percyn

Gabe, Shola Olunloyo, the chef at studiokitchen goes to great lengths to create amazing fusion dishes. He only serves 8 people a night at studiokitchen, so he can afford to spend all day (and often does) on the fixed menu. Eggplant soup with argan oil, oxtail ravioli, etc are the types of dishes you will find on the menu. For one of the dishes, he had poached some fava beans in oil for 6 hrs....and it played a minor role in the dish !! He is mentioned a few times in the PA forum, but we could start a whole thread on him. Better yet, I would like to see folks here form a group who visit StudioKitchen once a month. Cheers Percy

If you really want to get a good sampling of their menu, go for the Chef's (tasting) Menu. Last time I was there, the tasing menu was as follows: Amuse - Homemade duck ham, Honeydew Melon Salad, Chile Garlic Line Sauce Ceviche - Japnese Hamachi, Trio Pepper of Citrus Sauce, Fennel Sprouts Appetizer - Cangrejo- Pan roasted soft shell crab, wilted spinach, royal trumpet mushroom sauce Salad - Remolacha- Roasted Beet, grilled asparagus and baby arugala salad, pepita goat cheese truffles, cumin orange vinaigrette Entree - Azafran- Rum glazed halibut, grilled chayote and shrimp salsa Dessert - Cacahaute Chocolate- Chocolate and peanut butter bombe, citrus coconut sauce Petit Four - Banana, chocolate tres leches truffles. The tasting menu is available with wine pairing, though unfortunately I did not indulge as I usually might, for I was a guest speaker at nearby Temple University that night. The reason I remember the menu so well is that the waitress got the menu signed by the chef, and I added it to my collection of signed tasting menus from around the world. If you opt not to try the tasting menu, go for the smoked ribeye that others have recommended or any of the fish dishes. Enjoy Percy

Raisa, You can try 1855.com. They are based in Paris and seem to have a good selection and reputation, though you may be able to find a better price if you shop around. Personally, I have not ordered from them, but came close. If you enjoy your experience, you will have to bring back a bottle for me

Bague, I am not sure why the pics are not displaying. If I save this page as .html on my local machine and open it via a browser, I see the images just fine. Or, if you really want, you can view them at My Imagestation Cooking Gallery Yes, I have a recipe for Vasanu (and Badam Pak) and will post them.

OK, Here is the address and number: Szechuan Chinese Restaurant 1721 Route 27 Somerset, NJ 08873 Tel: (732) 937-9330 Hope to see you there...

Yes, this place does not Google well. They do serve some vegetarian dishes, my recommendation being Eggplant in garlic sauce and string beans in garlic sauce. I have never ordered fish here, but have seen many others order whole (fried?) fish. I don't have their card handy, I will post their address and phone # in a day or two. The dumplings seem to freeze OK for about a week or two, never needed to store beyond that, as they are usually gone by then

hzrt8w, the $50 would be for 6-7 people or one very hungry person who takes a ton to go and freezes it As for the certificate, there is a "Satisfactory" rating (white certificate) and "Conditionally Satisfactory" (yellow certificate), which is a lower rating. Thus I am not sure the cook would be happier, though maybe more motivated.

Hmm....I smell an opportunity here. Always wanted to be part owner of a restaurant...anyone interested?

Saluki, First, thanks for the recipe...can't wait to try it out. Of-course my biased answer to your question above is YES ! I used to go there at least once a week when I lived in NJ and now that I am 2 hrs away, I make the trip at least once a month or anytime I find myself in NJ. I also usually have a freezer full of the dumplings or other dishes, for when I can't make the trip. However, here are a few other facts for you to consider: 1. Most clientel is ethnic, in a not so ethnic area (i.e. its not in Chinatown) 2. I have introduced many people to this restaurant over the past 10 yrs and not one of them has said they do not like it. Even people who don't like spicy food seem to make it through....people who love spicy food are adicted. 3. I don't claim to be a Sichuan expert, but I have never seen some of the dishes served here at any other restaurant. 4. The bill never seems to go over $50 or so, even if you order a table full of food. 5. Personal observation - The food seems to get even better when the restaurant receives a "conditionally satisfactory" certificate from the local health dept. (Maybe a topic for another thread to see if this is common with other small restaurants). Let me know when you are planning to go and I will see if I can make the trip too Cheers Percy

