Dad's Egg Salad and My Kickass Deviled Eggs

My father is known throughout the mountaintops of the Adirondacks for making the best post-hike egg salad sandwiches you've ever had. Everything tastes good in the mountain breeze after a 5-mile hike, but his sandwiches are beyond compare at any altitude. Recently I took his recipe for the perfect hard boiled eggs, and adapted a newly created recipe of my own for the world's best deviled eggs. I didn't measure anything, so the portions below are estimates. Deviled eggs, like everything, should really be made to taste. Add or subtract anything you like.

Dad’s Egg Salad

12 eggs
Mayonnaise
Salt/Pepper
spices (optional) such as dill, parsley, cayenne, etc.

Cover 12 eggs with well-salted water (it helps the shells come off) to 1 inch above them in the pot. Heat the water from cold to boiling with eggs in it, and once boiling, boil for 15 min. Dump out most of the water, keeping the eggs in the pot, and immediately run cold water over the eggs continuously, knocking them gently against the edge of the pot here and there for 4-5 min. Peel the eggs, trying to get your finger under thin membrane beneath the shell. Put the eggs back in cold running water as you peel them. Wipe off the eggs with a paper towel, and put them in the fridge for a few hours (**this step isn't really necessary if you cool them down enough in the running water or add ice to the water and let them sit for 15 min**). Make sure the eggs are dry, and finely dice or use an egg slicer in 3 different directions. In a bowl, add a teaspoon of salt spread evenly, fresh pepper, and Hellman’s light mayonnaise. Stir in carefully, and add other spices if you want.

Kickass Deviled Eggs

12 eggs
(all these measurements below are estimates! taste and experiment as you go along)
1 cup Mayonnaise (I use Hellman's Light Mayonnaise)
2.5 tbsp fresh horseradish (in the chilled section at the supermarket)
2 tbsp mild dijon mustard
2 tbsp pickle juice (poured from a jar of kosher dill pickles)
1 tbsp worcestershire sauce
salt pepper to taste
paprika as garnish

Use the recipe above for perfect hard-boiled eggs. Now, instead of chopping the cooled, peeled eggs, slice them in half and deposit the yolks in a separate bowl. Add mayonnaise, mustard, pickle juice, worcestershire, salt, and pepper to the bowl with the yolks and mash until smooth and creamy (a mashed potato masher or food processer work well here). As I said, all of this is to taste, so add more of whatever you feel is missing. I like lots of creaminess (mayonnaise) and lots of spice so my above estimates are conservative. Using a spoon (or if you're a fancy-pants like me, a pastry bag), distribute the creamy yolk goodness evenly to the cavities of the halved hard-boiled egg whites. Sprinkle paprika (and if you want extra color some freshly-chopped chives or parsley leaves) as a garnish. Serve room temp or chilled. Yum.

Mushroom Egg Drop Soup

Since it has been winter for several months now, and the aroma of meaty, hearty, fragrant mushrooms have been permeating New York restaurants awaiting summer produce, I have found myself desperately craving fungi. So yesterday when I saw a recipe for mushroom soup, I thought "I must." Then a few minutes later I saw a recipe for egg drop soup and I thought, "Even better!" And then I got tired of looking at recipes and decided to create my own amongst these fortuitous inspirations. Here is the fan-frickin'-tastic result of my mad scientist experimentation:

12 cups water
2 carrots (peeled)
2 celery stalks
1 onion (quartered)
2 bay leaves
2 cloves garlic
2 oz dried porcini mushrooms
1.5 cups egg noodles
4 eggs
2 tbsp olive oil
2 tbsp sesame oil
1.5 lb fresh mushrooms
1 cup white wine
¼ cup fish sauce
¼ cup (or more) soy sauce
1 tbsp chili garlic or sriracha

Fill a stock pot with 12 cups of water. Add carrots, celery, onion, broccoli stalk (optional), bay leaves, garlic, dried porcinis, and a little salt and pepper. Bring to a boil, covered, and allow to simmer for 45 min.

While the stock is simmering, cook egg noodles per instruction and set aside. Beat 4 eggs and set aside. And sauté the fresh mushrooms in olive oil and sesame oil, removing the liquid from the sauté into the stock as it seeps from the mushrooms, so they brown instead of boiling (cooking in a wok is best for this). After 10-12 minutes when the mushrooms have browned slightly, add the white wine and fish sauce and allow to simmer for 5 min.


