Foodblog: SobaAddict70

[Smithy]

Soba, it's nice to see you here. I'm late to your party - been away from the computer - but now that I've caught up, I see you've been answering questions I might have asked. I have no questions at this time, just some applause:

First and most seriously: I'm more sorry than words can say to read about the HIV, but I applaud your approach to living well. You're an inspiration.

Wow, that kitchen! I applaud your ability to cook in it at all!

Wow, your gorgeous produce shots and food photos! They're making me entirely too hungry!

Keep on blogging, dear hobbit. You've got quite a well-deserved following.

[Marlene]

But Stash. Where's the BEEF?

[SobaAddict70]

But Stash.  Where's the BEEF?  

←

I just got home. Lots of pix coming soon.

No beef though.

[prasantrin]

Thanks! You know, I have some parmesan and asparagus in my fridge right now, so I'm going to make what you made! Except I need some bread to go underneath. Hmmm...maybe I should make some Hollandaise to go along with it...

I might go out and buy some fresher eggs, though. I think Chufi is right--my eggs might be a little older. My water might be a little too hot, too. I have more bubbles than you did.

I want to see more desserts. Got any more lined up? Like a good New York-style cheesecake? I miss cheesecake that isn't Japanese-style.

[SobaAddict70]

Dinner at Tabla tonight...

Executive Chef Floyd Cardoz

Kachumber Kooler -- green chiles, cucumber, cilantro, Plymouth gin

Masala Mary -- Spiced tomato juice with Ketel One and pickled cippolini onions

Sampler of chatni

Left to right: cilantro chatni, tamarind chatni, rhubarb chatni

Navaratan dal -- beans and lentils flavored with ghee

Naan

Saag paneer pizza -- spiced creamed spinach with crumbled Coach Farm goat cheese on corn roti

Sea scallop ceviche -- marinated with chilies, cucumber, Thai basil and peanuts

New Orleans shrimp curry -- Goan classic coconut curry with green mango

Basmati rice pilaf with baby cilantro

Grilled lambchops

Asparagus foogath -- asparagus sauteed with mustard seeds, ginger, kokum and fresh coconut

Banana leaf roasted mahi-mahi -- marinated with a Parsi coconut-coriander chatni

Chicken kofta korma -- chicken meatballs seasoned with cashews, cilantro, ginger and yogurt

Kumquat, citrus and pineapple fruit salad

Pineapple upside down cake, macadamia crunch ice cream, rum sauce

Here is one relevant thread on the New York forum.

Tabla is located at 11 Madison Avenue (East 25th Street) in the Flatiron district of Manhattan.

Edited June 7, 2008 by SobaAddict70 (log)

[SobaAddict70]

Prasantrin --

I'll see what I can do. I'm generally not a big dessert eater (that is, I won't actively seek out sweet stuff). However if you put it in front of me, 99.9% of the time I probably won't mind.

I'm easy like that.

[rancho_gordo]

What a nice blog!

What good taste in beans you have. Spooky!

Is it me or are you eating really well these days? Before I remember power shakes and seaweed ice cream (not really, but close) and you've blossomed as a cook, it seems.

[SobaAddict70]

After dinner, the three of us went and spent some time with various folks setting up for the Big Apple BBQ Block Party.

Some preview pix:

John Marcus of Big Bob Gibson Bar-B-Q

And stopped by a kitchen store on the way back to Jason's car:

I have an early day tomorrow. LOTS of pix this weekend. Talk to y'all later.

[SobaAddict70]

What a nice blog!

What good taste in beans you have. Spooky!

Is it me or are you eating really well these days? Before I remember power shakes and seaweed ice cream (not really, but close) and you've blossomed as a cook, it seems.

←

Thanks Rancho.

[C. sapidus]

Whoa, the food at Tabla looks delicious - I just made a mental note to visit during my next NYC trip. Also, I have been looking for an opportunity to try cooking banana leaf-wrapped fish in Parsi green chatni. Your picture may help that dish elbow its way to the front of the line. How did you like it?

Looking forward to the barbecue.

[prasantrin]

And we have poached egg success!!

I didn't get new eggs or bread (too lazy to go out), and I forgot to add shaved parmesan, but it was still perfect! I think I wasn't getting enough of a vortex in my previous attempts, plus my water was boiling too hard.

That pineapple upside down cake will do for now! It's one of my favourite cakes, and I like it far more than cheesecake. I never thought I'd care much for the food at Tabla (just from watching Floyd Cardoz cook on tv), but I think if I ever make it to New York, I just might have to try it!

Edited June 7, 2008 by prasantrin (log)

[MagFoodGuy]

In honor of your blog and partly due to the great pictures, I bought some lamb quarters at the farmer's market this morning.

[rancho_gordo]

I'm going to open a can of worms.

YOu know how you did your quick soak thing?

You can just start cooking them. Bring them to a full boil and boil them for about 15 minutes and then just let them simmer on very low until done.

When you think about it, having them "quick soak" in hot water is virtually the same thing as cooking. Why not follow the lead of millions of Mexicans and Indians and just cook them? Some people will tell you this helps the gas. Some people will tell you that falling in love is wonderful, too. Don't trust them!

My Midnight beans are super fresh and if given the choice, I'd soak for 2 hours and then cook. If I hadn't, I'd just cook.

Bean cooks are like martini aficionados. They think their technique is a religion.

[SobaAddict70]

Thanks MFG.

