I like to consider myself a healthy eater, but sometimes I just have to have those “drop-everything-and-stop-the-world” moments when I can’t resist a dish sitting on the table in front of me. I try not to let my “episodes” turn into a full-on binge, but sometimes I can’t help it. After spending a few years fighting the college-fifteen (let’s face it, it’s not just freshmen that gain weight; no one can resist troughs of food), I decided to limit myself to a few slips a month. Two months ago, while making lasagna, I’m pretty sure I overdosed on cheese before the lasagna was even put in the oven. But when is too much cheese actually a bad thing? Never. But the lack of energy and unfortunate muffin top on my jeans the next morning was traumatizing enough to stop my seemingly endless binge. So, when I came across this jaw-dropping (then closing) dish, I knew I couldn’t pass up the opportunity to try something great. Without further adieu, I bring you Truffle Gorgonzola French Fries courtesy of Chef Anthony Sicignano of The Breakers Palm Beach. If you’re going to indulge, do it right.
Truffle Gorgonzola French Fries
Serves 4-6
1 1/2 cups heavy cream
8 ounces Gorgonzola cheese, crumbled
2 tablespoons white truffle oil
salt and pepper to taste
Directions
1. Reduce cream by half and pour hot cream over Gorgonzola Cheese.
2. Fold in truffle oil and season with salt and pepper.
3. Toss with hot, well-done fries and serve immediately.
Tip: If you're not a fan of Gorgonzola, try Fontina for a less pungent cheese.
For those who don't consider themselves picky eaters, most would agree that when it comes to pasta sauce, persnickety and protective tend to emerge as common personality traits. But what everyone can agree on is that pasta sauce is oh-so tasty--not just good, but great! Most think of pasta sauce as the finishing touch to their comforting bowl of linguini or a layer in a heavy plate of chicken parmesean, but we're here to tell you that pasta sauce and dense meals are no longer our friends. (For the summer, that is).
We have good news! La Famiglia DelGrosso makes a line of healthy pasta sauces that will satisfy your Italian-tooth and all summer (and year!) long. Use this sauce and you'll discover why the DelGrosso family makes the oldest family-owned pasta sauce in the US.
Here is one saucy summer recipe to keep you and your family happy and healthy throughout the summer.
Grilled Sausage, Peppers & Onions
Serves 6
Ingredients
6 large precooked turkey sausages
1 Tbsp olive oil
2 red bell peppers
1 yellow bell pepper
1 medium onion
2 tsp balsamic vinegar
Salt and black pepper to taste
6 hard Italian rolls
La Famiglia DelGrosso's Chef John's Tomato Basil Masterpiece
Directions
1. Preheat grill to medium-high.
2. Cut peppers and onions lengthwise and toss in bowl with olive oil.
3. Grill sausages and prick with a fork, turning them, until golden and heated through.
4. Grill peppers and onions until slightly charred and soft.
5. Remove peppers and onions and lightly coat with balsamic vinegar.
6. Slice open rolls and place ingredients inside.
7. Top with tomato sauce as the finishing touch.
8. Add salt and pepper to taste.
Tip: Not in mood for Tomato Basil Masterpiece? La Famiglia DelGrosso has seven other flavors for a wide variety of tastes!
Because America is the land of the melting pot, we have a way of taking food from other cultures, and slightly reconfiguring it to make it our own. Sometimes this can be a great thing (case in point-who doesn't love Chipotle?), but other times, when you change tradition in order to make something quicker (as we Americans tend to be known for) you lose the essence of what you're creating. When it comes to classic Italian panini, Americans just don't have it right, according to Michele Colombo. When Michele came to New York, he realized that the city that had everything was missing a real Italian Panini destination.
The story of panini in Italy is a simple tale, and somewhat recent. Before Italians stopped taking their long lunches and enjoying a large meal at home in the middle of the day, a panino was a simple bite that the working class would quickly eat from a salumeria (cured meat in between crusty bread). By the late 1970's, most Italians (especially in the North) stopped going home mid day and had to find something to eat while at work. This is when the modern panini was born.
