Piccola Venezia

I warned you 2012 was going to kick off with a slew of North End restaurant posts! I'm finally getting all caught up over here. Thanks for all the great comments and feedback. Sounds like a lot of you are itching to pay a visit to the neighborhood. (Be sure and let me know when you do!)

I have walked by this home style Italian restaurant located at 263 Hanover on a regular basis for the past four years. A few weeks ago, the time finally came to check out Piccola Venezia. On a Thursday night we entered into a large-by-North End-standards dining room which was nearly empty. Considering the waitstaff's laid back and seemingly unenthusiastic approach, this scene did not seem out of the ordinary. No one greeted us when we entered. After standing around for an awkward amount of time, we played the "should we stay or should we go" game; when finally the chef way back in the kitchen made eye contact and beckoned us to sit anywhere we like. I have no problem with seat yourself establishments, but it is something I never want to assume. The atmosphere takes you back in time, within a rustic kitchen meets Nona's attic inspired space we felt comfortable. The vintage looking paper placemats in faded red and white only enhanced the old fashioned vibe. Shortly after choosing our table, a member of the front of the house appeared to greet us with menus. With kitschy Christmas decor in place (the meal occurred back in December) and large kitchen utensils hanging among antique framed photographs set to a weathered exposed brick backdrop, we settled in with a standard bread basket and a round of Peroni($6) on draft.
The food came out in a timely manner, beginning with a surprisingly wonderful bowl of Mussels Marinara ($11.95). I say surprisingly because after the initial realization that only two other tables were in the restaurant and we didn't feel entirely welcome there to begin with, we were a bit skeptical of what to expect from the kitchen. The red sauce was incredibly flavorful with chunky tomatoes, thick slices of onion and a generous dusting of fresh green herbs. It did the steamed mussels proud. Further enhancing the appetizer were four slices of just crispy enough and perfectly buttery toast. On a low note, my Spaghetti Carbonara ($16.95) came swimming in sauce and was rather bland. The classic egg and Parmesan cheese sauce in abundance was super thick, somewhat cloying and lacked finesse. It weighed me down and it weighed the spaghetti down, too. I did enjoyed the thick cubes of pancetta, they were tender and added a welcome saltiness. Some fresh cracked black pepper might have helped its cause. (Their salt and pepper shakers looked like they hadn't been changed since 1992.) Unfortunately, this was not a dish I could truly get excited about. This was further evidenced by the fact that I never felt compelled to eat the leftovers I took home. If you're looking for a good carbonara in the neighborhood, I'm partial to the ones at Artu and Ristorante Daimiano. However, if you're looking for a good Tiramisu ($7.95), look no further. Homemade with espresso soaked ladyfingers, pillowy brandy infused mascarpone cheese, and cocoa, this large portion looked like way to much to take on, but ended up being the perfect amount. The tiramisu itself was supremely light and fluffy; this was exactly they type of dessert I needed after a heavy entree. Traditional, comforting and not too sweet, with a whimsical presentation, what's not to love?
A frothy cup of Cappuccino ($4) completed the meal. With an abundance of restaurants to choose from in the North End, establishments definitely have the power to sway me even after one visit. Piccola Venezia doesn't happen to make the cut of my personal favorites; all things considered. Taking into account the varied level of affection for the dishes I sampled, it was still a good meal at a very reasonable price point that left me satisfied but not necessarily eager to return.

Carmen Trattoria

I have lived in the North End for a long time now and still I am never without a different restaurant to try. I love discovering new-to-me-spots just as much as I adore revisiting old favorites. Carmen is one I immediately came to regret not visiting sooner. An small trattoria tucked away in the ever quaint cobblestone lined North Square, Carmen serves memorable Italian cuisine in a intensely dark and extremely cozy brick walled space. The cave like interior with a wine bar nestled in the front is perfect for an intimate date night, while the dimly lit close quarters make for less than ideal photo conditions. (Sorry! I never post without photos, but I'm beginning to realize, exceptions can and should be made.) The cuisine is defined as old country Italian, it remains comforting with a sophisticated touch.

Definitely order the Steamed Wellfleet Clams ($16) with hot homemade mustard, fennel and cream to begin the meal. A heaping bowl of plump briny delicacies come bathing in a tantalizing cream where sliced fennel accompanies grainy mustard pearls. This dish is exquisitely pungent on multiple levels, not only do the clams benefit from an innovative preparation, I was eating the creamy, spicy, mustard laced broth by the spoonful. When I state bluntly that you should order these clams, I mean it. This is probably one of the best appetizers I've ate all year. Maybe ever

For my entree I chose the Orichiette ($25) which came with sweet Italian sausage, broccoli rabe, tomatoes and herbed bread crumbs. The orichiette itself was excellent, cooked to a toothsome al dente, while the the broccoli rabe and the sweet Italian sausage were equally delicious. The dish had one major downfall being that the tomato sauce was severely over-salted. It tasted like the result of an unfortunate kitchen mishap, but I can not say for sure as I have only been here once. The red sauce became more abrasive with every bite, to eventually overpower the well executed ingredients. If you've been reading this blog for awhile, then you know that my palate is pretty easy to please, meaning I rarely complain about and I can definitely handle my salt.

