Louis Lanza, chef-owner of Josie’s, Citrus, Josephina, and Better Burger, prepares healthy food that also tastes fantastic. My personal favorite is Citrus, a Latin and Asian-fusion bar and restaurant at Amsterdam and 75th Street.  To start, I recommend the Citrus chopped salad (recipe below), a combination of romaine, avocado, edamame, cilantro, jalepeno, and rice chips, all tossed in a honey miso vinaigrette.  For a total flavor explosion, try the sweet-and-spicy pomegranate, chile glazed salmon. Wash it all down with a not so healthy, but oh so good pomegranate mojito.

Chopped Salad with Avocado-Edamame Salsa & Miso Vinaigrette Recipe
Courtesy of  Chef Louie Lanza

INGREDIENTS:

SALAD
2 small heads romaine lettuce, cleaned and finely julienned
1 – 6 ounce bag of rice chips, Lunberg or your favorite brand

MISO VINAIGRETTE
1⁄2 cup apple cider vinegar, unfiltered
2 tablespoons Braggs liquid aminos or tamari soy sauce
2 tablespoons raw honey, room temperature
1 tablespoon chickpea miso
juice of 1 lemon
1⁄2 cup extra virgin olive oil
ground black pepper, to taste

DIRECTIONS:
1. In a mixing cup, add the apple cider vinegar, Braggs or tamari sauce, honey, miso & lemon juice.
2. Blend the ingredients with the electric hand blender and slowly drizzle in the extra virgin olive oil while continuing to blend.

SALSA
2 ripe Hass avocados
1⁄2 cup shelled edamame
1⁄4 cup red onion, small diced
Juice of 1 lime
1 tablespoon extra virgin olive oil
optional: 1 teaspoon chopped fresh cilantro
optional: 1⁄2 jalapeno seeded and finely diced
sea salt & ground black pepper, to taste

DIRECTIONS:
1. Halve the avocados and remove the seed. Slice the halves into thirds and peel off the skin. Chop the avocado into pieces and place in a mixing bowl.
2. Chop the edamame into smaller pieces and add it to the mixing bowl along with the lime juice and extra virgin olive oil.
3. Mix well and add the optional cilantro & diced jalapenos.
4. Season with sea salt & ground black pepper. Refrigerate until ready to use.

ASSEMBLY
1. In a mixing bowl place the julienned romaine and 3-4 ounces of the miso vinaigrette.
2. Toss well and divide the salad evenly onto 4 salad plates.
3. Scoop 1⁄4 of the avocado-edamame salsa on top of each salad and spike 6 or more rice chips into the salsa before serving.

SPECIAL EQUIPMENT
electric hand blender

Creative Delites stopped by the WFM Wine Store last night for their Whole Planet Foundation fundraiser, wine tasting, and amuse bouche pairing. The event featured five local wine producers from Long Island, and local food pairings prepared by Chef Corwin Cave of Fatty Crab, a trendy Malaysian restaurant on the UWS.  For three hours, guests were treated to a sampling of whipped salt cod served on sliced baguettes with a selection of flavorful garnishes (recipe posted here), goat cheese appetizers with pickled beets, veal involtini and mushrooms in a white wine cream sauce, and a CD dream come true– Fatty Crab’s salty-sweet-spicy dark chocolate bars.  Here’s some of what we saw, tasted and sipped, in slideshow fashion for your viewing pleasure. Enjoy!

Notes from the Event and Chef Corwin:

Chef Corwin did most of his food shopping at the Whole Foods Market, from the raisins, which were pickled, to the salt cod. The seafood comes from New Brunswick County, just north of Maine, about as local as cod gets. The scallions are local. The apples come from Red Jacket Orchards in New York. The raisins are not local. “The chillies come from Chinatown, so I consider that to be local.”

Fatty Crab also showcased their locally manufactured candy bars, properly called “Fatty Bars”. Coming from a health foodie stance, I asked him to reassure CD readers. “They’re not really fatty. They actually used to be a lot bigger. Chocolate is full of antioxidants,” Corwin said. Creative Delites concurred!

