Since I’ve been back in New York I almost feel like I’m in a new place, although familiar because now I know my way around. One of the ways I’ve been enjoying this city is by going out to eat and reuniting with friends. On this particular day I was meeting up with a friend I knew from college (it’s a funny story actually), and she recommended this place called Bread in Nolita. I was up for it!
Like pastas, salads, vegetable starters, soups, sharing plates, entrees, and desserts! They also have plenty of beverages to choose from–especially wines. It took us–no joke–more than 30 minutes for us to finally decide what we wanted. Most of that time we were talking away, catching up with each other. The waiter checked back on us frequently and had a good attitude about us taking forever. Eventually we decided that we needed to change our focus to the menu. What to choose, what to choose.
I was curious about the Sicilian tuna and I was told that it basically means the tuna has been marinated in olive oil, herbs, seasonings, and garlic. Then it is grilled, and for this recipe it was left to cool for the salad. My oh my, this was delicious! I also gave the olives a chance, and much to my surprise I quite enjoyed them. Ciregnola olives are my favorite for the moment.
I tried some of her tomato soup, and I loved that they let a slice of bread just soak in the soup, and serve it with a generous amount of grated cheese. Also, they get their bread from nearby, Balthazar Bakery (where to get a great tasting cup of Ginger Citrus tea).
I’ve been letting myself be inspired by the different tastes of fish, and it honestly feels like a whole new world to me. As you all know, I am open to trying new things so since incorporating fish into my diet, every time I eat it feels like an adventure. There are some things that I’ve tried that have actually made it into my mental rolodex of go-to recipes. For example, the salad I had at Bread… it left a memorable imprint on my taste buds.
Instead of cherry tomatoes I used sun-dried tomatoes, added shaved parmigiano reggiano, mildly spicy lettuce mix, and capers. I also added balsamic vinegar for the dressing. My mom would be proud–olives and fish.
I think smoked fish is a hit or miss, depending on their smoking methods, the catch, etc. It had a taste that resembled the smell of sweet and savory ham.
As I was eating this salad there was something about the smoked trout flavor that made me think it would go well with something savory. So I went to the fridge and took out the parmigiano reggiano. Took a bite of the smoked trout with a shaving of the cheese… yum! I knew at least one ingredient for the next dish I’d prepare with this new find.
Taking into consideration that asparagus is in season, I wanted to make something featuring this vegetable. I loosely followed this recipe, changing it around to suit what I had and what I don’t consume. Serving it with parmigiano reggiano is highly recommended. I love the simplicity of the dish, yet all of the flavors were bold and complementary to each other.
Are there any foods you have given a second (or seventh in the case of me and the olives) chance and all of a sudden like it?