Wednesday, December 29, 2010

Garam masala

making garam masala on a snowed-in day.

cinnamon, zeera (cumin), elaichi (cardamom, black), peppercorns, bay leaves.


warmed in oven for 20 min or so, cooled, then ground in our Krups "coffee" (spice) grinder. put through a sieve and reground a couple of times, to make...

Tuesday, December 28, 2010

Traif in South Williamsburg



having been a regular cyclist through South Williamsburg (and having been directly and personally affected by the sulky demolishing of the Bedford Avenue bike lanes, as Bedford was my bike route back home from the Co-op each month), I am pleased to see anyone poke a stick in the eye of the Satmar Hasidim. So I wanted to try Traif for awhile. Although there was a three-hour wait for a table a few weeks back, Priya and I found the place not too busy when we arrived just before 7 on a Friday night (within an hour, though, the place was teeming--probably back to the multi-hour wait).

ultimately, the stick-poking idea is funny for maybe a minute, so it's nice to see that the food was able to hold our attention for the other hour and 29 minutes of our dinner. it was really very good.

Bacon broth:



Strawberry-cinnamon glazed baby back ribs:


Seared foie, fingerlings, ham chips, sunny egg, maple, hot sauce:


Bacon-wrapped dates with blue cheese:



Brussels sprouts, mint, grapes, crispy rice cakes, chili viniagrette:


Pork belly with quince:


Spicy
bigeye tuna tartare, tempura eggplant, kecap manis (the eggplant formed, like, the "crackers" that the tuna would normally sit on...very good):


Bacon doughnuts, dulce de leche, coffee ice cream:

Sunday, November 21, 2010

Torrisi Italian Specialties for dinner

Dan recently left WD50 for a job at Torrisi Italian Specialties. Wooh and I had been there for lunch before, but I was interested to try the new dinner service: $50, prix fixe, period. Katie, Lena, Priya and I met there at 6:30 on Friday and there was already a TWO HOUR wait for two people! Thanks to Dan for getting us seated right away. And the meal was astounding.

Garlic bread:



Warm mozzarella, DaVero oil, Milk Thistle cream:



Cucumbers New Yorkese (tasted mustardy):


Blackened mackerl, pickled eggplant, and celery:


Sweetbreads nha trang (think General Tso's sweetbreads):


Potato gnocchi, Brussels sprouts, Gulden's mustard (tasted kinda like a delicious grilled cheese sandwich):


BBQ lamb shoulder, fresh beans, molasses:



Cornbread polenta:


Striped bass, pickled green tomatoes, house olives:


Prime rib (cost $30 extra, served two):


The very end of the prime rib:


Swiss fudge swirls, Hudson bourbon cream puff, pizzelle cannoli with Salvatore filling, rainbow cookies, Concord grape cheesecake tart:

Sunday, November 7, 2010

NO MAYO

ran next door to Mikey's Burger during happy hour for a quick burger. they were having some kind of kitchen meltdown, the cooks rolling their eyes as the clearly-new order-taker was screwing everything up. usually takes 5-10 min to get your order...I ordered a burger with no mayo. 30 minutes later, I got this:

Saturday, October 23, 2010

birthday dinner at WD-50!

Priya took me to WD-50 for my birthday dinner with Katie & Dave. Our friend Dan, who cooks there, is leaving shortly for a new job, so we wanted to get in and check it out while he was still in the kitchen.

We eschewed the tasting menu in favor of ordering a bunch of entrees and appetizers--cheaper and more satisfying, we figured. Right off we were sent an amuse-bouche of everything-bagel ice cream, dried smoked salmon threads, and a crispy piece of cream cheese.


Shrimp spaghetti, tomato, basil, garlic (the spaghetti itself was made out of shrimp--no pasta dough here):


Aerated foie gras, pickled beet, mashad plum, brioche:


Peekytoe crab roll, salt 'n' vinegar tiny chips, and celery mayonnaise (I dodged the mayo and found the dish to be pretty good without it):


Eggs benedict (deep-fried cubes of hollandaise sauce, cylinders of poached egg yolk, crispy ham sheets):


Veal brisket, honeydew cubes, crispy olive, and amazing fried ricotta:


Iberico pork neck, smoked paprika spaetzle, peach and sake sauce, marcona almond:


Walleyed pike, mashed yeast, zucchini, curry chips, nasturtium:


Duck breast, apple, cheddar, kimchee-cous cous in a cheddar-apple consomme:


Cod, peas-n-coconut, nori, carrot dashi (the peas-n-coconut, mashed underneath, were one of the standout dishes of the night):


Lemongrass mousse, jackfruit, lemongrass foam and lemongrass ice, brown sugar crunchy pastry thing, and whole-wheat ice cream:


Hazelnut tart, chocolate and coconut, chicory foam:


Edible cucumber-mousse candle with cucumber sugar sheet (for my birthday!):


Rainbow sherbet (of apple, orange, and tarragon sherbets) over olive-oil cake, wrapped up in a sugar sheet:

Wednesday, October 13, 2010

Kuaie La Mai

Beef Lanzhou noodle soup & Fukhinese wonton at the former Eastern Noodle on Forsyth. I never had Fukhinese wontons before, but they seem to be very tiny with huge billowy poached-egg-like noodle feathering off around the snip of meat.
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Tuesday, October 12, 2010

Momofuku Noodle Bar fried chicken extravaganza!

Yvette got reservations for the fried chicken lunch at Momofuku Noodle Bar. Like Ko reservations, you have to get online at just the right time to score them, and they only have a fixed number per day. One Korean fried chicken, one Southern fried chicken, plus some sides.

http://www.momofuku.com/noodle-bar/faq/fried-chicken-faq/


of course we had to have the pork buns first. omg.

Tuesday, September 28, 2010

K. LaMay's Steamed Cheeseburgers in Meriden

Kevin LaMay, formerly of the famous Ted's Steamed Cheeseburgers in Meriden, opened up his own joint (K. Lamay's) recently, and we (Jenna/Rob/Priya/I) hit it on our way back from Boston. It was outstanding! A few ways I think it surpasses the (ever-classic) Ted's:

1) Bigger burgers
2) Better cheddar cheese--I hear Ted's switched to a lower quality cheese recently, and it shows
3) Actual cheese fries, not cheese homefries
4) Foxon Park sodas (I got birch beer)
5) Next door to Les' for some classic Meriden soft-serve afterward




The steam cabinet itself:










(thanks to the lovely Priya for the photos)