A Tasting Event at Pera Soho

I recently had the pleasure of an invitation to a tasting dinner at newly opened Pera Soho, an Eastern Mediterranean restaurant at the corner of Thompson and Broome Streets. A group of about 30 foodies piled into the beautiful private dining room after sipping wine and specialty cocktails. Course after course, we were wined and dined with selections off their winter menu, and a few new additions to their spring menu.

We started with grape leaf chips (grape leaves dipped in tempura batter and fried) served with muhammara, a Middle Eastern walnut and pepper dip. The flavor of the grape leaves shined even with the unique crunchy texture that one would not normally expect. The dip was a great compliment not only to the chips, but also to the baskets of pita served at the start of the meal.

Their Portuguese calamari was nice and crunchy, with thin slices of chorizo along with the traditional hot peppers. Even with just the slightest tweaking to a typical calamari recipe, this version stood out as a solid choice for starters.

The hummus was pretty incredible. It was actually served warm (a rarity) along with some basturma (a Middle Eastern cured beef). Definitely not boring in flavor and presentation. Would love more of this.

We also started out with some lamb "Adana" cut rolls, which are their sushi-like presentation for a ground lamb kebob wrapped in lavash. My family makes our kebobs very similar to this, and it was a very comforting flavor profile and creative presentation.

Next we tried some of the Pera Soho salad, which was a simple mixture of cucumbers, tomatoes, onions, parsley, walnuts, and pomegranate seeds. Although it had some unique twists to a traditional Middle Eastern salad, unfortunately it was a touch on the bland and boring side compared to what we had experienced thus far. Definitely not worth the $12 price tag it would normally cost.

Our first main course consisted of pistachio-crusted red snapper with a vegetable turlu and saffron broth. The texture of the fish was perfect, a nice bit of crunch from the topping, and incredibly tender within. The sauce was a lovely compliment as well. I wish the fish itself was seasoned just a bit more.

Next we had some delicious bulghur pilaf made with whole bulghur wheat (not the cracked kind) and tomatoes, which was a true taste of home. My mother makes pilaf white similarly, and this was spot on when it comes to flavor and texture. I really enjoyed this side dish.

An incredible surprise was discovered with the smoked eggplant puree. It was not your typical baba ghanoush experience. Instead, this smoked eggplant was pureed with melted kasseri cheese and cream, giving it a decadent flavor and texture. I have every intention of returning for this dish alone, and trying to replicate it in my own kitchen. It was outstanding in both flavor and texture.

Now we start with the three new shashlik additions to the spring menu. They were testing out these flavors so I'm not sure if all of them will officially make it to the final menu, but I will comment on them all regardless. First up we tried a turkey shashlik (thinly sliced skewered meat), which everyone mistook for chicken. A really nice surprise, as turkey is a rare contribution to an Eastern Mediterranean/Middle Eastern menu.

An overall favorite was the incredible duck shashlik. It was skewered not only with bell peppers, as the other two were, but also with thin slices of fresh apricot, which imparted a wonderful tart/sweetness. The duck meat itself was outstandingly tender and flavorful. This was easily a highlight of the entire meal.

We also had a wonderfully tender and flavorful beef ribeye shashlik. It was marinated in a variety of delicious herbs that really stood out in this medium-rare presentation. Even though beef is a fairly typical choice, the version here is worth trying.

Finally, we reached the ending, and thus the dessert course of our tasting. A delicious kunefe was my favorite of the two options. Basically a sweet cheese-filled katayef, it's one of my favorite desserts in general, and their execution was spot on. I would easily order this dessert on a future visit.

We also had some poached pears with pistachio cream. It wasn't bad, but paled next to the other dessert. A few of my companions complained of a slightly bitter flavor, although I think it was just the wine selection in poaching the pears. Perhaps a little more sugar would have cut through that background note.

In any case, I'm so grateful to have been part of this tasting experience. Not only can I recommend the food here, but I also look forward to warmer months when the incredible outdoor seating area is open. It is definitely worth stopping in for some well executed food and great service.

Pera SoHo
54 Thompson St
(between Spring St & Broome St)
Manhattan, NY 10012
(212) 878-6305
www.peranyc.com/soho/index.html

Party Like a Mad Man!