Beer or wine with chocolate? “Personally, I’d drink beer with chocolate,” Corwin said. “The great thing about this milk chocolate is that it’s not just chocolate. It has crystallized ginger. Spicy ginger works with a sweet Riesling. For the dark chocolate you would probably want something pretty heavy, red, something Italian.”

Corwin explained his approach to wine, that’s both unique and fun:

“I don’t really believe in a lot of boundaries when it comes to wine. If something is good you should just drink it. There’s not a whole lot that’s going to be so offensive.”

“For instance, we have a Southeast Asian restaurant that’s mainly Malaysian, so when we started making the wine list, it was difficult because all of our food goes with beer. When you are eating anywhere in Southeast Asia you are not drinking wine, you are drinking beer, or whiskey.  So, we wanted to make a really progressive wine list because we knew our food could work with wine. We had never really taken those steps before, this was years ago. We sat down. We have a house made sambal-- a really intensely, spicy condiment we serve on the table.  We were literally just eating sambal while tasting wines. We wanted to get the complete extreme– as spicy as it’s going to get, we wanted to make sure that it works. That’s how we built our wine list and that’s how we educated our palettes to go in that direction.”

“I tend to drink a lot of sparkling wine. A lot of people don’t, and I don’t really know why. Like a red Lambrusco is great thing for fish– it’s red, but it’s still light. It’s cold and bubbly. It’s obviously great during the summer. They make a red and a white…Because of the restaurant I’m in, I drink a lot of wines from Austria and Germany, Italy: Riesling, Refosco, things like Blaufrankisch– a little deeper and darker red. But, if you want to go with fish, something like the cod, your boundaries are limitless, because you have something that’s spicy, something that’s acidic. You could go with a Blaurankisch or go completely white and it would probably work out really well.”

I asked him why sushi goes so well with white: “The fish is so salty. Salty and sweet is what everybody loves to eat. If you think about any packaged food or fast food — McDonald’s fries have sugar and salt. It’s what our palettes are addicted to. And that’s a lot of basis for our food – for a lot of traditional Asian food. If you are doing Thai, or Singapore, Indonesian, Malaysian— it’s all the same stuff– it’s all fatty, salty, sweet and spicy– and it hits all of those levels. That’s why people drink beer – because it’s cold and refreshing. But you can drink wine. There are some really cool grape varieties– red and white.

The Whole Foods Market Wine Store, UWS, and Fatty Crab, the trendy Malaysian restaurant on Broadway between 76th and 77th, are putting on a wine tasting Thursday, March 4. Enjoy a selection of local wines paired with local amuse bouche, including small bites prepared by Chef Corwin Kave of Fatty Crab, recipe below.  The evening is free; donations go to the Whole Planet Foundation.

Whole Planet Foundation Fundraiser: Wine Tasting and Amuse Bouche Pairing
When: Thursday, March 4th, 2010, 5:00 pm – 8:00 pm. (Wine Thursdays run through March 18)
Where: Whole Foods Market Wine Store, 808 Columbus Avenue (at 97th street)

Whipped Salt Cod Recipe
Courtesy: Fatty Crab Restaurant, UWS

INGREDIENTS:

1lb salted cod fillet
note: soak overnight in cold water (change water as often as possible)
1/2 cup olive oil
3 cloves garlic minced
1 cup milk
1 bay leaf
lardo (substitute cream or butter)
sea salt and white pepper to taste

DIRECTIONS:

1. Soak the cod fillet in cold water overnight, changing the water as often as possible.
2. Break up the cod fillet into smaller pieces so that they fit in a stainless steel pot.
3. In the pot, heat the olive oil over medium low heat and add the cod.
4. Cook slowly until the fillet starts to break up.
5. Add the minced garlic and bay leaf, sweat for 2 minutes.
6. Add the milk and cook over medium heat constantly, stirring until the mixture is smooth like mashed potatoes.
7. Turn off the heat and add the ground lardo or fatback (this step is optional, it will add some richness. If you do not want to add the pork fat you may add a bit more cream or whole butter).
8. Check the seasoning. Add salt and white pepper as needed.
9. Serve warm or room temperature with a crostini. Try Amy’s Bread or a thin sliced baguette of your choice tossed with salt, pepper and olive oil. Toast in the oven at 400 F for 10 minutes, or until golden brown.

