When I found myself seated at a restaurant in the heart of Manhattan surrounded by only foreign tongues and no English, I knew I was in for some really good food. Over the years, I’ve schlepped to corners of South Brooklyn and crevices of Queen’s, hopping on trains, buses, and ferries (sometimes all in one trip) in the name of authentic cuisine. You know the feeling, wanting to taste the real thing and not a watered-down version of it. When a new Turkish restaurant opened on 20th and Park Ave, I had to read the address a few times before realizing just how close to home it really was.

At Nar, smells of sizzling kebabs and hearty stews warmly greet you from the moment you step in. The snug interior conjures images of the Aegean Sea, transporting guests to far-away Mediterranean coastlines. Soft lighting and cozy wooden walls create an atmosphere reminiscent of laughing in a friend’s basement. It strikingly felt like everyone lingered a little longer here than most Manhattan establishments that shoo you away after 90 minutes.

The Sweets

While it’s unconventional for Honest Cooking to kick things off with the dessert menu, we would not be living up to the ‘Honest’ in our name if we did otherwise in this case. Desserts at Nar are quite honestly show stoppers. With a menu of creations scarcely found anywhere else in New York City, the roster of sweets alone is well worth the trip. I’m talking about incredibly local items like the Cennet Camuru, or “heaven’s mud.” Made with shredded kataifi pastry and pistachio, and topped with house-made vanilla ice cream, the combination will be like nothing you’ve tasted before. Another one worth trying is the Kazandibi, a dessert made from chicken breast, with its origins stemming from the Ottoman Empire. Stay with us — the dessert is a creamy and caramelized-like pudding that’s cooked until burnt on the outside, and still runny on the inside. If you aren’t feeling as adventurous, the Citir Baklava is always a familiar classic to indulge in. Who says you can’t have dessert first?

The Starters

Appetizers range between hot and cold options, and we suggest trying both if you have room for it. Start with the Grilled Iriskit and Hellim Cheese – this beef sausage, native to Gaziantep, is caramelized with maple syrup and orange juice and served over grilled halloumi cheese, with tricolor cherry tomatoes decorating the cast iron skillet. One thing NYC-based restaurants do well is play on your traditionally known plates. Nar’s take on the Shakshuka is another one worth trying because it isn’t as tomato-forward as your usual shakshuka. The unexpectedly cold dish spotlights diced potatoes, zucchini, and eggplants formed into a dome that sits on top of a house-made yogurt and tomato sauce. Served alongside a basket of pita, the chefs recommend mixing the dish thoroughly before you dive in.

The Mains

Main courses follow a flavorful suit with the Nar Kebab made of minced lamb and beef, then grilled over a natural olive tree charcoal grill. The skewer is plated alongside maras peppers, smoked yogurt, and roasted tomatoes. The dish boasts a medley of flavors, spices, and aromas. Or opt for the Sultan’s Bliss, a braised lamb shank that’s slow-cooked for three hours to melt-in-your-mouth perfection. The lamb sits atop an eggplant caviar and white bean purée, adding to the layers of texture.

The Drinks

Cocktails here pay homage to traditional Turkish ingredients, encompassing everything from Turkish Delight to maras peppers. For one, you cannot leave without trying a sip of Türkiye’s national drink, Raki, featured all over the cocktail menu. The Raki Mule, made of distilled grapes and paired with mule classics like ginger beer and lime, is a perfect complementary drink to each dish mentioned above. The Orient Express is an option that combines brewed Turkish tea, gin, lime juice, and raspberries into another refreshing drink. If wine is more your thing, the restaurant offers more than 100 wines, many from Mediterranean producers spanning Spain, France, and Türkiye.

As it turns out, the shared experience of bonding over rich mezze platters and decadent layers of baklava transcend all language barriers, uniting all of us… even in the concrete jungle.

***
Nar
Website
34 East 20th Street, New York, NY 10003

The post Nar Welcomes Turkish Cuisine to Manhattan appeared first on Honest Cooking.

Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make. Only a handful of ingredients and steps are needed to make this wonderful dish. Here’s a step by step guide.

Pici is a thick, hand-rolled pasta, originating from the region of Tuscany, especially in the province of Siena. It’s sometimes described as “chunky spaghetti” due to its appearance. It has a slightly irregular, rough texture due to its handmade nature, which allows sauces to adhere to it beautifully. Pici is typically made using only durum wheat flour and water, without any eggs, though many variations – like mine – include a touch of olive oil. This makes it a vegan-friendly pasta option.

RECIPE NOTES

1. Kneading: Proper kneading is essential for the dough’s texture. If the dough feels too sticky, add a bit more flour. If it’s too dry, add a splash of water.
2. Resting Time: Don’t skip the resting period for the dough. This allows the gluten to relax, making it easier to roll out and shape.
3. Thickness: The thickness of the pici is up to personal preference. Some like it thicker for a more rustic feel, while others prefer it slightly thinner.
4. Cooking Time: Fresh pasta cooks much quicker than dried store-bought pasta. Keep a close eye on the pici when boiling to ensure they don’t overcook. They’re typically ready once they float to the water’s surface.
5. Storing: If you’re not cooking the pici immediately, you can lay them out on a tray dusted with semolina and let them air dry for several hours. Once dried, they can be stored in an airtight container for a few days.
6. Freezing: Pici pasta can be frozen for future use. To freeze, place the shaped pasta on a tray, ensuring they’re not touching. Freeze for a few hours, then transfer to a freezer bag. This method prevents them from sticking together.
7. Sauce Pairings: Pici pasta is versatile and pairs well with various sauces. In Tuscany, a common pairing is “agli e olio” (garlic and oil) or a simple tomato sauce. However, the pasta’s robust texture also stands up well to heartier meat sauces.

---

Step by Step Guide to Making Tuscan Pici Pasta

---

Making the Pici Pasta Dough

1. In a large mixing bowl, add the all-purpose flour and create a well in the center.
2. Gradually pour in the water into the well, starting to incorporate the flour by using circular motions with your fingers or a fork. This will ensure the flour and water combine smoothly.
3. Once the flour and water are mostly combined, add the olive oil and a pinch of salt to the mixture.
4. Begin to knead the mixture in the bowl, combining all the ingredients thoroughly until you obtain a consistent mass.
5. Continue kneading the dough on a flat surface for about 5 minutes. Your goal is to form a smooth, round, leaf-like shape with the dough.
6. Once kneaded, cover the dough with either a cotton cloth or plastic wrap. Allow it to rest for approximately 30 minutes. This resting period will make the dough more pliable and easier to roll out.

---

Rolling and Shaping the Pici

1. After allowing the dough to rest, flatten it gently with your hand. Then, using a rolling pin, roll out the dough until it’s about 1/4 inch thick.
2. For shaping the pici, you have two methods:
   • Traditional Method: Using a sharp knife, slice the rolled out pasta into 1/4 inch wide lengths. Don’t be overly concerned if some strips end up slightly longer than others, as homemade pasta often varies in size. Once sliced, take each strip and roll it on your work surface using the palms of your hands, giving them a rounded, spaghetti-like shape.
   • Rolling Pin with Grooves Method: If you have a rolling pin with grooves, press it onto the rolled-out pasta while rolling. This will create evenly spaced grooves on the pasta. After you’ve rolled over the entire surface, pick out the individual strips, separating your thick spaghetti one by one. You can keep the shape as is or gently roll them with your hands for a more rounded appearance.
3. Ensure your work surface is well-dusted with semolina flour. This prevents sticking. Once the pici are shaped, give them another light dusting of semolina to prevent them from sticking together.

---

Cooking the Pici Pasta

1. Bring a large pot of water to boil. Once boiling, add about 2 teaspoons of salt.
2. Carefully add the prepared pici to the boiling water. Allow them to cook for approximately 5 minutes, or until they rise to the surface and are al dente.
3. Once cooked, drain the pici and toss them in your favorite sauce. Whether it’s a traditional ragu (meat sauce), pesto sauce, or pummarola (tomato sauce), they’ll be delicious. And don’t forget to top your dish with a generous sprinkle of Parmesan cheese for that authentic Italian touch!

---

Print

Step by Step Guide to Making Tuscan Pici Pasta

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Erika Elia
• Total Time: 50 minutes
• Yield: 1 pound of pasta

Print Recipe

Pin Recipe

Description

Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make, as it takes only a handful of ingredients and steps to make.

---

Ingredients

Units USM

• 14 oz all purpose flour
• 4 oz semolina
• 7 fl oz (2/3 cup water)
• 2 tbsp Extra Virgin Olive Oil
• 1 pinch salt

Cook Mode Prevent your screen from going dark

---

Instructions

Making the Pici Pasta Dough

1. In a large mixing bowl, add the all-purpose flour and create a well in the center.
2. Gradually pour in the water into the well, starting to incorporate the flour by using circular motions with your fingers or a fork. This will ensure the flour and water combine smoothly.
3. Once the flour and water are mostly combined, add the olive oil and a pinch of salt to the mixture.
4. Begin to knead the mixture in the bowl, combining all the ingredients thoroughly until you obtain a consistent mass.
5. Continue kneading the dough on a flat surface for about 5 minutes. Your goal is to form a smooth, round, leaf-like shape with the dough.
6. Once kneaded, cover the dough with either a cotton cloth or plastic wrap. Allow it to rest for approximately 30 minutes. This resting period will make the dough more pliable and easier to roll out.