Adam ordered the Pan Seared Duck Breast ($29) in a pomegranate reduction with sauteed kale and sweet potato puree. This was fantastic. Next time, I'd skip the red sauce dishes and head straight for the duck. A tender pan seared breast comes executed to the desired medium rare with a crispy skin in a luscious pomegranate reduction, with a smooth and creamy sweet potato puree and plenty of savory sauteed kale. Red sauce is pretty basic, so I would give Carmen the benefit of the doubt on this one and not hold it against them. Especially since I still liked the components of my dish, and I loved everything else we ate. And I was smitten with the romantic interior and we had great service. Our hostess was welcoming and bubbly and our waitress fit the bill, she was professional yet easy going. It was a lovely date night. I'm so bummed for all that salt!

All things considered, they still get my vote. The next time you are faced with the daunting task of where to eat out in the North End, don't hesitate to consider Carmen at 33 North Street. If you've already been, what's your review?

The Daily Catch

The original Daily Catch in the North End is a no frills, cash only, hole-in-the wall establishment with a frenetic open kitchen, tight dining quarters and a usually lengthy wait as evidenced by patrons forming a line that runs a block down Hanover Street.

The uber casual, somewhat divey approach is all part of its charm - from the weathered tables and chairs, to the single chalkboard menu, the use of paper placemats, and especially the wine served in plastic cups. To start, the Fried Calamari ($9.75/small, $18.50/large) is an absolute must! Arguably some of the best in town, theirs achieves the ideal balance of crispy batter to toothsome tentacles, full of sweet ocean flavors with just a hint of olive oil. A dusting of fresh parsley, two juicy wedges of lemon and zesty marinara sauce for dipping finish off a perfect execution.

The Sicilian style seafood dishes are fresh, authentic and served piping hot in the pan in which they were prepared. Every last drop of red sauce, garlic, olive oil and fresh herbs are all there for the party. May I recommend the Tinta de Calamari -which is Homemade Black Pasta ($10.50/appetizer, $21/ entree). Of the three chalkboard varieties, I have tried two of them. One was on a visit quite a few years ago, (sorry about the picture quality) while the other was just a couple months back. Both are equally deserving of my affections. The thick ribbons of squid ink pasta laced with sinfully good olive anchovy butter coil around sauteed mushrooms, onions and red and green peppers in the Putanesca, while the Aglio Olio incorporates plentiful amounts of briny ground squid and sautees it simply with lots of garlic and olive oil.

A Hanover Street mainstay and often overlooked staple in the Boston seafood scene, the original Daily Catch with an unassuming presence, warm cheerful service, and authentic Italian seafood dishes will hopefully leave you nothing short of impressed.

Pasta with Roasted Eggplant, Zucchini and Onions

This past weekend I hosted my 3rd Annual Cookie Exchange.  It was so much fun as always!  I chose Fudge Puddles as my cookie this year because I loved them so much when I made them a few months ago.  Hopefully everyone who attended liked them too!

My party is always a brunch because I know how busy everyone is this time of year and I don't want anyone to feel like this is a hassle.  My goal is for this to be a lot of fun and I want people to want to come back year after year.  I'm happy to say that most people have come back each year!  My brunch menu was Hash Brown Potato pancakes (which I am renaming Red and Green Potato Pancakes - recipe coming soon) topped with a poached egg, Pumpkin Bread Pudding, Shot Glass Apple Parfaits (recipe coming this week), Spinach Quiche, Stromboli (coming soon), Buffalo Chicken Stromboli (coming soon) and Pasta with Roasted Eggplant, Zucchini and Onions.  I think the menu was very well received!  I've made the pasta dish before and this time I took a little bit of a short cut and instead of making my own garlic oil I tossed it with a bottled one we bought on Newbury Street in Boston.  I prefer it with the homemade garlic oil but the other worked in a pinch (I was running very late!).

My friend Rachel has her own blog and posted about the cookie exchange. I hope you'll check out her post!  Don't forget to leave her a comment and show her some love.  :-) The photo above was taken by her and her fancy new camera!

