Healthing It

On Friday night, my family and I took advantage of Restaurant Week 2012 by going to SHO Shaun Hergatt for dinner. The restaurant is in the middle of the Financial District, which means my brother and I could just walk there from our offices. And it’s fancy.

By fancy, I mean that its two four and five course dinner menus are priced at $85 and $100. It also got two Michelin stars in 2012 and I’ve never been to a Michelin-rated restaurant. Thanks to Restaurant Week, we could take advantage of three courses for $35. What a deal.

At the restaurant, the French-Asian cuisine crafted by Chef Sho Shaun Hergatt is prepared with ingredients from upstate New York subsistence farms. (I’m currently obsessed with farm-to-table cuisine.)

The restaurant itself is beautiful. Everything is clean and crisp – from the white tablecloths to the pretty glass wine-holding walls that diners pass by to get to the main dining room.

I started off with a $12 glass of red wine that was a part of the Restaurant Week menu.

That’s my brother in the back. I can’t tell you much about the wine…I’m not a connoisseur. My preference for red wine is “not dry.” I am not above $4 TJs wines.

A server brought over whole wheat bread and butter once we ordered:

This bread was delicious. And the butter? Creamy and sweet. Can’t go wrong with some good bread and butter.

For the appetizer, I ordered the Potato and Leek Espuma: hot panna cotta, truffle oil:

Served with truffle powder:

First, the good: The texture was fantastic – spoonfuls of frothy and creamy with tastes of both leeks and potatoes. The truffle powder was very interesting. It immediately melted in your mouth and had only a faint truffle taste.

The bad: this could’ve used a hint of salt. And I truly expected “hot panna cotta” but this was just warm. It would’ve been more pleasant if it were in fact hot.

For my entree, I chose the Spice Dusted East Coast Flounder with a carrot- cardamom-citrus emulsion.

The fish was cooked perfectly, very tender. The emulsion was delicious, I coated every bite with it! Again, I felt like this was a bit under-seasoned. Especially since the fish was supposed to be “spice dusted.” Where the spices at?

For dessert, I ordered the Warm Sticky Toffee Sponge: caramel sauce, chantilly and pomegranate.

This was warm and sticky. It was very sweet, so I see the point of the pom seeds – they cut the sweetness and add a much needed textural element. I really liked this dessert.

Our bill came out to $200 and change. (4 people + one martini for $15 + two glasses of wine at $12 + 18% gratuity included by the restaurant)

Overall, dining as SHO Shaun Hergatt was a good experience. It’s worth noting that the items we ate are not on the regular dinner menus, they’re specific to Restaurant Week…which may be good or bad.

Still, I’m glad to have finally dined at a Michelin-rated restaurant. I wasn’t blown away but I also would go back. Who knows, maybe I’ll spend $100 on five courses someday.

I have two more Restaurant Week outings planned!

One of my favorite things to do midweek is grab dinner with my best friend. Although we live in the same City, we are at least an hour (on a good train day) away from each other. She’s in Northern Manhattan, I’m in Southern Brooklyn. But since we work near each other, it’s easy to catch up over dinner.

Tonight, she suggested that we try out a Tibetan restaurant, Tsampa, in the East Village.

We started off with the Lhasa Momo, dumplings with garden vegetables and shiitake mushrooms:

These were delicious. The dough was thicker than on Chinese food dumplings that I’m used to and the filling was warm and fresh.

We ordered two dishes to split. One was the sauteed eggplant with tofu served with brown rice. This dish had some of the most complex flavors I’ve had in a while – spicy, sweet, sour, with a a great smokiness. I would certainly get this again.

The second dish was Gyathuk Ngopa – baked noodle with garlic -ginger and topped with chicken and vegetables:

The flavors of these dish were just OK compared to the eggplant but the noodles were great. They had an amazing texture – soft yet chewy. So cool…can I describe noodles as cool? #nerd

In addition to the interesting food, the restaurant has a super chill vibe. Dining by the candlelight with low Tibetan music in the background made me feel like I was in a yoga studio.

