Food!! · Travel

Sabbia on the Roof at Eataly NYC

If there’s one place you can call foodie heaven, it’s Eataly New York Flatiron.  It was my first time visiting, and I did not want to leave.  This place is huge, and has everything you want under one roof.  Speaking of roof, we enjoyed a delicious dinner on the rooftop Sabbia

I don’t even know where to start with this delicious restaurant.  Sabbia is a laid back dining experience that provides you with a summer feel. 
Sabbia is La Birreria’s summer pop-up concept, and transports one from the bustling streets of Flatiron, New York City to the Italian seaside. The rooftop is enclosed with clear glass that opens up on those beautiful summer days. 
As we arrived we were greeted with a very accommodating hostess.  The menu had so many amazing choices and the wine/cocktail/beer list was on point.  The hubby and I decided to order some red wine.  My kids don’t drink soda but that night we figured that they could have a treat and enjoy some Italian soda.  Our waiter Kevin was super friendly and gave us some recommendations on what to order. 
We started off with some SALUMI-FORMAGGI platter (cheese and salami), INSALATA D’ORZO E TONNATO (Orzo with Roasted Tomatoes, Capers, Grilled Onions, Artichoke & Preserved Tuna Based Sauce) and FRITTO MISTO ALLA LIGURE Assorted Fried Seafood Ligurian Style.  This was the perfect starter and I couldn’t stop eating it.  Even my kids were in on all the delicious cheeses and seafood. 
Main course was the perfect amount after enjoying all of the appetizers. I went with the POLPO ALLA PLANCHA S(eared Octopus with Chickpea, Almonds, Marinated Peppers & Taggiasca Olives), the hubby enjoyed some PESCE SPADA CON CIAMBOTTA (Grilled Sword fish with Braised Vegetables in a Tomato Broth) which he couldn’t stop raving about, and finally the kids both wanted steak so they had TAGLIATA DI MANZO (Grilled Wagyu Bohemian Steak with Arugula & Parmigiano Reggiano) and loved every bite. 
At this point we were feeling pretty satisfied, but of course you can’t finish a fantastic dinner and not have some dessert.  The kids both shared gelato and sorbetti flavors of Cioccolato and Limone, and the hubby and I shared a chocolate bunet, which was out of this world delicious. 
Overall my experience at Sabbia was amazing.  I’ll definitely be returning there the next time I’m in NYC.
Here are some of their upcoming events:
 

ROSEì ON THE ROOF | Thursday, May 25, 8-11 p.m.

Uncork summer with this all-access roseì event. The $95 General Admission tickets include an unlimited tasting of more than 30 featured roseì wines, dance floor with live DJ pumping the best summer beats, and unlimited access to beach-inspired Southern Italian bites. For $40 more, enjoy the VIP Package (limited availability) that includes everything in General Admission plus access to the event an hour early, a pink-themed swag bag for hitting the beach, and special one-time Wine Club access with three bottles of roseì curated by Eataly’s wine specialists. Tickets available at Eataly.com.

COCKTAIL TAKEOVERS | Monthly, After-hours

Monthly cocktail takeovers featuring partnerships with local cocktail bars showing off their mixed drinks. These speakeasy-type takeovers will be held after-hours monthly, with delicious food to match. Starting May 26.

PERONI CINEMA NIGHTS | Monthly at Midnight

Rooftop movie nights featuring housemade popcorn (think: Cacio e Pepe popcorn) and drinks. Starting in June.

 SABBIA will be open through October. The current hours are 11:30 a.m.-11 p.m. daily. From May 15 onward, the hours will be MondaySunday 11:30 a.m.-midnight, and Sunday 11:30 a.m.-11 p.m. Reservations aren’t necessary but are available on Open Table.

About Eataly

Eataly is a bustling Italian marketplace featuring quality products from Italy’s many regions, alongside artisan creations from local producers. Guests are invited to “Eat, Shop, and Learn” about Italian culture and cuisine through the market, restaurants, cafeìs, guided tours, live demos, and classes.

