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July 14, 2015July 8, 2016

Top 10 {Things I Love} Summer 2015

My Top 10 {Things I Love} list is back for Summer with some fun and interesting things/places/foods/drinks that I’m currently crushing on – they aren’t necessarily ordered in terms of my favorite – but are all worthy of a shoutout in my opinion… Happy Summer everyone 🙂

1. Herriot Grace

Herriot Grace is a father and daughter-run company from Canada who makes a gorgeous variety of hand carved and handmade wooden objects: spoons, bowls, pedestals, candy dishes, serving boards, rolling pins, plates and mortar and pestle sets. Each one is uniquely made from salvaged chemical-free wood and they’ve also introduced a select line of exclusive porcelain dishware. The ceramic pieces are cast in small runs, and boast the rustic, tactile beauty for which their brand is known.

http://shop.herriottgrace.com

2. Cooking Class Cookbook

Of course being an advocate of fun, healthy cooking for kids myself as the host of Cooking with Color 4 Kids TV Show in NYC, I was impressed by this new cookbook by Deanna F. Cook. I love the visuals and step by step instructions and fun inventive ideas to make cooking for fun for kids!

It also teaches basic cooking techniques in kid-friendly language and offers recipes for making dozens of favorite foods from scratch, including French toast, granola, pancakes, sandwiches, smoothies, muffins, biscuits, applesauce, fruit leather, goldfish crackers, tortilla chips, Buffalo chicken fingers, pizza, sushi California rolls, pudding, and more. The recipes use fresh, healthy ingredients and feature imaginative presentations that kids will love to prepare (and devour), such as egg mice, fruit flowers, mini-meatballs, mashed potato clouds, and carrot coins. Includes fun stickers and other activities, and is super cute and fun for anyone with kids who love to cook or want to learn how to cook.

Get a copy on Amazon

3. Fig and Olive Restaurant NYC

My friend recently came for a visit from LA and wanted to try out some great food in the city while she was here. So of course, being the foodie tour guide extraordinaire that I am, had to find some cool new place to take her to. I found a place called Fig and Olive which I am absolutely in love with…the food and service were both amazing and I am definitely going back for more! They have an olive oil tasting served at the table you when you first arrive in all different flavors from different regions.

They specialize in Mediterranean-inspired cuisine and have tons of great choices on the menu including a Crostini Bar where you can choose from all different varieties to accompany your figs, cheese, olives and other small bites. We ordered the Lobster Bisque and fresh raw oysters for starters, then had the Lobster Risotto and Seafood Paella for our main. Everything was beautifully displayed and tasted amazing. A must visit if you love Mediterranean food and are visiting in NYC..and they also have locations in LA, Newport Beach and Chicago.

http://www.figandolive.com

4. Coney Island Confetti Cheesecake

All I can say is – how fun is this? It’s a super cute confetti cheesecake I found on How Sweet It Is blog that was originally created by Rosie of Sweetapolita.

This gorgeous creation is colorful and sweet and made out of cheesecake, sprinkles, ice cream cones and nuts…just like a fun Summer day at the beach hanging at the amusement park.

Get the recipe: http://www.howsweeteats.com/2015/05/coney-island-cheesecake/

5. Viniq Shimmering Liqueur

When Summer arrives, I love to experiment with fun, fresh and new cocktail recipes. I received a sample of Viniq, which is a gorgeous shimmering liqueur (yes, it shimmers when you shake the bottle)! A fusion of Premium Vodka, Moscato, and Natural Fruit Flavors, it’s refreshing and perfect for a cocktail out on the patio. I mixed the Ruby flavor with some Pomegranate Sangria Seltzer, a dash of fresh lemon juice and topped off the concotion with some fresh raspberries. Totally delicious and a great addition of sparkle for my 4th of July celebration. Comes in 2 flavors and lots of great recipe ideas on their website. Delicious!

http://www.viniq.com/

6. Lemoncello, Rochester NY

Everyone loves Italian food right? Well at least I do – it’s definitely one of my favorite foods to cook and eat on the planet. There’s an awesome spot in Upstate NY (East Rochester) called Lemoncello which is easy on the eyes as well as on the palate. Try the Veal French, a lightly egg battered fillet of veal (4 to be exact), with a gorgeous silky lemon butter wine sauce over linguine. Another specialty is their Lemoncello Veal (or Chicken) which is another light pasta dish served with sauteed veal, olives, artichokes, spinach and pasta in a lemon cream sauce. TO DIE FOR.

