A Look into Cookbooks, New York City Eats

A Look into Cookbooks: The Frankies Spuntino & Eating My Way through 2010

My dad unexpectedly had an emergency family matter to attend in Fuzhou, China this past Wednesday and will not be back until mid-April.  What this means is I have the entire kitchen to myself!  With the cookbook I received as presents and bought as a treat of my own and with the excess time in the less busier time of the work year this means I’ll be doing the primary ingredient shopping, prepping, cooking and experimenting during the winter months.

A cookbook I came across after having the restaurant name Frankies 457 buried in the back of my mind when a friend of mine had rave reviews is The Frankies Spuntino Kitchen Companion & Cooking Manual. It is very unlikely I ever purchase a cookbook of a particular restaurant and especially before even dining at the restaurant.  The Frankies Spuntino Kitchen Companion & Cooking Manual however, is a beautiful addition to any kitchen library.  With only 200 plus pages with gold trimming on the edges of the pages and amazing detailed pencil renderings of the recipes and tutorials, it has the essence of Cook’s Illustrated publications to an ancient Medieval book of wizardry.  The Frankies Spuntino Kitchen Companion & Cooking Manual introduces to the cosmopolitan diners the traditional Italian cuisines presented in a contemporary setting for the modern palate.  What I love most in the cookbook is the unexpected and out of ordinary instructions from how to grow your very own avocado tree beginning with the avocado pit. – is this possible in New York City?   I guess I will have to try to see and of course I look forward to trying many of the recipes in the coming months.   There are also non-culinary tips that may come suitable is the use of olive oil other than the use for cooking, olive oil can be used for hair and cuticle treatment.  Though, Frankies 457 olive oil is too good to be pampered for the scalp when it is meant to be savored dipped in no other than excellent rustic artisanal bread from Grandaisy Bakery.

For our annual year end holiday gathering my friends and I celebrated the Winter Solstice at Frankies 457.  As Jeffrey Steingarten in The Man Who Ate Everything said you can tell it is an exceptional restaurant based on the quality of bread.  I live by those words and it is very often true and although Grandiasy Bakery distributes to Frankies 457, it is a fine choice.  The Frankies is all about knowing the purveyors and that is perhaps the secret to their success providing only the finest ingredients.  The olive oil used at Frankies 457 is imported from Italy from a family owned olive orchard in Sicily under the Frankies 457 label and it is outstanding.  It is absolutely addicting and it is guaranteed everyone will be wanting more across the communal table.   Other recommended dishes is the Cremini Mushroom & Truffle Oil crostini ($3) and their signature dish Pork Braciola Marinara ($14).

#10 Frankies 457 /// sums up my food excursions for the year 2010 as one of my top 10 most memorable eats.  I can chug a whole canister of Frankies 457 Olive Oil!

#9 The Frying Pan ///It’s a favorite Chelsea art scene hangout.  The restaurant is on a tugboat on the dock of Pier 66.  The garlic fries are delicious with bulbs of actual garlic cloves as seasoning and the fries are fried to a nice degree of crispness.  It’s so good, it’s ashamed the vampires are missing out.

#8 The Kati Roll /// Thanks to my friend Anita resourceful knowledge in Indian cuisine after her trip to India.  This little joint with two locations in Manhattan, Midtown and West Village is our go to spot after an intense steamy hot yoga workout at Yoga to the People.  The menu is ingenious as it is non-english literate friendly user.  The menu is in pictorial images similar to the images you see when learning the alphabet.  Other than the menu the Kati Roll which is an Indian liked burrito.  It is a popular street food in India, a paratha Indian flat bread wrapped with meats, potatoes, paneer or egg.  Good for a quick dine in or on the go bite in their nice heat retaining brown paper bag.

#7 Salt & Battery /// Next to Tea & Sympathy, this fish and chips shop brings justice to little Great Britain in the Greenwich Village.  A key destination in reminiscent of London.

#6  Zaytoons /// Everything on the menu is worth salivating over and a trip to any of the 3 Brooklyn outpost.  The variety of Middle Eastern dishes offered is fun for a large group to dine to sample dishes that goes around and what makes Zaytoon even better is it is budget friendly.