GARNISHES:

- Green scallions, sliced thin
- Local apples, minced and held in acidulated water to preserve their color
- Thai Bird Chili, deseeded and sliced thin
- Cured Lemon Powder. To make use house cured lemons (can be found at specialty stores), quarter and remove the flesh and pith. Then, place the lemon rinds in a dehydrator for 24 hours at 135F. Finally, put the dried rinds in a spice grinder and spin until it forms a powder.

For one weekend, the best restaurants and chefs on the Upper West Side will come together for a big tasting party!

As always, Creative Delites will be talking to food-loving New Yorkers and celebrating the foodie neighborhood of NYC.

SAVE THE DATE for the 2010 “New Taste of the Upper West Side”, coming Friday and Saturday, May 21 & 22. You’ll get to taste delicious offerings from esteemed chefs and culinary stars such as Jacques Torres, John Fraser, Michael Psilakis, Jean-Georges Vongerichten, and many more.
  

THE MAIN EVENTS:

Conversations: Friday May 21st, 9:30 am – 11:30 am; $35 per ticket (reserved seating),  $25 per ticket

Divine Desserts: Friday, May 21st, 9 pm – Midnight; $85 per ticket

Best of the West: Saturday, May 22nd, 7 pm – 9:30 pm; $115 per ticket

MORE INFO:

212.721.5048; website & tickets

Below is a list of some of my favorite restaurants and chefs who will be at the 2010 event. See the complete list here. 

Fatty Crab, ZAKARY PELACCIO

Kefi, MICHAEL PSILAKIS

Josie’s/Citrus, LOUIE LANZA

Telepan, BILL TELEPAN

Jacques Torres Chocolates, JACQUES TORRES

Nanoosh, HUGO TRINQUIER

Isabella’s, JOHN LICTRO

Pots, pans, knives– you name it, if it belongs in a wedding registry, David and I have it. This past weekend we got to try out all of our new appliances with a terrific gift from my siblings– a private, 2-hour cooking class with Home Cooking New York.  David and I decided on an Indian vegetarian menu. Indian cuisine is packed full with flavorful spices and inherently healthy ingredients, including lots of vegetables, grains and yogurt.  Check out our personalized menu for our Indian-themed dinner party, tips from our Chef/Instructor John Scoff, shopping list, and links to the recipes, below.

In a just a few hours, we learned many of the techniques used to layer in the spices and flavors of Indian cooking. And, we even had time to enjoy some sweet tea cocktails with John! Our dinner guests said they followed the scent of our Indian feast from the street. The myriad of colors from the fresh cilantro and turmeric lit up our table. Judging by everyone’s second helpings, the class was a success!

Basic Shopping List:

ground cumin
black or regular cumin seeds (note: instead of also buying ground cumin, we used a coffee grinder)
ground coriander
garam masala
cayenne pepper
turmeric
amchur, dried mango powder, pictured below (we have enough to last us a life-time)
cinnamon sticks
cloves
coconut milk (used the low-fat version)
whole milk yogurt (used 2 percent)
basmati rice
ghee, Indian clarified butter (substitute, olive oil)
chickpeas
peanuts, cashews or almonds
ginger, onion and garlic and lots of fresh veggies

Indian Menu:
Courtesy of Home Cooking New York

Saag with Mushrooms
This is a spinach dish that is typically made with cheese, and a creamy sauce. We used a good quality plain Greek yogurt instead.
Chana Masala
This chickpea curry is perfect for a vegetarian and/or vegan menu because it uses coconut milk.
Aloo Gobi
Potatoes, cauliflower, peas and tomato. The turmeric turns this dish a beautiful yellow color when cooked.
Cilantro Chutney
This bright, green chutney showcases the beauty of cilantro. Serves well with all of these dishes. We even used the left-over chutney atop eggs the following morning.
Flagrant Basmati Rice Pilaf
For a flavorful accompaniment, this baked rice dish is much better for you than pan-frying the rice with butter. Thanks to the addition of cloves, cinnamon sticks, and cumin seeds– flavorful and fragrant!
Naan
Instead of heavy, stuffed breads, we went for the light and flaky naan. Heated the flatbreads on the grill.

