Tag Archives: food

I Love Manti! A Delightful Turkish Dumpling Dish!

25 May

 Manti!

A wonderful Turkish ravioli or you can say dumpling dish that I’ve fallen ABSOLUTELY in love with… If you love spice, yogurt and pasta….then this is it!  Made for me by one of my dearest friends;  Anna at her home for dinner!  What a treat!  I was so enamoured about how it is made and it’s a lot of work but so good!

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If I attempted to do this, I would be in the kitchen for days..DAYS!!!!  I definitely would need help!    Anna’s had a lot of flair to it; I felt so special …it was wonderful!

manti

 

 

 

 

 

Here’s a video by Famous Cuisines Channel and their recipe explaining the detail and the artwork.

Ingredients

• 150 g unsalted butter
• 100 g sucuk, diced (see Note)
• 100 g pickled baby onions, peeled and left whole
• 100 g raw peas
• 2 tbsp. biber salçasi (Turkish red capsicum paste)
• 10 mint leaves, torn
Manti dough

• 250 g ‘00’ flour
• 125 ml (½ cup) water
• 1 egg
• pinch of salt
Filling
• 100 g minced Wagyu
• 1 clove garlic, crushed
• pinch of red pul biber (Aleppo pepper)

Garlic yoghurt
• 200 g natural yoghurt
• 1 clove garlic, crushed
• pinch of salt

Anna minced mint in her yogurt.

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Resting time 30 minutes
To make the manti dough, place all the ingredients in the bowl of a stand mixer fitted with dough hook. Knead on low speed for 3-6 minutes or until a smooth dough is formed. Cover and rest for 30 minutes.

Meanwhile, to make the filling, combine all the ingredients and refrigerate until required.

To make the garlic yoghurt, combine all the ingredients and refrigerate until required.

To assemble the manti, roll out the dough on a lightly floured surface until 2 mm-thick, then cut into 1.5 cm squares. Place a tiny amount of filling in the middle of each square, bring up all 4 edges to make a diamond shape, then pinch the edges to seal them shut. Place on a lightly floured tray. (These can be frozen ahead of time if you want to prep them earlier – just place on a baking paper lined tray in a single layer and freeze, then transfer to zip lock bags and freeze for up to 3 months.

Drop the manti, in batches, into a large saucepan of lightly salted boiling water. Cook for 2-4 minutes or until they float to the surface.

While the manti are cooking, melt the butter in a large frying pan over medium heat until foamy and just starting to turn a nutty brown. Add the pul biber and sucuk and cook until golden, then add the peas and baby pickled cocktail onions.

Combine the biber salçasi in a separate bowl with 2 tablespoons of the cooking water. Add the mixture back into the pan with the simmering manti to help infuse the flavor into the dumpling. As soon as the manti are ready, remove with a slotted spoon, add to the frying pan with 1 cup of the cooking liquid and simmer over high heat for 2 minutes or until the liquid has reduced slightly.

To serve, spoon the manti into shallow bowls, top with torn mint leaves and a dollop of garlic yoghurt and serve immediately.

Note
• Sucuk, pronounced sujuk, is a cured, heavily spiced Turkish beef sausage. Available from Middle Eastern food shops and select butchers.

Letia Mitchell LifeStyle & Design Enjoy—afiyet olsun … (Bon A petit).  Yes, I’m going to try it!

Letia!

 

NGAM, Thai Food Happiness in NYC!

27 Jul

Ngam SelectionsAuthentic? Yes!  Delicious?  Yes!  Addictive?  Definitely a YES!

I call it my 2014 summer love, a beautiful relationship!  When I’m in the city or asked for a suggestion to meet up and have lunch…NGAM NYC is the place to go!

Located near Union Square NYC, it’s between 12th and 13th Streets on 3rd Avenue! Ngam NYC Again

As you walk in, you see the skilled sous chefs busy at work – handling orders and smiling!

