A terrible thing happened last year. The Chinese restaurant that my family has been going to for ten years suddenly shut its doors. Well, I guess it wasn’t really that sudden. They had been complaining of diminishing profits since 9/11, as had many Chinatown businesses. Then one sad evening, we showed up for dinner and the place was deserted. I called my husband in disbelief. No more crisp and delicious salt and pepper squid. No more al dente lo mein (my dad’s favorite). Sigh. Once we got over the initial shock, we realized that we had to get serious about the task ahead — we would have to find a replacement for our beloved Kam Chueh (RIP). 

Chinese Restaurants are as American as apple pie. Chinese food, as we know it, was invented in America in the mid-1800s. Chinese immigrants headed west to the California Gold Rush like everyone else, but were discriminated against and denied mining jobs. They quickly learned to adapt, opening restaurants for the miners and railroad workers. They served dishes like General Tso’s chicken and chop suey, which the workers ordered by number rather than attempt to pronounce the strange, new, words.

As the Gold Rush came to an end, violent crime surged out West. Chinese workers headed towards the Northeast where there were better job opportunities and less ethnic discrimination. In 1878, the first Chinese grocery store, Wo Kee, opened on Mott Street. That same year, the U.S. Supreme Court ruled that Chinese Immigrants would not be permitted to gain American citizenship. The next 60 years were incredibly difficult for the Chinese living in America, as several laws were passed making it nearly impossible for any new Chinese citizens to enter the United States, including the wives and children of the men already here.

[Read more →]

Tags: race & culture, recipes & food by Jessica Alfreds
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“He was a bold man that first ate an oyster.” –Jonathan Swift

Late winter and early spring is peak oyster season, especially the prized Bluepoint oysters named for Blue Point, Long Island where they originate. They are large and plump and full of flavor. Equally important, they’re one of the most nutritious and well balanced foods you can eat; rich in zinc, iron, calcium, Vitamin C, and Vitamin A.

Urban legend contends that it is unsafe to eat oysters in any month that does not contain the letter R. This is mainly because those are the summer months and before refrigeration it could indeed be dangerous to consume oysters at these times. It is now safe to eat oysters all year round, but the peak months are September-April.

Oysters with garlic butter: Serves 2

Ingredients: 8 Oysters, a stick of butter, salt and pepper, a tsp of minced parsley, a head of garlic, 2 lemon wedges.

Preheat your oven to 400 degrees. Tightly wrap a head of garlic (unpeeled) in aluminum foil. Put it in the oven to roast about 45 minutes. Remove the garlic from the oven, unwrap, and let it cool at room temperature. When its cool enough to touch, squeeze the garlic out of the cloves into a bowl. 

Let a stick of butter soften at room temperature.  When its nice and soft, mash it in the bowl with the garlic. Add a pinch of salt, a teaspoon of minced parsley, and mash it all together with the back of a fork.

Preheat a grill pan (I love the cast iron ones made by Lodge — they work the best and they are inexpensive). Place 8 oysters on the pan and spread the tops of each with the seasoned butter. Grill 4 minutes. Serve with lemon wedges.

Serve with a fresh green salad for an easy dinner for two.

Tags: recipes & food by Jessica Alfreds
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Almost half of tested samples of High Fructose Corn Syrup contain mercury, according to two recent U.S. studies done by the Institute for Agriculture and Trade Policy. High Fructose Corn Syrup can be found in everything from English Muffins to Yogurt. In the past 25 years, we have seen a dramatic increase in the use of HFCS in our food; in fact a 4,000 percent per capita increase of HFCS production since 1973. It now accounts for 40 % of all added sweeteners used in the American diet. Chances are very good that you and/or your children ate something containing HFCS today.

The past 25 years have also seen an explosion in autism rates in the U.S. Autism is a complex developmental disorder diagnosed in 1 out of every 150 American children. Ten years ago that statistic was 1 out of every 500. While no one knows what causes autism, there is considerable research showing that elevated rates of mercury and other environmental toxins may play a significant role in the surge of autistic American children. While we may not be able to make a definitive statement about causation in the average child, there certainly seems to be a connection between immuno-deficient children developing autism when exposed to increased levels of environmental toxins. 

