ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 January 15–21, 2016
Welcome to the New Indian
Kurry Qulture Where stylish and seasonal are the calling card
The menu is conceived by chef Hemant Mathur and executed by chef Ravi Bisht (below).
By Channaly Philipp | Epoch Times Staff
H
as the time for Indian finally come? Long relegated to takeout and lunch buffets whose dish names you could predictably rattle off, Indian cuisine has been undergoing some exciting changes in New York. You can find fast-casual concepts like Indikitch and Inday; the popular Babu Ji, where hipsters line up before opening time; and Hemant Mathur’s restaurant group, highlighting regional Indian cuisine on Curry Hill.
See Kurry Qulture on D2
Kurry Qulture
36-05 30th Ave. (between 36th & 37th streets) Astoria, Queens 718-674-1212 kurryqulture.com
Hours Daily 5 p.m.–10 p.m. (Bar open until late) Julia Huang contributed to this report.
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Winter is the time to enjoy Rogan Josh, a lamb dish from Kashmir.
Kurry The New Indian
Kurry Qulture continued from D1
Years ago, Sonny Solomon opened Tulsi and Devi, which went on to earn Michelin stars. As the owner of Kurry Qulture, he has fashioned a stylish destination with seasonal Indian fare—at accessible prices.
Prix-Fixe Menu Some of the usual suspects—butter chicken and saag paneer—are on the menu, but relegated to the sides section. Instead, the focus of the menu is the multicourse prix-fixe, which includes a selection of dishes you would not normally find at most
Venture Into Thailand’s
Spicy Northeast
at
ESANATION
Manchurian. Cauliflower. Hands down the best we’ve ever had.
Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Manchurian Cauliflower, with garlic and chilitomato sauce.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
The newest kid on the block is Kurry Qulture, in Astoria, Queens, where restaurateur Sonny Solomon has envisioned a destination for a younger urban crowd looking for it all— good food with modern ambiance, attentive service, and accessible prices. Opened in November, Kurry Qulture is struttingly stylish—dark and sleek yet warm, with low lighting from candles and hanging Edison bulbs. India comes alive in the details— portraits of Indian street culture, in vibrant reds, blues, and yellows, pop against the textured cream walls. Catchy New Bollywood beats get diners moving. “When you walk in through that door and hear this music, you’re in a different zone. You’re tired when you’re standing outside the door. For a period of time, they’ll forget everything else,” said Solomon. Sipping on a jewel-toned cocktail, like the No Fire Engine made with rosemary-infused gin, passion fruit, and Taittinger, it’s easy to envision yourself with a date or on an outing with friends. Still, this is Astoria—the waitstaff is considerate and helpful, but don’t expect formalwear. It’s hipster plaid shirts all around.
Phool Makhane Ki Sabji, made with puffed lotus seeds.
Indian restaurants in the city. Think Turkey Keema, Manchurian Cauliflower, and Lamb Stuffed Tandoori Chicken. At $33, the menu includes soup, first and second courses, rice, naan, and dessert. “I want guests to try different flavors, different styles of cooking,” Solomon said, “Everybody is so used to chicken tikka masala, chicken vindaloo. These are very common. You don’t have to come to Kurry Qulture for dishes that are being served at every other restaurant.” A former front of house manager from Michelin-starred establishments such as Devi and Tulsi, Solomon has plenty of experience in fine dining, as well as the hectic vitality of restaurants like Spice Market, where he was part of the opening team. Solomon decided to give Indian cuisine a seasonal spin—a first of its kind—and enlisted chef Hemant Mathur, who worked at Tulsi and Devi with Solomon, to conceive the menu. In the autumn and winter, you’ll find savory dishes of pumpkin paired with coconut, turnips in goat curry, sweet potatoes turned into chaat, and apples and cranberries transformed into chutneys. For inspiration Kurry Qulture looks to India, in all its diversity. Spanning 2,000 miles from north to south and six subtypes of climates, from alpine tundra to rainforests, the subcontinent’s cuisine varies from region to region. On the current winter menu, for example, Solomon features Rogan Josh (curried lamb shank in tomato sauce), from the north of India. “Certain dishes are meant to be enjoyed at that time of the season. You can eat rogan josh at
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January 15–21, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
It’s hip to wear plaid. This wait staff is doing it right.
Qulture any time of the year, but the proper time is wintertime,” he said. Come spring, the dishes will become lighter, but for now the focus is on heartier fare. The prix-fixe starts with a small cup of soup, as simple as green pea or tomato but with such deep flavors they command immediate attention. Distinct, Seasonal Flavors Indian cuisine is often a photographer’s nightmare, but here the modern presentation is colorful and gorgeous, with updated plateware like slate boards and leaf-shaped bowls. And where it seems at some Indian restaurants that a single base of onions, tomatoes, and spices is repurposed into different sauces, here the flavors of each dish are strikingly distinct. The Ragda Chaat appetizer with potato cakes, white peas, tamarind, and mint chutney, is all at once sweet, sour, savory, and herbal, and seems to melt in your mouth, all but for the crunchy chickpea noodles that gave it a playful texture. Or, there’s Shrimp Chettinad, a dish of fiery shrimp with smoky notes only mildly tempered by coconut, and flavored with curry leaves and mustard seeds. For a dose of Indian-Chinese, Kurry Qulture serves the best Manchurian Cauliflower I’ve had, with an astutely delicious balance of sweet and tangy, kissed just in proper proportion with garlic. It was crunchy in places, nutty and soft in others, and served with a chili-tomato sauce. This is a kitchen that gets how a variety of textures delights the palate. Kudos to chef Ravi Bisht for his execution. One of the most interesting Indian dishes I’ve
ever encountered was the Phool Makhane Ki Sabji, consisting of puffed lotus seeds, mostly chewy with a bit of crunch, served in a coral colored makhani sauce made with ricotta and spices. Ricotta is not traditional in this Rajistani dish, as Solomon said, but it adds a smooth creaminess. Again the texture stood out: creamy and chewy meeting against the backdrop of Indian spices. A Parsi fish dish from the state of Maharashtra is served steamed in a banana leaf, colored green from the coriander, mint, and green chili—it’s intensely herbal, with a kick, and ends on a slightly bitter finish. It’s not for everyone—but great for those who appreciate a touch of herbal bitterness. Turkey, a very American bird, finds a spot on the menu, minced into the juicy and toothsome Turkey Keema, with spinach, tomato, and a gentle heat, reminiscent of chili con carne. You’d almost expect to see it served with cornbread, but it comes with puffy puri. “Americans won’t expect to be served turkey in an Indian restaurant, with Indian preparation,” Solomon said. A six-course tasting menu ($60 per person, $99 with wine and spirits pairing) will also get you a selection of little-known breads—like the Warqi Paratha, with golden flaky layers almost like a biscuit, made with flour, milk, cashews, almonds, raisins, and saffron—paired with different dishes. Not on the prix-fixe menu but listed as a side— and absolutely fantastic—is the Creamy Black Lentils, a daal of black lentils that retain their shape. They’re earthy, sensuous, and spicy—
For a period of time, [diners] will forget everything else. Sonny Solomon, owner, Kurry Qulture
just the thing you want to keep eating even though you might be full. Dessert is a trio of different bites—which satisfy the sweet toothed and curious alike—and mercifully are not as high on the sweetness scale as traditional Indian sweets. The pumpkin-apple halwa in particular hits the spot—like some of the best of desserts, the apple-pumpkin combination succeeds in evoking memories of childhood. There’s also a fresh and clean tasting mango lassi, with its gently perfumed creaminess, that perfectly caps the meal. It’s far from the saccharine concoctions you’ll find at many restaurants. Here’s hoping Kurry Qulture can lead in setting a future direction for Indian in the city. That would certainly be a delicious future.
PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
Putting the finishing touch on the No Fire Engine cocktail (rosemaryinfused gin, passion fruit, and Champagne).
Morton’s World Trade Center
Midtown 551 Fifth Avenue 212-972-3315
Photographs of India add a warm pop of color.
(Top) Ragda Chaat, with potato cakes, white peas, tamarind, and chutney. (Bottom) Warqi Paratha with cashews, almonds, raisins, and saffron.
World Trade Center 136 Washington Street 212-608-0171
Great Neck 777 Northern Boulevard 516-498-2950
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
mortons.com
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thai
the modern experience
stuff to eat and drink around town TAGGER YANCEY IV
THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
FREE DELIVERY
10 BLOCK RADIUS
NYC RESTAURANT WEEK ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location! 12 - 4 pm. Includes free soft drinks, coee/Thai Ice Tea ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun AMAZING PARTY EVENT SPACE, great place for a date or a fun night
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Dishes from ABC Cocina.
The annual NYC Restaurant Week is back, with 372 participating restaurants—the largest number yet. The restaurants, located throughout all five boroughs, will offer a three-course prix-fixe lunch for $25 and a three-course prix-fixe dinner for $38. Diverse cuisines will be represented, from new American at ABC Kitchen and Tribeca Grill, to French at Cafe Boulud, Korean at Hanjan, and Hawaiian at Noreetuh. Monday, Jan. 18–Friday, Feb. 5 At participating restaurants nycgo.com/restaurantweek
Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
BROOKLYN SOUP TAKEDOWN Food event organizer Matt Timms is challenging home cooks to a Soup Takedown competition, part of his ongoing series of cooking competitions. Anything in the soup and stew realm is possible, from chowders to bouillabaisses to ramen. You can purchase tickets to sample the contestants’ creations, or sign up for the competition yourself. Prizes include cookware from Wusthof and Cuisinart. The price is $20 per person.
SIGNATURE CHEF SERIES WITH DAVID BURKE Chef David Burke will guest at steakhouse BLT Prime for a tip-to-tail beef dinner. Together with BLT Prime chef Dmitri Petriakov, Burke will first serve hors d’oeuvres like Corned Beef Cheeks “In a Blanket� and Quail Eggs Benedict. Courses include Oxtail Stew with Sea Scallops and Horseradish Mousse and “Ants On A Log� Bone Marrow with Garlicky Snails and Beef Jerky. Beverage pairings will be provided. The price is $175 per person. Reserve by emailing chris@bltprime.com
Sunday, Jan. 17 Noon–2 p.m. Royal Palms Shuffleboard Club 514 Union St., Brooklyn thetakedowns.com/ 2016-soup-takedown
Wednesday, Jan. 20 6:30 p.m. BLT Prime 11 E. 22nd St. bltprime.com
THE MUSKET ROOM GUEST CHEF SERIES At The Musket Room, chef Matt Lambert is starting a guest chef dinner series where he will combine his New Zealand cuisine with the cooking styles of fellow chef-friends. To kick off the series, Lambert will be collaborating with Finnish chef Hans Valimaki, formerly of the Michelinstarred Chez Dominique, to create six-course tasting menus. the price is $125 per person. Wednesday, Jan. 20 The Musket Room 265 Elizabeth St. themusketroom.com
RAAKA CHOCOLATE FACTORY TOUR Tour Raaka Chocolate’s factory in Red Hook, Brooklyn, where the company’s confections are made from scratch. Raaka’s unique feature is that its chocolate is made from unroasted cocoa beans. On the tour, attendees will get to sample virgin cocoa from different parts of the world, watch how chocolate is made, and try the final product, Raaka chocolate bars. Saturday, Jan. 16, Sunday, Jan. 17, & Thursday, Jan. 21 Saturday & Sunday: Noon–12:45 p.m. Thursday: 7 p.m.–7:45 p.m. Raaka Chocolate 64 Seabring St., Brooklyn raakachocolate.com/pages/tours-and-classes
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January 15–21, 2016 www.EpochTaste.com COURTESY OF SOLOMON AND KOFF
VALRHONA HOT CHOCOLATE FESTIVAL
LRH O OF VA
NA
Using Valrhona chocolate, the city’s most popular pastry shops will create and sell their inventive takes on hot chocolate. These include Dominique Ansel Bakery, Ladurée, François Payard Patisserie, La Maison du Chocolat, Doughnut Plant, Sugar and Plumm, and more. Fifty cents from each purchase will go to food rescue charity City Harvest.
R COU
TESY
Saturday, Jan. 23–Sunday, Jan. 31 At participating shops facebook.com/ValrhonaUSA
Hot chocolate made with Valrhona Chocolate.
BURNS DAY SUPPER WITH SCOTCH WHISKY
MARDI GRAS AT THE HALL
In celebration of the Scottish poet Robert Burns, wine and spirits store Astor Center is hosting a Burns Day Supper, a meal traditionally held to celebrate the poet’s birthday. Attendees will get to sample more than 20 Scotch whiskys, including a Glenfiddich 21 Year Old Gran Reserva, Dun Bheagan BenRiach 16 Year, and three Scotch cocktails. For dinner, enjoy Scottish staple dishes like haggis (a kind of savory pudding) and neeps and tatties (turnips and potatoes). The price is $79 per person. Saturday, Jan. 23 2 p.m.–4 p.m. Astor Center 399 Lafayette St. astorcenternyc.com
Chef Michael Psilakis is preparing for Mardi Gras with plenty of food and music at his food-focused event space, The Hall, in Williamsburg. The celebration begins with the launch of Big Easy-inspired dishes on the weekend brunch menu, such as Eggs Sardou, Catfish Po’Boy, and Chicken and Andouille Sausage Jambalaya. Then, every Friday and Saturday, The Hall will serve a crawfish boil and other classic New Orleans dishes while award-winning NOLA brass bands provide live music. Admission is free. Weekends in January The Hall 470 Driggs Ave., Brooklyn thehallbrooklyn.com/events
The Escovitch, made of fried porgy skewers with onion and pepper marmalade.
