Monday, December 20, 2010
Teca is a wine bar first, for sure, but I discovered the food to be more than serviceable. Instead of dinner, I let the wine serve as the star, with a terrific Edna Valley Cab (Paso Robles) for starters. To compliment it, I sampled an assortment of Teca's charcuterie and cheeses: Prosciutto, Genoa Salami, and Coppa, paired with Parmigiano-Reggiano, Blue Cheese, Goat Cheese, Gorgonzola, Pecorino, Brie, and Taleggio. A fun and filling way to indulge in a decadent, yet responsible way, the way Italians do, far more frequently than us overindulgent Americans! There is something so simple and rustic, yet no less satisfying, about eating this way: meats, cheeses, crusty, toasty bread... it's a welcome break from the typical Italian resto experiences I can too easily find myself spiraling down into.
Don't get me wrong, I was tempted to gorge myself on any # of their entree items... but I held back, and feel all the better for it.
Kudos to Teca for showing me another quality stop on Main Line dining circuit...
Wednesday, December 15, 2010
No sooner do I return from the ATL extolling the blissful virtues of the Dutch Baby, then my most recent edition of GQ shows up with a feature on said delicacy...
Mine came courtesy of the Original Pancake House, but now, thanks to Adam Rapoport et al, we can all indulge in one of life's simplest, yet most satisfying creations. With apologies to Gentlemen's Quarterly, I cannot for the life of me find this feature on your web site, so I will recount the recipe forthwith. It is ridiculously easy to replicate, if not duplicate, what you've devoured in a restaurant:
- Preheat oven to 425 degrees.
- Melt 3 tbsp. butter in a 9 or 10 inch pie plate or ovenproof skillet...in the oven. Remove when melted.
- Mix together 2 beaten eggs, 1/2c flour, 1/2c milk, 1 tsp. sugar, 1/4tsp. salt, pinch of nutmeg (optional).
- Whisk and pour into hot skillet. Return to oven and bake 18-20 min. till puffy and evenly browned.
- Remove and sprinkle with lemon juice and powdered sugar.
While on the topic, here is a link to Alan Richman's latest on what he considers the best burger in America. I, for one, must find an excuse/reason to get out to LA more often...
Friday, December 10, 2010
- Combine 1/2 cup milk, 6 tbsp. unsalted butter, 1/4c water, 1/2 tsp. sea salt, dash of white pepper, dash of red pepper in a heavy saucepan over medium heat, stirring until butter melts.
- Add 3/4c all-purpose flour and 1/4 tsp. baking powder, stirring briskly until dough pulls away from sides of pan. Reduce heat to low; cook, stirring constantly, 2 minutes. Remove pan from heat; let cool 5 minutes.
- Stir 3 large eggs into dough, 1 at a time, beating vigorously until fully incorporated. Set aside 2 tablespoons shredded Gruyere cheese for tops of puffs. Stir 3/4c cheese into dough.
- Spoon dough by level tablespoonfuls onto parchment paper-lined baking sheets. Brush tops of puffs with 1 tablespoon milk, and sprinkle evenly with reserved 2 tablespoons cheese.
- Bake at 400° for 18 to 20 minutes or until golden brown. Remove from oven; pierce the side of each puff with the tip of a sharp knife to allow steam to escape. Serve hot or warm.
Friday, November 26, 2010
While everyone still has Thanksgiving on the brain... I am still recalling fond memories of a breakfast I enjoyed a scant few days ago, before turkey and stuffing dominated my taste buds. And while I felt a pang of regret for not paying a visit to my favorite breakfast spot in the ATL (oh, Flying Biscuit, how I still love thee), I was psyched for my first experience at the Original Pancake House...
I learned, actually, that the original Original is in Portland, Oregon, born in 1953 at the loving hands of Les Highet and Erma Hueneke. They now have over one hundred franchises from coast to coast, which have won local and national acclaim. The recipes demand only the very finest of ingredients, such as 93 score butter, pure 36% whipping cream, fresh grade AA eggs, hard wheat unbleached flour, and their own recipe sourdough starter. Their batters and sauces are made fresh in each restaurant’s kitchen. All of this TLC shines through, from the waitresses to the retro decor. This is a diner upon which all diner's should be measured...
