Restaurants I hope to try someday (RIHTTS) -Nobu NYC

Someday I hope to go here Nobu NYC

this restaurant menu
http://www.myriadrestaurantgroup.com/nobu/dinnerhot.html

this restaurant other urbanspoon blogger review
http://feistyfoodie.com/2009/02/10/nobu/

luncheon specialties
http://www.myriadrestaurantgroup.com/nobu/luncheon.html

Recipe Finds : great Pad Thai throwdown from chef of Thai Basil restaurant in Virginia

Thai is my favorite cuisine. I hunt for recipes where ever I travel, on the Internet and even from TV shows. One that I have eaten in Kansas City before and made myself is the famous Pad Thai recipe. I have used cookbooks, restaurant recipes and internet sites . Before Bobby Flay went to a Washington, DC suburb to do a battle with Phai Thai, he came to this restaurant in New York City to learn a little more about the cuisine.

While I have been to Virginia, I have not been to this Virginia restaurant yet. But in a way, I was recently as I saw the restaurant on Bobby Flay’s Throwdown contest battle TV show featuring Pad Thai. The chef Nongkran Daks, won the Throwdown by using recipe Kuay Tiaw Pad Thai. (This one along with Bobby Flay’s recipe are featured on this page- see below). Both are great .

Usually the recipes are featured too so the show is a bonus to my recipe collection and for you all. I like trying new “takes” on versions of dishes. Pad Thai, in general is is a very versatile dish and can be made vegetarian, with chicken , seafood, shrimp, beef or combinations. I have made vegetarian and chicken versions myself and also tasted them at several places in Kansas City including the deceased Thai 2000 (which I loved) and the current Bangkok Pavilion in Overland Park , KS.
I also found another recipe like one found at the restaurant, but I substituted chicken for pork. (see it below too).
If you have made a version you like or a place in Kansas City that has a good one that you have tried, let me know.


http://www.northernvirginiamag.com/restaurants/info/802/thai_basil/

Kuay Tiaw Pad Thai

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

Show: Throwdown with Bobby FlayEpisode: Pad Thai
•
Ingredients
• Recipe courtesy Nongkran Daks
• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp, optional
• 1/2 cup sliced pork
• 1/2 cup whole shrimp, shelled and deveined
• 1 tablespoon (shredded) preserved radish
• 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
• Water
• 5 tablespoons Pad Thai sauce, recipe follows
• 2 large eggs
• 1/2 teaspoon ground hot chiles, or more to taste
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 wedge lime
Directions
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
• 1 cup tamarind juice
• 1 cup palm sugar plus 3 tablespoons
• 1 cup water
• 1/2 cup fish sauce
• 2 teaspoons salt
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

**

Shrimp Pad Thai
Recipe courtesy Bobby Flay
Show: Throwdown with Bobby FlayEpisode: Pad Thai
Ingredients
Sauteed Shrimp with Tamarind-Thai Basil Glaze:
• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
Pad Thai glaze:
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges
For the shrimp:
Directions
Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

:
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
For the Pad Thai:
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.


***
Khao Soi
http://www.simply-thai.com/thai-food-recipes-noodles-khao-soi.htm
Chiang Mai Curry Noodles
Ingredients
4 ounces rice noodles
1 tbs chopped garlic
1 tbs red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tbs curry powder - pong gari
a pinch of turmeric powder
2 tbs fish sauce - nam pla
a pinch of palm sugar
a tsp lime juice

You will also need - for the Garnish
spring onions, sliced shallots and lime wedges

Method - noodles
1. Soak noodles in cool water for 15-30 minutes then drain for use.
2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more)
3. drain them and transfer to the serving plate.

Method - Sauce
1. In a wok, heat the coconut milk
2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out
3. add the garlic and stir fry for about 30 seconds
4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
5. Add the pork
6. continue to stir until the meat is cooked through.
7. Pour the sauce over the noodles.