SOLOMON AND KUFF This Pan-Caribbean bar and restaurant is now serving dinner. Executive chef Chris Faulkner will add his touch to classic West Indian dishes, with menu options like Jerked Japanese Eggplant with kabocha squash, fried okra, and tostones; Grilled Herbed Stuffed Whole Porgy with mango butter emulsion and mustard turnip greens; and Traditional “Coco Bread” Sammies. The sandwich options are grilled chicken with spicy mango aioli, and cucumber and watercress with pickled vegetables and olive aioli. Solomon and Kuff also serves over 100 different types of rum to pair with your food. Solomon and Kuff 2331 12th Ave. solomonandkuff.com
COURTESY OF ZEPPELIN HALL
HUGE GALDONES
PINOT DAYS Enjoy a daylong celebration of pinot noir, beginning with a grand tasting of 100 pinots from producers in California, Oregon, France, New Zealand, and more. The winemakers will be on-site to introduce pinot lovers to their craft. In the evening, enjoy a three-course Mediterranean-inspired dinner, with each course paired with two pinots from different producers. The price is $75–$120 for tickets. Saturday, Jan. 23 Wine tasting: 1 p.m.–4 p.m. (VIP: 11 a.m.) Dinner: 5 p.m.–8 p.m. City Winery 154 Varick St. pinotdays.com
A previous Pinot Days event.
WINTER BOURBON FESTIVAL If you fancy American whiskey, make your way to Long Island for the annual Winter Bourbon Festival, with more than 30 whiskeys and craft beers to sample. One ticket will get you a tasting glass for unlimited sampling and a barbecue sandwich. The festival raises funds for Gavin’s Got Heart, a local charity that benefits people with congenital heart defect (CHD). The price is $50–$75 per person. Saturday, Jan. 23 4 p.m.–7 p.m. (VIP: 3 p.m.) T.J. Finley’s Biergarten 42 E. Main St., Bay Shore, N.Y. winterbourbonfestival.com
THE MOMENT WE PLACE THE SUSHI ON THE PLATE, IS THE MOMENT IN WHICH SUSHI CAN BE TRULY UNDERSTOOD. TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
SOTHEBY’S WINE Auction house Sotheby’s has a wine retail store, Sotheby’s Wine, that will be hosting a Bordeaux tasting. Attendees will be able to sample wines from over 50 chateaux, featuring 2010 and 2013 vintages. Food will be provided. The price is $75 per person. Monday, Jan. 25 6:30 p.m.–9 p.m. Sotheby’s Wine 1334 York Ave. ny.sothebyswine.com
The Wild Bunch Sausage Plate from Zeppelin Hall.
ZEPPELIN HALL SAUSAGE FEST This popular beer hall across the Hudson in Jersey City is serving a set of 17 dishes showcasing sausage. If you like wild game, try the Wild Bunch Sausage Plate, with duck, lamb, wild boar, venison, and rabbit sausages served with spicy cabbage salad. For a unique twist, go for the Chorizo Sausage Casserole, with jalapeños, Monterey cheese, and tortilla chips; the Bratwurst Reuben Sandwich with grilled bratwurst, sauerkraut, melted Swiss, and bacon; or Currywurst Bratwurst, with red curry sauce. For dessert, there’s the Chocolate “Sausage” Dessert, a chocolate ganache and marshmallow sausage with raspberry sauce. Wash everything down with Zeppelin Hall’s selection of European and American craft brews. Friday, Jan. 22–Monday, Feb. 1 Zeppelin Hall 88 Liberty View Dr., Jersey City, N.J. zeppelinhall.com
Compiled by Annie Wu/Epoch Times Staff
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CLASSICS with FLAIR
Where Does Your Meat Come From? Soon It’ll Be Hard to Know AP PHOTO/ANDREW HARNIK
By Annie Wu | Epoch Times Staff
Fine French cuisine in a romantic and elegant setting, be sure to visit Madison Bistro in Murray Hill, and enjoy Master Chef Claude Godard’s updated traditional bistro fare.
MADISON BISTRO
238 Madison Ave. (at 37th Street) madisonbistro.com
The New Umami Experience Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces. Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
For those who care where their meat comes from, grocery shopping will likely get more frustrating in the days to come. Last month, Congress repealed a law requiring food retailers to place country-of-origin labeling on all beef and pork products. Previously, all beef and pork products had labels indicating where the livestock was born, raised, and slaughtered. Now, it will be up to meat producers, grocery stores, and supermarkets to decide whether they want to provide that information to consumers. The supply chain in large-scale commercial meat production is riddled with middlemen before reaching the consumer—including the ranches and farms where the animals are born, the feedlots where they are fattened, and the meatpackers that process the meat. Patty Lovera, assistant director at consumer advocacy group Food and Water Watch, explained that there’s a two-step process in order for sourcing information to get passed down to the consumer. “First, the meat packer has to give that information to the grocery store, then the grocery store has to give it to the consumer,” she said. If they choose to withhold that information, consumers will now be in the dark. An additional problem is that currently both U.S. and imported meat products that have passed USDA (U.S. Department of Agriculture) inspection standards contain a USDA seal. Without the additional country-of-origin label to indicate the source, consumers might be misled into thinking an imported product with a USDA-inspected seal is a U.S. product. Lovera believes the repeal puts the consumer at a disadvantage, because the power now lies with food retailers and meat producers to decide whether or not to provide sourcing information. “Every trend in the world of food is about transparency. People want to know the story of how their food got there. But now [they] won’t even tell you what country it’s from,” Lovera said. Meanwhile, the repeal is a victory for the meat industry, which has challenged the labeling law in courts and through lobbying since the early 2000s, according to The Associated Press. It remains to be seen which food retailers will voluntarily label their meat products. Epoch Times reached out to Whole Foods Market, one of the country’s largest food retailers, regarding the repeal. The company responded that it will continue to provide country-of-origin labeling on its products. “Whole Foods Market believes in providing our customers with full transparency into the products they purchase from our stores. Country of Origin Labeling is one way of ensuring our customers know where their food comes from,” according to an email response from the company’s global headquarters communications department. What if there’s no Whole Foods near you? Lovera’s advice to consumers is to try shopping at independent grocery stores and butcher shops, where the stores are more likely to know
It remains to be seen which food retailers will voluntarily label their meat products.
