CHANNALY PHILIPP/EPOCH TIMES
D1 February 10–16, 2017
Easy Recipes for Valentine’s Day on D6
These chicken wings are coated with an addictive soy honey butter sauce.
www.EpochTaste.com
A fragrant cauliflower soup with garlic chili, poached egg, and pea tendrils.
Russian dark rye bread made with dark malt and coriander.
CHANNALY PHILIPP/EPOCH TIMES
Pelmeni, traditional Russian dumplings, dressed with Chinese-style salsa and crème fraîche.
ARMANDO RAFAEL
Chef Titus Wang often makes use of Asian ingredients in classic dishes.
It’s Not Just Coffee Coffeemania, with chef Titus Wang at the helm, embraces global influences, from Asian touches to Russian classics
W
1065 Sixth Ave. (between West 40th & West 41st streets) Across from Bryant Park 212-221-2510 CoffeemaniaNYC.com Hours Monday–Thursday 11 a.m.–10 p.m.
By Annie Wu | Epoch Times Staff
hen you hear the name Coffeemania, you might not expect it to be a restaurant. And if you had to guess what was on the menu, you might not think that a range of Asian-inflected dishes would appear next to Russian fare like borscht. But if you’re willing to suspend your notions for a moment, you will be happily rewarded.
Coffeemania
Coffeemania is a chain from Russia, with 27 locations in Moscow, that initially started as a coffee shop in 2001. In a few years, its success convinced the founders to expand into all-day dining. This January, the chain opened its first overseas location in New York City. See Coffeemania on D5
Friday 11 a.m.–11 p.m. Saturday 5 p.m.–11 p.m. Sunday 5 p.m.–10 p.m. Breakfast service to come
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February 10–16, 2017 www.EpochTaste.com ALL PHOTOS BY CHANNALY PHILIPP/EPOCH TIMES
2Beans’ collection of bonbons includes artisanal confections from Christopher Elbow and Surbhi Sahni.
Last-Minute Valentine’s Day Gifts at 2Beans By Annie Wu | Epoch Times Staff If you still haven’t picked out a gift for your sweetheart, 2Beans’s astounding array of chocolates—about 500 different products—is the ideal place to find it. The options range from a fragrant white chocolate and cardamom bar from Rococo Chocolates, to a nutty milk chocolate by Italian chocolate-maker Amedei. 2Beans sources many rare bean-to-bar choc-
2Beans carries renowned chocolates from around the world.
olates, including those from Marou Faiseurs de Chocolat, made from Vietnamese cacao beans; Al Nassma, camel milk chocolate made in Dubai; Madre Chocolate, which sources beans from Hawaii; and Francois Pralus, by the eponymous French master chocolate-maker. For conscientious buyers, 2Beans has its own ratings system for ranking chocolate companies by their sustainability and ethical standards.
2Beans 2Beans.com 100 Park Ave. (between 40th & 41st streets) Murray Hill 461 Amsterdam Ave. (between 82nd & 83rd streets) Upper West Side At TurnStyle Corner of 57th Street & Eighth Avenue Columbus Circle
NOAH FECKS
Valentine’s Day Celebrations RISTORANTE MORINI
THE STINGER
Snag a table at Chef Michael White’s Upper East Side Italian restaurant and you can feast on a four-course menu of dishes like housemade tagliatelle pasta with Parmigiano and black truffles; broiled black cod with charred kale, Manila clams, and tomato-pancetta ragu; and tiramisu with mascarpone mousse, lady finger, espresso, and amaretto. $115 per person. Tuesday, Feb. 14 Ristorante Morini 1167 Madison Ave. (between East 85th & East 86th streets) Upper East Side RistoranteMorini.com
Chef Todd English’s cocktail bar is serving discounted cocktail specials on Valentine’s Day, such as a choice of two cocktails for $22, and a tasting of three cocktails with a platter to share for $46. Singles needn’t feel left out either: gather your friends to share the Cupid’s Sting honey rum punch bowl, made with aged Bacardi rum, lime juice, honey, Peychaud’s bitters, and housemade black tea demerara syrup ($52). The bowl is served with a side of chocolate truffles. Tuesday, Feb. 14 The Stinger 300 W. 44th St. (between Eighth & Ninth avenues) Midtown West TheStingerNYC.com
The Honey Rum Punch.
ANTHONY JACKSON
PATSY’S The legendary Italian restaurant Patsy’s—known as a favorite spot for Frank Sinatra, Al Pacino, George and Amal Clooney, and Jennifer Lopez—is open for Valentine’s Day. The options include tortellini bolognese with veal meat sauce; stuffed pork chop with vinegar peppers; and broccoli di rabe affogati, sautéed with whole garlic cloves and olive oil.
An unforgettable date
Patsy’s 236 W. 56th St. (between Eighth Avenue & Broadway) Midtown West Patsys.com
at
SAMIRA BOUAOU/EPOCH TIMES
GABRIEL’S
COUPLES COOKING CLASSES AT ICE The Institute of Culinary Education has a whole lineup of classes for couples to make a romantic dinner together. In the “Romantic Italy” class, instructors will teach how to make regional Italian dishes, like fresh pasta filled with pecorino de Pienza, grilled treviso salad, and vernaccia poached pears, while lovers of Indian cuisine can sign up for the “Indian Favorites” class, featuring rogan josh, Goan shrimp curry, pakora and tamarind chutney, and more. A class on Valentine’s Day cupcakes will teach couples to make treats like red velvet cupcakes and vanilla chiffon with rose petal buttercream cupcakes. Friday, Feb. 10–Tuesday, Feb. 14 Institute of Culinary Education At Brookfield Place, 225 Liberty St. Battery Park City Recreational.Ice.edu
Weekend Pick
BLACK TAP Black Tap is making a special milkshake for the holiday: a red velvet cake batter shake, topped with a slice of Magnolia Bakery red velvet cake, rimmed with vanilla frosted heart-shaped sprinkles, and garnished with whipped cream and a chocolate drizzle. $19.
