Epoch Taste 1-23-2015

ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

Dine

Unwind

D1 January 23–29, 2015

Calcutta Cuisine

HEMANT & HALDI (Clockwise, from top left) Lal Maas with goat, Fish Paturi (in a coconut, mustard, and chili marinade), Chingri Shorsay Narkal (shrimp in coconut and mustard gravy), and Luchi Aloo Dum (potatoes in onion-tomato sauce).

CURRY HILL

Haldi

102 Lexington Ave. 212-213-9615 HaldiNYC.com

By Channaly Philipp Epoch Times Staff

Hours Lunch: Monday–Sunday noon–3 p.m.

emant Mathur works some magic at Curry Hill’s Haldi, which he has recently taken over as co-owner. The taste buds marvel, and so do wallets (if they could).

Where else could one order a soul-satisfying $12 to $15 two-course lunch special prepared by a chef with two Michelin stars to his name?

Mathur, the first Indian chef in the United States to be smiled upon by Michelin, worked at acclaimed fine dining spots Devi and, until more recently, Tulsi.

Haldi is the beginning of an adventure for Mathur. There, he focuses on the cuisine of one city: Calcutta.

Mathur has no mammoth menu trying to reflect the 1.3 million square miles that is India.

If he sets off a trend among Indian restaurants, it will be a gift to the Indian dining scene in the city.

Mathur won’t be waiting for others though.

Haldi is just one of six restaurants he’s taken over as part of the Fine Indian Dining group.

Once Haldi is up to his standards, he will move on, one by one, to the others: Chola, Dhaba, Kokum, Malai Marke, and Chote Nawab.

Dinner: Monday & Saturday 5–11 p.m.

See Haldi on D2

Sunday 5–10 p.m.

Lamb Chops.

Rum Balls, with fig and chocolate.

Dining

D2 January 23–29, 2015

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HEMANT & HALDI Haldi continued from D1 Calcutta Cuisine Located in eastern India, Calcutta’s proximity to the sea means an abundance of fish and seafood. The city officially changed the spelling of its name to Kolkata in 2001, but the restaurant retains the old spelling.

Mathur cooks up specialties from the Bengali, Marwari, and Jewish communities who live in Calcutta.

Among the “Bengali Bites,” don’t miss

the Luchi Aloo Dum. Baby potatoes are cooked to an impeccable butteriness in a sauce of onion and tomatoes. It is utterly simple in many ways, but the match of potatoes and onion-tomato is perfect.

It is served with bread that’s been deep fried to wonderful, delicate, golden puffiness—the vessel to carry potatoes and sauce ($9).

This dish alone signaled to me I would be in for a great meal. Every food lover has his or her own reaction when biting into something delicious. The Luchi

French and European-Inspired Cuisine Breakfast • Lunch • Dinner

(L–R) Fish Paturi, fish in a coconut, mustard, and chili marinade, and Chingri Shorsay Narkol, shrimp in a coconut and mustard gravy.

A duet of dishes from various regions of France with the best recipes of other well-known regions of Europe. Pastries, desserts and custom cakes.

Private room available for up to 50 guests.

37 Barrow Street, New York, (212) 255 5416 Follow us on Facebook and Instagram

DuetNy.com

FINESSE

Ancient principles of Greek cuisine combined with modern techniques, yield a harmonious balance of flavors in every dish, at Nerai.

55 East 54th Street New York (212) 759-5554 www.nerainyc.com

Aloo Dum made me want to shed tears of joy. When I managed to look up, I saw my friend, a great lover of Indian food, muttering, “Ridiculous, ridiculous,” his shorthand for being impressed.

Mostly there was silence—the best sign of a meal so enjoyable there’s no room for words.

For a lighter start, there’s the Calcutta street snack Jhal Muri, constructed in a little tower of puffed rice, peanuts, and onions lightly bound by chutney ($6), or delicate Pani Puri, a tiny, hollow deep fried shell into which you can peer at the fillings.

The lingering, dominating memory of it was the accompanying chutney. It had delicate berry notes, but Mathur said it was simply tamarind, to which he adds some dates.

I scraped it off the plate as best I could, and entertained fleeting thoughts of licking it off the plate.

When I again looked up, I saw my friend also deeply focused on scraping it off the plate.

Mathur also makes Chingri Malai, shrimp in a thick, creamy sauce made with coconut milk that tasted buttery and rich, as if straight from a New England shrimp chowder ($11).

He is a renowned master of the tandoor oven, and is well-known in particular for his lamb chops, encrusted in yogurt, skewered,

Luchi Aloo Dum, baby potatoes in an onion-tomato sauce, served with puffy bread.

Husband and wife team, pastry chef Surbhi Sahni (L) and executive chef and co-owner Hemant Mathur.

Dining

D3 January 23–29, 2015

www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

thai

the modern Haldi is not shy about pushing American palates.

experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE

Haldi, in Curry Hill.

