Double Crown

Double Crown has an interesting theme. It explores the culinary dualities of Indian and Southeast Asia after the the British Empire’s influence. What could that possibly mean you ask? Well it means Bowery’s got a hip new spot (relatively new) that features Bangers and Mash, Butternut Squash Curry and Braised Pork Belly with Ginger-Lychee dressing. Confused? Dont be - Brad Farmerie (thats right the one currently on The Next Iron Chef) executes it well.

We started the meal with the spicy pork stuffed lychees. These were delicious  - I highly recommend ordering them even if you’re going in just to have a beer or two. The sit in a light coconut sauce and hit all the major tastebud flavors: salty, sweet, spicy, and a light sour. Keep in mind, they only come 3 in a plate so if you’re in a group order at least 2 or 3 plates. They will FLY!

Then we got the entrees: Twice Cooked Chicken, Bangers and Mash with WOW WOW sauce, and the Butternut Squash Curry. The Twice Cooked Chicken was so incredibly moist - I mean incredibly. I didn’t have to use a knife at all for my entire meal. Granted, the broth was a bit watery but the chicken itself was flavorful and in the end I guess thats what counts. The Bangers and Mash was very vinegary due to the wow wow sauce, which I happen to like but some people might not. The bangers were also a bit dry (emphasis on ‘bit’). The Butternut Squash Curry was a great vegetarian entree, meaty consistency, flavorful, and filling. All in all - the entrees were solid - especially the chicken. In terms of

Twice Cooked Chicken

side dishes we ordered the brussel sprouts and the pickled cucumbers. Both were great choices. The brussel sprouts were a little more charred than I usually like them but the flavor - OH the flavor - was excellant. Spicy and slightly sweet with that delicious mini-cabbage taste I’ve grown to love over the years. The pickled cucumbers with yogurt sauce were an excellant contrast considering most dishes had an element of heat.

Now its time to discuss the desserts. We chose 2: the panna cotta with goat milk ice cream and the hot fudge brownie sundae with shitaki ice cream. The panna cotta was delightful but I had a problem with the hot fudge sundae..mostly because it WASN’T HOT! DO YOU HEAR ME DOUBLE CROWN? I’m sorry, a cold brownie and cold chocolate sauce do not a hot fudge sundae make. Its ice cream with chocolate sauce at that point..which is ok…just don’t call it a hot fudge sundae. So when you visit Double Crown make sure you DON’T order the sundae.

In summation the dinner was a delight. The flavors weren’t quite Indian, or Southeast Asian, or British - which is exactly why I enjoyed it. If you are in the area make sure you go AND don’t forget the awesome gin joint next door. You have to go through a ‘hidden’ door in the back of the restaurant (pretty koooooool) and then you can enjoy the latest cocktail to enthrall NYC: gin and jam. Housemade jams, served in a little teaspoon alongside gin and lemon over crushed ice.

316 Bowery
New York, NY 10012
(212) 254-0350

http://www.doublecrown-nyc.com/

10 Pantry Staples

There are certain foods I always keep in my pantry because they always help  me whip up a delicious last minute meal

1 - Dried Mushrooms

These are fantastic for a last minute dish. They add depth to just about anything. Stew, pastas, gravy, a roast, - you name it. There are a bunch of varieties but I always get porcini’s and if I’m really getting crazy with myself: morels.

2 - Vanilla Beans

Yes, they are expensive but a little goes a long way with these gems. They are perfect to perk up any dessert or fruit salad. A must for any kitchen.

3 - Sea Salt

Thanks to the good ol’ iodized salt we all grew up with, cases of goiters and thyroid gland problems have significantly dropped over the years…and we are all thankful. However sea salt is much more flavorful and you tend to use less of it. I’m not saying get rid of the trusted salt you use. Just try this one as well

4 -  Curry

Curry powders can add so much zing to a boring chicken/beef stew - they are worth picking up at the store. Curries usually include  - but are not limited to - turmeric, cumin, coriander, fenugreek, and red pepper. If you are one of those 10 people in the world who hate curry (and my father is one of them) you may skip this but if you are just not familiar with curry - try it.

5 - Lemons

I always get lemons every time I go food shopping and I am STILL always out of them at the end of the week. Lemons and limes add freshness to so many things: meat, poultry, fruit, vegetables, beverages, etc. Fresh lemons are much better than those ‘lemon in a jar’ bottles. Call me crazy but those bottles always taste like chemicals to me.

6 - Herbes de Provence

I’ll admit - this one can be a little costly. But its worth it in my opinion and it should last you a long time. It consists of lavender, savory, fennel thyme, and rosemary. If you are big into roasted chickens this is a must. It’ll perk up your chicken salads, roasted chicken breasts, grilled fishes, veggie stews, etc.

