My Fork and I

The anal, perfectionist side of me finally caught up. With the (little?) spare time I’ve acquired recently after the end of school, I decided to embark on a project - a quest to manually readjust the levels of all the food photographs currently in the gallery. (Eh heh..) While time consuming, I find it so rewarding to see the food come alive, further appealing to the visual senses. First stop: Europe photos.

On that note, I present Food Porn #4, the beginning of the Italy series. Photos were taken during my Fall 2007 study abroad in Florence. Part One focuses on what most people associate Italian food with - pasta and pizza! And what delicious pasta and pizza it was. Mindful of the unfavorable euro exchange rate and the need to save money for my travels around Italy and Europe, I tended to stay in and cook more often than eat out. When I could afford to pamper myself the one or two nights a week with restaurant food, I often had to restrain my meat instincts and order instead the cheaper (but still delicious!) pasta dishes.

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Ramen here, ramen there, ramen shops everywhere. I’ll truly miss all the amazing ethnic cuisines available within walking distance when I move out of the East Village come July 31. Ramen Setagaya was actually my first experience in a ramen shop, introducing me to the world of non-fried, non-instant ramen I had known my entire life. I returned to the 1st Ave location a few weeks ago when I craved something warm, soupy, and filling for lunch. The restaurant was surprisingly quiet on the Sunday afternoon, and we were cheerfully greeted by the cooks behind the counter when we stepped in.

We split a side order of Oyako-Don to start, which was minced chicken with rice, pickled vegetables, and a soft cooked egg. The egg cooked itself after being mixed into the rice, much like Dolsot Bibimbap. I ordered the Shio Ramen, which came adorned with slices of pork, bamboo-shoot, salt taste egg, seaweed, and scallions. The noodles were cooked al dente and the pork had a yummy proportion of fat to meat. While the broth at Ramen Setagaya is definitely not as rich and flavorful as the one Ippudo boasts, presentation gets an A! (Probably because they use a smaller bowl so the ramen keeps the egg and pork afloat, but still, I remember my disappointment when my Ippudo ramen was brought out) I had to refrain from drinking all the salt-infused soup, since, well you know, I can’t help picking at food left in front of me. =/ Carson ordered the Shio Ramen Tsukemen, and he had his ramen brought out on the side to dip into his (more concentrated) broth. I actually liked his noodles more - they were firmer with a springy texture, and they absorbed more flavor after dipping into the broth.

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College graduation. One of the pinnacle moments of one’s life that calls for celebration. I consider my dinner at Le Cirque last week to be one of the last hurrahs I could push off financially onto my parents. Proof? I’m writing this as I nibble on a large side of 85 cent rice cooked with spinach from the work cafeteria. The lovely financial perks I enjoyed as an overpaid undergrad intern must now be allocated towards the more mundane obligations in life - rent, health care, travel expenses, food, savings. And if I was to ever “go out,” I had better spend more wisely in other areas.

I chose Le Cirque not only because of its good reviews, but also for its claimed NYC fame. My parents rarely dine out, preferring the simpler home cooked meals. I wanted their trip to NYC to include dining at a well-known, high class (albeit expensive) restaurant, and Le Cirque had a $35 anniversary pre-fixe dinner menu I wanted to try. While the cafe area was closed off due to a party, we were still offered the anniversary menu in the dining room. Jackets were provided for my dad and brother, since the more formal dining area required the guys to suit up.

The entire table actually ordered the Lobster Risotto as an appetizer; I think there was something about the word “lobster” that screamed “Eat me, I’m an expensive seafood creature!” The risotto was actually my favorite part of the meal, filled with many meaty pieces of lobster mixed in with creamy, flavorful risotto. We also ordered Smoked Salmon with warm toast and condiment and Crispy Calamari with sweet and sour dipping sauce for the table. Smoked salmon? Not worth the $23 paid, especially since it was salmon I could have bought from Trader Joe’s for $8.99 and the warm toast was well, warm triangular slices of toasted bread. The calamari’s presentation in the dim sum bamboo container surprised us, but the ample rings of fried squid actually paired quite nicely with the sauce (which did not taste like traditional calamari dipping sauce).

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Hello world! I returned from spring break in Dominican Republic about two weeks ago, and I finally found time to start writing again. While it was nice to be back in the city, I would be lying if I said that I enjoyed the cold weather and homework assignments waiting for me upon my return. I definitely have a lot more self control in what I eat in NYC though since food here isn’t all-inclusive. (But then there is still the ever-present issue of my binge eating while studying…)

Before I had set flight for the DR, we had Jihyun’s birthday celebration at NY Kom Tang Soot Bul Kal Bi in Koreatown. This Korean restaurant was one I had passed numerous times but never really noticed. The place is known for its old-fashioned charcoal grilling, with the meat grilled right at your table if you order two portions or more. There are two floors to the restaurant, and the staff politely greeted and seated us upstairs before our entire party arrived. The prices were on par, if not a dollar or two cheaper, with other restaurants in Koreatown.

