Westchester Eats

Try to enter PF Chang’s China Bistro within the Westchester Mall and you will most likely have to physically push strollers aside.  When parking a stroller, the last place I’d think to put it is in FRONT of the door. Hmmmm.

The place is bustling.  It is noisy.  The food is moderately good, and don’t ask for any substitutions (dietary requests?  Fuhgeht aboud it!)

A seat at the bar can ease your entry.  Heads up.  Impressive wine list.  Problem?  They don’t have most of what is on the list.  Temperature control, please.  I was served a glass of “replacement” pinot noir since any of the other three were not available.  The temperature of the wine was in the 75 degree range – - actually tepid.  My dining partner ordered the “flight” of red wine, two of the three were unavailable.

The server, when I mentioned the wine, informed me that it is the correct temperature for red wine.  The manager came around and sipped the wine saying, “You’re right.. it’s hot.”  There was no effort to correct the situation.

It is a shame that when filled to capacity and the registers keep humming that service and appropriate accommodations are ignored.

I’d skip this one and treat yourself to a place that has very good food, a working wine list, and gracious hospitality.

PF Chang’s China Bistro

The Westchester

125 Westchester Avenue

White Plains, NY  10601

914-997-6100

http://video.google.com/videoplay?docid=404250901678865180

Pollo all Romana

A flavorful chicken dish with classic Roman ingredients.

This is a one-pot meal which can be done easily on top of the stove.  For variation, we have taken this recipe outdoors and prepared it on top of the grill.  The video link below will show you how to do this.

• 8 chicken thighs, bone-in with skin
• kosher salt
• 1/4 cup extra virgin olive oil
• freshly ground black pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 4 ounces prosciutto sliced in 1/4-inch strips
• crushed red pepper flakes to taste
• 2 cloves garlic, finely chopped
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/2 cup chopped fresh flat-leaf parsley leaves (chopped just before serving)

Season both sides of chicken thighs with kosher salt and freshly ground black pepper.  In a Dutch Oven, heat olive oil over medium heat.  When the oil is hot, place four of the thighs, skin-side down, into oil.  Once browned, about four minutes, turn them and sautee the other side until slightly browned.  Remove thighs to a separate platter and continue browning the remaining chicken pieces in the same manner.

Maintaining the remaining oil and rendered fat at medium heat, add the peppers and lightly season with salt and pepper.  Next, add the strips of prosciutto and crushed red pepper flakes to taste.  Allow these to cook until the prosciutto nicely crisps and the peppers become tender and slightly browned, about 5 minutes.  Add the minced garlic, stir allowing to blend with the pepper/prosciutto mixture for about 1 minute.

Stirring, add in the tomatoes and herbs. Return the chicken and any juices back into the pot.  Pour the wine and stock over the chicken pieces.  Bring the liquid to a boil.  Reduce the heat to a simmer, cover and allow to finish cooking, about 30 minutes.

Just before serving, stir in the capers and freshly chopped parsley.

Yes, pickled eggs!  Those who have the memory of growing up with them cherish each bite.  Most who have never had one (or heard of them) generally turn up the nose and sneer.  They are delicious. 

Typical tavern fare of yesteryear I challenge you to re-encounter or discover them.  There are many ways to flavor them, here you’ll find a spicier version which permeates throughout the egg itself.

Pickled Eggs

• 1 dozen hardboiled, peeled eggs
• 1 quart of cider vinegar
• 4 tablespoons kosher salt
• 2 tablespoons cayenne pepper
• 2 tablespoons pickling spices (buy them in the spice section of your grocery store)

Into a pot, pour the vinegar then add salt and cayenne pepper.  Stir the mixture until it comes to a boil.  Into a well-cleaned glass jar, put in the pickling spices.  Pour the boiling vinegar into the jar.  Let the mixture stand until completely cooled.  Add the hardboiled eggs.  Cover the jar, place into the refrigerator for one week before eating.  Serve cold or room temperature.  Delicious!

If you’d rather not wait weeks to be seated in the dining room of one of America’s most incredible restaurants – - Blue Hill at Stone Barns – - there is an option.  Located within the courtyard is a small salad bar they refer to as Blue Hill Cafe.

Little, it is – - Yet this is no typical salad bar.  A line forms at the door.  Next, grab your plate and place it into a nice wooden carrying tray.  Finally, the best part:  The food itself.

The offerings at BHC are so fresh; you’ll never want salad-by-the-pound from any other establishment.  Recent visits offered grilled panini, which are stuffed with locally made Hudson Valley cheeses and herbs grown on-site.  In addition, most of any meats accompanying your selection were respectfully pasture-raised on this very stunning property.

Salad choices are abundant. I recommend spooning a little of each onto your plate and creating your own tasting experience. Purple potatoes, herb salads, barley in a fresh light vinaigrette, roasted Jerusalem artichokes, grilled asparagus and fennel, just to name a few. The menus change often based upon what is seasonal and fresh.

If you do not mind carrying a tray, paying about $12 per pound and sitting at open tables in a courtyard, treat yourself to Blue Hill Cafe.  In addition, the cafe sells jams and other pickled treats to take home and enjoy.

Blue Hill Cafe at Stone Barns

(located at Rockefeller State Preserve)

630 Bedford Road

914-366-9600

Hours: Wednesday through Sunday, 10:30 – 5:00

www.bluehillstonebarns.com