ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 March 10–16, 2017
Peking Duck tater tots with hoisin sauce.
www.EpochTaste.com
Frog legs with a zesty tartar sauce.
Hake fish with Brussels sprouts, grapes, and almond purée.
Baby beets with farmer’s cheese, pine nuts, and sherry honey.
The Private Burger with dry-aged beef and housemade special sauce.
A Playful Throwback The Wooly Public recalls old New York, with a twist
The Wooly Public
By Annie Wu | Epoch Times Staff
Hours Monday–Wednesday 11:30 a.m.–midnight
T
he dining room recalls the New York of yore, romanticized in many a classic movie but rarely experienced by the modern New Yorker. Swanky and glamorous, recalling the era of "The Great Gatsby," it is adorned with mirror panels and framed paintings lit by brasscolored sconces. Here and there, you'll find those old-fashioned reading lamps you usually see only in university libraries. At the bar, gold stencil patterns and a shiny countertop accentuate a sleek look, harkening back to a time when men wore fedora hats and women wore long gloves. But this place isn't a relic of the past. You'll soon find quirks that give away its modern provenance. The paintings are of an anthropomorphic wooly mammoth in various poses: standing like Napoleon, with its trunk tucked in its military coat, or surrounded by humans at a banquet table, à la 17th-century Flemish painter Jacob Jordaens's famous pieces. Right before you walk into the restaurant, there's a pay phone—it won't actually make calls, but it'll play jazzy music for you when you pick up the receiver.
See The Wooly Public on D2
9 Barclay St. (between Church Street & Broadway) Near City Hall 212-571-2930 TheWoolyPublic.com
The walls are adorned with paintings and drawings collected by the owners from flea markets.
Thursday & Friday 11:30 a.m.–1 a.m. Saturday 5 p.m.–1 a.m. Closed on Sundays
The Woolynesia cocktail with Greenhook Ginsmiths gin, Aperol, passion fruit, lime, cinnamon, and ginger.
The Wooly Public’s aesthetic evokes the swanky old New York of the 1910s and '20s.
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March 10–16, 2017 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES; PHOTOS OF COCKTAILS COURTESY OF THE WOOLY PUBLIC
A Playful Throwback The Wooly Public continued from D1 This is The Wooly Public, a restaurant where throwbacks to the past are an excuse to have fun, from the dishes to the decor. It is located inside the Woolworth Building, once considered a skyscraper in downtown Manhattan back when it opened in 1913. When the owners, David Tobias and Eric Adolfsen, first opened a bar and private events venue in the building’s first floor space in 2009, they aptly named it The Wooly. For the fullfledged restaurant, which just opened a few weeks ago, they took the play on words even further, adopting the wooly mammoth as the mascot. Tobias and Adolfsen commissioned artists to recast the furry elephant as the main subject in famous historical paintings. The crea-
COURTESY OF THE WOOLY PUBLIC
ture also features on coat hooks and wooden wall mounts. The decor will certainly keep your eyes busy, as the walls are occupied with old drawings and paintings of all sorts. One of the owners loves to frequent flea markets around the country, and has amassed quite a collection: a portrait of Abraham Lincoln; the front page of The Richmond Times Dispatch in 1911; pastoral scenes; women in big hats like they’re dressed for the Kentucky Derby. The menu is similarly filled with unconventional pairings. Prepared by chef Jeff Srole (previously of Maison Premiere) and conceived with the owners’ input, the dishes are split between daytime and evening menus, with slightly more options in the former. There, you’ll find grilled bacon slabs from Nueske’s in Wisconsin—so thick they’re referred to as “steaks”—accompa-
The drinks menu includes new creations and twists on historic cocktails.
SET SAIL 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.
Seafood gets a unique treatment: (top) hake paired with a garlicky almond purée; and (bottom) grilled frog legs.
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
There’s a layer of Mornay sauce underneath these tots.
nied by grilled slices of persimmon and a dill buttermilk sauce ($14). The bacon is cooked for three hours in apple cider, chicken stock, anise, thyme, bay leaves, a dash of rye whiskey, and other spices, so that it practically dissolves in your mouth. Its time on the grill really shows in its powerfully smoky taste, while the crunchy fruit helps to cut the meatiness. Hake fish sits in a pool of almond purée seasoned with shallots, raw and confit garlic, and thyme—with shredded Brussels sprouts and sliced grapes sprinkled throughout ($25). Somehow, the garlicky savoriness works with the sweetness, making the flaky, moist pieces of fish even more inviting. The Wooly Public also gives tribute to the first restaurant that opened in the Woolworth Building circa 1913, with a rotating selection of dishes that appeared on the first menu. In a dish of frog legs and tartar sauce, the meat is grilled, instead of the usual fried preparation. Lightly seasoned with a spritz of lemon juice, the meat makes a great medium for the incredibly flavorful housemade tartar sauce, consisting of whole-grain mustard, capers, tarragon, bread and butter pickle relish, Worcestershire sauce, and garlic aioli ($12). Another classic with a twist is the Peking Duck Tots, the familiar crispy potatoes topped with strips of confit duck, hoisin sauce, and a Mornay sauce, made with American cheese, that pools at the bottom ($15). The taste is reminiscent of eating classic Peking duck wrapped in Chinese buns, but with a different starch. The burgers are not to be missed. The Private Burger, with dry-aged beef sporting a 70–30 lean-to-fat ratio, has just the right amount of grease. The special sauce—a mix of garlic aioli, pickle relish, Dijon mustard, and miso—adds a tanginess that elevates the burger ($19). If all this rich, full-flavored food is making you feel guilty, look to the “Market Sides” section of the daytime menu (some dishes are also available in the evening), with vegetables creatively prepared. Baby beets, for example, are paired with a mild farmer’s cheese made in-house, its soft texture contrasting with crispy beet chips and pine nuts. The baby beets’ sweetness is accentuated with drizzled sherry honey ($11). Like the restaurant itself, the cocktail menu, crafted by Eryn Reece (formerly of Death & Co.), has one foot in the old and one foot in the new. The “Old Souls” section consists of riffs on lesser-known historic cocktails, like the Queens Park Swizzle invented at the Queens Park Hotel in Trinidad during the 1920s. Similar to a mojito, the drink consists of white rum, lime, mint, and angostura bitters. Reece replaces the white rum with a blend of El Dorado 8-year rum and Hamilton 151 rum (cocktails all $15). The “New Editions” section is filled with allnew creations, like the icy Woolynesia—served in a mammoth mug—with Greenhook Ginsmiths gin, Aperol, Ancho Reyes Verde and Giffard Peche de Vigne liqueurs, passion fruit, lime, cinnamon, and ginger.
