Wednesday, April 11, 2007
Food Evolution : Part VI
Salmon : is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout. Salmon live in both the Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes.
Tuesday, April 10, 2007
Shake Shack - Review
Shake Shack - Highly Recommended
Burgers, Hot Dogs, Desserts & Bakeries
Madison Square Park,
New York 10010
At 23rd St & Madison Ave
Phone: 212-889-6600
It's a triple decker made up of a mushroom burger patty, a cheeseburger patty and a shake burger.
Burgers, Hot Dogs, Desserts & Bakeries
Madison Square Park,
New York 10010
At 23rd St & Madison Ave
Phone: 212-889-6600
So basically everybody within 5 blocks of this place raves about their burgers. I had to make the trip to see for myself what all the buzz was. It's just not my nature to listen to what "everybody" else says.
I say, "You gotta eat it, to believe it".
OK, It's AWESOME guys!!!
Like any themed eatery, you need a gimic. This shack, located on the southeast corner of Madison Square Park plays a humble food kiosk from the outside, but don't let that fool you. Danny Meyer (he owns the place) is probably one of the most astute restauranteurs in the city and he simply kicks ass and takes names. It's a well oiled machine, cranking out burger after burger a la minute.
I had the Shake Stack. For those of you who aren't familiar...
It's a triple decker made up of a mushroom burger patty, a cheeseburger patty and a shake burger. A "Trilogy" of sorts if you will.
Oh, and the buns. They are a bit sweeter than your usual breading... tantilizing your tastebuds even more.
In addition to the burger, I also ordered cheese fries.
Perfectly crispy fries with cheese wiz oozed all over it.
This is America! A ginormous (pronounced: jai-nor-mus) burger, fries with mysterious yellow cheesy ooze, and a root beer soda. All they needed was Neil Diamond's "America" blasting on the speakers and you'd have a presidential campaign rally. Oh, and maybe a little baby to kiss.
"Shack Stack", Cheese Fries and a Root Beer.
Taste/Texture 35/40 Positively all chuck meat. But it's extremely fresh.
Presentation 15/20 Messy as hell. But that's how it should be.
Aroma 10/10
Price 20/20 Happy to pay it ($8.75 - shack stack burger)
X-Factor 10/10 It was just so "Masculine" in design. It'll put some hair on your chest.
"Shack Stack", Cheese Fries and a Root Beer.
Taste/Texture 35/40 Positively all chuck meat. But it's extremely fresh.
Presentation 15/20 Messy as hell. But that's how it should be.
Aroma 10/10
Price 20/20 Happy to pay it ($8.75 - shack stack burger)
X-Factor 10/10 It was just so "Masculine" in design. It'll put some hair on your chest.
Total 90/100
Overall Experience
Food 45/50 Fantastic. Everything was great
Service 20/30 You place the order and wait for your buzzer to alert you when to pick it up.
Overall Experience
Food 45/50 Fantastic. Everything was great
Service 20/30 You place the order and wait for your buzzer to alert you when to pick it up.
Atmosphere 10/10 It's in a park man. It doesn't get any better than that.
Price 10/10 Happy to pay it
Total 85/100
Price 10/10 Happy to pay it
Total 85/100
Fresh Direct
Expecting my first ever Fresh Direct delivery Tuesday.
Not sure what to make of this Cyber-Age we're living in right now.
Shopping for goods done by a mouse and keyboard just doesn't seem right.
With this example, I'm not 100% convinced technology has really benefitted us.
But then, if it weren't for "the internets", this blog wouldn't exist.
We will see how it fairs with shopping at the super-market.
Not sure what to make of this Cyber-Age we're living in right now.
Shopping for goods done by a mouse and keyboard just doesn't seem right.
With this example, I'm not 100% convinced technology has really benefitted us.
But then, if it weren't for "the internets", this blog wouldn't exist.
We will see how it fairs with shopping at the super-market.
Monday, April 9, 2007
Cavatappi with Spinach and Ricotta
Had some pizza today and I passed on my usual white slice - I can never resist a buffalo chicken slice (yes, it is exactly what you think - buffalo chicken and blue cheese dressing on a pizza). So, I was thinking about ricotta today and decided to cook some more pasta. Hope you enjoy!
Ingredients
1/2 box De Cecco Cavatappi
1 bunch fresh Spinach (cleansed and cut into 4)
8 cloves garlic (thinly sliced)
3 anchovy fillets
Organic Whole Milk Ricotta
1/3 cup Pine Nuts
Red Pepper Flakes
Parmigiano reggiano
Extra virgin olive oil
Kosher salt and pepper
(serves 6)
1) Fill a large pot with water, handful of salt, and set to high heat. When the water rapidly boils, drop the pasta and set the timer to 5 minutes.
2) Place a wok on medium heat - I like using woks for cooking vegetables, since it gives you more room. Place pine nuts in the wok for about a minute. The pine nuts will slightly brown and the room will fill with the smell of pine nuts.
3) Add anchovy fillets and olive oil. Cook until disintegrated - you will need to stir it and make sure nothing burns. Add garlic for about 30 seconds to a minute (make sure to not brown the garlic).
4) Add spinach, salt and pepper, and cook until just wilted. Be careful not to add too much salt, since the anchovies add plenty of salt. If the spinach is done before the pasta, remove the wok from the heat.
5) Taste pasta and remove from the water when it is almost al dente about 7 minutes. Add water to pasta bowls to warm. Drain pasta, reserving about a 1/4 cup of the pasta water. Add pasta to the wok and cook over high heat for about 30 seconds to a minute.
6) If the pasta is dry, add some of the pasta water to loosen. Taste and adjust seasoning. If pasta is too hard, cook the pasta some more.
7) Empty the pasta bowls, cut the heat, and grate Parmigiano reggiano over dish. Add a couple of spoonfuls of ricotta to the dish. Serve pasta in the bowls. Top with red pepper flakes, olive oil, and more parmigiano.
This dish is very fun to eat - chewy pasta, creamy ricotta, and salty sauce from anchovies makes for great textures and flavors - trust me, anchovies are a must here and you won't be able to tell the anchovies are in the dish. Buono appetito!
Btw - The De Cecco pasta yields perfectly chewy pasta - I think it's well worth the extra price. Barilla is an OK substitute though.
Ingredients
1/2 box De Cecco Cavatappi
1 bunch fresh Spinach (cleansed and cut into 4)
8 cloves garlic (thinly sliced)
3 anchovy fillets
Organic Whole Milk Ricotta
1/3 cup Pine Nuts
Red Pepper Flakes
Parmigiano reggiano
Extra virgin olive oil
Kosher salt and pepper
(serves 6)
1) Fill a large pot with water, handful of salt, and set to high heat. When the water rapidly boils, drop the pasta and set the timer to 5 minutes.
