December 28th, 2011 § 0 comments § permalink
It is common knowledge that the best thing about Chanukah is the consumption of many potato latkes. For the last morning of the Festival of Lights, SJ made that point con brio. SJ’s latkes had lacy, crisp edges. Juicy interiors. Hit with a touch of sour cream and dotted with Red Salmon Caviar and the remainder of Russ & Daughters’ smoked salmon and sable — the result was pure Heaven. HG’s favorite late breakfast. The good times kept rolling.
December 26th, 2011 § 0 comments § permalink
Yes, there was a crisp and golden skinned turkey with lots of moist and flavorful meat carved gracefully by BSK’s sister, Noel M. This was preceded by Beulah soup (named for HG’s late, beloved sister who introduced the Freeman Famille to the soup — essentially, a puree of Butternut squash and chicken stock. But, SJ kicked it up many notches through a blend of spices like nutmeg, cayenne, cumin and the secret ingredient, apple cider. Soup was topped off with a dab of sour cream or Greek yogurt (dusted with additional cayenne for lovers of spicy heat.) Turkey side dishes included a cornbread dressing (made lush with mushrooms and sausage), BSK’s very special cranberry sauce, haricots vert, brussel sprouts (tiptoeing into heaven with their topping of bacon and chestnuts), pearl onions glazed with balsamic vinegar, a virtual mountain of SJ’s buttery mashed potatoes. And, yes, there was that essential — gallons of flavorful turkey gravy. Beaujolais Nouveau was the wine of choice. Later in the evening there was BSK-baked apple pie and ice cream with dolce con leche.
Appetites had been honed by a long sunshine hike in the snow dotted New Mexico landscape. HG and Adorable Haru swam many laps in the heated indoor lap pool. Loads of joy.
Family, Food and Fun. Who could ask for anything more?
December 26th, 2011 § 0 comments § permalink
During HG’s days as a journalist during the 1950’s it was a custom for Jewish journalists to work on Christmas Day, allowing their non-Jewish colleagues the opportunity to spend the day with their families. Thus, HG often found himself at the Horn & Hardart Automat, 45th and Lexington. The turkey dinner was mighty good. Surprisingly, the folks behind the steam table were friendly and glad to provide extra gravy. They did not collect an injustice about working on Christmas Day. HG always had his favorite coconut custard pie for dessert and “corrected” (as they put it in Italy) coffee with cognac from some mini-bottles in the HG overcoat. The only problem was HG’s Automat dining companions. The lost and the lonely. Gloomy folks. But, HG had a bundle of daily newspapers for company and the abundant cognac created a happy haze.
December 25th, 2011 § 0 comments § permalink
It’s an HG family tradition: A smoked fish and caviar feast on Christmas Eve. So, courtesy of New York’s Russ & Daughters and the magic of Fed Ex, there was a festive and abundant table. Nova Scotia Smoked Salmon and Sable (best in the world) and Whitefish Salad and Red Salmon Caviar and Smoked Salmon Tartare and Capers and Sliced Onions and Herring (Schmaltz and Maatjes) and lemons and ground pepper. New York bagels and bialys, of course. Aakavit, vodka and beer and white wine. SJ made a big batch of superb blini from a Canal House Cook Book recipe. Topped them with caviar and a choice of creme fraiche or Mexican sour cream (extra thick).
Some thousands of miles away The Riva Family was in a small town in Italy (near Naples) dining on shucked oysters, crab salad, grilled scampi, pasta with bivalves and crustaceans. Plus various broiled, sauteed and fried fish. In New York, Restaurateur Daughter Vicki supped on caviar and champagne.
Today, the emphasis will be on The Big Bird and yummy gravy. Pass the stuffing and SJ creamy mashed potatoes.
December 23rd, 2011 § 0 comments § permalink
SJ birthday dinner at Gabriel’s New Mexican Restaurant. Margaritas, sangria, lots of made-at-the-table guacamole, carnitas, charro beans, warm tortillas. Good stuff.