Owners David Tobias (left) and Eric Adolfsen.
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At Kirsh Bakery and Kitchen,
COURTESY OF KIRSH BAKERY & KITCHEN
Nature’s Bounty Gets a Vibrant Treatment By Channaly Philipp | Epoch Times Staff
C
hef Dan Kirsh is a man known for his French toast. The popular brunch dish at his Upper West Side restaurant draws a line of hungry New Yorkers on weekends. And he cooks up not just one version: The tender, moist milk bread, fried to a pale golden yellow with none of those usual burn spots, is versatility itself. It’s paired with anything from lobster, lemon butter, and tarragon to chocolate and peanut butter. His latest foray, though, takes him from brunch to dinner service, from the business of eggs, milk, and flour to a vibrant palette of vegetables. In some of the most interesting dishes on the new dinner menu, Kirsh channels touches from his native Israel, where he owns a restaurant in Jerusalem that’s open 24 hours a day, seven days a week, called Zuni. A deep appreciation of nature’s bounty goes hand in hand with understanding its very ephemerality. “A season is a season,” Kirsh said. Once the season for a vegetable or fruit is over, you won’t see it again until the following year—unless, that is, you preserve them. And so, Kirsh pickles and confits his way around various dishes, to good effect. On the dinner menu, he offers, for example, a superlative eggplant dish ($12), its smokiness bal-
anced out by a silky garlic aioli made with sour cream (using sour cream was initially a kitchen mistake, he explained, but “a nice mistake”) and a confit of tomatoes. The confit process, which involves soaking the tomatoes overnight in a bit of balsamic vinegar and brown sugar and then cooking them in the oven for hours, elevates the tomatoes’ sweetness. The whole dish, finished with a generous drizzle of olive oil, is a velvety delight, with flavors in harmonious balance. Much more mouth-puckering are the lemon pickles he adds on the side of the Sautéed Wild Shrimp & Artichokes dish ($17). Garlic gets a confit treatment—in this case, to bring out its sweet, mellow side. The lemon slices, whose skins have been tempered in the pickling process, can be eaten whole, bringing acidity and saltiness together in a bite that also contrasts with the sweet shrimp and earthy artichoke. This lemon may be too much for some, but for Kirsh, it’s a taste that’s common in Israel. For a mild, fresh veggie option, you can also try the Raw Root Vegetables & Gorgonzola dish ($16). Winter would typically call for roasted or braised roots, but when they’re eaten raw, with the addition of some champagne vinegar, hazelnut oil, gorgonzola, and honey, they make a delicately flavored salad
RAYNA GREENBERG
Dan Kirsh, the executive chef and owner of Kirsh Bakery & Kitchen. Chocolate Peanut Butter French Toast.
Kirsh Bakery & Kitchen
551 Amsterdam Ave. (near West 87th Street) Upper West Side 212-951-1123 Kirsh.nyc Hours Daily, 7 a.m.–11 p.m.
Grilled Eggplant and Garlic Aioli.
with a pleasant crunch—hinting of the spring (From top season to come. to bottom) Roasted Sea Bass with How to Make Pickled Lemons For those curious about making pickled lem- cucumber, ons at home, it’s an easy endeavor. Chef Dan yogurt and dill; Kirsh’s instructions are to take a whole lemon, Sautéed Wild wash it, and then give it two perpendicular Shrimp and cuts from the top or the bottom, but not all the Artichokes; way through, “like a flower.” In each open- Raw Root ing, where the cuts meet, add two tablespoons Vegetables of kosher salt. Fill a sanitized glass jar with and Gorgonzola. the lemons that you’ve cut and salted, making sure to squeeze them tightly into the container. Then, fill the jar halfway with fresh lemon juice. Wait two weeks and your pickled lemons are ready, though you can also let them pickle for up to three months.
SAMIRA BOUAOU/EPOCH TIMES
New Good Food List Will Focus on Local Sourcing COURTESY OF THE GOOD FOOD MEDIA NETWORK
By Annie Wu | Epoch Times Staff These days, going local is the new gold standard for restaurants. Chefs and diners alike have a deeper appreciation for ingredients procured from nearby farms and waters, whether it’s because of the benefits to the environment and local economy, or simply because the food tastes better. It is an opportune time for a new rating system to emerge, one that judges restaurants based on their commitment to sourcing local ingredients. The Good Food 100 Restaurants list will do just that by ranking eateries based on the percentage of goods they purchase from food producers and purveyors that are local (within the state), regional (within the areas of New England, the Mideast, the Great Lakes, the Plains, the Southeast, the Rocky Mountains, the Southwest, and the West, as defined by the U.S. Bureau of Economic Analysis), and national (within the country). The rankings are drawn by comparing similar types of restaurants and food businesses, including quick service, fast casual, casual dining, fine dining, and food delivery services, within the same geographic area.
The list will rank eateries based on the percentage of goods they purchase from local, regional, and national food purveyors.
