Spring Cleansing: Rouge Tomate’s Green Tornado

7184765236_33433bb840_z

Editor’s Note: If you’re looking for the Granola Bars article click here.

As buds get ready to bloom, are you jonesing for your own fresh start? We’ve got a recipe that’s sure to put some extra spring in your step: the “Green Tornado.” Palatable for even an amateur juicer, this juice from Clean Plates-approved restaurant Rouge Tomate is incredibly refreshing and well-balanced.

“The Boston lettuce is mostly adding water,” notes Cristian Molina, the restaurant’s head bartender, “but the mint adds a ton of fresh flavor, and the tarragon brings that licorice taste, and then the spinach is filled with vitamins.”

Molina tops the drink with a stalk of celery, imbuing the Tornado with a refreshing nose, and a slice of lemon. “For some people, the lemon juice we have in the drink is enough, but for those who prefer a lot of lemon, they can squeeze more in to taste.”

So when should you drink it? Says Clean Plates founder Jared Koch, “You don’t need to think of juicing as a meal replacement. Think of it more like a snack that will give you a great boost of energy throughout the day, thanks to its abundance of nutrients.”

Green Tornado

Note: Rouge Tomate’s head bartender, Cristian Molina, makes his juices using a blender and a fine strainer, but you can use an extraction juicer if you have one. Yields will vary depending on your equipment.

Makes 3 drinks

Ingredients:

For Green Juice Blend*:

About 2 oz. water to get blend started (add more if needed)
About 1 1/2 lbs. spinach
About 1 1/2 lbs. Boston (butter) lettuce
2 large bunches of mint (about 12 oz.)
3 small bunches parsley (about 12 oz.)
about 12 oz. tarragon leaves

* Green Juice Blend can be made ahead of time and stored in the refrigerator for up to two days. Too many ingredients for one blender? You can blend them separately and then combine.

For each drink:

6 oz. Green Juice Blend
1/2 oz. organic light agave syrup
1 oz. lemon juice
Garnish: celery stick and lemon wedge

For each drink, add 6 ounces Green Juice Blend to a cocktail shaker. Add light agave syrup and lemon juice to shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass, garnish with a celery stick and lemon wedge. Repeat for remaining drinks.

Image courtesy of Mynde Mayfield

Nossa Mesa: Louro’s Monday Night Supper Club

Untitled

Captivating diners with an air of secrecy, supper clubs—pop-up dining experiences for those in the know—are setting up more tables, and getting more public, every night. The latest is Chef David Santos’ Nossa Mesa (“our table”), a BYOB Monday night event at his West Village restaurant, Louro.

  • Who: Santos has honed his craft in restaurant kitchens (Per Se, 5 & Diamond, Hotel Griffou), as well as that of his Roosevelt Island apartment—where he hosted supper club Um Segredo—and at the nearby piers, where he ran a fish shack this past summer.
  • What: Portuguese for “bay leaf” (you can read the touching story behind the name here), Louro is the realization of Santos’ dream to create a space where homespun flavors, quality ingredients and good value reign. With sustainable, nearly all-organic sourcing, Louro is as locally driven as it is worldly and eclectic (think: salmon tartar with coconut yuzu broth, dourade with pickled bananas and saffon, and roasted pumpkin with mizuna, pepitas and huckleberry vinaigrette).
  • Why: With frequent guest chefs, each week’s menu centers on a distinct theme. Recent themes: Black and White Truffles, Ocean’s Bounty, Elvis’s Birthday, Whole Hog butcher’s dinner, Portuguese Winter. Upcoming: Some Like It Hot and Vegtastic.
  • More love: For those looking for a out-of-the-ordinary Valentine’s date, Santos will be cooking for hungry couples and Beatles fans: each course of the tasting menu will be inspired by a Beatles love song, to the tune of oysters with bergamot granita, Maine peekytoe crab with Thai curry aioli, and raviolo with homemade ricotta, egg yolk and truffle butter.

Sounds like our table, indeed.

Louro (Nossa Mesa)
142 West 10th St. (bet. Greenwich Ave. & Waverly Pl.)
212 206-0606
Call or email nossamesa@louronyc.com for Nossa Mesa reservations.

Image courtesy of Um Segredo

On Our Radar: Table Verte

tableverte

Follow the yellow brick wall to your green table at Table Verte. Taking over the East Village space formerly occupied by sister restaurant Taureau, the new French vegetarian bistro had its soft opening on October 18.