You then proceed to walk to the rear for seating and without knowing it you become completely relaxed!  Such a great atmosphere!

The staff is awesome and I always find myself asking them for suggestions; for the lunch and dinner menus are different (this is how I know I LOVE this place).

Hong Thaimee, Chef & Owner of Ngam

The food at NGAM is no way finicky, just comforting.

If you love spicy food, they have it!  If not into spicy, there is a dish definitely for you!  And there are items which are Gluten Free! I had the pleasure of meeting the Chef and owner of NGAM, the beautiful Hong Thaimee.

It was on one of my visits, where a photo shoot was in progress where Hong was rolling out many Thai dishes for her upcoming cook book!  A delightful and remarkable woman who took a moment to speak with my friend Lisa and I on her love of cooking.

If you are a foodie like me, you have seen her many times on Food Network’s Iron Chef of America.  Just last week when dining with my niece, her staff said she is currently in Thailand; which I know must be amazing – it’s on my bucket list to visit <smiling, yes again>!

Be sure to view NGAM’s website (below) to see Hong’s achievements and all the amazing things she’s doing now!

Now here are my NGAM favorites!

#1  Chiang Mai Fries” which are made of Kabocha pumpkin and sweet potato! They are fried to perfection; served with a homemade red curry mayo and a sweet and sour peanut relish!  Warning!! They are addictive! Tip: please keep the sweet and sour relish on the side for a special addition to your noodles – if ordered (that is if you have any left!). Chiang Mai Fries

 

#2 Kale Fried Rice”, where you have a choice of a rice to choose from, I always pick jasmine sautéed with love! Farm fresh kale, carrots, heirloom tomatoes, sweet onion, scallions and crunchy kale chips.

#3 “Peek Gai Tod/Brother Chai’s Chicken Wings” which are these spicy chicken wings served with a tamarind chili sauce and sliced granny smith apples!

and……

#4  My choice of Mah Mah noodles with chicken that is served with lovely Thai basil, pepper, young peppercorn, carrots, broccoli, kale and cauliflower!  The dish is called “Pad Kee Mao” Spicy Drunken Noodle”


Pad Kee Mao" Spicy Drunken Noodle

For drinks, I will include either or both – but no doubt a fabulous Honey Lychee Martini (Tito’s vodka, lychee juice and honey) and a refreshing “Thai Iced Tea”!

Now NGAM also serves brunch, where a friend of mine dined (without ME, I might add!) and had their “Wings & Waffles”.  He raved repeatedly over the dish and told me secretly with such excitement that he ordered it 2x; after the first order! He said what got him happily hooked was the coconut taste in the waffle, it was delicious – a homemade coconut waffle, with marmalade glazed chicken wings and coconut cream!  Here is a picture taken from NGAM’s website, because no picture was provided for it was not even a thought during the duration of happiness which repeated 3x! 🙂

Wings & Waffles!

Now NGAM is also known for a wonderful after-work place to go, for the evening side is also fun and adds to what New York City is all about!

I am planning to have a small gathering with a group of friends at NGAM soon, either partaking in a Thai cooking class, Thai Crab Feast or just dinner; it’s such a challenge with everyone’s schedules; but I am up for it!

If you love Thai food, like a place where you can relax and even in the middle of the day enjoy a Honey Lychee Martini, I recommend NGAM!  You will have a wonderful time!

Food has power—it speaks to your soul. If I can cook the kind of food that will touch people’s souls, well, that’s my goal.+

Hong…Thank You!!!!

Letia Mitchell LifeStyle & Design Letia 🙂

Ngam is located at 99 3rd Avenue  (btw 12th & 13th Streets)  New York, NY 10003 (212) 777-8424. 

To learn more about Chef Hong Thaimee and NGAM – Modern Thai Comfort Food restaurant, go to http://www.ngamnyc.com . Photos by NGAM’s website and Letia Mitchell LifeStyle & Design LLC.  

