SIGNS of Autumn 2011

Hello all of you Phoodographs & Finds Fans!
Total knee replacement surgery prevented me from posting as regularly as I would have liked to, however I'm back with a great recipe and a few more finds.
Tip...try for a Friday to maximize your enjoyment of the non stop finds on the north fork of Long Island. If all you have is the weekend...start early.
There is still plenty of time to pick pumpkins, catch the newly harvested garlic and have a simply fabulous time on Sound Avenue and Route 25. Just when we think there is no more to find, we find!
Specifically, the Garden of Eve Organic Farm Garlic Festival was a winner (see pic of Sandy with Eve). Even I got a education on the many types of garlic that exist (See pic of me with my bag full of fresh garlic).
In front of the lavender labyrinth was a short story explaining the difference between a labyrinth and a maze.
Do you know the difference? Zoom in to find out.
Organic food vendors and  great entertainment made for a fun couple of hours.

On Sound Avenue we found fresh horseradish at Holy Schmitt's...and just in time for the Jewish New Year.
Fabulous...such a difference from store bought.
Remember...stick a cooler in the trunk in case you want to buy something that needs refrigeration...such as horseradish.
Last but not least...and a wonderful find was a simple little farm stand owned by Joanne Zilnicki. The Zilnicki family (Edward Zilnicki is a big name in the world of farming) has many Zilnicki's selling their own fresh farmed fruits and veggies...and we just happened to find our source in Joanne for the next BetsaPasta recipe...namely
BetsaPasta Slow Roasted "Champion" Tomatoes with all Fresh Mozzarella, Basil, Thyme, Rosemary, and Oregano.
Ha Cha Cha!
Thank you Joanne and Eve for your fine reception.
We'll see you again real soon.
Next up....The Recipe
Mangia Baby!
Bert

Blasting,Billowing,Bursting Forth with the Power of 10 Billion Magical Butterfly Kisses

Main Street Nursery in Huntington, Long Island, NY is home of a butterfly zoo that your young kids will love. Besides a quaint & picturesque nursery, there is also for the kids The Old McKeanly Farm with ducks, goats, ponies, bunnies and roosters. Inside the greenhouse are tropical birds.
It's a short and sweet visit...so if you have an hour to spare, find your way over to this local find.
Enjoy,
Bert

Helen's Third Guarantee NEW Lasagna Recipe 8-6-2011

"The dish I enjoyed the most was the lasagna" exclaimed Helen.
In order for one to understand the level of the compliment, one had to be at Helen's birthday party to see all of the dishes served.
 There are a few ingredients that will make Helen's Third Guarantee NEW Lasagna Recipe taste this way and if you can put your hands on these key ingredients, you will have found a key to lasagna heaven.

That said, you must find "Alta Cucina" or "Valoroso" California plum tomatoes by Stanislaus for not only this recipe, but for  ANY that require canned tomatoes. San Marzano Italian tomatoes are great, however these take the cake!  Restaurant Depot carries them in a "#10" can (108 ounces of heavenly tasting plum tomatoes).You need to be a member, so join up and reap the rewards. There are sooo many other products you will have at your fingertips. You can now secure them @ Amazon.com.

Another indispensable ingredient is "More Than Gourmet" Classic French Demi-Glace Gold veal & beef stock. Any specialty market should have this product.
That said...here are the ingredients in addition to the above.
 3/4 Lb. Lasagna noodles
 2 to 3 large cloves fresh garlic
1 peeled carrot
1 large diced onion
1 TBSP Demi Glace as outlined below
1/2 Lb. Each Beef, Veal, Pork or 50-50 Beef/Veal
1.5 cups red wine (never use cooking wine)
1 egg
1 LB. whole milk mozzarella
1 pint whole milk ricotta
1/4 bar sweet unsalted butter
2-3 tsp kosher salt
Fresh mill pepper