Rolling and Shaping the Pici

1. After allowing the dough to rest, flatten it gently with your hand. Then, using a rolling pin, roll out the dough until it’s about 1/4 inch thick.
2. For shaping the pici, you have two methods:
   • Traditional Method: Using a sharp knife, slice the rolled out pasta into 1/4 inch wide lengths. Don’t be overly concerned if some strips end up slightly longer than others, as homemade pasta often varies in size. Once sliced, take each strip and roll it on your work surface using the palms of your hands, giving them a rounded, spaghetti-like shape.
   • Rolling Pin with Grooves Method: If you have a rolling pin with grooves, press it onto the rolled-out pasta while rolling. This will create evenly spaced grooves on the pasta. After you’ve rolled over the entire surface, pick out the individual strips, separating your thick spaghetti one by one. You can keep the shape as is or gently roll them with your hands for a more rounded appearance.
3. Ensure your work surface is well-dusted with semolina flour. This prevents sticking. Once the pici are shaped, give them another light dusting of semolina to prevent them from sticking together.

Cooking the Pici Pasta

1. Bring a large pot of water to boil. Once boiling, add about 2 teaspoons of salt.
2. Carefully add the prepared pici to the boiling water. Allow them to cook for approximately 5 minutes, or until they rise to the surface and are al dente.
3. Once cooked, drain the pici and toss them in your favorite sauce. Whether it’s a traditional ragu (meat sauce), pesto sauce, or pummarola (tomato sauce), they’ll be delicious. And don’t forget to top your dish with a generous sprinkle of Parmesan cheese for that authentic Italian touch!

• Prep Time: 45 mins
• Cook Time: 5 mins
• Category: Primi
• Method: Rolling
• Cuisine: Italian

Keywords: Pici pasta, Tuscan pasta, homemade pasta, Italian cuisine, traditional pici recipe, pasta from scratch, pici sauce pairings, fresh pasta making, kneading pasta dough, semolina pasta, rustic Italian dishes, cooking pici, Italian pasta types, all-purpose flour pasta, rolling pin pasta techniques.

The post Step by Step Guide to Making Tuscan Pici Pasta appeared first on Honest Cooking.

I’ve grown to really appreciate a slow braise. Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it still can get cold around here). The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up on your favorite television series while your home is filled with the most enticing aromas. An excuse to take it easy. To stay in your pjs all day. That’s how I spent a recent peaceful Sunday.

The best cuts of meat for braising are typically those that are less tender. Such cuts tend to be less expensive than their more tender counterparts. A perfect braising meat, as oxtail is bony and gelatin-rich.

Braising Process

No matter the cut of meat you intend to use, the braising process is essentially the same:

• Pan-sear the meat until nicely browned on all sides.
• Add the aromatics (i.e., onion, celery, carrot) and fresh herbs.
• Add some braising liquid (e.g. wine, beer, vinegar, and/or stock).
• Cover and cook in the oven at a low temperature for several hours, until fall-off-the-bone tender.
• Lastly, use the delicious pan gravy to create a flavorful sauce to drizzle over your finished dish.

I took the oxtail one step further with a homemade agnolotti, a type of pasta from the Piedmont region of Italy.

On its own, braised oxtail is hearty and rich. As a filling for pasta, the oxtail is somehow transformed into something more light and delicate. Little pillows of rich goodness, bathed in a beef broth (from the braising liquid). Finished simply with thinly sliced parsley, lemon zest, and freshly grated Parmesan.

How to Make Braised Oxtail Ravioli Filling

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

How to Make Ravioli Dough

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

How to Form Agnolotti

1. Prepare Your Workspace:

• Clear a large flat surface for rolling out the dough.
• Lightly dust the surface with flour to prevent sticking.
• Have a sharp knife, pasta wheel, or pastry cutter ready.
• Ensure the oxtail filling in the piping bag is nearby.

2. Roll Out the Pasta Dough:

• Take the rested ravioli dough and divide it if it’s too large to manage.
• Roll out the dough using a rolling pin or pasta machine. Aim for a very thin sheet, almost translucent. If using a pasta machine, roll the dough until the second-to-last setting.

3. Piping the Filling:

• Cut the rolled dough in half, creating two long strips approximately three inches wide.
• Starting at one end of a pasta strip, pipe the filling in small, evenly spaced mounds along the entire length. Ensure there’s roughly a 1/2-inch gap between each mound.

4. Folding and Sealing the Pasta:

• Mist the edges of the pasta strip lightly with water using a spray bottle; this helps create a seal.
• Carefully fold the dough over the piped filling. Press down gently around each mound to push out any trapped air. This prevents the agnolotti from bursting during cooking.
• Make sure to firmly press and seal the long edge of the pasta strip.

5. Cutting the Agnolotti:

• Use the pasta wheel or a sharp knife to trim the folded and sealed long edge of the pasta strip, ensuring a clean, straight line.
• Cut individual agnolotti by running the pasta wheel between each mound of filling in a swift motion. Each piece should look like a small, sealed pocket of filling.

6. Storing or Cooking:

• • Place the formed agnolotti on a floured or parchment-lined tray, ensuring they aren’t touching to prevent sticking.
  • If not cooking immediately, they can be frozen on the tray and then transferred to a freezer bag once solid. Remember to cook from frozen; do not thaw.

Homemade Oxtail Agnolotti

---

★★★★★

5 from 2 reviews

• Author: Linda Schneider
• Total Time: 5 hours 5 minutes
• Yield: 4-6 portions

Print Recipe

Pin Recipe

Description

Turn rich braised oxtail into light pillows of agnolotti, a type of pasta from the Piedmont region of Italy.

---

Ingredients

Units USM

Braised Oxtail

• *3 1/2 pounds oxtail
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 onion (chopped or 3 medium shallots, thinly sliced length-wise)
• 2 medium carrots (peeled and chopped into ~1″ pieces)
• 2 celery stalks (chopped into 1-inch pieces)
• 3–4 cloves of garlic (minced)
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• few sprigs of parsley
• 2 sprigs rosemary
• 2 bay leaves

Agnolotti Filling (Adapted from Scott Conant’s Scarpetta Cookbook)

• 1 tablespoon olive oil
• 1/2 white onion (chopped)
• 2 cloves of garlic (minced)
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 3 cups chopped braised oxtail (see above)
• 1 cup chicken stock
• 2 ounces *bone marrow optional
• 2 tablespoons chopped flat-leaf parsley
• salt
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Ravioli (Rav) Dough

• 2 cups 360 grams 00 flour
• 1 teaspoon 5 grams kosher salt
• 2 large eggs (100 grams)
• 5 to 6 egg yolks (90 grams)
• 1 1/2 teaspoons olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

For the Braised Oxtail:

1. Preheat oven to 300°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Season the oxtail with sea salt and freshly ground black pepper. Add the oxtail to the pot and sear until browned on all sides. This may require two batches depending on the size of your pot.
3. Once browned, remove the oxtails and set aside. In the same pot, add carrots, celery, onions, and garlic. Add additional olive oil if necessary. Sauté until the vegetables are browned.
4. Pour in the red wine and deglaze the pot, scraping up the caramelized bits from the bottom.
5. Once the wine has reduced by a third, add the beef broth, tomato paste, parsley, rosemary, and bay leaves.
6. Return the oxtail to the pot and bring the mixture to a boil. Cover the pot and transfer it to the oven. Braise for 3 to 3 1/2 hours, rotating the oxtail occasionally. The meat should be tender and almost falling off the bones.
7. Remove the pot from the oven and transfer the oxtail to a dish. Strain the braising liquid and return it to the pot. Reduce on medium heat until slightly thickened.

For the Agnolotti Filling:

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

For the Ravioli Dough:

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

Forming the Agnolotti:

1. Roll out the rested dough thinly.
2. On a floured surface, cut the dough into two long strips (around 3 inches wide). Pipe the oxtail filling along one strip, leaving a small space between each portion.
3. Mist the edges with water and fold the dough over the filling, pressing out air bubbles and sealing the edges.
4. Using a pasta wheel, trim the long edge for a neat finish and then cut between each filling to create individual agnolotti.

Cooking the Agnolotti:

1. Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water.
2. Cook for 3-4 minutes or until they rise to the surface and are al dente.
3. Drain and serve with your preferred sauce or simply drizzled with some olive oil and a sprinkle of Parmigiano-Reggiano.

