COURTESY OF INTERLINK PUBLISHING GROUP
D1 January 9–15, 2015
Dine
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Unwind
AD
Philipp By Channaly aff St Epoch Times
Sa lad s fo r Ev ery Sea son and E very P alate
ST ATE OF MIND
Harissa Spiced Fig, Merguez, and Almond Salad (see recipe on D3).
any ow more than ar, conthe ye f o e m i t r e h t o ort. f m o c h it w s science battle
It’s all about finding ingredients that will play nicely together in one bowl.
Butcher Author Sally
g excesses org and drinkin Holiday eatin straint and a healthier re ind: It is The re m r to fo ll es m ca t migh ction co je b o e e of her book, n tl o ti h g ou pression conientation, th undi,” is an ex d referring to a salad dish ag ed m p p al ro “S d e r. av te n. tury Englan mperatures h still deep win from 17th cen t everything under the su Sorrel Salad, ly fallen, and te like the ideal time for u o s an ab Snow has final Pea d ly feel taining just ds like Green g. Now hard n la zi sa e ee , like Duck at fr ic el ow d el b e a carnivore hutney. dulas There are n le . -i p lf se r se te an d le et b C an r t ould iwi C n die the Maste Peas, and K salads that w een a Sparta w to o w ith et Sn b , e ls ti er s. h en ie Somew ragon Salad W ossibilit h Puy L ar p it f T o w k k o d in o n ad h b la al k (t S o st ce e co is a va ways a balan recently in th gence, there But there is al hicken). und the ro I discovered s A A m red, like s. ro d F la s d sa Try n Fried C obe are featu on of Sala er gl ti th e em ra u th th f eb So o el to s n C u er A i: corn ese Deepworld “Salmagund t lad, or Japan ipes from all as , salads are a Sa ec le er t R h u at n tc t u ea bu B P , y ly n ll esia t real ressing. World” by Sa itself (OK no se Gado Gado Indon ck Sesame D e er la m B iv ti d h it as as W d ld e o an e aa her) sing, like an Gom selves. They’r rding to Butc all-encompas whether ed Eggplant is co ri F d ac la s, sa an f o m n o So nitio old as the R persuasions. Salad, or s in Butcher’s defi s on earth. room for all ore Persepoli st go es d an ak o M fo m d It an . as the culture an si ger, embrace runs the Per k and author. her Beet, Gin y, “I’m just to sa in ly g d n te gi Butcher, who usiastic, indefatigable coo n ig te d n s k e co o ’r o u n b ca k yo o u co enth her acon Salad, yo London, is an ous and picking up one of Prune and B r cooking. fo gi n ta n io at co ir is sp y d.” it in Her jo having a sala ter therapy as ind,” she writes. “It’s all gh u la ch u m fm is as e, is a state o y together in “Salad, you se edients that will play nicel work, and D2 at g ingr See Salads on for things th el fe about findin a g in av about h ion travel.” one bowl. It’s your imaginat t le to s es gn the willin
ll Scallop She dish Salad; a R d n a , e g ond Salad. arrot, Oran for Spiced C Fig, Merguez, and Alm s e ip c re r e ed D3, see h arissa Spic On D2 and urri; and H h ic im h C h Salads wit
Butcher’s Notes Sally Butcher’s blog can be found at k fPersia.co.u ForaTasteo
Dining
D2 January 9–15, 2015
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A SALAD STATE OF MIND
COURTESY OF INTERLINK PUBLISHING GROUP
YUKI SUGIURA
Salads continued from D1
Author Sally Butcher.
