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Posts about Paul Salvatore Petersen

In the Kitchen with Paul Salvatore Petersen: Paul gets up close and personal with Bitchin Kitchen’s Nadia G

Posted by on 4/26/12 at 7:44 am

 By Paul Salvatore Petersen
Earlier this month P2 and I had the pleasure of being invited to Logo’s 2012 NewNowNext Awards in Hollywood, CA, and it was a crazy night! We got to hang with some of the ladies from RuPaul’s Drag Race,Rye Rye, Kerli, and even the stunning super model Andrej Pejic. I even got to sit next to the very hansom Chef Stuart O’keefe!
After walking the carpet P2, and I headed to the pre-party. That is code for the open bar prior to show time. We ordered a drink, clinked glasses to praise the fun night ahead, and kissed. Just then, in a sultry voice we heard “you guys are hot..” I looked over and it was no other than the GORGEOUS Nadia G from her hit show on Cooking Channel “Bitchen Kitchen“.
I was taken back by how beautiful she was and how amazing her dress was. (Her 5 pound dress to be exact. She let us know as we were inspecting it!)
She introduced us to her friend and Social Media Manager /Goddess Anqelique, (who is AMAZBALLS too)  and the 4 of us had a little fun before the show.  We even made a “SIRPAUL Panini”!
During the show Nadia won an award titled “Most Addictive Reality Star” beating out people like Big Angeand Andy Cohen. Wooo WHooo Nadia G!!!! (we voted for you!)
Lucky for us at TBFB, Nadia G agreed to answer a few questions for the blog, and I am thrilled to share the results with you!
Here is the Nadia G  interview;
TBFB:Congrats on your 2012 LOGO NewNow Next Award win for “Most Addictive Reality Star”! What foods are you secretly addicted to?NG- Thanks so much! It was beyond Bitchin’ to win that award, and a real honor to get such love from the LGBT community. As for what foods I’m addicted to, I looove deep fried foods… Fried chicken smothered in maple syrup takes the prize. Mmm.TBFB: Well I am by no means a spokesman for the LGBT community, but let me just say that once you have the Velvet Mafia on your side, there no stopping you! :)
Bitchin’ Kitchen clearly broke the mold of what a “traditional” cooking show looks like. Was it difficult to get your foot in the door being so unique?NG- Fork yea! The stereotype of pastel-polite, saccharine hostesses can suck my candied walnuts. It’s all about expressing yourself both in and out of the kitchen. It wasn’t easy getting Bitchin’ Kitchen on the air though — as the old Italian saying goes “REPENT! Or the emperor will hang you like a baby goat!” …What?! I said the saying was old, not relevant.TBFB: Well screw the Emperor! We want watch you cook, not him… um.. Emporize… ? Anyway..
Your body is sick! How do you stay in such amazing shape when you’re always making such amazing food?NG- Aww Blush*. I love food, but I also work out like a beast. I had a personal trainer for a coupla years, and now I train (read: torture) my girlfriends at Crunch Gym in WeHo, mwahahaha! I do circuit training every second day. TBFB: I hear you. My trainer made me throw up at Chelsea Piers the other day when he found out I cheated on my diet.
One last question before you go. Please settle this old debate amongst Italian Americans for us once and for all: It’s Sunday and you show up at your Nona’s house to eat pasta. What’s in the pot? “Sauce” or “Gravy”?
Sawce. It’s always sawce, bro.

TBFB: I say sauce , sorry  sawce, too, but I think I can only say that safely because my Grandmother’s wooden spoons have been “retired” if you know what I mean? :)
Thank you so much to the truly unique Nadia G for giving us a little of your time. We know how crazy busy you must be these days!
You can see Nadia’s show Bitchin Kitchen on Cooking Channel Wednesdays at 10PM and Saturdays at 11PM.
And just so I can brag a little more.. She called me “Bello” at the end of the interview! Now I’m blushing!
XOXO
-P
To check out more great stories by Paul, click here.

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In the Kitchen with Paul Salvatore Petersen: Zelma’s Jamaican Curry and Coconut Rice and Beans

Posted by on 2/23/12 at 4:53 pm

I don’t even know where to begin with the story of how this dish came to be. I guess it is a testament to the power of the Internet. Via the Internet so many things, good and bad, have been made possible in my life. Thankfully mostly good.

