Food For Thought

[Jimmy Cantiello]

Timoleon, I'm a firm believer that a picture is worth a thousand words. I live in Fairfield county in Connecticut which means I'm in close proximity to New Haven style pizza as well as New York style. Matter of fact, I soon will be traveling to Coney Island in NYC (Brooklyn) to visit one of the city's iconic pizza joints, Totonno's. Should be interesting. Later in the day I will make a stop at another Brooklyn institution, L&B Spumoni Gardens to try their square slices, aka Sicilian pizza.

[moldyfigg]

Tonight, alder smoked fresh Chinook (wild), corn on the cob and heirloom tomatoes.

[Jimmy Cantiello]

I've been overindulging on tomatoes for the last several weeks because I know that soon I will not be able to find a tomato that's worth shit until late next year. The only downside to having access to so many delicious garden fresh tomatoes is that I can't use them up fast enough. Joanne has been bringing them home from family and friends faster than I can devour them. I guess that's why canning was invented.

Let me count the ways I'm eating these beauties. Sometimes I take some sliced Tuscan style bread and lightly toast it. Then I layer thick cut tomatoes on the toast, drizzle some evoo on them and then hit 'em with some sea salt and freshly ground pepper. Then I cut the sandwiches in half and savor away. Sometimes I change it up and add some slices of extra sharp cheddar. When I can resist eating bread I cut up several tomatoes, throw 'em in a bowl and add the aformentioned toppings along with some chopped fresh basil from Joanne's garden. Fresh tomatoes and fresh basil, together they're a classic culinary duo. Another great way to enjoy the bounty is to put the slices on some halved French bread along with some mozzarella and basil and run it under the broiler. And...we can't forget using the fruit to make a jammin' quick marinara sauce to combine with pasta.

By the way, Tommy and I stopped by Salerno's last night for yet another delicious plum tomato pizza. We had to wait about a half hour for a table...on a Wednesday. Pretty soon those pies will be going away too, until next year. So it goes.

[moldyfigg]

I've been overindulging on tomatoes for the last several weeks because I know that soon I will not be able to find a tomato that's worth shit until late next year. The only downside to having access to so many delicious garden fresh tomatoes is that I can't use them up fast enough. Joanne has been bringing them home from family and friends faster than I can devour them. I guess that's why canning was invented.

Let me count the ways I'm eating these beauties. Sometimes I take some sliced Tuscan style bread and lightly toast it. Then I layer thick cut tomatoes on the toast, drizzle some evoo on them and then hit 'em with some sea salt and freshly ground pepper. Then I cut the sandwiches in half and savor away. Sometimes I change it up and add some slices of extra sharp cheddar. When I can resist not eating bread I cut up several tomatoes, throw 'em in a bowl and add the aformentioned toppings along with some chopped fresh basil from Joanne's garden. Fresh tomatoes and fresh basil, together they're a classic culinary duo. Another great way to enjoy the bounty is to put the slices on some halved French bread along with some mozzarella and basil and run it under the broiler. And...we can't forget using the fruit to make a jammin' quick marinara sauce to combine with pasta.

By the way, Tommy and I stopped by Salerno's last night for yet another delicious plum tomato pizza. We had to wait about a half hour for a table...on a Wednesday. Pretty soon those pies will be going away too, until next year. So it goes.

Try adding a piece of burrata.

I've made killer pizzas with chopped heirloom tomatoes, fresh mozz and basil.

[Jimmy Cantiello]

Try adding a piece of burrata.

I've made killer pizzas with chopped heirloom tomatoes, fresh mozz and basil.

Yeah, that's a great option for sure, Clint.

[Ron Thorne]

Tonight, alder smoked fresh Chinook (wild), corn on the cob and heirloom tomatoes.

Hey, Clint, do you know where that wild Chinook salmon came from? Just curious.

[moldyfigg]

Tonight, alder smoked fresh Chinook (wild), corn on the cob and heirloom tomatoes.

Hey, Clint, do you know where that wild Chinook salmon came from? Just curious.

Santa Monica Seafood in Costa Mesa. I dunno where it was caught.

[Jimmy Cantiello]

Santa Monica Seafood in Costa Mesa. I dunno where it was caught.

Probably in the ocean.

