Scarlett Lindeman, one of the line cooks at Roman's (the newest little sister to longtime Brooklyn favorites Marlow & Sons and Diner), tells us about one of her favorite family meals. <br /> <br />There are only four bodies in the kitchen at Roman's and when we get in at noon, we're usually all starving, so one of us will make something for the other three. Typically we trade off this responsibility, which often gets decided by three of us begging the fourth to cook up something. <br /> <br />“Real” family meal with the front of the house (three servers and a bartender, manager, and occasionally the owner) happens at 4pm when Executive Chef Dave Gould sits down with the waitstaff to discuss the menu, which changes every night. For this family meal, we usually make something more substantial with a salad, starch, and protein that resembles an entree from the previous night's menu... but I think we cooks really enjoy the early morning family meal together. It's time for us to show our love and respect by cooking for each other and since it's only us four, it's a smaller, more intimate experience. <br /> <br />Beans and greens are what we're craving after nibbling raw mise en place, pan sauces and partially cooked pastas throughout the dinner rush the night before. At Roman's we have a unique way of cooking beans -- a three-step method that may seem tedious but renders the borlotti beans creamy and well seasoned without having to soak them overnight. We use the leftover beans to make this toast dish; sometimes we throw a fried egg on top or just scatter on some shaved Parmesan or even just olive oil and sea salt.

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