SAMIRA BOUAOU/EPOCH TIMES
D1 November 18–24, 2016
Thanksgiving
Cooking Tips on D3
Fudgy, chocolatey World Peace Cookies.
www.EpochTaste.com
Get the recipe for these scrumptious Crumb-Topped Apple Bars on D4.
Sesame-Salt Cookies, so good they’ll open doors.
Raspberry thumbprint cookies get the chocolate treatment with a dough made of cocoa powder and a chocolate drizzle.
We swear, these madeleines do have humps on the other side .… But the real surprise is inside, where honey meets blue cheese.
Dorie Greenspan’s cookbook is filled with 170 of her favorite cookie recipes.
In her new cookbook, author Dorie Greenspan turns her attention to the universe of cookies By Channaly Philipp | Epoch Times Staff
I
n the world according to Dorie Greenspan, the cookie domain is infinite. It is, as she calls it, a “cookie-verse.” The beloved cookbook author, who resides in Paris, New York City, and Westbrook, Connecticut, had published just a handful of cookie recipes in her previous books.
But now with her new 500-plus-page cookbook, “Dorie’s Cookies” (Rux Martin/Houghton Mifflin Harcourt, 2016, $35), cookies get their turn. Greenspan has so many words for them: Jammers, Peanut Butter Change-ups, ChocolateCornflake Haystacks, Snowy-Topped Brownie Drops, French Snacklettes, Little Rascals, and Pistachio-Berry Slims are just some examples. It is easy to start envisioning a world order where cookies reign.
See Cookies on D3
COURTESY OF DORIE GREENSPAN
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November 18–24, 2016 www.EpochTaste.com COURTESY OF LE COQ RICO
COURTESY OF CHOMP CHOMP
THANKSGIVING LE COQ RICO
MEYERS BAGERI BAKING CLASS
At this French restaurant dedicated to American heritage breed poultry, you can enjoy a Thanksgiving menu featuring a turkey from the Good Shepherd Turkey Ranch in Lindsborg, Kansas. The multicourse meal will feature a main course of heritage turkey stuffed with egg, herbs, bread, chestnuts, and onions, and served with a red cabbage and chestnut fricassée, celery confit, and a butternut squash and citrus purée. The menu also includes turkey consommé with Hudson Valley shiitake mushrooms, and duck foie gras terrine with cranberry chutney. $85 per person.
Weekend Pick
This Sunday, take a baking class with Danish bakery Meyers Bageri. You’ll learn how to make kanelsnurrer, traditional Danish cinnamon swirls, from scratch. You’ll also bring home the recipe and an apron. $95 per person. Sunday, Nov. 20 1 p.m.–3:30 p.m. Meyers Bageri Commissary 38-40 10th St. (between 38th & 40th avenues), Queens ept.ms/MeyersBageri
ITALIAN CULINARY WEEK The Emilia Romagna tourism board is hosting a series of tasting events at Eataly Downtown to promote food products from the northern region in Italy. Guests will learn about traditional balsamic vinegar, mortadella (an Italian cold cut), stuffed pastas, and more.
Le Coq Rico’s heritage breed turkey. Thursday, Nov. 24 Le Coq Rico 30 E. 20th St. (between Park Avenue & Broadway) LeCoqRicoNYC.com
Chomp Chomp’s Chili Crab Cheese Fries.
Weekend Pick
BRUNCH MENU AT CHOMP CHOMP
For a new brunch service, Chomp Chomp is serving Singaporean dishes with an American flair, as well as street food classics. Chef Simpson Wong’s menu includes the Ayam Masak Merah, a Malaysian dish of fried chicken braised in a spicy tomato sauce, with shredded kaffir lime leaves and coriander; the Chilli Crab Cheese Fries, a riff on a traditional crab dish; and Mee Rebus, egg noodles in tamarind-peanut gravy, with tofu, tempeh, papadum crackers, hard-boiled egg, and kangkung (Chinese watercress).
Thursday, Nov. 18–Sunday, Nov. 20 Weekend Pick Noon, 1 p.m. & 6 p.m Eataly Downtown 101 Liberty St. (between Church & Greenwich streets) Eataly.com
Saturdays & Sundays 11 a.m.–3 p.m. Chomp Chomp 7 Cornelia St. (between Bleecker & West Fourth streets) ChompChompNYC.com
TUNA-CUTTING CEREMONY AT AMAMI This Saturday, Greenpoint Japanese restaurant Amami will host a traditional tuna-cutting ceremony at 5 p.m., with chef Nick Wang slicing a 200-pound bluefin tuna from Maine. The first 30 guests can enjoy complimentary samplings of tuna, small bites, and cocktails. At 6 p.m. Amami will offer a four-course prix fixe, with dishes like tuna poke, tuna chirashi (rice bowl), Cajun tuna tataki (seared tuna), green tea tiramisu, unlimited sake, and more. $60 per person.