I ordered big and broad, wanting to sample as much of their menu as possible. The signature of the OPH is their Dutch Baby, described by its originators as "an air filled delight oven baked to golden perfection and served with lemon, whipped butter and powdered sugar to create a mouthwatering blend." What an incredible combo! So light (a cross between a crepe and a pancake), so bright (loved the fresh-squeezed lemon juice), and just the right amount of decadent (butter, powdered sugar). It went faster than expected...but luckily, I still had room for more -- namely, my bacon pancakes. Need is say more? The balance of savory and sweet is right in my stomach's wheelhouse. If you've ever been pleasantly surprised by the happy accident that occurs on your plate when your maple syrup encroaches on your eggs and bacon... you know the joys of this dish. I'm honestly stunned that more breakfast joints don't offer this on their menus as a stand alone item...
And speaking of menus... the OPH's is extensive, if not overwhelmingly tempting. No fewer than 18 pancake offerings, plus waffles, and omelet variations, too, each one deserving of a taste.
The potato pancakes warrant special mention, as well. They're made flat, and although I prefer the crispy kind, derivative of hash browns, these were plenty satisfying.
Kudos to the Original Pancake House for keepin' it real, sticking with what works (and has for over 50 years), and earning a place in my heart... along with another bookmark as a place I will continue to visit on my many returns to the ATL...
Thursday, November 25, 2010
I'm settling in with my extended family, in the mountains surrounding picturesque Lake Hartwell, Georgia, for our Thanksgiving feast. I have mixed feelings, to be honest, because this is one of the first times in my married life I will not be hosting the festivities. What I'm quickly realizing, however, is that it's not the location that matters most, it's the people you are with...and the food. Always, the food...
To that end, I have (forcefully) volunteered my services in helping prepare the meal. Specifically, my annual Thanksgiving Stuffing recipe, which I culled from the Vinoy Hotel over a decade ago. I feel like this year is a bit of a rite of passage for me and my stuffing, as this marks the first year I will be preparing it from memory -- no recipe on paper in sight (keep this in mind when scanning the directions below!). And it is also a fitting recipe for the company I'm keeping, seeing as how this dish has a distinctly Southern sensibility to it. If it's not too late for you to enjoy this today, rest assured it is easy and quick to create. If you find this and the moment has passed...I hope this becomes a tradition for your family next year, and for years to come...
Roasted Pecan Southern Comfort Corn Bread Stuffing
- Prepare 2 boxes Jiffy Corn Mix, as directed on the box.
- Saute an onion and 2 celery stalks in butter in the bottom of a stock pot, until softened.
- Crumbled prepared corn bread into stock pot, and add approx. 2c chicken broth, until mixture is moistened completely.
- Chop 1c pecans, season with a pinch (or two) of cayenne pepper, and toast (usually just a few minutes).
- Add chopped pecans to mixture until combined.
- Season with marjoram, salt & pepper.
- In a small sauce pan, add 1c Southern Comfort. Light the alcohol to flame off in the pan.
- Add SoCo to the stuffing until combined.
The spiciness of the peppered pecans mixes really nicely with the sweetness of the Southern Comfort, and it's all brought together in harmony in the corn bread base. Great balance of bigger flavors that stand out on what is typically a crowded Thanksgiving plate.
Enjoy, and Happy Thanksgiving!
Friday, November 19, 2010
My wife and I just returned from An Evening With Anthony Bourdain, put on by the Vinoy Hotel. A "No Reservations" 3-course meal at their flagship resto, Marchand's, followed by a short jitney down the street to see the man himself throw down in front of a packed house.
The meal was good; classic French, presumable as a nod to his days at Les Halles in NYC.
The wife and I went went in divergent directions. She: French Onion Soup, Coq Au Vin & Pommes Puree, Chocolate Mousse. Moi: Frisee Aux Lardons (salad w/cubes of smoked bacon, Roquefort crouton, poached egg), Hanger Steak & Pomme Frites, Fresh Apple Tart w/ Vanilla Ice Cream. All the better for sharing! LOVED my salad (like refined breakfast with greens thrown in for good measure) as much as anything served. The steak was tender and the shallot sauce was deep and rich. While Jill didn't care as much for her soup, I benefited (as usual) from her smaller appetite, and really enjoyed the classic components (gooey cheese, tinge of sherry). Both desserts were prepared and presented beautifully.
