Recipe - Minestrone Genovese

MINESTRONE GENOVESE

alla BELLINO

MINESTRONE GENOVESE

 

 Mixed Vegetable Soup of Genoa 

Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night's dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves. 

 MINESTRONE GENOVESE 

 Ingredients : 

 5 tablespoons best quality Italian Olive Oil 

1 medium Onion, peeled and chopped 

2 Carrots, peeled and cut to medium dice 

2 medium Zucchini, washed and diced ½” dice 

5 plum Tomatoes, fresh or canned, chopped 

2 large Potatoes, peeled and cut to ¾” dice 

2 Bay Leaves 

2 cloves Garlic, peeled and chopped 

7 cups water 

1 cup frozen Peas 

2 cups fresh Spinach, washed and chopped 

¼ pound Stellini Pastina, or Ditalini 

1 teaspoon each of Salt & ground Black Pepper 

1 - 15 ounce can Cannellini Beans 

3 tablespoons Basil Pesto (preceding Recipe) 

Preparation :

Add the Olive Oil and chopped Onions to a large stainless steel pot.  

Turn the heat on to medium and cook for 4 minutes while stirring. Lower heat to low, and add the garlic. Cook on low heat for 3 minutes. 

Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes. 

Cook on medium heat for 4 minutes, stirring with a wooden spoon. 

Add the Carrots and Zucchini and stir. Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil. Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes. 

While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool. 

After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes. 

Add the Spinach and cook for 3 minutes. Add the cooked Pasta and cook over medium heat for 2 minutes.  

The soup is done. 

To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve. 

Enjoy! 

This Recipe is complements from author Daniel Bellino It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???” Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.

 … “Thanks, Daniel Bellino” …

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The ELVIS BURGER - Recipe

 

ELVIS

The ELVIS BURGER

INGREDIENTS :
   

            




2 pounds Ground Beef Chuck                                                                       

• 1 Tsp Salt
• 1 Tsp Pepper
• 2 Bananas
• 1/2 Tbsp Brown Sugar
• Peanut Butter
• 6 Pieces Bacon
• 4 Hamburger Buns
• Honey

INSTRUCTIONS

 

• Begin cooking bacon. You can put it in a pan, in the oven for 15-20 min at 400 degrees.
• Get a pan warm (medium heat) and drop in brown sugar and bananas. Cook for a couple minutes and flip. Coating with melted brown sugar. Cook until caramelized but not too gooey.
• Get your grill/pan/etc hot
• Mix salt and pepper with the meat. Flatten into patties that are about 1/2 inch larger than the buns.
• Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.
• Grill your burgers about 4min on the first side.
• Flip burgers. Put the buns face down on the grill for a minute or two. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
• Spread peanut butter on bun and add burger. Top with bacon and bananas. 
  Enjoy!
  
  
  
  
  
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Noodletown New York Duck and Dumplings

GREAT NEW YORK NOODLETOWN

"BEST SHRIMP WONTON SOUP in TOWN

Yes, the Best Shrimp Wonton Noodle Soup in town ($7.50) – I've been eating this dish since 1983, and "I Love It." There are no better wontons in town. The wrappers are gossamer thin and trail off like jellyfish into the rich brown broth. Rather than the usual pork or shrimp-and-pork filling, these bulge with shrimp alone, posing the question, “How many shrimp can you stuff in a wonton?” Indeed, jumbo shrimp are one of Noodletown’s signatures, with salt-baked shrimp ($19) another great order.

SHRIMP WONTON SOUP

Their Most FAMOUS DISH

ROAT DUCK

"I LOVE IT"

I used to Go to EAT DUCK in CHINATOWN, 2 Times a WEEK

"For YEARS" !!!

Choice of three Barbecued items on rice ($9.75) – The Chinese roasted meats (“Siu Mei”) hanging in the window is the soul of the cuisine, representing meat preparation methods so succulent that every bite is a salty and slightly sweet delight. The choices include lacquered strips of char siu pork, crisp-skinned baby pig, meaty Cantonese roast duck, and steamed chicken delicately flavored with scallions. You can’t make a wrong choice, but the baby pig (“roast pig” on the menu) is so popular, it sometimes runs out early in the day. Look in the window before you order, because bright-red cuttlefish, pork ribs, and chicken wings are sometimes additionally available. Make sure you request the green ginger-and-scallion sauce sometimes known as jiang rong.

CHICKEN & ROAST PORK Combo Over RICE

These BBQ MEAT OVER RICE are The BEST DISHES

to Get In CHINATOWN

You can Get Just 1 ITEM : DUCK, SOY SAUCE CHICKEN

BARBECUED PIG, or ROAST PORK

Or You can Get 2 or 3 ITEMS OVER RICE

For YEAR I ATE This DISH for $4.50 a PLATE

Then about 10 YEARS AGO it Went Up to $6.50 a Plate

and Stayed there for a FEW YEARS

NOW 1 ITEM OVER RICE is $7.50 to $8.50 a PLATE

In The YEAR 20024

ROAST & BBQed MEATS at NOODLETOWN

ANY PLACE That HAs DUCKS & PORK Hanging in The WINDOW

Is a RICE SHOP

THESE Are The BEST PLACES to EAT in CHINATOWN NYC

MARCO EATS & NOODLETOWN

MARCO Does NOODLETOWN

ROAST DUCK - SHRIMP WONTON SOUP

BBQ MEATS OVER RICE & ???