Chef Silvana Formoso is from Sicily which is reflected in their awesome menu. You can find a variety of salads, gourmet pizza, and delicious appetizers like Artichoke French, Calamari Fritti, Beef Carpaccio and Sauteed Greens and Beans. There’s plenty of amazing main dishes on the menu to choose from too – Cioppino, New Zealand Rack of Lamb, Pork Osso Buco, Stuffed Eggplant, Chicken Marsala and Milanese, Grilled Rib-Eye, Homemade Lasagna, Ravioli and Manicotti, Risotto and more. They even have BYOB on Tuesdays with no corkage fee, and you can enjoy the Summer weather on their outdoor patio and live music in the Summer. The decor is quaint and cozy, and the service is impeccable. They have a great wine list and all their bread is shipped in from Toronto and fresh baked in house every day so it’s still warm and crispy when it gets to your table! Owner Massimo Albano even gave us a shot of Limoncello for dessert on the house. Love this place and will definitely be back for more next time I’m in town! #delicioso

www.lemoncello.com

7. Keith Lewis Studio

I recently went down to State College PA for a huge Summer Arts Festival at Penn State with some friends. It’s an annual show with amazing art, food, music and all the gorgeous jewelry, pottery, handcrafted gadgets and accessories a girl could want. One artist that stood out to me was Keith Lewis – he makes gorgeous handcrafted jewelry out of pearls and metal and precious stones that will make your eyes water out of pure lust.

www.keithlewisstudio.com

8. Flying Tiger Copenhagen

I recently discovered this groovy store a few weeks ago when I was strolling around the Flatiron District in NYC. I’m not sure exactly how to describe it but it reminds me of a cross between Target, IKEA, a boutique home / gadget store and flea market all in one space. They have all kinds of stuff for your office, home, kitchen, games, kids toys, party supplies, travel supplies and a million and one cool as can be highly designed, inexpensive gadgets. There’s only one store in NYC but you can always catch a flight to Copenhagen or Iceland or Japan if you feel the urge. If not, check out their cool stuff online. Unique, savvy and super fun.

http://flyingtiger.com/

9. Crisco Organic Coconut Oil

Coconut Oil is all the rage these days, because it’s great for cooking in high temperatures, it’s a good fat and has a gorgeous flavor. There’s a new kid in town from Crisco and I had the opportunity to sample some of their new organic coconut oil. It’s perfect for frying and roasting veggies, meats, and can even be used in baked goods.

Check out some of their recipes and videos online to get some creative ideas on how to use it and cook with it!

www.crisco.com

10. Redpack Tomatoes

Redpack is one of the top tomato producers on the market and I had the opportunity to sample some of their Petite Diced Tomatoes with Garlic & Olive Oil and their regular Diced Tomatoes. Because they are fresh picked and canned immediately, the flavor is always fresh and juicy and the tomatoes are pre-cut right in the can, making them convenient to use in all of my recipes.

They also offer canned Whole Peeled Tomatoes, Crushed Tomatoes and Redpack Tomato Sauce which are great for making all kinds of dishes like salads, sauces, pasta dishes, tacos, casseroles and more.

Redpack is one of many premium quality brands under the Red Gold Umbrella, which opened its doors in 1942. Today they produce over 100 different styles and flavors of tomato products in 20 different sizes and containers.