Weekend Pick Saturday, Nov. 19 5 p.m. Amami 57 Nassau Ave. (between Guernsey & Lorimer streets), Brooklyn AmamiBk.com
QUALITY EATS
PAULANER
The modern steakhouse is serving several turkey specials for Thanksgiving: turkey schnitzel with creamed cabbage and lingonberries; roasted turkey monkey bread sandwich with Faicco’s sausage stuffing and cranberry mostarda; a fried turkey bucket served with charred Brussels sprouts salad, buttermilk biscuits, sweet potato brulée, sautéed greens, brown butter-sage gravy, and hot honey; and Turkey and Turf, which includes everything in the turkey bucket, plus a 32-ounce tomahawk ribeye.
Paulaner is serving a German-influenced Thanksgiving turkey dinner. From the prix fixe menu, you can choose appetizers like the Salmon and Horseradish Terrine or the Apple-Celery Salad; and with the turkey dinner, choose from side dishes like braised red cabbage and Paulaner-style stuffing. If you want something other than turkey, Paulaner is also serving sauerbraten (a German-style pot roast), or the Squash and Barley Risotto. Dessert is pumpkin tart, pear-quince strudel, or yogurt crème brûlée. $39 per person. You can also order a whole roast turkey with sides to go; $150 to serve six people.
Thursday, Nov. 24 & Friday, Nov. 25 Quality Eats 19 Greenwich Ave. (between West 10th & Christopher streets) QualityEats.com
Thursday, Nov. 24 Paulaner 265 Bowery (between East Houston & Stanton streets) PaulanerNYC.com
AGERN At the Nordic restaurant Agern, Thanksgiving classics will be prepared with local ingredients and the signature pickling and smoking techniques of Nordic cuisine. Dishes include lobster with head sauce, smoked butter, and pine; turkey leg with cauliflower, mustard, New York brie, and hay cream; and sweet potatoes with smoked buttermilk and pickled cranberries. $195 per person for a fivecourse menu; additional $125 for wine pairings. Thursday, Nov. 24 Agern at Grand Central Terminal 89 E. 42nd St. (between Madison & Lexington avenues) AgernRestaurant.com
GOTHAM BAR AND GRILL At this Michelin-starred restaurant, you’ll get to enjoy a contemporary American twist on the holiday meal, featuring plenty of fall produce. The prix fixe menu includes kabocha squash soup with honeycrisp apples and cinnamon-maple crème fraîche; heirloom carrot salad with clementines, feta cheese, and cumin-citrus dressing; Nova Scotia halibut with romanesco cauliflower, leeks, henof-the-woods mushrooms, and verjus emulsion; and roast venison with butternut squash, Jerusalem artichoke, and rosemary sauce. If you’re craving turkey, the restaurant serves it roasted with duck confit-cherry stuffing, root vegetables, cranberries, potato purée, and rosemary juniper jus. $145 per person. Thursday, Nov. 24 & Friday, Nov. 25 Gotham Bar and Grill 12 E. 12th St. (between Fifth Avenue & University Place) GothamBarAndGrill.com
Openings around NYC
F.o.b.
AHMET KIRANBAY
F.o.b. brings Filipino flavors to Carroll Gardens, with partners chef Armando Litiatco and Ahmet Kiranbay at the helm. The restaurant name refers tongue in cheek to “fresh off the boat.” Litiatco was born in Manila and raised in San Francisco. He formerly worked at Daniel in Manhattan and at Shokudo in Miami. The focus of the menu is on grilled meats and fish entrees, including Filipino barbecue. The latter, according to Litiatco, “is backyard, Sunday, day-off cooking in the Philippines.” It is more tropical than American barbecue. “We incorporate ingredients like pineapple and banana for sweet, tangy flavors. We even make a banana barbeque sauce … that’s currently served with the grilled spare ribs,” he added. Some of the menu highlights are Homestyle Beef Rib Asado, ribs slow-roasted in hoisin, honey, five spice, and star anise; Overnight Chicken Adobo, a recipe from Litiatco’s father, who believes adobo is better the day after it’s cooked; Peel & Eat 7-up Shrimp basted in a garlic-butter-7-up soda sauce; and a couple of versions of “pancit,” an egg noodle dish that varies by region. The liquor license is currently pending; shakes made with fruit, agar agar, tapioca, and shaved ice are offered.