A nice Gabriel’s custom: Waiters gather around the birthday celebrant table, do a loud serenade, present a flan with a candle and adorn the birthday person with a very large Mariachi sombrero. Oddly, December 21, was a very popular birthday as the entire restaurant erupted into song seemingly every 5 minutes. SJ finally got his celebration (at Adorable Haru’s urging) and the HG Famille got a great photo of the little guy in a sombrero.
December 23rd, 2011 § 0 comments § permalink
Nice article in the current Bon Appetit on La Grenouille, last of the Old Guard of Manhattan East Side French restaurants (Le Pavillon, La Cote Basque, Lutece, La Caravelle: All gone along with their white tablecloths, deft waiters and distinguished maitres d’s). La Grenouille isn’t giving the food away: The three course prix fixe is $98. After wine, tax, service (and some supplements) dinner for two can easily escalate to $500. HG gathers that some tax loophole guys and their much younger lady escorts eat there four or five times a week. To the barricades, citizens!!
In years past, HG ate at Pavillon once a month (all HG could afford). Food was superb (not over elaborate). There some affordable bottles of wine. Henri Soule ran the room with imperious snap. It was like dining with Napoleon.
For the most part, HG’s French venues during his younger years were the rough and ready bistros on Tenth and Eleventh Avenues. They catered to the crews of the SS Ile De France and other French ocean liners. They were also popular with the dining staffs of the English and Dutch liners. For about three bucks you got an appetizer (celeriac remoulade, mushrooms a la Grecque, leeks vinaigrette, pickled herring); main dish (various vinous and garlicky meat stews, matelote of stewed eel, garlic sausage with white beans, hache parmentier); dessert (rice pudding or creme caramel). Plus a pitcher of house red wine and plenty of not so bad bread. If feeling flush, HG added a cheese course of Camembert and Roquefort. At the end of the meal, HG and his current lady friend puffed Gitanes and felt like compatriots of Malraux, Camus and the Free French General LeClerc.
December 22nd, 2011 § 0 comments § permalink
SJ here. I’ve ridden with the Hell’s Angels. Boring. Tried rumbling with street gangs. Over hyped! Done Drive-bys with posses. Nothing to write home about. But for the last month, I have been part of the Dim Sum Warriors. A gang of hepped up dumpling fiends out for kicks and bragging rights for nailing the most awesome Har Gow in NYC.
Let’s break down the members…Myself, a.k.a. Johnny Choppers; Jamie S. a.k.a. Cheeseburger; Michael L. a.k.a. Big Mike and Maya L. a.k.a. Le Pew
We started our Dim Sum rampage last month at Oriental Garden in Manhattan’s Chinatown. Overall, the place rated high. Small room. Vast selection of Dim Sum. A stand out version of Steamed Pork Spare Ribs and a great steamed pork bun. Shrimp based dumplings and rolls suffered a touch from over steaming but, overall, things were good, but not overwhelming.
The next week we strapped on our colors on and rolled on through to the Manhattan classic, Golden Unicorn. The Unicorn is a classic of the New School Hong Kong Dim Sum Palace — it is huge (2 floors), wildly gaudy and absolutely packed. Food-wise, it is a better bet than Oriental Garden — flavors were a bit cleaner and overall quality was a bit higher. Still…No yelling from the roof tops.
The next week disaster hit. We went to 88 Palace which, for a while, was being hailed as having the best Dim Sum in New York. Well, those days are sadly past and what comes out of the kitchen can barely be called food. As Cheeseburger put it — “Everything tastes like it came out of a dumpster.” And not only was the food bad, but the service was rude and the whole place gave off a vibe as if they owed some major cash to some Chinese gangsters and they were just letting the whole restaurant fall apart. Terrible in the extreme. In fact we could not finish the Dim Sum that we had ordered and were still hungry so ended the meal by going outside and getting lamb burgers from X’ian Famous Foods. Avoid 88 Palace!
