COLUMBUS LETH (DISH); ALEXANDER RATHS/SHUTTERSTOCK (BACKGROUND)
D1 December 9–15, 2016
www.EpochTaste.com www.EpochTaste.com
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Y T R Y A T P R A S P EASEER S R L S P A E L P
Make a supporting cast of vegetables shine at your holiday meals By Channaly Philipp | Epoch Times Staff
T
here’s no reason that meat has to get all the limelight at holiday time. Danish chef Trine Hahnemann serves salad at holidays, including julesalat (Danish Christmas salad), a taste bud-awakening mix of chicory, red onion, and grapefruit. Emboldened by spices, vegetables also don their holiday best. Chef Sabrina Ghayour’s roasted
eggplant comes alive with the earthiness of cumin and the pop-pop of garnet pomegranate seeds. Chef Floyd Cardoz pairs grilled cauliflower with candied ginger, pine nuts, and raisins; it’s so good, he’s seen it eaten as an appetizer, as a side, and as a main course. These are the kind of healthy, vibrantly flavorful dishes that your guests thank you for preparing.
See Party Pleasers on D4
Celeriac fritters and red cabbage, kale, and pomegranate salad from chef Trine Hahnemann.
COLUMBUS LETH
D2
@EpochTaste
December 9–15, 2016 www.EpochTaste.com BRENDAN BURKE
GIFT-MAKING PARTY AT RAAKA CHOCOLATE Brooklyn bean-to-bar chocolate company Raaka Chocolate is hosting a chocolate-making party at its factory. You can design and wrap your own chocolate bars and chocolate barks to purchase as gift items or mix with other goods from vendors on site. Hot chocolate will be provided. Free. Friday, Dec. 9 & Friday, Dec. 16 7 p.m.–10 p.m. Raaka Chocolate 64 Seabring St. (between Richards & Van Brunt streets), Brooklyn Eventbrite.com (search “Raaka”)
Midwinter Night’s Dream at Locl Bar
ALL-FEMALE BARTENDING COMPETITION AT DIAMOND HORSESHOE
By Annie Wu | Epoch Times Staff
T
he Locl Bar, located inside the NYLO boutique hotel in the Upper West Side, has been transformed into a winter wonderland inspired by Shakespeare’s play. Decorations evoke magical woodlands and fairy kingdoms, with draping tulle canopies, floral garlands, and candle-wax icicles. Bartender Cody Goldstein created a new cocktail menu to go with the theme, based on familiar memories and flavors. “With our ‘Midwinter Night’s Dream’ idea, I wanted to work with wonderlands, enchantment, and holiday cheer,” he said in an email. Puck’s Shadow, with bourbon, banana, walnut, campfire marshmallow, and Xcholate mole bitters, is reminiscent of sitting by a campfire, while the smoky flavors in Prose and Cloves are perfect for winter: mezcal, brandy, mulled Manischewitz wine, orange juice, smoked clove, and anise. Goldstein’s creations are uniquely presented: The Shakespeare’s Globe (gin, root beer seltzer, Cointreau, vanilla syrup, Douglas fir, and citrus) is served in a snow globe; and Love in Idleness (tequila, Lillet, absinthe, elderflower) turns from blue to purple with a few spritzes of lemon juice, thanks to the use of blue pea flower tea. Shakespeare was Goldstein’s muse. “The beauty of the garnishes and playfulness in each drink was inspired by his early writings of both comedy and love,” he said. Through Sunday, Jan. 1, 2017 11 a.m.–2 a.m. Locl Bar at the NYLO Hotel 2178 Broadway (at 77th Street)
NYLOHotels.com
Weekend Pick
BRENDAN BURKE
Speed Rack, the all-female, speed-bartending competition, returns to New York for its sixth year. More than 20 of New York’s best female bartenders will compete to make drinks under time constraints, including Kayla Hasbrook (ABC Cocina); Anna Wingfield (Mother’s Ruin); Brooke Smith (The Dead Rabbit Grocery and Grog); Christine Su (Bathtub Gin); and Erika Ordoñez (Porchlight, Montana’s Trail House). The public can view the competition while sipping cocktails from sponsors. All proceeds go to breast cancer charities. $25 per person, $30 at the door. Sunday, Dec. 11, 3 p.m.–7 p.m. Diamond Horseshoe at Paramount Hotel 235 W. 46th St. (between Seventh & Eighth avenues) Eventbrite.com (search “Speed Rack”) COURTESY OF SPEED RACK
(Top) “Puck’s Shadow” cocktail with bourbon, campfire marshmallow, and Xocolatl Mole Bitters. (Above) “Partying Is Such Sweet Sorrow” cocktail, with coconut rum, Giffard Menthe-Pastille, coffee-infused cream, nutmeg, and chocolate.
The winner of the 2016 Speed Rack competition, Lacy Hawkins of The NoMad Bar.
GREAT NORTHEAST CHEESE FEST
You’re invited to
More than 30 artisanal creameries will showcase their cheeses at this epic cheese festival, including Vulto Creamery, Crown Finish Caves, Crosswinds Farm and Creamery, and Bovina Valley Farms. New York chefs will prepare unique cheese dishes for the event, such as pommes aligot (mashed potatoes and Cheddar cheese curds) by Chef Hugue Dufour. Wines, craft beers, farmstead ciders, and cocktails created especially for pairing with cheeses will also be available. $60 per person.
