ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 September 4–10, 2015 Solve the
Dinner Problem
u b a B Ji s s o Is B on
D6
By Daksha Devnani | Epoch Times Staff
According to Jessi Singh, northern India is full of "babu jis.”
A babu ji (literally, “father” or “grandfather” in Hindi) is, he explained, the neighborhood’s unofficial mayor, a character—yes, you know him!—who seems to know everything and tells everyone what to do. And who of course loves to indulge in food and good company. It’s also the namesake of his popular restaurant, Babu Ji, which opened this June in Alphabet City.
www.EpochTaste.com
A gentleman who gets into everyone’s business and tells them what to do— that’s a babu ji.
Singh was clearly the unofficial mayor there, as he shuffled between the kitchen and the front of the house, hopping between tables, explaining to guests how to eat different dishes. “Any of our guests [who] come in, we want to be a part of their dining [experience],” Singh said. “Hospitality is big in the Indian culture, we don’t serve and leave. We are a part of their conversation.” Singh is both the chef and co-owner.
See Babu Ji on D2
ENJOY A SEASONAL FEAST FOR THE EYES AND THE PALATE, TAILORED TO YOUR INDIVIDUAL TASTE TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
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September 4–10, 2015 www.EpochTaste.com
s i s o J B u s I b Ba
Paneer Tikka, marinated with garam masala and charred in the tandoor, served with ginger, pear, and beet.
Babu Ji continued from D1
Jennifer Singh, his partner and co-owner, is the mastermind behind the bold and modern design. Food-related Hindi proverbs in elegant Devanagari script and colorful portraits adorn the walls.
Venture Into Thailand’s
Spicy Northeast
at
ESANATION
Flavorful Beginnings At Babu Ji, the flavors are authentic and the presentation is modern, with a focus on high quality. Chef Singh sources ingredients such as day boat sea scallops, free-range chicken, and rainbow trout from Max Creek Hatchery. A portion of the menu is devoted to street food. “Street food is very big in India,” Singh said. “Every Indian will somehow, at some part of the day eat something from the streets. It’s a huge cuisine on its own.” I had to start with the Gol Gappa ($12), a popular street food eaten across India. Indian food lovers might also know it as “pani puri,” a crisp round puff with a creamy filling, meant to be devoured in one bite. As soon as I popped one into my mouth, I felt an explosion of flavors and textures. A tangy sweetness was first, followed by the crunch of the puff, and then the creaminess of the yogurt filling. Finally I was left with the lingering flavor of the “pani” or spicy mint water. At Babu Ji, though, there are also milder dishes, such as the Paneer Tikka ($18), and it’s possible to satisfy many different palates. Paneer, a soft cheese made by curdling milk, on its own has no flavor. But when Singh uses it for Paneer Tikka, he makes a sandwich of it with the addition of fresh ginger, pear, and a
Beer and curry are a perfect match. They are made for each other. Jessi Singh, chef and co-owner
“Kulfi,” or Indian ice cream, flavored with cardamom, honey, and pistachio.
beet coleslaw, which add a refreshing touch. In no time at all, we filled ourselves up on it. Then there is the Yogurt Kebab ($14), a croquette filled with yogurt, presented in spectacular fashion in a creamy pool of pink, with a beautiful, fuchsia flower sitting on the top. Singh makes it with “hung yogurt,” that is, yogurt hung overnight. The moisture drips out or evaporates, leaving behind a creamy, smooth yogurt. Result: the croquette just about melted in my mouth. And then there’s the beet-ginger sauce, playing a perfect supporting role by injecting a good dose of ginger flavor. A dish that I would go back for is the Papadi Chaat ($14), an Indian version of nachos and salsa, which was utterly addictive. The chickpeas, cucumber, and pomegranate seeds piled atop were refreshing. Surprisingly the crispy wafers didn’t lose their crunchiness, even though they were dipped in yogurt, tamarind, and mint chutneys. By the end of it we were still licking our spoons. “People think with Indian food everything is cooked down, but there is so much to Indian food, [that a lot of people] really don’t know about,” Singh said. From the Brass Pots Babu Ji offers a wide range of stews and curries. But my favorite was the Butter Chicken ($24) paired with the sesame and onion seed naan ($10). It made me reminisce about my childhood days, when anything that tasted delicious would stay in my mouth until I was tapped on the cheek and made to forcefully swallow it. This time I was doing it again. The sweet and tangy flavor of this curry with
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
(Clockwise from top) Naan, Butter Chicken, the addictive Papadi Chaat, Yogurt Kebab, Paneer Tikka, and Scallop Coconut Curry.
