My First Time ... Gnocchi

DISCLAIMER: Barf Story Ahead!

I've been wondering what to write about lately... having a bit of writer's block (if you can call this writing). So last night as I'm recounting each of the few times I've eaten gnocchi to my friend John, he suggests I share the story so here goes.

My first time eating gnocchi (pronunced NYOH-kee or NOH-kee) was at small Italian restaurant on Lincoln Road Mall in South Beach with my friend Susan who was visting from Houston. I had eaten there many times and was looking to try something new on the menu ... so I choose gnocchi ... Italian "dumplings," usually made from potatoes and flour. It was served in a light basil sauce that tasted okay enough at the restuarant. My stomach was a bit queasy that night but I didn't think too much of it. Susan and I were going diving in the Florida Keys the next day.

So off we went to Keys, got on the dive boat and went diving. Let me tell you, it is possible to throw up underwater and I did during the first dive ... the regulator came out of my mouth like a torpedo. Luckily, I'd been diving enough times not to panic and not to make the rookie mistake of putting the regulator right back into my mouth. Calmly, I caught the regulator with my right hand, waved it about the water a couple of times, put it back in my mouth, exhaled and then took my first breath. I finished that first dive, figured I'd feel better underwater than on the boat and did the second dive. I haven't been diving since.

The next time I ate gnocchi, I made it myself in cooking school. It was fairly easy to make -- we had some left over baked potatoes which we put through a potato ricer, added some egg, flour, parmesan cheese and other seasonings to make a dough. We rolled the dough into long thin strips and then used a fork to cut and roll them into what looked like one inch pillows. They cooked quickly and then we sauteed them with olive oil and garlic. It was ok but nothing to brag about.

My next experience with gnocchi was at Dolce in Dilworth. They only make it on Tuesday nights and I could never really understand the big fuss ... until last night. John and I were at Positano (again) and were looking to share a pasta. They just updated their menu and offered gnocchi flavored with spinach. It was fantastic ... each gnocco was light and tender ... almost cloudlike. It was served with cherry tomato sauce with soft sauteed onions. Delicious. I can't wait to go back and have it again ... and they offer it every night!

Dinner at Positano (Birkdale Village)

When I decided to move to Miami I had three criteria for my new home. First, it had to be close to an international airport in case I wanted a quick getaway. Second, the beach had to be no more than three hours away for when I got homesick for the beach. And third, there had to be good restaurants.

I made in the move in 2002 and have not been disappointed so far. Back then, fine dining was limited to Charlotte and South Park. Chain restaurants were the only options between exits 18 and 25 and the choices in Mooresville were Big Daddy's (for fried seafood), Midway Marina for breakfast (still on plastic plates) and Applebees (for a Ricky Bobby family night experience).

The choices are getting better in Mooresville (Soiree and Carusos) but even better at Birkdale. Not able to get seated at Dresslers this past Saturday night, my friend John and I ended up at Positano across the street. The 40 minute at the bar flew by as we sipped on a glass of Italian Chardonnay (should've gone with the Pinot Grigio) and munched on the (complimentary) crispy potato chips that called out to us from it's big silver bowl. The menu was simple, broken down into three main sections: appetizers and salads, pastas and mare e terra (sea and land). John is a great dining companion who doesn't mind sharing. This is a good trait to have in a friend for a couple of reasons. First, if you don't like what you ordered you could always eat theirs and second, by sharing you can try more new things. And that's what we did (and always do).

Before we ordered, the waiter (a patient man named Michael) brought us crusty bread with a white bean tapenade that was quite yummy. The crust of the bread was perfect for scooping up the beans and the softer inside of the bread was handy for soaking up the remaining olive oil on our plates. With that out of the way, we moved on to beef carpaccio, thin slices of raw beef with a heap of arugula piled on top dressed in what they called truffle aioli and finished with shaved parmesan. The beef was good, but the pepperiness of arugula combined with the sweet yet lemony taste of the aioli was heavenly.