Broccoli di Rabe Affogati. SAMIRA BOUAOU/EPOCH TIMES
Join us for a special evening this Valentine’s Day
Reserve today! Private room available
Celebrating 25 years on the Upper West Side
Tuesday, Feb. 14 All Black Tap locations BlackTapNY COURTESY OF BLACK TAP
Upper West Side dining with “ Upscale high standards and no ‘attitude.’ -New York Magazine
At Gabriel’s, it’s all in the family! We’re family owned and operated, so you know that our commitment to detail is unparalleled. Our menu focuses on traditional Italian fare, all hand-made in house, from the bread to the sorbet.
GABRIEL’S BAR & RESTAURANT 11 W 60th St. • New York • 212-956-4600
www.gabrielsnyc.com Follow us @gabrielsnyc Walking distance from Lincoln Center for the Performing Arts
Patsy’s was a favorite of Frank Sinatra’s.
The Valentine’s Day shake.
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February 10–16, 2017 www.EpochTaste.com
ROOTS OF SOUTHERN COOKING DINNER AT ROOT & BONE
RED LIGHT RAMEN POPS UP AT RAMEN LAB James Beard award nominee Justin Carlisle is bringing his popular ramen from Milwaukee to New York City. His tonkotsu pork broth ramen and mushroom miso ramen served at Red Light Ramen will be available for a limited time at the Lower East Side’s Ramen Lab, a shop run by noodle maker Sun Noodle. The ramen comes with toppings like pork, bamboo shoots, egg, and greens.
Southern-inspired restaurant Root & Bone is launching a series of special dinners inspired by old cookbooks that have defined Southern cooking. The Fat Tuesday dinner will focus on Creole cuisine and Jazz Age cocktails, taking a page from “The Picayune’s Creole Cook Book” (1904). The dishes include crawfish bisque, gumbo filé, Creole jambalaya, and more. $100 per person.
Through Saturday, Feb. 18 Ramen Lab 70 Kenmare St. (between Mulberry & Mott streets) Nolita Ramen-Lab.com
Tuesday, Feb. 28 Root & Bone 200 E. Third St. (between Avenue A & Avenue B) East Village RootnBone.com
Weekend Pick
CHARCUTERIE MASTERS More than 20 artisanal charcuteries from across the country will convene for Charcuterie Masters. Attendees can sample different styles of meat products, in addition to special dishes prepared by chefs Hugue Dufour (M. Wells Steakhouse), Will Horowitz (Ducks Eatery, Harry & Ida’s Meat and Supply Co.), and Alfonso Zhicay (Casa del Chef Bistro), and pitmaster Josh Bowen (John Brown Smokehouse). Wine, craft beer, and cider pairings will be available. $60 to $100 per person. Saturday, Feb. 25 6 p.m.–10 p.m. Flushing Town Hall 137-35 Northern Blvd. (between Linden Place & Leavitt Street), Queens Eventbrite.com (search “Charcuterie Masters”)
COURTESY OF RAMEN LAB
COURTESY OF BLUE RIBBON FRIED CHICKEN
LOVE BIRD SANDWICH AT BLUE RIBBON FRIED CHICKEN During February, Blue Ribbon Fried Chicken is serving a massive sandwich: fried chicken, lettuce, tomato, pickled cucumbers, melted mozzarella cheese, and truffle mayonnaise, topped with truffle oil and truffle salt-tossed sweet potato fries. $8.95. Through Feb. 28 Blue Ribbon Fried Chicken 28 E. First St. (at Second Avenue) Bowery BlueRibbonFriedChicken.com
Chef Justin Carlisle’s tonkotsu ramen.
WINTER COCKTAIL AT WALLFLOWER To warm up during this cold season, Wallflower in the West Village has concocted a new cocktail called Cafe Mendoza. Head bartender James Lombardino mixes together Cardenal Mendoza brandy, demerara syrup, Branca Menta mint liqueur, Bittermens New Orleans coffee liqueur, cream, and a whole egg for a creamy, comforting drink. $15.
Wallflower 235 W. 12th St. (near Greenwich Avenue) West Village WallflowerNYC.com
The Love Bird sandwich.
VINYLS AND VINES AT NERAI Midtown Greek restaurant Nerai will be hosting a music and wine event, featuring jazz musicians Petros Klampanis and Christos Rafalides. Guests will get to enjoy Greek wines, spirits, and cocktails, along with a spread of mezze. Seatings at 8 p.m. and 9:30 p.m.
Friday, Feb. 24 Nerai 55 E. 54th St. (between Park & Madison avenues) Midtown East NeraiNYC.com
Compiled by Annie Wu/Epoch Times Staff
Pretty in Pink COURTESY OF WALLFLOWER
If you’re not going the wine route, try this Valentine’s Day cocktail.
Servings: 4
TO SAGAPONACK
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.
