Dos Caminos and Tertulia (again)
May 28, 2012 § Leave a comment
It’s been a whirlwind first week at work (in only a very good way), and between all the firm lunches and receptions, I still managed to explore some restaurants in the Greenwich Village neighborhood.
First, YJC and I dined al fresco at Dos Caminos on W. Houston Street after she had a long day at work. We weren’t too hungry since it was pretty late, so we shared a huge bowl of guacamole, a trio of salsas ranging from mild to scorchingly hot, and freshly-fried tortilla chips and a side of crispy sweet potato fries (though I’m still partial to the ones at Maxie’s Supper Club in Ithaca).
Dining al fresco at Dos Caminos Soho
I also ordered the chicken taquitos – pulled chicken rolled in crispy corn tortillas with shaved lettuce, queso fresco, and a tomatillo-avocado sauce and YJC got the Mexican chopped salad with a heap of tasty things like grilled corn, poblano chiles, green olives, and toasted cumin vinaigrette. No complaints – I like to think that I make a pretty mean guacamole and the version at Dos Caminos hit all the right notes of creamy from the avocado, sharp acid from the lime, and pungency from the onion with a good seasoning of salt. My taquitos, though on the small side, were filled with tender spicy chicken and the fried tortillas were fresh as can be. We’ll have to go back soon for their margaritas…the frozen prickly pear rendition sounds particularly intriguing.
While walking up 6th Avenue the next day, I happily discovered that Tertulia, Spanish tapas heaven, is only a couple blocks down the street from my summer apartment, so I rounded together some other food-obsessed summers for a dinner because I figured the more people we had, the more dishes we could try.
Radish salad and grilled prawns
We ordered my favorites from the last time I visited – the brussel sprouts with pork belly and mojo picon, the flash-fried shishito peppers and sea salt, and my favorite, the roasted potatoes with pimenton and garlic all i oli, and rounded out the meal with the radish salad with baby rainbow carrots and anchovy vinaigrette and grilled Mediterranean prawns.
Forever favorite dishes at Tertulia
Everything was insanely delicious, from the super crispy taters to the acidic and pork-coated brussel sprouts to the prawn heads, out of which we enthusiastically sucked out the brain juices. I was reminded of Mark Bittman’s quote, “the juice in the head of the shrimp can only be described as God’s soup.” Add two bottles of the house red wine (we are still law students after all) and great conversation, and it was a pretty awesome, noisy night.
The next day, while work was slow, we created a huge Excel spreadsheet of all the NYC restaurants (I think the current tally is around 80) we wanted to visit, so prepare yourselves for a summer of epic eating and good company.
Dos Caminos Soho
475 W. Broadway at Houston Street
New York, NY 10012
212.277.4300
Tertulia
359 6th Avenue
New York, NY
646.559.9909
Food blitz
May 20, 2012 § 1 Comment
Crap, has it been more than a month since the last post? As usual, finals chaos is to blame. That and moving to NYC for the summer (YAY!) Here are (some) bites I’ve had since April. Looking forward to a super delicious summer.
Scones benedict at Alice’s Tea Cup
More blueberry crisp
Nibbles on a Friday night
Roasted Old Bay fingerling potatoes
Lunch plate with southern roasted pecans (i.e. crack)
Afternoon tea with homemade irish scones, raspberry jam, clotted cream
Cocoa pecan brownies
Champagne mangos
Yukgaejang + brown rice
KFC to celebrate the end of exams
First margarita of the summer at Mercadito
Korean dinner spread in K-town
Benedict Jane at Jane Restaurant (just round the corner from my apartment!)
Gelato and Osteria Morini
April 8, 2012 § Leave a comment
Dessert before dinner. That’s how Laura and I started this evening of eating, which turned out to be all about Italian flavors. We actually stumbled upon this outpost of L’Arte del Gelato by accident, tucked away into the corner of 7th Avenue and Barrow Street, and after a long afternoon of wandering downtown on a sunny day, we couldn’t wait until after dinner for a sweet bite. Laura had the mixed berry and amaretto (my new favorite) and I had grapefruit campari with budino di riso (rice). What I always love about the gelato here is the incredibly bright and intense flavors – grapefruit is slightly bitter but sweet and bursting with citrus, amaretto tastes like the purest form of almond aside from eating the nut itself.