I have learned a lot, gotten jobs, found old friends, found my husband (through a hacker actually), and perhaps most importantly I have met new people.

Recently, due to the magic of social media I have been in contact with 90′s pop icon Zelma Davis! As the lead female vocalist in the hugely popular C+C Music Factory, she rose to stardom with mega hits like “Things That Make You Go Hmmm” and “Just a Touch of Love” Check out one of my favorite videos;

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When I was younger I had a HUGE crush on her, and as an adult I was so blown away when she commented on one of my food posts. It made my year! Turns out she is a bit of a food enthusiast too, and on a whim last week I asked if she would like to share a recipe with The Best Food Blog, and she did!

Mrs. Davis checked in with her family to see what they thought was her best recipe, and came back to me with this crazy delicious curry dish.

With Zelma’s creative twists, and my necessary alterations I would like to introduce you to Zelma’s Jamaican Curry Chicken!

Here is what you’ll need!

12 Chicken Drumsticks (I used boneless skinless thighs because the drumsticks at Whole Foods were not looking too good)

2 bell peppers. (Zelma called for 1 green and 1 red. P2 and I like the yellow and orange, so I switched them up)

6 table spoons of Jamaican Curry Powder. (I used hot)

1 large onion

3 garlic cloves

a bunch of Cilantro

a teaspoon of fresh ginger

8 carrots chopping into large pieces

2 chicken bullion cubes (or one box of chicken broth if you are like be and forgot to get bullion at the store)

Flour for dredging the chicken (seasons with salt and pepper)

Salt

Black Pepper

Olive oil

Rice (Zelma suggests using a rice cooker. I don’t own one, but I would recommend it too!)

one can of Black Beans

1 1/2 cans of Coconut milk

Zelma’s recipe called for all the veggies and the ginger to be minced in a food processor. Mine was not only broken, but was flying off of my shelf by some annoyed spirit in my kitchen. I stayed away from that particular gadget and used my knife. I diced the onion and garlic and I used a micro plane for the ginger. For the peppers I actually sliced them in long strips.

Once that was all set I heated my pot to medium high and added a few tablespoons of oil.

I dredged my chicken thighs in the flour and then, in a few batches, I browned them in the oil. You just want to get a nice golden color on the chicken. Don’t cook it all the way through.

Once the chicken has all been seared, take them all out and drop all your veggies into the pot. Give them a little stir and after 2 or 3 minutes add the chicken back in. This is when you would add your bullion cubes that you have dissolved in about 4 cups of water, or if you you wanted you could add 4 cups of chicken broth. You want to fill the pot until the meat is covered. About 75% full (depending on the size of your pot). Bring the pot to a boil and add the curry powder and carrots. (These steps are different than the way Zelma suggests. I will post the real recipe at the end of this entry.)

I let this simmer for about an hour until it got nice and thick. At this point the recipe called for adding half a can of the coconut milk, and some of the cilantro chopped. Continue to let it simmer.

While the curry is finishing, it is time to make your rice. Follow the box or bag’s directions for making 4-6 servings. Add the beans into the pot to cook along with the rice. Just before the rice is fully cooked add a can of coconut and cook until the rice is finished and most of the milk is absorbed. Salt and pepper to taste. The same process would be used in the rice cooker as well.

Now you are all set to plate. The recipe states to transfer the rice into a bowl to mold it into a perfect half circle. Then invert the bowl onto a serving platter. Place the curry around the rice and some on top. Garnish with more cilantro. I did that on a more individual manor on plates. For the rice I used a one cup dry measuring cup.This curry was SO good!!!! I ate until I was stuffed and couldn’t fit any more in my belly.

If you like curry, this is a must!!

Below is the recipe as Zelma sent to me. Try it either way and I am sure you will be more than happy!!

Also, what was really great about this dish is that it is super affordable! My grocery bill for this whole meal was about $25. That is a steal for the amount of food this made! It is great choice for entertaining!Thank you so much Zelma!!!! I am truly honored to have one of your recipes! I’d love more if you ever want to share again!

