Skip to main content

Memories of New York



Where others collect memories of places they visit and people they meet, my travels net me images of food stalls and restaurants. Not surprisingly, New York to me means delis of Broadway and Times Square.

In that ubiquitous world of sandwiches and salads, some names stand out. One of them is Cosi, where the first sight to greet you is a massive wood fired oven. Every hour, several batches of crunchy bread emerge from this oven. Some of them go on to become sandwiches. If you are salad buyer though, you can pick a piece of warm bread (or two!) on your way out after picking the salad for lunch.

My oft-remembered favorite is the Cosi Signature Salad. It's a mixture of conflicting flavors; some sweet, some savory:

- Mixed Greens (I got iceberg lettuce)
- Pears
- Red Grapes (okay, mine are black)
- Gorgonzola Cheese
- Cranberries
- Pistachios

The dressing is a sherry shallot vinaigrette. You take equal parts sherry vinegar and olive oil, whisk until they emulsify and add 2 finely minced shallots, salt and pepper.

Cosi puts all ingredients in a bowl and tosses them with the dressing. I put everything on a skewer so if dip it in the dressing and gulp it down in one go, I get a burst of flavors that takes me back to New York.

Comments

Srivalli said…
I can relate that Simmi..even my travels usually are remembered by the food that I eat..:)
lubnakarim06 said…
My memories also revolve around food mostly....love that simple and refreshing salad...

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…