Recipe for: Lagan Nu Custard (Custard typically served at weddings): Will serve 6-8 people 1 Liter Whole Milk 1/2 Litre (500ml) Half and Half (or light cream) 1 12oz tin of condensed milk 5 Large eggs 1/2 tsp Nutmeg (preferably freshly grated) 1/2 tsp Cardamom 2-3 drops of Vanilla extract 1 Tbsp slivered almonds (optional) Pinch of saffron (optional) Slowly bring the milk and half+half or cream or a gentle boil. Bring it off the stove and add the tin of condensed milk, while stirring to dissolve completely. Taste the mixture and if it is not sweet enough for your taste, add a bit more sugar (remember, that it will taste a little sweeter when cooled). Let the mixture cool to luke-warm. The mixture should be of a consistency that coats the back of a spoon. Beat the eggs until they are homogenous and froth a bit and add it a bit at a time to the mixture while stirring (make sure the egg does not scramble; if it does, strain the mixture). Add the vinalla extract, nutmeg, cardamom and saffron (some prefer to add the almond in now, other prefer to sprinkle at the end). I even added a touch of cinnamon. This is where your personal taste can guide you... Butter the sides of some ramekins. Slowly pour in the mixture to about 2/3 way to the top. Place them in a 350 F oven (I use 300 F or 325 F in my convection oven) and bake until golden brown and the top starts to form a crust, similar to when you bake turkish rice pudding. Now here is the important part - They will NOT taste good when warm. Chill them in your fridge overnight and enjoy over the next couple days. Cheers Percy

Yuri, thanks for listing the ingredients. Anyone have a recipe for this (sauce and dumplings)? Thanks Percy

Episure, The pictures are hosted on imagestation and I have noticed that they occassionally don't appear . I am not sure if this is an issue with Imagestation or eGullet (will investigate later). If you are interested in the pics of the above recipe and others yet to be posted (including Lagan Nu Custard), you can visit my ImageStation cooking album Cheers Percy

Yuki, What would the English spelling of the Chinese pronunciation be? A recipe would be appreciated very much, as would a recommendation on where I can find this in the Philadephia area. Thanks

Jason, that oil is the most precious part. I usually use it on some noodles (Ja Ja Mein) or rice that accompanies other dishes I usually order with this.

Hope this is the right place to post the egg recipes that some had requested. This recipe is for a Parsi dish, "Sali per Eda" (Eggs on shoestring potatoes): 1 medium onion 1 medium tomato 2 Fresh eggs Handful of potato shoetrings 1/2 tsp cumin 1/2 tsp garam masala 1/2 tsp tumeric 1/2 tsp chilli powder 2 gloves garlic 1 tbsp oil or ghee Salt to taste Finely chop the onions and saute them in a non-stick frying pan with the oil or ghee. Once they start to brown, add the cumin, tumeric, garam masala, garlic and chili powder. Saute for a few more minutes and add in the tomato, which has been diced. Once the tomato has started to get incorporated, sprinke the shoestring potatoes on top. Crack 2 fresh eggs on top, add a few drops of water and cover the frying pan. Within a few minutes, the eggs should be cooked to your preference. I like the yolk a bit runny, just like a poached egg you get with Eggs Benedict. Garnish with some paprika or chilli powder, spring onions, parsley, whatever you like. I recommend serving this with some roti (or a flour tortilla as a substitute). You can see the consistency I like in the pic below. Enjoy and hope the end result looks something like this... Cheers Percy

