ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 September 11–17, 2015 Review:
Sun-Kissed Recipes From ‘Citrus’ on
D6
www.EpochTaste.com
A Grand
Greenwich Getaway The Prudence, a 64-foot Maine steamboat built in 1911, is docked on the Greenwich waterfront.
By Channaly Philipp | Epoch Times Staff
J Destinations that get our stamp of approval.
ust under an hour away by train from Manhattan, Greenwich, on Connecticut’s Gold Coast, offers some good ol’ R&R and a variety of leisure options—everything from golf to shopping, or simply idling the hours away on the waterfront.
Story on D2
(From top to bottom) The elegant library at Delamar Greenwich Harbor; L’Escale’s raw bar; sharing a laugh over happy hour.
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September 11–17, 2015 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
DELAMAR GREENWICH HARBOR A luxury hotel located on the Greenwich waterfront, the Delamar is the kind of home base that you don’t ever want to leave. And why would anyone? Its views, overlooking the Greenwich waterfront, are transporting (shall we say to southern France, maybe?). Comfortable furnishings abound throughout, while artwork from the owner’s collection gives it an elegant but unique flair. Cozy up with a book in the
500 Steamboat Rd. Greenwich, CT 06830 203-661-9800 DelamarGreenwich.com
library, laze the day away on the patio, or spend the day unwinding at the spa. L’Escale, downstairs, offers delicious fare inspired by southern France and the Mediterranean. Bonus: It’s only a five-minute walk from the Metro-North Greenwich train station, which makes a getaway from Manhattan easy (guests can get picked up in any case). Guests have a hotel shuttle at their disposal, should they want to explore within a 3-mile radius. Packages are available, including Greenwich Girls Getaway, Roman on the Harbor, and a Stay And Play Golf package at the renowned Pete Dyedesigned Pound Ridge Golf Club.
$229–$1,900/night based on season and availability
SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
Venture Into Thailand’s
Spicy Northeast
at
ESANATION Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
Richards, a local landmark in Greenwich, is known for its service.
A display in Richards. SAMIRA BOUAOU/EPOCH TIMES
GREENWICH AVENUE The “Avenue,” as it’s known by locals, is a milelong street anchored by jewelry stores and shops such as Saks Fifth Avenue, Intermix, Scoop NYC, lululemon athletica, and the local Richards. For a bite, stop off at Méli-Mélo, a crêperie and juice bar (362 Greenwich Ave.). This fall, chef Geoffrey Zakarian will be opening The National Greenwich (376 Greenwich Ave.), bringing signature dishes such as the WoodGrilled 24-ounce Demonico Grade Prime.
Greenwich Avenue (roughly between Bruce Park Avenue & West Putnam Avenue) Greenwich, CT 06830 Need a shopping break? Stop off at one of the many eateries on Greenwich Avenue. SAMIRA BOUAOU/EPOCH TIMES
THE SPA AT DELAMAR Couples, girlfriends, and weary souls (and bodies) flock to this welcoming little retreat where knots and worries melt away at the touch of able hands. Whether you opt for the deep tissue massage ($75–$195), or the signature resculpting facial ($245), the time too seems to melt away (too quickly).
At Delamar Greenwich Harbor 500 Steamboat Rd. Greenwich, CT 06830 203-661-9800 DelamarGreenwich.com The lounge, in soothing shades of indigo and blue, offers a taste of the relaxation to come.
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September 11–17, 2015 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
SAMIRA BOUAOU/EPOCH TIMES
L’ESCALE The aptly named L’Escale (port of call in French) has a hopping outdoor bar scene as well as shaded spots under an arbor with views onto the anchored yachts on the Greenwich waterfront. The dining room indoors, meanwhile, is all charm and romance. The inspiration is Provençal, with 200-year-old tiles from Provence and a castle fireplace straight from southern France. Frenchborn executive chef Frederic Kieffer, who has worked at distinguished venues such as Taillevent, offers a magnificent Plateau Royal, brimming with Maine lobster, king crab legs, oysters, clams, and jumbo shrimp ($125). The cuisine is healthful and tasty. The Georgette’s Salad ($15) is a best-seller for good reason—the toasted coriander dressing brings together a medley of Bibb lettuce, avocado, blueberries, kale, quinoa, cucumber, almonds, cherry tomatoes, and sunflower seeds. Pastry chef Wendy Laurent is forever striving for the lightest, the flakiest, and the most delicious desserts. And that’s why her tarts, featuring the best fruits of the season, are positively swoon-worthy. She’s also mastered the art of ice cream. Don’t miss her Coupe L’Escale.
