We were on our way to the Williamsburg Flea Market yesterday when we came across Fabbrica Restaurant & Bar. We were hungry and it was the first restaurant we came to when we got off the ferry (N. 6th St. and Kent Ave.) It was a fortuitous find, crowded but with room at the bar.
Their menu changes throughout the day – breakfast, brunch, lunch, late-lunch, etc. I was lucky to get there when Purgatorio was on it. That’s not Dante’s poem but eggs cooked in tomato sauce. It was the first time I’d ever seen it in a restaurant. My mother made it as a standard Monday lunch, using left over Sunday gravy. She called it Eggs in Purgatory.
I looked at the dinner menu and will definitely go back – hearty Italian food, interesting industrial décor, friendly service and pet-friendly too (dogs at the bar and outdoor tables).
Mint Julep Nothing like it in summer. Try it in a silver cup if you have one. Originally made with Cognac, the standard is now Bourbon although some prefer rye.
1/2 teaspoon of sugar
In a rocks glass or silver cup, muddle a good size bunch of mint leaves with the sugar and a few drops of Bourbon. Pack the cup with cracked ice and mix the mint with the ice. Add the Bourbon and then add more ice and a sprig of mint.
1 tsp sugar
1 tbsp Cointreau (or 4 drops of orange flower water)
1 ½ oz brandy
1 egg yolk
Shake and strain into flute and fill with sparkling hard cider or Champagne.
1 shot of gin
Juice of ¼ lemon
1 tspn sugar
1 egg yolk
Shake thoroughly and strain into small highball glass without ice and top with some club soda.
We recently spent a long weekend in Hot Springs, Arkansas. It’s been a resort for a long time thanks to the mineral water spring and spas. Until about the time Las Vegas came of age in the 1950s, Hot Springs was also a gambling mecca attracting Hollywood celebrities and gangsters. They even have a gangster museum.
I’ve always appreciated Southern cuisine and Hot Springs has some great restaurants. We started every morning with grits and eggs (and donuts) at our hotel restaurant (The Arlington Resort Hotel & Spa). Grits aren’t too common in NYC so I look forward to them whenever I’m in the South.
We had a great dinner at KJs Grill– chicken fried steak, French fries and local draft beer surrounded by paintings and photos of Marilyn.
It wasn’t all Southern American food, there was some Southern Italian too. We had a terrific meal at Luna Bellathat included arancini as good as any that I’ve ever had in New York. The same owners as KJ’s and more pictures of Marilyn.
Small MandolinSlices garlic as thinly as Paul Scovino did in Good Fellas and it’s cheap enough to throw away when it gets dull. Get one in a housewares store for $5 or $10. Watch your fingers, it’s sharp.
Good for handy storage of root vegetables and perfect for drying peppers.
For getting that ugly brown stuff off mushrooms.
Quicker than a whisk for fluffy omelets and zabaglione.
Fish Gripper & Scaler
This gripper was my father’s and is over 50 years old – Delty’s Fish Gripper, Lancaster PA.
Use it to make a lumpy sauce smooth – squashes tomatoes, onions, etc. as they’re cooking.
A great design by Lamson Sharp.
Really a grater but it doubles as a grill for roasting peppers on a gas burner – about 2 or 3 jalapenos or 1 bell at a time.
This one only holds about 2 ½ cups. I use it for making a trinity or any other fine chopping.
To keep parsley, rosemary, etc. fresh put them in water in a rocks glass, cover with a baggie and refrigerate. Works with basil too but don’t refrigerate. Rather than a bowl or tray, use baggies for marinating meat and fish