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Friday, August 7, 2020

The Worlds Tastiest Dish is Pasta with Bolognese Sauce

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE in The RAGU BOLOGNESE COOKBOOK

It's The #BestTHINGever !!!

The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

BUY IT !

The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

Thanks, Daniel THE BEST THINGS in LIFE are FREE LYRICS The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free ooh... Lord... Everything... Every one of those good things The best, best things in life are free...

#BestThingYouEverATE !!!

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NEVER EVER USE a KNIFE and FORK !!! New York's #1 PIZZA EATING LAW

In Reply to a Article on SeriousEats, SLICE" and

"DO YOU HAVE A WEIRD PIZZA EATING HABIT?"

"NEVER EVER USE a KNIFE and FORK" NEVER!!!! Not in NEW YORK anyway, The Undisputed American Heavyweight CHAMPION BEST PIZZA in The UNITED STATES and one of the GREATEST PIZZA EATING CITIES in The WORLD .... No other City in America comes close. Not even even New Haven Conn., a town that has some great Pizzerias but is a far distant Second to The American Capital of Pizza with such famed Pizza Shrines as Totonno's, Lombardi's, John's, and Dom DiMarco's great DiFara Pizzeria.

Use Your Hands, Never a Knife and Fork in AMERICA'S PIZZA CAPITAL, New York City.

Daniel Bellino Zwicke

http://slice.seriouseats.com/archives/2011/10/weird-pizza-eating-habits.html

DOLLAR DUMPLINGS .....NEW YORK'S GREATEST FOOD VALUE "Bar None"

A little bit of Serendipity on the Lower East Side of Manhattan yesterday. I needed to buy a few items down on Eldridge Street yesterday. This wasn't my only reason for jumping on the F Train at West 4th Street near my apartment. No I usually try to couple things together, and my reason for picking that particular store I was going to, was that it was just a block away from favorite Dollar Dumpling Joint, "Prosperity Dumpling" on Eldridge, 2 blocks North of Canal Street.

I hadn't been down there in a few months and I was jsut dying for some of those tasty Dumplings, and especially at just a Buck a Pop per order. Without a doubt, thee Greatest Food Value per for your money in the whole of New York City, hell, maybe even the country. And I've been extolling these virtues for several years now, and was the first to report on Prosperity on Eldrige while everyone else was just riding the #1 Dumpling - Vanessa Dumpling Band-Wagon.

I discovered Prosperity Dumpling one early evening about 3 1/2 years ago after strolling around a bit after my haircut from the Chinese ladies on Eldridge. It was Love at First Bite, and has been Luv ever since.

So last night I hop on the F Train. At first I was planning on getting off at the East Broadway stop, but at Delancy & Essex I jump off the train there. Figured I'd take a little extra walk and exploration before heading over to Prosperity, but then I was walking on Clinton, checking things out, and what do I stumble upon? Prosperity Dumpling! Wow, I couldn't believe it. They opened a branch on Clinton Street. Awesome.

Well, I continued walking around a bit. Exploring. Then decided to have my Dumplings at the new joint instead of the original down on Eldridge. I ordered a order. Just one order, I figured i walk down to the store, then have another order down on Eldridge. Got them. They were Yummy of course, and I needed more. I order wasn't enough, so ordered 4 more.

They hit the spot, and the second order did the trick. I had my fill, and just for Two Bucks. Yes $2.00 for two orders of tasty home-made Pork Dumplings. You can't beat that with a stick.

Just one problem. People at Prosperity Dumpling, when are you gonna open a shop in the West Village, somewhere near Houston and McDougal Streets? Please? We need One!

by Daniel Bellino Zwicke

PS ... Another little bit of Serendipity. I wasn't planning on putting a Article on the Greatest Food Value right below a article on the Greatest Drinking Value of New York, the $3.00 PBR (Pabst Blue Ribbon). It just Happened! Serendipity!

Thank God for Dollar-Dumplings and $3.00 PBR'S, we've needed them these past few years.

Daniel

CIPRIANI DOWNTOWN ...."A GREAT RESTAURANT If YOU CAN AFFORD IT"

Cipriani Downtown. "Eurotrash Central." Some might say. Well, it is true I guess. The place is often filled with them, Eurotrash, moneyed Europeans with cash, Ferrari's, Rolex Watches, Prada, Monolos, and Gucci Bags and Glasses.

