Westchester Eats

The unstoppable team of Mario Batali, Joe Bastianich and his mother, Lidia, in collaboration with original Eataly (Torino, Italy) founder Oscar Farinetti have really done it this time. They have created an Italian mecca consisting of 50,000 square feet of all things Italian.

Eataly is located at 200 Fifth Ave., between 23rd and 24th Streets which used to contain the Toy Building. The space is enormous.

Not only eating will happen here among its several restaurants, including a reservation-only aged steak house referred to as Manzo, but housewares, a scuola, where Lidia is the Dean of Studies, and so much more. Fresh pastas are made daily on-site, along with a market consisting of Italian sweets, honeys, jams, produce (locally grown), and olive oils, and even housewares. There are mini-shops within, including a gelateria, a wine shop carrying only Italian wines including many made by the Bastianich family’s estates in Tuscany and Friuli. All things Italian.

In the mood to cook but running short on time? Grab the very diverse and fresh local produce inside Eataly, and make your way to the Vegetable Butcher where she will clean, trim, and chop your ingredients as needed for your dish. Oh… At no extra charge.

Speaking of charges, the buzz among first day customers was that the pricing does not seem to be higher than any other regular shopping venue in NY including places like Whole Foods, etc. Also, many were tickled to see that employees were all running around in the trademark orange Crocs always worn by Mario.

(final photo story at end of article)

On the website, Eataly proclaims its foundations and extrapolates on each of them. They say:

• WE’RE IN LOVE WITH FOOD
• FOOD UNITES US ALL
• OUR PASSION HAS BECOME OUR JOB
• THE SECRET TO QUALITY OF LIFE? QUALITY PRODUCTS
• OUR TARGET AUDIENCE IS EVERYONE
• EAT. SHOP. LEARN.
• YOU ARE OUR CO-PRODUCERS
• OUR THREE PROMISES TO YOU (Choice, Accessibility of best products at lowest prices, and Knowledge of what is sold)
• YOUR TRUST IS EARNED EVERY DAY

Yesterday’s opening was heralded by Mario, Joe, Lidia and NYC Mayor Michael Bloomberg who cut the pasta ribbon after a blessing given by Archbishop Dolan.

Comments heard were, “Amazing”, “Over-the-top!”, and “Outstanding”.

A source informed me this morning that early-on, a line had formed waiting for the doors to open in order to assault the espresso counters so that New Yorkers could get their daily espresso fix. It appears that while inside Eataly, no matter the ethnic background, each of us is an Italian.

Just the day before... still getting ready

Crowds waiting for the doors to finally open

Every so many feet, another espresso opportunity!

Yes, there is a gelateria to help us keep up our strength

Lidia herself positioned at one entrance to greet new patrons

Espresso doppio?

Fresh pasta made daily

Fishmongers at the ready

A light Oyster snack in the "raw bar" area called "Il Crudo"

Hand crafted soups and brodos

Mario among the masses

Roasted Corn Bruschetta

Joe Bastianich contemplating the flow of operations

Pesto Lasagne with toasted pignolli

Stuffed Piquillo Peppers

The wood burning oven that turns out delicious pani (breads)!

Photo source: Nicholas Schwartz

Perfect on a cool autumn night.

Ingredients

2/3 cup white wine vinegar
12 large garlic cloves, peeled
6 tablespoons chopped fresh ginger
3 tablespoons curry powder
4 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1/2 teaspoons ground cloves
1/2 teaspoon (heaping) dried crushed red pepper
4 tablespoons yellow mustard seeds
4 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1
1/2-inch pieces
8 tablespoons olive oil

5 cups chopped onions
2 14 1/2- to 16-ounce cans diced tomatoes in juice
2 cinnamon sticks

1 cup chopped fresh cilantro

Steps Place first 9 ingredients in blender and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 4 tablespoons oil and toss to coat well. Heat remaining 4 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 8 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon sticks; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon sticks. Stir in cilantro and serve. Makes 6 – 8 Servings.

http://video.google.com/videoplay?docid=404250901678865180

Pollo all Romana

A flavorful chicken dish with classic Roman ingredients.

This is a one-pot meal which can be done easily on top of the stove.  For variation, we have taken this recipe outdoors and prepared it on top of the grill.  The video link below will show you how to do this.

• 8 chicken thighs, bone-in with skin
• kosher salt
• 1/4 cup extra virgin olive oil
• freshly ground black pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 4 ounces prosciutto sliced in 1/4-inch strips
• crushed red pepper flakes to taste
• 2 cloves garlic, finely chopped
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/2 cup chopped fresh flat-leaf parsley leaves (chopped just before serving)

Season both sides of chicken thighs with kosher salt and freshly ground black pepper.  In a Dutch Oven, heat olive oil over medium heat.  When the oil is hot, place four of the thighs, skin-side down, into oil.  Once browned, about four minutes, turn them and sautee the other side until slightly browned.  Remove thighs to a separate platter and continue browning the remaining chicken pieces in the same manner.

