EGG in a HOLE my way ...

                            

When I was young, my friend's mom use to make us a breakfast of pan fried bread in butter, with an egg in the middle. We thought it was the coolest thing ever, and we always felt so special eating it. But as with any dish, there are tons of recipes and variations. This breakfast favorite of ours has many names…as it turned out…


It's been called a frog in the pond, bird's nest, birdie in a basket, holey toast, bull's eye toast, one-eyed jack, egg in a window, egg on a raft, man on a raft, paddy egg, castle'd egg, special egg, knothole egg, one eyed Egyptian sandwich, eggy bread, "eggs with hats on top" and "eggy in the basket, and it goes on …

It made a notable appearance in the film Moonstruck, and several recipes for the dish have since been named "Moonstruck Eggs". The dish also appeared in the 2006 V for Vendetta film as "eggy in the basket". I'm sure it has made a mention or appearance in many other films.

In seeing Moonstruck, at the time, I remember those mornings at my friend's house as if it were yesterday.
Funny, how something so simple can spark such wondrous memories - they were certainly happy moments.
Recently, my friends and I were in Woodstock for a weekend getaway. We bought an enormous sheet of focaccia and a giant loaf of whole wheat rustic country bread, when breakfast arrived … we all wanted egg in a hole. An all time favorite shared with friends and family bring back old memories and is bound to create new ones.

Try this fun dish with the kids, and get creative. Most people think of egg as a breakfast food, but trust me - this is great for lunch, brunch or even dinner - as your main course or as a side.

Here is Egg in a Hole My Way …
Serving size: 1
Ingredients: Egg, Focaccia (or your choice of bread), Olive Oil or Butter, Truffle Butter, Salt
and Pepper.  

Use a cookie cutter - or a glass and press out a hole in the center of a piece of bread.

Heat a skillet (preferably non-stick) over medium heat
Melt the butter and add the bread
Fry the bread (if using a thicker cut of bread, press with a spatula) for about 2-3 minutes.
Flip the bread
Break an egg gently into the hole (careful not to break the yolk)
Season with salt and pepper
Cook for another 2-3 minutes, or until the egg sets
You can flip it again or cook until your desired doneness
(2-3 minutes total for runny eggs and 5 minutes total for firm eggs)
Remove from the pan and spread on the truffle butter and serve immediately.

Rinse off my Kumamoto oyster? WTF?

Ooki Sushi is located on 3rd Avenue off 89th Street, and on a recommendation of a friend; we decided to give it a try. We were greeted by a very loud hostess/waitress, who startled the diners seated near the entrance; she wasn’t unpleasant, just loud. We were seated promptly and handed menus. She gave us a few minutes and then asked for our drink order. We had plenty of time to peruse the menu before she returned with our wine. There were some very interesting and even creative sounding sushi rolls, but I wasn’t in the mood to experiment like that just yet. Somehow, bananas and mango with my sushi didn’t sound appealing to me.

To our surprise Kumamoto oysters were on the menu. For those of you who don’t know, the Kumamoto oyster is really a great choice for a newbie to raw oysters. The "Kumie" (my affectionate name for it) has a firm texture, buttery sweet, mildly fruity, richly creamy; with just a hint briny in flavor. In my opinion, it doesn’t need any type of condiment.Originating from the Kumamoto area of Kyushu, Japan, this oyster can take up to three years to develop the small, deeply cupped shell that protects its surprisingly plump little yummy morsel. There are no indigenous Kumamoto oysters, they were too expensive to grow, pollution killed off them off, and hardly any effort was made to protect them – until the Kumamoto seed was brought over 50+years ago to Humboldt Bay in California - luckily for us - oyster farmers from California to Washington have been growing them. They are rare to find on menus these days, due to its popularity as they sell quickly or restaurants choose not serve them because they are expensive.

We were brave and decided to order a dozen, something we normally wouldn’t do unless; it is a reputable Japanese or seafood restaurant we’ve been to, like Nobu, Aqua Grill, City Crab or Ocean Grill – you get the picture. Our other choices were relatively safe – sashimi deluxe, filet mignon roll, spicy scallop roll, gyoza, and a special eel roll.

As I looked around, I realized that the décor is indescribable, with no real theme – neon lights &
a flat screen TV at the bar, exposed brick, a stoned wall with trickling water in the back. The restaurant is too dark; not cozy/romantic dark, but I couldn’t see what I was eating - dark. The seating is arranged a bit too close for my liking, the atmosphere felt cold, some of the other waitresses appear stone-faced and the ambience well, was lacking.

