The NYC Food Post: Brunch

I didn't want to end February without an update, but it would be too much work for now to do the intended sketching post on DBSK. So instead here comes the lazy NYC food post (brunch edition) for now.

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The first morning after arriving in NYC started with a scrumptious brunch with a fabulously-dressed and sassy friend at Schiller's. It was the first time I had been to this restaurant, and I was very impressed with everything: the font on the menu, the food, the interior design, and the tableware. I was even amused by the hostess who rolled her eyes with disdain 0.3 second after telling a customer in queue that it would be ten minutes before there's a table. Unfortunately, I didn't bring my camera, but I think I had scrambled eggs with lox and onion, with an extra Balthazar donut on the side. The potatoes were tasty as well.

The midweek brunch highlight was the famed Balthazar, which shares the same owner as Schiller's. Compared to S., B. is more classic and egg-centric. Their eggs were indeed very well done. I had baked eggs and cream, served with soldiers. The yolks were in that perfect half-solidifed-half-not state. Yum yum. On the side I also had a sticky bun and another donut. For some reason I am very enamoured with their donuts. They are fluffy, not too sweet, and only a dollar a pop. Next time anyone visits NYC, I will just ask them to buy me a box of donuts from Balthazar. I know, I am a classy woman.

My darlings!
I revisited Cafe Habana in Nolita on my last day in town for Cuban eats. Nothing about the place has changed since my last visit two years ago. For a very moderate price of ten dollars or so, you can get your tummy very well stuffed. Their Mexican roast corn also seemed very interesting.

What you see here is the sincronizada I had. For nine dollars, this was very decent in both quality and in quantity. For me it was more than enough: I did not manage to finish it at all. Next time I think I will opt for their steak and eggs and see what their Cuban flare will do it this standard dish. The strokes of sour cream on the sincronizada almost looked whimsical (yes you can click to enlarge). At closer inspection, the colour and textural combinations of the dish was quite aesthetically pleasing and engaging.


Fangirl moment: This was also one of the New York places Hana Yori Dango II filmed at. I managed to get the seat that Oguri Shun sat on. Did I take a picture of myself sitting there? Hell yes.

Restaurant List:

Balthazar
80 Spring Street

Cafe Habana
17 Prince Street

Schiller's
131 Rivington Street

Steamed Ribs with Blackbean & Garlic

Because my family loves all things flavourful, this dish is a regular on our dining table. Last week I invited friends over for a Chinese dinner and attempted to make this for the first time. At first I was worried that the dingy Chinatown in Montreal might not have pork ribs (paigu), but the shopping turned out okay. I added slight variations to my dad's usual methods, because I really love eating spicy food.

This being a Chinese recipe, I didn't measure how much of each ingredient I used.

1. Mix ribs with several spoonfuls of cornstarch and a little bit of sugar.
   
2. Soak ribs for 30 minutes and then rinse them thoroughly.
   
3. Marinate ribs with a bit of cornstarch, white ground pepper, chicken, and seasame oil.
   
4. In a small bowl, gently mash up some Guizhou blackbeans (to release its aroma and flavour).
   
5. Add minced garlic, golden garlic*, blackbean and a splash of soy to ribs.
   
6. Toss in a few chopped up dried little red peppers if you like.
   
7. Steam for 10-12 minutes.

Making this was a piece of cake, and the ribs were quite tender when they first came off the stove. I think it is a pretty easy and affordable dish for college weekday meals. Next time I will decrease the amount of ribs and line the plate with silken tofu chunks instead.

* Golden garlic, jinsuan, is just minced garlic that has been fried in oil until it turns golden brown. Normally my dad just uses raw garlic, but I think jinsuan has more aroma.