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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

From the Magic Wok into the Saffron Spot

Having heard the raves about Magic Wok in Artesia, Abby went to see just how authentic this Filipino joint is, and declares that it was like eating her (Filipina) mom’s cooking–good, homey food without any fusioney flourishes.

Chicken adobo is the perfect example of this–slow-cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. The chicken is actually fried, but the dish isn’t greasy at all. Paksiw na lechon is pork slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt, and liver sauce. Here, it’s a little sweeter than at some other places, but this is just part of whole range of flavors, from tangy to a little salty to sweet.

Also delicious is the ordinary-sounding bistek, which is basically thinly sliced beef steak, marinated in soy sauce, vinegar, and garlic and then fried with onions. The sauce is great over rice. Fried bangus, or milkfish, is super-delicate and moist. Add some vinegar to experience it the Filipino way–sour. Sinigang soup, tamarind based, uses sour vegetables as well to enhance the tanginess. It’s a well-done classic.

There are some fruity drinks, which can be too sweet. But it’s worth trying the drink made with calamansi, a citrus fruit native to the Philippines. The flavor is tough to describe–it’s kind of like a mandarin orange crossed with a kumquat, and maybe a lemon too–sour and tangy, but with some sweetness to balance it out.

The restaurant isn’t fancy, just plain white walls with wood-straw-shell Filipino crafts hanging as decoration. But it’s bustling with Filipino families and couples, and there’s also a busy takeout business.

For dessert, nearby in Little India is Saffron Spot, an ice cream and snack shop. There’s regular ice cream in not-so-regular flavors like saffron, rose, mango, pistachio, lychee, and chikoo. Chikoo is made from an Indian fruit called sapota and tastes like prunes and licorice. There’s also kulfi–traditional Indian ice cream–in mango, saffron, rose, and plain flavors. The kulfi is extra dense, rich, and creamy.

Magic Wok Enterprises [Artesia-ish]
11869 Artesia Blvd., Artesia
562-865-7340
Locater

Saffron Spot [Artesia-ish]
in the Little Indian Village center
18744 S. Pioneer Blvd., Artesia
562-809-4554
Map

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Magic Wok and Saffron Spot in Artesia (review)

Tracks: Seafood Central at Penn Station

No one goes to Penn Station just to eat at Tracks, but those who wind up there report surprisingly good seafood. Simple dishes are the way to go: sweet, briny St. Simon oysters and other shellfish from the raw bar; spinach salad with moist, flavorful grilled scallops and a nice balsamic dressing; a good-sized lobster roll with seasoned fries; and boiled lobster with a tasty salad and generous heaps of broccoli and mashed potatoes. “It was decent and I would come back,” says sivyaleah, who did take fault with their slipshod service, and watery tarragon cream sauce that came with her lobster ravioli.

You can eat at the bar, amid a loud, wired crowd that seems to turn over whenever a train pulls out, but if you’d rather not, head for the calmer dining room in back.

Tracks Raw Bar and Grill [Penn Station]
1 Penn Plaza #11, in Penn Station, LIRR level, Manhattan
212-244-6350
Locater

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Hate to Even Ask–Tracks in Penn Station?
Lobster Dinners or Lobster Rolls in Manhattan

Bocca Lupo: Italian Vittles and Vino in Cobble Hill

Cobble Hill’s Bocca Lupo has quickly become a neighborhood favorite for its casual vibe and Italian small plates–especially sandwiches and other bites with bread. A panino with nutty cheese, tangy broccoli rabe, and moist, meaty sausage is an early standout, says dianasiri. Also great: bruschetta with a creamy topping of spinach and artichoke–“a perfect late-night summer snack.”

But this month-old place isn’t drawing crowds with bread alone. It’s also an enoteca, with an all-Italian list of around 50 wines, gently priced. “The wine list is comprehensive and reasonable, and the pours generous to the point of ridiculous,” adds dianasiri. The place is perfect for a casual evening with friends. It’s a great addition to the neighborhood–an unpretentious spot to linger, snack, and drink.

Beyond bruschette, panini, and tramezzini, the food wins mixed marks. Hounds praise seared baby lamb and roasted vegetables, but have also complained of soupy penne arrabbiata and tough roast pork shoulder. And some find the place just too pricey for the neighborhood.

Bocca Lupo is brought to you by the folks that own nearby juice joint Nectar.

Bocca Lupo [Cobble Hill]
391 Henry St., at Warren, Brooklyn
718-243-2522
Map

Nectar [Cobble Hill]
198 Court St., between Wyckoff and Congress, Brooklyn
718-855-6166
Locater

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new on henry and warren?

Factory Direct

El Molino is located in the back of a strip mall, but don’t be intimidated by the stark surroundings. It’s a working tortilla factory that also serves food in a small, five-table waiting area. Juicy carnitas tacos, each made with three tortillas fresh off the machine, are very tasty. There’s also a juice bar, and you can get fresh masa to make your own tortillas at home. Worth a trip if you live within 60 miles of the place, says Johnny E..


Tortilleria El Molino [East Bay]
1500 Monument Blvd., Concord
925-687-7066
Locater

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El Molino Tortilla Factory in Concord

Cooking with Orange Marmalade

Orange marmalade is a great condiment with cheeses and deli meats. Pour it over baked brie and top with salted nuts, or serve it with goat cheese. Use it in smoked turkey or hot ham and cheese sandwiches.