+ Quote take from Gotham Magazine article,  2013 New York Faces, Hong Thaimee.

10 Things You Might Not Know About St. Patrick’s Day!

15 Mar

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Saint Patrick’s Day or the Feast of Saint Patrick (“the Day of the Festival of Patrick”) is a cultural and religious holiday celebrated annually on 17 March, the death date of patron saint of Ireland, Saint Patrick (c. AD 385–461).  From the parades, the dancing, the music, the eating and the drinking – it’s a fun time had by all ages!  Everyone enjoy!

Letia Mitchell LifeStyle & Design Letia 🙂

Video courtesy of HoopLa!

The Perfect Pint! One of the Thee Best Irish Pubs in NYC!!!

8 Nov

Foodie Alert!!!!!!!  Beer Lovers Alert!!!!!!

Hanging in the city…after a very important business meeting in Manhattan, it was asked,”How about a beer? It’s mid-afternoon and you look like you need to relax!”

I didn’t think it showed, but I was so nervous and quickly said..Why not!  So walking fast (33 degrees outside), heading towards the East side I quickly found myself right in front of the The Perfect Pint East, located at 203 East 45th Street (between 2nd and 3rd Ave)!

The atmosphere was lively, the staff was great and most of all the ale was terrific!  Get this! I had a Goose Island I.P.A. ~ A highly hopped ale, really nice tasting and surprisingly fruity! The first time I actually tasted it…then all of a sudden, I had two!

What did I eat with it? I went with a traditional burger… you can never go wrong with a burger!

It was an excellent; cooked to perfection and I shared…it was humongous!

Operation RELAX accomplished!

The Perfect Pint also has a roof top for more entertaining, where at night the city’s lights would be such a great backdrop!

And, there are two convenient locations one on the West side and the other on the East side! Cool marketing!

So if you are ever in the theatre district and want a great choice of beer varieties; plus great food with a cool atmosphere!

I highly recommend the The Perfect Pint!  

Make sure you call or go on-line to book a table!  We were lucky to get in, for it was crowded!  I will be back very soon!

Michael Agnew, Beer writer, Certified Cicerone® and is the owner of The Perfect Pint and believes there is a beer for everyone; just have to try it!.  If you are interested to know more about the restaurant and menu items – log on to http://www.perfectpintnyc.com and also check out his blog – which of course is named A Perfect Pint! http://www.aperfectpint.net

Letia Mitchell LifeStyle & Design Cheers!

Letia 🙂

Photos courtesy of The Perfect Pint!

Dinner or Supper, What a Debate!

26 Oct

question markThere is so much going on in the world, who would have ever thought that a mere dinner date with six friends would turn into a 30 minute debate; without a moderator!

Before we even ordered!! So annoying that the topics that we would usually talk about did not ever get talked about because of a mere formality of a word. It all started by us sitting down at one of our favorite restaurants, Saju Bistro – here in NYC; right on 44th in the theatre district!

Everyone arrived on time and one person said “I am starving, I am so ready for supper!   The other person said “Supper?”, who in the hell says that, you mean dinner?” With the reply, “I never say dinner, you’re wrong – it’s supper”.

We went on to order appetizers and few cocktails!  But oh no, it could n’t be left alone. Upon ordering our entrees it started again, this supper dinner thing!  It got to the point where I said, “Who gives a flying mosquito”! For I couldn’t think of anything better to say, there were little ones at the next table!

The most important thing to me, was that there was food; that I who wanted to eat…because I like the food and I could eat! Simple?  So, I thought! Until the cell phones were pulled out like swords and the searches began; this really matter to everyone???  CRAZY!!

Everyone was now curious on what is the difference.  Now, I’ll be the first to admit I have used both in the past; however DINNER for me is the runner-up.

Dinner refers to the most significant meal of the day, which can be the noon or the evening meal. However, the term “dinner” can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day.
Supper refers to the lite evening meal, often the principal meal of the day.  Or it can be an evening social event at which a supper is served to raise money for a church, charity, etc.

