Category Archives: Hot on the Blog

Remembering Gael Greene

Gael Greene and my Kimchi Giveaway Holiday treat.

Gael Greene and my Kimchi Giveaway Holiday treat.

My first encounter with Gael Greene occurred when I applied to work as her assistant. It was a challenge between myself and another candidate who lived a short distance away from her office. It didn’t help that I lived in New Jersey which I later learned was part of the reason she couldn’t see me as someone who would be at her beck and call. Now looking back- I understand her hesitation to hire me and she also mentioned I was too sophisticated for the role. She simply couldn’t see someone like me working as her assistant and that’s a great compliment.

Rina O Amen at the FCI

My turkey and chicken peacock creation for the catering buffet party at FCI

At this time, I was about to graduate from the International Culinary Center (formerly known as FCI). I wanted to pursue a career in food media. This led me to find the job listing while I interned for Dave Arnold who was the Director of Culinary Technology at the FCI. I remember Dave asking: “Did Gael mention Elvis’ C***?). I had no idea what it meant until everyone in the test kitchen told me she spent a night with Elvis in bed, famously written in her memoir.

Zang Toi and his muses for the Insatiable Critic

Zang Toi Woos Fate with Lucky Fried Chicken – the article I wrote for Gael

It took me six years after that first meeting to finally get the nerve to casually ask what really happened with Elvis. I believe to the best of my knowledge that we were in the hole of Brooklyn, enjoying an exotic dinner at a local off the beaten path Kazakhstan restaurant, surrounded with Russian tea pots, shimmering in gold and the place looked like the Russian Tea Room on acid.

Gael Greene Rina Oh Diinig with Outlaws

That famous selfie at the hole in the wall in the most obscure Brooklyn neighborhood. It felt so surreal.

Rich Sanders, aka “Ethno Junkie” was our obscure eatery guide who found the the joint with dishes doused in cumin and spices from the moon and beyond. We loved the lamb and all the accompanying sides. Unfortunately for me, I regrettably formatted my SD card before saving all the photos from that dinner except for a photo of myself. I know this couldn’t be more vain.

Dining Out with the Ethnic Adventurers, another coined terminology by GG

Dining Out with the Ethnic Adventurers, another coined terminology by GG

My first dinner with Gael came to me as a surprise, and she wasn’t warm and friendly like a bubbly glass of the best champagne. She sent me an invitation a few months after I wrote an article for her blog. We kept in touch with a future restaurant review series for Korean restaurants I was working on- however it failed to be published due to the fact the dates were far fetched and stretched out, but it gave me a good reason to keep in touch. This kept our relationship via email consistent. I got that first invitation by surprise and nonetheless it was a bit awkward and thrilling to be sitting next to the famous food critic I watched on Top Chef dissecting every last ingredient which included: the service, the smell, and the ambiance of the first of many restaurants we visited together.

Legend Restaurant in NYC Gael Greene

That first visit to Legend on July 14, 2012

After our dinner ended at the now shuttered Sichuan restaurant Legend, I recall Gael frantically telling me she had to get home by 10:00pm on that initial outing. It was during the last days of her beloved companion Steven, and she needed to be back home in order to take care of him. She did this until he departed from this world about a few months later. The group she curated which included myself, Ethno Junkie, Zarela Martinez, Belle, Peter, and occasionally Barry Wine became the sad loners circle of friends. She pieced together a group of very lonely folks, mostly divorced friends, except for me (I was the exception, because although I was married, I hardly saw my overworked husband at the time).

Gael Greene Dining with Outlaws Rina Oh

Gael did not want to be photographed at these outings, only on official appearances.

As our dinner encounters sprouted into bi-monthly gatherings, we became closer as a group of sad loners. We shared many of our tragic stories, gossiped about everyone worthy of mentioning off the record. Gael was very upfront and personal and she completely let it all out in our company. She told me how she really viewed so and so. And the things they did that were just socially unacceptable no matter how rich or famous they were.