Yes, some of the clientele can be pretentious, but that doesn't take away from the fact that Downtown Cipriani is a great restaurant with a wonderfully unique ambiance, where one can really have a nice time. I have, and on numerous times.

Yes, it is insanely expensive, I bopped in for a Negroni the other day, $21.00, not including the tip. Add tip, an even $25 spot, for just one little drink. The famed Carpaccio (Invented by founder Giuseppe Cipriani) is $28, the Tagiolini Gratinee is $27, and a Veal Milanese will set you back $41.

Cipriani gets a lot of negative feedback from people who can't handle the place, but for everyone who hates it, I'll show you 10 who Love it. As for me, I can easily understand why certain people may not like the place. Myself and about a dozen friends who I go there with, we Love it. The place is a lot of Fun, Vibrant and "Full of Life." The ambiance is awesome! If you've ever been to the Mother-Ship "Harry's Bar" in Venice you will recognize some Harry's Bar's famous decor style of smaller tables and chairs along with smaller flatware and Silverware, but the Silverware is real Silver and beautiful. The Bar is of the same Wood of that at the famous Harry's Bar and the walls of Downtown Cipriani are filled with fabulous Art-Work that would never Fly at harry's in Venice, but is just perfect here in what was once the Capital of New York Art, Soho. There is a incrediable large Photo of Wild Horses running of the Wilds of the West, it's "Magnificent." I Love the Big Picture of Dizzy Gilesseppe and Beautiful Girls as well.

And of the food, I don't care what anyone says, "It's superb."

The Pasta Dishes are awesome, as is the famed Beef Carpaccio, Calves Liver Venenziana, and just about anything.

if you've never been there, check it out, you might Love it. But then again, you might not. I have had many Good times there. I love it. If you don't, you have the choice of never having to go again, but there will be thousands to take your place.

by Daniel Bellino Zwicke

photos Daniel Bellino Zwicke

OLD FASHIONS in NEW ORLEANS

An Old Fashion and New Orleans. Two things I Love dearly. And drinking Old Fashions in New Orleans and Bourbon Old Fashions to be more specific is a favorite pastime of mine, especially at such fine Bars as Napoleon House, The Long Bar at Tugacque's, or at Arnaud's and Galatoire's.

The first thing i order from my waiter at my beloved Galatoire's is a Bourbon Old Fashion. They make them perfectly here, muddling an Orange Slice with sugar, Maraschino Cherry, Soda, and Angostora Bitters before filling the glass with Ice and adding my Bourbon. The waiter brings my Old Fashion and I'm in Heaven. I'm at Galatoire's in New Orleans. It's one of my favorite restaurants in the World. I have my drink, sitting in the main dining room looking the menu over. "Oh Bliss."

What to have for lunch. Shall I get a Gumbo, Raw Oysters, or Oysters Rockefeller to start? Decisions, Decisions! And my main Course? Trout Almondine, Shrimp Clemenceau, or Filet Mignon topped with Fried Oysters and Hollandaise. Think I'll go for a Cup of Gumbo, followed by the Oysters Rockefellor, and Trout Almondine for my main. They should go with my Bourbon Old Fashion quite nicely.

What, "No Wine with Your Meal," you ask. knowing what a Wine freak I am.

"No, not in New Orleans my friends." I do not drink Wine in the Cresent City. It's all pretty much Cocktails when I'm down there, maybe a Beer or two, but no Wine what-so-ever in New Orleans for me. Hey it's the way to go in New Orleans. That's what you do down there, Cocktails are preferred throughout the meal over Wine. And that's fine by me. It just seems to go better. My Bourbon Old Fashion and all the fine Creole Cusine. I Love it.

So, if you're ever down there, in that wonderful city on the Mississippi, New Orleans, go to Galatoire's, Antoine's, Arnauds's. Order yourself a nice Lunch or Dinner, and don't forget to get a couplde Bourbon Old Fashions to go with your meal. It's a match made in Heaven, Creole Food and an Old Fashion in New Orleans, Louisiana. "Do it."

by Daniel Bellino Zwicke

Author of "La Tavola"

PJ CLARKE'S .. Quite Possibly The Coolest Bar in Town ... New York, NY

Are you a True Downtowner who has found themselves for one reason or another has found themselves on the Upper East Side and needed a good place to have a drink and grab a good Burger. You need a good joint, not a obnoxious Sports Bar with 20 annoying Flat Screen TVs. You're not from BumFu_k Iowa, so Applebee's or Tj McFunsters just won't do. You're a Downtowner, you need a inexpensive, unpretentious, non-contrived place with a Cool Vibe. Well for years now, my Go-To all-around place on the Upper East Side (for the Rare Times I'm in that neighborhood) is without question PJ Clarke's. The ambiance is beyond compare, wonderfully well worn, charming, and awash in History.