"I don't believe in the Republican party or the Democratic party. I just believe in parties." - Samantha from Sex and the City

From one New York City-themed television show to another... I was recently invited to participate in a Virtual Mad Men Dinner Party. As you may or may not know, the Mad Men season 5 premiere airs in exactly 1 week on March 25th. In honor of this party-worthy occasion, the wonderful authors and publishers of The Unofficial Mad Men Cookbook are hosting a fabulous shindig in which fans and bloggers across the universe (or maybe just the world) make and share recipes from the book, which is based 100% on the food and drinks experienced in the past 4 seasons of the show.

'21' Club Bloody Marys

First of all, I'd like to point out how articulately researched this book is. The authors, Judy Gelman and Peter Zheutlin, have gone through each and every episode of the show, isolated food and drink references, referenced old cookbooks from the time period and/or contacted classic New York City bars and restaurants in order to obtain as closely accurate recipes for what the characters on the show would have been dining on or cooking. Each section of the cookbook (from Cocktails to Desserts and Sweets) is laid out in a consecutive episode order with a brief food-and-drink-centric synopsis, the historical background of the recipe in question, details about how that dish may have changed throughout the times, how they obtained the recipe, and finally the recipe in question. There's so much wonderful information on each and every page that it's difficult to NOT read the entire book as a book and not just a cookbook.

Even if you're not a fan of the show, you will appreciate this book if you're interested in the following: classic dishes, food trends, the 60's, New York City, New York City in the 60's, kitschy cooking, throwing parties, drinking booze, throwing parties with booze, throwing theme parties, eating, learning stuff you didn't already know, and cookbook collecting. Phew, that's a lot of reasons to like this book! Even the font, the book layout and style, the vintage shade of red used in the writing and adorable chapter icons, and black and white photography sets a tone that is completely in line with the historical setting of the show. That's called "attention to detail."

Now, for my contribution to this virtual dinner party, I'm sharing something that's perhaps more common in the morning, but in my opinion is just as awesome any time of day. I'm talking about Bloody Marys. They are easily some of my favorite cocktails and I can find an excuse to order them pretty much at every brunch outing. The book discusses the incredible volume of Bloody Marys found in various episodes of the show. I didn't need much convincing to make them myself and include them in the Virtual Mad Men Dinner Party (because it's brunch-time somewhere, right?).

The book actually contains two recipes for Bloody Marys, both from the famous 21 Club in New York City. The first is a "traditional" recipe, which is made in a cocktail shaker and served in a martini glass. I personally have never had a Bloody Mary served this way, but I thought it would be fun to try. The second version is more typical to what we would find today, and requires one to make a Bloody Mary mix and then assemble drinks in highball glasses filled with ice. It also contains optional horseradish which is a lovely element to add to Bloody Marys, especially if you like a little extra kick.

'21' Club Bloody Mary and '21' Traditional Bloody Mary (both rimmed in celery salt)

I actually really enjoyed both versions of the Bloody Mary. The "traditional" one had less ingredients and had a more classic flavor profile, while the more modern one had more layers of flavors and was better for a crowd. Just to add my own special touch, I decided to rim the glasses with celery salt. This is simply done by rubbing a lemon or lime wedge around the rim of an empty glass and then flipping it over and dunking it in a small plate of celery salt. The celery salt will stick and you'll not only have a more exciting presentation, but you'll also get a fun salty kick with every sip. Me likey!

'21' Traditional Bloody Mary
Makes 1 drink
(From The Unofficial Mad Men Cookbook)

1 1/2 oz vodka
2 oz tomato juice, chilled
Dash of Worcestershire sauce
Dash of celery salt
Dash of Tabasco sauce
Salt and freshly ground black pepper, to taste

Add ingredients to a shaker filled with ice. Shake well and pour into a chilled cocktail glass.

'21' Club Bloody Mary
Makes 1 drink (although the Bloody Mary mix is enough for about 4 drinks)
(From The Unofficial Mad Men Cookbook)

For the Bloody Mary mix:
24 oz tomato juice
1 1/4 oz Worcestershire sauce
4 to 5 drops Tabasco sauce
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 T. fresh lemon juice
1/2 T. olive brine

For the drink:
2 oz vodka
Lime wedge
1/2 tsp. horseradish (optional)

Make Bloody Mary mix: Mix tomato juice, Worcestershire sauce, Tabasco, salt, pepper, lemon juice, and olive brine in a large container. Taste and adjust as needed.

