On a warm, sunny day in August, I visited with Sarah Bode-Clark in her Crown Heights kitchen, where she whipped up a “hot bath”, also known as Bagna Cauda, to dip fresh vegetables in. Drawing influence from one of my restaurant favorites, I chime in to create my take on the popular dish known as Ricotta Gnudi. Sarah goes the length by combining two celebrated desserts in sundae form, creating her interpretation of a Tiramisu Affogato Sundae with Chocolate Espresso Liqueur. Watch it here on Brooklyn, EAT your heart out!
Ricotta Gnudi with Tarragon Pesto, Pine Nuts, Brown Butter, and Lemon Zest
Interview with Sarah Bode-Clark. Listen here:
Collaborators for this episode of Brooklyn, EAT your heart out!
Kelly Torres | Host, Producer, and Director at Brooklyn, EAT your heart out!
Sarah Bode-Clark | Photographer & Food Writer at Sarah Bode-Clark Photography
David Alan Horowitz | Lead Singer & Guitarist at The Above
Eugene Faber Green | Radio & Television
Jim Chandler | Drummer at Twin Guns
Soundtrack by The Above