We then shared the bucatini with pancetta, caramelized onions and pecorino cheese. They were kind enough to bring out two separate bowls of pasta so we didn't have to fight on who got more. The pasta is a thick noodle with hole in the middle (like a skinny macaroni). It was cooked al dente and the sauce was the right consistency to cling to the pasta. The tomato sauce was a balance of salty (from the cheese and pancetta) and sweet from the tomatoes and onions. I almost licked my plate clean (but we were in a nice restaurant). Veal Saltimbocca was next ... which is thin slices of beef, covered with a thin slice of prosciutto which hides the single sage leaf that adds tons of flavor. This was good but we were more impressed by the side of potatoes and caramelized onions. After all this, we still had room for dessert. Two ... bread pudding (which was flavored with figs and other dried fruit but was too dense for my liking) and toasted almond gelato. It was not too sweet and not too soft and had a little bit of texture (most likely from the ground almonds).

In addition to the great food, we had excellent service. Michael as I mentioned was very patient (despite our jokes about the daily special of Italian flounder) and did not rush us through the meal. Since we were going to Dresslers we brought our own wine which we were able to enjoy at Positano (no fuss, no roll of the eyes, nothing). And throughout our meal, Micheal and someone named David (he must be important) came by a couple times to see how we liked things and chit chat for a couple of minutes.

This was a great way to wind down to week especially without breaking the bank.

Tiny Bubbles

Disclaimers: I use Champagne in reference to the real deal from Champagne, France and champagne as a generic term for sparkling wine. I use "I" a lot since this is purely my opinion and NOT a scientific essay on bubbly.

While most people drink champagne to celebrate special occasions, I tend to agree with Napoleon who said “In victory, you deserve Champagne, in defeat, you need it”. I find that a decent glass of Champagne will make a good time better and make a bad situation tolerable!

Bad

I didn’t start out liking Champagne. My first experience was probably a sip at a wedding in one of those silly old fashioned glasses with the wide shallow bowl (called a coupe). It was probably not even real Champagne (that is from the Champagne region of France) but some cheap knock off that will give you a headache faster than if the Road Runner dropped an anvil on your head. I remember my turning point – a bottle of Perrier-Jouët Rose some 16 or so years ago. It was a bit pricey for what I expected the experience to be but after the first sip I was hooked. I started broadening my champagne experience from there. In fact, during my first visit to Napa Valley I only visited champagne houses.

So what do I like in Champagne? Pretty much everything. I like Champagne (from Champagne, France) as well as the sparking wines from the other regions of France (cremant), Spain (Cava), Italy (Proscecco) and the US (sparkling wine). I like bubbly made from all white grapes (blanc de blanc), all black grapes (blanc de noir e.g. Pinot Noir) and Rose (where the skin is left on for a short time during fermentation to add color and depth). I like brut (some sugar), extra dry (more sugar) and can appreciate a demi-sec (most sugar) for dessert. I let the situation, food and/or mood dictate the champagne selection.

Good

I think every civilized meal should start with a glass of champagne and I enjoy that first glass with a savory appetizer usually something with a salty cheese like blue, feta, goat or Parmesan. Olives, prosciutto, salami and pate are good choices too. I’ve been known to have a glass of champagne by myself while waiting for someone and see no shame in that. I am picky about the stemware that champagne is served in and am biased towards the Fine flutes from Schott Zwiesel. I love to see the tiny bubbles originate from the center of the glass and float to the top. I have been brazen enough to tell a couple fine dining restaurants in Charlotte that their flutes sucked (they did!). Every chance I get, I practice opening the bottle so that it sounds like a sigh when the cork comes out and think that the shaking and subsequent spouting of perfectly good champagne at sporting events should be considered a crime.

Here are some of my memorable champagne moments. I celebrated the turn of the century with my family and a bottle of Dom Perignon that I picked up at Moët et Chandon in Epernay when I visited in the summer of 1999. I celebrated my 40th birthday with a bottle of Nicolas Feuillatte Palme d'Or at Mickey and Mooch (that I paid for). And I celebrated getting through last Saturday with a bottle of Gruet Blanc de Noir. See -- every day is an opportunity to drink champagne.

Back from Atlanta!

Two blog entries so far for January. Not too bad ... let's hope I can keep it up!