TASTY DUMPLINGS

54 MULBERRY STREET NYC

TASTY DUMPLING !!!

4 PORK DUMPLINGS for $2

CHEAPEST in CHINATOWN

"I REMEMBER When You GOT 5 DUMPLINGS for $1" !!!

PORK DUMPLINGS

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NYC

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America Best Street Food

 

MO'S BURGERS

117th STREET & MALCOM X Blvd.

HARLEM, NEW YORK

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"MO'S BURGERS"

HARLEM, NEW YORK

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Burger Scholar George Motz Burgers

 

GEORGE MOTZ 

"HAMBURGER SCHOLAR"

HAMBURGER AMERICA

GEORGE MOTZ "HAMBURGER SCHOLAR"

HAMBURGER AMERICA BURGERS

GREENWICH VILLAGE, NEW YORK

HOW to MAKE The PERFECT BURGERS

The BADASS COOKBOOK

BURGERS TACOS BURRITOS

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Mr. George Motz is rguably our foremost scholar of hamburgers and their history, Motz has made documentaries, hosted television shows, and authored several books about burgers, and has even taught a hamburger seminar at N.Y.U. So when he announced, last year, that he would be opening a burger joint of his own, New York’s center of hamburger gravity shifted—subtly, but perceptibly—toward the red brick building on the corner of MacDougal and Houston where Motz had signed a lease. The restaurant, which opened in November, all kitted out with chrome and Formica, is a retro fantasia bearing the same grand, unifying, hand-on-heart name as his first film, and his first book: Hamburger America.

“Like a haiku, the best burgers benefit from an imposed limitation of form,” he wrote in his “Great American Burger Book.” Motz believes in beefinessas a hamburger’s foundational attribute, something to which all other elements —the bun; a sauce, perhaps; a considered minimality of toppings—ought to work in dedicated service. There are just two burgers on the menu at Hamburger America. The Classic Smash, in which a baseball of freshly ground beef is smeared into lace-edged flatness on a searing hot flat-top griddle, can be ordered with melty American cheese or “all the way,” with diced onion, a few dill pickle rounds, and a slash of mustard. The signature George Motz’s Fried Onion Burger uses an Oklahoma technique of covering the beef with a heap of sweet onions sliced paper-thin, and smashing the onion-topped meat into the griddle. After the burger is flipped, the onions caramelize and char between the meat and the griddle, all but disappearing, while giving the patty a haunting sweetness. It’s served with no condiments, no dressings—just a slice of American cheese, as both lubrication and salt, and two salutatory pickle rounds on the side. 

The burgers, an impressively affordable $7.25 apiece, are on the smaller side—a hungry diner could easily down two or three before pausing for breath. They are also available with double patties ($11.50), though it seems foolish to disturb the single patty’s perfect ratio of bread to meat. Despite all the fanfare, I found the onion burger a little bland—a few shakes of hot sauce liven it up, though doctoring it at all feels a bit sacrilegious. But the Classic Smash is fantastic, strong and correct. You don’t need to know the history of burgers to be taken with its honest flavors, its modest size, its firm handshake of pickle and onion and good ol’ American ground beef. It’s a hamburger you trust, a hamburger you’d feel good about taking your daughter to prom.

GEOrGE MOTZ in ACTION

At The GRILL

HAMBURGER AMERICA

In addition to the two hamburgers, there are fries, of course (thin and crisp, but oversalted on one visit and not quite salty enough on another), plus a handful of simple, school-lunch-ish sandwiches, including tuna salad made with sweet pickle relish, and a deeply satisfying peanut-butter-and-jelly. There’s an unfussy grilled cheese (American, on buttered bread), and a secret, off-menu sandwich that I’ve seen described elsewhere, inaccurately, as a patty melt. In fact, it’s a grilled cheese with a smash-burger patty inside it, and it’s singularly terrific. There’s a milk menu, your choice of plain or chocolate or coffee (a Rhode Island specialty, made with Autocrat-brand coffee syrup, sweet and bitter); the latter two can be topped with a squirt of seltzer to make a very decent egg cream. The best seats in the house are at the L-shaped counter—especially the stools right in front of the burger station, where Motz himself is likely to be captaining the griddle. He’s tall and muttonchopped, with a medusa-like shock of silver hair. A cartoon version of his grinning face is the restaurant’s logo, silk-screened onto the breast of yellow T-shirts, sewn as a patch on the sleeves of crisp white chefs’ shirts, and laser-etched onto the blade of Motz’s own “Smashula,” a custom tool he wields theatrically to flatten and flip each patty. 

