Carnivores

Two exciting meat-eating adventures from this past weekend.

Its been a bit over 6 months since Keizo Shimamoto showed up to the Brooklyn Smorgasbourg with his "more-famous-than-the-cronut" creation, the ramen burger. A certain someone, who is obsesesd with ramen has been wanting to try this thing out since August. So we journeyed all the way to Williamsburg for the Smorgasbourg but was too late in getting a head start on the 2 hour+ line of hungry eaters eagerly awaiting their chance to sample the ramen burger, of which there was a limited quantity. And then before we knew it, it was January already. Yesterday, we stumbled into the winter, indoor version of the Smorgasbourg and what did you know? There was the ramen burger stand and no line. 

Two ramen buns, secret sauce, arugula, green onions and 1/4lb chuck beef patty

So was this overhyped? Maybe I would answer differently if I had to wait for 2 hours starving to death but since I didn't, my final verdict is this is one yummy burger. Well-cooked (not dry!) patty with a secret sauce pretty similar to hoisin and nicely al dente ramen noodles mixed in. Would I order it again? Assuming there's no 2 hour line, I will say its a definite yes.  

Dinner at Peter Luger's

Unlike the ramen burger which has only been around for a few months, we had dinner at the most famous and oldest steak establishment in New York, Peter Luger's. Voted best steak of the city by Zagat for 30 years in a row, this place had some pretty high standards to live up to. Seriously, how does a place get voted #1 for 30 years in a row? Now I understand when people call places "institutions". 

Peter Luger's famous steak sauce is pretty much their version of a cocktail sauce, we weren't the biggest fans. But let me rave about the thick crispy bacon. It was life-changing good. And even the guy who hates (I mean will not eat it) bacon loved this bacon. I know this is probably blasphemous to say [but the bacon was probably better than the steak].

The star of the menu, dry-aged, bone-in porterhouse. Not sure why the portion size is meant for 2 since its enough meat to feed a small country. Half of the steak featured filet and the other side of the bone was a New York strip, cooked medium-rare with a nice char on the outside. So was this really the best steak I have ever had? In terms of pure steak, meatyness, I would say yes. The filet literally melted in your mouth. But me liking things salty wished there had been more seasoning and to the meat. And unlike korean BBQ, which we always devour no matter how full we are, we left a good portion on the plate to take home. 

Not exactly sure how we still had room for dessert but its one of those meals where you need to do it right, so we got cheesecake. Man it was some good cheesecake, served with the house made "schlagg" (aka whipped cream). And to top the meal off, some chocolate gold coins, supposedly the same ones they've been giving out sine the restaurant first opened eons ago. 

Home Cooking

A blissful Christmas week at home filled with nonstop eating, tv-indulging, and sleeping in way too late. Thought I would have been more diligent about capturing all of our meals but half of the time I was to impatient to eat.  Fortunately I was able to get a few quick snaps in between all of the eating :)

A delightful discovery - Jack Rudy small batch tonic that has elevated my favorite drink to a whole new level. Thank you Bon Appetit for introducing me to this.

A classic breakfast we always eat at home. Ever since my parents had their first crepe in Montreal years and years ago, they were hooked. We've been following the same apple crepe recipe since I was probably 12.

After our apartment had dumpling night, I was craving some of my mom's home made dumplings. And the new favorite filling of the moment is lamb with celery. Nothing beats dumplings was dumpling skin made fresh.

This is not a new favorite. For as long as I can remember, we've been eating hot put at home and it beats all the hot pot I've had in Philadelphia and New York. Our favorite ingredients include thinly cut lamb, spinach, clear noodles and a spicy sesame based sauce loaded with hot peppers and cilantro.

Showing off dad's cooking skills. Roast beef smoked in his "Green Egg", home made pickles and bread made from scratch. Dad's gotten pretty good at cooking while I wasn't looking.

A simple dinner of nachos loaded with Italian sausage, home made salsa and LOTS of jalepenos, can you tell we like things spicy?

New York sure has some great food but sometimes, nothing beats mom and dad's home cooking.