Finally the long awaited Kumamoto oysters arrived – only to be completely disappointed, shocked and mortified my little oysters drowning in a ponzu sauce! I was speechless; many people may enjoy it with a cocktail sauce or a citrus mignonette, but I would have preferred an option, of drowning them myself. We proceeded to tell the waitress that we didn’t know it would be in a ponzu sauce, and that she didn’t tell us when we ordered it. She was not very apologetic but instead said that is how they serve them and it says so on the menu. In fact, she offered to rinse them off…I’m sorry, WTF? That is just wrong. I can’t even fathom that. What ever happened to the customer is always right? Needless to say we were appalled and should have been irate at this point but we remained calm.

The rest of the food arrived – the sashimi was fresh, the filet mignon roll didn’t taste like filet mignon, the spicy scallop roll was good, the gyoza was probably frozen, and the special eel roll was not that special.

In conclusion, Ooki Sushi is sub par with their contemporary take on Japanese. With the enormous amounts of delivery menus being left under my door, it is quite apparent that there is no shortage of sushi restaurants on the Upper East Side, try another one.

Mini Buffet on Wheels

Dim sum originated in China hundreds of years ago. It’s not only popular in China, but in many major American cities with huge Chinese communities. It is believed that it started along the Silk Road, (referring to the trade route between Central Asia and China) where laborers, farmers, and travelers often stopped at roadside teahouses to unwind and regain sustenance before continuing on their journey.

They say a prominent physician in the 3rd Century AD, advised that eating while drinking tea would cause unnecessary weight gain, but the Cantonese in southern China ignored the advice and transformed the calm and dull teahouse into a noisy and energetic eating experience, also it was discovered later, that tea can aid in digestion and that, they say, was how the term "yum cha" (to drink tea) became one and the same with eating dim sum.

The actual translation of dim sum is ‘to touch the heart’ and is more of a culinary custom. Not much different from Spanish tapas, portions are bite-sized, served in small quantities, usually three or four to a plate. It is said that since the 10th Century AD, the Cantonese have created approximately 2,000 dim sum varieties. Some larger dim sum restaurants will usually prepare up to 100 of them on any one day. Obviously, there is no way to have all the different varieties all in one sitting, and it is strictly up to the diner to make a meal of it or eat very little of it. As a child, Sunday mornings were always reserved for “yum cha”, like with many Asian families, it’s a tradition that we gather together and chat over tea – chat loudly at that.

Jing Fong Restaurant is a great choice to yum cha while experiencing the bustle and excitement over Hong Kong style dim sum. After a long escalator ride, you are transported to an enormous banquet hall, overflowing with people; there are red walls, ornate décor, recessed lighting, tables for 4 to 12 people easy. The vibe is hectic and full of energy, the host asks how many in your party and a series of hosts / hostesses flag you over as a way of guiding you to your table. Don’t be surprised if they seat you with others already enjoying dim sum, this is their way to fill the table to seating capacity. To avoid this, go in a large group or early enough to get a table of your own. After you are seated, the waiter would ask what kind of tea you would like. The most common choice is (bo lei)– a fermented tea in bricks and is robust, a tad smoky, with a nutty hint in flavor. You'll see many servers pushing trolleys, steaming and filled with goodies throughout the dining room, and you would keep an eye out for appealing dishes. The idea is to select dishes throughout the meal, rather than to serve all the food at once before eating. The sweet dim sum is mixed in with the savory items. Here is a little bit of advice, you should be a little prepared – do not be shy of summoning the dim sum ladies, sometimes you need to ask what is hidden under the bamboo baskets, if you cannot speak Cantonese, and it’s ok to lift up the lids of the bamboo steamers and dishes to see what is in them - if they are covered. They will color stamp your card each time you choose a dish, each dim sum type is color coded, for pricing and this makes it easier for the waiter to calculate your check. Although there is a huge variety to choose from, and being that this place is enormous and always busy, you need to muster up the energy to seek out your favorites.

Dim sum is categorized into 4 types: steamed, variety, deep fried and sweet.
Here are some popular varieties at Jin Fong to choose from:

Steamed dim sum like: (ha gow) shrimp dumplings, (siu mai) pork dumplings, (cheong fun) rice noodle filled with beef or shrimp and (cha siu bao) pork buns.

