Pastrami on Rye

I love New York!  The food is wonderful. Our movements were somewhat restricted due to Hurricane Sandy but that didn't seem to prevent us from eating all the things we wanted to and some things we hadn't thought of.
Again the oysters were unexpected.  Many bars have oyster happy hour - $1 per oyster.  On the Sunday evening before the storm we enjoyed a dozen oysters in a the Domaine wine bar in Long Island City.  Then because there was a hurricane coming by and not so many customers, the barman suggested that we have another dozen at happy hour prices. 
That evening we also went to a nearby bar to listen to Edgar Allan Poe readings by the fireside.  This event was related to Halloween but the eerie atmosphere was enhanced by the strengthening winds swirling outside.  Unfortunately, the basement of this bar was flooded during the storm and it lost power for some weeks and all its sound equipment.
I had the best cocktails ever in the Dutch Kills Bar in Long Island City.  If you are in the area visit this bar.  They serve outstanding cocktails mixed with hand cut ice.  Visit the web site and watch the videos. Rather than too sweet, many of the cocktails are made with ginger and lemon and are really refreshing.
I wanted to go to an authentic New York Italian restaurant and we went with our host and his neighbours to the very thing.  Trattoria L'Incontro in Astoria, Queens.  There is an extensive menu but don't pay much attention to that because once you have perused it and considered what you might order, your waiter will return and reel off a list of specials so long you won't retain any of it although you will vaguely recall that you liked the sound of item 13 if you could only remember what it was.  This was an outstanding meal. 
The other thing I was keen to do was to eat in a New York deli.  We were recommend to try the Stage Deli on 7th Avenue and I can recommend this to you.  Peter and I both went for the traditional pastrami on rye with a side of potato salad.  We barely managed it.  I saw a Triple Decker being delivered to another table and I must have looked so astounded the server came over and said to me, "yours is just a trainer sandwich!"  We shared a slice of New York cheesecake between three with coffee afterwards.  I have never liked cheesecake in my life but I liked this.
And you can't go past the traditional diner.  We absolutely loved the Red Flame diner on West 44th St.  You could even order and have the meals delivered.  Good quality, affordable meals - the problem is what to choose off a menu the length of a small novel.  The salads are really good and it was here that Peter had wonderful homemade lemonade.
It's nice to be back to home cooking but I am looking forward to a follow up hurricane-free visit when I hope to sample more traditional NY fare.

Dining in DC

We have been enjoying the delights of North American cuisine and I thought I'd share with you.  We spent 4 days in Washington DC and that was an unexpected culinary delight.  We stayed at the Tabard Inn in Dupont Circle.  This was recommended by a friend and I am recommending it to you.  Breakfast was included in the room rate and this was a great breakfast.  We also spent some time in the hotel lounge enjoying the pre- and post-prandial cocktails.  I recommend the Don't Bring me Down, Spruce. 
Washington is located by the Potomac river and seafood abounds.  On our first day The Old Ebbitt Grill caught our eye and we dined there that evening.  They had an extensive oyster menu and we shared a dozen as a starter with the recommended glass of Jules Taylor Sauvignon, which was named Grand Champion in the Old Ebbitt Grill 2011 International Wines for Oyster Competition!
I followed these briny delights with lobster which I have never eaten before.  It just seemed the right thing to do.  It's a bit fiddly but well worth the effort if you haven't tried it.  This is definitely a seafood town. 
Peter had the crab cakes which are a speciality of the region.  They are essentially a fish cake so comprise fish and potato.  These and the ones I enjoyed later in the week at the Tabard restaurant were definitely a very high ratio of crab to potato.
They did not disappoint.   I am not sure if they are seasonal or if you can enjoy them year round. 
The rest of the time we enjoyed diner fare.  A good American diner is a delight and we enjoyed 2 in Washington.  The Luna Grill and Diner nearby served classic diner fare including delicious salads, burgers and somewhat over-sized sandwiches.  This is proper food at affordable prices.  Yes, some of the meals are over-sized but you don't have to eat it all.  Your lettuce will be fresh and crisp, your vegetables will be perfectly cooked,  your burger will be grilled to your specifications and the service will be impeccable. As you can see I am a fan of the diner.  When we spent a morning strolling around Georgetown we had lunch in a diner there.  Martin's Tavern claimed to have served every sitting president since it opened and that JFK proposed to Jacqueline Bouvier there.  Certainly their home while he was a congressman is just around the corner.
I was really delighted with eating in Washington.  I hadn't been expecting anything special and was saving my eating for the next leg of our trip - New York City.  Here we enjoyed more cocktails, classic NY Italian fare, the deli sandwich and a hurricane.  More on that to come.

Fish suppers

We've been having a fishy time recently.  Wonderful fish at the market and scallops & whitebait on the menu.  I thought I would share some of our favourites.  If you are not a partaker of fruits de la mer turn away now.
I love a creamy risotto with a simple fillet of pan fried fish.  We have had rainbow chard in the garden this winter.  I thought it would die back but it has not.  We just have to keep eating it.  Fortunately I came upon a recipe from Floriditas for rainbow chard risotto.  You could make this with any greens I think including beetroot tops and this is the perfect accompaniment to a pan fried fillet of terakihi or gurnard.
I also like to do an oven based vegetable dish with a piece of fish cooked on top at the end.  Try these braised potatoes with leeks and thyme, topped with a firm fillet of white fish.
For four, lightly boil 600g waxy potatoes and slice to about 1/2 cm thickness.  Halve 3 leeks lengthwise and slice about 1cm thick.  Mix the potatoes & leeks with a little olive oil, thyme and 2 cloves crushed garlic then tip into a wide shallow ovenproof pan (or cazuela) & place over a medium heat.  Pour over 1/2 cup white wine & a cup chicken stock & bring to the boil.  Cover with a lid or foil and transfer to the oven.  Cook at 180 for about 45 mins until the vegetables are tender.
Put the fillets on top of the vegetables pour over 1/3 cup cream then grate over Parmesan.  Cook uncovered about 15 minutes until the fish is just cooked & the vegetables are just coloured.  If it is still quite liquidy remove the fish & set aside to keep warm then reduce the liquid down on the stove top.  Serve with lemon wedges and a green salad if you fancy.
For a quick scallop treat try gingery scallops with spinach.  We often have this for Saturday lunch  or it could be a birthday starter if your birthday falls in the scallop season. Warm 2 tsp grated ginger, 1 clove crushed garlic, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1 tbsp red wine vinegar, 1 tbsp v finely chopped red capsicum in a little olive oil.  Heat a pan to very hot & cook the scallops in batches (6-10 per person depending on hunger/greed), 30 seconds each side.  Remove from the pan & rest in the marinade.  Add a bunch of chopped spinach to the pan with a little lemon juice & wilt down.  Place the spinach onto warm plates, top with scallops & drizzle over the marinade & pan juices.
For a very seasonal and rather luxurious soup night, what about pea & parsley soup topped with scallops & fried tarragon?  Soften a finely sliced onion and 2 stalks finely chopped celery in a little butter, with a bay leaf. Add 3 cups chicken stock & bring to boil then add 1 kg freshly picked or frozen peas & boil 3 mins.  remove from the heat & stir through 1 cup chopped parsley & 3/4 cup cream with a little ground white pepper to taste.  Blend until smooth.  Add 2 tsp red wine vinegar & salt to taste.  Keep warm while you pan fry 3 scallops per diner.  Cook them in a little butter with a little salt & some tarragon leaves.  Pour the soup into serving bowls and top each bowl with scallops and tarragon leaves.