First, make your marinara sauce using one can of the Alta Cucina or Valoroso tomatoes with juices.  Saute 2 to 3 large cloves of chopped or sliced fresh garlic in 1/4 cup extra virgin olive oil (EVOO), 1 tsp. kosher salt and one whole peeled carrot for sweetness (keep carrot whole). Cook on medium, stirring often to prevent the sauce from burning for about 1.5 hours or until water of tomatoes has dissipated.
In a separate pot, saute on medium heat one large diced onion in 2 tsp EVOO until transparent...add the now softened carrot from the marinara sauce (mash in pot with the onions), 1TBSP Demi Glace, 3/4 cup red wine, and tsp Kosher salt, and cook for a about 8-10 minutes  or until the wine smell has evaporated. Remove from heat, pour contents into a bowl...add some fresh milled pepper and reserve.
In the same pot, add 1.5 lbs of beef, pork, veal mixture. You can substitute 50-50 veal and beef.
Add 1 tsp Kosher salt, one TBSP tomato paste to color beef a nice red (minimal flavor benefit and mostly aesthetic vs. pale brown beef). Break down meat with fork, cook until well done and then add another 3/4 cup red wine. Cook until wine smell evaporates and then add the onion and carrot mixture into the meat mixture and cook for another 5 minutes.Turn off heat.
In the above 5 minutes, slice and large dice 1 LB. whole milk mozzarella & one beaten egg and mix with 1 pint of ricotta cheese...reserving some of the mozzarella cheese to top the final layer.
Make the lasagna noodles any time during the time in which the sauce is cooking. Use Barilla, Ronzoni...whatever brand makes you happy. Boil the 1 lb box of pasta in plenty of salted water, lightly drain to keep some starch, reserve 1/4 cup of starched pasta water and immediately coat with sweet unsalted butter to keep from sticking together (use spoons as the pasta is still hot)...set aside. To separate noodles later, simply rinse with a bit more water.
In a 9x13 baking pan spread 1 tsp EVOO around inside of pan to coat.
Start the layering process (usually 4 slices of pasta per layer) as follows in order and repeat up to 4 times:
1 cup marinara sauce
pasta
cheese mixture
beef and onion carrot mixture
mozzarella
fresh Parmigiano Reggiano
Repeat

Bake at 450 for 20-25 minutes or until top is golden brown and almost crispy...then cover with foil and cook for another 20 minutes at 350.
Remove from oven and let sit for 10 minutes before serving.



Please note...try to follow the tech tips and you will not only come out with a better dish, you will have learned tried and true techniques that work.
As always, please feel free to comment and if you have a suggestion, I (we) am/are never to old to learn.


Mangia Baby!
Bert

Linda's Hatfield Hot Dog Hot Spot @ Exit 70 off the Long Island Expressway

Hi Folks...ALERT...just found!
It's not just another hot dog stand. Linda (pictured above) is the friendly face of Hatfield's famous Philadelphia hot dogs on Long Island. Remember Grace's hot dog stand nearly on the same spot just south of exit 70 on the L.I.E?
Remember how they used to snap when you took a bite out of them? And the flavor!

Well...Hatfields, although not exactly the same, are the closest thing to Grace's you will find and is now my favorite hot dog. Yes, favorite!

 Since most everyone I know hits the Ham-tones in the summer via Exit 70, this is the place to stop for the best hot dog since Graces graced us...not to mention Linda's lobster roll, which is served properly chilled on a mini baguette and for $12 bucks ranks as one of the best values on Long Island for such a delicacy.
So you don't have to worry about dripping mustard or saurkraut all over, there are nicely shaded tables with Hatfield's unbrellas (wish I could get one for the beach), or you can sit underneath the gazebo.
 Ohhh yeah...my standard tip with any hot dog...always remember to ask for the saurkraut water to be tapped off so it doesn't soggy the bun. She does it anyway, but it's always worth mentioning.

So you know exactly where Linda's truck is...

Get off the L.I.E. @ exit 70, head south for less than 1/4 mile and you will see it standing proudly on the left side of the road...or, of course...on the right side of the road less than 1/4 mile from the entrance of the L.I.E. on the way home.