Variety dim sum like (law mai gai) similar to a tamale – stuffed glutinous rice with all sorts of ingredients in lotus leaf, (gee bow gai) parchment chicken, (fung zhou) duck or chicken feet, (pai gwut) steamed spare ribs in a black bean sauce, (char siu sou) flaky pastry filled with roast pork, (law bok gao) turnip cakes.

Deep fried and fried dim sum such as (cheun gyun) egg rolls, (haam suy gok) deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. (wu gok) mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.

Sweet dim sum like (nai wong bao) steamed buns with milk custard filling, (dan tot) egg custard tart, (ma lai go) steamed sponge cake flavoured with molasses, (jin deui) chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried, (mong gwo bo din) a sweet, rich mango-flavoured pudding.

A dim sum devotee knows to hit Jin Fong Restaurant early in the day for the best selection and the freshest dim sum – any time after 1 PM, the selections aren't quite as numerous or as fresh. The ideal number to share this experience with is 4-8 people, since most dim sum have either 3 or 4 servings per plate. Dim sum, as with any other Chinese meal, is shared among all who are dining together, family style - so be nice, don't hog all the fung zhou (chicken feet)!

JIN FONG RESTAURANT 20 Elizabeth Street (212) 964-5256

Pan Asian Eats on the Upper West Side

Cooking is one of the oldest of human actions. When humans were at the hunter-gatherer stage, cooking was very simple – kill it, throw it on the fire along with anything that was found that day. Spices and cooking equipment were rather simple and since then, cooking has become an art form and yet still remains an essential part of our everyday lives.

Many Asian cultures share the practice of gathering the family together to mingle or celebrate over a big meal; the variety of cultures of Asia each developed their own ethnic cuisine through the interaction of history, environment, and culture. Culinary historians identified 3 main styles in Asian cultures that roughly represent the main types of traditional Asian cooking:

Southwest style is comprised of cuisines from India, Pakistan, Sri Lanka, and Burma. In Persian-Arabian culture, the eating of nan (or flat bread) became common, along with mutton, kebabs (from Turkish cooking), usage of hot peppers, black pepper, cloves, and other strong spices, ghee (a butter oil) became a staple in this dietary culture. Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice, chapati (made from wheat or barley) is also a main component of the diet, and beans also play an important part in meals.

Northeast style is comprised of cuisines from China, Korea, and Japan. This tradition developed to highlight using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings go beyond being simple products as they are also used as medicines to promote a long and healthy life. In addition, food became associated with many religious customs, and many northeast Asian cultures used food as symbolic offerings to worship their ancestors.

Chinese cuisine has become the most well-known of all Asian cooking, with numerous styles based on region. The most basic disparity being between northern and southern styles of Chinese cuisine is that Southern dishes highlight freshness and tenderness, and while due to the colder climate - Northern dishes are somewhat oily and the use of vinegar and garlic is more popular. In contrast, Japanese cooking came to highlight the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or on the contrary, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sautéing and the use of hot chili spices (i.e., kim chi, etc.).

Southeast style is comprised of cuisines from Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on fragrant and lightly-prepared foods, using a subtle balance of quick stir-frying, steaming, and/or boiling, supplemented with distinct spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for extra flavor.

In comparing the three cuisines with each other, they noticed that curries are very important to the cuisines of the southeast and southwest, and less in the northeast. Southwestern curries are generally based on yogurt, and the curries of the southeast are generally based on coconut milk. Rice is a staple starch in all three areas. In addition to rice, southwestern cuisines are supplemented with a variety of leavened and unleavened breads while southeast and northeast cuisines add noodles made from rice, egg, or potatoes. Garlic and ginger are used in all three areas, and chilies are much more common in the southwest and southeast.

With all of this in mind, comes Pan Asian Cuisine – which consists of foods across the entire East Asian Region. The menu offerings at Asia Kan are typical dishes from Malaysia, Singapore, Thailand, Vietnam, and Japan. Their menu adheres to some original recipes and use authentic ingredients to deliver a balance of remarkable flavors. Asia Kan is ornamented with colorful Buddha paintings, dark wooden tables, and dark leather banquettes that are quite comfy. The staff is extremely friendly and extra attentive. The menu is a fantastic collection of very tasty offerings, although some items are sauce-heavy and predictable Chinese/Thai-influenced dishes, like pad Thai and roast duck, it’s the Japanese dishes that are quite popular.