Enjoy everyone!!! And don’t forget to add the love!!

XO – P

Here’s the real recipe!

Curry Chicken/Coconut Rice and beans for 6

Ingredients
1 red bell pepper
1 green bell pepper
1 large onion
3 crushed garlic cloves
1 teaspoons of fresh ginger
2 cans coconut milk
4 to 6 teaspoons of Jamaican curry powder
2 chicken bullion cubes
8 carrots chopped into large pieces
12 pieces of chicken drumsticks
salt
pepper
2 cups of Rice
1 can of black beans
Water
1 cup cilantro choppedPrep
-Chop and blend bell peppers, onion, garlic and ginger in a food chopper. Set aside.

COOKING THE COCONUT RICE AND BEANS (Using rice cooker)-Rinse the rice in warm water and drain. Place rice in cooker and add water per bag or boxes’ instructions .Add beans and liquid and mix well. Start cooker. Cook on white rice setting.-When rice is almost done and still has some liquid in it, add 1 can coconut milk and mix well. Cover and let it finish cooking.COOKING THE CURRY CHICKEN-Fill large pot with water about 75 percent full. Place on stove on high heat.-When water begins to boil, add chopped ingredients and 2 chicken bullion cubes, mix until cube dissolves.-Rinse drumsticks and add to boiling ingredients in pot. Let this cook for about 45 minutes until chicken is very tender.-Add carrots to pot.

- In a small cup mix curry powder with 1 cup of water, slowly add curry mix into pot, stir and cook till carrots are tender and liquid starts to thicken.

-Add half can of Coconut milk and stir. Let simmer for a few minutes, taste and add a pinch of black pepper and add salt if needed.

-Add half of cilantro.

TO SERVE

Scoop some rice into a small round bowl. Push rice down into the bowl to insure that it makes a nice mound.

On a large white plate place bowl of rice upside down and let it fall onto plate. Rice should look like a mound on the plate.

Add curry, chicken and carrots around rice on plate. Add some curry on top of rice. Place cilantro on top rice and serve.

To read more wonderful recipes from Paul, click here.

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In the Kitchen with Paul Salvatore Petersen: What to do with your roses

Posted by on 2/15/12 at 9:42 am

Are you one of the people who think flowers are a waste as a gift? Do you think, “what’s the point? They just die”?
Well I have to admit that I feel like that sometimes. Especially with Roses. I mean I love to get them, but after a few days I see them start to lose their strength, and I know it’s only a matter of time before they are just tossed in the trash and forgotten about. This year a have a plan for your Valentines Day left over roses… Eat them!!!
That’s right. Eat them!
I checked online and they are completely safe to eat, and the first thought that popped into my head was to make a Sage Brown Butter sauce and toss the Rose petals in. I tested it, and it worked perfect. The flower petals added only a slight floral favor, but did not interfere at all with the classic taste of the Sage Butter sauce. Now I had to figure out what to put the sauce on. My mind went to the last time I had it which was at Il Buco Alimentari& Vineria with Gnudi.
If you remember from my post about this amazing restaurant, Gnudi are basically “naked Ravioli”. Almost like Ricotta dumpling, but very light. So light they are hard to stop eating.
Having no recipe I needed to look around online, and see how people are making them, and as usual there were many different versions. I read a few and came up with one that seemed as simple as possible, and with as little in it as possible. I wanted to see if I could make this a recipe that was elegant, but simple enough for anyone. I think I accomplished it!
Gnudi with Sage Rose Brown Butter
Here is what you’ll need;
About 3 cups of all purpose flour
One and one half cup Ricotta Cheese
Two whole eggs and one yolk
One cup – plus extra for plating of a grated cheese of your preference. (Parm, Romano, etc..)
A table spoon or two of chopped flat leave parsley
Salt and Pepper to taste.
A pinch or 2 of nutmeg
One stick of butter
About 10 Sage leaves
1-2 Roses.
In a bowl mix the Ricotta, the eggs and yolk, the cheese, the parsley, nutmeg, and about one cup of flour. Stir everything until well combined and test the mixture. It should be somewhat firm and a little sticky. Not too soft because you need it to be able to keep its shape.
If you need to add extra flour do so, but not too much. It will become too heavy and doughy if there is too much flour.
Once you have a good consistency, take out a sheet pan and cover it with flour. Make little balls out of the Gnudi mixture and place them in the flour on the sheet pan. Try to gently roll them so they get flour all over them.
Once you get them all on the sheet pan, sick them in the fridge and let them stay for a while. Some recipes didn’t require this, but some said they should be in the fridge for at least 2 hours. Mine were in for about 30 minutes.
When you are ready to make the Gnudi get a pot of salted water and bring it to a boil. While the water is coming to a boil, get a large sautee pan and start to melt the butter. You should do this on a medium heat, so it is slow and you do not burn the butter to quickly.
When your water starts to boil throw in your Gnudi. They will rise to the top in a few minutes and that is when they are done.
While they cook, add your Sage leaves and Rose petals to the butter. They should start to sizzle and the butter should be turning brown.
As the Gnudi finish take them from the water and put them in your pan. Once they are all in, add about a ladle full of the water the Gnudi cooked in to the pan. It will start to bubble a little and make the sauce smooth and stick to the Gnudi perfectly.
Now plate. Make sure to get a bit of the roses and Sage on each plate, and then add a little more grated cheese.
That’s it! They should be light and soft, with the flavorful butter sauce sticking to every bite!! Perfect little pillows of love!!
Eat them with someone you love. Maybe even the person who got you the flowers.
Check out more at www.thebestfoodblog.com

