Arrosto Cavolfiore Pasta con Capperi al Sale Marino, Limone, Pangrattato e Parmigiano Reggiano...ie...Roasted Cauliflower Pasta with Capers in Sea Salt, Lemon, Bread Crumbs & Parmigiano Reggiano

I'm not quite sure what took me so long to figure out the magic of roasted cauliflower. Even with all the veggies roasted in the past, they just didn't include cauliflower. Pretty unbelievable, huh?
Over the last month or so, I've never seen bigger heads of this simple white veggie (usually reserved for veggie crudites) in the markets and I got curious. I figured it was about time to feature it in a pasta dish.

When putting a recipe together, it's based on ingredients "I" like. After perusing the internet, I chose two recipes and took a little of each to make it my way.
Thus, here's another recipe to add to the BestaPasta cookbook.

Ingredients:

-One small head cauliflower..app.2.5 lbs (florets only)
-10-12 oz. thin spaghetti, fini linguine, cappellini or, of course, your favorite shape. Pasta must be made in Italy and try to avoid all pastas labeled "Enriched Macaroni Product". Ingredients should be semolina and water only...and preferably organic. See July 7th, 2014 Fancy Food Show entry  if you are curious to learn more about "enriched" pastas.
-3-4 large cloves garlic
-5-6 TBSP EVOO
-3/4 cup Italian style/seasoned panko bread crumbs blended thoroughly with 1.5-2 TBSP EVOO
-Juice from 1/2 large lemon or 1 whole small lemon
-3 TBSP salt capers (rinsed)
-Kosher salt
-Black mill pepper
-Red crushed pepper (optional)
-Parmigiano Reggiano


Instructions Please read through thoroughly. My suggestions & technique...including this unique extra*** step adds a ton of flavor.

-Preheat oven to 400 degrees
-Wash & cut cauliflower into florets. In large bowl toss with 2 cloves pressed garlic, 3 TBSP EVOO and 1 tsp. kosher salt. Make sure to use your fingers to coat all of the floret surfaces with the oil/garlic blend. Place on baking sheet and bake for 20 minutes, turning/tossing once after 10 minutes.
After 20 minutes, toss again, turn off oven and let cauliflower sit in the oven another 10 minutes to complete the roasting process. Cauliflower should be lightly browned on the edges and center of most pieces. Roasting  for this amount of time plus the extra 10 minutes sitting time in the oven will assure the right texture through and through.
-While cauliflower is roasting:
1...Boil 6 quarts of water...remembering to add 2-3 tsp. kosher salt only just prior to adding pasta to pot.
2...Place in a frying pan the bread crumb/EVOO blend and heat on medium low for about 5-6 minutes constantly stirring until bread crumbs lightly brown. Using a fork, lightly press on the crumbs while mixing. After 5 minutes add rinsed capers (to remove salt)...toss and remove from heat. Let sit aside until pasta is finished cooking.
-Drain & slightly rinse pasta, reserving app. 1/2 cup of the hot starched water in which the pasta has just been cooked.
***Into the pasta pot, add 1 clove pressed or finely chopped garlic to 2 TBSP EVOO on medium high heat. When garlic gets golden (LESS THAN A MINUTE), add the starched water. Stand back a bit as the water and hot oil will create a steam...and...a wonderful aroma.
Immediately add the cauliflower, bread crumb and caper blend, lemon, 1/2 tsp. kosher salt, fresh mill pepper (a few turns), red pepper flakes if you choose and the pasta last. Toss GENTLY...lifting pasta and all ingredients repeatedly from bottom to top until you sense most of the starched water has evaporated (about one more minute).
-Serve immediately on a platter with grated Parmigiano Reggiano...and...Mangia Baby!

EVOO=Extra Virgin Olive Oil



As usual. please feel free to comment below. Would love to hear from you with any ideas or suggestions you may have.

Happy Thanksgiving!

Chef Bert

Billy's NYC...The King of Carrot Cake...Trust Me!

            Sandy and I have this thing about carrot cake. By the time you finish reading this, you will too!