2) Place a wok on medium heat - I like using woks for cooking vegetables, since it gives you more room. Place pine nuts in the wok for about a minute. The pine nuts will slightly brown and the room will fill with the smell of pine nuts.
3) Add anchovy fillets and olive oil. Cook until disintegrated - you will need to stir it and make sure nothing burns. Add garlic for about 30 seconds to a minute (make sure to not brown the garlic).
4) Add spinach, salt and pepper, and cook until just wilted. Be careful not to add too much salt, since the anchovies add plenty of salt. If the spinach is done before the pasta, remove the wok from the heat.
5) Taste pasta and remove from the water when it is almost al dente about 7 minutes. Add water to pasta bowls to warm. Drain pasta, reserving about a 1/4 cup of the pasta water. Add pasta to the wok and cook over high heat for about 30 seconds to a minute.
6) If the pasta is dry, add some of the pasta water to loosen. Taste and adjust seasoning. If pasta is too hard, cook the pasta some more.
7) Empty the pasta bowls, cut the heat, and grate Parmigiano reggiano over dish. Add a couple of spoonfuls of ricotta to the dish. Serve pasta in the bowls. Top with red pepper flakes, olive oil, and more parmigiano.
This dish is very fun to eat - chewy pasta, creamy ricotta, and salty sauce from anchovies makes for great textures and flavors - trust me, anchovies are a must here and you won't be able to tell the anchovies are in the dish. Buono appetito!
Btw - The De Cecco pasta yields perfectly chewy pasta - I think it's well worth the extra price. Barilla is an OK substitute though.
A Good Wife
Action speaks louder than words.
And in this case, nothing says "I love you" more than a wife playing to her husband's nerdiness.
Congrats to the happy couple and also to the team of pastry chefs at Gateaux Inc. who I'm sure have increased their business 10 fold from their great work.
original link: here
more pics here: flickr
Sunday, April 8, 2007
Dandelion Greens
I have never cooked dandelion greens before, but I saw Michael Colameco cook them on his show. It was the first time that I saw them at the local grocery store and they looked good, so I said why not. The greens are extremely bitter, so I was thinking a lot of leeks and carrots would help balance it out. They came out great. Dandelions are kinda like watercress but with a crunchier texture. The leeks and carrots added sweetness and texture which perfectly contrasted the bitter dandelions.
Ingredients
1 bunch Dandelion Greens (cleansed and cut into thirds)
2 carrots (peeled, 3/4 inch dice)
3 leeks (only white parts, cleansed, and sliced)
8 cloves garlic (thinly sliced)
extra virgin olive oil
kosher salt and pepper
(serves 6 people)
1) Set large pan (I used a wok) over medium high heat. Add extra virgin olive oil.
2) Add carrots and saute until a little softened (still should be crunchy). Pinch of salt and pepper to carrots to speed up the time to soften. About 8 minutes.
3) Sautee leeks until it starts getting a little translucent. Maybe about 4 minutes.
4) Add garlic. Saute for 1 minute.
5) Add dandelions. Add salt and pepper. (Remember to thoroughly wash these, since they're very dirty. I rinsed them about 4 times.) Turn dandelions and make sure carrot, leek mixture coats the greens well. Saute until the greens are just wilting. Add extra virgin olive oil. Taste and readjust any seasonings. Carrots should be soft, but not mushy. Greens should be crunchy. Buono appetito!
Ingredients
1 bunch Dandelion Greens (cleansed and cut into thirds)
2 carrots (peeled, 3/4 inch dice)
3 leeks (only white parts, cleansed, and sliced)
8 cloves garlic (thinly sliced)
extra virgin olive oil
kosher salt and pepper
(serves 6 people)
1) Set large pan (I used a wok) over medium high heat. Add extra virgin olive oil.
2) Add carrots and saute until a little softened (still should be crunchy). Pinch of salt and pepper to carrots to speed up the time to soften. About 8 minutes.
3) Sautee leeks until it starts getting a little translucent. Maybe about 4 minutes.
4) Add garlic. Saute for 1 minute.
5) Add dandelions. Add salt and pepper. (Remember to thoroughly wash these, since they're very dirty. I rinsed them about 4 times.) Turn dandelions and make sure carrot, leek mixture coats the greens well. Saute until the greens are just wilting. Add extra virgin olive oil. Taste and readjust any seasonings. Carrots should be soft, but not mushy. Greens should be crunchy. Buono appetito!
Linguine with tomatoes, corn, and egg
So, I ordered some pasta from the local pizzeria last night expecting it to be OK. What I found was bland and over cooked pasta. Why is it so hard to make decent pasta. As long as you season the boiling water and follow the time of cooking on the pasta box, you're 3/4 of the way there. For some reason, even supposedly "top-notch" Italian restaurants in the city should be charged with this crime.
I decided I needed to have some decent pasta, so I went to the local grocery store to find some ingredients. Below is what I made:
Ingredients
De Cecco Linguine
2 bags of vine ripened cherry tomatoes (tomatoes halved)
3 ears of corn (shucked and kernels removed)
2 eggs
Gruyere Cheese
1/2 Leek (only white parts, cleansed, and sliced)
1/4 cup of chives finally minced
8 cloves Garlic (thinly sliced)
Olive Oil
Kosher Salt and Pepper
(serves 6 people)
1) Fill a large pot with hot water and put it on the stove at high heat. Salt water heavily - I use one handful. When the water boils rapidly add the pasta. (A trick is to twist the linguine in the center so when you drop the pasta in, it distributes evenly in the water.) Set a timer for 3 minute less than directed in the box. I set mine for 8 minutes, since the box said cooking time takes 11 minutes. I like setting the timer this way, so I prevent overcooking of the pasta (which I hate) - sometimes the pasta finishes earlier than the time on the box.
2) Saute leeks in extra virgin olive oil over medium heat until soft and translucent - maybe about 6 minutes. Pinch of salt and pepper on leeks at the beginning to help soften the leeks. Add garlic and sautee for 1 minute.
3) Add 3/4 of the corn and 3/4 of the tomatoes and sautee for 5 minutes. Salt and pepper everything. I would say two pinches of salt. The tomatoes will start to break down a lot and create a sauce. Taste the sauce and add more salt and pepper if necessary. Cut the heat if the pasta is not ready. Add about 1 1/2 cups of shredded gruyere.
4) Start tasting the pasta. If the pasta is chalky in the center, give it more time. Keep tasting every 30 seconds until the pasta is just about done, barely chalky in the center. Usually 1 minute before the time on the box. If you get good at this, you can actually start to feel if the pasta is ready just by moving the tongs in the water.
