In past few weeks while taking clients cars for service down the street, I noticed the arrival of Ani Ramen on Bloomfield Avenue in my hometown of Montclair.
I gave them a try for lunch today and tried their 'by the number' no 5, Mazeman (broth free, with chicken and pork), $12 a bowl. Menu and pricing is same for lunch and dinner which must make it a favorite of diners on budget. It's a BYOB place too.
Before leaving I took couple snapshots of Noodle Slurping Mural at Ani Ramen.
This recent addition to Montclair food scene opened its doors in May 2014.
Noodle slurping on the wall for Tokyo Thursdays # 286
A French guy always has a weekness for dishes with snails so I could not resist mentioning one of the dishes tasted by Robbie Swinnerton of Tokyo Food File on his visit to Sojiki Nakahigashi restaurant in Tokyo, dishes created by Chef Hisao Nakahigashi..
Funa Zushi, Fermented Sushi, served with Water Snails
People and nature in the open, in a nutshell Festival Photo La Gacilly, in my native Morbihan (Brittany, France) could be described that way.
Now in its 11th year with the 2014 Edition (May 31 to September 30), the festival stages all its exhibits outdoors
Special guest country in 2014 is the USA as 70th anniversary of D Day is under way.
On a culinary note Jean-Jacques Naudet in his festival showcase for L'oeil de la Photographie suggests you stay away from festival's official restaurant and instead walk to Les Enfants Gat'thés, a combination fine food and tea shop and restaurant.
(* Poster of festival from Festival Photo La Gacilly Facebook page)
7½ cups (3 pints/1.75 liters) chicken broth (stock) 2 star anise 1 small cinnamon stick, broken into small pieces 2 cloves garlic, coarsely crushed 2 cilantro (coriander) roots, coarsely crushed ½ teaspoon ground black pepper 2 tablespoons light soy sauce 1 teaspoon salt 1½ teaspoons granulated sugar To serve: 11 oz./300 g fresh egg noodles 1 cups (3½ oz./100 g) bean sprouts ¼ cup (¾ oz./20 g) finely sliced scallions (spring onions) 4 tablespoons Fried Garlic (see p. 64) ¼ cup (2 fl oz./50 ml) white vinegar (optional) ¼ cup (2 fl oz./50 ml) soy sauce (optional) ¼ cup (2 oz./50 g) superfine (caster) sugar (optional) 2 tablespoons dried chili flakes (optional)
INSTRUCTIONS Preheat the oven to 300 °F/150 °C/Gas Mark 2.
Rinse the duck thoroughly in cold water and pat dry with paper towels. Rub the whole duck with the salt flakes and let stand for 30 minutes. Rinse off the salt and pat dry with paper towels, then set aside.
Pound the ginger, garlic and cilantro (coriander) roots in a mortar with a pestle until smooth, then transfer to a bowl and add the five spice powder, salted soybeans, salt, liquor or brandy, and sugar and mix until combined. Put the mixture inside the duck, then place the duck on a roasting tray and set aside.
To make the honey sauce, mix the honey, thick soy sauce, and ⅓ cup (2½ fl oz./75 ml) water in a bowl.
Brush the duck all over 2-3 times with this mixture, then roast the duck in the oven for about 1½ hours or until cooked. During roasting, brush the duck with some of the honey sauce every 30 minutes. When cooked, remove the duck from the oven, cover with kitchen foil, and let rest for at least 15 minutes.
Remove the duck drumsticks and set aside, then carve the meat, slice into strips, and set aside.
To make the soup, heat the broth (stock) in a pan over medium heat. Put the star anise, cinnamon, garlic, cilantro (coriander) roots, and black pepper into a spice bag and add to the pan. Let the broth boil for 5 minutes, Season with soy sauce, salt, sugar, and dark soy sauce then reduce the heat and simmer for 2-3 minutes.
Divide the noodles, been sprouts, scallion (spring onion), and fried garlic among serving bowls. Season with the vinegar, soy sauce, sugar and chili flakes, if using, and serve.
(* Recipe reproduced with permission from Thailand: the Cookbook by Jean-Pierre Gabriel- published by Phaidon Press, May 2014)
In pairing notes for their Umami Apple Pie recipe, Lucy Waverman and Beppi Crosariol, authors of The Flavour Principle (Harper, May 2014) suggest one can "add a splash of magic to baked desserts" with a glass of Coteaux du Layon, a sweet Loire Valley wine made with Chenin Blanc grapes.
I happened to taste Coteaux du Layon Clos de la Motte (2007) from Domaine des Deux Vallees last Thursday at Spring to Loire tasting in NYC.
Winemaker calls this wine 'blanc moelleux' (onctuous) and suggests it as an aperitif or with Foie Gras.