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I love going through the weekly circulars at Associated Supermarket and seeing what fresh produce is on sale every Friday. I found asparagus for $1.99/lb last week, and I decided to experiment! All I knew about the vegetable was that it made your pee smell (random fact) and my parents occasionally stir-fried it at home. This was my first time working with this vegetable, and I decided to roast instead of boiling, adding some shredded parmesan cheese and freshly minced garlic.

Ingredients:
1 lb asparagus spears
2 tbsp extra virgin olive oil
2 cloves garlic, minced
sea salt
black pepper
shredded parmesan cheese

Instructions:
1) Preheat the oven to 425°F. Wash the asparagus and cut off the tough ends.
2) Lay the asparagus spears out in a single layer in a baking dish. Drizzle olive oil over the spears and roll the asparagus back and forth until they are all covered with a thin layer of olive oil.
3) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus until they are evenly distributed.
4) Sprinkle parmesan cheese on top.
5) Place dish in oven and cook for approximately 10 minutes, until lightly browned and tender. Enjoy!

Serves four.

The garlic gave the dish such an aromatic smell, and the asparagus came out of the oven nice, tender, and DELICIOUS. A nice, simple side dish that involves little preparation. I will definitely be making this again in the future.

I like to save money. But I also like to eat good food. Solution? Eat for free on Stern’s budget! As cohort leader, I have the freedom to choose what kind of events to spend my allocated budget on (with suggestions from cohort members, of course ;D). Since many restaurants in New York City have been extending their Restaurant Week menus, I chose to dine at China Grill, an Asian Fusion restaurant located near the famous 53rd and 6th chicken & rice stand.

China Grill serves family-style, so the dishes are portioned according to party size. Since we had 11 guests in our party, we got to choose 4 appetizers, 6 entrees, and 4 desserts. We basically got to try everything on the lunch menu that didn’t involve paying extra. The menu looked uber cool, so naturally I took a picture of it. The other guests at my half of the table had to get used to restraining themselves from the food until I took my pictures. =3

My eyes widened as soon as the appetizers started rolling out on huge platters. Oh the size and the variety! My favorite had to be the Crackling Calamari Salad, which was dressed perfectly with the lime miso dressing. In a close second were the Lamb Spare Ribs, which had a sweet plum & sesame glaze brushed on top. The Spicy Beef & Scallion Dumplings were tasty too when dipped in the soy ginger sauce. While the Caesar Salad was the least impressive of the four dishes, it was nonetheless a quality salad with the Asian flavors of crispy wontons, spiced roasted cashews, and ginger aioli mixed in with the chopped lettuce. For some reason, they gave us an extra platter of Caesar salad, so we took it to-go (can’t let food go a-wasting!)

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I’m seriously considering making a Breakfast Edition entry one of these days with all the random meals I cook in the morning for Carson (who’s always too lazy to wake up without the smell of delicious food tickling his nostrils =O) My favorite breakfast item is forever the egg, and this morning I decided to try out this baby spinach omelet recipe I found on allrecipes. As usual, I made various modifications based upon what was in the fridge. This time? White button mushrooms and Quick Eggs! I’ve been trying to eat healthier before spring break in the Dominican Republic next week, so I decided to try this carton of egg substitute. I also cooked the mushroom and spinach beforehand before adding it to the egg mixture.

Ingredients:
2 eggs (or Quick Egg equivalent)
1 cup baby spinach leaves
4 white button mushrooms, sliced
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon minced onion (or onion powder)
1/8 teaspoon ground nutmeg
salt and pepper to taste

Directions:
1) In a bowl, beat the eggs and stir in the Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2) Coat a small skillet with cooking spray over medium heat. Cook the sliced mushrooms for about a minute before adding the spinach and cooking for another minute. Put aside.
3) Spray another skillet (or use the same one) and pour the egg mixture in. Cook about a minute before putting in the mushroom and spinach.
4) When the egg mixture is partially set, flip carefully with a spatula into the omelet shape and continue cooking to desired doneness.
5) I served the omelet with a big glass of Tropicana orange juice. :)

This was my first time putting in any spices for my omelets, and I liked it! It was something new. Unfortunately, the boyfriend wasn’t as big a fan of the new flavors, but he loved the spinach/mushroom/cheese combo. Maybe a tad less nutmeg and onion next time..

The ultimate sign of my procrastination: when there are no more websites to surf and still a day before serious crunch time starts, I move myself away from the books and into the kitchen to experiment with whatever I can combine in the fridge. Today’s adventure? A traditional Italian appetizer of bruschetta with tomatoes, basil, and a sprinkle of Parmesan cheese. I always like to get this at Italian restaurants when I want something light and refreshing to start off my meal. My inspiration came from Elise’s recipe at Simply Recipes, with my own twist. Of course, you can adjust the amount of ingredients accordingly. Mine creates about 6-8 pieces.