5) Right before the pasta is done add the rest of the corn and the tomatoes to the sauce. By doing this, you will have a contrast of textures and flavors between the fresh and the cooked. Turn on the heat again to medium to warm up the sauce. Add boiling pasta water to some pasta bowls. This is a trick to keep the bowls warm.
6) Start another non-stick pan over medium-low heat. Add eggs and do not touch. Once the whites start forming (center can still be clear, but that's ok), use spatula to pry the edges gently.
Add water to the pan, turn off the heat and cover. This should steam the eggs, ensuring a tender white and perfect yolk. Check after 1 minute. Egg whites should be barely set. Make sure to serve the egg right away. The timing of the egg and pasta have to be finished at the same time. Add pinch of salt when finished.
7) Add all of the linguine in the sauce pan. Cook for 1 minute until the pasta starts absorbing the sauce. Taste. If the linguine is undercooked, cook it some more. If you need seasoning, add some more.
8) Empty pasta water from bowls. Add pasta in bowl. Add small chunks of gruyere (1/4 inch cubes?) to the pasta. Make sure to get enough corn, tomato, and sauce equally distributed throughout the pasta. Add extra virgin olive oil to the top.
9) Add fried egg on top. Garnish with chives. Add more extra virgin olive oil to the top.
Be sure to break the yolk, which forms a wonderful sauce. The gruyere should form long gooey strands. Buono appetito!
I decided I needed to have some decent pasta, so I went to the local grocery store to find some ingredients. Below is what I made:
Ingredients
De Cecco Linguine
2 bags of vine ripened cherry tomatoes (tomatoes halved)
3 ears of corn (shucked and kernels removed)
2 eggs
Gruyere Cheese
1/2 Leek (only white parts, cleansed, and sliced)
1/4 cup of chives finally minced
8 cloves Garlic (thinly sliced)
Olive Oil
Kosher Salt and Pepper
(serves 6 people)
1) Fill a large pot with hot water and put it on the stove at high heat. Salt water heavily - I use one handful. When the water boils rapidly add the pasta. (A trick is to twist the linguine in the center so when you drop the pasta in, it distributes evenly in the water.) Set a timer for 3 minute less than directed in the box. I set mine for 8 minutes, since the box said cooking time takes 11 minutes. I like setting the timer this way, so I prevent overcooking of the pasta (which I hate) - sometimes the pasta finishes earlier than the time on the box.2) Saute leeks in extra virgin olive oil over medium heat until soft and translucent - maybe about 6 minutes. Pinch of salt and pepper on leeks at the beginning to help soften the leeks. Add garlic and sautee for 1 minute.
3) Add 3/4 of the corn and 3/4 of the tomatoes and sautee for 5 minutes. Salt and pepper everything. I would say two pinches of salt. The tomatoes will start to break down a lot and create a sauce. Taste the sauce and add more salt and pepper if necessary. Cut the heat if the pasta is not ready. Add about 1 1/2 cups of shredded gruyere.
4) Start tasting the pasta. If the pasta is chalky in the center, give it more time. Keep tasting every 30 seconds until the pasta is just about done, barely chalky in the center. Usually 1 minute before the time on the box. If you get good at this, you can actually start to feel if the pasta is ready just by moving the tongs in the water.
5) Right before the pasta is done add the rest of the corn and the tomatoes to the sauce. By doing this, you will have a contrast of textures and flavors between the fresh and the cooked. Turn on the heat again to medium to warm up the sauce. Add boiling pasta water to some pasta bowls. This is a trick to keep the bowls warm.
6) Start another non-stick pan over medium-low heat. Add eggs and do not touch. Once the whites start forming (center can still be clear, but that's ok), use spatula to pry the edges gently.
Add water to the pan, turn off the heat and cover. This should steam the eggs, ensuring a tender white and perfect yolk. Check after 1 minute. Egg whites should be barely set. Make sure to serve the egg right away. The timing of the egg and pasta have to be finished at the same time. Add pinch of salt when finished.
7) Add all of the linguine in the sauce pan. Cook for 1 minute until the pasta starts absorbing the sauce. Taste. If the linguine is undercooked, cook it some more. If you need seasoning, add some more.
8) Empty pasta water from bowls. Add pasta in bowl. Add small chunks of gruyere (1/4 inch cubes?) to the pasta. Make sure to get enough corn, tomato, and sauce equally distributed throughout the pasta. Add extra virgin olive oil to the top.
9) Add fried egg on top. Garnish with chives. Add more extra virgin olive oil to the top.
Be sure to break the yolk, which forms a wonderful sauce. The gruyere should form long gooey strands. Buono appetito!
Traci Bingham for (peta)
It's not like I'm a proponent of PETA. That couldn't be farther from the truth.
But this was a well circulated promo a few years ago that I dug up through my files and thought would be worth mentioning (posting).
Personally, this makes me think how much I'd like to eat (that) meat.
Saturday, April 7, 2007
So Kong Dong - Review
IntroSo Kong Dong Restaurant - Recommended
130 Main St
Fort Lee, NJ 07024
Phone: 201-242-0026
I haven't had Korean food in a while, so we headed to a pretty solid place in Fort Lee, NJ. So Kong Dong is a Korean restaurant that specializes in soft tofu soup. In fact, the only thing on the menu is soft tofu soup and Korean ribs - both are really good. I'm not sure if they make their tofu from scratch, but the texture is soft and ethereal. For me, it was one of those eye opening moments that made me say - wow, so that's what tofu is supposed to be like. Similar to the experiences with pasta in Italy and Daniel's Paupiette of Black Sea Bass. Btw - this is the same place that Anthony Bourdain went to on his No Reservations TV show. Overall, I give the restaurant a 77/100.
My Menu
Korean BBQ Ribs
Kimchee Beef, Tofu Soup
Other dishes I tasted
Mushroom Tofu Soup - Recommended
Dish
Tofu is phenomenal in texture. Since this is a Korean restaurant, beware of asking for spicy food. I love spicy food (bit of a chili head) and ordering medium hot is the perfect amount of spiciness. My girlfriend ordered the soup not spicy which makes you appreciate the flavor of the soup and enjoy the texture of the tofu more. Korean BBQ Ribs were standard and very good. Sweet and tender ribs - can't ever complain about that.
Overall Restaurant Experience (77/100)
- Food 7.8/10 - Phenomenal tofu and solid ribs.
- Service 6.0/10 - Big time attitude here, but for the price of the food it's definitely worth it.
- Atmosphere 7/10 - Interesting crowd comprised mainly of Koreans, but there is Japanese and Chinese (Mandarin and Cantonese speaking) representation as well. Be prepared to be sitting next to random people, since there are not that many individual tables. Also, this place is always packed, so prepare for waits.