FREE DELIVERY

10 BLOCK RADIUS

Jhal Muri, a street food from Calcutta.

and plunged into the heat of the tandoor. They are fragrant and make for the best gnawing possible. Don’t leave those bits left on the bone untouched— they are the best part.

A Marwari specialty, Lal Maas is made of Kashmiri chilies and is colored as fiery red as the lava from a volcano ($15). Despite the color, the heat factor is not overpowering, and jolts of fried ginger balance out the goat meat in a tingling, refreshing way.

Another Calcutta specialty is the Fish Paturi ($19), which shows the city’s fondness for mustard seed. Mathur makes a sauce out of yellow mustard

seeds, coconut, and chili, and the result is something that you might or might not like. It is, as my friend said, “fish with guts,� served with a sauce that is pungent, bitter, and savory all at once. Even though the bitterness was at times forbidding, the savory element tempers it and kept us taking bites, almost despite ourselves.

It is about as far from the comfortable standard of a dish like Chicken Tikka Masala, and Haldi is not shy about pushing American palates.

In 1994, when Mathur came to New York City (which he considered “the food capital�), he said there were few people who had been to India, and the majority of diners only knew to order

tandoori chicken.

In Curry Hill, he points out, there are now “almost 10–12 restaurants per block, and every restaurant is doing well.� He feels people are ready for more.

Mathur is also working on catering, and after Haldi, his next project will be to focus on Chola, a concept where “north meets south.�

Sweets Pastry chef Surbhi Sahni prepares desserts worth saving room for. They are nothing like the all-too-often cloyingly sweet Indian confections.

In particular it’s hard to resist her Rum Balls (a specialty of Calcutta also), made with fig and chocolate and covered with a dusting of crushed cashews or almonds.

Naan cooking in the tandoor oven.

ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location!

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Ambassadors of Italian Culture and Cuisine.

IN THE HEART OF MANHATTAN’S FLATIRON DISTRICT,

you can see it standing above the rest—Osteria del Principe, where the true culture of Italy is experienced in every bite.

We don’t just serve Italian food, for 60 years we have been producing dry, cured hams, also called Prosciutto. Our Principe Prosciutto di San Daniele is sought after by customers around the globe for its outstanding quality.

You Will Love These Traditional Trieste Dishes

Soft Polenta with Asiago Cheese and Porcini Mushrooms Gulash Alla Triestina • Fettucine Al San Daniele • •

If you want to know if a restaurant is truly Italian, look for the OspitalitĂ Italiana Seal of Quality.

Mathur pulls the naan out of the tandoor.

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Dining

D4 January 23–29, 2015

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Foodie Bites ALL PHOTOS COURTESY OF AUGUST

Katsu & Sake

Discover a Hidden Gem in K-Town Signature dishes you won’t find in other Japanese restaurants

Pork Katsu

COURTESY OF AUGUST

An exceptional dish, reserved for special occasions across Japan. Try this amazing Pork Katsu at HanaMichi. Our unique preparation not only highlights pork, but also chicken, beef and vegetables! A dish worth gathering for!

“This is one of my favorite spots in K-town� – Zagat-

Best of 2011 Chosen by Groupon Covered by Zagat, Timeout New York tripadvisor, Urbanspoon

August, on the Upper West Side.

Shrimp Ă la Plancha.

28 W 32nd Street New York, NY 10001

212.736.5393

24 Hours www.hanamichinyc.com

August Moves Uptown West Village eatery August has found a new home on the Upper East Side.

Chef Josh Eden’s menu features favorites from the original location as well as new creations.

Dishes include Roasted Squash Ravioli with crispy lemon, brown butter, and mascarpone; White Chocolate, and American

Caviar; and Roasted Scallops with celery root and honeycrisp apple.

Jonathan Dalin mixes up cocktails such as the BMT (sochu, clarified Bloody Mary, and celery bitters) and the seasonal, hot Glogg (red wine, vermouth rosso, vodka, cinnamon, clove, and raisins).

The 72-seat restaurant features window-

paneled doors that will be open during warmer months.

August 791 Lexington Ave. (between 61st and 62nd streets) 212-935.-1433 AugustNY.com

A Classic Steakhouse for the Upper West Side Greek Food the way only Cyprus can make it If you’ve never had Cypriot food, come experience 26 years of an authentically family run restaurant famed for its mixture of Greek & Middle Eastern flavors.