Ingredients:
1 tomato
1 clove garlic
1 tbsp extra virgin olive oil
1 tsp vinegar
basil (fresh is best)
salt and pepper to taste
parmesan cheese
1/2 demi baguette

Instructions:
1) Boil the tomato for about 30 seconds, just enough for the skin to loosen up and can be easily removed.
2) Once the skin is peeled off, cut the tomato into halves or quarters and remove the seeds and juices. Chop up the tomato finely.
3) Preheat the oven to 350°F. *Note* The oven step can be omitted if you don’t care to have the cheese slightly melted.
4) Slice the baguette into 1/2 inch thick slices and lightly toast the pieces.
5) Rub the clove of garlic against the baguette slices. Place the baguette slices into an oven pan, garlic-rubbed side up.
6) Mince finely the remaining garlic.
7) Mix the 1 tbsp olive oil, vinegar, garlic, tomatoes in a bowl. Add the basil and then salt and pepper to taste.
8) Scoop the tomato mixture onto the baguette slices.
9) Sprinkle some parmesan cheese on top of each slice.
10) Bake in the oven for 3-4 minutes until the cheese is slightly melted.
11) Enjoy your home made bruschetta! (Pronounced “brusketta”)

I finally had the chance to eat at the much anticipated, much hyped up noodle bar that is Ippudo. From the 400+ mostly positive reviews on Yelp to personal recommendations from friends, Ippudo had been on my list of restaurants to try for months now. A group of us (friends from freshman year of college) decided to meet at the restaurant at 5:30 on a Friday evening for some ramen. I knew beforehand of the long lines that this place was infamous for, but fortunately for us we were seated as soon as our entire party arrived. I was greeted by a loud “Irasshaimase!” when I first entered into the restaurant bar area, and once again when we entered the main dining area. I loved the enthusiastic authentic Japanese welcome and the decor of the restaurant, especially intrigued by the ramen squares underneath the glass surface at the bar and the bowls stuck to the wall. I also discovered a tiny room in the basement on my way to the bathroom where a man was working at a machine thinning and slicing the flat sheets of ramen noodles. Awesome! :D

As with any restaurant I try for the first time, I decided to go with what the place was known for - ramen! I chose the Shiromaru Hakata Classic, which was “the original tonkotsu” soup noodles with sliced bamboo, simmered berkshire pork, kikurage, red pickled ginger, hard boiled egg, sesame, and scallions. The steaming bowls of ramen were brought out one by one by our waitress. At first glance, I was shocked and disappointed at the presentation of my bowl of ramen (since my expectations had become quite inflated). Everything from the pork to the egg and even the red pickled ginger were submerged in the soup, and I had to push all the ingredients to the surface for the photo. I had seen much better presentation at competing noodle joints Ramen Setagaya and Kambi. Despite my initial disappointment, I was still eager to eat.

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Another reason why I love the group I’m interning for - everyone there really appreciates food, both cooking and eating! We had our second successful pot luck lunch this Tuesday, and once again, my coworkers cooked an impressive array of dishes. There’s always something new to try since we are all so ethnically diverse. I opted to make a soup, using Trader Joe’s lower sodium chicken broth as the base. Nicknamed “Snow in Spring” by my coworkers, the soup was a combination of two soups my parents often made at home: dried bean curd and this type of white bamboo distinguished by its unique texture. While the flavors were not as intense as those of the other dishes present, we agreed that the soup was a good neutralizer.

We had two Indian dishes this time, both using freshly mashed potatoes but taking the key ingredient in completely different directions. The (Pav) Bhaji blended the potatoes with a variety of Indian spices and curry, forming a delicious dish perfect for dipping bread. The potato cutlets were mashed potatoes mixed with onions and Indian spices, formed into cutlets, lightly dipped in beaten egg, and fried. These potato cutlets were dipped into a sweet and hot ketchup for additional flavor. I’ve never attempted Indian cooking myself, but one of these days I will experiment with all these exotic spices.

My personal favorite (it was a tough decision, but the meat lover in me won) was the pork with mustard greens. The pressure-cooked, flavorful tender meat needed no coaxing to separate from the attached bone, and the cooked greens complemented the meat well. My parents usually use the dried mustard greens in soup, so it was nice to try a non-soup version. The pork went well with the rice, and this was no ordinary white rice. This was white rice steamed with minced fish cake, green beans, carrots, shitake mushroom, and dried shrimp, and seasoned with soy sauce and salt. Oy vey! Upon first inspection, I thought it was fried rice, but this is a much healthier version since everything is cooked with the rice in the rice cooker.

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