Raw Cookie Dough Is Latest NYC Food Fad By Karen Matthews Cookie dough is having its Cronut moment. People have been standing in line for up to three hours at a month-and-a-half-old New York City shop that sells scoops of raw dough in a cup or a cone like ice cream. The sweet treat has become the latest food fad to generate buzz and long lines on the sidewalk, following in the footsteps of the Cronut, the croissant-doughnut mashup that made pastry chef Dominique Ansel’s Manhattan bakery a phenomenon. The pastry became popular among foodies and tourists alike, ultimately inspiring mass-produced knockoffs. Kristen Tomlan, the 28-year-old founder of DO Cookie Dough Confections, said she’s selling 1,500 pounds of cookie dough a day at her Greenwich Village storefront and hopes to expand both in New York and online. “It’s really cookie dough gone wild,” said Tomlan, who grew up in St. Louis and has a background in design and branding. About 30 people were lined up across the street when the shop opened for the day at 10 a.m. on Feb. 21. Nancy Lerman, who works nearby, said she’s been there twice before and tried most of the flavors, which include chocolate chip, red velvet, and peanut butter snickerdoodle. Why eat raw dough instead of a cookie?
Scoops of cookie dough from DO, Cookie Dough Confections. AP PHOTO/MARK LENNIHAN
The data will be based on surveys that restaurants voluntarily submit to the Good Food Media Network, the rankings’ publisher. The responses will be audited by NSF International, a firm that provides inspection and certification services to the food, consumer products, and public health sectors. The Good Food 100 is conducting surveys until March 31. So far, several notable chefs around the country have committed to participating, including New York City’s Michael Anthony (Gramercy Tavern and Untitled) and Bill Telepan
“I just think it’s yummier,” Lerman said. “I don’t eat a lot of cookies, but I would eat cookie dough.” Inside the shop, some of Tomlan’s 50 employees were busy measuring baking soda and mixing butter, sugar, and flour to keep up with the demand. Tomlan said her products are made with heat-treated flour and pasteurized eggs so they can be eaten raw. The store sells baked cookies as well as raw dough, which keeps for three weeks in the refrigerator and three months in the freezer. Food trend watchers say raw dough may be a flash in the cookie pan. New York-based restaurant consultant Michael Whiteman said startups like DO where customers spend just a few dollars each visit require “enormous foot traffic” to support the rent. “This has been the downfall of numerous juice chains and yogurt chains before them and other single-item wizards before that,” Whiteman said. Darren Tristano, president of Chicago-based food consulting firm Technomic, said that if DO succeeds, competitors will likely rush to copy it, diluting the appeal of the original. But Tristano is not surprised that people are waiting in line for raw dough. “Waiting in line when it’s not a necessity is a lot easier than it was 10 or 20 years ago,” he said. “Today you have a device in your hand. You can be incredibly productive waiting in line. Whereas 20 years ago nobody waited in line unless they had to.” From The Associated Press
(Oceana), Chicago’s Rick Bayless (Frontera restaurants), Denver’s Alex Seidel (Mercantile Dining & Provision), and Seattle’s Renee Erickson (Barnacle, The Walrus and the Carpenter). “The Good Food 100 recognizes chefs and restaurants who truly care about how they source their food, and that in turn helps create more educated eaters for whom we cook,” said Suzanne Goin (Lucques in Los Angeles), one of the participating chefs, in a press release. The list, which may go beyond 100 restaurants if there are more participants, is expected to be released to the public in June. Sara Brito, co-founder of the Good Food Media Network, had the idea of creating the rating system after conducting a pilot economic analysis of seven Denver restaurants. Chefs from those restaurants alone were responsible for a combined economic impact of $7.4 million from the foods they purchased within Colorado. “Chefs are no longer just cooks. They are trusted authorities and advocates who have the power to educate and catalyze change among not only their colleagues, but the general public as well,” said Brito. “If a small number of chefs have such a profound impact, imagine the effect of hundreds across the country.”
Start at Lincoln Center End with UNFORGETTABLE at
GABRIEL’S
Celebrating
25 years on the Upper West Side
“
Upscale Upper West Side dining with high standards and no ‘attitude.’ -New York Magazine
At Gabriel’s, it’s all in the family! NYC Restaurant Week Prix Fixe Jan. 23–Feb. 10
3 Courses $29 Lunch $42 Dinner
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
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stuff to eat and drink around nyc
NYC FOOD TRUCK FEST
COURTESY OF BOULEY BOTANICAL
SUNDAY, MARCH 12 The Grand Bazaar NYC outdoor market on the Upper West Side will hold a one-day food truck festival, with Thai dishes from Sweet Chili, Greek food from Souvlaki GR, grilled cheese sandwiches from Gorilla Cheese, individual pizza pies from Neapolitan Express, stuffed French toast from Stuf’d, and more. Proceeds will go to supporting local public schools. GrandBazaarNYC.org Grand Bazaar 100 W. 77th St. (at Columbus Avenue) Upper West Side
TASTE Pick
SUSTAINABLE SCALLOPS POP-UP AT LUKE’S LOBSTER Greens with lentils.
WEDNESDAY, MARCH 15 Downeast Dayboat is a small group of fishermen, dedicated to netting sustainable, small catches of scallops—not more than 130 pounds at a time—in Maine’s clear waters. Their scallops will be available for sale at the Midtown East location of Luke’s Lobster. $28 per pound. Preorder on DowneastDayboat.com by March 10. Pickup is from 5 p.m. to 7 p.m. on March 15.
Chef David Bouley cooking at his eponymous restaurant.
The Chef and The Doctor Dinner Series at Bouley Botanical
C
hef David Bouley’s private event space, Bouley Botanical, has launched a lecture and dinner series focusing on health, wellness, and nutrition. Each dinner starts at 6:30 p.m. with a specially crafted health tonic and small bites. Next, health experts will lecture, followed by a multicourse dinner prepared by chef Bouley, coupled with wine pairings curated by sommelier Adrien Falcon. The series, running through June, will feature speakers like Ray Glahn, professor of food science at Cornell University, who will give a talk about the link between agriculture and nutrition; Dr. Charles Czeisler of Harvard College who will explore the relationship between the body’s circadian rhythm and meal timing; and Oz Garcia, a nutritionist and bestselling author, who will talk about healthy aging. $197 per person (includes tax and service).
