Ensalada De Jicama (jicama-avocado “ravioli”)
by Celia Cheng
April 28th, 2008
TOLOACHE
251 W 50th St
(B’way & 8th Ave)
212-581-1818
$$
I love avocado, and Chef/owner Julian Medina of Toloache definitely has a way with it, whether it’s in his three different flavors of guacamole — traditional, frutas and rojo — or his out-of-this-world jicama-avocado “ravioli.” The skins of the ravioli are thin slices of jicama, wrapped around pieces of avocado. They are light and delicate, making a wonderful starter salad with mixed greens, orange, radish and almonds dressed with tamarind vinaigrette. Paired with a margarita, this refreshing dish is the ideal start to an excellent Mexican meal.
Posted in Mexican , Midtown West , Salad , Vegetables
Pan-Fried Bean Curd w/ Soy Sauce
by Celia Cheng
April 28th, 2008
CONGEE BOWERY
207 Bowery
(Rivington & Spring St)
212-766-2828
$
Posted in Chinese , LES , Tofu , Vegetables
Cauliflower & Taleggio Cheese Gratin
by Celia Cheng
December 17th, 2007
SMITH’S
79 MacDougal St
(Bleecker & W Houston St)
212-260-0100
$$
The cauliflower and taleggio cheese gratin may be an accompaniment on Smith’s menu, but, as far as I’m concerned, it outshines any other dish. I could go back daily for this creamy gratin and its thin layer of browned cheese on top. Cauliflower is a seemingly innocuous vegetable, but it’s so juicy and light on the palate. And when paired with cheese, whether roasted or au gratin, it is just too close to perfection.
Posted in American , Cheese , Greenwich Village , Vegetables
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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
Salad Meal
by Celia Cheng
August 29th, 2007
MAOZ VEGETARIAN
38 Union Square East
(16th & 17th St)
(212) 260-1988
$
The Dutch falafel fast food chain, Maoz, has started to expand worldwide, opening stores in London, Paris, Munich, Barcelona, Madrid and New York! The concept is pretty simple: you can get variations of the falafel sandwich or salad and add as many toppings (and condiments) as you like from the open salad bar. For a chain, the produce at Maoz is incredibly fresh. There’s cucumber dill salad, fried broccoli and cauliflower, pickled baby eggplant, tomato onion salad, carrots and more. The “meals” include a drink and some come with Belgian fries. I like the salad meal, which includes a salad box (falafel on a bed of shredded lettuce, fried eggplant and hummus) and a drink — I love their fresh orange juice! Each time I visit Maoz, I am blown away by what a good deal it is at less than $10 for this more than copious, very healthy and delicious meal.
Posted in Middle Eastern , Salad , Union Square , Vegetables