The difference in real Italian panini is that it is never pressed. The ingredients are simply put inside toasted, crusty bread, so that each flavor can be savored and enjoyed. At Salume, Michele Colombo's Salumeria in Soho, all ingredients are fresh, delicious, and of course never pressed. Michele searched to find the appropriate sized crispy bread that wouldn't steal the show away from the other ingredients. He then focused all his attention on finding as many panini combinations he could make with his traditional ingredients. Along with a glass of Prosecco (beverage of choice to accompany any panini), I enjoyed the Langhirano, a panino with Parma ham, Buffalo Mozzarella, tomato, and extra virgin olive oil. With all the other choices, it was hard to decide, but I made a great decision because I haven't had prosciutto crudo that fresh since I was in Italy. I highly recommend trying Salume to reap the benefits that Michele's knowledge and passion for panini has created.
Tip: On Salume's website, you can find their paninipedia (which can also be downloaded as an ap) that will let you in on anything you need to know about every single ingredient that can be identified in Salume's panini. It will also tell you what exact panini each ingredient can be found in.
New York City is filled with more ethnic eateries than you can count, but simple rule of thumb when wondering if the food is authentic and tasty is to take notice of your fellow diners. If most patrons in the restaurant are of the same ethnicity as the food you're about to eat, then you can probably guess that you won't be disappointed. Of course this isn't always the case, but last night when I tried The Kati Roll Company for the first time, I was not disappointed. The Kati Roll Company sells only one thing: Kati Rolls, which are Paratha rolled around meat, chicken, veggies, cheese, and a variety of Indian spices that will remain secret from the public. Just like if you were to approach a kati roll street vendor in Calcutta, owner Payal Saha wants to make sure you'd only find kati rolls, made with authentic Indian spices that won't change to cater to Western palates. Because they only sell variations of one item, you'd suspect The Kati Roll Company would have trouble remaining open, but since 2002 they've been pleasing tons of customers with their in-house freshly made take-out sold at very inexpensive prices.
After waiting only few minutes and being stunned at the low cost(we're still in New York after all), I was so surprised at how much I liked the kati rolls. I am not a giant connoisseur of Southern Indian cuisine, but Kati Rolls are a great way to be eased into eating Indian food because I think it's almost impossible not to like them. I tried the chicken, chickpea, and even a coconut milk soaked shrimp version. All had sweet sauted red onions that worked great with how deliciously spicy the rolls were.
Tip: The vegetarian Paneer rolls are the most popular, but if you like shrimp, definitely don't be afraid to give it a try because it's fresh and cooked just right.
Just like back in the Roaring 20's, Harlem is trying to make a cultural comeback by adding some new, hip restaurants to the neighborhood. Having only been open for about two months, the most recent addition to the area is a new Italian restaurant called Lido, located on Frederick Douglas Boulevard. The dinner menu has been created by Executive Chef Stephen A. Putnam, and although there aren't too many traditional pasta favorites (the pasta and secondi are on the same list), Lido has a short, but sophisticated choice of entrees that are delectable due to the freshness of the ingredients and skilled cooking. Like most Italian menus, the ingredients are simple, but they completely speak for themselves. Putnam brings out the most in flavor out of all ingredients he uses. Portions are not huge, everything is moderate in size, just like the North of Italy.
I had the grilled tuna with broccoli rabe over a sweet potato puree in a red wine emulsion. The tuna was cooked to perfection and had lovely coloring and texture. The sweet potato countered the bitter broccoli rabe (which was also perfectly cooked) exquisitely. Overall the dish had a beautiful color array with different textures and tastes that blended beautifully. The Grilled Tuna was a great healthful meal that will definitely make it hard to try something new next time I go to Lido.
Tip: Get the marscarpone ice cream for dessert; you won't want to share!
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