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In the Kitchen with Paul Salvatore Petersen: Flank Steak and Polenta is on today’s menu

Posted by on 1/26/12 at 12:55 pm

A polenta craving is one not to pass over. There really is nothing you can do to fight it. The problem is, it is a pain in the ass to make. Not hard, but a bit more labor intensive than most people would like after working all day. At least it is for me. Because of the cold damp weather in NYC right now making comfort food a must, and my strict adherence to my New Year’s Resolution to never have 6 pack abs, I had to indulge. Pan seared Flank Steak on a bed of Polenta. Topped with just a bit of pan gravy and some wilted Arugula. All bases covered!
In the spirit of the upcoming Oscars I will award the Best protien  in a leading role award goes to the Steak. I briefly marinated it simply in a bit of chopped garlic, white wine vinegar, Olive oil, about a tablespoon of tomato paste, salt and pepper for about 15 minutes. Really basic and tasty. The tomato paste seemed to help out with the caramelizing of the steak when I seared it.

The Oscar for Best New side dish goes to the Polenta. While fumbling around Whole Foods yesterday  I stumbled upon de la Estancia Organic Polenta. It promised to cook in one minute but to NOT be instant Polenta. They were right. It cooked in one minute. Here is the reason why according to the website;

“De la Estancia polenta is unique among all the polentas because it cooks faster than the instant variety and is more flexible than the hard polenta found in the tube variety but de la Estancia polenta is NOT pre-cooked, processed or treated in any way. It is a completely natural product that cooks quickly because the corn that grows in Argentina is different than the corn grown in Europe and the United States and results in a superior polenta.
Argentine corn is a sub-tropical variety of orange/yellow corn, called flint corn, which is not successfully grown in the Northern Hemisphere. Flint corn requires a much longer growing season – up to 7 months in the field including a period of natural drying in the sun, nearly twice as long as the corn grown in North America or Europe. It also benefits from the cool nights found in the foothills of the Andes Mountains. Of course the yield of flint corn is substantially less than for common corn but lower quantity is a small price to pay for higher quality.
The physical characteristics of flint corn are different from ordinary corn? Flint corn is harder, has a higher protein content, has less starch and yields a product which is more intensely yellow in color. The hardness of the kernels is fundamental because it allows us to more closely control the milling process and we can obtain a finer grind of polenta. This in turn results in the polenta being smoother and creamier. The low starch level also means that the polenta is less gluey. The grind and the low starch level mean that de la Estancia polenta cooks much faster than traditional polenta – de la Estancia polenta cooks in just 1 minute. It simply cooks fast naturally.”

The recipe printed on the bag was 1 cup polenta, 3 cups Chicken Stock, and grated cheese. I don’t remember the amount because I didn’t pay attention to that. I added my own amount of grated Romano. I also added butter. I mean come on.. it’s polenta. It needs butter and tons of cheese, right!?