***
Pad Kra Praw 1
1 tablespoon canola oil
1-2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
8 ounces boneless skinless chicken breasts, thinly sliced
1/2 large onion, sliced into strips
3 celery stalks, sliced
2 fresh red chiles, seeded and finely chopped
3/4 teaspoon chile paste (or to taste)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
4-5 green onions, cut into 1/2-inch pieces
1/2 cup fresh basil leaves
1/2 cup whole cashew nuts
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

**
Pad Kra Praw 2
1 1/2 cups ground chicken. - you would replace with tofu or asian eggplant-
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste
in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.
Posted by Dr. Eric Flescher (dreric1kansas@aol.com) at 4:45 PM
Labels: Kansas City, Recipe Finds, Restaurant Recipe Finds, Thai, Throwdown with Bobby Flay

Recipe Finds: Gazpacho

My wife had left for Chicago for a couple of weeks to visit family. So while she is away, I don’t play. A stormchase did not pan out today so I watched the French Open, did some errands, worked on cleaning my office and also shopping for food for dinner.

My plan was to make the Spanish soup called gazpacho which we love. If I opened a restaurant, gazpacho, in some form, would be on the menu. The reasons is its fresh, flavorful and makes a good meal no matter what you do.

I have made several different ones. However I had seen one of Anne Burrel, an American chef and instructor at the Institute of Culinary Education in New York City, on her new TV show. But I recognized her first as Burrell is best known as one of Iron Chef Mario Batali's sous chefs in the American television spin-off series Iron Chef America.. Her wispy great spiked hair is unmistakable. The show is a little quirky but she has some very good recipes and she knows her stuff.

She made this recipe and it looked a good one to try.

I found out more about her.



Never tried gazpacho? Well I have several times but this I am always on the lookout for new gazpacho recipes. This one is perfect for anytime but particularly summer as it fresh, cool and goes with so many meals. This one was a good accompaniment for my steak and backed potato.

But I added a little twist to this recipe. I used crushed tomato instead of real tomatoes and did not use tomato juice. This made it more chunky which I like but you can make it less chunky. Also I added a Serrano pepper and several minced jalapeno peppers. I liked the little extra kick. ( Don't want the little heat, skip it!).

My rating 9.6/10

I discovered there are different kinds of gazpacho which I will try this summer. Another ones below is an unusual one from Michelle Bernstein, a noted Miami chef that has Latin over tones. I have to try this one this summer too. If you get it to first , let me know.

More of her recipes: http://www.foodnetwork.com/anne-burrell/recipes/index.html

Gazpacho

Recipe courtesy Anne Burrell
Ingredients

* 8 slices white bread, crusts removed, bread broken into big chunks
* 2 pounds tomatoes, seeded
* 1 English cucumber, peeled
* 1 large white onion
* 1 green bell pepper, seeds and pith removed
* 2 garlic cloves, smashed
* Kosher salt
* High quality extra-virgin olive oil
* 2 to 3 tablespoons sherry vinegar
* 1/2 cup to 1 cup tomato juice, if needed

Directions

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

How refreshing!

**
Bernstein's Almond, Grape and Cucumber Gazpacho
T h i s l i g h t s o u p f r o m C h e f M i c h e l l e B e r n s t e i n i s i d e a l o n a w a r m s u m m e r n i g h t a n d o n l y t a k e s m i n u t e s t o m a k e , a l l w i t h o u t u s i n g t h e s t o v e .

B y M i c h e l l e B e r n s t e i n
T e x t S i z e : A | A | A
S h a r e |
P r i n t
E m a i l

* D i g g
* R e d d i t
* D e l . i c i o . u s
* K a b o o d l e
* W h a t i s s h a r e ?

P h o t o C r e d i t I l l u s t r a t i o n b y M i c h a e l T o l a n d

M o r e f r o m D e l i s h

* M i c h e l l e B e r n s t e i n
* M i c h e l l e B e r n s t e i n ' s C r a b s w i t h F e t a , W a t e r m e l o n a n d A r u g u l a
* B o s t o n C h e f G a b r i e l B r e m e r ' s W h i t e G a z p a c h o
* H a z e l n u t T h y m e M a t c h s t i c k s
* G r e e n G a z p a c h o w i t h S h r i m p

R e c i p e c o u r t e s y o f C h e f M i c h e l l e B e r s t e i n .