At Delamar Greenwich Harbor 500 Steamboat Rd. Greenwich, CT 06830 203-661-4600 LEscaleRestaurant.com
BRUCE MUSEUM Art, science, and natural history all find a home at the Bruce Museum. Currently on display, “The Seven Deadly Sins: Pride” (through Oct. 18) is a fascinating look at the mother of all sins, featuring Old Masters as well as contemporary art. The exhibit is part of a collaboration between the seven cultural institutions in the Fairfield/ Westchester Museum Alliance (FWMA)— yes, that means you’ll have to go elsewhere for exhibitions on the other deadly sins. Current exhibitions also feature photographs from Theodore Nierenberg’s world travels (through Nov. 29) and the remarkable species of Madagascar, both living and extinct. Admission is $7 for adults, $6 for students and seniors.
1 Museum Dr. Greenwich, CT 06830 203-869-0376 BruceMuseum.org
Plum tart at L'Escale.
Morton’s World Trade Center
SAMIRA BOUAOU/EPOCH TIMES
Midtown 551 Fifth Avenue 212-972-3315
World Trade Center 136 Washington Street 212-608-0171
Great Neck 777 Northern Boulevard 516-498-2950
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
mortons.com Salad of the day, with king crabmeat and tomatoes (top); and Georgette's Salad, with kale, quinoa, and blueberries.
善
體驗文人墨客的 詩情雅意 ( 二樓 )
RICK ECHELMEYER
美
品味朝鮮王朝的 美味佳餚(三樓)
Experience Firsthand the Romantic Life of Korean Dynasty South Korea’s 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. “Sweet Reflections,” 1886, by Gabriel Schachinger (1850–1912). Oil on canvas. SAMIRA BOUAOU/EPOCH TIMES
ON THE WATER Great Captain Island (open until Sept. 13); Island Beach (open until Sept. 15). For ferry schedule and fares, see GreenwichCT.org Greenwich Harbor Cruises 500 Steamboat Rd., Greenwich 203-661-1234 GreenwichHarborCruises.com
Looking to sail off to an island? Until Sept. 15, the Town of Greenwich operates ferries to Island Beach and Great Captain Island in Long Island Sound, about 2 miles south of Greenwich Harbor, or about a 20-minute ferry ride away. The Prudence, docked at the Delamar, also offers private yacht charters through Greenwich Harbor Cruises. It is an original wooden Maine steamboat that has been in continuous service since it was built in 1911, though it is now equipped with a diesel motor.
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
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September 11–17, 2015 www.EpochTaste.com COURTESY OF ERIN KESTENBAUM
LOCAL, SEASONAL, MARKET FRESH FARE stuff to eat and drink around town
MAD. SQ. EATS Now in its eighth year, Mad. Sq. Eats has taken over Madison Square Park for its semi annual pop-up market featuring restaurants and food artisans. Presented by UrbanSpace and the Madison Square Park Conservancy, Mad. Sq. Eats brings diverse cuisine from vendors like KOA Restaurant, Jicama NYC, Momofuku Milk Bar, Cheese-steaks by The Truffleist, Arancini Bros., Bar Suzette Créperie, and more.
WE WELCOME YOU TO RESTAURANT You will love our warm atmosphere and our expertly prepared menu. We pay the utmost attention to every detail of your visit. From the hand crafted cocktails and specialty wine list, to our thoughtfully planned, market fresh and in-season dishes. Every dish, every cocktail is prepared from scratch and every detail is carefully thought out. We are always happy to customize any of your dining requests.
Friday–Thursday, Sept. 4–Oct. 1 11 a.m.–9 p.m. Madison Square Park (between Fifth Avenue & Broadway and 24th & 25th streets) MadisonSquarePark.org
Macarons at a previous Mad. Sq. Eats event.
