Noi Due Carne Revisited

This past Tuesday, we went once again to Noi Due Carne (141 W. 69th St, New York, NY 10023 – Tel: 212.712.2223). Knowing Golan Chetrit, the owner of both this eatery and the dairy one downstairs (Noi Due), knowing his commitment, his dedication, his passion for the business, I had no doubt this too would be a superb experience – and like every time before it – I was not disappointed. 

While waiting I sipped the House Punch, a delightful combination of rum, port wine, tea, lemon, and nutmeg.

Soon our Black Angus Beef Carpaccio arrived…

Black Angus Beef Carpaccio: mustard vinaigrette, balsamic reduction, baby arugula, and crispy sweet potato.

 

The combination of flavors, the symphony of tastes, was truly a masterpiece!

We followed with a Lebanese Fattoush Salad…

Lebanese Fattoush Salad: Romaine, cucumber, heirloom tomato, radish, red onion, mint, kalamata olives, za’atar pita chips, and sumac red wine vinaigrette.

This salad because of the perfect mix of ingredient and superlative taste represented the deliciousness, the healthiness, the very best of the Mediterranean cuisine.

We segued with a Smoked Italian Eggplant Carpaccio…

Smoked Italian Eggplant Carpaccio, with lemon, tahini, pomegranate, pistachio, and silan.

The eggplant combination and the garlic bread together made this also a memorable dish. I never imagined that eggplant and pomegranate could make such a succulent combination!

We then went for the Crispy Roman Style Baby Artichokes. By taking the traditional recipe for Carcioffi alla Giudia – one of the jewels of Roman cuisine – and adding a few modern touches, Chef Beau Hauck has elevated this dish into a contemporary classic, crispy and full of flavor.

Next, we had the Spaghetti and Meatballs, with slow-cooked San Marzano tomatoes, garlic, and basil. The aroma, the meatballs, the al dente spaghetti made this also a special experience for our senses.

We were now ready for the 14oz. USDA Prime Ribeye, with sea salt, olive oil and roasted plum tomato with an additional side of perfectly seasoned potato puree served in its own ramekin. Having grown up in Montevideo, Uruguay, I learned early on what meat should taste like and this ribeye met every expectation.

Throughout the meal, we enjoyed sample quantities of their most popular cocktails…

From Left to right: West Side (scotch, elderflower, blackberries and lemon), Golden Apple (botanical gin, fresh ginger, apple cinnamon, and soda), Jalapeno Business (vodka, Fresh strawberries, lime and a jalapeno pepper), Bourbon Coolata (bourbon, coconut milk, pineapple juice, orgeat, and housemade grenadine).

For dessert – and in keeping with the season – we had a big slice of an incredible Pecan Pie…

A hot slice of Pecan Pie, with parve vanilla ice cream drizzled in caramel sauce.

We finished with a Mint Tea. Truly a memorable evening of food and drink! Hope to meet you there soon, gentle reader!

CS 

Pecan Pie – Part 2 – Maple Pecan Pie

Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

• One 9-inch frozen pie crust
• 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
• 1 tablespoon all-purpose flour
• 1 cup pure maple syrup
• 3/4 cup packed light sugar
• 1/4 cup sugar
• 3 large eggs
• 3 tablespoons margarine, melted
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 F
2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS

Pecan Pie

Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:

Photo by: Irene Saiger from bamitbach.wordpress.com

This recipe was printed in the New York Times many years ago.  It is the only one I use and has never failed me.

• 1-10″ baked pie shell
• 1 1/4  cups dark corn syrup
• 1 cup firmly packed dark brown sugar
• 4 eggs
• 1/2 stick butter or pareve margarine, melted
• 1 1/2 cups chopped pecans
• 1 tsp. vanilla extract
• 1/2 cup pecan halves.

Preheat oven to 350 degrees.  Partially bake your pie shell.  Remove and allow to cool.  Combine the corn syrup and sugar in a heavy pan.  Bring to a boil and stir till sugar is dissolved.  Remove from heat and allow to cool.  Beat the eggs in a mixing bowl.  Mix in cooled syrup, melted butter, chopped pecans and vanilla.  Pour into pie shell.  Decorate the top of pie with pecan halves.  Bake for about 50 minutes.  Cover crust with foil to prevent from over-browning.   Serves 10

Enjoy, gentle reader, enjoy!

CS

Thanksgiving Specials

Are you planning a Thanksgiving meal? Why patchke in the kitchen for hours? Here are some restaurants with Thanksgiving Specials!