This is my second entry for the revered cake. For my first entry on February 27th, 2011, my friend Katy Z. whipped up some home made carrot cake that actually wins the carrot cake award for home bakers.
When I first discovered Billy's Bakery in NYC, it was by accident. I had just finished working with Lew F. at Theory on Gansevoort St. in the Meatpacking District and decided to walk up Ninth Avenue. All the way from across the street (around 21st St), I saw some fabulous looking cakes and yes...cupcakes, staring at me in their window. I said to myself...YUM! Come to think of it, it may have been the color of the sign out front that really caught my eye. 
                                          

Anyway you see it, like a bee finding nectar...it was a Bee-line to Billy's Bakery. 
I went in, sat down and ate a whole piece of cake all by myself. Let me say that eating a whole piece of any of their cakes is not an easy task...however I couldn't stop. Got Milk? Yup!
So impressed was I that the next time I went down to see Lew, I stopped off at Billy's first to bring him a piece of carrot cake. It was then that I met Albert, who was kind enough to pose for this pic.

It's like I've become a good will messenger for Billy's. Every time I go there, I wind up taking a piece of cake to go for friends who I feel could appreciate what Billy's has to offer.
One afternoon, while out visiting some customers, I ran into (not really ran, but walked by) the Urban Space Garment District Market on Broadway @ 39th Street. It was there I met Fang & Alexandra...two more happy soul's from Billy's...who had a booth at this pop-up outdoor market.

One late night in the city around 10:30 just after finishing dinner, I had an epiphany. Maybe Billy's is open for dessert. Fabulous! They were open at that hour and off Sandy and I went with our friends Sharon and Joel, who had never been to Billy's. Two more fans!

     On my visit last Friday, I met the general manager Ming and another happy cast member, Laurel.

I needed to go there to order a carrot cake for Thanksgiving and as I'm writing this, I'm lamenting the fact that I'm going in today to pick up a smaller cake than I ordered because the weather the day before Thanksgiving (tomorrow) is supposed to quite stormy. Oh well, less calories!
There are many other cakes and cupcakes made at Billy's that attract many fans. Chocolate on chocolate, Coconut...goodness, sooooo many. Oh yeah...the Banana Pudding...Don't forget the banana pudding dudes!

Any way you look at it, Billy's is worthy of an entry and in my book...a true find in NYC!
Take a look at all the pictures...and everyone seems to have a smile. Happy people...Happy results!

Feel Free to comment below. Always love your comments.

Mangia Baby!
Chef Bert

A Phabulous Inspirational FIND..."I Am Jewish" by Andrew Lustig

I'm going to do something I haven't done since creating phoodographsandfinds in 2010. For this special entry, I'm veering off the food road and onto a road less traveled.
Inspiration comes in many forms...and one of the things I have found by writing a blog, besides wanting to share my food experiences and recipes, is that you never know who you are going to inspire.
An example:
My friend Freddy G from Syosset and Montauk in New York is a story teller extraordinaire. Every time, yes EVERY (a word I don't use without carefully thinking about it first) time he tells a story, I and any others sitting with us, wind up grinning from ear to ear. It's kind of s stretch on "it's not what you say, but they way you say it". I'm constantly suggesting to him, "Freddy, you've got to write a blog...you never know who you are going to inspire"! My favorite story was when his pilot father took him up in his airplane as a kid to teach him the ins and outs of flying.
Whether it's his imitations, animations or hand gestures, time goes so fast, the Long Island Railroad gets us into NYC from Syosset, L.I., N.Y  before we know it. Of course it may have a little bit to do with the food recipes we also discuss along the way. His stories inspire me enough that I seem to be constantly trying to impress upon him how he can inspire others with his great storytelling. Not only that, it would part of his Freddy G. legacy. Maybe one day he'll acquiesce and we'll all have a book of short stories from a fine storyteller.
Getting back to inspiration.
Usually, a 'find' on my blog is a restaurant, a destination or some fine ingredient I have found perusing the food shows.
Last night on Long Island, at a surprise birthday party for his dad, Joel, I received formal permission from Andrew to enter this wonderful (some call "iconic") video into my blog.
The category: "Finds".
It won't be necessary to expound on the virtues of this video and it's meaning. It speaks for itself. When I first viewed "What It Means To Be A Jew" (the actual title)...it was like "Wow...really well done dude"!
It truly inspires and travels way beyond that overused word "awesome".
It's brilliant!
A true find.