NEW! Chef ’s Seasonal Tasting Menu
ERIC GROOM
NEW YORK OYSTER WEEK
34 East 20th Street
The fourth annual New York Oyster Week returns, providing foodies with tasty delicacies from oyster friendly restaurants like Oceana, The Sea Grill, Ed’s Chowder House, The Leadbelly, Eataly, and more! The week’s events and dining series support its mission to celebrate the oyster’s role in the history, culture, cuisine, economy, and ecology of New York. Event highlights include the Annual Brooklyn Oyster Riot, Oyster Cocktails, ShuckEasy, AHOYsters, and OystoberFest.
(btwn Park and Broadway)
Located in Flatiron New York City
CountyNyc.com
212.677.7771
Thursday–Sunday, Sept. 10–20 Various locations OysterWeek.com
Pastry chefs from participating restaurants. Miyazaki Super Prime Wagyu Beef $120.00
Authentic Japanese food served with a touch of class
W
hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!
Momokawa Prix Fixe Menu Small Course
(service for two or more) eti er kin s of ashimi hoi e of ukiyaki or ha u ha u aut meals ooke at the ta le essert
$45/per person
Awabi Shabu-shabu
tra itional a anese a eti ers kin s of ashimi rille ish an a simmere ish essert $60/per person
Sake and Wine
Ask about our sake tastings.
Momokawa serves some of the finest quality sake and wine, paired especially for the dishes. Try our seasonal sake (draft), premium sake, all season sake (hot or cold) as well as white or red wines.
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
Katsu & Sake
Signature dishes you won’t find in other Japanese restaurants
COURTESY OF DAVID KATZ
SWEET SEPTEMBER BY CITYMEALS-ON-WHEELS Dessert lovers can indulge in a whole month of sweet treats with Sweet September, a fundraising initiative to support Citymeals-on-Wheels. Through Sept. 30, participating restaurants will donate a portion of their sales from designated Sweet September desserts to Citymeals, an organization delivering meals to homebound elderly New Yorkers. Citymeals Executive Director Beth Shapiro said 100 percent of the donations will go toward preparing better meals for its patrons. The treats, available at 40 participating restaurants, include: ‘21’ Club’s Classic ‘21’ Profiterôles; Junior’s Apple Crumble Cheesecake; Aureole’s Lemon Meringue with sablé, lemon confit and strawberry basil sorbet; Jacques Torres Chocolate’s Chocolate Chip Cookies; and more. Through Wednesday, Sept. 30 Various Locations CityMeals.Org
Past Taste Williamsburg Event.
FAMILY DINNERS WITH MARIO BATALI’S CHEFS
TASTE WILLIAMSBURG GREENPOINT
Chef Andy Nusser of Tarry Lodge and chef Anthony Sasso of Casa Mono will bring their culinary spin to the final event in the threepart series Family Dinners with Mario Batali’s Chefs. The al fresco garden-to-table dinner will feature a three-course menu using fresh, seasonal ingredients, alongside live cooking demonstrations, and hands-on gardening and crafting activities. Sunday, Sept. 13, 5 p.m.–7.30 p.m. New York Botanical Garden 2900 Southern Blvd., Bronx Tickets: Adults $85, Children $35 NYBG.org
This block party-style tasting event highlights North Brooklyn’s local flavor with stalls from over 40 restaurants, bars, breweries, and wineries—including Anella, Bakeri, Odd Fellows Ice Cream, Pasar Malam, Pies ‘N’ Things, and more. Now in its sixth year, the event will benefit the Northside Town Hall’s building project in the former Engine 212 Firehouse at 134 Wythe Ave. Sunday, Sept. 13, 1 p.m.–5 p.m. East River State Park Tickets: $35 to $85 TasteWG.com
COURTESY OF DIRT CANDY
COURTESY OF DIRT CANDY
Discover the Hidden Gem in K-Town The most special 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!