Strain the stock to remove the vegetables, but take the porcinis out of the vegetables and return to stock. Add mushroom/white wine mixture to stock, and allow to simmer 15 more minutes. During this time, check seasoning, and add salt/pepper, soy sauce, and chili garlic/sriracha to taste. Go light on the last ingredient or it will overpower the flavor of the broth.

Bring the soup back up to a simmer, and finally add the beaten eggs in a very slow steady stream, while stirring vigorously so that they break apart into very small strands. Add the egg noodles. Taste/season again. Serves 8.

A Photo Tour of New York City Drinking

We all love to read about delicious cocktails and enticing New York City bars, but sometimes, the most mouthwatering device for titillating our palates is a photograph. So this weekend I decided to take epiqueereans on a photo tour of what and where to drink in New York City. Well, at least what and where I drank in New York City this past weekend ;)


Aperol Spritz at Piola


Italian Aperitivo at Piola


Classic Martini at Essex


It's so pretty it deserves two photos...


Moe's, Brooklyn


Brooklyn Lager at The Whiskey Brooklyn


I love giant ice cubes. Especially in a...


Perfect Manhattan at The Whiskey Brooklyn.
It really was perfect.


Lunch at the bar at Union Square Cafe


Homemade Limoncello at mi casa

A Martini Is A Drink Not A Glass

Here is my personal pet peeve of the century: People who do not know what a Martini is, and yet order one at every bar in the city.

A Martini is, by definition, gin, vermouth, and olive(s). A vodka Martini is the same but with vodka in place of gin. Any good bartender will ask you which you would like. A poor bartender will just make it with vodka if you don't specify.

A Martini "extra dry" is, colloquially, a martini without vermouth. Here's the rub: A Martini without vermouth IS NOT A MARTINI !!

Nor is a chocolate martini, appletini, or anything else simply because it is served in a beautiful yet precarious cocktail glass (Like the drink pictured above. You get a photo example of a non-Martini because I don't have a photo of a real Martini).

Ordering a Martini "extra dry" is like ordering "gin with vermouth, without vermouth." Say whaa?

And let's face it, you want vodka. You want grey goose up with olives (Also grey goose is thin and I despise it. Yeah I said it.).

There. Rant finished. Every blog needs one, right?

I Miss Tomatoes

Oh summertime... concerts in the park, flip flops, tank tops, tomatoes... tomatoes... I miss you tomatoes. I miss you like a summer fling.

It's the dead of winter and I just stumbled upon the above image. Bruschetta inspired by Union Square Cafe's heirloom tomato salad. Basically I put their salad on toast. Yummmmm. It is absolutely the most refreshing, bright, aromatic little bite you'll ever have. Click to zoom in on that picture if you really want to know what I'm going through.

Here's the recipe without quantities. I do most things to taste and it's the easiest thing in the world. Don't worry, you can do it!

Heirloom Tomato Bruschetta

Heirloom tomatoes and/or heirloom cherry tomatoes
Sliced red onion
Coarsely chopped fresh basil
Olive Oil
Sherry vinegar
Salt and pepper
Goat Cheese (Ardith Mae chèvre if you can get it. Best in the WORLD)
Baguette toast slices

Wait until May or June. Combine first 6 ingredients in a bowl. Add whatever else you like (corn, peppers, pork. pork? mmm.. yes pork). Spread the goat cheese on the toast slices. Top with mixture. Eat. Lick Fingers.

Hot Sauce Belongs On Everything

Yeah I mean that. Everything.

Is it wrong that I have had approximately 10 meals without hot sauce in the last month? (The correct answer is No... ahem.)

So I think it's time to admit something I am mildly embarrassed by and mildly proud of... Almost an entire shelf on my refrigerator door is taken up by different kinds of hot sauce. My favorite being, without question, D'Elidas from Panama. Seriously. Amazing.
Still, it's never enough. Never enough Muah Ha Ha Ha Ha!!!

So thank you to the New York Times for sparking the idea of making my own! I followed their recipe fairly closely. Less garlic, more sugar, slight blender explosion.

