Apartment 138

So, this is my first restaurant review since starting my blog, but hardly the first time I've thought in depth about where and what I eat.  Friends of mine can attest to the fact that I can analyze the hell out of a dish, but even if I don't think its absolutely AMAZING, I try not to let it bring down the whole experience of eating out.  After working as a private chef, in a busy cafe, and interning in a tiny and busy kitchen, I never take eating out lightly; I appreciate the front-of-house and kitchen staff so much.

Saying that, its time to get on with the review.

This past Wednesday night, my mom was in town and I dragged her along with me to a book signing for Guts by Kristen Johnston, someone I've been a fan of ever since my geeky little self first saw 3rd Rock From The Sun.  After hearing her read from the book (describing her literally gut-wrenching addiction), my mom and I worked up an appetite.

My good friend Jen lives in the neighborhood recommended Apartment 138 (138 Smith Street, Brooklyn).

When we walked in, my first thought was that the space seemed like so many other Brooklyn bar/restaurants with the exposed brick, interesting light bulbs, and rustic menu font.  Apparently, they also have a back patio and a game room, neither of which I saw, but probably add a lot to the experience.
Since I love vegetables, especially those in the cruciferous family, we shared the Roasted Cauliflower with almond gremolata, raisins, and a brown butter vinaigrette.  I don't think I've ever been so disappointed with roasted cauliflower.  The gremolata, raisins, and vinaigrette were excellent, along with the aged cheese grated on top, but the actual cauliflower was underdone, under salted, and hardly had any caramelization on it.  The florets were also so large that I had to cut them just to fit them into my mouth.  Since they were so big, the yummy bits just fell to the bottom of the dish, instead of clinging to the cauliflower.  This dish could be saved by cutting the florets into smaller pieces, adding more salt, and ACTUALLY roasting it.  Not a total failure, but could be made so much better with a few tweaks.

For our mains, my mom got the Hangar Steak special over an italian bread salad with what looked like wilted romaine, and she absolutely adored it.  I love cooking salad greens, especially romaine, because its not something you see everyday.

I had the Day Boat Hake over warm beet, tangerine, and edamame salad with poppy seed vinaigrette.  The fish was fresh, the beets were perfectly cooked, and the tangerines had a yummy sweetness to them.  I would have preferred a little more acid/vinegar/citrus juice in the vinaigrette, but I think that is more my personal preference; I like my salad dressings pretty assertive.

We passed on dessert, but only because we were both pleasantly full.

Overall, I'd give it a three out of five.

Anyone else ever been to Apartment 138? How is their game room?

Beet, Carrot, and Potato Hash

Lately, most of my time cooking has been spent on using up my winter CSA share, which is brimming with root vegetables.  After going to a party Saturday night and sleeping in way later than I normally do, I was groggy, hungry, and craving vegetables.  I decided on making something inspired by one of my favorite brunch by the dish at The Roebling Tea Room in Williamsburg, Brooklyn.

Beet, Carrot, and Potato Hash

Ingredients:

3 Tablespoons vegetable oil
1 medium red onion, diced

sea salt

1 Tablespoon dried rosemary

1 teaspoon dried sage

large pinch red pepper flakes

4-5 fingerling potatoes

2 medium beets

3 medium carrots

3 cloves garlic

Procedure:

Heat the oil in a large skillet over medium heat.  Add the onions and a generous pinch of salt; cook and sir until soft and translucent, 5 to 7 minutes.  
Add the herbs and stir to incorporate.  While the onion is cooking, grate the vegetables and garlic using a food processor.  Stir in the potatoes, beets, thyme, and garlic.  Season with salt to taste.  Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes.  Remove the skillet from heat.  Season generously with pepper, and more salt if desired, to taste.

Serve under a poached or over-easy egg.  The yolk is delicious mixed into the veggies!

Vegan Grasshopper Pie for Leap Day

Last week at work, we decided to make some themed items to celebrate Leap Day, February 29th.  My coworker and I both wanted to make Grasshopper Pies, but our specialties lie in different arenas; I specialize in health-supportive recipe conversions, she in quick and easy dishes.  As our boss overheard us discussing who should get to make their dish, he suggested a "bake-off" of sorts, with the rest of the employees and himself, along with any clients present, as judges.

More conventional Grasshopper Pie recipes call for using marshmallows or ice cream, neither of which fit into my idea of a healthy version of the dish.  When I began researching vegan styles, all the recipes I found called for silken tofu, which I prefer not to use because of my own inability to digest soy, in addition to the way it affects the brain, so I decided to create my own original version.  Let me know what you guys think!

 

Vegan Grasshopper Pie

Crust:

1 package vegan chocolate cookies (I used a brand found at Eataly, here in New York City, but any brand will do.  Feel free to experiment here, try crumbling vegan chocolate cake, or using wafer cookies and adding cocoa powder)

2-4 Tablespoons coconut oil

2-4 Tablespoons agave syrup (substitute maple syrup if desired)

Filling:

1 can coconut milk

3 cups almond milk (I used Pacific Natural Foods, but homemade would be best)

1 T coconut oil

5 Tablespoons kudzu root starch

3/4 cup agave syrup

3 teaspoons agar agar flakes (a vegetarian gelatin replacement made from sea vegetables)

1/4 sea salt

1 teaspoon vanilla extract

2 teaspoons peppermint extract

juice from a handful or two of baby spinach (optional)

semi-sweet chocolate chips, or 1/4-1/2 c semi-sweet chocolate shavings

Line a spring-form pan with plastic wrap and set aside.  Put the chocolate cookies in a food processor and pulse until they are broken into fine crumbs.  While machine is running, add equal parts agave and coconut oil until the mixture resembles wet sand.  Pour into lined pan and using another sheet of plastic wrap, press the crumb mixture into the bottom of the pan and just slightly up the sides.  The crust should be between 1/8 and 1/4 inch thick. Refrigerate while you prepare the filling.  Pour the coconut and almond milks into a medium saucepan, reserving 5 Tablespoons.  Dissolve kudzu in the reserved milk and refrigerate until ready to use.  Add coconut oil, agave syrup, salt, and agar flakes to the saucepan and heat mixture over medium heat until just simmering.  Stir constantly until the flakes are completely dissolved and then whisk in the kudzu slurry.  Simmer until the mixture thickens and the kudzu is completely dissolved.  Turn off the heat, and stir in both extracts and spinach juice.  Let cool until no longer steaming.  Stir to incorporate any firmed filling and pour into prepared chocolate crust.  While the filling is still warm, sprinkle the chocolate chips or chocolate shavings onto the top of the filling so the chocolate melts slightly into the pie.  Refrigerate overnight.  To serve, un-mold the spring-form pan and slide onto plate, gently peeling away the plastic wrap.  If desired, freeze for a few hours before serving.