Located at 256, Fifth Avenue, it is brought to Brooklyn by franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox.
"There will be a light fare menu for several weeks with a raw bar featuring oysters and clams on the half shell, New England clam chowder and appetizers including: shrimp cocktail, oyster shooters, smoked salmon, fried oysters, fried calamari, popcorn shrimp, fried clams, mussels, crab cake, fish tacos, caesar salad, caesar salad with shrimp or crabmeat. Sandwiches will include oyster po boy, lobster roll, fried clam sandwich, and crab cake sandwich, all served with French fries and coleslaw.
The menu will ultimately include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets."
Fans of Vintage Posters (and more recent ones) who might also like country music and happen to be in London this week will want to check Hatch Show Print Exhibit at Chelsea Space between now and Saturday as the show closes on Saturday, December 14, 2013.
"CHELSEA space presents the very first UK exhibition dedicated to the American letterpress art of Hatch Show Print based in Nashville, Tennessee. This exhibition will represent a rare opportunity to view archive material and stunning posters from one of the world's greatest producers of letterpress design and explores the importance of the art of the poster in the history of communication.
Originally established in 1879, in a world before TV advertising and the internet, Hatch Show Print used strong design to convey information to the widest possible audience – a visual ‘shout’ across the American landscape.
Hatch Show Print is owned and operated by the Country Music Hall of Fame and Museum."
Besides country music artists, Hatch Show Print created posters for Elvis Presley, Neil Young, Bessie Smith, Duke Ellington and Aretha Franklin to name a few.
This Southern cake is slightly chocolatey, and it is almost impossible to guess the Coca-Cola—although if you can lay your hands on some gummy Coca-Cola bottles to adorn it, they might just provide a clue.
Makes 1 x 1 0 - inch Bundt cake
For the cake
1 cup Coca-Cola
9 tablespoons unsalted butter, diced
¾ teaspoon baking soda
2 cups self-rising flour, sifted
1 tablespoon cocoa powder, sifted
1½ cups superfine sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
For the icing
3 tablespoons Coca-Cola
3½ tablespoons unsalted butter, diced
1 tablespoon cocoa powder, sifted
2 cups confectioners’ sugar, sifted
10-inch nonstick bundt pan
Unsalted butter for greasing
All-purpose flour for dusting
Chocolate sprinkles for decorating (optional)
Bring the coke to a boil with the butter. Once the butter has melted, stir in the baking soda, which will fizz, and set aside for 20 minutes. Preheat the oven to 325°F convection oven/375°F conventional oven, and butter and flour a 10-inch nonstick bundt pan.
Combine the flour, cocoa, and sugar in a large bowl, add the cola mixture, and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine. Transfer the mixture to the prepared pan and give it a couple of taps on the work surface to bring up any air bubbles. Bake for about 40 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.
To make the icing, place the cola, butter, and cocoa in a small saucepan and bring to a boil, whisking until smooth. Stir in the confectioners’ sugar, which will set very quickly, and without delay trickle it over the top of the cake, letting it drip down the sides—these don’t need to be completely covered.
Decorate with chocolate sprinkles if you wish. Set aside for about an hour for the icing to set.
(* Recipe from Annie Bell's Baking Bible -Kyle Books USA, Fall 2013- reproduced with permission, Photography by Con Poulos)
Previous 10 do's and don'ts took us to Charleston...
We take a giant leap across the globe for today's pick, New Delhi.
It is offered by Deepak Goel, founder and CEO of Drizzlin (a social media marketing agency) who currently splits his time between New Delhi and Mumbai.
Delhi 10 Do's and Don'ts
1. A walk in The Lodhi Gardens is one of the most pleasurable ones to take. Specially on winter afternoons or evenings any time of the year.
2. A look at the Visual Arts Gallery at The India Habitat Centre is always a good one to get a sense of contemporary Indian Art.
3. The India Habitat Centre also opens avenues to some interesting plays, classical music concerts and more art exhibits.