Banana Leaf-Wrapped Grilled Fish.
F.o.b.
271 Smith St. (between Degraw & Sackett streets), Brooklyn 718-852-8994 FobBrooklyn.com
Compiled by Annie Wu & Channaly Philipp/Epoch Times Staff
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November 18–24, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
Find the recipe for these SesameSalt Cookies on EpochTaste.com
SET SAIL TO SAGAPONACK
Cookies continued from D1 In fact, when so focused on a single-subject cookbook, she started to see the possibilities of new recipes everywhere. “It sparked my imagination,” she said, in an email interview. Everything can be, in Doriespeak, “cookie-ized.” Strawberry shortcake? No problem. Sweet potato pie with marshmallows? Why not? She could have gone on, she said, but it was her editor who finally stopped her with the threat of imminent deadlines, capping the book at 170 recipes—each accompanied by a photo. Neither is the savory out of bounds. She wasn’t sure whether she could make savory, hot and spicy meringues work, but she did, using the Japanese spice blend togarashi. And the combination of blue cheese and honey, for example, finds its way into madeleines. When it came to testing them out, I was a bit skeptical, but they were a hit. As for her Sesame-Sea Salt cookies, they are addictive with their impossibly light and crunchy texture and their interplay of savory and sweet. The cookie monsters, erm, testers, also fell in love with the Crumb-Topped Apple Bars, a three-layered bar that is reminiscent of a pie and yet different. First, there is a brownsugar cookie base, then chunks of apples, which through the course of baking acquire an ethereal, cloud-like texture, and finally a
topping of crumbs made from the same dough as the crust. The prep and baking instructions are detailed, warm, and encouraging. Greenspan does a great job of anticipating readers’ thoughts. For example, the dough for her fudgy, chocolaty World Peace Cookies can look perplexing to those used to a regular cookie dough, so she makes a point of reassuring readers about its temperamental nature. The book’s opening chapter, devoted to tips and tricks of cookie baking, makes it invaluable. She turns some baking conventions on their heads—which will leave home bakers clapping their hands—such as adding flour all at once, or chilling the dough after rolling it out, not before. With holidays around the corner, this is a great book to get now. “I love the fact that when you bake cookies, you bake a batch so you have cookies to share,” Greenspan said. “As a baker, I think cookies—there’s something very generous about them. As an eater, there’s something that’s really selfish about them. When you’re given a cookie, [it means] someone cares for you, and it’s all yours, and there’s a pleasure in that.”
The shrimp are plump and juicy, the clams have that justbeen-picked out of the ocean brininess, and the scallops boast a lovely sweetness. Many dishes at Sagaponack are perfect vehicles to showcase quality Long Island seafood.
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
Luba Pishchik contributed to this report.
See the recipe for Crumb-Topped Apple Bars on D4
THANKSGIVING
THANKSGIVING TIPS FOR HOME COOKS Don’t stress! The holiday is about friends, family, and maybe football. As far as a cooking tip, don’t always go traditional. Maybe turn Thanksgiving from traditional to unique by making turkey tacos with cranberry salsa, chipotle-roasted yams, and jalapeño-cornbread stuffing. Turkey is kind of like a blank slate—it’s not the most flavorful bird, so it can easily adapt to all kinds of cuisines and cooking styles. Experiment a little. Chris Santos, chef-owner, Vandal, Beauty & Essex, and The Stanton Social, New York City
My tip to the home cook: Get everyone in the family to bring one dish so all the work, and stress, doesn’t fall solely on one person. And dinner rolls from the store don’t count as a dish, Uncle Dan!
I have three tips. One, prepare as much food as possible ahead of time. Preparation will alleviate a lot of Thanksgiving Day chaos and frustration. Two, clean out the fridge beforehand, so you will have space to put your food. Three, don’t overcook the bird. Don’t stuff the turkey, and cook the stuffing separately. Rich Vellante, executive chef, Legal Sea Foods
THANKSGIVING
Don’t stress out! Thanksgiving is not only about the food, it’s about the loved ones getting together and being thankful to have each other. Let the food be the star, keep it simple in your cooking, and let the flavor speak for itself.