[Read more →]

Tags: health & medical, recipes & food by Jessica Alfreds
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1. Fried Tofu with escarole and white beans; Serves 2

Ingredients: one package of firm organic tofu (there is a Hudson Valley brand that I prefer); 1 1/2 heads of escarole; one (16 oz) can of drained, rinsed cannellini beans (you can of course use dried cannellini beans if you have the time to soak them); 2 cloves of garlic; canola oil; salt and pepper; 1 cup of all purpose flour; 1 cup of ice water; 2 Tbsp of cornstarch.

Fill a large stock pot with water and a little salt and let it come to a boil as you cook your tofu.

Slice up the square of tofu and drain the slices very well on paper towels. (If you skip this step they will never fry up nice and crispy!). Heat 2-3 inches of canola oil in a cast iron, or other heavy, deep skillet. If you have a thermometer, your oil is ready at 375 degrees. If you don’t have a thermometer, just drop a little water in the pan — it should sizzle and jump, but not go too crazy.

Combine the flour and cornstarch in a bowl with a generous pinch of salt. Whisk in the ice water (you do not have to whisk out all the lumps). Coat the tofu on all sides with this batter. Let the excess drip off and then VERY CAREFULLY drop the tofu into the hot oil. If the temperature of the oil seems to go down a lot, raise it a bit to keep the tofu frying nicely. It should only take 2 minutes on each side for the tofu to be nicely brown and crisp. Remove from the skillet and drain very well on paper towels. Sprinkle with a little salt and pepper as it drains. [Read more →]

Tags: recipes & food by Jessica Alfreds
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Shrimp is by far the most popular seafood choice of American diners. The U.S. has had a thriving shrimping industry along the Gulf Coast states for hundreds of years to meet this demand. So why are we now  importing 85% of the shrimp we consume from thousands of miles away? Of course there’s only one reason — because it’s cheaper. 
 
Almost all of the shrimp you eat at home or in restaurants is farmed in Thailand….In other words it is raised in man-made ponds pumped full of antibiotics, fungicides, and pesticides. It is then frozen and boxed up, and in transit for days before it reaches your city. Then it is defrosted for several more days at your local fish market before it finally arrives in your kitchen or local restaurant. Meanwhile, our domestic waters are teeming with beautiful, wild saltwater shrimp: large, white shrimp from the Gulf of Mexico, or sweet, pink shrimp from the Pacific Northwest. But we are not eating this shrimp. Mainly because its high quality means that we consumers need to pay a little more for it. Restaurant owners and Fishmongers don’t think you care enough about what you put in your body to pay more, so they don’t buy it.  
 
What’s the solution? Start asking for Wild American Shrimp…at your grocery store, favorite restaurants, and fish markets. If they say they do not carry it, ask why. Tell them that you will pay more to know that the food you are feeding your family is safe. If we demand it, they will supply it. 
  

Tags: recipes & food by Jessica Alfreds
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1.  LEMON CHICKEN; Serves 4

Ingredients: 4 boneless, skinless chicken breasts; 1 cup of bread crumbs; 2 lemons; 1 cup of flour; salt and pepper; 4 Tbsp olive oil; 3 Tbsp unsalted butter (optional); 2 eggs; 1/2 cup white wine; 2 cups chicken stock; 2 Tbsp chopped capers.

Preheat your oven to 200 degrees. Trim 4 chicken breasts of skin and fat and cut them in half (so that they are half as thick as they were). Now you have 8 thin chicken breasts. Coat them with flour and shake off the excess. 

Whisk two eggs in a bowl and season them with a pinch of salt and pepper. Spread 1 cup of bread crumbs on a dinner plate. Dip the floured chicken breasts in the egg, then coat them with bread crumbs. Press down on the chicken with your fingers as you apply the bread crumbs to make sure they adhere well. 