Notes

*Note: 3 1/2 pounds of oxtail was enough for ~3 cups of shredded meat (enough for one recipe of agnolotti).
*Heat the marrow bones in the oven just long enough to loosen the marrow such that you can scoop it out

• Prep Time: 75 min
• Cook Time: 230 min
• Category: Main, Pasta, Primi
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 10 agnolotti
• Calories: 550
• Sugar: 4g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 230mg

Keywords: Braised Oxtail Agnolotti, Homemade Pasta, Italian Cuisine, Oxtail Filling, Agnolotti Recipe, Ravioli Dough, Bone Marrow Pasta, Scott Conant's Scarpetta, Gourmet Italian Dish, Wine-infused Pasta, Pasta from Scratch, Traditional Agnolotti, Meat-filled Pasta, Specialty Italian Recipes, Fresh Agnolotti Pasta

The post Homemade Oxtail Agnolotti appeared first on Honest Cooking.

Maybe I’m extra excited because of these red wine chorizo bites. Honestly, they’re kind of ridiculously delicious. They’re also insanely easy to make. Read: perfect for a Halloween Party, Thanksgiving, Christmas party, tree decorating, New Year’s Eve party, or for an impromptu holiday get together.

Or you could make them on a random day (today!), pour yourself a glass of wine and call it dinner. Trust me, I would never judge.

STEP BY STEP GUIDE TO MAKING RED WINE AND HONEY GLAZED CHORIZO BITES:

1. Slice up some deliciously spicy chorizo and put it in a pan with a splash of olive oil.
2. Sear that chorizo until it looks almost charred.
3. Pour some honey and red wine into the pan. (I used Cavit Select Red Blend and it was delish)
4. Let the ‘sauce’ bubble away until it transforms itself into a sweet and sticky glaze.
5. Eat!

NOTE:

If you like to be super OCD organized for your party (like me!) then you can sear the chorizo and pour the honey and wine into the pan. You can set it aside on your stove until peeps arrive then turn the heat on again to quickly reduce the sauce into a glaze.

Red Wine and Honey Glazed Chorizo Bites

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kristen Stevens
• Total Time: 15 minutes
• Yield: 36 bites

Print Recipe

Pin Recipe

Description

Chorizo bites are coated in a glistening honey and red wine sauce to be one of the most delicious appetizers you will devour this upcoming holiday season.

---

Ingredients

Units USM

• 1 tablespoon olive oil
• 1 lb. chorizo sausages (sliced 1 inch thick)
• 2 garlic cloves (minced)
• 2/3 cup Red Wine
• 1/3 cup honey
• A pinch of each: smoked paprika and black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
2. Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don’t reduce it too much as it will thicken as it cools.
3. Serve with toothpicks for easy nibbling.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Glazing
• Cuisine: Mexican Inspired

Keywords: chorizo, chorizo recipes, red wine glaze, glazing, honey glaze, sausage recipes, mexican recipes, spanish recipes, finger food, nibbles

The post Red Wine and Honey Glazed Chorizo appeared first on Honest Cooking.

Suppose you’re a visitor with limited time in New York and enjoy great food, live music, spectacular New York views, and dancing until the wee hours of the morning. In that case, you have two newer Moxy Hotel options to consider. Decide if you want to stay at the Moxy Lower East Side or Moxy Williamsburg in Brooklyn; the two properties are dissimilar but emanate the same youthful and vibrant Moxy atmosphere. At the Moxy LES, you’ll discover a moody piano lounge, a modern Japanese restaurant, a stunning rooftop bar with expansive city views, and an underground nightclub under one roof.

The property feels brighter and more contemporary at Moxy Williamsburg, with locals wining and dining alongside you. At this hotel, there’s plenty to explore. Look forward to eating at the beautiful Israeli restaurant from the Levant region, and you’ll also come across a rooftop bar for incredible views of Williamsburg Bridge and the Manhattan skyline while sipping on a Southeast Asian tropical cocktail. Before calling it quits and going to your room, head downstairs to an exciting nightclub founded by an award-winning team behind some of New York’s best clubs.

Whether time is short or not, either Moxy Hotel property you choose will be an energetic, vibrant New York adventure with everything you need right at your doorstep.

Moxy Hotel LES

Moxy Lower East Side opened in October 2022 in a neighborhood filled with culture and entertainment. You barely need to leave the property with its five drinking and dining establishments. The Moxy LES channels a modern funhouse vibe with plenty of entertaining and culinary surprises tucked inside. As for the rooms, they are bright and playful, inspired by the circus and old-time menageries that once lined the Bowery. The space-optimized rooms are practical, with king beds, strong rain showers, and superb city views.

Tao Group Hospitality’s Japanese restaurant, Sake No Hana, is nestled in the hotel’s basement. The space is dramatic as you walk down the spiral staircase; each step brings you closer to Japan with its unique tapestries that look like kimonos. The extensive beverage menu is whimsical, with Instagrammable drinks and a unique variety of sake presented by a sake sommelier who guides you through a fantastic Sake adventure.  Start with a fun cocktail like the Harajuku Icon served in a large golden goblet and tastes like a Japanese piña colada but with vodka, Japanese liquors (iichiko shochu, soka), coconut milk, and galangal, which tastes citrusy and limey.

As for the meal, various dishes consist of grilled teppanyaki, yakitori skewers, Wagyu beef, and creative sushi rolls. With many fascinating options, standout dishes included spicy tuna tartare with Kaluga caviar and rice crisp. Or try the crispy soft-shell crab served with a smokey daikon sauce, excellent for dipping. As for sushi, there is no wrong choice. Whether you choose nigiri or sashimi, the variety of fish options tasted so fresh and melted in your mouth. For something unique, order a temaki or two for an untraditional “hand roll” option that looks like a sushi taco. The unexpected crunch is nice, but I’d stick to the traditional sushi rolls. For the second act, featuring noodles, rice, and entrees, the Short Rib Yakimeshi stole the show. It’s a Japanese version of fried rice, and this one has bone marrow, which is served table-side; mix it all together with the rice and short rib for a decadent bite. And for matcha lovers, dessert is a must.  Sake no Hana has a delightfully decadent Matcha Tiramisu with fresh strawberries. A complete taste of the moist matcha cake, luxurious matcha cream, and strawberry with a sip of sweet strawberry sake will have you returning to this cool, swanky restaurant week after week.

Speaking of cool places, the Moxy LES adventure continues. Meander to the rooftop and walk into the Highlight Room during sunset hours before your dinner at Sake No Hana. You’ll be sixteen stories above the ground, with breathtaking show-stopping views. Order an aperitivo at the bar and take in those sweeping New York City views that never get old.

After dinner, stroll back up to the lobby and walk around the corner outside to the intimate piano lounge, Silver Lining, which has its entrance on Broome Street. Watch the piano player perform, or maybe there’s a live band, but either way, sip on a martini in the dark and sexy space and enjoy the performance. Silver Lining exudes a sophisticated vibe and is a foolproof date spot for hanging out with friends. And if you want to keep the night going, check out the alley behind the hotel, and you’ll find the lively nightclub, Loosie’s. Doors open at 11 p.m. until 4 p.m. on Thursdays, Fridays, and Saturdays. Get ready to have fun, drink, and dance the night away.

Moxy Williamsburg

If Brooklyn is more your speed, consider staying at The Moxy Williamsburg, which debuted earlier in March. In contrast to Moxy LES, this Moxy hotel has more of a contemporary and free-spirited ambiance. In the heart of town, the hotel possesses twenty-foot high ceilings and the wonderful natural light is welcoming and shines on Bar Bedford, the lobby bar, and an all-day café. It’s an optimal space to co-work with a cup of coffee or to bring a corporate group here for drinks after work. As for the rooms, the design emphasizes the room’s functionality, like a desk that folds down from the wall to provide a workspace if needed. The huge windows in the room accent more of the New York skyline. The layout is similar to Moxy LES, both warm and welcoming with its burst of color, exciting artwork, and peg boards instead of closets to hang clothes, which gives it a functional but relaxed Moxy feel.

Look forward to a great meal at Mesiba at the Moxy Williamsburg. The restaurant pays homage to the flavorful cuisine and celebratory “breaking bread” culture of the Levant (Eastern Mediterranean) region. The rounded bar made of coral-colored marble is a showstopper, and the warm wood accents intertwined throughout the restaurant with the addition of Hollywood-style booths and an open floor plan make it a striking space.

Mesiba means “party” in Hebrew and is the ideal place to throw one. Mesiba is the place to bring friends and family to enjoy a celebratory meal. Chef Eli Buli serves traditional dishes with a contemporary twist, paying homage to Tel Aviv’s high-spirited energy.

To start, choose one of the unique cocktails like the Mish Mish with Patron Blanco, ojo de tigre, Grand Marnier, kefir, lime, and fennel pollen salt for a tart palette cleanser. Next, order the Frena Bread, the fluffiest flatbread that is puffed up like a balloon when it hits the table; a bite with Middle Eastern herbs dipped in a delicious sour cream and spicy shatta, which is like a spicy hot sauce of jalapeño is the ultimate precursor to the meal. Your biggest challenge will be not to devour everything in 2 minutes. Then, go for a lighter dish like the Fluke Crudo swimming in a red cardamom and carrot consommé broth, bringing a peppery flavor to the fish and a fabulous dipping sauce for the Frena bread.

