Food Trip : Harlem : Jado Sushi

Okay so, here are a few things about the foodie in me:

I absolutely LOVE food exploration. Like who does  not enjoy exploring new things and make them their new favorite things?

I give food a three tries before I completely rule that it is not for me. Sushi and liver did not stand a third chance but I gave them a fair two shots.

I am a SUCKER for anything that reads the ingredients:

avocado, bacon, bleu cheese, jerk flavors, and mango

 (at no point all should these be combined at the same time, but some of them do play well together)


Anyway a dear lady friend and fellow transplant (non-New Yorker,  turned New Yorker) went on a Sunday Date a few weeks back when the weather was not requiring heavy coats and gloves to the Skyline Park but as both of us are Harlem residents we concluded with dinner at Jado Sushi.

We stumbled in during the "happy hour" which granted us 15% off of our entire bill and we shared several small plates.

Atmosphere: cozy, chic, and intimate
Food : delish! no plate went untouched

I will be back again, but probably for a date night.

Glazed Short Rib 

Tangy Soy and Jalopeno Calamari

 Jado Chicken and the Uni Scallop 

Winter Comfort Soup 001 : Tomato & Carrot

 roasted carrot & tomato soup

as a child, i HATED tomato soup!  mommy use to whip up a good ole can of Campbell's Soup with her magical touch (and staple kitchen ingredients) it would look so delicious!  and then i tasted it, and it reminded me that tomatoes were included. YUCK!

well fast forward about twenty years and where we are, me telling you about my homemade tomato & carrot soup recipe. sorry Campbell's i still don't love you.

necessary ingredients:

6 Tbsp. extra virgin olive oil

4 large carrots, diced

1 spring of thyme

1 spring of rosemary

6 medium vine tomatoes, diced

1 large onion, sliced

2 garlic cloves, roughly chopped

1 Tbsp. chopped shallot

1 Tbsp. chopped fresh basil

2 dried bay leafs

1 (28-32 oz.) cans whole peeled Roma tomatoes

1 qt. chicken broth

1 pt. heavy cream

Salt and pepper to taste

Preheat oven to 425 degrees.

Place chopped carrots, diced tomatoes, onion, garlic, shallot, thyme, rosemary, and basil on a cookie sheet, drizzle with olive oil and cook 30 minutes, or until vegetables are soft.

Place roasted vegetables in 6 quart sauce pan and heat over medium heat.  Add tomatoes and broth and reduce heat to medium-low and simmer 30 minutes. Remove from heat and allow to cool slightly.

Puree soup in food processor in batches until smooth. Return to saucepan. Stir in cream and heat over low heat, just until heated through. Season with salt and pepper to taste.