Friday, July 24, 2015

New Sicilian Cookbook

Publication of GRANDMA BELLINO 'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

mrnewyorkny_grandma

Available on Amazon Kindle .. Available in paperback July 31, 2015

Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino's Italian Cookbook  -  Recipes From My Sicilian Grandmother ..  It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015  .. It's been a labor of love to get this one out. Well, they're (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino's had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina's offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino's Italian (Sicilian) Cookbook, the stories and recipes within.

Daniel

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The BELLINO 'S

Phillipo, Lucia, Tony, Giuseppina

Lodi, New Jersey

1941

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SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino - Zwicke

Wednesday, July 15, 2015

Did Anthony Bourdain Invent Food Porn



DID ANTHONY BOURDAIN INVENT FOOD PORN ??? 

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Anthony Bourdain
KITCHEN CONFIDENTIAL

The BOOK THAT MADE TONY FAMOUS


BUT DID HE INVENT FOOD PORN ???

NOT !


Well Tony popularized the term FOOD PORN, and did so without a doubt more than any one single person in this World. Yes Tony did, and is still doing so, with his wonderful Food Shows (Food Porn) : NO RESERVATIONS, PATS UNKNOWN, The LAYOVER and other Bourdain Shows, all absolutely wonderful, and as only Tony could do,     "Fugettabout it FOOD NETWORK, you can Only DREAM of Doing something as Masterful as Mr. Bourdain." Keep Dreaming ..
So Who Did INVENT FOOD PORN, you want to know? Well a writer named Rosalind Coward in her book FEMALE DESIRE (1984)  ...
Here you go, the passage Mis Coward wrote, using the term Food Porn for the first time in the History of the World ..
"Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift... That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up." (p. 103)


There it is, the Invention of FOOD PORN, not Anthony Bourdain but Rosalind Coward




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ANTHONY BOURDAIN on The LINE at LES HALLES
NEW YORK , NY





TONY'S FOOD PORN


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TONY'S FAVORITE FOOD PORN
A BOW of NOODLES in SOUTH EAST ASIA
PHO in VIETNAM





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BARBECUED PIG

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PORK
TONY'S IDEA of HEAVEN !!
Or PORN ???



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SAUSAGES








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CLAM BAKE
FOOD PORN ??? DEFINATELY  !!!










TONY NAKED with a BONE

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NOW THIS Is FOOD PORN










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MANGIA BENE TONY !!!







THE BIG LEBOWSKI COOKBOOK

mrnewyorkny3

GOT ANY KAHLUA ?
by Daniel Zwicke

ABIDE in IT !!!






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SUNDAY SAUCE ITALIAN GRAVY

 When Italian-Americans Cook


by Daniel Bellino-Zwicke

Thursday, July 9, 2015

New York Best Pizza DiFara

DiFara Pizza 

Dom DeMarco

The MASTER


"Yes," Eating Pizza Made by The Maestro DOM DeMARCO
Is a Religious Experience !!!
Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.
Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.
Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.
by Daniel Bellino Zwicke
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Tuesday, July 7, 2015

Worlds Best Chocolate Chip Cookie

 
RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE
  • 1 1/2 cups All-Purpose Flour 
  •  1/2 teaspoon baking soda 
  • 4 ounces (1 Stick Butter)
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 8 ounces Best Quality Dark Chocolate Chips
  •  
  • PREPARATION:
  •  
  • 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
  SUNDAY SAUCE         [caption id="attachment_520" align="aligncenter" width="390"]BLUTO & POPEYE BLUTO & POPEYE[/caption]

Sunday, June 21, 2015

DANTE NYC Not Really Italian






What is It ???

SMALL PLATES ECLECTIC MENU

Non-Driven Italian Wine List

Old Patrons Probably Won't Like It


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The New Dante
South Room Bar




Linden Pride

Caffe Dante's New Owner


DANTE The new owners, including Linden Pride, formerly of AvroKO, have spruced up the 100-year-old cafe with green leather banquettes, but the space retains a vintage Italian Greenwich Village look with its pressed tin ceiling. The menu is now mostly small plates: beef tartare, burrata, flatbread and cold pasta salad. Italian aperitifs dominate the cocktail list: 79-81 Macdougal Street (Bleecker Street), 212-982-5275




A Picture of Former Caffe Dante Owner
Mari Flotta on the Homepage of The New Dante

The new Dante on Macdougal Street in Greenwich Village is
absolutely nothing like the former beloved Caffe Dante, a caffe
that was a fixture of Greenwich Village for exactly 100 years
before closing earlier this year, when former owner
Mario Flotta sold Caffe Dante to Linden Pride who has been
quoted as saying the new Dante will be very much like the old
one with some changes. "Not" !!! The new Dante looks very nice
although quite different from the former caffe .. The entire concept
of the new Dante pretty much has nothing to do with the old one.
The New Dante has been billed as a Small Plates / Apertivo Bar 
that has little resemblance to anything remotely Italian .. It's billed
as an Italian Apertivo Bar, yet the Wine list has barely 20% 
Italian Wines in its makeup an the food apart from a few
Italian items, seems anything but Italian.

Although the new owner (s) has stated that the New Dante
will be very much like and in the spirit of the former Caffe Dante,
it seems doubtful that writers & students would be able to go into
the place, get a Cappuccino and sit writing for an hour or two.
The former Caffe Dante was a Greenwich Village Italian Caffe where
people could go just for a Cappuccino or Espresso and maybe a
pastry if they liked, hang out with friends or be there on there own just 
relaxing, reading, writing, whatever ..

