes eclectic fresh seafood entrees and savory Greek cheeses tossed with fresh colorful salads. A lively Greek wine list holds great promise for well rounded dining. We will return to Faros!
Faros Authentic Greek Cuisine
84 7th Avenue
Brooklyn, N.Y. 11217