RECIPE
Spiced Carrot, Orange, and Radish Salad (Super Healthy) This is a real head-turner of a salad. It is kind of Moroccan: both Paula Wolfer and Claudia Roden (the joint doyennes of North African food writing) offer a range of orange based salads, and this is an amalgamation of their recipes (with a pinch of Peckham). To be honest, the main ingredients make a perfect threesome in more or less any combo. A zinging side dish for 4 G 2 tbsp top-notch olive oil, preferably Moroccan (it is decidedly more olive-y than other oils) G juice of 1 lemon G 1 tsp orange blossom water G ¾in/2cm knob fresh ginger, peeled and chopped G 1 tsp ras el hanout G sea salt and freshly ground black pepper G 2 large carrots, peeled G 1 bunch radishes, topped and tailed (but retain the green tops)
G 2 oranges G 1/3 cup/1¾oz/50g slivered pistachios OR sliced black olives (either work well) G few springs of fresh mint Mix the olive oil together with the lemon juice, blossom water, spices, and seasoning, and leave for the flavors to mingle for 30 minutes or so. Grate the carrots and finely slice the radishes (with a mandolin if you have one). Use a thin bladed knife to cut the peel and pith from around the oranges, working from “top” to “bottom” so to speak. Remove any seeds then cut the orange into thin half moon slices. Arrange the orange, carrot, and radish in layers on your finest Fez plate. Top with the pistachios, and dribble the dressing over the whole bunch. Finish with the mint. Admire. Don’t forget to take a quick photo for your delightfully well-organized social media pinboards. (Recipe from “Salmagundi: A Celebration of Salads From Around the World” by Sally Butcher, Interlink Books, $35)
REFINED
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
Dining
D3 January 9–15, 2015
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thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
RECIPE
Scallop Shell Salads with Chimichurri Shellfish is a dream to work with because it oers so many possibilities for flashy presentation. And the scallop is the best of the bunch, for it comes replete with its own dinky serving dish.
Toast (dry-fry) the pecans for a few minutes and then take o the heat. Mix the cucumber, pepper, and scallions together with the frisÊe. Add the pecans and distribute the mixture between each of the seashells.
G ½ tsp cayenne
Heat a little butter and a drop of oil together in a frying pan, and just before it reaches smoking point, lower the scallops in. Allow them to sizzle away for around 1½ minutes (without poking or moving them), before turning them over and cooking for another minute. Take o the heat and spoon 2 of the scallops onto each shell, leaving the butter in the pan. Put the pan back on the heat, tip in the lime juice and saffron water, and bring the liquid back to sizzling point before tipping it over the scallops. Drizzle a little of the chimichurri around the outside of the salad greens, and pour the rest into a serving dish. Serve the scallop salads immediately with the chimichurri on the side. Some warm moppyuppy bread would be good too.
G sea salt
Scallops
G scant ½ cup/100 ml extra-virgin olive oil
Your best option when buying scallops is to get them already out of the shell (preferably drypacked, as these are additive free—if you use wet-packed rinse them well before using). If you buy from a good indie fishmonger, they will normally let you have some shells to play with. If you do buy whole scallops in their shells, use an oyster shucker or other small pointy knife to pry the shell open, then place the shell so that its flat side is face down on your chopping board. Next, slide a filleting knife all the way through the shell towards the flat hinge (this will sever the scallop from the shell). Now you should be able to open it and pry the scallop out. Peel away the frill round the edge and any nasty looking black bits to leave the white and orange edible parts. A useless trivianight scallop-shaped factoid for you: these dudes are associates with Saint James, and are thus often found on heraldic crests, as they denote that the family in question has made a pilgrimage to Santiago de la Compostela.
Chimichurri is pesto or pistou by any other name: an Argentinian parsley number, usually deployed as a sauce for steak. Serves 6 as a quaint but elegant appetizer For the Chimichurri G 6 garlic cloves, minced G 3 scallions, minced G ½ bunch of fresh flat-leaf parsley, finely chopped G 2–3 sprigs of fresh oregano, chopped (or use 1 tsp dried)
G 2 tbsp white wine vinegar For the Salad G 1/3 cup/1žoz/50g pecan quarters/pieces G Ÿ cucumber, julienned G 1 red bell pepper, julienned G 2 scallions, julienned G big handful of frisÊe lettuce, pulled into sprigs G 6 scallop shell halves, washed G pat of butter and a little oil G 12 scallops (18 to make it a more substantial snack)* G juice of 1 lime G pinch of ground saron steeped in a splash of boiling water Pound the garlic and scallions together (you could do this in a blender if you like), then add the herbs, cayenne, and salt to taste. Trickle in the olive oil and vinegar, and whisk into a green emulsion of sorts. Set aside until needed.