After more walking, we were completely exhausted and starving once again (no surprise there). Luckily, we were very close to Osteria Morini, Michael White’s more casual Italian restaurant, and sat down to a very leisurely meal of cured meats and insanely good pastas.
We began with a selection of meats and cheese – prosciutto di Parma, sopressata (a sweet cured pork sausage), and quadrello di Bufala (a semi-soft cheese made from buffalo’s milk). Our selection also came with a generous side of accompaniments and bread. There was grilled bread, bread studded with currants, and a puffy bun-like bread along with dried figs, roasted almonds, and a master-fat-like spread tasting strongly of pork and herbs. I can never really find complain about good quality cured meats and these were superb, and as someone who usually doesn’t care much for cheese, this buffalo’s milk choice was quite good, not too funky and quite creamy and smooth.
The pastas, however, were the hands-down highlights of the meal, and I finally got to see what all the Michael White fuss is about. If he make a seemingly simple meat sauce this great, I can’t wait to see what he does with the bone marrow and baby octopus fusilli dish at Marea. We ordered the cappelletti, a truffled ricotta ravioli with melted butter and prosciutto, and the gramigna, macaroni with pork sausage, peas, cream, and black pepper.
I know I’m beginning to sound like a broken record, but these dishes were among the most comforting, yet most intensely flavored, pastas I’ve ever had, and you could tell that they had been made fresh. The cappelletti especially hit you on the head with its truffle and ricotta filling – creamy, earthy, and out of this world – and didn’t even need the extra prosciutto to make a strong impression. The gramigna was equally packed with flavor; the pasta had the perfect texture and wasn’t overwhelmed by the pork sausage and cream sauce, and that extra sprinkling of Parmiggiano didn’t hurt either.
So, another Italian food gem in Soho. This, like OTTO, is a place that’s perfect for unwinding after a long day at work or school. You could just pull up a chair at the bar, order a glass of red wine or a cocktail and one of the amazing pastas, and just take your time savoring each bite.
L’arte del Gelato
75 7th Avenue S (Barrow Street)
New York, NY
212.924.0803
Osteria Morini
218 Lafayette Street
New York, NY
212.965.8777
Ruth Reichl’s blueberry crisp
March 30, 2012 § Leave a comment
It’s back in the 40’s here in Ithaca (darn you Mother Nature!), but I’m protesting the cold weather and making spring-ish desserts. Using this simple, easy recipe from Ruth Reichl on GiltTaste, I was able to pull a bubbling, heavenly-smelling blueberry crisp out of the oven within an hour with minimal mess and effort.
I only had regular frozen blueberries, which I defrosted and drained before using for the crisp. Other small modifications: mixing the blueberries with a teaspoon of cornstarch to better soak up and thicken the juices, adding a few drops of good vanilla extract to the topping, along with a handful of old-fashioned oats and flaxmeal. This recipe would probably work equally well with strawberries, raspberries, even apples. It’s a great dessert to pull together when you’re in a tight spot, since you’re bound to have most of the ingredients in your pantry already. Slivered almonds would be an awesome addition as well.
Good vanilla ice cream with this dessert is a must. I can’t wait to eat leftovers tomorrow for breakfast.
Blueberry crisp
1 stick butter, melted
1 teaspoon vanilla extract
3/4 cups brown or white sugar
pinch of salt
pinch of cinnamon
1 cup all-purpose flour
1 handful old-fashioned rolled oats (optional)
1 tablespoon flaxmeal (optional)
4 cups of frozen blueberries, defrosted and drained
1 teaspoon cornstarch (optional)
Preheat the oven at 375. Combine melted butter and sugar, and stir in the sugar. Add salt and cinnamon and mix. Slowly incorporate the flour, until you have a dry and crumbly mixture. Mix in oats and flaxmeal if using.
Pour the mixed cornstarch and blueberries into a well-buttered pie plate (I actually used a loaf pan) and sprinkle the crisp topping over the blueberries. Use all of it, even if it seems a little excessive. This topping is that good. Bake for 45 minutes or until the topping is nice and golden. Serve with a scoop of vanilla ice cream.
