Restaurant Inspiration - Flatiron Room Mac & Cheese

The Flatiron Room, NYC. Photo Courtesy of The Flatiron Room 

It's often that I'm reminded of how lucky I am to have wonderful friends. 

The latest example of this comes courtesy of my good buddy Sonia. Not only did she recently treat me to a birthday night out at a majorly swanky and very cool whiskey lounge called The Flatiron Room, but she made sure we ordered the best thing on the menu - a unique and positively sinful Mac and Cheese with Brussels Sprouts, Dates, Hot Chilies and a Gouda Cream Sauce. 

If this combo sounds suspect to mac and cheese purists out there, I'm with you! But believe me, this dish is so inexplicably good that I knew by the second bite that I'd just have to make it myself. Rather than trying to explain the wonders of Flatiron's mac, check out what Haute Living had to say about it. They even voted it one of their top 5 mac and cheeses in NYC:

"We never thought we'd highlight any semblance of vegetable mac in our top picks, nor did we think we'd include a whiskey-slinging jazzy newcomer to the 26th street strip, but this positively scrumptious take on this fan favorite has us eating our words. Chef Susan Burdain combines brussel sprouts with radiatore pasta and tops it with a Calabrian chile cream sauce; panko breadcrumbs hit the final high note. 37 W 26th St, between Broadway and Sixth Ave."
 

Sautéing your base ingredients, Photo: NK

When finding Radiatore, the cool corkscrew pasta that Flatiron Room uses, proved oddly challenging, my super-sweet friend made sure to keep an eye out for it herself. Next thing I knew, the goods were in my hands and I had a big smile on my face. Sonia, did I mention that you rock? :) 

I was ready to go once a bit of research yielded the recipe we'll slightly adapt today. 

First, a few notes:

To point out the obvious, this recipe is not diet. Soooooo not diet. But Mac and Cheese is the best, so come along with me as we live it up! 

Expect more of a creamy cheese sauce than a typical cheesy, gooey Mac. You'll find the change intriguing. Something about the way the cream works with the spicy chilies to create a pleasant orangey-pink sauce (punctuated by sweet dates and smokey brussels sprouts) is pretty darn amazing. 

Don't skip the Panko if you can help it. There's nothing better than adding some golden brown crunch-factor atop this mac masterpiece. 

Finally, this dish is rich as all get out and is best served in small appetizer portions. You could be like me and have seconds but you may or may not spend the rest of the evening super full, reclined on your couch doing your best Homer Simpson. Not the worst thing in the world but I figured I'd warn you. 

Now that that's all outta the way...let's get to the kitchen. I hope you enjoy this splurge-worthy dish as much as we did. And if you're ever in NYC, be sure to stop by the Flatiron Room for finger or two of fine scotch and a skillet of this cheesy goodness: 

Flatiron Room Mac & Cheese - Gouda and Calabrian Chili Cream,
Brussels Sprouts & Dates, Photo: NK 

Flatiron Room Mac & Cheese
Recipe slightly adapted from Recipesecrets.net + Flatiron's Chef Susan Burdain
Serves 5-6 as an appetizer

Ingredients: 
4 Cups (al dente) cooked Spiral Pasta (we used Radiatore) *just shy of a pound of pasta  
1 Tablespoon Olive Oil
8 Brussels Sprouts, sliced in half and roasted in advance. See Note*
4 Ounces grated Aged Gouda Cheese 
1.5 - 2 Tablespoons pitted Medjool Dates, finely minced
2 Cups Heavy Cream
2 teaspoons Garlic, minced
2 teaspoons Calabrian Chili Relish/Paste (or finely chopped hot chili peppers)
2 Tablespoons minced Shallots
2 Tablespoons Hot Sauce (we recommend Cholula or similar - Tabasco would be too hot)
2 Tablespoons grated Parmigiana Cheese
Panko Breadcrumbs, for topping 
Equipment: a large, deep, ovenproof skillet - ideally a 10 inch cast iron skillet

*Note: to quickly pre-roast the Brussels Sprouts preheat the oven to 450 and simply slice them in half lengthwise, toss in a Tablespoon or Two of Olive Oil, sprinkle with Salt and roast for 15-20 minutes, turning once or twice. You can make these in advance and store in the fridge until ready to use. 

Method:
1. Prepare the roasted Brussels Sprouts if you've not done so already. Recipe above. 

2. Precook the Radiatore pasta if you have not done so already. It should be just firmer than al dente. Drain and set aside. Ideal cook time for Radiatore will be 6 minutes. 

Add Panko and it's ready to finish in the broiler, Photo: NK

3. Preheat the broiler. 

4. On your stove top, put the Olive Oil in your ovenproof skillet and heat until shimmering over medium-high heat. Add the Brussels Sprouts, Shallots, Garlic, Chiles or Chili Relish, & Dates. Sauté for a minute or so. 