Michele’s Pasta with Roasted Vegetables

Ingredients:

1 large eggplant, cubed

3 small zucchini, cubed

1 large red onion, sliced into half moons

2 teaspoons dried of frozen basil (Dorat)

1 cup Extra Virgin Oil Olive, plus more for drizzling

10 cloves garlic, peeled and cracked

Crushed red pepper to taste

Salt and fresh cracked pepper to taste

2 lbs pasta, any short cut

Directions:

1.  Pre-heat oven to 375º

2.  Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.

3.  Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.

4.  In a small pot; heat garlic, oil, crushed red pepper, basil and salt for about 10 – 15 minutes over medium-low heat.  This is to infuse garlic with oil – do not let the garlic brown.  Once cooled remove garlic and discard.

5.  Cook pasta in boiling salted water until al dente, drain.

6.  Toss with veggies and infused oil.  Sprinkle with Romano cheese and serve.

Click here for a printable version of this recipe.

Chicken Sausage Pasta with a Semi-Homemade Sauce

Sometimes when it's my turn to cook there's really no recipe inspiration striking and I do not have time to troll the internet to find something that works.  On those nights, sometimes an easy pasta dinner is just what the doctor ordered.  However, jarred pasta sauce isn't always something I am interested in using - I like to pretend some legitimate effort was put into this meal!  Turns out, crushed tomatoes are the key.

Dinner!

The Necessities...

• Chicken Parmesan sausages
• Broccolini
• Pound of pasta
• 1 onion
• 2 tablespoons of minced garlic
• 2 cups sliced white button mushroom
• Chicken Stock
• Large can of crushed tomatos
• 2-3 tablespoons basil
• 2-3 tablespoons oregano
• salt and pepper

To begin, I placed the chicken sausages (this really could be any protein) in a large fry pan over some medium heat with olive oil.  I only made little slices in the sausages before tossing them in the pan and just rotated them a few times until they were done.

Chicken Sausages

While the sausages were cooking away, I sliced up the mushrooms, chopped the onion and minced the garlic so it was ready.

Best of the rest

Once the sausages were cooked through and a bit browned on the outside, I removed them from the pan and set them aside for later.

Cooked sausages

I then added the garlic and onions to the pan with all the flavors from the sausage and let them cook until the onions were tender - about 5 minutes.  I added the mushrooms to the pan, and to make sure they did not stick I added about a half cup of chicken stock - just enough to cover the bottom of the pan.  I cooked the mushrooms for another 5 minutes until a bit brown and tender.

Cooking mushrooms...

Once the basics were cooked, I added the broccolini to the frying pan, put the top on and let the broccolini steam up to be nice and tender - about 5 minutes.  I must admit, I originally was going to saute the broccolini but that really was not going to work in this pan, but because of the chicken stock the broccolini streamed up really nicely.

About to steam-up

Finally, I added the whole can of crushed tomatoes, basil, oregano, salt and pepper and gave the dish a big stir.

Crushed Tomatoes

When the tomatoes were heated and all the herbs were thoroughly mixed in with the rest of the ingredients, I added the cooked pasta to the pan with the crushed tomatoes and combined it all.

Almost done...

When the flavors were coming together, I cut up the sausages and added them back to the fry pan.

Ready to Serve

To serve, I scooped the pasta into a bowl and topped (generously) with grated Parmesan cheese.  I made some garlic bread to accompany this dish by just cutting a small baguette in half and drizzling it with olive oil and sprinkling some garlic powder on the halves and placing it in a 350 degree oven until nice and toasted.

Close-up

This really is a simple dish that comes together well.  Using the crushed tomatoes and a few herbs makes a nice and light sauce to enjoy without taking up loads of time.  Even better, this dish can be adapted to use what you have your fridge or whatever you are in the mood for.  I have made it in the past with some spinach as well as Canadian bacon - really, the possibilities are endless.  Regardless of what you add, the dish comes out tasty.

What is your go-to weekday dish?

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Mamacello Pasta

I have made this dish a couple of times and found in my old files on my computer.  I don't think I posted it because I felt that it didn't photograph well.  I decided that the recipe is definitely blog worthy even if the photo isn't.  Rachael Ray makes this with spaghetti or linguine but Steve and I are very big fans of rigatoni and I make it all the time.  What's your favorite type of pasta?

From Every Day with Rachael Ray

June-July 2006

4 SERVINGS

Ingredients:

1 pound spaghetti or linguine

Salt

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan

4 garlic cloves, finely chopped

2 pinches of crushed red pepper flakes

1/2 cup dry white wine (a couple of glugs)

Zest of 2 lemons, 1 lemon juiced

1/2 cup heavy cream (eyeball it)

Handful of flat-leaf parsley, chopped

1 cup fresh basil (20 leaves), shredded

Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table

Directions:

1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes.

