Taro

There is something about sushi that just makes me smile. It's clean, simple and satisfies my craving for something exotic. Yet with its popularity in the United States, especially in New York City, an abundance of, well, crap takes over the market. And then there are the spots that rape your wallet.

And then there's Taro.

Recently relocated and swankified, Taro is a sushi restaurant that works on all levels. The staff is amiable and approachable, the new venue is streamlined and polished, and the food shines. Though slightly more expensive (by only about one dollar per entree), the restaurant remains one of my favorite spots in all of New York. Oh, and better yet--it's in Brooklyn.

There's really not much more to say. Go. Try it. Now.

Puttanesca

It was a week night and I was watching Scarface for the first time. Not typically the best occasion to make a red sauce, what with all the blood and gore, but that's how it went down.

I serendipitously had olives, anchovies and capers in my apartment. At the same time. That has never happened, and was likely never to happen again. At least not for a long, long time. So into a pan with extra-virgin olive oil went garlic and minced anchovies. Next I dropped in the capers and halved olives (I had green ones on hand), added a can of whole, peeled plum tomatoes and mashed everything with a potato masher. Everything sat in there for a little bit, and then I seasoned it with red pepper flakes and poured it atop spaghetti.


Say hello to my little friend. Or better yet, try it for yourself.

Summer Soup

It is, I am sure, no secret that I have not been cooking. It's not because I have thrown in the apron (cute), nor is it due to pure laziness (although at times I do think that slightly contributes to the matter), but rather due to lack of inspiration. The heat has been overbearing and it has influenced me to order in sushi up to three nights a week--not the best motivation to add to a food blog.

When speaking to my dad on the phone the other night, he basically told me to get my ass in gear. "Don't disappoint all your fans!" he exclaimed, which roughly refers to him and my mom, the primary followers of Lettuce Talk Food. "Go to the farmers' market! Get out there and do it!" (I realize that I am portraying him as somewhat of a cheerleader; picture that, only slathered with sarcasm.)

He was right. I needed to get out there and do it. So I precribed myself a few foodie moments and headed to my local greenmarket.

Corn chowder with garlic scapes and roasted radishes:

Slice shallots and garlic scapes and saute in olive oil. Add corn and cook for about five minutes. (Though I did go to the greenmarket, I did not use fresh corn; I had some frozen corn on hand which I thawed and used in this dish.) Pour in vegetable or chicken broth and let all the flavors mingle for about 10 minutes. Puree the soup well with a traditional blender, immersion blender or food processor until smooth. Season with salt and lots of freshly ground black pepper. Garnish with roasted or thinly sliced raw radishes to add color and crunch.

Carrot Salad

I am generally obsessed with Middle Eastern food. I cannot state that I know everything about the cooking processes or the ingredients, nor can I contest the authenticity of the dishes I consume in Brooklyn. I can, however, imitate what I know to be good, and practically, as the saying goes, hit the nail on the head.

And so, carrot salad makes an appearance in my kitchen:

It's something I crave almost weekly, especially during the HOT HAZY HUMID (as the weathermen say) days of summer. And every time I purchase the $2.50 always-too-small container of carrot salad, I think, I could make this.

Slice carrots about 1/2 an inch thick and steam until fork tender, about 8-10 minutes. The trick is: you want to take away the crunchiness, but retain tenderness and maintain the inherent structure of the vegetable. While the carrots are steaming, combine a liberal amount of fresh lemon juice, extra virgin olive oil, roughly chopped fresh parsley, minced garlic, and a pinch of salt in a bowl. Once the carrots are done, toss them in the dressing while they are still warm; this, I think, is the trick to the dish. The carrots soak up all the simple flavors of the dressing while lending a natural sweetness to the dish.

For best results, prepare the carrot salad the night before serving.

My Hawaiian Dinner

That I went to Hawaii does not validate the hiatus I have taken from this blog, it does at least provide me with an excuse.

On that note, I'll just get right into it. Here's a meal (a delicious one, at that) I made for myself while vacationing in Hawaii. I was so inspired by the fresh fish and local produce at the farmer's market that I attempted to create an indulgent yet fairly healthy meal representative of (my take on) Hawaiian cuisine: Salmon over coconut brown rice topped with avocado-pineapple salsa.



Follow the cooking directions on the package of the short grain brown rice, swapping coconut milk for water (feel free to use the light version). If necessary, add water during the cooking process if the rice has absorbed all the liquid before becoming fully cooked. As the rice is getting some heat, prepare the salsa: chop avocado, pineapple, and onion and combine with salt and freshly ground black pepper. Then saute the salmon over medium-high heat until it flakes easily, about 4-5 minutes per side depending on the thickness.

Assemble as you see above and you've got yourself a wonderful Hawaiian meal!