It’s terrific for glazing meats, especially pork and poultry. Mixed it up with an equivalent amount of dijon mustard to glaze a ham. Glaze pork tenderloin or shoulder with a mixture of orange marmalade, fish sauce, and sriracha chili paste. It’s great with Grand Marnier as a glaze for duck.

For a sophisticated tart, spread orange marmalade in a pre-baked tart shell and press in fresh fig halves and walnuts. Sprinkle a little brown sugar on top, and bake for a short while, until sugar melts and figs have softened (mnosyne). Or use it to glaze an apple tart: warm the marmalade until it spreads easily, brush or pour over the apple tart, and broil until the marmalade is bubbly and starting to char a little (cheryl h).

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what can you do with orange marmalade

Secrets of Searing Scallops

There are a few secrets to cooking perfectly seared sea scallops. The first is buying the right scallops. Most sea scallops out in the marketplace have been soaked in a solution of sodium tripolyphosphate, a process that helps to preserve them, and plumps them so they weigh more, explains Flyfish. These phosphated babies are wet throughout; if you try to sear them, they’ll just give off a ton of water and never form a crust. Beware–if you see scallops that are pure white in color, that’s a giveaway that they’re treated.

For searing, you want “dry scallops,” which haven’t been treated; they’re harder to find and more expensive. You should be able to buy them from a reputable fishmonger, or from a market with a good seafood counter. They’re often labeled “day boat” or “diver” scallops. Buy them and use them the same day.

Once you’ve found your dry scallops, don’t overcook them. Heat cooking oil in a pan until very hot. Hounds recommend using cast iron or stainless. Blot scallops dry, season with salt and pepper, and add them to the pan, placing them well apart. Cook for 1 minute, flip, and cook for 1 minute on the second side. They should have a nice brown crust on either side, and be just barely cooked through in the middle. Any further cooking tends to render them rubbery. Finish them with a squeeze of lemon, or deglaze the pan with a bit of wine or balsamic vinegar to make a nice pan sauce.

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Why were my seared scallops so terrible?

Taylor Pork Roll

Taylor pork roll (a.k.a. Taylor ham) is a homey favorite cold cut. It’s known as a New Jersey kind of thing, but it’s frequently available in any deli that sells Boar’s Head cold cuts. Taylor pork roll is a salty pressed and formed product that Balok says falls somewhere between Spam and Canadian bacon. Folks who move away from a source crave the stuff! If you get the whole roll, be sure to cut it thick, advises Balok.

Fry it up as breakfast meat. Or use it in sandwiches on a hard roll.

You can buy them through Amazon!

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pork roll

Pocket Coffee

Ferrero’s Pocket Coffee is a sweet way to get a hit of caffeine. It’s a hard chocolate candy shell that’s filled with espresso–that’s a double caffeine whammy. Italian delis often have a display of Ferrero products, but Pocket Coffee’s available online, too.

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Italian espresso filled candy

All’s Fair in Food and Prose

This Sunday’s New York Times boasts a remarkably food-savvy piece of op/art: Fairs Enough (requires registration). It’s an illustrated rundown of the most delectable fair foods from states as far-flung as Washington State, Vermont, and Texas.

From the “elegant” ham biscuit at the State Fair of Virginia to the frybread-based Indian taco at the New Mexico State Fair, the Times does a great job of running a nearly infinite gauntlet of fair food options.

An added bonus: the Times graphic is free of the penny-ante “oh, aren’t the locals fascinating” condescension that thoroughly permeated Slate’s recent feature on the Minnesota State Fair.

With its offensive colors and overlapping carnival-ride soundtracks, strolling through the midway is like taking a walking tour of one’s own headache…

Slate writer Ben Crair: have you never been a young person? Are you, in fact, an extremely angry 70-year-old man, who attended the fair in order to shake your ivory-handled cane in a trembling manner at the noisy, unsophisticated youth who seemed to swarm the grounds?

Attending a fair and then complaining that the midway is full of “offensive colors” is like going to an NFL football game and complaining that the fans are loud. Yes, the fans are loud. It’s a football game. And yes, the midway will have “overlapping carnival-ride soundtracks.”

McDonald’s will also sell hamburgers, and the sun will continue to be yellow.

Pack It In

The Today show’s recent feature on healthier choices for kids’ school lunchboxes provides a nice introductory primer for the burgeoning line of snack-y, grab-and-go foods produced by natural foods makers.

The days when health food stores sold nothing but mung bean sprouts and Tiger’s Milk Bars are long over. These days, there’s a brown-rice-compliant alternative to just about any crappy processed food one craves. Pepperoni pizza? Buffalo wings? Oreos? “Health food” has come to encompass all these choices, and many more.

Of course, even a vegan cookie made with all-organic ingredients is no stalk of broccoli. Junky health foods are still loaded with fat and calories, dicey at a time when the citizens of the world are unable to button their pants. And some of the products flying the “healthier choice” flag are still total crap. FritoLay’s line of Baked Cheetos are lower in fat than the old-school chips, but contain a potent stew of nasty ingredients like partially hydrogenated oil, MSG and artificial flavors and colors. And though Oscar-Mayer has been working on slimming down its Lunchables line, it’s still a convenience food with an inconveniently disal amount of salt, fat, and chemicals. But since I’m from the generation who got a double-pack of Little Debbies in the ol’ lunchbox, these foods seem to be a step in the right direction. Or maybe, I dunno, parents could consider just throwing an apple in the kid’s lunchbox, rather than a fruit-flavored snack.