Tag Archives: pasta

Tutto Il Giorno – Always Delightful!

Linda in Newsletter

We bellied up to the bar at Tutto Il Giorno in Southampton just over a week ago to share small plates of appetizers and some wine with our dear friend, Sue. We sampled the Burrata (with sweet grape tomatoes and fresh basil), Britto (crispy calamari with zucchini and served with a basil dip), Arancini (local mushroom risotto cakes with a chive crème fraîche and truffle oil), Gamberi (grilled prawns, local asparagus, puttanesca sauce and toasted almonds) and Paccheri (slow cooked beef ragù served Neapolitan style). A beautiful bottle of Italian red wine to accompany and we had an amazing evening of great food and superb service (thanks Christopher and Mark!).

Belly up to the bar!

This past Friday night, we met up with Sue and another dear friend, Monte, again at the bar for a casual drink, bite and conversation. Sue and I shared the Branzino (fire-roasted whole fish served over an herb salad with a broiled cheese-crusted tomato), Ron enjoyed their featured pasta dish (delicious!), and Monte ordered their Cartoccio (local fish baked in parchment paper with mixed vegetables and seasoned with a roasted tomato vinaigrette).

Cartoccio!

This trendy Neopolitan-inspired restaurant opened in 2009 and reflects a chic dining atmosphere and experience. The Tutto legacy began in 2006 in Sag Harbor (now owned by chef Maurizio Marfoglia) when Gianpaolo de Felice and his close friend, David Mayer, imagined having the food of Southern Italy available in the Hamptons. That original restaurant was designed by Gabby Karan de Felice, married to de Felice, partner in the restaurants, and daughter of famous clothing designer, Donna Karan, and reflects the “urban zen” atmosphere (like her mother’s lifestyle store next door). That same comfortable atmosphere was replicated in the Southampton location where you’re always assured delicious cuisine made with local, fresh ingredients under the creative control of Corsican Executive Chef Alex Apparu. In 2014, the Tutto group opened a third location in Tribeca, which we’re looking forward to trying one day.

Whether you go to Tutto for lunch or dinner, you’ll always enjoy the atmosphere, food that is consistently creative and delicious, an extensive wine list, and friendly and professional service. Before you’re done your meal, you’ll already be looking forward to your next visit. Buon appetito!

Dinner With Elaine

Linda in Newsletter

We had a chance to visit with Ron’s third sister (he has four of them – lucky man as they are all amazing women!), Elaine, in Los Gatos, CA, on our recent visit in the area. Elaine is a brilliantly talented lady (as are all four of Ron’s sisters), with a burning passion for travel, art, culture, and decorating. Her taste is extraordinary and she is truly a remarkable woman.

She invited us to her new home and we shared a wonderful evening with her and two of her friends: Mary, who she has travelled to Cuba with on several occasions for cultural expeditions, and Nancy, a long-time friend and talented hair stylist. Instead of going out for dinner, Elaine prepared and served a delicious dinner of BBQ grilled salmon, oven-grilled broccoli Romanesco, asparagus, onion and tri-colored carrot, and boiled corn on-the-cob. When we asked what we could bring, she said that we could do the sauce for the salmon.

Ron and I had enjoyed a wonderful chimichurri sauce before we left Cabo, so I immediately thought that would be the perfect accompaniment to the grilled salmon and mixed vegetables. Elaine had all the ingredients and I used this recipe from New York Times Cooking app as my basic guideline: http://cooking.nytimes.com/recipes/1015299-chimichurri-sauce. Although my picture of my plate doesn’t include the chimichurri, it provided great color and flavor to the salmon and all the vegetables Elaine served. Delicious!

Leftover chimichurri can be used as the base on toasted baguettes for appetizers, mixed in with beaten eggs for scrambled eggs (green eggs and ham, perhaps?) or omelet, as a pizza or flatbread sauce, or tossed with cooked pasta. It really is a versatile and healthy sauce and I highly recommend you try it! A little taste of Argentina – wherever you are in the world!

Did You Know That……

Linda in Newsletter, Site News

– Capers are the unopened flower bud of a bush that grows in the Mediterranean. Contrary to popular belief, they are in no way related to fish! They are usually packed in brine, so they should be rinsed before using. Select small capers and try them in everything from salads, pasta dishes, with smoked salmon or other fish dishes, in egg salad sandwiches and devilled eggs, in vegetables, sauces to pizza!

– Tomatillos are surprisingly not members of the tomato family, but are actually members of the gooseberry family. They are available at Latin-American markets and some large supermarkets. They have a papery outer husk which should be removed, and them the tomatillos should be rinsed in soapy water, followed by clear water, to remove the sticky residue of the husks.

– To quickly slice mushrooms, strawberries or kiwis, try using an egg slicer, preferably with stainless steel wires for strength.

– The tart and tangy flavor of the versatile lime adds a sprightly touch to margaritas, other fruit drinks and desserts. It adds zest to ceviche, salad dressings, barbecued fish and poultry. An excellent source of vitamin C, limes grow in the tropics and subtropics, Mexico, the Caribbean, Florida and California.

Bite Your Tongue When Sharing These Hot Sauce Tips!

Linda in Newsletter, Site News

Serious hot sauce lovers and collectors already use “liquid fire” in all kinds of ways. Outlined below are some suggestions that people may not have thought of or for those more timid, to convert and inspire them to “eat the heat”:

• Try mixing a small amount of hot sauce with softened cream cheese as a spread for bagels or as a dip for vegetables or crackers.

• Mix equal parts of olive oil and your favorite hot sauce and marinate skinless chicken breasts or fish fillets before grilling or broiling.

• Mix equal parts of soy sauce, dry sherry and hot sauce (or to taste), add a small amount of corn starch and mix in at the end of cooking your favorite stir-fry dish. If you’re using meat in your stir-fry, marinate the meat in the sauce mixture beforehand.

• Add a few drops of hot sauce to mayonnaise or salad dressing to add some extra flavor.

• Add a few drops of hot sauce to your favorite salsa, gravy, soup or stew for a little extra “kick”.

• For a different flavor in your next Bloody Mary, Caesar or glass of vegetable juice, try adding a few drops of your favorite hot sauce to “kick” up the taste.

• Use hot sauce on pizza and pasta dishes instead of red pepper flakes.

• Try cooking ham, pork roasts or smoked sausage in any tropical fruit nectar (pineapple, etc.) with a few shakes of hot sauce.

• Try a Caribbean style hot sauce on cottage cheese or your favorite salad as a low calorie, low fat dressing.

• Try mixing your favorite hot sauce with ketchup for a quick and delicious barbecue sauce.

• Tired of airplane food when travelling? Try carrying your own hot sauce to jazz up whatever they serve you.

• Try replacing the salt in your diet with hot sauce. Sprinkle it on burgers, vegetables, eggs, rice, salads, sandwiches or on any food that you’ve grilled. The sauce adds great flavor and is much better for you.