Hi, I have been visiting this small, hole-in-the-wall, yet delicious Chinese place in New Brunswick, NJ, called Schezwan Ace for the past 10 yrs or so. Everytime I go there, I order these dumplings, which I have never seen at any other restaurant. Since the wait staff and owner now recognize me, I call it "dumplings in hot oil" and they know what I mean (actually they know what I am going to order without even asking). I think the Chinese name is Ja-Ja (or Cha-Cha). They taste like normal dumplings you find in wongton soup (though the skin is a bit thinner), served in a delicious red, spicy liquid made of chili oil, sesame oil, spring onions, lots or garlic and other spices that get you in the back of the throat. I recently brought this home and took a picture of it, hoping that someone here can help identify it. Any information you can provide on this would be appreciated. Thanks Percy

Here is a pic of the dumplings in hot oil, if anyone can help identify its proper name, I would appreciate it. Thanks

I use Mangal, Shan and MDH. My grandmother used to prefer Mangal. The Shan "meat masala" and Sheekh kabob masala are pretty good and contain whole cloves, cardimum, etc.

Fortunately Hoagie Haven is still open and thriving. Just about a month ago I had one of their famous hamburgers with sauted onions and a fried egg on top (not many places make it like this anymore)....and it was GREAT !!

For the BEST chinese food in the Princeton area you have to visit Schezwan Ace, which is actually located off Rt 27 in New Brunswick This is a hole in the wall place, but believe me, the food has been consistently great (I have been visiting it for over 10 yrs) and I now make the occassional 3yr trek from my home just for lunch or dinner. If you like SPICY, un-pretentious chinese food, then this is THE place. Order the dumplings in hot oil, beef with spicy peppers, eggplant in garlic sauce, ja-ja mein (sp?) and string beans with garlic. Just posting this makes we want to get in my car and make the 3 yr trek to get the food.

Les Copains - Whats the story? When I lived in Princeton (3+ yrs ago), we used to frequent this restaurant. Sunday brunch was great and included a devine lobster and black truffle sandwich. I understand that it has closed its doors. Whatever happened to it? Are they planning to reopen another restaurant?

I second Shola from StudioKitchen. I was fortunate enough to be introduced to his cusine by some friends. Unfortunately, since he only accepts reservations for a seating of 8, I do not return there as often as I would like. BTW, if anyone on eGullet is looking for a party of 1-2 to join them at StudioKitchen, please drop me a note. Cheers Percy

V Gautam, Wow, you certainly appear to know a lot about the Parsi culture and history. I reside in the NJ/PA area. I had completely forgotten about the dish with mangoes and meat (sometimes chicken sometimes goat) until you reminded me of it. I will have to get the recipe from my Mom or Aunt and post it. Now I'll make you a deal...find me a place where I can buy fresh alphonso mangoes in the US and I will fly you down from anywhere in the US and will make the dish for you personally BTW, nothing in your previous post has offended me....why would it?

Percy, thanks for the recipe and welcome to this forum. Being a complete Parsi-cuisine newbie, my question is -- is this traditionally supposed to be using lamb (as in sheep) meat or goat-meat? Bong, "Traditionally" it is goat meat. However, since goat meat is very hard to find in the US, I took some liberty in listing lamb meat. After all, the "traditional" recipe does not call for campbell's soup either View this more as the americanized version, I will post the actual traditional recpie which even includes small amounts of pumpkin someday (and the folks here can vote or see if they can taste the difference). Cheers

Episure, I can think of 4-5 off the top off my head. Unfortunately I do not have time to post it at this very instant, but I will make it the next set of recpie I post on eGullet. A sneak preview though... Akuri - Most people associate this with Parsi breakfast and it is so popular that there are several variations Lasan nu edu - Eggs with spring onions and young garlic Tamboto nu edu - Eggs with tomatos Wafer per eda - Eggs on wafers (chips) Papeta nu edu - Eggs with potatoes OK, given that it is breakfast time, posting this just made me hungry