5. Pour in the Cream, grated Gouda, and Parmigiana. Stir gently until cheese has melted, about 3 minutes.  Cook another minute or two so cream begins to bubble and thicken. 

6. Add the Hot Sauce and stir. Gently add in Pasta and toss until it is fully coated. 

7. Top the skillet with a few tablespoons of Panko Breadcrumbs and move it to the broiler to cook for 2-3 minutes until the Panko becomes golden brown and the cheese is bubbling. Serve hot and enjoy! 

A Visit to Nobu with Dad - Asian Style Miso Cod

Around 1996, my dad and I dined at the famous Japanese restaurant, Nobu, in NYC's TriBeCa. Back then, it wasn't common practice for me to visit upscale restaurants. I was still a teenager and this was a big event for me, one prompted by the fact that Dad had received a gift certificate there from my brother and sister in law. To my delight, he chose to take me as his dinner guest, his little sushi fiend.

Nobu, NY - Photo Courtesy of Nobu Restaurants

Earlier that year, he had also introduced me to the wonder that is sushi. On weekends, during my visits to his house in New Jersey, our ritual was to hit the Asian supermarket in Edgewater and come back with trays and trays of takeout sushi. I got hooked. Like me, Dad was also someone who relished a good nap, so the best part about our weekly sushi binges was that afterwards, we'd both fall into what we called a "sushi coma" on the couches in front of the TV. Those were good times.

Overall, Dad and I shared a lot of the same traits with regard to food. He was the type that would become fixated with one food item and eat it every day for several months. The subjects of his obsessions ranged from things as simple as Dannon Coffee Yogurt and Del Monte "Very Cherry" Fruit Salad, to Alaskan King Crab Legs that he'd buy by the pound from Costco. 

The guy knew how to live it up and eat well, and he did everything to the max.

If you ask anyone who knows me, they'll tell you I go through the same sort of food jags. Currently it's Guy and Gallard's Chicken and Dumpling Soup for lunch. In college, I ate a toasted bagel with one slice of melted cheese, a tomato, and hot sauce. This was my favorite lunch for four years running.  In high school, the subject of my desire for a solid year was a slice cheese cake from our cafeteria. Astonishingly, I gained not one pound from this everyday indulgence, though I can't look at cheese cake to this day. Cheers to teenage metabolism, I guess! Those days too, are long gone.

Naturally, when our big night at Nobu rolled around, I was a totally fixated on ordering sushi and had zero interest in anything else they served. In my single minded quest, I nearly missed one of the best things they offered on their menu - the Miso Glazed Black Cod. On the waiter's recommendation, my dad requested it. Black Cod, unlike other cod varieties, is truly the Cadillac of fish. It has a luscious, buttery texture and a delicate flavor. With a little nudge of the fork, it flakes off easily into silky, perfectly symmetrical segments. It's a beautiful fish that should be eaten slowly and thoughtfully. Miso pairs with it naturally. 

Once Dad's cod arrived, I still turned up my nose when he offered me a bite, but when I finally agreed to taste it, boy was I glad. Now that I cook regularly, I thought it might be nice to find a Miso Cod recipe in order to recreate this special memory. While the authentic Nobu recipe is available online HERE. The recipe I ultimately adapted is from Food.Com and tastes the same. I find it easier too, though they don't differ all that much.

The recipe I've provided below is worthy of food addiction. Though black cod comes with a steep price tag, this dish is totally worth it. It's also easy enough for a weeknight dinner (both the main course and the vegetable side can be made in under a half hour, not counting five minutes to prepare the cod marinade the night before), but because it is so tasty and elegant, it's also a great dinner party choice. 

Dad passed away in 2005 and I miss him every day. Yet, I feel blessed that I have lots of great memories to draw on, and enumerable traits in myself that remind me of him. Do enjoy this easy and tasty version of the Nobu classic (and the suggested veggie side), and I hope that you too have great memories of family and food.

Sauteed Scallions, Shitake Mushrooms and Asparagus 

Recipe Adapted from Martha Stewart

Serves 4

Ingredients:

1 Lb Fresh Shitake Mushrooms, stems removed

1 Tablespoon Vegetable Oil

Salt and Freshly Ground Pepper

1 Lb of Asparagus, trimmed and cut diagonally into 2 inch pieces

2 bunches Scallions, sliced diagonally into 2 inch pieces 

1 teaspoon White Wine Vinegar

Shitake Mushroom, Scallions, Asparagus, Photo: NK

 

Method:

Slice the mushrooms thinly.

In a large skillet, heat oil over high heat.

Add mushrooms and cook, tossing frequently, until browned. About 10 minutes.

Meanwhile, boil 3 Cups of Salted Water in a small saucepan.

Add Asparagus and cook for about 3 minutes until crisp yet tender. Drain.