There was a rumor that the new Dante would be serving dinner and drinks
at night and that is what customers would be expected to order, and
spend probably a minimum of $30 and upwards, but during the day 
people would be able to just go in for a Cappuccino or Espresso. it seems
doubtful that this will be possible, but time will tell. Time will tell what the
New Dante is, if its successful or not and if it stays the same as the owners
now intend or if it will morf into something else.


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The New DANTE
North Side Dining Room



APEROL SPRITZ

On The Menu









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Tuesday, June 16, 2015

Caffe Dante Re Opens with JG MELON to Greenwich Village


BIG NEWS on MACDOUGAL STREET




Caffe Dante


 




The beloved Greenwich Village institution for 100 years,
the new CAFFE DANTE is open to open its doors on
Macdougal Street in New York's Greenwich Village where it 
operated for exactly 100 years before owner (44years) 
Mario Flotta called it quits in April 2015 and sold the
legendary caffe to new owners.

I just poped my head in there before and they look like they
ready to open any day now. Only thing is, although the place looks quite nice, it doesn't look like it will be anything like it was for some
100 years, which is a true and classic Italian Caffe that served 
New York's best cup of Espresso along with Cappuccino and 
Italian Pastries, Sandwiches, and homemade Gelato.
The new place looks like a cool new Italian Bar, or Wine Bar 
and not the type of place where a writer can go and linger
over a cappuccino for an hour while he bangs out his lates
novela. Actually, I've just heard that the new owner Linden Pride has
describe the new Dante as an Apertivo Bar celebrating the Italian
heritage of a New York institution. So statesthe mission statement on the new Dante's website.
Well, I'll find out soon when I go and chcek it out.




There's a picture of former owner Mario Flotta on the new Dante's website

whcih will no longer be called Caffe Dante, but DANTE NYC



PS .... In a post on Grubstreet, the articles headline is this;

"DANTE WILL BECOME a UNBEARABLE TRENDY 
SMALL-PLATES RESTAURANT"  end quote ...

Sierra Tishgart for Grubstreet March 25, 2015











JG MELON
in
GREENWICH VILLAGE





A CLASSIC JG MELON BURGER



Up Macdougal Street less than 100 feet from Caffe Dante comes
a big new suprise for New York and Greenwich Village as an
offshoot of the famed Upper East Side 's famed JG MELON
bar and Burger Joint will be opening shortly on the corner
of Macdougal & bleecker Streets. Yhis guy for one is huge fan
of JG Melon and their awesome Burgers and am looking forward
to a great classic on a corner that has one mediocre food
establsihment after te other for the past 30 years. JG Melon
with their great burgers and cool laid back ambiance will be
a welcome new neighbor.
And by the way, for this guy, JG Melon makes one of 
New York's Top Two Burgers along with The
Shake Shack, JG Melon and Shake Shack get my
# 1 and # 2 Votes ...






The BIG LEBOWSKI COOKBOOK



JG MELON BURGERS Are GREAT !

But The DUDE Prefers His

IN N OUT BURGERS

Learn How to Make Them
in
THE DUDES BIG LEBOWSKI COOKBOOK

"GOT ANY KAHLUA" ???







A Shuttered CAFFE DANTE

Ready to Spring into a New Chapter of Its Life

What Will It Be?








 JG MELON

The ORIGINAL

3rd Avenue at 72nd Stret, NEW YORK, NY


Danny Abrahms of The Mermaid & Red Cat
has partenered with longtime JG MELON Manager
Shaun Young to open a Greenwich Village outpost
of the famed JG MELON  ...

If all goes well, this Greenwich Village JG Melon offshoot
promises to be the 1st of many others. Maybe a bad thing?

Wednesday, May 6, 2015

JOSH OZERSKY Has Passed Away RIP

That's Very Sad News  .... R.I.P.  You Will Be MISSED !
 
 
A TRIBUTE to THE GREAT JOSH OZERSKY
 
One of The Best Food Writer New York (The World) Has Ever Seen
He Was GENUINE & REAL
 
 
Loved His ENTHUSIASM 
 
 
Like His Love for EISENBERG'S
 
and Everything & Everything That Was
 
REAL & TRUE
 
and
 
TASTY
 
JOSH Would SALIVATE
 
It was Real
 
It was CONTAGIOUS 
 
Josh Ozersky at EISENBERG'S
 
One of His FAVORITES
 
A REAL OLD-SCHOOL DINER
 
One of Just a Few in Left in New York
 
 
 
Josh Looks Happy
 
He's Got a Yummy Cheeseburger
 
 
JOSH with ANTHONY BOURDAIN
 
at KEEN'S STEAK HOUSE
 
NEW YORK
 
Josh Tell's Tony, "You Don't Drink Wine Here .. It's Whiskey, Single Malt 
Scotch Whiskey ... And the THING to Get, Is MUTTON CHOPS !!!
 
 
 
 
 
MUTTON CHOPS at KEEN'S
 
 
 
 
 
 
BLACK LABEL BURGER
 
at
 
MINETTA TAVERN
 
Josh Prefers The BLACK LABEL
 
I Like The MINETTA BURGER BETTER
 
So Do Many Others
 
Go There & Decide Yourself
 
 
MINETTA TAVERN
 
Macdougal Street & Minetta Lane
 
GREENWICH VILLAGE NEW YORK
 
 
 
 
 
 
 
 
 
 
SUNDAY SAUCE
 
"WHEN ITALIAN-AMERICANS COOK"
GOT ANY KAHLUA ?
 
aka
 
The BIG LEBOWSKI COOKBOOK
 
 
 
ABIDE !!!
 
 
 
 
Josh Extols The Virtues
 
of
 
The HAMBURGER
 
Josh Ozersky on ABC NEWS