MangiaMore: CHEESECAKE(s)

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RER 7.30.14

In honor of National Cheesecake Day last Wednesday, I went in.

My sister announced one of the most important days of the year by saying “july 30 = national cheesecake day. get on it.” She was so direct, but so correct. So I got on it. I couldn’t just make one plain cheesecake —it’s a celebration! Many mini cheesecakes. Done.

RER 7.30.14

RER 7.30.14

I’ve made cheesecake before. I went wild with a sinful salted caramel cheesecake pie for Thanksgiving last year. Not a super run of the mill, plain old cheesecake, that’s just not me.

This time, I dared to make four flavors with different add-ins or toppings using the Philadelphia Mini Cheesecake recipe.

RER 7.30.14

Blueberry Lemon

For this little gem, I added a little bit of fresh lemon juice to the filling. Um, yum. This made the heavy cake feel a little lighter and fresher, like summer. And the blueberry lemon compote topping took advantage of beautiful summer blueberries. The combination of the smooth cheesecake and that sweet and tart fresh compote was absolutely lovely.

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Oreo Sprinkle

We had Oreos. And we had sprinkles. Boom. Oreo sprinkle cheesecake. My mother questioned my sprinkle addition, but I was baking and I wanted sprinkles. I saw them at the very top of one of our cabinets, next to the cookie cutters, food coloring and extracts, and I went with it. I wanted to add some fun and color to these babies. Even though they look a little funny and silly, they had just the right amount of chocolate to tone down the sweetness from the base, graham cracker crust, and explosion of rainbow sprinkles.

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White Chocolate Strawberry Swirl

I’m going to say right now, swirling is not my forte. I was hoping that these would turn out pretty and refined, but they didn’t. Boohoo, they still tasted bomb. Melted white chocolate chips went in the filling and heated strawberry jam (Bonne Maman is my jam!) was “swirled” in with a knife. Can’t say they look superb but they are pretty darn tasty.

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Caramel Almond

Well, mostly just almond. I failed at the caramel. Oh well, t’was super delicious anyway. This little guy had some ground almond mixed in with the graham for the crust and some golden Disaronno in with the creamy filling. This might have been a favorite within my test group, for its simplicity. Just yum.

Do anything special for National Cheesecake Day? Like, I dunno, stuff your face with sexy cheesecake…

RER

7.30.14

FOOD truck frenzy: Stevens Boken

RER 4.13.13

It is the very beginning of the sweet days of spring, when no one can bear to stay inside and tables appear outside of restaurants (and people occupying them even when it’s premature).

And in come the food trucks…Sure food trucks can be seen all year round; on busy Manhattan blocks or quiet quads in Philly. But they can’t be nearly as fun when weather is chilly.

In celebration of the coming end of term, Stevens Institute of Technology in Hoboken, treats its students (and trespassers…shh) to a fun time featuring different food trucks. This year four trucks from both Jersey and Manhattan, came to play on the school’s campus amid loud dance music, inflatable play things and carnival goodies like cotton candy and popcorn.

RER 4.13.13

The Taco Truck

A Hoboken and Jersey City staple, the Taco Truck never disappoints. The Taco Truck actually has a small storefront in Hoboken, dishing out pretty delicious tacos and other savories. For one token at Boken, we got a respectful meal— 2 tacos and a healthy dose of rice and beans. The options were pollo asado, barbacoa de costillo and a vegetarian choice. My boyfriend (the student) and I used two of our combined four tokens there. We chose the pollo asado and barbacoa de costillo.

First off the arroz con frijoles was hot and spicy, perfect for the chilly day. It was hard to tell which brought more of the heat—the beans or the rice. The pollo assado, served in corn tortillas was topped with pickled red onion and a slice of lime for the tart juice. The chicken was tender and flavorful with a kick heightened with the tang of the pickled onions. While the barbacoa de costillo was not quite as good; the meat felt a little dry and over done. The chopped white onions and dash of cilantro brought the taco to life. I love love love tacos  (as you can see…) and the Taco Truck so this food truck was definitely a welcomed addition.

RER 4.13.13

Milk Truck

This food truck, the Milk Truck, was only serving grilled cheese exquisitely described, beautiful to see, but fell short in taste. They were made with Aged Wisconsin Gruyere, cultured butter on Balthazar Levain Pullman bread. The ingredients were lovely, high quality and created high expectations. But somehow the ratios were not right. I know it was just a grilled cheese, but the truck was trying to create something more than “just a grilled cheese.” The gruyere, though sharp, tangy and delicious, overwhelmed; the sandwich was far too cheesy. The bread ended up being crunchy, almost like a grease filled crouton. The sandwich was rubbery and chewy, while being crunchy and flat. It was a pretty sandwich but needed something to wake up the sleepy grilled cheese.