Butter Chicken, with sesame and onion seed naan.
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September 4–10, 2015 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
(Above) Chef and co-owner Jessi Singh. (Below) When you arrive at Babu Ji, you’ll be inspired by their hip decor and framed modern and vintage photos. They even have old Bollywood movies projected on a wall for your enjoyment.
FREE DELIVERY
10 BLOCK RADIUS
ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location! 12 - 4 pm. Includes free soft drinks, coee/Thai Ice Tea
Babu: |bäboo|, from the Hindi bÄ bĹŤ, literally “fatherâ€?: term of respect for an older man, bureaucrat, or the self-appointed mayor of the block
Meet the littleknown Indian band dude. Always heard, never seen. He plays at all the weddings.
Babu Ji
175 Ave. B (at East 11th Street) 212-951-1082 BabuJiNYC.com Hours Dinner: Tuesday–Sunday 6 p.m.–late Brunch: Saturdays & Sundays from noon Closed Mondays
ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun AMAZING PARTY EVENT SPACE, great place for a date or a fun night
v{iv} Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
ĺ–„
鍔銗文人墨厢的 čŠŠćƒ…é›…ć„? ( äşŒć¨“ )
瞎 chunks of chicken pieces paired well with the
ĺ“ ĺ‘łćœ?鎎王ćœ?çš„ 瞎味佳餚(三樓)
toasted flavor of the naan. The seasoning of fenugreek herb added the perfect touch to it. Wondering what to drink with your curry? Look to the beer fridge! You can simply help yourself to a wide selection of craft India Pale Ales that go well with the curries. There are also lagers like Kingfisher from India. “Beer and curry are a perfect match,� Singh said. “They are made for each other.� A Sweet Ending There is an ancient Hindi proverb on one of the walls that says, “May your mouth be filled with sugar and ghee,� an expression said to those who come bearing good news. Kulfi is good news indeed. Singh follows an old recipe for this homemade Indian ice cream ($6) by cooking milk on low heat, letting it become thicker and creamier. He then adds cardamom, honey, and pistachios, before pouring the mixture into metal molds and freezing them. As it melted in my mouth, this chewy and nutty ice cream brought a smile to my face— a fitting ending.
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.
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours The Yoghurt Kebab melts in your mouth.
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September 4–10, 2015 www.EpochTaste.com COURTESY OF ALFREDO 100
Sevens’ Mixed Grill
A Turkish Feast
you’ll always remember • Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available
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stuff to eat and drink around town
ALFREDO 100 UPS THE ANTE WITH ITALIAN JAZZ BRUNCH AND POWER LUNCH
Saturdays & Sundays 11.30 a.m.–4 p.m. 7 E. 54th St. Alfredo100.com
Waffles all’Italiana.
COURTESY OF PIG ISLAND
4 1/2 star rating on Trip Advisor & 4 star rating on Open Table! MEDITERRANEAN TURKISH GRILL
COURTESY OF ALFREDO 100
Poached Eggs Alfredo.
Italian flavors meet American brunch favorites at Alfredo 100. The recently debuted brunch offers cocktails like the Maria la sanguinaria, a traditional bloody mary served with a savory pancetta straw, or fresh squeezed juices inspired by Italian screen sirens, like the Sofia Loren, a combination of cantaloupe, pineapple, and ginger. Dishes include Frittata Caprese, Poached Eggs Alfredo, and ricotta and lemon Waffles all’Italiana.
158 West 72nd St. NY • (212) 724-4700
www.seventurkishgrillnyc.com *valid for dinner 5 pm - 11 pm
CARLA HALL’S SOUTHERN KITCHEN POP-UP AT ROOT & BONE Craving some Southern fare? Chef Carla Hall will join forces with chefs Jeff McInnis and Janine Booth for a Top Chef reunion at Root & Bone. Guests will get a sneak peak of the menu from her soon-to-be-opening restaurant, Chef Carla Hall’s Southern Kitchen, with four courses including Southern cornbread, biscuits, and fried chicken two ways—Root & Bone’s sweet-tea brined chicken and Carla Hall’s Nashville “Hot� bird.
INSPIRED ASIAN FUSION CUISINE EAT LOCAL AT PIG ISLAND 2015 The sixth annual Pig Island returns to Brooklyn for an all day food fest, with 20+ chefs serving up specialty dishes made from locally sourced pork from Flying Pigs Farms. Chefs include chef Lance Knowling from Blujeen, chef Tyson Ho from Arrogant Swine, and more. With a mission to support NY State farmers by purchasing heritage hogs, the proceeds from the event will go directly to local farmers and their communities. Tickets also include unlimited drinks of NY State beer, wine, cider, and whiskey.
