Superb Sushi on Smith

I could live on sushi, no joke. There's something about it that is so different from any other cuisine; perhaps it's the freshness or the fact that something so simple could taste so good, but I love it. So when I was invited to Aji 53 in Cobble Hill for dinner, of course I said yes!

Co-owner Kevin welcomed my friend and I on a cold January evening and proceeded to trick us into thinking it was summer with some sake sangria. I was a little hesitant at first because I'd never thought to mix rice wine with fruit, but the combination actually works quite well!

Sake Sangria

Our couple of courses, served by an adorable waitress who had the most clever t-shirt on (it was a picture of a smiling bowl soup with chopsticks in it and a word bubble saying "Miso happy!"), were not on the menu. Seasonality dictates what kind of fish the restaurant can order, Kevin explained. So while they will always stock staples like salmon, tuna and yellowtail, certain specialties are not always available. With that said, we had the Bonito (seared baby tuna served with fresh wasabi yuzu sauce) and Yellowtail Shots (sliced yellowtail sashimi wrapped around grilled whitefish, asparagus and lime sauce in a shot glass). The fresh wasabi on the bonito was like nothing I'd ever had before and I would highly recommend you make an effort to try some. This was not your typical pistachio green paste. The Yellowtail shots were incredible too. The mix of the raw and grilled fishes was unexpected, as were the asparagus and lime.

Bonito

Yellowtail Shots

Next we had our first off-the-menu, the Ocean River ($11) which included spicy lobster and avocado wrapped in salmon and served with ponzu sauce and truffle oil (something I'd never expect to find in a Japanese restaurant, but was perfectly satisfied with the result). This was probably the most typical sushi house appetizer we had, but still very different. I really liked it!

Ocean River

Next, we were taken on a worldwide tour of food, but always hearkening back to the influence of Japan. First up was the Blue Crab Fajita ($10), although it seemed like more of a quesadilla to me, it was comprised of fresh blue crab meat, red onion and cream cheese in a tortilla and baked. I'm not typically a fan of cream cheese in my sushi (whoever invented the Philadelphia Roll was clearly not in their right mind), but this worked. Maybe because it was baked? Maybe because this wasn't really sushi? I don't know.

Blue Crab Fajita

We also sampled the Aji Sandwich ($11), by far the most unique sushi menu item we had. It was eggplant tempura (reminiscent of eggplant parmesan) layered with spicy lobster, spicy tuna and salmon sashimi all glazed with miso sauce. YUMMO!!

Aji Sandwich

In his initial invitation, Kevin talked up the slow braised, sake marinated Beef Short Ribs ($11), and I was excited to try them. The verdict was a thumbs up from both my friend and I, but they are a bit heavy so I would not recommend eating them after a whole bunch of other appetizers like we tried to do. I felt bad even leaving one bite of these because they were delicious, but the dish was very rich and I had to put my fork down especially since I knew we weren't done yet.

Beef Short Ribs

We couldn't leave a sushi bar without trying at least one specialty roll, ok make it two. We had the Boerum Hill Roll (price n/a; spicy crunch scallop and cucumber topped with salmon and avocado and served with yuzu aioli) and the Aji King Roll ($15; king crab, avocado and shrimp roll tempura fried and then sliced, topped with spicy tuna or spicy yellowtail and served with the chef's special sauce).

Sushi Rolls

Aji 53 is a solid sushi option among the many restaurants on Smith Street. It's got something for everyone, whether you're a traditional sushi type of diner or someone who's willing to take risks and mix cuisines. The prices were affordable, the service was superb and the restaurant was spacious and eye catching. I would watch out for the bathroom lock, however, as it didn't seem to quite work for me and I ended up holding the door while I was in there. One small glitch, however, I would highly recommend Aji 53!

A Truffle-tastic Tasting

'Tis the week of feasting and boy have I feasted. It all started with one of the best blogger dinners I've ever been to at Bagatelle in the Meatpacking District. 

I'm not going to lie, I've always been a little weary of the Meatpacking, whether for fear I would not fit in or because I'd be scared to go home to an empty bank account at the end of the night. While you're not going to be particularly frugal if you go to Bagatelle for dinner, I felt very welcome upon walking in the front door. What first caught my eye was all of the 'out there' art that adorned the walls of the restaurant. It was highly entertaining.

