Showing posts with label NEW YORK FOODIE. Show all posts
Showing posts with label NEW YORK FOODIE. Show all posts

Thursday, September 19, 2024

Raos Meatball Recipe

 



RAO'S Famous MEATBALLS



If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it's important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.









"RAO'S"

East Harlem

New York City



RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley 

1 teaspoon each Sea Salt & ground Black Pepper 

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs 

1 cup water 

1 cup Olive Oil

1 Garlic clove, mashed


1.   In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix). 

2.   Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3.   Shape the mixture into 3" Meatballs. 

4.   Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard. 

5.   Fry the Meatballs in batches, browning on all sides.

6.   Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7.   Once all the Meatballs have browned, cook the Meatballs in Tomato  Sauce for 15 - 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !





The WORLD'S BEST SUNDAY SAUCE

alla BELLINO alla PACINO



SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK




MEATBALL PARM MONDAYS



READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z







HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE









The BELLINO FAMILY



The BELLINO'S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America - 1906

From LERCARA FRIDDI - SICILY

Provincia di Palermp






Monday, June 24, 2024

The BLACK & WHITE

 






BLACK & WHITE

COOKIES

NEW YORK CITY




BLACK & WHITE

RECIPE :

Step 1

  1. Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.

  2. Step 2

    In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.

  4. Step 4

    Reduce speed to low and beat in ⅓ of the flour mixture, then ⅓ of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)

  5. Step 5

    Dollop heaping ¼-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.

  6. Step 6

    Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.

  7. Step 7

    While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.

  8. Step 8

    Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.


    FOR THE COOKIES

    • 2cups/255 grams all-purpose flour
    • 1teaspoon baking powder
    • ½teaspoon fine sea salt
    • ¼teaspoon baking soda
    • cup/80 milliliters sour cream or whole-milk yogurt
    • cup/80 milliliters whole milk
    • 2teaspoons vanilla extract
    • 1teaspoon finely grated lemon zest
    • ¼teaspoon almond extract
    • ½cup/115 grams unsalted butter (1 stick), at room temperature
    • ¾cup plus 2 tablespoons/200 grams granulated sugar
    • 2large eggs, at room temperature

    FOR THE GLAZE

    • cups/300 grams confectioners’ sugar
    • Boiling water, as needed
    • tablespoons light corn syrup
    • 1teaspoon vanilla extract
    • Pinch of fine sea salt
    • ounces/70 grams unsweetened chocolate, melted and cooled
    • tablespoons unsweetened Dutch-process cocoa powder 




How to Make a BLACK & WHITE




BINGING with BABISH

MAKING BLACK & WHITES

"COOKIES"

But it's actually Cake Batter 








The BIG LEBOWSKI COOKBOOK










The BLACK & WHITE

A Brief History



Melissa Clark, a food columnist at the New York Times, states that these cookies aren’t just a New York staple, they’re a major part of Jewish culture. According to her, “Black-and-whites have been an entrenched part of the very robust Jewish cookie scene in New York City for a century.”

However, these cookies have a long-debated history about their creation. Specifically, is it really a cookie?

According to Molly O’Neill, black and white cookies are “broken promises” in that they’re floury cakes baked in a cookie shape. Essentially, they’re “drop cakes” because the batter resembles what you’d find in the batter of a cupcake, with a little extra dough so it does not run all over the place.

Nonetheless, people love them and flock to their nearest bakery for a bite of its vanilla, chocolatey goodness.

The Origins of the Black and White Cookie

The cookie is believed to have been created by Glaser’s Bake Shop, which was opened in 1902 by Bavarian immigrants in Manhattan. Many others believe the cookie began as “half-moon” cookies that were served at Hemstrought’s Bakery in Utica, New York. While it’s hard to tell where these cookies’ roots lie, each story shares one common element: they come from German food traditions.

While these cookies seemingly have been around forever, it wasn’t until the 1940s and 1950s they became popular. During and after WWII, American soldiers reintroduced the cookie to Germany, which inspired the name “Amerikaner”. The term is actually derived from the shape of Brodie helmets worn by U.S. soldiers during the World Wars.