[bluenoter]

Santa Monica Seafood in Costa Mesa. I dunno where it was caught.

Probably in the ocean.

But maybe upstream, in a river or even up a stream?

[Jimmy Cantiello]

But maybe upstream, in a river or even up a stream?

Oh yeah, I forgot we were talking about salmon. As Emily Litella would have said, never mind!

[hornplayer]

Jimmy, I hope you're making sauce with some of those gorgeous tomatoes. Hmmmm fresh tomato pizza. I need to make at least one of those before the month is out.

Last night brought out one of the packages of veal scallops I brought back from my amazing butcher in Boston (Sulmona on Parmenter Street, FYI - never go to Boston without bringing home veal chops and scallops and sausage from them.) and did Veal Marsala with mushrooms and pasta and a side of creamed spinach. SO good. Should post a photo... will download it when I get home tonight.

[bluenoter]

When I had a plot in a community garden, every year I froze some of my full-size tomatoes whole, wrapped in aluminum foil---with the vintage indicated on a taped-on label. (The more humongous the tomato, the better.) All I did first was rinse them off and wipe them dry. Then, sometimes years later, I'd cook with them, after parboiling them just long enough to make their skins fall off or become easy to remove.

I highly recommend that method, which is as simple as can be and through which the wonderful flavors are preserved.

[hornplayer]

When I had a plot in a community garden, every year I froze some of my full-size tomatoes whole, wrapped in aluminum foil---with the vintage indicated on a taped-on label. (The more humongous the tomato, the better.) All I did first was rinse them off and wipe them dry. Then, sometimes years later, I'd cook with them, after parboiling them just long enough to make their skins fall off or become easy to remove.

I highly recommend that method, which is as simple as can be and through which the wonderful flavors are preserved.

What a cool idea. Never thought of that.

[bluenoter]

What a cool idea. Never thought of that.

Chef June, I'm honored.

I have a pretty narrow range of skills as a cook, but I love to cook with tomatoes.

[Ron Thorne]

Patti & I have enjoyed some really good food since landing in southern California last week — from grilled Opah with capers to Pastrami on Corn Rye with Matzo Ball Soup, and homemade Chicken, Cheese & Chile Quesadillas. Today, at our grandson's 10th birthday party, probably Canneloni at the family's favorite Italian haunt.

Film at 11:00.

[Jimmy Cantiello]

Patti & I have enjoyed some really good food since landing in southern California last week — from grilled Opah with capers to Pastrami on Corn Rye with Matzo Ball Soup, and homemade Chicken, Cheese & Chile Quesadillas. Today, at our grandson's 10th birthday party, probably Canneloni at the family's favorite Italian haunt.

Film at 11:00.

Uh, name and location of the family's favorite Italian haunt please.

[Ron Thorne]

Uh, name and location of the family's favorite Italian haunt please.

It's Topanga Pizza in Woodland Hills. It's a no-frills little restaurant, run by a wonderful gentleman named Oscar, who we've come to know over the past ten years or so. They catered Darren & Brenda's wedding, so there is a long family connection there. It's been a tradition to celebrate the kid's birthday at Topanga with 3-4 other couples and their children each year.



Oscar

One of Topanga's signature items are their fresh, hot, house-made rolls, which are dipped in a mixture of extra virgin olive oil, fresh basil and garlic just before serving — right after you're seated.



Topanga Roll

I changed my mind and ordered pasta with Bolognese Sauce instead of Canneloni. I brought half of it home.

[Jimmy Cantiello]

Sounds good, Ron. Sometimes the "little" restaurants are the best.

Now that it's going to be getting cooler around here I'll be eating more pasta. Yesterday, even though it hit 80 degrees here in Monroe, I was craving pasta. I made a pot of red sauce using San Marzano tomatoes,sweet Italian sausage and about eight ounces of pesto. Hooked the sauce and sausage up with some nice rigatoni. Topped it off with a liberal grating of Pecorino Romano. Two huge helpings did the trick.

[moldyfigg]

We are lucky to have three small family Itralian restaurants withing 10 minutes. Our favorite is Genovese which has never served us anything we didn't love. It's your basic red sauce place, very Napolitano, even though the name makes your think North. When you walk into the place, you are transported to New Jersey. They greet us like family whilst Dean Martin croons. Plus the owners wife makes the best chocolate cake I've ever had.