4. The India International Centre is a good catch if geo political issues catch your fancy from India's foreign policy perspective. The occasional classical performances and broader scope lectures are also a delight.
5. Well the latest buzz in town is Hauz Khas Village, a place like no other in India. Cafe's, Restaurants, Boutiques selling fashion, interiors and other trinkets are a delight. Well the amazing backdrop of the fort and a lake is totally worth the visit.
6. Paharganj near the New Delhi train station is a good walk to take for its food and roof top restaurants. The place has undergone massive renovations (that has taken away the old world charm) but still a good view of the buzzy city.
7. Olive Bar and Kitchen near Mehrauli is a great Sunday brunch location, good food even better location in the backdrop of the Qutub Minar makes the leafy surroundings superb.
8. Purani Dilli (Old Delhi) near Jama Masjid takes you to Karim's - one of the best places for Mughal Cuisine. It can be really greasy but very tasty.
9. How can I not talk about one of the best places to eat at Gung The Palace in Green Park. If you're looking for a break from Indian food, there is no place as wonderful as this Korean restaurant.
10. In Anandagram, Sanskriti Foundation with its great Indian terracotta collection, Museum of Everyday Art and beautiful huts is a hidden treasure on the Gurgaon Mehrauli road.
1. Late nights aren't very exciting in the city. So if its past 11pm, you better know your way and company. The city is not as unsafe as its made to believe, but there isn't much fun around.
2. Don't visit the popular markets of South Extention, GK 1, Defence Colony etc - they all look the same and are chaotic beyond belief. Unless thats what you're seeking.
3. Street food in summer - just be careful. Lack of good storage makes it a bit tricky.
Think of dessert as the centerpiece of your holiday table. Yule logs are traditionally served at Christmastime. Decorated with Mushroom Meringues (page 60), they look like a log in the forest. Using this bûche de Noel (the classic name for this dessert) as a centerpiece saves you time. You can give the hot glue gun a rest.
Softened butter and all-purpose flour for the pan
1/4 cup confectioners' sugar
3 large eggs
3 large egg yolks
11/2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/2 cup granulated sugar
1/3 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
2 tablespoons raspberry liqueur (such as crème de framboise)
To make the cake: Preheat the oven to 350°F. Butter a 10 × 15-inch jelly-roll pan. Line with waxed paper. Butter and flour the paper. Place a large kitchen towel on a work surface. Dust the towel with the confectioners' sugar.
In a large metal bowl (or the bowl of a stand mixer), whisk together the whole eggs, egg yolks, vanilla, and salt until combined. Gradually whisk in the granulated sugar. Place the bowl over, not in, a pan of simmering water and whisk (by hand) until the mixture is warm (about 115°F on an instant-read thermometer).
Transfer the bowl to the electric mixer fitted with the whisk attachment and beat on medium speed for 4 minutes, or until thick, light in color, and about tripled in volume.
In a small bowl, combine the flour, cornstarch, and cocoa powder. With a strainer, sift one-third of the flour mixture over the egg mixture and gently fold it in by hand. Repeat two more times.
Scrape the mixture into the jelly-roll pan and, with a small offset spatula, evenly spread the batter in the pan. Bake for 9 to 10 minutes, or until the top springs back when lightly touched. Immediately turn the cake onto the kitchen towel and carefully peel off the waxed paper. Starting at one short end, roll up the cake and towel together. Let cool on a wire rack.
To make the filling: In a small bowl, combine the liqueur and cold water. Sprinkle the gelatin over it and let stand for 5 minutes, or until softened.
In a food processor, combine the raspberries and jam and puree. Strain the puree through a fine-mesh sieve and discard the seeds. Transfer the puree to a small saucepan and heat over low heat. Add the gelatin mixture, stirring until melted. Let cool to room temperature.