Now...A simple preparation...
Sit back and relax for just under 6 uninterrupted minutes. We know you will enjoy this as much as we did. Maybe it will inspire you enough to share it with others.
Enjoy...
You are about to enter Goosebump City!






Hey Andrew...Thanks for the invite to get together when I get to Los Angeles. I get there...you will see me.
In the meanwhile...Another form of  inspiration from me to you...Get to DuPars for Pancakes!
www.phoodographsandfinds.com October 2012


                                                                    Mangia Baby,
                                                                           Bert                    



As always, please feel free to comment below. I would love to hear from you.

Fried Zucchini with Panko...Yum!

This has to be one of the simplest recipes and quite easy to make with just 5 ingredients for the zucchini and two ingredients for the dip.

They are:
1...Zucchini
2...Eggs
3...Flour
4...Parmigiano Reggiano
5...Panko Bread Crumbs

Naturally, there is salt,  fresh pepper and EVOO...however these are standards for me in almost any fried dish recipe.

There is some simple technique involved, so follow along:

First step: The Dip
Simply add 1/4-1/3 cup of Holy Schmitt's** fresh white horseradish to 8 ounces of sour cream. Light sour cream is an option or you can blend them. Place in refrigerator.

Slice zucchini into 3/8-1/2" thick rounds.
Coat with King Arthur* flour...shake of excess
Dip in Egg that has been seasoned with kosher salt and fresh mill pepper
Dip in bread crumbs mixed with Parmigiano Reggiano. Use one cup grated cheese for every 8 ounce can of bread crumbs. For this recipe, I prefer no trans-fat Japanese style panko 4C seasoned bread crumbs.


-Place all coated rounds on a baking sheet or platter.
-Set your oven to 175 degrees in order to keep zucchini warm after frying
-Heat your EVOO and make sure it's hot enough that the zucchini sizzles upon entry into the frying pan.
I use the largest frying pan possible since I like to change the oil for each set of zucchini.
Have an empty can free of any liquid inside (to prevent splattering of hot oil) for each change of used oil.
Naturally, in using the larger the frying pan, it will eliminate an extra frying step or two...depending on how many zucchini you are making
-Place your rounds in the hot oil and fry for about 4 minutes on the first side until golden brown. Flip gently and let cook for about another 3 minutes until both sides are golden brown
-Remove and let sit on paper towels for a few minutes to let excess oil drain off
-Remove from paper towels and place all zucchini in the oven until all are cooked and to keep warm until ready to serve.

As I said...Yum!

** Holy Schmitt's is a farm on the north fork of Long Island that specializes in fresh horseradish.
If you are out there, get some...and don't forget your cooler for the many other delicacies on your day trip out east that you might want to buy and that may require a little cooling.
*King Arthur is unbleached, unbromated flour and produces the best results for recipes requiring any flour.
It's double the cost of others, however from a standpoint of taste and health, it is among the best you can buy.

                                                                   Mangia Baby!
                                                                      Chef Bert            


As usual, don't be shy...please comment below. I'd love to hear from you~

The International Fancy Food Show New York City 2014

Lydia, Bert & Connie at Parmigiano Reggiano 

My perception was accurate. On the first day it took me almost 4 hours to get out of Italy and I questioned how I was going to see all of what Spain, France, Great Britain, Portugal and many other countries...not to mention the good ole USA...had to offer.

Packed to the walls with an estimated 28,000 attendees and over 2,700 exhibitors, the 2014 Fancy Food show at Jacob Javits Center in New York City was the largest event in its history.

For me, and Chef David who came to the show with me on Tuesday, the first stop is always Italy. There's always something new to find, however I had something on my mind that I needed to discuss with people who make flour.

Recently, I stopped eating the dough that makes pizza in the USA because of the bromated flour that most restaurants and bakeries use to bake bread and pastries.
Away from the pizza restaurants and in the mainstream, Pepperidge Farm is starting to bake many of their breads without bromated flour because of their concern about the negative effects of bromated flour. I can taste nothing different than bread baked with bromated flour, so why don't all bread producers remove this type of flour from the list of ingredients?