HOW BLACK & WHITE COOKIES Are Made

NEW YORK CITY








Salvador Dali










HOTELS & FLIGHTS 

NEW YORK & WORLDWIDE









Saturday, May 27, 2023

Tony Sopranos GABAGOOL




Gabagools






TONY SOPRANOS GABAGOOL SANDWICH



1. Gabagool
Definition : "Gabagool" is slang for "capicola." It is not a mispronunciation, but is instead in Napolitan dialect, which is what the Sopranos and many Italian-Americans use. The rule in this dialect is to chop off ending vowels and to voice unvoiced consonants.Ricotta-"rigot"
2. Manicotti-"manigot ...  gabagool= Capicola Ham.  "My wife sends me here to shop because they got good gabagool."   3. Gabagool
The Sicilian pronunciation for the spicy deli ham "Capicola".  "Do you want provologne on your gobagool sandwich?" 4. Gabagool - The americanized version of the Italian word "Capicola" made popular by Tony Soprano and other ignorant 2nd & 3rd generation Italo-Americans who have forgotten how to speak italian properly. Capicola is a spicy deli meat similar to ham or salami.







.
 80b4a-screen2bshot2b2016-08-042bat2b8-00-442bpm

READ ABOUT TONY SOPRANOS GABAGOOL SANDWICH

in DANIEL BELLINO'S SUNDAY SAUCE

WHEN-ITALIAN-AMERICANS COOK









"F" YOU !!!

GABAGOOL T-SHIRT







GOING SOMEPLACE ?




FLY With EXPEDIA

HOTELS & FLIGHTS - WORLDWIDE





.
.

Sunday, December 18, 2022

Best Marinara Sauce Recipe Ever Pasta

 



A POT of MARINARA SAUCE

"READY to GO" !!!

SPAGHETTI - LASAGNA - MEATBALLS - WHATEVER ?




MARINARA SAUCE


"HOW to MAKE IT" 


RECIPE

INGREDIENTS :

• 1/2 cup evoo⠀⁠
• 2 cups yellow onion, minced⠀⁠
• 4 Tbsp garlic, minced⠀⁠
• 1 cup basil, chiffonaded⠀⁠
• 1/2 cup flat leaf parsley, chopped (optional)⠀⁠
• ¼ tsp pepperoncino⠀⁠
• 4 - 28oz cans high quality tomato puree or whole tomatoes, crushed by hand⠀⁠
• 1/2 can water⠀⁠
• 1 ½ tsp salt (or to taste)⠀⁠
• ½ tsp black pepper⠀⁠
• 1 ½ Tbsp dried oregano ⠀⁠
• big handful fresh basil, whole or torn by hands⠀⁠
⠀⁠
⠀⁠
• In a heavy-bottomed saucepan, heat the olive oil and the onions together on medium-high heat and sauté until the onions are soft and beginning to brown slightly.⠀
• Add the garlic and continue to sauté until the garlic is soft.⠀⁠

• Add the next 3 ingredients and sauté for 2 minutes, to release the flavors of the herbs, while stirring.
⠀⁠
• Add the next 5 ingredients and bring to a light boil, then immediately reduce heat to a low simmer. Simmer for about 45-60 minutes. Adjust seasoning if necessary.⠀⁠

• Remove from heat and stir in the second amount of basil and the marinara is ready to go!








FAVORITE ITALIAN RECIPES

TOMATO SAUCE

MARINARA SAUCE

LASAGNA - MEATBALLS

ITALIAN CHEESECAKE

And MORE ...












BEST SELLING ITALIAN COOKBOOKS












MACCHERONI PASTA








SPAGHETTI POMODRO











Monday, November 28, 2022

Recipe - "The Best Ever" Pasta Bolognese

 




GINO D'ACAMPO

And His RAGU BOLOGNESE





Northern Italy

BOLOGNA GENOA VENICE





RAGU BOLOGNESE 

Perfect Recipe





Anna Maria & Gino eat her Pasta with Ragu Bolognese


Two great Recipes for Ragu Bolognese. Anna Maria Mannari at Trattoria Anna Maria. Anna Maria is 
The Ragu Queen of Bologna. Her recipe starts at minute 1:45 of this video.

Gino's Recipe starts at minute 7:00 ...
and Gino's recipe that he was taught to by his grandfather.






GINO Makes TAGLIATELLE BOLOGNESE

RECIPE From His NONNO






The RAGU BOLGONESE COOKBOOK

SECRET RECIPE

The WORLDS BEST BOLGONESE




Daniel Bellino "Z" is considered The King of Bolognese in America. His famous
Ragu alla Bolognese was Voted The Best in America from The Journal of Italian Food Wine
and Travel Magazine in 1998. Hundreds of Thousands of adoring fans have eaten Daniel's famed
Pasta with Bolgonese Sauce. And now you can eat it too.