Come try our Psaromezedes – Fish Meze HOT DISHES COLD APPETIZERS KYPRIAKI SALADA – CYPRUS SALAD SCORDALIA – GARLIC DIP TARAMA – RED CAVIAR DIP PANTZAROSALADA – BEET SALAD THALASSINOSALADA – SEAFOOD SALAD OCTAPODAKI SALADA – OCTOPUS SALAD PATATOSALADA – POTATO SALAD

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OCTAPODAKI – OCTOPUS KALAMARI – GRILLED SQUID DIGANITO KALAMARI – FRIED SQUID MANITARIA YEMISTA – STUFFED MUSHROOMS GARIDES STA GARVOUNA – SHRIMP SOLOMOS – SALMON FILET PSARI FILETO – FILET OF FISH

ZENON TAVERNA

4:7 *=*24*+4. *: 5.*; 5.A. =.0 5.A. *all prices are per person

ALL PHOTOS COURTESY OF LINCOLN SQUARE STEAK

Spacious steakhouse Lincoln Square Steak has recently opened on the Upper West Side. In a setting reminiscent of the ’60s, the steakhouse offers dryaged steaks and seafood dishes. An extensive wine list features 30 bottles under $30.

Seared Sea Scallops, Tuna Tartare, Prime Dry Aged Rib-Eye, and Prime Dry Aged Double Eagle Strip Bone-In are some of the dishes featured.

The restaurant has four private dining rooms, four fireplaces, and features a 32-foot mural by artist Giancarlo Impiglia.

Owner Bruno Selimaj commissioned Giancarlo Impiglia to create the mural in 1986. Selimaj has been looking for the right place to hang the mural for the last 19 years.

Lincoln Square Steak 208 W. 70th St. (between Amsterdam and West End avenues) 212-875-8600 LincolnSquareSteak.com

Porterhouse Steak for Two. Tuna Tartare.

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COURTESY OF LINCOLN SQUARE STEAK

COURTESY OF SUSHI SHOP

Fire Rolls.

“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...� ZAGAT USER

Roasted Eggplant, Zucchini & Olives Pizza

“The wood fired oven along with the homemade cheese just can’t be beat. � PM

Contemporary Thai street food

“Love it. Thin crust, very good choice of topping.

Unbeatable Beer pitcher price.� CB

PIZZA LOVE

Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options

WaldysPizza.com

NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828

available for take-out or dining in, include the Black Box with 56 pieces for $79.95, as well as a variety of hand rolls, tartares, ceviches, and chirashi bowls.

Sushi Shop multiple locations 212-840-5555 www.mysushishop.com

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Cut fresh herbs onto your amazing wood fired oven pizza.

Made in just 5–7 minutes.

800 6th Ave (btwn 27th & 28th St) (212) 213-5042

Sushi Shop Expands to UWS and Flatiron Sushi Shop, which specializes in fast casual sushi including grab-and-go sushi at lunchtime, will open six new locations in New York City in 2015.

These include the recently opened Upper West Side location (2191 Broadway) as well as a Flatiron location (323 Park Ave. South) by late February.

Lunch Special combinations are priced at $12.95 and $14.95. Dinner,

Classic Margherita Pizza

Arugula, Garlic & Sunny Side Eggs Pizza

COURTESY OF LINCOLN SQUARE STEAK

HINATA RAMEN

HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974

Dining

D5 January 23–29, 2015

www.TheEpochTimes.com COURTESY OF THE INSTITUTE OF CULINARY EDUCATION

BANGKOK

STREET FARE

Heaven for Food Lovers Yaowarat is one of Bangkok’s oldest neighborhoods, founded

by East Asian traders in Siam over 200 years ago. It is a heaven for food lovers, blending the centuries old Thai and East Asian influences in an eclectic mix of street vendor cuisine.

Experience the authentic taste of Bangkok street fare, at Sookk.

Try Our Affordable Daily Lunch Specials.

SUPERBOWL COOKING TIPS

Bring Sookk to you!

Catering and delivery available.

Chicken wings.

Not sure where to start to prepare for the Super Bowl? Below, James Briscione weighs in on the do’s and don’ts, and offers a few recipes for that perennial game-day classic, chicken wings.

In addition to being a chef instructor of the Jets Cooking School and a series of tailgate and game-day cooking classes, Briscione is director of culinary development at the Institute of Culinary Education.

TIPS FROM JAMES BRISCIONE Plan Ahead When professional chefs prep for a big event, they may start cooking two to three days in advance. Chefs know what items hold up well and which need to be prepared at the last minute. There are lots of Super Bowl essentials that benefit from sitting in the fridge for a day or two before serving. Dips, desserts, and crudité are great for sitting in the fridge overnight. So go ahead and knock out half of your food preparations on Friday or Saturday, making game day far less stressful.

Look at all the dishes you are serving and

COURTESY OF THE INSTITUTE OF CULINARY EDUCATION

do as much ahead as possible, even if that means just chopping and measuring ingredients, all of which make the actual cooking a lot easier.

SOOKK

2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253

Mix It Up No restaurant serves a menu cooked with just one heat source, so your Super Bowl menu shouldn’t be set up that way either.

Serve some dishes that get baked or broiled, so that some are heated from the stovetop and some that are room temperature or cold.

You don’t want to run out of oven space before halftime.