Corn French toast with yellow corn jelly and bourbon corn butter. Pork Katsu
“This is one of my favorite spots in K-town” – Zagat-
28 W 32nd Street, New York, NY 10001
212.736.5393 24 Hours Open www.hanamichinyc.com
Tonkatsu Ramen
BRUNCH AT DIRT CANDY The new brunch menu at Dirt Candy will make its debut this weekend, Sept. 12–13, providing loyal customers and new diners alike with brand new dishes featuring chef Amanda Cohen’s whimsical vegetable preparations. The menu includes dishes like red pepper fritters, filled with red pepper jam; tomato biscuits with basil butter and green tomato jam; corn French toast with yellow corn jelly and bourbon corn butter; and carrot granola with carrot marmalade and labneh. Brunch cocktails will include the Bloody Carrie—bloody mary with grilled carrot and mezcal— and the Jealous Mary—bloody mary with green tomato juice.
Carrot granola with carrot marmalade and labneh. Saturdays & Sundays, 11.30 p.m.–2.30 p.m. Dirt Candy 86 Allen St. (between Grand & Broome streets) DirtCandyNYC.com
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September 11–17, 2015 www.EpochTaste.com DAVID SEGUIN
ON THE HORIZON
COURTESY OF LE PAIN QUOTIDIEN
LE PAIN QUOTIDIEN AND FEED SUPPER Le Pain Quotidien is partnering with FEED for its second annual supper campaign to help raise 2 million meals by World Food Day. With a series of communal tables around the country, they will provide 250,000 meals to families in American and around the world. Your ticket will give you access to a three-course family-style meal, wine and beer, and special limited-edition LPQxFEED gift bag. Wednesday–Friday, Sept. 16–Oct. 16 6.30 p.m. for cocktails, 7 p.m. for dinner Tickets: $100 LePainQuotidien.com
Last year's LPQxFEED supper. COURTESY OF UNION SQUARE
HARVEST IN THE SQUARE The 20th annual Harvest in the Square returns to Union Square with signature dishes by chefs from renowned restaurants in the district. Dishes will be made using fresh produce from the Union Square Greenmarket, paired with local wines and microbrews. All the proceeds from the event will go towards the beautification of the Union Square Park and building community programs. Thursday, Sept. 17 7 p.m.–9 p.m. Union Square Park Tickets: $125 Harvest.UnionSquareNYC.org
Harvest in the Square.
YouTuber Maangchi shares authentic Korean recipes that inspire home cooks and chefs alike.
MAANGCHI’S REAL KOREAN COOKING YouTube star Maangchi has inspired home cooks and chefs alike with her authentic Korean recipes. She will join chef Hooni Kim, of Danji and Hanjan, for a discussion on Korea’s familiar and unfamiliar cuisine—from Bulgogi and Kimchi to Korean Fried Chicken. After the event, Maangchi will sign copies of her cookbook, “Maangchi’s Real Korean Cooking.” Friday, Sept. 18, 7 p.m. Lexington Avenue at 92nd Street Tickets: $32 92y.org
Compiled by Daksha Devnani/Epoch Times Staff
COURTESY OF VAUCLUSE
Openings around town
Vaucluse The Altamarea Group’s latest restaurant, Vaucluse, is now open on the Upper East Side. Chefs Michael White and Jared Gadbaw collaborated on the brasserie’s menu. It spans both classic and innovative: for example, Pâté en Croûte and Escargots à la Bourguignonne and Bar à la Vapeur (steamed sea bass wrapped in Swiss chard with Manila clams and sauce vin blanc). The 12,000-square-foot space is inspired by a South of France farmhouse, with a touch of contemporary. Open for dinner Monday through Saturday.
MORGAN IONE YAEGER
Vaucluse
100 E. 63rd St. (between Park & Lexington) 646-869-2300 VaucluseNYC.com
COURTESY OF CORSO COFFEE
COURTESY OF CORSO COFFEE
Cheesecake.
Kat & Theo Who are Kat and Theo? Katerina and Theodosios, the parents of restaurant co-owner Andreas Typaldos. The restaurant aims to reflect Typaldos’s journey from the Greek island of Lefkada to America. Chef Paras Shah (who has worked at El Bulli, Per Se, and Momofuku Noodle Bar) has created a menu including items such as Flatbread with anchovy, charred shishitos, and aioli; and Duck with peach purée, foie torchon, and smoked potato. The wine list counts 180 wines; among the cocktails you’ll find the Roger Dodger (cinnamon-infused Zubrowka Vodka, Velvet Falernum, lime, carrot shrub, and ginger). Open for dinner Tuesday through Saturday.