It was with full bellies zoomed to our engagement with a man who I believe has the singular most interesting and honest voice in the TV Food universe. Bourdain's "Kitchen Confidential" manifesto is 10 years old, but it's good to see that in the ensuing 10 years, the man himself may have mellowed, but this tiger certainly still has his stripes. He at one point admitted to "throwing away the leather jacket; the earring; the thumb ring... there are no cool dads!"... but he still has a fire in his belly and a fearless flair for sharing his pointed opinions. Perhaps that's why his new book title is so aptly, if not ironically, named. He's still raw; just more on the medium side now that he's staring down 50, and with a 3 1/2 year old daughter at home.
His routine was rehearsed (can't blame him for that), but it still came off as sincere and quintessentially Tony. He looked the part, in suede cowboy boots, dark jeans, blue shirt and blazer, and his profanity at times was never over the top, just seemingly in balance with a more laid-back disposition. He came out of the gates firing, immediately crushing Sandra Lee (give the people what they want), took shots at even his own network ("Why do we all really watch 'Man vs. Food'?... Because we want to see the guy kill himself!"), and later opined on how Americans would benefit from following his simple, yet apparently overlooked, travel laws: Be Gracious. Be Adventurous. Don't Eat Where Tourists Eat. I particularly appreciated his take on how to keep his child out of the clutches of "The King, the Clown, & The Colonel." Indeed, Mr. Bourdain is decidedly not a fan of fast food nation, especially as it pertains to the youth of America.
It's amazing to hear him recount how shockingly different his life is now versus a scant decade ago. Then, he was 44, cooking for a living, and had never seen beyond the myopic focus of whatever kitchen he was in, and the people who inhabited said kitchen. Now, he's been all over the world many times over, eating and drinking his way through fascinating journeys, recording it all for prosperity with a camera crew in tow.
The best job in the world? He readily admits he believes it is. And from listening to him tonight, I'm hard pressed to disagree...
Sunday, November 7, 2010
Saturday, October 30, 2010
This recipe resonates with me for a couple of reasons: it's easy, tasty, and healthy. And it was the perfect thing to demonstrate on Halloween Eve, because of the "trick" of the squash posing as spaghetti!
Spaghetti Squash Casserole
- Slice one large spaghetti squash lengthwise. Place cut sides down on a greased baking sheet and roast for approx. 45:00 in a 400 degree oven. Cool completely when done.
- Meanwhile, cook 4 slices of bacon in a pan. Remove and drain to cool.
- Dice an onion and add to same pan with bacon grease. Saute until soft. Set aside.
- Grate 4 oz. Havarti cheese, 4 oz. Swiss cheese, and 2 oz. Romano cheese in a large bowl.
- Chop the bacon and combine with 2c bread crumbs (I prefer Panko) and 1/3 of the cheese mixture. Set a side (this is your topping).
- In another bowl, combine 1/4c stone ground mustard, 1/4c sour cream, 1/4c chopped parsley.
- Scoop out the squash seeds from the cooled squash. Using a fork, scrape the insides of the squash halves, forming long strands, and add to the wet mixture. Mix completely. Season with salt & pepper.
- Mix in the remaining 2/3 of the cheese mixture to the squash mixture. Spread in a 9x13 greased casserole dish.
- Top with the bread crumb/bacon/cheese mixture.
- Bake in a 350 degree oven for approx. 25:00 until golden brown, then broil and additional 2-3 minutes until the cheeses bubbles and the top is crispy.
My demo went pretty well (there were no leftovers!)... and I hope this dish serves you and yours well in your home...
Friday, October 29, 2010
It's that time of year for recipes. The time of year where the glorious Gourd takes center stage, in its manifold forms: pumpkin, acorn, and, my personal fave, spaghetti. In fact, I will be posting my Spaghetti Squash Casserole recipe I will be demo'ing @ the Philadelphia Food & Wine Festival shortly. But this post is dedicated to the colorful, popular, if not sometimes vexing butternut variety. A name that congers cozy, comfort food... but can be a real witch to deal with, if ya know what I mean.
I found this recipe from CHOW to be pretty simple to prepare. I enjoy a chunky texture to my pastas, and this one certainly had that, but I would recommend taking your with the squash in the saute pan to make sure they're nice and tender. And I chose egg noodles, because the creamy sauce clings to them nicely...
