From "I Love New York: Ingredients and Recipes," by Daniel Humm and Will Guidara (2013): Oven-baked asparagus; Delmonico steak; chocolate egg cream; bread and butter pickles; baked garlic with fresh curd and peas; braised-lettuce salad.
He pairs bean curd with ginger, garlic and spinach with tofu, and eggplant in garlic to create dishes that disappear in an almost unseemly fashion.
Roast duck needs no other accompaniment than a dish of leafy greens -- such as choy sum with oyster sauce or Chinese spinach well seasoned with chopped garlic -- but fried bean curd tossed with chili salt provides a gentle complement.
Better choices were the crispy duck with a salt-glazed, greaseless skin, chicken chunks in garlic sauce and the bean curd slices with ground pork that were properly dosed with chili oil.
The beef rump cap is great and has a nice char on it, but I also recommend the grilled Tasmanian salmon with brazil nuts, dill, coriander and mixed herb salsa, and if you're vegetarian, the charred sweet potato, goat's curd, muddled almonds, garlic and coriander dish.
Also add the water, green chilies, curd, tamarind pulp, garlic cloves and salt.
Recommended dishes: Dumplings in Szechuan sauce, turnip patty, cold chicken in chili-laced sauce, chicken cake, spicy Szechuan cabbage, chef's special soup, Chengdu fish, steamed bass Cantonese, crispy sea bass, scallops with peanuts, chicken chunks in garlic sauce, crispy duck, spicy bean curd, crispy shrimp packets, nut puree.
It's an appetizer of deep-fried cheese curds (with a Sriracha garlic mayo for dipping) that, yes, squeak across your tooth enamel when you bite into them.
The French House's goat's curd on toast with confit garlic.
Normally we eat them as they are, without even salt, but sometimes I love frying them and sprinkling them with salted curd cheese mixed with crushed garlic, the aniseed-y purple basil that grows in my mum's garden like a weed and, of course, dill.