Check out all their product varieties online and get some great recipe ideas there too while you’re at it!

http://www.redgold.com/redpack

August 11, 2013September 6, 2023

Secrets to making a true Neapolitan Pizza like a Master Pizzaiolo

I recently took a really fun and cool pizza making class to learn the secrets of making a true Neapolitan Pizza (Vera Napoletana) with the Food Bloggers NYC Meetup Group sponsored by Vimbly.com.

The class was held at 180 Neapolitan Eatery in Little Italy and taught by Culinary Event host Nicole Garguilo and Food Network Star “Culinary Bad Boy” Chef Chris Nirschel.

We sat around a big table in a private room upstairs and learned the techniques, traditions and passions behind producing a perfectly thin crispy Neapolitan pizza while sipping on Italian wines and making new friends.

We learned the intricacies behind making and kneading our own dough accustom to the Neapolitan style by making wells of flour filled with yeast water and the patient process of kneading using only 2 fingers as the dough slowly came together by kneading, mixing and adding more flour and water.

We watched Chef Chris toss pizza dough in the air and even tried it ourselves (too fun!).

Chef Chris demonstrating how to sauce the pizza

We then made our own Margherita sauce made with San Marzano tomatoes from Italy, and topped off the pizzas with cubes of fresh cow’s milk Mozzarella and fresh basil before our pizzas were thrown delicately into a 900 degree oven on a pizza peel to reveal a perfectly crispy gorgeous pizza of bubbly cheesy goodness.

Layer the dough with sauce…

San Marzano Tomato Sauce, Fresh Mozzarella & Basil

Add some delicious Fresh Cow’s Milk Mozzarella and Basil…

Patiently waiting for the oven…

And let the deliciousness devouring begin.

The story behind Neapolitan pizza goes like this: In June 1889, a Neapolitan tavern owner Raffaele Esposito served the Queen of Italy, Margherita of Savoy, a special dish named in her honor. The wood-fired Flatbread was topped with Melted Mozzarella, Tomato Sauce and Basil leaves, symbolizing the colors of the Italian Flag. The Queen was so pleased with her meal that she had a wood-fired “flat-bread oven” built into the palace. And history was made.

The art behind making a perfect, true Neapolitan pizza has become a standard practice with strict rules of approval. The Associazione Verace Pizza Napoletana is a non-profit official governing association in Italy that maintains the standards and regulations of all Pizzaioli and Establshments serving Vera Napoletana Pizza. It was founded in Naples in 1984 by the oldest and well-known Neapolitan pizzaioli, and according to the “rules” proposed by them, there are specific ingredients and techniques that must be used to pass the official Italian seal of approval.

So just what are the secrets behind making that crispy crust with gooey cheese and succulent sauce? Here’s a few secrets from Restaurateur/Chef and native New Yorker, Nick Accardi of Tavola in Hell’s Kitchen:

Measure by weight rather than volume to get the perfect water to flour ratio for your crust. Many elements can change the density of ingredients such as age, storage temperature, or environmental climate. Measuring by weight assures the perfect hydration ratio.
Use double zero (type 00) flour which is a highly refined flour that has been milled to a standard “00” and completely free of bran or germ.
Use natural Neapolitan yeast or brewer’s yeast, sea salt and water. (New York City tap water is the BEST secret ingredient in making the perfect pizza dough!)
Keep yeast refrigerated and check the expiration date on the package to make sure it’s fresh.
The dough must be kneaded by hand or with a low-speed mixer.
Allow the dough to rise for 24 hours at room temperature. The bare minimum standard is 6 hours (after mixing let the dough rise for 2 hours, then hand cut and roll into small balls, let rise for 4 more hours).
After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. Use your hands to gently work the dough from the center outward.
Use San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, for the pizza sauce like a bona fide pro (easy to find in grocery stores or Italian markets).
Vera Napoletana Pizza must be made using only fresh, all-natural, non-processed ingredients including Fior di Latte (Cow’s Milk) or Bufala Mozzarella, fresh basil and drizzled with real Extra Virgin Olive Oil. You can find Genuine imported EVOO also at Italian markets such as Eataly or Tavola in NYC.
Less is More: Don’t drown a pizza in sauce and toppings. The most delicious pies use smaller portions of the highest quality of fresh ingredients.
A thin crust is the signature trait of Neapolitan pizza. While having a wood fired oven at home is not common these days, making your crust as thin as possible will allow for fast cooking time, which intensifies and seals in the flavors of each ingredient. Note: The Associazione Vera Pizza Napoletana requires the thickness of the crust to be 1-2 cm.
The pizza must be baked for 60-90 seconds in a 905°F stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant.
There are three official variants to Neapolitan pizza: Pizza Marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, Pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and Pizza Margherita Extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