Tertulia
March 29, 2012 § 4 Comments
Of all the places in the world, Spain is the country I want to visit most. Barcelona, San Sebastien, Valencia, Madrid – they all sound like food-lovers’ paradises to me, with their beautiful and vibrant markets, fresh seafood, and ubiquitous tapas bars and cider joints. Tertulia is a place I’ve been wanting to visit for a while now. The chef, Seamus Mullen, has gotten great reviews from the New York Times and NYMag, and looking at the menu, I like that he sticks with traditional Spanish fare and does it very well instead of trying to twist it into something super modern. Another testament to the food? The fact that other chefs – like Mario Batali’s Iron Chef America sous chef, Anne Burrell (peeking at the camera in the first photo) – enjoy dining there on their off time. By the way, I was taking a picture of the interior and totally not being a creepster.
In an effort to eat (a lot) more vegetables lately, Laura and I started with the pimientos de padron – fried Shishito peppers with lots of sea salt – and the nuestras patatas – crispy potatoes with pimenton de la Vera and garlic all i oli. Holy crap, both of these dishes were so effing good. I would have been satisfied with these alone. The peppers were blistered and slightly sweet, and they had the crispness of a perfectly blanched green bean. Of course, tossing them in sea salt added exponentially to their flavor. Out of about 16 on our plate, I managed to get the only spicy one.
As for the spuds, I couldn’t figure out if they were fried or roasted, because these potatoes were expertly seasoned, super crispy on the outside, and creamy on the inside without any grease, and the all i oli was out of this world – garlicky and rich. Laura and I scraped up every last drop.
Our favorite dish by far, however, were the croquettes de jamon. Chef Mullen mixes scraps of prized jamon Iberico into his creamy bechamel and then quickly drops them in oil to give these babies the texture of fried soup, velvety and lovely on the inside. To make them even better, they come served with membrillo sauce, made of the quince fruit, and the sauce’s tartness cuts the luxuriousness of the croquette.
Our final dish were the crispy brussel sprouts with pork belly and mojo picon, a Spanish red pepper sauce. Our one, very small, gripe with this was the almost excessive use of vinegar which had us occasionally puckering our lips, but this was still an excellent take on sprouts, and I would still order it again.
So there you have it – a Spanish gem in the Washington Square Park area. It’s good that I don’t live in the neighborhood (yet), because I’d come here all the time, especially after a long day at work when I need a good glass of wine and some soul-warming food. Next time I visit, I plan on just ordering the classics – unadulterated jamon Iberico, boquerones, and pan con tomate – but this was a great vegetable-oriented introduction to Tertulia and fueled us for an entire afternoon’s worth of shopping in downtown Manhattan.
Tertulia
359 6th Avenue
New York, NY
646.559.9909
Kale chips
March 25, 2012 § 2 Comments
A quick and simple recipe for kale chips – a crispy, salty snack that’s actually good for you! This is how to eat your greens.
Baked kale chips
1 bunch of kale
1 tablespoon olive oil
coarse sea salt
Preheat oven to 300 F. Rinse and thoroughly dry the kale, and then remove the stems and tough center ribs. Cut into large pieces, toss in the olive oil so all the leaves are evenly coated. Sprinkle generously with salt. Lie the pieces in a single layer on a large baking sheet and bake for 20 minutes or until crisp.
Return to Maxie’s
March 23, 2012 § 2 Comments
Finally catching up on this month’s posts. Here are some shots from an amazing meal at Maxie’s Supper Club with Youjin, Esther, and Matt, when we decided to just go all out for happy hour and dinner. Two realizations from this outing: 1. I’m pretty much bound to like any cocktail that includes gin, St. Germain elderflower liqueur, and cucumber (and sometimes a hit of citrus) like the Sabbatical and 2. Maxie’s shrimp and grits may be the best version I’ve had so far (and that’s taking into account Riverpark). Their fried chicken, on the other hand, was disappointingly lackluster, with dry breast meat and a not-so-crispy crust that slipped right off.
And a quick stop at Purity Ice Cream (reported birthplace of the ice cream sundae)
Maxie’s Supper Club
635 W. State Street
Ithaca, NY
607.272.4136
Purity Ice Cream
Rt. 13 (Meadow Street) and corner of Cascadilla St.