After more than a decade of wrangling, Congress repealed a meat-labeling law last month that required retailers to include the animal’s country of origin on packages of pork and beef. about their products’ source. “The shorter the supply chain, the more information you can get. The closer to the producing, the more you can ask questions. For example, places that do direct sales like a farmers’ market, or a CSA [community-supported agriculture] model.” At The Meat Hook, a butcher shop in Brooklyn, all the meats have a simple supply chain: from farm to the slaughterhouse to the shop. Owner Ben Turley said he knows the farmers who raised the livestock, how old the animals were when they were slaughtered, where they were slaughtered, and how the meat was handled. “By minimizing middlemen, we have better transparency, and the money you spend is not as diluted,” explained Turley. Because there are fewer people involved in the meat processing, more cents per dollar go directly to the farmers who are raising the animals, he said. All of the meats at The Meat Hook come from animals raised in upstate New York farms. Turley thinks it’s possible that more people will turn to local shops as they seek more clarity on how their food got to the table. “If you want to know exactly where your food comes from, you need to go to the smaller markets that know a lot in your local community, whether it’s the local butcher or vegetable stand,” he said. Kelly Weikel, director of consumer insights at Technomic, a food industry research and consulting firm, said consumer pressure could eventually force more supermarkets to include sourcing information, similar to how consumers’ desire for organic food has prompted many conventional supermarkets to now offer organic products. But ultimately, she does not foresee major shifts in people’s shopping habits as a result of the meat-labeling repeal. “When you think about labeling, consumers like it, not so much because they read it and make decisions based on it, but because consumers feel it’s just their right to know—how the animals were raised, how the food got there,” Weikel said. The subgroup of consumers who actually base their decisions on food labels is a small niche, compared to the majority who find labels “a nice-to-have, but not must-have,” she said. In addition, the majority of grocery shoppers don’t have the financial means nor the physical access to shop daily at farmers markets and specialty shops, Weikel added.
How Did the Labeling Repeal Happen?
Congress made the decision after a trade dispute emerged with Mexico and Canada. The two countries challenged the labeling law before the World Trade Organization, claiming that it discriminated against those countries’ meat products. The WTO ultimately ruled against the United States, authorizing Mexico and Canada to begin more than $1 billion in economic retaliation. To prevent those trade sanctions, Congress reversed the law.
Openings around town MALA PROJECT
It could have been another Fuku+ but instead, the latest in David Chang’s empire is Nishi, whose opening in Chelsea drew lines down the block. The executive chef is Joshua Pinksy. Some of the globally inflected dishes so far include Romaine & Walnut Bagna Cauda, Spanish Mackerel Tataki, and a selection of noodles like Spicy Beef Sichuan and Clams Grand Lisboa. Open Tuesday to Saturday for dinner.
There are the restaurants you go to, and
The Restaurant You Go Back to.
I
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available: pre-fixe luncheon menu noon-3:00pm ($35) and pre-theatre menu 3:00pm-7:00pm ($59).
236 West 56th Street Our Only (212) 247-3491 Location! www.patsys.com
Málà Project Specializing in dry hot pots, where diners choose the ingredients to be wok-fried over high heat, with an abundance of chilies, Málà Project is a new addition to the East Village from co-owners Amelie Kang and Meng Ai. Each ingredient runs anywhere from $3 to $6. It’s suggested that a twoperson party order 10–14 ingredients and that a party of 4 order 15 or more ingredients. Among the abundant choices: Chinese bacon, pork belly, chicken gizzard, fish balls, enoki mushrooms, and bok choy. Small dishes complement the dry pots, from wood ear mushrooms with pickled peppers to steamed savory egg custard. Dessert options include rice balls in rice wine, and black sesame soup. Open daily for lunch and dinner.
122 First Ave. (between Seventh & Eighth streets) 212-353-8880 malaproject.nyc
232 Eighth Ave. (between 22nd & 23rd streets) 646-518-1919 nishi.momofuku.com MOMOFUKU NISHI
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan cuisine. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular long-time local guests, out-of-towners and the many
Momofuku Nishi
Compiled by Channaly Philipp Epoch Times Staff
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Are You Ready for Chicken Breasts That Aren’t Bone Dry? By Elizabeth Karmel We’ve all suffered through cardboard-dry chicken breasts. We do it because periodically we commit (or recommit or re-recommit) to healthy eating. And boneless, skinless chicken breasts are a fine and filling lean protein well suited to the job. Except for one thing. ... Because boneless, skinless chicken breasts are so lean, they overcook and dry out heartbreakingly fast. Doesn’t seem to matter whether I grill them or bake them or sauté them. I always end up with dry, chewy, and unpleasant chicken breasts. No wonder everyone gets irritable when they’re trying to eat healthy. But I have a secret for cooking chicken breasts that produces moist, tender meat every time. In fact, it’s so foolproof and effortless, you don’t even need to watch the clock. Though the chicken takes just 30 minutes to cook, you can let them go for as long as an hour and you won’t risk ruining them in the slightest. The secret? Poaching the breasts in a blend of stock, wine, and seasonings. But my poaching technique is slightly different than what you’re used to. And that’s what makes it so forgiving. First, I use a flavor-packed wine-infused stock to poach instead of water. The flavor difference is big. Second, I use mostly residual heat to cook the meat. As in, I bring the chicken stock, wine, and aromatics to a boil, then add the raw boneless, skinless chicken breasts. I bring the liquid back to a boil, then turn off the heat, put a lid on the pot, then let the chicken cook. That’s it. However you use the chicken, be sure to season it with salt before serving, as there is no added salt in the poaching liquid.
AP PHOTO/MATTHEW MEAD
RECIPE WINE-POACHED CHICKEN BREASTS
DIRECTIONS
Prep & Cooking Time: 45 minutes Makes: 6 • 1 1/2 quarts low-sodium chicken stock or broth • 3 cups white wine • 3 medium carrots, cut into 2-inch chunks • 3 stalks celery, cut into 2-inch chunks • 2 medium yellow onions, halved • 4 cloves garlic, smashed • 4 sprigs fresh thyme • 6 boneless, skinless chicken breasts
In a large (at least 6-quart) stock pot or Dutch oven over medium-high, combine the chicken stock, wine, carrots, celery, onions, garlic, and thyme. Bring to a boil, then gently add the chicken breasts one at a time. If the chicken breasts aren’t entirely covered by liquid, add a bit more stock or water. Return the liquid to a boil. As soon as the liquid boils, turn off the heat and cover the pot. Allow the breasts to poach for 30 minutes, then use tongs or a slotted spoon to remove from the liquid. Chicken can be used immediately, or refrigerated for up to 3 days. The poaching liquid can be saved for another use. It can be frozen, then thawed and boiled before reusing.
DRINK TO YOUR
HEALTH (HAS A NEW MEANING!)
From The Associated Press
AP PHOTO/MATTHEW MEAD
Mild Seafood Stew with Nurungji
Guac and Potato Skins in One Bite
Pomegranate Soju
Made with Red Vinegar, a popular health drink in many Asian countries.
RECIPE GUACAMOLE POTATO BOATS Serves: 8 • • • • • • • • • • • • • •
2 tablespoons packed brown sugar 1 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne (depending on desired heat) Kosher salt and ground black pepper 2 pounds medium Russet potatoes (about 4) 2 tablespoons butter, melted 3 avocados, pitted and peeled 2 tablespoons chopped pickled jalapenos 3 scallions, chopped 1 tablespoon lime juice 1 tablespoon red wine vinegar
DIRECTIONS
SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations. While traditional cocktails often deplete the
Sizzling Bulgogi
body of nutrients, SOJU HAUS mindfully pairs food and drink for a more
Heat the oven to 450 F. Line a rimmed baking sheet with foil.
balanced effect on your body.