I N G R E D I E N T S
1 Ω c u p S p a n i s h M a r c o n a a l m o n d s ( s a l t e d )
Ω t e a s p o o n f r e s h , p e e l e d g a r l i c
Ω t a b l e s p o o n p e e l e d s h a l l o t
2 c u p s c u c u m b e r s , ( E n g l i s h , i f a v a i l a b l e ) , p e e l e d a n d c h o p p e d
2 c u p s s e e d l e s s g r e e n g r a p e s
1 - t a b l e s p o o n f r e s h d i l l
1 Ω c u p s c o l d v e g e t a b l e b r o t h
Ω c u p e x c e l l e n t q u a l i t y e x t r a v i r g i n o l i v e o i l
1 - t a b l e s p o o n s h e r r y v i n e g a r
2 t a b l e s p o o n s d r y s h e r r y w i n e
S a l t a n d B l a c k p e p p e r , t o t a s t e

P R E P A R A T I O N

1 . I n a b l e n d e r , a d d t h e a l m o n d s , g a r l i c , s h a l l o t , c u c u m b e r , g r a p e s , d i l l a n d b r o t h a n d p u r e e u n t i l v e r y s m o o t h .

2 . W h i l e b l e n d e r i s r u n n i n g , a d d t h e v i n e g a r , s h e r r y w i n e , a n d d r i z z l e i n t h e o l i v e o i l .

3 . P l a c e f i n i s h e d s o u p i n t h e c o o l e r u n t i l c h i l l e d .

4 . S e r v e w i t h a g a r n i s h o f s l i c e d g r a p e s , c r u s h e d a l m o n d s a n d d i l l .

Culinary Combat : Battle Skirt steak NYC chef against Iron Chef America Morimoto

Peekytoe crab with pineapple foam; pork belly with miso-butterscotch; Arctic char; sassafras cake with smoked vanilla ice cream; apple with cumin ice cream; chocolate with sesame ice cream. Those are the top hits for this restaurant. But in a Iron Chef America battle Skirt Steak pairing the chef of Tailor Soho, Sam Mason and Iron Chef American Fusion chef , Masaharu Morimoto. Here the battle raged on with Beef as the main course or part of the battle. It was spirited battle. Mason paired different ingredients with the entrees like grilled steak with creme brulee , cocoa fried skirt steak (I must find a recipe for his) and an unusual skirt steak ice cream (yes!).
Morimoto focused on variety of textures . One was steak tartare , egg and pear with mango, papaya and jalapeno (I’ve got to find a similar recipe) and more . He had a slight edge in variety I thought. As my custom, before the verdict, I choose the winner. But then how close was I. Usually close within 2 to 3 points and on the right side of the battle. My conclusion this time was quite good. My thoughts were Morimoto winning by +5. He won by +7 so I was right in “the ball park”.
Morimoto beat the challenger by +4 in taste.
With Plating, Morimoto won +3.
Originality, I was a little surprised was a draw 12 to 12.
So there you have it .

Here is more about the restaurant and the Iron Chef America too.

http://events.nytimes.com/2007/11/21/dining/reviews/21rest.html?em&ex=1195880400&en=2b34c2a95754f251&ei=5087%0A

More about Masaharu Morimoto .

http://en.wikipedia.org/wiki/Masaharu_Morimoto

Restaurant Find : the President comes to NYC and Blue Hill

A trip to New York City was my destination a week ago (as well as in March). While am still working on putting up the review, account and pics I wanted to post this interesting event On May 31, I saw on TV that President and his wife were in New York City too but not for a graduation like my son’s, but for a Broadway play and date not out. Instead of a burger joint, they hit this trendy romantic spot. This restaurant gets stellar reviews.