In a large non-stick saute pan, heat four Tbsp of olive oil over medium-high heat. Add chicken to the pan — don’t crowd it, they should not even be close to touching. If you need to, cook chicken in two or more batches.  Saute three minutes. Flip over with tongs. Saute four minutes more. Remove chicken from pan and place on an ovenproof plate. Put the plate into the warm oven while you finish your dish. [Read more →]

Tags: recipes & food by Jessica Alfreds
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600,000 Americans lost their jobs last month. 30,000 of them worked in the restaurant business. For those of us still employed in the hospitality sector, things are getting pretty scary. We are all looking to cut expenses and for lots of people that means fewer meals in restaurants. The restaurant industry is in a near panic and as a desperate act they are offering you amazing bargains.  If you are one of the few New Yorkers who still has some disposable income, take this opportunity to eat in places you never could have afforded before.  Here are my top five recommendations:

1- JEAN GEORGES – 59th street and central park west; A very fancy, beautiful dining room with really comfy chairs.  French/Asian menu.  Offering a $28 lunch and a $35 dinner from 5:30-6:30 and 10-11

2- LE CIRQUE-58th street between lex. and  third; Choose between the fancy dining room or the casual cafe area.  French with American influence and Italian inspiration.  Offering a $24 lunch and $35 dinner weekdays. 

3- 21 CLUB-21 west 52nd street; Choose to sit in the bar, lounge or formal dining room.  Classic American fancy food…Steak, lobster, delicious desserts.  Offering a $35 lunch menu and $40 dinner menu before 6:30

4- KITTICHAI- 60 Thompson street; Beautiful dining room, very romantic.  Incredibly delicious Thai-French food.  Offering a $24 lunch menu and $35 dinner menu weekdays. 

5- PICHOLINE- 35 west 64th street; Quiet, conservative dining room with gigantic chandeliers. Seasonal Mediterranean food.  $20 for half-portion entree or three small plates.

Tags: money, recipes & food by Jessica Alfreds
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Each week I will feature a few simple meals that can be prepared in 45 minutes or less (often much less).  So, put down those take out menus and get in the kitchen!

Roasted Salmon with Lentils: Serves 2

Ingredients: 1/4 of an onion, 2 cloves of garlic, a little olive oil, 3/4 cup dry lentils, salt and pepper, 2 pieces of salmon (5-9 oz. each, depending on how hungry you are), a little store bought chutney (for this dish I prefer plum chutney but use what you like). 

Finely chop 1/4 of an onion and 2 cloves of garlic. Warm a small saucepan (whatever you use to make rice for 2 people) on a medium low flame. Add 2 Tbsp olive oil (does not need to be extra virgin… save your expensive olive oil for something else), then add the onion and garlic. Wait 30 seconds then add 3/4 cup dry lentils (I prefer organic red lentils but any dry lentils will work). Stir once or twice. Add enough cold water to cover the lentils by one inch. Keep cooking lentils at a medium-low heat and stirring frequently. When the water is almost evaporated, add a pinch of salt and a little freshly ground black pepper. Taste the lentils.  If they are not tender yet, add more water. Continue doing this until lentils are tender, and even a little mushy. Taste again and add more salt and pepper at the end if needed.

Meanwhile, hopefully you have purchased 2 beautiful, fresh pieces of (preferably wild) salmon. Season both sides of the salmon with salt and pepper. Pre-heat your oven to 375 degrees. Heat an ovenproof skillet over a medium flame with 2-3 Tbsp olive oil. Add your salmon to the pan skin side down. Cook three minutes, then flip. Cook three minutes more. Put the saute pan with the salmon in it into the oven. Roast salmon for 12-20 minutes, depending on how well done you like it.  [Read more →]

Tags: recipes & food by Jessica Alfreds
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I was born in New York City. Therefore, I love pizza. One of my favorite childhood memories is walking down to the pizzeria on 76th street with my dad. It was usually a Saturday morning around 11. While the rest of the city was having bagels, we were ready for pizza.

Prior to last Sunday night, my husband and I would satisfy our pizza cravings with Arturo’s (on Houston) or Grimaldi’s (in Dumbo). I thought I was happy. But our friends Lisa and Eric (and baby Hudson) have been raving about Lucali for a while now and finally the stars aligned and we joined them for dinner.