RECIPE PISCO PUNCH
SET SAIL
DIRECTIONS Stir together in a large shaker or punch bowl, then stir in club soda.
Switch out the traditional bottle of wine and share some cocktails instead. Our Pisco Punch is served in a tall silver vintage shaker with classic etched glass punch cups. It’s light, refreshing, and perfectly pink for your romantic date.
Garnish with lime wheels studded with cloves.
• 6 ounces Macchu Pisco • 3 ounces pineapple-cinnamon syrup (recipe below) • 2 ounces lime juice • 2 ounces Cocchi Rosa • 4 sprays clove tincture (recipe below) • 40 dashes Peychaud’s bitters • 6 ounces club soda • Limes wheels, for garnish • Cloves, for garnish
Let infuse overnight.
To Make Pineapple-Cinnamon Syrup Add cinnamon stick to one bottle Small Hand Foods Pineapple Gum Syrup.
To Make Clove Tincture Let 4 to 5 cloves infuse into a 750-ml bottle of high-proof vodka for 4 to 5 days. Recipe courtesy of James Lombardino, head bartender at The Wallflower in Manhattan
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
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February 10–16, 2017 www.EpochTaste.com Openings around NYC ALL PHOTOS BY CHANNALY PHILIPP/EPOCH TIMES
Hot Dogs and Hamburgers Get Elevated at Kings of Kobe Hot dogs and hamburgers get a makeover at the new eatery Kings of Kobe, with American wagyu beef and imaginative toppings. Among the hot dogs, you’ll find the Sweet Munchies with Coca Cola-soaked caramelized red onions and cream cheese, and the Manhattanite, with caramelized apples, frisée, shaved cheddar, and wasabi aioli. The burger menu includes the Better Than Caesar, with burrata, baby arugula, and stone fruit relish, and The Queen Rules, with prosciutto, pepper jack, frisée, and sweet chili jam. “Hot dogs and hamburgers embody the
Extraction lab manager Meredith Enzbigilis pours freshly brewed coffee.
With a Few Swipes, Let the Show Begin By Channaly Philipp | Epoch Times Staff At the new Extraction Lab coffee shop by Alpha Dominche, located in Brooklyn’s Industry City, people often pull out their phones when the brewing process starts. At the center of the action is the Steampunk, a coffee and tea brewing machine developed by Alpha Dominche. It is neither sci-fi, nor particularly Victorian in look—but with a few swipes on a nearby tablet, a barista can adjust a variety of perimeters to brew a cup of coffee, or tea, exactly as the coffee roaster or tea producer intended it. Steam is the central element; it is used to heat the water to the desired temperature. Pulses of steam shoot out in an upper chamber, providing different levels of agitation as needed. A vacuum then forces the brew down to a lower chamber when it’s ready. It’s mostly handsoff for the barista, who is left free to chat with customers. A rotating list of coffees from about 10 to 15 roasters will be featured regularly, including from Tim Wendelboe in Norway, Maruyama in Tokyo, Ditta Artiginale in Florence, and Verve and Samovar in San Francisco. Alpha Dominche distributes the Steampunk to 35 countries throughout the world.
The app-operated Steampunk brewing machine frees the barista to chat with guests.
CEO Thomas Perez estimates that half of the machines are used for coffee, half for tea. Coffee shops, for the most part, don’t usually accord much attention to tea. Order tea and “you’ll get a tea bag,” said Perez. On its opening day, one of the teas offered at the Extraction Lab was a sencha green tea from Kyoto— brewed properly, it carried a grassy sweetness that lingered, free of any bitterness. For aficionados of both coffee and tea, it is a boon to see them accorded equal attention. “I truly love both,” said Extraction Lab manager Meredith Enzbigilis. “It’s like a candy land for me.” Soon she will be roasting directtrade coffees from Ninety Plus Gesha Estates in-house. The Extraction Lab, which seats 50, is airy and has a warm vibe, with small green plants and wooden tables throughout. Prices range between $3 for a house cup of tea or coffee, to $18 for the more exceptional varieties. Pastries from Meyers Bageri are also available. Open Monday to Friday, from 8 a.m. to 4 p.m.
Extraction Lab by Alpha Dominche 51 35th St. (between Second & Third avenues) Industry City, Brooklyn ExtractionLab.com
Experience the Traditional Flavors of Spain
essence of the American social experience,” managing partner Etai Cinader said in a press release. “Kings of Kobe was created to honor hot dogs and hamburgers by enhancing them in a manner consistent with New Yorkers’ cosmopolitan palate.” Open daily from noon.
Kings of Kobe
790 Ninth Ave. (between 52nd & 53rd streets) Hell’s Kitchen 212-247-3703 KingsOfKobe.com
JASON GREENSPAN
Through the Freezer Door, a Mezcal Bar and Listening Room
The deli, with a counter seating 8, is open daily from 9 a.m. to 7 p.m. The bar is open daily 6 p.m. to 2 a.m.
La Milagrosa (or “The Miracle” in Spanish), in Williamsburg, encompasses two concepts in one. An extension of Cerveceria Havemeyer, La Milagrosa Deli carries hard-to-find Mexican ingredients (think dried chilies, prickly pear, and moles) and serves made to order freshsqueezed juices and coffees. The other concept is a mezcal bar and listening room, accessible through the freezer door from the deli. Make sure to have made a reservation ahead of time. The list of mezcals and tequilas is extensive, and the drinks can be paired with ceviches. The listening room features different genres of music, with list of rotating DJs and live entertainment, enhanced by a high fidelity sound system; a vintage jukebox also offers a selection of classic 45’s. Owner Felipe Mendez (of the popular Williamsburg taqueria La Superior, and Cerveceria Havemeyer) is also a DJ—you’ll find him spinning sometimes—and a drum and bass musician.