People who I speak with either know very little about bromated flour or are not concerned because their attitude is it's just another thing in our food the FDA permits...and if the FDA permits it, how bad can it be?

Well, to them I say it's banned in all of Europe, Canada and many other countries in the world today and California has jumped on the bandwagon  by making sure warning labels are required for products containing these additives. In short, we all have a right to know what we are eating.
Educate yourself: Simply Google "Bromated Flour" or "Potassium Bromate" and then decide if you want to say something to your pizza restaurant or favorite bakery.

Bottom line...did you ever hear anyone complain about the pizza or pastries they had eaten it Italy or France?

Back to the show...

Since Italian food is held dear in my heart and taste buds, I must stay on top of the new products that come out of this food capital of the world country.

Let me first tell you about the Italian cheese that others strive to imitate, that has been in existence since the 1300's and where the taste has remained virtually the same since then.
Let me re-introduce my favorite cheese of all time...Parmigiano Reggiano!

Nancy of Parmigiano Reggiano Fame & Bert

Frisbee Sampler

At the Parmigiano Reggiano tasting, they hand you a Frisbee. On the inside of this Frisbee plate is a cheese chart explaining the differences in the 15 month, 24 month and 36 month aging process for Parmigiano Reggiano.Cheeezus...can you beat that?

One interesting tidbit. The cheese curd used in the cheese production process is passed onto the pig farms in Parma, Italy that are used to make Prosciutto di Parma just a few proverbial blocks away in the same neighborhood. Ahhhhhhhhh....Parma!

As you move down the aisles of not only Italy, but all the countries, you are in literal food heaven.

New products that impressed us in Italy at Oliver Sapore Italiano was a base tomato sauce made with 20% pureed peaches.Can you imagine?

 

Another one of their products was a slow bake process to create "semi-dried" tomatoes. It yielded the juiciest and sweetest cherry tomato you will ever taste. Just Brilliant!

                                                              Oliver Semi-Dry Tomatoes

There was a sweet organic syrup in natural fruit flavors that you could add to cocktails or wines, a line of so soft and flavorful miniature marinated and grilled artichoke hearts. An Essence of Figs Puree and the best white balsamic vinegar I have ever tasted was at the impressive Sid Wainer & Son Specialty Foods booth.
Need I say...sooooo many wonderful EVOO's.

 Scott @ Partanna Brands

  Tuscan EVOO by Pruneti & Tuscan Pasta by Fabbri 

                                                                 Figs Puree @ Sid Wainer Foods

                                                                     Baby Artichokes by Gino's

                                                     "Summer Day In A Bottle" by Luca Imports

                                                        White Balsamic @ Sid Wainer Foods

Saving the best for last was a wonderful ginger balsamic vinegar which, along with EVOO, will add another dimension to the traditional Bistecca alla Fiorentina recipe.

                                            Jacopo, Patrizia & Gary of Societa' Agricola Acetomodena

There are many variations to this 'traditional' recipe. Mine uses a generous squeeze of lemon just after grilling and an application of EVOO. This recipe from Patrizia, along with Gary & Jacopo, calls for the EVOO and a drizzle of ginger balsamic from her company Societa' Agricola Acetomodena in Modena, Italy.

A quick word about pasta that I feel must be emphasized and was discussed with the many pasta experts we met. There is a flavor that comes from Italian pasta produced for consumption in Italy that simply doesn't exist to the same extent when exported.

Tuscan Pasta Maker Lisa @ Pastificio Artigiano Fabbri sas di Giovanni Fabbri

Many exported pastas are enriched based on the laws of the country to which they are being exported.
"Enriched Macaroni Product" is what you will see on the packages of most brands of pasta. These enrichment's include niacin, ferrous lactate, thiamine mono nitrate (Vitamin B1), riboflavin and folic acid.
There is no doubt these additions can change the flavor of pasta and a reason we, in the USA, cover our pastas with way too much sauce. We're looking for flavor!
The Italian tradition teaches from a very young age to enjoy the taste of pasta and it's the main reason you don't see heavy sauce applications in Italy.
Their ingredients: durum wheat semolina and water, or as it says on the packages of Fabbri and Di Martino, semolina di grano duro and acqua.
"Now that's Italian"!