Lucali is located in Carroll Gardens, Brooklyn. The area is named after Charles Carroll, a Revolutionary War hero and the only Catholic signer of the Declaration of Independence. The neighborhood was first settled by Irish-Americans, then by Italian-Americans, many of whom remain today. However, the gentrification of the area (and much of downtown Brooklyn) beginning in the 1970s forced out many working class Italian families, making room for upwardly mobile young professionals, baby carriages, and upscale restaurants. Few places remain where the old and new residents co-mingle, but Lucali is an exception. Over-indulgent Italian grandparents sit next to newlyweds Shawn Carter and Beyonce Knowles, while pizzaiolos roll out dough with an empty wine bottle in the open kitchen.

Lucali’s pizza is so good that any description falls short, but here goes: [Read more →]

Tags: recipes & food by Jessica Alfreds
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Seriously — I’ve found the best concoction of food you could possibly have at your Superbowl party on Sunday. And how fun would it be to make this with your kids? And how impressed would all of your friends be?

I am not sure I would eat any part of this — but man, I am so in love with Holy Taco right now. My problem with actually eating it is the combination of sweet and savory. Sure, I can just eat the chips and dip or just eat one of the 58 twinkies, but the thought of all of that food combined on one platter (or table — as may be needed) is a bit revolting. Still, it looks pretty awesome. Plus, where else are you going to find a step-by-step pictorial as fun as this one!

Tags: recipes & food, sports by Amy Boshnack
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It was the common grilled cheese dilemma. As with most fried foods, if the temperature is too high, the bread will burn while the sandwich’s contents remain cold. If the temperature is too low, well, it takes forever to cook. I wasn’t in the mood to wait.

It was New Year’s Eve and I had stayed home to work on this sandwich. I cooked with maximum efficiency. While I sliced the onion, mushroom, and tomato, the first piece of bread and slices of American were already in the pan. [Read more →]

Tags: recipes & food, religion & philosophy by Tyler Samien
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Speaking of sushi and regrets, as I was on this site just yesterday, Jeremy Piven probably regrets ingesting those massive amounts of tuna sushi, since according to widely circulated news reports he’s now suffering from acute mercury toxicity, leading to neuromuscular problems, extreme fatigue, and dizziness, and making him more vulnerable to kidney failure and heart disease.  

There is considerable skepticism, particularly among those closest to him, that Piven actually has mercury poisoning.  As to where this skepticism comes from, let’s just say that, reading between the lines of some of the news reports, it would appear that the Ari Gold character that Piven plays on Entourage may not be too much of a dramatic stretch for him. 

However, Piven’s pecadilloes don’t change the fact that mercury can be present in very high levels in tuna sushi, something that I’ll bet most sushi eaters aren’t even aware of.   Add that to the disturbing ubiquity of sushi in restaurants, grocery stores and other locations that are far from the ocean and in other respects utterly unqualified to be serving the stuff, and the impending sushi apocalypse I spoke of a while back may be creeping ever closer. 

My advice:  Get the salmon sushi instead of the tuna.  (And, while you’re at it, avoid any and all sushi from overfished species.)  Make sure your sushi chef doesn’t have any prison tattoos on his forearms.  Eschew delivery sushi, especially in the middle of the summer.  And if the restaurant you’re eating at is more than 200 miles from the nearest ocean or international airport, consider getting the tempura soba instead. 

Tags: art & entertainment, recipes & food by Michael Antman
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According to Burger King’s team of experts, the way to a woman’s heart may not be through her stomach (I suppose they’ve tried that and failed?) but through her nose. Hence, a new cologne for men — Flame by BK — with a flame-broiled scent.

Of course, it only costs $3.99, so, perhaps, if marketed to an appropriate, not too picky, audience… Still, wouldn’t it be more chivalrous to buy the object of your affection a Big Whopper than tantalize her with the smell of it?

Also, how long before the FDA will demand warning labels: “Do not visit wildlife reserves while wearing this cologne”?

(Tip o’ the hat to David Brensilver.)

Tags: fashion & clothing, recipes & food by Olga Gardner Galvin
6 Comments »

Broke? Busy? Too much shopping on too small a budget in too little time for too many people?

It sucks to be you. No, really, it does, I’m not kidding.