Wednesday, Sept. 9, 6 p.m.–10 p.m. Root & Bone 200 E. Third St. Tickets: $60 EventBrite.com
COURTESY OF TASTE TALKS
Saturday, Sept. 12, 11.30 a.m.– 4 p.m. Erie Basin Park, 1 Beard St., Brooklyn Tickets: $85 EventBrite.com
nique Try our U ils! Cockta every r is
ou Happy H p.m. day, 5-7
COURTESY OF VILLAGE ALLIANCE
Last year’s A Taste of the Village event. You will enjoy an enticing mix of Thai, Malaysian, Chinese and Japanese cusine, perfected by us. Quality and service is our passion, let us take you on a culinary journey of South East Asia.
Asian Cuisine & Cocktail Bar (212) 752-8883 | (212) 752-8012
FUSHANYC.COM 1065 First Avenue (Between 58th & 59th Street) New York, NY 10022
We are proud to have been voted
BEST DINER IN NYC by residents and businesses in lower east manhattan %
!
%
A TASTE OF THE VILLAGE IN WASHINGTON SQUARE PARK Thirty local food and wine purveyors will take over Washington Square Park, offering guests unlimited food and wine tastings. The event in its 13th year, and hosted by the Village Alliance and the Washington Square Park Conservancy, will feature live jazz performances. Thursday, Sept. 10, 6 p.m.–8 p.m. Washington Square Park Fifth Avenue & Waverly Place Tickets: $60 EventBrite.com
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THE ‘OSCARS OF STREET FOOD’ RETURN $10 Beer & Burger Monday to Friday Special 3-7pm.
Remedy Diner Open 24 Hours 245 East Houston Street New York (212) 677-5110
RemedyDinerNyc.com
Taste Talks 2014.
SEE INTO THE FOODIE FUTURE AT TASTE TALKS BROOKLYN Get a glimpse of what’s coming up in the food and drink industry at Taste Talks Brooklyn 2015. This national series of festivals celebrates the next big trends in food, with tastings, dinners, and parties. Guests can attend a dessert party featuring Dominique Ansel’s extraordinary desserts, with wine pairings and an original DJ set by Questlove. The weekend will kick off with a chicken and waffles brunch, panel discussions with chefs, and live demonstrations. The All-Star BBQ sampling feast will bring world-renowned chefs at 12+ grilling stations to create their signature dishes. Friday–Sunday, Sept. 11–Sept. 13 6 p.m.–10 p.m. Festival HQ: Colossal Media 85 Wythe Ave., Brooklyn Tickets: Conference Pass: $100; Food Enthusiastic Pass: $145; Kitchen Sink Pass: $450 Taste-Talks.com
COURTESY OF VENDY AWARDS
New York’s Vendy Awards is an intense cook-off for the city’s finest street food vendors. The five finalists for this year’s best vendor are Snowday, Guandong Cheong Fun, Souvlaki Lady, Hard Times Sundaes, and Biryani House. This year the Vendys feature a new category—Special Drinks—to honor the city’s liquid treat purveyors, with finalists including Tea+Milk, Renegade Lemonade, and more. Singaporean street food expert KF Seetoh and instagrammer FoodbabyNy will be judging the event. Tickets include food from 25+vendors, and drinks from Brooklyn Brewery beers, Santa Cristina wine, and more. Saturday, Sept. 12 12.30 p.m.–5 p.m. Governors Island Tickets: $100 VendyAwards.StreetVendor.org
Street vendor Snowday, one of the finalists of the Vendy Awards.
Compiled by Daksha Devnani/Epoch Times Sta
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September 4–10, 2015 www.EpochTaste.com
TASTINGS FOR A CAUSE AT A SECOND HELPING OF LIFE Now in its 12th year, A Second Helping of Life will feature tastings by some of the city’s top women chefs, including April Bloomfield, to raise funds to help thousands of women affected by breast and ovarian cancers. The event will be hosted by Pat Battle, co-anchor of NBC “Weekend Today in New York,” honoring Marcia Godosky from the board of directors of SHARE; Aye Moe Thu Ma, director of breast surgery at St. Luke’s Roosevelt Hospital; and Karen Orczyk, managing director at Interest Rate sales.