A Holiday Feast with a Spanish Twist
Saturday, Dec. 10 6 p.m.–9 p.m. Flushing Town Hall 137-35 Northern Blvd. (at Linden Place), Queens Eventbrite.com (search “Northeast Cheese Fest”)
Weekend Pick
PANEL ON IMMIGRANT FOOD CULTURES IN AMERICA
Fine dining experience inspired by the distinctive culinary-rich regions of Spain.
Food historian Sarah Lohman will discuss her new book, “Eight Flavors: The Untold Story of American Cuisine,” about lesser-known immigrant culinary traditions that influenced American fare. Chefs Jonathan Wu of Fung Tu and Mario Carbone of Carbone will join her at the Brooklyn Historical Society. $10 per person.
Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet. Seasonal menu reflecting the bounty of fresh, local ingredients.
Tuesday, Dec. 13 7 p.m. Brooklyn Historical Society 128 Pierrepont St. (at Clinton Street), Brooklyn BrooklynHistory.org
Exciting selection of Spanish wines, cavas, and cocktails.
COURTESY OF AUGUSTINE
Reserve your table today!
212-370-1866
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
LUNCH MENU AT AUGUSTINE The latest restaurant opened by Keith McNally is now serving weekday lunches. The menu is filled with both classic French and New American dishes, such as soufflé au fromage, with cave-aged Gruyère, Parmesan, and horseradish fondue; steak and fries with Café de Paris butter; the Whisky Burger with Scotchbraised onions and Comté cheese; and halibut en cocotte with black truffle, fennel confit, roasted leeks, and lobster jus. Augustine at The Beekman hotel 5 Beekman St. (at Nassau Street) AugustineNY.com
D3
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December 9–15, 2016 www.EpochTaste.com COURTESY OF THE PIERRE
COURTESY OF THE PIERRE
CHAMPAGNE SABERING AT THE PIERRE At The Rotunda, the iconic dining room at The Pierre hotel, representatives from renowned champagne houses will saber bottles for guests to enjoy. The last champagne in this series is Pommery Cuvée Louise. Light canapés will be served. $70 per person. Thursday, Dec. 15 The Rotunda at The Pierre 2 E. 61st St. (at Fifth Avenue) ThePierreNY.com
Guests enjoy food and drinks at The Pierre’s Rotunda.
Sunday, Dec. 18 6 p.m.–8 p.m. Brooklyn FoodWorks 630 Flushing Ave., #200 (between Marcy & Tompkins avenues), Queens Eventbrite.com (search “Emma’s Torch”)
LAUNCH PARTY FOR EMMA’S TORCH Emma’s Torch is a nonprofit dedicated to helping refugees enter the culinary industry. Founder Kerry Brodie, who studied government and policy, wanted to help alleviate the refugee crisis. “I grew up loving to cook, and loved to be in the kitchen with my family,” Brodie said a phone interview. The universality of cooking and food prompted her to research how to create a program to train refugees in culinary skills. Now, her organization—named after Emma Lazarus, an advocate for refugees whose famous poem “The New Colossus” is etched on the pedestal of the Statue of Liberty—has launched. Participants are trained in a range of skills such as basic kitchen prep work, nutrition, and job placement skills. The first cohort of students, who are from Senegal, the Philippines, and Venezuela, will prepare a feast of delicacies, such as Venezuelan arepas and lumpia (Filipino egg rolls), for the launch party. Proceeds go to refugee advocacy groups. $100 per person.
Weekend Pick
EXPATS CHRISTMAS DAY BREWER’S BRUNCH AT JIMMY’S NO. 43 For those who don’t celebrate Christmas, are solo in town, or don’t want to do any holiday cooking at home, East Village bar Jimmy’s No. 43 is hosting a brunch party full of cheer. It will be served buffet style, with options like classic pork, beef, and chicken roasts, salads, mashed potatoes, yams, and bread pudding. Ciders, wines, and craft beers on tap can be purchased separately. $25 per plate. Sunday, Dec. 25, noon–4 p.m. Jimmy’s No. 43, 43 E. Seventh St. (between Second & Third avenues) JimmysNo43.com COURTESY OF JIMMY’S NO. 43
COURTESY OF SPIKE MUG FEST
SPIKED MUG FEST
Guests at the Brewer’s Brunch.
Enjoy unlimited tastings of hot cocktails, mulled wine, and winter beers at the Spiked Mug Fest in Queens. Vendors such as Cugini Panini and Ejen (Korean food) will serve street food, while the holiday bazaar will feature wares from local artists and craft shops. $39 to $49 per person. Saturday, Dec. 17 & Sunday, Dec. 18 The Factory 30-30 47th Ave. (between 30th Place & 31st Street), Queens SpikedMugFest.com
Ejen’s Korean noodle dish.