Ceviches are served at La Milagrosa. COURTESY OF LA MILAGROSA
La Milagrosa
149 Havemeyer St. (between South First & South Second streets) Williamsburg, Brooklyn 718-599-1499 CerveceriaHavemeyer.com
Coffee and Wine Bar River Coyote Was Inspired by Amsterdam’s Cafes Jay Nir, inspired by the cafes in Amsterdam, recently opened River Coyote, a coffee and wine bar located on the Lower East Side. “When I spent some time in the Netherlands several years ago, I fell head over heels in love with the Dutch culture and lifestyle—Amsterdam in particular resonated with me,” Nir said. “There was this one ‘aha! moment’ that I’ll remember forever: I saw the person to my left was sipping on a hot cup of coffee, and the person to my right was enjoying a glass of wine. And it was just normal, it didn’t matter what time it was. Everyone’s day is different after all, and it was clear to me that New York needed a place like this.” Nir has chosen to source beans from Brooklyn-based Nobletree Coffee, which grows beans on its farm in Brazil and roasts them in Red Hook. River Coyote currently carries 16 wines
on tap, with a curated list of boutique wines from Italy, France, and New York. Except for one kosher wine, the bar doesn’t serve bottles, thus reducing waste. It offers beers from Barrier Brewing Company, Greenpoint Beer & Ale, Grimm Artisanal Ales, and Kelso Beer Company. The pastries are from Dough Doughnuts, and the cheeses are from Saxelby Cheesemongers at the Essex Market. Open daily from 8 a.m. (wine served from 11 a.m.).
River Coyote
121 Ludlow St. (between Rivington & Delancey streets) Lower East Side 212-477-0100 RiverCoyoteLES.com
Bella Luna Finds a New Home PHOTOS COURTESY OF BELLA LUNA
Walk into Meson Sevilla, the perfect spot for anyone looking for a taste of Spain and authentic Spanish tapas in the Big Apple. Traditionally, eating tapas is a social past-time. With the largest tapas menu in NYC, Meson Sevilla can satisfy everyone’s appetite.
Meson Sevilla Restaurant
WE HAVE THE LARGEST TAPAS MENU IN NYC!
Upper West Side Italian restaurant Bella Luna has relocated half a block away from its original location, which was opened in 1988. Executive chef German “Primo” Angelo continues to head the kitchen, after 10 years. A brick oven in the new location enables the addition of pizzas to the menu, which continues to offer its classics: bruschetta on Tuscan bread, pesto linguine with shrimp, and braised lamb shanks. The new space features a mural that was discovered during renovations. Open daily for lunch and dinner.
Beef carpaccio.
Bella Luna
344 West 46th St. (btw 8th & 9th ave.) mesonsevilla.com 212-262-5890
574 Columbus Ave. (between 87th & 88th streets) Upper West Side 212-877-2267 BellaLunaNYC.com
Compiled by Channaly Philipp/Epoch Times Staff
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February 10–16, 2017 www.EpochTaste.com CHANNALY PHILIPP/EPOCH TIMES
ARMANDO RAFAEL
(Left) Seared duck breast with red currant sauce, garlic-pine nut emulsion, and pearl onions. (Above) Brussels sprouts with Chinese sausage, sesame seeds, cilantro, and chili lime vinaigrette. ARMANDO RAFAEL
The Raf coffee with espresso and vanilla sugar.
It’s Not Just Coffee Coffeemania continued from D1
Wang instills vigor into each dish by combining multicultural flavors that enhance each other.
Right as you walk into the spacious dining room, you’ll know Coffeemania is not just a coffee shop. Designed by a Paris-based firm, the space, featuring modern light fixtures, wooden accents, and high ceilings, gives off a stylish yet casual feel. The space is split between dining tables in the front and a bar in the back, where staff whip up drinks with measured, calculated movements. The noise level inside is surprisingly muted, so you don’t have to strain to hear your dining companions. Occasionally, you’ll hear murmurs of Russian—evidence of how familiar the city’s Russian community already is with the chain. For its New York location, Coffeemania tapped Taiwanese-American chef Titus Wang (formerly of Annisa, Morimoto, and Delicatessen), whose global influences certainly fit with the city’s personality. Wang instills vigor into each dish by combining multicultural flavors that enhance each other. Most of the time, he uses Asian ingredients to spice up classics, like roasted marrow, for example. Wang tops the soft marrow with a miso-apricot jam and clam chimichurri, so that, when you slather all those components onto slices of grilled sourdough, you get a happy trifecta of buttery, sweet, and zesty ($18). In a dish of charred, crunchy Brussels sprouts, Wang adds savory-sweet Chinese sausage, sesame seeds, cilantro, and a tangy chili lime vinaigrette, making these greens highly addictive ($13). A plate of Josper-grilled chicken wings is equally irresistible. After cooking in a special charcoal-fired barbecue oven, the wings are glazed with a soy honey butter sauce and sprinkled with bits of crispy dehydrated onions. They are finger-licking good ($14). Wang says his approach is fairly simple. “We work with the freshest products available each season, focusing on how to enhance the main ingredients without being overly complex with sauces and vegetables,” he said, in an email. Fruit is often used to add a pop of vibrant flavor to dishes. The Berkshire pork chop, for example, is paired with an Asian pear chutney, sesame-cilantro pesto, and bok choy kimchi, which lends just a touch of heat ($35). A dish of seared duck breast, sporting a super crispy skin, is buoyed by a lightly acidic red currant sauce, and a savory garlic-pine nut emulsion ($32).