In a small bowl, combine the brown sugar, thyme, garlic powder, smoked paprika, cumin, cayenne, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Set aside. Slice 1/2-inch-thick slices off both sides of each potato, reserving the middle third of each potato for another use (put them in water and refrigerate to prevent them from darkening). Using a melon baller, scoop out a bit of the flesh from each potato slice to create shallow bowls. Arrange the potato slices on the prepared pan. Pat dry with paper towels. Brush all over with the melted butter. Sprinkle with the spice mixture. Bake for 20 to 25 minutes, or until the outsides are crisped and browned and the flesh of the potatoes are tender. While the potatoes bake, prepare the guacamole. In a medium bowl, combine the avocados, jalapenos, scallions, lime juice, and vinegar. Mash with a fork or wooden spoon until the guacamole is as chunky or smooth as you prefer. Season with salt and black pepper. Allow the potatoes to cool slightly, then scoop a spoonful of guacamole into the hollow of each potato. Serve immediately.
From The Associated Press
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With a Few Tricks, Baked Egg Rolls Can Be as Good as Fried By Melissa d’Arabian Alice was our au pair from China, and when she joined our family she brought with her a slew of tasty dishes. Our family fell in love with her complex fried rice, dumplings with juicy meat fillings, and her crispy egg rolls with garlicky-meaty-mushroom fillings. The tricky thing was that Alice was one of those cooks who worked her magic without a recipe. I would watch, taking mental notes of the ingredients and quantities (writing it down felt, well, wrong), but replicating her dishes proved similar to me trying to capture the exact taste of my grandma’s cooking— impossible. Though we loved all of her cooking (well, except for her take on chocolate muďŹƒns, but that’s another story), her egg rolls were the family favorite. And why not? Minced up goodies wrapped in delicate, fried (essentially) pasta? Yes, please! So I took the liberty (since I was missing the mark any-
way) to create my own version, one that managed to get most of the crispy goodness with far less fat. After experimenting with a variety of methods—from spraying the eggrolls with an oil mister or cooking spray as well as dry-baking—the clear winner was the pastry brush method combined with a hot oven while also using a baking rack to allow for full air circulation during cooking. So what if these egg rolls are not completely traditional. I did capture the essence of Alice’s cooking, and when the girls are missing her I know fond memories are only an egg roll away. And by the way, my experimenting also proved that quickly sauteed bananas sprinkled with a little orange juice and a dark chocolate chip or two also make for a perfect dessert egg roll filling! Brush with coconut oil and dip cooked eggrolls in tangy Greek yogurt. Yum! From The Associated Press
RECIPE BAKED EGG ROLLS Prep & Cooking Time: 1 hour, 20 minutes (1 hour active) Makes: 15 • 1 teaspoon vegetable oil, plus 1 tablespoon • 1 link spicy turkey sausage (about 1/5 pound), casing removed • 8 ounces button mushrooms, finely chopped (or pulsed in a food processor) • 3/4 cup finely chopped celery (about 2 medium stalks) • 3/4 cup shredded carrot (about 1 medium carrot) • 3 cloves garlic, minced • 1 tablespoon minced fresh ginger • 3 scallions, white and green parts, chopped • 1 cup frozen peas, thawed • 2 cups finely chopped Napa cabbage (or regular cabbage) • 1 teaspoon sesame oil • 3 tablespoons low-sodium soy sauce • 1 teaspoon cornstarch • 15 large (5- or 6-inch) egg roll (wonton) wrappers
DIRECTIONS Heat the oven to 400 F. Line a baking sheet with foil, then set a wire rack over it. Mist the rack with cooking spray.
In a large saute pan over medium-high, heat 1 teaspoon of vegetable oil. Add the sausage and cook, breaking it up with a wooden spoon. Once cooked, transfer the sausage to a plate and set aside, leaving the residual oil in the pan. Return the pan to the heat and add the mushrooms, celery, and carrot. Cook until the mushrooms are soft, about 5 minutes. Add the garlic, ginger, and scallions, then cook until fragrant, about 1 minute. Add the peas, cabbage, and sesame oil and cook until the cabbage softens, another 2 or 3 minutes. Meanwhile, in a small bowl mix together the soy sauce and cornstarch with 1 tablespoon of water. Pour the mixture into the pan with the vegetables, then add the sausage. Stir, then cover and cook for 2 minutes. Remove the pan from the heat and allow to cool just until easily handled. Set a wonton wrapper on the work surface. Spoon a couple tablespoons of the vegetable mixture onto the wrapper. Start with one side and roll up the wrapper over the filling, folding in the sides as you go. As you finish rolling, use a finger to spread a little water on the edge to help create a seal. Repeat with remaining wontons and filling. Place the egg rolls on the rack on the prepared baking sheet. Use the remaining 1 tablespoon of oil to brush the egg rolls. Bake until golden and crispy, about 20 minutes. If you do not have a baking rack, place the egg rolls directly on the baking sheet and turn the egg rolls over halfway through the cook time.
Chef’s Favorites Sweet Sangria
Fresh Lobster Bisque Juicy Lamb Chops
EMILY STERNE PHOTOGRAPHY
A Refreshing Salad
RECIPE MING TSAI’S TAMARI-MARINATED TOFU-CUCUMBER SALAD
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
• 3 tablespoons Wan Ja Shan organic wheat-free tamari • 2 tablespoon naturally brewed rice vinegar • 1 heaping teaspoon minced chile (jalapeùo or Serrano) • 4 tablespoons extra virgin olive oil • 1 red onion, halved, sliced into long pieces • 1 block firm tofu, cut into 1/2-inch slices width wise • 1 English cucumber, thinly sliced with a mandoline • Kosher salt and freshly ground black pepper to taste
DIRECTIONS In a bowl, whisk together the tamari, naturally brewed rice vinegar, chile, and extra virgin olive oil. Season. In a dish, spread out the onion and place tofu on top. Cover with vinaigrette and marinate in fridge for 1 hour. Remove tofu slices and transfer to a platter. Toss in cucumbers with the marinated onions. Place on top of tofu and serve.
