010: Hello header, tinned branzino and Sir Carpaccio
New header…
Ciao
Something I cooked…
Tinned Branzino (and all oily fishes for that matter)
Not all tinned fishes are made equal!!! I learned this the hard way and revelations later, I urge you to toss your dismal and dry Bumble Bee Solid White Albacore in Water for buttery, fatty, rich fish goodness.
It started after a visit to Big Night in Greenpoint — the hosting, dinner, homeware, niche-packaged-goods boutique of my dreams, adorned with curated collections of regional mom n’ pop jams, spices, hot sauces, snacks, handblown glassware, tea towels, and more from all over the country. Enamored by the mosaic-like tinned fish wall, I left with a couple Fishwife goods. Used their Smoked Atlantic Salmon to make a salmon, tomato cream, and pea pasta, and broke open the Smoked Albacore Tuna for a salad. Heavenly flavor and texture.
A couple weeks later, I walked into an imported Italian goods shop in East Village, Via Della Scrofa, and I swear I must have had a tinned fish glow because the first thing Giovanni introduced me to was IASA tinned branzino. I was skeptical, familiar with it as the crispy, whole Mediterranean seabass that’s deboned table side. But boy oh boy, it took on a whole new intoxicating form. Delicate white, slightly sweet flesh, hand-packed with a mild olive oil that allows the fish's refined flavor to come through. BUTTERY. Best word I could use to describe it.
If you can’t find it in a local Italian or imported goods store, get it on their radar to see if it’s something they’d consider ordering. Never know till ya try!
Recipe deets
Served it a couple different ways:
Branzino with lemon and cracked pepper
Shaved brussel sprout salad with roasted pine nuts, parmigiano, olive oil, lemon, and salt
Peppadew peppers (I always have these in my fridge and snack on them like olives. Sweet n’ spicy. Delicious on their own, or stuffed with goat cheese or hummus.)
Mary’s Herb Crackers (very passionate about this pantry item)
Branzino with lemon and cracked pepper
Kale salad with avocado, Kalamata olives, olive oil and lemon (Just learned how to massage my kale and it makes a world of difference. Chop up your kale, submerge in water and massage, then rinse in a salad spinner. Put in your salad bowl, drizzle with a little olive oil, and massage again)
Mary’s Herb Crackers on the side
Something I ate out…
Cipriani
I stand corrected. All of my eye rolls, preconceived notions, and silent protests against this institution were thrown out the window after my dining experience. The service was eh, but the air of “we invented carpaccio” arrogance is expected and almost welcomed at a place like Cipriani (Giovanni Cipriani did indeed create carpaccio as we know it today, premiering it for the first time in Venice in the 1950s at the iconic Harry's Bar).
Promoted? Engaged? Chasing after a SATC GNO moment? Book it.
Lineup
Negroni
Artichokes, Avocado and Parmigiano Salad (Flavor was great, but texture was mucky. More of a guacamole with shaved artichokes)
Carpaccio alla Cipriani (Not a red meat eater, but my dad ordered this. He said the quality of the meat was “superb”)
Baked Tagliolini with Ham (Name to fame with the golden brown cheesy top)
Risotto with Braised Radicchio (Very special. Great split dish. Radicchio has an inherently bitter flavor, so when braised it’s offset with a caramely and slightly sweet flavor profile)
Organic Cipriani Spagehetti with Maine Lobster "all'Armoricaine" (My dish and I couldn’t have been more pleased. Comes out table side and they serve a portion on your plate. Tomato sauce, chunks of fresh lobster, and phenomenally al dente pasta)
Grilled Wagyu Rib-Eye Steak "Tagliata" (Brother ordered this one. Him, my mom, and dad were RAVAGING over every last bit. Winner winner)
Chocolate cake (Rich, dark, decadent) and Millefoglie "alla Cipriani" (Layers of puff pastry with custard in between)
Something(s) I’m partial to…
Some more tried and true pantry/fridge goods that I always keep stocked.
Colavita Extra Virgin Olive Oil
Maybe one day I’ll be a $40 Brightland EVOO girl, but for now, I’ll go for the best value. This is by far my favorite as far as quality and flavor goes, $15-$20.
Coconut Aminos
Shouts out to @shutthekaleup for this one. I now use for all my marinating, air-frying and baking needs. It’s a dark-colored sauce that tastes similar to soy sauce but it’s made from the sap of coconut plants. After extraction, the sap gets stored, ages, and ferments due to the natural sugars. It’s my browning and crisping weapon, and a great soy- and gluten-free umami hack.
Beekeeper's Naturals B.Fueled Bee Pollen
I sprinkle this on top of all my smoothies and yogurt bowls. Lends a really nice natural sweetness and texture + a heap of Vitamin B to kickstart your day. (It’s hidden in the fridge in the Whole Foods vitamins section).
BRINS Rosemary Grapefruit Jam
Always swooning for condiments. Found this in a cheese shop when I was home in LA, finished it and ordered a two-pack online to have delivered to NY. Sounds like a funky combo but it’s exquisite. Warm toasted rustic bread, almond butter, and this jam. Das my jam. Thank me later. (If you’re in NY, I also found it at Upstate Stock in Williamsburg).
Something to support…
Walked out of my apartment a couple days ago to a completely smoky sky, firetrucks and ambulances everywhere. Two blocks down, one of the most beloved neighborhood businesses was in flames. If you’ve ever lived in the East Village, you’ve likely printed something at Essex Card Shop. The family owned shop is run by Jayant (Jay) who is such an integral part of the community. Just a couple weeks ago, I asked him if he was able to get some time off for the holidays. He replied “Why would I want that? This is my home. Being here is where I’m happiest.”
Unfortunately, the entire store was burnt to ashes. A Go FundMe was started to help the family pick back up so if you’re able to donate, link is here.
Something I’m listening to…
Movie by Tom Misch
In a bit of a music funk so sharing an old Tom Misch that always makes me feel some type of way. *Entering ethereal trance*
Less words, more flicks — @bellasaaad