What’s cooking this week?
everyday sourdough bread
sourdough sandwich bread
cherry apricot granola
sesame tahini cookies (6)
This week I’m baking sesame tahini cookies inspired by a batch I tried fresh from the oven at Mokonuts in Paris last year (see the kitchen report below). They are extra chewy, extra nutty, and (dare I say) extra addictive. I’ve also been tinkering with a focaccia recipe that will make an appearance on Saturday as a free treat to nibble on in the park!
How to order
Place your order by responding to this email or messaging us on Instagram. Each item is $8.
Request to pick up your order on Friday or Saturday.
Once you’re confirmed, pick up your goodies in Fort Greene from 2-5pm on your day! We accept cash or Venmo at pick up.
***The deadline for ordering bread is 8pm Wednesday for Friday pick up and 8pm Thursday for Saturday pick up. There will be limited quantities of everything available first come first served at our table on S. Portland each Saturday***
Page from Maria’s sketchbook, August 2019
Kitchen report
Last summer Maria and I visited Paris for the first time. It was the beginning of August when many Parisians pack up and head for quieter and cooler locales, so we spent most of our days wandering hushed streets and idling away in parks. The shuttered storefronts with handwritten “fermeture annuelle” signs in their windows didn’t keep us from eating well, of course. I was determined to eat one baguette and one croissant each day and more cheese than one should comfortably consume (success).
We also shared meals with family and friends in a few restaurants before they closed for the summer. One of these meals was at Mokonuts, a tiny, impossible to define café run by a husband and wife team who share the duties of running their restaurant. One steams cockles while the other dollops chickpeas and labneh onto a plate. One pours wine at the table while the other pops cookies in the oven. Every dish is simple, unfussy and made from the fresh produce pouring out of boxes stacked around the kitchen (which is, essentially, the dining room).
What makes Mokonuts special is the feeling that the space, the food, the energy is a singular expression of the couple who operate it. Mokonuts couldn’t easily be replicated or distilled into a brand. It is the personalities and the interests of its owners that define it. I hope to capture this feeling with Cookout by sharing food I think is delicious with the community. See you this weekend.
Happy cooking,
Bryan
What’s Cookout?
Cookout is tasty food made in our home kitchen to add to your home cooking. Each week, we offer a few unique things we’re excited to be cooking right now, and a few staples we always keep on hand around our kitchen.