New York | hungry sofia

Sep 8

A New Season

I may have waited until the very last weekend of the summer to have my first lobster roll, but now that I had, I wasn’t letting it scuttle away just yet. I decided to try a recipe from the 1930s for Lobster Havanaise, a cross between a Thermidor and Newburg but with rum instead of brandy. The rum is added off heat just before serving so the flavor is very pronounced. I started at Fish Tales in Brooklyn since they’re always helpful and let me take complimentary limes, even on a 1/4 pound of salmon. I almost left empty handed when I realized I would need at least two Maine lobsters to make up for the 2 pounder called for in the recipe. They pointed me instead to the Brazilian rock lobsters right for Caribbean cooking. With no claws, rock lobsters carry all their meat in the tail (no kidding, and I thought the only Cuban element was the rum). Though they’re not as sweet as the Maine variety, they’re in season from the end of the summer through winter, so they’re is plenty of time to play with. Read more

Aug 27

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Oh Fig!

A friend coined the term produce shopaholic on her blog, Mindy’s Recipe for Disaster. If I’d read her post earlier, I may have recognized the symptoms before I went on a why-not-bender at the Park Slope Food Co-op yesterday. Though I love figs, I rarely buy fresh ones. I have plans for tarts and compotes, but the slightest delay and they’re past all use. Still, I couldn’t resist when I found organic Calimyrna figs. I reasoned that the green ones would at least give me a head start, and they were so cute and plump I had to take them home. A quick search online and through my books gave me a couple of ideas. I had some this morning drizzled with peppered honey and Spanish goat cheese with sweet olive oil crackers. It was sweet, spicy, flowery and creamy all at the same time. The recipe from Bon Appétit could not be easier, so there is no reason to put off using them straight away. I also found an interesting recipe for fig compote with red wine and spices among the formidable 1080 Recipes, one of my favorite cookbooks/step stools that I’ll try next. Now that I’m hooked, I’ll need more figs.

For the complete Fresh Figs with Goat Cheese and Peppered Honey recipe click here.

High Line Break

My great uncle once wrote that he had an impure love for cities. Though he was describing 19th century Havana, the New York City High Line is the perfect expression of the sentiment. I’d been hearing about it since it opened but hadn’t gone till last weekend. An elevated railway last used in 1980, it’s been transformed into an promenade cutting into the New York City Skyline. With nature and design in perfect balance everywhere you look, it’s a beautiful tightrope.

Aug 21

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Pastel de Mango Verde

I still remember seeing the “Cookies” sign for the first time. Just off the corner of Smith Street, I was drawn to the bright blue storefront realizing with disappointment that they were closed for the night. Peering through the grating into the store (it was pretty sad), I knew I’d be back. I reasoned that if an entire bakery was dedicated to just making cookies, they must be really good cookies. If the same cookies were displayed lovingly gift wrapped, they must be uniquely great. I’ve been scratching at their door ever since. Read more

Aug 20

New Stop

After writing about Calexico a few weeks ago, I learned that some friends from the neighborhood were about to open Oaxaca, their own taqueria on Smith Street. I’ve known the young owners for a long time since they grew up nearby and worked at Lobo, one of my favorite brunch spots. Though still in high school, they never scowled, even if I did something stupid like ask to split an order of french toast or substitute my home fries for fresh fruit. That’s why I was so excited to come across this mostly positive review in this weeks New York Times Dining & Wine section. Though it’s still coming together, they’re off to a good start.

Aug 8

An Argentine Affair

When I found about An Argentine Affair to be presented by Trapiche and Michel Torino Wines on August 19th at Water Taxi Beach, I had mixed feelings. With the summer winding down, I’ve become skeptical of open air events that either become a bittersweet reason to fall in love with New York all over again or sand and paper plate push and shove events. With the promise of wine and Argentinian grilling, tangos, and soccer, this one seems worth the risk, especially with a portion of ticket proceeds benefit to Action Against Hunger,

Jul 31

If Only I Could

Deciding to take advantage of Friday night late museum hours, my friend and I made our way to the Rubin Museum of Art a collection of art from the Himalayas. After a quick drink in their K2 lounge buzzing with after work chatter, we made our way to the quieter hum of Gods and Buddhas. That’s where we found “The Lord and the Subjects Twenty-Five.” Disciples of the 8th century Tibetan teacher, Padmasambhava, each figure represents the devotee and the ability they achieved through their dedicated practice of Tantric Buddhism. Lang Palgyi Sengee was able to make rainbows appear in the sky, Drubchen Khyluchung Loba who was able to attract birds and teach them Buddhist doctrine, and of course my favorite, Ma Rinchen Chog, pictured above, was able to levitate cross-legged and make even stones edible. Seemingly unattainable, at least it’s something to work towards.

Jul 30

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Milking a Coconut

I was looking at different dessert recipes when my cousin sent me one for a Venezuelan bienmesabe, a coconut custard cake that required me to crack one open and extract the milk. Picturing hammers and machetes and emergency room visits, I thought she was crazy if she thought I was going milk my own coconut. My next thought was where in New York to find them. In Miami this would not be a problem. Though Miami Beach has become unrecognizable in many ways, you still see men pushing grocery carts of fresh green coconuts along red hot sidewalks. With one balletic move, they’ll swing a giant machete to cut a tiny hole just big enough for a slender straw for a coco frio. Fresh or dry, I knew my best chance was Essex Market in the Lower East Side. I found them straightaway at Batista Grocery. The clerk helped me pick out a few by shaking them to make sure they had water inside and offered to crack them open for me to be sure that the meat inside was still fresh. For a moment, I was tempted. It would be so much easier, but I was decided and it seemed a shame not to go through with it. After all, it was a pretty common kitchen technique before we were all hooked on cans. So here are some pictures along with a few things I learned by milking my own coconut… Read more

Jul 22

New Arrival

A few weeks ago, I went on a search for fresh masa through the Mexican owned grocery stores in Sunset Park. I was surprised that despite the growing Mexican population in New York, it wasn’t sold anywhere. Settling instead for masa de harina, the dried corn flour that can be reconstituted to make fresh tortillas at home, I actually thought of taking a closer look at corn grinders instead. If I couldn’t find fresh masa, how hard could it be to have my own corn nixtamalization set up at home? Was it a slippery slope? If I ground my own corn would end up churning my own butter? When I read this article in today’s New York Times about Tortillería Nixtamal which now offers fresh masa, I knew I had been rescued from a bad and expensive idea (for now).

Jul 18

Baseball Break

It seems that when the Yankees decided to move out of the cathedral, they had no choice but to move into Mount Olympus. As a Yankee fan, I’m a bit of a dilettante. I romanticized the old stadium I only visited occasionally while ignoring its season-long limitations. I thought I would miss it, though I should confess that I did not have a very good record there. Even during a winning season, they usually lost if I was in attendance. I was the reverse curse. I blamed myself for wanting it too much, avoided series with the Red Sox, and just prayed it wouldn’t be total blowout. I’ve watched the rally clip from Rocky II played on the jumbotron more times than I ever care to remember.