- Price 7.5/10 - I think it's a pretty good deal. $8 for soup, $12 for a lot of ribs. Plus you get the standard free Korean side dishes (banchan).
Friday, April 6, 2007
Steak Langue (de boeuf)
This is my variation of a beef tongue steak.
ingredients:
beef tongue (whole)
beef stock
shallots
demi glace
syrah wine (1 bottle)
wondra
cauliflower
young potatoes
olive oil
butter
Take a whole tongue and simmer in a beef stock for 3 to 4 hours. You can add a bouquet garni and mirepoix for further flavor if you like.
When done, carefully remove from stock (because it's super tender) and let cool for 10 minutes. The skin on the tongue will now come right off.
While the tongue is simmering, you can work on the sauce.
Saute finely chopped shallots in a sauce pan and add a bottle of syrah (or anything with body)wine once shallots are translucent. Let simmer until 1/3 is left.
Add some demi glace into the pan and lightly simmer letting this reduce another 20%. Taste and season to liking.
To test when sauce is done, dip spoon into pan and remove. A well done sauce will coat the back of the spoon like a layer of paint.
Mix in 2T of butter into the sauce and remove from direct heat.
Slice the cooled tongue into 3/4 inch medallions and lightly salt and pepper on each side. Then apply a light coating of wondra on each side. Sear on both sides in a hot pan with olive oil and butter. When nicely browned on both sides, remove and plate.
Side of cauliflower boiled in the beef stock is great.
Accompanied potato souffles. (pomme puree or even celeriac puree are also ideas)
Sauce the rich wine reduction sauce over the tongue steak and serve.
ingredients:
beef tongue (whole)
beef stock
shallots
demi glace
syrah wine (1 bottle)
wondra
cauliflower
young potatoes
olive oil
butter
Take a whole tongue and simmer in a beef stock for 3 to 4 hours. You can add a bouquet garni and mirepoix for further flavor if you like.
When done, carefully remove from stock (because it's super tender) and let cool for 10 minutes. The skin on the tongue will now come right off.
While the tongue is simmering, you can work on the sauce.
Saute finely chopped shallots in a sauce pan and add a bottle of syrah (or anything with body)wine once shallots are translucent. Let simmer until 1/3 is left.
Add some demi glace into the pan and lightly simmer letting this reduce another 20%. Taste and season to liking.
To test when sauce is done, dip spoon into pan and remove. A well done sauce will coat the back of the spoon like a layer of paint.
Mix in 2T of butter into the sauce and remove from direct heat.
Slice the cooled tongue into 3/4 inch medallions and lightly salt and pepper on each side. Then apply a light coating of wondra on each side. Sear on both sides in a hot pan with olive oil and butter. When nicely browned on both sides, remove and plate.
Side of cauliflower boiled in the beef stock is great.
Accompanied potato souffles. (pomme puree or even celeriac puree are also ideas)
Sauce the rich wine reduction sauce over the tongue steak and serve.
Thursday, April 5, 2007
Pan Seared Salmon with Cream Dill Sauce
ingredients :
400g salmon filet,
1 large onion,
1 red pepper,
dill,
chives(garnish),
1cup cream,
1/2 stick butter,
4T olive oil,
flour (to pat over the filet),
1/2 cup white wine.
salt and pepper salmon filet, place dill on meat side of salmon generously and drizzle with olive oil. marinade for 1-2 hours.
start to make sauce. chop onions and red peppers(save some for garnish) and saute with olive oil and butter in a pan. add some white wine and simmer until onion is transparent. remove the ingredients and press though a strainer and save the liquids. discard the rest. pour white wine and generous portion of finely chopped dill into sauce pan. let the dill flavors penetrate the wine. add in the sauce you saved earlier, then add in the cream and under med. low heat, reduce half way. add in butter and season with salt to liking. if it is still too runny, you can toss in flour slowly and stir rapidly. if you like cheesier sauces, paramasan regiano or pecorino romano would be nice.(about one Tablespoon)
take your salmon filet and remove the dill. cut the salmon in half so that you get two evenly wide pieces.(about 4 cm wide is what i do) pat them with flour evenly and place in hot pan with olive oil skin down first. let it cook for 1min (on all sides). you want to get nice color on all sides. if you notice that the salmon filet might be rather thick, you can cover it and add a splash of white wine to steam it a bit. this is a good way to keep the fish moist. once cooked, remove it and place on the chopping board. cut it in half and plate it a little jagged. if you like, you can squeeze some lemon juice if you enjoy a little acidic flavor. spoon over the salmon the cream sauce and garnish with some chopped red peppers on top and lean some chives onto the fish as a garnish. voila...
400g salmon filet,
1 large onion,
1 red pepper,
dill,
chives(garnish),
1cup cream,
1/2 stick butter,
4T olive oil,
flour (to pat over the filet),
1/2 cup white wine.
salt and pepper salmon filet, place dill on meat side of salmon generously and drizzle with olive oil. marinade for 1-2 hours.
start to make sauce. chop onions and red peppers(save some for garnish) and saute with olive oil and butter in a pan. add some white wine and simmer until onion is transparent. remove the ingredients and press though a strainer and save the liquids. discard the rest. pour white wine and generous portion of finely chopped dill into sauce pan. let the dill flavors penetrate the wine. add in the sauce you saved earlier, then add in the cream and under med. low heat, reduce half way. add in butter and season with salt to liking. if it is still too runny, you can toss in flour slowly and stir rapidly. if you like cheesier sauces, paramasan regiano or pecorino romano would be nice.(about one Tablespoon)
take your salmon filet and remove the dill. cut the salmon in half so that you get two evenly wide pieces.(about 4 cm wide is what i do) pat them with flour evenly and place in hot pan with olive oil skin down first. let it cook for 1min (on all sides). you want to get nice color on all sides. if you notice that the salmon filet might be rather thick, you can cover it and add a splash of white wine to steam it a bit. this is a good way to keep the fish moist. once cooked, remove it and place on the chopping board. cut it in half and plate it a little jagged. if you like, you can squeeze some lemon juice if you enjoy a little acidic flavor. spoon over the salmon the cream sauce and garnish with some chopped red peppers on top and lean some chives onto the fish as a garnish. voila...
Mapo Tofu
Szechuan Dish in origin. But because of it's popularity, now everyone has a variation.(serves 4)
ingredients:
200g ground pork,
700g tofu,
1t ginger,
1 clove garlic,
1 spring onion,
2T onions,
3T soy sauce,
3T shao shin wine,
1t do ban jang,
1t hoisin sauce,
1t chili sauce,
150ml chicken broth,
1t sesame oil,
1t corn starch.