Francesca @ Pastificio Di Martino

Semola Biologica di Grano Duro @ Pastificio Di Martino

These laws are now becoming a bit more relaxed, however if you want the true taste packaged Italian pasta the way it was meant to be, you'll have to do some searching for the products that don't say "enriched macaroni product" on the box. According to some I spoke with at the show, they are coming.
We shall see!

When it comes to pasta, it's al dente or bust! While at the show, we happened upon Riccardo of
Pastaficio Felicetti.

Massimo, Chef David of BetsaPasta & Riccardo

They have developed a pasta for restaurants that when placed in water at an estimated 100 degrees and for up to one hour...it will still yield a firm al dente bite when being prepared. Praise be!
We have yet to test it. When we do, however, the results will be posted. Stay tuned...



Please don't be shy... feel free to comment below

.
                                                       

                                                                              Mangia Baby!
                                                                                 Chef Bert

Thanks for the memories Herb Oscar Anderson

Short Cake & Sweet Strawberry Fields in NOFO

"Hello again...
here's my best to you...
are your skies all grey...
I hope they're blue"...
Herb Oscar Anderson, 1960's DJ Theme Song
Couldn't help my selfie. While we're on the subject of selfies, a word my wife Sandy created (really) several years ago when she nick-named the one wine glass I bought in Crate & Barrel the "selfie glass", check out this one.

                                                                     Bert's Berries
It's Father's Day, there's no humidity, the sun is bright and shiny and I have my health.
What better kind of day do you need to go picking your own strawberries?

                                                                  One Big Fat Strawberry
The season is a bit late 'cos of, what else, the winter weather. Otherwise, by now, the peak strawberry picking is about over. You still have about another two weeks left...and peak IS now!
If  you've never been strawberry picking, there are lots of fields all over Long Island. For us it was picking with Dawn at the Fritz Lewin Farm in Calverton and Patty's (www.pattysberriesandbunches.com) for already picked.

                                                                   Dawn @ Fritz Lewin

There's not much of a price difference. Prices will vary between 4.50 to 7.00 per quart depending where you
buy and whether or not they have been picked for you already. It's not, however, the dollar or so difference one should be thinking about, it's the picking experience you must try at least once in your life as I did just the other day. That's right, I never went berry picking and I think this year I'll go for blueberries for the very first time over at Patty's (NOFO) Berries and Bunches. Can't wait!
Once again folks, the north fork of Long Island comes alive. This blog is peppered with many NOFO day trip destinations and a few restaurants we enjoy when visiting.
As you know, this is a destination for Long Island wines and whos' to say which vineyards are great. It's very simply subjective and your taste buds will tell the story.
I will, however, throw in a little plug for our go to vineyard, for some very good wines at a fair price.While your there, let Mrs. Pugliese personalize your bottle with a hand-painted message.

                                                Mr.& Mrs. Pugliese @ www.pugliesevineyards.com  

Well...that's about it for now. Sandy and I are gonna get together for the day with Alison, Mark, Izzy, Lindsay, David, Emma, Dandude, Bendude, Orly and Julia.
                                                             

                                                            Guess what's for dessert?

                                          Emma's Strawberry Short Cake in It's Simplest Form

                                        Terry wanted to know "where's the whipped cream"?

                                                                      Benji ate it!

                      Enjoy your Father's Day everyone and get those berries before they are all gone.



                                                                Mangia Baby!
                                                                       Bert

                                             Please don't be shy...Love your comments!

Fresh Mistacanza di Lattugne & Mesclun Salad Mix Home Grown

It's not too late for you to plant your own seeds in order to create your own fresh salad in your own back yard!
Simply get to your favorite garden center (ours is "Terrain" in Westport, Connecticut) and pick out your favorite seeds. We planted them in boxes using Miracle Gro organic potting mix for fruits and vegetables.
Chosen seeds were  an Italian (actual seeds from Italy) blend called Mistacanza di Lattugne and our other favorite available almost anywhere, mesclun salad mix by Burpee.
Follow the directions on the package, wait 30 days and voila!

Use your favorite vinaigrette/salad dressing or see "Vinaigrette In It's Simplest Form" from my January 6th, 2013 @ www.phoodographsandfinds.blogspot.com entry and your all set!