FEAST OF THE SEVEN FISHES AT GRAND CENTRAL OYSTER BAR Chef Sandy Ingber will serve an a la carte menu of dishes inspired by the Italian Christmas tradition. The seafood-heavy options include Insalata di Natale (seafood salad with octopus, sea snails, calamari, and shrimp); Bacala (salt cod cake with spicy Amalfi tomato sauce and broccoli rabe); and Sicilian-style grilled Pacific swordfish steak with lemon herb oil and arugula. Dessert options are eggnog gelato and espresso crème brûlee.
Saturday, Dec. 24 Grand Central Oyster Bar & Restaurant Grand Central Terminal, Lower Level 89 E. 42nd St. (between Park & Vanderbilt avenues) OysterBarNY.com
Holiday Magic at Meson Sevilla
COURTESY OF MORGENSTERN’S FINEST ICE CREAM
WE HAVE THE LARGEST TAPAS MENU IN NYC
MORGENSTERN’S HOT CHOCOLATES For the impending cold weather, the ice cream shop Morgernstern’s is now offering a hot chocolate menu with unique flavors. They are Vietnamese hot chocolate with 64 percent dark chocolate and Vietnamese-style coffee (mixed with condensed milk); Szechuan hot chocolate with 38 percent milk chocolate and Szechuan peppercorn; and Durian hot chocolate, with white chocolate, banana, and the pungent-flavored durian fruit. $4 per cup. Through Saturday, Dec. 31 Morgernstern’s Finest Ice Cream 2 Rivington St. (between Bowery & Chrystie Street) MorgensternsNYC.com
Compiled by Annie Wu/Epoch Times Staff
Make your holiday season reservations now! 212-262-5890
Celebrate with us, at our private event room! Meson Sevilla’s private room on the lower level is cozy and warm and features beautiful art work of Spain. It can accommodate up to 50 guests, and is ideal for groups, wedding rehearsals, corporate affairs or a
private festivity. Our menu contains a variety of original recipes from different parts of the Mediterranean, all very healthy food and good for the soul. Our priority is the freshest food, perfectly prepared and graciously served.”
Meson Sevilla Restaurant
344 West 46th St. (btw 8th & 9th ave.) mesonsevilla.com 212-262-5890
D4
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December 9–15, 2016 www.EpochTaste.com COLUMBUS LETH
PARTY PLEASERS
Traditional and modern, combined. A new standard for Thai food.
The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) • 212-888-2899 • thenuaa.com
CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Party Pleasers continued from D1
Chef’s Favorites Sweet Sangria
RECIPE
Rich Paella Valenciana
FRITTERS AND A COLORFUL SALAD These small fritters, patties, or whatever you like to call them, are true party stoppers. Every time I serve them people say, “Oh… please can I have the recipe?” I love it that something so simple and low cost can be so delicious.
Fresh Lobster Bisque Juicy Lamb Chops
This salad is made with some of my favorite winter vegetables. I never get tired of cabbage, and could eat it every day. These kinds of hardy vegetables are a really good match for heavy winter food that is high in fat.
Celeriac Fritters
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Red Cabbage, Kale, and Pomegranate Salad Servings: 8 • • • •
1 pomegranate 200g (7 ounces) red cabbage 100g (3 1/2 ounces) kale Sea salt and freshly ground black pepper
For the Dressing • 2 tablespoons lime juice • 3 tablespoons grapeseed oil • 1 teaspoon honey
Servings: 8
DIRECTIONS
• • • • • • • •
Cut the pomegranate in half over a bowl lined with a sieve
250g (9 ounces) celeriac 250g (9 ounces) parsley root 2 eggs, lightly beaten 50g (1 3/4 ounces) sesame seeds 1 green chili, finely chopped 1 small onion, finely grated Olive oil, for frying Sea salt and freshly ground black pepper
DIRECTIONS
to catch the juices. Take out the seeds and reserve 2 tablespoons of the juices collected for the dressing; set aside. Thinly slice the cabbage and roughly chop the kale. Mix the cabbage, kale, and pomegranate seeds together in a bowl. QUADRILLE PUBLISHING
Peel the celeriac and parsley root, then grate them both. Mix with all the remaining ingredients in a bowl, seasoning with salt and pepper.
Just before serving, toss the salad in the dressing, seasoning with salt and pepper.
Heat a little oil in a frying pan and, when hot, place spoonfuls of the mixture in the pan and cook for 4–5 minutes on each side, until golden and crisp.
Classic Margherita Pizza
For the dressing, mix the 2 tablespoons pomegranate juice with the lime juice, grapeseed oil and honey, with salt and pepper to taste.
Reprinted from “Scandinavian Comfort Food: Embracing the Art of Hygge” by Trine Hahnemann. Published by Quadrille Publishing.
Tip: If you can’t get hold of parsley root, these fritters can be made with celeriac alone.
RECIPE Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
CHICORY WITH RED ONION AND GRAPEFRUIT Servings: 8 Chicory, or endive, is called julesalat in Danish, which means Christmas salad. So, when growing up, I only ever had this as a Christmas salad, and always a Waldorf-style salad. I love the sweet-bitter flavour that chicory has when fried.