MELISSA HOM
Kat & Theo in the Flatiron.
Kat & Theo
5 W. 21st St. (at Fifth Avenue) 212-380-1950 KatAndTheo.com
THE MOMENT WE PLACE THE SUSHI ON THE PLATE, IS THE MOMENT IN WHICH SUSHI CAN BE TRULY UNDERSTOOD. TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
Corso Coffee A second location of Corso Coffee in New York has recently opened in Chelsea, close to the High Line. The Italian-style coffee bar offers beverages using Anèri Tricaffè wood-roasted espresso. Locally roasted coffee, matcha beverages, pastries, and breads are also available. Open daily.
Corso Coffee
537 W. 27th St. (between 10th & 11th avenues) 212-244-8463 LDVHospitality.com
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September 11–17, 2015 www.EpochTaste.com VICTORIA PEARSON
CASTILIAN SPANISH CUISINE at el Pote
Bringing
Little Sunshine a
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
to Your Meals
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680 By Orysia McCabe | Epoch Times Staff
We are proud to have been voted
BEST DINER IN NYC by residents and businesses in lower east manhattan %
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RemedyDinerNyc.com
We cook Spain’s traditional dish to perfection! Bring your friends and family and share in our ancient heritage. Plus, over 50 authentic Spanish tapas. Come in and pick your favorites tonight!
Meson Sevilla Restaurant 344 WEST 46TH ST. (BTW 8TH & 9TH AVE.) MESONSEVILLA.COM 212-262-5890
Recipes As I started to look through the book pondering what recipes to try I didn’t get very far when I came upon the breakfast recipe I would try, Blueberry Ricotta Pancakes With Lemon Cream. I had been intro-
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$10 Beer & Burger Monday to Friday Special 3-7pm.
Creamy, dreamy bread pudding is over-the-top delicious with Valencia orange marmalade.
VIC TORIA PEA
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In my 40 years of cooking, this cookbook has to be the most organized cookbook I have ever read. “Citrus: Sweet & Savory Sun-Kissed Recipesâ€? by Valerie Aikman-Smith and Victoria Pearson is definitely my go-to book from now on. It starts with a beautiful photo of all the citrus fruits in the recipes to come, including lemon, lime, grapefruit, as well as less common citrus fruits such as kumquat and the eye-catching fingered citron. The book is certainly beautifully illustrated, with about 75 percent of the recipes accompanied by photos—a high ratio for cookbooks. I wanted to reach into the cookbook, pick up an orange, and bite into it. To the delight of the reader, following the table of contents—the recipes are organized by type of citrus—is a list of dishes by course. So if you are looking to add to your breakfast repertoire or you want something dierent to drink with your meal, peruse this list. The cookbook is also a very convenient size, neither overly tall nor thick— something very handy. I’m not sure if this was planned, but I found when I opened the book to start cooking, it laid flat. I didn’t have to keep flipping back to the recipe page.
duced to this fruit combination some years ago when I tried a dessert that married the two, a lemon curd bar with strips of blueberry compote running across the top. The pancakes were delicious and the lemon cream brought out the sweetness of the blueberries. What a delightful way to begin your day! I made a double batch and my colleagues just devoured them. One young woman closed her eyes and with a smile on her face said the cream was just, “MMMMM.â€? Need I say more? In no time at all the batter was mixed and ready to go and the cooking was only minutes before we could enjoy the fruits of my labor. I highly recommend this scrumptious recipe. Next up was the Osso Buco With Orange Gremolata. I followed the recipe exactly, for it had been years since I had last made the dish and this one was a little dierent from my first foray into cooking veal. Veal shank (the osso buco) is a tender but rather bland meat, but the olives, onion, garlic, and thyme really brought out its delicate flavor. And the gremolata with its orange and parsley just took the dish over the top. While this dish took more time, since it was in the oven for an hour and a half, it was not complicated. It would make a delicious Sunday dinner or an impressive dinner for guests. One of my colleagues described it best when he said, “The dish reminds me of when I was still living at home. My parents would have been cooking all day, something like pot roast, a comfort food. And we’d come home and we’d sit down and enjoy the meal.â€? The last recipe I tried was the Valencia Orange Bread & Butter Pudding. Now this was a showstopper. My colleagues just couldn’t get enough. The first time I followed the recipe exactly, topping the bread with brown sugar, but I found that the top of the bread dried
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September 11–17, 2015 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
RECIPE
BANGKOK
STREET FARE
VALENCIA ORANGE BREAD & BUTTER PUDDING
Heaven for Food Lovers Yaowarat is one of Bangkok’s oldest neighborhoods, founded by East Asian traders in Siam over 200 years ago. It is a heaven for food lovers, blending the centuries old Thai and East Asian influences in an eclectic mix of street vendor cuisine. Experience the authentic taste of Bangkok street fare, at Sookk.