Tips:

* Shopping: Home Cooking recommended an excellent Indian grocery store to purchase all of the spices– Kalustyan’s at 123 Lexington Avenue at 28th Street (212-685-3451).

* Veggies:

Cilantro: When I cook with cilantro, I use the leaves and discard the stems. John pointed out that the stems have lots of flavor. So, we used an entire bunch of cilantro in the chutney– stems included. Favorite dish!

Ginger: I never buy ginger because I could never figure out to peel the odd shaped root with a vegetable peeler without completely destroying it or slicing my finger. John showed us a method using a spoon. First you want to chop off all of the funny looking knobs. Then, slice up the ginger in smaller pieces. Then, with the spoon faced concave side down and your finger pressed against the back, scrape off the skin. Finally, mince away. Wonderful aroma!

Garlic: Garlic smells great when its cooking in the pan, but not so nice when it lingers on your fingers. John showed us a trick– just rub your hands against stainless steel.

Trio in Indian Cooking: Almost all of the dishes, including the saag, chana masala, and aloo gobi, started with minced garlic, ginger and onion. This made all of the prep work super easy.

Healthy Choices: Whether you are eating Indian food out or cooking at home, if you are looking or healthier alternatives, choose vegetable based curries, rather than dishes that use cream and butter as the base.  Also, add more flavor with chiles and spices. We even used some of the seeds from the jalapeno chiles to add more spice to the cilantro chutney.

* Spices:

Blooming: A technique where you take some Indian spices and heat them up in a fat (we used oil). The higher
temperature of the oil releases and opens up the flavor of the spice.

Pantry Basics: Cumin, coriander, turmeric, and garam masala.

One of my favorite Indian restaurants is Hampton Chutney Co., Upper West Side location. Their dosas are excellent, especially with the vegetarian masala filling and mango chutney. As you can imagine, I was delighted when the owners Gary and Isabel MacGurn decided to share a recipe that they make at home with Creative Delites. The recipe is for Punjabi Shrimp– a spicy, richly flavored dish, inspired by the tomato based sauces of northern India. In trying out the recipe I took Gary’s suggestion for making a vegetarian version, substituting eggplant (or you could use tofu) for the shrimp. Dosas and uttapas are the restaurant’s specialties, but if you would like to make Indian food at home and try out some of the classic spices, like turmeric and cumin, Punjabi is a great introduction.

Punjabi Eggplant Recipe
Makes: 4 servings
Courtesy of Gary & Isabel MacGurn, Hampton Chutney Co.

INGREDIENTS:
1 large eggplant
Salt to taste
1/8 teaspoon turmeric
3 tablespoons veggie oil
2 teaspoons ground cumin
2 teaspoons ground coriander
4 fresh curry leaves
1 small onion, thinly sliced
1 teaspoon finely grated fresh ginger
½ jalapeno, seeded and minced
1 garlic clove, minced
2 medium tomatoes, coarsely chopped
1 tablespoon tomato paste
1 tablespoon coarsely chopped cilantro

DIRECTIONS:
1. Season the eggplant with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the eggplant and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the eggplant to a plate.
2. Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate.
3. Add the turmeric, cumin, and coriander and cook, stirring frequently, until fragrant, about 1 minute.
4. Stir in the curry leaves and cook for 30 seconds longer.
5. Add the onion, ginger, jalapeno, and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry; add up to ¼ cup of water to prevent sticking.
6. Add the tomatoes and the tomato paste and cook until the sauce thickens, about 3 minutes.
7. Return the eggplant to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt.
8. Transfer the eggplant to a bowl, sprinkle with cilantro and serve.