Flavorful starters include tasty hamachi kama, grilled yellowtail drizzled with ponzu sauce; beef Negimaki, grilled miso cod, and the citrus octopus ceviche. Hamachi Kama is the grilled collar of the yellowtail, and at Asia Kan, they do it just to my liking, it is tender and juicy in every bite and best dipped in a ponzu sauce and eaten with a bowl of rice and some seaweed. Don’t be put off, many like to chew on the bones. Their sushi assortment is excellent, there are over 40 rolls to choose from, including the Chef’s Special which is spicy tuna, shrimp tempura with tobiko outside and the Wasabi which is salmon, tuna, yellowtail, avocado, cucumber with wasabi tobiko and red tobiko outside – YUMMY. They have a fabulous cocktail menu plus various sakes to accompany your meal … try the lounge downstairs – it's nice, cozy and dimly lit …

Asia Kan
710 Amsterdam Ave
New York, NY 10025
(212) 280-8878

A SoHo Institution ...

Café Noir has been a neighborhood institution for years, located in Soho for over 10 years, it has always maintained a varied crowd, with its Mediterranean ambience and reputation for eclectic world music spinning into all hours of the night, the beat goes on at this part bistro, part tapas bar with fantastic Mediterranean offerings of big and small plates.

Mediterranean food is found within the countries bordering the Mediterranean Sea and vary from region to region. The countries of Morocco, Egypt, Italy, Spain, Syria and Greece all owe their prosperity to their seafarers who followed the trade routes to the Far East and beyond. Morocco is known for its use of dried fruits, while Egypt offers (fava bean porridge), eaten as a standard breakfast meal, made with fava beans stewed with ground coriander, cumin, garlic, lemon, and topped with hard-cooked egg, cilantro and olive oil. A favorite dish in Syria is cold yogurt soup. Greek cuisine boasts octopus salad as a specialty – just to name a few.

Here are some facts I have come across in my research:

Olive oil is a common staple. Olive trees are found throughout Italy, Spain, Portugal, Greece, Turkey and other Mediterranean countries. Seafood is very prominent in many dishes and used throughout the all regions. Olive oil is believed to promote longevity. 21 countries border on the Mediterranean Sea. Eastern Mediterranean dishes typically consist of grilled meats, breads, hummus, and falafel (fried balls made with fava beans, chickpeas and spices).

The Mediterranean Diet is a heart-healthy eating plan combining elements many of Mediterranean-style cooking. Obviously, eating habits of the Mediterranean people have been influenced by a number of ancient world powers. From the Phoenicians to Alexander the Great, the Arabs to the Romans, the Turks to the Venetians – just about everyone has thrown something into the international melting pot that is Mediterranean cuisine.

Nowadays, Mediterranean cuisine encompasses three distinct areas - North Africa (Morocco), Eastern Mediterranean (Turkey, Lebanon, Syria, Israel, Greece and Egypt) and Southern Europe (France, Spain and Italy). Now, do you see why many Mediterranean recipes contain such wonderful interaction of flavors?

Here at Café Noir, you will find an array of Mediterranean choices centering on Spanish, French and Moroccan, remember to pick your poison, whether it is the overflowing ceramic pitchers of Sangria, the Mojitos or the Caipirinhas be sure to try the seafood paella, Serrano ham and manchego, gambas al ajillo, the grilled calamari and the cous cous royale amongst other mouth-watering items on the menu.

When the warm weather hits, the bar area tend to overflow onto the street. They leave their front doors open and the crowds tend to gather and chat at the windows. There is always a neighborhood vibe about that, people mingling and interacting, flowing and all-encompassing and can become quite the Soho scene.

Most patrons tend to congregate and ham it up with the DJ, but for those who venture beyond the bar area will discover sexy, cozy and romantic alcoves with leopard-print banquettes, stucco arches, very dimly lit with tin lanterns. Although this has been an institution for many years, I will say this, it has been a “hit or miss” in terms of service – at times it is outstanding and at times not so great. If you can deal with that, then this institution is worth a visit ...

Café Noir
32 Grand Street
New York, NY 10013
212-431-7910

A Jewel in Hell's Kitchen

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a combination of Central Asian, Middle Eastern and Balkan cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties and many with strong regional associations.

In researching Turkish cooking, I found one common denominator - the beauty in the simplicity of their basic cooking techniques. The food is not veiled under heavy sauces or covered by the overuse of herbs or spices…and in the taste the main ingredient comes to the forefront and the other flavorings is a 'hint' in the background. Of the spices, lemony sumac, pepper, allspice, cinnamon and paprika powder are the most common. A favorite garnish is a drizzle of melted butter with a little paprika and perhaps a dash or two of cayenne. Onions play an important role in the dishes. Garlic, currants, tomatoes or even yoghurt add another dimension to flavoring possibilities.