One of my favorite pieces of art from Bagatelle

Fellow blogger friend Laura with a colorful sculpture

The main dining room

They even have a DJ under a fabulous chandelier

Headed by chef Sébastien Chamaret, Bagatelle offers a menu inspired by the South of France, and parties like it as well, closing the blinds after dinner and throwing a hopping party (as told to me by a friend who was recently there for a bachelorette party). I decided to get my own party started with a Girl from Lima ($14), a cocktail combining jalapeno infused pisco, passion fruit puree, lemon juice and mint. Because I neglected to read the "jalapeno infused" part, I was a little shocked at how spicy this drink was and didn't think I'd be able to finish it. However, I warmed to it, and would highly recommend it!

Girl from Lima

I don't know about you, but when I typically go out to dinner, I don't order the entire menu, but at this awesome event, they practically sent out everything the kitchen was cooking up. For appetizers, we had the Pizza a la Truffe Noir with black truffle, flat bread, crème fraiche, scamoza ($22); the charcuterie board ($24) which came with a variety of house-cured meats and whole grain mustard; Salade Bagatelle with hearts of lettuce, parmesan cheese, fresh garden herbs, and mustard vinaigrette ($13); Tartare aux Deux Saumons ($17/$25) fresh & smoked Scottish salmon tartar, shallot, salmon caviar, dill crème fraiche, olive oil crostini; Haricots Verts et Canard Fumé string beans, radicchio, smoked duck prosciutto, truffle vinaigrette ($18); foie gras creme brulee (off-menu); and finally the Tartare de Thon Bagatelle ($19/$29) ahi tuna tartar, avocado salad, lime soy vinaigrette, taro chips.

My favorites were both of the tartares, although I always favor salmon. The fish was fresh and super flavorful. I was very intrigued by the foie gras creme brulee, but I still concede that foie gras is an acquired taste. Hence, I only had a couple of bites as it was very rich, but I would definitely say it's worth a try. The salad was simple and fresh, but I might opt for one of their other more creative salads next time. The truffle pizza was OMG amazing and not just because I like anything with truffle.

Pizza a la Truffe Noir

Charcuterie board

Salade Bagatelle

Tartare aux Deux Saumons

Haricots Verts et Canard Fumé

Foie Gras Creme Brulee

Laura with the Tartare de Thon Bagatelle

After all that, I honestly thought that was the entire dinner and was ready to put on the coats and head home. But no! Chef Sébastien came out to answer questions and explain a bit about his background in preparation for the main courses. Yes, plural main courses, because, why not?

I'll start with the pasta and fish dishes. First we had more truffles (!) with the Gnocchi Truffes à la Parisienne de Nicolas ($25/$36) homemade gnocchi, black truffle pesto filling, truffle sauce; Calamars Snackes au Beurre Aille ($18) sautéed calamaris, tomato confit, polenta fritter, garlic butter; Coquilles St.Jacques Rôties au Parmesan ($36) thyme & parmesan crusted scallops, artichokes mousseline, cabernet demi-glace; and the Filet de Saumon Sauvage Grillé ($28) grilled wild salmon filet, asparagus hollandaise sauce.

I could have eaten the entire vat of gnocchi, no joke, it was that good. Do you SEE the giant truffle shavings spread over the top?!?! Other favorites from this course were the onions that accompanied the salmon. Yes, the salmon was good to but it didn't feel particularly special. The onions, however, were of the giant cippolini variety topped with chantarelle mushrooms. Yum! I would also highly recommend the scallops as they were seared perfectly with a fragile parmesan crisp that will melt in your mouth.

Gnocchi Truffes à la Parisienne de Nicolas

Calamars Snackes au Beurre Aille

Coquilles St.Jacques Rôties au Parmesan

Filet de Saumon Sauvage Grillé

Now for the meat! We sampled the signature Poulet Fermier Rôti et Truffé ($30) truffled roasted chicken, country style potatoes, chicken jus and the Côte de Boeuf - Pour Deux ($95) natural fed grilled black angus bone-in ribeye (26 oz), pommes frites, spinach and roquefort salad – for two. You may remember me saying I like to judge a restaurant based on it's chicken before, and according to that rule, Bagatelle passes with flying colors. The truffle sauce was decadent and the chicken was moist and crispy on the outside. The beef was tender and cooked to a nice medium/rare. The French fries that came with it (do you see that giant pile of them!?) were among the best tasting potato wedges I've ever tasted. 