Egg Noodles with Butternut Squash & Thyme Cream Sauce
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 pound butternut squash, peeled and cut into medium dice
2 teaspoons fresh thyme leaves, finely chopped
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely grated Parmesan cheese
- Bring a large pot of generously salted water to a boil over high heat. Cook the egg noodles until al dente. Reserve 1/2 cup of the pasta water.
- Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.
- Add the squash, thyme, and pepper and sauté, stirring occasionally, until the squash is starting to brown and just gives way when pierced with a knife, about 15 minutes.
- Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
- Transfer the pasta directly into the sauce. Remove the pasta and sauce from heat and toss with tongs to coat the pasta.
- Add the reserved pasta water by the tablespoon to reach the desired sauce consistency. Season with salt and freshly ground black pepper.
Two eating experiences I can share with you, amidst 5 days of basically eating to survive, not indulge. Our 12-14 hour days permitted only 1 memorable restaurant endeavor, and we were fortunate to have enough time to sit down for a proper lunch one day, as well...
The Wine Cellar Bistro of Columbia, Missouri, boasts over 1000 bottles in their collection, and the interior promotes exactly that. Wine bottles, crate tops, racks, pictures and more are displayed seemingly everywhere. I enjoyed a glass of Layer Cake Shiraz before my meal. Very enjoyable Australian wine, with dark berries and, aptly, a hint of chocolate on the back end as well. My salad was impressive in portion size and ingredients. Nice chunks of mozzarella, hearty tomatoes, and oranges, which was a first for me with this type of salad. For my main course, I couldn't resist the Chicken and Pancetta Ravioli, which came with a rich and creamy sauce dotted with pine nuts. Nice layers of flavor and certainly tasted freshly made. It was a quality meal to start our production schedule...
The other shout out goes to what is seemingly the unanimous pick for Best Pizza in CoMo: Shakespeare's. This, straight from the web site: "We make fresh dough, on site, several times a day. We start with Stanislaus pizza sauce - it's made from tomatoes, not concentrate - and add some of our own spices. We use high grade provolone that's aged just right, and shredded, not diced... because it makes a difference."
And while I will respectfully resist any over-the-top raves, I will say the whole wheat crust was a nice consistency, and the toppings were plentiful. The best I've eaten? Not close. But I can see why the denizens of Columbia would be proud. This is a distinctly local joint, which is proud to stay just that. A big fish in a small pond, you may say (I just did!). Every college town has one; this is simply where you get your pizza if you are a student at University of Missouri...
So, there ya have it. Two places to hit up if you ever find yourself smack dab in between St. Louis and Kansas City.
Wednesday, October 20, 2010
We were first presented with a sample of Yellowfin Tuna with a crushed pistachio & rice cracker crust, which was like a perfect meld of his typically amazing sesame seared ahi tuna and a more substantial tuna steak. It rested on top of a butternut and leek pave which you could have sopped up by itself! Next to it on the plate was a Napa Cabbage pillow filled with Duck Confit, Bok Choy, & a Foie Gras ganache. Holy Taste Sensations, Bat Man! So many different, distinct flavors... just amazing.
Next came a sampling of two hearty offerings: first, sliced Wagyu Beef with a Morel & Shitake Ragout, and Porcini Buerre Blanc, served with a Parmesan Yukon Gold Mash. The beef was rich and the mushrooms the perfect complement, bordering on decadent. Next... my first time tasting Veal Cheeks. It was served Marsala style, atop a Poblano Mash. Wow! You could sense this was a bit of a stretch outside of Roy's comfort zone, but that is when a chef like Roy is at his best. His excitement about these components came through in the dish itself. Outstanding...
And just when we thought the joy ride was over... dessert! An light, airy version of Pumpkin Cheesecake with a moist graham cracker crust and a (pleasantly surprising) side of glazed, plump cranberries to add a touch of tartness to the plate. What a way to end a meal.
My thanks, as always, to one of the people I hold in highest esteem in the business. Roy Yamaguchi is a testament to the fact that talent can get you where you dream of going, but equal measures of kindness will keep you there, and take you farther even... the Aloha spirit is alive and well at Roy's!
Friday, October 15, 2010
Sunday, October 10, 2010
This past weekend, I was thrilled to see it bigger and more buzzworthy than ever...
There are a couple of booths we always hit up: the kids especially love Sweet Caroline's, for their ginormous chocolate chip cookies. I personally favor their Glorious Morning muffins, which is a hodge podge of hearty, healthy ingredients, like carrot cake, raisins, nuts, and the like.
