Anita Lo

Posted on 12. Thu, 2009 by admin in Chefs

ANNISA 13 Barrow Street New York, NY 10014 212-741-6699 www.annisarestaurant.com Anita Lo made her mark when she worked at Mirezi, a pan-Asian hotspot. It won her rave reviews from major publications including a glowing review from the New York Times. Avenue Asia’s debut issue mentioned Lo as one of the 500 most influential Asian Americans. Her recipes have been published frequently in various publications. Currently, she with her partner runs Annisa, an intimate, upscale Contemporary American restaurant in New York.

Tea Cured Salmon with Avocado and Latkes

Posted on 10. Thu, 2009 by admin in GF-Adaptable, Seafood

Steamed Filet of Salmon with Ginger, Scallion and Pea Shoots

Posted on 10. Thu, 2009 by admin in GF-Adaptable, Healthy Asian, Seafood

Steamed Filet of Pompano with Ginger, Scallions and Peashoots

Posted on 10. Thu, 2009 by grace in GF-Adaptable, Healthy Asian, Seafood

To serve, place a ring mold of rice in the center of a plate. Top with the sauteed pea shoots, then the fish filets and a pinch of scallion julienne. Ring with the scallion oil, sesame and soy.

Honshimeji Salad and Korean Buckwheat Noodles in Broth

Posted on 10. Thu, 2009 by admin in GF-Adaptable, Salad

Honshimeji Salad and Korean Buckwheat Noodles in Broth by Anita Lo of Annisa New York, New York USA Serves 4 1/2 pound fresh Korean buckwheat noodles (naengmyun), cooked according to package instructions and shocked with ice or cool water (may substitute with Japanese soba) 1 teaspoon cooking oil 2 cups buckwheat sprouts (may substitute with daikon sprouts or bean sprouts) 1/3 cup shredded blanched large cap stems (see recipe below) 2 tablespoons green scallions, julienne cut 1 tablespoon mushroom soy 1 teaspoon lemon juice salt and pepper to taste 1/2 cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept separate and whole Broth 3 cups chilled blanching liquid from the Honshimeji 1/4 cup mushroom soy 2 tablespoons lemon [...]