Monday, Sept. 21 7 p.m.–9.30 p.m. Chelsea Piers Pier 60 Tickets: $325–$750 ShareBenefit.org
Katsu & Sake
Signature dishes you won’t find in other Japanese restaurants
COURTESY OF HO LEE FOOK
CHEF JOWETT YU TAKES OVER CHEFS CLUB Renowned chef Jowett Yu from Black Sheep restaurants and Ho Lee Fook in Hong Kong will bring a modern approach to his national cuisine at Chefs Club. Some of the highlights from the menu include Drunken Clams in Beer; Prawn Toast x Okonomiyaki, with Kewpie mayonnaise, Bull-dog sauce, shaved cabbage, aonori; and Breakfast 2.0, with Horlicks ice cream, cornflake Honey Joy, and cocoa coffee crumbs. Chefs Club by Food & Wine is a new restaurant in Aspen, Colorado, and Manhattan, with a mission to showcase extraordinary signature dishes from some of the most talented chefs in the world. Monday–Wednesday Sept. 14–Sept. 16 Chefs Club by Food & Wine 275 Mulberry St. Reservations: Limited, available by phone only at 212-941-1100 ChefsClub.com
Discover the Hidden Gem in K-Town
Drunken Clams in Beer.
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!
COURTESY OF HO LEE FOOK
Pork Katsu
Breakfast 2.0. Tonkatsu Ramen COURTESY OF NYCWFF
COURTESY OF NYCWFF
“This is one of my favorite spots in K-town” – Zagat28 W 32nd Street, New York, NY 10001
212.736.5393 COURTESY OF NYCWFF
New York City Wine & Food Festival By Annie Wu |Epoch Times Staff The New York City Wine & Food Festival, running Oct. 15–18, promises deliciousness and fun for foodies. The annual festival, now in its eighth year, brings together celebrated chefs and restaurants, all in the name of charity. One hundred percent of the net proceeds go to anti-hunger organizations. Big Events Meat lovers won’t want to miss out on Meatopia, a carnivore extravaganza where chefs cook various animals (beef, chicken, pork, turkey, lamb, duck, you name it) over an open fire. Participants include Michael White, of the Altamarea Group, charcuterie expert Joshua Smith from Moody’s Delicatessen (in Massachusetts), and Charles Grund Jr. of Hill Country Barbecue and Hill Country Chicken. Burger Bash will feature burgers from fastcasual favorites Shake Shack and 5 Napkin Burger to fine dining establishments like 21 Club, Smith & Wollensky, and Catch. And of course, there’s an equivalent event for hot dogs—the Top Dog competition—hosted by chef Andrew Zimmern (also host of the travel show “Bizarre Foods”). In addition, chef Aarón Sánchez will host Tacos and Tequila, Food Network show host Giada De Laurentiis will host an Italian Feast, and chef Dale Talde will host Dumplings and Dim Sum. What’s New For the meat-averse, fear not. There’s Veg Out, a new event this year that unabashedly celebrates clean eating and the health-conscious. Aside from sampling dishes and juices from restaurants like The Little Beet Table and ABC Kitchen, attendees can also take yoga classes and spa therapies.
24 Hours Open www.hanamichinyc.com
Past New York City Wine & Food Festival events.
Dessert lovers will be glad to know there’s a Masquerade Dessert Party with the James Beard Award-winning pastry chef and creator of the cronut, Dominique Ansel, and with chef Pecko Zantilaveevan at the Four Seasons Restaurant. For those seeking a more decadent affair, there’s a new Caviar, Champagne, and Cocktails sampling event at the posh Wayfarer restaurant in Midtown Manhattan. Intimate Dinners Another highlight of the festival are intimate dinners with acclaimed chefs, with about 30 to 70 people at each seating. You’d want to grab those limited tickets soon. April Bloomfield of The Spotted Pig and Amanda Cohen of Dirt Candy team up for a vegetable-centric dinner, while Alain Ducasse, the renowned French chef with 19 Michelin stars under his belt, will serve dinner at his New York restaurant, Benoit. Meanwhile, Gabrielle Hamilton of Prune will join forces with two up-and-coming women chefs—Ashley Christensen, winner of the James Beard Award for Best Chef in the Southeast region, and Alex Raij, owner of the Michelinstarred La Vara. Chefs Charles Phan and Justin Smillie are also collaborating on a dinner. Family-Friendly For foodies with children, the New York City Wine & Food Festival includes a family-friendly tailgating event, Jets and Chefs. Former Jets quarterback and Super Bowl champion Joe Namath joins chef Mario Batali as hosts, while a team of chefs cook up updates on classic tailgating foods like steaks, ribs, and wings. Children aged 2 and younger can attend for free. For more information and tickets, visit NYCWFF.org
The freshest seafood, every day
O
wner, Jesus Martinez, who comes from the verdant province of Galicia in northwestern Spain, is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.
• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.
