**We’re super excited about our Sunday Supper this weekend : The Hunger :: La Cuisine Bourgeoise taught by Chef Camille Becerra. And…Guess what we have a few tickets that just became available, If you’d like to attend, click here for more details.
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If you can’t make it to our class, there are other fun things going on in the city and
beyond (they probably can’t compare to Camille’s lesson and meal, but hey,
they’ll entertain you)
The Long Island Wine + Food Festival (first annual!) is running all weekend
! Starting on Friday the 25th at 7pm you’ll get tastings, classes, and
workshops at a slew of North Fork Wineries. The culmination is a “grand
tasting” in Greenport on Sunday with 50 wineries participating ! Check out
details here.
Gearing up for your 4th of July barbecue ? Impress your guests with
beautiful cupcakes, which you can learn to decorate in a class this Sunday
at Cake Alchemy from 2 to 4pm.The class is $50, and you can call
212.255.0584 to secure your spot.
A series of Full Moon Potlucks in East Hampton are beginning this weekend !!
Join the fun at 55 Long Lane on Eeco Farm this Saturday at 5pm. Bring food
and drink to share (obviously !) and $5 for members or $10 for nonmembers.
The 27th, join Stinky Bklyn for their cheese eating competition from 2 to
6pm at 268 Smith Street in Cobble Hill.
And don’t forget ! Our favorite New Amsterdam Market, one day only, in the
South Street Seaport from 11am to 4pm this Sunday.
And if all this isn’t enough, extend your weekend through Monday night and
celebrate the East Village’s yummy Yerba Buena‘s second birthday where
mojitos and aztecas are $2 all night.
Dessert at our Italian dinner was a traditional afogato, called a Piccolo Affogato al Caffe (espresso poured over gelato). Our friends Ben and Laura from Van Leeuwen brought a vanilla flavored ice cream from their shop. If you haven’t tried Van Leeuwan ice cream yet – you must ! Their yellow trucks are scattered throughout the city and the have a little shop in williamsburg as well. The best part is that they use local and organic products to hand make all their ice creams. Alongside the gelato, we served an array of cookies from another local fave – One Girl Cookies. And with this we end our Italian dinner posts – thanks again to all our friends and vendors for participating in such a wonderful day !
This dish is a perfect crowd pleaser. It’s a bit of a twist on the traditional preparation of asparagus – and can be served room temperature, if you’d like to prepare it in advance. We served it in a large platter with a few slices of lemon on the side. Simple and absolutely deelsih.
We’re super excited about our new website. Of course we will be updating the site regularly with recipes, middaymeals and more. We‘ve also added cool features like printable recipe cards for your cooking pleasure. The new site also has a shop where we are currently selling a selection of prints. We’ll be adding more items, but please email us if there are specific prints or sizes not listed in the store yet. We’ve also added more classes to our summer schedule – so be sure to check them out !
We’re still getting used to the new site, so if there is anything you think we missed or have suggestions, we would love to hear your feedback.
Click away!
ps We owe a huge thank you to Amanda from Hi Design and to Erica from Thoughtful Day for our beautiful logo.
Hurry ! And purchase some of our all time favorite chef’s cookbook :: The Franks, or Frankie’s 457 and more, have come out with “The Frankies Spuntino : Kitchen Companion + Cooking Manual.” We can’t wait to try their simple and delicious Italian at home (their tomato sauce only has 5 ingredients !!).
If you haven’t been yet, embrace summer + try your first Luke’s Lobster Roll this weekend. They’ve long been good, but they were just awarded “Fan Favorite” at Tasting Table’s Claw Off. Sounds like the perfect weekend summer treat.
And don’t forget the 8th annual Big Apple Barbecue Block Party in Madison Square Park from 11am to 6pm. Pit Masters from around the world will be there to surprise your bbq palate and keep a smile on your face.
Menu includes a Caviar, Yogurt Sphere, House made Ricotta, Crudo of Fluke with hemp seed, persian lime, Roasted Leg of Lamb with pistachio, petals and much more – please go here for a full menu
**We’re super excited about our Sunday Supper this weekend : The Hunger :: La Cuisine Bourgeoise taught by Chef Camille Becerra. And…Guess what we have a few tickets that just became available, If you’d like to attend, click here for more details.
——————————————————————————————————————-
If you can’t make it to our class, there are other fun things going [...]
Arrange 12 small glasses on a rimmed baking sheet. Fill each with 1/4 cup gelato. Freeze until firm, about 30 minutes. Pour 3 tablespoons espresso over each. Garnish with espresso beans. Serve immediately.
Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.
For The Sauce
* 2 pounds ripe tomatoes, diced
* 1 garlic clove, minced
* 3 tablespoons extra-virgin olive oil
* Coarse salt
* 1/2 teaspoon crushed red-pepper flakes
* 1/2 cup torn fresh basil
For the Meatballs:
* 12 ounces ground beef chuck (85 percent lean)
* 12 ounces ground pork
* 12 ounces ground veal
* 2 garlic cloves, minced
* 1/2 cup plain fresh breadcrumbs
* 1/2 cup finely grated Pecorino Romano cheese
* 1/2 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* Coarse salt and freshly ground pepper
* 2 tablespoons to 1/4 cup extra-virgin olive oil
* Garnish: chopped fresh flat-leaf parsley
Directions
1. Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
2. Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
3. Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.
We’re super excited about our new website. Of course we will be updating the site regularly with recipes, middaymeals and more. We‘ve also added cool features like printable recipe cards for your cooking pleasure. The new site also has a shop where we are currently selling a selection of prints. We’ll be adding more items, [...]
Hurry ! And purchase some of our all time favorite chef’s cookbook :: The Franks, or Frankie’s 457 and more, have come out with “The Frankies Spuntino : Kitchen Companion + Cooking Manual.” We can’t wait to try their simple and delicious Italian at home (their tomato sauce only has 5 ingredients !!).
If you haven’t [...]
[ August 8, 2010; 3:00 pm to 7:00 pm. ]
Vincent Rotolo will teach us how to make Grilled Pizzas: highlighting cheeses from across the world Spain, Italy, France and the US
The meal will include an array of antipastos and salads as well as 4 different typed of grilled pizzas
Served al fresco (weather permitting)
[ June 27, 2010 to July 5, 2010. ]
Menu includes a Caviar, Yogurt Sphere, House made Ricotta, Crudo of Fluke with hemp seed, persian lime, Roasted Leg of Lamb with pistachio, petals and much more – please go here for a full menu