Nanoosh Mediterranean Hummus Bar

When at home, Chef Hugo Trinquier says that he tries to eat healthy, but confesses that he really enjoys eating junk food. When at the restaurant Nanoosh Hummus Bar, he prepares only healthy food and uses mostly organic ingredients, even down to the walnuts and raisins. Hugo explains his strong commitment to sustainability: “Obviously there are health reasons, although some studies show that organic food doesn’t bring significantly more nutrients to the body. In any case, I believe that it brings less negatives things such as preservatives and chemicals. The second reason is taste– the quality of organic produce. A good tomato can be eaten as is. Whereas, a bad tomato will have no taste, and will need lot of oil, vinegar, salt and pepper. Then, you taste only the dressing. The tomato is then just here for color and texture. I use the example of tomato because it is a daily and difficult fight these days to find good tomato.” Hugo shared two of Nanoosh’s healthiest and tastiest recipes with Creative Delites, so you can delight in his organic cooking at home.

Quinoa Salad: organic quinoa, red peppers, red onions, organic walnut, dried cranberries, organic raisins

INGREDIENTS:

1 box of organic quinoa
1 red pepper
1 red onion
1/2 cup organic walnuts
1/2 cup dried cranberries
1/2 cup organic raisins
XV olive oil
Lemon juice
Salt
Cilantro

DIRECTIONS:
Chef’s Note: The proportion of each ingredient depends on your taste. You can always add more or less (all variations work)

1. Cook the quinoa according to instruction on the box
2. Chill the quinoa in refrigerator
3. Dice the red onion and pepper
4. Chop the cilantro and walnuts
5. Mix all ingredients together (including the raisins and cranberries)
6. Add lemon juice, olive oil and salt at the end until you get to your favorite taste

Hummus Wrap: hummus, tahini, organic greens and Mediterranean salad

INGREDIENTS:

(Chef’s Note: If you are making your own tahini sauce, it’s a mix of raw tahini, water, lemon juice, garlic and salt)
1 wrap
1 hand full of organic greens
2 to 3 tablespoons of hummus
1 tablespoon of tahini sauce
2 to 3 tablespoons of a mix of diced tomato and cucumber
1 teaspoon diced onion
a bit of extra virgin olive oil

DIRECTIONS:
1. Lay the wrap down
2. Spread the hummus
3. Add the mixed greens
4. Then add the tomato, cucumber, and onion on top of mixed greens
5. Add the tahini sauce
6. Drizzle with the olive oil
7. Roll the wrap

This past weekend Creative Delites teamed up with Chef Mario Rodriguez-Salazar from the trendy Upper West Side Restaurant Fatty Crab. Together, we hosted our first ever Cooking Party. The event was such a hit that we would like to invite more up-can-coming chefs to turn up the heat in kitchens all over the Upper West Side. Although the restaurant’s focus is Malaysian fare, we decided to focus the evening on Spanish Tapas and basic cooking techniques– from mastering knife skills to making Spanish omelets and sauces.

While there are a number of NYC chefs who offer private cooking lessons, Creative Delites is all about having fun in the kitchen– with a little bit of class. The interactive demo-style evening allowed for guests to shout out questions while relaxing with pitchers of pomegranate sangria and a plates full of tasty tapas. For Mario, it was an opportunity to pass on his love of cooking to others, and get his name out there. At the end of the night, all of the guests left with full stomachs and a booklet of recipes.

[rockyou id=155105545&w=426&h=319]

The Photos: Chef Mario Rodriguez-Salazar, of Fatty Crab, at work in the Creative Delites Kitchen; Guests enjoying Mario’s Spanish Tapas favorites.