Poulet Fermier Rôti et Truffé

Côte de Boeuf - Pour Deux

As for sides, we sampled the mixed mushrooms, grilled asparagus, and roasted Brussels sprouts & 

butternut squash with candied pecans ($9 each), with the latter definitely a favorite all around the table.

 

Hahaha, you think the feast is over? No way, Jose! (Or should I say no way Jean Pierre?). The chef sent out five different desserts for us all to share. Wowza! In picture order, we tried the Apple Tarte Tatin, Floating Island, Profiteroles with chocolate drizzle, chocolate mousse, and brioche and pear bread pudding. The floating island was the most interesting dessert; meringue-y and literally floating in a vanilla sauce and topped with almonds, it almost felt healthy (haha, yea right). My favorite was the tarte tatin, a classic done right, although the brioche and pear bread pudding was a close second.

Apple Tarte Tatin

Floating Island

Profiteroles with chocolate drizzle

Chocolate mousse

Brioche and pear bread pudding

Head to Bagatelle the next time you feel like you deserve a culinary treat. My perfect meal would be the salmon tartare, truffle gnocchi, scallops, cote de bouef, and the apple tarte tatin. Don't forget the Girl from Lima!

Good food is better with great company! Head to Laura's and Dave's blogs for their take on our dinner (and even more pictures!).

Awesome Cooks!

It's no secret on the blog how much I love cooking. So when Cook & Go in Meatpacking invited my friend Laura and me for a blogger cooking class, I got very excited.

The "classroom" with windows to the street

My set-up

Originally a French company, Cook & Go opened their first outpost in the US on West 16th Street about 1 year ago. They offer various cooking classes, which rotate monthly, designed to incorporate several "cooks" (ie, cut into julienne, make meringue, fold a papillote, etc.) and ultimately prepare a single serving of a multi-course meal. In the summer, they offer a Highline picnic class, designed to be taken up to the park after class. In the winter, they replace it with their TV Tray class, designed to be eaten, you guessed it, at home in front of your TV. All classes after 5:30 are served wine. They also host a wide array of parties!

For our class, we started with 2 appetizers: purses filled with pears, brie, and raspberries and Tuscan white bean crostini. I liked that one was cooked and one was not (meaning we could eat it right away, I was hungry!!).

'Purse' prep

Folded purses

Cooked purses

Crostini prep

Finished crostini

For the main course, we made apricot chicken. I will DEFINITELY be making this at home as it was so easy and so full of flavor. Here's the recipe in case you're interested:

 

Apricot Chicken (serves 6):

1 1/2 pounds apricots (we used dried), roughly chopped, pits removed and discarded

1/4 cup sugar

2 Tbsp cider vinegar

2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces

Salt

1 Tbsp unsalted butter (can sub olive oil)

3 Tbsp olive oil

1 chopped onion

2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)

1 Tbsp chopped fresh rosemary

1 teaspoon cinnamon

2 teaspoons Tabasco or other hot sauce (you can add more if you like)

Black pepper

Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step. In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. Once the onions have browned a bit, add the chicken stock and lower the heat to medium. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. (If using dried apricots, there isn't really a need to do this step, just chop very finely). Pour the purée into the pan with the chicken stock and onions. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice.

For dessert, we made date filled cakes and s'mores shots. The s'mores shots were my favorite, although I admit we didn't really cook them, our teacher Christina did, but I did put mine together in the coolest looking way possible! The date filled cakes were more like cookies to me, but were really delicious, especially when they were hot out of the oven.

Me with my date filled cakes

Finished date filled cakes

Chef Christina making meringue

Laura and me with our s'mores shots

Finished s'mores shot

All classes run from $39-$59 and are 90 minutes long. Extra portions/people range between an extra $15-$25. But wait!...if you use the code BPIBLOG you can get 15% off any class! But wait again!...Living Social is currently offering vouchers to Cook & Go! For only $34 you can get admission to any two classes of your choosing, that's 56% off!! The deal is only good for 3 more days so get on it!

One thing I will note, however, is that the classes are meant for people who have little to no cooking skills. If you cook a lot and know how to follow a medium hard recipe by yourself, you may get a little frustrated in the classes, especially because they only allow you to use a paring knife because chef's knives are liabilities apparently. Nonetheless, it's still a fun time and you go home with a yummy meal and a fun experience. For those of you who use your ovens for shoe storage, I highly highly recommend you sign up at Cook & Go!