I think we are headed there tomorrow. Tonight, grilled Ahi.

[Jimmy Cantiello]

Joanne and I had a "strange" dining experience this past Saturday night. We decided to go to a relatively new joint in our hometown, Bridgeport. It's about 20 minutes south of where we live in Monroe. Since the exodus of manufacturing there, and Connecticut in general, Bridgeport has had a tough go of it for many years. It's trying its best for an economic recovery so whenever I get a chance to try a new restaurant in the city where we grew up I jump at it. Most of the suburban communities are loaded with people who originally lived in Bridgeport. Unfortunately, not a lot of them want to venture back there.

Anyway, we decided to check out a place called Bistro B. Strangely, this restaurant is located right next door to another restaurant owned by the same people called Barnum Publick House. From what I could see, the menus are very similar. Now remember, this is Saturday evening, a very popular restaurant day. There was exactly one two top occupied when we walked in. Those two people left before we started our meal. The place was very nicely decorated. They obviously put a lot of thought into the design.

The young lady that served us was very professional and accomodating. However, there were a few missteps. After getting a couple of excellent cocktails things got a little weird. I got my usual martini but instead of Hendrick's I went with a gin I never tried before, Uncle Val's Botanical Gin. On the money. I will be cheating on my beloved Hendrick's in the future. Anyway, I asked our server if, in addition to my main course, I could get a half order of the fettucine that was on the menu. No can do. Thinking that she misunderstood me I explained that I wanted the pasta in addition to my main course. She said, "Nope, we don't sell half orders. The full order is not that much to begin with." Oh, okay, less money for you and the restaurant. So we got our apps. Joanne had a huge kale salad and I got an excellent steak tartare. It went downhill from there. The time between the first course and the main was incredibly long. There was nobody else in the restaurant but me and Whitey, on a Saturday evening! I asked our server if the chef took off. She assured us he did not. I asked her if she noticed that we were the only two people in the establishment.

Our food finally came out of the kitchen. Maybe they ordered take out. Or...maybe they ordered from the restaurant next door since there didn't seem to be much need to have a chef on site at this place. My double cut pork chop was tasteless, dry and overall boring so I told our server so when she asked. Joanne's salmon was hammered and vey dry as a result. Our server took $20.00 off the bill which I appreciated. I still gave her an almost 30% tip on the original total. She did her best.

I'm no restaurant expert but I'm still trying to figure out why someone would open two restaurants that are essentially the same, serving very similar dishes, right next door to each other. I don't hold out much hope for either one of these restaurants. Sad.

[Ron Thorne]

Sounds good, Ron. Sometimes the "little" restaurants are the best.

Absolutely, Jimmy!

Man, that's a truly bizarre experience that you and Joanne had on Saturday evening. Hard, if not impossible to explain. I'm with you on the prognosis, buddy.

[rlfun]

Sounds good, Ron. Sometimes the "little" restaurants are the best.

Absolutely, Jimmy!

Man, that's a truly bizarre experience that you and Joanne had on Saturday evening. Hard, if not impossible to explain. I'm with you on the prognosis, buddy.

That is very strange. One wonders if a tax advantage might be the calculation behind two in a row? My wife and I have been in similar circumstances and we're always careful not to allow our displeasure to affect our server. In many cases, they're the innocent bystanders to management and kitchen incompetence. Kudos, Jimmy.

[Jimmy Cantiello]

I always try to take care of the front line soldiers in restaurants. The way that the hospitality business, particularly the restaurant business, is set up puts the server at a decided disadvantage. Servers and bussers do not even get paid minimum wage. Who made up these rules? These people have to put up with a lot of shit, not only from the patrons but from the kitchen and management. I try to tip in cash if possible. On occasion I will get the busser aside and slip him/her some cash on the side above and beyond the general tip. Bottom line, if not for tips waitpersons could not come close to making a decent living.

[Jimmy Cantiello]

Just checked my bank statement online. The charge for the meal we had at Bistro B was credited to Barnum Publick Bistro as opposed to Bistro B or Barnum Publick House. Hmmm. I think Ron F. was onto something when he mentioned tax considerations.

[Ron Thorne]

Jimmy, any memorable meals lately?

Clint?

June?

Anyone?