Greek Offerings

I remember in the 11th grade, my high school chemistry teacher went to Greece and recounted to me how amazing the food was. I instantly decided on the spot that I was going to Greece, for the pretty landscape but more so for the food. 5 years later, I got my wish, although I wasn't all that much wiser on Greek cuisine since the only exposure I've ever had to Greek food was Greek Lady aka lamb meat and french fries stuffed in a pita, and hummus (which isn't even exclusively Greek). Fortunately for me, my chemistry teacher was right and the food was amazing (the landscape was pretty great too) and I finally learned about the nuances and complexities of Greek cuisine.

Pork filet stuffed with smoked cheese from Metsovo, wild rise on veal gravy and fig syrup
Veal rib-eye with truffle honey garnished with hot salad from local black-eyed beans on veal gravy

Grilled octopus stuffed with rice, lamp mutton, ragu pasta, Greek yogurt with dried fruit.

 

 

 

 

 

 

 

 

 

Pork T-Bone Steak, Grilled Octopus.

Pork Souvlaki, Mezze, Spring Salad, more Greek Yogurt with dried fruit.

Baked feta cheese with honey, BBQ pork chops, Stewed beef with feta.

Amazingly delicious salads, a very innovative Greek salad with capers, Mushroom risotto.

Michelin Funkyness @ Funky Gourmet

Was browsing through some travel pictures and I realized I had an entire backlog of Greece pictures I never, figured I would start with what was probably my favorite meal of the entire Europe trip. While  the food was delicious, what made the meal so memorable was the creative presentation and innovative production of each dish. We ordered two different tasting menus and thoroughly enjoyed each item they presented to us. There was also a tiny army waiting on us throughout the entire which was quite an experience. The concept of Funky Gourmet is to put some serious twists on traditional Greek dishes and ingredients.

Left: Mastic, Mastic, Mastic (aka Mastic 3 ways)
Right: Salsify in the Soil

From what I can understand, Mastic is a plant resin that comes from the Greek island of Chios, it seems to have quite a few medicinal and cosmetic uses, which is probably why the glob of mastic on the left like soap. It was also the first time I saw a dish presented on a gnarly tree branch. Salsify is another interesting ingredient that refers to the root of a purple plant considered to have oyster undertones. We were served dried salsify roots in a cream mixture meant to represent dirt. How clever.

Left: Squaring the Pea
Right: Spring Vegetable Salad.

The spring pea soup was tasted and light with lots of "green" flavors. But let me rave about the salad. I know it doesn't look like much but it was hands down the most complex, delicious salad I have ever eaten. The mini plum tomatoes were blanched in a sugary liquid and peeled. They were so delicate and light, I didn't even realize I was eating a tomato. If I could create a last meal menu, this dish would be on that list.

Croxetti with Basil Pesto

The Croxetti might have been my favorite dish just because it was so fun. Croxetti is a type of medallion pasta that originates from Northern Italy and traditionally bore a coat of arms; our croxetti were made from a beet base and bore the name of the dining establishment. There was also a mortar for us to make our own pesto and a small pot of hot water to cook our pasta. 

Left: Scallop in the Sea
Right: Yellowtail with Wild Greens

The yellowtail was cooked splendidly and perfectly moist, but the star of the two was definitely the scallops. The scallop was only slightly cooked and retained a sweetness to it that I had never experienced before; what was even crazier was the ginger ale foam it was paired with.

Left: Funky Gourmet Burger
Bottom Right: Greek Salad

The burger was quite tasty but I forget what meat they used. When we saw greek salad on the menu, we didn't think it was going to be a very impressive dish, but we were so wrong. All of the flavors we were used to from ordering copious Greek salads throughout the trip (sweet tomato, sour vinegar, tangy feta, spicy onions) had been packaged into some sort of granita were each bite of ice tasted like we were actually eating a Greek Salad.

Rib Eye on the Stone

Another DIY dish. The stone was steaming hot and the smell of the thyme underneath perforated the entire restaurant. We were instructed to sear each piece of meat on the hot stone for few seconds and eat with the accompaniments. I loveed the idea but apparently Japanese BBQ is very similar so V was not very impressed.

Beef Cheek with Pairings

I loved the wide selection of pairings we were given. Depending on the pairing, it really altered the taste of the beef cheeks. Since we were getting quite full already, the lighter pairings such as the onion jelly, green apple and tomato paste really stood out.