Since Chef Eli showcases Eastern Mediterranean food, seafood felt like the right choice, and it absolutely was. You cannot leave this restaurant without ordering the crispy whole fish, and it’s a shareable size that can easily be shared with two people. Enjoy the fried fish with sauces like carrot zhoug, a spicy cilantro dip, and tabila sauce, which tastes bright and citrusy. For the perfect bite, make a lettuce cup taco with the fish, herbs, and spices;  it was one of my favorite dishes. If you have room, another standout dish consists of the head-on prawns risotto. The food runner grated a traditional yogurt stone on top for an unexpected tang that balanced the creamy risotto well. Most of the menu played with herbs, sauces, and dishes I’d never tried before, making it an extremely memorable meal. For those with a sweet tooth, order Mesiba’s version of an espresso martini with labneh foam for a great twist on the classic while you decide on dessert. If you don’t like your dessert too sweet, Knafeh is a Middle Eastern dessert with filo dough crust, cheese, and rose water flavored simple syrup and then topped with pistachios.

Don’t stop there. Before calling it quits and returning to your room, take an elevator to the rooftop bar called Lillistar for a nightcap and some of the best views of Williamsburg Bridge and Manhattan. You’re transported to Southeast Asia and can enjoy various tropical drinks.  If you get a second wind, the Jolene Sound Room is an intimate space inspired by mid-century recording studios; enter through a separate entrance on Bedford Avenue and finish the night dancing to local and global DJs.

The post NYC: Two Hotels, Two Vibes, Lots of Moxy appeared first on Honest Cooking.

Made with fresh heirloom tomatoes, this soup pays homage to the traditional farming practices of Indigenous communities. The creamy and satisfying texture of the soup, combined with the savory and sweet taste of the tomatoes, makes it a comforting and delicious meal that will surely be a hit with your friends and family.

Heirloom tomatoes hold a special significance to indigenous people as they have been a part of their diet and culture for centuries. The tomato plant is believed to have spiritual and medicinal properties and has been used in traditional ceremonies and healing practices. Heirloom tomatoes were also an important food source for many indigenous communities and were cultivated using sustainable and natural farming methods.

Where you can find a good bisque?

If you have the opportunity to try Chef Jack Strong’s heirloom tomato bisque, it’s highly recommend. As the Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg, Oregon, Chef Strong is known for his creative and innovative dishes that showcase local and seasonal ingredients, and this bisque is no exception. The soup is made with the freshest heirloom tomatoes, which give it a rich and savory flavor, and it is seasoned with herbs and spices to bring out the best in the ingredients.

“Heirloom tomatoes are indigenous to the Americas and a mid to late summer favorite of mine. Heirloom tomatoes are so flavorful and can be served in so many tasty dishes. I was honored to participate in a cooking challenge at the Smithsonian National Museum of the American Indian “Battle Heirloom tomato” and this soup is one of the items I made to highlight this delicious first food. That event was almost 10 years ago, but this dish continues to be a favorite of mine with changing garnishes and serving hot or cold.” says Chef Jack Strong.

Step by Step Guide to Making Heirloom Tomato Bisque

Prepping

• In a large pot on medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds and fennel seeds until translucent.  
• Deglaze with the apple juice and reduce by half.   
• Add the chopped tomatoes and simmer until cooked through.  
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.  

Blending and Straining

• Puree in a blender and strain through a chinos or fine strainer.
• Season with salt and white pepper to taste, then cool. 

Blanching

• In a saucepan, bring salted water to a boil.  
• Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.  

Cooling

• Drop into a bisque ice bath and allow to cool. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Topping

• Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.  
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, Olive oil and season to taste. 
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold. Garnish with nice sprig of fennel frond and pour warm soup table side to finish.  

Heirloom Tomato Bisque

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Jack Strong, Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg
• Total Time: 1 hour 20 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

This soup is made with fresh heirloom tomatoes, apple juice and fennel, then seasoned with herbs to bring out the best in the ingredients.

---

Ingredients

• 8 each Heirloom tomatoes – chopped
• 2 each fennel bulbs – chopped, reserve the fronds
• 1 carrot- peeled & chopped
• 2 each onion – peeled & chopped
• 12 cloves of garlic – chopped
• 1 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 quart of Apple Juice
• 1 bunch of fresh picked tarragon
• 1/2 cup sherry vinegar
• Salt & Pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

• In a large pot on medium heat sweat the onion, carrot, fennel, garlic, coriander seeds & fennel seeds until translucent.
• Deglaze with the apple juice and reduce by half.
• Add the chopped tomatoes and simmer until cooked through.
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.
• Puree in a blender and strain through a chinos or fine strainer, season with salt and white pepper to taste then cool.
• In a saucepan bring salted water to a boil. Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.
• Drop into your ice bath and allow too cool. Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, olive oil and season to taste.
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold.
• Garnish with nice sprig of fennel frond and pour warm soup tableside to finish

Notes

For hot version skip the step to drop bisque into ice bath

• Prep Time: 30 min
• Cook Time: 50 min
• Category: Soup
• Method: Boiling
• Cuisine: Native American

Keywords: Heirloom tomato bisque, tomato soup, fennel bulb recipe, gourmet soups, tarragon seasoning, sherry vinegar, apple juice reduction, creamy bisque, homemade soup, fresh tomatoes, vegetarian dishes, warming winter meals, healthy tomato recipes, tomato and fennel combination, upscale dining recipes.

The post Heirloom Tomato Bisque appeared first on Honest Cooking.

Argentina is all about eating meat. Well, a good chunk of its cuisine is, anyway. But the good thing for us cheese lovers is that many parrilla and asado menus have this as an option. Provoleta.

It was invented by a cheese-making Italian immigrant more than 70 years ago – a guy that wanted to add grilled cheese to the meat-filled parrillas. He chose provolone as it stood up to direct heat much better than others, due to its semi-firm texture.

True parilleros know they should leave the provolone out of the fridge for several hours before slapping it over the coals. This dries out the surface so it crisps beautifully and holds its shape.

Others choose to cook the cheese in a ceramic or cast iron dish – as I have done – so the diner can dunk into it with bread. Either way it’s a delightfully sinful experience.

The best bits? That golden, caramelized crust that’s spent time against the hot skillet. Oooh yeah!

Many parrillas team it with charred red capsicum, bacon and other ingredients, just like the one I savored at El Desnivel in Buenos Aires. It’s so good!

Recipe Notes:

Cheese Selection:

Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.

Skillet Size:

Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.

Herbs and Spices:

Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.

Serving Suggestions:

Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).

Bread Choices:

While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.

Wine Pairing:

If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

Step by Step Guide to Making Argentinian Provoleta

1. Prep the Cheese:

   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.

2. ---

   Heat the Skillet:

   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.

3. ---

   Sear the Cheese:

   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.

4. ---

   Flip and Melt:

   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.

5. ---

   Garnishing and Serving:

   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Provoleta – Argentinian Grilled Cheese Spread

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: John Bek
• Total Time: 12 minutes
• Yield: 4-6 portions

Print Recipe

Pin Recipe

Description

Three ingredients. That’s all it takes to get yourself into the oozing cheesy Argentinian nirvana that is Provoleta.

---

Ingredients

Units MUS

• 400 g provolone cheese cut 1 inch thick
• 1 tsp fresh oregano leaves
• 1/2 tsp chilli flakes
• Toasted or grilled sourdough bread

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the Cheese:
   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
2. Heat the Skillet:
   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
3. Sear the Cheese:
   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
4. Flip and Melt:
   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
5. Garnishing and Serving:
   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Notes

Recipe Notes:

1. Cheese Selection: Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.
2. Skillet Size: Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.
3. Herbs and Spices: Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.
4. Serving Suggestions: Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).
5. Bread Choices: While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.
6. Wine Pairing: If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

• Prep Time: 5 min
• Cook Time: 7 min
• Category: Appetizer
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 100g
• Calories: 320
• Sugar: 0.5g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 80mg

Keywords: Argentinian Provoleta, grilled cheese spread, provolone cheese, fresh oregano, chilli flakes, toasted sourdough, traditional Argentinian appetizer, skillet cheese, melt-in-your-mouth, Provoleta dip, South American cuisine, cheese lover's delight, spicy cheese dip, cast iron skillet recipe, Provoleta with bread

The post Provoleta – Argentinian Grilled Cheese Spread appeared first on Honest Cooking.

For some like myself, traveling to the Southernmost Beach Resort in Key West is half a day’s worth of travel. And the journey is well worth the hassle. I arrived in the Conch Republic around 1:30 p.m. The sun was blazing through my black shirt. And I couldn’t wait to switch my New York uniform to one more equipped for Key West’s steamy rays. 
 
Feeling sluggish, excited, and hungry, I walked to the airport’s Lyft pickup area. My driver arrived in less than five minutes, and we set to the Southernmost Beach Resort. Along the way, palm tree leaves swayed in the wind; ocean waves crashed on the opposite side of the road. It’s the quintessential setting of a picture-perfect beach town. We exited the South Roosevelt Highway and entered the streets lined with pastel-colored houses and white picket fences. A Christmas tree wrapped in patriotic flags, people riding their bikes and luxury red cars were a welcome distraction amongst the eateries and boutiques.
 