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(Recipe from “Salmagundi: A Celebration of Salads From Around the World� by Sally Butcher, Interlink Books, $35)
RECIPE
Harissa Spiced Fig, Merguez, and Almond Salad
For the Dressing
This is a rather special salad. Actually, figs have the capacity to render pretty much anything special: their appearance is lush for starters— they have but to lie down on a plate or pose in a fruit bowl and they steal the show. They are also feted for their aphrodisiac properties: yup— they are the all-round floozy of the fruit world.
G 1 tsp orange flower water
Fun fig fact: they would not have survived as a species if it wasn’t for a tiny critter known as the fig wasp, Blastophaga grossorum (a name straight out of the Hitchhiker’s Guide to the Galaxy, surely), pollinating them. This must be the only useful recorded function of any wasp, anywhere.. For 2 G ½ tsp ground coriander G ½ tsp ground cumin G Ÿ smoked paprika G pinch of caraway seeds G pinch of red pepper flakes G ½ tsp dried mint G pinch of salt G 3 tsp runny honey G 6 fresh figs G 6 merguez sausages (or spicy Spanish chorizo) G smidge of oil G 1/3 cup/1Ÿoz/35g slivered almonds G 1žoz/50g dark green salad leaves G handful of frisÊe (curly endive) lettuce
G 2 tbsp olive oil G ½ tsp harissa paste (optional: it is HOT) G 1 tbsp balsamic vinegar G salt Preheat the broiler. Mix the spices, mint, and salt with the honey. Make a cut through each fig from the top to within a few millimeters of the base, followed by another at right angles to the first cut, so that you eectively end up with a cross cut through the top of the fruit. Pinch the 4 quarters created by the incisions so that the fig opens up a bit like a flower, and divide the spiced honey between the figs. Broil them for around 1½ minutes until the fruit starts to sizzle. Turn the oven o, but leave the figs sitting there to retain their heat. Slice the merguez on the diagonal into ½in/1cm thick oval slices. Heat a teeny bit of oil in a pan and cook the sausage for around 3 minutes, then remove with a slotted spoon. Toast the almonds in the same pan for a minute or so until they start to color.
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.
Toss the greens in a bowl. Whisk the ingredients for the dressing together. Arrange the figs on top of the salad, and scatter with the merguez and almonds. Drizzle with the dressing and serve with crusty bread. (Recipe from “Salmagundi: A Celebration of Salads From Around the World� by Sally Butcher, Interlink Books, $35)
&
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Dining
D4 January 9–15, 2015
www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
HELL’S KITCHEN
“Acappella, The Best Italian Restaurant in New York City”
Korean Fried Chicken Goes Gluten-Free, at Hell’s Chicken
ZAGAT 2010
Have your next event at Acappella 1 Hudson Street New York, NY 10013 212.240.0163
Acappella
Re s t a u r a n t
Acappella—Restaurant.com
Miyazaki Super Prime Wagyu Beef $120.00
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
By Channaly Philipp Epoch Times Staff
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
$45/per person
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
Drumsticks in Hell's sauce.