Gael Greene alongside Alan Richman and James Oseland at the Y uptown

Gael Greene alongside Alan Richman and James Oseland at the 92Y uptown

I found out through her, she had a harsh upbringing. A very strict father and she graduated as valedictorian of her class. She wasn’t your average Betty from Detroit. Gael loved dolls, handbags, earrings, bangles, and most of all collecting menus and spoons. She was very proud of all the menus she’d stolen from every restaurant she reviewed or dined at. She took a menu from every single dinner. And her collection of spoons can probably fill an entire cabinet. Gael once offered to auction off all her dolls to me for $4000.00 but I said no. I was already living with someone who had more dolls than she did and didn’t want to get re-traumatized by seeing all those little eyes looking at me every day. Gael always drank a glass of water with a separate glass of ice before starting our dinners, reservations were always made for 7:30pm. To this day, I claim 7:30pm is the perfect time for supper. I learned how to share food without making any faux pas at the supper table. She demanded serving spoons and hissed at anyone who dared take a second helping of any dish before we were all done tasting the first serving. Anyone who had the slightest symptom of any forthcoming ailments, were forbidden from joining our family styled outings. Gael had a severe germ phobia.

A Young Professionals Committee Meeting I attended while volunteering for Citymeals on Wheels

A Young Professionals Committee Meeting I attended while volunteering for Citymeals on Wheels.

I treated Gael like the grandmother I always wanted. I never grew up with a grandmother and always wondered what it was like to have one. When I visited Seoul after decades of living overseas, I learned how to ask for assistance living on the behalf of my paternal grandmother. She is nearly deaf and handicapped and was unaware such a thing existed or that she was eligible for government funding.

Gael Greene Rina Oh KCS Citymeals

Gael Greene receives the Lifetime Visionary Award from KCS- Korean Community Center

Knowing Gael made this very personal for me- and through her and her devotion to delivering meals to the homebound elderly I learned how to ask on behalf of the only grandmother I never grew up withGael surprised all the young committee members by making an appearance at one of the fundraising events at Brooklyn Bowl. I spent months organizing this event. Visiting the site, speaking to the sponsors, sorting out menu items and left the rest up to the Citymeals staff to organize. The remaining committee members were responsible for bringing the crowd and they delivered them.

Gael Greene made an appearance at the Brooklyn Bowl YPC event I helped organize years ago for Citymeals on Wheels

Gael Greene made an appearance at the Brooklyn Bowl YPC event I helped organize years ago for Citymeals on Wheels

I felt comforted driving Gael to and from our dinners. Giving her the door to door service I would’ve otherwise given my own elderly family members. It is customary in the Korean culture to respect your elders and treat them as gems especially as they age and become fragile. This is how I regarded Gael, but I did this very discreetly and secretly. I viewed her differently than many others. She was bever the scary food critic feared by chefs- rather the little old grandma I wish I grew up with. I coined our rides, “Driving Miss GG”. I gave her that nickname after driving her around for a few months, and after a while it simply became our routine. She went from hating the outer boroughs to loving the off the beaten pathway restaurant findings. She had a chauffer and that was me.

Rina-Oh-with-Gael-Greene-Vintage-Art-Deco-Clutch-Bag-WEB

I made this collage to give Gael’s followers a clear visual on how to wear her vintage Art Deco Embossed leather clutch bag.

Gael once told me I reminded her of who she was in her youth. My ambition, spirit and determination were similar to who she was, and who she always will be to so many who truly knew her. She had a soft side very few got to sense. It took many years to get Gael to let her hair down completely. Thusly it took me approximately six years to finally casually ask about that one night with Elvis…and that was during his jailhouse rock days. You can only imagine this young lady in her early 20’s going to an Elvis concert, finding herself backstage…and later on in his bedroom. There was a lot more to the story than that egg sandwich and I’ll only kiss and tell if I actually know you and trust you not to repeat it to the world. It’s a secret that took me six full years to hear and one must be worthy enough to hear the details.

Gael Greene's surprise 80th birthday party with the Ethnic Adventurers

Gael Greene’s surprise 80th birthday party with the Ethnic Adventurers

We relied on each others company- in an emotional way. I told her my woes, and she told me hers. She shared her fears, her loves, and her disdain for some folks, their food and even the lifestyles they chose. She supported everything I was into. When I got my job at Scripps Networks, she clapped for me and was elated.

Rina Oh at the Chelsea Market Food Network Digital Offices

Rina Oh at the Chelsea Market Food Network Digital Offices

When I became a house photographer for the James Beard House she clapped her hands again- and I saw Gael less and less going forward. I’m so sorry to say that the Beard House dinners kept me away from the GG dinners, but they were just so good. Well- that’s another chapter- and series of blog entries waiting to be written with their own characters meticulously documented by me with my camera lens.

