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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Spatchcocked Lemon Chicken a la Martha Stewart

Spatchcocked Lemon Chicken a la Martha Stewart
This is Martha’s recipe but she used one 4-pound chicken instead of two 2-pound  young chickens and shallots where I used red onion.
Spatchcocked chicken is splayed or butterflied. It’s done this way so it cooks faster or can be cooked on a grill. It’s also easier to carve than a whole roasted chicken.

Preparation:

  1. Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
  2. Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
  3. Roast chicken 20 minutes. Toss onions with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
  4. Transfer the chickens to a serving platter, and let it rest 10 minutes. Cut it into halves or serve whole with roasted some lemons, onions, and pan juices.

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Pasta All ‘Amatriciana with Veal

Pasta All ‘Amatriciana with Veal
Some people say Amatriciana can only be made with guanciale and served over bucatini pasta. Sometimes I make it with guanciale, sometimes with pancetta and this time I used porcetta. And I never serve it with bucatini. I find bucatini unmanageable. It has a mind of its own when you twirl it on your fork and it inevitably spots your shirt with sauce. So, I’m using short fusilli.

 

Pasta All ‘Amatriciana with Veal

Drain a can of plum tomatoes and cut them length-wise into ½ in. strips. Save the liquid from the can. In a frying pan, sauté porcetta until brown and crisp and remove. Brown the veal in the porcetta fat and remove it.


Lightly sauté the sliced onions in oil and add the chopped garlic in a pot. Don’t brown. Add salt, black pepper and red pepper to taste.  Add the tomatoes to the onions in the pot.


Don’t add the tomato liquid until the tomatoes fry for a bit. Then add the liquid, porcetta and veal to the pot. Deglaze (the Le Fond post tells you all about deglazing ) the pan that you browned the porcetta and veal in with ½ cup each of water and red wine and add to the sauce in the pot. Stir it and bring it to a boil. Taste for seasoning. Lower the heat and let it simmer for 20 minutes.

Now’s the time to make the pasta. Cook it until almost done. Remove the veal from the sauce and stir in the pasta to finish cooking it in the sauce. Serve with grated cheese, maybe Pecorino Romano if you have it. Amatriciana should have a little heat to it so add lots of black or red pepper.


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New York’s Original Ray’s Pizza

New York’s  Original Ray’s Pizza
I grew up on Mott Street, just around the corner from Ray’s Pizzeria. It was a few doors from where my grandmother lived on Prince Street. I remember when it opened, in the same storefront where my barber, Luca, had his shop. Luca retired and Rayfie opened his pizzeria and eventually made it larger with an expanded the menu. It was great having a good pizzeria so close to where I lived.
For years, in New York, there’s been a dispute about which “Ray’s” pizza was the first one. It’s gone now, but based on my experience and backed-up by this old New York Times article, the “Original” was Rayfie Cuomo’s on Prince Street. I hope this settles some arguments.

 

For the whole NYT article – click here.


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Channel Bouillabaisse

Channel Bouillabaisse
This is a very basic form of bouillabaisse. Just a few ingredients and there isn’t any shell fish or anis or fennel and the stock is made as it’s cooking. You can start with this recipe and add on to it but it’s really very good as simple as it.

-just a few simple ingredients-


Simmer the onions, garlic and tomatoes in oil with salt and black pepper on high heat, until they soften and release their liquid. There’s no need to peel or cut them too finely since they’ll be strained out before serving. Add the saffron and stir.


Lay the cleaned whole fish (any kind of white fleshed fish will do) on top of the vegetable mixture and cover them with boiling water. Lower the heat and simmer for 10 -15 minutes.

Remove the fish and place it  in a platter and filet it. Return the bones to the broth and bring to a rapid boil for a few minutes then strain the liquid.


Place crusty bread in bowls and lay pieces of the fish on top of it, then some of the liquid and a sprinkle of chopped parsley if you like.


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Mozzarella, Tomato, Eggplant Sandwiches

Mozzarella, Tomato, Eggplant Sandwiches
There’s a pizzeria/Italian restaurant called Capone’s on North Ocean Drive in Hollywood Beach, Florida. The last time I was there I had this and gave it a try at home. It was easy and worked out perfectly. I’m not sure what they call it on their menu but it looks like a sandwich.

 

To make the eggplant – (see Eggplant under Some Simple Kitchen Tips)

Cut the ends off the eggplant and slice vertically. Discard the first and last slice which will be mostly skin. You need 9 slices to make 3 sandwiches.

Beat the eggs with some salt and black pepper. Dip the eggplant slices in the egg wash and then in the breadcrumbs. Fry them in oil until deep brown. Drain on paper towels and let them cool. 


To make the sandwiches –

Start with a slice of eggplant and cover with mozzarella. Add another slice of eggplant and cover with one layer of sliced tomato. Add another slice of eggplant and cover with more grated mozzarella. 

Place the 3 sandwiches on a baking sheet and cook in a pre-heated 300o oven for 15 minutes or until the cheese melts. When done, sprinkle with the parsley and drizzle with a little balsamic and some olive oil.


 

It might look like a triple-decker sandwich but serve it with a fork and knife.


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