Sunday, January 31, 2010

we all scream for red bean

taro, durian, and wasabi are just a few of the many asian-influenced flavor innovations available at the original Chinatown Ice Cream Factory.

Chinatown Ice Cream Factory
65 Bayard St
New York, NY 10013
(212) 608-4170

insofar as ice cream cakes are concerned, special orders must be placed 48 hrs in advance, however, for those who want to just grab and go, the Ice Cream factory usually has three types to choose from on hand:

(1) Lychee, Red Bean, & Mango cake

(2) Vanilla, Chocolate, & Strawberry cakes

(3) Green Tea, Lychee, & Red Bean cakes. -New-

it costs $30 for an 8-inch round cake that serves 6, that's a bit steep considering the sub-par quality of the ice cream -- it's more ice than cream and way too grainy. the service is inept, at best -- i asked for a Green Tea, Lychee, & Red Bean cake 3x and i ended up going home w/ a Lychee, Red Bean, & Mango cake.

-- that being said, i thoroughly enjoyed my birthday cake. the mango ice cream was curiously delicious, as was the red bean. the lychee flavor, although refreshing, was too nondescript for my liking.

overall, i recommend the Chinatown Ice Cream factory to anyone who is looking to try something new. i'm thinking that scoops are the way to go at this establishment; they are less expensive than the cakes and there's less of a risk that the staff will fuck up your order.

© 2009 c. c. villani @ "mission: insatiable" -

Sunday, January 24, 2010

Just Beet It

Beetroots are available in a variety of colors -- red is the most common, but there are also bright yellow, golden beets, as well as the curiously stripped candy-cane beets. I choose golden beets for this recipe mainly because they don't bleed as much as the others, which makes them easier to work with. golden beets also have a slightly less earthy flavor, making them more appealing to noobs.

Golden Beetroot & Shredded Carrot

2 bunches golden beets, roots rinsed; greens removed
2 large carrots, grated
1 shallot, thinly sliced
1/2 cup italian parsley, chopped
1/2 tsp fennel seed, crushed
1 tsp dijon mustard
1 TBS apple cider vinegar
3 TBS extra virgin olive oil + extra for beets

--pre-heat oven to 375.

1. drizzle a bit of olive oil over the beets, making sure each beet is evenly coated. season w/ salt & pepper, place in an oven-safe vessel, cover and cook until tender -- anywhere from 30 - 60 minutes.

--the beets are done when a knife can easily puncture the center. check after 30 minutes, and every 10 minutes after that. once done, allow to cool, but only for a few minutes; you want them hot so they are easy to peel.


I suggest putting on a pair of latex gloves; beets stain. grab an old, CLEAN towel that you won't miss, and rub the skins right off them beets. if they are cooked correctly, this should be simple out-patient procedure. once peeled, allow the beets to cool, and then chop into edible-sized chunks.

2. combine dijon mustard, crushed fennel seed, and vinegar in a work bowl; whisk in the olive oil to emulsify. add the shallots and carrot, toss to combine. add the beets and parsley, toss to combine. taste. season. serve.

© 2009 c. c. villani @ "mission: insatiable" -