So, instead of telling you how to make rustic country napkin rings for your sister out of tinfoil and empty deodorant cans, I’m going to give you a gift, a 30-minute indulgence. It will be 30 minutes of luxurious solitude that is secret and serious and very cheap. Don’t tell anyone.

You need to shop for one gorgeous avocado that is darkly green and slightly tender. You need to also buy some decent tortilla chips, probably restaurant-style, with no added flavoring or nacho stuff on them. Add a lemon and some salsa if you don’t already have some at home. It will cost maybe $7.

Go home with your stuff and hide it in the garage or the dryer until you have half an hour of guaranteed alone-time. By which I mean alone.

When the time comes, follow these steps:

1. With a sharp knife, cut open the avocado length-wise and remove pit. Scoop out the green stuff with a spoon.
2. Mash green stuff in a bowl with a fork while squeezing lemon juice in it occasionally.
3. Stir in a tablespoon or two of salsa or picante sauce.
4. If you have cilantro lying around, cut some up and throw it in. Otherwise, just salt, pepper, a little hot sauce, maybe.
5. Eat the whole thing out of the bowl with your chips.
6. Don’t ask. Don’t tell. Do not share.

This will make up for the Wii you can’t find, the Wii you can’t afford, the dumb thing your mother-in-law is picking out for you right now, all those damn cookies you have to bake, the office party if you’re still employed, and maybe more. It’s full of good healthy stuff  so you won’t feel sick or guilty afterward. Really, humans were meant to eat entire avocados just like we eat entire apples — we’re just out of practice.

Why the secrecy? Because guacamole makes people greedy and selfish and you don’t need to see that right now. You are focused on the moment and the beauty and the splendor. You don’t have time for the darkness. You don’t have time for the panic. It’s your solitary time, to be spent any way you see fit. An entire avocado is just the catalyst. But, don’t substitute a diet mochacchino or a whole cheesecake or anything. Those are just karmic rubber bands that will come back and snap you on the ass.

Avocados are special. Solitary avocados create a spiritual barricade around your soul so that its pilot light doesn’t sputter out. This is a proven fact. Oh, and one more thing:

    7. Repeat as needed.

Peace out, Ruby

Whassup? Tell Ruby.

Tags: advice, recipes & food by Ruby Mac
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Activity One:  Make Lamb Stew, Rake Leaves, Eat Lamb Stew

Details:  On late autumn/early winter day of November 12, while wife and daughter are at rehearsal, make from-scratch lamb stew in totally disorganized and improvisational fashion, using no recipe.  Rake wet leaves in front yard, and drag to curb.  Eat stew.

Ingredients: 

Two large lamb chops, salted and broiled until very rare, then cubed
12 tiny potatoes, halved
5 small turnips that have been in refrigerator for month, cubed
5 stalks of celery, chopped
2 large white onions, cut into large chunks
7 carrots, peeled and chopped
7 large bags of wet leaves [Read more →]

Tags: ends & odd, recipes & food by Michael Antman
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Appearance matters. My mother has been telling me that for years. Business experts say you should dress for the job you want, not for the job you have. And it’s certainly fair to say that there are very few obese CEO’s out there. But where else does appearance matter?

Apparently, it matters in our produce, or to be more specific, European produce. I never really wondered why when I went to the pumpkin farm I would see all sorts of weird shaped pumpkins (which, of course, I would pass right by) but when I go to the supermarket I only see perfectly shaped carrots. As it turns out, there are laws about such things… well at least in Europe. But the European Union is breaking down those barriers and creating equality for 26 lucky fruits and vegetables; where shape and size will no longer matter. Well, that is, if the consumer can get past the stigma placed on buying deformed produce. Apples, strawberries, peaches, pears, tomatoes, and others were not so lucky.

I would buy a deformed banana. Would you?

Tags: recipes & food by Amy Boshnack
6 Comments »

Of all of the qualities that make New York the world’s greatest city, my favorite is its sheer profusion.  There may be a few cities that are more ethnically diverse (though I’m hard-pressed to think of one) and certainly a few, like Hong Kong or Tokyo, that are even more crowded.

