Signs Of Spring & Potato Leek Gratin

 Sandy & I happened to be fortunate enough to be the beneficiaries of a sunny 76 degree day last Friday, especially befitting our foray to the beautiful north fork of Long Island with spring just a few days away.

 See a stunning array of primroses, dafodils, pansies and tulips. The colors are just faaaablous. Can you actually fathom that the little faces in the pansies always make me smile?

It's true.

Ahhhhhhh...The Signs of Spring!

Happily, Briermere Farms was open for muffins and coffee.

                               

 David Wines and son Chris of  Ty Llywd Farm were upbeat and had a spring in their step getting ready for the new season.
We left with a beautiful collection of pussy willows...and with the biggest fur balls we've ever seen. As well, the small German butterball potatoes and leeks we bought were destined for this weekends Potato Leek Gratin, a recipe I found in the NY Times March 16th issue...and, of course, changed to suit my taste buds and reduce the chubbiness of it all. 
Potato Leek Gratin

Time to prepare and cook 1 hour 45minutes

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Ingredients:
4 tablespoons unsalted butter, more for greasing the casserole dish

3 large leeks, trimmed and halved lengthwise...each leek is app10" long each after removing tops and bottoms
3 pounds peeled Yukon Gold potatoes...or I used the German butterball potatoes
1 1/2 teaspoons kosher salt
1/4 to 1/2 teaspoon ground black pepper
1 1/2 cups half and half
2 large garlic cloves, finely chopped
3 bay leaves
1/2 teaspoon freshly ground nutmeg
1 1/2 cups Gruyère, grated.

Preparation:

1. Preheat oven to 350 degrees and butter a 9" x 13" baking dish. Wash the leeks WELL to remove any grit inside the layers and slice thinly crosswise...app 1/4"...no bigger
2. Using a mandolin or sharp knife, slice the potatoes into rounds 1/8-inch thick. Toss with 1 teaspoon salt and 1/4 teaspoon fresh mill pepper. Layer the rounds in the gratin dish.
3. Melt the 4 tablespoons butter in a large skillet over medium heat. Add garlic and cook for one or two minutes. Add sliced  leeks and remaining salt and pepper. Cook, stirring, until leeks are tender and golden, 8 to 10 minutes.
4. Add 1/2 & 1/2 and bay leaves to the skillet and simmer gently for 5 minutes. Put leek mixture in with potatoes and toss using gently two large spoons and then your fingers after it has cooled a bit. This is to make sure all the potato surfaces have been touched my the mixture.
5. Add 1/2 of the grated cheese and gently integrate the cheese into the blend. Sprinkle with the nutmeg and then add the rest of the grated cheese to cover the top.
6. Cover with aluminum foil and transfer to the oven. Bake for 50 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer.
Suggestion if you like a more crisply and brown top...Broil @500 degrees for 5 minutes (over door open a bit).
Let cool slightly before serving.
Yield: 8-10 servings.

Ty Llywd Farms is a "find" you need to visit.   If you really want a taste of what you are in for, make it a point to take the 2011 North Fork Foodie Tour.
Don't want to wait for the Foodie Tour? Go now!
David and Liz Wines operate their family farm in Northville, New York, on the north fork of Long Island and they sell fresh brown eggs, seasonal vegetables, hay and potatoes. On the foodie tour, you can even pick your own fresh eggs from the chicken coops.
The farm has been in the family since 1870.
Below is the sign you need to look for (it comes up fast) as you you travel (5793 Sound Ave). Monday through Saturday any time between 8 a.m. and 6 p.m.

Don't be shy...please feel free to comment...or feel free to become a follower of phoodographs and finds...

Have fun!

Bert

Coming Soon: Chaos Revisited

Hamantashen Time @ Sharon & Joel's

"As matzos are to Passover, hamantashen is to Purim.
Purim, which falls this Sunday March 20, celebrates the biblical story of the Jews' deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes.
Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantashen" NY Times, March 16, 2011.
It is now a yearly tradition that Sandy & I visit our family friends Sharon and Joel (last name left out in order to protect the innocent) in their home on Long Island to bake hamantashen for the whole family.
Sharon taught us how to make them and, in her grace, insists I take all of them home for distribution to my family. By this time she has already conquered one batch and will be making another batch for her whole mishpukah...ie...family.
This time Sharon let me use my Apricot preserves. Because of the more liquid consistency of preserves, they flatten out a bit, but that's a quirk I just seem to favor for the sake of my taste buds...taking nothing away from the traditional filling, which is made with a thicker consistency. There are many kinds of fillings one can use to make hamantashen, and Sharon chooses to use Raspberry, Apricot, Dried Plum (prune) and Poppy Seed. According to today's NY Times article, the poppy seeds are the ultimate stuffing. I prefer, however, the apricot and prune. I'm not sure why, but to me there was something traditional about prune. For some reason, as a kid, I thought they were made only that way...or maybe it was poppy seed that looked like prune. Either way, love that Dried Plum!

