November 8, 2010 11:16 am
Turkey is one of the only staples in our diet we never seem to grow tired of. We enjoy it as a leg, as a wing, as a breast, and most often, as a cold cut. But every year on Thanksgiving, our turkey tactics stay the same: carve the bird and serve. This year, Mario Batali's Seven Heavens of Italy is putting a twist on tradition.
For Thanksgiving this year, Eataly is offering turkey, served porchetta-style— a step up from the original street food. This sandwich preps your stomach for the array of turkey to come this holiday season. The original porchetta is a pork shoulder stuffed with herbs and offal (Eataly's version is a bit leaner for your waistline and lacks the organ meats). Served between two slices of fresh baguette, the turkey's moistness calls for no extra gravy. Looks like the Italians always seem to know best, even for an American holiday. Tip: Pre-order your turkey porchetta for this Thanksgiving today— no carving required
Eataly
200 5th Avenue
New York, NY 10010
646.398.5100
Photo credit: blogs.villagevoice.com
— Written by Joanna Weinstein
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Tags : Eataly, Porchetta, Turkey, Offal, Joanna Weinstein
October 22, 2010 12:43 pm
Kashi Autumn Wheat Cereal is my new fall obsession. Lightly sweetened with 6 grams of fiber and 6 grams of protein, it's the perfect way to stay full during the early hours of the morning. Autumn Wheat is made of whole wheat biscuits and organic evaporated cane juice, an organic and natural sweetener. The whole grain is made from wheat berries that are steamed, shredded and weaved before baked into puffy, crunchy sweetness.
Tip: Enjoy over skim milk, or on its own as a mid morning snack. Also try Kashi Cinnamon Harvest brand before the fall season over.
Photo credit: www.fitnessmagazine.com
— Written by Joanna Weinstein
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Tags : Kashi, Autumn Wheat, Behind the Burner, Joanna Weinstein
October 19, 2010 1:38 pm
If you're attending a housewarming party, don't be that typical guest that brings a bouquet of flowers. Instead, bring a bouquet to remember. Bouké wine, from the North Fork of Long Island has a unique selection of white, red, rosé and dessert wines to choose from.
My favorite is the simple white table wine from 2008. Unoaked, it highlights scents of orange, pear and lychee. Bouké's white table wine is a blend of Chardonnay, Pinot Gris, Sauvignon Blanc and Gewürztraminer, one of the major grapes grown within the Alsace region of France.
Tip: Enjoy this white wine with goat cheese, grilled chicken, or lemony seafood dishes.
Photo credit: www.tastingroomli.com
— Written by Joanna Weinstein
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Tags : Behind the Burner, Boukè wines, long island wines, Joanna Weinstein
September 20, 2010 10:23 am
Whenever I see a pasta dish offered with scallops I usually pass. So when I saw Tiella's intriguing dish, fittingly call the "Nera," which translates to "black" in English, I had my doubts. Eating a black dish doesn't seem too appealing to me (unless its an Oreo dirt cookie cake, of course). But why not take a risk?
Luckily, the risk was an epic (or should I say epicurean?) success. Thick fettuccine pasta flavored with squid ink served as tasty, fragile walls that held together a sea swarming with flavor. Between the noodle walls lay a mix of cuttle fish, scallops and chanterelle mushrooms. A cuttle fish amateur, I found this cross between squid and octopus a new addition to my seafood favorites. This savory dish that bursts with the freshness of the Mediterranean Sea will remain at Tiella until mid-fall season, so hurry in and try it for yourself. Black on the outside, but revealing a rainbow of color in my mouth, I will never again judge a pasta by its cover.
Technique: Cuttlefish are found mostly in Mediterranean and Asian dishes. When cooking them at home, grill large ones over a very hot fire for a few minutes, or use them for stir fry dishes.
Tiella
1109 1st Avenue
New York, NY 10065
212.588.0100
Photo credit: Benvenuti PR
— Written by Joanna Weinstein
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Tags : Tiella, Nera, Scallops, Pasta, Cuttlefish, Squid Ink, Joanna Weinstein
September 15, 2010 3:50 pm
Tony Gemigani is a nine-time world pizza champion. So I guess it wasn't such a bad idea to taste a pizza made by the same hands that created the Best Pizza Margherita at the 2007 World Pizza Cup (yes, this exists). And he was also the only American to do so. Nevertheless, I am always a bit biased when it comes to New York brick oven pizza (even when comparing it to Italy). There truly is nothing else like a New York slice in the world. But one dish on the exact opposite side of the country, may come close.
The grand opening of Tony's Coal Fired Pizza and Slice House steered clear of both New York and Italian territory. Instead, it graced its doughy presence in San Francisco, the only pizza house in Northern California with a coal fired oven (we already knew this was the slow coast of the country, but at least it came to its senses). Despite the variety of dishes, which include Chicago Style Italian Beef sandwiches and New York Deli Sandwiches, this slice house bears its culinary pride upon originality with The Original Tomato Basil Pizza.
This 15-inch pizza is cooked to perfection in the city's first 1,000 degree coal-fire oven. A cross between thin crusted Florentine pies and New York grease-your-heart-out slices, you wonder how such a saucy beauty ended up on the West Coast. Yet all jokes aside, the fresh basil atop a slightly charred melted mozzarella balanced by what seems to be home grown tomatoes crushed by someone's Nonna is definitely worth any pizza lover's money.
Tip: Check out Pizza Napoletana, Tony's other restaurant next door for even more variations on Napolean pizza.
Tony may save you the trip to Naples, and even made me think twice about my New York pizza. Now, that's some saucy present.
Tony's Coal Fired Pizza and Slice House
1556 Stockton Street,
San Francisco CA 94133
415.835.9888
Photo credit: Bull Frog and Baum Pr
— Written by Joanna Weinstein
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Tags : Pizza, Margherita, Mozzarella, Neopolitan, San Francisco, Tony Gemigani, Joanna Weinstein
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