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

May 12, 2017 robiulo 2 Comments

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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Robert Iulo at Yelp

Drinks

Italian Coffee

May 8, 2017 robiulo Leave a comment

Italian Coffee

I always thought it was great stuff and I can’t start my day without it – Italian Coffee. Now The Daily News recently published an article backing me up.

“Men who drink Italian style coffee can significantly reduce their likelihood for prostate cancer, according to a new study.“

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Pasta, Vegetarian

Calabrese Pasta

May 5, 2017 robiulo 2 Comments

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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Robert Iulo at Yelp

Poultry

Spatchcocked Lemon Chicken a la Martha Stewart

April 28, 2017 robiulo Leave a comment

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:

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.
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.
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.
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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Robert Iulo at Yelp

Pasta

Pasta All ‘Amatriciana with Veal

April 21, 2017 robiulo Leave a comment

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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Robert Iulo at Yelp

Restaurants

New York’s Original Ray’s Pizza

April 18, 2017 robiulo Leave a comment

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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Robert Iulo at Yelp

Seafood

Channel Bouillabaisse

April 14, 2017 robiulo Leave a comment

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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Lunch/Snacks

Mozzarella, Tomato, Eggplant Sandwiches

April 7, 2017 robiulo Leave a comment

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 300^o 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.