• • • • • • • •
2 small red onions 1 tablespoon olive oil 1/2 tablespoon sugar 30g/2 tablespoons butter 8 chicory (endives), quartered lengthways 2 pink grapefruits 1 bunch of chervil Sea salt and freshly ground black pepper
DIRECTIONS Preheat the oven to 180 C (350 F).
Cut the red onion into wedges and gently mix with the olive oil, sugar, and some salt and pepper. Spread out on baking sheet lined with baking parchment and bake in the oven for about 10 minutes. Melt the butter in a frying pan, add the chicory (endive) quarters and fry until golden brown on all sides. Place on a serving dish. Peel the grapefruits then release the segments from their membranes, working over a bowl to catch the juices, and squeezing out the empty membranes. Spread the grapefruit segments over the chicory then pour over the collected juice (you should have 2 tablespoons). Now add the roasted onion wedges, decorate with the chervil and serve. Reprinted from “Scandinavian Comfort Food: Embracing the Art of Hygge” by Trine Hahnemann. Published by Quadrille Publishing.
D5
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December 9–15, 2016 www.EpochTaste.com HAARALA HAMILTON
RECIPE CUMIN-ROASTED EGGPLANT WEDGES WITH PUMPKIN SEEDS, PINE NUTS, POMEGRANATE AND YOGURT DRESSING
SO FRESH! WE NOW DELIVER!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Servings: 6 to 8 For Middle Eastern people, the eggplant is a diet staple. While we don’t really embrace it as a salad item in the West, I think it makes a wonderful salad ingredient, whether it is grilled, fried, preserved or—in this case— roasted. Roasting eggplant in the oven is a healthier way of cooking, as it uses less oil than frying and allows you to celebrate the flavor in a concentrated form. I can happily eat this dish on its own, on my own, but it’s a great one for sharing, as it’s a real crowd-pleaser.
• 3 to 4 large eggplant, cut into wedges (ensure the skin sides are 2 inches wide) • 1/2 cup olive oil • 5 teaspoons cumin seeds • 6 tablespoons Greek yogurt • 4 to 5 tablespoons pomegranate molasses • 3/4 cup toasted pine nuts PENGU • 1/2 cup pumpkin seeds IN R AN DOM HO USE • 1/2 small package (about 1/2 ounce) of cilantro, leaves and stems finely chopped • 1 cup pomegranate seeds • Flaky sea salt and freshly ground black pepper
DIRECTIONS Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Using a pastry brush, brush the exposed flesh sides of each eggplant wedge with a good amount of olive
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
A Perfect Fusion of East & West
oil. Arrange the wedges, skin-side down, on the prepared baking sheet, then sprinkle liberally with the cumin seeds, ensuring some seeds land on the exposed flesh of the wedges. Roast for 45–60 minutes or until the eggplant wedges are golden brown, with dark, burnished edges. Arrange the wedges on a large, flat platter and season well with salt and pepper.
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Give the yogurt a good seasoning of salt and pepper and dilute it with a little water if it is too thick to drizzle. Drizzle the yogurt over the eggplant, followed by the pomegranate molasses. Sprinkle liberally with the toasted pine nuts and pumpkin seeds, followed by the chopped cilantro. Lastly, sprinkle over the pomegranate seeds and serve immediately. If you have leftovers, they are great eaten the next day, served at room temperature.
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
A HEALTHY TAKE ON THAI
Reprinted from “Sirocco” by Sabrina Ghayour. Copyright © 2016. Photography by Haarala Hamilton. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Delicious & unique dishes you can’t find anywhere else, made with authentic spices and preparations. We offer a selection of organic meats and healthful side dishes like brown rice and quinoa.
RECIPE Prep & Cooking Time: About 1 hour (inactive time: 1 hour, 20 minutes for cooling and draining the cauliflower) Servings: 8 to 12 I tip my hat to New Orleans–based chef Alon Shaya, who provided me with the inspiration for this recipe. On a trip down to NOLA, I found his simply grilled cauliflower so delicious and transforming that when I returned home, this dish was one of the first things I came up with. If you or someone you know thinks of cauliflower as bland and uninteresting, please try it prepared this way. But don’t just take my word for it. When I introduced this at White Street, it became one of our most ordered dishes. I’ve seen people eat it as an appetizer, as a side, and even as a main course, which I, dedicated meat eater that I am, definitely did not expect. It has been cool to see how many different people will accept and then embrace an unusual spin on a pretty ordinary ingredient. When you serve it for parties at home, leave the two halves intact and put them in a large shallow bowl. They look great with the dressing poured over them. Or, if you can find small cauliflower heads, you can prepare them as is as I often do, without halving them. A big spoon is all you need to pull florets off for serving. Green raisins are easily found in Indian, Pakistani, and Afghani stores (and online). They come from the Indian subcontinent, and I recommend trying to get them. They have a better acid-sweet balance than typical dried raisins, which tend to have a one-note sweetness. That acid component is important to the overall balance of the dish. It is true, however, that it’s not crucial, so you can use the ubiquitous golden raisins in their place if you truly can’t find green ones.