RER 4.13.13

Eddie’s Pizza

Unfortunately we did not use tokens on Eddie’s Pizza Truck. Though we did see many people chomping on the paper thin pizza, recreation of the “bar pie” created in the Eddie’s Restaurant in New Hyde Park, NY. The thin sheet of crust was laden with red red tomato sauce and slippery cheese, and looked good, but I feared it would get cold too fast.

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Phil’s Steak Jawn

Now once we saw these cheesesteaks, we knew we had to get in the tremendous line to get one. On first glimpse they looked fat and promising, unlike any cheesesteak we encountered in the cheesesteak capital. Phil’s was going to deliver… and that it did. We could not have been that hungry at this point, but we scarfed down those bad boys with gusto, like we hadn’t had food in days. Those plush but durable buns apparently were shipped from the city of “brotherly love,” just to make their way into the mouths of New Yorkers lusting for cheesesteaks Philly style.  The meat was chopped and shaved like, but not dry and tasteless. We could hear the guys cooking away in the truck, serving up our special cheesesteaks (with hot and sweet peppers, mushrooms and fried onions) with a thick layer of provolone cheese. They were hot, meaty, substantial and comforting.

I really commend and appreciate food trucks as they create food from simple to the exquisite and high end in a small, portable space. Somehow food trucks emanate comfort food and convenience, but at the same time for me they create an exciting experience, something different and transient. 

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4.14.13

RER 4.13.13

 

Iron CHEF Led: Morimoto

RER 1.10.13

We (and I don't mean the royal We) have always been a fan of the Japanese import Iron Chef Morimoto, constantly in awe of his poise in Kitchen Stadium and innovative flavor combinations in battle. Just watching him move in the kitchen on tv and the plates that he produces, makes you want to taste his food and feel his vision with your appetite. So that is what we did during our little vacation to the historic city. We indulged in the swanky Morimoto restaurant in Philadelphia, with open hearts, minds and mouths (and wallets).

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From the outside, Morimoto looks understated and obscure, but almost like a club. Upon entering, the front is low but wide and the open concept dining area is flooded with odd blue lights and rosy hues, oranges and purples. The restaurant is trendy and hip. Stark whites and greens, but everything morphed with the light, making it all glow softer and less harsh. The place was loud with chatter and music, but somehow the intimate booth like seating (not soft and cushiony, but horizontal and planes), and lack of walls created bubbles. Every element was included on purpose, from the straight lines to the dancing lights, even the immutable center piece at many of the tables.

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The menu was stark and beautiful looking, aesthetic and minimalistic, just like the décor. On the surface simple and easy, but through the details and the words more complex and intriguing. The blank white sheets revealed lines of food inventions and invitations, ranging from starters, hot and cold dishes, and even sushi rolls. Despite the simplicity of the aesthetic, the menu was overwhelming, a fair mix of familiar and expected as well as flourishes of refinement, flair, and yes, Iron Chef.

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Somehow, when I was looking at the menu, it was impossible for me to take anything in. I just saw words, not dishes, nothing came together for me. Maybe I was in awe and too excited, but it was hard to land on any one thing; everything seemed so intriguing, but nothing stood out. The thought of choosing items for my meal was not only daunting, but nearly impossible.

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So we asked about the tasting menu, an easy and mysterious way out, a potential resolution to our dilemma. So we asked; why the different price points, what our server thought about it, and what it entailed.

Price point  $80, $120 and $150 The price points, our server explained, mainly had to do with ingredient quality and luxury. The preparations for most of the courses were be extremely similar, but the ingredients would remain different. It would be the difference between run of the mill tuna and the fancy fatty variety of toro tuna.

Server Our server was very nice, accommodating and really open to answering our slew of questions, even though she appeared to be training the new guy. She patiently explained what the dining adventure would involve and what to perhaps expect, though it would all remain a mystery. She thought that it was a good way to explore the kitchen, and also that it was an excellent choice.

Entails The tasting option involves 7 to 9 courses, blind, up to the chef’s discretion. There would be hot and cold dishes, fish and otherwise, an intermezzo and to top it all off a Morimoto dessert. Each dish and course would be explained and described by a server, with enough detail to almost taste the item. 

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It seemed like risk. It was an opportunity to put our experience in the hands and the talents of the chef, a way to understand the vision and the palate of the creator. But it was a risk we were willing to take, running on the edge towards the discretion of the chef and the vision of the restaurant.

We decided to let our mouths go on an adventure, a journey that does not go too cheap.