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.) —
First came the calls. Sung Jin Min hadn’t expected them. And they kept coming: Was it true he was offering gluten-free Korean fried chicken? It was, and news had carried through the grapevine. From the very beginning, since his restaurant Hell’s Chicken opened in the spring of 2013, he had been serving two versions of his battered fried chicken. Most restaurants as far as he knows use a batter made of wheat flour. His was made of both rice and wheat flour. And he made a gluten-free version as well with rice flour. But as inquiries about his gluten-free version increased, he was coming to grips that it was a hassle—more time and work—to use different batters and also different cooking oils. He decided to switch entirely to the gluten-free version and told no one. The wheat and rice batter was replaced by an all-rice flour batter. Soybean oil made way for canola oil. While gluten-free products, like bread or pasta, can usually be distinguished at first bite, nary an eyebrow lifted among his customers. “Most people didn’t notice it,” Min said. According to Min, the wheat flour used to add crispiness, but he has compensated through a slightly longer frying time. Those who can tell the differ-
Hell’s Chicken
641 Tenth Ave. (Between 45th & 46th streets) 212-757-1120 HellsChickenNYC.com Hours Sunday–Thursday 11:30 a.m.–11:30 p.m. Friday & Saturday 11:30 a.m.–12:30 a.m.
ence tell him the chicken is now lighter and cleaner, he said. I remember eating his original, succulent fried chicken and must confess I could detect no difference. The most popular sauces, slathered on the crunchy skin after a double-frying, are the soy-garlic, and Hell’s sauce. This red concoction has retro roots; it was popular in South Korea in the ’80s. The tomato-based sauce, which is a bit sweet and a bit savory, is made with ketchup, rice syrup, and soy sauce, among other ingredients. You can also order the chicken without sauces but they add a world of flavor. One can order, wings, drumsticks, or a combination (small portion, $9; medium, $13; large, $22). You’ll find a selection of about 30 beers, some rotating, to accompany the fried chicken.
introduced Korean small plates. One is a tofu kimchi (Dubu Kimchi) salad, but not the traditional Korean take on it (no heat here, and no pork either). Three mounds greet diners: the one on the left, white kimchi, which is refreshing and whose tanginess is a great foil to anything savory and fatty; on the right, an earthy scoop of tofu with ground up sesame; and in the middle, a scallion salad ($8). Scallion salad is a traditional, indispensable touch, pungent and slightly sharp, and it is the stuff that cleanses your palate and makes it easier to go back for more. For the meat-inclined, the braised pork belly, Guwun Bossam, with its multiple layers of fat and meat, is mildly sweet, and is accompanied by rolls of white kimchi tightly embracing spicy daikon pickles ($6). The thin slices of short ribs, Suyuk, are tender, savory-sweet, served over a delicate dressing of soy sauce, vinegar, garlic, and with the essential scallion salad ($6).
Small Plates A few months ago, the restaurant also
The freshest seafood, every day wner, Jesus Martinez, who comes from the O verdant province of Galicia in northwestern Spain,
Suyuk, thin slices of short ribs.
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
212-370-1886 246 E. 44th Street AlcalaRestaurant.com
Owner Sung Jin Min.
Dubu Kimchi, a tofu kimchi salad.
Dining
D5 January 9–15, 2015
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Foodie Bites
Traveling the World in 1,000 Bites Mimi Sheraton oers 1,000 foods to put on your bucket list By Channaly Philipp Epoch Times Sta Where food is involved, New Year’s resolutions often mean eating less, or eating healthier. But Mimi Sheraton’s “1,000 Foods to Eat Before You Dieâ€? (Workman, $24.95) might set food lovers to writing their own, very different resolutions. The descriptions are mouthwatering. Sheraton, a former restaurant critic for the New York Times as well as award-winning author, draws from a background of 60 years in food writing. The entries, divided by geographical region, start with afternoon tea and end with Tahitian vanilla. She conjures up visions of eating shrimp for breakfast at the harbor in Oslo, freshly sold by fishermen and enjoyed by crowds, with shells immediately
cleaned up by the waiting gulls. “And because they have not been chilled, they retain the delightful, gentle sweetness of the sea air. Nobody but a latter-day Jacques Cousteau could hope to enjoy a fresher catch,� she writes. A prolific eater and writer, her challenge was not to find 1,000 foods she could properly present for a bucket list, but rather whittling the list down from twice as many. “Odd as it may seem, this book is my autobiography, or at least a very big part of it,� she writes in the introduction. During her reporting years, Sheraton would propose stories to her editor based on where she wanted to travel. Reading her book, it’s impossible not to start imagining itineraries as well. If getting to those places isn’t an immediate possibility, Sheraton also offers, wherever applicable,
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.