• Kosher salt • 1 large head cauliflower (about 3 pounds/1.36 kilograms) • 1/4 cup green or golden raisins • 1/3 cup white wine, or as needed • 1/4 cup extra-virgin olive oil, plus more for brushing • 2 tablespoons aged balsamic vinegar • 1 1/2 tablespoons maple syrup N BOOKS • Minced zest and juice of 1 lemon ARTISA • 1 teaspoon minced shallot • 1 1/2 teaspoons minced candied ginger • 1/2 teaspoon minced peeled fresh ginger • 2 tablespoons pine nuts, toasted and coarsely chopped • 1/4 teaspoon chile flakes • Freshly ground black pepper
DIRECTIONS Bring a large pot of generously salted water to a boil. Have ready a large bowl of ice water.
LAUREN VOLO
GRILLED CAULIFLOWER WITH CANDIED GINGER, PINE NUTS, AND RAISINS
Thais for the Holidays
Chicken Volcano with pineapples, and cashews in a sweet and spicy sauce.
Open Christmas Eve & Christmas Day 11:30am – 11pm
Meanwhile, cut the cauliflower straight through the stem to divide it in half. Cut several slits along the full length of the cauliflower stem on the cut side of each half; be careful not to cut so deep that you remove any florets or slice through to the other side. Place the cauliflower in the boiling water and cook until it is just tender and a little translucent along the edges but still crisp, 3 to 4 minutes.
THAIS NEW YORK 1718 2nd avenue
After 2 minutes, check the cauliflower for doneness, and continue to check every minute so that it does not overcook; test doneness not with a knife but instead by looking at it and, if necessary, poking it with a spoon.
(btw 89 st. & 90 st.) NYC
T. 212.289.8889 www.ThaisNYC.com
Immediately transfer the cauliflower to the ice bath and let stand until completely cool, 15 to 20 minutes. Drain the cauliflower and set aside in a colander for at least 1 hour, until thoroughly dry. Meanwhile, place the raisins in a small saucepan and enough wine to cover the raisins. Bring to a boil over medium heat. Remove the pan from the heat and let stand until the raisins are softened and cool enough to handle, 10 to 15 minutes. With a slotted spoon, transfer the raisins to a cutting board. Coarsely chop them and return them to the wine. Set aside. In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, maple syrup, lemon zest and juice, shallot, candied and fresh ginger, pine nuts, chile flakes, the reserved raisins and wine, and salt to taste. Cover and shake vigorously until well blended. Taste and adjust the seasoning. Set aside. Prepare a high-heat grill, or preheat the oven to 450°F and line a baking sheet with parchment paper. Lightly season the cauliflower with salt and pepper and brush with olive oil. If grilling, place the cauliflower halves cut side down on the grill and cook until well marked. Flip them and cook until well marked on the rounded side. Continue to cook, turning the cauliflower as necessary, until tender and brown all over, about 20 minutes total. If roasting, place the cauliflower cut side down on the baking sheet and roast until lightly browned and tender, 15 to 20 minutes. Place the cauliflower halves in a large shallow bowl and pour over the topping. Serve hot. Reprinted from “Flavorwalla” by Floyd Cardoz. Copyright © 2016. Photographs by Lauren Volo. Published by Artisan Books.
Authentic Japanese GMO FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
D6
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December 9–15, 2016 www.EpochTaste.com
For the DIY Set By Annie Wu | Epoch Times Staff A Garden in a Jar For the nature-loving cooks in your life, get them this Garden-in-a-Jar herb-growing kit from Back to the Roots. The jars contain organic seeds and soil for growing their own basil, cilantro, and mint ($27.99 for 3-pack). BackToTheRoots.com COURTESY OF BACK TO THE ROOTS
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus exclusively on sushi cuisine.
Nearly four decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe.
COURTESY OF NORTHERN BREWER
Home Brewing This home brewing kit is oft-recommended by craft beer lovers. Northern Brewer’s simple equipment makes it easy to brew beer at home. Pick the grains to make the kind of beer you’d like and the size kit you prefer, depending on the amount of beer desired. Starter kits range in price from $49.99 to $179.99. NorthernBrewer.com
Fresh Cheese Nothing beats freshly made Italian cheeses for pizzas, appetizers, or desserts. The FarmSteady Fresh Cheese Making Kit includes all the tools needed to make mozzarella, mascarpone, ricotta, and burrata ($25). FarmSteady.com
Please come by for lunch or dinner and let us show you what real sushi is like!
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.) COURTESY OF FARMSTEA
Are You a Smart Restaurant Owner?
A new restaurant opens every day in New York City,
HOW DO YOU STAND OUT? Do what our fabulous clients did and partake in our smorgasbord of offerings to grow your customer base!
