cooking with ivan orkin

In anticipation for Le Fooding’s takeover, chef Ivan Orkin dishes out his favorite recipe…

by Christian Lavery

Whenever we hear that the French food magazine/event company Le Fooding is setting up shop in New York, we get awfully excited. This time around is no different. Taking over Rockaway Beach 97 from Friday July 11th to Sunday the 13th, and gathering a few of its favorite chefs and DJs in the process, the sure-to-be-delicious event in the form of an Italian-inspired feast is something you don’t want to miss.moreKicking off at noon each day in partnership with Sanpellegrino Sparkling Fruit Beverages, the culinary gathering of every foodies dream will include a three-dish menu, created by a different cast each day, including the likes of Christina Tosi of Momofuku Milk Bar, Andrew Field of Rockaway Taco, and Ivan Orkin—the man behind the newly opened Lower East Side restaurant Ivan Ramen.So as we prepare to take in the good tunes and even better food for the next couple of afternoons, Orkin is dishing out the recipe to one of his favorite plates: Eggplant Mazemen. Take a look at the recipe below, and be sure to get your tickets to the Le Fooding Beach Club presents: Sanpellegrino Fruitstock at the Rockaways event HERE.EGGPLANT MAZEMENIngredients: (per bowl of mazemen)• 60 ml eggplant sofrito• 20 ml soy sauce• 20 ml mirin• 20 ml sake, boiled for one minute and cooled• 10 ml rendered chicken fat• 100 ml of vegetable stock or half and half chicken stock and dashi• 130 g ramen noodles• to garnish: slivered scallions, chipotle powderMethod:1. Mix together the sofrtio, soy, sake, and mirin. Warm slightly, and place into the bowl to serve.2. Boil the chicken/dashi mix or vegetable stock, keep hot3. Cook the noodles (our noodles are thin and take 40 seconds)4. Pour the hot broth into the bowl5. Drain noodles very well.6. Add the noodles and slightly agitate the noodles in the broth to mix them7. Top with a pile of scallion shreds and dust with chipotle powder.Chili Eggplant Sofrito:• 500 gg Yellow Onion (small dice)• 150 g Japanese Eggplant (large dice)• 400 g Canned Tomato (rough chop)• 11 g Chipotle Powder• .75 L Canola OilMethod:• - Prepare onions, eggplant, and canned tomato. Keep separate.• - Add oil, onion, and eggplant to pot and bring to a gentle simmer. Cook for 2 hours• - Add tomato and cook for another hour• - Add chipotle and cook out for another hour• - Cool