Maintaining the remaining oil and rendered fat at medium heat, add the peppers and lightly season with salt and pepper.  Next, add the strips of prosciutto and crushed red pepper flakes to taste.  Allow these to cook until the prosciutto nicely crisps and the peppers become tender and slightly browned, about 5 minutes.  Add the minced garlic, stir allowing to blend with the pepper/prosciutto mixture for about 1 minute.

Stirring, add in the tomatoes and herbs. Return the chicken and any juices back into the pot.  Pour the wine and stock over the chicken pieces.  Bring the liquid to a boil.  Reduce the heat to a simmer, cover and allow to finish cooking, about 30 minutes.

Just before serving, stir in the capers and freshly chopped parsley.

A quick salad where an herbal infusion piques your buds!

• 3 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon each of minced fresh tarragon, thyme and basil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper (medium to coarse grind)
• 1/2 cup good quality extra virgin olive oil
• 25 – 30 medium sized string beans, ends trimmed
• 1 cup cherry tomatoes cut in-half
• 5 ounces mixed baby greens
• 8 large basil leaves, cut into a chiffonade (thinly sliced)
• 1 lemon
• parmigiano-reggiano for grating

In a skillet with water, generously salted with kosher or sea salt at a simmer, blanche string beans until tender, about 4 – 5 minutes. Remove and drain (dry) on paper towel or cloth.

Into a mediium bowl, combine vinegar, shallots, dijon mustard, minced herb mixture, salt, and pepper.  Whisk well making sure salt is dissolved and incorporated.

While whisking, drizzle olive oil until vinaigrette comes together (emulsified).

Into bowl of mixed greens, place string beans and cherry tomatoes.

Drizzle vinaigrette over salad and gently toss to thoroughly coat lettuce.

Using a micro-plane, rain fresh lemon zest across top of salad.

Using same micro-plane, rain freshly grated parmigiano-reggiano cheese over salad, tossing to combine and repeat with one more layer.

Serve and enjoy!

Todd

A perfect late spring, early summer brunch dish is the frittata.  Actually, anytime of year with seasonal ingredients, left-over or otherwise works.  It’s really a crowd-pleaser and very easy to bring together.

Get your ingredients together and let’s cook together.  Pause as needed.

This recipe serves 6 small side-dishes or 4 main course servings.  Complement this with a side salad and a glass of wine or champagne.  You won’t be disappointed.

Remember:  Read the entire recipe through in advance, prepare all ingredients and then proceed.

• 6 large eggs
• 2 tablespoons heavy cream
• Kosher (or sea) salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 shallot, peeled and minced finely
• 12 ounces of asparagus, snapped at the weak point and cut into 1/2-inch pieces
• 1 tomato, seeded and diced into 1/4-inch dice
• 3 ounces of soft and mild melting cheese such as fontina or a French triple-creme, diced into 1/4 – 1/2 inch cubes (no rind)

Prepare all in ingredients in advance so they are available when needed.

Procedure:

Place an oven rack about 5 inches below the surface of your oven’s broiler and turn the broiler to high to pre-heat.

In a medium bowl, crack the 6 large eggs and add the 2 tablespoon of heavy cream.  Whisk just until completely combined.

Into a non-stick 9-inch ovenproof skillet, melt the butter over medium-high heat.  Once melted, add the shallots and season with a “rain” of salt and pepper.  Once the shallots have softened, add the asparagus and season again, sauteeing until tender (watch the heat, you do not want the shallots to become too brown or to burn).  Next, add the tomato and lightly season to accommodate the new ingredient-layer and allow to cook for about 2 minutes.

Over the sauteed vegetable mixture, add your freshly whisked egg and cream mixture and evenly distribute the cheese by placing throughout.

Cover and allow to set around the edges, about 2 minutes.

Take the cover off and place the skillet under the broiler and allow to puff and brown nicely until set, about 4 minutes.

Finally, using a spatula, loosen the edges from the pan – - You may want to also use an off-set spatula to release the bottom of the egg mixture from the pan.

Using a peel or a heat-resistent oven proof platter, flip the frittata, releasing it from the pan so what was on the pan’s bottom is now the serving-side top.

Allow to rest for a couple of minutes, slice “pizza style” and serve.

Enjoy with a seasonal salad and a glass of champagne.

Todd