The product was sweeter than bottled stuff, and had a ton of incredible flavor! It says to let it sit for 3 days and yes that makes it better but you can definitely start spooning it on everything you eat the moment it's ready.


http://www.nytimes.com/2010/08/25/dining/25apperex2.html

Garlicky Red Chili Hot Sauce

Time: 20 minutes plus 3 days’ standing

4 hot red or orange chili peppers, such as habañero

2 red bell peppers ( 3/4 pound), roughly chopped

5 garlic cloves, roughly chopped

3/4 cup distilled white vinegar

1/2 teaspoon kosher salt.

1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.

2. Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

Yield: 2 cups.

Epiqueereans love oysters. Obviously.

Just a quick recommendation..

One of the best deals in NYC... 6 Bluepoint oysters and a glass of wine (recommend the S. African Chardonnay) or a PBR draft (oh how hip) for $8 at Fish on Bleeker St. just south of 7th ave. All day, every day.

Their king crab legs are also amazing.

My new favorite happy hour ($4 drafts), and cute waitresses to boot. That's some epiqueerean happiness.

The Manhattan Cocktail Classic

As you were sipping your latest Manhattan, were you wondering about the historical context and creation of such a classic drink? Or perhaps wondering about the history of classic cocktails and mixology in general? Might you like to impress your next date with a conversation on the proper foods to pair with various terroirs of tequila before those pairings have you topless on the bar?

Well, luckily for you, you're not the only inquisitive imbiber. The Manhattan Cocktail Classic arrives with a flourish on Friday 5/14, and events continue through Tuesday the 18th. Conceived by the former founding director of arguably my favorite place in New York City, Astor Center, the Manhattan Cocktail Classic got its feet wet last year with a much smaller inaugural event, but now its ready to take over this whole city one speakeasy at a time.

The opening Gala will take over the majestic New York Public Library, with the city's best bartenders mixing cocktails from the newest frontiers of mixology. And then the events continue, at Astor Center, Butter Restaurant, and bars throughout the city, as small seminars focusing on specific liquors and cocktails and their history. These one-time-only classes, taught by experts, will not only stimulate the palate and motor functions, but also your curious little brains. Take a class on Curacao, Vermouth, sustainable spirits, or even the art of photographing cocktails!

If this event has a fraction of the revelry and good fun found at its teaser event last year, it should be quite an amazing weekend to be living in New York City. Check out the events list and reserve a spot quickly for you and a friend. It's gonna be a boozy! Wait.. I mean doozy!

Ma Pêche, Je t'adore

It's only fitting, I believe, that my first post in an extended time be a tribute to the new Momofuku branch's impending opening. I know I said Ippudo's pork buns are better (and I think they are..), but David Chang really owns my heart.

Today I stopped by the Chambers Hotel to check out the limited menu in the lounge of Ma Pêche ("my peach"), the new French-inspired Momofuku sibling opening soon in Midtown. It promises to be a much larger, and slightly more formal setting than the first three restaurants, but the food remains the same delicious, unpretentious, knuckles-in-the-head-cheese Asian street food that made Chang a star in this city.

Two kinds of Bahn Mi are already on the menu, and an enticing chicken soup. I sampled the crispy brussels sprouts with fish sauce, mint, and cilantro. Oh, heavens. It's hard to go wrong with fried brussels sprouts, but the addition of umami-laden fish sauce, scallions, tiny chili slices, and a slight broth that had a sweet and floral aroma like lemongrass really made the dish outstanding. The slight heat of the chilis was absolutely perfect, and the dish paired fantastically with their spiced sake martini. The togarashi-infused honjozo sake with yuzu and lime was also slightly spicy, and its citrus elements paired perfectly with the earthy brussels sprouts dish.

This was just a little snack, but I'll be going back for more when they open the main dining room... If I can wait that long.

Ippudo kicks Momofuku's buns

photo by arthurohm

College students everywhere know, when you're broke there are really 3 main food groups: Food Your Mom Buys You, Food The College Buys You To Convince You To Attend Lectures, and Ramen. And while post-college we all occasionally scarf a bowl of Top Ramen in the wee hours after a night of drinking, the real deal is finally becoming popular again. Since David Chang's popular restaurant Momofuku opened in New York City, other New York ramen eateries are finally getting the attention they deserve. And one standout is definitely the recently opened Ippudo NY, an outpost of a popular Tokyo ramen restaurant.

