Raffetto's Pumpkin Ravioli with Homemade Tomato Sauce

I don't know about you, but I am tired of Manhattan being overrun by chains. How many many banks, drug stores and frozen yogurt places does one borough need?

That is why I love Raffetto's on West Houston Street. In business since 1906, Raffetto's makes fresh pasta and ravioli right on the premises. While pasta and ravioli are their specialty, Raffetto's also sells homemade tomato sauce, mozzarella cheese, and other Italian products. Given the neighborhood, and the fact that it is Manhattan, you would think fresh pasta and ravioli would be expensive. But its not. Raffetto's is completely reasonable.

The other day I stopped by and picked up some of their pumpkin ravioli. The combination of pumpkin with a hint of nutmeg and other spices, topped with made-myself tomato sauce was delicious.

Homemade tomato sauce

Olive oil, one turn of the pan
1 onion, diced
1 clove of garlic
2 28 oz cans of whole, plum tomatoes
Italian seasoning, to taste
Salt and pepper, to taste

Open cans of tomatoes and separate tomatoes from the juice. Reserve the juice. Crush each tomato by gently squeezing them with your hand, breaking them into pieces. If you like a chunkier sauce, then keep the tomato pieces bigger. Put the tomatoes to the side.

Heat oil over medium high heat in a large saucepan. Add garlic and onion. Cook until onions are soft. Add tomato juice and cook for two minutes. Then add the tomatoes, Italian seasoning, and salt and pepper. Simmer for half-an-hour, and then serve. Freeze any left over sauce in the freezer for future use.

Raffetto's
144 W Houston St
New York, NY 10012-2546
(212) 777-1261

Cranberries, oh my

I know I am little late with the cranberries, as Thanksgiving as come and gone. But bear with me, because it has been crazy at work, and by the time I get home at night, all I want to do is fall into bed.

This Thanksgiving was the first Thanksgiving at my apartment, and while I didn't make the turkey (a broken oven, which has now been replaced by a brand spanking new one), I did make some sides. And the one I absolutely insisted on making was cranberry sauce. Let me tell you why.

I HATE canned jellied cranberry sauce. Each Thanksgiving, its slid out of its metal container, placed in a bowl and then sliced up like a roll of Pillsbury cookie dough. It just looks so manufactured. And who wants to eat essentially cranberry jello on their turkey? Not me. So this year I made real cranberry sauce, and the canned kind was banned from setting its little jelly foot in my apartment.

And it is was ridiculously easy. Embarrassingly easy. And I made it the night before. So the question remains: why do people eat canned cranberry sauce then?

Basic Cranberry Sauce
(from Everyday Food)
Yield: 2 cups

In a medium saucepan, combine 1 bag (12 oz.) cranberries, 3/4 cup sugar, 1 tsp. grated lemon zest and 1 cup water. Bring mixture to a boil.

Reduce to a simmer, and cook until the cranberries are soft, about 10 minutes. Transfer the cranberries to a bowl and let them cool to room temperature. To store, refrigerate in an airtight container up to 1 week.

It's All Greek (Yogurt) To Me

On any given day at my supermarket there just might be some kind of sale on Greek yogurt. And on any given day, you will find people going crazy over that sale - stocking up on Greek yogurt like they plan on being stuck in a bunker underground for who knows how long because the end is near, the end is near.

So, I had to see what all the fuss was about.

Until recently, I had never had Greek yogurt. Oh sure, I had heard about how good it was for you, and saw it in the supermarket and in the little convenience store in the building where I work, but I never purchased it because, well, I didn't think any kind of yogurt was worth that much.

But lo and behold. It was any given day and I was in luck - Fage brand Greek yogurt was on sale at my local supermarket. Fage (pronounced "fa-yeh") is Greece's largest dairy company. Their yogurt comes in different milk fats - classic, 0%, 2%, and 5%. Unbeknownst to me, I picked up the 5%, when if I had been paying attention, I would have chosen the 0%. I also chose the honey kind (they also make cherry, peach and strawberry) because I have been on a honey kick lately, eating it in my plain American yogurt and on my English muffins with peanut butter.



