Epoch Taste 2-27-2015

SAMIRA BOUAOU/EPOCH TIMES

Dine

Unwind

D1 February 27–March 5, 2015

Expedition to‘Persiana’ Like Us

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Ghayour offers demystifying recipes that make it easy for cooks to recreate Persian dishes—and feasts—in their own homes.

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(Top) Seared Beef with Pomegranate & Balsamic Dressing and (bottom) Cumin-Roasted Carrots.

f you’ve ever been to a Persian home, you might know that Persians have a reputation for notoriously feeding guests. And by notorious, I mean extravagant, lavish, and plentiful.

The problem is, it is hard to turn down the second offer, or the third, or the fourth. The dishes are often fragrant, nuanced, subtle, complex.

Persian cooking, as chef and author Sabrina

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Ghayour has noted in her recent cookbook “Persiana,” seems shrouded in mystery.

But in “Persiana,” which was a hit in the U.K., where Ghayour is based, she offers demystifying recipes that make it easy for cooks to recreate dishes—and feasts—in their own homes.

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EXPEDITION to ‘Persiana’ Persiana continued from D1 The dishes are Persian, but many also contain influences from Turkish, Arab, and Armenian cuisine.

Back in our Epoch Taste Kitchen, our test cook Orysia McCabe offered up a little storm from “Persiana.” The dishes were all decimated to nothingness within minutes by willing test subjects drawn by the color and aroma of the dishes.

Unlike with cookbooks that feature impossibly perfect photos, we found that the dishes we made looked exactly like the beautiful photos in the cookbook.

The Eggplant Chermoula was swoonworthy, with sweetness derived from honey, sugar, and golden raisins and with acidity from tomatoes, and tempered with spices. It was one of the best eggplant dishes I had ever tasted.

The Lemon & Cilantro variation of hummus was light, lemony, refreshing— quick and easy to make.

We encountered a hiccup with the Persian Herb Frittata, which mentioned quantities in terms of packets (“such as 3x3/4 oz/20g packets of chives”). A scale proved important. Also the recipe recommended using a food processor, but we chopped all the herbs finely instead, according to the instructions (“finely chop all the herbs”). Most of the testers thought it came out too salty.

The Cumin-Roasted Carrots, drizzled over with honey-lemon dressing, and topped with goat cheese and nigella seeds,

SAMIRA BOUAOU/EPOCH TIMES

was wonderful enough to convert those who were not carrot lovers. Here the recipe suggested to cook the carrots until “slightly sticky.” That never happened for us, as the lemon juice and honey mixture never thickened up since it really wasn’t in the oven long enough. Still, this dish was a winner.

One can also see why the Seared Beef with Pomegranate & Balsamic Dressing is one of Ghayour’s most popular dishes.

It’s beautiful to behold—and certain to be a crowd pleaser at parties. The pomegranate and balsamic dressing proved to be a wonderful sweet-sour pairing for the beef. It was also a snap to make. We could have made half the dressing and still had enough.

And who doesn’t like meat and potatoes? But with the Spiced Beef & Potato Cakes, which our resident Persian colleague said tasted spot-on authentic, flavors like cumin, turmeric, and cinnamon mingle to create addictive bites.

All these were light enough on their own—maybe the downfall of many a guest at a Persian feast who keep falling under the spell of these beautiful flavors, and eating themselves into a blissful coma.

Notes for the Cook For uncommon ingredients, we turned to the specialty market Kalustyan’s, where we picked up ingredients like pomegranate molasses, date molasses, and nigella seeds.

RECIPE

Seared Beef with Pomegranate & Balsamic Dressing This is, hands-down, one of the most popular dishes in my entire repertoire. Every time I make it, it only reminds me of one person…my cousin Laily who, whenever we eat together, pleads “Please can you make the pomegranate beef?” This dish of lovely juicy slivers of beef with the sharp yet sweet sauce drizzled over it, finished with brightly colored pomegranate seeds, is a real crowd-pleaser and looks spectacular.