ALCALA
Restaurant
(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com
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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.) —
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
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
Solving Dinner Problem the
With Katie Workman By Annie Wu | Epoch Times Staff The back-to-school season is a stressful time for parents: buying new school supplies and textbooks, scheduling after-school activities—and of course, putting dinner on the table. Food writer, cookbook author, and mother of two Katie Workman has heard plenty of stories from desperate parents, who had to serve bowls of cereal to their children when they were strapped for time, out of ideas, or simply too exhausted to cook. “Everybody’s had their experience with those sad dinners. If that’s how you want to handle it as a parent, [saying] ‘I just made this one thing [and] if you don’t like it, go pour yourself a bowl of cereal,’ I think that’s within reason,” Workman said in a recent interview. “But if that’s happening every night, I think you want to address the problem, and try to figure out how to not let that be the dynamic every night.” Luckily, Workman has solutions—her recent cookbook, “Dinner Solved!” not only includes versatile recipes that can satisfy the pickiest of eaters, but also cooking tips and ideas for how your children can help out in the kitchen, so dinner won’t become a headache-inducing chore. We spoke with Workman to get her advice on how to make meals that satisfy everyone’s palates—even the fussy 4-year-old—without stressing out the family cook. The Do’s and the Don’ts Growing up, Workman had a curious palate and enjoyed the dishes her parents loved cooking from different ethnic cuisines. “We always had good cheeses in our house. When I was little, I loved olives and salty things. [Now] my kids do too—they’ll eat a jar of pickles, or a bowl of olives,” she said. But for those of us with more timid eaters in the house, Workman knows what will get them to open up. She started helping parents with common cooking dilemmas while writing her first cookbook, “The Mom 100 Cookbook.” Being a cookbook editor for 13 years, and cooking for her own family, have given her expertise to answer questions like how to get children to eat more vegetables, or how to get out of the rut of serving chicken all the time. For the eternal vegetable question, she suggests roasting instead of steaming. “It can bring out the natural sweetness thru caramelization. A piece of roasted broccoli is, in my opinion, 10 times better than steamed broccoli. I’ll add a little olive oil, some salt, and maybe a little shredded cheese.” For introducing new flavors or foods to young, skeptical palates,
It’s not about keeping their food kiddie and our grownup food interesting. It’s about the opportunities. ‘Oh look, you want to try mine?’ ... It’s about being encouraging. Katie Workman
Workman’s second book, “Dinner Solved!”, has savory to sweet— customizable one-dish recipes to make the whole family happy.
Workman has several working principles. First, when serving the dish, parents shouldn’t preface it with “I don’t know if you’ll like this.” “The minute you say that, you’re introducing doubt into their minds. You’ve expressed that you think they won’t like it,” Workman said. Parents often make the mistake of assuming that their children will not like something just because they’ve never had it before, or that they won’t enjoy foods with pungent, strong flavors. Second, parents shouldn’t give up after the first failed attempt. Workman cites nutritionist research that children have to try a new food about 10 times before they finally embrace it. She encourages parents to keep finding opportunities to broaden their children’s tastes. “If you just try something once or twice and walk away, that food probably won’t get on the acceptable list,” Workman said. “You really do have to keep offering it, and ask, ‘Can you please just take one bite? And if it’s not for you, okay.’ Then you try it again a few weeks later.” Children are also more likely to enjoy a dish if they had a hand in making it. Workman suggests looking through a cookbook together, asking what they’d like to try making, and letting them do some simple tasks, like peeling vegetables and measuring ingredients. Then when you’re plating the dish, make sure to keep the portions small. For example, if you’d like to get your child to try salmon, don’t serve an eight-ounce portion; serve the fish in small strips. In addition, try to introduce new elements slowly by serving them with foods your child is already familiar with. That way, you won’t overwhelm your child. Workman said parents should not burden themselves with trying to make every meal the perfect one—serving one inventive component with some familiar ones is totally okay. “If it becomes a battle of wills [with your children], that’s where you start to get yourself into trouble,” she said. Finally, you can also get them experimenting when the family is eating out or eating at someone else’s house. Children tend to be more receptive when there’s an older friend sitting at the table. “They want to sort of impress them. If these kids are just hunkering down and eating a big bowl of chili, your kids will be more likely to try it.” Pleasing Different Palates From years of cooking experience, Workman has developed a two-in-one approach to recipes that can help introduce children to new foods, while at the same time pleasing an adult palate with a few extra steps. For example, Workman’s Cornmeal-Crusted Tilapia is a sure-fire way to get her kids to eat fish, but she also includes an extra recipe for a sauce made with shallots, tomatoes, and mustard, for those with more sophisticated tastes. Or in her Stir-Fried Shrimp and Scallions recipe, she includes a version with black beanand-garlic sauce and minced jalapeños. Her two-recipes-in-one also work for accommodating meat and vegetarian eaters at the same dinner table. Her Chicken and White Bean Chili can be turned into a vegetarian dish by replacing the chicken with tempeh—a fermented soy product—and adding some zucchini, chickpeas, and corn. Another method she uses to satisfy different eaters is to take apart the dish into its different components, then let each person pick what they’d like to include. For example, when serving her tacos and her Asian Rice Bowl Many Ways, Workman places the different fillings,
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September 4–10, 2015 www.EpochTaste.com ALL PHOTOS COURTESY OF WORKMAN
Sh r e dde d c h ic ke n , ca r r ots, sa u t e d snow p eas, Ginger Scallion Sau c e
Shr imp sea weed str ips, ba m boo shoots
Car r ots, sau ted sp inac h, sp r ou ts, sr irac ha sau c e, p eanu ts
What’s more fun for the kids than a restaurant-style buffet at home?