Make the drink: Pour vodka over rocks in a highball glass. Fill glass with Bloody Mary mix. Stir. Garnish with a lime wedge. Add horseradish, if desired.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Almondina: The Delicious Cookie Without the Guilt (GIVEAWAY!)

Pretty much everyone finds some form of comfort in their grandmother's cooking. Even if your grandmother wasn't a great cook, I'm sure there's something about her over-cooked pork chops that send you right down memory lane. But it's not every day that you can find that same comfort in someone else's grandmother's cooking. Case in point: Almondina Cookies. Former internationally acclaimed symphony conductor Yuval Zaliouk has taken his grandmother Dina's lovable almond cookie recipe and turned it into a widely popular treat.

Her crunchy cookies are reminiscent of very thin and crunchy biscotti. They are actually made quite similarly, but in this case contain no added fat or salt. Thus they contain no cholesterol (egg whites are used instead of whole eggs). Three of these addictive cookies are under 100 calories, although I dare you to eat only three. They are crisp, like sweet crackers, and much like a Lay's potato chip, you can't eat just one. Fortunately for us, these babies are healthier than potato chips.

The fat in these cookies come solely from the almonds, and as we all know nuts are a healthy source of fat. They contain omega 3 fatty acids which are good for your brain. So maybe eating these Almondina cookies will make you smarter? I can't comment on that, but they ARE a smart choice for a sweet indulgence. I recently received a sampler from the folks at Almondina that contained 7 varieties of their cookies (and a couple extra samples of the same flavors). From the Original to the Chocolate Cherry and everything in between (flavors like Gingerspice, Cinnaroma, and Sesame) my family and I really loved these cookies. At first I was surprised at how crunchy they actually were, but the texture became one of the addictive qualities of the cookies. I loved the intense toasted almond flavor, and the incredibly chewy raisins (or dried cherries in the Chocolate Cherry cookies) that added another great textural element.

I not only recommend these yummy cookies to my readers, but I'm hosting a giveaway for the exact same sampler I received! You have a few chances to win, so here are the rules...

1) Leave a comment telling me what flavor you're most excited to try. You can see all of them on the Almondina Website.

2) Like the Almondina Facebook page. Then leave a comment telling me you did.

3) Like the Mission: Food Facebook page. Then leave a comment telling me you did.

Each person can have a maximum of 3 entries/comments. Leave a separate comment for each entry. You don't have to do all three, you can do one, or two, but three will give you a better chance of winning. The contest will end in a week, on March 15, 2012 at 11:59 pm EST and the winner will be chosen by a random number generator. Don't forget to include your email address when you leave a comment so I can contact you if you win. Only US residents are eligible. Thanks and have a great day!

Dinner and a (Dead) Movie (Star)

"I'm not a heavy eater. I'm just heavy and I eat." - Alfred Hitchcock

Frank DeCaro is best known for his years as the flamboyant movie critic on The Daily Show with Jon Stewart. He currently hosts his own radio show on Sirius XM Satellite Radio. He also dabbles in cookbook writing :) Over many years, DeCaro has collected old celebrity recipes and cookbooks, marrying together his love of dead celebrities and food. Inspired by a "Dead Celebrity Party" in his college years, where everyone dressed up as a dead celebrity, he put together a seriously nostalgic cookbook, aptly named The Dead Celebrity Cookbook, sharing recipes (along with fun little bios) from a wide range of celebrities.

Would you care to try Liberace's Sticky Buns or perhaps Patrick Swayze's Chicken Pot Pie? Maybe Elizabeth Taylor's Chicken with Avocado and Mushrooms or her buddy Michael Jackson's Sweet Potato Pie? Truman Capote's Fettuccine or Vivian Vance's Chicken Kiev? These are just a few of the recipes I think would be fun to try out! And speaking of Vivian Vance (I Love Lucy's Ethel Mertz... who according to this book apparently HATED her co-star William Frawley), an entire chapter is devoted to Lucille Ball, who featured many food-related episodes on her TV shows. Remember Aunt Martha's salad dressing? The chocolate factory? Lucy ordering a whole side of beef and then getting stuck in a meat freezer? Crushing grapes with her feet to gain "local color" and make wine ("I'll shave my head, I'll wear a mask!")? The list goes on. Well, many of Lucy's own recipes are shared in this book, including a simple Sunday Night Goulash and a politically incorrect titled "Chinese-y Thing."