For years Daniel kept his Recipe a Secret. But now, Daniel decided to share this amazing recipe with all the people of the World, with his publication of The Ragu Bolognese Cookbook - Secret Recipe, and more, by Daniel Bellino "Z" aka "Danny Bolognese" There are many other wonderful recipes and stories by Daniel, and of course his famous recipe for Pasta w/ Ragu Bolognese, considered on of the Tastiest Dishes in the World. Daniel says, it's very easy to make, all you need is a great recipe (like his), use the best ingredients, follow and execute the directions, and you can make it too. It's a great thing to know, as it taste oh so good. And when you make it for friends and family, they will love you all the more, for making it for them. 

Pasta with Ragu Bolognese all Danny, "The Tastiets Dish in The World" !!!  Make it!











Sunday, November 13, 2022

Negroni Spagliato - Aperol Spritz Recipes

 





The NEGRONI SPAGLIATO Cocktail



The Sbagliato (meaning “mistaken”) was purportedly invented in the 1970s when Milanese bar owner Mirko Stocchetto somehow mistook a bottle of sparkling wine for gin while preparing a Negroni at Bar Basso. Around half a century later, the riff is still a superstar. “It’s remained popular, in my opinion, because it speaks of an era in which it was possible to do a lot with little,” says Nico Scarnera, an Italy-based Campari Academy bartender. The Sbagliato showed bartenders “the perfect ingredients to create a twist on a classic that could become famous: simplicity of the recipe, ease in finding the ingredients all around the world, name that is easy to remember.




NEGRONI SPAGLIAT Recipe for 1 Cocktail :

1 ounce Campari
1 ounce Sweet Vermouth (our preferred brand is Carpano Antico)
1 ounce Proseco

1 half Moon slice of Orange
Ice


Preparation :

The Negroni Spagliato is like the original Negroni, made with 3 ingredients, in 3 equal parts.

Fill a glass with ice (rock glass or wine glass. Add the Campari and Sweet Vermouth to the glass.

Add the Prosecco and stir. Add the Orange slice and serve.






Ingredients for a Negroni Spagliato

Campari, Sweet Vermouth (not pictured)

A Slice of Orange






NEGRONI SPAGLIATO PUNCH for a PARTY

RECIPE :  12 - 15 Cocktails

This is a slight alteration of the origianl recipe of equal parts Campari, Sweet Vermout and Prosecco. It is design for a party. Thus the alterations.


1 cup Campari
1 cup Sweet Vermouth
1 whole bottle Prosecco
ICE
2 large Oranges

1 cup Club Soda (optional)
1/2 cup of fresh Lemon Juice - Optional ( or 1 cup fresh aqueezed Orange Juice)


Cut the ends off of the Oranges. Cut each Orange in half. Cut each half into 4 slices each, for 16 slices.

Fill a glass or Ceramic Pitcher half filled with Ice.

Add the Campari, and the Vermouth and stir.

If using the Lemon Juice, or Orange Juice (oprional), add and stir.

Ad the bottle of Prosecco and stir.

Add the Orange slices, and serve in Rock Glasses or Wine Glasses.

Enjoy !!!







The NEGRONI




NEGRONI COCKTAIL

RECIPE :


1 ounce Campari
1 ounce Sweet Vermouth
1 ounce London Dry Gin (Gordons, Tanqueray or any brand you like)
Ice
Orange Slice



Add ice to a rock glass (full).

Add the Campari, Gin, and Sweeth Vermouth, and stir.

Add the Orange Slice and serve.

Enjoy !!!





The APEROL SPRITZ





The APEROL SPRITZ


A Spritz is a Venetian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of Prosecco, digestive bitters (Aperol) and soda water. The original Spritz Veneziano uses Select as bitters and was created in Venice in 1920. The most popular bitters to use to make an Spritz is Aperol, for the Italian Cocktail known as the Aperol Spritz, which has become insanely popular, and is now one of the most popular of all cocktails, all around the World.



APEROL SPRITZ Recipe :

1 ounc Aperol
3 ounces Prosecco
a Splash of Club Soda
Slice of Orange
ICE


Using a wine glass, fill half full with Ice.

Add the Aperol, then the Prosecco, and a splash (to your taste) of Club Soda. Stir.

Add a slice of Orange and serve.

ENJOY !!!





READ ABOUT THE APEROL SPRITZ

NEGRONI COCKTAILS & The AMALFI COAST




POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke









The ROLLING STONES

"POSITANO"








POSITANO AMALFI COAST

HOTELS WORLDWIDE








.