The Turks of historical times led a nomadic life, dependent on agriculture and on the breeding of domestic animals. So, to dine on Turkish food is to dine on centuries old recipes. Ancient Greeks introduced wine cultivation in Anatolia, eastern Turkey. The Persians introduced sweets, sugar, and rice. Skewered and roasted meats, the famous shis-kebab, show the nomadic heritage; as do flatbreads which are baked upon an overturned griddle called a sac. The sac is similar to a flattened wok. "Yogurt" is a Turkish word, her most famous contribution to world cuisine. Yogurt made its way north to Bulgaria and Eastern Europe during the Ottoman occupation. Olive oil production is thousands of years old and part of the whole Mediterranean culture.

In Topkapi, the sultan's palace in Istanbul, chefs perfected these dishes with specialized recipes. Chefs would spend whole careers refining recipes such as pilafs, milk puddings, and desserts. Certain villages were known for producing chefs who would work in the palace. As a result of this imperial cuisine, the general population had a raised expectation and appreciation for excellent food. This appreciation still continues today. Though there is no singular food or method that can be instantly identified with Turkish food as in 'pasta' with Italy and 'sauces' with France, it is interesting to note that typically meat in small quantities is cooked with vegetables for flavor as well.

Turkish Cuisine is definitely a Jewel in New York City’s Hell’s Kitchen. It’s a charming and cozy little place with great quality food, and many have enjoyed pre and post theater dining here for generations. The décor is colorful; there are many kitschy trinkets that adorn the walls, colorful table cloths to the point of too colorful but in a way add to the ambience - which is friendly, inviting and relaxed. The service is great, a very friendly staff eager to explain the menu and tell you of their nightly specials. Order the spicy hummus and falafel (the BEST I've ever had - crunchy on the outside & creamy in the middle) – it is TOP notch. The warm flat bread is amazing. Try their appetizer platter. Their lamb and chicken entrees are always consistent – tender and spiced to perfection; the combo grill is my favorite. Don't miss out on the desserts, they are not on the menu, but the servers will bring you a tray of choices to choose from (the Baklava is so good here).

Turkish Cuisine
631 9th Ave Frnt
New York, NY 10036
(212) 397-9650
http://www.turkishcuisinenyc.com/

"Pho"gettaboudit

The food at Thái Son is unequivocally excellent. This very affordable Vietnamese restaurant is somewhat tucked away from the hustling and bustling crowds of Canal Street. There are other Vietnamese restaurants in Little Italy and Chinatown, but this one is my pick for the best Pho (pronounced "fuh"). There is always a crowd here, even midday. You will love the food and keep coming back for more... “fuh”gettaboudit!

In Vietnam, the day starts pretty early, before their morning exercises, and work day – people opt for pho. Pho is a noodle soup, a breakfast soup, but can be eaten at anytime. As the national soup of Vietnam, Pho was born in the North, and consists of both influences of the Chinese (rice noodles and spices) and the French (popularity of red meat). The Vietnamese used these and their native influences to make pho their own. It worked its way South in the mid 1950’s when North and South were still divided. South Vietnam adapted the dish and made it their own. Northern style pho is very simple with less meat, where as the Southern style pho is more complex and contains an abundance of ingredients - this is the version that made its way to America in the 1970’s. People believe that pho was derived from “pot au feu” a French beef stew. In general the cuisine is filled with Chinese, French, Malaysian and Indian influences.

The foundation to this noodle soup is the broth which bubbles away for hours. It includes beef soup bones, onions, ginger, star anise, cloves, cinnamon stick, cardamom, fish sauce, rock sugar. When the order comes in, a bowl is filled with heated rice noodles, cooked beef slices and then slices of raw beef, topped with basil/coriander, onion – when the broth is ladled over top; it magically releases the fragrance of the herbs and quickly turns the raw beef to rare. Other items added to enhance the enjoyment of this hearty soup are bean sprouts, basil/mint and lime wedges. One can season the broth to your liking with red chili for heat and color, fish sauce to round off the flavor of the broth and finally a generous squeeze of lime. All you need is a set of chopsticks and a Chinese style spoon – then you can begin to slurp away…by the way – slurping is totally acceptable!

