An almost full finger of ginger sitting in the fridge, alongside pre-cooked shrimp, paved the way for an unexpectedly delicious fusion of ingredients.
This is not necessarily a recipe to follow but rather a call to consider the potential harmony of ingredients you wouldn’t usually throw together in a saucepan. Ginger was finely chopped with a shallot, and a handful of sun-dried tomatoes. Olive oil and a little butter helped the two sweat for a few minutes. Sun-dried tomatoes, sea salt, and crushed red pepper, were added to sizzle along.
An arbitrary concoction of pomegranate molasses, Sriracha sauce, more olive oil, vinegar, and za’atar contributed wonderfully to the mix that cooked on low heat. An espresso cup full of hot whole wheat pasta water was reserved, allowing the mixture to liquefy and toss nicely with the pasta and pre-cooked shrimp.
Parmesan and a little bit of spinach, contributed nutrition and umami to the melting pot.
© 2012 by Faris Habayeb
Hardly limited to Arabic cooking, the tangy and sweet concentrate adds a dazzling combination of energy and zest to just about anything. A spoonful can cut the blunt, nuttiness of tahini. A few lashings here and there, unlock a deliciousness that you can’t quite put your finger on when mixed with some Sriracha or soy sauce.
Of course, it goes without saying, the condiment is invaluable when dressing fattoush or making kibbe.
Usher those sweltering, indigo nights of summer with the release of Kylie Minogue’s latest “Timebomb”.
Packing a celebratory punch of her 25 years in the business, the anthem is a simple, adrenalin-laced ode to the dance floor. It’s a shift from the mid tempo sounds of Aphrodite, and a return to more climactic pop.
If “Timebomb” were penned for a different artist, the results would not have been as successful. Yet Minogue is pioneering, mastering the art of delivering a good, fun, sound.
Comparisons to Madonna are inevitable, recalling 2008’s “4 Minutes”, and it’s rather galling sense of real-time urgency. This summer, I’ll be taking Kylie’s detonating pop shock waves over Madonna’s dated, unheroic attempts to prevent them.
While RedFarm will undoubtedly put your rice and broccoli chicken to shame, it’s a classic example of the pretentious New York food scene. For starters it will certainly cost you more than your neighborhood Chinese takeout. It’s unassuming but oh-so-cool, sitting above a laundromat on Hudson interior seems always packed with customers. RedFarm takes no reservations, and has one of those hip Toto toilets that I have no clue how to operate.
Nonetheless, this is the spot where the likes of David Chang hang out. Moreover, its patrons exhibit the varied fabric of New York City. Tourists who know better than to flock at Eataly, and all the different sorts that make up a New Yorker’s demographic. Hipsters, young professionals, and couples curious about the menu, a cross between Chinese American cuisine and a Yiddish point of view.
Dishes at RedFarm revive the luscious and intense flavors imagination often associates with Chinese food but reality fails to deliver. It is malady of many a takeout place to end up with congealed vegetables that are flat with flavor, a side effect of substandard ingredients, too much cornstarch, and maybe not enough spice.
For mere sensationalism, order Katz’s Pastrami Egg Roll, a croquette that punctuates Ed Schoenfeld’s identity: A Jewish Brooklynite obsessed with Chinese Food. His partner in this food crime is Joe Ng, an expert at Asian American cuisine, and a master at prepared meats.
The Diced Lamb with Chinese Broccoli and White Asparagus is worth trying, even if lamb is not your protein of choice. Bold with flavor, tenderly seared lamb morsels sit amidst some delightfully sauteed Asian vegetables and aromatics. Paired with Soft and Crunchy Fried Vegetable Rice, a festivity of fragrant color and crunch, and you have got yourself one of the best Chinese eats in New York.
529 Hudson St.
NY, NY 10014