Before starting the polenta because that is one of the last things you should do when making this dinner, heat your oven to 375 degrees, and an oven safe skillet until it’s very hot. Cast iron is always the best. Once your skillet is really hot put your steak in it. It should make a loud sizzle. If not, you didn’t heat it enough. Let that sit without touching it for about 3-5 minutes until you have a nice brown caramalization. Flip the steak and put the pan in the oven. Depending on thickness and the desired doneness you like it should be in the oven for about 10 minutes to be medium. When done to your liking, take the meat out of the oven, off the pan and let it rest on a cutting bored for about 5-10 minutes.

In the meantime, start the stock simmering for the polenta. Also at this time you can make a nice pan gravy. Put the skillet you had the steak in and put it over medium heat on the stove. Add a little flour and mix it with the pan drippings. Once they are combined pour in a little beef stock and whisk. It’s not to important how much stock you add. It depends on how think you would like the gravy.
The Chicken stock for the polenta should be simmering now. Add the polenta and stir for about a minute. It will get nice and thick. Thats when you can add butter and cheese to your desired taste. I also added a little salt.

It seems like a lot of work, but it’s all really easy. Don’t be scared.
At this point I chose to make a little bit of an Arugula salad with a simple lemon and olive oil dressing just to add a little acid to cut through the richness of the meat and Polenta.
Now slice the meat and plate.
I chose to layer my dish, but you can plate it anyway you want. I love to be able to cut through and get everything on my fork at once!
This is perfect for a cozy night in alone, or even if you want to make something that looks fancy for a date.

I hope you enjoy this one. It really hit the spot for me!

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In the kitchen with Paul Salvatore Petersen: Happy Sunday!

Posted by on 1/22/12 at 4:29 pm

We’re going to actually start going in the kitchen with Paul and film him whipping up these delicious meals.
Here he is again with something tasty.
I am not sure what show we were watching but they were featuring a chef who makes an amazing taco. It did look pretty good, but what stood out to me was the sauce that the chef used on the taco. It was a Tomatillo and Avocado Salsa, and it looked amazing.
The idea of this was trapped in my head for a fews day, so last night when was able to do a little cooking I knew I had to make it. I didn’t however know what he did to make it, so I had to make up my own.
I knew how to how to make a great and easy Tomatillo Salsa already, so I essentially just tossed in an Avocado.
If you have never used or even eaten a Tomatillo before they are great. The look like green tomatoes but are a bit more bitter. You need to cook them unlike a tomato which are also great raw.
Here is my no recipe, recipe:
4 medium to large Tomatillos peeled and quartered.
6 cloves of garlic
1 large onion quartered
2 Jalapenos cut in half
A handful of Cilantro
A box of chicken stock
1 Avocado
Salt and pepper

Heat up a skillet on high. Once it is nice and hot add the Tomatillo, garlic, onion and Jalapenos and let roast. You want a nice caramelization on all the veg. This will take about 10 minutes or so.

Once that happens turn the heat off and add a little of the chicken stock to the pan to deglaze, and get all the wonderful brown color off the pan. Then put everything in a blender with the Avocado, Cilantro, about 3 quarters of the remaining chicken stock, and the salt and pepper to taste.
Once it is blended and smooth, put the mixture in a sauce pan and add the rest of the chicken stock. Turn the heat to medium and let it simmer away!
After about an hour you should have a nice thick and very flavorful salsa. And the Avocado adds a really nice smooth texture while maintaining the “salsa” feel.

I put it over some pan seared Monk Fish, but you can use it for just about anything. It’s really good to just dip tortilla chips in too!

If you try it let me know! And don’t forget to add the love!!
XO-P

Check out Paul’s food blog here.

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In the kitchen with Paul Salvatore Petersen: A recipe to warm you up this cold winter’s day

Posted by on 1/21/12 at 3:12 pm

Chicken meatloaf, Crushed sweet potatoes, and herb gravy!

 

They are predicting it to be so cold tonight in NYC. Doesn’t this sound perfect for a cold night in?