Sampling of Dishes Includes
Shared Appetizers Pita with tzatziki, spicy feta, and hummus spreads Traditional Greek salad with tomato, feta, and cucumber Spinach pies, individually wrapped, with ouzo yogurt Paper-thin zucchini and eggplant chips with tzatsiki Chargrilled octopus over a refreshing chickpea salad
Christophe Bonnegrace, executive chef, Yamashiro, Hollywood, Calif.
Brian Bajon, executive chef, Barcadia, New Orleans
Drink first. You have to prime the pump.
If you have the time, make your own cranberry sauce. The canned cranberry sauce works, but homemade is amazing.
Craig Wallen, executive chef, Le Zoo, Miami Beach, Fla.
Justin Burdett, chef-owner, Local Provisions, Asheville, N.C.
November 24th 2016 2:00 pm – 8:00 pm
Entrées Turkey moussaka with Brussels sprouts and sweet potato mash Artichokes a la polita in a lemon dill veloute Simply grilled whole bronzino with wilted greens and lemon potatoes Half a rack of lamb with asparagus and lemon potatoes +10
Desserts Pumpkin pie with candied pecans Greek yogurt lavender mousse with pineapple carpaccio and pecans Mastiha custard kataifi ekmek with pistachios and cinnamon
What was hands-down the best Thanksgiving meal of your life?
COURTESY OF SCOTT ANDERSON
Scott Anderson, co-owner and executive chef, Mistral and Elements, Princeton, N.J.
SHUTTERSTOCK (ILLUSTRATIONS)
One of the best experiences I had was when I actually cooked and ate a turkey that I hunted myself. I went up into the woods in northern New Jersey just a few days before the holiday, and shot a large one, plucked and cleaned it, and then roasted it and served it for Thanksgiving dinner. It was delicious.
Nerai is a non-tipping restaurant. Executive Chef Chris Christou
55 E. 54th St. New York, NY 10022 NeraiNYC.com
212.759.5554 $85 per person all beverages liquor and tax not included $40 menu available for children under twelve
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November 18–24, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
A Perfect Fusion of East & West
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
RECIPE There are the restaurants you go to, and
The Restaurant You Go Back to.
I
CRUMB-TOPPED APPLE BARS Makes: About 24 bars
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan recipes. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular longtime local guests, out-of-towners
and the many 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 till 3 p.m. ($35) and pre-theatre menu 3 p.m. till 7 p.m. ($59).
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
236 West 56th Street Our Only (212) 247-3491 Location! www.Patsys.com
These bite-size bars come as close to pie as a cookie possibly can. They’re a triple-decker affair: The base is a brown-sugar cookie that, once pressed into the pan, might just as well be a crust; the midsection is apples cut into chunks and tossed with a little honey (raisins and nuts are optional); and the topping is crumbs made from the same dough as the crust. It’s very beautiful and very delicious. No matter what apples I use, the cookies are always great. After you’ve mixed the apples with the honey, taste a piece and add a pinch or more of sugar if you’d like more sweetness, or a drop of lemon juice for bite. You can also add a smidgen of spice if you want—go for the apple-pie spices: cinnamon, nutmeg, ginger, cloves, and/or allspice—but I don’t.
For the Crust and Crumbs • 2 sticks plus 2 tablespoons (18 tablespoons; 9 ounces; 225 grams) unsalted butter, cut into chunks, at room temperature • 3/4 cup (150 grams) sugar • 1/2 cup (100 grams) packed light brown sugar • 1/4 teaspoon fine sea salt • 1 1/2 teaspoons pure vanilla extract • 2 3/4 cups (374 grams) all-purpose flour For the Filling • About 1 1/2 pounds (about 4; 680 grams) apples, such as Granny Smith or Braeburn • 1 1/2 tablespoons honey • Sugar, if needed • Freshly squeezed lemon juice, if needed • 1/4 cup (40 grams) plump, moist raisins (optional) • 1/4 cup (30 grams) coarsely chopped nuts, such as almonds, pecans, or walnuts (optional) • Confectioners’ sugar, for dusting (optional)
DIRECTIONS Center a rack in the oven and preheat it to 375 F. Butter a 9-x-13-inch baking pan and line the bottom with parchment paper. To make the crust and crumbs: Put the butter, both sugars, the salt, and vanilla in a food processor and whir until the ingredients are blended, scraping down the sides and bottom of the bowl as needed. Pour in the flour and pulse until the flour is fully incorporated and you have soft, moist clumps of dough. Turn the dough out and knead it gently to bring it together. Cut off one third of the dough, cover and set aside; you’ll use this for the crumbs.