Zarela's famous crunch cake

Zarela’s famous crunch cake- forgive me for not knowing the official name of this recipe.

It wasn’t until she recently passed away that I started frantically searching for all the little trinkets she gifted me over the years which included her favorite fur coats, her only Chanel bag, a handful of hats- including one that belonged to Steven. I misplaced two of the three hats and occasionally wear my favorite one- the one I managed to save. I also got her Bridal lingerie and two other slips she used to wear during the height of her sex in the city days with all the chefs. I tossed the Bridal one, as I deemed it to be a curse since she later divorced her former husband. I kept the other two as relics I will one day frame and remember Gael- my beloved adopted Grandmother. I knew for many years that the day will inevitably arrive one day and prepared myself to say goodbye. Little did I realize that last email she sent me on the prequel to the same date she passed away a year prior to November first 2022- would be that farewell. And it just read: let’s make a date to have dinner this Fall. Love Gael. It’s almost as if she never left me, and I’m still waiting to get that letter telling me about the latest restaurant that just opened.

Gael Greene Hat

My favorite Gael Greene Hat. I still wear it all the time.

I cannot share with others who’ve had harsher experiences and can only say she and I truly shared a deep, and compassionate love. I cannot answer any of this with certainly. I cannot tell you why I was so lucky to only receive her endless love- and it was a mutual sincere sharing of caring that made this friendship so very real and solid as a rock. Gael supported all my endeavors. She wished me the best when I informed her I was taking a hiatus from the culinary world and bringing back my childhood passion of pursuing visual arts. That letter is worthy of lamenting in gold leaf and frame. I later learned she too had once dreamed of becoming a great artist. Knowing this, comforts me in a way I will never be capable of explaining in mere verbiage.

At the annual Citymeals on Wheels Chefs Tribute

At the annual Citymeals on Wheels Chefs Tribute

I am sorting through all my archived dinners with Miss GG and promise to post all the dinners and photos in the near future. I know she is reading these words wherever she is, and that we will always be connected. I will always love and cherish every bite and every word we shared at the supper table. Thank you for being there for me when I needed you. Forever is just a blink in the space-time spectrum. We will meet again, very soon. Our lives on earth is nothing other than a mere seconds of what eternity has to offer. Love is something that never dies. And to me, you are still here, always and forever.

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Filed under Dining with Outlaws, Gael Greene, Hot on the Blog, The Accidental Bag Lady

Matcha Angel Food Cake with White Bean

 

Matcha Angel Food Cake with White Bean

Matcha Angel Food Cake with White Bean

You can have your cake and eat it too without the guilt or the sugar crash with this healthy recipe that’s packed with 12 egg whites and loaded with proteins from legumes.

Matcha Angel Food Cake with White Bean

By Rina Oh

Servings: 8

Time: 2 hours

Ingredients

  • 12 egg whites
  • 2 tablespoons water
  • 1 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
  • 1 cup cake flour
  • 3 teaspoons Matcha powder
  • 6 cups cooked white beans
  • 1 cup confectioners sugar
  • 2 tablespoons coconut sugar

Directions

  1. Preheat oven to 350°F (180°C).
  2. Using a hand mixer with the balloon whisk attachment, combine egg whites with cream of tartar, water, and vanilla extract and whip for 5 minutes on medium speed until the mixture reaches the soft peak stage. Slowly add small amounts of the confectioners sugar until it’s all incorporated for 1 minute. Increase the speed to medium-high and continue mixing for 3 more minutes. Turn down the speed to medium-low speed and slowly add the cake flour in batches of 2 tablespoons. When the flour is all in, allow the dry flour to blend with egg mixture and increase the speed of mixer again to high speed for 2 minutes.
  3. Transfer batter into a deep dish non stick pan (do not grease the pan). Shake the pan back and forth to even out the surface.
  4. Place pan into oven and bake for 35 minutes or until cake tester comes out clean.
  5. Using a blender combine beans and confectioners sugar and pulse for 1 minute. Increase the speed and blend on high speed for 2 minutes until the mixture is pureed.
  6. Take cake out the oven when it’s finished baking and place on a cooling rack for an hour. Gently remove the cake from the pan and place on a cutting board. Using a cake knife, slice cake horizontally in the middle.
  7. To assemble, place one piece of the cake, with the crust down and soft side up. Spoon half the bean filling onto the first layer of the cake, allow some of the filling to drip off the sides. Place second layer on top with the soft green side up. Repeat the same step. Top cake with coconut sugar.
  8. Divide cake into 8 pieces and serve.