#5 Tehuitzingo Deli Grocery /// You cannot get more hole in the wall than this Mexican taco paradise in Hell’s Kitchen.  Hidden in the back of a Mexican bodega store.  The tacos are greasily dripping deliciously good but the kitschy ambiance with a jukebox that plays American hit songs like “Total Eclipse” & “Unchained Melody” in Espanol is the real treat.

#4 Ippudo /// Best lunch on one of the hottest days this summer a bowl of hot ramen with  no one better than to share with my 100% pure blood Japanese friend Hiroko Shono, who just text me gave birth to a baby boy!  Welcome Hunter Takumi Cheng on a blizzard day!

#3 Golden Dragon Boat Cafe & Bakery /// After watching  Samantha Brown Hong Kong/ Macau episode with her visit to renowned Magaret Cafe e Nata Egg Tart cafe in Macau, I was craving for a Portuguese egg tart.  With very few bakeries left in Chinatown, New York City that specialize in egg tarts but only found as a decadent dessert during dim sum hours, Golden Dragon Boat Cafe remains one of the very few that still has the art in the tart. Tai Pan, Fay Da, Golden Unicorn and Lai Sum does not count. With various sorts of egg tart to your fancy, there is the traditional egg tart with the full yolk, or for the healthy cholesterol conscientious there is the egg white tart and rarely any bakeries has the Portuguese egg tart but found here ($1 each).  The bakery is full of senior regulars as an afternoon tea parlor past time and the staff at the cafe are considerably courteous for a Chinatown bakery.

#2 New Amsterdam Market /// I stumbled upon this outdoor public food market in my neighborhood in late June in what it has become a turning point in my life, literally.  It was love at first bite.  With over 50 plus food vendors from all over the Northeast region, the New Amsterdam Market introduces itself as a weekly Sunday market this Fall season gathering farmers, artisans, purveyors supporting local small business and educating us how great food tastes locally.  I had my first authentic smørrebrød and witnessed a new generation in coffee.  Favorite finds are not limited to The Bent Spoon, Shandaken Bake, Orwasher’s Bakery, Fleisher’s Grassfed Meats,  Nuts + Nuts and Stone Barns.  It is now closed for the winter but it will be back in action come Spring 2011!

#1 Jimmy’s No. 43 & Wild Gourmet Food Nov 21st Supper /// 2010 was a year in food where the concept of Farm to Table really caught on as  more than a food trend but a food habit in the food scene.  Though no other than the guest chef at Jimmy’s No. 43 had improvised with the remaining of Wild Gourmet Food produce from the New Amsterdam Market, had pulled off a spectacular meal.  It was the best of both culinary world.  The fresh water crest and the amazing exotic wild mushrooms morsels and my very first ever sunchoke gathered by the lovely couple Les Hook and Nova Kim in Vermont from the Wild Gourmet Food.  The menu and the dishes the owner Jimmy Carbone and the guest chef at Jimmy’s No. 43 composed was pure magically delicious.  To this day I am still day dreaming the tossed water crest salad, mixed wild mushrooms with bacon and sunchoke and the hearty, comfort, creamy shepherd’s pie.

It’s been an eventful year on many levels and at times dramatic.  With the welcoming of a newcomer to the Yeung family, baby Audrey Lucia Yeung whom I have an instinct has inherited the foodie genes savoring on brioche at a tender age of 10 months.  To my very own career change for the happier and more meaningful.  As another year proceeds and as we wind into a new decade, simply enjoy and appreciate what surrounds us in which I remind myself to everyday.   To everyone who has been a support for sharing your words of wisdom, giving me courage to pursue a career in food and to everyone who remains a loyal reader of my monthly food thoughts and to those who shared a meal with me in 2010.  Holiday Cheers & Merry eating!

