Favorite Food or Foods!
Well...I'll eat anything with pizza in the name, so that's mine. Another reason why I can't wait to go to NY -- Brooklyn pizza!!
What's yours?
Thanks a lot! I am starving right now and I am debating on running to get pizza or not because it is too chilly.
As for my fave food..that would be The Lemon Chiken over Rigatoni w/ escerole on the side from CARMINES NYC in Manhattan. Hands down, the BEST dish EVER! Yummmmmmm.
I must admit I am not a pizza lover, unlike my children
I love ceasar salad, I am hoping I will get this in New York, my hubby moans because I order this all the time
Oh sure, you can find ceaser salads all over the place in NY.
My favorite food would be something Italian or Greek. There is something in Greece I love- giant white beans (gigantes) baked in tomatoes and herbs. With a hunk of fresh bread and saganaki (fried cheese).
Italian food...I love Pasta alla Norma the way I had it in Sicily.
thats good, I also love greek feta cheese, love greek salad, I love olive also
Greek and Italian cuisine. I love it
But what I`am missing so much is just greatest hamburger I ever ate named
"Deluxe" and drink "Rootbeer float" by Dick`s restaurant from Seattle
A root beer float! I used to love having those when I was a kid. So good
Dear MidTown, here there are all the secrets of our Spaghetti alla Norma:Originally Posted by MidtownGuy
Oh sure, you can find ceaser salads all over the place in NY.
My favorite food would be something Italian or Greek. There is something in Greece I love- giant white beans (gigantes) baked in tomatoes and herbs. With a hunk of fresh bread and saganaki (fried cheese).
Italian food...I love Pasta alla Norma the way I had it in Sicily.
Ingredients (serves 4) 450–500 grams of spaghetti (or any other long pasta)
3 eggplants (as fresh as possible, without any bruises)
coarse salt
flour
olive oil for frying the eggplant
tomato sauce (your own recipe, or see below)
6–10 basil leaves
200 grams of crumbled ricotta salata (salted ricotta) which is what makes this recipe authentic, available in the best Italian groceries
Cut the eggplants into fine slices after cutting off the stems (if you prefer you could also dice them up). Spread the slices in layers on a cutting board and cover each layer with salt. Place the board at an angle in the dishrack to allow the liquid to run directly into the sink. Cover the eggplants with a weight (for instance a pot filled with water) and leave standing for two hours.
Meanwhile prepare the tomato sauce. Fry an onion and two cloves of garlic in 2 tablespoons of olive oil. Add a large can of tomatoes (preferably imported from Italy) or 700 grams of diced fresh tomatoes, a pinch of sugar, salt and freshly ground pepper. Cook for approximately 20 minutes stirring occasionally. Once the sauce has thickened, pass it through a grinder (or a blender if you’re not Italian). Pour the sauce back into the pan and reduce for another 5 minutes.
After the required time, rinse and dry the eggplant slices. Cover them lightly in flour to prevent the vegetable from soaking up oil. Boil the water for your pasta and warm up the tomato sauce if necessary. Meanwhile fry the eggplant slices in hot olive oil (about 400°F/205°C) a few at a time, about two minutes on each side. Wipe off the excess oil from the slices and keep them warm.
When the pasta is ready (al dente!), place it in a large serving bowl. First add the cheese; mix well before adding the tomato sauce, the basil and the eggplant. Mix and serve right away. Buon appetito!
Going to the city to eat at Carmines tonight...yay. Can't wait!
mtg, have you tried Ethos yet? It's on, I think, Third and about 32nd. I really liked the food, and the ordering options are great. I think it compares favorably to Molyvos, and in some ways it's better because it lends itself to small plate eating much better. Great addition to the area. And the people are lovely.
Wow Zerlina, thanks for that recipe. It sounds delicious!
and thanks to pricedout for the tip about ethos, I will surely give it a try.
One point: Zerlina mentions: "pass it through a grinder (or a blender if you’re not Italian)".
Take her advice if you want it to be "Italian"...learn to use a grinder (Moulin à Légumes): http://ecx.images-amazon.com/images/...dL._AA280_.jpg
A molino seperates solids from liquids. There is a difference. A blender just blends it all together and the result is really not authentic.
I love Russian Borsch, pizza, cakes, and macaroni with cheese/meat/vegetables)
U're right! But... I must confess... I didn't know how to call it!!!
Wow! Lots of tasty posts.
-ben
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