Tag Archives: Dining with Outlaws

The Sioux Chef’s Indigenous Kitchen

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Cider-Braised Turkey Thighs

I first heard about the Sioux Chef about a year ago when I started following the Standing Rock posts in social media. For me, it’s been an awakening experience- seeing the world through the perception of the Indigenous Peoples of America. After following Standing Rock and the Tribes from North Dakota, I started seeing other Indigenous People from around the world differently. That missing element, the mysteries of the world’s peoples became clearer than I’ve ever known. I’ve always been drawn to different cuisines, native garments, languages, and travel- but for some odd reason I must confess, I’ve never liked American culture. America seemed to lack culture, despite it’s 200-year old history. It needed something beyond the surface.

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Sage and Rose-Hip Roasted Duck; Maple-Sage Roasted Vegetables; Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries; Cranberry Sauce.

I’ve been rebellious against everything I’ve been taught for a reason- something was awfully wrong with the big picture. I finally found that missing element last year when I learned Thanksgiving is actually a celebratory feast of ransacking Native villages. It used to be celebrated all the time, throughout the entire year until Abraham Lincoln dismissed all the little Thanksgivings and turned it into a national holiday. I haven’t looked back since discovering this little secret and can’t help not getting as excited about Thanksgiving anymore. Instead, I prefer to celebrate the beauty of the Native cultures which brings me to introduce to you, The Sioux Chef’s Indigenous Kitchen cookbook authored by Sean Sherman with Beth Dooley. Some of the ingredients were hard for me to source, so I remained to cooking the recipes with ingredients that are easier to find in my neck of the woods- Northern New Jersey. To my amazement, the recipes were easy, simple, and utilized a lot of the vegetables I’ve always used, except everything had an earthiness I haven’t sensed before. I can’t even begin to describe it- you can’t write it into words, it’s something you just sense. I recreated a Thanksgiving meal with a fresh killed duck ordered from Gofle Road Poultry Farm. The spices used include Juniper and Sage. Instead of cooking the traditional Colonial American Sweet Potatoes or Mashed Potatoes recipe, I made Wild Rice Pilaf. Here is where I started to recognize the Indigenous flavors of wilderness and fresh cranberries. The cranberry sauce from the cans and bottles seem rather profane compared to the fresh and natural hunters and gatherers version.

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Amaranth Crackers and a Bean dip I developed and made to accompany it.

At one point during this week long cookbook review process- I ventured outdoors to a nearby recreational park looking for acorns but to no luck, I was confronted by hissing squirrels and no acorn supply. I had amaranth in my pantry forever and never knew what to make with it. Here it is cooked (boiled) and then baked off in the oven for about an hour. The end result is a wholegrain cracker like you’ve never had before. I am seeing where the marriage of different cultures stems from after reading and cooking off some of these recipes. I envisioned the Indigenous tribes sharing the three sisters with the Colonists and enslaved Africans. I see the influence in Southern Cuisine, in Mexican cuisine, and throughout Latin American cuisines. It was an absolute delight to see the source of our cultural history and I can’t wait to discover more recipes in the future! You won’t find butter or cattle or even chicken recipes. You’ll find recipes based on the plants and animals that are Indigenous to America, just as they were before the mass immigration wave from Europe began. This cookbook will help you connect to where you’re living if you are here like I am, looking to find new ways of rediscovering your surroundings. For me this cookbook means more than a recipe collection. It’s a piece of America we’ve been longing for and missing. I’ve never felt more American than I do right now, embracing this Indigenous food with the native plants and wildlife that nourishes our bodies.

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Summer’s Vegetable Soup with Wild Greens

The Sioux Chef is cooking off an Indigenous Feast at the Sioux Chef at James Beard House on October 27th. Tickets cost $135 for members and $170 for the general public. You can get a copy of the Sioux Chef’s Indigenous Kitchen cookbook via Amazon here.

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Filed under Cookbook Reviews, Dinners at the James Beard House 2017, Recipes, Restaurants, Special Events, Spirit Cooking, Uncategorized

The Two Little Bakers Web Series Kicks Off with a Halloween Special and Special Guest Appearance by Jacques Torres

We had  a blast celebrating Halloween this year. From the chocolate-chocolate tea party, to getting a chocolate making tutorial from Master Chef Jacques Torres. You can read about how Alex and Daniel made the Chocolate Pumpkins and get the recipes here.