http://www.bluehillfarm.com/

The menu has a eclectic country and farm related entrees that reflect utilizing fresh produce from nearby. Interesting farm related vegan foods and much more . These range from $14-18, ICE SPINACH SOUP, PICKLED SHITAKE MUSHROOMS , MORELS, RAMPS AND PINE NUTS, GREENHOUSE GREENS AND HERBS, ROASTED AND CONFIT MUSHROOMS LETTUCE AND MUSTARD VINAIGRETTE, GRILLED ASPARAGUS
CURED IMMATURE EGGS, CURRIED ALMONDS AND STONE BARNS MÂCHÉ
SPRING VEGETABLE SALAD
MARINATED AND RAW VEGETABLES, PISTACHIOS AND STONE BARNS GREENS HOMEMADE RICOTTA CHEESE
SPANISH MACKEREL
STONE BARNS RED OAK LETTUCE, POACHED RHUBARB AND MARINATED FENNEL
STONE BARNS BORDEAUX SPINACH AND RAMP RAVIOLI
CRUSHED POTATOES AND SALAMI
MAINE CRABMEAT
STONE BARNS FOCEA LETTUCE, DANDELION GREENS AND PINE NUTS YOGURT SORBET


and entrees are 28-32

WRECKFISH
VEGETABLE PISTOU, FIDDLEHEAD FERNS AND RAMPS
WINTERED OVER' PARSNIPS AND ASPARAGUS PADDLEFISH ROE
HUDSON VALLEY CHICKEN (STYLE OF SPRING POT AU FEU)
GRASS FED LAMB
BRAISED LAMB BELLY, RAMPS AND STINGING NETTLES
CAULIFLOWER STEAK
GRASS FED LAMB
BRAISED LAMB BELLY, RAMPS AND STINGING NETTLES
CAULIFLOWER STEAK
ASPARAGUS, DRIED FRUIT AND ALMONDS

Restaurant TV Finds : Man vs Food Brick Lane Curry House curry challenge

I grew up in Providence and get back to New England usually every year. I was in New York recently but missed these places. When I go back I will hit these places that were recently featured in Man vs Food (Travel Channel).

It’s Kosher style not kosher (I need to try Nathan’s truly Kosher restaurant someday too) but for most people that is not a big deal. The 1 lb hoagie sounds great. Here they sell corned beef and pastrami (10,000 lbs in one week). I love knishes ( almost like Jewish empanadas) so the ones here sound good.



I love fried chicken and this place does it right. I find it interesting that at Sylvia’s fried chicken
is marinated wit h spices 24 hours ahead, marinate then floured and fried.


But then on the show BRICK LANE CURRY HOUSE where the host took on the reputed hottest curry in the world. As the host Adam Richie said himself, Indian Vindaloo is “child’s play” compared to this curry. 10 ingredients, Thai chili, habanero and the “terror” . They wore gas masks as it was cooked. He used milk and mango lassi but does not look like much. He defeated the Phaal (Curry) Challenge by taking down the rest of the curry sauce with rice after finishing the curried chicken within the sauce. Not many have done this. One day I Will try the place but not this challenge. I prefer a variety here curry not so hot though.

Best new restaurants in NYC 2009 New Yorker magazine

In my quest, to explore new restaurants, I find and list them on this blog (left side). While finding blogs, forum areas, internet and blog sites, articles, reviews etc. and after bookmarking them, I place them for your review. I found that The New Yorker magazine has a nice site with restaurant reviews, food ideas and much more.
Click on the restaurant at the top of the page and explore by clicking the pulldown menus. This one details their review of the best new restaurants in New York City for 2009.

http://nymag.com/restaurants/wheretoeat/2009/53177/

Restaurant Recipe Finds: Sam Hazen Tao and Thai Roasted Buddha Chicken

I found out about Sam Hazen ( now departed from Tao restaurant) on Emeril Lagasse’s show. Mr. Hazen has quite an Asian influence and his Tao restaurant is a very popular restaurants in NYC and Las Vegas.
more on his background
http://www.lasvegasrestaurants.com/chef.cfm/restaurant/1159/TaoAsianBistro


So are the recipes and here is one that looks very good, not only for the use of the chicken, but the dipping sauce and more.
this recipe is from

Tao Asian Bistro
Roasted Thai Buddha Chicken

The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish.

