Phoodographs is all about my food photos...and Finds is all about cool places to visit off the beaten path and more effective ways to navigate them for optimum enjoyment.The blog is peppered with many of my favorite recipes;including the Flank Steak Ragu entered into Gordon Ramsay's Master Chef Competition.
Mangia Baby!
Bert
While walking around the garment center today visiting some of my B Free Hanger customers, I took a turn that led me right into the "Broadway French Market" in a renowned part of NYC that Jimmy Cagney helped make memorable...Herald Square...and diagonally across the street from the "world's largest department store"...Macy's.
One of the vendors at The Broadway French Market just happened to be the succulent king of New Jersey...yes...New Jersey.
The timing was such that I happened to have met the owner and succulent master, Chris.
Chris and his fabulous Aloe
A passionate fellow, he made sure every one of his customers left with the knowledge of how to care for the many varieties just waiting to be plucked up.
$5
Short and sweet...
The BFM is only open Wednesday through Friday between May and November and for sure if you are seeking these little plants, get there and have fun picking them out. It's a bit of a chore carrying them home as they must be kept upright, but certainly worth it as they are priced a bit above wholesale.
Chris supplies the Botanical Gardens and shows at the famous Philadelphia Show.
Check out some of these pics I took today and you'll be convinced it's worth a side step on your next visit to our big city.
Hi Folks...
I'd like to thank my wife Sandy for making it possible to be a part of Long Island Newsday's "Who's Cooking" column. I wasn't sure what food editors Lauren Chattman and Marjorie Robins used as a criteria for being accepted, however I was quite happy for their decision to include me. As it turns out, according to Lauren, all they are seeking to find are "great home cooks who live on Long Island".
Good choice ladies and thank you for considering me one of the 'great' ones! We've sincerely enjoyed your column over the years.
Now...in order to maximize the impact of their column, they need good photography. For me, I was fortunate enough to get assigned an Emmy Award winning photographer with personality by the name of Alejandra V...ie... Lucky Me!
Just after finishing the dish for the photo session, Alejandra sat with Sandy and me for freshly made white clam sauce and linguine...ie...Lucky We! Thank you Alejandra!
Lauren or Marge...If your ever into it, you have the same invitation. Just let me know and I'm there for the tasting!
In the garment center by week, the kitchen on weekends
He learned in Italian restaurants and was on ‘Master Chef’
Bert Spitz owns a garment hanger company in New York City. He blogs about food at phoodographsandfinds.blogspot.com. He lives in East Norwich with his wife, Sandy.
It all started in 1955. When I lived in L.A. my parents would take us to the Piccadilly Restaurant where the captain used to let me prepare the Caesar salad table-side. That’s where my interest began. As I grew up, I worked in Italian restaurants where I picked up a lot of information and technique. I’m not a chef by training, but I love restaurant kitchens. One evening I went with my wife and a few people to a well-known restaurant in Glen Head called Pappagallo, owned by Mario Ghini. All of the good Italian restaurants in Nassau County in the ’70s and ’80s had chefs who were trained there. That night, Mario said, “Bert do you want to come in and cook dinner for your table?” He let me come into the kitchen and showed me how it was done. That was in the mid ’80s.
Tell us about your food blog?
I started blogging in 2010. I had tried out for Gordon Ramsay’s show “Master Chef” with my flank steak ragu recipe and made it through the first round. So I decided to share my recipes and my experiences with food on the blog.
It’s not so much a professional thing as a hobby. Ninety percent of my life is in the garment center. Cooking is on the weekend. If somebody likes my cooking, I’ll go to their house and make dinner. It satisfies my urge to work in a restaurant kitchen, without any of the trouble.
When I was down in Florida in a fish market, I saw this bucket of Sam’s Clams and I read the whole label inside and out and it looked wonderful. I put it in a cooler, because I always travel with a cooler, and drove home. Then I made my clam sauce. From then on I’ve been getting them at Whole Foods. According to the package, Sam’s is a sustainable fishery. They don’t add salt, preservatives or chemicals. Using these clams produces a more tender, fresher and sweeter clam in the sauce than the steam and chop process and the results are brilliant. This also eliminates the need for bottled clam juice seen in other recipes.
What are the differences between pressed, chopped, and sliced garlic?
If I’m making this for my wife, I slice it thick so it is visible and can be picked out. If I’m making it for people who really love the pronounced flavor of garlic, then I’ll slice it thinner, chop it fine, or press it. If you want to maximize your garlic flavor, use a press.
PASTA WITH WHITE CLAM SAUCE
You’ll want to begin cooking the pasta so you can drain it just as the clams are done.
Kosher salt
8 ounces linguine fini or linguine
1⁄4 cup extra-virgin olive oil
2 to 3 very large cloves garlic, pressed, chopped, or thinly sliced
1⁄2 cup dry white wine like pinot grigio
6 to 8 cherry tomatoes, chopped
12 little neck clams, thoroughly scrubbed
1 pound chopped clams, preferably Sam’s Clams
1 tablespoon unsalted butter
Ground black or white pepper
A few pinches crushed red pepper
1⁄3 to 1⁄2 cup chopped fresh Italian flat leaf parsley
1. In a large pot, bring 3 to 4 quarts of water to boil. Add 1 tablespoon kosher salt. Cook the pasta just short of al dente.
2. In a large, deep skillet, heat olive oil over medium heat. Stir in the garlic and cook until golden brown. Add the wine and tomatoes and stir.
3. Add whole clams to skillet, cover and cook until they start to open, 7 to 8 minutes, shaking pan often to shift and turn them.
4. As soon as the clams start to open, stir in chopped clams, butter, salt and peppers to taste, and parsley. Cover and cook until clams are fully open, 2 to 3 minutes longer.
5. Drain pasta and add to skillet. The pasta will absorb any abundance of liquid.
6. Toss gently for about 30 seconds and serve immediately on a platter. Makes 2 servings.
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