cook my new york city pop-up menu at home

recipes from my DADA10 pop-up

pop up in NYC!

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Last week in New York, I hosted a pop-up dinner to celebrate the 10th anniversary of Dada Eats !!!!

Honestly, it kind of scares me that I’m even old enough to have done anything for a decade. You know what I mean? Didn’t I just move to New York a second ago (2016…)? And start Dada Eats on a whim (2015….)? I digress. I wasn’t sure if I wanted to do anything for ten years of Dada Eats, but with the support and encouragement of my wonderful friend chef Fariyal at Hav & Mar, I was convinced that this was definitely an occasion worth celebrating. I’m so glad she pushed me, because we had the best time and I’m so grateful to everyone who booked a table.

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I know that so many of you don't live in New York, or simply didn’t have the chance to make it to the event. Because the seats were so limited, I wanted to give you guys a peek into the menu - with recipes here for all subscribers :) If you’d like access to the full menu, be sure to upgrade to the paid version of this letter which is $5 a month!

Hope you enjoy, and do let me know if you make one or ALL of these! Some of these recipes were featured on my menus in Copenhagen, while others belong to the greatest hits of the past decade. Thank you for your support - whether you’ve been here for a day or ten years, I could not be more grateful for your support of me and my work.

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Appetizers.

Pistachio Pesto Hummus & Sweet Potato Chaat

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Pistachio Pesto Hummus

Ingredients

1 (15.5 oz) can chickpeas, drained, but not rinsed 

1/2 cup roasted & salted pistachios, plus more for topping

3/4 cup tahini

Juice of 2 lemons

2-3 garlic cloves

2 1/2 cups fresh basil, packed

2 tbsp extra-virgin olive oil, plus more for drizzling on top

Kosher salt to taste

Method

1. In a food processor or high-speed blender, combine the chickpeas, pistachios, tahini, lemon juice, garlic, basil, olive oil, and salt. Pulse a few times — mixture will seize but don’t worry! Add tbsp by tbsp of cold water to thin to a smooth consistency.

2. Once achieved, blend on high 2-3 more times until it is velvety smooth. Adjust to reach your desired consistency with water, and taste with lemon juice and salt if desired.

3. Transfer to a bowl. Finish with extra-virgin olive oil, chopped pistachios, and basil. 

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Sweet Potato Chaat

Ingredients

1 cup sweet potatoes, cubed, fried + tossed in chaat masala + salt

1-2 tbsp unsweetened coconut yogurt (cocojune brand)

2-3 tbsp cilantro-mint chutney

2-3 tbsp tamarind chutney

2 tbsp red onions

1/2 tsp chaat masala for sprinkling on top

Pinch cayenne

Sev, for sprinkling on top

Roasted peanuts for sprinkling

Sliced radish, for garnish

Cilantro for garnish

Flaky salt for garnish

Method

1. Toss fried sweet potatoes with chaat masala and salt to taste.

2. Add to a bowl, and drizzle with coconut yogurt, chutneys, red onions, chaat masala, and cayenne. Top with sev, roasted peanuts, radish, and cilantro. Dust with a little extra chaat masala. Serve immediately.

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Salad & Veg.

Fork and Knife Tahini Caesar Salad

Cumin Roasted Carrots with Carrot Top Pesto & Almond Pistachio Dukkah

Charred Broccoli with Chile-Sesame Vinaigrette + Toasted Nuts / Seeds

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Fork and Knife Tahini Caesar Salad with Vegan Parmesan + Sourdough Croutons.

Ingredients