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STEAMED WHOLE FISH? Baking It in Foil Is Easier and Tastier By Sara Moulton The Chinese like to feature whole steamed fish on the menu of their New Year’s feasts. Said to signify togetherness, abundance, and long life, it’s a dish with symbolism that is as important as taste. Indeed, you’re supposed to leave the bones, head, and tail intact, a way to help ensure that the new year will be a winner from beginning to end. When buying fish, many of us tend to opt for the ease of fillets. The prospect of buying, prepping, and deboning a whole fish might seem not just novel but daunting. Ditto for the prospect of steaming a whole fish, a precarious project for even experienced cooks. So here I propose baking your whole fish rather than steaming it, and wrapping it in foil to keep it moist. It’s much easier to cook it this way. It also has the added benefit of creating an instant sauce. But let’s start at the beginning. You’re at the store checking out the fish on display. How can you tell if a whole fish is fresh? Its eyes should be clear, not cloudy, and its gills should be brightly colored, red or pink. Once you’ve picked your winner, ask the fishmonger to clean it for you. He’ll clip off the gills, scrape off the scales, and remove the guts. If you don’t plan to head home right away, ask for a bag of ice to place next to the fish, which will keep it cold until you return to the nest. You begin prepping your fish by scoring it, slicing deeply into the flesh. This will allow the marinade to penetrate to the core and
for the fish to cook evenly. I’ve called for traditional Chinese flavorings here, but you’re welcome to adjust them to your tastes. If, for example, you’re not a fan of chilies, leave them out. If you hate cilantro, swap in another fresh herb. The soy sauce is key because it contributes salt as well as flavor, which helps to season the bland-ish fish. Then after just 20 minutes in the marinade, the fish is ready for the oven. How will you know when it is done? Pull the pan out of the oven, open up the foil carefully (it will be steamy inside) and poke the fish with a small, sharp knife. If the knife slides in easily all the way to the bone, the fish is done. If there’s some resistance, cook it a little longer. When the fish has indeed finished cooking, you’ll be rewarded not only with beautifully fragrant flesh, but with a store of savory liquid on the bottom of the pan. Carving the fish isn’t a big deal. Begin by gently scraping off the skin from the top of the fish with a knife and discard it. Then, using a spoon and starting at the backbone edge, lift the flesh off in chunks and transfer it to plates. After you have removed the top fillet, you can lift off the bone easily in one piece to expose the bottom fillet. Once cooked, the fillets will come off the bone without a struggle. After you have filleted the fish, ladle some of the cooking liquid over each portion and dig in. It’s a treat any day of the year.
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From The Associated Press
RECIPE
Whole fish symbolize long life.
BAKED WHOLE FISH FOR CHINESE NEW YEAR Prep & Cooking Time: 1 hour (30 minutes active) Serves: 4 Can’t find 1- to 1 1/2-pound whole fish? Buy three smaller ones (about 2/3 to 3/4 pound each) and reduce the cooking time to about 15 minutes.
• Two 1- to 1 1/2-pound whole striped bass, branzino or trout, gutted, scaled, and gills removed • 4 cloves garlic, thinly sliced • 2-inch chunk fresh ginger, peeled and cut into matchsticks • 3 tablespoons low-sodium soy sauce • 2 tablespoons unseasoned rice vinegar • 1 1/2 tablespoons sesame oil • 2 to 4 tablespoons serrano or jalapeno chilies, with seeds and ribs • 4 scallions, white and green parts, cut into thin strips • 1 cup chopped fresh cilantro, leaves and stems
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DIRECTIONS Lay both fish on the counter. Working in 1- to2-inch intervals, use a sharp knife to slash both sides of each fish perpendicular to the backbone (a 20 degree angle down the rib cage). In a small bowl, combine the garlic, ginger, soy sauce, vinegar, sesame oil, chilies, scallions, and cilantro. Stuff some of the mixture into each slash on both fish, as well as into the cavity (most of the seasoning should go in the slashes). Cover the pan with foil and let the fish sit at room temperature for 20 minutes. After 20 minutes, bake the fish on the oven’s middle shelf for 20 to 24 minutes, or until the fish is just cooked through (you can pierce it easily with a knife). To serve, use a small knife to gently scrape off the skin, then use a spoon to lift off the fillets (they will come up in chunks), and transfer one to each of 4 serving plates. Pour some of the juices from the pan over each portion.
Mie Okuda, owner and chef, Momokawa
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Uummannaq, Greenland.
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Greenlandic Coffee and Cake
F A RO USI N G A P P E TITE
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By Cyrus Roepers
Kalaalit kaagiat, a Greenlandic coffee cake.
You could compare Greenlandic coffee to Irish coffee on steroids.
COU R
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YO
Sure, food and drink can be a uniting factor in all climates. It seems, though, that in Greenland this notion of communal consumption is taken a step further. Of course, given the extreme conditions of Greenland itself (which isn’t very green at all), it’s pretty easy to quickly understand how vital a tradition like the social gatherings called “kaffemik” might have been … even for basic survival. Delicious foods like “kalaalit kaagiat,” or Greenlandic coffee cake, just happen to now be an added perk. Still, without the kaffemik, the local populace might have suffered similar consequences to their Norse counterparts.
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Sachi Asian Bistro Thai Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 | sachinyc.com Ruay Thai Restaurant Thai Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 | ruaythai.com
KOREATOWN Soju Haus Korean 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Indian Featured Dishes: Mirchi Pakora; Hara Paneer Kofta; Meen Manga Curry 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | junoonnyc.com Laut Southeast Asian 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
KIPS BAY Momokawa Japanese Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 momokawanyc.com
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BATTERY PARK Malaysian Kitchen USA Malaysian Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 malaysiakitchenusa.com
BROOKLYN Pasar Malam Southeast Asian Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues)
Williamsburg 929-267-4404 | pasarmalamny.com
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Leng Thai Thai 33-09 Broadway | Astoria 718-956-7117 | lengthai.com
Niu Noodle House Chinese Featured Dish: Pork Soup Dumplings
Spicy Lanka Sri Lankan 159-23 Hillside Ave. Jamaica 718-487-4499
Kaffemik, Norse Explorers, a Little Ice Age, and the Inuit Admittedly, we knew very little about Greenland before this adventure, which is odd considering that it’s a country as big as Germany, France, Spain, Italy, Austria, Switzerland, and Belgium combined. Part of the reason for this might very well be because, despite this massive land area, nearly 75 percent of it is uninhabitable and covered in ice sheet. And for those areas (mainly along the southern coast) that are inhabited, the conditions are harsh enough that survival is by no means a sure thing. There’s no example of this quite like the Norse explorers. The Norsemen Appear … Then Disappear Before diving into the case of the Norse explorers, it’s important to point out that their tale is not at all uncommon for the area. There’s plenty of archaeological evidence to suggest that waves of settlers came and perished in these lands over several millennia. This particular example just happens to be the most recent and with the most intrigue surrounding it. Greenland was fairly unknown to Europeans until the A.D. 9th–10th centuries. Gunnbjorn Ulfsson was the first to spot the land in passing during an expedition, but it wasn’t until Erik the Red first landed in 985 and created the first Norse settlements on land. As more a fun fact than anything else, Erik the Red (also the father to famed explorer Leif Erikson) named the land “Greenland” as a marketing trick to attract potential settlers … and it worked. These settlements survived for about 400– 500 years before what you could call a Norse “disappearing act.” At some point in the 15th century, there were simply no more Norse people left on the island, and there are very few clues to the exact reason why. One of the more popular explanations for the sudden disappearance is the Little Ice Age. Starting in the late 13th century, there was more intense growth of pack ice and an overall climate cooling, and while it was not a fullfledged Ice Age, this cold period between the 12th and 18th centuries is often called a “Little” Ice Age. Particularly during its apex in the 15th– 16th centuries, the already harsh climate of Greenland became even harsher, which led to a whole slew of issues for the settlers. As the natural environment degraded, the overall quality of diet for both humans and their
