comment 0

Shoo Shoo Nolita – A Little Bit of Tel Aviv in Little Italy, NYC

One of the biggest trends in the New York City restaurant scene at the moment, is Israeli cuisine. The City is already graced with several great places to try the unique blend of Mediterranean and European fusion found in the country’s food. So, last weekend, we checked out the very latest of these. Hidden among the narrow streets of Little Italy in Manhattan is the bijoux ‘Shooshoo Nolita,’ opened less than a month ago

The temperature outside might have been close to freezing but on entering Shooshoo, we were met with a warm friendly welcome. Inside, the restaurant has that cool Tel Aviv vibe that we so recently experienced on a trip to Israel for our friend’s wedding (more of that to follow in a future post on taste2taste). The decor is simple, modern with exposed ducts and white washed brickwork contrasting with aqua green paint splashes (reminiscent of the sea). There is a cozy couch area and dining is off simple stone topped tables surrounded by glass looking out onto the street

15. Collage

The dining area, bar and cool clock on the exterior

The menu, we were told by our waiter (who was from Herzliya, on the Israeli coast) had just been updated that very evening. It wasn’t available on the restaurant’s website when we booked – perhaps they were trying to live up to their name ‘Shoo Shoo’, which translates as mysterious and inviting? It consisted of 10 starters, 5 entrees and a couple of desserts, all of which appeared to be twists on modern Israeli food

While selecting our food, we were served with hunks of fresh bread with a butternut puree, olive oil and nuts and ordered some drinks including a Mata Hari Cognac, a chai infused sweet vermouth, with lemon and pomegranate Juice topped with edible rose heads – an exquisite blend

4. Cocktail

Mata Hari Cocktail

We eventually rolled with our waiter’s recommendations, focusing on vegetarian and fish courses, although we were tempted by some of the meat and poultry options. In particular, the delicious sounding Arayes which is a pita sandwich filled with either lamb or beef, tahini, roasted tomatoes, spicy peppers, pickled onion and sumac

We ordered Marinated Eggplant, Gluten Free Falafel Latkes, Fish Mademoiselle, a Pickled Beet and Avocado Salad followed by Middle Eastern Daal

5. Eggplant

Marinated Eggplant

We thought The Marinated Eggplant was a masterpiece. A sort of deconstructed ‘Sabich’ consisting of a mini tower of melt in your mouth Eggplant with parsley, lemon and garlic in a tahini sauce all topped with a perfect soft boiled egg

The Falafel Latkes were an unusual spin. A sort of fusion of two famous Israeli dishes, ‘falafel’ ubiquitous of Sephardi (Middle Eastern) Jewish street food and Latkes, a traditional Ashkenazi (European) dish consumed during the Jewish festival of Chanukah (of which it was the 8th Night that evening). They were soft delicious and moreish

7. Felafel Latkes

Gluten Free Falafel Latkes with fresh herbs and pomegranate salad

The Pickled Beet and Avocado salad included cashew butter, sprouts, baby aragula with a simple lemon olive oil dressing. We found it to be a well balanced salad, with a pleasant and delicate herb leaf contrast

The Fish Mademoiselle was a riot of flavor, perfectly combining stewed branzino fish balls as the main item perfectly designed for dipping in the spicy tomato tahini sauce. The balls had a distinct lemon zesty tang and were much enhanced by the sauce

8. Butternut Daal

Middle Eastern Daal

The Middle Eastern Daal consisted of a spicy lentil stew topped with lovely soft roasted butternut squash with fresh cilantro and yogurt. A great combination of flavor and texture. We had hoped to try the Wild Red Snapper Carpaccio, which we also spotted on the menu but unfortunately they had run out of it….

12. Khadifa Kanafeh
While we still had some room, we decided to sample the desserts on offer and ordered both the Dark Chocolate Mousse and the Pistachio Kanafeh

The Dark Chocolate Mousse was a revelation. The chefs had infused whipped cream with espresso coffee beans and dipping the rich chocolate mousse into this infusion one really gets a little taste of heaven on earth. A sort of mocha impact, a reverse cappuccino effect. The Pistachio Kanafeh, a shredded filo pastry baked with curd in a rosewater, pistachio nut syrup was equally ethereal. We were in agreement that Shoo Shoo Nolita’s dessert making prowess is worthy of recommendation. Yum!

11. Moroccan Tea

Moroccan Tea

To wash down the rich desserts, we shared a pot of Moroccan Tea, minty and refreshing. Served in a carafe with a very cute handle cover

Shimon Maman, the chef co-owner behind Shoo Shoo certainly gets a thumbs up from us at taste2taste for this great addition to the established field of Israeli eateries in the City. Check it out and see if you agree

http://www.shooshoonolita.com

comments 2

Five of the Best Craft Beer Bargains from New York to grace your Thanksgiving Table

Last Thanksgiving, Brendon O’Brien, (DeCicco & Sons ‘Merchant of Joy’ / Director of Beer) and I sat down to discuss one of the most extravagant and expensive craft beers (from the USA and Europe) that one could possibly purchase to accompany one’s Thanksgiving Meal and ended up with at least a couple of beers in our selection that exceeded the cost of a bottle of half decent Champagne!!

