Yes, congrats Del Posto. In addition to your various culinary accolades, you have now achieved true critical prominence. Winner of JohnandElana’s bathroom of the month. To me, this was just a no brainer. This is probably my bathroom of the year so far. In addition to great food, Del Posto couples the culinary experience with a first class sanitary scene of dreams. The only thing missing here is the guy to apply the soap for you – which would actually make for a considerable problem in this sense – since the bathrooms are individual “water closets.” On top of their privacy is a luxurious feel – granite up the wazoo and hand soap that smells like it has been freshly collected from flowerbeds within the Shire. Should you go to a restaurant based on its bathrooms? No. But – should you need one, just know that Del Posto won’t let you down.
Archive for November, 2010
Bathroom of the Month, November 2010 – Del Posto!
Posted in Bathroom of the Month, Italian - NY, New York, Reviews, tagged Bathroom of the Month, Chelsea, Del Posto, New York on November 30, 2010| 1 Comment »
Thanksgiving at the Iaciofano’s 2010
Posted in Advice & Tips, Appetizer, Recipes, Sides, Thanksgiving, tagged dinner party, holiday party, Hors d'oevres, Iaciofano, Liver Pate, Thanksgiving on November 29, 2010| 11 Comments »
How was everyone’s Thanksgiving? John and I had the usual madness at Iaciofano HQ this year. I’ve recorded some highlights below: a few snippets of ridiculous conversations, some food photography and a recipe for Liver Pate in Cream Cheese Crust. The word “liver” may have just freaked some of you out. I happen to love it. And this recipe is amazing. It’s a great option for holiday parties as an hors d’oeuvre (some day I’m going to learn to spell that word without looking it up).
First, the antipasto:
Marmo to John: Can you please get your hands out of the olives?
The Box to Me (under his breath): Let’s get Aunt Emily a drink. Right now.
Aunt Emily to The Box: Did you put any Vermouth in this drink? You know, John, sometimes not enough is just as bad as too much.
Aunt Emily to John: You look like AC/DC (She thinks his hair is too long. I’m just impressed she knows who AC/DC is). Then to me: Elana, stop taking pictures of me, I’m going to break your camera!! To The Box: John, I love you, but you’re getting fat.
The Box to Aunt Emily (describing the wine): It’s BOW-JOO-LAY NOO-VOH!
Oh dear. Let’s interject a quick recipe into this madness.
Crust – What You Need:
8 ounces of cream cheese
8 ounces of unsalted butter
¼ c sour cream or heavy cream
1 ¼ t salt
2 ½ cups of flour.
Crust – What To Do:
Combine cream cheese and butter and add sour cream and salt and pulse then add the flour. Wrap in plastic and refrigerate 30 minutes.
Pate – What You Need:
¾ pound of chicken livers cut into chunks
1/3 c madiera wine
5 T butter
2 slices of bacon drained and chopped
3 cloves of garlic crushed
2 large shallots minced
2 T cognac
¾ pound smoked ham ground
¾ pound ground pork
2 t. thyme
1 t dried basil
1 cup fresh parsley minced
2 large eggs beaten
2 T heavy cream
salt and pepper
1 egg beaten with 1T milk for glaze
Pate – What To Do:
Soak chicken liver pieces in madiera wine for 30 minutes. Drain. Melt butter in fry pan and add liver pieces, bacon, garlic and shallots and cook until livers are cooked but still pink. Warm the cognac and add to livers.
Add ground ham, pork, thyme and basil. Mix and cook over medium heat stirring frequently. About 5 minutes. Remove from heat and add parsley, eggs and cream. Add salt and pepper to taste and set aside to cool.
Roll out 1/3 of the dough into a rectangle about 1/8 in thick. Trim edges so they are even. Spread one third of the pate on one half of the pastry leaving 1” border. Fold over and press edges with a fork and brush with egg/milk glaze. Repeat.
Bake in preheated 400 degree oven on a lightly buttered baking sheet for 25 minutes.
Note: You can freeze these for up to 3 weeks. Do not defrost before baking but add 10 minutes to the baking time.
Meanwhile, back at the ranch:
John: This should be cold (my dad and brother are drinking Strega, an Italian after dinner drink)
The Box: No, the cold kills the aroma and flavor.
John: Nope, it should be cold.
Marmo (from the other room): [sigh…]
Me: [asleep on the couch…or am I?]
John to The Box: Wanna go hit golf balls?
The Box: Yeah, right now.
Marmo: Anyone want more turkey?
The Box: I don’t want to see another turkey until November 2011.
Me to the Box: Can you stop clearing your throat every 5 seconds? You sound like a drippy faucet.
The Box: I liked you better when you were sleeping.
John to the Box: I think you’d like this Belgian beer called Leffe Blonde.
The Box: I don’t like Belgian beer. Every one I’ve tried is bitter.
John: No, you’d like this one.
The Box: Wanna go hit balls?
John: Yup. [then:] Hey, don’t change that channel, the Jets are coming on!
Me: There’s a Jets game today?
John: In EIGHT MINUTES!
The Box to Me: Elana, do you really need to buy a road bike? I mean, is there anything you’re going to use that for besides training and racing?
