Non-fat Greek Yogurt--a Satisfying Snack

Take half a cup of non-fat Greek-style yogurt, chop half a banana over it, and drizzle 1 teaspoon of honey over this concoction.

Musings on being critical and the truly excellent burger

I have adopted a more critical attitude towards food in the last few years. I can think of numerous instances where I sat down at a restaurant, replete with white tablecloth and sparkling cutlery, only to be disappointed with the food placed before me as well as the bill. I can also recall other instances when I approached a famous "dive", but left with food that didn't meet the hype. There have been too many simple items made poorly: over-dressed and wilted mixed salads, dry scrambled eggs, and soggy quesadillas.
I now seek to find a truly excellent burger, which satisfies the following criteria: rare (red and raw) on the inside, seasoned (so that I don't have to add salt, ketchup, or hot sauce), served with accompaniments that add rather than obscure the taste of the meat, and a bun that does not fall apart, nor taste like cardboard.
Next in this series: Burgers that do not fit this criteria.

Mid/late-winter meal

Roasted chicken with roasted brussel sprouts, carrots, potatoes and enoki mushrooms.

I left out the roasted parsnips, which unfortunately didn't taste as good as the rest of this.

Fish sauce: the all-purpose condiment

Fish sauce doesn't have to be limited to seasoning Southeast Asian cuisine. A couple of weeks ago, I added fish sauce to marinara sauce on a whim. Although some might think the combination of fish and marinara sauce might taste repugnant, the result turned out delicious, as the fish sauce deepened the flavor of the tomatoes, making me resolve to use fish sauce everytime I make spaghetti. The next day, I didn't have spaghetti, but I did have a Caesar salad, to which I added fish sauce instead of anchovies. That tasted pretty good, as well. And, you might inquire, as to the following day? I think I went out for dinner. Regardless, fish sauce can season more than your pho and fried rice--it's proving to be a very versatile condiment.

Words on my old 'Hood

This William Grimes article on Astoria, where I lived for a year when I first moved to New York, is on-target about the deplorable Greek restaurant situation in Astoria, and mildly amusing with his description of food critics as "parasitic" and the dramatic situations that unfold at Flushing fish counters. It reminded me that, while I disliked certain aspects of living in Astoria, such as my landlord's explicit prohibition from residing with a cat, and the lack of nearby bookstores, the food scene in Astoria was-and is still-pretty rich. The article mentions La Flor, a wonderful Mexican bakery/restaurant in nearby Jackson Heights. There are so many places that weren't mentioned, such as the excellent Thai restaurant Ubol's Kitchen, which always delivered and had crispy, spiced "Curry puffs", the inexpensive hero place around the corner where enourmous prosciutto and mozzarella sandwiches could be had for less than six dollars, and Rosario's, the Italian grocery, where Rosario would often offer generous slices of freshly made ricotta samples to customers. And the ride to the airport was never fifty dollars...

Mad for Shiitake

As some may have noticed in the past post or two, I am infatuated with shiitake mushrooms. Even though they are somewhat pricey, and sometimes out of stock at my preferred local market, their aromatic, woody taste and chewy texture makes everything I put them in a little more delicious. Plus, according to Wikipedia, they have been researched for their medicinal "benefits", although the lack of references there makes me dubious about this claim. Well, at least shiitake have more mystique than, say, "Cheez-its".
My preferred method of cooking shiitake has been by saute. Yesterday, I added them to frozen vegetables for a stir-fry, and the day before I put them in vegetarian Goi Cuon (Vietnamese spring rolls). I have been tempted to add them to pizza, place them in soup, and throw them in fried rice, but unfortunately, I have run out of shiitake.

Fast-forward to the twenty-first century

Since "The Gourmet Gazette" is no longer stuck in the mid-nineties (though my Ipod playlist is another story), I've uploaded a couple of illustrations of the meal I discussed in my last post at Momofuku Ssäm Bar.

The preceeding photo shows the rice bowl with beef brisket. Visible, starting at the top and proceeding clockwise, are mung beans, shiitake mushrooms, red kim chee, smoky black beans, whipped tofu with Sriracha below it, white kim chee, and beef brisket.

The picture above shows the steamed buns, stuffed with meat (one might be pork and the other, chicken.)
Here's to more illustrations in future posts!

A New Year in New York

While the title of this post is somewhat misleading, as I did not spend New Year's Eve in New York, but rather in Los Angeles, I did indeed visit Manhattan a few days after the beginning of 2007. One of the best meals I had there was at Momofuku Ssäm Bar, a sleek space on 2nd Ave. and 13th Street that serves wraps, stuffed buns, and rice and noodle bowls for lunch, all with northern Asian ingredients (think kimchee and edamame).
Unfortunately, according to my sources, the premium menu emerges after 10:30 pm. Nonetheless, I thorougly enjoyed my rice bowl with beef brisket, especially the crunch of the just-cooked bean sprouts, the smoky black beans, the picked shiitake, and the tender brisket. The ambience is akin to that of a Chipotle restaurant; albeit with a brown color scheme and Asian influences--expect plastic bowls, serve-your-own water, and abundant bottles of Sriracha. As for price, portions run large for under ten dollars. Service was minimal, limited to the friendly rice bowl preparer who let me try all the sides with my rice bowl, along with the curt woman at the register who "carded" my companions and myself when we purchased beverages, inciting a flurry of fumbling into handbags and wallets. But looking younger than our quarter-century odd years is a good thing, right?
Rating: 8/10.

Mixed greens with mushrooms, goat cheese, and pecans

Take one bag of mixed greens, mesclun mix, or herb salad, and wash. Dry thoroughly and throw into salad mixing bowl.
Clean and slice 4-5 small mushrooms (any kind--white button, shitake, crimini, or wild); toss into salad.
Throw in a pinch of salt and a swirl each of extra virgin olive oil and balsamic vinegar. Toss ingredients, taste, and add more salt, olive oil or vinegar if needed.
Plate salad. Add a handful of pecans (walnuts may be substituted) to top each plate and a slice of goat cheese (flavored or plain). Enjoy.

Cure for the winter blues: Satsuma mandarin oranges

A couple of days ago, I picked up a crate of Satsuma mandarins for around five dollars.
My husband Jack initially displayed skepticism towards this purchase, protesting that the volume of fruit was too much to finish in a week. However, our combined efforts have left only three oranges left as of this moment.
In the last few days, over breakfast, lunch and sometimes in the afternoon, I've re-discovered why I like fresh mandarin oranges. Since they peel easily, they leave minimal fibrous stuff on the hands, and while mildly sweet, they are also watery enough to be refreshing. Although we've been eating these little oranges right after peeling, they also can add to a green salad (tastier and healthier than those canned mandarins in corn syrup) or a chopped fruit salad with sliced strawberries and bananas. Finally, Satsuma mandarins deliver vitamin C in a small package, providing a palatable way to boost health as the year turns.