Archive for May, 2010

Recette, a quick review

I had been very excited to try Recette for a long time.  I interviewed the executive chef two years ago when I was working for the now defunct dining website, Gobbl, and was impressed by his kindness and clear passion for cooking.  Back then, Recette was a private dining company run by the executive chef Jesse Schenker and the pastry chef Christina Lee (who, if I recall correctly, is a Columbia grad) housed in a bakery by day, swanky dining room by night.

Today, it’s a full fledged restaurant on the corner of 12th and Greenwich with TWO stars from the NYTimes.  It’s amazing that these two chefs and their partners have been able to realize their dreams of owning their own restaurant.  I liked the interior and the staff a lot; there are more servers and waiters than you would expect for a relatively small restaurant (think Little Owl size) and so the service ends up being very prompt and attentive.  The cocktail and wine selections were great as was the food.  I think if I had to come up with one word to sum of the meal, it was balance.  Every dish we tried (from the diner menu) was carefully thought out and clearly balanced.  The saltiness of the caviar and mussel vinagrette atop the tuna crudo was carefully and perfectly balanced out by the caramelized, refreshing oranges on top of each piece of tuna.  The sweetness of the berkshire pork belly (it was glazed with sherry caramel) was undercut by the salty and spicy side of romesco.

I would definitely go back to Recette but perhaps when I have a fuller wallet.  Dinner there was pricey…especially when you take into consideration the portions…which are very very small.  It’s meant to be more of a tapas sharing type situation I think…  I was treating Alex to a b-day dinner that day…which also happened to be Mother’s Day and they had a Mother’s Day tasting menu for around $50; I think that actually would have been a better bet (and similar in cost).  Their tasting menus feature 4 courses with larger portions…

Recette
328 West 12th St.
New York, NY 10014

Leave a Comment

Chicken Tacos a la Bobby Flay

We had a lot of ingredients left over from the fish tacos I made earlier in the week, so Alex made a chicken taco recipe from the Food Network (p.s. I’m excited to see what they’ve got going on their new network the Cooking Channel).  Apparently this dish is a Yuctan inspired taco; it’s very elaborate – requiring 2 different sauces and yielding 3 sinkfuls of dishes…which are now my responsibility since he did all the cooking.  Fun fun times.

But despite the many dishes in the sink, it’s worthwhile and the sauces (of which you’ll have a TON left over) work well in so many other dishes.  Over the past few days, we’ve used it as a glaze on baby back pork ribs and as a sauce for chicken breast and applewood smoked bacon sandwiches.  Yum!  Perhaps next up will be some baked meatballs to go on a sub?

In other news…tmrw I take my last final of college.  I’m so sad…despite being rather lazy and hermity in college, I will miss being a Columbia undergrad.  I know I’ll be coming back next year but it won’t be the same w/ more responsibility!  Am I being insane?  Probably.  Recipe after the jump.

Read the rest of this entry »

Leave a Comment

Fish Tacos!

Sorry for the lack of pictures!!!  But these fish tacos were seriously good and on the healthy side!  I also served them with a side of asparagus (sprinkled with a little black pepper and truffle olive oil).

Fish Tacos, as inspired by Daily Candy:
<Serves 4>
+Flour tortillas
+Two limes for garnish, one for the sauce
+3 Tbsps mayo, 5 Tbsps regular yogurt
+Store bought salsa
+1 tomato, diced
+1/2 red cabbage

+1/3 cup red vinegar, or to taste
+3 tilapia filets
+cheddar to taste

For the fish: season generously with black pepper & kosher salt.  Cook well on frying pan.  Cut in cubes.
For the sauce: mix the yogurt and mayo with juice of one lime (or more, depending on taste).  Add black pepper and 1/2 of a clove of garlic finely minced (or more, depending on taste).  Let sit for a bit.
For the red cabbage: julienne cut, mix with red vinegar (1/3 c or to taste) plus black pepper; let sit for 20-30 minutes.

Next time, I really want to use jalapenos also!!

Leave a Comment

The Best Sandwich Ever

Wow applewood smoked bacon is soooo delicious.  It’s a little pricey $10 versus the $5 you normally pay but it’s really worth it.  Using this bacon really made my sandwich!

Recipe:
-Toasted country bread slices (or sourdough would work just as great)
-Pan fried, thinly sliced chicken breasts
-Oven cooked applewood bacon
-Red onion slices
-Mayo with lime juice, fresh pepper, and half a large garlic clove finely minced

Leave a Comment