Me: Hey, Dad, is there anything you use those golf clubs for other than golfing? Seems like such a waste…
Marmo to the group: You people haven’t moved for hours!!
Me: You got a problem with that?
Marmo: Who’s been taking bites out of these chocolates?!
I hope you all had a very happy Thanksgiving. We have a lot of great stuff planned for this month (for example, tomorrow is all about Hot Dogs! And then there’s going to be a fantastic pizza feature, AND a giveaway). The suggestion box is always open, and we are happy to listen to any you might have.
By the way, it was me taking bites out of the chocolates…
Worth the Wait (Review of Di Fara pizzeria in Brooklyn)
Posted in Italian - NY, New York, Pizza, Pizza, Reviews, tagged Brooklyn, Di Fara, Di Fara Pizzeria, Di Fara Pizzeria review, Dom De Marco Pizza, JohnandElana, JohnandElana Di Fara, Midwood on November 23, 2010| 4 Comments »
In what may be the finale for JohnandElana pizza month part 1, this week’s review is of Di Fara Pizza in the Midwood section of Brooklyn. Admittedly, Elana and I are late to the Di Fara party; the pizzeria has been making headlines for quite some time. Depending on who you talk to, Di Fara has been hailed as everything from the best pizza in NYC to the best pizza in the world. Having heard and read so much about it, I can never honestly remember a meal that has had this much build up.
After waiting on line for a few minutes, we enter this pizza cathedral. It is not an impressive looking place by any means: crooked picture frames, worn floors, cheap tables scattered about – but we’re not here for the decor, nor is anyone else.
We’re here to sample the fine craftsmanship of legendary pizza man, Dom De Marco…who, as legend has it, has made every single pie in the history of Di Fara’s since its opening in 1959. Watching him do his thing is quite entertaining. With his daughters taking the orders of hungry customers, Dom shuffles around the area surrounding the pizza oven doing his thing. Each pie undergoes a series of meticulous and carefully observed steps: First – Dom relaxingly stretches the dough and places it on the peel; second – in the oven the pie goes; third – after substantially baking in the oven for several minutes, Dom pulls the finished pizza out of the oven with his bare hands and places it in a box; fourth – with scissors in one hand and a bushel of basil on the other, Dom cuts up said bushel and makes it rain basil leaves on yo’ pizza; fifth – some sort of grated cheese, most likely parmesan, is heartily sprinkled upon the scorching hot pizza; and last, Dom drizzles olive oil onto the pie. He then cuts it up into slices.
All of the aforementioned steps are, for the most part, done by Dom. This is both a good, and perhaps a bad thing. The good – you know that only master pizza man Dom De Marco will be making your pie. The bad – the wait times can be killer. Combined with its insane popularity, and a shady dial-in system in which regulars swoop in and retrieve pies with minimal wait times, we waited over an hour and 45 minutes from the time we placed our order to get our pie. “Elana!” shouts one of Dom’s daughters – our pie is ready. Elana goes to the counter while I stay behind to guard the tables (there are not many). This had better be &$%^@# worth it!
And it is. First of all, Di Fara’s pie is essentially what I consider to be an American slice. It is cooked in what appears to be a Baker’s Pride Oven without the exposure to hot scorching open flames like pizzas cooked Neapolitan style. The look, weight, and feel of the slice is similar to Artichoke: a mostly stiff, blackened crust, with basil leaves and cheese that still appear to be melting as it sits before us – but it is even more substantial. The Di Fara pie has more cheese on it. The end result is a delicious product from start to finish. The well done portions of the crust are every bit as delicious as the softer, cheesier parts of the pie. Each bite contains perfect levels of salt, tomato, cheese, and bread. Indeed, portions of it are just that: perfect.
I say “portions” with an oh-so-slight reservation – some of the pie isn’t as well cooked as other portions of the pie. To some, this may give the pie character but, to me, I found myself looking for the more well-done slices. Having said that, we completely devour the pie, and can honestly say that this is the best pie I have had in the continental U.S. Half of our pie had pepperoni which was delicious – warped, hot, and crispy – it added a nice punch to already outrageous foundation.
Like the saying goes, the best things come to those who wait. You owe it yourself to try a Di Fara pie if you have not already. Now, if someone can provide me with any tips on cutting the line for next time – please feel free.
Movie Equivalent – Animal House
Chai Latte at Telegraphe Cafe
Posted in Bakery, Coffee, French, New York, Reviews, tagged Chai Latte, Chelsea, New York, Telegraphe Cafe on November 22, 2010| Leave a Comment »
Stop whatever you’re doing [STOP] Get thee to Telegraphe Cafe [STOP] Order the Chai Latte [STOP] Drink [STOP]
Ok, all old-timey communiques aside, this chai latte is the best I’ve had in a while. It’s all frothy, cinnamon, nutmeggy goodness with a hint of clove and it will send your afternoon into a tailspin of subtle spice-induced euphoria.
Did any of that make sense? Probably not, because I am still reeling from the experience of chugging this latte like a camel refilling at an oasis. I couldn’t help it. And I even ordered mine with skim milk. Which, as you may know is not a heavy-hitter in the taste department. I loved it.
I will work up a home-made recipe for one of these babies soon…in the meantime, take a trip over to Telegraphe and order one of theirs.