A Great White...Clam Sauce Story...From Braun's Seafood...in Cutchogue (NOFO) To Bob The Clammer In Oyster Bay, New York

You might say this is a continuation of my previous chocolate chip cookie entry. It's a really fun story that started at the famous Braun's Seafood in Cutchogue, L. I., N.Y.

Before I get to the story, I think it's about time to write a bit about Braun's. Sandy & I discovered Brauns about 3 years ago and ever since then it's our go to place for phabulous bisques and soups in the winter and some pretty creative and tasty prepared seafood dishes all year long. 

Helen, Joey, Lesley, Nigel Sandy & Bert

Braun's, since 1928, is renowned for purveying and selling the absolute finest seafoods produced from the surrounding waters of Long Island and with a full menu of seafood specialties with personality provided by Cathy and her cast and crew. It's not big restaurant, however quite comfortable for a nice lunch...or dinner if you are so inclined.

Trust me/us again for this phood phind on the NOFO.

Cathy with cast & crew & crew hand

Now...Back to the story...

As we were leaving our winter soup oasis, I stuck my head into the seafood shop and wound up walking out with some chopped fresh Long Island Clams for the very reasonable price of 6.99 lb.

I would have gotten fresh whole clams for the juice, however they threw in enough fresh clam juice and decided no whole clams for this one. Short & sweet.

The next day back home in East Norwich, Sandy wanted to take a ride down to

Teddy Roosevelt "TR" Park just down the street in Oyster Bay. It was nice and sunny and it's particularly nice to watch the sun go down by the beach almost any time of year.

As timing would have it...and one of the reasons for this story...Sandy spots this boat pulling up to the dock and start to empty out huge bags of clams. Apparently, the local seafood distributors come to the dock to pickup all of these clams for use in the local seafood shops and restaurants.

She suggested I go out and take a few pics. Figuring this is a possibly a quick entry for the blog, off  I go to introduce myself to the fellas in the boat. After speaking with "Bob" for a couple of minutes, he was gracious enough to let me take my pics and out of the blue asks me if I'd like a couple of dozen clams.

In the back of my head, I'm saying Wow...what a coincidence...but I couldn't.  I'm ready to make clam sauce and this fellow is offering me some fresh Long Island clams! I couldn't. Actually, I could and graciously accepted his offer.

Off he went, but not before he gave me his cell phone number so I could send him the story I was going to write.

As I came back to shore, Sandy had struck up a conversation with a lady by the name of "Zorka".

When I told them about the clams Bob handed me, she seemed to love the idea of cooking with these fresh out of the water clams, so I handed her some.

The sun was starting to set and the chill in the air signaled it was time to leave.

It was also time to try these clams fresh out of the water!

OK...so here goes...

It's the same recipe I always use (the exception was Braun's chopped fresh clams vs. my usual  Sam's clams)which was written about this year in Newsday. Follow along...step by step...and enjoy!

The clams looked phabulous...and they truly were!

Brauns chopped clams 

Fini-linguine  & vermicelli estremamente al dente

Almost ready!

Ready!  Look at those brilliant clams!   

One thing I'd like to put out there....

Sincere thanks Bob for your clams. My text to you came back as undeliverable and there is no way I can forward what I wrote. I actually went back to the dock the next day as you said you'd be there at 3 PM, however either missed you or, for some reason, you couldn't show. I'll b looking for you again

...however...

If anyone out there knows Bob the clammer from these pics, please let him know I'd like to communicate with him.

Mangia Baby!

Bert

As usual, please feel free to comment. Always love to hear from you!

Truly Soft, Chubby & Chewy Chocolate Chip Cookies With Chopped Walnuts = Yum Again!

Sandy and I were going out east Christmas/Hanukkah eve day to attend a Christmas afternoon service with our fellow congregants from the North Fork Synagogue in Cutchogue.
If this first sentence is confusing to you, please feel free to comment and I can clarify.