The more they read, it still didn’t resolve anything!   Until the words, ENOUGH was said by the quiet one in the group with a loud voice.  Thank goodness, cause we would have been still talking about it!

The disagreeing parties surrendered and then the topic was turned to the World Series!

I was ecstatic and the mood finally changed! You might be saying, who cares!!!!!!  I couldn’t agree with you more!

But I bet you, when you hear the word dinner now, you’ll notice!  I am so glad we did not talk about the word AUNT!  Gheez!

By the way, I’m heading home and just a few moments ago, I’d received a text from my friend – it said  “you know it’s DINNER! ;)”  Friends, you got to love them!

Related Articles

Letia Mitchell LifeStyle & DesignLetia 😉

http://www.sajubistro.com

A Spur of the Moment Crab Seafood Party = Summer Fun with Family & Friends!!!!!!!

5 Aug

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“Summer fun is connecting with family and friends, good food and having FUN!!…Letia

A few months ago I was sweetly reminded of the seafood parties I used to give years ago and how it would be so wonderful if we could partake in one again; this time a little smaller!

I thought about it and said; “You know what…why not!” A superb idea, got planned and then held just this past weekend! The most important part of the party of 14, everyone had such pure enjoyment in eating the good food and spending time with each other! Which definitely made a great mix of food and conversations and a lot of laughter!! On Saturday we started with:

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  • 6 dozen Maryland crabs, cooked in beer, crab seasonings, chili peppers with parboil bags of chorizo sausage and red potatoes!
  • Fried flounder fried in a lite cornmeal batter
  • Fried tilapia in a lite egg Cajun batter
  • Fried shrimp in a lite cornmeal batter
  • Cold penne and prawn shrimp salad; with spanish olives, red and yellow bell pepper with cherry tomatoes
  • Cold chucked corn salad with fresh lime; with specs of cilantro and avocado slices
  • Crab rangoon
  • Cheese platter with crab cheese dip, smoked gouda, brie, goat cheese, salami, mozzarella, honey, strawberries, grapes and flavored crackers.
  • Strawberry shortcake <delicious>
  • Peach Ice Tea, Beer and White Zinfandel

There was more food, more eating and then some more food! Then the next day, yes Sunday it was hot dogs, pork & beans, chips, swimming in the pool and watching SPIKE TV episodes of Bar Rescue with Jon Taffer; leaving us to wonder whether we all could be becoming bar owners! LOL!

Well, I hope this post made you hungry and thinking about the rest of your summer. Is it going well or you just haven’t had the time to even think about having a summer get together? Well maybe, just maybe I might have changed your mind! There’s a few more weeks left! If yes, I would love to hear about it! 🙂

Thanks Oni for suggesting the party! Everyone had such a good time!!!!!!! ❤

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Letia Mitchell LifeStyle & Design Letia 🙂

All Pictures by Letia Mitchell LifeStyle & Design LLC. Recipes, send an e-mail to lee@lmlifestyleanddesign.com

Sub-Zero|Wolf, A & D Building, AJ Madison and Cooking!

26 Jul

If your like me, you marvel the look of the latest high-end appliances.  When you see them in a kitchen, you know that the owner must be a chef, really understands the fundamentals of cooking or just loves the beauty of it all! Remember, Yolanda H. Foster’s, see through refrigerator (RHOBH)!  What am I talking about?  This refrigerator, the work of art!

real-housewives-of-beverly-hills-season-3-yolanda-fridge

When remodeling a kitchen the look, the feel and sleek lines of the appliances, must be there – for the kitchen is the one place that everyone congregates!  Most people are looking for the  professional look, however really do not understand that these appliances are simply amazing and powerful!

Back in March, I attended the annual Architectural Digest Home Show in NYC and had the pleasure of winning a cooking class being offered by AJ Madison.    The cooking class would detail the fundamentals of cooking and how high-end appliances have evolved – making your cooking better or let’s say giving you the tools to do so!   The appliances were Sub-Zero|Wolf.