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The boys went trick or treating after a delicious Halloween themed tea party.

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Daniel meets the electrified ghost.

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This dude had three heads and made us laugh.

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A great candy alternative is offering popcorn to the trick or treaters.

The Two Little Bakers Halloween

Our evening ended with this. Back at home, Daniel was being Daniel…and he looks like the cutest Emo Vampire! We hope you had fun with yours! I hope you’re ready for the next big holiday….Thanksgiving here we come!

Get your assortment of chocolate delights at the Jacques Torres Flagship Store on Hudson Street:

Jacques Torres is located 350 Hudson at King Street (1 block South of Houston), New York, NY 10014.

Store hours are:
Monday – Friday 8:30 am – 7 pm

Saturday 9:00 am – 7 pm

Sunday 10:30 am – 6:30 pm

Phone: (212) 414-2462

http://www.mrchocolate.com

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Filed under Dining with Outlaws, Favorite Moments, Food for Kids, Halloween, Holidays, October 2013, The Two Little Bakers, Uncategorized

Ode to Kissena Blvd.

Lao Dong Bei girl

I was mesmerized by this cute girl the whole time we were there (from the moment I peered in)

My first dinner with the Insatiable Critic took place at Legend, a few blocks away from the bustling Chelsea Market. Although I’ve frequented many Chinese restaurants, I was no way whatsoever a pro at identifying any typical dishes. That was until I’ve befriended EthnoJunkie and Ling Tan.

Ling has taken me to a handful of dim sum and Malaysian restaurants in Chinatown. I owe my minute knowledge of dim sum to Ling, Szechuan to Gael Greene and Rich Sanders.

Since last year, I’ve gone to not one, or two, or three- but at least a dozen places with Gael. We were joined by TV/Film critics, book authors, and Citymeals patrons (you know- the ones with lots of mullah). I’ve played my part in the restaurant hopping adventures- taking everyone to my favorite Korean places scattered throughout NY (but that’s another story- I’ll write about the Korean stuff later on).

Our first Flushing adventure took place last year and we were led by none other than Rich Sanders who goes by the name: EthnoJunkie. He’s a fellow multi-tasker who’s a former music critic, a composer, holds a degree from Yale, and speaks about a dozen ethnic food languages. In other words- he may not be fluent in the language- but when it comes to food, he can get away with ordering what he wants, finding obscure ingredients in ethnic hoods, and can probably read the recipes in those foreign languages.

We visited the strip mall that used to be called Busy Bee’s back in the old days in Flushing and tasted what resembled large hand cut noodles immersed in cumin and lamb. Rich raved about this dish so much so- that I could’ve tasted the cumin all the way from New Jersey. I was underwhelmed (sorry Rich). The cumin got stuck somewhere in the back of my throat and I remember coughing some pepper and a noodle. I couldn’t stop overlooking to my right- where the Chinese vendors were hand -pulling noodles. I wanted to taste some of that- but we left all too soon- all underwhelmed.

Dining with Outlaws, Ethno Junkie, and Insatiable Critic Gael Greene with her posse of hot heads during our second Flushing dining adventure.

Dining with Outlaws (not pictured), EthnoJunkie, and Insatiable Critic Gael Greene with her posse of hot heads during our second Flushing adventure.

We discussed returning to Flushing many times after that first visit and alas the date finally arrived. I wished I drove a black SUV with tinted black windows (the ones where celebrities and politicians ride)- it would be so much cooler than the silver crossover Chrysler (a nice ride nonetheless). I didn’t expect what we were about to encounter, having been underwhelmed the week before at the China Café, MSG with sticky tables and all. How good can Flushing be? Is this worth the trip? I was skeptical too.

I do have a bit of a soft spot for Kissena Blvd. That’s the old route I used to take when I walked home from my elementary school down the block. As we pulled up to the locale- I scanned the area and got a severe case of flashback memories. It’s amazing how much one can remember from their childhood. Kissena Blvd means a lot more to me than a good meal (one that concludes what Szechuan food should really taste like no less).