Mistacanza di Lattugne

Mesclun Salad Mix

Don't be shy...please comment! What are some of your favorite seeds?

                                                                     Mangia Baby!
                                                                        Chef Bert

Honest Food, Efficient Friendly Service Abound at Jeni's Main Street Grill in Southold, L.I., N.Y.

For years I've been trying to figure out a way to quote Charles Grodin in the 1972 movie "The Heartbreak Kid" with Cybill Shepherd.

If you ever saw the movie, the quote was laughable because the Charles Grodin character was such an insincere cad.
The quote went like this as he was sitting around the dinner table with his new girlfriend (Cybill Shepherd) and her parents (who had Grodin's character pegged).
"I don't mind saying that this is one of the finest meals I've ever had...this is honest food, there's no lying in that beef, there's no insincerity in those potatoes, there's no deceit in the cauliflower. This is a totally honest meal. You don't know what a pleasure it is in this day and age to sit down and eat food you can believe in".
You had to see the look on Eddie Albert's face. It kind of looked like mine in the pic below.
Although I missed the cauliflower, the beef and the potatoes were right in there.
Honesty to me, in this case, meant holding true to tradition and delivering a delicious home style cooked meal from smiling servers like Cathie and Sarah...and nothing could be more true about Jeni and her grill.

Cathie, Sarah & Bert

We had just driven from our home in East Norwich and didn't think twice about passing a few of our otherwise favorite go to destinations on the north fork...Briermere's Farms for  classic blueberry muffins and more in Riverhead, The Jamesport Country Kitchen and Grana for pizza...to enjoy a couple of BLT sandwiches that we've had before at Jeni's.
When we sat down, Cathie let us know breakfast was also being served and I jumped on the corned beef hash with two over easy fried eggs and home fried potatoes. Look at those potatoes! You can't see the corned beef hash in the pic 'cos it's covered by two perfectly prepared over easy fried eggs...but it's in there. I overheard a customer ask if there were any biscuits left over and, upon hearing yes, immediately cancelled the whole wheat toast in favor of another housemade specialty...Jeni's biscuits.

If you are familiar with my blog, you will undoubtedly see ketchup in and around my food and recipes. Don't worry...I know how to separate the flavors.
Sandy ordered the BLT on white toast with a side of their wildly famous made in house knock your socks off macaroni salad. The bacon was its usual crisp self and delicious. The tomatoes, considering the time of year, were quite worthy. After all, what's a BLT without nice tomatoes?

We could barely finish lunch and actually asked for the left over macaroni salad to go. We could definitely put that to work later.What makes it easier to take out anything is the cooler we keep in the car. A simple suggestion: Always take a cooler. Who knows, you may want to stop off at Catapano's or Goodale Farms
for the best goat cheese made...anywhere! Not mention many other goodies that are hidden and in plain sight on the north fork of Long Island.

                                                               
There was really no room left for dessert and I swore next time I would be trying out the blueberry loaf and/or a "chocolate crumb twist".
Since we'd been at Jeni's several times over the last couple of years (it would probably be more if we weren't 50 miles away), I figured it was time to enter my latest Phood Phind.
In doing so, I would need to cooperation of Jeni, assuming she was available. Not only was she available and happy to be a part of this writing, she was kind enough to pose for a picture holding her latest culinary delights...chocolate covered marshmallows in her signature roosters along with heart and egg shapes...and caramel popcorn.

Guess Who was voted Best in Dan's Papers?

Ahhhhhhhh!

These treats are specials and not made on a regular basis, but if you get out there this week, or maybe next, you may be lucky enough to get your hands on them. If you miss out, something tells me there are other specials at any given point in time like...I'm told...Jeni's cupcakes. Enjoy!
Jeni...THANK YOU! Your treats were brilliant (because awesome pales compared to brilliant).

Oh yeah...one more thing. Another reason we have the cooler is so we could stop off at Sams Club on the way home for some Fat Boy Ice Cream Sandwiches...THE BEST ice cream sandwich you will ever taste. Trust me.


As always to phoodographandfinds readers, please feel free to comment...and, as always...Mangia Baby!

Chef Bert