“1,000 Foods to Eat Before You Die� by Mimi Sheraton.
other places in the world where you can try those things, and quite a few are in New York City.
Bring Sookk to you! Catering and delivery available.
SOOKK
On sale starting Jan. 13.
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
COURTESY OF DEATH AVE
LOCAL, SEASONAL, MARKET FRESH FARE
WE WELCOME YOU TO 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
The patio.
34 East 20th Street
Death Ave Opens Next to High Line intensive ingredients made inhouse, such as petimezi, a clarified grape syrup. A 2,000-square-foot garden out back is open nearly year-round. Death Ave brews beer on-site, in a 1,500-square-foot subterranean brewery. Coffee beans are also roasted
daily. Traditional Hellenic coffee is served, using a traditional brewing practice called hĂłvoli, using hot sand. The name alludes to the location where hundreds of lives would be claimed by a high-speed freight train in the years between 1846 and 1941.
Ramen Lab
70 Kenmare St. www.ramen-lab.com DeathAve.com
212.677.7771
Death Ave
315 and 317 10th Ave. (between 28th and 29th streets) 212-695-8080 DeathAve.com
miss KOREA
Experience Firsthand the Romantic Life of Korean Dynasty SERGIO_KUMER/THINKSTOCK
Ramen Lab Now Open After months of delay from waiting for Con Ed authorization on gas, Ramen Lab is now open. The ramen bar is a project of N.J.-based Sun Noodle, which makes ramen noodles for many of the ramen joints in town. It has been in the business since 1981, starting in Hawaii. Ramen Lab is headed by Kenshiro Uki and chef Shigetoshi Nakamura, a legendary figure in the ramen world. Hours are Tuesday through Saturday, 5–10 p.m. No reservations are accepted.
CountyNyc.com
barbecue
Death Ave, a combination of a restaurant and bar, a brewery, and an adjacent cafĂŠ neio (coffee shop), has just opened right next to the High Line. Owner, chef, and brewer Michael Tzezailidis features “Hellenicinspired comfort food.â€? Tzezailidis makes use of labor-
(btwn Park and Broadway)
Located in Flatiron New York City
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Pinot Days Pinot producers from California, Oregon, and New Zealand will descend on New York on Jan. 18 to showcase their wines at City Winery (155 Varick St.). The 4th annual festival features a
grand tasting featuring 100 pinots from 35 producers of pinot noir (1–4 p.m., $75; VIP tasting and seminar, $120). For more information see PinotDays.com.
212-594-4963 , ' * "% ,***
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Dining
D6 January 9–15, 2015
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Foodie Bites
&
Healthy Natural Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %
PIERRE MONETTA
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
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
Benoit's cassoulet.
Cassoulet Time
Katsu & Sake
Discover a Hidden Gem in K-Town Signature dishes you won’t find in other Japanese restaurants
Pork Katsu
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!
M. PIAZZA
For some, nothing beats a cassoulet in winter. White beans; confit duck, pork, or goose; and pork sausage go into this hearty French dish from southern France. It is both fun and serious business, and the AcadÊmie Universelle du Cassoulet promotes the dish throughout the world. A cassoulet route was created, from the city of Narbonne to Toulouse, and a merry little hymn even created to sing its praises (see Academie-du-Cassoulet.com). Jan. 9 is the second annual National Cassoulet Day, and from Jan. 5 to Jan. 11, several restaurants will be offering diners their version of the cassoulet. Philippe Bertineau, the executive chef at Alain Ducasse’s Benoit, is the sole U.S. ambassador on behalf of the AcadÊmie Universelle du Cassoulet. He’ll offer a Cassoulet Experience for the Table ($46 and up per person) with a winter vegetable hors d’oeuvre, cassoulet served family style, and for dessert Pomme au Four with red currant marmalade and crème fraÎche.
Benoit, in Midtown West.
