Thursday, January 31, 2013

Tomoe Arigato

Tomoe Sushi

172 Thompson Street
New York, NY 10012

Ordering "omakase" at a swank sushi bar is a magical experience, but it's really more of a treat than a staple. A meal at most high-end sushi joints -- Gari, Yasuda, Ushiwakamaru, Azabu -- runs $80 - $125, and you leave hungry. Tomoe is a great option for when you want to feast on fancy fishies w/o breaking the bank.  Their sushi/sashimi combo is $36 -- more than your garden variety hand-roll hawker, but way less than the high-end sushi sanctuaries.

While Tomoe doesn't compromise on the quality of their fish, they do lack in both the service and decor departments.  They aren't rude, and the place isn't ugly, but they are both more aligned w/ the price point than the food.

© 2013 c. c. villani @ "mission: insatiable -

Monday, January 21, 2013

Chill Out & Warm Up

There's nothing like a long and dismal East Coast winter to catapult you into hibernation mode, gorging yourself w/ food at any opportunity. As comforting as 5 month feed-fest sounds, it's directly at odds w/ the omnipresent New Year's resolution to lose those extra LB's.

Fortunately, turkey chili is a great compromise if you're looking for a meal that will fill you up, and not out. Low carb, low fat and full of flavor -- it's a lean protein dream and pretty easy to put together in about an hour. After reviewing the recipe below, I understand if it comes off a bit complicated w/ the cheese cloth, immersion blender and all -- but that's just because I am a fickle cook.  This recipe is ultimately very forgiving, so don't be afraid to give it a go, even if you decide to take a few short cuts -- just make sure to include the chipotles en adobo!!

Turkey chili and a bit of carrot purée
Turkey Chili

2 sticks cinnamon
2 bay leaves
3 pods cardamom
1 handful cilantro
1 # ground turkey
1 onion, chopped
1 poblano pepper, chopped
2 TBS tomato paste
2 TBs garlic, minced
1 chipotle en adobo, minced
1 TBS ground cumin
1 TBS ground coriander
1 TBS chili powder
3 15.5 oz cans of beans -- mix it up and make sure to drain!
1 14.5 oz can stewed tomatoes
2 cups chicken stock
1 cup frozen corn
1 cup frozen peas
1 lime
1 ripe avocado, sliced
  1. create a little flavor pack by wrapping the cinnamon, bay leaves, cardamom and cilantro in cheese cloth; secure w/ some butchers twine.  reserve.
  2. brown the turkey in a large pan, large enough to fit the entire recipe.  break up the turkey as it browns.
  3. add the onion & pepper, saute until translucent; about 6 minutes.
  4. add the tomato paste, garlic, chipotles en adobo, cumin, coriander and chili powder.  saute an additional 2-4 minutes.
  5. add the drained beans, stewed tomatoes, reserved flavor pack and stock.  bring to a boil, then reduce to a simmer. 
  6. simmer 30-45 minutes.  remove flavor pack and hit w/ the immersion blender to thicken -- just a few pulses.
  7. add the frozen corn and peas, continue to simmer until cooked-through; 5 minutes or so.
  8. finish w/ lime juice & avocado.

© 2013 c. c. villani @ "mission: insatiable -