Left: Orange Explosion
Bottom Right: Smoked Ice Cream Sandwich

Who doesn't love liquid nitrogen overflowing all over a table? The orange explosion was a fun mini dessert which consisted of dark chocolate filled with orange liquor liquid that exploded in your mouth. How they got the liquid inside such a thin shelled chocolate ball, I have no idea. I probably could have gobbled up 10 of those things along with another 10 ice cream sandwiches.

Left: Bread, Butter & Honey at -196C
Right: Mignardises

When I saw bread and butter for dessert on the menu, I was slightly disappointed but once again,  I was pleasantly surprised. The dish essentially tasted like creamy chunks of ice cream with delicious goblets of the best honey I have ever eaten and it was all made with liquid nitrogen. Pretty sure we tried making ice cream in chemistry class with liquid nitrogen and it tasted nothing like this. The mignardises consisted of a blueberry chocolate muffin, raspberry macaron, orange jelly candy and a chocolate truffle.

Definitely one of the best and coolest meals I have ever eaten. Don't know when I'll ever be back in Athens but if I am, I might just have to go back to this place.

Brunch & BBQ

Bottomless Brunch @ Dohyo

Had my first bottomless brunch 2 weekends ago. Man they sure are a marathon but quite a bit of fun. Dohyo is located in the eccentric Yotel Hotel in Midtown West. Our brunch was filled with the usual breakfast offerings including a live DJ, a server in rollerblades and spandex and lots of balloons.

Mimosas, sangria, eggs, seaweed salad, burger slides, muffins, springrolls, spicy tuna rolls, french toast, disco fries...the 6 of us managed to order everything on the menu, our server was slightly horrified and equally impressed.

Food wasn't all that memorable (but who goes to a bottomless alcoholic brunch for the food?), however, what I really did like was how generous they were with the food and booze. Our pitchers and glasses of sangria and mimosas were never remotely empty. Definitely a good place to for large groups and celebrations.

BBQ  @ Fatty Cue

Really yummy Asian fusion BBQ (always an interesting concept) in West Village. Quite pricey for the portions but yelp had a half off gift card and free shots when you checked in so we were fat and happy by the time we left.

Yes the Pickleback shots sound disgusting but guess what? it works! and it quite tasty. We were also drunk after the shot since we hadn't eaten yet all day...

Star of the meal was definitely the beef brisket which came with buns and garnishes to make your own brisket buns. The fatty pork riblets were tasty but a little overcooked and not enough meat on the bone. 

A 3 Course Meal

Had a kind of an amazing meal last week that was also absurdly easy to make.

Recipe from here. A certain somebody wanted to be fancy and used cooking string to tie it up roast style. A quick youtube video taught us him the trick.

Having fun with some plating. We cooked the kale in the duck fat that was rendered from searing the breasts on the pan.

Yup more gratuitous shots because it was that good.

I always thought panna cotta was a really fancy dessert but turns out it is crazy easy to make. Modified the recipe from here by using whole milk instead of cream. Chilled the mixture in wine glasses which actually allowed the panna cotta to pop out perfectly. Made some quick strawberry sauce with just the berries and sugar.

Thai Cooking Class

About 1.5 years late but better late than never. Was going through my old photos and realized I never blogged about this!

Last last winter break, some girlfriends and I traveled to Southeast Asia and for part of our trip, we went to Bangkok for a few days (which I might add was nothing like what was depicted in The Hangover 2). One of the items on our to-do list was to take a Thai cooking class and we found an adorable place called Silom Thai Cooking School which was owned by an equally adorable man who had traveled the globe and then retired to open up this cooking school (gave me some ideas for retirement). We made 3 "real" courses and 2 mini courses which in total spanned about 3-4 hours. Everything, from all of the fresh produce to amazing spices to anthropolgy-like dishwear made it such a memorable experience (the 150+ photos I took also helped).

Having authentic Tom Yum Soup in Thailand was a dream. Cooked with the right ingredients, its light, savory, spicy and so satisfying.  

Part 1 of Tom Yum Soup involved making fresh coconut milk (ahh so exciting). Who knew it was so easy, all you actually need is just fresh coconut meat from the market...nbd.Oh well, everything else international has already become part of the foodie lexicon (and part of trader joes), hopefully this will soon too!

Ingredients for Tom Yum Soup, too bad I can't just stroll into FroGro or even Whole Foods and get some kaffir leaves and lemon grass whenever the mood strikes.