 

Founded by Oscar Farinetti, Eataly opened its first location in Torino, Italy in 2007. Three years later, his son, Eataly U.S.A. CEO Nicola Farinetti brought the concept to the U.S. opening a flagship store in New York’s Flatiron neighborhood. With the help of their partners, Joe Bastianich, Lidia Bastianich, Mario Batali, Adam Saper, and Alex Saper, Eataly’s U.S. presence has grown to include a Chicago location, a second New York location in Lower Manhattan, and a Boston location.

 At Eataly, the saying goes, “We cook what we sell, and we sell what we cook.” The unique format of the store invites guests to taste authentic dishes in the restaurants, find the same ingredients in the marketplace, and then discover how to recreate the recipes at home. Dining options at Eataly range from breakfast to lunch, dinner and dessert, including casual take-away choices as well as more refined sit-down experiences. Skilled artisans are at Eataly 24 hours a day making fresh bread, mozzarella, pasta, gelato, and more, for Eataly’s restaurants and retail

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Food!!

Seven Fishes with Acme Markets

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The holidays are coming to a close.  This past weekend on Christmas Eve my family celebrated La Vigila, the Italian dinner of the seven fishes.  I had the pleasure of partnering up with Acme Markets to make the experience that much better. 
Acme was a one stop shop for me, providing all the fresh herbs, produce and seafood to make my seven fishes dinner delicious.  I’m always a little picky about getting seafood at supermarkets.  It’s sometimes difficult to find good, fresh selections.  I always look for color and smell of seafood first.  Seafood should smell like the sea, not fishy.  The Acme seafood counter person was very helpful in telling me when shipment came in.  The seafood that I chose was fresh with no bad fishy smells, making me a happy customer. 
Below you will find 3 out of the 7 fish recipes I created for Christmas Eve. I hope everyone has a blessed new year.
Baccala fritters
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Ingredients: 
4 large russet potato, peeled and cubed
2 lbs baccala (salted cod) 
1/2 cup scallions, finely chopped 
1/2 cup parsley, chopped 
6 large eggs 
1 teaspoon cayenne pepper
1 teaspoon salt
Vegetable oil, for frying 
2 cups all purpose flour 
2 1/2 cups Panko bread crumbs 
1 teaspoon ground black pepper
Preparation: 
Before you begin the process you must keep salted cod in water for at least 24 hours and change the water 3 times a day. This will help remove the excess salt. 
    In a large saucepan add enough water to cover the potatoes. Bring to a boil and reduce the heat and cook just until fork tender, about 10 to 12 minutes. Drain and place into a large bowl to cool. Mash the potatoes with potato masher until smooth but still slightly lumpy. In a large sauce pan add cod and boil for about 10 minutes. Drain and let cool until easy to handle. Take a fork and flake the cod. Next add the cod, green onions, parsley, 4 eggs, the salt, and cayenne and mix until smooth. Place in the mixtures in the refrigerator for about an hour. In a large, deep, heavy pot heat enough oil to fry the balls,.  Temperature should 350 degrees F.  In a small bowl place the flour.  In another bowl beat together the remaining eggs.  In a third bowl, place the Panko crumbs. Now begin to form the balls to your desire. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Lump Crabmeat Crostini 
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Ingredients:
1 16oz can Blu Lump crabmeat 
3 stalks of celery, diced 
1/4 teaspoon paprika 
1/4 teaspoon cayenne 
Salt & pepper, to taste 
Zest and juice of 1 lemon 
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/2 teaspoon garlic powder 
1/2 cup extra virgin olive oil 
Crostini, for serving 
Preparation:
Drain the crabmeat and place in a medium bowl. Add all of the ingredients stir and serve with crostini. 
Baby clams and saffron risotto 
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Ingredients:
1 small shallot, diced
1-2 garlic cloves, minced
Salt & pepper, to taste
2 cups arborio
2 cups white wine, (Preferably Sauvignon Blanc)
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons evoo

2 lb baby clams, rinsed 

Pinch of saffron
Zest of 1 lemon
1/2 cup fresh parsley, chopped

2 garlic cloves, minced

Preparation:

In a heavy large saucepan over medium heat. Add the baby clams, 1 cup white wine, garlic, lemon zest, salt and pepper. Cover and cook for 3 to 5 minutes. Set aside. 

