Escarole Pie

Escarole Pie
My aunt used to make this, or something like it. I never got her recipe but this is pretty close. It’s a simple dish (especially if you buy pizza dough instead of making your own).

If you  want to make your own dough instead of going to a pizzaria, here’s a recipe from Martha Stewart .

Escarole filling –

Remove the base and cut the escarole into 1 inch slices and clean it. Drain it  but it should be wet so it steams.

Heat the garlic and oil with some salt, black pepper and red pepper. Add the damp escarole and stir to coat with the oil. After a few minutes, it should begin to wilt. Add the olives and capers if you’re using them. Add some water if necessary, cover and steam  until it’s completely wilted and tender. It may seem like too much when you start but after it’s wilted, it’s just the right amount.Uncover and keep it on a low heat until it begins to dry. If there is still too much liquid, drain the excess. Add some olive oil and let it cool.

Preparing the pie –

Pre-heat oven to 375o. Coat the baking pan with oil. Cut off about ¼ of the dough for the top of the pie. Roll out the rest and cover the bottom and sides of the baking pan with it. Place the cooked and cooled escarole in the pan (it should be moist but not dripping) and tamp it down.

Roll out the smaller piece of dough to the size of the top of the pan and cover the escarole. Squeeze the edges of both pieces of dough together and trim the edges at the top of the pan.

Make some small slits on top of the pie with a sharp knife to let the steam escape. Brush the top with olive oil and bake for 45 minutes. Let it cool and serve at room temperature.

 


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Chicken Baked with Paprika

Chicken Baked with Paprika – a one pan Middle Eastern dish with just a few simple ingredients. I’m using thighs but you can substitute a whole chicken cut into pieces.

 

Chicken Baked with Paprika

Mix the spices with  2 tablespoons of olive oil to make a paste. Don’t be tempted to use more than 1/4 teaspoon of cinnamon. A little goes a long way.


Combine the room temperature chicken and onion and throughly coat with the paste. It’s easier if you use your hands for this. Arrange the chicken pieces skin side up in an oiled pan and bake in a 500o preheated oven for 30 minutes.


When done, remove the chicken and onions from pan and place in a serving dish. Heat the pan on the stove, add a pat of butter and deglaze  with white wine. Pour the sauce over the chicken. We usually serve this with rice.


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Guide to Collecting Nick and Nora Movie Glasses | Robertiulo.com

nick and nora charles Welcome, fellow enthusiasts, to the captivating world of Nick and Nora glasses—a realm where elegance, style, and a touch of mystery converge in a mere three ounces. In this guide, we’ll delve into the charm and history behind these iconic glasses, inspired by the classic duo Nick and Nora Charles. Join us as we explore the allure of these vintage gems and unravel the threads of their cinematic legacy.

A Sip into Nostalgia

Picture this: the glitz and glamor of old Hollywood, embodied by William Powell and Myrna Loy in the timeless classic “The Thin Man.” As a passionate fan of steak houses, my journey into the world of Nick and Nora glasses began with a cinematic revelation. In this black-and-white masterpiece, the husband-and-wife detective team, Nick and Nora Charles, set the stage for a bygone era of sophistication and intrigue.

The Thin Man and the Nick and Nora Glass

Set against the backdrop of New York between Christmas Eve and New Year’s Day, “The Thin Man” unfolds a tale where solving a murder takes a backseat to the indulgence of finely crafted cocktails. It’s in one pivotal scene that the magic happens, as Nora Charles orders six Martinis in those exquisite little cocktail glasses—now affectionately known as “Nick and Nora Glasses.” These glasses became synonymous with refined indulgence, forever linked to the suave and charming Nick and Nora Charles.

The Anatomy of a Nick and Nora Glass

Unlike the hefty vessels found in modern steak houses, a Nick and Nora glass holds a modest three ounces. This size ensures that your drink remains refreshingly cold until the last sip, allowing you to relish every nuanced flavor. The smaller capacity also presents the opportunity for a continuous, unhurried experience—order another, or perhaps another six, and let the evening unfold with a touch of old-world charm.

A Closer Look at “The Thin Man”

For those eager to immerse themselves in the charm of Nick and Nora Charles, “The Thin Man” is readily available on Netflix. The film captures the essence of an era where wit, style, and a hint of mischief ruled the screen. Watching this classic not only provides a delightful cinematic experience but also serves as an inspiration to start or enhance your own Nick and Nora glass collection.

The Quest for Nick and Nora Glasses

If you’re feeling inspired to bring a piece of this cinematic magic into your own home, a simple Google search for “Nick & Nora Glass” will open up a world of possibilities. From vintage finds to modern reproductions, there’s a diverse array of options to suit every collector’s taste. Whether you’re drawn to the sleek lines of Art Deco designs or the timeless elegance of crystal, your journey to acquiring these coveted glasses begins with a click.

Building Your Collection

As a fellow enthusiast, I understand the joy of curating a collection that reflects one’s passion. Start your journey by exploring reputable sources, both online and offline, that specialize in vintage glassware. Attend auctions, visit antique shops, and connect with fellow collectors to uncover hidden gems and gain insights into the rich history of Nick and Nora glasses.

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Calabrese Pasta

Calabrese Pasta
My Salernitano grandmother used to make this for my Calabrese grandfather. I don’t really know if this was something that was common in Calabria or simply a dish that he liked. When my mother made it, she said we were having Calabrese pasta and that’s what I still call it.
I list precise measurments for ingredients but it’s not written in stone. If you like olives, add more. If you don’t like capers, use less. You get the idea.

 

This is a very quick sauce so put up the pasta water before you start anything else.

Lightly sauté the anchovies, olives, capers and garlic in olive oil.


When the anchovies dissolve and the garlic begins to turn golden, add the tuna, tomatoes, pepper and oregano. Taste for seasoning and let it simmer for no more than 8-10 minutes to keep a fresh taste.


Toss the pasta in the sauce and serve with grated cheese (no cheese if you use the tuna).


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