240 E. 81ST STREET
NEW YORK, NY 10028
TEL: 212.517.2400 — FAX:212.517.2401
www.eighteenrestaurant.com
(Please call to make reservations)

EIGHTEEN THANKSGIVING DINNER MENU

Adults $35.99 per person and kids $29.99 per person. ( we will be serving family style on the table)

APPETIZERS:

Choice of:

ISRAELI SALAD

or

CHICKEN SOUP with Noodles

MAIN COURSE:

*TURKEY with Gravy

STUFFING

SWEET POTATO

MASHED POTATO

CRANBERRY DELIGHT

ASSORTED GRILLED VEGETABLES

*Salmon can be substituted for Turkey

DESSERT:

Choice of

PUMPKIN PIE

or

PECAN PIE

BEVERAGE:

Choice of one

SODA

COFFEE

TEA

–)x0x(–

Photo credit: Great Kosher Restaurants Magazine -2006 Cover-

Abigael’s on Broadway

Tel: 212-575-1407 — Fax: 212-869-0666
Web: www.abigaels.com

Thanksgiving – November 25, 2010

APPETIZER

Butternut Squash Bisque —  7.50
Autumn spices

Smoked Beef Flanken Soup — 8.50
with vegetables, potatoes and herbs

Guacamole — 13.50
avocado with plum tomatoes, red onions and chiles,
with fresh squeezed lime juice and house made corn chips

Award Winning Chili — 14.50
slowly smoked with hickory; blended with onions, tomatoes, spices and beans

Wild Mushroom Polenta — 13.50
slow simmered soft polenta, topped with sautéed wild mushrooms
and fresh herbs, drizzled with white truffle oil

Popcorn Chicken — 14.50
fried golden, tossed with herbs, lemon and cayenne drizzle

SALAD

Caesar Salad — 10.50
the classic dressing with a hint of anchovy and toasted croutons

Abigael’s House Salad — 10.50
Autumn greens tossed with local harvest tomatoes, cucumbers, chickpeas,
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

Autumn Harvest Salad — 10.50
strawberries, cranberries, wild rice and candied pecans
with Autumn greens and honey-citrus vinaigrette

MAIN COURSE

Cider Roasted Turkey — 28.50
The American Classic…
apple and sweet fennel sausage stuffing, herbed gravy, onion-sage whipped potatoes
and cranberry-orange relish
~ dark meat served upon request ~

Chicken Dijon — 26.50
a petite ballantine with sausage and sweet pepper stuffing paired
with a pan seared boneless breast in a light sauce of Dijon mustard and white wine

Aged Rib Eye Steak — 36.50
chargrilled and served with steak fries and caramelized onions

Cedar Plank Salmon — 26.50
oven roasted and served with scallion whipped potatoes,
string beans and barbecue vinaigrette

Prime Rib of Beef — 36.50
pepper & rosemary crusted, served with natural pan gravy
and onion-sage whipped potatoes

Additional Children’s, Sushi, Wine and Dessert menus will also be available.
Vegetarian selections will also be offered.
Children’s Menu for 12 years old and younger.
For parties of 8 or more, an 18% service fee will be added to your check.

–)x0x(–

T Fusion Steakhouse
3223 Quentin Road (Corner of East 33rd Street)
Brooklyn, N.Y. 11234
718-62-STEAK

Thanksgiving Menu

First Course- Choice of One

• Tuscan Bean and Turkey Soup (8)
• Minestrone Soup (7)
• Roasted Butternut Squash Salad (15)
  Mixed Mescaline Greens, Candied Walnuts, Slivered Red Onions, Apples, Avocado, Butternut Squash, and Honey Mustard Vinaigrette

Second Course- Choice of One / 4 Course Menu Option Only

• BBQ Pulled Turkey Sliders (12)
  Served on a Brioche Mini Bun, accompanied by House Fries
• Wild Mushroom and Butternut Squash Risotto (11)
  Mixed Wild Mushroom Medley, Roasted Butternut Squash and Creamy
  Arborio Rice
• Swedish Veal Meatballs (16)
  Served with a Cranberry and Corn Succotash, and a Sweet Tomato Sauce

Third Course- Choice of One

• Sage and Cider Glazed Turkey (28)
  Choice of Dark Meat or White Meat
  Served with Cranberry Chutney, Challah bread Stuffing, and Sautéed Green beans with candied walnuts
• Turkey and Apricot Meatloaf (27)
  Served with Thyme and Honey Roasted Sweet Potato Mash, Cranberry
  Chutney, and Roasted Root Vegetables

Fourth Course- Choice of One

• Warm Apple and Cranberry Crumble (9)
  Served with Parve Vanilla Ice Cream
• Three Tier Chocolate Mouse Cake (8)

(Choice of 3 Course Menu $35.95 Or 4 Course Menu $45.95)

Please note:

• Prix fixe menu cannot be changed.
• Each item can be ordered separately accompanying our regular menu