Let’s say, that I am a very average cook!  Know how to boil water, broil fish, make a soup and bake a chicken!   All other types of cooking beyond this – makes me wonder in amazement the art of cooking.  I’m talking about souffles, baking bread or managing to keep a duck breast moist…that kind of cooking!!  I am so lucky to have the opportunity to be near NYC to experience all types of foods, where I truly appreciate all that it takes to getting the satisfaction of having a wonderful dish and more!

This cooking class was held at the Architects and Designer Building here in NYC on 58th Street; Suite 503 (5th floor). The A & D building is a wonderful destination for high design and luxury goods –  the showrooms are open for those who are interested in exploring for ideas and seeing the latest products (including educational seminars, culinary celebrations, showroom openings).  www.adbuilding.com

The Sub-Zero|Wolf  showroom is absolutely beautiful; detailing all of their latest appliances and a state of the art cooking area for demonstrations!   The showroom is a relaxed atmosphere where designers can bring their clients to look at the appliances without any hassle and ask questions.

Even if you are not a designer, just interested, consumers are welcomed as well!   If you currently own any Sub-Zero|Wolf appliance, you can also be able to attend one of their product demonstrations, you just would need the Model # and Serial # of your product to sign up with AJ Madison.

 ” AJ Madison has a wonderful wide variety of major brand name appliances and stand by their   “service after the sale” – standing by our customers from the day of purchase throughout the life cycle of the product.” 

Now, I am not going to tell you about every appliance, but I would like to give a breakdown of what the terminologies are:

Bake Mode – The oven heats 10% from the top,  90% bottom  (cookies, cakes, pastries)

Convection Bake Mode – 100% heated controlled air (pies, cookies – abundance)

Broil Mode – 100% heats from the top (normal broiling)

Convection Broil Mode – 100% heats from the top with controlled air (fish, poultry, thick meats).

Roast Mode – 25% heats from the top, 75% from the bottom (beef, poultry, pork) .

Convection Roast Mode – 25% heats from the top, 75% heated controlled air (turkeys, large meats).

Dehydration Mode – 100% heated controlled air (fruit, herbs, meats for jerky types).

Bake Stone Mode – Heated top and bottom with stone (pizza)

Proof Mode – combination of heat with controlled air (rising breads).

The appliances shown during the class were the top of the line, get this!  How about punching in the pound amount of your item (chicken, poultry, beef) and with the internal thermometer, press ENTER on the display menu….the oven will suggest the correct temperature and seamlessly determines the time it will be done!   Steaming fish the correct way, the actual amount of steam will be created to set your fish to perfection.  Even vegetables!!!  There are also heat induction features for their range, using vibration moves on the cook top causes heat, reducing the amount of electricity to cook specific items.  All undeniably impressive!   To show how to have a whole dinner ready, in less than 4 hours; here is what was prepared:

  • Four amazing pizzas
  • Salmon burgers
  • Fried Macaroni & Cheese balls <still thinking about them>
  • Broiled Salmon
  • Steamed Cod
  • Steamed Vegetables
  • Pork Loin Roast
  • Prime Rib Roast
  • Russet Potatoes
  • Corn
  • Wedding Cookies
  • Chocolate Covered Cherries (demonstrated melted chocolate)
  • Brownies
  • Choice of White or Red Wine, Water

TIP:  When getting recipes on the Internet, always specific if you have a convection oven.  This will give you the correct information for cooking!

Thanks AJ Madison, I had a wonderful time and to Architectural Digest for the invite back this past March!

Letia Mitchell LifeStyle & DesignLetia 🙂

http://www.ajmadison.com for more information.  Photo of Yolanda H. Foster’s refrigerator by BravoTV (Real Housewives of Beverly Hills).  Photos by Letia Mitchell LIfeStyle & Design LLC.

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