Dear all, I'm quite exhausted and still a bit full from eating BBQ all day. Sort of ditching dinner plans in favor of something light. More later.

A selection of pix from today:

Frying hushpuppies (City Grocery)

Spareribs closeup (Blue Smoke)

Entertainment at one of the band stages

Pork cracklings (Big Bob Gibson Bar-B-Q)

Brisket, extra fatty....with coleslaw (Wilson's Barbecue)

More BBQ pix tomorrow. Stay tuned.

Edited June 8, 2008 by SobaAddict70 (log)

[SobaAddict70]

I'm going to open a can of worms.

YOu know how you did your quick soak thing?

You can just start cooking them. Bring them to a full boil and boil them for about 15 minutes and then just let them simmer on very low until done.

When you think about it, having them "quick soak" in hot water is virtually the same thing as cooking. Why not follow the lead of millions of Mexicans and Indians and just cook them? Some people will tell you this helps the gas. Some people will tell you that falling in love is wonderful, too. Don't trust them!

My Midnight beans are super fresh and if given the choice, I'd soak for 2 hours and then cook. If I hadn't, I'd just cook.

Bean cooks are like martini aficionados. They think their technique is a religion.

←

I've done that in the past RG, but not to satisfactory results. I'll be diplomatic and say my method works best for me.

[Domestic Goddess]

I agree with Racho Gordo, I just cook my beans without soaking or simmering. I'm pretty pleased with the results.

I meant to say Mabuhay dear hobbit! I never knew there was a Filipino in the LOTR. . I too am enjoying your very colorful blog.

BTW, my hubby is sighing over those BBQ pictures. Hubby's from Kentucky, one of the BBQ capital cities of the USA.

[markemorse]

I'm a bit late, but just wanted to say thanks for all the hard work: it's been an inspirational blog and wow, great photos from Tabla: must make more chutney. And, congrats on getting hold of some peach butter!

P.S.: Did you get a photo of any Brunswick stew? I've been threatening to make some for Chufi...

+++

Edited June 8, 2008 by markemorse (log)

[johnnyd]

Fantastic pictures, Stash. What are you shooting with - assuming it hasn't been asked, yet.

I look forward to the Big Apple BBQ every year here on eG because I am too far from NYC to drive. The coverage gets better and better.

Tabla's menu - the drinks! - is sumptuous. Thanks for that. Extra special that you chilled with the OTB posse for that amazing meal.

Cheers!

[Chufi]

we're having roasted green asparagus with a poached egg for lunch.

Thanks for the inspiration!

[SobaAddict70]

P.S.: Did you get a photo of any Brunswick stew? I've been threatening to make some for Chufi...

←

I meant to eat something last night but I think I was too tired to even cook.

Anyway, I'll probably head down there in a little bit.

[SobaAddict70]

Fantastic pictures, Stash.  What are you shooting with - assuming it hasn't been asked, yet. 

I look forward to the Big Apple BBQ every year here on eG because I am too far from NYC to drive.  The coverage gets better and better.

Tabla's menu - the drinks! - is sumptuous.  Thanks for that.  Extra special that you chilled with the OTB posse for that amazing meal.

Cheers! 

←

All of the pix are from a Nikon Coolpix L3. Proof that you don't need to have a really expensive digicam to take some great pictures.

As far as digicams go, the L3 rates on the bottom of the barrel. Lens speed isn't fast enough, particularly when it comes to low-light situations. But in broad daylight, or in some restaurants like at Hearth (see a couple pix below), it suits my needs perfectly.

Seared hamachi, celery, black radish, Granny Smith apple

Seared scallop, hen of the woods mushrooms, parsnip puree, caviar viniagrette

Mussels, sunchoke chips, Copper River salmon, Jerusalem artichokes, herb broth

Apple cider doughnuts, creme fraiche sorbet

[SobaAddict70]

Day 2 of the Big Apple BBQ Block Party was today. I think I'll be doing penance in the form of vegetables for the next seven days....

Ed Mitchell, pitmaster and owner of The Pit in Raleigh, North Carolina

Pulled pork, pork crackling and ribs, with vinegar sauce (The Pit)

St. Louis-style ribs (Baker's Ribs)

Band at The Bourbon Bar, next to Eleven Madison Park

Kansas City-style ribs and coleslaw (Blue Smoke)

* * *

Chopped salad -- English cucumber, heirloom tomatoes, peppers, Italian parsley, lovage, sea salt, extra-virgin olive oil

I'm taking a short break before prepping dinner. Talk to y'all in a bit.

[CKatCook]

Simply wonderful!

[SobaAddict70]

Thanks Ckcatcook.

Dinner tonight:

Heirloom radishes and asparagus braised with butter and herbs

heirloom radishes, trimmed

asparagus, trimmed (be sure to leave tips whole)

unsalted butter

shallot, peeled and diced

sage, minced

salt and pepper

water

Melt butter in a saucepan. Saute shallots and sage for 1-2 minutes. Add radishes and asparagus, a pinch of salt and pepper and water to cover. Simmer for three to five minutes, partially covered or until radishes are tender.

Transfer to a serving bowl. Bring braising liquid to a boil and add 2 T. unsalted butter, cut into bits. Reduce liquid to about 1/4 cup, then pour over vegetables. Serve immediately.

Crimini mushrooms sauteed with garlic, parsley and lime

ETA recipe

Thanks for the support, folks. I've had a fabulous week!

Edited June 9, 2008 by SobaAddict70 (log)

[handmc]

Wow, what a week.