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









Sunday, June 23, 2024

Top 10 New York Eats

 




PASTRAMI SANDWICH








"NEW YORK - 10 MOST FAMOUS FOODS"


PASTRAMI SANDWICH at Katz's Delli

CRONUT - Dominiq Ansel

HALA CART

PIZZA - John's Pizza - Prince Street Pizza

NEW YORK CHEESECAKE at "Junior's" or EILEEN'S

CHOPPED CHEESE SANDWICH - Blue Sky Deli, East Harlem

BAGELS - 








NEW YORK'S CHOPPED CHEESE

SANDWICHES at Most NEW YORK CITY DELIS

BLUE SKY DELI is The Most FAMOUS



BAGELS



TOMPKIN SQUARE BAGELS









NEW YORK'S FAVORITE FOODS

And SECRET RECIPES

BBQ & BURGERS

TACOS & BURRITOS

SOUP & SANDWICHES

And More ...







"RAY'S"



AVENUE A - Between East 7th Street & St Marks Place 






NEW YORK'S Most FAMOUS "EGG CREAM"

RAY'S on Avenue "A"




"HOT DOGS"



HOT DOGS

A Nude DOG & a CHILI CHEESE DOG

"WOW" !!!




The BLACK & WHITE



A Classic NEW YORK CITY "BLACK & WHITE"








Friday, June 21, 2024

Pasta with Rib Sauce Recipe

 


RIB SAUCE








PASTA with RIB SAUCE

alla GIANNI

"EVER MAKE IT" ?







FAVORITE ITALIAN RECIPES

PASTA with RIB SAUCE

And More ...



Thursday, June 20, 2024

New York Oldest Restaurants

 



The FRANCES TAVERN

NEW YORK CITY


Located on the corner of Pearl Street and Broad Street in downtown Manhattan, Fraunces Tavern is a 250-year-old bar and restaurant with a storied past. During the American Revolution, this famous spot acted as George Washington's headquarters (it was also where he famously bid farewell to his troops after they all enjoyed a turtle dinner). Visitors can learn more about the tavern’s history on its second and third floors—the space was made into museum galleries in the early 1900s.




P.J.CLARKE'S - Since 1884




PJ Clarke's

NY NY


P.J. Clarke’s has been serving up delicious burgers in a cozy setting for nearly 150 years. A favorite among Hollywood stars, Frank Sinatra often sat at Table 20 and Buddy Holly famously proposed to his wife here after knowing her for just five hours. In 1958, Nat King Cole proclaimed that P.J. Clarke’s bacon cheeseburger was “the Cadillac of burgers,” and, well, the rest is history. 

PJ Clarke's FINE ART PRINT 






KEENS

"Home of The Mutton Chop"



KEENS STEAKHOUSE - Since 1885

Over 150 years ago, publishers, playwrights, and producers met and mingled at the renowned Keens Steakhouse before seeing a show. As the story goes, actors from the nearby Garrick Theatre would even come, dressed in full costume and makeup, to eat between acts. Today, the iconic steakhouse is known for being one of the last remaining establishments of the historic Herald Square Theatre District.






PETER LUGER

WILLIANSBURG, BROOKLYN



PETER LUGER STEAKHOUSE - 1887

Situated steps away from the East River, Peter Luger has been the go-to spot for lunch and dinner since the late 1800s. The restaurant started as a cafe and bowling alley by the Luger family and was later bought in an auction by Sol Forman when it fell into disrepair. Forman owned the manufacturing business across the street and realized he had nowhere else to bring his business clients for lunch if the restaurant were to close, so he decided to take over the spot himself. Fast forward decades later, and Peter Luger Steakhouse is still talked about for its juicy burgers and high-quality cuts of meat.







KATZ'S DELICATESSEN

East Houston Street

NY NY



KATZ'S DELICATESSEN - 1888

Immortalized in that classic When Harry Met Sally scene (“I’ll have what she’s having!”), Katz’s has remained a quintessential New York City institution since the 1880s. Starting out as a small kosher deli on Ludlow Street, the beloved establishment has been making delicious corned beef sandwiches, knishes, latkes, matzo ball soup, and more for nearly 150 years.






RAO'S

East Harlem, NYC



RAO'S - 1896

Rao’s has been at its East Harlem location since 1896 and has a menu filled with Southern Italian classics. Known as one of the most exclusive restaurants in the city, this small 10-table red sauce joint is near impossible to get a reservation at. You may have better luck snagging a table at its Las Vegas or Los Angeles outposts.