Tucked in Historic Old Town on Key West’s serene Atlantic Coast lies an oasis that’s been compared to Cuba’s capital city, Havana, also known for its Spanish colonial architecture. The Southernmost Beach Resort offers an island retreat away from the hustle and bustle where tradition meets modern luxury. You’ll find lush garden pathways, endless ocean views, and sandy beaches on this quaint stretch of America’s Southernmost point. A short walk from the eclectic shops, famed nightlife, and signature architecture of Duval Street, the hotel itself is a collection of buildings that spread over six acres.

Day 1 at SOMO

Sounds of roosters, the ocean, and people cheering from the Southernmost Beach Resort’s three pools greet new guests. There’s a waft of salty air that is novel at first sniff, but as the day ensues, it becomes a comforting scent. I met Davaldo, one of the friendly receptionists who welcomed me and others to the resort. I sipped on a glass of complimentary prosecco before heading to my room. It was located across the street where two of the resort’s pools (Tranquility and Shores), the Southernmost Beach Cafe and gym are also found.

Located above the Shores Pool, my room 7310 was bright, airy, and fit for two people. The room boasts a beach cottage aesthetic and is bright and airy with accents of blue. There’s also a balcony featuring an amazing view of the ocean. I was pleasantly surprised to find a bag of Kermit’s Key Lime Butter Cookies, a Kermit’s Key Lime Shoppe product, on my desk. The shop is well known in the Keys and one that I was determined to visit during my less than 72-hour stay on the island.

Dressed in beachy clothing, I met with Reese Jackson, the marketing coordinator, who gave me a quick tour of the resort. I saw some local legends–– gypsy chickens roaming on the property. These birds roam freely in the city and are considered symbols of the area, as they are found on many souvenirs, like the magnets that currently adorn my fridge.

Southernmost Beach Cafe

Once the tour concluded, I headed to the Southernmost Beach Cafe, the hotel’s oceanfront restaurant. I whispered to myself, ” Yes, it’s finally time to eat.” My eyes glazed over the lunch menu, which featured starters like the conch chowder and oysters—followed by shareables such as beach bread and fried calamari.
Further down, where my eyes zoomed in, were the handhelds like the regal lobster roll and sides such as pasta salad and coleslaw. I ordered a lobster roll with a side of coleslaw, in true beachside dining fashion. While the conch is the favored food of Key West, Caribbean spiny lobsters are also popular. They are also known as crawfish and are harvested by scuba divers and local lobstermen.
 
While I didn’t officially meet a lobstermen, I met Rachel working at one of the stands for Barefoot Billy’s, an excursions company based in Key West, who mentioned her partner catches lobster for a living. In our short encounter she also spoke highly of sunset sailing in the Keys, an experience I regretfully had to miss. However, from what she described and what I’ve read, it is a one-of-a-kind way to witness the island and meet people you can share a toast with, expressing massive gratitude to the beauty of the world. She also mentioned an exciting upcoming project with her partner, the lobsterman; they plan to open a food joint, which is one of many reasons I’d need to revisit Key West in the near future. 

 
If you’re wondering, should you order a lobster roll? The response is a resounding yes. The buttery brioche is a vehicle for lobster meat doused in mayo. It hits every spot of my stomach, especially after my 4:30am wakeup call and subsequent grueling airport travel. To wash down the glorious meal is an Aperol spritz. It is an unpopular decision in the Keys and incredibly unpopular once Labor Day passes. Still, the spritz is the only option when it’s above 80 degrees, and rippling blue waves look directly at me.
 
At 3:30 p.m., there are only a few diners and people sitting at the bar, not too many dare to bear the sun’s rays on the beach. The guests fill their time drinking at the pools. On my way back to the room, I overhear couples discussing their plans for the evening: walking Duval Street and dining at the Southernmost Beach Cafe for dinner. 
 

What’s on the dinner menu?

There’s a lot to choose from, and it does lean heavily on seafood. First, the starters include the Key West Pink Peel-and-Eat Shrimp Conch Fritters with Key Lime Mustard. There are also salads like the Classic Caesar, which embodies an element of the ocean with its white anchovies. You can order the Day’s Catch, which is located on the “From the Dock” section of the menu. The Day’s Catch dish is encrusted with crumbled macadamia nuts and accompanied by cracked fingerling potatoes, French green beans, kalamata olives, Key Lime Bure, and mango chutney. If you’re feeling extra fancy, get the Florida Lobster grilled and served with quinoa pilaf and brussel sprouts. For non-seafood enthusiasts, chicken and pork are available in the On the Grill section and a Garden Pasta from the Minute Pasta section. A decent list of sides is available to accompany main dishes or starters like the umami-tasting Forest Mushrooms. 

Day 2 at SOMO

Mornings in Key West are far different than ones in New York. In the latter, I typically wake up to honking cars or construction. At the Southernmost, it’s replaced by roosters crowing and rumbling ocean sounds. Following an early morning run at the resort’s modest gym, I returned to the Cafe for breakfast, served between 8 a.m. and 10 a.m. My hangry eyes lead the order again, and I walk away with lobster benedict, a parfait, and grapefruit juice. While I’d much appreciated enjoying my feast beachside dining, I had to prepare for a presentation and decided to take my order to my room. ( to confirm the resort does not offer in-room dining / room service). I devoured a parfait, with a beautiful medley of granola, vanilla yogurt, and fresh strawberries. It was the perfect option for a hot day, which are very common in the Keys. The lobster benedict was equally delicious, the kind of meal that will make you want to nap at one of the resort’s fabulous pools.

Beyond the resort, there are more activities to enjoy, such as thrilling excursions on jet skis, laid-back tours on the trolley, or sunset sail cruises by Fury Adventures or Barefoot Billy, most of which offer bites and drinks in the package. While I debated on the sunset sail cruise with Barefoot Billy, my heart was set on reading on the beach and dipping myself into one of the heated pools.

After my pool time, happy hour arrived. As you may have guessed, I found myself at the cafe again. I met bartender Ashley, who concocted a potent Skinny Margarita; what made it “skinny” was the higher Don Julio ratio, not the removal of sugar. This margarita is a solid choice for a cocktail that’s not extremely sweet yet packs a punch. If you’re seeking a sweet drink, there are several to choose from, such as the Key Lime Margarita, Key Lime Colada, and SOMO Slam.

When dinner time arrived, I ordered a varied selection from the Southernmost Beach Cafe: conch fritters, grilled octopus, and a side of mushrooms. Post dinner, I wandered to Duval Street to find Kermit’s Key Lime Shoppe to purchase one last signature pie. Eating within 30 minutes of purchasing is recommended. Citrusy, sweet, and tart, the pie is a burst of refreshing flavors and contrasting textures deriving from the creamy custard and graham cracker crust. Upon returning to New York, I also purchased the Key Lime Butter Cookies and Key Lime Coated Peanuts, which friends and family devoured.

Final Day at the Southernmost Beach Resort

On the final day, I had an early afternoon departure. To make the most of my time, I woke up before sunrise and walked to the Southernmost Point of the US, a few minutes away from the Southernmost Beach Resort. In the wee hours of the morning, it appeared most people were either in deep slumber or getting in their morning workout. I watched the sun pour on the horizon, golden rays stretching ever outwards into the sky. It is brilliant, vibrant, and striking on the waters near the colorful landmark buoy. I soak it all in before I visit the Southernmost Beach Cafe to reorder the gorgeous berry parfait before changing into my all-black uniform to return to reality.

Southernmost Beach Resort
Website

1319 Duval St, Key West, FL 33040

The post Key West: Southernmost Beach Resort appeared first on Honest Cooking.

What is Boston Cream Pie?

Boston Cream Pie is a classic American dessert that has been enjoyed for over 150 years. Despite its name, it is not actually a pie, but rather a two-layer sponge cake filled with rich pastry cream and topped with a layer of chocolate ganache or fondant. The dessert is said to have been invented at the Parker House Hotel in Boston, now known as Omni Parker House. The Parker House was founded in 1855 by Harvey D. Parker, and it quickly became a popular gathering spot for Boston’s elite. It was at the Parker House that French chef Sanzian created the original recipe for Boston Cream Pie in the 1860s. The dessert was an instant hit, and it soon became a signature dish of the Parker House. 

Today, the Omni Parker House continues to serve its famous Boston Cream Pie, which was originally called “Parker House Chocolate Cream Pie,” but over time, the name was shortened to “Boston Cream Pie.”  It has actually won numerous awards over the years, and it is considered a must-try when visiting Boston.  Today, Boston Cream Pie is a beloved dessert that can be found in bakeries and restaurants across the United States. However, if you’re unable to visit Boston, Omni Parker House has a wickedly awesome treat for you, it’s highly coveted Boston Cream Pie recipe.

