Happy weekend everyone ! What are you all up to ?? We’re excited to check out “9”, a North African restaurant by Michael Berardino of the Dell’anima, ‘Inoteca, L’artusi empire (some of our favorites) in Hell’s Kitchen (53rd + 9th). Sounds so yummy. And Friday we might join the Feast Conference to celebrate what is local and good, and rub shoulders with some pretty cool people . We’re also excited to see NY Mag take over the Hester Street Fair with more than 40 restaurants and food trucks. Someone might need to roll us home… Hope to see you all out and about ! xo
Below is our recipe for Broccoli and Burrata with a warm anchovy & caper dressing (courtesy of Camille Becerra)…bon appetite !
We were lucky enough to have our dear friend (and supper talented chef) Camille Becerra contribute a few knockout antipasti recipes for our Pizza class. This one is a simple and fresh compilation- Roasted Peppers With Boccaccini And Grape Tomatoes.
The recipe is below and there will be more to come this week. enjoy.
French cheese + black truffles. need we say more ?
And with this post we’ve finished up pizza week, (next week we’ll be posting some of our lovely antipasti recipes as well). The rain has finally subsided and we are ready to enjoy this beautiful weekend. And from the looks of all these great local events—happily eat and drink our way through it ! If your near Astor Place you might find us as one of these many events over three days dedicated to the delicious Italian Wine, Spumante. Yum. Or if you’re feeling more serious perhaps you should attend one of these New York Times, timestalks Friday or Saturday. Hungry ? Visit the New York Botanical Garden for a Harvest Festival featuring celebrity Chefs Sunday and Monday. Bon Weekend !
This combo is just delish, like a roast beef sandwich but waaaay better: roquefort, roast beef, caramelized onion, cracked peppercorn. The caramelized onions were a huge hit, and are a great topping to have on hand. Below are the full recipes….
Vincent’s menu from the grilled pizza class were inspired by the wonderful cheeses and unique flavor palates of 4 different countries. We also had a special treat, a visit from Janine Hock at Omniwines- who paired each pizza with a beautiful wine. Omniwines is a specialized importer and distributor of terroir driven wines. Their wines are typically estate bottled, made from indigenous grape varieties and represent a balance between historical/cultural traditions & enlightened modern winemaking. They focus on wines from relatively under represented regions in Italy but also represent producers from other wine producing countries of the Mediterranean & South America. Below is a our menu – along with the wine pairings served. A huge thanks to Janine and Omniwines for participating in this event, we were truly honored to have you !
Parmigiano-Reggiano & Marinated olives-
**Wine : Medici Ermete “solo” Lambrusco 2009 – this is a dry, sparkling wine coming from the heart of emili-romagna, Italy. It is made with 100% lambursco salimino and has a refreshing fresh dark fruit characteristic, good acidity and frizzante/bubbles that dance on the palate. this was served when guests arrived.
Buratta & Broccoli
Grilled vegetables and antipasti
Italy, Margarita DOC
San Marzano tomatoes, Mozzarella di Buffalo, basil
**Wine: La Sibilla Falenghina 2009 - 100% falenghina coming form the area of Compi Flegrei which is on the bay of Naples. It’s bright, light and refreshing white wine with racey acidity. Slight salinity in the wine from its proximity to the sea starts stimulates the palate for food like tomatoes, lemon and mozzerella cheese.
Manchego, Figs, Serrano Ham, Arugula **Wine: Jesus Diaz Malvar 2009 – 100% malvar which is an indigenous grape: located only within the DO of Madrid, Spain. It is made in an old tradition of fermenting in earthenware jars that create an interesting floral nose, slightly viscous mouth feel and matches food with salt and sweet components.
Roquefort, Roast beef, Caramelized onion, Cracked peppercorn **Wine: Zolo Bonarda 2009 – 100% Bonarda from Mendoza, argentina. The most grown red grape in argentina is plush, aromas of black current and black rasperry and smooth tannins
Beaufort, Goat cheese, Truffles
**Wine: L’ermitage 2009 – white from the Languedoc regions of France, the south . A blend of Marsanne, viogner and granache blanc and its aromatics are stone fruits like apricots and white peach, richer mouth leaning towards a heavier white wine but dry on the finish.