I decided to test out the yogurt at the end of a long work day. The yogurt was VERY thick. And it had a very strong taste. When coupled with the honey, which was also thick as a result of being stored in the refrigerator, the yogurt reminded me of cream cheese - cream cheese with a side of honey. Needless to say, by the time I was done, I was slightly nauseous.

Disappointed, I told me co-worker "I just don't understand what all the fuss is about Greek yogurt." Her response? "Try the Chobani brand - its not as thick and its fat free." Determined to understand the public's obsession with Greek yogurt, I picked up Chobani's peach non-fat yogurt.



The verdict? Chobani tastes better. So much better that I purchased the strawberry non-fat yogurt the next time it was on sale and yes, yes, I can understand why people really like this yogurt. Thick, but not too thick, fat free, and not overly sweet like other brands.

Now, I know it wasn't a far comparison because I didn't try Chobani's honey non-fat yogurt. But the consistency of Chobani, in my opinion, is just that much better. Plus, Chobani's honey is already mixed in (unlike Fage's which is served separately on the side) and I heard that it is not as good. So I guess each brand has its plus and minuses.

Now for the rest test: will I continue to purchase Greek yogurt now that I have had a taste?

Only if it is on sale.

Dinosaur Bar B Que

I had to travel to Rochester for work and before I left, one of my co-workers suggested I try Dinosaur Bar B Que. Never one to pass up bbq, I Google mapped it to see how far it was from my hotel - less than a quarter of a mile - and like the anal person I am, started planning what sides I would order with my meal.

After I checked into my hotel around 7 p.m., I did the quick walk over to Court Street using my Google Map. Its always so strange to me when I travel to other cities just how desolate they are at night. I am used to Manhattan where it is more crowded on the streets at 1 a.m., then at 6 p.m., and the real desolation doesn't begin until 4 in the morning.

Dinosaur Bar B Que opened in 1998 in Rochester (there are also Syracuse and Harlem locations) and sits in the former LeHigh Valley Train Station overlooking the Genesee River. I went on a Thursday and there was a wait - for only one person! I couldn't believe how crowded it was for a Thursday night. I guess I now know why the streets were empty - everyone in Rochester was at Dinosaur Bar B Que!

Luckily, I didn't have to wait long, because I saw other co-workers there (or I should say they saw me) and sat down with them for dinner. I started with the fried green tomatoes, which were fried, sprinkled with Pecorino Romano cheese and served with a cayenne buttermilk ranch dressing. The fried green tomatoes were, well, alright. While I can't say for sure, they appeared to have been made in a factory and then frozen, which disappointed me. It was then on to Pork Bar-B-Que Platter with macaroni salad and bar-b-que beans. The pulled pork was served on a bun and while it claims to come piled high, it wasn't even close. I also found the pork to be very dry. Then there was the macaroni salad. The macaroni salad reminded me of the macaroni salad they used to serve in my college cafeteria in upstate New York. Needless to say, I didn't eat very much of it. Finally, there was the bar-b-que beans. The beans were better, but not earth shattering "Oh my God" good. The platter also came with their house-cured garlic-dill pickles. I was expecting to one or two pickle spears, but instead got two tiny pickle chips. Blink and you will miss them.

Overall, I found Dinosaur Bar B Que to be disappointing, especially since it claims that its supporters "swear by the authenticity of the place." I can't tell you whether it is authentic, but I can tell you what tastes good. I think there are lots of better bbq places out there, and even though it is a chain, Dallas BBQ still ranks at the top for me in NYC.

Dinosaur Bar B Que
99 Court Street
Rochester, N.Y. 14604
585-325-7090

Skillet Matzo Brei with Cinnamon, Apple, and Raisins

This is another recipe from Martha Stewart Living - the April 2008 issue - and comes from Gita Edelsburg, the mother-in-law of Monita Buchwald, recipe tester at Martha Stewart Living. Made with Matzo, a cracker-like flatbread made from white plain flour and water that is typically eaten as a substitute for bread during the Jewish holiday of Passover, this recipe is different than your typical pancakes and french toast.