Step by Step Guide to Making Boston Cream Pie

1. Make the Pastry Cream

• Bring to a boil in a saucepan the butter, milk and light cream. 
• While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. 
• When the cream, milk, and butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute.
• Pour into a bowl and cover the surface with plastic wrap. 
• Chill overnight. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum

2. Making chocolate and white fondant icing

• For the chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to a spreading consistency with water. 
• For the white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
• Alternate approach: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

3. Preparing the cake

• Preheat oven 350 degrees
• Wet ingredients: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. 
• Dry ingredients: Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan.
• Baking: Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from the oven and allow to cool fully.
• Adding the pastry cream: level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on the sides to adhere to the almonds.

4. Final touches

• Spread a thin layer of chocolate fondant icing on the top of the cake. 
• Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. 
• Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. 
• Spread sides of cake with a thin coating of the reserved pastry cream. 
• Press on toasted almonds 

The Original Boston Cream Pie

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Omni Parker House
• Total Time: 13 hours
• Yield: 8-10 servings

Print Recipe

Pin Recipe

Description

The original Boston Cream Pie recipe, courtesy of Omni Parker House, is wicked awesome (that’s Boston lingo for REAL GOOD). It boasts a delicious two-layer sponge cake filled with a rich and velvety pastry cream and topped with a rich chocolate icing.

---

Ingredients

Units USM

Sponge Cake

• 7 eggs, separated
• 8 oz. sugar
• 1 cup flour
• 1 oz. melted butter

Pastry Cream

• 1 tbsp. butter
• 2 cups milk
• 2 cups light cream
• 1/2 cup sugar
• 3 1/2 tbsp. cornstarch
• 6 eggs
• 1 tsp. dark rum

Icing

• 5 oz. fondant for white icing
• 6 oz. fondant for chocolate icing
• 3 oz. semi-sweet chocolate, melted

Substitution for Fondant Icing:
Chocolate Icing

• 6 oz semi-sweet chocolate, melted
• 2 oz. warm water

White Icing

• 1 cup sugar (confectioner’s sugar recommended)
• 1 tsp. corn syrup
• 1 tsp. water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sponge Cake Preparation:
   • Separate egg yolks and whites into two separate bowls.
   • Add ½ of the sugar to each bowl and beat both until peaked.
   • Once stiff, fold the whites into the yolk mixture.
   • Gradually add flour, mixing with a wooden spatula.
   • Incorporate the melted butter.
   • Pour this batter into a 10-inch greased cake pan.
   • Bake at 350°F for about 20 minutes or until spongy and golden.
   • Remove from the oven and let it cool completely.
2. Pastry Cream Preparation:
   • In a saucepan, bring butter, milk, and light cream to a boil.
   • In a separate bowl, combine sugar, cornstarch, and eggs, whipping until ribbons form.
   • Once the cream mixture reaches boiling, whisk in the egg mixture.
   • Cook until boiling and continue for an additional minute.
   • Transfer to a bowl, covering the surface with plastic wrap.
   • Chill preferably overnight. When ready to use, whisk to smooth and add dark rum.
3. Assembling the Cake:
   • Level the top of the sponge cake using a slicing knife, then slice it into two layers.
   • Spread the flavored pastry cream on one layer.
   • Place the second layer on top.
   • Use a small amount of pastry cream to coat the sides of the cake for almond adhesion.
4. Preparing Chocolate and White Fondant Icing:
   • Chocolate Fondant: Warm 6 oz. of white fondant over boiling water to about 105°F. Mix in the melted chocolate. Thin it with water to achieve a spreadable consistency.
   • White Fondant: Warm 5 oz. of white fondant over boiling water to about 105°F. If necessary, thin with water. Transfer to a piping bag fitted with a 1/8-inch tip.
   • Alternate Chocolate Icing: Melt the chocolate and combine it with warm water. Warm the mixture to 105°F, adjusting consistency with water for easy piping.
5. Decorating the Cake:
   • Apply a thin layer of chocolate fondant or icing on top of the cake.
   • Immediately create spiral patterns using the white fondant or icing, starting from the center.
   • Using a paring knife, score the white lines, pulling from the center outward to the edge.
   • Spread the cake’s sides with reserved pastry cream and press toasted almonds onto the sides.

Notes

The hotel serves this in smaller individual portions, but this recipe is for one whole pie.

• Prep Time: 40 mins
• Chilling Time: 12 hours
• Cook Time: 20 mins
• Category: Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 562
• Sugar: 40g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 350mg

Keywords: Boston Cream Pie, Omni Parker House Hotel, sponge cake, pastry cream, fondant icing, chocolate icing, white icing, classic dessert, American dessert, cake assembly, toasted almonds, dark rum flavor, cream filling, layered cake, traditional recipe, confectioner’s sugar, semi-sweet chocolate, rich dessert, homemade cake, pie decoration, culinary heritage, famous desserts, creamy texture, cake icing techniques, fondant decoration, iconic cake recipe, Boston dessert, gourmet pie, celebration cake

The post The Original Boston Cream Pie appeared first on Honest Cooking.

This recipe hails from the Matriarch of Mexican flavor: Chef Titita. Deemed the most popular dish on the menu, many people travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas. Now, you can try it in New York City – or make it yourself at home.

Plantains are said to be the staple of every meal in many Latin American households. Eaten globally, you can find these fruits everywhere from Central America and Africa to Southeast Asia. In fact, the long history of plantains are a testament to their importance around the world. Whether served fried, mashed, or boiled, this versatile ingredient can be made sweet, nutty or starchy, all depending on who prepares it. In the same spirit are empanadas. With its ability to evolve and incorporate the regional flavor palates they surround, its no wonder these two fit together so effortlessly.

Chef Titita

Chef Carmen “Titita” Ramirez Degollado, affectionately known as Chef Titita, is a culinary legend known for preserving many ancient traditions of Mexican cuisine. Born in 1940, Chef Titita’s journey into the world of gastronomy was rooted in her family’s kitchen, where generations of culinary wisdom were passed down. At 83, she is known for running one of the most recognized restaurants in Mexico City, El Bajío, which now boasts 19 famed locations across Mexico City. The first location opened in 1972, serving dishes from Veracruz, Puebla, Oaxaca, and Yucatan.

Casa Carmen

Fast forward many decades later, Chef Titita’s grandsons, Sebastian and Santiago Ramirez Degollado, opened Casa Carmen in Flatiron, New York as a tribute to their grandmother’s passion for traditional Mexican cuisine. At Casa Carmen, nearly all of the recipes come directly from Chef Titita. Aside from the popular plantain empanadas, menu highlights include duck tostadas and the pollo con mole Xico. The Flatiron restaurant is spearheaded by Head Chef Ivan Gonzalez who once started as a dishwasher at Rosa Mexicano, before working his way up many kitchens. After training at El Bajio, he is well-equipped with the family’s renowned techniques and recipes.

Casa Carmen artfully transports the feeling of Mexico from one bustling city to another. The Flatiron location’s interior draws inspiration from earthy-toned haciendas, displaying Oaxacan clay pots and woven textiles that line the walls. For now I’ll leave you with one of their most popular family recipes, and a fan favorite in my household!

“Sebastian and I used to eat and work at our grandmother’s first location El Bajio Azcapotzalco. Titita always insisted we eat the plantain empanadas with plenty of black sauce […] The sauce has now become a signature flavor of Titita and El Bajío. We are happy to share this family recipe with our guests in Mexico City and now Flatiron in New York City.”

– Santiago Ramirez Degollado

---

Recipe Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

 

---

Step by Step Guide to Making Plantain Empanadas with Refried Beans

---

1. Preparation of Plantain Dough:

   • Peel and cut your plantains into chunks, ensuring any black seeds are removed.
   • Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
   • Drain the plantains and let them cool.
   • In a large bowl, mash the plantains with a fork or use a grinder.
   • Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
   • Allow the dough to rest for 20 minutes at room temperature.
   • If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

2. ---

   Preparation of Refried Beans:

   • In a skillet, heat the pork lard over medium heat.
   • Add the diced onions and sauté until translucent.
   • Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

3. ---

   Preparation of Salsa Negra:

   • In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
   • Add oil to the skillet and sauté garlic until golden.
   • Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
   • Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

4. ---

   Assembly and Cooking of Empanadas:

   • Take a portion of the plantain dough and flatten it into a small disc.
   • Place a spoonful of the refried beans in the center of the disc.
   • Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
   • Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
   • Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
   • Remove from the oil and drain on paper towels.

Serve the empanadas hot with the prepared salsa negra on the side. Enjoy!

Print

Plantain Empanadas with Refried Beans

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Titita
• Total Time: 30 minutes
• Yield: 8-10 servings

Print Recipe

Pin Recipe

Description

People travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas – but now you can make them at home.