Keep It Simple Super Bowl is a time to have fun with friends. This is not the time to try to impress everyone with your souffle skills. Don’t plan on any dishes that require lots of attention during cooking or that have be served piping hot.

Plan on dishes will long unattended cook times, like soups, stews, braises, or chili.

Otherwise, you might be the only one who doesn’t get to see the big play, because you’re stuck in the kitchen.

James Briscione, teaching at the Institute of Culinary Education.

Also, you don’t want to be jumping up all the time to check on the temperature of the food or dashing off to reheat a dish.

Aim for dishes that are just as good at room temperature as they are hot, like grilled or roasted meats, dips, (some) soups, stews, and braises.

Making Perfect Chicken Wings

“Acappella, The Best Italian Restaurant in New York City”

All wings need some form of seasoning before cooking. Brines and dry rubs are the best bets as they can help the wings stay juicy during cooking and add lots of flavor. Before cooking the wings—whether you fry, grill, or bake—make sure to dry them thoroughly after dry rub, brine or marinating.

ZAGAT 2010

RECIPES

Brine: B 3 cups water B 1/4 cup sugar B 1/4 cup + 1 tablespoon kosher salt B 1/4 cup Tabasco Pepper Sauce B 4 cloves garlic B 4 branches fresh thyme or 1 teaspoon dry thyme B 2 pounds chicken wings Heat the oven to 300 F. Combine the water, sugar, and salt in bowl and whisk until dissolved. Add the Tabasco, garlic, thyme, and chicken wings. Cover the bowl and place in the refrigerator overnight, up to 48 hours.

Dry Rub: B 2 cloves garlic, grated or 2 teaspoons garlic powder B zest of 1 lime B 1 teaspoon ancho chile powder B 1 tablespoon dried oregano B 2 teaspoons kosher salt B 1 teaspoon sugar B 2 pounds chicken wings Combine the garlic, lime zest, ancho, oregano, and salt in a bowl and mix well. Add the chicken wings to the toss to coat.

Beer-Battered Wings

B 2 cups Miller beer

B 1/2 cup brown sugar

Whisk together the eggs, flour, cornstarch, and salt in a large bowl. Set the mixture aside until ready to fry.

B 1 cup water

When the wings are ready, Gently stir the beer into the flour mixture and mix with a spoon until just smooth (a few lumps are OK).

B cayenne pepper, to taste Sweat the garlic in olive oil in a sauce pot. When the garlic begins to smell sweet, and

B 2 teaspoons kosher salt B 2 teaspoons smoked paprika

before it browns, add the tomatoes, vinegar, sugar, water, salt, paprika, and cayenne. Bring the mixture to a simmer and cook 15 minutes or until thickened.

Adjust seasoning to taste, puree in a blender if desired.

Recipes from James Briscione, Institute of Culinary Education.

Pat the seasoned wings dry and add them to the bowl with the batter. Remove the wings the bowl and add to the oil one at a time and fry (350 F) until golden brown. The wings should cook 6–8 minutes or until a thermometer registers an internal temperature of 165 F. Drain briefly on a rack or paper towels and toss with sauce.

B 4 tablespoons butter B 1 tablespoon white vinegar B 1/8 teaspoon celery seed

B 1 dash black pepper B 1/4 teaspoon Worcestershire Sauce

Barbecue Sauce

B 2 large eggs

B 1 tablespoon olive oil

B 2 1/2 cups flour

B 1 tablespoon garlic, minced

B 1/4 cup cornstarch

B 15 ounces can tomato puree

B 1 teaspoon kosher salt

B 1/2 cup apple cider vinegar

Re s t a u r a n t

Acappella—Restaurant.com

Authentic Japanese food served with a touch of class

W

hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!

Momokawa Prix Fixe Menu Small Course

(service for two or more) eti er kin s of ashimi hoi e of ukiyaki or ha u ha u aut meals ooke at the ta le essert

WE WELCOME YOU TO

$45/per person

B 1 teaspoon Tabasco Sauce Mix all the sauce ingredients in a small sauce pan over low heat until the butter is completely melted. Stir occasionally.

Acappella

Miyazaki Super Prime Wagyu Beef $120.00

B 1/4 teaspoon cayenne pepper B 1/8 teaspoon garlic salt

1 Hudson Street New York, NY 10013 212.240.0163

LOCAL, SEASONAL, MARKET FRESH FARE

Buffalo Sauce B 6 tablespoons hot sauce (Louisiana, Frank’s, or Crystal)

Have your next event at Acappella

Awabi Shabu-shabu

tra itional a anese a eti ers kin s of ashimi rille ish an a simmere ish essert $60/per person

Sake and Wine

Momokawa serves some of the finest quality sake and wine, paired especially for the dishes. Try our seasonal sake (draft), premium sake, all season sake (hot or cold) as well as

RESTAURANT You will love our warm atmosphere and our expertly prepared menu. We pay the utmost attention to every detail of your visit.

