Smoked Duck Bento at Tea Box Café in Takashimaya Dept store-
w/ the sophisticated Japanese cuisine culture as a bonus.
Posted on 02/11/2015 5:02:45 AM PST by Kaslin
You could do it in an oven or microwave too.
An electric smoker works good too, just omit the wood chips.
When you stop salivating over B/G’s salad, try this.
BALTHAZAR SALAD / dinner salad w/ crusty bread, ramekins of French butter.
Place blanched asparagus, green beans in salad bowl. Add paper-thin fennel slices, paper-thin radishes, romaine chiffonade, bite-size frisée, 1/4” radicchio strips; toss to mix. Add Lemon Truffle vinaigrette to coat salad w/ a thin sheen.
SERVE portions topped w/ ricotta salata matchsticks, slivers of raw beet, 1-2 thin slices avocado; sprinkle of minced blanched lemon zest. Maldon salt or fleur de sel to taste.
Lemon-Truffle Vinaigrette / keeps a week, Mix 2 Tb l/juice, ¼ tsp salt, 1/8 tsp pepper. Whisk/dribble in 6 Tbs mild ol/oil, 2 Tbs white truffle oil til emulsified.
OMG! Do you make these?
Mmmmm.....yup.
One my fave lunch places was the downstairs Tea Room at the Japanese Takishiyama Dept store—now closed.
Used to be across from Bloomies.
The serene room was all silvery wallpaper and bleached oak paneling.
The bento box was fab-—one day I asked the chef what exceptional flavoring she had put on the salmon-—she said it was nothing more than imported Maldon sea salt.
I don’t remember this restaurant. On 3rd or Lex? We used to go to the China Bowl across from Bloomingdale’s. Very down and dirty!
The Takishiyama Dept Store chain is a big, big deal in Japan.
In NYC-—it was a bit above Bloomingdale’s-—across the street-—63rd entrance, I believe (around there).
The restaurant was downstairs in the store....you had to know it was there-—there were no outward signs.
Smoked Duck Bento at Tea Box Café in Takashimaya Dept store-
w/ the sophisticated Japanese cuisine culture as a bonus.
I looked it up and it was said it was on 5th Ave. So I assume this was an outpost. By the time it opened, I was living in the 20s and didn’t get to the upper east side much, anymore.
“When Everybody ate at Schrafft’s” by Joan Kanel Slomanson, 2007 nostalgia book.
METHOD Stir/dissolve pkg dry active yeast, ½ c warm water. Add stir/dissolved 1 1/2 c warm water, 2 tea salt. Add cup at a time sifted 3 1/2 c flour, 1 1/2 tea sugar, 1-2 tea Kraft cheese powder (from mac/cheese box). When dough becomes hard to stir, turn out on floured surface. Let dough rest as you wash bowls. Knead dough 10 min smooth and elastic, add flour if needed.
Place in buttered bowl; let rise 2-3 hours (triple in size).
Punch down; turn out on counter. Sprinkle w/ cup grated sharp Cheddar. Roll up; knead just long enough to incorporate cheese. Halve dough; let rise 45 min in two greased loaf pans covered w/ towel. Bake 450 deg 15 min; reset to 350 deg; bake 10 min. Cool on racks.
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Sounds like what they serve at Red Lobster... or maybe better...
Moochelle: “Mac ‘n Cheese is for the Rabble....”
2 cups Bisquick baking mix
2/3 cup milk,
1/2 cup shredded Cheddar,
1/4 cup melted butter,
1/4 teaspoon garlic powder.
Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop spoonfuls onto ungreased cookie sheet. Bake 450 deg 8-10 minutes til golden brown. Brush warm biscuits w/ Garlic Butter.
Garlic Butter Mix Butter and garlic powder. NOTE: Instead of garlic powder, steep several cloves of chopped garlic in melted butter while preparing biscuits.
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