Growing up I always had a friend whose Sunday nights were reserved for dinner at her Grandma’s. I always liked the idea. I guess I just like rituals. So recently Bobby and I have a new ritual with our New York family – our aunt and uncle (this is the aunt I bake gingerbread with) have been having us over for dinner each week and we are loving it! Other family members always drop by as well throughout the night.
This week’s menu was a roasted red snapper, served chilled with homemade cocktail sauce (ketchup, horseradish, lemon juice), lemon wedges, and fresh parsley.
We also had curry rice, a salad, and bread.
For dessert we had an array of little chocolate pasties. They were similar, each filled with chocolate mousse and other various delicious things. There was also vanilla ice cream. The pastries are from a little shop somewhere in the East 90’s. I forget the name but can ask next time.
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I promised this a while ago, and here it finally is…
Ozu (Macrobiotic) Restaurant Review
Ozu is a small Japanese restaurant on the upper west side. I found it because my friend Mel works nearby and we wanted to find a place close to her work for our weekly lunch date (we have since moved to dinner dates; we just work too far apart for lunch to pan out as planned). Ozu is macrobiotic, but not really advertised as such. Traditional Japanese food is typically macrobiotic by default. Here is another inside view (small and cozy, but nice):
We went for lunch one day back in September and I got the lunch special – a macro plate with a side salad. Possibly the best macro plate I’ve had – a close tie with Good Health’s. This macro plate was: chickpeas, seaweed, carrots, yams, kabocha, and brown rice.
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Tonight’s dinner was simple and quick. I cooked up some sardines (I got my fish in Chinatown) in butter and served them alongside some veggies, roots, and miso-tahini dressing. Macrobiotic? For me it is! It’s really all about balance.
Maggie’s Simple Sardines
Ingredients (1 serving)
- 3 whole sardines
- 1 tablespoon butter
- Prep the sardines – cut off the heads and gut them. I promise, this is really easy! Run a slit down the belly and just pull out the gross stuff. Rinse them in water and try to wipe off the loose scales.
- Heat the butter in a pan over medium-high heat. Saute the sardines on each side for 2-3 minutes. You can put a cover over them and cook for another couple of minutes if you’re not sure they’re cooked through.
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Last night I made a porgy for dinner. I also made a half of a salmon neck. Here is the porgy recipe… I would say it’s macrobiotic. Feel free to correct me if I’m wrong though. Maybe it has too many spices.
First, this is a porgy. I get mine in Chinatown.
Cumin-Tahini-Miso Grilled Porgy Recipe
Ingredients (1 serving)
- 1 medium porgy
- 1 tablespoon tahini
- 1/2 tablespoon miso
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- Make the marinade. Mix together the tahini, miso, vinegar, cumin, chili, and pepper. If it’s still very thick you can add a splash of water.
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I am on a Souen kick (macrobiotic, vegan and vegetarian – but has fish restaurant) and I cannot get enough. For brunch Bobby and I went to Souen in Union Square. I got the Brunch A ($8.50, the best deal ever) again:
- Kenchin-Tofu Drop Soup – tofu, shiitake, burdock, carrot and watercress in kombu kuzu broth
- Corn Bread (you can also get Spelt Bread or Sour Dough)
- Steamed Vegetables (carrot, daikon, kabocha squash and greens)
Bobby got the Scrambled Tofu with Salmon ($10.50) – Served with brown rice, bread and yam and mesclun salad. You can also get this with Tempeh Bacon for $2 less, but we are not really fans of tempeh. Here is my phone picture:
I shared my soup, took most of my cornbread home, and ate Bobby’s yams. I also had a lot of their miso tahini dressing, which I posted a recipe for the other day.
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I had my first acupuncture treatment this morning. So far I am very impressed with Nicholas Steadman, but I’ll probably write a more thorough review after I’ve gotten it again (I signed up for another session on Thursday night). I think I am very lucky to have found this.
Here is some food! Bobby and I have been to this Japanese place called East 3 times now. We have definitely learned what to get. The menus have pictures for every dish:
I like to get tea (complimentary) with my meals.
The first time we went I got this grilled broccoli. Kind of a ripoff ($2.50 I think), but very good.
Bobby got this burdock noodle soup with tempura and fish cake things. He said it was delicious and finished it… I got to taste the broth though. Pretty yummy.
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I’m blogging two nights in a row… what am I, unemployed again? (I’m not; still loving the new job and keeping busy.)
First, I must say – I loved all of your comments on yesterday’s post (about chilling out re: exercise). Guess what – no exercise today either (does 4 blocks of walking count?). But it’s all good. I don’t need much to be happy.
This weekend was jam-packed with fun. On Saturday night my best friend from high school (she lives in NJ) came up to visit me and Bobby. She brought her boyfriend as well. Bobby and I took them to walk down 5th Avenue, which is gorgeous this time of year. We stopped at the Rockefeller center to see the tree…
Oddly enough, I have a really similar picture of the two of us in the same pose (with a Christmas tree behind us) in Princeton from 2005 (I think). We love Christmas.
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Blogger ate my photos! Pictureless post today…
My oh my have I been lazy…
More tilapia! Another marinade, this time with fruit.
Nectarine Tilapia (serves 2)
- 3 tablespoons soy sauce
- 1.5 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon dijon mustard
- 1 tablespoon honey OR 1 tablespoon orange juice (I used OJ)
- 2 teaspoons minced ginger + juices
- 1 nectarine, chopped
- Mix together all of the marinade ingredients.
- Marinate the fish for 30 minutes to an hour, refrigerated.
- Turn on the oven broiler. Remove the fish from the marinade and grill in the oven, about 3 -4 minutes per side.
- Meanwhile, heat the leftover marinade and peaches in a saucepan on the stove until the liquid boils. Serve over the cooked filets.
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Blogger ate my photos! This is a pictureless post.
Bobby loves rich, oily fish – salmon and tuna are his favorites.
But, I think I may have won him over to the side of light, white fish with last night’s recipe. This tilapia is flavorful and melts in your mouth. I got a huge Asian cookbook from my brother for Christmas, and looking at those recipes served as inspiration for this exotic dish. Asian food can be intimidating, but this recipe proves that good food can be simple and impressive.
First you make the marinade, then let the fish soak up the juices. You could cook the fish several different ways – I like to use a non-stick pan with a little bit of oil (or not, if it’s really non-stick), but this could be grilled as well. If you do decide to grill the filets, be careful – tilapia gets very delicate as it cooks.
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