From the hand crafted cocktails and specialty wine list, to our thoughtfully planned, market fresh and in-season dishes.

Every dish, every cocktail is prepared from scratch and every detail is carefully thought out. We are always happy to customize any of your dining requests.

NEW! Chef ’s Seasonal Tasting Menu

Ask about our sake tastings.

white or red wines.

Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —

34 East 20th Street Located in Flatiron New York City

CountyNyc.com

(btwn Park and Broadway)

212.677.7771

Dining

D6 January 23–29, 2015

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barbecue

miss KOREA

Experience Firsthand the Romantic Life of Korean Dynasty

Super Bowl Paleo Bacon-Wrapped Salmon Stuffed JalapeĂąo ‘Poppers’

By Rachel Ball

B 1 1/2 cup cooked salmon, crumbled

Here’s a Paleo version of “poppersâ€? (jalapeĂąo peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded and deep-fried). This healthier version features a filling of flaked salmon and it’s baked rather than breaded and fried.

B 5 bacon strips

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Total time: 50 minutes

Cook time: 30 minutes Makes 10 servings B 5 jalapeĂąos, halved and hollowed out

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RACHEL BALL/GROKGRUB.COM

Preheat the oven to 350F. Place a rack over a cookie sheet, set aside.

Squeeze small handful of cooked, crumbled salmon into each jalapeĂąo half.

Wrap in bacon (each popper uses approximately 1/2 piece of bacon) Place on the rack, then into the preheated oven for 30-40 minutes, until the bacon is cooked and the jalapeĂąos are soft. Serve warm.

Rachel Ball is the creator of GrokGrub.com, the source for healthy, tasty recipes crafted in a tiny San Francisco kitchen.

Paleo Bacon-Wrapped Salmon Stuffed JalapeĂąo "Poppers."

Poppy Seed & Kale Salad Cups LUCI’S MORSELS

By Luci Petlack

CASTILIAN SPANISH CUISINE at el Pote

RECIPE

Meanwhile, flour a clean, flat surface to roll out dough. Combine egg and cream in small bowl. Set aside.

Makes 20–24 cups Crust Cups

Remove dough from freezer and plastic wrap.

Roll dough very thin (approximately 1/8 inch).

Cut dough into roughly 3-inch diameter circles with biscuit cutter or drinking glass. Press dough circles into minimuďŹƒn tin, using fingers to cover bottom and walls. Give one firm press with thumb to bottom of each cup to ensure thinness. Brush egg and cream mixture on shells. Bake 15 minutes or until golden brown.

Let cool completely.

B 1 cup flour

Hearty, Wholesome Food from Old Spain

B 1/2 teaspoon salt B 6 tablespoons vegetable shortening, cubed

Chef’s Favorites Sweet Sangria

B 2–4 tablespoons ice cold water

Rich Paella Valenciana

B 1 tablespoon half and half*

Fresh Lobster Bisque

B 1/3 cup sugar

B 1 egg Poppy Seed Dressing Poppy Seed & Kale Salad Cups.

B 1/2 teaspoon dry mustard

Juicy Lamb Chops

B 1/2 teaspoon salt B 3 tablespoons white wine vinegar B 2 tablespoons dried onion B 1/2 cup olive oil B 1 1/2 teaspoons poppy seeds B 2 cups finely chopped kale, packed

Optional Toppings B pomegranate seed B fresh oranges *Any milk or cream with some fat will do here. You can use nondairy milks with at least a little fat content.

Preheat oven to 350 degrees. Combine flour and salt in mixing bowl. Add in cubed shortening and mix until ingredients resemble flaky powder. Add in two tablespoons cold

Follow us

By Rachel Ball

B 2 bell peppers, cored and chopped

This delicious, hearty Texas chili pairs game meat with a thick sauce of spices, onions, tomatoes, garlic, and bell peppers.

B 3 tablespoons chili powder

RECIPE

B 1 tablespoon ground cumin B 1 tablespoon ground chipotle pepper B 1 tablespoon dried oregano B 1 tablespoon paprika

Makes 6 servings Prep & cook time: 60 minutes B 1 pound ground bison B 1 pound ground venison B 1 pound ground wild boar B 3 slices of bacon B 1 onion, chopped B 4 cloves of garlic

B 1 1/2 teaspoon coarse salt B 1 teaspoon chili flakes B 2 cups tomato purÊe B 1 6-ounce can tomato paste B 1/2 cup strong black coee B 2 cups broth B 2 teaspoons fish sauce In a large dry skillet over medium-

WE MAKE GREAT PIZZA YOU’LL MAKE GREAT FRIENDS

Luci Petlack is a denim-loving, iced-coee drinker behind the blog “Luci’s Morselsâ€? (LucisMorsels.com) where she talks fashion, food, and frivolity, all from an approachable and fun perspective.

Brown the bison, venison, and wild boar briefly on each side.