(Bottom) Coffeemania’s stylish look is designed by Paris-based firm GBRH.
ARMANDO RAFAEL
Russian Fare Classic Russian dishes are also sprinkled throughout the menu. Bread service consists of a Russian dark rye bread, made with dark malt powder and coriander. Its taste is reminiscent of molasses and gingerbread Two classic Russian soups, borscht and solyanka, are exceptional: Both have a distinct zingy tartness, and are light and refreshing ($12 each). The latter, a tomato-based soup with kielbasa, green olives, and bits of lime, gets an extra kick from “adzhika,” a traditional Georgian condiment made from garlic, tomato, and chili peppers. Chinese and Russian cuisines become almost inseparable in the pelmeni, a type of traditional Russian beef and pork dumpling ($18). Aside from their sausage-like meat filling, they closely resembled Chinese boiled dumplings, and are complemented with crème fraiche and Wang’s Chinese-style “salsa,” made from garlic, chili pepper, sesame oil, and soy sauce.
(Below) Coffeemania’s take on borscht is light and tangy.
Drinks Crafted With Care Given its history as a coffee shop, perhaps it’s no surprise that Coffeemania has an extensive beverage menu consisting of both coffee and non-coffee drinks. The coffee here isn’t just the typical latte or cappuccino; the barista team has won dozens of Russian and international awards. The Raf, for example, is a velvety mix of espresso and housemade vanilla sugar, made into a frothy and dessert-like coffee drink ($7), while the Latte Singapore is infused with lemongrass for a vibrant pick-me-up ($5 for regular, $7 for large). Another unusual invention is The Bumble, which combines orange juice, cold-brew coffee, and caramel syrup into a surprisingly delicious drink, a little like caramel candy ($6). With the Forest Berry Kenya, the staff draws out the berry notes in the coffee by serving it with a strawberry and raspberry compote that you’re meant to taste alongside the coffee ($7). Other non-alcoholic standouts include a refreshing tarragon soda ($6 for regular, $8 for large) and a bright infusion made from steeped sea buckthorn berries, passion fruit, and ginger ($12 for a pot). Cocktails are new to Coffeemania; Russians, unlike Americans, don’t typically order cocktails with their meals, and it explains why the bar is in the back of the restaurant. But the cocktail menu is far from an afterthought. Unlike many cocktail menus with a long list of lofty descriptions, Coffeemania’s menu is minimalist, belying the care given to each drink. For a drink as simple as a gin and tonic, for example, the recipe calls for The Botanist gin, made with 22 foraged botanicals in the Hebrides islands. On a recent visit, the bartender slowly poured the gin over a long ice cube that just barely fit into the glass—“waking up” the gin— then topped it off with Fever-Tree tonic water, creating a highly fragrant result ($15). Meanwhile, a classic aperol spritz gets a glamorous touch, with an orchid flower garnish and slices of blood orange ($15), while the French 75 ($13) is a refreshing, well-crafted, low-ABV option. The extensive wine list offers glasses and bottles at a variety of price points.
The Love Me, Love Me Not dessert, filled with strawberry mousse. ARMANDO RAFAEL
Authentic Japanese 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
2nd Location
Pure Peruvian Cuisine
Sweet Endings Desserts are a selection of pastries from different traditions, all made in-house. Especially memorable is the Pannochka, a Russian cake shaped like a ball, with hazelnut cake, butter cocoa cream, and a layer of crunchy biscuit ($10). The Smetannyk is also lovely, with many layers of sour cream ($10). For a fruity treat, the Love Me, Love Me Not bursts with strawberry flavor ($9).
Ceviche, Our signature dish
ARMANDO RAFAEL
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
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February 10–16, 2017 www.EpochTaste.com
Easy Recipes for Valentine's Day LEGENDS FROM EUROPE
RECIPE
RECIPE
GARLIC SHRIMP WITH CHORIZO
PROSCIUTTO DI PARMA AND GOAT CHEESE MOUSSE CUPS
Servings: 2 to 4 • 5 ounces jumbo shrimp (about 6 pieces), peeled and deveined • 4 ounces Spanish chorizo (about 2 links), quartered lengthwise and cut into 1 ⁄2-inch chunks • 2 cloves garlic, thinly sliced • 1 tablespoon extra-virgin olive oil • Salt and freshly ground white or black pepper, to taste • Fresh flat-leaf parsley leaves, chopped, for garnish
Makes 12 cups • • • •
6 slices prosciutto di Parma 3.5 ounces plain goat cheese at room temperature 1 tablespoon milk 1 tablespoon minced chives
DIRECTIONS
DIRECTIONS
Heat the oven to 400 F. Cut prosciutto slices in half crosswise and press one half slice into each cup of a mini-muffin pan.
Heat the oven to 425 F. In a bowl, toss together the shrimp, chorizo, garlic, oil, and seasoning. Transfer to a small, ovenproof dish or earthenware crock.
Bake cups for 8 to 10 minutes. In the meantime, make the mousse: In a small bowl, combine goat cheese with milk and chopped chives until creamy.
