Delectable Dago Delights

The team at Gian Piero has perfected the old school Italian bakery in a way you have to experience to understand.  Their techniques far surpass even the finest Manhattan has to offer (I'm looking at you, Veniero's), and at half the price!

Gian Piero Bakery

44-17 30th Ave

Astoria, NY 11103
718.274.8959

They carry the same assortment as any other Italian bake-shop -- from cannolis & cookies to cheesecake & lobster tails -- but they just do it better.  In fact, they've honed their craft so well that they make the competition look like amateurs.  You have one bite of their triple layer cookies and think, "Oh, so THAT'S what they're supposed to taste like!"

Gian Piero is located a bit off the beaten path at the far end of Astoria.  Odds are, if you don't live in the area, you aren't going to visit, but that's a shame.  I've been eating Italian pastries since before I could walk, and I have the chins to prove it -- this place is the best, bar none.  I should also add that my girlfriend, Sandy, swears they make the best latte ever and she fancies herself a connoisseur.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Master of Marinades

A marinade is a savory liquid in which proteins & vegetables are immersed or submerged for flavor and tenderization.  A good marinade has four basic components: acid, salt, flavor & fat.

• The acid -- typically citrus juice or vinegar -- helps to tenderize the meat, as does the salt. 
• Flavor is best imparted by combining herbs, spices, and/or aromatics.  
• The fat stabilizes the entire concoction and protects the flavors while the meat marinates.

Adding strained yogurt is common practice in the Middle East, and does wonders to lock in moisture when cooking lean meats such as fish or learn poultry.

This particular marinade works well with chicken breast or white-fleshed fish, like cod.  Grilling over an open  flame is the best option, but a stove-top griddle also does the trick.  Serve over some rice-a-roni w/ a side of  veg and you are all set.


Yellow Yogurt Marinade

3-4 # chicken tenders
16 oz Greek yogurt
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground garam masala
2 tsp salt
1 tsp ground turmeric
3 cloves garlic, minced
1 juice of lemon
1/4 cup extra virgin olive oil
cold water, as necessary
1/2 cup cilantro, chopped

1. combine all ingredients except for water and cilantro in a mixing bowl.  
2. thin with small amounts of water until the mixture reaches a smooth consistency.  
3. add cilantro.  reserve one cup of yogurt mixture for dipping sauce and smother chicken w/ the rest.
4. marinate overnight, up to 24 hours.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com/

Rib-eye for the Straight Guy

Butcher Bar is not so much a restaurant as it is a butcher shop w/ room to dine-in.  They focus on fresh, locally sourced meats, and frequently boast that they don't even have a freezer on premises.  As a result, the good stuff sells out fast, so you have to get there while the getting is good.

Butcher Bar
37-08 30th Ave
Astoria, NY 11103
Neighborhood: Astoria
718.606.8140

I tried their BBQ sampler when they first opened, what a delight.  The brisket and pulled pork were good, but the ribs surely sealed the deal.  It's so hard to secure good BBQ in NYC, and these guys hit it right on the mark.

More recently, I splurged on their 28oz "Tomahawk" rib-eye -- medium rare.  The steak came w/ two sides and some grilled cherry tomatoes.  With the addition of a third side (mac & cheese), this was enough to fully satisfy two hungry individuals.

The quality of the meat is exceptional, the service is friendly and the ambiance is relaxed.  Add to this some truly delicious BBQ squirting sauces and you have destination that is not to be missed.  They recently received a nod from the NY Times, so they are officially "on the map".  My only gripe about the Butcher Bar experience is the sides are too small!  I don't suggest they super-size the menu, but they should offer both small and large sizes to better accommodate the wants and needs of even the most obese customer.  

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com/

Up For Crabs

I discovered these freeze dried crab snacks at H-Mart while on a kimchi run earlier this week.  While they aren't as godawful as you'd think, they are an "acquired taste" -- to say the least.

What type of crab are they?  How are they cooked?  Where do they come from?  -- I have no fucking idea. My best guess is that they hail from Korea or Japan, and are baked and then freeze dried before being candied in a sweet sesame glaze.