RECIPE Fork in the Road. The ability to customize your own rice bowl, and then choose one of two sauces to top it with, means that everyone is creating their ideal meal. Yield Serves 4 What the Kids Can Do This is a perfect recipe to engage kids of all ages. Hunt through the fridge and pantry with them, deciding what would be attractive components to put in the bowls. Let them help prep whatever you choose, set up a little rice bowl buffet, and absolutely let them assemble their own creation. Make Ahead Not so much. Asian flavors and dishes pepper this book wildly, because they pepper our dining table weekly. And the idea of taking an Asian dish and giving it an American twist is too good to resist. This is a boilerplate recipe and an excellent reason to have extra cooked rice in the fridge. And a seriously unshabby way to turn leftovers into a brand-new meal, which I have been trying to make an Olympic sport for years. Damn IOC, so narrow-minded. You can put out a variety of toppings and let everyone assemble their own rice bowls (fun), or make executive choices in the kitchen based on what you have and what your various family members like.
Vegetable Toppings • Sautéed greens such as spinach, kale, broccoli rabe, or Swiss chard • Sautéed snow peas • Sliced hearts of palm • Cubed or sliced avocados • Shredded lettuce • Shredded carrots • Sautéed or roasted mushrooms • Bean sprouts • Protein Toppings • Cooked fish or seafood • Cooked chicken, steak, or pork (see Note) • Fried or poached eggs • Steamed or sautéed tofu
Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options
• 4 cups hot cooked rice (such as brown, white, or jasmine)
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
Condiments, Drizzles, Sprinkles, and Sauces • Hoisin sauce • Toasted sesame oil • Soy sauce, preferably reduced-sodium • Lemon, lime, or orange wedges • Sriracha, gochujang (see Sidebar), or other hot sauce • Cayenne pepper • Chopped peanuts • Sesame seeds • Crumbled dried seaweed • Cilantro Lime Sauce or Ginger Scallion Sauce optional
DIRECTIONS 1. Place a serving bowl with the rice in the center of the table. Surround the bowl with bowls or dishes of a selection of vegetables, protein, and condiments, and either of the sauces, if desired. 2. Spoon 1 cup of rice into each of 4 dinner bowls. 3. Let everyone customize their rice as they choose.
INGREDIENTS
&
Healthy Natural %
ASIAN RICE BOWL MANY WAYS
Recipe from “Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You!” by Katie Workman (Workman Publishing Company, 2015, $17.95)
HAPPY HOUR Mon & Tues 4-8 pm
2 for1
Beer or Wine 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!
Gochujang Sometimes called Korean red pepper paste, gochujang is a dark red, concentrated condiment made from chilies, glutinous rice, fermented soybeans, salt, and sometimes a bit of sweetener. It’s featured in Korean cooking, and adds wonderful flavor and heat to various dishes. It lasts for months in the fridge.
Craft Beer # Wine # Fresh Salads # Hand Cut Fries
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BUILD YOUR OWN BURGER at Joy Burger Bar
toppings, and sauces in separate bowls, so each person can assemble his or her own version while still eating the same dish. Workman said her variations are designed to introduce deep flavors to family meals. “It’s not about keeping their food kiddie food and our grownup food interesting. It’s about the opportunities. ‘Oh look, you want to try mine? Mine has roasted tomatoes and mushrooms in it. Try both versions and see which one you like better,’ or say, ‘Add some of this if you want.’ It’s about being encouraging,” Workman said. Each family has a different dynamic when it comes to food, but Workman believes there are ways to broaden your children’s tastes without forcing them to eat something they don’t like. “For me, sitting there and saying, ‘You’re not leaving this table until you eat every last lentil on your plate,’ doesn’t feel good to me. It creates a stressful relationship between family and food and dinner,” she said. Practice Makes a Better Cook The same principles apply to adults cooking dishes for the first time. Instead of putting pressure on yourself to get it right from the start, Workman said you can start by getting a basic recipe down and experimenting from there. “If you’re making a pot of plain rice, maybe add some sautéed fresh ginger, see how that works. If you like it, next time you add some soy sauce and garlic, and then next time, you’re making stir-fried rice,” Workman explained. Practice makes perfect applies here too. With time, it’s possible to make the challenge of cooking dinner a problem no more.
