People are always asking me, “What is your specialty?”. Recently, I’ve been saying baking. As I was reminded, I did write a cookbook about cakes (coming soon). However, one of my most favorite things to do is to have a fabulous meal out and then go home and recreate it. I especially love great finds when I’m traveling and can meet with the chef and get their recipe or tips for re-creating it at home.
I just got back from a fantastic trip to New York City, with girlfriends, and I brought home some great ideas and a couple of tips. One of my friend’s son is the Head Sommelier at the Standard Grill, Rocco Di Spirito’s newest endeavor, at The Standard Hotel, in the Meat Packing District. We had an amazing meal and lots of wine! There were the things we ordered and the things that were sent to the table, by our favorite sommelier. Let me just whet your whistle a little. We had an amuse bouche of Hamachi (yellow tail) and caviar. We had Beet Tartare, Jamon Iberico, and Asparagus with a Creamy Cashew sauce. We had Rocco’s Risotto that is so special only he can make it!
I am working on cracking the code for that risotto but I think I have come close to his Beet Tartare. It is so delicious and fresh. I recommend serving it with a hearty cracker. I made it for friends the other night and one of the guys who “doesn’t like beets” ate almost the whole bowl! Think outside the box, try it.
This dip is sweet and savory and so easy to eat. You definitely get a hit of horseradish but the rest of the ingredients play a magnificent game of hide and seek. It wasn’t at all salty but there was salt. The heat was too subtle to be pepper. Was the tart flavor lemon or vinegar? My investigation began.
On our last day there, we were enjoying Chelsea Market. It’s one of my favorite places in NYC. There is lots of cute places to shop and it feel a little like a foodie paradise with the kitchen shops and artisan food places. Plus the New York Food Network Studios are at Chelsea Market so I feel close to my people when I’m there.
We stumbled in Miznon the Chelsea market outlet of Israeli Chef, Eyal Shani. You may not know the name but you can pretty much give him credit for the cauliflower craze. His famed roasted cauliflower boasts only four ingredients but it is special. When I first looked at the menu and saw “Lavan”, a pita sandwich with cauliflower as the star , I couldn’t have imagined the specialness that awaited me.
The cauliflower had lost all the sulphur aroma and was simply sweet. It was creamy and buttery. There was a small kick of heat but just on the tip of the tongue, nothing overwhelming. The tahini was perfect! Not too much garlic, not too much lemon. Once I figured this recipe out, I knew it would be in regular rotation! I’ve also included a recipe for Schwarma “style Chicken. It makes a great meal with the cauliflower. Have the beet tartare as you’re appetizer.
I hope you enjoy these recipes as much as I do. Next up I am going to recreate The Lamb’s Club Pastrami. This may take some time but man was it good. If there is a restaurant recipe you want me to try and recreate message me. I always love to hear from you!