Here is what to get and what to do;

1 pound or ground chicken
1 Medium can of stewed tomatoes
1 egg
3/4 cup of seasoned bread crumbs
2 handfulls of chopped parsley
1/2 a small onion diced
1 tablespoon of diced scallions
1 cup of chicken stock or broth
About 1 stick of butter
4 or 5 medium sized sweet potatoes. (Use your judgment here. Think about one good sized sweet potato per person. If you have more or less people eating, you will possibly need to change the other recipe amounts as well)
2 tablespoons of all purpose flower
Salt, pepper, and garlic salt

Now one of the best things about this dish is that you can make the meatloaf ahead of time and keep in the fridge until you are ready to cook it.
The other great thing about this is how easy it is.
Take the chicken, egg, one handful of the chopped parsley, the can of stewed tomatoes (drained of most the liquid and crushed up with your hands), bread crumbs, diced onion, and the salt, pepper, and garlic salt and mix them all together.
Go easy with the salt, pepper, and garlic salt. You can always add more later if you need it. Once it is all mixed together I usually make a little ball and saute it in a pan to check how the meatloaf will taste. This is when you can add more seasonings if you need it.
Once you are happy with your mixture, prepare the loaf the way you would like it to bake. You can form it into a loaf on a sheet pan, put it in a loaf pan, or even form it into individual loafs for easy serving. This time I placed the loaf in a small Pyrex. This way it was in a nice shape and pretty thin.
I cooked it in a 375 degree oven for 40 minutes. Depending on your size and shape loaf you may need up to an hour. You will know when it is done because it goes from being a very soft mixture to a very firm loaf.

While that is in the oven peel, and dice your sweet potatoes. The smaller you dice them the quicker they will cook, so dice according to the time you have. Once they are diced, place them in a pot and fill it with cool water. They will take about 30 mins to boil depending on size. Boil away until they are fork tender.
When they are done add about 5 tablespoons of butter, garlic salt, salt and pepper. Then smash it all up. Once everything is all combined check to see how it tastes and adjust accordingly. To these you can add whatever you like. Cream, cinnamon, chives…. whatever.

Once the meatloaf is done, take it out of the oven and let it cool. You can cover it if you would like.

Take out a small pot to make the gravy. This gravy is going to actually be what is called a Veloutè. Veloutè is like a béchamel but made with stock instead of milk. So melt a little more than a tablespoon of butter and add a heaping tablespoon of flower. Mix it together and let it cook for about 30 seconds. You don’t want it to get dark, but you want to cook it enough to get the raw flower taste out. Then add the chicken stock to it and whisk together to make sure there are no lumps. Then add salt, pepper, garlic salt, scallion, and the remaining handful of parsley and let it simmer until it is smooth and thick.

Now…… eat!
Plate it however you would like. Sometimes I like to stack it up, but most the time the meat and potatoes are separate. Pour on the herb gravy and dig in!

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Today Paul Salvatore Petersen gets out of the kitchen and reviews a hot NYC restaurant