Other restaurants to offer cassoulet include Lafayette, Estela, Madison Bistro, The Spotted Pig, and Danji. The full list can be found on BenoitNY.com. Should you like to show your cassoulet mettle, consider entering the 7th annual Cassoulet Cookoff at Jimmy’s No. 43 (open to professional and amateur chefs). The curious can buy tickets to the walk-around event and taste more than 10 cassoulets. ($30, jimmysNo43.com)
“This is one of my favorite spots in K-town� – ZagatCOURTESY OF DF MAVENS
COURTESY OF DF MAVENS
Best of 2011 Chosen by Groupon Covered by Zagat, Timeout New York tripadvisor, Urbanspoon
28 W 32nd Street New York, NY 10001
212.736.5393
24 Hours www.hanamichinyc.com
DF Mavens Opens Shop in East Village.
DF Mavens in East Village Open Classic Margherita Pizza
Arugula, Garlic & Sunny Side Eggs Pizza “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
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.� CB
PIZZA LOVE 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
WaldysPizza.com
DF Mavens has officially opened a brickand-mortar store in the East Village. The Fal Foods brand makes vegan, dairy-free, gluten-free, kosher ice creams. In addition to ice cream, vegan cookies, smoothies, and almond milk made daily on site are also served. So far, top sellers include these flavors:
mocha almond chip, mint almond cookie, and New Orleans salted praline. DF Mavens is the brainchild of Malcolm Stogo, known as the “Godfather of Ice Cream,� and the man who invented the chocolate waffle cone and cookies’n’cream flavor. Eleven flavors exclusive to the store will be
Themed Dinners at Louro Chef David Santos, who holds weekly themed dinners at Louro, will be featuring one on the theme of keeping your New Year’s resolution. The $45 five-course menu starts out with the Raw Diet (with chilled fresh pressed grapefruit juice and beet ice), moves on to the Mediterranean Diet with charred calamari, and then to the Paleo and Atkins diets, before ending with a Weigh Watchers-inspired honey papaya sorbet. All on Jan. 12. On Jan. 13, Louro is also hosting a “Chopped�-inspired dinner to celebrate Louro’s sous-chef Emily Chapman, who is competing on the show. She and Santos will serve a surprise three-course menu using the same ingredients as she does on the show. (Seating at 9 p.m., show premiere to air in dining room at 10 p.m.)
available on a rotating basis. These include Almond Cookie Monster, Cashew Sea Salt, Banana Foster, and Acai Berry. DF Mavens 37 St. Marks Place (at Second Avenue) 212-260-9800 DFMavens.com
KATIE ETT
Louro 142 W. 10th St. 212-206-0606 LouroNYC.com
Louro.
Dining
D7 January 9–15, 2015
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High Heat Turns Cabbage Into a Dinnertime Winner AP PHOTO/MATTHEW MEAD
its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot, or garlic and a hearty spice, then you’ve got a dish that is downright tasty. Even my husband loves my roasted cabbage recipe, and he is usually a cabbage holdout. The secret to making this cabbage delicious is cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed. Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too). The result is something that I think my grandma would have loved.
By Melissa D’Arabian My grandmother, who lived to be 92, always said the key to her good health was that whenever possible, she ate cabbage. Now if that isn’t a motto worth needlepointing somewhere, I don’t what is ... But maybe Grandma was on to something. Cabbage is full of vitamins, as well as calcium and iron. And 1 cup of it has only about 20 calories, so you can load it onto your plate without worrying about your waistline. What my grandmother didn’t tell me was exactly how she proposed eating so much cabbage. I mean, cabbage doesn’t exactly pull in clamoring crowds. Most people aren’t all that excited about it thanks to its rubbery texture when raw, it’s potent cruciferous taste, and its somewhat unappealing sulfuric smell when cooked. So let’s avoid all of that. But can I talk you into roasting your cabbage? Roasting cabbage brings out
From The Associated Press
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CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana
Curried Roasted Cabbage.