On one of my visits to Hamburger America, no fewer than three employees mentioned, unprompted, that the hot ham sandwich was the sleeper hit of the whole menu. They did not lie. I watched as Motz piled a tidy mountain of meat, freshly thin-sliced, onto the flattop, draping two slices of lacy Swiss cheese overtop. He left the whole thing to warm under a metal cloche until it was melty and rich, then transferred it to a butter-toasted burger bun. As Motz wrapped the finished sandwich in parchment paper and slid the plate to me across the counter, he asked if I was from the Midwest. I said that I was from Chicago, and he shook his head. “Almost! It’s a real Milwaukee thing, this sandwich,” he said, before turning his focus back to the whack-a-mole of the griddle, full of patties in various stages of historically accurate smash. Looking it up later, I learned that hot ham and rolls has, for generations, been a Sunday tradition in southeast Wisconsin, when families line up at their favorite bakeries for an easy, affordable post-church meal. 

CLASSIC CHEEESEBURGER

At HAMBURGER AMERICA

The servers sold the pies hard, too: “It’s the best Key-lime pie you’ve ever had,” one said as she hovered around the perimeter of the counter, taking orders and clearing empty plates. (A seating area in the back, with proper tables and yellow-upholstered booths, is self-serve, with ordering done at a fast-food-style register kiosk in the center of the restaurant.) But I saw few slices of pie in front of my fellow-diners, and even fewer hot ham sandwiches. Smash burgers are having a moment right now, having been dragged into the spotlight by the riptides of social media. With Hamburger America, however, Motz aims to engage with history, not with trend-seekers. “This is the way burgers were made in America at the very beginning. The progenitor of every burger we have ever seen, made, or tasted,” he writes in “The Great American Burger Book.”

Motz is interested in the hamburger as an object and a foodstuff, but he’s just as invested in the restaurants that serve them, especially the counter joints and luncheonettes where burgers are the star of the show. His “Hamburger America” book and documentary are about places and people: family-owned businesses, recipes and techniques that span generations. With its throwback fixtures and hand-painted signage, the restaurant is obviously designed to feel like the sort of place that belongs in a Motzian chronicle. The walls are crowded with ephemera: old menus, newspaper ads, photographs of clapboard drive-ins and mid-century neon signs, a few souvenirs from Motz’s own résumé of burger residencies and pop-ups. Over the booths in the back of the restaurant hang three especially large photos, shot by Motz himself. One, depicting the interior of Edina, Minnesota’s Convention Grill (opened in 1934), is a near-perfect echo of Hamburger America’s own counter. Motz’s restaurant may be a pastiche as much as it’s a temple, a meticulous facsimile of the time-worn and the beloved, but at least he’s not stingy with the credit.

MAYOr MIKE BLOOMBERG

At HAMBURGER AMERICA

GREENWICH VILLAGE, NEW YORK

SINATRA SAUCE

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Pasta and Peas Recipe Soup

 

PASTA & PEAS 

"THAT'S ITALIAN"

PASTA & PEAS

"LOVE IT"

Pasta & Peas. We Love it ! The we being Italian-Americans, is a beloved dish of Italian enclaves all over America. It's a dish that fits into the category "Cucina Power" meaning - food of the poor, made with the most inexpensive ingredients, like here with just Potatoes, canned Peas, MACCHERONI (pasta) a bit of Tomato, Olive Oil, onion, and some grated cheese.

Yes the grated Pecorino or Parmigiana Reggiano, or Caciocaavallo Cheese are not inexpensive. If a family could afford the cheese, it was used sparingly. If they could not afford it, they would do without the cheese, and that was that.

PASTA & PEAS - RECIPE 

Ingredients :

1 heaping cup small diced pancetta (about 6 ounces)

2 Tbsp olive oil

2 cups small diced yellow onions

¼ cup chopped garlic

Pinch crushed red pepper

¼ cup tomato paste

2 quarts low- or no-sodium vegetable or chicken broth

2 sprigs rosemary

1 parmigiano or pecorino cheese rind

1 tsp salt, or to taste

½ tsp black pepper, or to taste

1 pound pasta shells + salt for water 

4 cups peas or baby peas, defrosted if frozen (about 20 ounces)

Grated Pecorino Romano cheese, for serving

Extra virgin olive oil, for serving 

Instructions:

Step 1:

Prep all ingredients according to specifications above.

Step 2: Cook Pancetta:

Place pancetta and oil in large pot or Dutch oven over medium-low heat.

Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.)

Remove pancetta with slotted spoon and set it aside to drain on paper towels.

Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard. 

Leave enough fat to cover bottom of pot.

Step 3:

Add onions, garlic, and crushed red pepper.

Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.

Step 4:

Move onion mixture to one side of pot.

Then add tomato paste and cook it for about 30 seconds.

Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.

Step 5:

Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.

Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally.

Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened. 

Step 6:

Meanwhile, boil the pasta in salted water for half the time noted on the package.

Step 7:

Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard.

Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well.

Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.

Step 8:

Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil. 

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CLARA Makes PASTA & PEAS

ANNA'S PASTA & PEAS

Note : In this video recipe for PASTA & PEAS,

Anna does not use tomatoes.

In Clara's recipe for PASTA & PEAS, Clara uses tomato,

though, she states you can make it with or without tomatoes.

BASTA !!!