The next week, we decided to head to Flushing on the advice of a whispered rumour that the chef at Grand Restaurant was doing some amazing things with Dim Sum. Well, Grand Restaurant is certainly grand — in fact in takes up the entire top floor of the 
New World Mall (which has one of the world’s great food courts nestling in the basement) and is swathed in an over-the-top decorating motif that shimmies from 1980s Miami Vice style Greek Revival to Versailles style opulence to just plain nutty. How many rooms does this place have? No idea. There’s banquet halls, aquarium rooms, karoke centers and probably some tanning salons as well. And PACKED!!! Packed with Chinese families happy beyond belief eating an immense amount of good looking things. After the requisite 30 minute wait, we were led to a huge table in a room off the main dining room. I got very nervous that we would be ignored so I grabbed a manager and told him how hungry we were and asked him to make sure that the carts sped our way. Man was on point and after referring to me as “Mr. Hungry” (Mr. Hungry Jr., I should have said!) directed carts to us like a general at D Day. Soon our table was filled with some of the most flavorful, freshest, hottest, interesting and most high quality Dim Sum I have ever tried. They serve over 100 different Dim Sum items but let me list a bunch that we had: Roast Pork Turnover, Fried Watercress Dumpling, Crystal Shrimp Dumpling a.k.a. Har Gow, Salt & Pepper Large Shrimps, Sausage & Taro Dumplings, Congee With Vegetable and Pork, Beef Ball With Fresh Bamboo Shoots, Steamed Pork Spare Ribs with Pumpkin, Shrimp Shu Mai, Fried Shrimp Roll, Fried Stuffed Tofu, Sticky Rice with Mixed Meat, Fish Ball In Curry Sauce, Shark Fin Dumpling in Soup, Clams with Black Bean Sauce and Steamed Pork Bun. WOW! As mentioned, the food was of the highest quality — the Har Gow were by far the best I have ever had, the Sticky Rice (which I normally dismiss) was heavenly, the Beef Balls were rich with flavor but still light, the Steamed Pork Spare Ribs were stunning…everything really was just great and we barely touched the surface of what they have. True, the service was a bit off — BOWLS please!!! — and it was tough to get some Chili Sauce or extra soy sauce, but the gang agreed, hands down, that a winner had been found. A winner that could mock our other experiences.
True, Grand Restaurant may well be the crown jewel, but as Dim Sum warriors, we do no rest on our laurels. Other names have been mentioned, other experiences have beckoned and back on the road we shall be until that last Char Siu Bao is ripped out of our cold, lifeless hands.
The Har Gow At Grand Restaurant
December 21st, 2011 § 182 comments § permalink
It was 1963. HG and BSK were beginning their marriage in an artist’s studio apartment on West 67th Street just off Central Park West. Huge high ceilinged living room with north facing floor to ceiling window, small kitchen, small bedroom ( former model’s changing room), big bathroom with enormous tub. Very romantic. The rent: $140 per month.
This was The Golden Age Of Food On The Upper West Side. Gentrification and escalating real estate prices removed the gritty, funky luster. The neighborhood had junkies, muggers, burglars, hookers and bag ladies. It also had tons of artists, writers, academics and free ranging intellectuals lured by big apartments and cheap rents.
Here’s a smattering of the food and drinks establishments that delighted the newlyweds: 67th St. Wines (67th and Columbus): Splits of good champagne for a dollar. Volk’s German Restaurant (78th and Columbus): Bratwurst heaven. Fleur de Lis French Restaurant (65th off Broadway?): Escargots. Sole. Steak frites. C & L Restaurant (70th and Broadway?): Huge, Exceptional apple pancakes. Vast menu. 
Tip Toe Inn (86th and Broadway). A sister restaurant to C & L with a great delicatessen. Also, notable chicken in the pot. Recently the Tip Toe Inn was featured on the show Mad Men and they were quite true to most of the original details. Zabar’s (81st and Broadway): Need HG say more? Now a New York landmark.
