Inside The New York Botanical Garden
Posted in Around the Garden on July 30 2012, by Ann Rafalko
Artichokes look vaguely dangerous and are difficult to eat and prepare, but enlightened eaters know that they are a very worthy labor of love.
I am a bit carcofi mad. I have loved them since I was a young child. I would request them every year for my birthday alongside a grilled steak until well into my 20s. How did I, a kid who grew up with food aversions just like any other kid, become hooked on such an unlikely vegetable? My mother simply served them to me, I tried them, and I loved them!
Would you like the opportunity to introduce your children to this strange vegetable, too? Then bring them to our next Family Dinner with Mario Batali’s Chefs with Chef Alex Pilas of Eataly and Chef Dan Drohan of Otto Enoteca Pizzeria on Thursday, August 2 in the Ruth Rea Howell Family Garden. Artichokes are growing beautifully alongside a massive collection of herbs in the Eataly beds of ‘Mario Batali’s Kitchen Gardens,’ and will be served as a main course alongside leg of lamb and dandelion greens by chefs Pilas and Drohan.
Read More
Posted in Programs and Events on July 25 2012, by Ann Rafalko
First thing’s first: We have released new tickets for the final two Monet Evenings! If you’d like to wander around the water lily pools and stroll down our recreation of Monet’s grand allée, cocktail in hand, while the sun sets behind the historic Enid A. Haupt Conservatory, then you need to snap up your tickets before they sell out again!
Next up, dinnertime in the Ruth Rea Howell Family Garden! As part of “Mario Batali’s Kitchen Gardens,” a robust and interactive space in the Family Garden filled with beds of vegetables and herbs used at Mario’s restaurant kitchens, Family Dinners with Mario Batali’s Chefs pairs the produce from these beds with chefs from Mario Batali’s restaurants. On Thursday, July 26 join Chef Frank Langello of Babbo Ristorante and Chef Cruz Goler of Lupa Osteria Romana for an unforgettable dinner. Want to know what’s on the menu? Annie Novak, Assistant Manager of the Family Garden shows you in the video below.
Read More
Posted in Around the Garden, Mario Batali's Edible Garden, Programs and Events on July 23 2012, by Ann Rafalko
Part of The Edible Garden, ‘Mario Batali’s Kitchen Gardens‘ in the Ruth Rea Howell Family Garden is an interactive space filled with beds of vegetables and herbs used in the restaurants of chef Mario Batali. The whole family will love exploring these beautiful gardens using an audio tour and Mario’s Menu Mystery game (you can pick it up in the Family Garden).
On Thursday, July 26 join two chefs from Mario Batali’s restaurants, Cruz Goler of Lupa Osteria Romana and Frank Langello of Babbo Ristorante, for the second of four Family Dinners with Mario Batali’s Chefs in the Family Garden.
Read More
Posted in Around the Garden on July 13 2012, by Ann Rafalko
‘Mario Batali’s Kitchen Gardens‘ in the Ruth Rea Howell Family Garden features vegetables and herbs used in the restaurants of chef Mario Batali. An audio tour and Mario’s Menu Mystery game help children of all ages explore these verdant garden plots.
On Sunday, July 15 join two chefs from Mario Batali’s restaurants, Andy Nusser of Tarry Lodge and Anthony Sasso of Casa Mono, for the first of four Family Dinners with Mario Batali’s Chefs in the Family Garden. Here’s a sneak peek at what’s growing in their patches!
Read More
Posted in Around the Garden, Programs and Events on April 20 2012, by Matt Newman
If you’re coming to the NYBG on Sunday for The Nature Conservancy‘s Picnic for the Planet, try not to overdo it during lunch! You’ll want to save room for an evening outing sure to have gourmands salivating, because long-time Friend of the Garden Mario Batali is jumping in with an event of his own.
Building on his success in last year’s Family Garden events, the legendary Babbo chef will once again join with the NYBG in raising awareness about the power of the foods we buy and eat. Along with Mario’s partners, Lidia and Joe Bastianich, the trio’s B&B Hospitality Group honors this year’s Earth Day with a special promotion at each of its restaurants in New York, Los Angeles, and Las Vegas, sending every patron of their fine B&B restaurants home with a special Earth Day gift. Not only will you leave well-fed, but you’ll do so with a packet of B&BHG’s organic Cherry Belle™ radish seeds. It also doubles as a two-for one ticket offer to visit the NYBG this summer, all in the name of bringing environmental responsibility home.
