10 Monday Jun 2013
Deji at Smorgasburg was serving little beignets filled with foie gras mousse and topped with powdered Nutella and bokbunjaju (복분자주 or mountain berry) sauce at Smorgasburg on Saturday. They were really delicious. Be careful though! There is so much foie gras inside that it explodes a little when you bite into them!
10 Monday Jun 2013
Posted in Asian, Brooklyn, bucket list, herbs and spices, Japanese, New York, ramen, seafood, snacks, urban, Williamsburg
The staff at Yuji recently returned from Japan and are now serving this brothless mazemen with chilled crab and a refreshing cucumber gelée.
10 Monday Jun 2013
Momofuku Milk Bar in Williamsburg turned 2 over the weekend and they were giving away free cookies!
Here is their yuzu cherrysicle softserve. It tasted just like a red Popsicle with yuzu.
02 Sunday Jun 2013
Posted in Ecuadorian, New York, Peruvian, Queens, South American, spicy, vegan
After having lived in Andalusia, I found this jar of chochos picantes very amusing. Please like me on Facebook!
02 Sunday Jun 2013
Pierre Hermé’s famous Ispahan dessert is not available in the United States. I did get to try one last year in Tokyo. Since then I often find myself daydreaming about the magical combination of rose, lychee, and raspberry.
Below is a recipe for Ispahan ice cream. I made it last weekend and it turned out great!
Prepare your ice cream maker (mine has a detachable bowl that has to freeze overnight).
Over low heat, stir 8 egg yolks and 3/4 cup sugar until the yolks coat the back of the spoon. Pour into a bowl and chill this in the fridge.
Warm 1 cup of raspberries in a sauce pan with 2 tablespoons of sugar until sugar dissolves. Pour into a bowl and chill in the fridge.
Chop up one cup of lychees and set aside.
When yolks and raspberries are no longer warm, pour 2 cups of heavy cream, 1 cup of whole milk, the yolk mixture, a pinch of salt, and 2 tablespoons of rose water into the ice cream maker and let it mix for at least 10 minutes.
When the ice cream is starting to set, mix in lychees. Stir in raspberries and sauce, making a swirl. Transfer to a tightly sealed container and freeze overnight before serving!
Enjoy! And please like me on Chinook Olive Facebook!
02 Sunday Jun 2013
Posted in American, Asian, bucket list, fish, Hawaiian, herbs and spices, Japanese, Mexican, New York, Queens, seafood, snacks, spicy, Williamsburg
My best friend is in Honolulu right now and she sent me a picture of Gyotaku’s nattochos (a portmanteau of “natto” and “nachos”). I immediately went to Family Market in Astoria and bought wonton wraps, tuna, natto (fermented soy beans), yamaimo (wild yam), green onions, radish sprouts, and nori.
We found that our poke mix was a little bland so some yuzu kosho, yuzu chili paste, really helped make the nattochos a success! Please like Chinook Olive’s Facebook page!
Gyotaku
1824 South King St
Honolulu HI 96826
808-949-4584
Family Market
2915 Broadway
Astoria NY 11106
718-956-7925
02 Sunday Jun 2013
Posted in beverages, bucket list, celebrations, Chilean, Ecuadorian, fish, herbs and spices, New York, Peruvian, Queens, seafood, South American, spicy, urban
We stopped at Amaru Pisco Bar in Jackson Heights last night before having dinner at El Anzuelo Fino and it was amazing! They serve dozens of varieties of pisco, a grape brandy made in Peru and Chile.
The cocktails are $10 each. We ordered the coca sour (made with La Diablada pisco, Aqwa coca liquor, lemon, egg white, simple syrup, and orange bitters) and a seasonal cocktail called the Callao Long (made with Macchu pisco, ginger, watermelon juice, and lime). Please like the Chinook Olive on Facebook!
For dinner we had jalea, a mixture of fried seafood served with pickled red onions. The ceviche mixto was delicious and came with a little bowl of leche de tigre, the citrus marinade used to prepare ceviche.
Amaru
84-13 Northerb Blvd
Jackson Heights NY
718-205-5577
El Anzuelo Fino
86-01 Northern Blvd
Flushing NY
718-426-8660
Chinook Olive 