One slow Saturday morning, I decided I wanted to make a citrus chocolate something. Orange and chocolate has always been one of my favorite chocolate combinations. Something about the combination of the citrusy acidity and the creamy cocoa tastes so complex and rich. I googled a bunch of recipes and this simple one from My Baking Addiction caught my eye.
The ingredients are basic, which is always the first thing about a recipe that attracts me. I don’t bake nearly enough to own all these weird baking-specific ingredients.
- 1 1/2 cup of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground ginger
- 1 cup of granulated sugar
- 2 large eggs (lightly beaten)
- 1/4 cup of vegetable oil
- 1 1/2 teaspoon of vanilla extract (I actually skipped this because, like I said, I don’t own baking things)
- 1 cup of milk
- zest of 1 orange (I would probably do zest of 2 oranges next time)
- 3/4 cup of dark chocolate chunks
My first time zesting an orange! Made the kitchen smell glorious. It was pretty cool to see the citrus oils spray into the air. Continue reading Shi’s Kitchen: Orange Chocolate Chunk Loaf
104 2nd Ave (between 6th and 7th streets)
New York, NY 10003
Before Hot Kitchen opened, the only Sichuan food I ate was from my own kitchen and the occasional trip to a random Gourmet Sichuan-esque restaurant. Most of these restaurants had the basic necessities: the double cooked pork, the mapo tofu, the GBSJD (we actually call it that – the 干煸四季豆, or dry sautéed string beans), the fish fragrant eggplant (check out my recipe here!). All these basics were too sweet, too greasy, and not spicy enough, and not nearly numbing enough. Hot Kitchen does all the basics a bit better, and has dishes beyond the basic Sichuan ones that I love. As a result, I go at least once or twice a month. The restaurant is always packed with sounds of home: loud chattering in Chinese and Qing Dao beers clinking.
I always get the 川北凉粉 or Mung Bean Noodle with Spicy and Peppery Sauce ($6.50). This is a Shi’s family favorite. The sauce is a classic Sichuan sauce. It’s spicy, sweet, numbing, and crunch from all the crushed peanuts. The noodles are served cold (goes great with the spice) and are thick but light. You know you’ve got some good noodles when they are elastic and don’t break on contact. Too many Sichuan restaurants in NYC use day(s) old noodles that are refrigerated, which causes the noodles to break. Hot Kitchen doesn’t!
麻婆豆腐 or Mapo Tofu ($13), always a must. Mapo Tofu sauce should NOT be brown. If you order this dish and get brown goopy sauce, you know your chef isn’t Sichuan. It should be bright red and way less viscous than goopiness. The tofu isn’t silken, but also isn’t that hard stuff you find at salad bars. It has enough density that it holds its own shape and doesn’t break. Hot Kitchen’s Mapo Tofu tastes pretty different from how my family makes it (we have more numbingness), but it’s still great. Super flavorful. Could just have this with a bowl of rice and be the happiest person ever. Continue reading Hot Kitchen: Home Away From Home
547 9th Ave (between 40th and 41st street)
New York, NY 10018
This charming, cozy little restaurant is just a stone’s throw away from Times Square. I’m going to be upfront and tell you that Capizzi invited me to come by and try their pizza, but I’m also going to guarantee you that I will always write unbiased reviews, regardless of who is fronting the bill. Having said that, believe me when I tell you that I was very happily surprised that this Midtown West restaurant ended up being a fantastic experience.
I started with a glass of Chianti as I waited for LAW to arrive. They have a bunch of different wines by the glass all for about $13 (can’t remember exactly).
I read the menu and really loved this little bit: “As I got older I realized it’s not just about good food. It was a passion, kind of like a sport, a love affair with food and Nature all rolled up into one.” Definitely resonates with me and the reason I even continue to have a blog in the first place.
When LAW arrived, we started with the special, which was a fresh housemade Burrata with prosciutto, artichokes, roasted peppers, and cherry tomatoes ($13.95). The platter did not look particularly fancy, more just like how you would serve something at home (everything tossed onto a very normal plate). This appetizer represented everything I love about Italian food: super simple and completely determined by the quality of ingredients. The burrata was SO creamy yet light. The tomatoes were perfect: firm, sweet, and juicy. The artichokes and roasted peppers were great as well. I could eat this appetizer all the time. Continue reading A grandmother’s home by Times Square?! Welcome to Cappizi.
Mighty Quinn’s Barbecue
103 2nd Ave (between 6th and 7th street)
New York, NY 10003
Mighty Quinn’s has been in my neighborhood for more than a year now yet I had not gone until just recently. It wasn’t until Chrissy Teigen (my major celebrity crush) posted that she came with John (because Chrissy is my crush, I am on a first name basis with John too) that I decided I needed to go asap. The line is always really long but it moves quickly. I would definitely consider this a fast food kind of place. Food is ready made and tables are first come first serve. (Btw, I didn’t have my camera with me so have these gritty iPhone pictures.)
Nice to see fresh vegetables in the kitchen.
LAW got the Brisket Sandwich ($8.75), which seems to be the crowd favorite as seen on Yelp and first hand at the restaurant. The brisket is sliced in front of you after you order and you see the fatty juices gush out onto the cutting board. Looked very promising but ended up tasting mediocre. It lacked flavor (which is made up for by the gallons of Mighty Quinn’s BBQ sauce on all the tables) but was very tender. The bun was cold and dry, which definitely didn’t help. Sad, sad disappointment. Continue reading Mighty Quinn’s, Manhattan’s BBQ joint