Serves 4 as an appetizer or 2 as a main course J 1lb (400g) flank, sirloin, hanger, or onglet steak (or use lamb neck fillets) J 2 tbsp olive oil J sea salt and freshly ground black pepper J 1 bag of arugula or watercress or any peppery leaves

J 1 tbsp olive oil J 2 heaped tsp Dijon mustard Mix the sauce ingredients together in a measuring jug or any vessel with a pouring spout, then set aside.

Preheat a heavy-based frying pan over high heat. Rub the beef with the olive oil and some sea salt and black pepper and place it in the pan (the pan should sizzle and smoke when you put in the beef). Sear the beef for about 3 minutes on each side, then remove it from the pan and allow it to rest so that the juices flow back through the meat, keeping it moist and juicy. To check if the meat it cooked, poke it with your finger. If there is a lot of bounce, the meat is very rare.

The less bounce you have, the more the meat is cooked. You are looking for meat that doesn’t have too much bounce yet still retains a rare center but, of course, you can cook your meat longer, if desired (although these particular cuts are not well suited to cooking well-done).

J generous ¾ cup (200ml) pomegranate molasses

Once the meat has rested for at least 5 minutes, thinly slice the beef into slivers and arrange them on a platter. Take a generous handful of arugula leaves and place in the center of the platter, then drizzle the sauce all over the beef and, finally, garnish with the pomegranate seeds. Serve immediately.

J generous ¼ cup (75ml) syrupy balsamic vinegar

(Recipe from “Persiana” by Sabrina Ghayour, Interlink Books, 2014)

J 3½oz (100g) pomegranate seeds For the Pomegranate & Balsamic Dressing

(Clockwise) Seared Beef with Pomegranate & Balsamic Dressing; Persian Herb Fritatta; and Cumin-Roasted Carrots With HoneyLemon Dressing & Goat Cheese.

RECIPE

Cumin-Roasted Carrots with Honey-Lemon Dressing & Goat Cheese Every time I bought a bag of carrots, I found myself left with more than half the bag, so I came up with a way to turn a few straggly carrots into a really satisfying side dish or even a main meal. I like using cumin seeds with carrots, and the honey-lemon dressing enhances their natural sweetness. The goat cheese melts slightly after a few minutes, making each mouthful wonderfully creamy and delicious.

Who needs meat when vegetables taste this good?

Serves 4–6 J 1lb 10 oz (750g) carrots, cut diagonally into 1in- (2.5cm-) thick slices J olive oil J 1½ heaped tbsp cumin seeds J sea salt J freshly ground black pepper J juice of 1 lemon J 3 tbsp runny honey J 3½oz (100g) soft goat cheese (chèvre)

J 1 bunch of dill, leaves picked and roughly chopped J good sprinkling of nigella seeds Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper.

Place the carrot pieces on the baking sheet and drizzle with a good amount of olive oil. Sprinkle over the cumin seeds, season well with sea salt and black pepper, and, using your hands, give everything a thorough mix to ensure the cumin, oil, and seasoning evenly coats the roots. Roast for 25–30 minutes, or until the carrots are cooked through.

Mix the lemon juice and honey together until evenly dissolved. Remove the carrots from the oven, drizzle the honey-lemon dressing over them, and carefully toss them (using appropriate utensils) to ensure the dressing coats the carrots well. Roast for a further 8–10 minutes, or until the carrots are slightly sticky.

Remove the carrots from the oven and arrange them on a flat plate. Crumble the goat cheese liberally over the roots, then sprinkle the chopped dill over them, followed by the nigella seeds.

(Recipe from “Persiana” by Sabrina Ghayour, Interlink Books, 2014)

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D3 Feb. 27–March 5, 2015

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Q & A With Sabrina Ghayour INTERLINK BOOKS

Epoch Times: What did your mother and grandmother think of cooking?

Sabrina Ghayour: My mom literally did no cooking. She didn’t have the first clue about the difference between the oven and the washing machine, but her love of food was infectious and she was the one who really made me love food and encouraged me to play and experiment in the kitchen.

My grandma, on the other hand, hated cooking. Hated it!

Never understood why (or how) I enjoyed cooking, and at Christmas time would often say, “Darling, don’t worry about cooking at Christmas. We will buy a readycooked turkey... nobody will know!”