Transfer out of the skillet after the meat has a nicely seared brown color but before it has cooked fully.

While the meat browns, load the onions, garlic, bell peppers, and bacon into a food processor and then pulse until finely shredded.

If you prefer a chunkier chili, chop the vegetables by hand into 1/2inch pieces.

When the meat is finished, sautĂŠ the bacon and vegetable mixture in the skillet until very soft. While it cooks, heat 1 tablespoon of the reserved bacon fat in a large

FOR MORE THAN 18 YEARS, We make 40 different kind of pizza pies, you have to try them all!

stew pot over medium heat. Add the chili powder, cumin, chipotle powder, oregano, paprika, salt, and chili flakes. Cook until fragrant, then stir in the meat, vegetable mixture, purÊed tomatoes, tomato paste, coee, broth, and fish sauce.

Combine thoroughly, allow to simmer for 10 minutes until the flavors meld, then serve warm with sliced jalapeĂąos, cilantro, and shaved red onion if desired.

Note I used salted broth in my version, if your broth is unsalted you may need to increase the salt to 2 teaspoons.

Rachel Ball is the creator of GrokGrub.com, the source for healthy, tasty recipes crafted in a tiny San Francisco kitchen.

RACHEL BALL/GROKGRUB.COM

East Village Pizza & Kebab has been serving the best Italian pizza, fine Italian dishes, remarkable kebabs and falafels in the East Village.

Delivery is Fast & Free.

Fill each cup with kale salad. Top with orange segments and pomegranate seeds.

high heat, cook the bacon until browned and crispy. Transfer to a plate to cool, and empty the fat from the skillet but reserve for later use.

We are the most social pizza place around, come hang out with us, we are open every day until 5 am!

DINE IN OR TAKE OUT, WE MAKE IT EASY FOR YOU TO ORDER. Order online at: www.EastVillagePizza.net or call us at 212-529-4545.

Meanwhile, combine dressing ingredients. It’s easiest to shake ingredients together in a small jar with tight lid. Combine with kale. Salad can be made ahead of time.

Wild Thing Texas Chili

718 2nd Ave @ 38th St. www.elPote.com 212.889.6680

145 First Avenue (Corner of east 9th street) New York, NY 10003

water. Add in remaining water one teaspoon at a time until dough forms ball. Flatten dough with hands into a 6-inch disc. Wrap in plastic wrap and freeze for 15 minutes.

The Sauces Make the Difference

BUILD YOUR OWN BURGER

At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces to complement your toppings, you will always get what you want.

Craft Beer 2 Wine 2 Fresh Salads 2 Hand Cut Fries Catch the game on our 40� TVs 1567 Lexington Ave, New York # (212) 289-6222 # JoyBurgerBar.com

Wild Thing Texas Chili.

Dining

D7 January 23–29, 2015

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Super Bowl Crispy Fried Chicken Skin

PAMELA BRAUN/MYMANSBELLY.COM

By Pamela Braun Bacon is soooooo last year.

Seriously, when you find an ingredient shoved into every food out there, I think it’s time to declare that its time has passed.

Do we really want bacon in our cupcakes and booze? Really? I’m here to declare fried chicken skin as the successor to bacon. C’mon, just admit it. You might be all hoity-toity about eating boneless skinless chicken breasts, but you know (deep down inside) all you really want to do is peel the skin off a freshly roasted chicken and devour it. The skin is what has all the flavor in a chicken..

OUR COFFEE IS CRAFTED FROM

SEED-TO-CUP

Crispy Fried Chicken Skin.

RECIPE Makes 12 servings Preparation time: 5 minutes Cooking time: 20 minutes F Chicken skin (cleaned of excess fat and any stray feather stuff) F Sea salt F BBQ dry rub Lay chicken skin between 2 layers of paper towels and roll up to remove as much moisture as possible.

smooth as possible.

lined dish.

Lightly sprinkle each piece of skin with some of the sea salt or BBQ dry rub.

Quick Notes

Cover the skin with another sheet of parchment paper and lay another rimmed baking sheet on top.

Weigh the whole thing down with a cast iron skillet and slide into the oven.

Cover one rimmed baking sheet with parchment paper.

Bake for 20 minutes. Check for doneness by lifting up top pan.

Skin should be crisp. You may need additional 10–20 minutes depending on how thick the skin is that you use.

Remove chicken from paper towels and lay out chicken skin as

Drain off the fat and lay out fried chicken skin on a paper towel

Preheat oven to 375 F.

You can use breast or thigh skin, it doesn’t matter. Once these are made, you can also crush them up and top salads or soups. It’s an addicting little snack.