Marinade 10min. with pork with 2Tsoy 2Tshao shin wine, garlic, ginger both finely chopped.
Finely chop onion and sweat in fry pan (wok). Start to lightly boil cubed tofu in hot water (this will help open up pores in the tofu and therefore absorb more of the mabo flavor when added back into the mix). Now add the pork into the frypan and break up well. once the pork is browned, add the do ban, hoisin, and chili sauces.
ingredients:
200g ground pork,
700g tofu,
1t ginger,
1 clove garlic,
1 spring onion,
2T onions,
3T soy sauce,
3T shao shin wine,
1t do ban jang,
1t hoisin sauce,
1t chili sauce,
150ml chicken broth,
1t sesame oil,
1t corn starch.
Marinade 10min. with pork with 2Tsoy 2Tshao shin wine, garlic, ginger both finely chopped.
Finely chop onion and sweat in fry pan (wok). Start to lightly boil cubed tofu in hot water (this will help open up pores in the tofu and therefore absorb more of the mabo flavor when added back into the mix). Now add the pork into the frypan and break up well. once the pork is browned, add the do ban, hoisin, and chili sauces.
Throw in the remaining soy and shao shin as well. stir well. add the chicken broth and then add in the drained tofu. reduce heat and let simmer for a minute or so. add finely cut spring onions but save some for garnish. cut the heat and add in starch(always mix with a bit of water so that it will not clump up while cooking) add sesame oil and mix well. garnish with the remaining spring onions. voila!
Wednesday, April 4, 2007
Dim Sum
Dim Sum, Yum Cha, Dien Xin, what ever you call, we're all talking about the same thing.Those delicious little treats carted around the restaurant by a self sustaining steamer on wheels. Different carts, not to mention different restaurants will carry different dishes but you can almost bet the ranch HaGao, Shumai, PaiGwat, and FongTzao, will be served anywhere you go.
The best place to have Dim Sum is usually at your closest Chinatown.
For "foreigners", it's that part of the city where you get that "we're not in Kansas anymore" feeling. ([wink] you know what I mean)
Chinatowns in the States are predominanty made up of Cantonese decent.
Hence, Dim Sum. It's food from Canton (aka Guangdong). Remember 101?
So if you don't speak the jive, no worries. Just point to what you fancy and follow that up by a finger gesture signifying the quantity you wish and you're set. (i know, you're mom told you to never point... but you're an adult now, and you know what that means... you can have ice cream for breakfast and nobody can stop you) Continue this until you and your guests are full.
And finally. There are a few pet peeves I need to address about when enjoying Dim Sum.
First, this is Cantonese cuisine. So it boggles my mind when people order Shao Long Bao. Yes, I know these little soup filled dumplings that Din Tai Fung made famous, are F'n Awesome! But you wouldn't order a New England Clam Chowder in Texas would you? Same principle here. Shao Long Bao is a Shanghai dish.
fyi...
[Northern China's terrain is conducive to growing flour
and wheat therefore dishes are often complimented
with Noodles and Mien Bao Buns while in Southern China,
you mostly have a side of white rice with a huge helping
of Wing Chun Kung-Fu]
And Two. Please don't add sugar to the hot tea served with the meal. Yes, I've seen it done numberous times and my eyes come close to popping out of their sockets every time.
Dim Sum is considered a snack to be enjoyed with chinese tea. Because of some of the oily dishes, tea really helps in the digestion of heavy foods. The slightly bitter (hence no sugar)properties are thought to "flush" away the oils during digestion and keep our bodies clean.
Dim Sum is considered a snack to be enjoyed with chinese tea. Because of some of the oily dishes, tea really helps in the digestion of heavy foods. The slightly bitter (hence no sugar)properties are thought to "flush" away the oils during digestion and keep our bodies clean.
There is great emphasis placed on Ying and Yang in everything Chinese...
The ideal of living a balanced life is a great philosophy don't you think?
Dining in D.C.
I’m originally from Chicago, and I am spoiled. I didn’t realize how good the food was until I started traveling. Simple things like hot dogs and pizza were unmatched unless in places like NYC or LA. Now that I’m in D.C., I crave things like a decent Italian dish or authentic Mexican food. The restaurants here are… pretty. When you walk in, you want to shake the hand of the person who designed the aesthetics and invite them to design your home. When the wait staff walks past you with a load of dishes, it makes your mouth water. When you finally put the food in your mouth, you wonder what the heck happened! I’ve only been here a couple years, but I’ve noticed this phenomenon many times. So, like a chameleon, I adapt. I took a step back, and noticed what D.C. has the most of compared to other cities – diversity. I’ve been to LA, San Francisco, NYC, Miami, Chicago, and more (including internationally), but I must say that D.C. is the most diverse in terms of culture and ethnicity in comparison to anywhere I’ve been to on earth. So what do they eat? Food from their countries, I assume. So I began asking almost any person I meet (and feel comfortable enough) if they recommend a decent place to eat. I’ve found it in different forms: from a normal restaurant, to someone bringing food to me at the office leftover from their spouse’s cooking for a party over the weekend, to an eatery inside a grocery store. Now I found D.C.’s niche! Now I like to dine in D.C.!! (Actually, it’s more the D.C. area. Most of these places I’ve found are around D.C. and not so much in D.C.) And let me tell you, it’s endless here. I am someone who enjoys learning other cultures, and I’ve learned that one way of doing that is through food. Music, language, customs, history, and so much more are ways to do so, of course, but at least the food is something you can do now and really be one with it. When I was in Chicago, and I saw a Latino, most of the time that person was Mexican. If I spoke to someone who was black, they were American. Here, the Latinos can be from Argentina, España, Brasilia, and anywhere from the 27 Latin American countries. And black people? England, Jamaica, Egypt, Liberia, etc. And speaking of Liberia, here’s a story from a coworker from my first job in D.C.:
He is Liberian. I don’t think I’ve ever met anyone from Liberia. Heck, I was embarrassed that I didn’t even know what part of Africa Liberia is. But my curiosity about his country, culture, food, and more develops into a long conversation, and from that, we became friends. (Another wonderful thing about food!) So, of course, I asked him if he knew of any Liberian restaurants thinking he will reply with a quick “no.” Well, he did know of such a place. Not only that, but he told me that he had food there that he didn’t even have in Liberia. He did confirm that it is Liberian indeed, and when I asked him what, my man, what is the food??? It is the leaf off of a rubber tree. “Interesting! Now then… where can I taste that myself???” He said it wasn’t so much that it was from that restaurant but from a Liberian festival the place was sponsoring. But this is the kind of stuff I love!
