me = old fashioned pumpernickel -- nearly black and as dense as osmium -- with a super thin schmear of cream cheese, slice of large -- vidalia -- onion and ripe -- beefsteak -- tomato.
herring in thick -- sour creamish -- cream sauce on the side.
make orchiette pasta - al dente - reserve some pasta water.
saute coin-type slices of italian sausage - reserve.
in saute pan make br as described by chiffonade, except put red pepper in olive oil with garlic. (my grandmother used to boil and then saute - i just saute).
when it's cooked down add sausage and pasta - add like 1/2 cup of pasta water, bring to a simmer. it shouldn't be liquidy, but it shouldn't be dry. it's a classic.
the one on saint marks place (i live across the street) is going down down down, unfortunately.
re: rocco. o he's had WORK. see awfulplasticsurgery.com. he's had a deal with bertolli for quite a while now. it's such a pity with him. his cooking was sublime when he broke. his story should be a cautionary tale to all chefs who (particularly those contestants on top chef) want celebrity over acknowledgement for their talents.
you know, i think tom colicchio has suffered as a consequence of this as well. who takes him seriously as a chef any more. one of these days i will write about my experience at craft the first week or two it opened. it was hilarious.
on a more practical note. this show was very illuminating with respect to freezing. i never liked freezing food and reheating food. it always changes its texture. now i see if you freeze it separately, the outcome is likely far better.
Shouldn't Rocco be delivered from food world hell. Any one who has eaten the food at Union Pacific knows he deserves better than this.
I find it revolting when people share food from their own plates. I thought it was my own little peculiarity until I went to France where they would no sooner share food from the same plate (or quel horreur from the same utensil!) at a restaurant than eat with their feet.
In NYC try Sucelt on 14 Street & 6. I never tire of singing the praises of this place. It's not quite the Southwest or Mexico, but artfully prepared nonetheless.
when i lived in boston we loved legal seafoods in cambridge. so much so it was where i celebrated my graduation from schoo c. 94l. i at two (one in d.c. and one in nj) recently and it was absolute swill. awful. perfectly awful. you know, we didn't consider it a chain then. there must have been like 4 or 5 maybe in the boston area.
there was one of these in harvard square when i was at the law school. it was by far the best food in the square - except for perhaps, harvest, a now probably defunct upscale american joint. unfortunately, when i went to one in washington, they had taken my favorite off the menu - bechamel, sauteed onions and prosciutto. it was a god-send for this red-sauce loathing italian girl.
my family is italian-american, so we always were, but who knew?
the first meal that made me a foodie in the urban, upper-middle class sense was a meal during the opening week of chanterelle in nyc. it was unlike anywhere i had every eaten before (and the first time i ever saw a crawfish). a few memorable meals at montrachet accompanied by my first bottle of opus 1 sealed the deal.
Next weeks show will feature Paula wearing a sensitive microphone over her heart so that we can all hear her aorta clogging up while she cooks.
lovetenfoe - ITA with you. I love Paula. I met her in person when she was here in Tampa last year. What a sweet lady. I read her book and realized, she's one of us! I've tried several of her recipes that I like and subscribe to her wonderful magazine - I can say, They Are Great! For the Naysayers out there - If you don't like her, then CHANGE THE CHANNEL!! Jeez - like the saying goes - "Life's Too Short For The Dumb Junk", you know?
Chelley, I took your advice and now I'm a full-blown addict. I don't understand how I've gone 23 years without broccoli rabe. I'm going back to the farmer's market EVERY Saturday for one dollar bunches of rabe.
This morning Mario cooked broccoli rabe with onion, garlic and crushed tomatoes and served it as a simple pasta sauce :
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22684,00.html
Here's my favorite way to make broc rabe; pine nuts really mellow out the bitter fllavor. For 1 large bunch:
Trim the broccoli rabe and cut crosswise about every inch (so the stems are 1-inch long and the leaves are coarsely chopped). Steam until tender, 5 to 10 minutes. You may have to do this in a stock pot or pasta pot.
Coarsely chop 1/4 to 1/2 cup pine nuts; don't go nuts, but try to make it so most of the nuts are at least cut in half. Saute in some olive oil until just beginning to brown. Add minced garlic (4 to 5 cloves or to taste) to the pine nuts and continue sauteing until the nuts are browned and the garlic is softened. Add the steamed broc rabe and stir to mix well. Season with salt, and if you like, a little red pepper.
I was also going to suggest the pasta/sausage application! I make mine with gemelli pasta though (that how I first had it served to me in the North End). Be sure to have lots of Parmesan to serve with it!
I have a problem with those that are saying all these NEGATIVE things about what Paula Deen is cooking, how she's cooking it!!! If you don't eat real southern cooking then don't watch the show!! Paula's not forcing you to eat her food!! Alot of things that Rachel Ray cook I would NEVER eat! But I don't go around putting her down, because everyone has to make a living so hey, thats there way! Paula loves cooking and I enjoy all of her shows and I cook her recipes all the time. My family loves Paula!! I pray one day I will get to meet her in person! We love you in WEST Palm beach Paula!! FYI- Raw meat can kill you too! Think first before speaking.
#1 PAULA DEEN FAN!!!!!!
I absolutely love Paula Deen. Find someone else to leave your rude and ignorant remarks about because Paula is the last peson to deserve such critisicm. She has enough spunk to beat out all of you people who have nothing better to do than to point fingers. I have never witnessed a more loving woman than Paula Deen, so leave your unappreciative comments to yourself.
"Paula Deen is Trying to Kill Us" - You would think that someone was actually trying to kill you by holding you at gunpoint to go to the grocery store buy the ingredients. Come home mix them up. Freeze them. Get them out and drop them into a fryer. I'm guessing most people making comments are overweight themselves and have no self control. So you're killing yourself. It's really sad to think that you can't enjoy a recipe for what it is. I live in Texas where it's a hobby to see what you can fry from Snickers to Oreos. Get over yourselves and let the woman entertain! YOU GO PAULA!
has anyone who commented actually tried this? I would think that would be the first thing someone would do before making a snarky comment...
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