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Paris EATS Part Two

Author: admin   |   0 Comments   |   Categories: Comfort Food • Cooking • France • Italian food • Paris • Pasta

Two of the best meals I ate in Paris were at the same restaurant!  It’s called Oenosteria – they don’t have a website – the address is 40 Rue Gregoire de Tours in the 6th arrondissement.  It just happened to be a couple doors down from Hotel de Fleurie where I was staying.  I went in there the night we ate at Astrance for lunch – and since the lunch was a multi-course feast I wanted something light and was very happy to have a simple plate of Italian meats and cheeses. It was just what I wanted!IMG_4617

There I met Marco and Silveria who were behind the counter –  they were fabulous and I loved getting to speak Italian in Paris!   The next night, because I had loved Oenosteria so much I decided to go back and eat something else.  This time the counter was full so I sat at a small table and had the special pasta of the day – Ravioli with a Gorgonzola sauce.  It was so delicious and rich and decadent!  I met a group of guys – Mierko, Danilo, Federico and Michael who work for Etro, an Italian apparel company.  They were really fun and we had a great time talking about food and fashion in Milan and Paris.

I enjoyed Oenesteria so much, the next night I decided to take a chance on another Italian restaurant in the area and found one that was packed called Del Papa.  I looked online and saw that it’s a chain which raised a red flag but it was so crowded I thought maybe it was so great they kept creating more places…wrong.  The fish appetizer was awful, I tried to leave but the waiter said he had already put in the entree order.  I replied that I hoped it was better than the appetizer… When a massive plate of mediocre pasta arrived at the table it was evident that Italians are not running the kitchen.  I’m sure there is great Italian food to be found in Paris but this chain is not in that group –  steer clear!

My last full day in Paris I went to the Paris flea market called the Marche aux Puces which is located in the outskirts of Paris.  It’s a great place to spend a day wandering amongst all the shops. Open Saturday and Sunday – some shops are also open on Monday.  There’s many groups of shops but my favorite is Le Marche Vernaison which starts at 99 Rue des Rosiers. There’s over 200 shops to browse through and you can get some great deals!  Highly recommend!  I went to another antique shop with vintage French ceramics called Au Bain Marie in the heart of the 6th arrondissement but it was Much more expensive than the Marche aux Puces. At mid-day I wandered down the street and found a place I’d read about called Le Bistrot Paul Bert. They don’t have an official website but the address is 18 Rue Paul Bert.  I had escargot and the pate de maison. I highly recommend this restaurant!  It was so good that after shopping I went back for dinner!

Next up – I just returned from Jazz Fest in New Orleans and I’m going to share with you some great places to eat in the Big Easy…

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Good Eats in North Beach and Chinatown

Author: admin   |   0 Comments   |   Categories: Italian food • Pasta • Walking Tour

A few days ago I did a culinary tour with some good friends from high school and it was so much fun!  We started off in Chinatown at the Good Mong Kok Bakery on Stockton for a steamed pork bun.  They’re the best I’ve ever had!  Then after checking out at the fabulous veggie stalls it was on to the Golden Gate Fortune Cookie Co. on Ross Alley.  I swear I’ll never eat another fortune cookie if it’s not from GG.  They also make sesame and almond cookies that are the best!  It’s a kick to see them making the cookies right in front of you.  But if you want a pic it’ll cost you 50 cents!

After we went to Giordano Bros. on Columbus for a sandwich I’ve never seen anywhere else.  They grill the meat you want and then add cole slaw and french fries to the sandwich.  Sounds strange but it’s fantastic! Since we were grazing we split one sandwich between the four of us plus a beer which goes perfect with the sandwich!  Everyone wanted some pasta so we headed to the venerable U.S. Restaurant on Columbus and split a couple plates.  Definitely old time North Beach.  We had the pappardelle special of the day and some spaghetti.  Both were delicious!

Along the way we stopped at Molinari for Pastina pasta (for soup) which is hard to find.  And I wanted to buy Baci Perugina to make the incredible Baci brownies I learned to make from friend and fabulous chef, Viola Buitoni.  But it was SO crowded we decided to skip it. They need more help on Sundays!  Then we went to Stella Pastry for pastries to take home and of course some cannoli to eat there.  They’re best when they’re just made as the shell gets soft after an hour or so.  They’re amazing, and they’re also famous for their light and airy Sacripantina cakes as well!

