How to cook monkfish liver?

I spotted monkfish liver at my fishmonger and am tempted to buy some as I always see monkfish liver on restaurant menus here in NYC. Does anyone have any good recipes or ideas for cooking it?

Thanks,

Eddie
http://culinary-studio.com

Eddie H. in General Chowhounding Topics

Best Cupcakes in NYC?

Two Little Red Hens on the Upper East Side gets my vote: http://www.culinary-studio.com/2010/04/two-little-red-hens-bakery-best.html

Sugar Sweet Sunshine is also awesome.

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Two Little Red Hens
1652 2nd Ave, New York, NY 10028

Sugar Sweet Sunshine
126 Rivington St, New York, NY 10002

Eddie H. in Manhattan

Chinese Mirch UES Re-Opens!!!

I agree. The ingredients seem "fresher" than your average takeout, but I've found the sauces to be watered down. Additionally, it's higher prices for smaller quantities. Does anyone know why they closed in the first place?

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Eddie H. in Manhattan

Best Birthday Cake on the UES?

Another vote for Two Little Red Hens. Best birthday cakes in the City, let alone the UES. Especially for the aforementioned Brooklyn Blackout; it's as sinfully delicious as you can get.

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Eddie H. in Manhattan

New Year's Eve Dinner

I'll be in San Francisco for New Year's, staying in Union Square. I'm looking for a romantic restaurant for New Year's Eve that won't break the bank. I'd prefer something with a la carte options, but anything for less than $125 per person (including wine) would be suitable, prix fixe or a la carte. Any ideas would be greatly appreciated!

Eddie H. in San Francisco Bay Area

Chinese Mirch Uptown

I really don't understand why they picked that location, but I wish them the best. Better takeout options on the far reaches of the UES are definitely needed, so I'm glad Chinese Mirch is here.

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Eddie H. in Manhattan

Drinks near degustation...

You're not all that far from Terroir (12th near 1st Ave.), my favorite wine bar in the city. It's very comfortable and laid back with great wines too boot. Great food as well, although sounds like you won't need food.

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Eddie H. in Manhattan

Best entree at Gotham Bar and Grill?

I second that New York strip. In my opinion, it's the best steak in the city. Served with delicious onion rings and a marrow/mustard flan. Amazing!

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Eddie H. in Manhattan

Gramercy 'inoteca

I'm sorry you were disappointed. I went to 'inoteca Gramercy a few days ago and found it to be a great value. I am so often disappointed by small plates places, but felt that 'inoteca got it right. We had a very good server who steered us to some good choices (panino with spinach, mushrooms, fontina, and truffle oil; pasta with mussels; chickpea fritters) and was very helpful in describing some of the dishes for which we did not understand the Italian names. I found the wine list to be great as well, with some great value choices; while ordered a wine that I was familiar with, I felt that our server would have been helpful in suggesting a wine, as well.

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Eddie H. in Manhattan

Your best baked beans recipe using dried beans?

A 1 lb. bag of beans will serve at least 8 people; beans become at least 1.5 times their size after being soaked. This is my favorite recipe for baked beans that uses dried beans: http://www.foodandwine.com/recipes/baked-beans-with-maple-glazed-bacon

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Eddie H. in Home Cooking

What is your favorite rhubarb recipe?

I made this recipe for rhubarb crisp this weekend, and it turned out great; the orange peel is a nice touch: http://www.epicurious.com/recipes/food/views/RHUBARB-CRISP-WITH-BUTTERMILK-ICE-CREAM-106652

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Eddie H. in Home Cooking

*May 2009* COTM Cradle of Flavor: Fish and Shellfish

I used ABC brand. I found the tamarind flavor to be fairly cloying (and I love tamarind), but it sounds like I may have made a mistake when making it. I'll have to try the recipe again, because it does sound great on paper.

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Eddie H. in Home Cooking

Can gnocchi be frozen?

Gnocchi freezes very well. When ready to cook, just take it out of the freezer and pop into boiling water and let it cook for a minute longer once it floats.

Pesto will begin to discolor in the fridge and will deteriorate significantly after a week in the fridge. It also freezes well. When freezing, don't add cheese to the pesto (do this after it thaws). Freeze in ice cube trays with a few drops of oil on the top of each cube.

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Eddie H. in Home Cooking

*May 2009* COTM Cradle of Flavor: Fish and Shellfish

I guess I'll have to give this recipe another try, as it sounds like you had much better luck than I. I found it to be overly sweet, but sounds like maybe I did something wrong. Did you find it to be on the sweet-side? Or were there other flavors to help balance out the sweetness?

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Eddie H. in Home Cooking

Stinging Nettles Recipe?

