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May 15 - May 27, 2013
Taste of Tribeca chefs dish up some cooking tips Continued from page 21
Common mistake Not caramelizing (browning) their protein, and making sure their knives are sharp.
Last drink? Whatever it would be, it would be neat (no ice).
Ricky Estralado, Chef
Alan Rodriguez, Chef
Cooking injury? Other than the occasional cut and burn, I have been very fortunate and cautious and have avoided any serious injuries.
Dish served? This year we’re serving cupcakes in assorted flavors as well as whoopee pies. We do the cupcakes because they have been a crowd pleaser every year, but this year whoopee pies are new for us at Taste of Tribeca. We decided to do them, because they’re quickly becoming one of our most popular treats!
Madeline Lanciani, Chef/owner Nobu 105 Hudson St. 212-219-0500 www.noburestaurants.com Los Americanos 305 Church St. 212-680-0101 losamericanos.com
Duane Park Patisserie 179 Duane St. 212-274-8447 www.duaneparkpatisserie.com Dish served? Molten Chocolate Cake with bittersweet chocolate sauce — because everyone loves it!
Dish served? Ceviche de Pulpo — it’s very unusual to serve Octopus Ceviche, and most people have not had it before. Just about everyone who tries it really loves it. Beverage/dish pairing? Our cocktail Under the Volcano pairs beautifully as well as the guacamole with plantain chips.
Beverage/dish pairing? We do not sell this retail. We supply caterers with this dessert — it is our best seller!
Who taught you to cook? My mom was the one. Her dish that makes me crazy and reminds me of when I was a kid is Manitas de Puerco or trotter as you call them here. I make them now based on her recipe.
Who taught you to cook? My mother — she was a slow food cook before anyone knew what that meant. she taught me everything.
Favorite food growing up? Other than Manitas de Puerco, I really love eating Tacos al Pastor, which is why I have it on the menu at Los Americanos.
Favorite food growing up? Anything my mother cooked (seriously). Splurge utensil? A very good knife, preferably carbon steel blade. Common mistake? Following the recipe. Cooking injury? Third-degree burn from hot caramel sugar while making 6- 4 foot tall croquembouche. Last meal? I would cook a simple meal — whatever I was hungry for that day — and drink a great red burgundy. Last meal? Soft scrambled eggs, buttered rye toast.
Splurge utensil? Serving spoons — I hate tongs. That is one of things that Waldy Malouf passed on to me as well. Common mistake? They are afraid to season the food enough. You have to be bold and also not hold back from trying again when you make mistakes. Cooking injury? A burned shoulder — my sous chef was carrying a pot of green pea soup and ran into me at The Mark, it burned my shoulder badly and that’s why I have a tattoo in that spot now. Last meal? A magnum of Merlot, and a Parellada Argentina, made by me.
Dish served? We’ll be proudly serving one of our signature dishes, the Black Cod with Miso. It’s a dish that Nobu’s guests love, and always request. Beverage/dish pairing? My preference and recommendation is to pair it with sake. We have a great selection of sakes. Who taught you to cook? My mom was a very good cook, and she taught me how to prepare a traditional Filipino dish of Pork and Chicken Adobo. Favorite food growing up? I grew up in the Philippines, where “Lechon,” a whole roasted pig, was very popular. It was very flavorful, and a particular favorite of mine. Splurge utensil? I recommend the purchase of quality pots and pans. It’s a good investment. Common mistake? I enjoy food that has vivid flavors, and that is what we serve at Nobu. Amateur chefs should be careful not to under-season their food. Cooking injury? What was your worst cooking injury? I’ve been pretty fortunate not to ever have to make a trip to the hospital. Any chef who slices and dices will end up with little nicks, but I’ve thankfully avoided most occupational hazards. Last meal? In additional to all of the delectable dishes we prepare at Nobu, my wife and I would enjoy a single malt scotch with the best suckling pig from Spain.
Rachel Thebault, Chef/owner Tribeca Treats 94 Reade St. 212-571-0500 www.tribecatreats.com
Who taught you to cook? Both my parents loved to cook, and I remember helping them from a very early age. My dad was a strict recipe follower, and my mom NEVER even opened a cookbook. I think that combo set me up for where I am today, as a lot of precision is needed in baking, but I’m not afraid to get creative in coming up with new flavor ideas or spin offs on old favorites. Favorite food growing up? People are always shocked when I say I have never had much of a sweet tooth. Growing up, my birthday dinner of choice was steak, baked potato and spinach salad — still a favorite meal of mine. Regarding desserts, though, I do have a weakness for dishes involving peanut butter, banana or marshmallow! Splurge utensil? For a real splurge, and if you have the space, a Kitchenaid standing mixer will transform your home baking experience. For less of a splurge, an offset spatula or a few pastry bags and piping tips — all of those can come in handy both for desserts and making beautiful hors d’ouevres. Common mistake? Not reading a recipe in its entirety before launching into it. It is so important to prep yourself by understanding the ingredients, equipment, timing and skills needed for a recipe before you get going on it. Cooking injury? I have suffered so many burns on my hands and forearms, they’re practically immune to heat, but fortunately I’ve had nothing major. Continued on page 23