Although Briermere was open this day, we apparently arrived to late for the pie and it was officially closed for the season. For that matter, every bakery had closed, including our new find in Jamesport....The Main Road Biscuit Company. Nuts...pun intended!
Just the day before, Sandy had coincidentally been looking at chocolate chip recipes on the computer and said simply..."It was meant to be". I looked at her questioningly and she said "just make some chocolate chip cookies".

Just as she said this we were passing an IGA supermarket in Southold and I asked "with nuts or
without"?

The next morning I got on the computer and, like many chefs do, researched recipes so I could figure out what ingredients seemed to fit my taste. Based on my yearly baking experience making thumbprint cookies with preserves and chocolate ganache every year for Thanksgiving, I had a pretty good idea how to choose my ingredients and gauge my proportions for cookies.

 Most of the chocolate chip recipes I found contained the same and/or similar ingredients...give or take some butter...nothing specific on what vanilla to use...no mention of organic or non-organic...and nothing specific on the brand of flour to use.

What is not discussed with almost all recipes are the brand names of the ingredients used and, as a result, you are left to use any ingredient you choose. For me, the priority was as healthful as possible....thus the ingredients used are are here for you to see. 

Price can dictate what you buy and sometimes location and timing can determine the final choice...as with me and the IGA semi-sweet chocolate chips. These chocolate bits actually 'looked' better, although the ingredients were basically the same as the others...ie...sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin and vanilla. Get this: they were on sale for $1.99 vs. $3.99 for Toll House or $5.69 for the well-regarded Ghirardelli. Since they all had basically the same ingredients, I went for the IGA. Either way, I'm not sure if the taste would have been different as the ingredients were virtually the same.

Another important question...pure vanilla extract vs. imitation vanilla extract? Let's put it this way, I've never use imitation as I believe a pure vanilla extract tastes the best for cookies and many other applications.

All recipes I read said use salt, however I chose not to use salt and relied on the small amount of sodium in my 'aluminum free' baking powder.

How about my number one pet peeve? Flour. Only UNbromated King Arthur for me and a guarantee of a better tasting and better for you end product!

One last point: I wanted to maximize the chocolate chip taste and used just a small amount of nuts for a subtle taste here and there.

I think you get the health thing by now...so let's get on with the recipe that turned out the best...yes, the best chocolate chip cookie I and our guests have ever eaten.

Ingredients

2- 4 oz. bars sweet unsalted butter (room temperature)
2 1/4 cups King Arthur flour
1/2 tsp. aluminum free baking powder (sprinkle & fork stir baking powder into the flour)
2 organic jumbo eggs (beaten)
2 tsp. pure vanilla extract
1 cup organic light brown sugar
1/2 cup pure cane organic sugar
1/2 cup chopped walnuts
1 12 oz. package of semi-sweet chocolate chips
No salt

Preparation

-Mix well with hand mixer both sugars into the butter...then add eggs...then add vanilla
-Add flour to mixture and mix well slowly
-Add nuts and chocolate chips and blend slowly until the nuts & chips appear to be spread out evenly. This step should last only about 10 seconds
-Refrigerate for about 30 minutes and then roll mixture into 1 1/4" size balls
-Place each one on a parchment paper lined baking sheet app. 2" apart.
-Bake at 350 degrees for 10 minutes until edges are almost golden. Turn baking sheet after the first 5 minutes and don't overcook.
Yum City!

-Yields approximately 30 cookies

As usual, PLEASE feel free to comment below. We would love to hear from any of you who have suggestions or an experience you wish to share



Mangia Baby!
Chef Bert

The Brooklyn Flea + 'Smorgasburg' Winter Market is Phab...Especially The Smoragburg Part

Sandy, Sharyn, Joel and I went to The Brooklyn Flea + 'Smorgasburg' Winter Market last weekend and we happened to have found what the food world touts as one of the 50 sandwiches to eat before you die.
Truly what impressed me the most as the incentive to try these sandwiches was the imported fresh weekly bread from Venice, Italy...ie..."00" unbromated flour.
It's not easy to be a part of this food world at the Smorgasburg. Startups and seasoned chefs alike must all apply on line and go through a rigorous screening and tasting process in order to assure the high quality, healthy nature and flavor of the food and beverage are worthy of a spot at the Smorgasburg.
Check out these sandwiches we loved and the passion behind these Venetian chef brothers that added to this memorable food experience.
I'd be remiss if I didn't comment about the beautiful little orchids served with each sandwich.
Nice touch fellas!