Dear Kissena Blvd:

I love you and I hate you.

You helped me discover endless amounts of 25 cent wise potato chips, the deli ham and cheese on a roll with mayo, and dollar pizza when Italians were still rolling the dough. With five years of fifty cent Italian ices and juju candy from Walgreens I consumed instead of real food, not once- not until now did I discover what you truly have to offer.

I love you because you helped me discover American food, that includes everything that’s good and equally as bad. I hate you because I gained some massive weight (fifteen pounds = death to a teenage girl) as a result of eating those processed foods. I was naïve, I was young, and I trusted those packaged foods not only tasted great- but that they were actually good for you. Because of you Kissena Blvd., I spent an entire decade trying to undue what was done in just five short years living near you. I gave up meat during this time not knowing there are consequenses for doing that if you don’t know your body’s missing proteins. I hate you because I loved those processed foods so much that I couldn’t resist the urge to binge every weekend in my room full of junk food. I called myself a vegetarian without really eating any vegetables because they were simply too heavy and made me feel bloated. I was again naïve and none of it made any sense except that the forbidden foods made me feel weird. So Kissena Blvd., thank you for just being you. You didn’t know any better and neither did I. If it weren’t for you- I would’ve never discovered vegetables later on (with the help of the vegetarian haters I met at culinary school and the irony of becoming a vegetarian blogger for a year helped me with this process). I now love vegetables, so much so that I’m growing a garden full of my favorite ones.

It actually took about twenty years to undue (ten to undue/ ten to re-learn) what I discovered in flushing, on Kissena Blvd.

I recollect all the months I spent in our tiny Colden Street apartment where I cautiously experimented with ramen. Deconstructing the thing, crumbling its dry mixture, then mixing scrambled eggs, adding dried vegetables, sometimes cooking it once and often times twice to blanche out the oil. I eventually graduated by making ramen and rice balls finished off in the oven. Ramen was the first thing I ever cooked. That’s how I spent my days after school. An immigrant with working parents, alone in the kitchen, experimenting with what we had (not much of anything). I was eight years old and learned how to cook by experimenting.

A lifetime later- I can say my diet has come to a full circle. No more wise potato chips, occasional pizza and lots and lots of good ethnic food.

My parents eventually gave me twenty dollars to buy a cookbook. I didn’t know any good bookstores at that time so I got mine from Walgreens. By then I was 13, an eighth grader with a copy of Betty Crocker’s cookbook making my first Thanksgiving meal for our extended family.

We left Flushing shortly after that and I haven’t visited Kissena Blvd since. It’s amazing how fast 20 years can go by.

Dining with Outlaws loves the Green Bean Jelly Noodles with Bean Sprouts at Lao Dong Bei in Flushing NY

Green Bean Jelly Noodles with Bean Sprouts at Lao Dong Bei

While I was slurping through the Green Bean Jelly Noodles with Cucumbers and Bean Sprouts, I couldn’t help dissect the ingredients for a recipe. Luckily for me, our companion Ling served as the perfect translator and got Chef Li to spill out the recipe (at least most of it). Chef Li is an amazing man. He barely spoke any English- but his food spoke to us in our universal tongues: our stomachs. Our stomachs welcomed Chef Li. For me, this dish encompasses everything a noodle dish could be. It’s delicious, it’s refreshing, it’s not that heavy, and it’s very good for you except for the MSG that they put in there. In my perfect world, this green bean starch jelly noodle dish is my ramen reincarnated from a distant childhood. The chef and his wife duo are angels from my diet heaven who are now giving me answers to the ramen mysteries.

Dining with Outlaws tastes the Chinese Banchan at Lao Dong Bei

Radish and Hot Pepper starter (reminds me of Banchan)

They’ve also concluded that Flushing should not be a place where one discovers processed foods, but on the contrary- it’s rich diverse immigrant community has jewels to offer if you know where to look. The Szechuan food we had not only tasted great- but it was probably somewhat good for us too. If I could go back in time, I’ld explore Flushing’s immigrant establishments instead of the corner deli. I’ld trade in my juju candy for the lamb cumin that was cooked perfectly, as cumin on lamb should never be delivered in it’s fine ground form. It (seeds) should be perfectly toasted in a pan, married with black mustard seeds for a perfectly balanced bite. At least that’s the advise I got from Chef Barry Wine when I told him about our Flushing adventure.