---

Ingredients

Units USM

For the Empanadas:

• 7 oz (200g) plantains
• 3/4 cup (200ml) oil, for frying
• 1 tbsp (6g) flour
• 1/2 tsp (2g) sugar
• Splash of water
• Pinch of salt

For the Refried Beans:

• 7 oz (200g) refried beans
• 1 tbsp pork lard
• 1/4 cup diced onions

For the Salsa Negra:

• 2 dried chile chipotle meco
• 2 garlic cloves
• 1 tbsp oil
• 1 oz (28g) piloncillo (or substitute with 1 tbsp brown sugar)
• Pinch of sugar
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

Preparation of Plantain Dough:

• Peel and cut your plantains into chunks, ensuring any black seeds are removed.
• Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
• Drain the plantains and let them cool.
• In a large bowl, mash the plantains with a fork or use a grinder.
• Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
• Allow the dough to rest for 20 minutes at room temperature.
• If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

Preparation of Refried Beans:

• In a skillet, heat the pork lard over medium heat.
• Add the diced onions and sauté until translucent.
• Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

Preparation of Salsa Negra:

• In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
• Add oil to the skillet and sauté garlic until golden.
• Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
• Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

Assembly and Cooking of Empanadas:

• Take a portion of the plantain dough and flatten it into a small disc.
• Place a spoonful of the refried beans in the center of the disc.
• Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
• Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
• Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
• Remove from the oil and drain on paper towels.

Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas also pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

• Prep Time: 20
• Cook Time: 10
• Category: Appetizers
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 empanada
• Calories: 210
• Sugar: 7g
• Sodium: 200mg
• Fat: 11g
• Saturated Fat: 2.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5g

Keywords: Plantain Empanadas, Refried Beans, Empanadas, Latin American Cuisine, Empanada Recipe, Vegetarian Empanadas, Salsa Negra, Plantain Dough, Homemade Empanadas, Spicy Empanada Filling, Authentic Empanada Recipe, Deep Fried Snacks, Latin American Snacks, Plantain and Bean Empanadas, Chile Chipotle Meco, Plantain Empanada Dough

The post Casa Carmen’s Legendary Plantain Empanadas with Refried Beans appeared first on Honest Cooking.

Pulsating music, neon lights and urban street art warmly embrace patrons, transforming the space into an ambiance akin to a nightlife haven, all in front of an open kitchen where the seemingly quiet chef crafts culinary masterpieces that have garnered him a Michelin star. Daalder, like Dennis himself, is all about contrasts.

Does art imitate life or is it the other way around? There are different ideas about this. Aristoteles believed in the mimesis philosophical position, where art is believed to be a faithful imitation of natural ideas. Oscar Wilde contrasted those beliefs and supported the opposite philosophy, saying that “Life imitates Art far more than Art imitates Life”. According to Wilde and his essay The Decay of Lying, it’s through the artist’s expressions that we create our own ideas of what life is – and after meeting Dennis Huwaë and going to his explosive restaurant in Amsterdam, Daalder, I’d say that Wilde had a great point.

Huwaë is a quiet and reserved guy. He observes, analyses, thinks and creates. He cooks. But in contrast to his personality, when guests enter Daalder, they are punched with colour, lights, shapes, music and aromas that show his clear intentions: to take you on a sensory journey. Through this concept, Dennis would make any guest believe that he’s a loud and thunderous character, but he isn’t. Through his art, he creates a reality that might not be what is really there. The contrast of it all.

His achievements are impressive and include being named the Most Promising Chef from Gault & Millau in 2018, receiving a Michelin star just two years after opening and ranking as #64 in the Top 100 of The Best Chef Awards in 2021. Now he’s getting ready to embark on an adventure as he takes his restaurant to Copenhagen, one of the food capitals of the world, for a three-week residency at the legendary Tivoli Gardens, and for him, it is just the beginning. Here’s the story of Dennis Huwaë.

A Kid That Couldn’t Eat

Dennis Huwaë’s passion for food comes from his family. His father, also a chef, was born in the Netherlands, and his grandmother in the volcanic Moluccan Islands in Indonesia – once a Dutch colony. Dennis grew up in Amsterdam, surrounded by abundant and exotic feasts prepared by his grandmother where she mixed local ingredients, Dutch recipes and her roots from Southeast Asia. But growing up in a food-centric family presented a unique challenge for young Dennis.

He couldn’t eat anything due to his severe allergies and asthma. He couldn’t get near the family’s Moluccan influenced feasts. He could only enjoy the tantalizing aromas and observe. He could only watch others indulge while usually settling for a humble cheese sandwich. These years of contemplation left an enduring imprint on him, profoundly shaping his culinary journey and instilling a profound appreciation and reverence for the world of food and flavor. And when he could finally try all these wonderful ingredients and preparations later in life, he went in hard.

“I wasn’t able to eat almost anything as a child, and by the time I turned eleven I finally could, little by little. It just sparked my interest in food. I was so used to seeing everybody enjoying my grandma’s food without being able to taste anything”, explains Dennis. By the age of fourteen, he was already lending a hand to his father in a restaurant kitchen, and at just sixteen, he made the resolute choice to pursue a career as a chef, aiming to become one of the best in his craft. 

Becoming A Chef

When Dennis made the decision to make a career out of his passion for food and to become a chef, he began to train and study. He spent a total of eight years in different culinary schools and training programs, combining them with stages and jobs in hotels and restaurants. He went through all of it: front of house, breakfast, banqueting, pastry… basically all of the stations. And unlike a lot of young chefs nowadays, he did it all in the Netherlands before even thinking about going abroad to cook.

He worked for a little less than two decades in incredible places, with superb chefs. Kitchens like Ciel Bleu** in Amsterdam, The Fat Duck*** in London and Brouwerskolkje** in Overveen gave him the knowledge and understanding of the business he needed. And chefs like Moshik Roth from SamhoudPlaces**, also in Amsterdam, simply became almost a part of his family, sharing and cooking all over the world. From a frozen lake in Switzerland, to cooking shows in Israel. From Kuala Lumpur to Germany to the Olympic Games in London. It was his first glimpse at what the traveling rock star chef lifestyle is. But at some point, doing those things under the wing of some other chef wasn’t enough.

“I remember the experience of working for the first time in a two Michelin-starred restaurant. It was very very difficult in the beginning and I was the youngest one there. On the other hand, I liked that it was that hard. It almost felt like I was in the army but I was never uncomfortable. I realized that I could handle a situation like that and more. It was during those experiences when I really learned things. For example, I remember learning how to properly cut ingredients from my japanese colleagues”, explains Dennis.

Creating Daalder

Dennis finally decided to take his own path and opened Daalder in 2016: a place where he finally could develop his own voice. “I worked really hard for many years and at one point I felt like it was just time for me to do something on my own, and be able to have the freedom to cook the way I wanted to instead of following other people’s visions”, says Dennis as he talks about the moment where the idea of Daalder was born. 

More than often, young chefs, no matter how much experience they got from the best restaurants in the world, struggle when the time comes to open their own place. Then, they realize how personal it is and how much more they need to look into other areas than being exceptional cooks. For Dennis, the priority was to let go of all the rules and guidelines and find his own personal style of cooking. It was his time to seek, find and show his true self. To create a new reality, like Oscar Wilde said, by expressing himself.

It all started in a smaller and way less colorful place than today, in the Jordaan-district of Amsterdam. A blank canvas that helped the young chef realize his vision, create his own culinary language and gain the self-confidence needed to leave his comfort zone, let go of the dishes and ways of his former mentors and create something new. In that small restaurant, Dennis won his first Michelin star in 2021 and just some months after, moved his etablishment to its current hotspot location in Het Sieraad on Postjesweg in Amsterdam-West.

“I think that the second Daalder was an expression of myself and what I thought was the restaurant of my dreams at that point in my life. It really is a personal thing, to open a restaurant and to create a whole concept and experience for guests to come and enjoy. You have to put yourself out there to make it unique, and I think we did” tells Dennis. Less rules and more fun, less white and more color, less labels and more freedom. A new space with a bigger kitchen, a cooler space and more room, for the potential to become reality and for guests to ultimately have a better experience. That was the intention behind the move.

The Star Shower

For a chef, receiving a Michelin star is probably the moment that they will always remember. For Dennis Huwaë, it all started in a shower. He was taking a such with his music on and kept getting calls from his best friend, who’s also a chef. Dennis interrupted his shower concert as the calls wouldn’t stop so he finally picked up to a screaming voice saying: “Come downstairs in five minutes. I’m picking you up now.” Dennis rushed, scared that something bad happened, and while he was getting dressed, his wife called his friend who told her the news.

His wife was crying. Huwaë lost it. He thought something terrible had happened and then his wife told him to sit down. “We need to have a little talk and then I’ll let you go. You’re going to get some great news tonight and I’ll give you the first one. Don’t worry. It’s only great news. The first one is: I’m pregnant.” said his wife. His life was upside down and he was the happiest he’d ever been. For a moment, he forgot that his best friend had some great news too.

Minutes after Dennis’s friend arrives and shouts. “You’re getting a star!” Dennis thought he was referring to the baby, but then he clarified. “You’re getting a Michelin star Dennis!” It was the most incredible day in his life and a hard story to top if you ask me. Of course he then went straight to Daalder to celebrate with his family and his team, which to a chef, are basically the same thing.

The Flavors Of Dennis 

Inspiration comes from the most unexpected places for Dennis and he describes himself as a very curious guy who’s extremely interested in all foods, ingredients and flavors from all over the world. One of the things he admits to enjoy the most is mixing. Mixing cultures. Mixing influences, like his grandmother used to do for those Dutch-Moluccan feasts he could never eat as a kid. Mixing unsuspected combinations of ingredients to create something new. 