Fresh Lobster Bisque
RECIPE
Curried Roasted Cabbage
= 1/4 cup toasted almonds slivers
Start to finish: 25 minutes
= Lemon wedges, to serve
Makes 4 servings
Heat the oven to 400 F. Line a rimmed baking sheet with foil.
= 1 medium head green cabbage = 1 yellow onion, sliced into thick wedges = 2 Granny Smith apples, peeled and sliced into 8 wedges each = 2 tablespoons olive oil = 1 tablespoon curry powder, hot or mild = Kosher salt and ground black pepper = 1/4 cup currants
the cabbage mixture. Season with salt and pepper. Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into 4 wedges for a total of 16 pieces.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of
Nutrition information per serving: 250 calories; 90 calories from fat (36 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 40 g carbohydrate; 11 g fiber; 20 g sugar; 5 g protein; 170 mg sodium.
Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Dieting Pickle? Use Quick Pickles as Healthy Snack bles—such as carrot sticks and celery—in the refrigerator to satisfy those urges. But when I’m feeling like polishing off a loaf of bread and half a pound of cheese, a bunch of carrot sticks aren’t going to do it for me. It took many years for me to realize there are ways to make this otherwise silly advice work. I’ve discovered there are things I can do to carrot sticks (aside from dunk them in sour cream) and other veggies to render them way more satisfying, yet still healthy. And I found that while
By J.M. Hirsch In terms of healthy eating, snacking is my downfall. So long as I abstain, I’m fine. But once I start, I can’t stop. But we all know that abstention isn’t realistic, at least not in the long run. Conventional wisdom has always been that rather than deprive yourself of snacks, you should make healthier choices about them. Not a horrible idea. ... And you often hear the suggestion to keep a bowl of cut and ready-to-eat vegeta-
these doctored veggies in no way can be confused with a bag of potato chips, they can be satisfying enough to prevent me from inhaling the refrigerator. One of my favorite ways is to turn the vegetables into a quick pickle. Turns out that bathing them in a salty-tangy-sweet brine can radically up their appeal. The best part is that these veggies are fast and simple to prepare, and it’s easy to double or triple the recipe to make sure you have ample healthy munchies on hand. From The Associated Press
RECIPE
Quick-pickled Carrots and Radishes
= 1 cup sugar
Don’t fret too much over how you cut your carrots. The trick really is just to get all of the pieces roughly the same size. Usually if I’m dealing with medium to large carrots, I cut off the bottom half and leave it as is, or cut it in half lengthwise. Then I cut the upper half into quarters lengthwise. But feel free to cut shorter lengths as you see fit.
= 1 teaspoon cumin seeds
= 1/4 cup kosher salt = 1 teaspoon caraway seeds = 1 teaspoon yellow mustard seeds = 1 teaspoon garlic powder = 1 teaspoon onion powder
Start to finish: 20 minutes, plus cooling
= 2 pounds carrots, peeled, trimmed and cut into spears
Makes 8 servings
= 1 pound red radishes, trimmed and quartered
= 3 cups cider vinegar AP PHOTO/MATTHEW MEAD
In a large saucepan over medium-high heat, combine the vinegar, sugar, salt, cumin, caraway, mustard seeds, garlic powder, and onion powder. Bring to a simmer, stirring often, until the salt and sugar are dissolved. Add the carrots and radishes, then bring to a boil. Cook for 5 minutes, then set aside off the heat until cool. Once the vegetables are cool, use a slotted spoon to transfer them to a jar or bowl. Ladle just enough of the liquid over the vegetables to cover them. Cover and refrigerate for up to 7 days.
Quick-Pickled Carrots and Radishes.
Nutrition information per serving: 70 calories; 5 calories from fat (7 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 15 g carbohydrate; 4 g fiber; 9 g sugar; 2 g protein; 580 mg sodium.
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus on sushi and excel at the one thing that mattered most.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.)
Over three decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like.
Dining
D8 January 9–15, 2015
www.TheEpochTimes.com AP PHOTO/MATTHEW MEAD
It’s Healthy. It’s Flavorful. It’s your new favorite Mexican Restaurant.
