Once a dosa fan, always a dosa fan. Masala dosa with sambar, coconut and tomato chutney. From Dosa Royale at Smorgasburg, Brooklyn, NYC. Always nice to run into South Indian food…
Octopus stuffed teriyaki balls! A pancake like batter cooked patiently on a concave griddle and formed into a ball with braised octopus. Topped with okonomi sauce and bonito flakes…
This is the best sandwich I had at Smorgasburg with the increasingly popular Tunisian / Moroccan merquez sausage (lamb, green olives, garlic, cumin, beef fat), yogurt sauce, and a fresh tomato and cucumber salad. Crispy housemade pita soaks the juices! From Nadia’s Kitchen in Smorgasburg, Brooklyn, NY
Quinoa arepa with oaxaca cheese, tomatoes, and a parsley / cilantro salsa from Pelenque at Smorgasburg in Brooklyn, NY
This majestic creation is a porchetta. One of the best reasons to go to Smorgasburg in Brooklyn, NY from the guys and gals at Porchetta NYC. A textural celebration as well as a flavor explosion with crispy pork skin, lean meat, stuffing and succulent pork fat.
For breakfast class at the CIA, we create our own specials in addition to regular menu items. I was on egg station on our last day. I looked in my pantry, found some mirin, shoyu and Korean pepper paste. Whisked it all up to make a base. Sliced some scallions. Made an omelette. Topped it with bonito flakes in the okonomiyaki tradition.
One of the most fun experiences — to watch your food dance in front of you.
The rising steam moves the bonito flakes… and that helped me sell the most breakfast items that morning!
Thank you for the compliment! I have to say, it’s been a great ride. Once you set yourself on your desired path, your friends and family support you to no end.
It took a lot of soul-searching to finally realize all I wanted to do was to cook!
From WIRED / and the Food Network. Fascinating study.
I know I had you at bacon!
As I’m becoming more and more interested in vegetable cookery (as opposed to all the hunks of protein the common foodie lusts after), I feel as though I’m losing touch with the rest of the world. Here is quick article from the Economist that proposes vegetable promoting apps as one solution to the childhood obesity epidemic in the US.
More and more I’m thinking of an omnivorous cuisine where proteins are used as sources of flavor rather than the main event in a dish. A vegetarian diet, whose disposition is one of environmental consciousness, can potentially disregard the what a region has to offer, which in my opinion (I have no empirical proof beyond qualitative data) has more value to the environment than strict adherence to a paradigm that isn’t in touch with the local ecology. If you’re living on a pasture, you’ll be eating grains, vegetables, dairy products, and a small amount of protein in the form of meat. If you live near the shore or on an island, you eat fish.
Of course, if you’re trying to structure a cuisine that revolves around vegetables and uses meat to develop flavor, one of the first ingredients you explore is bacon.
Bacon is often regarded as the gateway meat for vegetarians, as though the goal is to convince vegeterians to eat more meat and not omnivores to eat less meat. This NPR/Salt article makes this point and the reference is all over the web as well.
I look at it a little differently. I think bacon is the gateway vegetable. It’s a way to help people understand how versatile vegetables can be. When was the last time you had brussel sprouts, kale or green beans without bacon? Here are a couple silly vegetable and bacon recipes from bacontoday — I’m sure you can find a vegetable you don’t like on its own but would try with bacon.
A WIRED / Food Network data summary (no statistical methodology was applied) of 49,733 recipes and 906,539 comments put out that recipes with bacon in them get better rating over recipes that don’t.
Maybe we could cook vegetables with bacon for kids to help fight obesity. I’m serious, you don’t have to use a whole pork belly to put flavor into vegetables. An ounce of bacon can give flavor to 6 oz of vegetables. Bacon or not, children won’t eat vegetables unless parents know how to cook them. The long term solution is not to throw more apps to the problem but to reconnect with the farmer, the land and the ritual of cooking and feeding our families, and sharing a meal with them.
The honeycomb bar is what I’m having for dessert! (at Hudson Chocolates)
Chef Migoya’s Shichimi-Togarashi Bar (at Hudson Chocolates)
Petrossian caviar in a white chocolate bar by F. Migoya (at Hudson Chocolates)
Hudson Valley Mountain Range, a randomized assortment of flavors in each mountain, “a little bit of this, a little bit of that” (at Hudson Chocolates)
Magic apples! (at Apple Pie Bakery Café)
Once a nerd, always a nerd. 2 am, prior to breakfast class (at Culinary Institute Of America)