Read More
Posted in Mario Batali's Edible Garden on September 25 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Whole Wheat Rigatoni with Chard, Garlic, and Dandelions
Recipe courtesy of Mario Batali
This pasta is both healthy and showcases the bounty of the harvest. ‘Bright Lights’ chard is a favorite seasonal vegetable because of the incredible bold color of its stems: gold, pink, orange, and purple. They add a beautiful color to your garden and, in this case, to your plate.
Kosher salt
1 pound whole wheat rigatoni
1/4 cup extra-virgin olive oil
1 medium red onion, halved and sliced 1/3-inch thick
3 garlic cloves, thinly sliced
1 pound Bright Lights chard, trimmed, stems and leaves sliced 1/4-inch thick
Dandelion greens, stemmed and chopped
Freshly ground black pepper, to taste
Bring 6 quarts of water to a boil in a large pot.
Meanwhile, in a large sauté pan, heat the oil over medium high heat. When oil is hot, stir in onion and garlic slices. Add the ‘Bright Lights’ chard and dandelions into the best food processor and let it do the work. Season with salt. Cover and cook until chard and dandelions soften, about 5 minutes.
When water is boiling, add 2 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time for al dente.
Uncover chard and dandelions, stir and cook, for 8 or 9 minutes more, until the greens are very tender.
Drain the pasta, reserving about 2 cups pasta water. Drop the pasta into the sauté pan with the chard, along with a ladle of pasta cooking water. Toss thoroughly until the liquid is absorbed and the pasta is evenly coated, adding more pasta water if needed. Drizzle with extra-virgin olive oil and season with fresh pepper.
Posted in Mario Batali's Edible Garden on September 24 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Rosemary Olive Oil Cakes
Dahlia Narvaez, Executive Pastry Chef, Osteria Mozza
2 cups plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 1/2 cup whole milk
1 1/2 cup extra virgin olive oil
3 tablespoons orange zest, tightly packed
A (generous) pinch of rosemary leaves
Preheat oven to 350ºF.
Combine the dry ingredients in a medium bowl and make a well in the center. Pour the wet ingredients in the well and combine the wet and dry ingredients until smooth. Stir in finely chopped rosemary leaves.
Pour batter into a greased 10-inch loaf pan. Bake for 10-15 minutes until golden brown.
Posted in Mario Batali's Edible Garden on September 23 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Pickled Shallots
Jason Neve, Executive Chef, OTTO Enoteca Pizzeria, Las Vegas
Pickled shallots make a great addition to leafy green and vegetable salads, adding a crunchy bite and tart counterpoint to the dish. They’re especially delicious with a roasted beet salad.
1 cup water
2 cups sherry vinegar
1 tablespoon sugar
2 tablespoons salt
½ cup shallots, peeled and sliced paper thin against the grain
1 tablespoon pepper
Place water, vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil. Remove the liquid mixture from the heat and set aside.
Peel the shallots and using a mandolin, slice them as thinly as possible to make rings. Place the sliced shallots in a non-reactive bowl and pour over the warm pickling liquid. Cool the mixture to room temperature, then place in storage vessel and refrigerate for up to one week.
Posted in Mario Batali's Edible Garden on September 21 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Sauteed Kale with Pancetta and Buratta on Charred Bread
Nicole Brisson, Executive Chef, CarneVino
1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste
In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.
On a flattop or grill, char bread slices and drizzle with good olive oil.
Slice the buratta, place on the warm charred bread, top with kale and serve immediately.
Posted in Mario Batali's Edible Garden on September 19 2011, by Ann Rafalko
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Fresh Fava Beans with Lonza and Pecorino Romano
Zach Allen, Executive Chef, B&B Ristorante
2 pounds fresh fava beans, shelled
A handful of fava leaves (optional)
1/4 cup lemon juice
Pinch of lemon zest
1/2 cup extra virgin olive oil
3 ounces pecorino romano, shaved
Sea salt and freshly ground black pepper, to taste
18 slices Lonza (cured pork loin)
Blanch the fava beans: cook in boiling water, shock in ice water and drain thoroughly.
Make a quick vinaigrette by combining the lemon juice, zest and olive oil. Season with salt and pepper, to taste.
Toss the blanched fava beans and leaves with the vinaigrette. Layer the salad with slices of Lonza and top with shaved pecorino cheese. Finish with freshly ground black pepper and serve.
Artichokes look vaguely dangerous and are difficult to eat and prepare, but enlightened eaters know that they are a very worthy labor of love.