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Filed under Beans and Legumes, Dessert, Dining with Outlaws, Food for Kids, French, High Tea, Hot on the Blog, Korean, Recipes, Vegetarian

Korean Kimchi Mung Bean Pancakes

 

Korean Kimchi Mung Bean Pancakes

Korean Kimchi Mung Bean Pancakes

Detoxify your body while eating these Mung bean pancakes packed with superfood ingredients. This savory pancake is served with a side of dressed up soy sauce, you can eat it this way or straight up. It’s jammed packed with a complete balance of proteins in the grains combined with legumes. You can skip the meat and still get every nutrient your body needs!

Korean Kimchi Mung Bean Pancakes

By Rina Oh

Servings: 4

Time: 20 Minutes

Ingredients

  • 1 cup shelled and split mungbeans rehydrated in water
  • 2 tablespoons cornstarch
  • 1 egg
  • 1 ¼ cup white flour
  • 2 cups water
  • 4 bunches of scallions
  • ½ cup kimchi, chopped
  • ¼ cup sunflower or safflower oil

Directions

  1. In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds.
  2. Add egg, cornstarch, flour, and water and continue pulsing for 30 more seconds. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  3. Transfer batter into a bowl, add scallions with kimchi and stir using a spatula.
  4. Heat a nonstick pan on the stovetop for a minute on high heat. Add vegetable oil and let it heat for another 30 seconds.
  5. Add about two ladles of pancake mixture and evenly spread it out using a spatula. Use the spatula to even out the sides of the pancake. You may add some oil around the sides of the pancake at this point. Move the pan around to prevent the pancake from sticking to the pan, as the batter absorbs the oil. Cook for about two minutes.
  6. Flip the pancake and repeat the steps above.
  7. You will know the pancake is finished when it gets brown and crispy.
  8. Remove from heat and transfer to a cutting board. Slice the pancake with a sharp knife into eight wedges like a pizza. Serve with soy sauce on the side.

Tip: For best results and time efficiency, soak the mungbeans overnight in the refrigerator. Mungbeans can be purchased in Asian markets and whole nutrition markets. Thanks to the internet, you can also order them online!

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Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes, Vegan, Vegetarian

Korean Japchae (Stir-Fried Vermicelli with Vegetables)

8-22-2017-Japchae-03

Brighten your culinary palate with this noodle dish traditionally served at large banquets. Korean restaurants offer this popular dish as an appetizer. It’s also a great way to use any leftovers you may have!

Korean Japchae (Stir-Fried Vermicelli with Vegetables)

By Rina Oh

Ingredients

  • ¼ cup sunflower oil
  • ½ cup julienned carrots
  • 2 cups baby spinach
  • 1 cup thin-sliced shiitake mushrooms
  • 1 zucchini, julienned
  • 4 ounces boneless beef short ribs, sliced very thinly
  • 6 ounces Korean vermicelli (cellophane noodles)
  • 4 quarts water
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Directions

  1. Heat oil in a nonstick pan over high heat; add carrots, season with salt and pepper, and sauté until slightly softened, about 2 minutes. Transfer carrots to a large bowl. Repeat sauté process with spinach, mushrooms, and zucchini, respectively.
  2. Sauté beef in the remaining oil until browned completely, about 3 minutes; transfer to a cutting board and slice into thin slicers approximately the size of the vegetables.
  3. Bring water to a rolling boil in a large pot. Cook vermicelli at a boil until soft and stretchy, about 6 minutes; drain.
  4. Toss noodles with the vegetables in the bowl. Stir soy sauce, sugar, and sesame oil together in a small bowl to dissolve the sugar; pour over the noodles and vegetables and toss to coat.
  5. Divide noodles and vegetables between four bowls; garnish with sesame seeds to serve.

 

Tip: Prepare ingredients ahead of time and reserve in the refrigerator to help save time in planning healthy meals for the week! You can purchase the Korean vermicelli noodles at Asian Markets or online.

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Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!