Posted by on 1/18/12 at 12:19 pm

Yesterday I had the best dinner out I have had in a long, long time!!! It was at Il Buco Alimentari & Vineria the new baby sister to the famous Il Buco restaurant that is a staple of New York City Italian dining, Our intention was to go to Il Buco, but when I tried to make a reservation the suggestion was made that I try the new spot, so I did,
One of the best decisions we have made in a long time.
As soon as you walk in, you are in the market section of the restaurant. This is where you can get all the meats and cheeses you could want. Once passed there you are at the hostess. We checked in and were brought over to the best seat in the house. The chefs table. I can’t believe we were lucky enough to sit and watch these guys in action.
It was like no kitchen I have ever been able to watch before. There was a wonderful calmness that you could feel. These guys seemed to all be in sync, and all be truly enjoying what they were doing. They were getting their jobs done and they were smiling. What kitchen does that happen in???
We started off with the grilled Squid which you can see looked amazing. It tasted just as good as it looked. It reminded me of the way Octopus is usually served. They had it atop of soft potatoes in a grain mustard sauce that was really delicate and went really well with the tender squid. The micro greens on top added a nice freshness to it as well.
Next up at the table were these amazing cubes of fried Polenta covered in shaved Parmesan. They of course were perfect. Nice and crunchy outside with a soft creamy inside. I could have had those alone and been completely staisfied. Along with the Polenta the Gnudi came to the table. If you have never had Gnudi you are missing something special from your life. It’s like getting to eat just the inside of a Ravioli. At Il Buco Alimentari & Vineria they serve these beautiful dumplings in a butter and sage sauce. It’s one of those things that when you eat you can’t help but smile!
Along with out Polenta and Gnudi came our 2 main dishes. The roasted chicken and the short rib. Words have not reached me in the past 24 hours that can accurately describe these meat dishes. Both served on wooden planks, the chicken was covered in shaved kumquats and roasted and quartered Brussels Sprouts. This chicken was so flavorful I almost didn’t believe it was chicken.
The show stopping, foot stomping, perma-grin giving, dish to end all dishes was the beef short rib.I have no idea what they did, but whoever did this must have graduated from Hogwarts. This was nothing short of pure white magic encrusted in whole peppercorns and covered in walnuts and shaved celery. I know that sounds a little bazaar, but it works… It really, really works. I have not stopped thinking about it. Just look at the picture below. Never has there been a more amazing piece of meat. Nor have I ever seen a single short rib big enough to make a whole meal out of.
I know I am gushing, but between the amazing seat, the amazing food, the amazing wine (I have no idea what I was drinking, but it was a fantastic white that our lovely server suggested), and of course the amazing partner in dinner crime,P2, I had an AMAZING dining experience. It will be a long time before I will be able to not judge every other Italian restaurant in NYC against this.
If you live in New York City, or if you are coming to visit you HAVE to go to Il Buco Alimentari & Vineria.
The food, the service, the atmospher were all you could want from a casual chic Noho restaurant. Even saw a few celebs!

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In the kitchen with Paul Salvatore Petersen

Posted by on 1/16/12 at 10:37 am

Paul’s whipping up a treat to keep your warm during these cold winter days. “I’m a different 1 per cent, ” he says.

I’m the 1% that hate Truffles!
Are you gasping? Most people do when I tell them that, but it’s true. I hate truffles. I understand why people like them, but I don’t know why people love them so much it leaves them speechless when they find out I am not a fan.
I was at a party last Halloween at a restaurant where a bunch of my friends had also gone to celebrate.
Of course I was at the bar for the evening sipping on my wine with a few friends while a new friend of mine named Sandy was sitting with other friends having dinner. I stopped over to say my goodbyes and before I left Sandy gathered a forkful of her Risotto and rushed it into my mouth. It was Truffled! After I gagged a bit I calmly told her I hated it. While Sandy was feeling sorry, the look of confusion on her face was utter confusion. She couldn’t understand how I could hate truffles.
My husband, P2, like Sandy (and all of you in the 99%) loves Truffles. I have used Truffle oil for him in dishes, but on this particular night I wanted to make him something new and decadent that I could enjoy too.
I see Truffled Macaroni & Cheese on menus all the time, so I decided to make Porcini Macaroni & Cheese.
Porcini are mushrooms that you will mostly find dried when you buy them. Once you reconstitute them they have a wonderful earthy flavor, and just the slightest background taste of Truffles.
They are a fantastic substitute and have just as much wow factor.
 I used Cavatappi pasta, and instead of the usual cheeses like cheddar, I used Fontina and Provolone. It  was the flavor and the decadence I was looking for.
This is what I did. This (non)recipe made 2 large individual servings.
What you need:
*Half a pound of Cavatappi
*A liter of warm milk
*About 5 table spoons each of butter and flour.
*A big handful each of Provolone and Fontina shredded.
*One package of dried Porcini Mushrooms
*A cereal bowl of hot chicken stock, or water
*salt and peper.
Start off by steeping the Porcini in the hot stock or water and set aside.
Then start to heat up the water for the pasta.
Next melt the butter in a large sauce pan that will be big enough to fit the liter of milk over medium heat. Once it is melted whisk in the flour and make a rue (or roux).
Once you have a rue let it cook for a minute or two to cook the raw flavor out of the flour. Then slowly add the warm milk whisking well to ensure no lumps. This is your Bechamel - The classic sauce used in every mac & cheese. Stir often with your whisk.
Now your water should be boiling. Add some salt and the pasta.
Once your Bechamel is thick, start adding most the cheese to it slowly, but reserving a little for the top of the mac & cheese. – Keep whisking.
Once it is all in, add some salt and pepper to taste.
-Keep an eye on the pasta.
Now take the Porcini out of the stock. They should be nice and soft now. Give them all a quick chop and add them to the Bechamel as well.
Stir them in and then also add a little of the stock. It will be awesome! Give it all a taste again, and if you would like add some more stock, salt and or pepper.
Drain the pasta when it is cooked to al dente. Don’t let the pasta get too soft because it will soften a little more when you bake it.
Now mix it all together!
Now either split the mixture into 2 small ramekins, or one baking dish. Then add the remaining cheese on top.
Next bake the mac & cheese for about 10 minutes at 400 before lastly sticking it under the broiler to make to top golden and bubbly, with little bits of crunchy goodness mixed in. About 3-5 more minutes.
I think I am drooling on my computer!!!
Don’t forget to check out this and all my recipes at www.thebestfoodblog.com!