livestock decreased, giving way to weakened immune systems and epidemics that ravaged the camp. Certainly by the 16th century, these Norse encampments were no more. The Inuit The Little Ice Age didn’t wipe out the entire population of Greenland, however. Around the same time as the Norse arrival, various Arctic cultures from the West—primarily the Dorset and the Thule—had arrived and settled in other parts of the island. What’s interesting is how much better these populations fared than the Norse did during the Little Ice Age. Coming from relatively similar Arctic climates, both the Thule and the Dorset settlers had developed highly adaptive practices—like whaling and ice fishing by the Dorset and advanced toolmaking for hunting by the Thule—to increase the chances of survival. Unfortunately for the Norse, they didn’t seem to pick up on any of these local adaptations from some apparent trade activity between the groups. Given that the Norse referred to all outside cultures as skraeling or “savages,” it might have been a “European hubris” that did them in. Over the centuries, both the Thule and Dorset people would evolve (separately since there was very little intermingling) away from their originating cultures. The newly developing culture and way of life has now become known as Inuit culture, and the greater Inuit makeup now accounts for 80 percent of today’s ethnic makeup in Greenland’s population. As the predominant culture until the rearrival of the Europeans in the 18th century, a lot of Inuit traditions (including the basis for the kaffemik) still reign supreme today. The Importance of Local Community Especially as the broader Inuit culture began to formalize, much of its culture hinged upon a deeply community-driven ideology. In Inuit societies, there was no general class structure, and individual property ownership was very much a rarity. Besides tools and hunting gear, “personal property” was really that shared within the local community. There were, however, certain ways for some to gain status over others. A successful hunter, a highly skilled seamstress, or a master fisherman might all enjoy some short-lived status over others, although this was determined almost entirely by ability and had to be earned. One such way to earn this status, as it seems, were communal gatherings that would become the kaffemik. About the Kaffemik The kaffemik itself is much more than the special coffee or coffee cake that we’ll show you here. It is as much about social institution as it is about food. The idea of a kaffemik is to host an intimate gathering with friends and family in which there happen to be yummy foods to snack on and hot drinks to keep warm. As a way to demonstrate status, the host will provide food and drink for the entire kaffemik— sometimes even taking up to several days to prepare!—in anticipation of accommodating their local community. Nowadays, it’s less for the entire local community and more
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A kaffemik, a gathering of friends and family with delicious food, in Qaqortoq, Greenland.
The kaemik is incredibly informal. It’s common— or even expected—for your guests to come and go as they please.
for your friends and family, but the kaemik still remains a very intimate, social, and localized tradition. One thing we personally like the most about the kaemik is that it’s incredibly informal. It’s common—or even expected—for your guests to come and go as they please. A good rule of thumb is that every guest might stay for one or two cups of coee and some snacks, but after that there is little obligation to stay unless they feel like it. This proves to be especially helpful if you have a large kaemik and a crowded room. In this case, it’s good etiquette for those who have been around longest to cede their place to the newcomer. Eating and Drinking Of course, there is food and drink to be had at these special gatherings, and two items in particular the host might provide are a special Greenlandic coee and kalaalit kaagiat, a special Greenlandic coee cake. The Greenlandic coee is no ordinary coffee by any means. You could even consider it an Irish coee on steroids. You start by taking a hot pot of fresh coee and mix in Kahlua, Grand Marnier, and whiskey into it. The Kahlua will give it a nice coee flavor, while the Grand Marnier, a cognac-based orange liqueur, lends a nice orange-y flavor to it. Both the whiskey and the Grand Marnier will add a nice warming kick to the coee as well. Alongside the coee, you might have various pastries, small finger sandwiches, soups or just COURTESY OF AROUSING APPETITES
about anything ‌ even pasta salad! A true favorite at any kaemik has to be the “kalaallit kaagiat.â€? Roughly translated, this refers to Greenlandic cake, since the Kalaallit are the largest Greenlandic Inuit ethnic group and Greenland’s other name is Kalaallit Nunaat. The cake itself is very easy to make, needing very little more than butter, sugar, yeast, raisins, and flour. To start, you’ll pour boiling water over your dried raisins, sugar, and butter. The sugar and butter will dissolve while the raisins rehydrate, leaving you with a fairly thickened sauce into which to add your remaining ingredients. Add in your yeast and flour, let the dough rise for a bit, and then pop into the oven. It might be one of the easiest cakes you’ll ever make! When you take the cake out of the oven, you can choose (we recommend it) to brush the top with some milk and to sprinkle a little bit of powdered sugar on top. Since the cake itself won’t come out all too sweet itself, this will give it just a touch of sweetness to it. Between this coee cake, the coee and other fun smackerels, you’ll be well on your way to hosting one delightful kaemik! Cyrus Roepers writes for “Arousing Appetites,â€? a food blog focused on cooking traditional recipes from cuisines all over the world. The blog dives deep into the history of the recipe to recreate it as authentically as possible, making adjustments for healthier and cleaner eating where applicable.
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It takes eight minutes of non-stop flipping and wrist flicking to turn the batter into these puffy balls.
RECIPE KALAALIT KAAGIAT: GREENLANDIC COFFEE CAKE Prep & Cooking Time: 1 hour Serves: 4
yeast to the mixture. Do check, however, that the water temperature in the main mixing bowl has reached closer to room temperature. If it hasn’t, wait a minute before pouring in the yeast since you don’t want to kill the yeast.
For the Kalaalit Kaagiat • 3 cups organic pastry flour • 1/2 cup coconut sugar • 1/2 cup grass-fed butter • 1/2 cup dried raisins • 1 1/4 cups water (1 cup boiling, 1/4 cup lukewarm) • One 4-ounce packet of dry active yeast
6. Slowly whisk all the ingredients in the mixing bowl together. As you whisk, begin adding the flour bit by bit and mix well.
For the Cake Topping (Optional) • 1 tablespoon milk (preferably full-fat) • 1 teaspoon confectioner’s sugar • 1/2 teaspoon ground cardamom
9. After 30 minutes, use your hands and knead the dough for at least 3 minutes. You should feel a dough that is fairly easy to knead (without sticking to your hands).
For the Greenlandic Coffee • 4 cups coffee • 1/2 cup whiskey • 1/2 cup Kahlua • 1/2 cup Grand Marnier
DIRECTIONS Stage 1: Prepare Your Cake Dough 1. Heat oven to 400 F. Grease a round baking dish with neutraltasting oil and set aside. 2. Start by taking a small bowl and sprinkling the dry active yeast over a 1/4 cup of lukewarm water, but do not stir. Simply let the yeast sit and bubble. 3. In a large mixing bowl, add raisins, coconut sugar, and butter. Once added, pour in 1 cup of boiling water over all three ingredients.
7. Continue to add the flour and whisk until it is well-incorporated into what’s slowly becoming the cake dough. 8. Eventually, the dough will start to thicken as most of the flour is incorporated. At this point, cover the dough for 30 minutes to let it rise.