Friday, October 8, 2010
Thursday, October 7, 2010
SCALLOPS AND THYME RAVIOLI w/ Buerre Blanc
- Cut appx 2 doz dry pack Sea Scallops into small dice; season with salt and pepper
- Add 2 tbsp. olive oil and 4 thyme sprigs
- Stir and let sit appx 10-15 mins.
- Fill 60 wonton wrappers with 3/4 tsp. of Scallop filling, seal with egg wash, trim excess wrapper to make raviolis
- Poach Ravioli in approx. 1 qt. fish stock (or clam juice) appx 1 min (or until they float)
- Drain and drizzle buerre blanc sauce (see below) over and serve immediately
Beurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood.
- Mince one shallot and place in a medium saucepan with 1/4c white wine and 1/4c white wine vinegar.
- While gently stirring, cook over medium heat until the mixture has been reduced to the equivalent of two tablespoons. This should take about six minutes. Turn down the heat and allow the mixture to cool a little bit before adding the next ingredient.
- Slice a stick of butter into 1/2 inch cubes. With the burner now on low heat, add a few of these butter cubes at a time and whisk them into the shallot/wine/vinegar reduction you have made. Each batch of butter cubes should be pretty much emulsified before adding the next batch.
- Chop 1 tbsp. Italian parsley.
- Add the chopped parsley, as well as a dash of salt and white pepper and stir until well blended. This will yield approximately 1/2 cup of Beurre Blanc sauce.
Wednesday, September 29, 2010
The space @ the Cooper Square Hotel is hip and sleek and sexy. The clientele seemed distinctly European...but I digress. I wasn't there to people watch.
I met some old friends for dinner, and we were immediately treated to two items from the "Bread & Olives" portion of the menu (Scott is nothing if not generous). I was ambivalent to the Olives, Warmed & Herbed, but couldn't wait to try the Grilled Ciabatta with a Poached Duck Egg Fonduta (see the bottom of this post for recipe). Both plates arrived very rustic-looking, which shows how Scott accomplishes his vision of "Alta Cucina meets Cucina Rustica," the food philosophy he once explained to me. This is fine dining, but it is decidedly not stuffy. The olive dish was as good as I've ever experienced olives; the delicately crunchy breading and herbs surrounding it a fine balance to the saltiness of the olives themselves. The shining star on the table, however, was undoubtedly the duck egg fonduta. Big hunks of crusty bread, gorgeous grill marks all over. The perfect accomplice to the luscious, cheesy fontina mixture next to it. And once the yolk, immersed in the liquefied cheese, was punctured, all the better. Ironically, this is why Scott calls his flagship Scarpetta -- because he wants his customers to sop up the goodness on the plate (it's an old Italian slang saying) -- and that is exactly what we did, and with brio! I honestly could have had four courses of just that...
Next for me was Oven Roasted Tomatoes with Proscuitto Cotto, and Oil-Cured Olives (so much for not being an olive fan), from his "Antipasti della Fattoria" selections.
I knew I would tear through this small plate, as tomatoes and prosciutto are among my favorite things to cook with and eat, especially together. This style of prosciutto was new for me, though. It had more of the texture of ham, and not quite the smokiness I was used to. It was delicioso, nonetheless.
I then couldn't resist the "Appetizer" offering of Short Ribs, Spaetzle, & Horseradish. This was a surprise offering for me, as I wouldn't associate this with Italian cuisine a la Conant, but hey, give the guy points for an expanding repertoire. I've become a big fan of spaetzle in the past year, and his was moist and scrumptious, as it propped up the tender, medium-rare short rib medallions.
My entree was the Roasted Halibut with Snap Peas, Organic Radish & Truffle. The fish was perfectly cooked and simply seasoned; the snap peas were firm in texture, almost like beans. It was an entree that begged for you partake in every component with each mouthful, and I was happy to oblige.