We have increased sales and we’re getting new customers. Mie Okuda, owner and chef, Momokawa
Interested? GET IN TOUCH!
advertisenow@epochtimes.com 212-239-2808
Epoch Times • 229 W. 28th St., Floor 5 • New York, NY 10001
DY
For the Foodie Bookworm By Channaly Philipp | Epoch Times Staff So, 2016 was a crop year for good cookbooks. When it came to putting together a list for the best ones to gift friends and family, I picked books that succeeded in taking readers along for a delicious journey, whether from the armchair or the kitchen, and that stand out with personality. Comfort Food All the Way Aside from her fame as a supermodel and the other half of singer John Legend, Chrissy Teigen is laugh-out-loud funny. That comes through in her cookbook ”Cravings: Recipes for All the Food You Want to Eat,” where she straightens out expectations from the get-go: her cookbook isn’t about diet recipes. “Look, I don’t want to be one of those dead-inside, laughing-with-asalad chicks,” she writes. The recipes are indeed crave-worthy recipes; think lemony arugula cacio e pepe, creamy Parmesan skillet eggs, and Thai basil chicken. (Random House, $29.99) If breakfast is indeed the most important meal of the day, John Currence has plenty to keep cooks busy with in ”Big Bad Breakfast.” It’s lively and very entertaining, though watch out: with indulgent recipes like Louisiana Crab Cake Benedict and “Double Oyster” Hangtown Fry, it may have you crawling right back to bed. But hey, what are weekends for, anyway? (Ten Speed Press, $30) For Bakers Dorie Greenspan’s ”Dorie’s Cookies” is for cookie monsters, a collection of her very favorite recipes—some 170 of them. A whole universe of cookies awaits, from her famous World Peace Cookies to Jammers to Snowy-Topped Brownie Drops. (Houghton Mifflin Harcourt, $35) “Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life” is a collection of Kate McDermott’s lessons in all matters pie and life. “Rule #1: Keep Everything Chilled, Especially Yourself,” she writes. McDermott, who has trained thousands in pie-making workshops, has that teacher’s flair; her explanations strike the imagination and are memorable. Thanks to her Quintessential Apple Pie
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recipe, I made the best apple pie of my life. There are recipes for sweet pies, savory pies, and sweet-savory pies (such as the Sausage and Apple Pie). (The Countryman Press, $35) For Paleo and Gluten-Free Diets In ”Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion,” Walker experiments with holiday family favorites to create paleo, gluten-free, grain-free versions that passed muster with flying colors among her family and friends. She takes on the challenge of baked goods to develop recipes for cinnamon rolls, panettone, and biscotti, for example. (Ten Speed Press, $35) Demystifying Wines Mark Oldman, who is known for giving entertaining wine seminars on the food and wine festival circuit, offers useful tips in his latest book, ”How to Drink Like a Billionaire: Mas-
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Gift Guide For Coffee and Tea Lovers By Channaly Philipp | Epoch Times Staff A Delicate Rooibos During this time of year, black tea usually gets a spice overhaul, but its flavors can all but disappear under overpowering notes of cinnamon and clove. Mariage Frères offers Marco Polo Rouge, a delicate caffeine-free rooibos with notes of red fruit and berries that pairs well with holiday treats ($25). DeanDeluca.com Calm and Clarity For some, coffee causes nervous jitters. Matcha historically has offered a completely different experience, conferring calm and clarity. Ippodo Tea Co., a purveyor of fine Japanese green tea grown in the area around Kyoto since 1717, sells starter sets perfect for those who want to give it a try. Sets include a bamboo whisk, whisk stand, and matcha. ($80 for a five-piece set, $45 for a three-piece set). Ippodo-Tea.co.jp/en BENJAMIN CHASTEEN/THE EPOCH TIMES
BENJAMIN CHASTEEN/THE EPOCH TIMES
Holiday Coffee Sipping on Joe Coffee’s annual holiday coffee, The Rockefeller, uncovers layers of molasses, dark chocolate, and currant flavors, carried on a creamy body. The coffee beans come from Las Flores farm, in the Marcala region of Honduras, at 4,960 feet above sea level. For every bag sold, Joe donates $1 to the NY Cares Annual Coat Drive ($17.50 for a 12-ounce bag). JoeCoffeeShop.myshopify.com The Perfect Cuppa Looking for the perfect vessel for that cuppa? Anthropologie has a limited edition Golden Monogram Mug ($10)—there won’t be mistaking who that mug belongs to. Or for a touch of hygge (a Danish concept that roughly translates to warmth and coziness), the Saga mug pulls inspiration from the pages of a Scandinavian folk tale ($12). Anthropologie.com Stylish Pour Over Hario’s V60 Copper Dripper adds festive pizzazz to the holidays. But more than just presenting a pretty face, the copper transfers heat more evenly. Unlike most pour-overs with a small opening, this one has a large hole at the bottom of the dripper, which allows for both a fast or slow pour, depending on whether you prefer a light or full-bodied brew ($59.99). TheBrooklynKitchen.com
Experience Firsthand the Romance of the Korean Dynasty South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.