Thanks for the suggestions! I ended up making a pureed soup with chicken broth, potatoes, leeks, onions, celery. garlic, spinach and the nettles. Was very tasty, with the nettles giving it a nice bite. I'll pick up some more nettles this weekend and try some of the ideas you have all suggested.

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Eddie H. in Home Cooking

The Big Cheese: New UES Cheese Shop

Sorry to hear that the workers didn't seem overly welcoming to you. Albeit I visited a month and a half ago, they were very chatty with me. I hope they do well, as I will agree with the poster up thread that now is certainly not the best time to be opening a gourmet store.

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Eddie H. in Manhattan

Stinging Nettles Recipe?

Does anyone have a good way to prepare stinging nettles? Hopefully something fairly easy to prepare. I picked up some from the Farmer's Market, and now I need some inspiration for how to cook them. And yes, I am aware of how careful one must be with handling them before they are cooked. Thanks!

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Eddie H. in Home Cooking

Tastespotting Recipe Website

Another good site to check out with a similar concept is http://foodgawker.com/

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Eddie H. in Home Cooking

Gramercy Tavern

Definitely go. I went a few months ago and it was the best dining experience I have had in NYC. The food is not groundbreaking-- you can find more innovative preparations elsewhere-- but it is impeccably sourced and executed and much more satisfying than the food at some of the more avant garde restaurants in the City. The added bonus is the service; you actually feel like the restaurant appreciates you dining there, which is somewhat of a rarity these days. There's definitely a reason why GT continues to win restaurant awards; I did not find it dated at all.

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Eddie H. in Manhattan

Spanish Grocery

I definitely recommend Despana, one of my favorite shops in NYC. However, if all you need is chorizo and Soho is out of the way, you can find authentic chorizo at many of the gourmet grocery stores in the City. Agata & Valentina on 79th and 1st carries Despana brand chorizo. You may want to try Dean and Deluca in Rock Center as well.

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Eddie H. in Manhattan

Terroir (review)

Glad you enjoyed Terroir; it is my favorite wine bar in the City, and I've been to a bunch of them. I especially enjoyed a lentils, fried egg, and cotecchino sausage dish I had there. The best part, however, was the wonderful staff. I ordered a glass of wine that half-way through drinking I admitted to the bartender that I did not care for it. He suggested another wine which he brought to me free of charge; the best part was his reply to me when I told him he could take the original wine: "We're all just trying to have fun, here, man," and he let me keep it for my girlfriend to enjoy. And we certainly did have a fun time at Terroir.

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Eddie H. in Manhattan

Carr Valley Snow White Goat Cheddar

I bought some the other week from Agata & Valentina (1st Ave. at 79th St.). I love this cheese!

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Eddie H. in Manhattan

Whoopie Pies

As I recall, it's the Oak Grove Plantation (Ted Blew) stand. I've never tried the whoopie pies, but I do love the rest of the items he sells.

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Eddie H. in Manhattan

Whoopie Pies

Try them at Glaser's Bake Shop on 87th and 1st. Terrific!

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Eddie H. in Manhattan

The Big Cheese: New UES Cheese Shop

Unfortunately not. I think that is another thing that the UES is in desperate need of, a great bread bakery.

Eddie H. in Manhattan

Stores with Quail Eggs in NYC?

And they are MUCH less expensive in Chinatown than at the gourmet stores.

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Eddie H. in Manhattan

The Big Cheese: New UES Cheese Shop

Has anyone been to The Big Cheese, a cheese shop that just opened on 1st Ave. b/w 81st and 82nd st.? I stopped by this past weekend after my weekly shopping trip to Agata & Valentina. They carry a nice selection of cheeses from around the world along with a selection of gourmet non-cheese items. I picked up small wedges of two of my favorite Spanish cheeses, Mahon and Zamorano. Unlike the cheeses you can buy at the gourmet grocers in the area, these cheeses were properly wrapped in cheese paper; when I tasted them, I could tell they were properly stored. According to the kind proprietor, the shop opened only two weeks ago after long delays. It's definitely a welcome addition to the neighborhood.

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Eddie H. in Manhattan

I CAN MAKE PHO! The question now is.......

You're very brave! I have "Into the Vietnamese Kitchen" (which is a terrific book, btw), and have been tempted to make the pho recipe, but it certainly does look time consuming, especially considering I live in NYC where a good bowl of pho isn't too hard to find. Nonetheless, I still want to give the recipe a try sometime so I can chalk up pho in my repertoire. Your post encourages me to try it soon.

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Eddie H. in Home Cooking

Help me use Taiwanese sausage

Slice them, brown them, and serve with a dipping sauce of soy sauce, lime juice, and sriracha (or any asian-style dipping sauce, for that matter).

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Eddie H. in Home Cooking