Neapolitan Pizza (Vera Napoletana) Recipe

Prep Time: 6 hours

Cook Time: 7 minutes

Total Time: 6 hours, 7 minutes

Yield: 2-4

A great home kitchen version of authentic Neapolitan pizza

Ingredients

For the dough:
1/4 teaspoon active dry yeast
1 1/4 cups warm water 100-110 degrees
17 ounces (4 cups) unbleached “00” flour (see note) or unbleached all-purpose flour
2 teaspoons fine sea salt
1-2 tablespoons extra-virgin olive oil (for greasing bowl)
For the topping:
1 (28-ounce) can whole San Marzano tomatoes, passed with juices through a food mill
12 ounces Mozzarella di Bufala (see note) or mozzarella fior di latte cheese, cut into 1/4-inch-thick slices
4 large or 8 small basil leaves
Extra virgin olive oil
Medium coarse sea salt
Special equipment: a pizza stone and peel

Instructions

Make the dough: Sprinkle yeast over water; let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.)
In a large bowl, whisk together flour and salt; form a well in center. Add yeast mixture and warm water; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously, for 10 minutes. Cover with a damp dish towel and let rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight.
Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dish towel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.
Heat Stone While Dough Rises: Position rack in lower third of oven. Place pizza stone on rack. At least 45 minutes before baking pizza, heat oven to maximum temperature (500 to 550 degrees).
Assemble Pizza: On a lightly floured work surface, press 1 dough ball with your fingers to begin to shape into a round. Use your fist and hands to gently stretch dough to a 10-inch round. (A floured rolling pin can be used to help roll out dough.) Transfer dough to a lightly floured peel; gently shake peel to make sure dough does not stick.
Working fairly quickly, spread a 1/3 cup sauce over dough, leaving about a 1/2 -inch border. Tear 3 ounces cheese into pieces and arrange on top of sauce. Tear 1 or 2 basil leaves into small pieces and arrange on top. Drizzle very lightly with oil and sprinkle with salt. Slide pizza onto stone. Bake until cheese is melted and bubbling in spots and edge of dough is crisp and golden, about 7 minutes. Using the peel and a large spatula or pair of tongs, transfer pizza to a plate and serve. Repeat with remaining ingredients.

Notes

Note: Soft “00” flour produces a pliable, easy-to-work-with pizza dough and a tender yet sturdy crust with a crisp yet not too dry edge. Mozzarella fior di latte has a firmer texture than Mozzarella di Bufala, which falls apart when cut, though both cheeses are creamy when melted. You can find “00” flour, San Marzano tomatoes, mozzarella di bufala, mozzarella fior di latte at Italian markets, specialty stores, and online.

Recipe by La Cucina Italiana Magazine

https://www.theartfulgourmet.com/2013/08/neapolitan-pizza-making-with-the-pros/

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• Check out more cool fun food events on Vimbly and the NYC Food Blogger’s group on Meetup.com

• Italian Resources and Specialty Products:

Associazione Verace Pizza Napoletana: http://www.pizzanapoletana.org

Tavola’s Hell’s Kitchen: www.tavolashellskitchen.com

Teitel Brother’s: http://www.teitelbros.com

Eataly NYC: http://www.eataly.com