On my regular visits here with friends, we always order Goi Cuon and Cha Gio to start:

Goi Cuon translates to mixed salad roll – they are rice paper filled lettuce, carrots, mint scallions, rice vermicelli, pork and shrimp – and are served cold with a dipping sauce called nuoc leo. Nuoc leo is light peanut sauce made with chili, garlic, hoisin sauce, sugar, peanuts, tamarind water or chicken stock.

These are also known as Summer Rolls, and are a great light meal or in our case - a great appetizer...

Cha Gio are spring rolls wrapped in rice paper, deep fried until crispyand golden brown. The filling consists of ground meat, mushrooms, carrots, jicama and served lettuce, mint leaves, and a dipping sauce called nuoc cham. Nuoc cham is a dipping sauce made with garlic, red pepper flakes, fresh lime juice, sugar and fish sauce. The best way to eat cha gio is to wrap them in the lettuce leaf, this prevents you from cutting the roof of your mouth. You will come across different variations offered as a filling for cha gio, and that is the beauty of it.

The dipping sauces are used interchangeably and eaten with everything. Nothing is etched in stone, there is no right way or wrong way of enjoying these really delicious dishes at Thái Son!

Thái Son
89 Baxter Street
New York, NY 10013
(212) 732-2822

How to Eat Soup Dumplings ...

There is certain rawness, and an “it is what it is” attitude in Chinatown. Its crowded streets are strewn with produce and seafood markets buzzing with client. Street vendors are practically at every turn of a corner with an assortment of unknown fruits and vegetables at ridiculously low prices. There are numerous local restaurants hanging whole boiled chickens, crispy ducks, roasted pig and other barbequed items in their windows for sale. Chinese markets with boxes spilling onto the sidewalk with dried delicacies such as mushrooms, shrimps and oysters. Many street peddlers whispering Gucci, Louis, and Prada as you pass in trying to sell you a knock-off. These are just some of the local elements of Chinatown…but tucked away in the heart of Chinatown is Joe's Shanghai. This bustling restaurant is always crowded!

Shanghai has a huge array, but few dishes to call its own. Like any city with significant access to other areas, they have absorbed foods and cooking styles of the entire country. There are specialties for sure, but not that many. Some favorites are Lion’s Head Casserole, Drunken Chicken or Drunken Shrimp, Salt Cured Chicken, and Preserved Mustard Green, Winter Melon Soup, Fish Head Casserole and cold appetizer dishes such as Jelly Fish, Braised Sliced Beef, and Aromatic Cold Fish. You will find many types cold appetizers, casseroles and braised dishes on the menu at Joe’s Shanghai. The Shanghainese enjoy many of their foods slow-cooked in soy sauce; and they call this preparation style red-cooking. They also adore steamed dumplings called Soup Dumplings, and this is why I have been going to Joe’s for years.

Joe’s Shanghai in my opinion is known best for their soup dumplings, xiao long bao. I think the staff would be shocked if you didn't start with these with your meal.

They offer two variations, crab and pork meat or just pork. They arrive in a hot bamboo steamer, all 8 juicy beauties resting on top of Chinese cabbage (napa) to prevent them from sticking and possibly for aesthetic reasons – let’s face it; they are not much to look at, resembling a beggar’s purse, these plump dumplings are stuffed with a meatball that is swimming in a rich and succulent broth just waiting for you. This broth is made from chicken, pork, cured ham and other seasonings, cooked for over 2 hours. Then it is combined with agar agar, or gelatin, and once cooled it is cut into cubes (aspic) of concentrated gelatinous broth. As the dumplings are filled with the pork/pork & crabmeat mixture, this aspic is also incorporated, and as the dumpling steams and cooks to perfection, this little cube melts and cradles the meat that is nestled in its doughy purse – and voila you have soupy dumplings!

Eating these dumplings take some practice, and I have come up with my very own method – I have never burned my tongue since…

1) Pick up a soupy dumpling with the tongs and gently place on your Chinese spoon
2) Pierce the dough and let the soup drain onto the spoon
3) Take the dumpling and place it on your plate
4) Spoon a tiny bit of the soy/ginger/black vinegar sauce over it
5) Pick it up with your chopsticks and take a bite until it is all consumed
6) Then take in the broth that you have reserved on the spoon (sort of a chaser for your dumpling)

Savor all the flavors that are exploding in your mouth - intense, and notice how it's a bit sticky.... mmmm!!