COURTESY OF BOULEY BOTANICAL
By Annie Wu | Epoch Times Staff MULTIPLE DATES Bouley Botanical 281 Church St. (at White Street) TriBeCa
New & Noteworthy Special Ramen at Sushisamba
Experience the traditional flavors of Spain
ONGOING THROUGH APRIL 15 Sushisamba will serve a limited edition ramen menu crafted by corporate chef Koji Kagawa. The specials include the Yasai Yasai ramen, featuring kale-infused noodles with spicy garlic, bits of yuzu skin, hon shimeji mushrooms, and other vegetables; and the Tori No Su dessert, with deep-fried ramen noodles dusted with cinnamon and sugar, toasted ramen ice cream, hazelnut cream, caramelized banana, and passion fruit-mango gelée. Sushisamba.com Sushisamba 87 Seventh Avenue South (at Barrow Street), West Village
New Menu Items at Dallas BBQ ONGOING Dallas BBQ has added some new menu items, available at all of their locations, such as the Chicken and Waffles with breadedto-order fried chicken, housemade “sticky” sauce, and cheddar-scallion waffles; and the Sriracha Chicken Sandwich with Texas petal sauce (a seasoned mayonnaise with horseradish and spices), housemade sweet Sriracha sauce, lettuce, tomato, and pickles on a potato roll. DallasBBQ.com All locations
New Lunch Menu at Craft At Meson Sevilla, we capture some of the more interesting dishes from Spain: from the traditional paella to more elaborate dishes involving carefully selected seafood, beef, pork, and poultry. We have the largest tapas
ONGOING Chef-restaurateur Tom Colicchio’s Craft restaurant has launched a new lunch prix-fixe menu, with two courses and a dessert. The offerings include Duck Liver Mousse with pickled mustard seed and grilled sourdough; gnocchi with sweet potato, Brussels sprouts, and amaretti cookies; and mascarpone cheesecake with grapefruit and caramelized white chocolate. CraftRestaurant.com
menu in NYC! Come to taste our wide selection of olives, cheese, and ham, our traditional omelets, our sizzling dishes... And don’t forget to sample our housemade sangria, made with delicious fresh fruit.
Meson Sevilla Restaurant
344 West 46th St. (btw 8th & 9th ave.) mesonsevilla.com 212-262-5890
JAPANESE TEA CEREMONY AT HAKUBAI THURSDAY, MARCH 16 & FRIDAY, MARCH 17 At The Kitano hotel’s Japanese restaurant, Hakubai, grand tea master So’oku Sen will perform a traditional tea ceremony with tastings of thin and thick matcha, followed by a traditional light meal (tenshin). The ceremony will take place in a tatami room with fine teaware from Japan. Each session takes two hours, at 10 a.m., noon, and 2 p.m. $50 for the tea ceremony only, $100 includes lunch. RSVP by emailing rsvp@kitano.com | Kitano.com Hakubai at The Kitano New York 66 Park Ave. TASTE (at East 38th Street) Pick Midtown East
A mushroom dish at Bouley Botanical.
DavidBouley.com
Luke’s Lobster 207 E. 43rd St. (between Second & Third avenues) Midtown East
Craft 43 E. 19th St. (between Broadway & Park Avenue South) Flatiron
Compiled by Annie Wu/Epoch Times Staff
ST. PATRICK’S DAY SPECIALS AT LILLIE’S FRIDAY, MARCH 17 As the owners of Lillie’s hail from County Mayo and County Monaghan in Ireland, their restaurant will serve traditional Irish fare on St. Patrick’s Day. TASTE Lillie’s will offer a corned beef sandwich Pick and coleslaw on rye toast; Irish lamb stew and soda bread; and their signature cocktail, the Warhorse, with Jameson whiskey, honey syrup, ginger ale, mint, peppercorns, and lime. LilliesNYC.com Lillie’s Victorian Establishment 13 E. 17th St., (between Fifth Avenue & Broadway), Union Square 249 W. 49th St., (between Eighth Avenue & Broadway), Theater District
CHEF’S CONSORTIUM BRUNCH AT JIMMY’S NO. 43 SUNDAY, MARCH 19 A group of New York chefs from the Chefs’ Consortium, an organization dedicated to promoting locally grown food, will prepare a potluck-style brunch, all made with local ingredients. Chef Jesse Jones will serve his signature fried chicken and waffles, and chefs Noah Sheetz and Classie Parker will team up to make ricotta fritters with Parker’s fruit preserves. $25 per person, excluding beverages. JimmysNo43.com Jimmy’s No. 43 43 E. Seventh St. (between Second & Third avenues) East Village
NYC CRAFT DISTILLERS FESTIVAL SATURDAY, MARCH 25 At this festival focused on craft spirits, you’ll get to sample more than 60 different beverages from local distillers, including Cooperstown Distillery, Catskill Provisions, Widow Jane Distillery, Montauk Rumrunners, and more. The festival is 1920s speakeasy-themed, with a live jazz band providing entertainment. Noon to 10 p.m. $95 to $165 per person. NYCCraftDistillersFest.com The Bowery Hotel 335 Bowery (between East Second & East Third streets) East Village
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Mayo, Wings, Butter: ‘Fake Milk’ Is the Latest Food Fight By Candice Choi Is “fake milk” spoiling the dairy industry’s image? Dairy producers are calling for a crackdown on the almond, soy, and rice “milks” they say are masquerading as the real thing and cloud the meaning of milk. A group that advocates for plant-based products, the Good Food Institute, countered on March 2 by asking the Food and Drug Administration (FDA) to say terms such as “milk” and “sausage” can be used as long as they’re modified to make clear what’s in them. It’s the latest dispute about what makes a food authentic, many of them stemming from developments in manufacturing practices and specialized diets. DiGiorno’s frozen chicken “wyngz” were fodder for comedian Stephen Colbert. An eggless spread provoked the ire of egg producers by calling itself “mayo.” And as far back as the 1880s, margarine was dismissed as “counterfeit butter” by a Wisconsin lawmaker. The U.S. actually spells out the required characteristics for a range of products such as French dressing, canned peas, and raisin bread. It’s these federal standards of identity that often trigger the food fights. Cow, Nut, Bean Though soy milk and almond milk have become commonplace terms, milk’s standard of identity says it is obtained by the “complete milking of one or more healthy cows.” That’s a point the dairy industry is now emphasizing, with the support of lawmakers who last month introduced legislation calling for the FDA to enforce the guidelines. “Mammals produce milk, plants don’t,” said Jim Mulhern, president of the National Milk Producers Federation. The federation says it has been trying to get the FDA to enforce the standard since at least 2000, and that the lack of enforcement has led to a proliferation of imitators playing “fast and loose” with dairy terms. Those products often refer to themselves as “soymilk” or “almondmilk,” single words that the dairy industry says is a way to get around the guidelines for “milk.” The Plant Based Foods Association, which represents companies like Tofurky and milk alternatives, says standards of identity were created to prevent companies from passing off cheaper ingredients on customers. But the group says that’s not what soy, almond, and rice milk makers are trying to do. Those companies are charging more money, and consumers are gravitating toward them, said Michele Simon, the group’s executive director. The FDA says it takes action “in accordance with public health priorities and agency resources.”