Happy October everyone ! What are you doing this weekend ?? Want to learn the fundamentals of Japanese cooking ? You can this Sunday at En Japanese Brasserie with Executive chef Hiroki Abe and cookbook author Harris Salat. Learn more about the lesson here. Or eat yummy Epicuious hosted dinners tonight and tomorrow at SoHo Mansion by Lidia Bastianich or Marcus Samuelsson. Purchase tickets here . Think you’ll still be raring to go Monday ? Head to Chelsea Market for 11 ingredient dinners as a part of “Eat Drink Local,” hosted by Edible Manhattan. You can get tickets for the 6pm event here. Enjoy + stay dry !!
Broccoli & Burrata
with warm anchovy & caper dressing
1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
bunch of broccoli
one round of burrata
high quality olive oil
cracked black pepper
Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.
Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.
Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.
Cut and toss your zucchini and summer squash in olive oil, salt and pepper. Grill till al dente. Arrange on platter with chopped mint, Pecorino Reggiano & Maldon salt. Give it an extra drizzle on good olive oil.
Grilled Asparagus With Roasted And Marinated Tomatoes
Roast your tomato in a slow oven, once done toss in white balsamic vinegar and leave to marinate. Toss asparagus in olive oil, salt and pepper. Grill till al dente. Arrange on platter with the tomatoes. Drizzle with olive oil and finish with Maldon salt and fresh cracked peppercorn.
Roasted Peppers With Bocconcini And Grape Tomatoes
Roast, peel and seed the peppers. While still warm toss in a white balsamic vinaigrette and allow to marinate. Arrange on a platter with halved boccaccini and the tomatoes. Drizzle with olive oil, and finish with Maldon salt, fresh cracked peppercorn and basil.
One sweet onion- ask your local farm stand for the sweetest onion available
1 1/2 tablespoon virgin olive oil
1 teaspoon fine brown sugar
1- Preheat over to 250
2- Cut onion into thin slices. a mandolin works best for this or if you have a really sharp knife the thinner the better. The tears are going to flow and you may need some napkins on hand. The tears will soon turn to joy after your taste this on your pizza.
3- Spread onion slices evenly over a sheet pan and toss in olive oil.
4- Place in over and slow roast for about 1 1/2 hours or until juice from onion have simmered out.
5- Add sugar if necessary and stir onions on sheet pan with tongs.
6- Set aside a let cool.
Grilled Pizza: USA
5 oz High quality Blue vain cheese.
4-6 Slices paper thin med rare roast beef
2-3 oz of Caramelized onion
Follow grilled Pizza Technique, add toppings and garnish with cracked black pepper.
5 ounces pizza dough- see recipe above
5 ounces DOC Mozarella di Buffalo
Fresh grated Parmigiano- Reggiano
1/3 cup Pizza Sauce- see recipe above
I branch Fresh Basil
When you flip your pizza over on the cool side quickly brush with olive oil. Then drizzle over the Parm cheese evenly. Rip the mozzarella into small pieces and squeeze out the excess water, almost like ringing out a sponge. Be careful not to squeeze to hard. The DOC cheese is very wet and this is a good way to avoid a soggy pizza. After the cheese is evenly spread across the pizza apply the sauce in small dollops around the outside of the pizza. Then add more Parm and a a few splashes if extra virgin oil. Slide off grill and add basil. Eat right away and enjoy!
Happy October everyone ! What are you doing this weekend ?? Want to learn the fundamentals of Japanese cooking ? You can this Sunday at En Japanese Brasserie with Executive chef Hiroki Abe and cookbook author Harris Salat. Learn more about the lesson here. Or eat yummy Epicuious hosted dinners tonight and tomorrow at SoHo Mansion [...]