2. While the pasta cooks, heat a deep skillet over low heat and add the EVOO, 3 turns of the pan. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, basil and a couple handfuls of grated cheese, then serve immediately. Pass around the extra cheese at the table.

 Click here for a printable version of this recipe. 

Aunt Maryann's Macaroni and Peas

I know, I know!  I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it.  It's such a simple recipe so I hope you like it.  It's funny, I can remember the first time I had this.  I was complaining to my mom about the other version of macaroni and peas, the red sauce version.  Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away.  So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly.  Now that I'm living on my own I like to make both versions depending on my mood.  This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer. 

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.


Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Marcella Hazan's Sauce with Onions and Butter

This recipe had me very curious.  In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs.  However, I'm not sure I'm quite ready to jump on the bandwagon.  Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat.  I know a recipe is a bust when Steve tells me he's okay with me never making it again.  Let me explain why this recipe had me so curious in the first place.  We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something.  Then there's the butter...5 tablespoons of it.  When I told my father he made me laugh.  He said "If Nanny ever saw you do that she'd never eat another thing you made.  She's say she doesn't trust you."  That's so true.  She really hated butter.  Never cooked with it.  She claimed she was allergic but we all know she just didn't like it.  Well, the sauce smelled delicious.  The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it.  As great as that is it's not enough to win over my stomach.  My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well.  Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better.  What do you think?  Have you made this recipe?  What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.  Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.



Click here for a printable version of this recipe.

Portsmouth Restaurant Week | Black Trumpet

Along a brick sidewalk that weaves down a quaint New England street bordering a historic port studded with industrial fishing boats, sits a mustard yellow barn door with thin black metal hinges, adorned with a handsome slate sign. Complimentary elements come together to create an inviting facade along a brick back drop - a giant circular sign touting gold lettering swings overhead, black windowpanes form a focal point where plants still bloom in the garden boxes beneath, and a gold striped awning above the door frame is the finishing touch. Located here at 29 Ceres Street is the family owned Black Trumpet Bistro, serving seasonally inspired, widely influenced American cuisine. A staple in the Portsmouth fine dining scene, I had heard plenty of rave reviews but this evening marked my first time in. Up a creaky narrow staircase the intimate wine bar overlooks the Piscataqua River. A cozy cave like dining room defined by heavy wood beam ceilings, exposed brick walls and shiny copper table tops is situated on the first floor. Both of these spaces embody a rustic elegance, fit for a romantic duo or a convivial group of 10.The ladies and I, after solid day at Red Hook Brewery and exploring downtown Portsmouth, cozied up at the wine bar just as it was opening at 5pm. We shared pitchers of the fall inspired Harvest Sangria, made with white wine, lemon, brandy and autumnal spices, before settling into our table downstairs for our 5:30 reservation.We started with a bread bowl of thinly sliced ciabatta and the restaurants signature bread, a crumbly loaf studded with black trumpets and dates. Accompanying them was a creamy butter laced with orange, this unique pairing sparked intrigue and made fans all around the table. I opted to partake in the restaurant week menu, three courses for $29 is certainly a good deal! I started with the delicately prepared Salt Cod Salad made with heirloom squash, pancetta and brussels sprouts, served warm in a sherry apple vinaigrette. The cod was not overly salty nor overly fishy, and as a result of pairing it with classic fall ingredients, the salad struck just the right balance of flavors and texture. You've got a nice sweetness from the heirloom squash, a bitter crunch from the brussels, and a firm bite of saltiness from the pancetta. The sherry vinegar and crisp apple dressing adds depth while tying everything together. For my main course, the Coq au Vin with porcini-cocoa pappardelle, cob smoked bacon and mushrooms was excellent. The chicken was perfectly braised, this traditionally rustic french preparation is clearly something the chef excels at. The pappardelle added a unique flair to the dish, it was a welcome addition to the earthy mushrooms, smokey bacon and savory chicken. Dessert was less exciting in comparison to its predecessors, but still a job well done. I had a few bites of the German Chocolate Beet Brownie with milk chocolate frosting, beet whip and candied orange peel. I wasn't a huge fan of the brownie itself, but that fluffy beet whip topping was pretty awesome. For my Indian Pudding with whipped vanilla custard and golden raisin sauce, I actually expected it would come at a warmer temperature. With a soft set consistency, the pudding still manages to comfort, covered by a blanket of silky vanilla custard over a pool of golden raisins bathing in sweet syrupy goodness. If you find yourself in the city of Portsmouth, you'll be in good company at Black Trumpet. It's definitely worth checking out, both the bistro and wine bar, on separate occasions or all at once. The place was packed as the girls and I made our way out. I was so not ready to leave New Hampshire and head back to Boston, I love it up there!!