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Recipe: Classic Red Tomato Sauce a la Marcella Hazan
Wonderful for pasta or pizza Ingredients: 10 pounds San Marzano tomatoes 1 ½ cup each finely chopped onion, celery and carrot Extra Virgin Olive Oil (mild, not overly “grassy” in taste) Salt and sugar...
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Our salami satisfies everybody (the red sauce topic)
I have been trying ever since I arrived in Upstate New York to understand the appeal of the “red sauce place”. This is a neighborhood restaurant that serves a limited menu of Italian-American staples,...
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Recipe: Baked Ziti with Clams alla Diavolo
Baked ziti with clam sauce Portions: Entrée to serve 4 Ingredients: ½ lb ziti or penne or similar pasta salt 16 oz marinara sauce (I use Casa Visco, an upstate New York brand) ½ onion, finely chopped 2...
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The secret to cooking pasta
The secret to good tasting Italian pasta dishes is to undercook the pasta then finish it in the sauce, so it absorbs lots of saucy goodness. For an easy twist on this, dump a can of chopped clams with...
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Recipe: Easy Chicken Cacciatori
A variation of the easy pasta technique in which we undercook the pasta, then let it absorb the sauce. Serves 4. Ingredients: 1 ½ c cooked chicken, diced 1 T Kosher salt 12 oz dry pasta 12 oz marinara...
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Uncle Steve’s Arribiata Sauce
Uncle Steve tasting his sauce I have a soft spot for celebrity pasta sauces. First, I think jarred sauce is pretty generic so most any attempt to dress it up is likely to yield positive results....
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Recipe: Utica-Style Tomato Pie
Utica-Style Tomato Pie Utica-Style Tomato Pie is a gooey, unctuous treat made with lots of tomatoes and very little cheese; it is traditionally served at room temperature. We started with the Sal...
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Recipe: Restaurant-Style Italian Dressing from scratch
Restaurant Style Italian Dressing. There’s a reason your home-made Italian dressing is not as good as the savory stuff in your favorite red sauce place. Restaurant-style Italian dressing has two...
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Recipe: Best Way Eggplant Parm
Best Way Eggplant Parm. Best Way Eggplant Parm uses a flour-and-egg wash when cooking the eggplant slices. This creates a barrier to keep the slices from absorbing excessive oil, plus it provides...
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In which I make The Bear’s braciole
In Episode 6 of the chef drama “The Bear”, the Berzatto family is gathered in the kitchen while dead brother Michael (this is a flashback) tells a shaggy dog story involving the Chicago Blackhawks and...
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Recipe: The Bear’s Braciole
The Bear’s Braciole. Chef Courtney Storer, sister of the show’s producer, generously shared a recipe for this Italian “family meal” dish which was prepared before our eyes in the 6th episode of The...
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Recipe: Chicago-Style Giardiniera
Chicago-Style Giardiniera. We have some Chicago-style Italian beef sandwiches in our future for which Chicago-Style Giardiniera is a key component. Compared to our standard giardiniera it’s spicier,...
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Why can’t we have food like this in the 518?
Hundred Dollar Hamburger at Mesa Grill. I recently finished a sojourn in Sedona, AZ, a tourist town at least the equal of Saratoga Springs measured by the ratio of visitors dining out to residents. I...
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Recipe: Everyday Pate
Everyday Paté. Everyday Paté is inspired by a red sauce place in South Glens Falls, NY called Massie’s. Their Italian entrees came with a pasta side, a cup of minestrone and a “relish plate” including...
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