“Dorie’s Cookies” by Dorie Greenspan, Rux Martin/Houghton Mifflin Harcourt, 2016, $35.
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 exclusively on sushi cuisine.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)
Nearly four 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!
Bake the crust for 18 to 20 minutes, or until golden brown. Although you’re going to bake the crust again, this is really the only opportunity you’ve got to get color on it and to make certain that it’s baked through, so take advantage of it; well baked is better than underbaked here. Transfer the crust to a cooling rack. To make the filling and crumbs: Peel and core the apples, cut them into chunks about 1 inch on a side (don’t worry about precision) and put them in a bowl. Drizzle the honey over the apples and toss to coat them evenly. Taste a piece of apple and decide if you’d like to stir in a pinch or two of sugar or a squirt of lemon juice. Mix in the raisins and/or nuts, if you’re using them, and then spread the fruit evenly over the crust, again taking care not to neglect the corners.
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
Obsessive Attention to Detail
Break the other hunk of dough into pieces and press them evenly over the bottom of the pan, making sure to get into the corners. Prick the dough all over with a fork.
Pinch off pieces of the reserved dough and scatter them over the fruit. You won’t have a heavy coat of crumbs, and there’ll be fruit peeking out from under the crumbs.
These bars are good warm, chilled, or at room temperature.
Bake for 50 to 55 minutes, or until the crumbs are well browned and the fruit is soft when poked with the point of a knife or a slender skewer. If your apples were juicy and they’re now bubbling, you’re golden. Transfer the pan to a rack and cool until just warm or at room temperature. Put a piece of parchment paper over a rack, unmold the bars onto the rack and peel off the parchment, then turn the bars over onto a cutting board. Cut into 24 squares. These are good warm or at room temperature, and they’re not at all bad chilled. If you’d like, dust with confectioners’ sugar just before serving. Storing The crust can be made up to 8 hours ahead, cooled, and kept covered at room temperature. It can also be wrapped airtight and frozen for up to two months; no need to defrost before using. I think that the bars are at their peak within hours of baking. The crust gets soft, ditto the crumbs, when left overnight—though this seems to be a condition preferred by some cookie lovers, notably my husband, so I leave it to you to discover what you like. The bars can be refrigerated, well wrapped, for up to two days or frozen for up to two months. From “Dorie’s Cookies” by Dorie Greenspan, Rux Martin/Houghton Mifflin Harcourt, 2016
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THANKSGIVING
The Sou ffle Fell In the article about Prova Pizzabar, printed on Nov. 4, Ms. Arpaia’s first name was incorrectly stated. It is Donatella. Epoch Times regrets the error.
A Worthy Alternative to the Traditional Bird By Andrew Zimmern If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try this boneless stuffed turkey breast. The butchery is easier than you think, but you can always have the butcher do it for you! The chestnuts and the liver in the stuffing add a great nutty flavor that pairs well with the turkey breast without overpowering the meat. Andrew Zimmern, a three-time James Beard Award-winning TV personality, chef, writer
and teacher, is widely regarded as one of the most versatile and knowledgeable personalities in the culinary world. As the creator, EP, and host of Travel Channel’s “Bizarre Foods” series, he explores cultures in more than 100 countries as he shines the spotlight on impactful ways to think about, create, and live with food. His newest series “Driven by Food” premiered on the Travel Channel in August 2016. He has written thee books and is the cofounder of Andrew Zimmern’s Canteen at Target Field in Minneapolis and Kauffman Stadium in Kansas City.
MADELEINE HILL
RECIPE BONELESS STUFFED TURKEY BREAST
around its circumference. After slitting the shells, transfer the chestnuts to a rimmed baking pan, and roast them in a 350-F oven for about 35 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin. Chop the chestnuts.