This week I dragged a hesitant friend out for lunch to check out Ippudo. He's a bit light in the wallet these days and made me promise we wouldn't spend too much money, and boy did Ippudo turn out to be a steal. Sitting side-by-side at one of the communal tables facing a large mirror, we talked at each others reflections as we hastily devoured our pork buns and steaming bowls of spicy tonkotsu (pork) ramen.

So the pork buns. In my opinion (and I know some people would throw their chopsticks at me for saying so), Ippudo's kicked Momofuku's... buns. They were chewy, warm, garnished with crunchy lettuce, just the right amount of mayo, and filled with the most delicious pork belly I think I've ever had. That's what killed it, the pork. The pork was unreal.

The ramen on the other hand, may not best its rival, but certainly provides a very different yet equally crave-worthy interpretation. We both had the spicy tonkotsu ramen and requested the medium spicy option. As a person who loves spicy food, medium spicy is definitely plenty spicy! The noodles are house-made, and were delicious. And oh how my eyes lit up when lounging atop my broth was more of that exquisite pork! Sadly, they were thinner slices this time, and there was so little. Why do you tease me so Ippudo? The pork was again the highlight of the dish.

We each cleansed our palates and spirts with a masu of their two cheapest sakes (both really great for the price). We left full to the brim and extremely pleased. And overall the bill came to about $30 a person including tip. That's a steal, and certainly cheaper than the same meal would be at Momofuku. The inner college student in me smiled all day. I'll be returning soon, and this time I'll be getting extra pork buns.

Kitchen Necessities

Normally I wouldn't go out of my way simply to promote someone else's writing, but this is one of the most concise and excellent articles I have read in recent memory on stocking your kitchen with fresh, quality ingredients. Eating fresh is eating healthy, people!

Mark Bittman, of the Minimalist, a food column in the New York Times, is always a delight, but where he really shines is teaching the home cook where they can cut corners and where they most definitely should not.

Do yourself a favor and read this article. And don't forget to take its advice too.

Sechuan Buttons

I'm always looking for new things to experiment with, and recently I was introduced to a little known rarity called the "Sechuan Button." The buds of a plant known as the "tootheache plant" for its medicinal purposes, distributors in the U.S. have renamed the buds Sechuan or Sancho buttons to showcase the tingling fire they leave on your tongue, reminiscent of the like-named chili peppers. In fact, the plant is a relative of the sunflower, and has no relation to peppers.

The taste is very invigorating, like a jolt of electricity through your mouth that lasts a good 3-5 minutes. It begins with a crisp, lemony flavor, and then comes the tingle. If it could be described, eating these little treats is much like putting a dandelion in your mouth, having it magically turn into a lemon wedge, morph again into a hot pepper, and finally melt into a cube of ice. Throughout the experience the buttons also set off your salivary glands and keep your tongue watering like a fire hose. After my first Sechuan button I walked around for 5 minutes worried I was going accidentally drool on myself.

Needless to say, I've never tasted much of anything like it. My first thought was cocktails! And a friend mentioned they wanted to use it in a sorbet. Since this has a ton of citrus, and heat, but without the earthy saltiness of a pepper, I imagine muddled Sechuan buttons would be the perfect addition to any light cocktail for people who want something spicy but are margarita-no-salt kind of folks.

So for those of you watering at the mouth just imagining these little electric flowers, find them here as "Sancho Buttons": http://www.sungrownorganics.com/

You can make soup. Yes, you. Here's how:

"They" say that the French believe that the true mark of a chef is whether they can make a good soup. I think I heard that on top chef, actually... Well, friends, I am here to say that anyone can make a good soup.

Soup is extremely easy to make. It involves 4 basic ingredients. Vegetables, stock, spices, and salt. Yes, you can add meats, creams, and millions of other things, but a basic puréed vegetable soup is one of the healthiest things you can eat, and one of the easiest to make. You can use any vegetables, add any spices, and there are millions of possible combinations. This week I made a Savoy cabbage and carrot soup with curry and turmeric, and a cucumber leek potato soup with thyme and sage.

So soup lovers, here is my basic guide to creating your next great masterpiece.


1. Start by sautéing some veggies in a large pot with a bit of olive oil or butter (you can use butter substitute if you're really watching your calories, but nothing beats a high quality olive oil). Usually onions and garlic (optional) go first. Onions make any soup better. Then after a minute or two, in go your most hearty veggies - the ones that take a long time to cook.