Bake until the shrimp are just cooked through, 7 to 10 minutes. Sprinkle with parsley and serve.
Remove prosciutto cups from the oven and let cool.
Recipe courtesy of Eric and Bruce Bromberg, chefs and co-owners at Blue Ribbon Restaurants in New York City
Pipe or spoon the goat cheese mousse into cooled cups, filling each with about a tablespoon of mousse. Recipe courtesy of Legends from Europe
STEVE HILL COURTESY OF RIBALTA
RECIPE MARGHERITA PIZZA Makes 1 12-inch pizza For the Dough • 3 1/5 ounces (95 milliliters) cold water • 1 pinch dry yeast • 1/3 pound Italian stone-ground flour • 1/4 tablespoon sea salt For the Toppings • 3 tablespoons San Marzano tomato sauce • 2 ounces fresh mozzarella, cubed • 4 large basil leaves • 1 tablespoon extra-virgin olive oil
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! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
An Authentic Bit of Tokyo 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 318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
Tasty dishes and amazing appetizers!
Tabata 3 Tabata 1 646-657-0257 212-465-2418 601 6th Ave, 557 8th Ave, New York, NY 10018 New York, NY 10011 Tabata 2 212-290-7691 540 9th Ave, New York, NY 10018 Tabatanewyork.com
To make the dough, pour the water into a large mixing bowl and add the yeast. Mix with your hands, breaking up the clumps of yeast. Let stand for 5 minutes, or until all the yeast has dissolved. Add about 1/5 of the flour and mix with your hands to form a creamy slurry.
Transfer to a floured work surface and knead and fold with your hands for 5 minutes. If the dough is too wet, add a bit more flour. Cover with plastic wrap and allow the dough to rest at room temperature for 20 minutes. Seal in an air-tight container and let rest for 4 to 5 hours at room temperature. Move into the refrigerator and let rise for another 20 hours. You can let it rise for longer, but no more than 48 hours, as it will begin to sour. Dough can be frozen for up to six months. Heat the oven to 500 F. Place a pizza stone inside, if using. Spread the tomato sauce on the dough. Top with the mozzarella and basil leaves. Drizzle with olive oil. Bake on the pizza stone or a parchmentlined baking sheet for 10 to 11 minutes, or until the crust is golden brown. Recipe courtesy of Pasquale Cozzolino, executive chef at Ribalta
RECIPE GRILLED BONE-IN RIBEYE WITH GRILLED CARROTS AND MAITRE D’ BUTTER
Press the steak down into the rub.
Servings: 1
Grill over a medium flame, about 6 minutes per side (for medium-rare).
For the Maître D’ Butter • 1 cup (220 grams) unsalted butter, softened • 1 tablespoon fresh lemon juice • 1/2 bunch fresh Italian parsley, finely chopped, plus more for garnish • 1 tablespoon Dijon mustard • 1 teaspoon cayenne pepper • 1/4 teaspoon crushed red pepper • Salt and freshly ground black pepper, to taste For the Steak and Carrots • 2 tablespoons kosher salt • 2 tablespoons paprika • 1 1/2 teaspoons granulated garlic • 1 1/2 teaspoons onion powder • 1 teaspoon dark chili powder • 1 teaspoon ground black pepper • 1/2 teaspoon ground white pepper • 1 1/2 teaspoon dried oregano • 1 1/2 teaspoon brown sugar • 1 teaspoon cayenne pepper • 1 bone-in rib eye, about 1 1/4 to 1 1/2-inch thick • Canola oil • 1/4 pound baby carrots
DIRECTIONS For the Maître D’ Butter Mix all ingredients with a whisk, or in a mixer. Roll into log and refrigerate until hardened. For the Steak Combine all dry rub ingredients in a bowl until well mixed, then pour onto a large plate. Drizzle about 1 teaspoon canola oil over each steak and rub it all around to coat.
Turn the steak over and repeat, making sure that the two sides of the steak are completely seasoned by the rub.
Let rest. For the Carrots Meanwhile, in a bowl, toss the baby carrots with canola oil to coat, and sprinkle with remaining rub. Reserve any leftover dry rub in air tight container for future use. Grill the carrots, turning frequently, until just soft. Place carrots in a warm place to keep them hot while the steak is finishing up. To Serve On a plate, top grilled bone-in ribeye with one round of butter and grilled baby carrots. Garnish with parsley (if desired). Recipe courtesy of Troy Guard at Guard and Grace in Denver
COURTESY OF GUARD & GRACE
AUTHENTIC JAPANESE RAMEN
DIRECTIONS
Add the salt and the remaining flour and mix by hand (or using a stand mixer) until a soft, elastic dough has formed.
D7
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RECIPE BOB’S LOBSTER BISQUE • • • • • • • • • • •
simmer for 2 hours.