Korean Bulgogi Sliders

By Rina Oh

Servings: 4

Time: 2 hours

Ingredients

  • Buns:
  • ½ cup lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 whole egg
  • 1 tablespoon of vegetable oil
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • Sliders:
  • 1 pound ground beef
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon rice wine vinegar
  • 2 scallions, sliced thinly

Directions

  1. Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
  2. Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
  3. Preheat oven to 350°F (180°C).
  4. Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
  5. Divide dough into 8 to 10 or smaller balls if desired.
  6. Bake in the oven for 12 to 15 minutes until golden brown.
  7. Combine all the ingredients for the sliders. Form mixture into small patties.
  8. Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
  9. Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.

Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.

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Filed under American Food, Dining with Outlaws, Food Porn, Hot on the Blog, Korean, Korean Food at Home, Recipes

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

 

Happy Meatless Monday! Make this Indigenous Cuisine inspired vegan stuffed peppers utilizing all the spices traditionally used with ground meat recipes. I added my new favorite grain, kasha to this mixture that provides the perfect combination of complete proteins to get your body the essential nutrients it needs, craves, and wants- minus all the animals. Treat yourself to a great healthy start to the week!

 

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Recipe by Rina Oh

 

Ingredients

2 cups red kidney beans, cooked

1 cup corn kernels, cooked

1 cup kasha, cooked

1 small onion

1 cup fresh parsley

4 medium peppers

4 small tomatillos

1 roma tomato

2 jalapeno

1 teaspoon garlic ground

1 tablespoon paprika

1 teaspoon cumin ground

salt

pepper

 

 

Directions

Combine red kidney beans and parsley with paprika, salt, and garlic powder. Pulse for 30 seconds until mixture is coarsely chopped; transfer to a bowl; add kasha, corn, and toss together.

Using the same processor, combine tomatillos, roma tomato, onion, jalapeno, garlic powder, salt, and pepper. Process for about 1 minute on high speed.

Slice pepper tops off leaving about ½ inch. Remove the seeds and discard. Add stuffing mixture and press firmly down midway through. Pour tomato mixture into tagine or baking tray and cover peppers with tops. Cover the tagine with lid or baking tray with foil and bake in the oven for about 2 hours. Remove from oven and divide into four bowls. Serve immediately!

 

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Filed under Food for the Fashion People, Food Porn, Hot on the Blog, Meatless Mondays, Recipes, Uncategorized, Vegan, Vegetarian

Fork and Scissors: A Sneak Preview of COREY and Northern Indian Delights at Tamarind

Corey: Corey Lynn Calter FW13

My picks from the Corey presentation at the Jane Hotel in NYC for the FW13 collection

I love the 60′s and 70′s. Anything that reminds me of that era in time, whether it’s the music, the iconic styles, everything from paisley prints to laced collar silk blouses- I dig. Corey reminds me of my fave era. The new line by designer Corey Lynn Calter exudes everything I love at the moment: gold buttons, check; paisley, check; fedora hats, check; make me look rich silk jumpsuits, check, check, check. I can’t wait to see what Corey conjures up next season- but at least for the rest of 2013- we’ll know what to wear.

Corey FW13 Presentation at the Jane Hotel in NYC

Shag-a-delic and very wearable.

The collection was presented at the Jane Hotel, a hipster- boutique hotel neatly tucked away at the end of Jane Street in the West Village. No- sorry folks, it’s not typically open to the public. You kinda have to know the right people to get in- or at least look the part, or be somebody. Lucky for me, I knew someone who sent me an invite to preview the new collection last night. I gasped at the first sight of Corey’s paisley prints. After all, it was only a week ago that I rummaged through an old lady’s fabric closet, in an undisclosed location (since I’m not sharing my source of goodness, for the time being) and brought home an array of vintage paisley silk fabrics. Yards and yards of the goodies.

Silk Dyed Easter Eggs by Dining with Outlaws

My Silk Dyed Eggs from Easter

I used some of mine to make these wonderful easter eggs. Silk printed paisley eggs finished with gold leaf. Not too shabby egh?