PJ Clarke's was one of Sinatra's Favorites along with the 21 Club, Jilly's and Patsy's on 56th Street. And speaking of Sinatra who recorded a wonderful version of "One For My Baby" which was written at PJ Clarke's on a Cocktail Napkin by the great Johnny Mercer in 1941.

When I go to PJ Clarke's, I'm thinking of a Burger, a Beer, and an order of Onion Rings. With all the rage of Burger's these days, PJ Clarke's has been serving one of New York's tastiest Burgers for close to a Hundred Years. Even Jackie Kennedy loved PJ Clarke Burgers and ate them often. And Nat King Cole Proclaimed after eating a tasty Bacon Cheeseburger that it was the Cadillac of Burgers. "You know Nat, I agree." And combined with the wonderful ambiance, History, and allure of the place, PJ Clarke's just ca not be beat. Try it!

by Daniel Bellino Zwicke

MEDIUM RAW and TONY BOURDAIN is On His TOP GAME

If you count yourself among I guess a few Million people who have read and Loved "Kitchen Confidential" by one Anthony Bourdain and have craved in Book form more of the same, you won't be disappointed by Tony's latest book "Medium Raw" in which Tony gives us more of the same with his knowledge and "No-Holds-Bared" documentation of the Food and Restaurant industry. Great Witty Sardonic Humor and tell it like it is writing continues on in Medium Raw, another Tour d' Force of restaurants, Cooks, Chefs, Celebrity Chefs and the World these people live in.

Tony has not lost it. He's only gotten better, and I say in "Book Form" as we've been fortunate enough to have Tony lead his viewers (Fans), maybe a few enemies around the World in street markets and food stalls from Jamaica to Bangkok, to Paris, Bombay, Saigon and everywhere in-between, an as only our Boy Tony could.

It has been quite an Adventure, and lets hope it will continue on for "at Least" another 10 years or more. No Reservations is "Without a Doubt" thee greatest food related shows on TV, with most being a Bunch of "Garbage" churned out by the Food Network. Thank God for Tony and the travel Channel. Where would we be without him? We'd have to watch butchers like Rachel Ray and Sandra Lee and 80% of the other Crap on The Food Network and Lifetime Channnels. "God Help Us."

Anyway, we have Anthony Bourdain and another Master Piece by the man, in Medium Raw. "Read it."

P.S. "The Man is a GENIUS."

by Daniel Bellino Zwicke

The "ARNOLD PALMER" Drink...Not the Golfer ...Who Knew???

Holy Crap, you learn something New every day. I can't believe what I learned today. "Did you know there's a drink called the "ARNOLD PALMER"??? Hell, I didn't! Can't believe it. Apparently they're pretty popular and they been around for quite a while. Years in fact! Who knew? Certainly not I, nor most of my friends or anyone i work with nor the 10's of Thousands of people I have taken care of over the years, being in the restaurant business in New York.

Apparently they are served at Golf Clubs nationwide. But I've never heard of them. Why not? I feel foolish. Did you know that most people who know me call me the "Walking Encyclopedia" ??

Recently a co-worker gave me the Moniker "Mr. Google"

Get my drift? I'm well read and filled with tons of facts. I hardly ever lose at Trivial Pursuit. Yet I've never heard of an "Arnold Palmer" the drink, not the man. I've known whop he is since I was just able to talk. back then, he was what Tiger Woods is America today. No, not a Cereal Wife Cheater, but the greatest Golfer of his time.

I even met the guy once. Arnold Palmer that is. Yes I've known who he was since I could remember anything.

The girl who turned me on to Arnold Palmer the Drink doesn't have a dam clue who he is.

So, this is how it goes. I walk into my neighborhood cafe one day, as i do every day, Once Upon a Tarte in Soho. And the girl behind the counter greets me and says "Arnold Palmer." She's not one of the ladies who usually take care of me; Josie, Cleo, Kai, or Semina. No, she is one of the newer girls, so when she says to me "Arnold Palmer," I say "What." Then she says, "Aren't you the guy who drinks Arnold Palmers?"

