We’ve served coffee in French Presses since the first day Egg opened, but when we added a Fetco Batch brewer a couple of years ago to allow for unlimited refills, we started using our French Presses to feature the coffee of small local roasters who have a special bean or blend to share. To date we’ve featured coffees from 9th St. Espresso, City of Saints, and Parlor—this month we’re turning to old friends and neighborhood stalwarts Oslo Coffee.
The beans of theirs we’re featuring are from Chiriqui province in Panama. They’re grown on the Hartmann family farm, which has raised coffee beans for a century high up on the side of Baru volcano. They’re committed to preserving their land’s wild forests and established a bird sanctuary there to provide homes for hundreds of species of tropical birds.
Come give it a try soon—we’ll be pouring this coffee in French Presses all month (our stalwart Brooklyn Roasting Company remains on drip).
This carrot soup–a cousin of other creamy cold-weather soups like celery root, sunchoke, or cauliflower–is a riff on a simple Chez Panisse carrot soup recipe that we heard Samin Nosrat talking about on the Bite podcast. It doesn’t use any cream or milk, but it does begin with some yellow onions sweated in butter, and once everything is pureed together it has the same satisfying richness as a creamy root vegetable soup with the benefit of a much lighter finish and brighter flavor. We’re getting some additional brightness from our leftover pickling brine from preserving summer peppers, a great way to stretch that amazing flavor as far as it can go.
To give the soup some additional interest and pop, we made sweet/salty/spicy/herbal topping of dried chile flakes, candied ginger, and celery leaf. The chile flakes came from bumper crop of hot peppers we grew at Goatfell this summer. We fermented them with some garlic for about a month, then pureed that into a hot & funky pepper paste, then dehydrated that paste into brittle sheets. We crumble those sheets into a salty chile-flake seasoning that has a long, measured heat and serious depth of flavor from its initial fermentation. The ginger we candied came from a farm in the Hudson Valley, where ginger has recently become an increasingly popular crop–exciting for us, because it’s a delicious flavor to be able to add to our repertoire, and a great way to add a vibrant note to a dish.
2017 was an exciting one at Egg—we opened an outpost in Tokyo (!) and got Goatfell, our little farm in the Catskills, back in action for the best season of growing we’ve ever had. We rallied together with you to raise thousands of dollars for hurricane victims in Houston, Miami, and Puerto Rico. We launched breakfast and lunch delivery with Caviar. We hosted our best-yet season of Tables of Contents readings—featuring Tea Obreht, Alexander Chee, Victor Lavalle, Sarah Gerard, and many other exciting, inspiring writers. We continued to work with a collection of partners and farms that remind us why working with food is so exciting, important, and enjoyable.
Tomorrow we’ll kick off the new year as we always do—helping to steady your ship for clear sailing with a hearty meal of Hoppin’ John and Greens, a traditional southern New Year’s dish that practically guarantees you’ll have better luck and more money in 2018. You’ll certainly be starting it off on the best possible tack.
We’ll open at 8 on New Year’s Day. Hope to see you then, and many more times besides. Thanks for sticking with us through another year of great breakfasts (and lunches) in Brooklyn!
Winter’s a quiet time at Goatfell, our little farm in the Catskills–especially when the whole place is tucked under a quilt of fresh snow. But even though our farmer Chuck would be happy to hibernate until spring returned, he’s still got projects going in the barn, like trays of seeds trying to make the most of sunny days.
This summer was our best season at the farm in many years, and we’re excited—even as we look out on acres of cold snow—to plan for an even better and more fruitful summer in 2018. Hope you’re able to say the same!