BUCATINI WITH CONFIT LEMON AND BLACK PEPPER
Once simmered, remove lobster shells, then
1 pound lobster shells blend soup and strain. 1/3 cup plus 1 tablespoon tomato paste Add heavy cream and thicken with cornstarch 1 medium yellow onion, diced slurry (2 parts cold water, 1 part cornstarch). 2 stalks celery, diced Season to taste with salt, pepper, and sherry 1 pound carrots, diced (to taste). 2 garlic cloves, minced 1 tablespoon plus 5 ounces brandy, Serve with lobster claw, lobster knuckle meat, divided and green onion. 2 quarts water Recipe courtesy of Sean Merchant, executive 1 1/2 teaspoon cayenne pepper chef at Bob’s Steak & Chop House 1 1/2 tablespoons paprika 1 1/2 ounces sherry, A concentrated plus more to finish lobster stock 1/4 teaspoon nutmeg is the secret to 3 cups heavy cream this simple but Cornstarch impressive starter. Salt and pepper, to taste
DIRECTIONS Heat oven to 375 F. Rub lobster shells with tomato paste and place in a roasting pan with carrots, celery, onion, and garlic. Roast for 40 minutes. Remove from oven and immediately deglaze pan with just a splash of brandy (about 1 tablespoon). Transfer to a Dutch oven or large soup pot.
Servings: 2 For the Oregano-Pecorino Breadcrumbs • 1 ounce extra-virgin olive oil • 1/2 cup finely chopped garlic • 1/2 cup panko • 1 tablespoon chopped fresh oregano • 1 ounce pecorino, finely grated
COURTESY OF BOB’S STEAK & CHOP HOUSE
• • • •
RECIPE
For the Bucatini • 8 ounces fresh bucatini • 1 tablespoon finely chopped garlic • 1 tablespoon brown butter • 1/2 tablespoon butcher black pepper • Juice of 1 lemon, freshly squeezed • 1 tablespoon chopped preserved lemons • 1 teaspoon finely chopped oregano • 1 tablespoon unsalted butter, chilled • 2 tablespoons finely grated pecorino • 10 oregano leaves, for garnish • 2 lemon wedges, for garnish
DIRECTIONS Heat the olive oil in a small sauté pan set over
In a large sauté pan, melt the brown butter with the garlic and butcher black pepper. Cook for 2 minutes, until the garlic begins to color. Add the lemon juice. Add the preserved lemon and chopped oregano. Cook for 1 minute and then slowly swirl in the butter to make a creamy lemon sauce. Add the pecorino, stir, and set aside. Keep warm. Drop the bucatini in the water and boil until the pasta is al dente. Drain the pasta and toss with the sauce. Transfer to plates and finish with more pecorino and black pepper (to taste). Top each serving with breadcrumbs (to taste) and five oregano leaves. Garnish each plate with a lemon wedge.
Recipe courtesy of Laurent Tourondel, executive chef at L'Amico in Manhattan
at el Pote “DOLCI: ITALY'S SWEETS” (STEWART, TABORI & CHANG)
Leave it to Italy to have a treasure trove of sweets with a romantic backstory. Food historian Francine Segan traveled extensively throughout the country while researching for her book “Dolci: Italy’s Sweets.” She spent a good month in Emilia-Romagna, a historically important and wealthy region. In the city of Ferrara, she chanced upon tenerina, a tender, moist, flourless chocolate cake with a crackly, meringue-like top. It was created in honor of the wife of King Victor Emmanuel III and so is sometimes called “The Queen’s Cake.” “The story goes, it’s flourless because the baker was so excited, he forgot to put in the flour,” Segan said. Make sure to adhere to the 19 minutes of baking—no longer—and it is “foolproof,” she said. Another romantic classic is baci di dama (or “lady’s kisses”) from the northern Piedmont region, the entry point of chocolate into Italy from Spain. “It became known as a European center for chocolate for a good 100 years,” said Segan. Hazelnut cookies were always popular in that region, but when chocolate was introduced, the latter took the place of hazelnut butter to seal two cookies together, leading to a fabulous flavor combination. “It’s a baci [kiss] because it looks like a round, sort of Betty Boop-style, ‘20s kiss,” Segan said.
Bring a large pot of salted water to a boil.
CASTILIAN SPANISH CUISINE
From Italy, With Love By Channaly Philipp | Epoch Times Staff
For the Bucatini
COURTESY OF L'AMICO
For the Oregano-Pecorino Breadcrumbs
Add all remaining ingredients (except the heavy cream) and
medium heat. Add the chopped garlic and sauté until lightly browned, about 1 minute. Add the panko and toss to coat in the olive oil. Continue to sauté for 5 minutes, or until the panko is toasted. Add the oregano and grated pecorino, and remove from heat. Set aside.
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See Italy on D8
RECIPE HAZELNUT-CHOCOLATE COOKIES Just 5 ingredients! That’s why I love Italian food. It’s so simple, yet wonderful. A dab of rich dark chocolate sandwiched between two buttery hazelnut domes. This little kiss of a cookie, aptly named baci di dama (“a lady’s kisses”), melts in your mouth. The simple four-ingredient dough comes together right in the food processor.
• 3 1/2 ounces whole blanched hazelnuts • 1/2 cup granulated sugar • 3 1/2 ounces (about 3/4 cups) allpurpose flour, plus more as needed • 7 tablespoons unsalted butter, cold, diced • 3 1/2 ounces dark chocolate, chopped
Work with one disc of dough at a time, leaving the other in the refrigerator so it stays cold. Pinch off a teaspoonful of the batter and roll into a small ball, about the size of a hazelnut, a little less than 1/2 inch in diameter. Occasionally flour your hands so the dough doesn’t get too sticky as your hands warm it. (The key to nicely rounded cookies is a fairly dry dough.) Put the balls onto the prepared baking sheet, with at least 2 inches of space around each ball. Put the baking sheet into the refrigerator while you prepare the second batch.
Classic Margherita Pizza
Note: Make an even number of balls, as you’ll need two to make one baci.