Our wonderful evening ended with this amazing dish at Tamarind, my all time favorite Indian restaurant in NYC. I haven’t stopped thinking about this dish since my first time having it. All night- that’s all I talked about at the fashion show. I’ve probably convinced People magazine’s style director to try it out sometime- she would’ve come with- but had to retreat home. Oh well- it was her loss, and more food for me! The Raj Khatori is priced appropriately at $8.00, it’s meant to be shared by two lovers. In my case- it was shared by two BFF’s. It’s spicy, it’s sweet, a bit of yogurt with chick peas welcome your taste buds as you neatly deconstruct the poofy fried bread. Ours disappeared within minutes. (Yes, we can turn into savages when food’s this good, and nevermind that I was dressed to the nines in a silver brocade jacket by Moschino, beaded skirt by Elie Tahari, sequined sweat shirt by Forever 21, Alice and Olivia maryjane platforms).

Raj Khatori at Tamarind

The Raj Khatori at Tamarind

Tamarind has two installments of their signature Northern Indian Restaurants in NYC, both by the same ownership. Located in the Flatiron district and Tribeca. It’s a bit pricier than your usual Little India (on 6th Street) restaurants and unless you’ve frequented a bunch of the sitar playing traditional joints- you may not appreciate the superb quality and flavorings Tamarind has to offer. You’ll find a glassy window displayed right in the middle of the Flatiron locale, along with two tandoori ovens accompanied by a chef making naan and grilling (is it called grilling?) some meat on the skewers. We ordered the Raj Khatori, Chicken Tikka Masala (are you surprised?), Vegetable Pillau- a mixed vegetable basmati rice, and the Tandoori Mixed Grill. If Koreans are making soju cocktails with asian pears, don’t be surprised to see Northen Indians making theirs with a bit of Tamarind and fennel. Delish, delish, delish. I can’t wait to go back again.

Tarmarind
41-43 E 22nd St
New York
(212) 674-7400

99 Hudson St
New York
(212) 775-9000

 

 

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Filed under April 2013, Dining with Outlaws, Fashion Smashion, Fork and Scissors, Hot on the Blog, Special Events

Restaurant Reviews: Art Oddities at The Lodge Gallery with a Hidden Bar and Malaysian Delights at Nyonya

The Lodge

The hidden bar behind The Lodge Gallery

Although I normally prefer red wine or tequila cocktails, I didn’t mind the gin that night. It’s not my favorite spirit of choice- however considering it was a ginful open bar, replete with a charade of happy Hendrick’s hostesses trotting corseted A-line dresses, I didn’t mind it after all.

Artwork at the Lodge

Artwork at the Die Wunderkammer group show at The Lodge

I haven’t followed the contemporary art scene for about a decade but remembered how to play the game. As homage to the collectibles, Die Wunderkammer welcomed a room full of oddities. No wonder the artwork didn’t flow here, but was it intended to? From the life sized four legged vertebrae with optical designs, to the scary Asian monster painting (the most sellable), to the beaded double monkey sculptures with human features.

Artwork at the Lodge Gallery.

According to an art consultant, this was the most sellable piece.

Most if not all the works shown at Die Wunderkammer could’ve belonged to the same collector. In my imaginative world- he or she enjoys drinking inside dark obscured halls, their persona characterized by a pleasant and whimsical surface while haunted by its racy, perverted, and obscene daily thoughts. The gin cocktails are an escape from the mind and of reality. Thusly, this collector’s a lover of gin, it’s usual concoctions must be presented as icy cold with a touch of green olive, perhaps a cucumber or two to garnish it. And of course, they’re also a bit of a hoarder of things. Nothing’s quite curated in their drinking room…it’s the river which fails to flow. Our imaginary collector could be a real narcissist who loves their dirty gin, loves collecting beautiful people, and is usually found spending much of the daylight hours entrapped in a perfect world of chaos. Their disorganized thoughts of revenge, theft, and dominance never seem to subside….

Ling Tan

Here’s my usual muse, Ling Tan staring at the oddities.