…A yoga studio where I could enjoy a meal? Million.Dollar.Idea.

It’s hard to believe that just yesterday I was here:

…Since today, this is what I see:

Vacations always end before you want them to…but my week in the Dominican Republic was as relaxing as ever. I loved the grounds of the resort and the beach.

Of course, there was also plenty of food. Highlights include paella, cooked right on the beach:

Fresh shrimp cooked hibachi style at the Japanese restaurant:

Baked grouper:

Grilled lobster with mushroom risotto, served at the resort’s gourmet-themed restaurant:

And fresh fruit. I could not get enough of sweet mango, papaya and cantaloupe.

The week went by really fast but it was enough to get a tan. I can rival Snookie right now, except mine is all natural, thanks to the DR sun.

Back to reality tomorrow…but I’ll return to the Caribbean as soon as I get another chance…c’mon vacation days, accumulate!

Today’s temperatures were in the mid-20s and man, did I gain a new appreciation for my wool hat and cashmere scarf. It’s usually hot in my office, so hot that I want to take a nap by 10 a.m. But when I walked in this morning, I had to leave my coat on.

Actually, I spent the entire workday sitting in my coat, sipping jasmine tea out of paper cups. Our building is having some heating issues.

Someone made a joke about the government cutting its budget.

Someone else shook my hand while wearing gloves.

So I needed a warm, comforting meal for dinner to remind me that I live in modern times. And that the heat would be back on tomorrow…maybe.

Given the recent festivities, I was also craving something nutritious. So I assembled some produce items I had and it hit me: roasted vegetables with quinoa on the side. Easy, fairly fast, super simple.

Delicious.

And since temperatures are just planning on dropping tonight, I don’t see a reason why I shouldn’t get into my JETS Snuggie (proud owner, no shame) and watch a couple of episodes of my recent addiction – The Wire. But not before a glass of tomato juice, which is imported from my Ukrainian hometown! No wonder it’s so good

Anyway, these temperatures can suck it, because soon I’ll be on this beach in the Dominican Republic.

And by soon, I mean in just eight workdays…but who’s counting?

Happy 2012! I don’t usually make specific resolutions every year but I have one for 2012 -  to revive the blog and blog at least a couple times a week. I miss it!

And I’ll start right now

While many people have put away their Christmas decorations by the time New Year’s Eve rolls around, for Eastern European families it’s just the beginning. We bought our tree on December 26th and put out our decorations after American Christmas.

But why?

Long story short, during the Soviet regime, religion was outlawed. But to keep the customs alive, people decorated New Year’s trees instead of Christmas trees and opened gifts on New Year’s Day. Because saints were outlawed, Santa, a.k.a., St. Nicholas was also replaced with Grandpa Frost, the “spirit of winter” who brings gifts on New Year’s.

He looks like the American version of Santa, just skinnier:

This is always confusing to explain, since we also celebrate Christmas in January, except there are no gifts or trees, just a traditional dinner. This post is about Ukrainian New Year’s, celebrated with American-Christmas traditions

We hosted a family New Year’s at our house, which is always a festive affair.

I was responsible for a seasonal dessert and I made the executive decision to make gingersnaps, using a recipe courtesy of smitten kitchen. As expected, they came out wonderfully.

There were many dishes to get through before the dessert though. Here are some of the foods.

There was herring fillet in a fur coat. (I shared the recipe for this uber Ukrainian dish here many moons ago).

A simple salad:

A platter of sushi:

Red potatoes with butter and dill:

Lamb shish kebabs:

And a fruit tart for dessert:

And then of course, came the opening of the presents. So fun to watch kids tear through gift wrapping paper:

The highlights of my gifts were a JETS jersey and a beautiful cashmere scarf.