Ithaca, NY
A Taste of Americana
March 5, 2012 § 1 Comment
Recently, some friends and I visited Americana Vineyards along the edge Cayuga Lake for a wine tasting and dinner. While I don’t know much more about wine than the basics, I’ll never turn down the opportunity to try some local vintages, especially at a place as charming as Americana. We got to choose eight of the many wines they sell, ranging from sweeter Rieslings and a killer semi-dry white called Apparition that had hints of grapefruit and honey, to the drier reds like their Cabernet Franc. Though I won’t get into too much detail, I will say that one of my favorites was a wine called Sweet Rosie, described as “strawberry-like dessert wine” that melded beautifully with their homemade chocolate fudge.
Right across the patio from the Tasting Room is a homey bistro-like restaurant called Crystal Lake Cafe, and even though it didn’t look like much from the outside, the food was truly impeccable. We started with their spinach and artichoke dip served with grilled foccacia, and it was possibly one of the lightest and tastiest versions I’ve had, with almost a whipped texture. Serving it with foccacia, a doughier bread than the usual choice of ciabatta or baguette, was a nice albeit very filling touch.
For our main courses, I ordered one of their many specials, the ropa vieja, a generous bowlful of juicy and well-spiced shredded flank steak served with a picante salsa and warm flour tortillas. Other dishes were another special, the Cornish game hen served with rice and mushrooms, their famous lamb burger, and their Cuban panini with ham, mustard, pickle, and Swiss cheese. All of this was paired with our hands-down favorite of the tasting, Apparition, and the wine’s acidity served as a perfect match for our food.
But we couldn’t end our amazing meal without a little something sweet. Our desserts were the warm spiced apple cake, very moist and dolloped with freshly whipped cream, and an out-of-this-world, totally luscious salted caramel custard, covered with a layer of gooey caramel and paired with some crumbly pecan sandies. It was a really lovely time away from campus – good wine, excellent food, and great company. Needless to say, after we got back, I didn’t get much work done aside from dozing off in between readings due to major food coma and wine-induced warm fuzziness. And, after looking after their brunch menu, I’m definitely going to have to go back very soon.
Americana Vineyards & Crystal Lake Cafe
4367 East Covert Road
Interlaken, NY 14847
Shredded chicken for anything
February 15, 2012 § Leave a comment
I’ve finally started using my dutch oven and have gotten into the habit of cooking chicken or beef for the week to incorporate into my meals. Case in point: these shredded chicken tacos from the NY Times, which I downsized a bit.
For the tacos, I heated up some corn tortillas and loaded up on toppings like fresh guacamole, salsa, and cheese. Another great use is saving the cooking liquid and letting it cool so you can later skim off the fat that’s solidified on top with a spoon and use the leftover “broth” as a base for spicy soups. I even mixed the broth with fresh lime juice and then tossed it with the chicken, salad greens, cubed avocado and sliced red onion to create an impromptu Tex-Mex inspired salad, bringing me back to the days of the Guacamole Greens salad at Sweetgreen in Washington, D.C. Who says chicken has to be boring and bland?
Shredded chicken
4 chicken thighs
1 onion, quartered
3-4 smashed garlic cloves
1 tablespoon ground cumin
1 tsp chili powder
salt and pepper to taste (be aggressive with the seasoning)
Combine all ingredients in a pot and add water to cover. Turn heat to high and bring to a boil, skimming off any foam that rises to the surface. Partially cover and lower heat so mixture comes to a gentle simmer. Cook for 30-40 minutes, until the meat is very tender. Remove from cooking liquid and cool. When the chicken has cooled, remove the skin and shred meat with fingers. Adjust seasonings to taste and serve as you like.
Easy salsa fresca
February 6, 2012 § 1 Comment
Chips and salsa have to be one of my favorite snacks. I can usually just eat it as a full meal. Usually I get the standard Tostitos brand salsa in medium spicy, but today I was craving something fresh and zingy. Plus, I had a large cartoon of grape tomatoes that were looking the worse for wear and needed to be used pronto.
This recipe is highly customizable and based on personal taste. I used handfuls of diced grape tomatoes, diced red onion, red pepper flakes (normally I’d use jalapeno but didn’t have any today), chopped cilantro, a couple squeezes of lime juice for acidity and brightness, a light drizzle of good olive oil, and salt. Cilantro-haters can cut the herb, chili heads can add more spice, and you could probably also add some other fresh-tasting vegetables like cucumber or watermelon. The possibilities are endless for this quick, easy, and healthy afternoon snack.
Notes on Food 