When he talks about it, it almost feels as if he was trying to get even for his limited childhood. He wants to try everything he couldn’t and mix intense flavors and ingredients with no limitations or rules. The result is an explosive menu with a very unique and personal point of view. His flavors are simply fun. The whole thing is a fun, relaxed and unexpected experience. 

“I never want to set boundaries for myself when it comes to cooking and I find it hard to limit what we do in Daalder to a specific type of cuisine or product. I think that my curiosity wouldn’t allow me to do that, doing only French cuisine, Dutch cuisine, or Moluccan cuisine. I’m really interested in all foods and flavors from all over the world and I always end up taking ideas from everywhere and mixing them in my mind when I have to create a new dish. So why limit it? There are no rules at Daalder other than working towards being the best.” tells Dennis when describing his cooking style and philosophy behind his restaurant.

The Dishes

The constant is always flavor but the menus change and evolve every season as they reflect the present of Dennis and his ideas. Each dish is like a polaroid of where the he is right now in life, sometimes more colorful, other times more serious, but always very flavourful, and of course, with top quality seasonal produce. “I want to stay close to who I am. I feel like I create dishes by making crazy combinations in my head all the time. I think about how a fish would taste with a fruit, what type of sauce I could make, how to cook it, and so it begins and I can’t stop until I have a dish. It’s difficult to explain because it is all very organic to me”, explains Dennis about his creative process.

A dish that really represents Dennis and his style is the Saté Kambing. The peanut sauce that his grandma used to make is now shaped as a real peanut and just a little bit bigger in size. This preparation contains no fewer than 30 different ingredients. For the peanut itself he uses a lot of fragrant cumin seeds, galangal and coriander seeds. And in the salad you will find cucumber, carrot and radish marinated in a sam-tom dressing for a sweet and spicy touch. An explosion and a playbull amuse bouche that sets the tone for a rollercoaster menu. 

Another example could be the hamachi with green apple, tofu and shiso. One of the very few things that Dennis could eat as a kid was tofu and for that reason he has a special place for that ingredient in his heart. For this dish, the chef changed the traditional Moluccan way of preparing tofu for a siphon version. Same flavors, different texture achieved by technique. He combines it with the marinated fish with a dressing of shiso and coriander with an ice cream of yuzu and a gel made of jasmine rice and a touch of wasabi. For Dennis, it’s maybe one of the best dishes he’s ever made. All the flavors you would ever want in one bite.

Dishes like the ravioli with beetroot, cod and green peas; the pigeon with green olive, pistachio and kumquat or the lamb with carrots, kumquat and colombo spice are just a few examples of the unique voice Dennis has in Dutch gastronomy. Not to mention his cold version of the famous Stroopwafel, the must have dessert at Daalder. Those explosive flavors, combined with a colorful and art filled room and a team that without taking themselves too seriously, show a new, exciting way to enjoy fine dining, in contrast to the very reserved chef, are what make Dennis and his work at Daalder an example of “life imitating art”.

DAALDER
Postjesweg 1, 1057 DT, Amsterdam The Netherlands
daalderamsterdam.nl

The post Dennis Huwaë: A Chef of Contrasts at Daalder in Amsterdam appeared first on Honest Cooking.

Print

Safed Aloo: Rajasthani White Potato Curry

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Soma Rathore
• Total Time: 2 hours 35 minutes
• Yield: 8 -10 servings

Print Recipe

Pin Recipe

Description

Unlike most curry dishes in India, safed aloo is cooked with no turmeric. The sauce is nutty, delicate and mild.

---

Ingredients

Units USM

For the Curry Base:

• 3 lbs baby gold potatoes, halved (substitute: medium-sized potatoes, quartered)
• 1/4 cup white poppy seeds (substitute: black poppy seeds, though it might change the color slightly)
• 1/2 cup cashews
• 1/4 cup almonds, soaked for a few hours and peeled (retain a few for garnish)
• 1.5 tablespoon unsweetened shredded coconut
• 3 tablespoon ghee (substitute: unsalted butter)
• 4 cloves
• 6 green cardamoms, cracked
• 4-inch stick cinnamon
• 1/2 teaspoon fenugreek seeds
• 4 cups thinly sliced onions (about two large onions)
• 2 tablespoon minced garlic
• 2 tablespoon ginger paste or grated ginger
• 1 teaspoon white pepper powder or to taste
• 1 teaspoon chili powder or to taste (optional for a completely white dish)
• 3/4 cup plain Greek yogurt (substitute: regular plain yogurt, drained to remove excess water)
• 2 tablespoon Khoya, Mawa, or dry milk powder (optional)

For Garnish (optional):

• A few golden raisins

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation of Ingredients:
   • Potatoes: Halve the baby gold potatoes. If using medium-sized potatoes, quarter them. Peel, wash, and pierce each potato with a fork about 6-8 times. Soak the potatoes in cold water until they’re ready to be cooked.
   • Nut and Seed Paste: Soak the white poppy seeds, cashews, and part of the almonds for at least an hour. Retain a few almonds for garnishing, and slice the rest. Convert the soaked nuts and seeds into a smooth paste.
2. Spice Infusion in Ghee:
   • In a wok or pan, melt the ghee over medium heat. Add cloves, cinnamon, and cracked cardamoms. Once they begin to sizzle, move on to the next step.
3. Onion Sauté:
   • Add thinly sliced onions to the pan with a pinch of salt. Sauté at low to medium heat, ensuring frequent stirring. Aim for soft and translucent onions without browning them.
   • Incorporate fenugreek seeds once the onions soften and continue to cook for an additional 10 minutes.
4. Potato Infusion:
   • Drain the soaked potatoes and introduce them to the pan. Add both the ginger and garlic pastes. Stir the potatoes in the pan until they’re well-coated with the spices and ghee. This process should take about 10 minutes, and the goal is to have a thin layer form on the potato exterior without browning them.
5. Incorporation of Nut and Seed Paste:
   • Add the previously prepared nut and seed paste to the potatoes. Season with chili powder (if using) and white pepper powder.
   • Continue to cook on medium heat, tossing frequently to prevent the paste from sticking or browning. This should take around 12 minutes.
6. Final Cooking with Yogurt and Coconut:
   • Add unsweetened shredded coconut and Greek yogurt to the mix. Ensure that the heat is kept low to prevent yogurt from splitting. Partially cover the pan and continue cooking until the potatoes are tender and fully cooked. As it cooks, the ghee should begin to float on top of the sauce.
7. Finishing Touches:
   • If using, incorporate the khoya or milk powder, and cook for an additional couple of minutes.
   • Switch off the heat, cover the dish tightly, and let it sit for about 10 minutes. If using golden raisins, this is the time to add and gently mix them in.

Serving Suggestions:

• Best enjoyed with Naan, roti, or parathas.

Notes

For those not familiar with certain ingredients, substitutions have been provided.

Nut and Seed Substitutes: If white poppy seeds are unavailable, black poppy seeds can be used as a substitute. However, be aware that using black poppy seeds might alter the color of the dish slightly.

Yogurt Tips: When adding yogurt, always ensure the heat is low to prevent it from curdling. If you’re using regular plain yogurt, it’s advisable to drain it beforehand to remove any excess water, ensuring a creamier texture.

Ghee Substitute: While ghee provides an authentic flavor, unsalted butter can be used as an alternative. The taste might vary slightly, but it will still be delicious.

Potato Selection: Baby gold potatoes are preferred for their tender texture and even cooking. If using larger potatoes, ensure even cutting to allow uniform cooking.

Adjusting Spice Levels: White pepper powder and chili powder measurements are given as a guideline. You can adjust them according to your taste preference. Remember, for a completely white-colored dish, you might want to skip the chili powder.

Serving Immediately: The sauce can thicken upon standing. If you anticipate a delay between cooking and serving, consider slightly increasing the liquid content or reheating with a touch of warm water.

Garnishing: Sliced almonds and golden raisins not only add to the aesthetic appeal but also introduce a texture contrast. However, they’re optional and can be omitted if preferred.

Storing & Reheating: If there are leftovers, store in an airtight container in the refrigerator. When reheating, you might need to add a splash of water or milk to bring back the original consistency of the sauce.

• Prep Time: 20 mins
• Soaking Time: 60 mins
• Cook Time: 75 mins
• Category: Side Dish
• Method: Boiling
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 330
• Sugar: 5g
• Sodium: 60mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 15mg

Keywords: Indian food, aloo, potatoes, curry, indian curry, indian potatoes, Rajasthani Safed Aloo, White Potato Curry, Indian Vegetarian Curry, Baby Gold Potatoes Recipe, Poppy Seed Curry, Cashew Almond Gravy, Traditional Indian Dish, Creamy Yogurt Curry, Rajasthani Cuisine, Ghee Spiced Curry, Coconut Potato Dish, Fenugreek Flavored Curry, Safed Aloo Guide, Potato Yogurt Delicacy, North Indian Potato Curry

The post Safed Aloo: Rajasthani White Potato Curry appeared first on Honest Cooking.