In a bowl, with an electric mixer, beat the cream and sugar until stiff peaks form. Fold in the raspberry mixture. Refrigerate, whisking occasionally, for 30 minutes, or until it's beginning to set up but still spreadable.
Unroll the cake and spread the raspberry mixture over the cake, leaving a 2-inch border all around. Starting at one short end, roll the cake up jelly-roll fashion.
To make the chocolate glaze: In a small saucepan, combine the chocolate, butter, and honey and cook over low heat until melted, stirring until smooth. Scrape into a bowl and let cool until of a spreading consistency.
To assemble the cake: Cut off about 11/2 inches from each end of the cake on a shallow angle and set the pieces aside. Spread the glaze on the cake. Place the reserved pieces of cake on the top of the "log," angled side down and spread with the glaze. Refrigerate until set and decorate with Mushroom Meringues. Dust with confectioners' sugar, if desired.
(* Recipe reproduced with permission from The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell-published by Rodale-September 2013- Photographer:Paulette Tavormina)
I rarely drink cocktails yet went for the Berlin Snowflake.
While enjoying a plate of duck, fresh carrots, brussels sprouts and string beans served buffet style, we were given an update on upcoming celebrations of the 25th anniversary of the fall of the Berlin wall in 2014.
One of the main highlights around the official November 9 date:
"Along the former course of the Berlin Wall a new temporary Berlin Wall will be built with thousands of white balloons. It is going to run right through the city centre and it will be illuminated. If the weather is good enough this wall can even be seen from outer space. Visitors to Berlin have many choices to experience the history of the wall and what it meant to the city and the people of Berlin. These include a GPS-guided walking tour on the trail of the Berlin Wall, guided or self-guided bicycle tours on the Wall path, visits to underground Berlin, former watch towers, Wall memorials, The GDR Museum, or a drive into the East of the city in an original GDR Trabant car."
We also learned that Berlin is home to more than 160 museums and 6 symphony orchestras.
Because of its relative affordability, the city is now also home to thousands of artists and creative types.
Guests at the party could choose from a selection of cookie hearts with a message. I had to pick the one above even though i am not on my way to Berlin anytime soon. Wish I had a chance to visit its Weinachtsmarkt...
Will this recipe from 66 Square Feet, A Delicious Life: One Woman, One Terrace, 92 Recipes (Stewart, Tabori and Chang, Fall 2013) by Marie Viljoen make you sing?
Even though Marie puts in in her April thoughts from her Brooklyn terrace.
Apple and Rhine Riesling Soup
It is too early for strawberries. Even local rhubarb has not made an appearance. Farmers still need to sell those apples. This clear sweet soup is an unusual way to enjoy them. It was inspired by an extraordinary ice cider vinegar made by Fabrice Lafon in Quebec, from apples that had frozen on the tree (see Note). It is expensive and rich and is to be eaten slowly by the teaspoonful.
The resulting soup is surprising, delicate and light, and entirely seasonal.
Although we love this as an unorthodox cold starter, like the fruit soups of Eastern Europe, it can also be a dessert. Just decrease the acid component.
Note: This vinegar is not widely available, so a good apple cider vinegar can be substituted, with the addition of ½ teaspoon brown sugar per tablespoon.
1 bottle dry riesling
1 vanilla bean, slit down its length
1 sweet and fragrant apple, cored, peeled, thinly sliced, and tossed with fresh lemon juice
6 tablespoons (85 g) brown sugar
2 tablespoons ice cider vinegar (see Note)
Bring the wine, 2 cups (480 ml) of water, and the vanilla bean to a simmer and cook to reduce by one quarter. Scrape the vanilla seeds from the softened pod and whisk them into the liquid to break up any clumps. Add the apple and sugar, stirring to dissolve the sugar. Simmer until the apple is tender. Add the vinegar. Taste. The result should be lightly sweet and fragrant with a tart balance. If necessary, add a little more sugar. Ladle the hot soup into warmed shallow bowls with a few apple slices in each.