10. After kneading, form the dough into the shape of a circle and place in baking dish. Bake the cake for 25 minutes.
Stage 2: Add Finishing Touches to Cake and Prepare Coffee 11. Just before the cake is finished baking, pre-mix the confectioner’s sugar and ground cardamom together if you happen to be finishing it with the sweet garnish. 12. Take the cake out of the oven and, while still hot, generously brush the top of the cake with 1 tablespoon of milk. Don’t be bashful here .‼ Give the top of the cake a nice coating of the milk. 13. While the milk is still wet on the top of the cake, sprinkle mixture of cardamom and confectioner’s sugar, then set aside and let cool while you prepare the coffee. 14. Make coffee and pour into a large teapot with plenty of room to mix the ingredients. 15. With the coffee made, add whiskey, Kahlua, and Grand Marnier to the coffee pot. Mix well.
4. Mix the ingredients together and make sure the butter has fully melted.
16. To serve, take a piece of fresh coffee cake, pour yourself a nice cup of this delicious coffee, and (if you feel so inclined) top with a nice dollop of fresh whipped cream! Enjoy!
5. Once the butter has melted, add lukewarm water and activated
Recipe adapted From “A Taste of Greenland� and “East West Realm�
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON: The Rachael Ray Show, The Today Show, The Wall Street Journal, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave. New York, NY 10001 (212) 594-8939
Awarded One of the 10
BEST PIZZAS IN NYC
Diagonally across from Madison Square Garden and Penn Station. *Slice Harvester 2011, selected for the plain slice.
D12
@EpochTaste
January 15–21, 2016 www.EpochTaste.com
Chili Shrimp Goes Indian—and Chinese By Meera Sodha
Experience Firsthand the Romantic Life of Korean Dynasty
RECIPE
When it comes to food, India and China have more in common than you might think. Both harbor a deep love of ear-tingling chilies, vast quantities of garlic, and seafood. That’s probably why Chinese food has found its way into the hearts of Indians. All across India, from Goa to Pondicherry, you’ll find entire sections of Indian restaurant menus dedicated to Chinese dishes, many of which have achieved cult status, including “manchow soup,” ‘’hakka noodles,” and “Manchurian chicken.” But these dishes also have been endlessly adapted so they now are distorted versions of the originals and more Indian than Chinese. Still, they are loved fiercely and cooked regularly in Indian kitchens. Among the most special of dishes and perfect for celebrating the Chinese New Year is this signature IndoChinese dish, chili jumbo shrimp, which is made using bird’s eye chilies, soy sauce, ginger, and garlic. The shrimp are juicy, bright, and enlivening, the heat of the chilies working perfectly against the natural sweetness of the seafood. I love to serve these after a soup or dumpling course alongside eggs noodles or rice fried quickly in a little sesame oil and a side of salted and steamed greens, such as broccoli or bok choy. Whatever you choose to serve them with, they will sit harmoniously alongside other Chinese dishes. Best of all, they can be cooked in a matter of minutes, leaving you more time to celebrate with family and friends.
CHILI JUMBO SHRIMP Prep & Cooking Time: 20 minutes Serves: 4 Not a fan of heat? Start with one chili, tasting and adding as you like.
• • • • • • • • • • • •
DIRECTIONS In a mortar and pestle or with a spice grinder, roughly grind the cumin seeds to a coarse powder.
From The Associated Press ALL PHOTOS BY MATTHEW MEAD/AP
South Korea’s top chef, Sunkyu Lee, cooks authentic Korean Royal Court Cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd and 3rd floors.
2 teaspoons cumin seeds 2 tablespoons canola oil 5 cloves garlic, crushed 2 to 3 red bird’s eye, serrano or habanero chilies, finely chopped 1/2 teaspoon ground black pepper 1 teaspoon sugar 2/3 teaspoon kosher salt 2 tablespoons tomato puree 2 tablespoons dark or regular soy sauce 1 1/2-inch chunk fresh ginger, cut into matchsticks 8 scallions, white and green parts, finely chopped 1 1/2 pounds raw jumbo shrimp, shells removed
In a large skillet over medium, heat the oil. Add the cumin, garlic, chilies, pepper, sugar, and salt. Cook, stirring, for 2 minutes, then add the tomato puree, soy sauce, and all but a small amount of the ginger and scallions. Cook for another 2 minutes. Increase the heat to high and add the shrimp. Cook, stirring, for 3 minutes, or until the shrimp turn from grey to pink. Remove from the heat. Transfer to a serving dish and sprinkle with the remaining ginger and scallions.
Congee: A Fresh, Flavorful Way to Eat Rice Any Time of Day By Katie Workman Want a delicious new way to eat rice? As in, a way that doesn’t involve eating it from a little white takeout box? Let’s talk congee. Though known by different names across China, congee is generally understood to be a rice porridge that can be served at almost any meal. The base is a soupy rice, but that’s hardly all there is to it. Often, chicken pieces or even a whole chicken are braised in the liquid along with the rice. The meat is then shredded and returned to the pot, which is delicious. Some member of the onion family is usually involved, too. In my recipe, I went with garlic and scallions, which provide nice color as well as flavor. I also wanted to head in a vegetarian direction with this recipe, so it features chewy and meaty shiitake mushrooms, with the classic
Chinese seasonings of fresh ginger and a bit of soy sauce. The porridge itself is mild, with the toppings providing the flavor. Sometimes, congee is topped with additional ingredients, and sometimes they are stirred right in. Either way works beautifully. You can pass extra soy sauce at the table, but the real pleasure of this porridge is that it is a gentle comfort food, so enjoy the simplicity of the slowly cooked rice. Having said that, a drizzle of sesame oil at the end is lovely. Just remember: You are not looking for the consistency of regular rice, but rather something similar to a fairly loose oatmeal. The description may not make your mouth water, but you will love it once you try it. From The Associated Press
RECIPE CONGEE (CHINESE RICE PORRIDGE) Prep & Cooking Time: 45 minutes Serves: 2
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
• 2/3 cup short grain white rice • 3 cups low-sodium chicken or vegetable broth • 1/4 teaspoon kosher salt • 2 tablespoons vegetable or canola oil • 1 teaspoon finely minced garlic • 7 ounces stemmed and sliced shiitake mushrooms (about 2 cups) • 1/4 cup chopped scallions, white and green parts • 1 tablespoon minced fresh ginger • 1 tablespoon soy sauce • 1/2 teaspoon sugar
DIRECTIONS In a large, heavy pot over medium-high, combine the rice, 1 cup of water, 1 cup of the broth and the salt. Bring to a simmer,
then lower the heat and cook, covered, for 10 minutes. Add another cup of the broth, then stir, cover and cook for another 10 minutes. Add the final cup of broth, then stir, cover and cook for another 10 minutes. Check the rice. It should be tender and soupy (but will thicken as it cools). Meanwhile, in a medium skillet over medium-high, heat the oil. Add the garlic and mushrooms and saute for 8 minutes, or until the mushrooms are soft and beginning to brown. Add the scallions, ginger, soy sauce, and sugar, then saute for another 2 minutes, or until everything is fragrant and tender. Scoop the rice into bowls and top with the mushroom mixture. Serve hot.