Sau ted mu shr ooms, cu bed avocado, scallions, fr ied egg
1567 Lexington Ave, New York (212) 289-6222
JoyBurgerBar.com
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON: The Wall Street Journal, Good Day New York, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave,
(off SW corner of 31st St)
See recipe for CornmealCrusted Tilapia on D8
Lay out an assortment of fresh and cooked veggies, leftovers, and sauces for a fun but easy meal.
New York, NY 10001 (212)594-8939
Awarded
One of the 10
BEST PIZZAS IN NYC
*Slice Harvester 2011, selected for the plain slice.
D8
@EpochTaste
September 4–10, 2015 www.EpochTaste.com
STUFFED RED BELL PEPPERS
sheet. Roast, stirring occasionally, until tender, about 12 minutes. Remove from the oven. 3. Meanwhile, heat the remaining 1⁄4 cup oil and the garlic together in a medium skillet over medium heat, stirring occasionally, until golden, about 2 minutes. Stir in the tomatoes, olives, capers, and anchovy and bring to a simmer. Reduce the heat to medium- low and cook for 2 minutes. Stir in the eggplant, basil, and sugar and cook to blend the flavors, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and cool slightly.
Makes 6 servings Stuffing: 1 1 small eggplant, about 1 pound, cut into 1⁄2-inch cubes 1⁄2 cup extra-virgin olive oil, plus more for greasing 1 1 garlic clove, minced 1 1 cup canned crushed tomatoes 1 1⁄4 cup coarsely chopped pitted kalamata olives 1 2 tablespoons drained nonpareil capers, rinsed 1 1 anchovy fillet in oil, finely chopped 1 1⁄4 cup chopped fresh basil 1 Pinch of sugar 1 Salt and freshly ground black pepper, to taste
4. Lightly oil a large flameproof baking dish. Fill each red pepper half with the eggplant mixture and place in the dish, stuffing side up. Pour 1⁄3 cup water around the pepper halves. Bake until peppers are tender, about 20 minutes. Remove from the oven. 5. Position a broiler rack about 6 inches from the source of heat and preheat on High. Mix the bread crumbs and Parmigiano cheese together in a small bowl and sprinkle over the peppers. Drizzle with the remaining 2 tablespoons oil. Broil until the crumb topping has browned, 1 to 2 minutes. Sprinkle
1 3 large red bell peppers, cut in halves vertically, and cored 1⁄2 cup plain dry bread crumbs 1 1⁄4 cup freshly grated Parmigiano-Reggiano cheese 1 Chopped fresh flat-leafed parsley, for garnish
with the parsley and serve hot from the baking dish.
1. Preheat the oven to 425oF. Lightly oil a large rimmed baking sheet. 2. To make the stuffing: Toss the eggplant with 2 tablespoons of the oil on the baking
RECIPE CORNMEAL-CRUSTED TILAPIA WITH SHALLOT, TOMATOES, AND MUSTARD SAUCE Fork in the Road: Just skip the sauce and shallot-tomato topping, and it’s an easy gateway fish dinner. Yield Serves 4 to 6, assuming some people will have 1 piece, some 2 What the Kids Can Do Make the cornmeal mixture, dredge the fish, and slice the tomatoes with an ageappropriate knife.
The first time I made this for dinner, Charlie put down his fork, looked at me, and said, “Congratulations, Mom. You’ve finally found a way to make fish taste like chicken.” Stop, stop, you’re embarrassing me. But it’s true: There’s a very good chance that kids who don’t think they like fish will like this fish prepared in this way. The ease of making this fish recipe cannot be overstated, and tilapia is possibly one of the most available, sustainable, inexpensive, and unthreatening fish out there, so it’s a star on many levels.
4. When you’re finished cooking the fish, keep the pan over the heat and add the chicken broth, scraping up any brown bits from the bottom of the pan. When the broth begins to simmer, whisk in the mustard.
✁
UPPER WEST SIDE Raku—It’s Japanese II Featured Dishes: Sushi; Sashimi; Brussels Sprouts 57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 | rakuupperwest.com
(HAS A NEW MEANING!)