This is what keeps me coming back for more! Dig in for another – you can’t just eat one!
Also...if you are feeling a bit adventurous - try the Jellyfish ... it's full of texture and crunch ...

Joe's Shanghai
19 Pell Street
New York, NY 10013
212-233-8888

NOBU - small name big flavors

Chef Nobu Matsuhisa, known to the world simply as Nobu found himself mesmerized by the atmosphere of a sushi restaurant when his older brother took him for the very first time, and from then on he started his ambitious career, because he knew he was destined to be in the kitchen.

After graduating from high school he found a live-in job at a sushi restaurant in Tokyo. At 24, he accepted an offer from a customer to open a restaurant and that took him to Lima, Peru. The effect of his time spent in Peru cannot be inflated as this resulted in his incorporation of Peruvian influences into his dishes – the genesis of his signature style. After 3 years and a brief time Argentina, he was heading back to his homeland of Japan, but an opportunity to open a restaurant in Alaska came up, unfortunately the restaurant burned to the ground on a night he happened to be away from the restaurant. With debts to pay on the ruined business enterprise, he went to Los Angeles on a friend’s advice, took a job at a sushi bar to pay off his debts. Jump to 1987, about 10 years later, he opened his own restaurant Matsuhisa in Beverly Hills. Matsuhisa was an instant success and became an attraction for food lovers and celebrities. Thus began his longtime friendship and business relationship with Robert De Niro. He partnered with actor Robert De Niro, producer Meir Teper, restaurateur Drew Nieporent, and managing partner Richard Notar to bring his modern Japanese to Tribeca. Drawing upon his traditional training at sushi bars in Tokyo and his life in Peru and Argentina, he created a brand new trend in Japanese cuisine by fusing South American and Western influences.

Peruvian cuisine is considered one of the most diverse in the world. The Economist in 2004 stated that "Peru can lay claim to one of the world's dozen or so great cuisines", while at the Fourth International Summitof Gastronomy Madrid Fusión 2006, Lima was declared the "Gastronomic Capital of the Americas". From pre-Incas, Inca heritage, to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British migration - Peruvian cuisine combines the flavors of 4 continents and with this eclectic variety in traditional dishes – the coast alone boasts over 2000 different types of soups, and over 250 traditional desserts.

This great variety in the cuisine come from 3 major influences:

1) Peru's unique geography

2) Peru's openness and blending of distinct ethnicities and cultures

3) Incorporating the ancient cuisine into modern Peruvian cuisine

NOBU is a chain of Japanese restaurants that spans the globe. With the fusion of Peruvian and Japanese influences being the focal point, the art shines through in the fusing of the ingredients used. Japan and Peru use and consume a lot of seafood. They equally enjoy fresh fish and ingredients, but where the Japanese use soy sauce, the Peruvians use salsa, spices, olive oil and tomatoes. In Japan, they marinate fish, and in Peru they make a ceviche with the same fish, but eaten in an entirely different way. No doubt Chef Nobu Matsuhisa experimented with ingredient available while he was in Peru, since Japanese ingredients were not readily available. With a touch of his genius and in only 3 years time, he managed to transport the 500 year old Peruvian mixed influence cuisine and integrated it with Japanese style cooking.

Dining at NOBU is a wonderful experience, the staff is always very friendly, and the atmosphere/ ambiance truly sublime with a Zen-like quality. All thought out with precision and designed by famed architect David Rockwell. The food is consistently fresh, and always orgasmic to the palate – each bite transcends you and you just can’t stop eating, you want to keep going back for more. It is expected of Nobu, and they deliver every time with their tantalizing dishes ranging from Wasabi Lobster Tacos, Yellowtail Sashimi with Jalapeno (Tiradito style) to the classic Rock Shrimp Tempura and, of course, Black Cod with Yuzu Miso. There are anticuchos, (a cut stewed meat on skewers) which in Peru are cow hearts but substituted with Japanese Wagyu Beef, (cooked teriyaki style or with wasabi salsa) Sea Bass and Truffles with Yuzu Soy Butter. All heaven on a plate. The prices are not cheap, but so well worth it every time because it is fine dining at its best and you will be, in essence, eating Peruvian influenced Japanese Cuisine. Some may say this is a biased review, but my love for NOBU has led me to rendezvous with all these fabulously executed and orgasmic dishes in Las Vegas and also in the Bahamas...hmmm, which NOBU will be next?

