How ironic is it that I researched Ethiopian food in Harlem most recently, and I got the opportunity to try one of the staple dishes. At the heart of every Ethiopian meal is Injera. 

Injera is a huge spongy flatbread that looks like a fluffy pancake or better yet a really big crepe. It is made from  tef, a sour-wheat-like grain that is mixed with cool water and a pinch of yeast. The batter is left up to three days to be fermented, then cooked on a griddle.

The Ethiopian tradition of injera is served on a platter and is used as a plate, to sop up vegetables and stews called wat. Stews can include beef, chicken or lamb and different dips such as string beans, dhal lentils, potatoes, peppers, lettuce or tomato based salad and mixed vegetables that are ladled on top. Pieces of the injera are broken off and used to scoop up the food, with your hands of course. In a country where utensils are scarce injera is not only your dinner plate, it’s also your knife, fork and spoon.

Upon tasting the injera, it did have a sour, tangy taste and the texture was spongy with small eyes (air pocket holes) and fluffy but soft. Ladled on top was sautéed chicken with onions, stewed potatoes and spinach. The spices in the chicken were rich and bursting with flavor, which made every bite worth it. 

Feasting on injera took me down memory lane, when I attended an Indian wedding in Trinidad. There was an assortment of curries, dips and roti that was ladled and  served on a huge banana leaf, except the banana leaf was not edible. Similar to the popular dish injera, the food was also eaten by hand.

Injera eaten with hands

I kept hearing all this buzz about vegan avocado ice cream and how great it was. Although I am not vegan, I wanted to try it out to see if I shared the same sentiments as everyone else. Well, ironically I had the opportunity to do just that. During a tour of Little Italy and Chinatown, I came across a gelateria called Polosud which offers coffee, pastries and gelato. It was not a listed stop on the tour but I popped in really quickly to view the options. Once the tour ended, I returned to Polosud to buy the dessert. Faced with many selections, I sampled the mango and strawberry  flavors which were buttery soft and sweet. However I decided to go with the Chef and owner Giamcomo d’Alessandro’s recommendation of nocciola. He also suggested to sample the avocado and nocciolo separately, then combine both flavors. Nocciola is supposed to offer the dessert a balanced taste.

D’Alessandro briefly explained that he created the avocado base gelato using a blend of fresh avocados, sugar, water, lemon and cinnamon which is then scooped on a avocado shell. His many palatable flavors is topped with a pit made from gelato. The avocado had an unusual hint of sweetness with a natural fruit flavor and a soft velvety texture. The nocciola was sweet but just right and tasted like Nutella with a buttery texture. When the two were paired together: it was rich, savory and absolutely tasty.

I felt that the after taste of the nocciola slightly overpowered the taste of the avocado or maybe because the nocciola included nuts that I digested may have given it a stronger taste. In my opinion, the vegan avocado gelato is much lighter and it is a dessert I will definitely have again.

Charlie Palmer at The Knick

6 Times Square

New York, NY 10036

212-204-4983

I went out to dinner with my partner to Charlie Palmer Restaurant located at the Knickerbocker Hotel. Upon entry of the restaurant we were greeted by the GM and escorted to our seats, by a lovely host. The host was ready to take our orders, but I could not decide because everything sounded so appetizing. I asked for her recommendation and she suggested I try their limited special Squid Ink pasta with shrimp and mussels in a light tomato & wine sauce. Because of the hostess’s enthusiasm and description of the menu, I could not resist and proceeded with the order. As we dined on appetizers, the chef came out to greet us and confirmed the menu.

When the food was served, I thought the color was dramatically black and unique. The display was very appealing and well adorned with garnishment. As I began to eat, the texture was in between soft and slightly chewy, but did not require me spending a lot of time chewing. There was a rich burst and briny flavor with underlying hints of the sea. Squid ink pasta pairs exceptionally well with most seafoods and is a dish most commonly found in the Italian region of Sicily. The ink comes from cephalopods such as octopus, squid and cuttlefish and is used to make a dramatic-looking sauce, rice, pasta and bread dishes. It adds a black sheen to foods and deep flavor. It is contains a wide range of nutrients, antioxidants, proteins, minerals and amino acids.

Overall, I had a great experience with squid ink pasta and it is a dish I will have again and I recommend everyone to try if they haven’t. 

Artopolis Bakery

23-18 31 StreetAstoria, NY 11105

(718) 728-8484

Baklava? What is that? It was the first question I asked during a class trip to Astoria, Queens. On the day of the trip, we made a last stop at Artopolis. It is a traditional bakery that offers a variety of fine quality Greek pastries, cakes, bread and cookies. My classmate who is of Greek descent was kind enough to explain what Baklava is. I said it sounds interesting and definitely worth a try, so I purchased an almond baklava. Originated from the Ottoman Empire in the 15th century, Baklava is a rich, sweet pastry, made with layers of phyllo dough sheets. It is filled with chopped nuts, including pistachios and walnuts. It is sweetened and held together with syrup or honey.

After sampling the baklava, I found it to be tasty but also overly sweet and sticky due to the drizzled syrup or honey on the outer layer. There was a mild textured crunchiness from the almonds and moistness on the inside. Because of the sweetness I took small bites at a time until it was finished and immediately had a bottle of water right after.

Baklava is possibly one of the sweetest desserts you will ever taste because it is filled with butter and sugar with a final touch of syrup or honey. Although I have a sweet tooth, I have to admit baklava is extremely sweet for my taste and it is not a pastry I will consume everyday.

Joes Shanghai 

24 W 56th Street

NY, NY 10019

(between 5 and 6 avenue) 

212-333-3868

Went out with my coworker for lunch at Joe’s Shanghai Midtown. She asked if I ever had jellyfish, I replied no but I am willing to try it. I was a little apprehensive at first, because I didn’t know how it would look, how to eat it and how it would taste. When the waiter placed the plate on the table, I couldn’t help but think that this dish looks like noodles, slightly thicker but just as bouncy as noodles. Building up my anticipation, I was expecting an unusual taste. Although it was very tasty, there were no uncommon flavors. The jellyfish was served in sesame seed oil and soy sauce for flavor with a side serving of ginger to enhance the taste. But there were no exploding taste except for that of the sesame seed oil and soy sauce. I used chop sticks to eat the jellyfish but you can use a fork and twirl it like spaghetti. Filled with texture, it is smooth with a gelatinous feel of jello but crunchy as you chew into it. Think of the crunch of a carrot or cucumber. Jellyfish is a Chinese traditional dish and has been eaten for thousands of years. It’s considered a treat and served at weddings, holidays, and other special occasions. Overall I enjoyed my first jellyfish dish and it is something that I will eat again in the future.