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Celebrate With Us!
French Lentil Salad.
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Mexican Festival STEAK & GRILL
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Mexican Festival
A Simple, Healthy Lentil Salad Tastes Anything But By Elizabeth Karmel
W
Any Roast. Any Brew. Always the way you want it.
OUR COFFEE IS CRAFTED FROM
SEED-TO-CUP 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.
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.
hen I was in high school, my parents took my sisters and me to Paris. That trip shaped me in so many ways, most of them culinary. So many of the dishes I make even today were inspired by that trip. One night, we went to a small, rustic restaurant in the heart of the city. The meal started with hunks of cheese, sausages, cornichons, and a bowl of “country caviar.” The bread, cheese, and meat were as delicious as you would expect, but it was that last item that blew us away. It’s hard to believe that a trio of sisters from the South would get so excited over a bowl of what basically was just a cold lentil salad. But these lentils were different than the Indian lentils we had eaten in dal. They were
small, greenish-black in color, and didn’t lose their shape. It was evident why the restaurant referred to the dish as country caviar. It looked like caviar. The lentils were perfectly cooked so that they were creamy and popped a little in your mouth. They were dressed simply with a homemade vinaigrette slightly pungent with sharp Dijon mustard and red wine vinegar. Minced shallots, carrot, and curly parsley added color, crunch, and flavor. The dish was simple, but the combination was rich and the texture addictive. We couldn’t stop eating it. I asked the owner of the restaurant what they were, and he wrote the name, “Lentilles du Puy” down on a piece of paper and told me I could buy them at a little grocer nearby. Lentilles du Puy—often labeled green French lentils in
French Lentil Salad Makes 4 servings 6 1 cup dried small green lentils (French lentils or lentilles de Puy) 6 1 tablespoon Dijon mustard
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apart, about 15 minutes. When lentils are done, drain them, then return them to the saucepan and cover. Set aside. In a small bowl, whisk together the mustard, vinegar and a pinch each of salt and pepper. While continuing to whisk, drizzle in the oil, and whisk until fully combined and emulsified.
6 2 tablespoons chopped fresh curly parsley
Drain any lingering liquid from the lentils, then place them in a medium bowl. Add the vinaigrette, carrot, shallots and parsley. Toss gently, taking care not to smash the lentils. Taste and adjust the vinegar and salt, if necessary. The dressing should have a hint of mustard and enough acidity to offset the richness of the lentils.
Place the lentils in a mesh strainer and rinse with cool water. Discard any gravel or other debris.
Serve the salad warm, room temperature or chilled. Keeps in the refrigerator for up to 3 days.
6 3 tablespoon red wine vinegar
BRAZILIA CAFE
From The Associated Press
RECIPE
Start to finish: 25 minutes
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the United States—are grown in the rugged mountainous region of Auvergne in the South of France. Only those grown near Puy-en-Velay can be called lentilles du Puy. They are grown in volcanicrich soil and much like old vine grapes are left to grow with no fertilizer or watering, giving them far more flavor. Like other lentils, they are high in protein and fiber. But you will make them because they taste so good, are easy, and very satisfying. Happily, the recipe traveled well and my sisters and I make the salad often. It is a side dish that goes with just about everything. And this time of year, when I am paying penance for all my holiday indulgences, I am excited to make food that is both healthy and delicious.
6 Kosher salt and ground black pepper 6 1/3 cup extra-virgin olive oil 6 1 small carrot, finely chopped 6 2 medium shallots, chopped
Place the lentils in a 4-quart saucepan, then add enough water to cover by 2 inches. Set over medium-high heat and bring to a gentle boil. Reduce the heat to medium-low, then simmer until the lentils are just tender but not falling
Nutrition information per serving: 320 calories; 170 calories from fat (53 percent of total calories); 19 g fat (2.5 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 8 g fiber; 2 g sugar; 10 g protein; 230 mg sodium.