Those products often refer to themselves as ‘soymilk’ or ‘almondmilk.’
Containers of soy milk at a supermarket in California on July 7, 2016. that an eggless spread was calling itself Just Mayo, noting that under the federal rules mayonnaise is defined as having eggs. Hellmann’s mayonnaise maker Unilever, one of the association’s members, had sued Just Mayo’s maker citing the same issue. That lawsuit was dropped after the company faced blowback from the vegan spread’s supporters. The dressings and sauces group wasn’t the only one upset by Just Mayo’s name. The CEO of the American Egg Board, which represents the egg industry, also tried unsuccessfully to get a consultant to stop the sale of Just Mayo at Whole Foods. The revelations led to an investigation by the U.S. Department of Agriculture. Soon after, the egg industry group’s CEO retired earlier than expected. As for Just Mayo, the company worked out an agreement with the FDA to keep its name—with some strategic tweaks to its label to make clear it does not contain eggs. Straining for Yogurt It was a milk protein concentrate at issue in a lawsuit over Yoplait Greek. That ingredient isn’t listed in the FDA’s standard of identity for yogurt. What’s more, the suit said General Mills relied on the ingredient to thicken its yogurt, rather than straining it the way other Greek yogurts are made. “Not only was it not Greek yogurt, it wasn’t yogurt at all,” said Brian Gudmundson, the Minnesota lawyer who filed the suit. The case was ultimately dismissed by the judge, who said the matter would be better handled by the FDA. Gudmundson said he reached out to the agency afterward, but nothing came of it. Yoplait Greek’s maker, General Mills, says it has since made recipe changes to its yogurts and it no longer uses milk protein concentrate in Yoplait Greek. The company had also noted in legal filings that the FDA said during a seminar that milk protein concentrate could be used in yogurt. In 2002, the presence of milk protein concentrate in Kraft Singles was also called out in a warning letter from the FDA, which noted it was not listed as an ingredient in the definition for “pasteurized process cheese food.” Kraft now labels the Singles as a “pasteurized prepared cheese product.”
Dairy producers are calling for a crackdown on the almond, soy and rice “milks” they say are masquerading as the real thing. AP PHOTO/PATRICK SISON
Edible but Eggless The little-known Association for Dressing and Sauces showed its might in a 2014 mayonnaise melee. The group repeatedly complained to the FDA
Wyngz, Not Wings “Wyngz” scored a high-profile TV appearance not long after DiGiorno launched frozen meals with pizza and the boneless chicken pieces in 2011.
“The Colbert Report” called out the spelling as a “government-mandated” way to get around the fact that they’re not made of wing meat. Colbert cited a page on the USDA’s website that said the odd spelling could be used for a product that is “in the shape of a wing or a bite-size appetizer type product,” but not made entirely from wing meat. “No other misspellings are permitted,” the website says. The story behind the USDA declaration remains a bit of a mystery. DiGiorno owner Nestlé said it wanted to call the boneless chicken pieces “wings,” since it believes people understand that “boneless wings” are not whole wings. The company says the USDA instead proposed “wyngz.” Nestle proudly noted that it believes it was the first, and perhaps only, company to approach the USDA with an issue that led to the “wyngz” determination. The USDA says a company had made the request to use the word to describe a product, and did not elaborate. ‘Counterfeit Butter’ It’s not just soy and almond milk that have drawn the ire of the dairy industry. In 1886, dairy producers supported a federal tax on margarine, which was dubbed “counterfeit butter” by representative William Price of Wisconsin, a major dairy state. In 1902, that law was amended to increase the tax on margarine dyed to look like butter, says Ai Hisano, a business historian at the Harvard Business School. Some states went so far as to prohibit the sale of dyed margarine, which was naturally white. Hence a vintage ad that declares Parkay margarine “Golden Yellow and ready to spread!”—with an asterisk noting, “in 26 states.” To get around state bans, Hisano said margarine makers provided yellow solution capsules so people could dye the margarine themselves. Fast forward to today, and food identity more broadly remains a polarizing topic. Groups such as the dairy federation say federal standards of identity ensure people get what they expect from products labeled with terms such as “milk.” Animal rights advocates who support plant-based alternatives question whether the standards of identity remain relevant. Matt Penzer, an attorney for the Humane Society of the United States, said some standards are outdated, but are being used by the established players to fend off competition and innovation. From The Associated Press
Openings around NYC
Chef Akhtar Nawab Opens Alta Calidad in Prospect Heights, Brooklyn LIZ CLAYMAN
Chef Akhtar Nawab (La Esquina, Elettaria) has opened Alta Calidad (meaning “high quality” in Spanish). The Prospect Heights restaurant offers tacos served on housemade tortillas; snacks such as Mexican Coca-Cola lamb ribs and pumpkin blossom quesadillas; and larger plates, like smoked hen-of-the-woods mushrooms with cashew horchata. “The complex flavor combinations and ‘lessis-more’ style of cooking in Mexican cuisine has always really resonated with me. Between Choza Taqueria and my other Mexican experience, I’ve worked with it in so many formats over the years that I started to develop my own approach to the cuisine, which I’m excited to showcase at Alta Calidad,” Nawab said in a press release. Open daily for dinner. Brunch service to start on March 11, and lunch service to start on March 13.