7 - Mustard

I’m not talking French’s Yellow Mustard - although there is nothing wrong with that. I love classic yellow mustard on hot dogs and sandwiches. But a really nice mustard  — whether its dijon (my personal fav) honey, whole grain, french/english, horseradish, chinese, or polish — can do wonders for homemade vinaigrettes, marinades, barbecue sauces, salad dressings, and glazes. Open yourself up to the wonderful world of the mustard seed.

8 - Garlic Powder

Ok, this one is almost a given but it needs to be mentioned. I’m Italian and my husband is half Puerto Rican. We use garlic powder ALL the time. Its not a replacement for fresh garlic and you shouldn’t use it as such. I do use it as a substitute for salt in mariandes, stews, dressings, rubs, etc. Always a necessity.

9 - Vinegars

I love using a dash of vinegar in many of my dishes. Whether its Apple Cider, Malt, Rice, Balsamic, or Wine, you can use them to season veggies, for mariandes, salad dressings, sauces, deglazes for gravy, etc.

10 - Low Carb Pasta

There are many nights when I don’t feel like having a  heavy meal or its late and I don’t feel like going grocery shopping. Low Carb Pasta is great for nights like these , it takes minutes to whip up and can go with anything. You can make a pasta sauce from just about anything you have laying around your house .

DBGB’s Menu! Yes…

I can’t wait, I can’t wait, I can’t wait…

I needed something to look forward to this June and Daniel Bouluds DBGB is going to have to be it. I don’t know why - but I’m pretty hyped about this menu. A total change from his typical fare! Evoking the Bowery’s kitchen supply era he’s going totally industrial with copper pots and stained ash shelves, etc

From what I hear, he’s even getting a full service ice cream cart  that will walk up and down the will banquettes filled with homemade sundae goodies (just perfect for my summer diet!). Its set to open THIS WEEK so I will keep all you Daniel Boulud foodies posted.

The Menu:
To Start:
Cold:
Butter Lettuce & Chive - $7
Iceburg & Blue - $9
Cucumber Soup - $8
Chop Chop Salad - $8
With Lobster - $16

Hot:
Asparagus & Fried Egg - $13
Jim’s Matzoh Ball Soup - $8
Tomato Bisque - $9
Oysters Parisienne - $15
Grilled Octopus - $12
Red Curry Mussels - $10/$17
Spicy Crab Cake - $15
Escargot - $14
Duo Of Mackerel

Plateau Fruits de Mer to Share:
Petite - $30
Grand - $60
Royale - $90

Oysters - $3 each

Charcuterie de Gilles Verot:
Rilletes de jambon provencal - $7
Jambon de Paris - $9
Saucisson Sec de Lyon - $8
Pate Campangnard -$7

To Continue
Links, Bangers, Saucisses, Weiners:

Sausages (descriptions are from press materials)
Toulouse - $12
Boudin Basque - $14
Beaujolais - $13
Parisienne - $15
Chipolata - $13
Viennoise - $13
Munichoise - $12
Anglaise - $13
Tunisienne $13
Espanole - $13
Vermont – $15
Polonaise - $11
Tuscane - $12
DB Dog - $18

Burgers
The Yankee - $11
5 oz. beef with lettuce, tomato, onion, on sesame bun with New York pickle
The Piggie - $16
5 oz. beef patty topped with Daisy May’s pulled pork, jalapeno mayo, lettuce, on a cheddar-cornbread bun with mustard vinegar slaw
The Frenchie - $14
w/ crispy pork belly, caramelized onion, arugula, with cornichon and mustard
The Monster – any burger with double stacked - add $5
Menage a Trois – all three with the works - $45
Fries - $6

Tete au pied:
Fromage de tete - $10
Veal tongue sauce gribiche - $12
Roasted bone marrow - $11
Tablier de sapeur - $9
Pig trotters - $12
Ris de veau forestiere - $18

To Carry On
Mer
Saumon a l’oseille - $19
Paprika and sage crusted monkfish - $23
Skate Pistou - $20
Fish & Chips - $18

Terre
Steak Frites - $29
Lemon and Rosemary Roasted Chicken - $19
Roasted leg of lamb - $22
Duck & Cherries - $23
Handmade Strozzapretti Pizza - $16
Paleron Carbonnade - $18

Sides
French Fries
Buttered Mashed Potatoes
Carrots “Vichy”
$6

Crispy Artichokes
Ratatouille Provencale
Super-Green Spinach
$8

To Top it Off
Ice Cream Cart:
Small - $5
Medium - $8
Jumbo - $12

Toppings – 50 cents
Sauce - 50 centrs

Sugar Fix:
Baba au Rhum - $9
Coffee Almond Cake - $8
Tatre Au Fruit - $10
Gateau Russe - $9

Souffle Chaud - $9
Crepe Farcie - $9

Cheese
Choice of 3 – $9
Choice of 5 - $15