UPPER EAST SIDE Cafe Evergreen 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 cafeevergreenchinese.com
Mild Seafood Stew with Nurungji
Pomegranate Soju
Made with Red Vinegar, a popular health drink in many Asian countries.
The Nuaa Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | thenuaa.com
HELL’S KITCHEN/ MIDTOWN WEST SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations. While traditional cocktails often deplete the body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.
212-213-2177 315 5th Ave. 2nd Fl, NY NY
SOJUHAUS.COM
Bossam (Braised Pork Belly) Seafood Pancake
Amazing with Unfiltered Rice Wine
Noodies 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 | noodiesnyc.com Vi{v} Bar & Restaurant Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 vivnyc.com Hell’s Chicken Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 hellschickennyc.com
Coconut Soju
Try it with the Lemon Soju
Recipe from “Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You!” by Katie Workman (Workman Publishing Company, 2015, $17.95)
This one’s quite easy: Skip the sauce or skip the tomato mixture, or skip both, and your kids (or whoever is not interested in the adornments) can enjoy a piece of simply prepared fish while you enjoy a restaurantesque, interesting meal.
Asian Restaurant Listings
HEALTH
Pairs well with Cucumber Soju
5. Serve the fish with mustard sauce drizzled over each piece and a scoop of the tomatoshallot mixture, or see the Fork in the Road and serve some of the pieces plain.
COURTESY OF WORKMAN
A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.
DRINK TO YOUR
Mild Seafood Stew with Nurungji
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the shallots and cook until soft and golden, 5 minutes. Stir in the tomatoes and season with salt and pepper. Let cook until heated through, 1 to 2 minutes. Transfer to a bowl and set aside. Wipe out the pan.
Simple Cor nmeal -Crusted Tilap ia
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1. Combine the cornmeal, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. Cut each fillet down the middle (you will see a dividing line). Dredge each piece in the cornmeal mixture, making sure each piece is completely coated. Set aside.
3. Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat. Place half the coated fillets in the pan, making sure they are not touching. Cook until each side is golden brown, and the fish is cooked through, 5 to 8 minutes in total, depending on the thickness of each piece (when you cut them in half you’ll see one side is thinner than the other). Transfer the fish to a plate and tent the plate with aluminum foil to keep the pieces warm. Wipe out any dallying crumbs from the skillet, add the remaining 1 tablespoon olive oil, and cook the remaining fish, transferring it all to the plate as it is finished cooking.
Make Ahead Not much, but you can certainly prep the ingredients a day or so ahead of time, and prepare the cornmeal mixture and keep it in a sealed container for a few days.
• 1 cup cornmeal • 1 tablespoon sweet paprika • Kosher or coarse salt and freshly ground black pepper, to taste • 4 fillets tilapia (8 ounces each) • 3 tablespoons olive oil • 4 shallots, thinly sliced
Patsy’s Italian Restaurant.
Sizzling Bulgogi
DIRECTIONS
INGREDIENTS
Recipe from
236 W. 56th St. 212-247-3491 www.patsys.com
• 2 ripe tomatoes, seeded and diced • 1/2 cup chicken broth, preferably low-sodium • 2 tablespoons Dijon mustard, coarse or smooth
Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am
MIDTOWN EAST Shochu and Tapas - AYA 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
THAI
INDIAN
KOREAN
CHINESE
JAPANESE
SOUTHEAST ASIAN
Sachi Asian Bistro Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 sachinyc.com
VIETNAMESE
SRI LANKAN
ASIAN FUSION
MALAYSIAN
Niu Noodle House Featured Dish: Pork Soup Dumplings 15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com
GREENWICH VILLAGE
Ruay Thai Restaurant Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 ruaythai.com
Uncle Ted’s 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com
KOREATOWN
SenYa
Soju Haus 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Featured Dish: Masaledar Lamb Chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 junoonnyc.com Laut 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
KIPS BAY Momokawa Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 | momokawanyc.com
WEST VILLAGE Spice Market Featured Special: $27 for a 3-course lunch prix-fixe menu. 403 W. 13th St. (btw. Washington St. & 9th Ave.) 212-675-2322 spicemarketnewyork.com
EAST VILLAGE Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki
109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com Sigiri 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | sigirinyc.com
BATTERY PARK Malaysian Kitchen USA Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 alaysiakitchenusa.com
BROOKLYN Pasar Malam Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues) Williamsburg 929-267-4404 | pasarmalamny.com
QUEENS Leng Thai 33-09 Broadway Astoria 718-956-7117 | lengthai.com Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499