Alta Calidad
LIZ CLAYMAN
Vegan FastCasual Chain By Chloe Heads to Williamsburg By Chloe is expanding to Williamsburg with a 48-seat restaurant. The new outpost will offer By Chloe signature dishes, as well as an offthe-menu burger exclusive to the Williamsburg location: The ‘Burg BLT, with mushroom bacon, lettuce, tomato, avocado, and chipotle aioli, served on seven-grain toast.
By Chloe
171 N. Third St. (near Metropolitan Avenue) Williamsburg, Brooklyn EatByChloe.com
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
552 Vanderbilt Ave. (at Dean Street) Prospect Heights, Brooklyn 718-622-1111 AltaCalidadBK.com (Top) An assortment of tacos. (Bottom) Chef Akhtar Nawab.
Authentic Japanese
157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com Compiled by Channaly Philipp Epoch Times Staff
2nd Location
D6
@EpochTaste
March 10–16, 2017 www.EpochTaste.com
Lamb Chops With Mint Herb Sauce
SARA MOULTON VIA AP; LARA COLD/SHUTTERSTOCK (ILLUSTRATION)
Makes for a Tasty S St. Pat’s Dish
By Sara Moulton
AUTHENTIC JAPANESE RAMEN 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
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
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
Classic Margherita Pizza
Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.” From The Associated Press
Find us in the Washington Jefferson Hotel •
t. Patrick’s Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o’ the green,” but the eating of the green. Both customs nod to the color of the shamrock, one of the great totems of Ireland, of which Patrick is the patron saint. Like the shamrock, mint is green, which helps to explain why recipes for lamb with a sweet-and-sour mint sauce abound in Ireland (and throughout the British Isles). My version of the sauce isn’t sweet—I’m no fan of sweet in my savory—but it is bright green, deeply flavorful, and refreshing, making it a tangy complement for some thin and crispy lamb chops. The lamb chops available in our supermarkets usually come from around the United States or New Zealand. American chops tend to be larger and milder in flavor, but either kind would be delicious here. I call for these rib chops to be pounded, which creates more surface area for more delicious crust to form on the chops when they’re seared in the skillet. The easiest way to pound them (or any thin piece of meat) is to sprinkle the chops liberally with water on both sides, put them into a ziplock bag or between two pieces of plastic wrap, and pound them with a meat pounder or rolling pin until they’re uniformly 1/4-inch thick. (The water keeps them from sticking to the plastic and shredding.) If you don’t want to spring for rib chops— they can be a tad pricey—use shoulder chops instead. Shoulder chops are tasty, but the bone in the center of the chop will prevent you from pounding them. Because they’re thicker than the pounded rib chops, they require a little more cooking time. What to serve with these chops? Irish tradition calls for potatoes. Just slice some Yukon Golds about 1/4-inch thick, toss them with oil, salt, and pepper, and roast them in a 400 F oven until golden.
RECIPE SEARED LAMB CHOPS WITH MINT HERB SAUCE Prep & Cooking Time: 40 minutes Serves 4 • 1/2 cup finely chopped mint • 1/2 cup finely chopped parsley • 6 tablespoons extra-virgin olive oil, divided • 2 tablespoons minced shallot • 1 tablespoon fresh lemon juice • 2 teaspoons fresh lemon zest • 1 teaspoon minced garlic • 1/2 teaspoon salt • 8 trimmed, Frenched rib chops (about 2 ounces each) • Black pepper
DIRECTIONS In a small bowl, combine the mint, parsley, 3 tablespoons of the olive oil, shallot, lemon juice, lemon zest, garlic, and salt. Set aside.
bag or between two sheets of plastic wrap and pound the chop using either a meat pounder or a rolling pin until it is 1/4-inch thick. Repeat the procedure with the remaining chops. Pat them all dry. In a large skillet, heat half the remaining oil over high heat. Season half the chops with salt and pepper on both sides, and add them to the pan. Sauté until nicely browned, about 1 minute on each side. Transfer to a platter and keep covered loosely with foil. Pour the fat out of the pan, add 1/4 cup water, and simmer to clean. Dump off the water and wipe out the skillet. Repeat the procedure with the remaining chops and the remaining oil. Transfer the chops to the platter and let them rest for 3 minutes before serving. Add any juices from the platter to the herb sauce.
Working with one chop at a time, sprinkle generously on both sides with water.
To serve, transfer two chops to each of four plates and top each portion with a heaping spoonful of the mint herb sauce.