Makes: 6 to 8 servings For the Turkey • One whole 4-5 pound boneless breast of turkey (both breast lobes attached, skin on) • 1 recipe stuffing (see below) • 2 tablespoons butter • 1 teaspoon paprika • 1 teaspoon dried thyme • 6 sage leaves, chopped fine For the Stuffing • 6 cups dried bread cubes for stuffing (seasoned store bought varieties are fine) • 1 cup minced celery • 1 cup minced onion • 2 teaspoons dried sage • 1 teaspoon dried tarragon • 2 tablespoons minced fresh parsley • 3 tablespoons melted butter • 1/4 cup heavy cream • 4 ounces chicken livers • 12 to 14 chestnuts
DIRECTIONS Make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost
By Holly Clegg Pecan pie and sweet potatoes are two Thanksgiving favorites, so why not enjoy this amazing pie with your two favorites in one. The gingersnap crust sets the stage for the perfect blend of pecan filling and sweet potato mixture that captures the best of what Louisiana has to offer. Serve at room temperature or warm from the oven (and it’s great topped with whipped cream). Either way, be sure to snag a piece before it’s gone! Holly Clegg is a best-selling national cookbook author, with over 1 million cookbooks sold. She is the author of “Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen.” Visit her blog at TheHealthyCookingBlog.com
Mince the chicken livers very fine. Combine the chestnuts, celery, onion, parsley, liver, butter, cream, bread cubes, and spices in a large mixing bowl. Season with salt and pepper. Prepare the Turkey Place the turkey skin down on a cutting board and slice open the middle of each breast, cutting away from the center. You knife will be parallel to the cutting board, slicing toward the outer edges of the roast. You are opening up the breast meat to even out the thickness of each breast. The new meat flaps should open up from the middle of each breast like pages of a book folding out to each side. Season with the thyme, sage, salt, and pepper. Place stuffing on the breast and fold the edges of the turkey “envelope” over the stuffing. You should have a “football” of turkey.
GMO FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
Flip to skin side up. Roll and tie turkey with butcher’s twine. Rub the turkey with butter and sprinkle with paprika and sea salt. Place the turkey on a rack fitted into a large pan. Roast at 350 F for 1 hour.
Make the Stuffing Preheat the oven to 350 F.
Pecan Pie or Sweet Potato Pie? If You Can’t Decide, Try This One
Mince the celery, onion, and parsley. Set aside.
Authentic Japanese
Raise temperature to 400 F and continue roasting until internal temperature of the meat is 160 F. Keep an eye on your roast, this may not take as long as you think. Let rest for 10 minutes, slice and serve.
THE NEW AMERICAN TRADITION
RECIPE SWEET POTATO PECAN PIE IN GINGER SNAP CRUST Servings: 8 to 10 • 1 1/4 cups gingersnap cookie crumbs • 2 tablespoons butter, melted • 3 1/2 teaspoons vanilla extract, divided • 1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup fresh mashed cooked sweet potatoes • 2 eggs, divided • 1/4 cup light brown sugar • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 3 egg whites • 2/3 cup dark corn syrup • 1/2 cup sugar • 2/3 cup pecans, chopped
Combine gingersnap crumbs, butter, and vanilla in a pie pan, then press the mixture onto the bottom and up the sides of the pan. Bake for 10 minutes, then allow to cool slightly. In a mixing bowl, blend together mashed sweet potatoes, one whole egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar, and vanilla until mixture is creamy. Stir in pecans. Carefully spoon mixture over sweet potato layer. Bake 50 to 60 minutes, until filling is set around edges or until knife inserted halfway between center and edge comes out clean. Cool and serve.
DIRECTIONS
Terrific Tidbit: Place gingersnaps in a food processor or blender to process into fine crumbs.
Heat oven to 350 F.
Recipe by Holly Clegg
Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
Traditional and modern, combined. A new standard for Thai food.
The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) 212-888-2899 • thenuaa.com
2nd Location
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Fatty tuna (otoro)
Yellowtail (hamachi)
Giant clam (mirugai)
Horse mackerel (aji)
Must-try sushi at Sushiden.
South Korean 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.
at Sushiden
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Authenticity Rules T
here is a plethora of sushi restaurants in New York City, almost too many to choose from. For those who are seeking an authentic sushi experience, Sushiden, a restaurant that hails straight from Japan, with two locations in Midtown, will give you a proper introduction.
Sushiden
Japanese Origin Sushiden started in downtown Tokyo more than 60 years ago. Since then, it has opened over 30 locations around northern Japan and in Osaka. The restaurant prides itself on serving everything the way it’s done in Japan, from high-quality fish to a proprietary recipe for rice that’s perfectly balanced between sweet, savory, and tangy. The staff and sushi chefs are recruited from all over Japan, and undergo a minimum of five years’ training. They are required to perfectly execute Sushiden’s recipes before being dispatched to different Sushiden locations.