But none possess the overwhelming and intensely satisfying variety that characterizes New York.  And that sense of sensory overload is never more apparent than in its food.  Here, a couple of days after returning from a week on business there, are some thoughts about the state of New York cuisine.  First, the good news: [Read more →]

Tags: recipes & food by Michael Antman
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I found myself in a mini-mall in Des Moines, Iowa earlier today and happened to notice the following hand-lettered sign in the window of a Thai restaurant:

 We Now Offer Sushi!  Delivery Too!

As someone whose definition of happiness is sharing a large platter of sushi and a couple of Sapporos with one or more good friends, this sign bothered me for any number of reasons.

First, people, it was a Thai restaurant.  Would you eat sushi at a German restaurant? Then what is it that makes a Thai restaurant any more plausible as a vendor of raw fish, seaweed, and rice, other than the fact that Japan and Thailand are both in Asia, albeit many thousands of miles and radically different cultural and culinary traditions apart?

Second, the sign was scrawled in black magic marker.  At restaurants that specialize in sushi, the chefs train for years.  For some reason, the unwilligness of this restaurant to invest 29 bucks in a professionally printed sign suggested to me a rather shorter training period, and a decidedly less rigorous dedication to quality.  [Read more →]

Tags: diatribes, recipes & food by Michael Antman
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So, we’re on our way to get a couple of Cuban sandwiches yesterday, and suddenly hear on the radio that it’s National Family Health & Fitness Day. We didn’t do anything healthy or fit yesterday. Did I mention, we were going to get Cuban sandwiches? Later, we see on TV that the upcoming week is ABC’s National Stay-at-Home Week. We’re not planning to stay at home, because even though we watch some ABC shows, we have a DVR, so we can come and go as we please. Who makes up these national and international days and what’s the point unless there are some teeth behind the idea, to enforce it? Don’t declare national and international days of anything unless you have the power to make it so. Either we do things as a mob, or we just do them when fancy strikes, as individuals. Like the International Talk Like a Pirate Day that we apparently just missed. Well, we didn’t talk like pirates that day, so it’s not international, is it, because we weren’t part of it, and we are an integral part of the world population. If you’re going to nationalize and internationalize, do it properly, with some muscle, to make sure everybody participates.

My husband says that anyone can declare any day a national or international day of anything, and that I could declare an International Cuban Sandwich Day, if I wanted to. Well, maybe I would, if I had an international army big enough to help me force a Cuban sandwich down the throats of everybody in the world, including vegans and carbophobes. He also said something about instituting an International Gimme a Dollar Day, but I think there are too many people in the world who don’t have a dollar, so that’s just unrealistic.

Since I don’t have an international army to back me up, anyone is welcome to make their own Cuban sandwich, the way they make it at the Cuba Bakery in Union City:

Cuban bread, fluffy and crusty
mayonnaise
slices of Genoa salami (apparently, that makes the sandwich Miami-style, but we don’t mind)
slices of roast pork loin

Cut the bread lengthwise, spread enough mayonnaise on the halves just to moisten, lay the salami on the bottom half, then the pork, cover with the top half, heat through (like an Italian panino) in a sandwich press. Cut in halves crosswise, on a slant. Never mind the health and fitness — Cuban sandwiches aren’t slimming.

Tags: diatribes, recipes & food by Olga Gardner Galvin
4 Comments »

That the FDA will consider proposals to sell the public genetically engineered meat doesn’t surprise me. It was only a matter of time. It’s probably a foregone conclusion that the FDA will also find it safe for human consumption — what’s another “oops”? Besides, maybe it is safe. What piques my interest is the controversy over labeling such foods: the producers demand — and the FDA appears to be inclined to humor them — that such food not be labeled because of the ignorant consumer’s fear of the unknown. Since the gross-out factor is pretty high, they argue, it’s best we don’t even know that all the thighs in the family pack came from the same chicken.

I already buy only chicken labeled “no antibiotics” (because “no hormones” label on a chicken is laughable: chickens aren’t raised with hormones; that’s for meat). Do you think the old-fashioned producers will be allowed to label their product “no DNA messing”? Does anyone know of an organized active resistance to this what-you-don’t-know-won’t-creep-you-out school of thought? I want to join.

Tags: health & medical, recipes & food by Olga Gardner Galvin
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