Enjoy...and for more info and recipes, click "control" and the link below.

Remember...comments and your input are always appreciated....
thankyou for saying posted...
c u again soon...
Bert 

http://www.nytimes.com/slideshow/2011/03/16/dining/20110316-PURIM.html?ref=dining

NYBG Orchid Show/Gardenia

Orchids, Burrata and...Fresh Mozzarella & Roasted Peppers

What? Huh? Orchids and what?
Burrata, or "Buttered" in Italian, is a gastronomy that must be experienced...and is literally 3 minutes from The New York Botannical Gardens in the Beautiful Bronx.
In short, a day at the BBG's Orchid Show (click "Blog Archive" to see Orchid pics) that runs until April 25th and then finish up on Arthur Avenue (Closed on Sunday) starting at Teitel's...a true Italian salumeria.
Burrata is not available all the time, but when it is...grab it @ 7.95 for an 8oz. ball of fresh mozzarella stuffed in the center with shards of fresh mozzarella that have been soaked in cream (available now and then for 9.95 to 10.95 in most other places).
Parmigiano Reggiano was $9.95 lb. the last time I was there. Wonderful extra virgin olive oil packed in Italy for Teitel's at $ 20.00 is another very good value.
It goes beyond the overall quality of the sliced meats, pastas and many other imported Italian foods at very fair prices. It has a lot to do with ambience and that old time feeling. And the smell...ohhhh that smell!
Next...onto Peters Meat Market just down the street (just ask the local barber where Pete's Meat Market is) for the best a butcher has to offer.
We love the thin sliced veal that is sliced thin and pounded to order @ 15.99 lb. (in general, a fair price...but great price based on the standout quality).
I usually make my own meat balls, however tried theirs and found them to be exceptional, especially @ 5.99 lb. Considering beef is 3.99 lb, its worth it to let them make them for the extra $2.00 lb.
The salt capers in the barrel are phenominal...get 'em!...and don't miss the fruits and vegetables all over the place (seen in foreground of this pic).

 

                                                                                 

Wait!!! I almost forgot to tell you about Addeo & Sons Bakery...a real throw back to the 1950's.
PHE-nominal bread in all shapes and sizes...and ohhhh goodness..that smell!
It's actually on a street that runs just one block parallel to Arthur Avenue...so just ask and you'll find it.
There I go again...the ole food tangent.
Back to the Orchid Show. DO NOT FORGET YOUR CAMERA and try to arrive early...let's say by around 10:30 or 11:00 AM. in order to avoid the crowds.
The show is unmatched in beauty, not to mention the gardens themselves.
Take the tram ride and if you want the best of all worlds...buy a family membership instead of individual tickets for the day...and all for only $125.00 for all the visits you can make in the year...and that includes free parking. The place blossoms and sparkles all year long inside and out. Really, the most valuable membership ever.
An added treat...all the cafe's on the property are gourmet. Now, there's a surprise.
Bottom line...2 more "finds" for you all to enjoy.
So...from me to you..."Just Say Yes"!!!















Recipe for Burrata and Proscuitto di Parma
*1/4 lb. Proscuitto di Parma (covering the entire plate)
*1  8 oz. ball Burrata cut in half (in center of plate)
*1/4 lb. Red and/or Gold Roasted Peppers Winter or Summer)...or...Fresh Sliced Tomato (Summer)
*Drizzle fresh basil infused EVOO over Burrata
* Drizzle Manodori Balsamico wherever you want
*Fresh sliced bread from Addeo & Sons Bakery (or your favorite) very lightly toasted and gently rubbed with a piece of fresh garlic
*Your favorite Olives
*Few fresh pepper grinds
...and Mangia Baby!
...sorry... no other balsamic will cut it. So...those of you who have this brown gold, you are in luck.
Those who do not, you can place your order with me for this special vinegar at cost. Just let me know and i'll give you the details.
Seriously...this is the best vinegar, however if you do not have it or do not want to spring for the bucks for this special product, be sure to use a good balsamic.
See one of my past entries titled "Vinaigrette in it's simplest form".