Makes 30 cupcakes F 8 ounces ditalini pasta F 4 tablespoons butter (1/2 stick) F 1 small onion, diced small F 1/4 cup flour F 2 cups whole milk F Salt and pepper to taste F 8 ounces cheddar cheese, grated F 1/2 cup panko crumbs (or regular dry bread crumbs) F 1 teaspoon chili powder F Tomato chutney (recipe follows or use good quality jarred chutney or salsa) F 2 scallions, thinly sliced

Cook ditalini according to package instructions. The pasta must be fully cooked, not al dente.

Drain and rinse with cold water.

Sauté onion over medium heat in butter until soft. Sprinkle flour over the butter and onions and cook, stirring, until mixtures bubbles.

Add milk while stirring and cook stirring all the while until the sauce comes to a simmer and thickens.

Remove the sauce from the stove and stir in 6 ounces of the grated cheddar. Season with salt and pepper to taste.

Mix pasta with the sauce.

Mix panko crumbs with chili powder.

Spray mini muffin tins with Pam and sprinkle the seasoned crumbs in the muffins wells.

Spoon the ditalini mix into

BRAZILIA CAFE

is an authentic seed-to-cup coffeehouse.

Using coffee beans sourced from the company’s own Brazilian plantation in the tropical mountain slopes of the Sul de Minas region, Brazilia offers the highest quality coffee experience in New York City.

Using a rimmed baking sheet is important because there is quite a bit of fat that will render out of the skin. If you use a regular baking sheet you run the risk of the fat dripping down onto the floor of your oven and making a real mess.

Pamela Braun writes the food blog “MyMansBelly.com” and believes the best way to someone’s heart is through their stomach.

Mini Mac and Cheese Cupcakes

By Alison Auerbach The Skylark (Manhattan)

Any Roast.

Any Brew.

Always the way you want it.

the muffin tins and top with remaining grated cheese.

Our Coffee Concierge can serve up a single cup using your choice of brewing method or a sampling of each Aeropress, Chemex, French Press or Hario Pourover.

Try our amazing Açaí super-food bowls!

BRAZILIA CAFE Coffeehouse, Café and Marketplace

684 BROADWAY, NY 10012 (646) 852-6348 BRAZILIACAFE.COM

Our specialty doesn’t stop with coffee.

We have an exciting menu that will enliven your pallet!

From the juice bar to the salad bar, our foods and desserts are meticulously planned and prepared.

Bake at 350 F for 5 minutes or until set. Muffins may be refrigerated at this point and reheated for 2 to 3 minutes until warm.

Spoon a small amount of chutney on top of each mini-muffin and garnish with scallion.

Tomato Chutney F 3 plum tomatoes, peeled, seeded, and diced F 1/2 red pepper, diced F 1/2 red onion diced F 3/4 cup cider vinegar F 1/4 cup white sugar F 1/2 teaspoon cinnamon F 1/4 cup golden raisins Mix together all ingredients and cook over medium heat until thickened. Cool before serving.

COURTESY OF THE SKYLARK

Mini Mac and Cheese Cupcakes.

Warsteiner Beer Fondue

By Chris Shea David Burke Kitchen F 16 ounces Warsteiner beer F 4 ounces honey F 6 ounces Velveeta cheese F 12 ounces grated Gruyère cheese F 2 tablespoons Dijon mustard F 4 ounces Cambozola cheese

In a heavy bottom saucepan heat honey until it begins to caramelize. Add beer and bring to a simmer and whisk in remaining ingredients one at a time over low heat.

Ideas for Dipping: F Crisp, thick-cut, double smoked bacon (Schaller and Weber makes a great one.)

F Mosefund Farms Mangalitsa Pork Bratwurst Skewers (available by mail order)

F Rye toast F Pickled red onions (make your own. Ingredients: 2 cups red wine, 2 cups red wine vinegar, 2 cups sugar, and 4 red onions cut in 1/4 rings.

Bring wine, vinegar, and sugar to a boil. Add onions. Simmer 10 minutes and cool.)

F Seedless grapes on skewers F Broccoli on skewers F Cubes of Black Forest ham

The freshest seafood, every day

O

wner, Jesus Martinez, who comes from the verdant province of Galicia in northwestern Spain, is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.

• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.

ALCALA

Restaurant

(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com

Dining

D8 January 23–29, 2015

www.TheEpochTimes.com COURTESY OF GRAND CENTRAL LIFE & STYLE

Chocolate Infinity Pie.

It’s Healthy.

It’s Flavorful.

It’s your new favorite Mexican Restaurant.

At Mexican Festival you won’t have another average south-of-theborder experience.

You’ll feel like you wandered into Mexico City. You’ll journey through the sites the smells and the celebration that makes our restaurant so loved.

Celebrate With Us! Reserve your birthday, private party or book our Mariachi Band to bring the party and food to you!

Mexican Festival STEAK & GRILL

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Mexican Festival HIGH QUALITY KOREAN BBQ For a very reasonable price.