Put together this brightly flavored dessert when the weather turns chilly and comfort food is a must. The marmalade plays off the creaminess of the custard and then finishes with a slight crunch from the toasted bread. If you don’t have time to make the marmalade, use a high-quality store-bought brand.
Serves: 6
INGREDIENTS
Try Our Affordable Daily Lunch Specials.
• 4 tablespoons unsalted butter, at room temperature • 12 slices white country-style bread • 1/2 cup Orange & Campari Marmalade (page 71 in the book) • 5 eggs • 1 vanilla bean, halved lengthwise • 1 cup whole milk • 1 cup heavy cream • 1/4 cup firmly packed dark brown sugar, plus more for sprinkling • Crème fraîche, for serving
Bring Sookk to you! Catering and delivery available.
DIRECTIONS Butter a shallow baking dish. Butter both sides of each bread slice, using all the butter. Spread the marmalade on one side of 6 of the slices of bread. Take the other 6 slices of bread and place them, butter side up, on top of the marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half and arrange the sandwich halves in the prepared dish. Crack the eggs into a bowl. Using the tip of a knife, scrape the vanilla seeds from the bean halves into the bowl, and whisk the eggs until blended. Add the milk, cream, and sugar and whisk until well combined. Pour the mixture evenly over the bread and sprinkle lightly with more sugar. Cover and let stand at room temperature for 1 hour, until the bread soaks up the custard. Preheat the oven to 350°F.
SOOKK
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253 Uncover the pudding and bake for about 50 minutes, until the custard has set. Remove from the oven and let cool slightly. Serve warm, spooned into individual bowls. Top each serving with a dollop of crème fraîche. Reprinted with permission from Citrus, by Valerie AikmanSmith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC
SAMIRA BOUAOU/EPOCH TIMES
Sevens’ Mixed Grill
RECIPE
A Turkish Feast
BLUEBERRY RICOTTA PANCAKES WITH LEMON CREAM
you’ll always remember • Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available
Lemon-infused ricotta pancakes are a must for us, especially at the height of lemon season. We have made them with Eureka lemons as well as Meyer lemons, and both are equally heavenly.
Serves: 6
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INGREDIENTS • • • • • • • • • •
1 cup all-purpose flour 1 teaspoon baking powder 1/3 cup light brown sugar 2 eggs 1/2 cup whole milk 11/2 cups whole-milk ricotta cheese Zest and juice of 1 lemon 1 cup fresh blueberries 1/2 tablespoon unsalted butter Confectioners’ sugar, for dusting
4 1/2 star rating on Trip Advisor & 4 star rating on Open Table! MEDITERRANEAN TURKISH GRILL
Lemon Cream • 1 (8-ounce) tub mascarpone • Zest and juice of 1 lemon
158 West 72nd St. NY • (212) 724-4700
www.seventurkishgrillnyc.com *valid for dinner 5 pm - 11 pm
DIRECTIONS out in the oven. The second batch went into the oven sans brown sugar topping and this time, once the dish came out of the oven I spread some marmalade over the top of the bread and covered the dish with tin foil and let the bread absorb the marmalade. That was much better. And the dish calls for an Orange & Campari marmalade, which was easy to make. Add a little crème fraîche and the dish was just out of this world. One thing I did find odd was that for the bread and butter pudding recipe it didn’t say what size dish to use. And since I had never made the dish before I was left looking at a loaf of bread and trying to figure out what size pan to use.