To Mushrooms, add Asparagus and Scallions. 

Add Salt and Pepper to taste.

Cook, tossing frequently, until pan is dry and scallions have wilted. About 2 minutes.

Add vinegar and serve immediately. 

Asian Style Miso Black Cod

Recipe Adapted from Food.com's "Chef at Large"

Serves 4

Ingredients:

24 ounces of Black Cod (4 Six-Ounce Steaks)

1/2 Cup White Miso Paste (available at Asian Supermarkets) 

1/4 Cup Mirin (Asian Seasoned Cooking Wine) 

1/4 Cup Sake (If you don't have Sake on hand, a dash of any clear alcohol works)

2 Tablespoons Soy Sauce

2 Tablespoons Maple Syrup

 

Method:

The Day Before: 

Combine Miso, Mirin, Sake, Soy and Maple Syrup in a small pot over low heat.

Mix ingredients until smooth and incorporated, about 5 minutes.

Let the mixture cool and pour it over the cod in a container to marinate in the refrigerator for 24 hours or more.

The Day Of:

Set oven racks in the middle of the oven and one in the broiler position.

Preheat oven to 450.

Remove fish from the marinade and scrape off as much as you can.

Place fish on the middle rack on a baking sheet and bake for 5 minutes.

Turn on broiler and move fish to broiler position.

Broil another 2-3 minutes so that the top browns and glazes a bit.

Remove and serve immediately with a bit of rice and optional pickled ginger.

Miso Glazed Black Cod with Scallion, Asparagus and Shitake Saute, Photo: NK

Enjoy! 

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Guest Spotlight: Marina's Fabulous Fish Tacos

~I am so happy to introduce our very first guest blogger here on Neurotic Kitchen! Check out what my friend Marina has to say about one of my most favorite meals. Marina is a Chicago Native who came to NYC by way of San Francisco, a city famous for its cuisine and especially its outstanding fish tacos. Marina’s recipe is easy breezy, just like her, and embraces each cook's creative interpretation: 

Marina’s Fish Tacos

The inspiration for this dish came from a place called “Nick’s Crispy Tacos” in San Francisco.  The place does tacos and burritos and uses all organic, sustainable ingredients. They make their own agua frescas and the best green salsa that you have EVER had.  Their traditional red salsa and habanero salsa are also to die for. Check out what people are saying about Nick's: 

http://www.yelp.com/biz/nicks-crispy-tacos-san-francisco 

I love the Baja Style tacos but the fish is deep fried, so I usually make a lighter, grilled version in my grill pan – it comes out just as good and is so easy. With just a few simple ingredients you can make a “do-it-yourself” assembly line.

  

Ingredients and Method: 

Fish - I like a combo of shrimp and firm white fish (Tilapia or Cod work well). For shrimp, I like to use bigger ones and cut them in chunks once they are cooked. Today, we're trying rock shrimp to change things up a bit.

Prepare the Fish 

Season the fish with whatever seasoning you have on hand.  Some ideas: lots of good cumin, sea salt, pepper, chili powder, some cayenne, a bit of Mexican oregano, a bit dried garlic and onion powder.  

Let fish sit as you set up your assembly line of the following:

Small stone-ground corn tacos 

Chopped cilantro 

Limes cut in wedges 

The best mild to medium green salsa you can find

Cilantro, Photo: NK

Limes are the key, Photo: NK

Guacamole 

Use store bought guacamole (Whole Foods makes a good one) or make your own: mash up ripe avocados then add finely chopped jalapenos, lime juice, chopped cilantro, finely chopped red onions, and optionally add finely diced tomatoes that have been de-seeded and drained of juices. Season with salt and pepper to taste.  

Make the Slaw

Red Cabbage, sliced up thin

Scallion, chopped

Julienned Green Apple

Slaw Ingredients, Photo: NK

Don't be shy with the Sriracha, Photo: NK

Mixing Slaw and Sauce, Photo: NK

Make the Sauce

In a separate bowl, combine mayonnaise that's been thinned out with some apple cider vinegar. Add a few healthy squirts of sriracha, depending on how spicy you like it. Mix and season to taste. Toss sauce in with the slaw until incorporated. 

Cook the Fish

Grill the fish until  firm yet tender. Shrimp cooks quickly, so if you are making a mix of fish and shrimp it is best to cook it in a second batch. Cook shrimp one to two minutes until firm and opaque.  Cut or shred the fish filet into chunks.  

Cooked Shrimp and Cod, Photo: NK

Serve: Lay everything out so people can assemble their tacos and EAT!  

  

Here are some great ideas for Sides: 

I make either yellow Spanish rice from the pouch or basmati rice mixed with cilantro and lima beans - delish! Amy’s Low Sodium Refried Beans in the can is also a great addition. 

Fish Tacos, Photo: NK 

    

Enjoy!

~ Marina