After watching Forks Over Knives, a documentary advocating a plant-based diet, owner Didier Pawlicki of restaurants Taureau and La Sirene, along with fiancé Jeane Fournier, went vegan for several months. They’ve since returned to an omnivore’s diet — running both a fondue and a filet mignon hotspot has its temptations — but with a greater reverence for the art and health benefits of meatless meals. Continue reading

Dairy with a Purpose: Milk Not Jails

mnj

Milk Not Jails is not only a dairy marketing and distribution co-operative, it’s also what founder Lauren Melodia calls, “an economic alternative to the prison industry… building an alliance for a sustainable and just regional economy.” What does that mean for city dwellers? Now there’s an option to join a dairy CSA with a cheeky pink truck and a serious purpose. Continue reading

Off the Hook: NYC’s Community Supported Fishery

Spotted Sea Trout

New York is a city of villages: the butcher, the baker, even the gefilte fish maker. But what of the fishmonger? Samantha Lee enjoyed the East Village, but lamented its lack of fresh fish proprietors: “I didn’t feel like there was a great deal of access to local, sustainable seafood. When there is, it’s either really expensive or far away. If you’re busy and want somebody to lead you through the maze [of sustainability], there’s very little out there.”

Thus the Village Fishmonger was born. Manhattan’s first Community Supported Fishery (CSF) made its first deliveries of sustainable seafood in September to five pick up spots across Manhattan and Brooklyn. Members join on a rolling basis, signing on for 12 weeks of weekly or bi-weekly shares of whole fish or fillets. We sat down with Lee to learn more about Village Fishmonger’s story, what happens between pick ups and the joys of (non-amphibian) croakers. Continue reading

Sea to Haven: Slow U Seafood Supper

8069955992_4eceddf788_z

What: Slow U: Sustainable Seafood taste and talk

When: Tuesday, October 16, 6:00 to 8:00pm

Where: Haven’s Kitchen, 109 17th Street, Manhattan

How Much: $35 for Slow Food Members, $45 for Non-members

In a sea of guilty pleasures, sashimi is many a city dweller’s purest craving. But the good stuff doesn’t always come cheap, and the cheap stuff doesn’t always come sustainable (we have our doubts about you, East Village all-you-can-inhale party palaces).

This Tuesday, you can fill your belly with fish and keep your conscience clear with Slow U: Sustainable Seafood. This installment of Slow Food NYC’s talking and tasting education series brings a boatload of sustainable sashimi and other seafood to Haven’s Kitchen, a recreational cooking school, specialty shop and event space. Continue reading

It’s Alive! Barry’s Tempeh

Barry Cooking lores

You think you know tempeh? You don’t know tempeh. For starters, it’s fermented soy, made with the whole soybean (tofu requires more processing) — except some has no soy at all. Some tempeh is gluten-free. Also, the “always fresh, never frozen,” sales pitch doesn’t apply here. The refrigerated stuff that permeates the city is pasteurized; Barry’s Tempeh is organic, local and fresh-frozen. That means the beneficial bacteria will still go to battle for your body because they’re alive when frozen. And according to tempeh-maker Barry Schwartz, it also means a whole different — and more delicious — final product.

We talked to Barry about his unique and nutrient-conscious approach to tempeh-making, and his tips on finding total veggie-satisfaction. Continue reading

Gefilteria: Fish cakes get fresh for the holidays

Gefiltelicious

Jews and gefilte fish have a complicated relationship. Come Passover and the High Holidays, the oft-maligned fish cakes grace many a family feast. As ovals of seasoned ground fish and matzo meal go down the table, many pass, some cringe, the brave try and a token few ask for seconds.

For those who may not be ready to de-bone their own carp but want to know where their fish comes from, Gefilteria is a modern artisanal company cooking with old school methods and ethical sourcing. Continue reading

NYC Honey Week: Something to Buzz About

303808_282916108386391_1442419540_n

What: New York City Honey Week

When: Through September 15.
Honey Day at the High Line
: September 12, 2:00pm to 6:00pm
NYC Honey Festival: September 15, 10:00am-sundown, dinner from 7:00 to 10:00pm.

Where: Honey Day at the High Line: from West 14th-West 22nd Street
Honey Fest at Rockaway Beach: 96th Street concessions stand

How Much: Free admission to events, with food, drinks and honey available for purchase. $20 for festival dinner.

The final days of summer can be bittersweet. Why not celebrate the slow decline in humidity and influx of crisp apples with a week of local, raw, unfiltered honey and one last day at the beach?

The very first NYC Honey Week brings seven sticky-sweet days of honey menus, beverages and special events across all five boroughs. Here are two of the events we’re looking forward to: Continue reading

From Cave to Counter: Valley Shepherd Creamery

Valley Thunder

What happens when you combine two engineer-turned-farmers, a love of cheese and a desire to buck the high volume and mediocre quality of many grocery store offerings? One vertically integrated creamery and 29 delicious varieties of cheese.

At Valley Shepherd Creamery, one family controls the product from pasture and pasteurization to cave and counter. The commitment to quality shows: This summer they took second place in the American Cheese Society’s 2012 competition for their Crema de Blue, a spicy, creamy Jersey Cow’s milk, cave-aged for 65 days. Continue reading