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Veg-focused Mondays at Dovetail
October 25, 2010, 1:56 pm
Filed under: Eat | Tags: , , , , , , , ,

I am an unrepentant omnivore, and it’s rare that I find myself not in the mood for meat. But lately, that’s been happening more frequently as I find my body craving greens and presumably rebelling from my usual heavy, butter-, meat-, and carb-laden diet. I want veggies, but I don’t want to give up meat entirely, and I don’t want to eat a salad. We’re getting into fall, people. Our veggies should be cooked.

Enter Dovetail, Michelin starred Chef John Fraser’s haunt on the Upper West Side, and Mondays are looking really good for satisfying those veg cravings. He’s offering both a vegetarian and a vegetable-focused course menu on Mondays for $42 (3 courses plus dessert). The seasonal menu changes frequently, so make sure you check out the Monday night vegetable menu on the website before making your reservations.

vegetarian (v. = vegan choices)
1st course
pumpkin soup rosemary, chestnuts
turnip ceviche (v.) quinoa, lime, pearl onions
beet salad greek yogurt, pistachios
2nd course
salsify (supp. 10) truffles, spinach, red wine
chanterelles on a shingle fennel, figs, peppers
autumn tempura (v.) tofu, chai curry spice
3rd course
fennel ravioli basil, artichokes, preserved lemon
braising greens lasagna baby carrots, pine nuts, golden raisins
barbeque parsnip rib (v.) coconut rice, daikon, cilantro

vegetable focused
1st course
escarole leaves
smoked trout, feta cheese
soft boiled egg bacon, quinoa, ramps, tofu
brussels sprouts leaves cauliflower, manchego cheese, pears, serrano ham
2nd course
root vegetables (supp 10) truffles, chicken, polenta
button mushroom gnocchi butternut squash, radish, sauce bordelaise
corn tamales poblano peppers, smoked duck
3rd course
salt baked fennel piquillo peppers, oranges, preserved tuna mayonnaise
roasted garlic risotto broccoli rabe, andouille sausage
endive lamb bacon, dates, apples

Eat: Dovetail (UWS) 103 W 77th St. at Columbus, New York, NY 10024-6909. (212) 362-3800. Vegetarian and vegetable-focused menus are offered on Monday nights.

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Artichoke carpaccio, s’il vous plait
April 22, 2010, 6:24 pm
Filed under: Cook, Eat | Tags: , , , , ,

As a New Yorker, I should probably be familiar with Meatpacking brunch mecca Pastis, right across from the Gansevoort. I’ve never been there.

But I did have an opportunity to dine at the Pastis (who knew it was a chain?) on the Rue Commandant Andre in Cannes, just north of the Croisette, and I had an epiphany. An artichoke epiphany.

One of the featured starters is an artichoke carpaccio. So simple, and so elegant. Hearts of artichoke are thinly sliced and scattered about a plate, drizzled lightly with good olive oil and a squeeze of fresh lemon, sprinkled with sea salt and freshly ground pepper, and generously topped with paper-thin slices of aged parmesan.

Golden Globe Artichokes. Photo credit: Seedfest.co.uk

Heaven! Would be absolutely perfect for a summer dinner party out on a patio or rooftop somewhere. I would recommend adding a little color with a parsley and tomato garnish, though both are really extraneous, or even coarsely chopped sundried tomatoes and basil. Capers would also add color and salt, but I am not a huge fan of capers, so I’d rather have a plain-looking artichoke carpaccio. If you are an unapologetic carnivore and you must have meat in every dish you eat, artichoke carpaccio is also often served with beef or tuna carpaccio. The dish can be made uber-luxe with some caviar or truffle oil, or it can be enjoyed in its glorious simplicity.

If you’re using a fresh artichoke, make sure to have several on hand as each heart only has so much meat in it. I actually have no idea how to prepare a fresh artichoke, so this is going to be my next project when I get home. I confess, I use artichoke hearts from a jar whenever a recipe calls for artichoke. In my defense, I don’t think I’m the first cook to be intimidated by the spiny, many-layered flower/vegetable. After reading about artichokes for the last hour or so, though, I’m feeling pretty brave. I’m going to cook a few whole and eat the leaves with a lemon Kewpie mayo based dip, then use the hearts the next day for the carpaccio! Maybe one day I’ll even get to be as advanced as the folks over at The Artichoke Blog.



Easy cream of spinach soup or spinach cream sauce
March 2, 2010, 9:17 am
Filed under: Cook, Eat | Tags: , , , , ,

I eat soup from a can more often than I’d care to admit. This is a terrible habit born of laziness and a desire to not have to purchase a plethora of soup ingredients. This recipe is for a homemade cream of spinach soup, but it’s not totally from scratch. I make things easier on myself by using frozen spinach (10 oz package) and pre-made soup stock. By modifying the recipe slightly, it also makes for a rich spinach cream sauce. Continue reading



Indian-spiced spinach and potato quiche
January 27, 2010, 1:07 pm
Filed under: Cook, Eat | Tags: , , , , ,
Ingredients for Garam Masala

© Rohit Seth, Dreamstime.com

When I went over to Shruti’s the other night for her potluck, I was surprised, pleasantly, to find that she had spiced her quiche with Indian spices. When I asked which ones, she said, you know, the usual. (No, I don’t know.) She also said she had planned on using a puff pastry crust, but the grocery didn’t have any, so she just used butter and flour to make a crustless quiche, which I thought was very clever, as the potatoes help the quiche hold its shape and it’s very hearty as it is. This is not a fluffy, frou frou quiche.

I’ve recreated the recipe for the India-meets-France (perhaps only in America) quiche based on watching Shruti prepare the quiche and some additional internet sleuthing.

Crustless Indian Spinach Potato Quiche (Makes 8 dinner portions)

Ready in 1 hr 15 min (35 min preparation + 40 min cooking) Continue reading



Cooking classes at Whole Foods Bowery
January 11, 2010, 8:00 am
Filed under: Cook, Drink, Eat, Go | Tags: , , , , , , ,

I was really excited to discover a Korean cooking class by YouTube maven Maangchi at the Whole Foods Bowery Culinary Center on January 30th. I was then thoroughly disappointed to find that the class is sold out, but after viewing the menu, relieved because I already know how to make everything that’s being featured: multigrain rice, cabbage soup with dwenjang, bok choy kimchi, beef bulgogi, skewered pancake with crabmeat, and gyeranjjim (steamed egg side dish).

That said, I was also stoked to see the variety of cooking classes, lectures, tastings, and demonstrations offered at Whole Foods Bowery. Click here to see the full calendar of events. Here are my picks for January and February: Continue reading