Restaurants: March 2003 Archives
First I was addicted to the empanadillas, pastries filled with shrimp, chicken, or beef picadillo. Then I started stealing bites of Todd's ropa vieja (spiced shredded beef) and arroz con pollo (I also love the paella so much I made Todd's dad share his leftovers with me.) But then Todd got a craving for Cabana on a hot summer day and I tried one of their lighter dishes, a citrusy salad with greens and a salmon fillet. They also have an avocado salad and house salad that are pretty good, refreshing and filling. Good appetizers and desserts, including my favorite in NYC - banana fritters with banana ice cream and chocolate sauce.
There's one out here in Forest Hills and one around 61st and 3rd in Manhattan.
First I was addicted to the empanadillas, pastries filled with shrimp, chicken, or beef picadillo. Then I started stealing bites of Todd's ropa vieja (spiced shredded beef) and arroz con pollo (I also love the paella so much I made Todd's dad share his leftovers with me.) But then Todd got a craving for Cabana on a hot summer day and I tried one of their lighter dishes, a citrusy salad with greens and a salmon fillet. They also have an avocado salad and house salad that are pretty good, refreshing and filling. Good appetizers and desserts, including my favorite in NYC - banana fritters with banana ice cream and chocolate sauce.
There's one out here in Forest Hills and one around 61st and 3rd in Manhattan.
This is my favorite brunch spot, when we're treating ourselves. It's in the basement of the Whitney, but the front of the 1st floor of the museum is open and large windows make the restaurant a bright, airy space. White tablecloths, good coffee. I always have cornmeal pancakes topped with honey, sour cream, pumpkin seeds, and raisins. Yum. Todd's had omelets, and they're fat, neat, and filled with traditional ingredients well-prepared like thick tomato-saucy salsa. The omelets and eggs come with baked goods and Sarabeth's own jam. I'm planning to celebrate my birthday breakfast there!
At the Whitney Museum of American Art
This is my favorite brunch spot, when we're treating ourselves. It's in the basement of the Whitney, but the front of the 1st floor of the museum is open and large windows make the restaurant a bright, airy space. White tablecloths, good coffee. I always have cornmeal pancakes topped with honey, sour cream, pumpkin seeds, and raisins. Yum. Todd's had omelets, and they're fat, neat, and filled with traditional ingredients well-prepared like thick tomato-saucy salsa. The omelets and eggs come with baked goods and Sarabeth's own jam. I'm planning to celebrate my birthday breakfast there!
At the Whitney Museum of American Art
Indian-Spiced Roast Salmon
Combine 1 tsp each ground cumin and coriander, 1/2 tsp each ground turmeric, dried thyme, fennel seeds and black pepper, 1/4 tsp ground cinnamon, and 1/8 tsp ground cloves (I didn't have turmeric and used curry for spice). Spread it thick on one side of salmon (non-skin side), then push the excess off (a lot should stick to the fish). Heat 1 tsp olive oil in pan; add fillet, skin side up, and cook 5 minutes or until the spices form a crust. Turn fillet skin side down and put the pan in 400F oven for 10 minutes or until you can flake fish with a fork. I cut a fillet in half to share with Todd, with a salad and some couscous.
Sesame-Crusted Salmon Sandwich
Mix 2 Tbsp hoisin sauce, 4 tsp soy sauce, and 1/2 tsp dark sesame oil. Sprinkle skinned tail-end salmon fillets with salt and pepper, then press a few tsps sesame seeds onto both sides of fish. Heat nonstick skillet coated with cooking spray; saute fillets 4 minutes on each side until fish is finished. Spread hoisin mixture on large, split round rolls (1 per person); top with watercress, sliced tomato, alfalfa sprouts, the fish, and then top of roll.
Both recipes are from Cooking Light.