* Fresh, never frozen meat * %# (

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Try Our Specials Pork Belly 15.99 Pork Jowls 16.99 Marinated Kalbi 22.99 Aged Ribeye 22.99

Chocolate-Covered Katie: A World of Healthy Desserts

By Channaly Philipp Epoch Times Sta For some, dessert is an occasional treat, decadent and rich. For others, like Katie Higgins, dessert is an everyday affair. No, scratch that: it is a several-times-a-day affair. “I want to eat dessert more than once a day,â€? Higgins said. “Breakfast is like a dessert.â€? And then, there’s dessert at lunch, and then snacks, she added.

With such a sweet tooth, the blogger behind the popular “Chocolate-Covered Katie,� subtitled “the healthy dessert blog,� has compiled recipes into a new book. “Chocolate-Covered Katie: Over 80 Delicious Recipes

That Are Secretly Good for You� holds the undeniable appeal along the lines of a have-your-cake-and-eat-it-too premise, except even better— imagine eating a healthy cake.

Higgins, who started concocting healthy desserts in college, was seeking to make them delicious as well, after too many encounters with disappointing healthy treats.

A cookie dough dip recipe was an early hit; high in protein, it is made with chickpeas or white beans.

Higgins is no stranger to using ingredients like beans in dessert. She lived abroad for much of her childhood, including in Asia, where beans are used in sweets.

You’ll now find her incorporating beans in brownies,

RECIPE

RECIPE

Chocolate Infinity Pie Makes one 8-inch pie (8 servings)

Chocolate Raspberry Crumble Bars

Ingredients:

Makes 12 to 16 bars

@ 1 (12.3-ounce) package firm silken tofu (I recommend Mori-Nu)

Ingredients:

@ 11/3 cups chocolate chips, melted

@ 1/2 teaspoon baking powder

@ 2 tablespoons milk of choice

@ Âź cup xylitol or granulated sugar of choice

@ 2 teaspoons cacao powder or unsweetened cocoa powder

@ 1/16 teaspoon pure stevia extract, or additional 2 tablespoons granulated sugar of choice

@ Chocolate Cookie Pie Crust or prepared 8 1/2-inch piecrust, optional

@ 1/4 cup vegetable oil or melted coconut oil @ 3 tablespoons milk of choice

Directions:

Otherwise, divide the batter among 8 (1/2-cup) ramekins.

JONGRO IS KOREAN BBQ. Koreatown 22 W. 32nd St. 2nd Floor New York, NY 212-473-2233 Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Follow us on Facebook: Jongro BBQ

@ 3/4 teaspoon salt

@ 1 teaspoon pure vanilla extract scant 1/8 teaspoon salt

If making with a crust, pour filling into the prepared piecrust.

EAT MEAT LIKE YOU EAT BREAD.

@ 1 1/2 cups spelt flour or all-purpose flour*

@ 3 tablespoons pure maple syrup or raw agave

Process all ingredients except crust in a food processor, blender, or Vitamix until completely smooth.

WE HAVE A SAYING AT OUR RESTAURANT:

for example.

Living abroad also spurred on her cooking efforts because ingredients like American baking mixes, for example, were not easily available or were expensive.

Higgins has legions of fans (her cookbook is ranked higher on Amazon’s list of bestsellers in the desserts category than Rose Levy Beranbaum’s “The Baking Bible� and Dominique Ansel’s “The Secret Recipes.�) Her desserts evoke single-minded adoration, as exemplified by the website comment, “I would leave my husband for your pie.�

See her recipes below for a luscious Chocolate Infinity Pie (with silken tofu) and Chocolate Raspberry Crumble Bars.

@ 2 cups raspberries (fresh or thawed frozen) @ 1/2 cup chocolate chips @ 3 tablespoons pure maple syrup @ 2 teaspoons pure vanilla extract @ 1 tablespoon cornstarch or arrowroot

Refrigerate uncovered for at least 6 hours to firm up.

Directions:

Refrigerate leftovers in a covered container for up to 4 days.

Lightly grease an 8x8-inch baking dish or line with parchment paper and set aside.

Nutrition information per serving: Calories 140 Fat 6 grams Fiber 4 grams Carbs 18 grams Protein 3 grams Weight Watchers PointsPlus Value 3

Recipes from “ChocolateCovered Katie: Over 80 Delicious Recipes That Are Secretly Good for You� by Katie Higgins, Grand Central Life & Style, 2015, $20

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, and dry sweeteners and stir very well.

Add the oil and milk and stir until a dough forms.

Transfer half the dough to the baking dish and press down very firmly with a spatula.

In another large mixing bowl, combine the raspberries, chocolate chips, maple syrup, vanilla, and cornstarch. Stir well.

Pour this mixture evenly over the dough in the baking dish.

Sprinkle the remaining dough over the baking dish and press down lightly.

Bake for 45 minutes, until firm.

Remove from the oven and allow to cool for at least 15 minutes in the pan before slicing into bars.

Refrigerate leftovers in a covered container for up to 4 days.