She would probably be mortified to know I am a chef now and shocked at just how much I cook both professionally and leisurely.

She found it all so exhausting.

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Epoch Times: What are your childhood memories of food?

Ms. Ghayour: I would say that the lamb, dried lime, and yellow split pea stew reminds me of my grandmother. She eventually learned to make a couple of dishes, and this stew, being what many see as the first stew to learn (as it’s the most simple) was something we ate every now and again.

It is also the first stew that I taught myself how to make and the one stew I use as an introduction to Persian food for people who haven’t tried Persian home cooking before. It’s a winner.

The only real cook in my family was my grandma’s sister who has now passed away, but she was an awesome cook, and eating her food was a feast of flavor, variety, and color. It was a fantastic part of my childhood.

Epoch Times: What ingredients can or can’t be substituted?

Ms. Ghayour: The great thing is that Persian (and indeed Middle Eastern) cookery is really about home cooking and using what you have got. To say something cannot be substituted would really be a no-go for me. Everything can be substituted. Will it taste the same? No, probably

not, but if you like the ingredients, then you will most likely enjoy the substitution, and who am I to judge what people do in their own homes?

I do it myself all the time.

The only thing I would say is NEVER USE CHICKEN BREAST FOR STEWS. It has no flavor and you may as well just give up cooking.

Epoch Times: What recipes would you recommend to weekend cooks (with time to spare)?

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Ms. Ghayour: Biryani (stunning dish!), the Eastern spiced Focaccia, Persian Barbari Flatbreads, and all the slow-roasted lamb dishes (Mechouia and lamb shoulder), but everything else is fairly quick and easy.

Epoch Times: What recipes would you recommend to casual or timepressed cooks?

Ms. Ghayour: Anything Kofta! Marinated feta (no cooking), Spice salted squid, any yogurt dish, Gavurdagi Tomato & Onion Salad, Turkish Bulgur Pilavi, and the salmon/monkfish dishes.

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“Persiana” by Sabrina Ghayour (Interlink Books, 2014, $35).

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RECIPE

Fava Beans with Garlic, Dill & Eggs Bagbala Gbatogh This dish hails from the northern provinces of Iran. The first time I had this dish as a youngster, it blew my mind. I had never tried anything quite like it; fiercely garlicky and ridiculously tasty, it is not a very mainstream Persian dish, which explains why it was so alien to me at the time. Now when I make it, I sometimes stir the mixture into cooked white rice and I find this the most satisfying rice dish you could ever want to eat.

Serves 4 as part of a mezze J olive oil J 1 garlic bulb, cloves bashed and thinly sliced J 2¼lb (1kg) shelled fresh or frozen fava beans, skins removed J 3 tsp turmeric J generous 1 tsp crushed sea salt flakes (less if using table salt) J freshly ground black pepper J 1 large bunch or 3 x ¾oz/20g packets of dill,

stalks and leaves finely chopped J pat of butter (about 2 tbsp/25g) J 4 large free-range eggs Heat a large deep frying pan over low-medium heat, add a generous drizzle of olive oil, and sweat the garlic until it softens and becomes slightly translucent. Add the fava beans and increase the heat to medium, then add the turmeric, sea salt, and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for a further 8 minutes or so.

Add the butter to the pan and let it melt into the beans. Crack the eggs onto the surface of the beans in different areas and allow them to cook through using the heat from the beans. Give the pan a shake to distribute the egg whites. This will take about 15 minutes, at which point the beans will have changed from a bright green to a slightly more dull green—but don’t panic because this is how they should be. Serve this dish with Persian Flatbread, which is perfect for scooping up the delicious garlicky beans and soft oozy eggs. Alternatively, serve with naan or flour tortilla wraps.

(Recipe from “Persiana” by Sabrina Ghayour, Interlink Books, 2014)

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At Murray Hill’s Bhatti Indian Grill, where he is also both owner and chef, I had the chance to do just that.

