Friday, September 19, 2014
At the corner of Bowery and Houston Street is a restaurant owned by the same restauranteur of Balthazar in SoHo. This area is called NoHo.
SoHo is supposed to be short for South of Houston Street and NoHo is North ofHouston Street. But go figure why they consider this to be NoHo area.
Anyway, middle of the week lunch is the best time to get a table and just walk-in.
POT DE FROMAGE parmesan custard with anchovy butter toast. I love the toast and this cheese dish.
We also had ROASTED CHICKEN BREAST with baby leeks, black trumpets and gnocchi - actually I do 'to remember seeing the gnocchi. I saw arugula salad surrounding the grilled chicken.
The dessert was worth the calories. It wasn't very sweet:
CHERCHE DE MIDI
Monday, September 15, 2014
This is an Asian fusion restaurant. It's a hit or miss.
I say that because when I ordered their cod po boy special sandwich for the day, one bite tasted like amonia. When seafood taste like amonia, it means it's not good. I returned it and ordered something else. The waiter was surprised and seemed to be in disbelief.
Anyway, I am glad I ordered the Asian paella. I wish I had as many clams as the person that ordered next to me.
I finished everything except for the rice which I ended up taking home. Still good when I came back home. It paired well with my home cooked pork cutlet.
This restaurant serves a variety of Asian dishes. Some are Thai, Japanese, Chinese and fusion.
Maybe I will go back to try something else in the future.
First you wash the squab and trim off feet if it has any. You may trim off the head too.
Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.
Season well with 5-spice and ground star-anise in cavity and outside. Or buy a Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.
Brush all over with oil and place either on a baking rack. You may also use a roasting stand if you're making only 1 like myself for today:
Place duck in pan in preheated 350F degrees oven.
Cool for 10 minutes before serving.
Using a chicken roaster makes a better golden brown skin bake evenly.
Sunday, September 7, 2014
Whether you are spending money in the main restaurant or the snack bar, it's a picture perfect place.
We opted for the light sandwiches and iced coffee. The prices are very reasonable.
If you want to be outside closer to the lake by the paddle boat rowers you pay a little bit more for food but you get a real menu like omelettes.
Saturday, September 6, 2014
In my recent trip to London, I visited the famous Borough Market. I also learned that most of the stores are open beginning Wednesday through Saturday being more busy and more items on Saturdays - just like any markets I know of.
I stopped at the Brindisa stall which sold various Spanish foods.
He explained that they salt the pork and sit for 10 days. They then wash it and let it cure by itself in a special room for pinto 4 years. The process and the feed contribute to it's texture and flavor.
So if you read the board, it explains the differences with Spanish hams.
Friday, September 5, 2014
I had to have one if my meals in this week's vacation at a Michelin starred restaurant. Because of proximity to my hotel, I chose The Square by Chef Philip Howard. He had just come out with a book in 2012.
They recommended I try one of their signature dishes so I did:
Lasagne of Dorset Crab with a cappuccino of shellfish and champagne foam:
This was excellent! The concentrated lobster cream sauce foamed with super thin green parsley lasagna dough at the bottom and on top of the crab meat.
My main course:
And for dessert, I chose the plum soufflé which was perfectly done served with a spooned homemade spiced gelato.
Tartlette with custard and crumbled onions and crumbs. On the right is Bonito cracker with seaweed with curd cream ( like a fine thin kropek - but homemade - so he calls it cracker - with toasted sesame seed).
It is open at lunch time although sometimes when you google it, it inky shows evening hours. So make sure you check!
Excellent Chef, perfectly executed, nice ambience, great service, edgier nouvelle versions of French cuisine.
I had the honor to meet the Chef briefly for a quick photo.
Sauté the spinach, some onions, mushrooms, some chili pepper and then season them last with some salt and pepper.
Make your poached egg.
And if you have smoked salmon on the side you can also serve it on the side or put it under the spinach as well.