New York City Eats

Opah! [Yay in Greek] Weekly eats at the New Amsterdam Market: Fleisher’s, Jimmy’s, Orwasher

It has been awhile since I have eaten from a food truck.  Since most food truck I have had in the past always seems to disappoint me.  Finally, Souvlaki Gr a food truck I will go back to again and again and even take the action to hunt down in where they are located.  Parked on the corner of 21st and 6th ave outside of the latest Trader Joe’s at 10pm on a Wednesday with Greek music blaring you cannot miss it.  Souvlaki is a popular Greek street food and essentially is a seasoned, tender grilled meats (chicken, pork, or beef).  Souvlaki Gr has a very straightforward menu,  with options on a stick, on a pita, or a burger.  I went with a Chicken Souvlaki Pita ($3.50) with onion, tomatoes, tzatziki sauce and best surprise is the french fries in the pita.  I like my meats and potatoes especially after hot yoga.  The pita was soft and warm rolled up into a twist stuffed with a good proportion of chickens, onions, tomatoes and french fries.  Not too much to the point where it is messy but enough to satisfy your hunger.  The tzatziki sauce is a light yogurt taste with a creamy texture.  I think I am a sucker for all kinds of street foods from any ethnic culture and Souvlaki Gr is added onto my list.

Jimmy’s No.43 Lamb Stew

It’s an endless adventure  week after week there is an intriguing vendor at the New Amsterdam Market. In my fifth weekly eats at the New Amsterdam Market edition, from Kingston, NY is Fleisher’s Grassfed & Organic Meats. To the Julie Powell fans out there may be familiar with Fleisher’s Grassfed Meats from her post- Julie & Julia blog, novel to movie phenomenon.   Julie Powell’s latest novel Cleaving is based on her butchering lessons from Fleisher’s Grassfed Meats.  This is not why Fleisher’s Grassfed Meats is popularly known and well-respected.   The omnivore dilemma taken into effect as early as the Industrial Revolution only in recent years media has taken this issue into concern where a lot of meats are factory processed and animals are mistreated with antibiotics and hormones causing many, nation wide with chronic illness and obesity.  Fleisher’s Grassfed Meats is in the mission and on the food movement convincing carnivores and vegetarians alike to taste this difference, where they source their meats, cows, chickens, pigs, and lambs free-range, organic and from local farms to provide nutritional, healthy eating experience with ethical practice. Brought from Kingston, NY at the market there were bacon, sausages and chops all in sous-vide-esque, air tight sealed in plastic bag to maintain the freshness and flavor of the ingredients.  I was recommended to have the bacon which Fleisher’s take pride in and their beef -lamb sausage.  The third generation owner Josh Applestone went from vegan to owner of a butcher shop, I think Fleisher’s has convinced me to put aside my differences in the no beef diet at the moment and savor the goodness.

Along with the meats, I stocked up on half a loaf of cabernet rustica from Orwasher’s Bakery. With a retail bakery located on Upper East Side, Orwasher’s Bakery sells artisanal rustic bread and it is delicious to pair with a dab of extra virgin olive oil, some hearty soup or my personal favorite toasted with melted mozzarella cheese.  In addition, I purchased freshly picked scallion from Queens County Farm as a garnish for my soba noodles and a bundle of carrots from Do Re Me Farm for my carrot juice.

For lunch, I heard great reviews on Jimmy’s No. 43 Braised Beef Brisket on Brioche but I have yet to try.  Instead Jimmy’s No.43 is serving this week the lamb stew with zucchini and locally used ingredient Cayuga Farm white beans($5).  The variety of ingredients are complex and pairs well all together.  The flavors are good though the stew could have been more soupy to give the heartiness of a stew.


Souvlaki Gr/// check website

New Amsterdam Market/// South Street between Beekman Street and Peck Slip, New York NY 10271 – near the old Fulton Fish Market.  (Every Sunday 11-4pm, next market is Sunday Oct 17, 2010)

Fleisher’s Grassfed & Organic Meats/// 307 Wall Street, Kingston, NY 12401

Orwasher’s Bakery/// 308 East 78th Street New York, NY 10075

Queens County Farm/// 73-50 Little Neck Parkway Floral Park, New York 11004

Do Re Me Farm /// 342 Maple Avenue New Hampton, NY 10958