The restaurant, small and cozy, was designed by the talented Rinat Tahar, with luxurious cushioned banquettes lining a brick wall under the glow of dim lights. Wallpaper in different textures, lining the other walls, gives a sense of warmth.

Dishes to Remember Anand hails from the north of India, and presents the traditions of his birth place, while imbuing his creations with passion.

They are decadent, delicious, and memorable. I can still feel the light, teasing, tingling heat of these dishes.

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My friend, a foodie and an excellent cook, could not get enough of it.

I myself cannot forget the Mehti Macchi Tikka, grilled salmon cubes, marinated in a mixture of yogurt, fenugreek leaves, and aromatic spices topped with tamarind sauce, that melted in the mouth like butter ($17.95). I was seduced.

The Murgh Malai Kebab, marinated in a mildly spiced creamy marinade with green cardamom and nutmeg, was another revelation ($9.95).

Both had a slight hint of heat that crawled playfully all over my taste buds.

An incredible shrimp dish— in the Bhatti Signature Masala— is cooked in a rich and complex sauce of onions, tomatoes, and a spice mix that teased the taste buds and lingered. The shrimp was amazingly tender while the sauce was a perfect example of

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To accompany those dishes, the aromatic rice dish Subz Biry-

I can still feel the light, teasing, tingling heat of these dishes. ani with fresh herbs, spices, and vegetables is just perfect ($13.95).

As we savored these dishes, I thought of Anand and other talented chefs in our city, and how much they are like ambassadors. Their mission is to offer the true essence of their culture through the culinary arts.

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Tea With Oomph, Served With a Side of Fun

By Channaly Philipp Epoch Times Staff If you thought tea was exclusively a delicate beverage, you haven’t been to Presstea.

At this airy, inviting West Village spot, it’s bold, full-bodied, and in many ways treated much like coffee.

Don’t be surprised to see these drinks on the menu, inspired by coffee but using tea instead: cappuccino, made with roseaccented black tea; latte, made with rooibos, drizzled over with caramel; and macchiato, made with green tea.

Tea drinks are built starting with one of five signature blends—with varying caffeine levels—including Wild Himalayan Black, Masala Chai, and Formosa Oolong, with flavorings added on. Iced teas, such as the refreshing Passion Fruit Formosa, make use of housemade fruit pureés.

Tea drinks range from $3.25 to $4.50 (and extra for flavorings and milk).

Tea and Bites “Tea and food are synonymous in Asia,” said chef and owner George Kuan, who with cousin Richard Chen scoured the world’s best-known tea regions for tea to bring to his tea shop.

For tea with this much oomph to it— it’s brewed using a technique similar to espresso—cucumber sandwiches might well not be the right match.

The savory side is focused on fun, creative hybrids.

If you’re the type who can’t decide between a burrito and ramen, choose the Ramenrito ($9.95). I watched as Kuan prepared this Godzilla-sized creation. The mound of filling was stacked so high I would have wagered it would not fit into the wrap. But it did.

Kuan is particular about sourcing, so you’ll find fillings like grass-fed and grassfinished steak and pastured pork. Besides the steak, I’d also recommend the Chipotle Bechamel chicken—it was delicious, with a good touch of heat.

Most grass-fed cattle are fed grains shortly before slaughter. Grass-finished beef graze on grass right up to slaughter.

Before opening Presstea, Kuan quit a career in finance and traveled around the world, working for free in restaurant kitchens to learn crafts and techniques from local chefs with an ardent local following.

It’s perhaps no surprise that the items he’s put together on the menu fuse various influences.

You can ask for the same fillings to go into a huge Ramendilla—you guessed it, a hybrid of quesadilla and ramen ($9.95)— or Pillow Tacos, sandwiched between exactly what the name alludes to, pillowy white dough. The latter are perfect if your appetite is less than gargantuan ($3.75 each).

Each can be consumed in two or three bites.

On the sweet side, pastries include matcha madeleines and fleur de sel brownies.

There is also a popular line of paleo pastries, including paleo donuts and chocolate chip cookie scones.

ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

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Dining

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Learning How to Get It Right When Trying to Get It Al Dente

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What’s the one ingredient you should always have in your cupboard? Dried pasta, of course. It’s the base of a zillion easy-to-make weeknight meals and the friendly playmate of 2 zillion ingredients, including leftovers.

