New York Restaurant Cookbook: Recipes from the Dining Capital of the World, by Florence Fabricant (Rizzoli 2003).
Gothamist does not travel for brunch. Basically, unless it's below 16th Street and east of 5th Avenue, we don't go there. First of all, we're hungry. Second of all, we're hungover! (damn blogger parties!) So, if it hadn't been for the New York Restaurant Cookbook, we would have forever been denied the tasty (and Atkins-friendly!) goodness that is Scrambled Eggs with Montrachet and Scallions on Roasted Portobellos from @SQC on the UWS. This is the exact kind of recipe that Gothamist likes to discover: something we wouldn't think to make up by ourselves, but that tastes good and is easy enough to make while hungover, or just very hungry. The recipe is pretty straightforward, and the combination of scrambled eggs and portobello mushrooms is a healthy yet satisfying break from the ordinary brunch choices.
In The New York Restaurant Cookbook, Times food writer Florence Fabricant has collected recipes from 115 NYC restaurants for your at-home enjoyment. Ranging from simple home cooking to gourmet, the recipes include such stay-at-home temptations as Lemongrass-Crusted Swordfish with Thai Peanut Sauce from Roy's New York, the California Omelet from Michael's (mmm, bacon!), and Pearson's Texas BBQ's Cheese and Chile Cornbread. Still, the book is no breath of fresh air: most of the recipes are from Midtown and downtown standbys, and there are many of the expected "new york cookbook" recipes--Chicken Soup from Second Avenue Deli, The Palm's Gigi Salad, Balthazar's Oeufs Cocotte, Nobu's Black Cod with Miso, and the Carnegie Deli's Cheesecake; and the cookbook design, which favors restaurant scenes to the food-porn pictures Gothamist favors, could also use some "sexing up." Despite these shortcomings, we like the book, think a lot of the recipes are approachable, and look forward to many more saved trips.
If you like the recipes in the book but are too lazy to cook, Restaurant Week is on until Labor Day!
The New York Restaurant Cookbook's sequel, Cocktails in New York: Where to Enjoy 100 Classics and How to Mix Them, comes out this fall.
2 garlic cloves, sliced thin
4 1/2 tablespoons extra virgin olive oil
4 portobello mushrooms, stems removed, brushed clean (not washed)
6 sprigs fresh thyme
salt & pepper
bread for toast (if you want it)
2 scallions, trimmed & sliced
4 oz (1 pkg) Montrachet Goat Cheese, crumbled (the kind with chives is good too)
2T minced chives
In a baking dish large enough to hold the mushrooms in a single layer, place the garlic and 4 tablespoons of the olive oil and put the dish in the oven to warm
while the oven heats to 375 degrees.
Remove the dish, place the mushrooms in it and brush them all over with the seasoned oil. Scatter with the thyme and season with salt and pepper. Return the dish to the oven and roast the mushrooms stem side up for about 25 minutes. Remove the mushrooms from the dish and wrap in foil to keep warm. Place the bread triangles in the dish, turn them once to coat both sides with the oil, and bake until toasted, turning once, about 15 minutes. Remove the toast and set aside.
Beat the eggs in a bowl and season with salt and pepper. Mix the scallions and Montrachet together in another bowl and set near the stove. Place a large nonstick skillet over medium heat, add the remaining 1/2 tablespoon of oil, add the eggs, and stir them with a rubber spatula. When they're barely beginning to set and are still quite moist, fold in the scallions and cheese and continue to cook until the eggs are softly set. Remove from the heat.
Place a mushroom cap, stem side up, on each of 4 warm plates. Spoon the eggs onto each cap, dust with the chives and place a couple of pieces of the toast alongside. Serve.