Corinna Sherman

This recipe is a variation on the enchilada sauce recipe included in the incomparable Veganomicon. It also has the right consistency to make an awesome curry sauce if you are so inclined.

• 2 tablespoons olive oil
• 1 onion, diced
• 1 4-oz can roasted green chiles, chopped
• 1 red bell pepper
• 1 yellow bell pepper
• 2-3 teaspoons chile powder
• 1½ teaspoons ground cumin
• 1 teaspoon oregano
• 1 14-oz can diced tomatoes with juice
• 1 teaspoon sugar
• 1 teaspoon salt

Halve the bell peppers, and remove the seeds and membranes. Place the halves skin side up on a baking sheet and broil them in the oven until the skins are blackened.

Transfer the peppers into a plastic or paper bag. Seal the bag and let stand for 10-15 minutes so the steam will loosen the skins. Peel and dice.

In a large, heavy-bottommed saucepan over medium heat, sauté the onions in oil for 4-7 minutes, until softened.

Add everything else, bring to a simmer, and remove from the heat.

Puree with an immersion or regular blender until the mixture is smooth and even.

Tucked among the brownstones in Manhattan’s Greenwich Village is a take-out bakery called Batch, operated by Chef Pichet Ong. I had heard about this place a while ago, and as someone who makes it her business to know NYC cupcakes, I paid it a visit after brunch at the ever-crowded Jane last weekend. Batch cupcakes are, shall we say, unusual. For example, the ones on the lower center tray in the photo above are topped with bacon. Do I have your attention now?

It was a toss-up for a few minutes as I stared at my options, which ranged from chocolate green tea to pumpkin maple rum raisin. I went with a drunken peppered pear cupcake, and while I can’t say I noticed anything particularly drunken or peppery about it, there were some moist swirls of pear purée in the center. A thin layer of frosting provided all the sweetness, and a sprinkle of coconut shavings on top added texture. The cake portion was less oily than Tonnie’s minis but still held together without crumbling, even as I pulled it apart to share a bite with my companion. The frosting, on the other hand, crumbled at the slightest contact, and I made a nice little mess on the window seat in the shop in evidence of that fact.

The very sweet female proprietor, who I assume is a relation of Chef Ong’s, emerged from a back room to speak with the girl working the counter and stayed to chat with us as we finished our treats. She recommended we stop by later to try the cheesecake at P*ONG next door, and while we did not follow her advice, I did take note of the special (read expensive) Valentine’s Day menu in the window as we left. If you like your romantic dinners in parts puréed, jellied, moussed, and gold-plated, you may want to check it out.

From the people who brought us HanGawi comes a vegan Korean tea house on Park Avenue called Franchia. Situated across the street from Norman Thomas High School in Murray Hill, Franchia offers a wide range of green and herbal teas. The menu also includes my favorites dishes from HanGawi, as well as a prix fixe Royal Tea Tray for people who like an assortment of savories and sweets to nibble with their tea.

I, however, was not there to mess around with such nonsense. I went to a tea house, and I wanted tea straight up, no dumplings. Franchia has three levels of seating: a ground floor with a tea bar where you can get tea takeout, a mezzanine level that overlooks the bar area, and an upper level with a full-blown traditional Korean tea room enclosed by carved wooden sliding doors. I sat at one of the square wooden tables in front of the tea bar and, as I waited for my persimmon leaf tea to arrive, contemplated the repeating turquoise pattern above my head that was reminiscent of a Buddhist temple ceiling.

The tea leaves came in a simple, white ceramic infuser set in a matching cup. In contrast, the hot water came in a tall stainless steel vacuum jug with a black rubberized handle. As good as the tea was, this jug stayed at the back of my mind long after my cup was empty. A little research revealed that it was made by Danish company Eva Solo and apparently “designed by Tools.” Self-deprecating they may be, but they make one sexy jug.

Vacuum jug designed by Tools for Eva Solo

Posted via email from corinna’s posterous