Scott once again outdid himself by delivering us a gratis dessert, Creme Fraiche Panna Cotta, with Rhubarb-Strawberry Compote & Yogurt Sorbetto. This was the best panna cotta I've ever had, so creamy & light, yet still bursting with flavor and freshness. We added on the Gianduia-Banana Tart, with Chocolate-Caramel Mousse, & Mocha Ice Cream. Sinfully good, yet not overly filling, which is a noticed hallmark of Conant desserts. The gianduia, I learned, is an Italian chocolate hazelnut paste; what us mere mortals would refer to a Nutella. And I would bet my mortgage that ice cream was made in-house (if you've seen Scott question the participants on his "24-hour Restaurant Battle" episodes, you'll know what I mean!)...
After all that food; the plentiful wine (and port), and the great friends on hand, you could understand my penchant for overzealously raving about my time at Faustina. But what I've come to learn about Scott and his food is that he is not satisfied with the status quo. Yes, he will always keep certian favorites on the menu -- why mess with success? But he is always looking for new and exciting things to add, and it's those little surprises, that show up in a subtle yet substantial way, that keep customers like me appreciating his passionate efforts... and keep us coming back again and again.
Is it Scarpetta? No. But Scott never intended it to be.
He's ok with that.
And clearly, so am I...
Duck Egg with Fontina Fonduta and Grilled Ciabatta
For the fonduta
2 oz fontina cheese, semi-soft, not the aged
3 oz milk
1 tsp chopped preserved black truffles
1 tsp truffle oil
1. Cut the fontina in to bite size pieces and place in a blender.
2. Add the truffles and a little salt.
3. Bring the milk to a boil and add to the blender. Puree the mixture until smooth and the cheese is melted.
4. Slowly add the truffle oil to the blender.
5. Adjust seasoning if needed.
For the egg
2 ea duck eggs (4 ea if you don’t want to share)
1 Tbsp white vinegar
1 Tbsp extra virgin olive oil
pinch Maldon sea salt
1. Bring the water to a boil and add the vinegar.
2. Poach the duck eggs in the liquid until just set.
3. Transfer the eggs to small bowls and ladle 2 oz of the fontina fonduta over the egg.
4. Drizzle a little extra virgin olive oil over the egg and finish with some sea salt
For the bread
1 ea large ciabatta loaf
extra virgin olive oil
1. Cut the ciabatta in to thick slices about 1 inch thick.
2. Drizzle with a little extra virgin olive oil.
3. Grill or broil until crispy and slightly charred.
Tuesday, September 28, 2010
I was so impressed with the authenticity of everything. Clearly, Batali & Co. accomplished what they set out to do.
All he's missing is the purple velour top hat & tails...
Sunday, September 26, 2010
Best of all, TF turned out to be as genuine as his on-camera persona. We hung out for a while, talking food and restaurants, and he gave me some really useful and sage feedback on a TV project I'm working on... greatly appreciated...
Friday, September 24, 2010
Tilapia with Peppers & Pecans
- Coat 4 tilapia fillets with 3/4c salted, all-purpose flour
- Melt 3 tbsp. butter in a large skillet
- Saute the fish about 3-4 on both sides, until golden brown and flaky. Set aside and keep warm.
- In same pan, melt another 3 tbsp. butter. Add 1 tbsp. brown sugar, 1/2c chopped pecans, 1c sweet roasted red peppers, sliced, and a pinch of cayenne pepper.
- Stir until pecans are toasted and peppers are soft. Squeeze juice of 1 small lime in pan.
- Spoon mixture over fish and serve immediately.
Wednesday, September 22, 2010
- In a large bowl, combine 1 1/2c ricotta (sheep's milk recommended) with 2 egg yolks & 1 1/2 tsp. kosher salt
- Add 1c all-purpose flour and stir until soft and sticky dough forms.
- Wrap in plastic and rest for 30:00 (the dough, not you!)
- Bring a large pot of salted water to boil.
- On a lightly floured surface, roll the dough into two ropes that are each about 1" diameter.
- Cut into 1/2" pieces with a lightly floured knife.
- Add the gnocchi, and cook until they rise to the surface, then simmer until firm (approx. 2 more minutes).
- Transfer to a bowl of iced water with a slotted spoon to stop the cooking process.
- Drain and gently pat dry.
- Melt 4 tbsp. unsalted butter in a large nonstick skillet. Add the gnocchi and cook over high heat, turning the gnocchi until golden brown (approx. 4-5 minutes).
- Serve right away by themselves, or with a tomato sauce.
