Foodsite Magazine

Foodsite Magazine Picksday Picks
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 MR. FOOD Learn how to make Chinese carryout at home.

msgrayVAN CLUSE, NY CITY

  • Black Pearl Caviar with Crème Fraiche
  • Grilled Spanish Octopus, Chickpeas and Chorizo
  • Pork Ravioli, Asparagus, Tapenade
  • Seared Sea Scallops, Soubrise, Trumpet Royale Mushrooms
  • Slow-cooked Rabbit Leg, Dijon, Barley, Bacon
  • Wild Dover Sole, Lemon, Parsley
  • Roast Roban Duck, Orange
  • Gigot d’Agneau
  • Quenelles de Halibut

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Gnocchi, Hard to Pronounce, Easy to Make
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Gnocchi, like homemade pasta, has a plain flavor, but there is a great deal of pleasure in a well-made, cloud-like gnocchignocchi. They are usually sauced lightly, then then are ready to devour. 

The major difference with a gnocchi (pronounced “nnn-yoke’-ee,”) recipe and a pasta recipe is potatoes, starchy potatoes, low on moisture after cooking make the best gnocchi. The dryer the potatoes, the lighter the gnocchi. 

Follow your recipe carefully, paying particular attention to the amount of flour added.  Too much will make them heavy, two little, and they will fall apart when simmering.  When the gncchi mixture is just right, divide into balls about the size of a tennis ball and gently roll into a “snake” shape.  Cut it into inch-lengths, make ridges on them and simmer in gnocchiboardsmall groups until they float.  

Once you learn you like your gnocchi, pick up a nifty Gnocchi board, or paddle, (see picture) for more ridges rolled around all sides of your little creations. Until then, one-sided marks with fork tines tastes just about the same.  Continue reading

Foodsite Magazine Picksday Picks
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YUMMLY
  Recipe for low-carb Cream of Broccoli Soup

msgrayMARITIME HOTEL, LASIRENA, NYC, CHEF MARIO BATALE

  • Galleto al Mattone Brick
  • Fried Rabbit with White Bean Ragu
  • Crispy Branzino
  • Pork Milanese Bone-in Pork Chop
  • Cauliflower Carbonara
  • Beef Bracioli
  • Rapini with Toasted Garlic and Lemon
  • Pici with Sausage
  • Lardo-Crusted Dry, aged, Bone-in Strip for Two
  • Grilled Swordfish alla Messinese Sicilian Style

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Croquettes, Great for Leftovers
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We don’t hear much about croquettes, (“crow-ketts’”), though they were a common item on most mid-level croq2
restaurants and diners in the recent past. They are a small patty or oblong-shaped food made from meat, potatoes and vegetables. They are served in homes as entrees, appetizers, sides or off of food trucks. Most are savory, some are sweet.

Actually, the making of croquettes is quite similar to making meatballs. Instead of hamburg, you can choose items from the list below, adding favorite seasonings, both are mixed well, need an egg and dry crumbs to bind the mixture. The method changes when only the croquettes are then dipped in beaten egg, then dredged in dry crumbs for a crisp, crunchy exterior. Both then get fried or baked. Frequently, they are both served with gravy or a dipping sauce. Continue reading

Foodsite Magazine Friday Picksday
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GOURMANDIZE  Fine some fantastic picnic food ideas.

msgrayEMERILS FISH HOUSE, LAS VEGAS 

  • Spicy Korean Pepper Yellow-Fin Tuna
  • Blue Crab, Shrimp, Okra, Andouille Gumybo
  • Emeril’s Barbecued Shrimp
  • Crystal-fried Shrimp Po-Boy
  • Baked Maine Lobster Tail Gratin
  • Wild Mushrooms, Garlic & Caramelized Onionsn &
  • Hickory Bacon & Smoked Fontaina Mac & Cheese
  • Raspberry Lemon Trifle

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Salsa, the Sauce, not the Dance!
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Salsa is almost as important to the Latino culture as chutney is to East Indian communities. North Americans, slow to salsa
cultivate “ethnic” food, seem to be adapting more to salsa than chutney lately. Basically each is a healthy, savory relish, or side,  served to compliment certain other foods prepared for family meals. See Foodsite Magazine’s article, BUILD YOUR OWN CHUTNEY for similarities. 

To generalize, it is probably safe to say Indians lean more strongly on much more spicing, while the Latin community uses some spices and many variations of hot chile pepper with less variation in vegetables or fruits. The making of of a sauce by combining chiles, and other ingredients like squash seeds and even beans into a tomato base, has been traced back to the Aztec culture. Continue reading

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