SINATRA at RAO'S

With "NICKY The VEST"








SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE - MEATBALLS - LASAGNA

RAO'S LEMON CHICKEN

And MORE ...






Monday, June 17, 2024

Me n My Muffaletta Sandwich

 



"Me & My MUFFULETTA"

CENTRAL GROCERY

NEW ORLEANS, LA

2008





Lunch at GALTOIRE'S

 A BOWL of GUMBO

NEW ORLEANS










"Me & My BEIGNET"

CAFE du MONDE

NEW ORLEANS






AMERICA'S FAVORITE FOODS

And SECRET RECIPES






GRASSHOPPERS at TUJAGUES

NEW ORKLEANS










Friday, June 14, 2024

Jersey Shore Crab Sauce Recipe


Screen Shot 2016-08-09 at 1.34.34 PM



JERSEY SHORE CRAB SAUCE

 
There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you. 


RECIPE 

12 Hard Shell Blue Crabs 12 tablespoons Olive Oil 12 Cloves Garlic
1 for each Crab, peeled and chopped 1 Small Onion, peeled and chopped fine 
 1 teaspoon Red Pepper Flakes 
 1 – 28 oz. can whole San Marzano Tomatoes 1 – 28 oz. can Crushed Tomatoes 
 1- 16 oz. can Tomato Puree 
 ½ teaspoon dry Basil 
 ¼ cup chopped fresh Italian Parsley 
 1 pound Lump Crab-Meat, fresh frozen or canned 
 1 pound imported Italian Spaghetti or Linguine 


 Put olive oil in a large pot and heat to high. 

Place the Crabs in the pot and sauté at high heat for 10 minutes. 

 After browning the crabs, remove from pan and set aside. 

 Put onions in pan and cook on medium heat for 5 minutes. 

 Add the garlic and red pepper to pan and cook on low heat for 3 minutes. 

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree. 

Add the Crabs back to the pot. Cook for 90 minutes on low heat. 

 Remove the crabs from pan and let cool on the side. 

Remove all the meat from the crabs and discard the shells. 

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. 

Cook pasta according to directions on package. 

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. 

Sprinkle pasta with a little olive oil and mix. 

Add 2 cups of crab sauce and half the parsley to pasta and mix. 

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley. 


 Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.



 


The Finished Sauce

"Yummm" !!!



 
Screen Shot 2016-08-09 at 1.34.15 PM.png
 
 
Pasta with Jersey Shore Crab Sauce





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JERSEY CRAB SHORE SAUCE
and Other Great Recipes
in
SEGRETO ITALIANO

by Daniel Bellino Z





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Friday, June 7, 2024

The Best Bruschetta Recipes

 



BRUSCHETTA

"MAKE IT" !!!



BRUSCHETTA 


INGREDIENTS :

TOMATOES

  • 1/4 c. 

    extra-virgin olive oil

  • 2 

    cloves garlic, thinly sliced

  • 4 

    large tomatoes, finely chopped

  • Kosher salt 

  • 1/4 c. 

    thinly sliced fresh basil

  • 2 Tbsp. 

    balsamic vinegar 

  • Pinch of crushed red pepper flakes

BREAD & ASSEMBLY

  • 1 

    large baguette, sliced 1/4" thick on the bias

  • Extra-virgin olive oil, for brushing

  • 2 

    cloves garlic, halved


    1. Step 1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
    2. Step 2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
    3. Step 3Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days
  • BREAD & ASSEMBLY

    1. Step 1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.  
    2. Step 2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
    3. Step 3Arrange bread on a platter,  spoon tomatoes on garlic-rubbed side of bread just before serving . 






BRUSCHETTA







BRUSCHETTA al CAPRESE


1. To make Bruschetta al Caprese, just get some good fresh Mozzarella, and cut it into 1/4" cubes. Mak the above recipe.


2.  Just before serving, add the diced Mozzarella to the Tomato mixture and gently mix.

Top the toasted bread with Tomato, Basil, & Mozzarella, and serve.







SHRIMP & TOMATO BRUSCHETTA


Make the above recipe for Tomato Basil Bruschetta.

Cook a 1/2 pound of cleaned shrimp, either by poaching, grilling or sauteing.

After cooking the Shrimp, cut in half down the middle.

Follow all the steps of the Tomato Bruschetta recipe. Once you have place the

Tomatoes on top of the Toasted Bread, add 1 or two pieces of Shrimp to each

Bruschetta. Serve and Enjoy.








POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 GREAT REGIONAL RECIPES

Of NAPLES & The AMALFI COAST