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In the kitchen with Paul Salvatore Petersen

Posted by on 1/14/12 at 9:07 pm

Paul whips up a storm

Here’s a delish recipe for those cold nights…
IBRIDO SOUP
 

 

Ibrido means Hybrid in Italian. It also sounds like soup to me. So, being that the soup I made last night was a combo of my 2 favorites, I thought this would be a perfect name!

My two favorite soups are both Italian classics; Wedding Soup and Tortellini en Brodo (in broth), and both are mega comfort foods for me, so when I was wondering the store last night exhausted I had a feeling combining the 2. It’s basically pasta and meatballs, and what could be bad about that?

Here is what I did.
For the mini meatballs:
1 pound ground meat. ( I used chicken, but you can use beef or anything you like)
1 egg
A big handful of grated Parm or Romano cheese. ( I like Romano)
A handful of chopped flat leaf Parsley
1/4 of a medium sized white onion 
Salt and Pepper to taste.

For the Tortellini:
Well… a bag of fresh tortellini. (1lb)

For the Brodo (broth);
1 Box chicken stock. (I like organic and low sodium)
1/4 of a medium sized white onion diced. The other half of the one you used in the balls.
1 clove garlic diced
A few sprigs of fresh Thyme
A little less than a handful of chopped flat leaf Parsley
A handful of Arugula.

Now, get the pot that you will be using and put it on medium heat with a little olive oil in it. This will be to test your meatballs.
To make the meatballs, mix all your ingredients well to make sure all the components are evenly distributed. 
Then take a little of the mixture and put it in the pot. You want to make sure your balls taste good! After you test them, adjust the seasoning as needed.
Once the mixture is all set, make little meatballs and set them aside.
Then add the onions, parsley, and garlic to the pot. You may need a little oil, but don’t use too much. You don’t want oily soup.
Once the onion has softened and gotten a little caramelizing, slide all the meatballs into the pot and let them start to brown. After they are brown on one side stir everything up a bit and let the balls brown on the other side.
Once they have browned add the stock. Some tips here for extra flavor. I liked a little kick of red pepper flakes, but those are optional. Also, if you are using a wedge of cheese, either the Parm or the Romano, take a big chunk of it and throw it in the pot. It flavors the broth perfectly!!!!
Now… let this sit. You can let it simmer for an hour if you want, or boil until the chicken is cooked. Depends on how much time you have.
Taste for salt and pepper.
When you are ready to eat. About 5 minutes before add some water to the soup. I was able to add about 2 cups without losing any flavor. Or, if you can add another 1/2 a box of stock. This is so there is enough liquid to cook the Tortellini.
After adjusting the liquid level, add the Tortellini and let it cook for about 5 minutes. Then add the Arugula.
Stir, and serve.
After putting the soup in the bowls, garnish with a little more grated cheese.
I’m telling you, this is perfect on a cold night. Light and filling, with tons of flavor.
A little vino, and someone you love makes this dish come alive! However, if you eat it solo, or even with someone you hate, it will still be really good! I suggest if you eat it with someone you hate, increase the amount of vino you drink!

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