Grossman - New York Cult Recipes

But back on Krypton (with its presumably higher gravitational pull), hed just be one Kryptonian among others, a mere pedestrian going about his not-particularly heroic business. Not to suggest that New Yorkers are some sort of super race or that living there is a bore, but being an expat does have its perks. For starters, you get to actually miss and appreciate all those things you once took for granted. And if youre like me, this phenomenon will manifest itself almost exclusively through food. What begins as a minor homesick craving say, for a fresh bialy from Kossars or a piece of cheesecake from Juniors builds into a full-blown culinary obsession. The next thing you know youve spent two weeks trying to make the perfect fill-in-the-blank from your composite food memories, which pretty much explains this book.

Basically, these are the recipes I crave most when I miss New York and, as such, they reflect my own idiosyncratic experience of New York food a mix of Greek diners, Jewish delis, old-school Chinatown, American junk food, American health food and a bunch of other stuff tossed into the melting pot. Put it all together and youve got a one-way ticket to NYC. Enjoy the flight! M.G.

My friend Thomas Lehoux, one of the founders of the Parisian coffee club Frog Fight and co-owner of Caf Rn, was one of the first to promote this style of coffee in Paris. Here are his instructions for making a perfect cup at home. MAKES 1 CUP Preparation time: 5 minutes WHAT YOU NEED a kettle a dripper (preferably Hario) a coffee pot a filter (preferably Kalita) freshly roasted whole coffee beans a set of scales a coffee grinder Step 1. Boil some water in the kettle. Step 2. Put the dripper on the coffee pot and the filter into the dripper. When the water boils, pour a little into the filter to rinse it out and remove the paper taste. Step 3. Weigh out the coffee. Step 3. Weigh out the coffee.

The general rule is: 60 g (2 oz) coffee to 1 litre (35 fl oz/4 cups) water. So for 400 ml (14 fl oz) water, I use 25 g (1 oz) coffee. Grind the coffee to filter coffee size you should be able to feel the particles between your fingers. It looks like a powder to the eye. Step 4. Put the coffee in the middle of the filter and add 80 ml (2 fl oz/ cup) water. Wait for 30 seconds (to de-gas the coffee), then slowly add the remaining 320 ml (11 fl oz) water.
It should take about 2 minutes for all the water to filter through to your coffee pot (if this is not the case, grind the coffee more finely and increase the volume of water).

Dont stir the coffee grinds with a spoon, let the water flow through by itself. Step 5. Enjoy your coffee. ICED COFFEE Use the same method, adding ice to the jug after rinsing the filter, and reduce the equivalent weight of the ice from the water.

In Paris, its Bobs Juice Bar and its J.-P., the manager, who makes them. SERVES 2 Preparation time: 5 minutes INGREDIENTS 1 ripe banana, peeled and frozen 250 ml (9 fl oz/1 cup) mineral water 1 huge handful baby spinach 1 tablespoon fresh herbs (mint or parsley) 100 g (3 oz) frozen mango flesh Place everything in a blender, ending with the mango so you can adjust the quantity to make up 500 ml (17 fl oz/2 cups), and blend. If your blender isnt powerful enough to handle rock-hard frozen fruit, let the mixture soften for a few minutes before blending.