Place the chop in a large re-sealable
Recipe by Sara Moulton
This Sweet Potato and Carrot Dish Sparkles With Vinaigrette By Melissa d’Arabian Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles. The problem with serving essentially the same (white) thing over and over is that we are missing an opportunity to bring a variety of nutrients to the table. So why not add a few colorful and interesting options to the dinner starch repertoire? Sweet potatoes are a great start, but also consider vegetables like peas, corn, winter squashes (such as spaghetti, acorn, and butternut), and sweet root vegetables like carrots and parsnips as potential stand-ins for rice or pasta. One of my favorite ways to prepare these starchy sides in colder months is to toss them in a quick vinaigrette and then roast. The vinaigrette can be quite simple: even a basic mixture of vinegar, salt and pepper, and oil will perk up the flavor. My recipe today brings together both a starch and a root vegetable. Red-fleshed sweet potatoes (often called “yams” in American supermarkets) and carrots are tossed in a soy sauce and rice vinegar marinade, which caramelizes beautifully in the oven. The resulting side dish is less Asian than the ingredients would suggest, and it marries perfectly with roasted chicken, grilled fish, spicy lentils, or just a hearty salad. The sweet potatoes are jam-packed with a variety of vitamins and minerals, most notably vitamin C and K and potassium. The carrots are lower calorie than the starchier sweet potato and they complement the nutrient profile with a ton of vitamin A as well as good quantities of vitamin C and potassium. The two together become a nutrition powerhouse compared to standard starches. Plus, the dinner plate just looks pretty with the gorgeous orange color. From The Associated Press
RECIPE MELISSA D’ARABIAN VIA AP
ROASTED SWEET POTATO AND CARROTS IN QUICK SOY MARINADE Prep & Cooking Time: 40 minutes Serves 4 • 1 medium red-flesh sweet potato, peeled and cut into 1 1/2-inch chunks (about 2 cups total) • 2 medium carrots, peeled and cut into 1 1/2-inch chunks (about 2 cups) • 2 tablespoons soy sauce • 2 tablespoons rice vinegar • 2 teaspoons olive oil • 1 small shallot, roughly chopped • 2 cloves garlic, roughly chopped • 1 teaspoon fresh ginger, minced or grated • 1 tablespoon fresh lemon juice • Olive oil, in a mister • Parsley for garnish, optional
with a paper towel, and place in a bowl. Pour the vinaigrette over the cubes and toss to coat. Let marinate for 10 minutes (or up to a couple of hours), stirring at least once. Drain the excess marinade and discard.
Heat the oven to 400 F. Bring a large saucepan of water to boil over high heat, and once boiling, add the sweet potato and carrot cubes, and cook just for three minutes. Drain and set aside.
Cover the bottom of a large baking sheet with parchment paper. Scatter the sweet potato and carrot cubes across the baking sheet. Mist lightly with olive oil (or use nonstick spray). Roast until tender and the edges show a slight char, about 25 minutes, stirring halfway through. Sprinkle with parsley and serve.
Meanwhile place the soy sauce, vinegar, olive oil, shallot, garlic, ginger, and lemon juice in a blender and blend until smooth, about 30 seconds. (For chunkier marinade, just mince everything and whisk together.)
Options: Add red pepper flakes and a teaspoon of maple syrup for a sweet and spicy version; a little sesame oil for a more Asian-style version; or top with cilantro, chopped green onions and lime juice.
Pat the sweet potato and carrot dry
Recipe by Melissa d’Arabian
DIRECTIONS
D7
@EpochTaste
March 10–16, 2017 www.EpochTaste.com PHIL MANSFIELD/THE CULINARY INSTITUTE OF AMERICA VIA AP
Pure Peruvian Cuisine Ceviche, Our signature dish
A combination hard to resist: flaky, crispy fish and chips.
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
Go for the King of English Street Food: Fish and Chips By The Culinary Institute of America Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring traditional Indian, Ethiopian, or Spanish tapas restaurants, and we’re constantly on the hunt for our new favorite. As our palates grow accustomed to savory spices and tongue-numbing chilies, it’s easy to forget the classics of our close friends just across the pond. When we think of classic English food, our minds wander to freshly made sausage, creamy potatoes, and rich gravy. But maybe the most iconic dish is the king of street food: fish and chips. The Culinary Institute of America’s recipe for fish and chips gets right to the point: Flaky, tender cod in a crispy batter, served alongside twice-fried potato fries. For the perfect complement to the richness of the dish, we’ve added an herby dipping sauce that is creamy and tangy, thanks to white wine vinegar and capers. In the fish and chip world, a common debate lies in the choice between cod and haddock. Both are flaky white fish, with similar flavors and textures. Haddock may be
RECIPE FISH AND CHIPS
A common debate lies in the choice between cod and haddock.
Adding sparkling water to the batter keeps it airy.
Prep & Cooking Time: 1 hour Serves 4 • • • •
2 pounds of skinless and boneless cod or hake fish Oil, as needed for frying All-purpose flour, as needed Chips (recipe below)
For Tempura Batter • 3 eggs, beaten • 1 pint sparkling water • 1 1/2 cups all-purpose flour • 1 teaspoon baking powder
slightly more flavorful and a bit drier in texture, but both are excellent options. One consideration is that the Monterey Bay Aquarium’s Seafood Watch (which advises on ocean-friendly choices when purchasing seafood) considers Pacific cod caught in Alaska to be a more sustainable option than haddock in general. Of course, your cod may be coming from another source, so check out SeafoodWatch.org or their handy app for more information. Our all-purpose fish batter is kept crisp and airy with the addition of sparkling water. You’ll love the crunch in contrast to the buttery fish, but it is also perfectly suited to coating chicken or vegetables. Try it on sliced sweet potatoes, onions, and even Brussels sprouts. To ensure a crispy exterior that isn’t too greasy, keep the batter as cold as possible and whisk it right before use. If you’re craving something green on your plate, fish and chips are seamlessly paired with sweet green peas (mash them for a classic English touch). For some variety, serve the dish with a sesame-based cabbage slaw and soy dipping sauce, or a tangy jicama salad and mango salsa. But if you’re traditional, a nice cold beer will do the trick.
Place all-purpose flour into a sealable plastic bag.
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
Shake off excess flour and dip fish into the tempura batter. Using tongs, remove the fish from the batter and briefly let any excess batter drip off into the bowl. Carefully lower the battered fish into the hot oil. When it starts to bubble, release it. Cook until golden brown, approximately 5 to 7 minutes. Place on a paper towel to soak up excess oil. Serve hot with chips (recipe below) and dipping sauce.
Homemade Chips
Cook for approximately 15 minutes, gently jiggling the pan from time to time.