Pasta comes in all sizes and shapes, all of them designed with a purpose. Pastas in long strands—including spaghetti and linguine—are best paired with smoother sauces. Tube-shaped pastas—such as penne, rigatoni, and macaroni—team up well with chunky sauces. And pasta boasting nooks and crannies—like fusilli—are perfect for sauces with bits of meat and vegetables.

Whichever type you’re cooking, you want to make sure you cook your pasta properly. Undercook it and the pasta is chalky and tough. Overcook it and you get mush. What you’re aiming for is al dente, Italian for “to the tooth.� It’s just a way of saying that properly cooked pasta is ten-

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der all the way through, but still ever so slightly firm to the bite.

Of course, since pasta shapes, sizes and thicknesses vary widely, the proper cooking time for each pasta variety also varies.

So let’s cover the basics of pasta cooking, regardless of variety.

Plenty of water is important. This prevents the pasta from sticking and mostly eliminates the need to stir during cooking. For 1 pound of pasta, you’ll want to boil 6 quarts of water (though 4 quarts will do if you don’t have a pot large enough).

The water also needs to be well salted. For every 3 quarts of water, you’ll need 1 tablespoon of kosher salt.

After adding the pasta to the boiling water, give it a stir or two (and that should be enough). If you’re boiling long strands, push them down gently in the middle to make sure the ends are submerged, too.

And by the way, do not add oil to the water.

The pasta will end up oily, and the sauce will just slide off.

Pasta should never wait for the sauce (once cooked, it doesn’t improve with age),

so don’t start cooking it until your sauce is either well along or finished.

For cooking times, read the packaging and follow the suggested times. But don’t follow them blindly. It’s also important to check the tenderness of the pasta while it is cooking. All you have to do is spear a single piece and bite into it. If it’s very chewy or tough, keep cooking it. If there’s just a tiny bit of chewiness, it’s ready to be drained.

But before you drain it, scoop out and set aside a little of the cooking liquid. And don’t rinse your pasta after draining it.

That washes away the starch, which is what helps your sauce stick to the pasta. Now just add your pasta to the sauce, where it will finish cooking. And if your sauce is too thick, a few tablespoons of the cooking water you scooped out are just the thing.

The beauty of a pasta dish is that it rarely takes longer to throw together than the time it takes to boil the water and cook the pasta. And a hearty pasta dish is just the thing to warm up a cold and wintry night.

From The Associated Press

AP PHOTO/MATTHEW MEAD

RECIPE

Fusilli With Italian Sausage, Peas, and Creamy Tomato Sauce Prep and cooking time: 1 hour (30 minutes active) Makes 4 servings 8 2 tablespoons olive oil 8 1 cup finely chopped yellow onion 8 1 tablespoon minced garlic 8 3/4 pound loose sweet or hot Italian sausage 8 28-ounce can crushed tomatoes (preferably fire-roasted) 8 2 tablespoons plus 1 teaspoon kosher salt, divided 8 2/3 cup heavy cream 8 12 ounces fusilli pasta

Authentic Mediterranean Turkish Cuisine

8 2 cups frozen peas, thawed

2 Delicious Specialty Kebabs & Pides 2 Zucchini Pancakes 2 Decadent Homemade Specialties and Desserts

8 3 ounces finely grated Parmesan cheese, divided 8 Shredded fresh basil, to garnish In a large saucepan or stockpot, bring 6 quarts of water to a boil.

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While the water is heating, in a large skillet heat the oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the sausage breaking it up with a spoon and stirring for about 5 minutes, until it is just cooked through.

Add the tomatoes and 1 teaspoon of salt. Bring the mixture to a boil and simmer, stirring occasionally, for 20 minutes. Add the cream and simmer for 2 minutes.

Meanwhile, add the 2 tablespoons of salt and the pasta to the pot of water.

Stir well and boil the pasta, following the instructions on the back of the package, until almost but not quite al dente.

Drain the pasta, reserving 1 cup of the pasta cooking water, and add it to the skillet, along with the peas and half of the cheese.