No matter which way you are headed, it's worth the stop ( 3 Hatfiled dogs, soda, chips and a cookie for
$6.50?)! If you simply want to TRY one hot dog for two, Linda will cut it in half and dress them separately.

Now that's love!

Berts comment:

As always, if you have a comment about my reecommendations or know of a great stop, please feel free to comment on phoodographsandfinds or email me @ chefbert1@aol.com

Mangia Baby!

Bert

Salvatore & Mr. Smooth at Salvatore's in Port Washington, NY

Salvatores is an old fashion pizza parlor. It is a place for family and friends to come an socialize over a light meal and great music. Salvatores ambiance is reminiscent of a world gone but not forgotten and with pizza pies baked in an authentic "coal stoked" brick oven.
It is a tradition which began in 1929 when Pat and Aunt Carmella Lancieri opened Patsy's on First Avenue in Harlem, New York. They still use the same family recipe of making pizza today that Uncle Patsy used to make his pizzas famous.
Ask for Kayanne and tell her Mr. Smooth sent you.
Mangia Baby!

Kuh Kuh Kuh Katy's Cuh Cuh Cuh Carrot Cake

...but not just any carrot cake.
Katherine Z is the modest baker.  After many moons riding the LIRR with her and her hubbie Jonathan...and after hearing about her carrot cake and baklava (two of her many creations) more than once and not yet tasting it, I decided it was time to finally get that taste. I was hoping deep down inside that she would say "I'll bring a carrot cake" when I invited her and Jonathan to join me, Sandy and a few friends for dinner at our home. Guess what? She did!
In short...Hype lived up to big time!
I'll try to get the recipe for one of my upcoming posts. Stay tuned.
Until then...thank you Kuh Kuh Kuh Katy for the time and effort you put into creating your faaaaablous Cuh Cuh Cuh Carrot Cake.
Maybe I'll see you folks on the train this Thursday.
Bert

Silvio Irece of Vincent's in Albertson with his "Old Fashioned Sicilian"

How does one pick a truly great pizza when there are soooo many pizza restaurants in this world?
The answer plain and simple is you have to be lucky enough to find Vincent's Restaurant & Pizzeria at 1004 Willis Avenue in Albertson, L.I., NY.
A little pizza history.
We all know Neapolitan pizza served in the USA is a round thin crust pie with mozzarella cheese and tomato sauce.
Authentic Neapolitan pizza...also known as Margherita is typically made with tomato, sliced mozzarella, basil and extra-virgin olive oil. More authentic is made with San Marzano tomatoes and mozzarella di bufala.It's variations between ingredients can include fresh sliced tomatoes and/or tomato sauce.
Grandma pizza is Thin Crust Sicilian Pie Baked with Mozzarella Topped with Marinara Sauce and
Grandpa Pizza is Sicilian Pie Baked with Fresh Mozzarella,Tomato and Basil.
Of course, there are slight variations of the same pies that may include fresh basil and or a bit of pesto.
Let's not forget the traditional Sicilian Pie. Sicilian Pizza has its toppings baked directly into the crust."Sicilian" pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings.
In short...the variations are endless.
Now, back to the award presentation.
The brothers Silvio and Ray Irece, in my opinion, have come up with a real winner...and as a result, have won my Plain & Simple Fourth Guarantee Award for their "Old Fashioned Sicilian" pizza pie.
Order a slice and ask Silvio to make it nice and hot so it has a chance to crisp up a little underneath. The flavor and freshness can't be topped as you can see in the pictures below.
Thank you brothers Irece for your creativity...and personality!


Bert's Note: Please remember that I am not writing a review for the restaurant. The purpose of my award addresses the Irece brothers "Old Fashioned Sicilian" Pizza.
Please feel free to comment. If you have any finds for me or have something to say or add with regards to my award for Vincent's..don't be shy...please comment.

Mangia Baby!
Bert