.                                                               Pork Me Up
Slow roasted pork with sage (an old recipe from Treviso, Italy), rosemary, sauteed organic sweet peppers, caramelized onions and aged Grana Padano 

Is this pride...or what?

Farmers market tomatoes, fresh basil, fresh mozzarella, oregano and fresh ground black pepper

Veggie Love
Farmers market tomatoes, sauteed peppers, eggplant, mushrooms, caramelized onions and organic cream cheese

                                                               The bottom line here...

Between the unique food market, the prepared foods and the very interesting and not typical vintage and craft vendors...this is a day trip worth taking!
                 
                                                               Mangia Baby...Really!

Brooklyn Flea and Smorgasburg are open all winter in their most memorable location at Skylight One Hanson, the majestic Fort Greene landmark in the Williamsburg Savings Bank Clocktower that hosted the market’s indoor winter seasons through 2012. 

From November 5+6 through March 25+26, 2017, 100 vendors will sell every weekend at the landmarked interior, with 75 “Flea” vintage and craft vendors in the Main Hall and Mezzanine and 25 Smorgasburg food vendors on the lower level Vault. From the mosaic on Skylight One Hanson’s 63-foot ceiling, to secret iconography hidden throughout the space, the story of New York’s past can be discovered in this unparalleled environment for shopping, eating, and sightseeing. 

Location + Hours:

Brooklyn Flea + Smorgasburg Winter Market

Saturdays and Sundays, 10am-6pm

$1 entry, kids 16 and under free

Skylight One Hanson

1 Hanson Place (at Ashland Place), Brooklyn NY 11243

D/N/Q/R/2/3/4/5 to Atlantic Ave.-Barclays Center

C to Lafayette Ave.

G to Fulton St.

Holiday Hours:

Wednesday, December 21, thru Friday, December 23, noon-8pm

Open Christmas Eve Day, 10am-3pm

http://brooklynflea.com
www.tramezzininyc.com

A view coming or going. Nice, huh?



As usual, please feel free to comment. If you have other destinations you wish to share, let's hear about them.
Happy Holiday Season to all...and the best in 2017!
Bert



  

Truly Phabulous Phood & Art Phinds in Wynwood, Miami & Liberty Park Up North a Bit

Successful restaurants need to offer delicious and simple fare. Waiters and waitresses with some personality are key...and don't forget extra napkins.
Of course there also needs to be a certain level of creativity in the kitchen to stimulate and surprise patrons with recipes that manipulate and finesse ingredients to reach a level of individuality that sets them apart. Thus...it seems to me that when a restaurant situates itself in the middle of an art district, they must be imaginative enough to create food, to some degree, as an art form.
Food, as an art form, is unique in many ways. While a painting appeals to sight and music to sound...food appeals to most senses all at once. Texture, flavor, color and aroma all play a role in a successful dish and ultimately...the restaurant.
It's with these thoughts in mind that Sandy and I bring to you some of our favorite phood phinds discovered in Florida.
Over the last couple of years we have watched the astonishing growth of the Wynwood Art District* in Miami, Florida. The Wynwood Diner opened in August, 2015 and is home to...so far...3 phabulous dishes. The Mean Bean Burger served on a brioche with pico de gallo, avocado and sweet mustard with a side of kale Caesar salad, The Classic Burger (a blend of angus beef and brisket)...and...the Brisket Sliders (cheddar & caramelized onions) won us over big time. To gracious host and owner Donald G. ...not only will we be back, many others we know will be in to visit.

The Artful Wynwood Diner

The Mean Bean Burger

The Classic Burger

Tea anyone?

Brisket Slider...A Masterpiece

Our Table

Provencale Rose'

There really are sooooo many painted walls that adorn virtually every building and structure in Wynwood, it would be impossible to show them all. Many are cultural and fun...a few scary... and lately the proliferation of political commentary is nothing but Wow!

Here are just a few pics we took...Enjoy.