BENJAMIN CHASTEEN/THE EPOCH TIMES
tering Wine with Joie de Vivre.” Equally comfortable with references to the philosopher Seneca and to James Bond movies, Oldman lets readers know how to drink wine with confidence and style, in a very funny and digestible manner. The chapters in which he offers recommendations for different types of wine are especially valuable (for example, alternatives to big brand Champagne or Cabernet Sauvignon). (Regan Arts, $28.95) Slices of America “A Taste of Cowboy: Ranch Recipes and Tales from the Trail” by Kent and Shannon Rollins details life on the road cooking for cowboys with a 385-pound cast iron stove named Bertha. It’s as far away from the precious veggie-forward trend of the moment as you can get—Rollins has to make do with more shelfstable provisions, all while dust is kicking up around him. And yet the recipes are delicious (try the Green Pepper Frito Pie). But the best part is his words of wisdom, straight from a time and place where you’re only as good as your word and your work. (Rux Martin/ Houghton Mifflin Harcourt, $30) Deuki Hong and Matt Rodbard spent two years crisscrossing America’s Koreatowns. For sure there’s a recipe for bibimbap—that all-comforting rice dish mixed with grilled meats, veggies, and pickles, and topped with a fried egg— but there’s so much more. Korean food lovers weigh in, from chef David Chang to Los Angeles food critic Jonathan Gold to Linkin Park DJ Joe Hahn. The book is called “Koreatown: A Cookbook,” but subtitle it “Adventures in Spicy, Funky, and Delicious.” (Clarkson Potter, $30) In “Deep Run Roots: Stories and Recipes From My Corner of the South,” Vivian Howard shines the light on her corner of eastern North Carolina. Childhood stories, and tales from her experience running a restaurant (like the time half a ton of blueberries showed up at her door) make for colorful anecdotes as she highlights the area’s ingredients, from oysters to ground corn to watermelon to peaches. (Little Brown, $40) Spanish Food, Made in North Carolina Katie Button, who runs Cúrate in Asheville, N.C., released a cookbook this year named after her family restaurant. “Cúrate: Authentic Spanish Food From an American Kitchen” offers recipes for classics like paella and gambas al ajillo (shrimp sautéed in garlic) with her own touch, influenced by the bounty at her doorstep. Button has a background in chemi-
cal and biochemical engineering, and you can bet she was assiduous about getting the details just right. (Flatiron Books, $35) For the Cook in Training With “It’s All in the Timing: Plan, Cook, and Serve Great Meals with Confidence,” Gail Monahan, a longtime culinary teacher, outlines different menus for different occasions, much like roadmaps on when to execute each step. It’s a boon to cooks who might feel overwhelmed by the prospect of multicourse meals. (Agate Surrey, $29.95) “Taste & Technique: Recipes to Elevate Your Home Cooking” by Naomi Pomeroy is like several mini cooking courses in one book. The James Beard Award-winning chef uses dishes to teach techniques and has sections devoted to everything from sauces to soufflés. This is suitable for more experienced cooks. (Ten Speed Press, $40) Food Travels Fans of the Eternal City will find much to love in ”Tasting Rome: Fresh Flavors & Forgotten Recipes From an Ancient City,” by Katie Parla and Kristina Gill. Gill’s photos capture the timeless beauty of the city. Dishes include cacio e pepe, potato gnocchi, and Roman pizza, as well as lesser-known cuisines such as “la cucina tripolina” (the cuisine of Tripoli) by Libyan Jews. It’ll have you soon scanning online for flights to Rome. (Clarkson Potter, $30) For author Naomi Duguid, researching Persian food meant journeying through several countries. Documenting travels and recipes in ”Taste of Persia: A Cook’s Travel’s Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan,” she finds common elements such as bean dishes, flatbreads, herbs and greens, yogurts and cheeses, soups and stews, and above all, a culture of hospitality that welcomes strangers and friends alike. (Artisan, $35) Real Food Will the real Parmigiano-Reggiano please stand up? An American-produced Parmesan made the news earlier this year, when it was found to contain cellulose (wood pulp), added to prevent caking. ”Real Food, Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It” by Larry Olmsted goes behind the scenes of foods such as Kobe beef, truffles, Champagne, and fish. It’s enlightening; at the end of each chapter, readers will find practical tips on buying the real thing. (Algonquin Books of Chapel Hill, $27.95)
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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MEATBALL-TINI Serves 6 to 8 as an appetizer Here’s a fun appetizer for the holidays. Our customers love appetizers almost as much as they love martinis, so I combined the two to create the Meatball-tini. These mini meatballs (they are no bigger than a thimble) go down easily, and I can eat them like candy. Mini-Meatballs • 3/4 cup fresh breadcrumbs • 1/2 cup whole milk • 2 tablespoons extra-virgin olive oil • 1 medium yellow onion, finely chopped • 6 garlic cloves, finely chopped • 3 pounds ground veal • 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese • 3 large eggs • 3 large egg yolks, beaten • 3 tablespoons finely chopped fresh flat leaf parsley, plus more for garnish • 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried • 2 1/2 teaspoons salt • 1 teaspoon freshly ground black pepper • 2 cups Italian-seasoned dried breadcrumbs, for dusting • Oil, for deep-frying • 3 cups Pasty’s Vodka Sauce (available at better grocers), heated • Pimento-stuffed green olives, speared onto toothpicks, for garnish 1. Place the breadcrumbs in a small bowl, drizzle in the milk, and let soak and soften for a few minutes. 2. Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add the onion and garlic, and cook until they are lightly browned, 3 to 4 minutes. Transfer to a plate and allow to cool. 3. Using your hands, mix the veal, soaked breadcrumbs, and the cooled onion mixture in a large bowl. Add the cheese, eggs, egg yolks, parsley, oregano, salt, and pepper and mix until combined. 4. Dust a work surface with about 1/2 cup of the seasoned breadcrumbs. On the breadcrumbs, shape about 3/4 cup of the meatball mixture into a 1-inchwide strip. Sprinkle the top of the strip with more seasoned bread crumbs. Cut the strip into ½- to ¾-inch lengths. 5. Transfer the pieces to a large sieve or strainer and sprinkle lightly with breadcrumbs to prevent sticking. Rotate the sieve in a circulation motion to toss the strips of meat and form marble-sized meatballs. Transfer the meatballs to a baking sheet. Repeat with the remaining meat mixture and breadcrumbs. 6. Heat oven to 200 F. Line a baking sheet with paper towels and place near the stove. 7. Pour enough oil into a large, deep skillet to fill to 1 inch. Heat the oil over high heat to 360 F. In
A Soul-Satisfying
Spanish Stew
Deliciously Sponsored
ALL PHOTOS BY SAMIRA BOUAOU/THE EPOCH TIMES
A Recipe from Patsy’s Italian Restaurant. Our only location 236 W. 56th St. 212-247-3491 www.patsys.com batches, without crowding, deep-fry the meatballs until browned and cooked through, about 1 1/2 minutes. Using a slotted spoon, transfer to the baking sheet. Keep the cooked meatballs warm in the oven while frying the rest. Add more oil to the pan between batches, as needed. 8. For each serving, place a portion of meatballs in a martini glass. Garnish with parsley and green olive spears. Serve ramekins of the vodka sauce on the side for dipping. Note: Fried meatballs can be cooled, packed into 1-gallon plastic storage bags, and refrigerated for up to two days or frozen for up to two months. Reheat in a 350 F oven for about 10 minutes before serving. This recipe can be found on page 13 of my new cookbook “Patsy’s Italian Family Cookbook.” A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.
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comforting stew is the perfect antidote to the winter cold. In the Asturias region of northern Spain, fabada is a beans-andmeat stew commonly eaten on the weekends—a hearty late lunch dish that will have you curling up for a nap afterwards. The fabes beans, grown in Asturias, retain their shape even after hours of slow cooking. They’re amazingly creamy inside and capture the dish’s deep flavors: smoky meat and a hint of sweetness from the paprika. Chef Jose Lariño serves this dish at El Pote, a Spanish restaurant in the Murray Hill neighborhood, an unofficial home for homesick Spanish expats and a mandatory stop for visiting Spaniards. Don’t skip getting the morcilla, or blood sausage. It’s the secret ingredient. For Spanish provisions, Lariño recommends heading over to Despaña (in SoHo or Jackson Heights, or online).
Chef Jose Lariño of El Pote.
RECIPE FABADA (ASTURIAN BEAN STEW) Servings: 6 • 2 pounds dried Asturian fabes beans, soaked overnight in water • 1 pound pancetta, finely diced • 1 pound lacón (Spanish salted pork leg), diced • 2 chorizo sausages, diced • 2 links of morcilla (Spanish blood sausages), diced • 8 ounces serrano ham, diced • 6 ounces olive oil • 1/2 onion, chopped • A pinch of sweet paprika • A pinch of hot paprika
lacón overnight in cold water. Drain the beans and lacon, and place them in a pot. Add the ham and sausages, then add enough water to cover the ingredients, about 1 to 2 cups. Bring to a boil and then cover and simmer for 1 1/2 to 2 hours. In a separate pan, saute the onion in olive oil until starting to caramelize. Add the sweet and hot paprikas. Make sure the heat is low to prevent the paprikas from burning. Cook until onions are fully caramelized. Add the onion-paprika mixture to the beans and meat. Bring to a boil, then simmer for 1 hour, occasionally adding water to ensure that the liquid covers the ingredients. Serve with bread.
DIRECTIONS In separate bowls, soak the beans and the
Recipe courtesy of Jose Lariño, executive chef at El Pote in Manhattan
Openings around NYC
Farm-to Table Society Cafe Opens in Greenwich Village COURTESY OF INDIEFORK
Matt Levine of hospitality group IndieFork (Chalk Point Kitchen, Handy Liquor) has opened Society Cafe, a New American, farm-to-table restaurant, inside the Walker Hotel Greenwich Village. The executive chef, Christopher Zabita, who worked at Bar Boulud and Marc Forgione, has created an eclectic menu with dishes such as hamachi with savory Thai basil sabayon and curry squash tempura; and duck with Granny Smith apple and tamari-glazed sablefish. The cocktail menu has been devised to pair with the dishes, with concoctions such as The Conductor (featuring Art in the Age Beet Root Vodka, with purple carrot, fresh pineapple and lemon juices, tomato seed caviar, and pickled carrot).
Walker Hotel Greenwich Village 52 W. 13th St. 212-300-4525 SocietyCafeNYC.com
Compiled by Channaly Philipp/Epoch Times Staff
WE’RE MORE THAN MEATS THE PLATE MIDTOWN 551 Fifth Avenue 212.972.3315
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WHITE PLAINS 9 Maple Avenue 914.683.6101
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