So this year, I thought we should see if we could come up with a great selection of craft beers for Thanksgiving that would suit everybody’s budget and perfectly pair with the classic flavors of this most sumptuous of meals. We also felt it was high time we showcased the local beer ‘harvest’ from what we think are among the best brewers located within an hour or so of us, here in the Lower Hudson Valley, in the great State of New York

After all, Beer is a social drink which one usually buys for a group. We love to support our local producers and it’s great to have reasonably priced people friendly beer for entertaining, especially with all the see sawing Dow Jones and Nasdaq this Fall!

Another first for this review (which is also very much a sign of the times), is that every Beer we chose is available in the now best selling non-draft craft brew industry format of 16 oz cans. According to Brendon, cans are simply better for storing the beer, as the light that filtered into even the darker bottles had an impact on the drink within

Enough with the preamble, here is our selection for this Thanksgiving:

Threes Brewing – ‘Vliet’ (pronounced ‘vleet’) – Pilsner Vol. 5.1% from Brooklyn, NY – $ 13.99 per 4 pack

Threes Brewing - Vliet

Threes Brewing – Vliet

Threes Brewing is a New York brewery that very much marches to beat of it’s own drum. Their specialty is making classic representations of historic beer styles but putting their own twist on things. According to Brendon, Threes Brewing’s beers tend to be well balanced and well executed. You can taste all the ingredients they use which work harmoniously as if in concert together

Vliet is their take on the currently on trend classic Pilsner. It is true to the style clean, crisp and refreshing. Threes Brewing call it ‘Verdant’, as Vliet certainly has a green and grassy freshness to it’s taste

It has incredible pairing potential and will work with everything you might eat during your Holiday Meal but we reckon that it is best served as a pleasant welcome drink and easy slide into the gastronomic feat that is Thanksgiving for its participants

As Brendon puts it, this is a beer that is so easy on the taste buds that even your old fashioned Uncle who has never tried a Craft Beer and prefers his ‘suds’ would love it

Singlecut Beersmiths – ‘Kim’ – Sour Lager Vol. 4.2% from Astoria, Queens NY – $16.99 Price per 4 pack

Singlecut - Kim

Singlecut Beersmiths – Kim

Singlecut is one of DeCiccos’ best sellers with a great reputation as a brewery

This beer, is their delicious Sour Lager with an infusion of hibiscus and blackcurrant. It is tart and refreshing to taste, floral on both nose and tongue with a ruddy pink color in the glass

Brendon thinks it is a great compliment to the Thanksgiving Meal with it’s blackcurrant sharpness and a generous helping of acidity in the Sour, which compliments perfectly with the fat in the food

On top of this, it will also appeal to the wine drinkers among one’s Thanksgiving guests, as the fruit and acidity in this delicious brew almost mimics a lively Sauvignon Blanc or dry Rose in palate, reminding us of the past Summer whose harvest, Thanksgiving celebrates

This beer is a perfect match for Cranberry Sauce and in fact, if you like, we reckon it would reduce well if you want to add it into the ingredients, when you make Cranberry sauce

You could serve Kim both to accompany your starters , or along with the Big Bird itself. Your call….

Captain Lawrence Brewing Co & Barrier Brewing Co (collaboration) – Communal Hoppiness IPA – Vol. 7.5% from Elmsford, NY and Oceanside, Long Island, NY respectively – $17.99 per 4 pack

Captain Lawrence Brewing & Barrier Brewing - Communal Hoppiness

Captain Lawrence Brewing & Barrier Brewing – Communal Hoppiness

The most expensive of this year’s selection but worth every penny (we promise)!

One cannot write about American Craft Beer without including an IPA. That’s the rule (says Brendon) and Captain Lawrence for me is as local as a Brewer can be, as they are just a 10 minute drive from my home – so, what’s not to like?

This collaborative brew is labelled ‘NEIPA’ meaning Northeast IPA and by nature is a hazy hop filled form of the style

What makes it so interesting to the palate is that Communal Hoppiness has been brewed with ‘Lupulin Powder’, which is essentially the most concentrated element from the Hops. It is the orange gold ‘pollen’ of the hop, which one finds, when one cracks open the hop. Adding Lupulin intensifies the hop aroma and taste several times

On drinking, one gets a juicy and full flavored hit packed through with citrus flavor with ripe orange through passion fruit and mango elements. It’s what we call ‘the tropical one’ full of summer memories

It is a great Beer which, although Brendon says he would not normally have chosen for the Thanksgiving Meal, it is so delightful, it will work with everything on your plate. In particular, those of our readers, like Brendon and I who like to add a spicy element to their traditional meal, such as a stuffing with Habanero, or even Ghost peppers, will appreciate the way this brew will work with the hotter warming taste notes these chilies will bring to the party