Check out the links below to view the ingredients, preparation and photos for all the dishes. We would love to hear your ideas for a new class, including what kitchen skills you would like to master as well as any menu ideas.

the MENU

SPANISH TAPAS PARTY

Pomegranate Sangria

Tomato Tart with Goat Cheese & Olive Tapenade

Grilled Autumn Vegetables

Pan Con Tomate (Tomato Bread)

Stuffed Piquillo Peppers

Tortilla Espanola (Spanish Omelette) with Romesco Sauce

Pan Con Chocolate

the CHEF:
Michael Psilakis
(Chef Michael Psilakis’ Bio)

Michael Psilakis is Executive Chef & Co-owner, of Kefi, Anthos, Gus & Gabriel, and Eos. At the Greek Restaurant Kefi, Psilakis and partner, Donatella Arpaia, have prepared a rustic Mediterranean menu that’s hard to resist– especially at such low prices. You can find classical Greek dishes, such as whole fish simply grilled with olive oil and salt,  everyday Greek-style burgers,  and even mac and cheese. When I go to Kefi with my friends, I love sharing the spreads, including tangy tzatziki (yogurt dip), melintzanosalata (eggplant spread), revithia (chickpea spread), all served with grill-warmed pita. One of my favorite entrees is the Grilled Branzino, recipe below. Each dish is wholesome and emphasizes fresh ingredients. Kefi shared three of their favorite healthy recipes with Creative Delites, so that you can delight in their food at home.

RECIPES and PHOTOS courtesy of:
Kefi (Columbus Ave., btw. 84th & 85th St.)

• grilled branzino
• cannaloni bean soup
• spicy shellfish yiovesti

entre BRANZINO
Grilled Whole Fish atop a warm salad of potatoes, tomatoes, onions, peppers, olives and feta drizzled in fresh lemon juice and garlic

INGREDIENTS

4 Branzino’s 1-2 lbs. each, scaled and gutted
24 cherry tomatoes, halved
24 kalamata olives, pitted
24 green olives, pitted
2 sweet onions sliced into rings, grilled, and reserved
10 fingerling potatoes, par cooked and reserved
3 cloves of garlic, sliced thin
½ Cup feta cheese
2 lemons
EVOO
Salt & pepper
1 Tb. dry oregano
1 Tb each of fresh chopped parsley, basil, and dill

DIRECTIONS

Pre-heat a grill to med-high. Paint fish with EVOO season with salt and pepper, and place on the grill. Char on each side for approx 8 min.

For warm salad, in a large heavy-bottomed pan add 2 Tb. EVOO and heat through. Brown garlic and potatoes. Then, add tomatoes, olives, onion rings, dry oregano, and feta cheese. Transfer to a serving platter and place the fish on top of the warm salad. Squeeze fresh lemon juice on top, then drizzle with EVOO, and sprinkle with fresh herbs.

soup CANNOLINI BEAN

INGREDIENTS

1 Lb Cannolini beans soaked over night
2 large carrots peeled and finely chopped or pulse in food processor
4 Stalks celery and finely chopped or pulse in food processor
1 Large or 2 Medium Onions peeled and finely chopped or pulse in food processor
4 Fresh Bay Leaf
5 Tb Extra Virgin Olive Oil
2 Tb Lemon Juice
2 Tomato diced
1 Bunch Scallions Chopped
1 Leek Chopped
1 Bunch picked spinach

DIRECTIONS

In a large pot, sweat carrots, celery, onion and bay leaf in 4Tb extra virgin olive oil.
Add the beans and cover with stock, or water. Cook until beans are tender.
Purée 1/3 of the “soup” in a food processor, then add it back.

In a pan, sweat the diced tomato, scallions, leeks, until they soften in 1 Tb extra virgin olive oil, add spinach to wilt. Add the soup and warm through, finish with lemon juice, and plate in a soup bowl.

SPICY SHELLFISH YIOUVESTI

INGREDIENTS

1Qt fish stock (chicken may be substituted)
Selection of shellfish (2pc prawn, 6pc mahogany clam, 8pc Buchan mussel)
Sherry vinegar, for deglazing
1 Cup orzo
2 Tsp fish sauce
1 Tsp dill
1 Tsp parsley
2 Tbls lemon juice
Shallot rings
Garlic clove
2 Tbl olive oil
Salt
Espelette pepper, black pepper can be substituted.

DIRECTIONS

Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
Add shellfish, mix well, cover and cook until all mussels and clams open
Add fresh herbs and lemon juice
Adjust seasoning with salt & espelette, dress with olive oil