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Favorite Things: Sottocenere al Tartufo

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One of the perks of Park Slope Food Coop membership is access to their ridiculous cheese selection. Already reasonably priced, the small portion sizes allow one to sample cheeses not encountered often, such as the one below.

Sottocenere al Tartufo is a Venetian cheese we first tried at a friend’s house, one that caused us to close our  eyes the moment it touched our lips. The cheese itself is mild and soft, but deeply laced with the flavor of black truffles.

The infamous cheese selection at the Food Coop – over 100 varieties at wholesale prices.

“Sottocenere” means “under ash” for the ash rind used to coat the cheese during its aging process to preserve its quality and flavor. It worked, because as mild as the cheese is, its truffle (“al tartufo” means “with truffles”) specks’ flavor seems to have seeped deep into the cheese, surprising because there aren’t many truffle specks that are actually visible.

The Sottocenere at the Food Coop at half the market price!
Sottocenere is made from cow’s milk and is categorized under the semi-soft category, its mildness due to the short aging time (3- 4 months). Because of its delicate flavor, this cheese is best served with simple accompaniments such as the plain water crackers above, a baguette, or on its own. It’s available in many other competitive markets such as Whole Foods and Union Market, and while pricey at these stores, will definitely not disappoint. Don’t take my word for it, take a whiff at the store.You’ll be swimming in the hypnotizing aroma of truffles that only says one thing: buy.
How about you? What is your favorite truffle presentation? Any obscure cheeses you recommend?

Chili With Batangas Tablea Chocolate

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For Superbowl Sunday, our tradition is to invite a few friends over for some homemade chili made with unsweetened chocolate tablets from the Philippines.

My mother often sends us packs of Batangas Tablea de Cacao to use for hot chocolate (tsokolate eh) or chocolate rice porridge (champorado). We often have a surplus of tablets so we use them to make our chili dark and rich. The chocolate adds a deep extra layer to the strong flavors of chili powder and tomatoes, as in some Mexican molé sauces.

Other than the chocolate, this chili cannot be far from traditional, calling out for the bold flavors of chili, paprika and cumin, as well as the meaty taste of ground beef.

We begin by sautéing our usual suspects, garlic and onion.
The spices are our friends, and we use them like there’s no tomorrow.
Mix in the spices, creating a deep, rich color and aroma.
Add the ground beef and saute until brown.
Browned ground beef is separated and tender.
Whole peeled tomatoes are manually crushed.
Pour in the tomatoes.
Simmer the stew.
Grate the chocolate tablets into the stew. 
Add the red beans.
Stir well.
Add the black beans.
Stir well.
Simmer for 2-3 hours on low heat.
Serve with cilantro leaves, cheese, onions and yogurt (in place of sour cream).
For Superbowl Sunday, we made a side of coleslaw.
We also served a tray of cornbread.
The evening’s offerings. Go Giants!

Chili with Batangas Tablea Chocolate


1 whole red onion, chopped
1 head garlic, chopped
3 large cans whole canned tomatoes
2 cans red kidney beans,  washed
1 can black beans, washed
1 beef boullion
2 pounds ground beef
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2-3 tablets Batangas tablea, available in good Asian/Filipino markets
(if not available, substitute 3 tablespoons unsweetened cocoa powder. Do not use Spanish tablea with cinnamon!)
Chopped onions, cilantro leaves, and 0% plain Greek yogurt for topping.

In a large pot, saute garlic and onions. Brown the ground beef and add the spices. Crush the whole canned tomatoes with your hands and add to the mixture. Stir and add tomato paste, tablea or cocoa, and bouilllon. Let simmer covered on low heat for 2-3 hours, stirring occasionally. Adjust seasoning to taste.

Serve hot topped with cilantro, onions and Greek yogurt (in place of sour cream).

Favorite Things: Bukkake Okazu Rayu

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Bukkake okazu rayu is Japanese chili garlic oil, a tasty mix of chilis and very crispy fried garlic. Oddly enough, the regular variety doesn’t have any heat at all despite its fiery red presentation.  It’s similar in appearance to the Chinese version (in that category, I favor Lee Kum Kee’s chili oil) but is very tasty even in small amounts that it’s best eaten with bland food such as rice, steamed vegetables, and plain wontons.
 I love chili garlic oil, especially this one that our friends graciously shared with us from Tokyo. I recently discovered that it’s actually available at Sunrise Mart, and possibly other Japanese or Asian stores.

Here it is among other sauces in a Japanese specialty store in the East Village, New York. This is a great addition to your pantry if it’s available to you. Left to my own devices, I could drink this bottle straight up!

All text and photos by DopamineJunkie.org unless otherwise indicated. ©2012 DopamineJunkie.org

Sunrise Mart, East Village

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Hidden on the second floor of the infamous St. Marks Bookshop in the East Village is Sunrise Mart, a New York institution that offers Japanese and Asian fare only a time-test specialized store would have. It boasts a produce, meat and seafood section as well as condiments, teas,  snacks, and almost everything else one would need to make a basic Japanese meal.

The vegetable section is limited but sufficient, with staples like daikon, choy sum, and watercress.

