markabauman

When you have lemons, make lemonade...... With the "beans" that turned out to be almonds, I decided I could make: 1. Almond pesto 2. White gazpacho

Cook something up without being absolutely sure of what it is. Had some pesto from the summer crop, a friend gave me a bunch of nice veggies from her garden and so I decided to make a minestrone. Went to cook up some cannelinis to add to the soup and found a vacuum-sealed bag of "beans" with all the stuff I usually get at Buonitalia in Chelsea Market. Unfortunately, the label had come off, but I was pretty sure they were cannelini beans. Soaked the "beans", then proceeded to cook them. After an inordinate amount of time, I still found that the "beans" were anything but tender. Then it dawned on me that I had cooked up a nice batch of rosemary-garlic-sage flavored almonds. At least they didn't get put into the soup. Thank goodness for emergency canned beans!

As a variation on a theme, I was flipping through the channels this morning and came upon a "chef" preparing some dishes, think it was a couple of types of home-fries (not on the Food Network). As he was finishing his dish, he added a last, "special" ingredient to make it, in his words, "the piece de resistance". Then he added "That's my Italian for the day!"

I actually made a spreadsheet last night for a different purpose. I must have 12 or 15 different recipes for a basic pizza dough- I just transferred the ingredient list (flour, water, olive, salt, sugar, etc.) with each source so I can view them all at once for comparison testing of the different recipes in order to come up one (or a synthesis) of what I might like to use.

Just bought a new Cuisinart toaster oven yesterday and toasted the first bagel today! Works great. Was on sale at Macy's. Looked at the larger convection oven model, but was a little big for the space.

Went with a friend the other evening to Gotchya's for the first time. Not bad; some of the usual classics: Filetto di Pomodoro, Carbonara, Amatriciana, Bolognese, a risotto del giorno. Nice atmosphere-dark, bistro-like. Wine list limited but adequate. Comfortable bar you can eat at. All pasta made fresh daily. If you like Cafe Capriccio in Albany, it will be deja vu all over again, as their chef, Dom Colose was at the Cafe for a number of years. The Eggplant with Four Cheeses now has Five. Menu will change seasonally. Had a long chat with the chef after dinner. Interesting to hear a chef's take on what they learned, taught, took with them, contributed to, etc. former establishments they cooked at. Gotchya's

Lanci's is quite good. Nice wine selection. They cook with passion. Here's their site: Lanci's Ristorante

Besides for frying/sauteeing where there is a lot of grease spatter, I find it useful if you are reducing sauces, especially a tomato sauce that might be a little watery. Keeps those little red measles from forming all over the stovetop.

I'm afraid there might just be such a thing as a bad lobster roll: Not so fresh, not plentiful, lettuce & tomato; frozen fries; on a croissant, no less!

Was in Portsmouth, NH this past weekend. Asked some locals where to get a good lobster roll. Neither recommendation was anything special (Oar House in Portsmouth, Petey's in Rye). A friend from back home suggested we check out Latitude's Restaurant at Wentworth-by-the-Sea Resort. That was very good- classic- not too much mayo, no celery and large chunks of lobster on a toasted roll. Beautiful view from the open air deck as well.

I have not tried, but was recommended Soba-ya . Was looking at their menu online (via Zagat, not sure if they have their own site). Anyone tried it?

Was at the Wine Bar yesterday; food is ok, not like when Mark was there. Wine list is still very California top-heavy. Yes, as Docsconz mentioned, when we walked by Limoncello yesterday, it looked like they have a bit to go before opening; they had hoped for July 4. Mark is now the head chef at The Lodge. Max London is sous chef.

Grazie mille! Will check out both threads. Not sure, as much as I would like to, that I can take off for 10 weeks, but maybe in the future.

While cleaning up the house today, I came across a catalog sent by SlowFood for courses (1-3 weeks) given at the Higher Institute of Gastronomy in Jesi. Was wondering if anyone has taken any of these classes or knows someone who has. Looking for something for the "serious amateur". Seen lots of these "cooking classes" in Italy which seem just experiential for the traveller- making pasta for the first time, etc.- but am looking for something not for the professional, but again, experienced home cook to really get some higher-level instruction. Thanks.

Great report and photos, John. I'm so hungry now. Road trip!

Was at the bakery this morning getting bread. They had not heard of the restaurant and were even amazed that there was another family of the same name in the area. No apparent relationship. The bakery has been around since 1914.

How about Kalustyan's; was there recently but don't remember if they have chilis.

I'll likely be at Perreca's Bakery tomorrow; I'll ask them.

Wonder if there is any family relationship to the famous Perreca's bread bakery in Schenectady?

NY Times article about Tivoli area

Despite all the rain, etc. we have been getting some wonderful, tasty, red ripe "Sweet 100's" off of our patio tomato plants- and that's in upstate NY, not Jersey.

Had some the other day from Rea's Farm in West Cape May and in Louisa's in Cape May. Not bad; probably Early Girls as you mentioned.

What's the historical connection, if any, to the nearby Madalin Cemetary? Haven't tried, but how are Santa Fe and the sushi bar (don't remember the name) in Tivoli?

Did I see somewhere that they are opening an outpost in Las Vegas later this year? Any info?

I certainly agree; I think producers such as DeCecco and DelVerde are great. Still a curiosity factor of the difference between the amount of effort/time between machine made and hand made pasta for the textural/taste differences. Would like to try to make it sometime just for the experience.