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Anita Lo’s Kimchee & Tofu Dumplings

Posted on Oct 19, 2007 in Chef Q&A Recipes, Recipes

We’re launching into fall with a new Friday feature: “Dining Out At Home.”  This week chef Anita Lo divulges a recipe inspired by the newly sanctioned Rickshaw Dumpling Bar.  She even created this dish, exclusively for Restaurant Girl readers. If you’re so inclined to take on a chef’s recipe – we highly encourage it – please send us a photo of the finished product and any kitchen disaster or success story that transpired. (We’ll happily post them!)  When the feeling moves us, we’ll even publish our attempts at recreating a dish or two. Without further ado, we bring you Anita Lo’s… Kimchee and Tofu Dumplings Ingredients: -1 quart kimchee, squeezed dry -1 package firm tofu, drained -1/4 cup scallions, bias cut -1 bunch shiso, finely chopped -3 Tbsp. soy sauce, or to taste -1 egg, beaten with a pinch...

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Crave’s Traditional Shrimp Ceviche

Posted on Aug 19, 2007 in Chef Q&A Recipes, Recipes

Chef Todd Mitgang’s first week out of the gate at Crave Ceviche Bar promptly yielded a dish of the week: a very good sign indeed.  His inventive twists on the traditional result in champagne-soaked arctic char and “black and blue” veal cured in sherry vinegar and crushed olives. The menu at this beachy midtowner winningly deceives with an appetizer labeled “traditional shrimp ceviche.”  Though anchored in a straightforward marinade of lime juice, jalapeno and cilantro, succulent shrimp are tossed with terrifically charred nibbles of corn, tangy hearts of palm, and tomatoes. But what really sets this dish apart is the salty crunch it receives from a whimsical sprinkling of ancho chile-spiced popcorn. Address: 946 Second Ave., nr. 50th Street Phone: 212.355.6565 Until we eat again, Restaurant Girl **Don’t forget to subscribe for Restaurant Girl’s Weekly...

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