I’ve got the recipe ingredient list for that noodle dish. I’ll be spending the next couple of weeks testing it in my home kitchen. And before you know it, EthnoJunkie and I will be making it for our friends at an upcoming dinner party and guess who we’ll be making it for? Here’s a hint: some critical folks. So stay tuned….this adventure is not over yet.

If you’ld like to read Gael Greene’s review of Lao Dong Bei click here for the full monty.

Lao Dong Bei

44-09 Kissena Boulevard (Cherry Avenue)

Flushing, Queens

(718) 539-4100

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Filed under April 2013, Chinese Food, Restaurants

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

Dining with Out-Laws may sometimes be unwelcomed in the near future…

Dining with Out-Laws

I’m finally turning this blog into what it was originally intended for. A blog about dining out. Not with your typical family or friends- but with a special group and a mix of the unwelcomed. The critics, the foes- the ruiners for some. For others- their words are captioned for decades long after restaurants receive their initial four stars with reviews immortalized, lamented, framed- then plastered all over the world wide web. It’s much easier to do the latter than the former. And no, I will never ever apologize for my reviews. I won’t take your money either. If you want to treat me to a free meal to write a review, invite me over to your house and we can talk over fluff while you make me dinner. But not in your restaurant. Although I welcome the offer for free meals via insta gift cards. I’m a bit of an Indian giver. A cheapie, and love re-gifting gift cards. So bring it on!
Michael Bao's last restaurant in New York
I was invited to visit Bao at 26 Greenwich Avenue a few months ago…I wanted to write about this place while it was still open- but felt bad, and would’ve been cursed if I’ld exposed the dump while Michael Bao was still here. Then Hurricane Sandy came along- and shut it down for good. Maybe it was intended to be that way. Who wants to have their last hoorah and leave the land of opportunity with their tails between their legs? The food was usually good, as always- the chef seemed to deliver. But the lack of decor- or shall I say: the recycled decor left over from the previous joint, along with French signage outdoors, floor cleaning products staring at our table kinda rubbed me the wrong way.
Green custard
This dessert was pretty spectacular. The green custard above rubbed me the right way for some reason. The consistency of the chewy fresh ginko, married with the caramel sauce added a nice touch. It wasn’t too heavy nor sweet. It was just right. We didn’t care so much for the lettuce wraps with fried chicken- there was nearly not enough lettuce and the service wasn’t that great.
Cleaning supplies at Michael Bao restaurant
The most entertaining part of this meal- was perhaps the stripper look a like flashing her red brassiere under the sheer white blouse with fire red painted lips sashaying her way up and down the cramped space- that was indeed the highlight of the night. Now that’s all I remember from our meal together. Those two girls seemed to know the chef quite well- well enough to help themselves straight out of the rice cooker, practically licking the sauce off his lips in the open view kitchen, with the cleaning supplies staring at both our table and the kitchen staff. I hope he did it to get a rise out of us, and wasn’t being delusional about reality. But if I were in his shoes- I may have done the same. It’s hard to imagine spending a wonderful evening joined by some of the best art dealers from Beijing with designer friends and models at the former Bao joint- only two years earlier. A somber farewell to see a chef brought down like this. I might have seen the chef tremble for a second when Gael Greene yelled at him right before we left: “Who do these girls think they are- walking right into your kitchen and helping themselves to rice- do they work here?”…(and no they didn’t work there). Seriously- who were those girls?
Our VIP table
Whoever they were- at least I’ll never see them again, unless Michael Bao moves back to NY from Vietnam and invites all of us for another opening in the distant future. Well, the show must move on, and Spring will soon be near, along will rise new restaurants, with new menus, new chefs, followed by more reviews. Take good care Chef Michael Bao. New York will miss your serial restaurant openings/closings.
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Filed under Dining with Outlaws, Hot on the Blog, January 2013, Uncategorized