NOBU - 105 Hudson Street (212) 219-0500
NOBU 57 - 40 W 57th Street (212) 757-3000

Healthy Eating for Vitality and Longevity

Tao is an ancient Chinese “doctrine” meaning the way or path and can be roughly stated to be the force that flows through the universe, or the force behind the natural order, equating it with the influence that keeps the universe balanced. This is often expressed through the yin and yang point of view, where every act creates a counter-act as a normal, inevitable movement inside the way of the Tao. “Go with the flow” is an adequate description of Taoism’s principle teachings. Taoism is one of the great “religions” of the world, although, Taoists do not pray to a God as Catholics do, but seek answers to life's problems through inner meditation and external observation. The belief is that Tao surrounds everyone and everyone must listen to find it. They strongly promote health and vitality, therefore, their diet is extremely important to the physical, mental and spiritual being. Two common principles of Taoism: To increase Qi, the vital life force energy flowing through the body and strive to keep balanced in the awareness of the surrounding ecosystem. The Taoist diet is not to lose weight … but to keep harmonized within your body and what you put into your body has a lot to do with how you feel.

Here are some simple rules:
1) Eat only food, not un-natural non-foods (heavily processed foods that the body cannot process, artificial additives, drugs etc. that contain little or no nutritional value (white flour, sugar etc.)

2) Avoid foods that are hard to digest (dairy products, red meats, and anything acidic which upsets the delicate balance of the stomach – like citrus fruits)

3) Opt to eat the food nature intended us to eat – opt for locally grown whenever possible and choose organic 100% USDA certified, as they contain no artificial chemicals, or pesticides and causes less harm to the environment.

Ayurveda … ayur (life) veda (science), is the knowledge concerning the maintenance of a long and healthy life. An integral part of this science is to use the body, mind and soul to service the real you (your cosmic spirit). The ideas and teachings encourage people to follow a wholesome lifestyle, one that gives fulfillment, clarity and peace of mind in return. Ayurvedic cuisine is about cooking and eating for better balance, well-being and happiness. The cuisine is one of the major components of Ayurveda. There are no “bad” foods, only the idea of balance - and the principal goal of these practices is to cleanse the body of substances/toxins that can cause disease, thus helping to re-establish harmony and balance.

Qi is an Asian eatery inspired by the Taoist diet and Ayurvedic cooking.

At Qi, two Asian philosophies come together melodiously in their tantalizing dishes that are filled with natural health benefits of traditional Asian ingredients. Some examples are tumeric, curcumin, lemongrass, ginger … that all help maintain energy flow keep the balance within our bodies and also act as a buffer for when we want to indulge. Ayurveda describes six major tastes by which all foods can be categorized and to maintain perfect balance and be completely satisfied and nourished; we should ideally have these six tastes at every meal: sweet, sour, salty, bitter, pungent, and astringent. These are all represented at Qi.
Upon entering, you will notice the high ceilings and model sail ships hanging, alongside burnt orange colored panels that run across the ceiling in a wave-like manner. The walls are partially adorned with abacuses and gongs. The seating is communal and the seats are giant “cubes”, that initially look apprehensive as to how comfortable they are, but to be completely honest, they cradle your backside and align your back ergonomically – go figure. An educated guess would be they incorporated Feng Shuipractice in the décor of Qi, since the five elements/phases fire, metal, wood, water and earth are represented. There is Asian art visible through a glass cube in the center of the space that will definitely impress you, and last but not least, the dimly lit rest rooms are a religious, even a spiritual, experience with museum-like Asian statues and a waterfall sink that is a giant ceramic urn.

Qi is great for big groups; the portions are quite generous and all beautifully presented. The food is Asian, Asian fusion, Thai, Malaysian and Chinese influenced and literally explodes with the flavors like curry, coconut milk infused with aromatic, exotic Asian herbs and spices. Let’s not forget the health benefits from the cocktails with ingredients from matcha green tea to ginger, ginseng and lotus root. The medicinal properties will just about rival the alcoholic strength you will feel, as the drinks can be a bit heavy-handed. Stop in for Happy Hour from 4-7 and sample a specialty cocktail at $6. You will find the menu complete with appetizers to wonderful specials with prices ranging from $3.50 to $19.00, plus they are Vegan-friendly. Qi is highly recommended, and an acceptable word for you Scrabble enthusiasts out there.
What a fabulous eating journey...to be revisited over and over again. Namaste!

Qi
(212) 929-9917
31 West 14th Street
New York, NY 10011