Hours
Tokyo-Style Sushi The New York locations, established almost 30 years ago, serve Sushiden’s signature take on Edomae, or Tokyo-style, sushi. The dish first emerged in Tokyo during the Edo period, when the newly built city had access to fresh seafood from Tokyo Bay. Raw fish on top of small mounds of rice made for a quick meal eaten at street stalls. This type of sushi, called nigiri, is handformed by the sushi chef. The rice is cooked with a brand of vinegar that Sushiden has chosen specifically to bring out the taste of the rice. Lightly sweet and tart, firm but chewy, the rice acts as a flavorful and textural contrast to the fish.
Sushiden.com Sushiden Madison Ave 19 E. 49th St. (between Madison & Fifth avenues) 212-758-2700
Lunch: Monday–Friday 11:45 a.m.–2:15 p.m Dinner: Sunday–Friday 5:30 p.m.–10 p.m. Closed on Saturday Sushiden 6th Ave 123 W. 49th St. (between Sixth & Seventh avenues) 212-398-2800 Hours Lunch: Monday–Friday 11:45 a.m.–2:30 p.m. Dinner: Monday–Saturday 5:30 p.m.–10 p.m. Closed on Sunday
A Sushi Feast Each fish has a different character. Tuna has a creamy, luscious texture, similar to fatty cuts of meat. Fluke is soft and delicate, while horse mackerel is strong. It gets a light, vine-
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours The sushi chefs and general manager at Sushiden, who were all trained in Japan.
D7
@EpochTaste
November 18–24, 2016 www.EpochTaste.com
Classic Margherita Pizza
Sockeye salmon (benisake)
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
Fluke (hirame)
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.
Seafood and seasonal vegetables fried in a light tempura batter.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Sushiden features a traditional Japanese sushi counter, with the chef serving guests right in front of them.
THE STORY OF SUSHI RICE
Chef’s Favorites Sweet Sangria
The restaurant prides itself on serving everything the way it’s done in Japan.
Sushi is made with Japanese short grain rice, which is a little sticky and chewy when cooked.
Each sushi restaurant uses a unique blend of sugar, salt, and rice vinegar to season the rice to perfection.
For most chefs training to become a sushi master, it will take several years to learn how to properly cook the rice and shape perfectly proportioned amounts into bites of sushi.
Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
PODESSTO/SHUTTERSTOCK (ICON)
gary taste from its seasoning, offsetting some of the intensity of the fish’s natural flavor. Botan ebi, a species of shrimp, is unbelievably sweet, like honey on the tongue, while sockeye salmon has an intensely rich, oceanic taste. Anago, saltwater eel, is simmered and brushed with a sweet sauce that further enhances the eel’s innate umami. Most of the fish and shellfish are shipped from Japan, so diners can experience the real deal. If you’re with a large group, you can reserve a private tatami room, furnished with traditional mats and low tables. The restaurant’s serene environs and attentive service by staff dressed in kimono will make you feel as if you’ve been transported to Japan. The menu has non-sushi items as well, equally delectable. The tempura has a light batter that seals in the flavors of the item, from pumpkin to scallop ($28). A slate of appetizers, like simmered daikon radish and hijiki seaweed salad (both $6), highlight the interplay of savory and sweet that is central to Japanese cooking, and will get your taste buds anticipating the feast of seafood ahead. Wines and beers, as well as an extensive selection of sake, are available.
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
An Authentic Bit of Tokyo
Sushiden has tranquil, private, Japanese-style tatami rooms.
in Midtown West
Find us in the Washington Jefferson Hotel •
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com
Sushiden has two locations in Midtown Manhattan.
318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
SO FRESH! WE NOW DELIVER!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla! Most of Sushiden’s seafood is imported from Japan.
60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
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.
D8
@EpochTaste
November 18–24, 2016 www.EpochTaste.com BENJAMIN CHASTEEN/EPOCH TIMES
miss KOREA
The ingredients that go into samgyetang, or Korean ginseng chicken soup, include herbs, spices, and roots that are good for your body.
A Healthy Korean Option for Thanksgiving SAMIRA BOUAOU/EPOCH TIMES
miss KOREA BBQ 10 W. 32nd St. MissKoreaBBQ.com
miss KOREA JIN The First 212-594-4963
Open 24 hours a day, 7 days a week
miss KOREA SUN The Second 212-736-3232
Sunday–Wednesday 11 a.m.–10 p.m. Thursday–Saturday 11 a.m.–midnight
miss KOREA MEE The Third 212-594-7766
Sunday–Wednesday 11 a.m.–10 p.m. Thursday–Saturday 11 a.m.–midnight BENJAMIN CHASTEEN/EPOCH TIMES
Owner of miss KOREA Sophia Lee.