Simmer until the pasta is al dente, adding some of the pasta cooking water if necessary to thin the sauce to desired consistency. Season with salt and pepper, then divide between 4 serving bowls. Top each portion with some of the remaining cheese and the basil.

Nutrition information per serving: 1,040 calories; 510 calories from fat (49 percent of total calories); 56 g fat (24 g saturated; 0 g trans fats); 140 mg cholesterol; 96 g carbohydrate; 12 g fiber; 18 g sugar; 40 g protein; 2,360 mg sodium.

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Contemporary Thai street food

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

Katsu & Sake

Discover a Hidden Gem in K-Town

10

Signature dishes you won’t find in other Japanese restaurants

Greek Pitas.

Ideas for Using Slow Cooker Pulled Chicken and Pork

By Alison Ladman

Lots of people love their slow cookers. Just as many folks don’t. We tend to be in the latter group. Not because we don’t appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we’ve even taken our coats off.

Our objections come down to taste and

texture. Too many slow cooker recipes taste just like every other slow cooker recipe, no matter what the ingredients. And after bubbling away for so many hours, most recipes end up with that just-shyof-mush texture. No thanks.

So we decided to see whether we could come up with a stack of slow cooker recipes that didn’t sacrifice ease, but satisfied our need for variety. Our inspiration? Barbecue pulled pork and chicken.

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!

The process is simple. You start with either boneless, skinless chicken thighs or country-style pork ribs or rib chops. Throw them in the slow cooker with a handful of aromatics and a flavorful liquid. Put your cooker on low and head off to work. When you get home from work, you’ll have a tender meat ready to shred and turn into an easy dinner.

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

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28 W 32nd Street New York, NY 10001

From The Associated Press

212.736.5393

24 Hours www.hanamichinyc.com

RECIPE

10 Things With Simple Crock Pot Shredded Meat No time for a slow cooker? Combine all the ingredients plus an extra 1/2 cup of liquid in a large saucepan. Simmer, covered, for 1 hour, then proceed with the recipe.

Prep and cooking time: 4 to 5 hours on high, 8 to 10 hours on low Makes 4 servings > 1 large yellow onion, thinly sliced > 1 cup white wine, low-sodium chicken broth or apple cider > 1 1/2 pounds boneless, skinless chicken thighs

Quesadillas Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions, and diced jalapenos. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.

Sloppy Joes Mix in 1 cup barbecue sauce, 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls. — Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.

Upside Down Cottage Pie Whisk together 1/2 cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1 1/2 cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.

Pesto Pizza Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.

Marmalade Nachos Drain the meat and stir in 1/2 cup orange

or country-style pork ribs or rib chops > 1 teaspoon whole black peppercorns > 2 bay leaves > 1 tablespoon Italian herb mix > 1 teaspoon kosher salt In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs, and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones. Use the meat in one of the following dinner ideas:

marmalade, 1/2 teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeno peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.

Picatta Pasta Add the meat to a pound of pasta, cooked according to package instructions. Stir in 1/4 cup capers and the zest and juice of 1 lemon.

Serve topped with grated Parmesan cheese.

Over

50 Authentic

Spanish Tapas Endless combinations of flavors to share, or indulge on your own.

Come in and Pick Your Favorites Tonight!

Greek Pitas Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano, and 2 minced cloves of garlic. Combine 1 peeled, diced, and seeded cucumber with 1/2 cup plain Greek yogurt and 1/2 cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.

Sesame Noodles Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.

Lemon-Ginger Barley Soup Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and 3/4 cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.

Meson Sevilla Restaurant

344 WEST 46TH ST. (BET 8TH & 9TH AVE.) • MESONSEVILLA.COM • 212-262-5890

Dining

D8 Feb. 27–March 5, 2015

www.TheEpochTimes.com AP PHOTO/NATURAL MACHINES

HIGH QUALITY KOREAN BBQ For a very reasonable price.

* Fresh, never frozen meat * %# (

* ( ! " * $" # " $ " " #

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

WE HAVE A SAYING AT OUR RESTAURANT:

EAT MEAT LIKE YOU EAT BREAD.