They crunch like Cheetos and have a strong, briny taste reminiscent of the "shrimp flavor" packets used to flavor instant ramen.  The sesame glaze is light, but sufficiently sweet enough to balance out this incredibly peculiar treat.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Hakuna Frittata

Pasta never tastes quite as good the day after.  Sure, the sauce develops some depth, but the pasta itself is always cooked to shit when reheated.  In the Villani household, the preferred method of  dispatching pasta leftovers is via frittata.

While frittata preparation is simple, it does require a certain level of care and finesse.  Over the years, I've found that a two-pan method works best, but you can achieve similar results w/ a stove-to-broiler approach.  You can use any type of left-over pasta, but long strands -- like spaghetti or linguine -- work best.

Left-over Pasta Frittata

4 eggs
1/2 cup half & half
1/2 cup grated cheese
4 cups left-over pasta
salt & pepper to taste

1. Beat the eggs, half & half, and cheese together in a large mixing bowl.  add the pasta, and toss to  combine.  add a heavy pinch each of salt and pepper.
2. Heat an 8-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray.  add the egg/pasta mixture, cover and reduce heat to low.  cook, covered on low for 20 minutes.  
3. Once the frittata is almost set -- heat a 10-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray. flip-flop the frittata over to the 10-inch skillet and cook over medium heat until crisp on both sides- this shouldn't take more than 5 minutes.
4. Carve up as you would a pizza, top w/ a simple salad and enjoy!

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Pretense w/ a Payoff

Bohemian doesn't have a website, a sign out front, or disclose their phone number.  It's a perfect storm of hipster hogwash bullshit -- the type of place you'd poke fun at on account of its absurd pretension.  Naturally, I had to experience it for myself.

Bohemian Restaurant
57 Great Jones St
New York, NY 10012

I forget all the hoops I had to jump through to get the contact info, but it involved locating an email address on a bogus website and waiting several weeks for a response.  I finally secured a reservation for last weekend, and I was pleasantly surprised by the laid-back service, lack of pretense and reasonable prices.

Clandestinely located in what was once Andy Warhol's art studio, Bohemian sports a minimalist decor complete w/ full bar and Zen rock garden.  The space seats 24, and is a great atmosphere for parties of 2 - 4.  They have a $55 5-course tasting menu, but I would advise against this option, as two "courses" were veggie fondue and cold cuts.  We ended up ordering a la carte:

Overwhelmed w/ flavor, I stopped snapping pics after the second course.

Short Rib Sashimi
Fried Sweet Potatoes
Uni Croquet
Pan-roasted Whole Branzini (w/ seasonable veg.)
Foie Gras Soba
Dessert Trio (sake panna cotta, triple berry ice cream, and chocolate creme brulee)

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Time to Make the Donuts

It's been almost two weeks and my metabolism is still reeling from the unabashed gluttony of the Holidays.  Much was consumed, but nothing more decadent than the "home made" doughnuts we had for dessert on Christmas.

These deep fried Pillsbury buttermilk biscuits taste more like a zeppole or beignet than a doughnut, but they do the trick.  I whipped up some vanilla cream cheese frosting and distributed the sprinkles and cinnamon-sugar liberally.

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1 qt canola oil

Frosting

sprinkles

Cinnamon-sugar

• Get the oil up to 375°.

• My fry station consisted of a 12-inch cast iron skillet, a quart of canola oil, and a candy thermometer.  If you don't have a thermometer, you should consider picking one up -- deep fat frying isn't the best time to "wing it".  

• While the oil comes up to temp, crack open a pack of the biscuits and poke a little whole in each one creating the "doughnuts".  Let rest under damp paper towel while you work and fry.

• Fry the doughnuts in batches, making sure to maintain a consistent temperature.  Fry for about 2 minutes each side, or until golden brown and delicious.

• Let the doughnuts cool for a few minutes, then slather with frosting and other other toppings you have on hand.

Enjoy!

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com