Lee is offering the soup for a limited time, as a way of saying thank you to her patrons this Thanksgiving season. She hopes the medicinal herbs—more expensive ingredients that are not typically included in common renditions of the dish—will add an extra dose of vigor for them. Miss KOREA’s health-focused philosophy deliberately strays from the MSG-laden and sugar-heavy dishes and seasonings that many Koreatown restaurants use. Its menu is crafted with the belief that food doesn’t just fill the stomach, it nourishes the body. In Korean tradition, dishes are served family-style. Samgyetang—a rare treat—especially gets everyone at the dinner table excited and eagerly partaking of the lean, tender pieces of meat and savory soup. This family-style format naturally lends itself to a Thanksgiving meal. If you’re craving the pungent flavors of Korean cuisine over the typical turkey, you can share with friends and family miss KOREA’s signature barbecued meat dish, Clay Pot Galbi: beef short ribs marinated in a clay pot for 48 hours with soy sauce, fruit, and garlic ($35.95). The ribs are pleasantly sweet, with a buttery texture. Or if you’re in the mood for seafood, the Haemul Pajeon, or seafood pancakes, will satisfy with their hefty bits of squid, shrimp, and scallions ($13.95 for small, $17.95 for regular). The chewiness of both the dough and the seafood fillings make for fun noshing. Miss KOREA has three floors of seating, each with a different aesthetic. The first floor is casual and lively, with patrons chatting over smoky barbecue grilling tables amid natureinspired decor. The second floor offers a quiet and peaceful setting with traditional Korean artwork and private rooms separated by wooden sliding doors. Finally, the third floor has a chic, trendy atmosphere, in a palette of black and white, accentuated with red.
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ake a sip of samgyetang, and you’ll understand why Koreans consider this dish the ultimate restorative potion: the taste of potent herbs— invigorating and earthy—and flavorful chicken together send a warm current through your body. In Korea, samgyetang, or ginseng chicken soup, is popular during the summer months, when, according to traditional Korean medicine, the body is most depleted of nutrients and energy. But Sophia Lee, owner of the restaurant miss KOREA in Manhattan’s Koreatown, thought it’d be more appropriate to serve samgyetang as a fall dish, to provide comfort and warmth during the cooler weather ($15.95 for lunch, $19.95 for dinner). She adds seasonal ingredients to the soup: chestnuts, dates, gingko nuts, and a variety of plant roots that possess medicinal qualities. “Right now is the season of roots, so we should eat them too,” Lee said. Astralagus root, for example, is good for the immune system, while the herb angelica sinensis is good for blood circulation. After 48 hours of simmering the herbs—along with a whole young hen stuffed with glutinous rice— all the nutrients seep into the broth, becoming a powerful, wholesome concoction. The flavors of chicken, ginseng, and energy-boosting herbs hit your palate with surprising intensity. Each spoonful is accompanied with bits of rice, rendered soft and fluffy after cooking for so long. The dish is a hearty antidote against the elements. And the star of the show, Korean ginseng, is said to help clear out toxins and enhance strength. Lee explained that Korea’s climate, with its cold winters and favorable soil conditions, are ideal for growing ginseng. That’s why Korean ginseng has been a valuable export since ancient times.
The chic, casual vibe of miss KOREA’s third floor dining space. A Focus on Health Miss KOREA’s health-focused menu cuts down on the sodium- and sugarfilled seasonings that many Koreatown restaurants use. Dishes are flavorful, but packed with nutrients from slowsimmered broths, medicinal herbs and spices, and lots of healthy vegetables. Three Floors, Three Distinct Ambiances Owner Sophia Lee wants her restaurants to be a place for both nourishment and convivial celebrations with friends and family. If you’re looking for a casual space for a large group, the first floor offers spacious seating with plenty of barbecue grilling tables (plus, they’re open 24/7 for all your late-night needs). The second floor is perfect for meetings and dates, with its quiet, peaceful private rooms decorated with traditional Korean artwork. Finally, the third floor is a hip, chic setting for letting loose and having fun with friends. PHOTOS BY BENJAMIN CHASTEEN/EPOCH TIMES
(Left) Korean seafood pancakes, laden with squid, shrimp, and scallions. (Middle and right) Korean samgyetang: The taste of flavorful chicken and potent herbs will send a warm current through your body.