Helen, Sandy, Noel & Bert

Noel Lovin' Miami

Yours Truly

Coincidence?

Alison at Wynwood Walls

Hello Mr. Cute Purple Dragon

A few days after this visit, we came back with Alison who had never been to Wynwood.

Sandy heard about a must visit relatively new bakery that by any standard turned out to be one of the top few bakeries we have ever experienced and is a must stop for all of you who read this.

This is...Zak The Baker...and there is clearly, undeniably and beyond any doubt an art form a goin' on here!

What was most impressive for me were the healthy ingredients used...and NO BROMATED FLOUR!

That and the passion and the smiles (remember I said part of success is personality?) are why I call this bakery an experience.

We were leaving in two days and Alison's Anniversary gift to Sandy and me was all the baked goods we could carry home. Darn those airport luggage sizers. 

Timing would have it that Ashley was there to give me a tour of the baked goods so I could write something for us all to enjoy and, as well, Zak of Zak The Baker fame was also there with his wide smile.

Ashley, Zak & Bert

The Full Wall Menu 

There were again...sooooo many delicious breads (the best rye bread anywhere, ever) and baked goods, I simply could not tell you what they are other than the pics you see here.

Ahhhhh...The Breads...I can smell them from here

Another super standout...T.H.E. Babka!!!

Baaaaaaahb-ka

Sandy & Alison at Zaks

More Babka

The Counter

Cherry Danish

Smiling Hmmmm

Yum!

Smiling Govanna with guess what?

You have to understand that as superb as these foods taste, what compounds their enjoyment are the healthy ingredients.

Zak has many other breakfast and lunch dishes he offers with an ever changing menu.

He has a chef who prides herself as "The Savory" Chef and she loves her vegetables like I love my Garlic and EVOO. Meet Melissa!

Savory Chef Melissa 

Let's face it...A good looking dish is always more appetizing, especially when it smells great!

Ahhhhh...What a phab looking egg. Simple, Remember?

An appy

Rugelach

Zaks Bakery Delivers...in every sense of the word

Need I say anymore!

Oh yeah...one more thing...Their granola..down to my last 1/2 cup. Want more!!

Thank you to Ashley, Zak and Co. for your hospitality. See you again ASAP...

ps......just a tidbit...The Wynwood Diner proudly serves Zak The Baker breads

To learn more about Wynwood and Wynwood Walls....simply Google www.wynwoodmiami.com*

Next up...Liberty Park Arts and Crafts Show!

Here comes our art find for the year in the name of Kevin Kichar. There is something about folks who find it easy to smile and this artist truly and sincerely has something unique to smile about...

an art form as distinctive as we have ever seen and is now hanging in our home. 

Read about Kevin...tell him Sandy & Bert sent you and you'll be grinning too!

Bert & Kevin

One of our favorite stops for dinner and entertainment sits on the corner of Hollywood Boulevard and A1A in Hollywood, Florida

For The Taco Beach Shack we need to time the visits based on the type of entertainment for the evening as we prefer music with the Jamaican or Mexican Mariachi styles.

We also time our visits, if possible, for a Monday visit celebrating Margarita Mondays.

An excellent House Margarita for $8.50 turns into a $2.00 treat on Monday. Nuts, huh?

Let's not kid ourselves here. The main reason we come is because the food is excellent.

In my life I have never tasted pulled short ribs like they serve here in their tacos. My favorite dish is the taco bowl served with pico de gallo, rice, beans, a special spicy slaw, chips, guacamole and sour cream.

Ohhh Goodness!

The Ohhh Goodness Short Rib Bowl

The Bar

Sandy's Default Beef Burrito

The Stage with a Sandy Beach...ie...Taco Beach Shack

More Short Ribs

Mahi-Mahi Taco & Short Rib Taco

Sandy loves her/their burritos as much as La Cantina in Bayville, NY...and that's saying something.

BTW...an update for La Cantina is coming soon...so get ready folks!

Ok...that about does it for this entry. Hope you enjoyed the read...and as always...

PLEASE feel free to comment. Do love the input!

Mangia Baby!

Bert