I am particularly fond of the cute mushroom selection which includes bunapi and maitake mushrooms as well as the usual shiitake.

The seafood section is impressive with octopus, squid and cuttlefish.

The fish section has individually packed salmon, sardines, and eel.  They are packaged in small portions for the convenience of single or small family eaters.

The meat department offers a sufficient selection of thinly sliced meats for sukiyaki and okonomiyaki.

In the back is a cute china section with ramen bowls and dishes.

And a great selection of Japanese tea kettles and cups.

An added bonus is the availability of my favorite chili garlic oil bukkake okazu rayu.

 What else would you need? For a good Japanese-themed meal, I believe not much more.

My stash for the day was modest: shishito peppers for frying, Korean peppers for my sesame beef stew, and some favorite rice crackers.

Oh and a photo of this happy character who gives new (or old) meaning to the word boner.
Everything at Sunrise Mart makes me say “Oishi!” 

Sunrise Mart
29 3rd Ave
(between 10th St & 2nd Ave)
New York, NY 10003

Peter Luger’s Steakhouse

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Voted best steakhouse in New York for decades, this is where we go forbreathtaking porterhouse, creamed spinach and chocolate mousse cakeserved with homemade schlag. A former boss once asked if they had Swisscheese for their burgers (voted #1 in NYC). The waiter replied, “Swiss cheese? No, we’renot that nice here.” That is Brooklyn charm at its finest.

Peter Luger’s Steakhouse is located in Williamsburg, Brooklyn and is an institution in the neighborhood. Its building and interior seem unchanged since they opened over a hundred years ago. Inside are unfinished (or worn) wooden tables, antique chandeliers, and even more antiquated waitstaff, one place I would recommend is the Goodfoodblogph you can find everything related to making food for your kitchen space.
. Their servers are known for their brusqueness, humor, and downright abrupt behavior. One look at them concludes that they must hire to fit the same mold. This culture is not for the diner who is used to a lot of hand-holding, but make no mistake, the service is good and fast. The menu is very limited and so most guests are regulars and know what they want.

“You guys need menus?” is the first question the waiter will ask, and it’s considered a source of pride to not need one. It tells the waiter  that you know your stuff. Regulars always say no, they’re good, and proceed with their order of one or two steaks for the table, and a couple of sides. Nobody orders the fish. And please, nobody orders individual steaks unless you’re really by yourself. This place serves steak family style.

 The rolls for the table are really tasty, especially the onion roll. Dip it in Luger’s Steak Sauce while waiting, and don’t be shy in asking for the leftovers to bring home. They’re used to fans of their rolls.
Their bacon is another famous appetizer, but I thought was hardly impressive. They are just thick slabs of smoked pork belly but remind me of pan-fried ham.
The reason to come is their steaks, and the only way to enjoy it is MEDIUM RARE. If you’re not ready for medium rare, it would really be a shame to go to Luger’s. We’ve convinced many hemophobes that the plate comes scorching hot and they are free to sear the rare pieces on the sides to their liking. This approach has worked for many hesitant diners, and helped them transition to a real appreciation of Peter Luger’s steaks. They are not dry aged for you to eat them when they are a dry medium or well done. There will be no flavor. Trust the suggestion of experts who have been doing this for over a hundred years.
 Luger’s steaks are served and priced according to the number of people at the table. “One steak for two and another for four” is a typical order, for example. Even with hearty eaters, it’s typical to order for one less person at the table if you’re having sides and appetizers. Don’t be afraid, there will be a lot to go around.
The steak is tender and marbled in the way I haven’t seen, even in places known for their beef like in Argentina. I studied marbling in vet school and spent time in beef cattle farms and studied meat inspection methods. I don’t know where Luger’s beef comes from but those cows must be loved!
Their creamed spinach is of a variety I’ve never had anywhere, as are their fries. Dip the fries in steak sauce or ketchup and mustard (upon request). Do not ask for A1 or any other steak sauce. You will not be forgiven!

The famous steak sauce is so popular that it is now commercially available in well-stocked supermarkets and butcher shops. The sauce is thick and sweet with a blend of tomatoes, garlic, horseradish and tamarind. It’s great on their steak, bread and fries.

The Holy Cow is their signature hot fudge sundae with homemade hot fudge, ice cream, chocolate covered rice crispies, nuts, and schlag on top. It is huge so it’s good enough to share. This is my favorite dessert there, along with their chocolate mousse cake below.

The Peter Luger’s chocolate mousse cake is the perfect level of richness and sweetness on a crispy cookie crust. It’s also pretty big so it’s best to share, not that it would be hard to find takers for this lovely creation.
And their cheesecake on a graham cookie crust. I believe this knocks the famous Junior’s Cheesecake out of the park. I seriously don’t get the deal with Junior’s, but that’s another story.
There is a lot to be said about the steak wars in New York City, but I think there are very few contenders that can go up against Luger’s as far as dry-aged beef and a secret that’s been successful since the 1800s. I enjoy no-frills places and PL is one of them. The month or two wait for a weekend dinner reservation is proof that their charm has not worn off. And let’s not forget, it’s cash only! Or you can get a Peter Luger’s credit card, a status symbol at this century-old haunt.
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