Ensalada De Jicama (jicama-avocado “ravioli”)
by Celia Cheng
April 28th, 2008
TOLOACHE
251 W 50th St
(B’way & 8th Ave)
212-581-1818
$$
I love avocado, and Chef/owner Julian Medina of Toloache definitely has a way with it, whether it’s in his three different flavors of guacamole — traditional, frutas and rojo — or his out-of-this-world jicama-avocado “ravioli.” The skins of the ravioli are thin slices of jicama, wrapped around pieces of avocado. They are light and delicate, making a wonderful starter salad with mixed greens, orange, radish and almonds dressed with tamarind vinaigrette. Paired with a margarita, this refreshing dish is the ideal start to an excellent Mexican meal.
Posted in Mexican , Midtown West , Salad , Vegetables
Bibingka (Philippine rice cake baked in banana leaves with feta & Gouda cheese)
by Celia Cheng
April 28th, 2008
CENDRILLON
45 Mercer St #A
(Broome & Grand St)
212-343-9012
$$
Cendrillon’s bibingka is a sweet and savory cake that I could eat all day long as a snack or dessert. Made with galapong — rice soaked overnight then ground into a wet batter — it’s lighter and fluffier than most Western cakes. Sprinkled with sugar, Gouda and French feta cheese and then baked under high heat on banana leaves, the top caramelizes, becoming a crusty layer that adds a contrasting savory flavor to the sweet spongy cake. Filipino food is certainly not light, and after a copiously delightful meal at Cendrillon, it’s hard to imagine having a cheese-crusted cake, but no matter how stuffed you are, a piece of bibingka is definitely the way to end this perfect ethnic brunch.
Posted in Brunch , Cheese , Dessert , Filipino , SoHo , Sweets
Pan-Fried Bean Curd w/ Soy Sauce
by Celia Cheng
April 28th, 2008
CONGEE BOWERY
207 Bowery
(Rivington & Spring St)
212-766-2828
$
Posted in Chinese , LES , Tofu , Vegetables
Yellowfin Tuna Steak Sandwich
by Celia Cheng
April 28th, 2008
OLIVE’S
120 Prince St
(Wooster & Greene St)
212-941-0111
$$
There’s something to be said about novelty. This grilled yellowfin tuna steak with red onions — also grilled — watercress, tomato and wasabi mayo on a brioche only appears on Olive’s daily menu one Wednesday a month. And when it comes to waiting for this sandwich, a month feels like forever. I generally don’t like cooked tuna, but the steak is only lightly grilled, so the center stays juicy. Add the fresh vegetable toppings, wasabi mayo and soft brioche bun, and I want to have another as soon as I devour the first. Olive’s is good at creating sought after cravings, like their avocado sandwich — a bi-weekly selection that was so popular it became a weekly — or the egg salad sandwich — another monthly favorite.
Posted in American , Fish , Sandwich , SoHo
Halloumi Dust
by Celia Cheng
March 31st, 2008
ANTHOS
36 W 52nd St
(5th & 6th Ave)
212-582-6900
$$$
They say, “A picture is worth a thousand words,” so for my halloumi dust dessert craving from Anthos, I will let the photo of this dessert speak for itself! These are dried halloumi shavings, which pair perfectly with the accompanying dash of chocolate, hazelnut in pulled sugar, caramelized paximathia (biscotti) and grapefruit candy. You’ve got to love that savory-sweet action and commend Michael Psilakis for coming up with a truly original work of art!
Posted in Cheese , Dessert , Greek , Midtown West
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