"No. What's an Arnold Palmer." I want to know?

"It's Half ICED TEA-Half LEMONADE," she says.

Oh, OK! Wow, I never heard of one. It's sounds great, but I'll wait another time to try it, maybe Sunday.

I thank the girl for telling me about the Arnold Palmer. I'm intrigued. I'm gonna have to Google that. And I do.

Gonna try one Sunday, and I'll let you know. I'm sure I'll Love it as long as the Lemonade is Fresh. Don't care if the Ice Tea is from a mix, but the Lemonade's just got to be Fresh.

by Daniel Bellino Zwicke

TASTY But "EXPENSIVE" DONUTS at The DOUGHNUT PLANT

So, I finally had a Doughnut from the Doughnut Plant. The new plant on West 23rd Street in the Chelsea Hotel. I was eying it during construction when I walked by a couple times. Cool I thought, a Doughnut Plant in the Chelsea Hotel, New York's Coolest and most Historical Artist Hotel.

Yes, I said. i'll be there when it opens. The original on the Lower East Side is pretty far out of the way from my Greenwich Village apartment. I did make it over there once. There was a long line and the place didn't look that inviting, so I left, no Doughnut in hand figuring that one of these days I would get one, a Doughnut Plant doughnut that is.

So, here I am, about 1 1/2 after the day I left the original Doughnut Plan "Sans" Doughnut.

Well at least this new one has tables and chairs to sit on. Right on. I look the doughnuts over, they look dam good, and I see which one I want to try. It's the Pistachio. It looks great. A big fluffy doughnut glazed with a chopped pistachio sugar glaze, something you don't see all over the place. Yes I believe they are famous with a couple completely unique items and the Pistachio Doughnut is one. Can't wait to sink my teeth into one. Finally!

So I get up to the ordering line and order 1 Pistachio and the guy at the counter ask me if I want Cake Dough or Yeast. I try to quickly mull the thought over. What a dilemma. Which will I like best? I decide on the yeast dough and the guy tells me "that will be $2.75." Wow, that's a lot of money fro one doughnut, they're only about .95 at Dunkin Doughnuts. I ask the guy, how much they charge for a Dozen, figuring there has got to be a discount as there is at Dunkin and mostly every doughnut shop across our great Nation. I'm Wrong! The guy tells me there is no discount. Wow! I do some rapid calculations in my head. Twelve times $2.75 is $33. That's a ton of money for a Dozen Doughnuts, even in this day and age.

When the one guy told me that you don't get a discount on a dozen, I was stunned. I retorted that that was a lot of Money. He told me that that did not stop people from buying them like Crazy (it will Stop Me).

I retorted, "Dam that's a lot of Money! I'd rather get a Dozen at DUNKIN DOUGHNUTS" for just $10.00! These aren't that much better!" At this point, the other Guy behind the counter gave me a LOOK and Looked at me Like I was some Kind of Physco!" Well, i would be, if I ever paid $33 in the year 2011 for a Dozen Doughnuts when I could get a dozen for $10 or 3 Dozen for $30 and, get 3 times as many doughnuts and even at $3 less than a dozen at the Doughnut Plant.

Yes the doughnut I got was delicious, not 3 Times better than Dunkin Doughnuts, thus not warranting three-times as much money for one. I really enjoyed that Pistachio Dougnut from the Doughnut Plant, and I may go back here and there, but not that often at those prices. "They are Insane and unless you make quite a lot of money and can afford to pay such ridiculous prices for a Dozen Doughnuts $33, you'd be "Insane to Buy a Dozen." And as much as I liked that Pistachio Doughnut, and it was delicious, "I'd rather have a Bavarian Creme from Dunkin Dougnuts, which I've Loved since Childhood. Plus the fact that I'd be able to get 3 Dunkin Doughnuts Bavarian Cremes for the Price of just One Doughnut at the Doughnut Plant. "Sorry Mark, those Prices are for The "RICH" or Low to Middle income people who are Dumb enough to live above their means. This is paying more money for something when you can get another product equal quality for considerably less money, as in buying a doughnut from the Doughnut Plant for $2.75 when you can get a Donut at Dunkin Donuts or other tip quality Donut Shop for .75 to .95 Cents or Three-Times-Less money than the Doughnut Plant. Doughnut Plant is a Special Occasion Donut Shop just as a high-end expensive restaurant is. Something that because of a "Much Higher Price" than the Average, you can only go to much less frequently. On rare occasions. People, in these Tough Economic Times you need to be "Smart," do not pay 2 times or three times as much for something as in the case of a

Dunkin Donut vs a Doughnut Plant Doughnut, "Don't Throw Your Money Away." Save!