Add the butter to the pan. Add shallots. Cook until translucent about 3 minutes. Add the rice. Stir until well coated and translucent (about 2 minutes). Add the remaining wine. Cook and stir often, about 2 minutes. Add the broth and season with salt, pepper and saffron. Increase the heat and bring to a boil, stirring continuously. Reduce heat to medium low. Simmer for about 15 minutes until creamy.

Pour risotto into dish and top with baby clams. Add fresh parsley. Serve.

Disclosure: Opinions are my own. Acme Markets provided gift cards for recipe development

Food!!

Italian Cioppino Soup

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It’s officially winter, and soup is in full effect in our house. I grew up with my dad making soups all the time, and this was one of them. It’s called cioppino, an Italian American seafood soup or stew. It’s a one pot delight. Enjoy and hope your keeping warm. 

Ingredients: 

1 lb cod, cut into chunks 

1 lb mussels, scrubbed 

1 lb shrimp, peeled and deveined 

1/4 cup tomato paste 

2 piece celery, chopped

1 1/2 cups dry white wine 

5 cups vegetable stock 

1 bay leave 

5 garlic cloves, minced 

1 28oz can diced tomato 

1 teaspoon crushed red pepper, more or less to taste 

Salt & pepper, to taste 

2 tablespoons extra virgin olive oil 

Preparation: 

In a large pot on medium heat add olive oil. Add onions, celery and sauté for about 5 to 6 minutes until translucent. Next add garlic, salt, pepper flakes and tomato paste and diced tomato, cook for about 3 to 4 minutes. Now add the stock, wine and bay leaf. Cover and reduce heat to medium low. Simmer for 25 to 30 minutes so flavors combined. 

Next add mussels to broth and cook for about 5 minutes until mussels begin to open. Finally add shrimp and fish cook for an additional 5 to 6 minutes. Season with additional salt and pepper to taste, stir. 

Serve with a drizzle of olive oil and a slice of Italian bread. 

Check out the other great dishes from this week’s Food Network Blog #comfortfoodfeast below:

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls

 

Food!!

Gnudi Delights

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This is the perfect starter to a dinner party.  With the holidays upon us we all need ideas on what to serve to keep our guests satisfied until dinner.  Gnudi is perfect with a great tomato sauce or with this recipe where I made an earthy mushroom sauce.  You may also enjoy this as your main course with a salad and bread. Totally up to you on how you want to play with it.  Gnudi is like the inside of a ravioli (creamy, light and full of cheesy flavor.)  Enjoy with a nice glass of Cabernet.

Ingredients:

2 lbs of Ricotta Cheese, drain for at least a couple hours or overnight

1/2 cup of Parmesan cheese

Salt & Pepper, to taste

1/2 cup of sauté spinach, chopped

6 Tablespoons of All Purpose Flour

4 Tablespoons of Panko or Bread Crumbs

Pinch of nutmeg

2 Egg yolks

Crushed red pepper, optional

Wild Mushroom Sauce:

Extra Virgin Olive Oil

1 Tablespoon of Butter

6 oz of Exotic Mushrooms

4 Cups of Vegetable Stock   

Salt & Pepper, to taste

2 Shallots, chopped

2 Garlic Cloves, minced

Preparation of Gnudi:

In a medium bowl mix together; Ricotta, egg, spinach, panko, salt, pepper, flour and nutmeg. Don’t over mix. Then begin to form small golf size balls (you can make them bigger or smaller).  Take 4 to 6 balls at a time and place them in boiling salted water.  When they start to float to the top about 2 to 3 minutes.  Take them out and place them in ice cold water for a couple seconds.  Take them out and place to the side and drizzle some olive oil on them until ready to serve.

Preparation of Exotic Mushroom Sauce:

In a medium sauce pan add some olive oil and butter on medium heat.  Add shallots cook for about a minute. Then add garlic and mushrooms.  Cook for about 3 minutes or so until mushrooms start to sweat out the juices.  Then pour the stock and cook for another 4 to 5 minutes then take that and put into a food processor and pulse. Pour sauce into a plate and add the gnudi. Top with some fresh parmesan cheese. 

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