Italian cookies sweet as a kiss.
DIRECTIONS Heat the oven to 350 F. Put the hazelnuts on a baking sheet and toast them until lightly golden and aromatic, about 7 minutes. Allow to cool to room temperature. Line two baking sheets with parchment paper and reserve.
Bake cookies for about 13 minutes, until just lightly golden. Slide the parchment paper, with the cookies still attached, off the baking sheets and onto a cool surface to stop them from cooking further. Allow them to cool completely before filling.
Meanwhile, put the chocolate into a small bowl and melt it, either in the microwave or over a pot of gently simmering water. Put a dollop of melted chocolate on the flat side of one cookie, and then make a sandwich by pressing another cookie onto the chocolate. Repeat with the rest of the cookies.
Combine the hazelnuts and 2 tablespoons of the sugar into a food processor and grind until fine. Add the remaining sugar and flour, and process until well combined. Add the cold butter and pulse until combined. The batter will be a dense mass.
Refrigerate for a few minutes so that the chocolate hardens and the cookies stick to it, and then serve.
Form the batter into two discs, cover with plastic wrap, and refrigerate for at least 2 hours until very hard and cold.
Reprinted from “Dolci: Italy’s Sweets” by Francine Segan. Published by Stewart, Tabori & Chang, 2011.
Cookies can be stored in a sealed container, in a dry cool place, for several weeks.
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D8
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Not Your Usual Tempura ALL PHOTOS BY MELINDA MARTINEZ/CELEBRITY TASTE MAKERS
RECIPE
Bonjour Chef
DEEP FRIED FROG LEGS WITH COCKTAIL SAUCE Servings: 4 For the Tempura • 1 cup flour • 1 egg • 7 ounces or 1 cup dry white wine • 8 pairs frog legs • 2 quarts vegetable oil • Salt, to taste • Freshly ground white pepper, to taste For the Cocktail Sauce • 1 1/2 cups ketchup • 1/4 cup prepared, store-bought horseradish • 1/2 teaspoon freshly squeezed lemon juice • 1/4 teaspoon freshly ground black pepper, plus more as needed • 1/2 teaspoon Tabasco
DIRECTIONS
bone. Gently lift the meat around the shank and make sure the meat stays attached to the knee. 3. Make the Sauce: In a mixing bowl place all the ingredients and mix together. Adjust seasoning and Tabasco sauce according to taste. 4. Deep-Fry the Legs: Heat the vegetable oil in a thick-bottomed pot to 350 F.
Place the flour in a mixing bowl.
Dip the legs in to the tempura batter, let the excess batter run off, and fry until golden, about 3 minutes at a temperature of 365 F.
Add the egg and the white wine in the center. Mix together until smooth.
Drain on a paper towel, season with salt and white pepper, then place on a plate or in a basket next to the sauce.
1. Mix the Tempura:
Cover with a plastic film and let rest for 1 hour in the refrigerator.
Experience Firsthand the Romance of the Korean Dynasty
Sibylle Eschapasse and chef Claude Godard tackle frog legs.
2. Prepare the Frog Legs:
“This is a longtime Recipe courtesy of Claude Godard You can watch Claude Godard favorite in French cuisine,” says chef demonstrate the full recipe on “Sibylle’s Top French Chefs,” a series Claude Godard.
hosted by Sibylle Eschapasse and aired on “Celebrity Taste Makers,” on Saturday, Feb. 11, at 6 p.m., on Pix11.
Separate the legs with a pair of scissors by cutting the back
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.
From Italy, With Love Italy continued from D7
RECIPE TORTA TENERINA, ITALY’S FLOURLESS CHOCOLATE CAKE
“DOLCI: ITALY’S SWEETS” (STEWART, TABORI & CHANG)
Servings: 8 This flourless cake, which has a crisp, macaroon-like outer layer and a dense, incredibly moist center, is by far one of the best tasting chocolate desserts I’ve ever tried. As the cake cools, it collapses just a little, creating a pretty webbing on the delicious crust. It’s made with only five ingredients, so be sure to use only quality chocolate, as it really stands out. A must-try classic from Ferrara, a city in Emilia-Romagna.
• 1 cup granulated sugar • 4 eggs, separated • 7 ounces dark chocolate, 60 percent cacao or higher • 7 tablespoons (3 1/2 ounces) unsalted butter, plus more for the pan • 2 tablespoons potato starch or cornstarch
DIRECTIONS Heat the oven to 350 F. Butter a 9 1/2-inch spring form cake pan. In a large bowl beat 1/2 cup of the sugar with the egg yolks, using a whisk or electric hand mixer, until creamy and light yellow.
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Put the chocolate into a small bowl and melt, either in the microwave or over a double boiler. Cut the butter into small slices and stir it into the chocolate until completely melted. Add the warm, but not hot, melted chocolate to the sugar-egg mixture and beat
until well combined. Mix in the starch. In a separate bowl, beat the egg whites until they begin to become firm, then add the remaining 1/2 cup sugar and beat until stiff. Gently fold into the batter, a third at a time, and pour the mixture into the prepared pan. Bake for 19 minutes. Not longer! The cake will be soft in the center, so a toothpick will not come out clean. That’s normal. The cake will dry a little as it cools. Allow it to rest for at least 20 minutes before cutting it. Serve warm or at room temperature. Reprinted from “Dolci: Italy’s Sweets” by Francine Segan. Published by Stewart, Tabori & Chang, 2011.