Newburgh Brewing Co – Brown Ale – Vol. 4.2% from Newburgh NY – $9.99 per 4 pack

Newburgh - Brown Ale

Newburgh Brewing Company – Brown Ale

Every year Brendon says he gets really excited about the Fall, as you can still get outside to enjoy in the great New York countryside and forests to enjoy the Autumnal Colors and even though it’s cooler, it’s not too cold to do so

In his view, Brown Ale is a perfect complement to the seasonal weather, darker, like the mornings and early nights, but warmer than the winter coming

Newburgh’s straightforwardly named Brown Ale is a Southern English style of Brown Ale, malty and dark, almost black in appearance. It smells like the Fall, with an aroma of leaves with the wind blown dryness so redolent of this time of year. On tasting the ale, one detects nutty and earthy notes and a toffee like flavor

This brew is perfect with turkey and brown gravy, a marriage made in food heaven which also syncs admirably with classic Thanksgiving sides like candied yams and sweet potato pie

Indeed, if there was only one budget beer Brendon could choose for his Thanksgiving Meal this would be the one. Of course you might beg to differ?

Sloop Brewing Company – Chocolate Milk Baked – Vol. 6.5% from Hopewell Junction (near Poughkeepsie) – $14.99 per 4 pack

Sloop Brewery - Chocolate Milk Baked

Sloop Brewing Company – Chocolate Milk Baked

Sloop Brewing have really built a strong reputation for IPAs but they also make some fabulous Sours and Stouts

This year, we have chosen one of their ‘baked goods’ range, as the beer that would best work as an accompaniment to the end of the Thanksgiving Meal, the desert, a playful and fun end to the feast

Brewed with malted oats to add creaminess and lactose milk sugar to add a rounded sweetness, then finished by resting on cocoa nibs give this beer a fantastic chocolaty edge. It is a delight

It truly lives up to its name as it is silky smooth, creamy and full of scrumptious chocolate taste, just like the ubiquitous fudge brownie. On pouring its color and head reminds one of a frothy hot cup of cocoa

According to Brendon, the origin of the baked series from Sloop was to try and represent the qualities we know and love in baked goods into a beer and, boy, with Chocolate Milk Bake, they sure have succeeded!

This beer works perfectly with cake, ice cream or pecan pie and of course a gooey chocolate pudding…. BUT hey, if you don’t have the space for why not skip dessert and just have a drink Chocolate Milk Baked instead.

A liquid dessert for Thanksgiving in a 16 oz can!
Final Thoughts

These are beers Brendon and I genuinely love and would really want to bring to the party. We hope you find something in our selection which will please everyone one of your guests at the Thanksgiving Meal

Why don’t you let us know which of these beers you would like best for your Thanksgiving by taking part in our Poll below?


Web-links to the Brewers

http://www.threesbrewing.com

http://www.singlecut.com

http://www.captainlawrencebrewing.com

http://www.barrierbrewing.com

http://www.newburghbrewing.com

http://www.sloopbrewing.com

comment 0

Not Quite Coleslaw

As a Kid I just loved a classic coleslaw salad served with burgers cooked on the grill, or with one’s fish and chips, as they do in Cape Cod, Massachusetts

However, these days, my tastes have become a little more ‘fancy,’ (as my children put it) and my wife just hates mayonnaise.  So, this summer, I found myself looking for a way to reinvent coleslaw that my kids would still eat, my wife would find delicious and the finished salad would also be a lot more healthy and nutritious than the original

This is my really simple recipe for an offbeat version of this famous side salad, which I came up with as the BBQ season kicked off here on the Eastern Seaboard of the US and the summer truly got into its stride

Try it out!

Ingredients

Ingredients

Key Ingredients

  • Three or four large raw peeled rainbow (multi colored) carrots but you can also use regular carrots
  • One raw medium red cabbage, outer leaves discarded
  • A heaped quarter cup of rough chopped raw walnuts
  • A quarter cup of golden raisins (sultanas)
  • A generous tablespoon of blood orange infused olive oil (I used Arlotta’s Californian version which I picked up in Irvington Farmer’s Market)
  • A tablespoon of Aged Balsamic Vinegar
  • A generous pinch or two of sea salt and several grinds of black pepper to taste

Method

Carrots & Cabbage Grated

Grating the veggies

  • If you own a food processor this is going to be unbelievably easy – simply attach your grater disc and blitz the carrots and cabbage! If not, then it will mean a little more work – you will have to hand grate the carrots and cabbage
  • Combine the cabbage and carrots in a large bowl
  • Add the walnuts and raisins and toss everything together
  • Pour in the oil and balsamic vinegar, add the seasoning and toss again
Combine Ingredients

Combining ingredients

Serve as a great summer side to outdoor eating, whether meat or fish.  I hope you enjoy this quick, easy to make salad full of summer color with a sweet citrus tang and a nutty crunch as much as my family and co-blogger Lindsey do!

Infused Olive Oil from:

Blood Orange Infused Olive Oil – Premium Organic Kosher California