We chose, after much deliberation, to go for two different price points of the tasting; 80 and 120, just so we could experience double the flavors and try to distinguish the differences. It was another way to indulge and evolve, testing our tongues as well as allowing them to experience.

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The first few courses were cold, raw fish. Beautiful to look at, simplistic, and elegant at the same time, just like the menu design and the atmosphere of the restaurant. The plates were generally about the food that was on it, though the preparations felt like every piece, every orb of caviar, or sprig of micro greens were chosen specifically for that plate, your plate.

Some courses came in bowls, like our first course of tartar, either yellow tail or toro. A perfect column of beautiful raw fish drowned in a soy sauce. Each fish and price point had different sauce, but very similar flavors. The crunchy onion, scallion, and tiny beads of caviar, added a punch of flavor and texture. While some other courses, like our fish carpaccio came in shallow dishes, drowned in delicate sauces, sometimes sweet, sometimes tangy. But each time, no matter the vessel, the sauce was meant to heighten, emphasize and transform the flavors of the fish.

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Maybe our tongues are not acute enough, especially when it comes to raw fish, but the differences between the different kinds were not always flagrantly noticeable. Sometimes when certain courses were placed on our table in front of us, described and tasted, it was not difficult to tell which was of the higher price point, mainly cause of texture and flavor, and two completely different fish. Mostly in the course right before the sour orange soda intermezzo, which featured a Spanish mackerel at the lower point, and a smoother Japanese kampachi. The mackerel was much more abrasive, less subtle, with dark skin and a more meaty flavor and texture. It was a little harder to eat than the light colored kampachi, which was slick and thick.

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The hot courses were just as pretty and carefully planned, but the differences between the price points was much more obvious and easy to spot. Where the first of the hot courses for then lower price, was a round scallop, plated pretty, the warm dish with the higher price point was spice smeared lobster. Here the scallop seemed more refined and elegant in preparation, but the ingredient might have been better, arguably. The next hot course ventured closer to land, straying from sea creatures. They even came close to comfort food, that we could be almost familiar with, and have eaten before, but with a Morimoto twist. The $120 meal featured a tiny stringy short rib, cooked perfectly, paired with a dollop of creamy starchy parsnip and pickled endive. This was definitely a play on the classic meat and potatoes, however this was a daintier version, not only tasting size, but lighter and richer. The other land course was red duck breast served with a cube of crispy rice and more red cranberry sauce. This too was familiar and delicious, with elevated technique and ingredients.

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The last course brought us back to cold elements and reinforced the vision of the restaurant, bringing in traditional values, techniques and Japanese culture. We were given sushi, with different kinds of fish on ovals of rice. It was obvious the ingredients were the best, fresh, delicious and cared for, but somehow the rice overwhelmed the beautiful fish. Not that it was a lot of rice, but it was pretty flavorful; it was rich and buttery, not like the bland uncultivated rice we are used to at our favorite sushi spots. The richness of the rice, brought down the innate qualities of the raw fish, making them almost obsolete and disappear. I wanted the fish to be the star like they had been with the other courses, not outshone by rice.

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Dessert was heavy, contrary to most of the dishes that we had that night. It was dark, tall, rich and heavy. The dessert was a chocolate chestnut cake, meaty, bitter and sweet at the same time, from the other elements on the plate. There was a glazed cumquat bright and glistening, beautiful in contrast to the dark cake, and the tall slice was dusted with rice pudding powder. A heavy ending to a long and luxurious dinner, that in someways left us hungry for more.

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All in all, the experience was amazing; an adventure for our tongues, and a great way to try some of the brain child of Morimoto, our Iron Chef idle. Everything from the atmosphere, to the food and its plating, to the service was precise and cultivated. It was a curated experience from start to finish, especially participating in the tasting menu. I am so glad we chose that way to eat at Morimoto. The food was beautiful and delicious, but not the mind blowing level we were expecting, or hoping for, but it was all about the ingredients rather than innovation in preparation. I would definitely be inclined to go through a blind tasting like that again...any time and most anywhere.

RER 

1.11.13 

RER 1.10.13

 

pre. HEAT

JAR 1.10.13

So many adventures, impressions, FoodFacts, and much more coming your way with foodie ventures. Trips back to vacations for lingering food memories, or food for funds, or even dining perspectives... stay tuned.

RER 2.10.13

RER 1.7.13

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There is always new and pretty to look at on FOOD-tography (so follow and be friendly), and reviews on yelp, so check 'em out! And if there is anything you think I need to explore, let me know via comments or email (foodiventures@gmail.com).

RER

3.11.13

RER 2.26.13

BIG brunch punch : Sabrina's Cafe

JAR 1.11.13

We were supposed to have a third, but it was once again a party of two. My sister was going to join us for brunch. It was all planned, and then it was not. She even picked the place we would indulge in. When she could not go, she told us to still go, saying something about hearing it is the best.