Daniel Bellino Zwicke

The "NEGRONI" a SOPHISTICATED COCKTAIL

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

The "BANH MI" in America and New York

The Banh Mi in America. It's one of the hottest sandwiches in New York, I guess in places like Los Angeles, San Fransisco, Seattle, Boston, and Portland, Or. Well they are big in New York. There are Bahn Mi shops all over the city, but after trying a few, of which some are grossly overpriced. Why would I pay $8.50 for one when I can get the "Best" at Saigon on Broome Street in Chinatown. I just won't do it. It's absurd.

OK, the recent article in the New York Times, on "The Banh Mi Sandwich in America" was pretty good, except for one "Huge Mistake. Jordan Michellman states that a Banh Mi always begins with a Baguette and dressed with an Aioli spread infused with pork, garlic and fish sauce. Here is the quote, "They all begin with a whole baguette, preferably baked in-house and dressed with an aioli spread infused with pork, garlic and fish sauce. These ingredients then hold a wide variety of fillings: barbecue pork, fried tofu and thick-sliced ham are the most common options, along with pork pâté, grilled chicken, meatballs, sauteed vegetables and, occasionally, whole sardines." End quote.

Wrong Jordan. Yes they all do begin with a Baguette, but not the Aioli as you state. I've eaten Banh Mi in a number of places in Vietanm, in New York, in Washington D.C., and Montreal and never had Aioli on them. That's an American thing. Anyway, just wanted to set the record straight for the people. Aioli is an American thing. Yes the Banh Mi is a mixture of French and Vietnamese cuisines coming together, but the French contributions ends with the Baguette and sometimes pork pate.

One of the very important things that Jordan stated, was that you should never pay more than $6.00 for one. I couldn't agree more. But living in new York, where I can get the Best Banh mi in town for $4.50 at Saigon on Broome Street in Chinatown, I'd go one step further in saying, I won't pay more than $4.50 for a Banh Mi. Not until Saigon raises their prices that is.

DBZ

A Snow Storm ...Hangin at BAR PITTI Drinking CHIANTI

Snow again? People are going crazy. They can't stop whining about it. not everyone, but most. I Love it! I don't take off work. Worked during the storm, finished, then made my way home. A little problem a the 6 train at the 51st and Lexington Station, delayed the train for almost 20 minutes. Got off at my stop at Bleecker Street in the Village. Still coming down like "Gang Busters." Walk just 20 feet and you're completely covered with snow. Was walking from east to west along Bleecker and the snow was coming down super hard. Fast too, and the snow was blowing from West to East. Right in my face and in those of anyone walking in a east to west directing. I t was a little tough. If you were walking from West to East, not half as bad.

Anyway, I get up to the corner of Bleecker and Mercer and what do i see. The 200 foot patch of grass and Cherry Blossom Trees lining this little patch of green next to the NYU Gymnasium is a nice little treat to the eyes. The tree branches laden with snow, the snow falling, and white stuff all around. I had to take a picture. Pulled out my iPod Touch and voila. I snapped off a few shots. I lady was doing the same, and she had an umbrella which enhanced my pic, as she was silhouetted in the distance on my frame. The pictures came out quite nice, but I payed for it. In the two short minutes it took me to snap these pictures, my gloves where filled with snow on the insides. Not good. Anway, I move on, snapping a few more shots along the way, including some nice ones in front of my house and Bar Pitti on 6th Avenue.

I made my way into Bar Pitti to visit with my pal Giovanni and Joe The Snake (former NY Boxer). Giovanni greeted me with a fine hello, and promted me to sit and share the bottle of Fonterotoli Chianti Classico with him. "Twist my arm."

Chianti? My favorite wine in the World! How I Love it. Made from Sangiovese. The "Blood of Jobe." Chianti is one of the Worlds great wines, and the area that it comes from, Chianti Classico is quite possibly thee Most Beautiful Wine region in the World. Many will agree on this. With its beautiful rolling hills, dotted with Cypress Trees, stone farm houses, an occasional castle, rows of Olive Groves, and of course the wonderous vines of Sangiovese. Millions of them. Ah heaven.