Never made soup in a wok before but it actually worked quite well. 

Mmmm Pad Thai, who doesn't love pad thai??

I wish I could remember all of the spices and sauces we used for everything...fortunately we did get a cookbook to go, I think it might still be in my suitcase in the attic..
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A light chicken salad that involve a lot of lime and herbs.

Never realized you made curry from pounding peppers into a pulp, this dish sure was hardwork, not even sure if we got it right...

Mashing the curry in a GIANT motar and pestle was also quite fun.

A giant basket of goods from the open air market.

My mom has been wanting to go to Thailand ever since I went (I've also been bugging her and my dad to go ever since I went). Hopefully, they'll be able to get some of their own pictures soon!

Dining Out

Crossed off 2 restaurants of my always growing restaurant list. Lately, I've feel like I've just been returning to the same places repeatedly so with only a few more weeks left in Philly, I made a bigger effort to branch out  more. And what's particularly exciting is that there are quite a few new restaurants that have made Philly Mag's Top 50 Restaurants for 2013.

Dinner at Vernick Food & Drink:

Vernick is a new Italian-ish restaurant which has been receiving rave reviews from critiques and social media alike. We went based on the ecstatic recommendations of a friend. She rarely raves about finer dining so I figured this was a big deal. Our meal was enjoyable and the entree was out of this world but not sure if I'm going to go back any time soon, the appetizers were good but nothing spectacular.

[Beef Tartar]: Horseradish, on toast with some kind of cheese. A very hearty appetizer but still fresh tasting without any gameyness from the meat.
[Pork Steak]: Onion marmalade, mustard greens.  It looks like duck and tastes like duck (actually almost better than duck) but its not duck, its pork! We were mind blown. Easily one of the best entrees I have ever eaten.
[Hamachi]: Ruby grapefruit, jalapeno. We ordered this dish since everyone on Yelp was going crazy about it but I wasn't very impressed. Just a nice cut of yellowtail sashimi with acid to balance it out.

Lunch at Matyson:

Matyson, on the other hand, I am now obsessed with. Lunch was delicious, but what they're really known for are their dinner tasting menus that change weekly. If lunch is any indication of the dinners, I am definitely returning to this place sometime in the next 2 weeks. And did I mention they have fresh hibiscus flowers in the bathroom?

[House Pasta of the Day]: Linguine in Harissa sauce w. cauliflower and I think oysters? Not sure how I felt about all of the components of the dish but it was definitely creative.
[Hanger Steak]: I don't think I've ever eaten hanger steak before, or ordered it, but this was cooked so incredibly well. It was cooked perfectly on the inside, still moist and juicy, and who doesn't love a huge side of truffle fries?
[Mascarpone Cheesecake]: The cheesecake reminded me of the panna cotta dessert we had in Venice. It was light yet creamy. I'm normally not a fan of cheesecakes but this one was so good, especially with the almond crust on the bottom.

Meals at Coquinarius

The text above says it all.

One food group that I have not been giving Florence enough credit for are its desserts. Apple cakes and cheesecakes galore. I'm generally not a big cheesecake fan, but Italian cheesecakes are on a whole other level. I'm not sure what cheese they use (probably ricotta?), but its definitely not Philadelphia Cream Cheese (no offense Philly). The unassuming cheesecake above was hands down, the best cheesecake I've ever had and totally worth the 5 euros we paid for it.

Coquinarious is another well-known Florence establishment. Less homey and rustic than some of the other popular spots for the locales, Coquinarious still served up traditional dishes in a beautiful open, high ceiling dining room. The portions were also quite generous. Having stepped in for lunch one day, we also decided to return for our final dinner.

The meat dishes (we finally branched away from pasta!) we ordered were hearty and filling, and as was to be expected a little on the heavy side. Kind of reminded me of all of the duck and red cabbage we ate in Prague. Now, what we really went crazy over was the green cauliflower they served up with the rabbit. It was amazing and I have no idea what it was exactly...going to need to do some digging on this one.

Valentine's Day Dinner

A beautiful dozen of roses

A long day of foody and cocktail (drink post forthcoming) adventures. Although we've been cooking steak almost every week since last semester, I just never bothered to blog about it. Valentine's Day seemed like an appropriate time to finally gave the steak the spotlight.