Zabar's Fish Counter
Nevada Market (80th and Broadway): Steaks. Chops. Chicken. Citarella’s (74th and Broadway): Everything fresh from the sea. Paramount Famous Jewish Dairy Restaurant (72nd west of Broadway): Blintzes. Gefilte fish. Kasha varneshkes. Steinberg’s (84th and Broadway): Same cuisine as Paramount but classier. Very good herring. Great Shanghai (98th and Broadway) Chinese lobster and shrimp dishes. Dumplings. Szechuan (95th and Broadway) Fire on a plate. New York’s first and best Szechuan restaurant. Broadway Nut Shop. (East side of Broadway and 81st): Encyclopedic array of fresh roasted nuts, dried fruits and candy treats from across the globe. Eclair Bakery and Restaurant (72nd Street): Vienna, Berlin, Budapest and Warsaw transplanted in New York. Senate Cafeteria (96th and Broadway): Where I.B. Singer ate his tunafish salad in the company of tea sipping, Yiddish speaking European survivors.
As HG remarked, this is just a smattering. There was much more. Sadly, only Zabar’s, Greengrass and Citarella’s remain. On the bright side: The West Side has added Fairway.
December 19th, 2011 § 0 comments § permalink
Haven’t seen these delicious snacks in New York for years (maybe banned by the anti-cholesterol crusaders and the stricter standards of today’s Health Department): Jewish rye bread topped with 1/8 to 1/4 inch of chicken fat. The base for very rare, room temperature roast beef and sliced raw onions (much coarse salt and black pepper). Kosher garlic dills on the side.
Meaty, pickled pig knuckles. A staple at Third Avenue Irish bars. Every bar had a big jar of them (many Irish bars also served hard boiled eggs). During HG’s journalism days he often supped at the Mirror Bar in the Daily Mirror building (east 45th off Third) — two shots of Imperial Rye Whiskey, one hard boiled egg, one pig knuckle, one Ballantine Ale. Meal and beverages cost a little more than a dollar.
The Jewish bars on the Lower East Side served thickly battered, room temperature fish fillets as a thirst producing giveaway. The fish was fried in chicken fat and given zest with grated garlic and a dusting of cayenne pepper. HG enjoyed this savory snack at a bar on Essex (off Delancey) favored by small time gamblers, shylocks and other unsavory types.
All delicious. All un-healthy. All Missed.
December 17th, 2011 § 0 comments § permalink
Going to be a family Christmas at the HG/BSK hacienda compound. SJ, Exquisite Maiko, Adorable Haru plus Family Martonovich will be in attendance. Some food stuff HG is anticipating: Christmas Eve smoked fish feast courtesy of Russ & Daughters. SJ’s super creamy, yummy mashed potatoes. BSK’s stuffing and cranberry chutney. SJ & BSK’s roast turkey. HG pouring frozen vodka to accompany schmaltz herring. Adorable Haru gobbling up red caviar, rice and crisp nori. Noel M’s baked goodies. SJ’s Christmas morning potato latkes with red caviar and Greek yogurt. BSK’s soft, buttery scrambled eggs (with red caviar and sour cream, of course) and warmed (not toasted) New York bialys and cream cheese on the side. Lightly toasted New York bagels with scallion cream cheese, Nova Scotia smoked salmon, thin slices of sweet onion and capers (a couple of Kalamata olives on the plate).
Pre-Christmas birthday celebration for SJ at Gabriel’s with margaritas, sangria, tableside-mixed guacamole, pork carnitas with onions, peppers and warm tortillas. Charro beans. House-made flan for desert. (Maybe some breakfast burritos smothered in green chile the next morning at Tune Up–a continuation of the birthday festivities). Menudo at El Parasol with SJ to chase away any vodka hangovers.
One thing for sure: The best family cook, Expectant Mom Exquisite Maiko, is not allowed to display her skills. Time for her to rest and be pampered.