Unfortunately my imaginary collector is nothing but imaginary. If you stick around long enough to see all the work here, you’ll be surprised by the veer bar/lounge “through” the blue curtain called Home Sweet Home. It’s been around for some time now, but it’s so well hidden- and unless you’re invited by a friend of a friend who knows about it, you’ld simply pass it off as just another store front. Upon passing through the curtains, I was greeted by New Yorkers who were dousing unlimited amounts of ravishing gin cocktails on the Henderick’s dime. I ran into some friends and followed them to the wooden corner bench/table next to the mystery novel window (where ghosts might appear and women jump off for suicide attempts). I slid into the back corner, next to the fresh air- then encountered my biggest mistake for half an hour. Can you guess what happens next? I was naturally cornered with no convo, none, zero, nope. No one spoke to me for thirty minutes. Everyone else was too busy closing in on some real estate deal- I was warned they were going to do that- so why did I follow them and get cornered? My que to move onto another scene was hinted at me after one of the guys (sitting opposite) asked me for his leather jacket (I was sitting next to it). After handing it over to its owner, I quickly noticed he checked the pockets (in a frenzy) for his wallet. Really? You think I’ld steal your wallet? You have some class sir, you’re obviously used to being in the company of some pretty classy folks. Should I be furious or understanding? After all- I did something similar on my way to there. Earlier that evening- I walked a flew blocks towards the gallery (from my car) with my DSLR clutched to my body, disgusted by the garbage pile up and paranoid of all the human alley cats I swore were hissing and prowling to snatch my baby up (camera).

I was feeling nauseous and overtly claustrophobic when rescue came along before I started to panic. I left with my friend who joined me for a bite at my favorite Malaysian place. We went to Nyonya, located at 199 Grand Street, sandwiched between Chinatown and Little Italy. This place only takes cash- but you won’t need too much of it to enjoy a multi-course meal. I frequent this joint as much as I can with whomever is willing to partake on a little curry meets Asia adventure. The coconut white rice is divine and I insist you ask for that version to replace the standard jasmine rice with the curry dishes. The sweet pineapple fried rice is pretty spectacular too.

Roti Telur at Nyonya

Roti Canai at Nyonya

The best appetizer my friends- is the Roti Telur Canai. It’s an Indian crispy thin, handmade bread with a mild curry sauce on the side priced at only $3.50 per order. One is never enough for two people. If you dine alone, that’s perfect- if there are others there with you- have everyone get their own. My Indian friend claimed the Roti bread is “as authentic as it gets”. The curried chicken on the bone is pretty close to the Indian original and reminded me of the Roti Telur Canai sauce. We also enjoyed a noodle dish, the Curry Mee with Young Tau Foo and a bean curd with vegetables.

Bean Curd Nyonya style

Bean Curd, Nyonya style.

I loved it so much that I returned the following night and savored my favorite dish (Roti Telur Canai) all over again. You can order an entire fish to share- which I’ve never had before but watched many large parties order it nearby. Appetizers range from $3.50-8.95 and entrees from $6.25-23.95. They serve a nice assortment of Malaysian non-alcoholic beverages, wine and beer. Come early, late, alone or with a crowd. It’s usually packed, whether it’s lunch or dinner. It’s casual, it’s delicious and you’ll never regret it. You might even have enough money left over to get dessert at Ferrara’s nearby.

 

Die Wunderkammer; Objects of Virtue

March 31, 2013- May 1st, 2013

The Lodge

131 Chrystie Street

New York, NY 10002

http://www.thelodgegallery.com

 

Nyonya

199 Grand Street

New York, NY 10013

Phone: (212) 334-3669

$ Very Good, Ethnic, Malaysian

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Filed under Art, Dining with Outlaws, Hot on the Blog, March 2013, Restaurants, Speakeasies

Food for Kids: Celebrate St. Patrick’s Day with Kale and Avocado Ice Pops

Kale and avocado ice pops

Kale and Avocado Ice pop

I’ve been waiting to deliver the official recipe for my healthy take on ice pops via the cookbook I’m authoring however given it’s St. Patrick’s Day today and some parents recently asked me for this recipe- I’ve decided to let everyone take a shot at making their own before the book comes out. Don’t worry- you’ll still get plenty of recipes in the actual cookbook and a few comical illustrations accompanying it.

My four year old is the star of my culinary dreams. He eats just about everything. Whether it’s spicy, creamy, fermented, raw, cooked, hot or cold- there isn’t a thing he’s not willing to try- at least once that is. Nothing can be too dangerous or ethnic enough. Discovering new vegetables are always welcomed by Daniel. Alex, his older six year old brother on the other hand- won’t even look at a vegetable, unless it’s part of a lesson plan in school. He’ll look at them, with oohs and aahs- but it ends there. They never eat any digestive play.

As a parent, and being named chef mommy by my kids- how do I explain to other parents about my battle with their veggie intake? I blame it partly to the American food culture, adding the endless commercials for unhealthy snacks and their father’s bad habit of eating junk food and drinking soda in front of them. I had to smarten up and figure out alternative ways to feed them the healthier things in life.