2. After about 5 minutes of sautéing, add your stock (enough to cover the veggies in the pot). I generally like to use low-sodium organic chicken stock, but you can use any meat or veggie stock. You can even just use water and salt (but not too much salt!). The point is to infuse the broth with the cooking vegetables and vice-versa. Adding your spices at this point also helps build a depth of flavor, but be careful not to overdo it! Your soup will cook down and your spices won't! (You can always add more later) You can add meats here if you want to make a chunky soup. And, at this point, covering the pot is usually a good idea so you don't cook off all of the liquid. You want to cook the veggies down over medium heat until they're fully cooked and very tender. Depending on the type of veggies you use this can take 20 minutes or even 40. But keep it covered, so you retain that liquid!

3. OK, now turn off the stove. Here you make a decision. Do you want a puréed soup or a chunky soup? If you want a puréed soup, it's time to use a blender. Immersion blenders that you can stick right in the pot are the fastest and easiest (this is my favorite appliance and I recommend everyone get one). If you don't have an immersion blender, transfer your soup in batches to a traditional blender, and combine the purée back in the original pot. If you want a chunky soup you have two options - either don't blend fully with your blender, or blend fully and add chopped cooked vegetables into the final product after you're done puréeing the soup. Depending on the type of soup, chunky veggies can be really nice, and sometimes even raw ones give a soup that nice crispy, juicy crunch (think cucumbers!).

4. Now you check your spicing. Does it need salt? More spices? Some pepper? Maybe a dash of milk or cream? This is the time when you let your creative genius take hold. But remember, take it slow! You can always add more, but you can't subtract. Stir and taste after every little bit you add. Smelling is very helpful in this process. Smelling what you're about to add and then smelling the soup will help you decide if adding jager to beet soup will actually taste good.

5. It's time to garnish. Top your soup with a dollop of sour cream (fat free is delish), some chopped veggies (cooked or fresh), some crunchy chopped toast, or fresh herbs! You now have a delicious, healthy dish that will impress all your friends, and help keep you trim in those summer months. Ta da!

Real Brooklyn pizza: Totonno's

According to the Zagat, "only God makes better pizza" than Totonno's. I haven't tried God's pies yet, but I imagine that statement just might be true. Totonno's began on Coney Island, so after hearing years of talk about it's wonders, I finally trekked out on the Q train and waited in line with all the devotees for a slice of heaven.

The server was a no nonsense kind of gal, and I knew right away I had to be quick and decisive with my order, so I got a large pie, half with red peppers and onions. The pizza was out pretty fast, and it was clear that I ought to be too, so I chowed down.

True to Brooklyn form, the crust was simultaneously crispy and chewy, with just enough real oven smokiness for the top of your tongue. The sauce had a hint of sweetness, but thankfully not overwhelmingly so. I know some people are in love with sweet tomato sauce, but I'm a savory girl all the way. The cheese was clearly very fresh, even a little wet like a true fresh mozzarella. Since the slices are large, and the cheese is a little wet, I ate my pie with a fork and knife, but it still felt like Brooklyn to me. The peppers and onions were crunchy and nice, but didn't elevate the pie. I've always been a fan of the simple, majestic cheese slice anyway.

It was a long way (and a long wait) for a great slice of pizza, but thankfully Totonno's has several branches in manhattan, and I'll definitely be visiting one soon. Man, do I love Brooklyn pizza.

Crunchy Bok Choy Salad

Recently I have been blessed with a cornucopia of fresh vegetables that I don't normally cook with thanks to my neighborhood CSA, and one of my favorites is bok choy! I've eaten this leafy green vegetable, also referred to as "chinese cabbage," on several occasions, but had never previously tackled cooking it on my own. We'll refrain from discussing my first attempt, but the second was fantastic thanks to this recipe found on CookingLight.com (a great source for healthy, delicious recipes with helpful user comments). I'm not normally a real salad lover, but this crunchy, spicy, asian salad is so incredible I've been scarfing down my greens like a rabid bunny rabbit. I highly recommend it for something refreshing with a kick on a hot, summer day (especially if you're trying to fit into that new swimsuit).



Crunchy Bok Choy Salad


Dressing:
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper

Salad:
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions


To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.

To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Yields 10 servings (serving size: 1/2 cup)