And so we were drinking a bottle of Chianti Classico "Fonterutoli" vintage 2007 on this gorgeous Snow Filled Evening. I Love a Big Snow Storm. I've always loved walking the magical streets of Soho and Greenwich Village at night during a massive storm, when the flakes are just pouring down. Just like last night. It used to be a tradition of mine, to walk from my then home in the East Village, over to La Gamelle on Grand Street for a Snifter of Delamain Cognac or two. What a way to spend a snow filled night. Quite nice.

Now a sit there at Bar Pitti with Giovanni and Joe, chatting, grooving on the great music, R&B and Classic Rock of the 60's, 70's, and 80's. They don't make Music like they used too kids!

The wine is so fine. This Chianti is just so enjoyable. It's medium bodied and full of wonderful Cherry and Sour Cherry flavors that any great Chianti should be. And it's just perfectly balanced, nice fruit flavors, just the right amount of acid to give it a little zip but not overpower. It's just quite simply a Joy to drink, and listening to the wonderful music Giovanni always has on, chatting with friends, as the Snow pounds outside. It's wonderful. What else can I say, Friends, Music, Chianti, and a Snow Storm spent in a Trattoria in Greenwich Village, New York. Guess you can say, "This is My Greenwich Village." Part of it anyway.

by Daniel Bellino Zwicke

Photos by "Daniel Bellino Zwicke"

WE STILL LOVE HEINZ KETCHUP "BEST"

HEINZ Comes in 4th in Top Ketchup Taste

1. Whole Foods 365 Organic Tomato Ketchup

2. Whole Foods 365 Ketchup

3. Generic Tomato Ketchup (Best Yet)

4. Heinz Tomato Ketchup

5. Heinz Organic Tomato Ketchup

6. No Salt Added Heinz

7. Reduced Sugar Heinz

8. Sir Kensington Gourmet Scooping Ketchup

9. Hunt’s Tomato Ketchup

10. Hunt’s Tomato Ketchup (no salt)

Hey I'm not about to Change from my Beloved Heinz Ketchup that I was practically weened on, especially when just a group of a few people I don't even know did some little Survey Taste Test. Love Heinz and nobody is ever going to beat that beautifully Perfect Bottle Package Design of the Quintessential Ketchup Bottle, "Heinz Ketchup."

I do remember e

having some tasty gourmet ketchup with my cousin Joe once. Can't remember the name, but it was good. Never the Less, I'll never witch from Heinz, too much sentiment attached, it's tasty, the Bottle is a Thing of Beauty, and there is "No Way" I'm going to pay almost Double the price for some Organic Gourmet Ketchup. That's Un-American. Sorry!

by Daniel Bellino Zwicke

Historic Pizzeria "TOTONNO'S" Reopens after Fire

One of New York's most Historical and beloved Pizzerias,

"TOTONNO'S" has finally opened after a long closer due to a fire. Totonno's is a much loved Brooklyn institution that has left New Yorkers and the WORLDS Pizza Loving Public waiting in great anticipation for the owners of Totonno's to reopen their Pizza Parlor and satisfy their many fans. Fans of this famed Pizzeria have wondered if the place would still have its wonderful Old World New York Charm still intact, along with serving one of the country's greatest Pizzas. Cookie and Pizzaiolo "Michael" have not disapointed anyon. Totonoo's is open for business, looking as old and charming as ever, and needless to say, still making and serving their "World Class" Coal Oven Pizza, "Bravo Totonno" !!!!!!!!!!

Daniel Bellino Zwicke

Mario Batali's Ragu Bolognese

Two Wonderful Sauce's by two "Great Cooks"
Mario Batali's Ragu Bolognese and
Barbara Bellino Zwicke cooks "Sunday Sauce"
aka "Gravy" the BELOVED "Italian-American" favorite
of Italian Sausage, Meatballs, and Braciola
These two cooks sure make some tasty sauce here. Watch there videos, learn, and savor the delights of the Italian and Italian-American table, just like Barbara and Mario.
"also" check out below, the "Tasty" SUNDAY SAUCE and
"Octpus Salad" made by cousins Anthony Bellino and
Daniel Bellino Zwicke. Daniel and Anthony, beside making their SUNDAY SAUCE with Meatballs and Sausage, put in Pork Ribs. The Ribs get unbeleivably Succulent from long and slow braising in the sauce. "To Die for." !!!! Truly!!!!!!