All the best and thanks for reading my food blog...
and PLEASE feel free to comment!
Bert

Giuseppe's Winter Pizza for BetsaPasta

For those of you who don't know Giuseppe, let me introduce you.
I first met Giuseppe at Ultimo, his Italian restaurant in Syosset (in the same location as Steve's Piccola Bussola). I met him only once and only ate in his restaurant once..and not because it wasn't good (it was very good); it was because I simply didn't want to pay for food I could prepare myself on a similar level.
My way...what can I say?
I'm not sure why, but one day the restaurant was gone and so was Giuseppe.
I'm also not sure what lead me to Giuseppe at his custom tailor shop in East Hills, just off the Expressway by Exit 39, but I'm sure it had something to do with garment hangers. What fine custom tailor doesn't need fine custom hangers?
As Giuseppe tells it, he wanted a change...so there he was making the finest un-fused custom suits on Long Island...and there we were together again.
Me being me, and Giuseppe being Giuseppe, the conversations gravitated to food and family...my family, his family...and recipes.
Giuseppe now operates his shop in the center of Locust Valley (by the railroad tracks) and it is there, just the other day, where we discussed his pizza recipe.
His recipe is not too far off from mine, however it's the application of ingredients, and his particular combination of herbs and spices that sets this simple recipe apart.
So...without further ado, here is Giuseppe's Winter Pizza Recipe that will now be served a menu item for BetsaPasta.

Close-up 

Ingredients...all easy to find:
* A Pizza Stone

*Pizza Dough from your local pizza parlor (calzone size for round or for any shape that develops or buy a whole pizza dough and cut it in thirds since half will be too big for your oven's mandatory pizza stone)
*Canned plum tomatoes...cored and seeds removed...and pressed until tomatoes are liquid free (set on paper towels or dish towel to further reduce liquid content of tomatoes)
*Polly-O whole milk mozzarella (Sargento will work fine). I used to use pizza cheese from the pizza parlor, however Giuseppe swears by Polly-O!
*Grated Italian Pecorino Romano
*Dried oregano
*Extra virgin olive oil
*Fresh basil
*Bit O kosher salt
*Corn Meal (Polenta)
*Flour
*Garlic powder

Preparation:
-Preheat your oven on bake to 500 degrees or hotter(up to 550)
-Spread corn meal (polenta) on pizza paddle. These little round pieces of corn meal will act as roller balls to help slide the pizza off the paddle and onto the the pizza stone flawlessly. They also add a little crunch and a lot of flavor! There is some technique involved and you can call me or email me for this info if you want to... ie....Before putting pizza in the oven, shake paddle a bit to make sure the pizza moves back and forth on the paddle. In this manner, it will roll off cleanly onto the pizza stone.Throw away any extra "roller balls" on the paddle.
-Flour your dough and spread open thin into any shape. It doesn't have to be perfectly round.
-Chiffonade or chop fresh basil into small amount of EVOO and spread this blend very lightly over dough
-Giuseppe's Secret Step 1...Cut cheese into app. 1.5" squares and place on first, before tomatoes.
-Add modest amount of chopped, cored, seedless and liquid free tomatoes
-Add garlic powder & oregano  and kosher salt to taste (remember, easy on the salt as there is plenty in the cheeses)
-Top with grated Pecorino Romano
-Bake on pizza stone for approximately 4-5 minutes until edges are dark brown and cheeses are bubbling (watch carefully as these pizzas will cook VERY fast)
-Remove from oven with pizza paddle, let sit for about 2 minutes and then cut into any shape you like with a pizza cutter or chef's knife laid over the pie and cut from point to end of blade.
Mangia Baby!

                                                             

Suggestions...
Summer Pizza ...substitute fresh tomatoes that have been sliced and laid on paper towels to remove excess water. Fresh oregano or garlic are always options at any time of year, however this is not part of Giuseppe's original recipe for winter.
Of course we all know anything goes, so add veggies or anything you like, taking care to make sure you don't weigh down the pizza...thus making it hard to get off the paddle and into the oven
If it gets too heavy, you can roll it up and make "Seredipity" Pizza.
Roll it like a jelly roll and clamp it shut all over with your fingers...coat it with a little EVOO and bake it for a minute or two longer than the regular pizza...and then slice it in cross sections when ready to serve.
Anything goes...experiment...have fun...that's what it's all about in the kitchen...and that's how new recipes are born!

Please feel free to email me or comment with suggestions or recipes of your own.
Bye for now...
Bert

Emma Loves to Cook & Bake Cookies!

Emma is my 5 year old grandaughter who has helped me in the kitchen since she was a ripe 2 years of age. Her first experience in the kitchen was helping grampa make thumbprint cookies for Thanksgiving.
She would watch attentively while I mixed the ingredients together and couldn't wait to stick her thumbs and/or her big toe or her baby brother Benjie's and Cousin Dan Dude's little big toes (washed clean, of course) in the center of the cookie to make the hole where the raspberry or apricot preserves would slide in. Yummmm!
Throughout the next few years she learned how to build her own container garden and grow carrots, string beans, cucumbers, lettuce and her all time favorite...cherry tomatoes.
As well, she has expressed interest in helping me make pasta sauces, pizza's and chocolate ganache for her thumbprint cookies. She now bakes and decorates her own cookies at home with the help of mommy Alison.
Yaaaaaaaaaaaaaaaaaay Emma!

Betsa Summer Sauce in Winter