Serves:
6
Vegetarian:
No
Preparation Time:
23:55
Cuisine:
Asian
Difficulty:
Moderate
Meal Type:
Dinner
Main Ingredient:
chicken
Dish Type:
Main Course
Main Cooking Method:
Roast
Season/Occasion:
Any Occasion
Recipe
Ingredients
• 4 piece(s) galangal (if you don't have use Ginger)
• 24 piece(s) garlic (cloves)
• 8 each Thai chiles, finely chopped
• 24 each shallots, roughly chopped
• 1 C. cilantro leaves, plus some for garnish
• 24 oz. coconut milk
• 12 oz. sweet Thai chili sauce, plus some for drizzling
• 1 salt and freshly ground black pepper
• 3 lb. skin-on chicken pieces, leg and breast only
• 2 Tbsp. canola oil
• 12 oz. chicken stock
• 1 recipe Buddha Chicken Chili Sauce, recipe follows
• 3 oz. unsalted butter
• 3 each limes, peeled and sliced
• 1 recipe Choi Sum, recipe follows
Directions
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.
Note
Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.


Buddha Chicken Chili Sauce
Ingredients
• 2 oz. sugar
• 3 oz. lime juice
• 8 oz. sweet Thai chili sauce
Directions
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.


Choi Sum
Ingredients
• 2 C. ice cubes
• 16 oz. choi sum, or bok choi
• 4 Tbsp. olive or vegetable oil
• 6 Tbsp. thinly sliced garlic
• 6 Tbsp. finely diced sweet white onion
• 16 Tbsp. sweet Thai chili sauce
• 1 1/2 tsp. sugar
• 3 limes, juiced
Directions
In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.
Note
Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.

On the road again: some grub from Watertown's Sevan Bakery

http://www.sevanboston.com/
Sometimes I discover gastronomic finds through my relatives. Sometimes they bring me interesting foods to try. While I was in Providence, RI to visit, my sister came by and brought a condiment spread from this bakery. The very greasy but delectable nut red pepper spread went well on crackers, pita and more. That is all about I knew of the bakery until I looked into their website. Armenian and other European and Asian fare, I could not figure out whether they have a small restaurant area inside or just cater or do takeout. In any case, someday I will make it to this tasty bakery now that I know more about via my sister and this spread. Someday I will make it to this place to see it in person. Meanwhile my sister and brother in law told me about several places in New York City that we had to try. We ate at the famous Sarabeth’s and noshed on the groceries we got and more at the amazing Zabar’s (see my NYC review coming up). In the meantime, I will scourer more bakeries in the Kansas City area too because they are part of the food scene too.

Culinary Explorations: On the Road Again to Connecticut and New York City

On the way to New York City, we stopped off at this diner for lunch. A relative had mentioned this place and said it was good. The place was busy and bustling with many ready and waiting to dig in with the vegetarian and multifaceted entrees. The menu had breakfast items, waffles, pancakes, bagels, omelets, clubs, vegan delights, burgers, eclectic entrees from all over the world as well as wraps and salad, starters, pasta, roasts , seafood and sauteed entrees all at reasonable prices. Desserts, ice creams, rounded out the menu.

I did not want to eat a lot so my mother and I shared the interesting huge offering of Twin Towers, vegetable strudel with seasoned vegetables rolled in a phyllo dough. Crispy, delicious and tasty, it was perfectly baked.

My sister had the protein cake like seductive tempeh reuben. I had heard of tempeh before but never had it.http://www.tempeh.info/
I took a bite of her sandwich. It was sliced and fried crisp and golden brown



It tasted very much like fried eggplant. This entree came with a wild rice cake, sauerkraut and maple mustard to give it a different intermingling flavor on grilled rye. It also came with a nice dark bean chili which has a nice smoky taste.

Then on to New York City where we stayed in a Bed & Breakfast near Natural History Museum and Central Park.
We hit fantastic Zabar's twice for savory knishes, crunchy olive bread, and more to snack in the Bed and breakfast near Central Park. Offerings include foi groi the gooseliver pate ($100) to other itemshttp://www.zabars.com/
http://www.yelp.com/biz/zabars-new-york










Then in the morning we hit this well known establishment. Supposedly mobbed at breakfast, we were able to find a nice table for brunch. Once again my son and daughter have good taste!
Supposedly this remarkable nice looking eatery, started out as a catering business and selling their remarkable apricot jam marmalades.

Sarabeth branched out and the result is a very nice restaurant with a remarkable list of delicious offerings for breakfast, lunch or dinner.

We settled down to decide what to eat. While the rest of my family zoned in on breakfast items, I had my on an innovative looking, sounding and hopefully delicious warm berry bread pudding (which I love and heard was good).