Ut-Ohh ...SPGAHETTI-O's !!!!

I don't know what sparked the thought, but Spaghetti-O's recently popped into my mind and a particular little moment eating them at that. The moment in question was way back in in 1968. I was just a little tike of 6, yet I remember the incident quite vividly. We were on our Summer Vacation. On our way to Canada and Expo 67, the World's Fair held in Montreal. We had left Lake George after a week on the lovely the Lake in the beautiful Adirondack Mountains of northern New York State.

We were cruising up the North Way in my Dad's gorgeous 1959 Cadillac Eldorado. One of the most beautiful cars "Ever" made. God I wish I had that car. It was quite a beauty, Google it! Anyway, back to the trip to Montreal and the infamous ole Spaghetti-O's. This day in Canada, I was to have my "First ever bowl of Franco American Spaghetti O's." Yes, I ate them that day, and I remember the occasion very vividly. A great American invention eaten for the first time on Canadian soil.

So we cruised up the Northway from Lake George. I remember being excited as we got close to the Canadian border and we picked Canadian Radio from a station in Montreal. They were speaking French by God. Wow. I was quite excited. Never experienced that before, and this was my first time out of the country, The U.S., and first to a different one, Canada. It was awful exciting for a young boy just 6 years old.

We made it up to the border and had to pass through. The Canadian border guard asked my dad a few questions, like how long will you be in Canada, what is the purpose of your trip (vacation) such. Again, a fascinating thing to a little boy. We passed through and we were in Canada. Wow! I loved it.

So we drive down the road a bit. Every mile we inch closer to the city of Montreal. A few miles down the road my father spots a rest area, and it's time to eat. On these trips, half the time eating is spent at Burger Joints, Hot Dog Stands, and diners, the other half picnicking Barbecuing by our cottage, at a rest area or public park. So here we are at a roadside rest area in the province of Quebec. Dad parks the Cadillac next to a picnic bench and pulls the Coleman Cooler and little Coleman Stove out of the massive trunk of the car.

Well we had Coca-Cola and I don't know what else, but you guessed it. I had my first bowl of that now very famous invention by the Campbell's Soup Company, Spaghetti-O's. Spaghetti O's sold under the Franco American Label, owned by Campbell's. My stepmother Joan was the one who bought the Spaghetti O's, a product developed by Campbell's for children.

Well Joan, opened the can and poured them in a pot to heat. They were the ones with Franks and like any young American Blooded boy I just loved them, eating them there on the side of a Canadian road on one of our many road trips, a child of the 60's and 70's, a great time to be a young boy growing up in America.

So I do not remember a heck of a lot of details of that particular little occasion. But I do remember, it was my first time out of the country, my first of a number of trips to Montreal, and most important, very First Bowl of Spaghetti O's.

by Daniel Bellino Zwicke

FRANK SINATRA'S SPAGHETTI and Celebrity Cooking

Here's a strange and interesting article found recently on Grubstreet. It's the apparent New Phenomenon of Cooking the Recipes of Deceased Celebrities, and the article includes recipes by Elvis and his Fried Chicken, Miles Davis Chili, and Dean Martins Hamburger.

I myself have long been interested in cooking the favorite foods of celebrities both living and those who have passed on, especially those of Italian ancestry and in particular Frank Sinatra. And so I have included a recipe for Frank Sinatra's favorite of Spaghetti Pomodoro (Tomato Sauce). If you make this recipe, note that frank did not like pieces of garlic in his food. He did love the flavor and the way to achieve this feat as pointed out in the recipe is to start the dish saute whole cloves of garlic in olive oil, and when they just start getting brown, you remove the garlic which has left its flavor behind in the olive oil. Mangia!

"A strange mini-phenomenon is going on: Recipes from long-dead celebrities are resurfacing for no apparent reason. There’s Dean Martin’s spartan burger recipe, Miles Davis’s chili, and Elvis’s favorite fried chicken. We wondered how the found recipes held up as actual recipes, so we gave comedian (and amateur cook) David Rees the job of making each, with the stipulation that he report back and rank the recipes against one another.

Celebrities are just like you and me: They wear sweatpants to the coffee shop; they worry about money; and they apparently love to cook!" Article by David Rees, found on Grubstreet. Interesting!