Tuesday, September 21, 2010
2 tablespoons olive oil
1 medium onion, cut in half lengthwise and thinly sliced crosswise
¾ pound Italian sweet sausage or a combination of sweet and spicy, casings removed
¾ pounds of rigatoni
salt to taste
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
½ pint cherry or grape tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano
1 tablespoon chopped fresh parsley
Bring a large pot of salted water to boil. Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté until it is tender and begins to color, 10 minutes. Crumble the sausage into the pan, increase the heat to medium-high, and fully cook the sausage.
Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
Add the spinach and tomatoes and some of the pasta cooking liquid to the sausage and cook, tossing, until the spinach has wilted. Add the pasta, half the reserved cooking liquid, Parmigiano-Reggiano, and goat cheese. Toss well and lightly smash the tomatoes. Add a bit more of the cooking liquid of needed and serve sprinkled with parsley, if you like.
Monday, September 20, 2010
While my comrades went with the Regular Italian, I felt compelled to invest in the White House Special, although we weren't sure how it differed from the Italian, other than the fact that it boasted "Extra Salami." Now, here's where I can use this forum as an instructional guide for anyone who reads this and cares to visit White House: Their "halves" and "wholes" ate DOUBLE what any other shop's are. If you've ever picked up a loaf of Italian or Cuban bread from a bakery...you know what you're getting yourself into when you order a "whole," which, of course, is what I did. It was literally TWO FEET worth of (Extra) Salami, Ham, Cappacolla, and Provolone, dressed with shredded lettuce, tomatoes marinated in oil and vinegar. The bread was super fresh: just crusty and hearty enough on the outside; still soft and spongy inside. I can only guess they get their breads from the formidable Formica Bros. Bakery, located right across the street. Philadelphians and the like always boast it's the bread that makes the real difference in their Cheese Steaks and such... and the Formica Family has a big say in that...
Wednesday, September 15, 2010
First up... an older place that's a new find for me. Thanks to my fellow foodie, Chris, for turning me on to Nitally's (http://www.thaifoodtogo.net/), a Thai-Mex joint that now has an established home and working hours on 25th and Central. If you like it hot... this is your kinda place! The fact thery call themselves a Thai Coffee House is more than a bit misleading. They've been doing their cultish thing @ St. Pete's Saturday Morning Market for a while, but discovering their full menu was a revelation for me. I like Thai food. I really like Mexican. But Nit & Ally (the couple -- hence, the name) combine the two and pull it off with authenticity and attitude. I loved my Panang Mole Burrito with chicken (#44), served "American Hot" (thankfully, they will custom alter the degree of hotness you prefer). The other time I had a Panang style dish was in NYC @ Fatty Crab. I blogged about that a couple of months or so ago, as it was a transcendent meal for me. This one was extremely tasty, and did no disrespect to the name, as well. Plus, the portion size was more than generous, which is always a plus for an eater like me. The thing I love about this type of food is, when done correctly, you can really pick up all the intricacies of the sweet and spicy flavors. The coconut milk, the chilis, etc. It was served with two dipping sauces: one was a terrific homemade mole sauce; the other was a sweet & spicy number that featured honey and Thai basil. I basically could've lapped up both with or without the burrito on the plate!
Larry already had a beef tenderloin marinating, and some pineapple salsa prepped for the lobster. When we got back, we cleaved our crustaceans down the middle, removed the tails and claws, stuffed the tails with butter and lemon, and placed them all on the grill. The rest of the lobsters -- shells, innards, etc. -- went into a vat to make a lobster stock for later use. Credit to my brother-in-law for his outstanding economical and efficient use of all the parts!! That's some classic chef training stuff right there!
Thursday, September 9, 2010
I am very fortunate have come from a long line of great cooks, and, as is always the case, the best recipes are the ones handed down generationally. The meal I prepared last night for family and friends is no different. I am not going to re-post my brisket recipe, but I invite you to search for it in this blog's archives. I make it every year for this holiday and for Passover.
But I will regale you with another big winner, and staple of Jewish comfort food:
Spinach Noodle Pudding.
My mom gave me this recipe, which comes from her mom (my Nanny Seena), which comes from her mom (my Nanny Sadie), and who knows how many before them. It is rich, creamy, and hearty, but if you make it with just the right amount of love, it still tastes pretty light.
- Thaw and drain 4 10 oz. boxes of frozen chopped spinach.
- Cook a 16 oz. bag of egg noodles.
- Meanwhile, saute 3 onions in butter until soft.
