• Back to Nonna’s, in Argentina
    Sergio Pennacchio, who took over the restaurant Piccola Trattoria, in Dobbs Ferry, from his brother, was inspired by the family dinners at the home of his grandmother outside Mendoza.
  • Working With Varying Degrees of Heat
    Fantasy Cuisine in Hartsdale includes many specialties of China’s Sichuan region.
  • A Taste of Southern Italy, via the Bronx
    Zero Otto Nove, the new Armonk outpost of a popular restaurant on Arthur Avenue in the Bronx, offers an authentic southern Italian menu that is not typically available in Westchester, even with its abundance of Italian restaurants.
  • Bauble, Burger and Beer
    Those with a taste for high-end pub food will find plenty to like at Winston in Mount Kisco, RiverMarket Bar and Kitchen in Tarrytown and Restaurant North in Armonk.
  • An Old Recipe for Success at Sherwood’s, in Larchmont
    Despite the throwback menu — or maybe because of it — the customers are still lining up at Sherwood’s.
  • Raw Bars Thriving in Season
    From Onsets to Kusshis, tips on how and what to eat at oyster bars in Westchester County.
  • Near the Waterfront, and Nearly Hidden
    Tucked along the waterfront and offering great views all around, Forty North has a menu that is ambitious without being complicated.
  • At the Intersection of Spain and Peru
    The new edition of Patrias, formerly in Port Chester, brings backs some of its greatest Spanish and Peruvian hits.
  • The Secret to a Small Space’s Long Run
    In January, Underhills Crossing will celebrate its 20th anniversary. A sparkling bar, a handsome dining room and a menu of carefully crafted dishes served at moderate prices have helped it reach that milestone.
  • A Place to Hit the Sauce
    Little Thai Kitchen sets itself apart with its upscale décor and a menu that complements its homemade sauces, which include peanut, chili, sesame and vinegar flavors.

The Pope's Noodles - a divine inspiration

The Pope’s Noodles or Fettuccine alla Papalina – an upscale reinterpretation of the earthy spaghetti carbonara.

Franco-Cirioni-CNA-Viterbo

This family recipe was shared by Carla owner of the Cantine Colli di Catone in Monteporzio Catone, Rome. The Pulcini family established Colli di Catone in 1974 and began producing wines with the same passion and tradition handed down from six generations.
The vineyards are located South of Rome in “Castelli Romani”. The optimal hillside vineyards were specifically chosen in the Frascati area, because this is where Frascati and Malvasia del Lazio achieve the best quality. If it was good enough for Pope Pius the XII then it must be divinely inspired.

FETTUCCINE alla PAPALINA (The Pope’s Noodles)

Ingredients:
• 1 lb. Fresh fettuccine (egg noodles)
• 1/4 lb. Cooked prosciutto* diced
• 1/2 Onion or 1 Scallion, sliced
• 5 oz.Fresh peas, shelled
• 1.5 oz. Butter
• 2 eggs
• 3 tbs. grated parmigiano cheese
• salt and pepper to taste

Method:
Sautée the onion in the butter, add the peas. Once cooked, add the diced prosciutto and salt and pepper taste.

Meanwhile in a tureen beat the eggs with a fork and mix in two heaping tablespoons of parmigiano cheese. Cook the fettuccine till al dente in salted boiling water, drain and add to the eggs in the tureen.

*The original recipe requires guanciale (smoked hog’s jowl) instead of prosciutto.

How to break down a Pumpkin to make your fresh pumpkin pie filling

by George Kringas

The toughest part of the pumpkin pie filling by far is breaking down the pumpkin (especially if its a big pumpkin, which of course was the one I was working with ).

Once I chopped the pieces down small enough to peel I started moving along a little faster, but still had trouble with the hard skin. Peeled and deseeded, I chopped the pumpkin into 1inch X 1inch cubes, spread them out onto a lightly oiled sheet pan and threw them into the oven at 350 degrees for 30 minutes until the pieces were cooked all the way through.I let the pumpkin cool down a little and threw them into the food processor until I had a smooth pumpkin purée, this took about 2-3 minutes. Pretty shocking how much you get out of one big pumpkin! Looks like we’ll be eating a lot of pumpkin pies.

LOL…after writing this I googled breaking down a pumpkin and came across an article which advised to bake the pumpkin wedges skin on which allows the skin to peel off very easily. It was a good article anyway, here’s the link http://bit.ly/3tes4. Oh well at least I got some good practice in with the pairing knife.

George enrolled in The French Culinary Institute in NYC and he’s also the co-owner with his family of NIKO’S Greek Restaurant in White Plains. An Artist at heart and by training who decided to blend his skills and tap into his creativity to create a whole new cuisine blending French, Greek and his Mothers original family recipes. Visit his website http://greekculinary.com/ and learn a thing or two about Greek Cuisine and keep an eye on this upcoming Chef, already cooking at NIKOS and now refining his skills at The French Culinary Institute in NYC.

Folding Napkins with class

Images from NapkinFoldingGuide.com

Just in time for your Holidays entertainment needs, I ran across “Napkin Folding Guide”, a great website that gives 27 different folding instructions for entertaining with an additional touch of class.

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Secret Pumpkin Pie Recipe

Tombolino's-Restaurant-Pumpkin-Pie

Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.

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BENVENUTO BRUNELLO 2015

Benvenuto-Brunello

The Consorzio del Vino Brunello di Montalcino organizes a yearly event called “BENVENUTO BRUNELLO”. On this occasion the new wines on the market since the beginning or the new year are presented to the press and the stars assigned to the new vintage are announced.

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Fine wines are often discussed, but seldom opened

Emilio

Join us for an evening of rare and collectible wines and taste 16 outstanding wines from award winning producers, followed by a perfectly paired dinner at: Emilio Ristorante, 1 Colonial Place, Harrison NY 10528

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SIMPLY ITALIAN GREAT WINES U.S. TOUR

Invito web US_programma

Simply Italian Great Wines U.S. Tour organized by I.E.M. of Verona and I.E.E.M. of Miami, Florida, one of the most prominent trade tasting events of the year, returns to New York at the heart of the city in the stylish Hilton Midtown Hotel, and to Chicago’s luxurious Sofitel Water Towers this October with an impressive line-up of Italian wine regions, producers, and wines–both classic and new.

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Are all winter squashes pumpkins?

Pumpkin & Squash Identification Chart from Earthbound Farm in Carmel Valley, CA

Pumpkins are winter squashes, but not all winter squashes are pumpkins! – No matter what you call them, in the fall many wonderful varieties are available. Squash is native to the New World, and some species have been cultivated for more than 9,000 years.

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Castle Hotel & Spa Announces Summer Series of Poolside Pairing Events

Poolside-Grotto-Castle-Hotel

Castle Hotel & Spa announces another summer of culinary excellence with Poolside Pairings. The Culinary Team at Equus Restaurant has developed creative and innovative menus that perfectly complement the popular local beverage producers — distilleries, breweries, and vintners. All served in the spectacular Poolside Grotto at Castle Hotel & Spa overlooking the Hudson River.

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What is the true color of pinot grigio?

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Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–grigio means grey–indicates that it is a grape that is not that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that. The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.

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