Now I am not much about plating, but wasn't this gorgeous looking! I let everyone sample some and then I dug in.

The bread pudding was sublime. The berry bread pudding was very creamy, The little "sprits" of strawberry puree amidst the vanilla bean sauce was divine. At $8.50, it was not cheap but this heavenly desert hit the spot for me and carried me through the rest of of the day. I was looking for something extra special and this was it. I don't usually go for dessert, let alone brunch but this was a winner as well as the other dishes.
The rest of my family had Spinach and Goat Cheese omelette and the Gruyere Cheese White Cheese Omelettes. They were savory and cooked perfectly. We could also then try some of the excellent marmalade signature jam.
After that we bought more from Zabar's to snack on the way and stopped off at a Dairy Queen on the way back before returning to Providence. I will be back in New York City May 21. More then. (if you have reactions, ideas etc to any of these or other posts or you have ideas about where to head to when we come back to NYC, post a comment! I want to try an ethnic restaurant if we can.

The cooking loft, the head chef and Mac & Cheese recipes

Regarding the Food Channel. There are some new people and new shows like the Cooking Loft. The cooking loft chef Chef Alex Guarnaschelli cooks for some famous people and is based in her popular restaurant in New York City. Read more.
http://www.okmagazine.com/posts/view/8725/

I like her easy going style. On the show she has some nice dishes, not too complicated for the most part. I learn from her methods, techniques and what she talks ago.. The other assistants do not do much (they should more difficult things).

I don't make mac & cheese much. She made a good one 9/20 on her show, which I would like to try. I need to find Gruyere. When I try this one I will let you know.

Macaroni and Cheese
Recipe courtesy Alex Guarnaschelli
Show: The Cooking Loft
Episode: Perfect Pasta
10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs

Preheat the oven to 350 degrees F.

In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.

Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.

In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.

Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.

Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.






Tyler Florence has a good one. Alton Brown had another one while Michael Symon Iron Chef America has a fancy one with panko crumbs and mascarpone (which I have never used) in his.

Mac 'N Cheese with Bacon and Cheese
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Mac and Cheese
Mac
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves

Preheat oven to 350 degrees F.

In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

**
Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
**
Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves

Preheat oven to 350 degrees F.

In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

Tiny space, huge price but you might try it if you can get a reservation

Wall Street Journal had a piece about small restaurants like Momofuku Ko in NYC, Cage Atlantico has the Andre's Minibar in Washington. The cost for minibar is $120 (without tax, drink). You get a constant "flow" of food.

Ko does not have a sign. There only 12 people at a counter and you have to reserve sometimes a month in advance. You don't get bread, and there is no menu. You eat by sitting on a stool! Most servings are served in bowls.

Some of the recipes that came to this editor were: shaved foie gras atop lychee; lasagne with escargot and porcini mushroom and ricotta. Small plates and odd ingredient recipes and more are the norm. Definitely for some people.

New York City tasty places to eat

Try these links (especially 2nd one) to see if there are some other places in Manhattan to try. Rachel Ray has some good ideas!!

I grew up in Providence, RI and we always went to NYC and visited my grandparents right near George Washington Bride that went into New Jersey. Being in late elementary school, I would hike down on the subways, by myself, and go and hang out all day at the Natural History Museum and the Hayden Planetarium. I was interested in the fossils, astronomy stuff and much more. Later on the afternoon, I would go back to my grandparents place and then go back the next day and start all over again!
In 2009 my son will graduate from Juliard College of Music and I will go to NYC for the first time in many, many years.

I am starting to check out places to possibly hit for our few days there.

I would like to see the new Hayden Planetarium. But I am looking around for interesting places to eat if we are close by in Manhattan. So I poped on to Rachel rays websites and her tasty travels. My don't like her very much but I think she is perky and has a lot of great ideas and hey you have to hand it to her- she's got some good things going for her, her life and new husband!

Rachel Rays Tasty Travels all over
http://www.foodnetwork.com/food/show_ry/article/0,2677,FOOD_23076_4585651,00.html

where to eat in Manhattan
http://www.foodnetwork.com/food/show_ry/article/0,2677,FOOD_23076_4585651,00.html