Next I had to take them to Golden Boy Pizza on Green St., for me the best deep dish pizza in North Beach and my go to take out pizza. It’s funky, there’s only a counter to sit at and the music is really loud, but the pizza more than makes up for the lack of ambiance!  We got some to go then we headed down Columbus towards the Bay and I showed them a new place to buy and eat fresh pasta called The Italian Homemade Co.  I got some tortellini to go and cooked it at home and served it with a very simple sauce of butter and Reggiano Parmesan cheese because the tortellini are SO spectacular I didn’t want to mask them under a heavy sauce!  See the pic here on the blog…

We ended the day at XOX Truffles. A sign in the window says it’s been voted one of the 10 best artisan chocolatiers in the country. I believe it!  As we sat outside drinking a cafe macchiato which comes with a free truffle of your choice,  we talked about how lucky we are to live near the City by the Bay… Hallelujah!

 

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How to Cook Pasta 101

Author: admin   |   0 Comments   |   Categories: Cooking • Italian food • Pasta

My grandparents, Domenico De Domenico and Maria Ferrigno De Domenico, started Golden Grain Macaroni Co. back in the early 1900’s. It was her idea as her family had a pasta factory in Italy and she wanted to bring them over and start a pasta company in San Francisco.   I grew up watching my parents cook pasta so I thought everyone knew how to do it as it seemed so simple. But over the years I’ve noticed that a lot of people don’t know how to properly cook pasta so this is for all of you out there who would like to know the simplest way to cook pasta so that it comes out right every time.

My aunt Katherine Reichert De Domenico wrote a cookbook many years ago called “Pasta with a Flair” and in it she details the proper way. I don’t think I can say it any better…

First of all you need a lot of water – 12-16 ounces of pasta requires at least 5 quarts of water. The difficulty usually results from trying to cook pasta in a pot that is too small or not using enough water. The smallest pot you should use is a 6-quart saucepot. The pasta must float free in the water in order to cook properly.

Once the water is brought to a rolling boil, salt is added. Since many people today are on salt-free diets, salt is an optional ingredient. Now I will add that it does produce a better tasting product to use salt. I put in about a tablespoon just before adding the pasta. Many people put it in when they fill the pot with water and turn on the heat – but that just dissipates the taste of the salt so that’s why it’s best to add it just before putting in the pasta.

Slowly add your pasta to the boiling water and stir gently until the water returns to a boil.   I cover the saucepot temporarily with a lid to let it return to a boil more quickly.   When it’s boiling again I remove the lid and leave it off for the rest of the cooking time. As my Aunt says “pasta products should be cooked to the firm but tender stage, which is called al dente or “firm to the tooth”.

I often use the Barilla brand of pasta and their cooking times are pretty accurate but I do start checking the pasta about a minute ahead of the cooking time they have on the package. I pull out a piece of macaroni or a strand of long goods (that was what we called spaghetti etc.) and cut it in half to see if there’s a white chalky looking area in the middle. If it’s there the pasta is not done – at that point I start checking it every 30 seconds. When the white chalkiness is gone it means the pasta is cooked throughout and is ready to come out of the pot.   NOW. Pasta waits for no man or woman.

Make sure you have a colander in the sink ready to go. Here’s a Tip to make sure your pasta stays nice and hot – put a large pasta bowl underneath the colander to trap the water – then lift out the colander and shake it once or twice, (not bone dry leave a little moisture) but don’t EVER rinse the pasta (unless you’re making cold pasta salad). Then drain the bowl with the hot water in it and pour your pasta into the bowl. Right away add some sauce to the bowl and toss it to coat the pasta.

Some people like to drain the pasta and add it to the sauce in the saucepan where they toss it and let it blend there for a minute or two. I don’t often do that as my saucepan is usually too full of sauce or I may not need all the sauce for the amount of pasta I’m cooking so I usually prefer to keep them separate.   I also put the individual pasta bowls I’m using in the sink and pour boiling water in them also to heat them.   Then I drain the bowls, add the pasta, which already has some sauce on it and add a bit more sauce on top. I like it covered but not smothered in sauce. Too much sauce is not a good thing. At that point if the recipe calls for grated cheese you add it freshly grated right then before you serve it. Now Mangia and enjoy before the pasta gets cold!