(* Recipe from '66 Square Feet' by Marie Viljoen-Stewart, Tanbori and Chang, Fall 2013, all rights reserved)
Unlike the tiny grain-like flecks of semolina couscous that fluffs and softens as it steams in aromatic water, Israeli couscous is similar in texture to pasta. Miniature pearls swell up in cooking liquid and turn velvety soft, similar to risotto, and the finished product spoons out thick and rich. Mild coconut milk lends its muted flavor and viscosity to this version, which is a perfect accompaniment to main courses featuring Asian, Latin, or tropical ingredients.
1 cup Israeli couscous 1¾ cups light coconut milk (one 13.5-ounce can) ¼ cup water ½ teaspoon kosher salt 10 grinds fresh black pepper (about ⅛ teaspoon) ⅛ teaspoon cayenne ½ cup fresh cilantro, chopped
Heat a medium deep sauté pan with a lid over medium-high heat.
Add the couscous and toast it for 3 to 4 minutes, until it turns golden and smells like baking bread.
Add the coconut milk, water, salt, pepper, and cayenne. Bring the liquid to a gentle boil, cover the pan, and decrease the heat to low. Simmer for 15 minutes, until the couscous is tender and creamy and the liquid has been mostly absorbed.
Stir in the cilantro, adjust the seasoning to taste, and serve immediately.
(* Recipe from 'Choosing Sides, From Holidays to Every Day, 130 Delicious Recipes to Make the Meal' by Tara Mataraza Desmond- Andrews McMeel, September 10- Photography by Ben Pieper- all rights reserved)
With this dish, the fried rice is cooked very simply, with just eggs and scallions. The mojo here comes in the form of the ankake, which is a sauce thickened with potato starch, in this case, one made with ginger-infused crabmeat. Glorious. To eat, spoon up some ankake with the fried rice.
2 tablespoons plus 1 teaspoon toasted sesame oil
4 eggs, beaten
2 scallions (about 2 ounces), trimmed and chopped
4 cups cooked rice, warm, clumps broken up
2 tablespoons soy sauce
1 teaspoon salt
Pinch ground black pepper
8 ounces crabmeat (canned is fine, about 1 cup)
1 cup torigara stock (page 25)
4 ounces iceberg lettuce leaves, cut into bite-size pieces
1 (1⁄2-inch) piece ginger (about 0.3 ounce), peeled and julienned
1 teaspoon salt
1⁄4 teaspoon ground black pepper
2 teaspoons katakuriko (potato starch) dissolved in 2 tablespoons water
Heat 1 teaspoon of the sesame oil in a wok over high heat. Add the eggs and gently scramble until set, about 10 seconds. Remove the eggs and set aside.
Heat 1 tablespoon of the sesame oil in a wok over high heat. Add the scallions and cook, stirring constantly, for about 30 seconds, until they give off an oniony smell. Add the rice, and cook, stirring constantly, for 30 seconds more. Add the soy sauce, salt, pepper, and cooked eggs. Cook, stirring constantly, for 30 seconds. Add the remaining 1 tablespoon sesame oil, and cook, stirring constantly, for 10 more seconds. Turn off the heat.
Arrange 4 plates on a work surface, and ready 4 small bowls to serve as molds (rice bowls are ideal). Spoon one-fourth of the cooked rice into a bowl, then quickly flip the bowl over, and rest it on top of the plate rice side down. Do not remove the bowl for now; it will keep the rice warm. Repeat with the remaining 3 bowls. Set aside.
To prepare the ankake, add the crab, torigara stock, lettuce, ginger, salt, and pepper to a saucepan and bring to a boil over heat. Reduce the heat to medium and simmer for about 2 minutes, mixing occasionally. Add the katakuriko mixture, and cook, stirring constantly, for about 15 seconds. Turn off the heat.
Unmold the rice by removing the bowls covering it. Pour about one-fourth of the ankake either alongside each serving of rice or over it, as you desire. Serve immediately.