“Citrus: Sweet & Savory Sun-Kissed Recipes” by Valerie Aikman-Smith and Victoria Pearson. Ten Speed Press, $19.99. Release date: Aug. 25, 2015.
Pour half of the blueberries into a bowl and mash with a fork until broken up. Pour in the batter and mix to combine. To make the lemon cream, in a bowl, whisk together the mascarpone with the lemon zest and juice. Set aside. Place a large frying pan over medium heat. When the pan is hot, add the butter and swirl the pan to coat the bottom evenly. Working in batches, for each pancake pour 1/4 cup of the batter into the pan. Cook until small bubbles appear on the surface and the bottom is golden, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown and cooked through. Arrange the pancakes on a warm platter and cover with a kitchen towel to keep warm while you finish the rest.
HAPPY HOUR Mon & Tues 4-8 pm
2 for1
Toss the remaining blueberries into the hot pan and cook until warmed through, about 1 minute. To serve, sprinkle the pancakes with the blueberries and dust with the confectioners’ sugar. Serve the lemon cream on the side. Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC
See Osso Buco recipe on D8
Beer or Wine
MARIUSZBLACH/ISTOCK (ALL CITRUS)
Easy to Follow On the whole, the recipes were easy to follow and no special tools are needed to prepare the dishes. Even though the pancake recipe called for a blender, a hand mixer would have been enough to make the batter. And this is just a reminder to those who don’t live in states where all citrus is available all year round: Make sure you check what is in season before you get your heart set on a recipe only to find the citrus isn’t available. I highly recommend the cookbook and hope you all enjoy cooking and eating these delicious dishes as much as my colleagues and I did.
To make the batter, place the flour, baking powder, brown sugar, eggs, milk, ricotta, and lemon zest and juice into a blender and blend until smooth.
At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces to complement your toppings, you will always get what you want. EnJOY! Craft Beer # Wine # Fresh Salads # Hand Cut Fries
Catch the game on our 40” TVs
BUILD YOUR OWN BURGER at Joy Burger Bar
1567 Lexington Ave, New York (212) 289-6222
JoyBurgerBar.com
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September 11–17, 2015 www.EpochTaste.com
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
RECIPE
DIRECTIONS
OSSO BUCO WITH ORANGE GREMOLATA
In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the shanks and cook, turning once, for about 5 minutes total, until browned on both sides. Transfer to a plate.
Preheat the oven to 350°F. Season the flour with salt and pepper. Dredge the shanks in the flour, shaking off the excess.
I like to dish up this robust stew when winter comes around and it’s time for leisurely, slow-cooked dinners—preferably alongside an earthy red wine. A generous sprinkle of orange gremolata brightens the depths of the sauce.
Serves: 4–6
INGREDIENTS • • • • • • • • • • •
All-purpose flour, for dusting Sea salt and freshly cracked black pepper 6 pieces veal shank, each 2 inches thick 1/4 cup olive oil 2 cloves garlic, minced 1 yellow onion, diced 4 thyme sprigs 2 bay leaves 3 cups veal or chicken stock 2 cups dry white wine 1 cup pitted green olives
Gremolata • Zest of 1 navel orange • 1/2 cup firmly packed flat-leaf parsley leaves, torn • 3 cloves garlic, minced
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Add the garlic and onion and cook, stirring often, for about 5 minutes, until golden brown. Return the shanks to the pot, add the thyme, bay leaves, stock, and wine, and bring to a boil. Remove from the heat and add the olives. Cover and place in the preheated oven and cook for 1 1/2 hours, until the meat is fork-tender. To make the gremolata, place the orange zest, parsley, and garlic in a small bowl and mix well. Cover and place in the refrigerator until ready to use. Remove the pot from the oven and let the osso buco rest for 10 minutes. Spoon into individual bowls, sprinkle with the gremolata, and serve immediately. Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright Š 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC SAMIRA BOUAOU/EPOCH TIMES
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