Oysters Rockefeller | The Artful Gourmet :: Food Stylist | Photographer | Blogger

There’s a great new place in Nolita I recently went to – Ken and Cook, a contemporary American cafe and restaurant founded by Jean Georges alumni Artan Gjoni and Executive Chef Richard Diamonte. It has an energetic, lively atmosphere with a buzz in the air – with a gorgeous interior of tin ceilings, brass and wood paneling, vintage leather seating, candlelight, lively music and conversation. The scene was a nice mix of young hipster/artsy types, couples, and the ‘after work’ downtown New York crowd.

They have a great Raw Bar with super fresh seafood including Clams, Oysters, Lobster and Shrimp – (Oysters Rockefeller is one of their signature dishes!) They also have a variety of Chartucerie such as Chorizo, Tuscan Salami, Spicy Sopressata and a cheese sampling menu of a variety of cheeses from Italy, Spain and France.

They serve brunch, lunch and dinner with a really nice selection of fresh salads and appetizers, pastas and entrees: Beef Tartare, Linguine with Clams, Steamed Mussels, Short Rib, Lobster, Salmon, Monkfish, Burgers, Cote de Boeuf, Black Bass are some of their popular dishes. If you’re in the mood for lighter fare, you can always sample some of their delicious sides (brussel sprouts, mac & cheese, polenta, fries, etc.) with a glass of wine and fresh seafood from the raw bar.

For starters, I was served a lovely Italian red wine with a Grilled Squid Salad marinated in lime, chile and mint, mixed with sweet caramelized shallots and shaved fingerling potatoes over Mâché in a tangy yogurt dressing with herbs and hint of vinegar – so delicious I could have stopped there. But wait, there’s more!

I followed with a bowl of their Roasted Kabocha Squash Soup, which they served over toasted pumpkin seeds and dollops of creme fraiche, which was garnished with smoked paprika and sage – silky, creamy, nutty, delicious!

My main dish was a delicious bowl of Veal Ragu over Homemade Pappardelle with Radicchio and Tomato topped with breadcrumbs. This literally melted in my mouth! Tangy with salty shaved Parmesan cheese. Fresh Homemade pasta. Perfect with a sip of that velvety red wine.

For dessert I indulged in some of their hot, fresh homemade Beignets – flavored with a hint of lemon. Light and airy dough on the inside, with a crispy crust on the outside sprinkled with sugar. The best part was the side of warm blueberry and blackberry sauce with a hint of lavender for dipping. Too good for words!

Next time you’re looking for a fun place to eat downtown with delicious food and a buzzy atmosphere – this should be first on your list.

Ken & Cook
19 Kenmare Street
New York NY 10012
212.966.3058 ph
www.kenandcook.com

Grilled Squid Salad with chile, mint and lime

Homemade Beignets with Warm Blackberry/Blueberry Sauce

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New Orleans is one of my favorite cities in the world because of its rich history, diverse culture, quaint courtyards and wrought-iron balconies, jazz and blues on every corner and most of all the delicious spicy Cajun and Creole food this city is famous for. There is a difference between Cajun (French Louisiana settlers) and Creole (early French and Spanish settlers) and the food is slightly different in style although the ingredients used in dishes are similar – the “Holy Trinity” of green peppers, onions and celery, seafood (crawfish, shrimp, oysters), sausages, roux (flour cooked in fat as a thickening base for soups, stews and gumbos), hot sauce (Tabasco) and Cajun/Creole Spices made of cayenne, salt, pepper, onion powder, paprika, chili powder, mustard powder, basil, thyme and cloves (here’s a great recipe to make your own or Tony Chacere’s is a great one that is pre-made).

Creole cuisine is slightly more refined and lighter in spices and seasonings than Cajun cuisine, based on classical French cooking technique. Creole food has influences from France, Spain, Africa, Germany and Italy and typical Creole dishes include Oysters Rockefeller, Baked Fish Creole, Shrimp Etoufee, Remoulade Sauce and Bananas Foster. Cajun food is considered more of a “peasant country food” and tends to have spicier, more pungent, heavier ingredients and one-pot dishes. Typical Cajun dishes include Gumbo and Jambalaya, Red Beans and Rice, Crawfish Cornbread Dressing and Po-Boy Sandwiches.

Whether its Cajun or Creole, celebrate Mardi Gras “Fat Tuesday” by cooking up some of these crunchy, golden Crab Cakes with a Spicy Remoulade Sauce and serve it with a Mixed Greens Salad of Endive, Escarole or Chicory, with a Creamy Shallot French Vinaigrette.

Crab Cakes

½ lb jumbo lump crabmeat, picked over (large chunks)
3 tbsp finely chopped red pepper
2 tbsp finely chopped shallots
2 tbsp finely chopped flat leaf parsley
¼ c mayonnaise
1 egg
¼ tsp cayenne pepper
Salt and freshly ground pepper (to taste)
Tabasco, several dashes (to taste)
Canola oil, for sautéing
Chives and Lemon wedges, for garnish

Combine crabmeat, red pepper, shallots and parsley in a medium bowl. Season with salt and pepper. In a small bowl, combine mayo and egg; season with cayenne and Tabasco. Gently stir in crab mixture and mix to combine. Stir in 2 tbsp of breadcrumbs to make the crab cakes hold together, and if necessary, add another 2 tbsp of breadcrumbs. Form into 4 crab cakes and coat with the Panko. Place on a baking sheet and refrigerate until ready to fry.

Preheat oven to 350 degrees F. Heat a large sauté pan over medium heat and add enough canola oil to coat the bottom of the pan.

Add in crab cakes and cook over medium-high heat until the crab cakes are lightly golden, about 2 minutes. Flip crab cakes over and continue cooking another 2 minutes on the other side, or until lightly golden. Transfer to a parchment-lined sheet pan. Bake the crab cakes 10 minutes to cook through.

Spicy Remoulade Sauce

1 ½ c mayonnaise
3 tbsp capers, drained and chopped
3 tbsp chopped cornichons (small sweet gherkins)
1 tbsp chopped chives
1 tbsp chopped chervil
1 tbsp chopped tarragon
1 tbsp Dijon mustard
1 tsp anchovy paste
Salt and freshly ground pepper, to taste
1 tsp Worcestershire sauce
3-4 dashes Tabasco

In a medium bowl, combine the mayonnaise, capers, cornichons, chives, chervil, tarragon, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce. Season to taste with salt and pepper. Cover the sauce with plastic wrap and keep in the refrigerator until ready to use, up to overnight.

Place a dollop of Remoulade with garnishes of chopped chives and sliced lemons with the Crab Cakes. Serve with a crisp white wine and mixed greens (Endive, Escarole or Chicory) with a Creamy Shallot Vinaigrette (recipe follows).

Makes about 1 pint.

Mixed Greens with Creamy Shallot Vinaigrette

Beat 1 egg yolk with 2 tbsp white wine vinegar, 1 tbsp Dijon mustard and 2 tbsp minced shallots. Slowly, in a thin stream, add ¾ c vegetable oil and blend well. Season with salt and pepper. Serve over mixed greens such as Endive, Escarole or Chicory.

Makes 8 servings.

Recipes originated from Chef Gail Katz and ICE

Check out Tabasco.com for more great Mardi Gras recipes (Gumbo, Jambalaya, Etoufee & King Cakes!)