After soaking the matzo in water for five minutes, you combine eggs, salt, sugar, apples (I used Macintosh instead of Granny Smith), raisins (I used golden raisins), cinnamon, and oil. The mixture is gently stirred together and then evenly spread over a heated skillet. Each side is cooked for about five minutes or until brown and then it is ready to serve. I drizzled honey and then maple syrup over the top for a sweet - but not too sweet - start to my morning.

Skillet Matzo Brei with Cinnamon, Apple, and Raisins
Yield: 4 servings

5 matzos, broken into 2-inch pieces
2 large eggs
1/2 tsp. salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 tsp. ground cinnamon
1/2 cup plus 2 tbsps. vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)

1. Place matzos in a bowl, and cover with water. Place a plate on the surface to keep the matzos submerged. Let matzos and water stand for 5 minutes, and then drain the water. Return the matzos to the bowl.

2. Whisk eggs and salt together in a bowl. Add the egg and salt mixture to the matzo. Then add the sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir the mixture until combined.

3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Spread the matzo mixture evenly in the skillet, making sure to press the mixture firmly into the skillet. Cook, undisturbed, for 5 minutes. Carefully flip the mixture with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon the matzo brei onto serving plates. Serve hot or warm with toppings if desired.

German Sausages with Apples, Sauerkraut, and Onion

Although Oktoberfest and the month of October has come and gone, I found myself coming back to this recipe I found in the October issue of Martha Stewart Living. German sausages on top of sauerkraut mixed with apples and caramelized onions is just perfect for a cold November day. Plus, this recipe can be made in relatively little time with plenty of left overs. Just cook up some German sausages (I used bratwurst), put them to the side, then cook up the apples and onions in the same pan until soft, add the sauerkraut to the apples and onions and cook until heated through. It's as simple as that. A perfect cold weather dish sure to wake you from those cold-weather blahs.

German Sausages With Apples, Sauerkraut, and Onion
Yield: 6 to 8 servings

1 to 2 tbsps. vegetable oil
12 links assorted fully cooked German sausages (such as bratwurst or smoked knockwurst)
1 large white onion, thinly sliced
2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
1/4 cup apple cider
1 lb. sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
Assorted mustards, for serving

1. Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.

2. Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.

3. Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250 degree oven for up to 1 hour.)

Lunetta

Last Friday my friends and I had tickets to see Death of a Salesman at a little community theater in Brooklyn. Since the show did not start until 8:00 p.m., we decided dinner nearby would be the best idea. My friend, an avid foodie, picked Lunetta ("little moon" in Italian) in Brooklyn because she loves their food. I must admit - when she first showed me the menu, I was a little skeptical. There didn't appear to be many choices, but I was willing to give it a try.

Since we went after work, we were one of the first groups in there. While we were placed near a window in a cozy corner, Lunetta does have a bar that one can sit at and watch the food being made. We started off with the ricotta (they make their own) with honey and lemon bruschetta, and it simply stated, it was amazing. The Italian bread was slathered with fresh ricotta and then drizzled with honey and lemon. My friends also had the escarole and radicchio salad with garlic, anchovy and lemon, and loved how fresh and light the salad tasted.

For the main course I ordered the orecchiette, rapini (broccoli raab) and housemade fennel sausage. Simple ingredients yet the dish was so flavorful and tasty. Plus the portion size was just perfect - not so small that I was starving later, nor was it so large that there was no way that I could finish the dish. Rather, the portion size is best described as the portion I would serve myself if I was at home cooking the dish. For their main courses, my friends sampled the papperdelle with Berkshire pork ragu, and one of the specials, the squid ink pasta with Shrimp. They also ordered a side of smashed pumpkin with brown butter and honey. All three, in my friends opinions, were simply amazing.

Whenever possible, Lunetta uses sustainable, local and organic produce, fish and meats, and you can certainly tell when sampling their menu.

Overall, I absolutely love this restaurant - it is my new favorite, and I don't think I can adequately express in words how good the dishes are. The menu is simple, but the dishes themselves are so fresh and pack so much flavor. This is truly food at its best.

Lunetta
116 Smith Street (between Pacific and Dean)
Brooklyn, N.Y. 11217
718-488-6269