Pho-Men: Asian Cuisine

Last evening, the legendary Lévana organized a tasting at Pho-Men on Troy (411 Troy Avenue; Brooklyn NY 11213 – Tel: 718.697.1947 in the Crown Heights neighborhood,). There were about 38 of us, and I for one had never tasted Vietnamese food before…

Rice Cake, Chicken Karage, Enoki Tempura

Portobello Banh Mi and Ramen Burger

Everything Pho Soup

This tasting introduced me to new and exotic flavors. Overall it was very good, Levi, the owner, humbly said that his menu is a work in progress, thereby showing a willingness to learn, a willingness to improve. I and everyone else in the group enjoyed the overall experience, but I would not be honest if I did not say that while the dessert was good, personally I wish it had been a bit less sweet and just a bit more tart. As for dish #3 on the above Menu: Bi Dao Salad, Lotus Salad, Vegetarian Pad Thai I was thoroughly unimpressed. The beautiful looking Strawberries Orange drink tasted even better than it looked, Peninah – the bartender – did an incredible job. Bravo Peninah! Bravissimo!!!

I always believed in trying restaurants twice, if not more, therefore I will be going back soon. Hope to see you there, gentle reader!

CS

Penne with Creamy Mushrooms

Last evening I had pasta, it was absolutely delicious! I like to cook with wine and this was just a perfect experiment that succeeded fully.

Penne With Creamy Mushroom

Serves 4

Ingredients

• 4 tablespoons butter (or margarine if you prefer to keep it pareve or will use use during a meat meal)
• 1 tablespoon olive oil
• 6 shallots, sliced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon all-purpose flour
• 2/3 cup Velouté sauce (or MimiCreme if you prefer to keep it pareve)
• 2 tablespoons Port wine
• 4 ounces sun-dried tomatoes in oil, drained and chopped
• pinch of freshly grated nutmeg
• 12 ounces dried penne
• salt and pepper
• 2 tablespoons chopped flat-leaf parsley, for garnishing

Directions

1. Melt the butter with the olive oil in a large, heavy bottom skillet. Add the shallots  and cook over a low heat, stirring occasionally , for 4 to 5 minutes, or until softened. Add the mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour, and cook, stirring for 1 minute.
2. Remove skillet from heat and gradually stir in the Velouté sauce (or MimiCreme) and Port wine. Return to the heat, add the sun-dried tomatoes and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.
3. Meanwhile, bring a large bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta well and add the mushroom sauce, cook for 3 minutes, then transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.

Enjoy, gentle reader, enjoy; I did!

CS