JONGRO IS KOREAN BBQ. Koreatown 22 W. 32nd St. 2nd Floor New York, NY

A Foodini food printer in a professional kitchen. Like more traditional 3-D printers, food printers work by printing out successive layers of edible material.

3-D Printing Aims to Rewrite the Script on Cooking and Tech

212-473-2233

AP PHOTO/NATURAL MACHINES

By Michelle Locke

Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Follow us on Facebook: Jongro BBQ

.

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.

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Printed pastries with individually tailored nutrient levels.

Ravioli that assemble themselves. Wedding cake toppers that are exact, tiny, renditions of the happy couple. It’s all possible thanks to a fresh meeting of taste and technology that has chefs exploring what 3-D printing might mean for the future of food. “The really exciting thing is the food we can’t even imagine today because we don’t have any way to make it,� said Hod Lipson, director of Cornell University’s Creative Machines Lab, which has been working on 3-D food printing for about a decade.

Perhaps one day you’ll saunter into your kitchen, load ingredients in a combination printer/cooking machine and flip through scores of recipes before deciding what to print up for supper. You might find yourself eating foods you’d never currently consider, such as powdered crickets printed up as a palatable alternative meat.

Like more traditional 3-D printers, food printers work by printing out successive layers of edible material, such as sugar.

But the big challenge for companies exploring this is deciding on a viable business model. Should they be selling food cartridges?

Recipes? Is this best for restaurants or home cooks? “That’s the part I don’t think anybody has really figured out,� said Lipson, though he expects the new tech will ultimately take off.

One of the projects aimed at moving 3-D food printing from prototype to plate is a partnership between the Culinary Institute of America in upstate New York and 3D Systems, based in Rock Hill, S.C. The collaboration is built around the ChefJet Pro, a 3D Systems machine that can print in sugar and is expected to be released by year’s end. The company also has a chocolate printer, the CocoJet. In addition to teaching students how to use the printers, the partnership includes conferences, seminars, and internships for CIA students at The Sugar Lab, a 3D Systems facility in Los Angeles, which is expected to open in late spring, said Tim

Hamburger patties made by a food printer.

Ryan, president of The Culinary Institute of America.

Projects done in the meantime include a collaboration with celebrity baker Duff Goldman of Food Network’s “Ace of Cakes� that featured a cake sitting on a stand printed out of sugar. And sugar “really is a great match for what 3-D printing is great at,� said Liz von Hasseln, 3D Systems’ creative director of food products. “Everybody’s interested in experimenting with their dessert.�

The really exciting thing is the food we can’t even imagine today because we don’t have any way to make it.

Hod Lipson, director, Creative Machines Lab, Cornell University And though the technology is still emerging, she thinks it won’t be long before a bride can pick out a cake and order a printed topper which might be anything from a replica of the couple to a detail of the lace on her gown.

On the savory side, Barilla is working on 3-D pasta printing

with TNO, an applied scientific research organization. What might that look like? Barilla recently sponsored a contest for 3-D designs and one of the winners was a pasta printed in the shape of a rose that bloomed during the cooking process.

Another printer expected to go on the market this year, Foodini, is aimed at home cooks and features an open capsule model in which the consumer places fresh ingredients. Barcelona-based Natural Machines plans beta production in the first half of the year, with a mass production run in the second half. The price is expected to be around $1,300.

The point of Foodini, said company co-founder Lynette Kucsma, is to take the tedium out of cooking without needlessly automating tasks. So, pizza dough and sauce is printed out, but toppings are sprinkled on by hand since that’s faster. “In our view, it’s not a novelty.

Our proposition is not to say everything you eat should be 3-D printed,� said Kucsma.

The Culinary Institute’s Ryan acknowledges hopes are high for 3-D food. “When we talk about 3-D printing people always want to get to what’s going to be in 50 years, or 60 years. Will it solve nutritional problems? Is this going to save the environment?

The only reasonable answer to that is, ‘We don’t know,’� he said. “That said,� he adds, “the technology is really exciting.�

From The Associated Press