So we went.

Sabrina’s Café (one of their locations) is a sweet little place in uptown Philadelphia, near to the University of Pennsylvania and Drexel campuses. The restaurant shares the ground floor of what was a University building. It once was a large Victorian home, many twists and turns and rooms. Some of this could have been modernization and re-purposing, but it felt old and lived in.

The menu had some of the classic brunch essentials, like french toast, scrambled eggs and omelets. But it was the daily specials sheet that had some of the more interesting offerings, from the savory end to the sweets. Because of the number of items on the regular menu, and that brunch special menu, it was extremely difficult to decide. We, like always, called on our server for help.

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I ordered a breakfast wrap, filled with fried white fish, scrambled eggs with black beans, topped by a pineapple salsa and a mound of sour cream. The spinach wrap was almost obsolete. It was impossible to pick up like a sandwich or a wrap, so the tortilla was aesthetic, binding for something that could not be contained. I was not thrilled with the seasoning within the brunch wrap. Some spice (Cumin maybe) did not blend well with the rest of the flavors. The white fish was breaded and fried. I believe it was one of the spices that was in the breading that put the whole dish off kilter for me. The fish on the inside was perfectly cooked, flaky and moist, but its crunchy exterior felt one sided. Black beans were burrowed within the fluffy scrambled eggs, formed like an omelet and folded complexly to fill the spinach wrap. The eggs, though, were a little over cooked to me, brown and almost dry. They were fluffy but flavorless and lifeless.

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The plate was definitely overwhelming.  It was a lot a lot of food. On top of the giant breakfast wrap, there was a healthy mound of hash browns on the plate. These were delicious. The potatoes were just crisp enough on the outside, and just soft enough on the inside. Each cube still had some of the skin on it, and large enough to be almost two bites. There were translucent strands of sautéed onion weaving throughout the potatoes. It was nice and salty, seasoned, and hearty. I wanted so badly to focus my belly on the wrap, the eggs and the fish, but my fork kept returning to the hash browns.

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My dining companion also opted for one of the special breakfasts, called Leo’s King Size Brunch (most of the dish names had some association to astrology and the horoscopes). This was a complete mix of the midday meal and breakfast. This lion sized meal included two poached eggs, a fried pork cutlet, and a resounding mound of root hash. This was all drizzled with a mustard mushroom gravy. It is even a mouthful to say. When I first looked at the description of this meal, I was not sure how all these disparate elements could combine and be cohesive. I had never really thought of eggs going well with pork, and pork going well with rutabaga, or mushrooms going well with mustard, but somehow, in the end it worked.

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Each of the different parts was just as delicious on its own as with the other components. The poached eggs, though beautiful in concept, were a bit over cooked, thus limiting the delightful over spill of runny yolk. We were imagining the deliciousness that would have ensued had the poached eggs been just right. Runny yolk mixing with the colorful hash, coating the different roots and marrying the gravy… but it was all a dream.

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The cutlet was much more tender than it looked, as the outside was crunchy and brown. The meat almost melted in the mouth and was flavorful, instead of grey and bland. Somehow the mushroom mustard gravy vanished on the meat and amongst the cubed root vegetables, though a mushroom would appear here and there, but no precise taste of the sauce was present to me. The rainbow of roots was just as delicious as the regular hash browns served at Sabrina’s café. Though some of the roots I was not enjoying, the combination and mixture was innovative, colorful, and hearty. These roots were just the right base for a king sized meal.

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Because of our need to try it all, we ordered yet another menu item, this, though to share. After discussing our concern and qualm with our server when we were initially ordering, she eased our worries, and gave us a half order of the stuffed french toast. We were unsure about it since we were ordering other things, but she told us that the stuffed french toast is the reason why people come there. And she was right, it was pretty delicious. But, I am not sure if 1. I could eat a whole order on my own voluntarily and 2. If I really needed to have it again. Don’t get me wrong, it was delicious—two thick slices of Challah, eggy and custardy, fused with a heavy dose of sweet cream cheese filling, topped by a fair dusting of powdered sugar, rounds of banana and sticky sweet syrup. But like most everything else, it was a lot.

Honestly, it was a great brunch spot, busy, friendly and satisfying. The portions were large, the combinations were different and varied, and the atmosphere was homey and quirky at the same time. Unfortunately, my innovative and interesting sandwich did not match its potential for me, and it makes me think that I should just stick to the basics if I ever visit Sabrina's Cafe again (which I would... mostly for a half portion of the stuffed french toast).

RER

1.11.13

RER 1.11.13