But don’t get me wrong, I still enjoy sampling the “normal” places, too. Most of the time, I am met with the same experience: they just try too hard. Not all the time, but many times. I will say that I’ve had the best lobster bisque in my life in D.C. I am a proponent of the new Jimmy’s on K St. because of that. If I could go there and order 3 bowls without raising the brows of others, damnit, I would. If I could lick the bowl with nobody looking, then turn off the lights, man. I’ve also experienced the best seafood salad at Spezie Ristorante where there was actually more seafood than there was lettuce.
I recently caught the end of Iron Chef America where Bobby Flay lost to Chef Jose Andres, and Aramis pointed out that he has restaurants in D.C. I’ve been eyeing Jaleo, and that may be the place where we will meet. So I started reading more about Andres. He’s from Spain, is opening up a hotel with adventurous eating throughout, has several restaurants, and oh, look at this… he even owns Zaytinya. I’ve been there before. Twice, in fact. Again, one of those places where it’s uber-trendy, with the prices to go along with the dishes, equipped with a wonderful buzz, and garnished with belly-dancers. How cool is that? But then again, the food came, and I was impressed only slightly more than average for a place like this. Both times. The second time was with a crowd of almost 10 people, so I tasted several dishes. We’ll see what Jaleo brings us. Some day.
Today, my coworker referred me to a food critic for the Washington Post whose column is called Ask Tom. One can even join a discussion with him on Wednesday mornings. As I read his latest column from today, I was really enthusiastic on trying many places he mentions. Until I see that he recommend going to Zatinya. Not only that, he recommended a Vietnamese place called Four Sisters. It was there that I wasn’t sure if I could trust his critiques any more. Here’s why –
There’s an area in Arlington, Virginia called Seven Corners. This is, essentially, Little Vietnam. There’s a strip shopping center called Eden Center with the arch and everything. Everything is Pho, nails, and little symbols above letters. The first time I ventured there, I went to the biggest restaurant in the strip mall called Four Sisters. (They're big, so they have to be good, right?) I noticed the only Vietnamese people were the ones walking around OUTSIDE of the restaurant. I ordered whatever the waitress recommended, and both dishes were basically Americanized Chinese food. Huge disappointment. I mentioned this to the people who cut my hair, because they’re from Vietnam. They laughed and told me to go a couple doors down to a hole in the wall place called Huong Viet. (Something about ethnic places and “hole in the wall” is usually a good sign.) I try it again, and I fall in love. Ever hear the expression “nothing to write home about?” Well, I called my Mother back in Chicago and told her about the seafood soup I was eating, since I know she would like it. Delicious! And you know what else? We were the only non-Vietnamese people in there. (Of course, we felt like celebrities, since everyone was staring!) Not to mention the manager who attended us showed us how to eat the food properly, but I leave that for a proper review.
So this is why I am skeptical of Ask Tom’s column. I will refer to it, since it is, after all, one of the best food critique columns regarding dining in D.C.
Until this blog. =]
He is Liberian. I don’t think I’ve ever met anyone from Liberia. Heck, I was embarrassed that I didn’t even know what part of Africa Liberia is. But my curiosity about his country, culture, food, and more develops into a long conversation, and from that, we became friends. (Another wonderful thing about food!) So, of course, I asked him if he knew of any Liberian restaurants thinking he will reply with a quick “no.” Well, he did know of such a place. Not only that, but he told me that he had food there that he didn’t even have in Liberia. He did confirm that it is Liberian indeed, and when I asked him what, my man, what is the food??? It is the leaf off of a rubber tree. “Interesting! Now then… where can I taste that myself???” He said it wasn’t so much that it was from that restaurant but from a Liberian festival the place was sponsoring. But this is the kind of stuff I love!
But don’t get me wrong, I still enjoy sampling the “normal” places, too. Most of the time, I am met with the same experience: they just try too hard. Not all the time, but many times. I will say that I’ve had the best lobster bisque in my life in D.C. I am a proponent of the new Jimmy’s on K St. because of that. If I could go there and order 3 bowls without raising the brows of others, damnit, I would. If I could lick the bowl with nobody looking, then turn off the lights, man. I’ve also experienced the best seafood salad at Spezie Ristorante where there was actually more seafood than there was lettuce.
I recently caught the end of Iron Chef America where Bobby Flay lost to Chef Jose Andres, and Aramis pointed out that he has restaurants in D.C. I’ve been eyeing Jaleo, and that may be the place where we will meet. So I started reading more about Andres. He’s from Spain, is opening up a hotel with adventurous eating throughout, has several restaurants, and oh, look at this… he even owns Zaytinya. I’ve been there before. Twice, in fact. Again, one of those places where it’s uber-trendy, with the prices to go along with the dishes, equipped with a wonderful buzz, and garnished with belly-dancers. How cool is that? But then again, the food came, and I was impressed only slightly more than average for a place like this. Both times. The second time was with a crowd of almost 10 people, so I tasted several dishes. We’ll see what Jaleo brings us. Some day.
Today, my coworker referred me to a food critic for the Washington Post whose column is called Ask Tom. One can even join a discussion with him on Wednesday mornings. As I read his latest column from today, I was really enthusiastic on trying many places he mentions. Until I see that he recommend going to Zatinya. Not only that, he recommended a Vietnamese place called Four Sisters. It was there that I wasn’t sure if I could trust his critiques any more. Here’s why –
There’s an area in Arlington, Virginia called Seven Corners. This is, essentially, Little Vietnam. There’s a strip shopping center called Eden Center with the arch and everything. Everything is Pho, nails, and little symbols above letters. The first time I ventured there, I went to the biggest restaurant in the strip mall called Four Sisters. (They're big, so they have to be good, right?) I noticed the only Vietnamese people were the ones walking around OUTSIDE of the restaurant. I ordered whatever the waitress recommended, and both dishes were basically Americanized Chinese food. Huge disappointment. I mentioned this to the people who cut my hair, because they’re from Vietnam. They laughed and told me to go a couple doors down to a hole in the wall place called Huong Viet. (Something about ethnic places and “hole in the wall” is usually a good sign.) I try it again, and I fall in love. Ever hear the expression “nothing to write home about?” Well, I called my Mother back in Chicago and told her about the seafood soup I was eating, since I know she would like it. Delicious! And you know what else? We were the only non-Vietnamese people in there. (Of course, we felt like celebrities, since everyone was staring!) Not to mention the manager who attended us showed us how to eat the food properly, but I leave that for a proper review.
So this is why I am skeptical of Ask Tom’s column. I will refer to it, since it is, after all, one of the best food critique columns regarding dining in D.C.