- When noodles are done, combine all three in a large mixing bowl.
- Add 1 large container of sour cream.
- Add 6 eggs, slighly beaten.
- Add 1 stick margarine (or butter), melted.
- Combine all ingredients and season generously with salt and pepper.
- Bake in an large baking dish at 350 degrees for 45:00, or uuntil slighly browned on top and firm inside.
Here's to a great New Year for all of us. And certainly great eats, too...
Sunday, September 5, 2010
This morning, I went with another twist, ricotta. It's one of my favorite ingredients to work with, because it's so versatile, and so creamy. I used it as a layer on my chicken cutlets -- between marinara sauce, bacon, and mozzarella -- the other night for dinner. So I had the perfect amount to incorporate this morning for a lazy Sunday breakfast. I've learned through my readings that a good chef always uses the entire amount of what he purchases, so it makes me feel good to put this to good use. I happen to like this particular recipe, from Neal Fraser (F&W mag). They are light and thin, but have a smooth, creamy texture, and the warm blueberries inside release their sweet juices with every bite...
Ricotta Pancakes with Blueberries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 large eggs, separated
1 3/4 cups plus 2 tablespoons milk
6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
1/4 cup sugar
1 tablespoon pure vanilla extract
Unsalted butter, for the griddle
1 pint fresh blueberries or 2 cups frozen blueberries, thawed
Pure maple syrup, for serving
1.In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
2.In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
3.Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
Friday, September 3, 2010
1/3 cup extra-virgin olive oil
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 pounds wild mushrooms, stemmed and diced if large
Kosher salt and freshly ground pepper
1/4 pound cremini mushrooms, stemmed and quartered
2 tablespoons tomato paste
1 cup dry white wine
1 cup canned whole San Marzano tomatoes
2 bay leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Pinch of red pepper flakes
1 tablespoon fresh thyme
1 1/2 pounds fresh gnocchi
Marscapone and/or fresh mint, for topping
Heat half of the olive oil in a large pot over medium-high heat.
Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes.
Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total.
Thursday, September 2, 2010
Tuesday, August 31, 2010
Here is your weekly recipe fix, this time courtesy of one of my favorite Chef Friend & pastry pro, Marian Getz. This is right up her alley, since she is a wizard when it comes to anything dough or batter-related! Marian just became a grandma (Congrats, Mar!), and you can bet she'll be rollin' out a few of these orders for the friends & family!
Hurry Up Biscuits
Makes 16 biscuits
I love this recipe because the biscuits taste fantastic and yet the recipe is a simple stir-together. Easy as child’s play. This recipe gets all the moisture and fat it needs from the cream eliminating the step of cutting fat into the flour so common in most biscuit recipes. They are so tender and yummy. No one needs to know how easy they are to make! There are so many tasks in the kitchen that take time and effort that it is a real treasure to have a recipe like this in my files that is fast and easy! Your family and friends will love them.
3 cups all purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups heavy whipping cream
1. Preheat oven to 375 degrees.
2. Line 2 cookie sheets with parchment or foil.
3. In a large bowl, combine all ingredients and stir together with a fork till a ball forms.
4. You do not need to be gentle with this biscuit dough.
5. Drop desired size mounds of dough onto cookie sheets using an ice cream scoop (easiest and fastest) or 2 spoons.
6. Brush the tops with a bit more cream, if desired for a nicer color.
7. Bake for 15-17 minutes or until golden brown.
8. Serve hot or warm.
TIP: The biscuit raw dough freezes beautifully for up to 3 months. You can bake the biscuits from a frozen state, just add an additional 5 minute to the baking time.
Monday, August 30, 2010
First up was hands down my favorite to date, El Cap. This place is about 2 miles from house, and has been serving up nothing but the best down and dirty burgers for decades. It's a family run business and consistently tops everyone's lists of "Best Of"... I tend to go for the "Double" (2 patties), but the award-winner is the "World Champ," which is no more and no less your basic burger, no frills. At El Cap, you order the way you want it, and that includes, cheese, lettuce, tomato, and any other toppings you crave. They serve corn-fed Midwestern beef, and while I've been staunchly on the grass-fed beef bandwagon for a while now, it's hard to argue with this quality... I scarfed down mine, only to be outdone by my 5-year-old daughter and he friend, who each crushed a cheeseburger themselves!