Prepare the dipping sauce by mixing all ingredients together in a bowl. Set aside.
Hearty, Wholesome Food from Old Spain
Place a piece of fish into the bag and shake it until the fish is completely coated in flour.
DIRECTIONS
As the oil is heating, prepare tempura batter by mixing all ingredients in a bowl large enough to dip in the pieces of fish. Set aside.
at el Pote
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
• 6 russet potatoes, peeled and cut into 5-inch-by-1/2-inch rectangles • Oil, as needed for frying • Pinch of salt, and as needed for seasoning
Heat the oil in a deep fryer to 350 F.
CASTILIAN SPANISH CUISINE
From The Associated Press
For Dipping Sauce • 1 cup mayonnaise • 1/2 cup sour cream • 3 tablespoons chopped tarragon or chopped thyme • 3 tablespoons chopped parsley • 2 tablespoons minced shallot • 1 tablespoon lemon juice • 1 tablespoon white wine vinegar • 2 teaspoons finely chopped capers • 3 finely chopped white anchovy fillets • Tabasco, to taste • Salt, to taste Clean the fish and cut it into 3-inch x 1 1/2-inch rectangles.
718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
Rinse, drain, and dry the potatoes thoroughly. (Alternatively, the potatoes may be held in cold water until ready to cook. Dry them thoroughly before cooking, or the oil will splatter when they are added to it.) Heat the oil in a large cast-iron skillet or a 14-inch wok (preferably one with a handle) over high heat until it reaches 300 F. Add the potatoes, and reduce the heat to medium.
Do not stir, to avoid breaking the fries. Remove the fries from the oil. Increase the heat of the oil to 375 to 400 F. Add the fries back into the oil, stirring occasionally, and cook until golden brown, approximately 10 minutes. Transfer to paper towels to drain briefly.
Colin Hagendorf sampled every slice of pizza in Manhattan for his blog. All 375 of them.
NY 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
Season with salt and serve immediately.
Diagonally across from Madison Square Garden and Penn Station.
Recipe by The Culinary Institute of America in Hyde Park, N.Y
*Slice Harvester 2011, selected for the plain slice.
D8
@EpochTaste
March 10–16, 2017 www.EpochTaste.com
Bonjour Chef
For an Easy French Dessert, Try Chocolate Mousse
RECIPE In a separate pot, boil the sugar and the water to make a syrup, about 4 to 6 minutes.
CHOCOLATE MOUSSE Serves 6 to 8
Experience Firsthand the Romance of the Korean Dynasty 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.
In a bowl, whisk the eggs, then add the • 285 grams chocolate syrup, continuing to whisk until the bowl is no (72 percent cacao) Sibylle longer warm to the touch. • 60 grams salted butter Eschapasse and • 60 grams sugar chef Jean-Louis Whisk the chocolate mixture into the egg • 30 grams water mixture. Fold in the whipped cream, until Dumonet. • 165 grams eggs color is uniform. Serve in small cups. (3 to 4 eggs, depending on the size) Recipe courtesy of Jean-Louis Dumonet • 375 grams whipped cream, store-bought or homemade You can watch Jean-Louis Dumonet
DIRECTIONS Melt the chocolate and the butter in a bainmarie over low heat.
demonstrate the full recipe on “Sibylle’s Top French Chefs,” a series hosted by Sibylle Eschapasse on “Celebrity Taste Makers,” on Saturday, March 11, at 6 p.m. on Pix11.
MELINDA MARTINEZ/CELEBRITY TASTE MAKERS; SHUTTERSTOCK (CHOCOLATE MOUSSE)
Dress a Filet Mignon With Pistou By Katie Workman Wow, this dish looks classy, right? But look at the ingredient list—not too long. And look at the steps—pretty darn simple. My boys love all kinds of steaks, though a perfect, tender filet distinctively communicates “special occasion.” They are no harder to cook than any other steaks; just make sure to have the temperature high enough so that the outside gets nicely seared while the middle remains pink, and be careful not to overcook it. A medium rare filet will have an internal temperature of 130 F. Pistou is similar to pesto, though often made with a looser consistency, and sometimes the pine nuts and Parmesan cheese are omitted, resulting in a simpler basil, garlic, and olive oil sauce. That’s the drizzle you’re going for here—just a pop of herb-infused green olive oil to brighten up that perfect little filet. Then all you need is a handful of lightly dressed baby greens on the side and you are in business. Of course, you can round out the meal with the starch of your choice, anything from mashed potatoes to buttered noodles. But there’s no question that the star of the plate is the steak. Katie Workman has written two cookbooks focused on easy, family-friendly cooking: “Dinner Solved!” and “The Mom 100 Cookbook.” From The Associated Press SARAH E CROWDER VIA AP
RECIPE FILET MIGNON WITH PISTOU AND GREEN SALAD Prep & Cooking Time: 25 minutes Serves 4 • 2 garlic cloves • 1/2 cup fresh basil leaves • 1/3 cup plus 3 tablespoons extravirgin olive oil, divided • Kosher salt and freshly ground pepper, to taste • Four 5-ounce filet mignon steaks, about 1-inch thick • 1 tablespoon white wine vinegar • 5 ounces mixed baby lettuces
DIRECTIONS Make the Pistou: Place the garlic cloves in a small food processor and mince. Add the basil and process again to chop, then add 1/3 cup of the olive oil and salt and pepper to taste, and blend until it becomes a bright green sauce. Season the steak generously with salt and pepper. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil, and when the oil is hot, sear the steak for 3 to 4 minutes on each side for medium rare. Remove the steaks to a cutting board and let them rest for 5 minutes before serving. While the meat is resting, in a large bowl combine the remaining 2 tablespoons olive oil and the vinegar, and season to taste.
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
Stir to combine, add the lettuce, and toss. Serve the filets with a drizzle of the pistou on top and the dressed mixed greens on the side. At the table, pass around the rest of the pistou for extra drizzling. Recipe by Katie Workman