Another chapter is entitled "A Psycho Shower" and shares recipes from Anthony Perkins, Janet Leigh, and Alfred Hitchcock. Hitch is my favorite director of all time. I have seen nearly 50 of his films. I'm not exaggerating, I've actually counted! I own many of them on DVD as well, and figured if I was going to try a celebrity recipe from this book, I should try his first. He often referenced food in his films, quite prominently at times. I was actually impressed that in his Quiche Lorraine recipe he made his own pie crust. I can just picture him standing in the kitchen and doing so, in fact, haha. While a traditional Quiche Lorraine uses a combination of crispy bacon and Gruyere cheese, Hitch's version calls for diced ham and sauteed onions (but no cheese). Not quite a Lorraine, but it'll do.

I ended up using a 9-inch pie dish instead of the 10-inch one called for in the recipe because half the dough (as the recipe called for) was just not enough to line the bigger dish. I also baked my quiche significantly longer than the recipe stated (about 50 to 55 minutes instead of 30). I found it odd that the eggs were to be whisked into hot milk and cooked until thickened before pouring into the quiche. I've never seen this technique done before, but I followed Hitchcock's instructions. The result was pretty tasty, but for whatever reason my quiche got very watery, and thus didn't get golden brown or even look very appealing. This has never happened before when I've made quiche (usually with a combo of heavy cream and whole milk) and this time I used the lower fat milk I had on hand, which probably caused the problem (since there were no raw veggies in there to cause extra water, I'm assuming it was the milk). Next time I'll be sure to avoid this, as I had to drain out a significant amount of water which also made my crust soggy in the process. I assumed that cooking the milk and eggs together would avoid any problems such as this, but I guess I made a boo-boo :(

Either way, it was really fun trying out a celebrity recipe for one of my favorite celebrities of all time. While many of the recipes in this book are terribly simple (barely requiring an actual recipe, but exist more for fun and nostalgia), others are actually more impressive. Honestly, I wouldn't picture most of these celebs cooking, but I guess they all did! I love the idea of cooking from this book and then watching a movie or TV show starring the recipe's inventor. In fact, each chapter ends with an "After Dinner Viewing" suggestion that corresponds with the previous chapter. Although I don't expect most serious cooks to find culinary value in a kitschy book like this, people who love both movies and cooking will find it to be a perfect medium between these two worlds. As a former film student, I can honestly say that I found a lot of amusement in this book and would happily try out more of these recipes, even if they aren't the most elevated dishes in the world. It just makes me feel closer to these old stars, and that's a pretty great feeling. Especially since they're all dead!

Alfred Hitchcock's Quiche Lorraine
Serves 6
(From The Dead Celebrity Cookbook)

Crust:
2 cups pastry flour
1/2 cup butter
1 egg yolk
1 pinch salt
1/4 cup cold water

Filling:
2 or 3 slices ham, diced
2 onions, chopped
4 eggs
Pinch salt
Pinch cayenne
Pinch nutmeg
2 cups hot milk

To make the crust, work together the pastry flour, butter, egg yolk, salt, and cold water. Chill dough 1 hour, or until needed. Roll out half the dough to line a 10-inch pie pan. Crimp edges and prick crust with a fork. (Reserve rest of dough for another use.)

For filling, scattered diced ham on the crust. Saute onions in butter until they are soft, but not brown. Spread over ham. In a saucepan, beat 4 eggs with salt, cayenne, and nutmeg. Gradually at 2 cups hot milk, beating with a wire whisk. Continue to beat the mixture over low heat until the custard begins to thicken. Pour it into the pastry shell and bake at 375 degrees F for 30 minutes or until the custard is set and the top is golden.

*Note* This recipe is typed exactly as it is in the book. I stated earlier that I found a 9-inch pie dish to be more efficient for the amount of dough used. I also used all-purpose flour in place of pastry flour, and used a typical technique of cutting the cold butter into cubes and working that into the flour first, then adding the wet ingredients until they come together (the recipe doesn't specify, but I suggest you use this typical pastry crust-making technique). The ham I used was cut 1/4-inch thick, and I only used 2 slices which was probably more than enough.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.