FRANK SINATRA'S Favorite SPAGHETTI

with TOMATO SAUCE

INGREDIENTS:

5 Tablespoons olive oil

1 Small Onion, minced

1 28 oz. Can Whole Italian Plum Tomatoes

1/10 teaspoon Peperoncino (Red Pepper Flakes)

1/4 teaspoon salt

1/2 teaspoon dry Basil

1/4 teaspoon dry Oregano

7 cloves garlic, peeled and left Whole

1 lb Imported Italian Spaghetti

Best Quality Pecorino Romano or Parmigiano Reggiano

Cooking Procedures:

1) Put Olive Oil and garlic cloves in a 3 quart or larger pot. Turn flame on to medium heat. Cook garlic for about four minutes until it is lightly browned. Remove garlic from pot and discard.

2) Put whole tomatoes in blender or food processor and blend for two minutes.

3) Add tomatoes and all remaining ingredients to pot. Bring the ingredients up to the boil, then lower flame until sauce is a a low gentle simmer. Cook for 25 minutes, stirring occasionally, scraping bottom of pot to keep sauce from burning.

4) After the sauce has been cooking for about 15 minutes, add Spaghetti to a separate pot of boiling salted water. Cook spaghetti according to directions on spaghetti package.

5) Drain the Spaghetti in a colander. Add spaghetti back to pot it cooked in. Add 1 tablespoon olive oil and mix. Add half the Tomato Sauce and mix.

6) Plate out spaghetti onto four plates. Add a little more tomato sauce on top of already dressed Spaghetti. Serve and pass the Grated Cheesse. Enjoy!

by Daniel Bellino Zwicke, Author "LA TAVOLA"

No Reservations ROME

ANTHONY BOURDAIN'S Black & White FELLINI Homage!

Well folks, Anthony Bourdain has done it again. Another wonderful episode of Tony transing around the World, Eating, Drinking, Exploring, Discovering. Destination ROME. That's Roma, Italia (Italy). And Rome is presented to you, as only Tony can do, with his wonderfully witty sardonic humor. But the Truth, Tony always tells it like it is, Although Tony does get to sardonic or sarcastic in this one. Too busy having a great time eating, drinking and discovering, as Tony says in a place, suprisingly, he;s never been to before.

Tony takes you on a Black and White Roman odesy, that pays homage to Frederico Fellino, Marcello Mastrianni, 1960's Cinematic Rome. Ah, "la Dolce Vita" the Sweet Life. Tony, with famed Tuscun - New York Chef and Tony's Lovely Sardinian wife in tow.

Tony first eats "Tagiolini con Cacio Pepe" (Fresh Egg Pasta with Cheese and Black Pepper), at a local trattoria. They eat "Puntarelle" (a bitter Roman Lettuce dressed with Olive Oil and Anchovies), Coda Vacinara (Roman Style braised Oxtails), Mozzarella di Bufala, Fava con Piseli e Pancetta (Fava Beans with fresh Peas and Italian Bacon0, before moving on to another famed Roman dish Abbachio ( Roast bay Lamb) wich was eaten with the Punterelle.

Tony and Cesar eat Carciofi Fritti (Fried Artichokes), Gnocchi with Pork Ragu, and Agnello Milanese, all the while Tony makes comments like "I'm so angry I'm not Italian," and wishes he were. Can't blame him. As they say, "There are two types of People in the World, those who are Italian, and two, those who Wish They Were Italian.... "we know Tony. Hey, you've got one of the Greatest Jobs in the World, a beautiful Wife, and droves of adoring Fans. You can't have it all Tony, not even in a Black and White Fellini Film.

Tony moves on to Beach Party at Osia, where Tony and Cesare cook an awsome Beach Lunch of Scampi all Griglia, Risotto of Sepia and Zucchini, and Arrosto al Pagella.
Tony finishes the show with a toast to
"The Sweet Life" La Dolce Vita as Anthony and Cesare down some Bitter Amaro Beachside.

Another 5 STARS to Tony and "No Reservation" BRAVO !!!

by "Daniel Bellino Zwicke"

NEW YORK FOODIE .com

Friday, August 7, 2020

The Worlds Tastiest Dish is Pasta with Bolognese Sauce

HAVE A GREAT DAY !!!

ANTHONY BOURDAIN DOES ROME