Filed under Vegetables + Salads · Print This Post
Adapted from The New York Times
Ingredients:
1/4 cup peanut oil
1 medium potato, peeled and diced
1 medium eggplant, diced
1 red pepper, cored, stemmed and julienned
1 cup frozen peas
1/2 pound green beans, trimmed
1 onion, quartered
12 cloves garlic, peeled
2 tomatoes, cut into eighths
1/4 cup red curry paste, or to taste
1 cup coconut milk
½ cup crunchy peanut butter
1 tbsp soy sauce
salt and pepper
Thai basil leaves for garnish
1. Heat oven to 450°. Place a Dutch oven over medium heat and add all but a tablespoon of the peanut oil. A minute later, add all vegetables except tomatoes; sprinkle with salt and pepper and stir. Put pot in oven and roast, stirring once or twice, for 30 minutes. Add tomatoes, stir, and continue to roast until vegetables are tender and beginning to brown, about 45 minutes to an hour total.
2. Put remaining oil in a small saucepan over medium heat. Add curry paste and stir; whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Keep warm.
3. When vegetables are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.
Filed under New York Restaurant Reviews · Print This Post
7 East 47th Street 2nd floor between Madison and Fifth Avenues
212/317-2802
$350 for two, with four beers, with tip
Dining in Kurumazushi is no joke and that’s apparent as soon as you walk in the tight second floor space in midtown Manhattan. The entire staff greets you loudly and the attention given doesn’t wane until you leave the building. Our waiter watched us eat like a hawk. A drop spilled from the boy’s teacup and he came running to wipe his tray clean. A dangling piece of mackerel escaped my big bite and he immediately replaced my mat. Our sushi chef at the bar was old but he was also the jolliest and the liveliest Japanese man I’ve ever met. His assistant is surprisingly a young Dominican (!) woman (!) who has been training under his tutelage for about ten years (!).
We opted for the omakase and never regretted a second of it until the $350 bill came at the end of the night. The chef started us off with otoro, then the yellowfin, the clam, the snapper and the mackerel, everything prepared in pairs. When we told him that we were getting full, he asked if we wanted to end our meal with uni. A smile reached my ears; there’s always room for a sea urchin or two. We also asked for miso and nameko mushroom soup to calm our stomachs.
I’ve followed Ruth Reichl to Kurumazushi but I don’t think I will ever return and eat there again unless someone else foots the bill.
