Delicate Essence
DELICATESSEN | 54 Prince St. (at Lafayette St.) | 212.226.0211 | delicatessennyc.com
DELICATESSEN | 54 Prince St. (at Lafayette St.) | 212.226.0211 | delicatessennyc.com
UMAMI BURGER | 432 6th Ave. (bet. 9th & 10th Sts.) | 212.677.8626 | umamiburger.com
SPICY SURF 'N' TURF STIR-FRY | Shrimp, Steak, Straw Mushrooms, Hot Chilies with Soybeans, Bok Choy
THE MEATBALL SHOP (UES) | 1462 2nd Avenue (bet. 76th & 77th Sts.) | 212.257.6121 | themeatballshop.com
Chicken Stewed in Tomato Purée, Red Wine, Mushrooms, Onions | Seasoned Yellow Rice with Vermicelli
...They were all very serviceable—some even quite enjoyable—and I was self-impressed that my two favorites were the two I believed would be my favorites: The All-American and the Alpine.... [Ful Post]
...I sautéed shiitake and oyster mushrooms with diced pancetta, and scallions, added some heavy cream, a bit of dijon mustard, some salt, fresh cracked pepper, celery salt, and a dash of nutmeg, then stirred in a half cup each of swiss, fontina, and parmesan cheese until I had a nice, aromatic creamy, gooey sauce.... [Full Post]
...I made a tuna tartare, mincing fresh raw tuna with soy sauce, salt, pepper, scallions, fish sauce, and ginger. I chilled the tartare while skillet-grilling an Angus tenderloin steak and making a hollandaise sauce incorporating wasabi paste and a little bit of mustard. After the steak was done and sat for a few minutes, I topped it with the chilled tartare, topped that with a sunny side up egg yolk, and spooned the wasabi hollandaise on top.... [Full post]
...I won't ever give up omelets or pancakes or French toast forever, but considering not only the great tastes in these two dishes, but how much healthier (lower in carbs, cholesterol, sugars) they were as well, I think I could make a good case for eating like this more often during the a.m. hours.... [Full post]
...I topped the cheese spread with slices of fresh mozzarella, then thinly sliced white mushrooms, and more thinly sliced scallops. I finished it with drizzles of olive oil and the juice of half a lemon, then popped that into a preheated oven set to broil.... [Full post]
...I still had some fresh sour cream and a half container of white mushrooms, which I sliced and sautéed in some butter. I then spooned them into a omelet—of whisked eggs, salt, pepper, and dried basil, oregano, and tarragon—along with a couple spoonfuls of sour cream (with an extra dollop on top with some black lumpfish caviar).... [full post]
...They had two versions: one house version, cooked in stock with chicken, duck, chorizo, and wild mushrooms, and named after Christina—the manager—made with saffron rice, shrimp, clams, mussels, lobster, and piquillo peppers.... [cont.]
...I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth.... [cont.]