Edward’s Kitchen 2014
Welcome back. It’s April in New York City and spring is right around the corner. You can feel it in the air. People take to the sidewalks leaving their parkas and scarves at home. Birds perch in the neighborhood trees singing louder than usual as the taxis roll on by below. Instead of a stuffy commute on the subway, businessmen and women ride their bikes to meetings. Today we will be making the Late Night Breakfast Tacos.
You will need:
Preparing the soft taco shells is so simple. Decide how many you want. I like to go to bed on a full stomach so I always start with at least 4. The soft shells are so puny so don’t be afraid to splurge. Stack them on a plate. (If bag condesnsation has made them a little damp this is of no worry to us- the moisture acts as steam in the microwave and makes tortilla even more malleable than you’re used to). Heat high for 20 seconds.
Two kinds of beans work. You can use either black beans or refried beans.
I had to use black beans. Lets take a moment and learn a great way to prepare your black beans for this and other Mexican dishes. Begin by straining your beans under cold water until the skin appears shiny and the gray slime is gone. Heat in pot with tablespoon butter, several generous shakes of worchestire sauce, 3 Tablespoons A1, 3-6 drops Liquid Smoke, and a squirt or two of mustard. Stir occasionally. As you heat you will begin to notice the beans taking on a carmelized appearance. The Liquid Smoke really helps seal the deal. The beans will smell like they‘ve just come straight from over the bonfires from the campsite trips of your youth.
Crack 4 eggs (1 taco = 1 egg) into a glass, add a splash of milk and whisk. Dump it into a heated and buttered frying pan. While the eggs are still wet add your bits of cheese and a couple pinches of dillweed. It’s nice to watch as the eggs cook and see the cheese and spice become trapped under the skin of the scrambled eggs, as if looking at the insects from the prehistoric period become trapped in amber.
DICE the tomato. Get your favorite hot sauce ready.
While still hot spoon equal parts egg and beans into each tortilla and pinch. Add tomato and sour cream. A few generous shakes of parsley per each taco will help liven up some of the lesser flavors to be had. Add your favorite hot sauce. The wooden capped kinds are the ones to use this spring.
Enjoy and see you next time in the Kitchen. Don’t forget to share and “like”!
Hi, James from Reference Art Gallery -
We don’t update this blog really anymore, so you can check out my blog and Edward Marshall Shenk’s tumblr’s instead.
James - http://jamesmichaelshaeffer.tumblr.com/
Edward’s Restaurant Review #2
Thanks for joining us again as we here at the Kitchen step out into the evening to taste what New York, New York has to offer on another edition of Edward’s Restaurant Review. Tonight our tastebuds take us out to a little hole-in-the-wall called Romans, a unique restaurant known for its bar, atmosphere, fresh bread and menu.
Romans is located in the heart of Brooklyn.
There were several things I noticed upon entering this classy, vintage style establishment. The candlelight, the atmosphere, and the smell of oil and fresh crack pepper in the air. I was seated without any problems. I sat at the bar—new experience for me. The waiter was a genius. It was weird at first I thought he was a foreign American based soley on his language but he spoke English, he was just well taught in kitchen and foodie terminology and had come at me with the specials without introducing himself. I was brought a butt of a homemade sour dough loaf as i perused their eclectic menu. A delicious way to start the evening. no butter.
Alright, let’s eat!
Crostino of Beans and Little Neck Clams
Wow! What a dish. This dish contains a bread base, one slice of it that is toasted, fried, and then spiked with an aged garlic. It is then adorned with sauce, smokey flavored beans, and little neck clams. One spoonful and I was hooked! I’ll admit that I’d never had considered clams alongside something as rudimentary as bean dip but this odd combination comes thru in the end in a BIG way. The price tag of 12 dollars will, however, produce double-take’s considering the proportioning. The green stuff on top is cooked parsely. Onto the main course!
Agnolotti with Pork Ragu
Basically just bite sized ravioli. Resembled wet cheez its but did not taste like them/a delicious meal! These flavors were to die for. An indescribable meal. The insides of the noodles tasted like a very tender but sweet meat: a maple syrup but sugary sweetness to this beef. A bit hard to describe if I am being serrious with myself/not overly chewy. While eating, I was reminded of when they would pour sugar into meats on the old Oregon trail to preserve their food for their long stay on that western bound trail. Absolutely delicious! Strange cost of 16 dollars to proportioning better suitable to an appetizer for one.
Ziti with Leeks, Artichokes and Parmigianno
I *loved* this dish. A completely disferent flavor than my main course (above). I only got a few bites, it was delicious—A delicate balance—the consistency reminded me of aspic. A light and mushy pesto taste. Mmm!, just thinking about it! It also seemed like an easy dish to make at home. Bigger proportions than mine. Finalizing this I thought that I could indulge myself in a little dessert.
Orange Crème & Chocolate Sorbet
Tastes like crap. An untimley end to an otherwise perfectlty tastey meal. Orangesickle one was too sweet like eating Equal. The chocolate one tasted like someone played an April Fool practical prop joke gag and unscrewed a salt shaker over of someone’s watery chocolate. I’ll pass.
I settled up.
Great food! The price is not right.
SOUNDTRACK FOR EVENING (courtesy of Shazam:)
Nina Simone - “Sinnerman”
Thom Yorke - “Eraser”
Primus - “Professor Nutbutter’s House Of Treats”
Ours - “Sometimes”
VAST - “Touched”
Peaches - “I’m The Kinda”
Vivaldi - “The Four Seasons”
Andrea Bocelli - “Con Te Partiro (Time To Say Goodbye)”
OVERALL SCORE: 7.5/10
See you next time on the Review!