We had a great time. Now only to summon enough energy to make tomorrow’s lunch. Back to work…but at least it’s a 4-day-week.

For cookies with friends

And meals with family

Add multiple Secret Santas, holiday parties, days off and Christmas jams. Can’t complain about December.

Fall is arguably my favorite season. Jeans & blazer weather? Check. Changing leaves? Yes please.

Football season? J E T S JETS JETS JETS!

And of course – food. Like roasted butternut squash:

Vegetarian chili and kale chips:

A roasted salad: broccoli, corn and garlic:

And when in a hurry, mashed sardines with avocado on top of the darkest rye I could find.

Fall also means book club:

A very ambitious book club…

Books that size can only be discussed over potluck brunch. My contribution was a savory bread pudding a la Mark Bittman. I mean, you can’t go wrong with fresh herbs, dark bread and cheese, right? And butter. Don’t forget the butter.

But we also find the time to rest.

Fall is lovely.

It’s hard to believe that it’s already October. We’ve had phenomenal weather throughout the three-day weekend (for some, myself included ) and I enjoyed my breakfast on the balcony this morning.

My fellowship is going great – I’m learning a lot and having lots of fun at the same time. Some of that fun consists of happy hours after work with the other fellows. As a result, I’ve done very little cooking in the past month or so. I took today as an opportunity to get back into to it.

Because it’s fall, I’ve been craving grains and I zeroed in on two recipes in my bookmarks to hit the spot.

For breakfast grains, I made the Oil-Free Autumn Buckwheat Granola courtesy of small bites.

The recipe asks for raw buckwheat groats, which Russians consume quite regularly. (Technically, they’re seeds but whatevs) and I had no trouble finding this at the Russian supermarket by my house:

The granola before heading into the oven:

And the final product:

I tried this out and it’s great! The buckwheat is crunchy but still has that pleasant nutty taste. Excited to try it out with yogurt tomorrow.

And for quick lunches/dinners,  I made Angela’s Back On Track Wheat Berry and Bean Salad. Here, wheat berries are the stars:

This salad is really easy to throw together and tastes delicious. I had some for dinner, with fresh spinach mixed in.

Love me some grains.

Ever since I got back from my trip to Alaska, life has been hectic. In fact, I think I’ve reached a new level of “exhausted” last week. But my new gig is also very exciting, fun, demanding and engaging. I should be making more frequent appearances here as I get settled in!

Alaska, above all, was exceptionally beautiful. I traveled via cars, railroads and ferries, which enabled me to see so much more of the state’s natural wonders.

I blogged about the trip via another blog but what kind of food blogger would I be if I didn’t share a meal here? So I’ll share one of the best.

Towards the end of my trip, I was fortunate enough to enjoy a delicious, local, home cooked meal at a beautiful home in Anchorage. Unlike most of my time in Alaska, the sun even decided to come out that evening!

How did I luck out? One of my college professors has a friend who lives in Anchorage. When I told him about my trip, he put us in touch and I got treated to an incredible meal at an Alaskan home.

We started with wine and appetizers. What wouldn’t go well with this view?

I got to have some homemade smoked salmon:

Along with an assortment of cheeses, mustard, crackers and capers:

There were also moose dogs, straight off the grill!

The moose was shot by my host, who then brought it to a business that processes meat. It turned the moose into delicious moose dogs:

While still sipping on wine, fresh red salmon went on the grill. Isn’t this beautiful?

The salmon shared the grill with some halibut & asparagus:

In addition to the fish, we had a salad and quinoa:

From grill to table:

I could not have asked for a better meal. So now, when I’m eating a peanut butter & jelly sandwich while running around lower Manhattan between different agencies, I can think back to that meal and hope that I’ll make it back to Alaska someday for more of that delicious fish

Hi!

I’m currently on a solo backpacking trip through Alaska. You can follow my adventures HERE.

This blog will be updated when I’m back in New York in September.