Until this blog. =]
Nooshi Oodles Noodles & Sushi Review – Athos
NooshiDC.com
1120 19th St. NW
Washington, D.C. 20036
202-293-3138
Subway – Dupont Circle is closest, but Faragut North is not too much farther
Parking - Street
It’s Saturday afternoon, and D.C. is packed due to the cherry blossoms blossoming. I am hungry and head over to M St. where there are many restaurants, bars, strip clubs, businesses, and more. I’m in the mood for sitting outside due to the nice weather and for noodles. Spicy noodles. I spot Nooshi Oodles Noodles & Sushi. I had a bad Drunken Noodles experience there before, but I thought I’d give it another chance. I’m glad I did. Here’s my review (alongside grainy phone-camera pictures).
Overall: C+
Food: B-
Rainbow Roll - $10: B
Mee Goreng - $8.95: C
Curry Laksa - $8.95: B
Service: C
Atmosphere: C+
Price: B+
The restaurant is trendy in terms of deco, and it’s a decent place to bring a date, friends, or even just to go by yourself. On the sidewalk, in front of the restaurant, are several tables, some with umbrellas, where you can choose to sit outside.
When you walk in, you notice the sushi bar to the right. It’s modern, equipped with a Corian-type counter, and nicely done and with the Asian flair one would expect but tastefully so. The sushi area has what looks like a bamboo floor, but you can’t help but to notice the large pieces of duct tape holding some of it together. When you pass the sushi bar, the restaurant opens up, and there are steps to the left where there are tables and booths and then more tables to the right on the bottom floor. Again, the interior designer did a fairly nice job in here, and it’s not overdone with the predictable Asian garnishings. The first time I was there a year ago, it was incredibly hot. It was too hot to sit outside, and the A/C was broken, so there was a large fan. This time, I sat in a booth that had duct tape holding the cushion together. Those couple of things reduced my “atmosphere” rating.
I started out with and appetizer called the Rainbow Roll. This is sushi that consists of salmon, tuna, red snapper, BBQ eel, avocado, and cucumber. It is served in a ceramic crescent-shaped bowl that looks wooden or bamboo upon quick glance. It’s accompanied by the typical wasabi and gari (pickled ginger). The presentation is nice in that it does look like a rainbow. As far as taste, well, I’ll admit that I am not a sushi expert. Yet. I know I like it, but I know I’ve had better. Considering that I’ve paid more for sushi (this was $10), the taste wasn’t much different, but I had so much less at other places, then I’ll give this a higher rating than average.
I told the waitress what I wanted: long noodles with pork but spicy. She started telling me about the Phuket Noodles, but when I asked her “which noodles?” to hear her say “phucket” a couple times, she moved onto Mee Goreng. Well, it had the long noodles, and it had the pork… but where was the spice? Luckily the food was right from the kitchen, because there was no heat in my mouth from the dish. It tasted good – almost exact to Pad Thai. But when you’re looking for spice, you’re specific that you want spice, and you don’t get it, your feeling goes limp like a noodle. The menu actually has it listed as follows: Mee Goreng (spicy)The description says:A marriage of Malaysian & Indian-style stir fried egg noodles with a choice of chicken, beef, or pork.The presentation was decent; it was served in a stainless steel curved bowl. What helped the rating is the low price for an entrée.
I also tasted their Curry Laksa. “A spicy noodle soup with blended spice paste and coconut milk-creamy, rich & aromatic. Served with egg noodles, and rice vermicelli.” This one delivered much better than the Mee Goreng. It was very Thai, since it had that familiar coconut milk. It felt creamy in my mouth although it was soup. The taste and smell both made a strong impression and worked with each other – what I smelled is what I got. The presentation wasn’t bad: the soup arrived in a large bowl atop a bamboo “coaster” accompanied with the typical Asian soup spoon. If I return to this establishment, I will definitely get this one next time.
In the end, would I go back? Sure – if I was in the neighborhood. I would never take someone there if they’re in the mood for Asian food, and I’m more than walking distance away. But it is in a hotspot of DC, and I had clients that are in that area, so I may be back.
Tuesday, April 3, 2007
Cooking and Video Games?
Wii has recently released a cooking game called Cooking Mama. For those who do not know, Wii is a video game system that allows someone to use controllers that have motion sensors to mimic everyday movements. The premise of Cooking Mama allows you to wield your controller to mimic the actions of mashing, slicing, chopping, stirring, and even breaking an egg. There are over 300 recipes to try, which should help with the replay value. A lot of the gaming websites are bashing the game, but most of these reviewers probably don't cook ever. I think this game definitely has the potential to be fun for the foodies out there.
Food Evolution : Part V
Foie Gras : pronounced [fwa grah]
fattened liver of a duck or goose. silky and rich, this is considered a delicacy to many
(illustrated : moulard duck [foie gras])
Monday, April 2, 2007
Food Network Bake Sale
It is not surprising the Food Network airs fewer and fewer quality shows (from a foodie's standpoint). This is the typical saga of a channel hitting their key demographic and viewing numbers.
It's popularity has grown tremendously in the past 10 years.
Accordingly to Nielson Media Research, the network is now viewed in 86.3 million homes.
This some how gives them the right to dump their original broadcasting mission statement for a cookie cutter formula that is designed to attract more Americans to tune in and be mind numbingly entertained.
(list of shows)
In short, the Food Network is now a bimbo fest with a line-up of junk that has no real culinary substance.
A Sell Out! An Outrage! A Joke!
So unless you are extremely eager to learn how to make a really bad meal for your loved ones, or mimic poor knife skills, tune out these bozos.
Here are some networks that have some quality programming in my opinion.
Fine Living, NJN, KQED, Discovery Home, INHD
It's popularity has grown tremendously in the past 10 years.
Accordingly to Nielson Media Research, the network is now viewed in 86.3 million homes.
This some how gives them the right to dump their original broadcasting mission statement for a cookie cutter formula that is designed to attract more Americans to tune in and be mind numbingly entertained.
(list of shows)
In short, the Food Network is now a bimbo fest with a line-up of junk that has no real culinary substance.
A Sell Out! An Outrage! A Joke!
So unless you are extremely eager to learn how to make a really bad meal for your loved ones, or mimic poor knife skills, tune out these bozos.
Here are some networks that have some quality programming in my opinion.
Fine Living, NJN, KQED, Discovery Home, INHD
My Favorite Food Show on TV
Unsurprisingly, my favorite food show is not on the Food Network. There's a great food related TV show called After Hours with Daniel on the InHD channel. Basically the premise of the show is chef Daniel Boulud goes to a great restaurant in NYC and invites fellow chefs and people from Hollywood, the literary, and sports world to eat with him and share stories. Kind of like a Dinner For Five concept, but for food...Dinner for Five is all people in the movie business eating food - great show also.The last show of the season had the following guest list:
- Eric Ripert (chef of 4 star Le Bernardin - making the most ridiculous paella on that episode by the way)
- Jacques Pepin (former chef to Charles De Gaulle and my fave TV chef)
- Dan Barber (chef of Blue Hill)
- Lee Hanson (chef of Balthazar - i think it was him?)
