I Can’t Believe It’s Not Butter! Trip to the Unilever Test Kitchen

A few months ago, I was contacted by I Can’t Believe It’s Not Butter to attend a V.I.P. event at Unilever Test Kitchens  in New Jersey to test products and recipes .  I was truly ecstatic — #1 this would be my first traveling opportunity as a result of the blog and #2 I get to go on a FOOD related adventure, what’s not to love about that? The trip and expenses were all generously provided by ICBITNB (I am one lucky girl!).

They placed me in the swanky Hudson Hotel in New York right by the fabulous Columbus Circle.  It was a very modern-chic upscale hotel with random quirks that give it a little spunk.  The lobby was breathtaking, with the gigantic crystal chandelier and the open-window roof draped with plush green vines, gave the entire room a very cool greenhouse effect.

It was pretty amazing, the patio was converted into a bar at night.  Filled with the beautiful and the fabulous young professionals of New York City — I was pretty awestruck by it all.  Until I got assigned my room number.  I was placed in – “666”.

Eeerrr…

hotel clerk: yeah don’t pay attention to the number — I know what you’re thinking.

me: Are you sure satan doesnt live under the bed?

hotel clerk: Everyone has the same reaction, trust me it’s not cursed.

me: (*thinking to herself*) yeah easy for you to say because you’ve never slept there.

I accepted my room key wearily — Okay but if anything is funky I am requesting a different room!  Thankfully no evil juju seemed present.  The room was pretty small, especially the bathroom (anyone above 5’4″ would have leg room trouble big time haha) but the bed was very comfy.

I was able to meet up a couple of friends that lived near my hotel, and Patrick suggested Meze Grill — which is a Mediterranean themed eatery with a modern eco-friendly twist.  Owner Marwan Salem,  came up with the concept back in college: he wanted to offer a fast, healthy (extremely delicious) affordable meal with a modern Mediterranean twist.

Not only does Marwan make amazing food but he loves the planet — most of the restaurant is made from recycled materials, my favorite being the wooden walls made from recycled barn wood.  All of their dressings, dips and desserts are all made in house and they use all natural meats with no artificial ingredients.  One can see how Meze Grill was selected by diners as one of Google’s favorite places in New York to eat! (Out of the 28 million businesses, only less than 1% of businesses receive this honor.)

Now let’s move onto the food! You start out by selecting a choice of pita sandwich, rice platter or salad and then inventing your own creation from a vast choice of toppings and meats.  If you need a little help, any of the friendly employees will guide you down the right path 🙂

They make fresh pita chips daily which pairs perfectly with their rich and smokey babaghanoush — a Mediterranean dip made mainly from eggplant and of course the traditional hummus made from FRESHLY soaked chickpeas NOT canned.

I told Marwan to give me his special and he created a  half pilaf half bulgur wheat bowl with a falafel and grilled chicken on top and finished it with lettuce, tomatoes onions and my favorite — pickled turnips.  OKAY folks before you start scrunching your nose, these turnips are out of control.  THEY ARE SO GOOD, crunchy and brined in a magical concoction, I would put these on everything.  One of my favorite dressings would have to be the VEGAN garlic aioli, that’s right, it is not made from eggs — just a simple but perfect combination of garlic, olive oil and salt.  It packs a nice bite to awaken your senses.

I think my only complaint would be to have a bigger stomach, so I could’ve fit all of the delicious food that was given me, the portions are HUGE.  Not only did I find Meze Grill’s food to be inspiring but Marwan’s journey to this place reiterates my belief in life — “It is important to pursue your passions”.  Marwan is an inspiration indeed.

(pictured above: left, Patrick Chang; right, Marwan Salem)

Born into a family of mostly doctors, Marwan received family pressures to puruse the medical field.  But deep inside he knew his true calling was someplace else.  With the encouragement of his favorite college professor, Marwan followed his heart and opened up Meze Grill — a place that shares a piece of where he comes from as well as making it healthy and good for you.

It was really quite a pleasure to meet someone like Marwan — though we met as two strangers, I left the restaurant feeling as if I’ve made a friend.  His warm charismatic personality, instantly makes you feel at home– it is hard to meet people of such genuinity now and days.  I told Marwan – “Dude you gotta open up one of these in Texas, people would go crazy for it.”  His reply?  “One day I will.”  Marwan, I will be patiently waiting for that day :).  Until then you guys can enjoy the hummus recipe I made in honor of Marwan’s delicious food.   For all you lucky New Yorker’s, check Meze Grill out.  I promise you it won’t disappoint!

I hope you guys have a great weekend, please stay tuned for the 2nd part of my New York trip :)!

Israeli Hummus with Paprika and Whole Chickpeas

I decided to take a break from Shanghai and introduce this wonderful recipe I found through Food and Wine.  I was instantly drawn to this recipe for its simplicity– made with wholesome healthy ingredients it not only goes great as a dip but is awesome in sandwiches, salads, and wraps.  This recipe is from Chef Michael Solomonov who was born in G’nei Yehudah, Israel and was raised in Pittsburgh. In May 2008, Michael opened Zahav in Philadelphia, where his main influences come from the traditional cuisine of his native Israel.

An excerpt from chef Michael Solomonov in Food and Wine  states —

“Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. “Hummus is the hardest thing to get right,” he says. “It has to be rich, creamy and mildly nutty.” To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika and lemon-spiked tahini, used for hummus masabacha.”

Ingredients for Israeli Hummus with Paprika and Whole Chickpeas:

• 1/2 pound dried chickpeas
• 1 tablespoon baking soda
• 7 large garlic cloves, unpeeled
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon ground cumin, plus more for garnish
• 1/2 cup tahini, at room temperature (see Note)
• 1/4 cup plus 1 tablespoon fresh lemon juice
• Salt
• Paprika, for garnish
• 1/4 cup chopped parsley
• Pita bread, for serving

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.

In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.

In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.

Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

I like making fresh hummus at home without the weird preservatives that you find in-store.  It’s made of pure ingredients: organic chickpeas, extra virgin olive oil, tahini, lemon juice with paprika and cumin to finish it off — it’s amazingly simple yet delicious.  To learn the proper way to soak legumes and obtain the maximum nutrients, my friend Divina offers a wonderful guide here.  Chickpeas rich in protein and folate, are high in dietary fiber which results in healthy colons and lowers your risk for diabetes and heart disease.