Carciofo al Forno (wood oven-roasted artichoke heart with white bean purée and cremini mushrooms)
by Celia Cheng
September 13th, 2007
LAVAGNA
545 E 5th St
(Ave A & B)
212-979-1005
$$
When I think of carciofo, Italian for artichoke, an image of the whole deep-fried artichoke like a beautiful dried flower comes to mind. But at Lavanga, it’s the artichoke heart that’s served, wood oven-roasted not deep-fried, with white bean purée and cremini mushrooms on the side. The artichoke heart does not look as flamboyant as a whole artichoke, but what it may lack in appearance it certainly makes up for in its smooth, soft texture. The white bean purée is also subtle but flavorful. And finally, the slightly earthy taste of the mushrooms combines nicely with the other two players. None of the ingredients is overpowering; rather, all three are modest and work beautifully together to create an understated but elegant appetizer.
Posted in Alphabet City , Appetizer , Italian , Vegetables
Orange Blossom Beignets w/ milk jam and chocolate sauce
by Celia Cheng
April 28th, 2007
THE E.U.
235 E 4th St
(Ave A & B)
212-254-2900
$$
I know, I know, beignets are so passé. There’s hardly a pastry chef in town who hasn’t put it on their menu. Well, obviously we just can’t get enough of it. Who doesn’t love fried dough?! Akhtar Nawab’s beignets at The E.U. are so pleasantly light and uplifting it’s hard to forget. The beignets are made with orange blossom water — of Middle Eastern influences — and the fresh and delicate aroma of the orange blossom essence is just beautiful. Two sauces accompany: milk jam, a.k.a. dulce de leche, and chocolate. The beignets are coated with sugar, so even without the sauces they’re delicious!
Posted in Alphabet City , Dessert , Eclectic
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