- Ariane Daguine (owner of D'Artagnan - gourmet food purveyor)
- Drew Nieporent (owner of Nobu, Tribeca Grill - basically all restaurants in Tribeca)
- Ruth Reichl (former food reviewer of the NY Times)
- Jeffrey Steingarten (food writer for Vogue)
- Rocco Dispirito (former respected chef at Union Pacific, now the butt of Anthony Bourdain's jokes)
Sunday, April 1, 2007
Food Evolution : Part IV
Food Evolution : Part II
Food Evolution : Part I
Kitchen 22 Review
****CLOSED****
Intro
Kitchen 22 - Highly Recommended
36 E 22nd St, New York 10010
Btwn Bway & Park Ave S
Phone: 212-228-4399
My parents took me out to Kitchen 22 for my birthday. I almost feel like Paris Hilton with 3 birthday dinners this month. Any who, I picked Kitchen 22 for two reasons. 1) I wanted to pick a relatively inexpensive place that served good food 2) I respect Charlie Palmer a lot - Aureole is my #2 favorite restaurant in the city (my #1 is Daniel at this point). The food here is amazing for the price. For $29.95, you get a really solid 3 course menu that will impress. My parents were commenting they paid $29.95 for a chilean sea bass at a NJ restaurant that wasn't as good as their salmon entree at Kitchen 22. Overall, I give the restaurant an 82/100.
My Menu
Iceberg Wedge Salad - Not Recommended
Grilled Pork - Recommended
Triple Chocolate Mousse with Vanilla Cream - Recommended
Other dishes I tasted
Caramelized Pear Salad - Recommended
Crisp-Skinned Salmon - Recommended
Roasted Chicken - Highly Recommended
Steamed Mussels - Highly Recommended
Upside Down Pineapple Cake Recommended
Dish
Iceberg Wedge Salad was good, but nothing really special. Supposed to have chipotle blue cheese dressing, but the chipotle and blue cheese were really muted. I was still happy with it though. However, I wish I ordered the steamed mussels or caramelized pear salad. I had mussels the night before which were tasty, but the mussels at kitchen 22 was so much better. Mussels were nice and sweet and the broth was super intense spiked with chorizo. Pear salad was a great salad. Sweet pears contrasting the bitter greens. The grilled pork was pretty solid. Wish it could have been juicier, but it was still a great dish. Accompanying collard greens were so good. I would have preferred to order the roasted chicken. A mark of a good restaurant is to serve proper chicken that has juicy meat, crispy skin, and tastes like a proper piece of chicken. Kitchen 22 does roasted chicken properly. The accompanying eggplant caponata was so tasty. Smoky eggplant and sweet raisins complemented the chicken perfectly. Salmon dish was perfectly cooked as well. Crispy skin and perfectly moist salmon. Desserts were solid, but nothing worth writing about.
Overall Restaurant Experience (82/100)
I have read reviews about the long waits, terrible host, and crowded/rushed experience. I did not see any of that, but my reservation was for 5:30pm. From my experience, it seems that everything at this restaurant was done very well. When you visit Kitchen 22, you will experience a restaurant that serves food with very proper technique. I wouldn't call any of the food mind-blowing, but everything we had was pretty solid. And for the price, I think the food is great.
IntroKitchen 22 - Highly Recommended
36 E 22nd St, New York 10010
Btwn Bway & Park Ave S
Phone: 212-228-4399
My parents took me out to Kitchen 22 for my birthday. I almost feel like Paris Hilton with 3 birthday dinners this month. Any who, I picked Kitchen 22 for two reasons. 1) I wanted to pick a relatively inexpensive place that served good food 2) I respect Charlie Palmer a lot - Aureole is my #2 favorite restaurant in the city (my #1 is Daniel at this point). The food here is amazing for the price. For $29.95, you get a really solid 3 course menu that will impress. My parents were commenting they paid $29.95 for a chilean sea bass at a NJ restaurant that wasn't as good as their salmon entree at Kitchen 22. Overall, I give the restaurant an 82/100.
My Menu
Iceberg Wedge Salad - Not Recommended
Grilled Pork - Recommended
Triple Chocolate Mousse with Vanilla Cream - Recommended
Other dishes I tasted
Caramelized Pear Salad - Recommended
Crisp-Skinned Salmon - Recommended
Roasted Chicken - Highly Recommended
Steamed Mussels - Highly Recommended
Upside Down Pineapple Cake Recommended
Dish
Iceberg Wedge Salad was good, but nothing really special. Supposed to have chipotle blue cheese dressing, but the chipotle and blue cheese were really muted. I was still happy with it though. However, I wish I ordered the steamed mussels or caramelized pear salad. I had mussels the night before which were tasty, but the mussels at kitchen 22 was so much better. Mussels were nice and sweet and the broth was super intense spiked with chorizo. Pear salad was a great salad. Sweet pears contrasting the bitter greens. The grilled pork was pretty solid. Wish it could have been juicier, but it was still a great dish. Accompanying collard greens were so good. I would have preferred to order the roasted chicken. A mark of a good restaurant is to serve proper chicken that has juicy meat, crispy skin, and tastes like a proper piece of chicken. Kitchen 22 does roasted chicken properly. The accompanying eggplant caponata was so tasty. Smoky eggplant and sweet raisins complemented the chicken perfectly. Salmon dish was perfectly cooked as well. Crispy skin and perfectly moist salmon. Desserts were solid, but nothing worth writing about.
Overall Restaurant Experience (82/100)
- Food 8.2/10 - Everything is done very well and for the price, it's a great deal.
- Service 7.5/10 - Main waitress was very nice with a great attitude. The secondary waitress that helped cleanup the table was terrible. No smiles. Just attitude.
- Atmosphere 8/10 - Fun atmosphere and nice decor. Tinier place than I thought it would be.
- Price 10/10 - For the quality of the overall experience, you cannot beat this price.
I have read reviews about the long waits, terrible host, and crowded/rushed experience. I did not see any of that, but my reservation was for 5:30pm. From my experience, it seems that everything at this restaurant was done very well. When you visit Kitchen 22, you will experience a restaurant that serves food with very proper technique. I wouldn't call any of the food mind-blowing, but everything we had was pretty solid. And for the price, I think the food is great.
Subscribe to:
Posts (Atom)