Toad In A Hole
by Cristy-Lucie Alvarado
March 17th, 2008
FLATBUSH FARM
76 St. Marks Ave
@ Flatbush Ave
718-622-3276
$$
Since Flatbush Farm’s brunch menu is so simple, I had to go with the kitschiest name on the list, and it certainly paid off. The toad in a hole, also known as one-eyed jack, is an egg that has been fried in a hole cut in a slice of bread — in Farm’s case, a thick, buttery slice of homemade brioche. Way to kick it up! It’s topped with melted Cheddar then sprinkled with chives. This brunch dish hit my stomach like a brick, that is, a warm, delicious, savory little brick that sent me straight back to bed.
Posted in American , Bread , Brunch , Eggs , Park Slope
Mochi Ice Cream
by Celia Cheng
November 15th, 2007
BUBBIES
Bierkraft
191 5th Ave
(5th & 6th Ave)
Park Slope, Brooklyn
718-230-7600
$
Also sold at Whole Foods stores in New York
I grew up eating Bubbies ice cream in Honolulu (on University Avenue, next to Varsity Theater) and I always loved it. And it seems that mainlanders feel the same way as Bubbies has made its way across the Pacific Ocean, selling products to top restaurants and markets throughout the mainland. Their mochi ice cream has become rather ubiquitous in gourmet food stores in the City. Mochi ice cream, a modern Japanese desset, is an ice-cream-filled rice cake. I’m currently hooked on the guava. It’s light, delicate and flavorful, and the pink mochi skin is soft, thin and chewy. Even when extremely frozen, I can’t help but eagerly pop them in my mouth. Never too hard to bite into, they are a treat I don’t tire of.
Posted in Dessert , Japanese , LES , Park Slope , Sweets , UES , Union Square , UWS
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Renkon No Hasamiage (deep-fried stuffed lotus root w/ chopped shrimp & Japanese leek wrapped in shiso leaf)
by Celia Cheng
October 11th, 2007
TARO SUSHI
446 Dean St
(5th & 6th Ave)
Park Slope, Brooklyn
718-398-0872
$$
The renkon no hasamiage at Taro Sushi is quite a surprise. When it comes to pre-sushi appetizers, it’s best not to get anything too heavy so as not to ruin your palate for the purity of the fish to come, and the renkon no hasamiage is a perfect choice. While it’s deep-fried, the batter is thin and, like any good tempura, not greasy. The lotus root is light and refreshing in taste but hard and crunchy in texture, perfect for sandwiching the tender minced shrimp and leek filling. The shiso leaf wrapped around the sandwich emanates a pungent yet fresh scent that completes this delicious starter that’s light on the palate but fulfilling to the taste buds.
Posted in Appetizer , Japanese , Park Slope
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Kimchi Bok Kum Bop (kimchi fried rice) w/ Shrimp
by Celia Cheng
August 16th, 2007
MOIM
206 Garfield Pl
@ 7th Ave
Park Slope, Brooklyn
718-499-8092
$$
The kimchi fried rice at Moim is almost perfect in that it’s spicy, tasty, and juicy without being overly greasy. Kimchi fried rice can often turn out dry which is a big turn off. Moim’s fried rice has zucchini and mushrooms that add both freshness in flavor and contrast in texture to the main ingredient of pickled cabbage (kimchi). The shrimp is a nice addition but not necessary as the kimchi flavor is so distinctive and strong on its own, that the shrimp doesn’t add to the dish. Kimchi fried rice always whets my appetite for heavier foods, and the spiciness pairs ideally with meat, so an order of kalbi is a must!
Posted in Korean , Park Slope , Rice
Bloody Mary
by Celia Cheng
February 28th, 2007
O’CONNOR’S
39 5th Ave
(Dean & Bergen St)
718- 783-9721
$
O’Connor’s has been around since 1933 and it’s managed to keep its authenticity throughout the years from the mousse head mounted on the wall to the old school phone booth. But the biggest charm and draw for me is the bloody mary made by bartender, Charlie Campbell, on Sundays. Charlie’s nearly 80 but he has a true love for the bar and his art. He claims that the key to his bloody mary is the fresh lemon juice. He won’t make it if he’s out of lemons. The secret recipe: fresh lemon juice, celery salt, pepper, Worcester sauce, Red Devil hot sauce, tomato juice and a good work-out — referring to his technique in shaking the tumbler. But I’m sure it wouldn’t taste as good without the true secret ingredient: Charlie’s heart and soul. If you like your bloody mary’s truly spicy, this one’s got a real kick to it!
Posted in Drinks , Irish , Park Slope
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