Sunday, July 27, 2014

In My Kitchen: Dulce de Leche Ice Cream

Recipe: Dulce de Leche Ice Cream

Yield: Approx 24oz


1/2 c whole milk
3 egg yolks
200 g dulce de leche (made from pressure cooking sweetened condensed milk in a canning jar for 40 minutes)
big pinch of sea salt
1 c heavy cream
splash of vanilla

Restaurant Review: Cagen Japan Restaurant, NYC (Japanese)

Cory and I went to Cagen (YelpWebsite), and enjoyed the $120 "Cagen" Omakase which is a kappo-style omakase (meaning cooked food in addition to sushi). Chef Toshio Tomita previously worked at Nobu, so the food here does carry a bit of fushion flare, IMO.

We ate at the counter (when you call to make your reservation, you need to request this, and apparently it is only for those ordering the Cagen Omakase).

Every course was delicious and memorable. Service was attentive, but not suffocating, and the chef and servers explained each course in detail (both in terms of ingredients and cooking method), which I like very much (especially at omakase).

Most memorable dishes for me: the sashimi and nigiri (along with the chimichurri sauce), and the soft shell crab dish (I love soft shell crab!)

Bottom Line: 5*, I will definitely be back (hopefully sooner rather than later)!