Zoku Quick Pop Maker

The Zoku Quick Pop Maker: make ice pops in 7 minutes

So last year, I figured out how to incorporate the greens into Alex’s diet by blending them into other familiar flavors- delivered into instant ice pops thanks to the Zoku Quick Pop Maker. Within minutes, he devoured not one but three ice pops that I made with Kale, avocado, yogurt and honey.

We haven’t made these in a little while- but promise to get back into them before Memorial Day weekend. Until then…here ‘s my recipe for healthy kale and avocado ice pops you can try at home! You can also use the conventional ice pop molds.

Kale and Avocado Yogurt Ice Pops

Yields 6 Servings

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients

1 avocado, peeled with seed removed

1 bunch of kale, stems removed

1/4 cup honey

1/2 cup whole greek yogurt

Directions

Bring a pot of water to a boil. Place kale leaves and blanche until leaves are very tender (about 8 minutes). Remove kale from water and place in an ice bath. Remove kale from ice bath after about a minute and place inside a food processor or blender. Pulse for about a minute on low, then blend with the avocado, honey and yogurt until it’s smooth and creamy (about 1 minute).

Spoon mixture into ice pop molds, place wooden sticks (if you’re using conventional molds) in the center and freeze overnight uncovered on a flat surface. Unmold and serve!

 

 

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Filed under Food for Kids, Holidays, Hot on the Blog, March 2013, Recipes

Restaurant Opening: Barn Joo

Barn Joo: 893 Broadway, NYC

The view from upstairs

Spring is almost here…I can almost taste the sweetness of new desserts along with that scent of new restaurant openings- those show stopping events and the bitchy reviews by the bitter bloggers and critics thereafter. Before we know it, we’ll be swinging back into restaurant week- where some of us will casually pretend to be tourists for cheap dinners at $35.oo, though I seldom recommend it. I’m not missing the mid-winter blues either, as my foot’s finally healed after taking that unfortunate dive in the Flushing Corona Center parking lot while delivering gallons of homemade kimchi.

Opening at Barn Joo: Rina Oh, Ling Tan, Mie Iwatsuki

Rina Oh, Ling Tan, and Mie Iwatsuki at Barn Joo grand opening in NYC.

And here’s to giving Spring an early start with the first installment of restaurant openings. Say hello to the Korean pub called Barn Joo, located at 893 Broadway in the Flatiron district of New York City. It’s a multi-level drinking joint contained below the Verite Hotel, a boutique hotel by the same proprietor. The basement serves as a private clubroom replete with lounge tables and DJ booth, the main floor’s filled with more tables with a bar that’s perfect for happy hour gatherings after work, and last but not least- a private VIP lounge upstairs. We made an appearance with the usual gang, myself (Dining with Outlaws), the Insatiable-Critic Gael Greene, and Ethno Junkie: Rich Sanders, the fabulous Peter, and the former owner of the Quilted Giraffe- Barry Wine upon the first visit.

The main floor of Barn Joo with the owner, Charles "Tiger" Chong.

The main floor of Barn Joo with the owner, Charles "Tiger" Chong.

The menu’s quite small at Barn Joo- it’s a one pager, mostly small plates of Korean pub grub compared to the dozen or so pages filled with cocktails, beer, and liquor. At the opening night when I returned the following week with a different crowd of familiar Asian models- we were treated to a full house and sat in a private booth upstairs. The usual suspects were there- those who happen to attend any Korean restaurant opening in NYC. Seeing these private dining guests reminded me of Kristalbelli‘s opening last year.

Spiky Hat at Barn Joo

Restaurant openings plus spiky things are causing a deja vu experience.

The models, the manager, the K-pop fans were all there. This was indeed a Moving Feast with the familiar staff and opening patrons. I’m not complaining since the fried chicken supply seemed endless and we stayed till almost midnight indulged in heated conversations about revenge, marriage and playing mean girls in real life.

Barn Joo Fried Chicken

Fried Chicken perfect for sharing, although one order's never enough: one order per is the recommended dosage.

Formal reviews to follow later on…in the meantime you should give it a swing by with a few friends or foes and try a few soju cocktails and their Korean fried chicken.

Barn Joo

893 Broadway

New York, NY 10003

www.Barnjoo.com

 

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Filed under Dining with Outlaws, Hot on the Blog, Korean, March 2013, Restaurants