Mom and I are back from Atlanta where we had a great time. Here are some of the highlights.

The show itself was awesome. There was a lot more energy than the July show ... part of the reason for this was the addition of a new wing which houses a gourmet kitchen for demonstrations. Celebrity chefs Rocco DiSpirito and Tyler Florence were there to kick off the new kitchen and did cooking demos and book signings. Of course Mom and I stood in line to see them. Rocco did his thing on Friday, which was mostly flirting. We got there late and did not get a signed cookbook but I did get some neat pictures of him. He walked around the audience (to flirt) so I have some close ups. Tyler appeared twice: on Saturday and Sunday. We saw him both times and got cookbooks signed. Mom even got her picture taken with Tyler. He is so HANDSOME.

While at the show we picked up some staples as well as some new pieces from lines/patterns we already carry. We also picked up several new lines that we are so excited about including the Calypso colanders from Reston Lloyd, the Cold Bowl from Prodyne and several of the pads from Knock Knock including Rate that Wine and All Out Of. We took advantage of the special pricing on some of the retired items from Fortessa including steak knives and serving dishes ... which will be even more affordable for you. Our new stuff has started to come in already (and is in the garage) so give us a couple days to get it out.

Of course no trip out of town would be complete without going out to dinner and that we did. On Friday night, we went to Django's Gypsy Kitchen and Saloon. We were expecting fine dining but got neighborhood eclectic. The food was ok and the service was average. It was not a wine place so Mom and I had Red Stripe beers. I'm sure it was the cheapest meal I've had in downtown Atlanta (other than Chick-Fil-A).

Our meal on Saturday night by far made up for Friday night. At the suggestion of a friend, we went to Il Mulino. It was connected to the hotel so the commute was short (and cheap). Everything about the entire experience was AMAZING. The first thing that blew me away was little extras that they provided with the meal ... like the Parmigiano-Reggiano that they served in chunks right from a wedge of the wheel of cheese. Then there was bruschetta and another dish of thinly shaved zucchini slices that were fried and dressed with something that I did not get to figure out. I was too busy eating. At the end of the meal they served the daily grappa. That night it was lemon and the night before it was fig. I wish I could have tasted that.

The service was outstanding. We had one gentleman, Abe, who made sure the tableside service was impeccable. He made sure the appetizers were plated, the water glasses were filled, the wine was topped off, crumbs were swept away before we even noticed they were there, etc. When we ordered dessert, another gentleman stepped in (name unknown as the wine had kicked in) and he did what Abe did but for dessert. Then Abe showed up again and we wrapped up dinner. By far, this is one of my favorite restaurants. I can't wait to go back.

I'm sure I'm leaving out details from the show but I'm hungry now and am going to get something to eat. I'll add updates if I remember anything and post more pictures of Rocco and Tyler on my website.

Ciao!

New Year's Resolutions

I'm not much for making resolutions since I am never able to keep them. It's not that I don't try hard enough ... it's more like I get busy or distracted and their importance seem to lessen over time until it's too late to do anything that will make a difference (at least from my perspective).

Take this blog for instance. I haven't updated it since last July ... that was six months ago. A lot has happend since then ... I've made new friends, cooked and eaten great food with family and friends, drank some pretty darn good juice (wine), tried new restaurants and laughed a whole lot!

There's a lot I didn't do too ... like I didn't get to try as many new recipes as I wanted to and some of my cooking magazines are still in the plastic mailing wrapper and I still don't have my recipes organized (electronically or printed). The list goes on ....

Anyway, this year I am going to try to be better keeping the blog current. I'm not sure I have all that much to say that might be interesting to others but maybe it'll keep me more organized. For example, I couldn't remember what I cooked last New Year's Eve so I'm going to recap this year's experience below.

I prefer to spend New Year's Eve close to home with family and friends. This way, I can eat and drink as much as I want and be close to my bed when the time comes. In the past, I've done a series of appetizers on the hour starting at 7pm and ending with dessert close to midnight, pairing wine with each appetizer. I find that this approach keeps me awake until midnight and prepping the various courses makes the time go by fast. Here's what we had, course by course:

1. Bruschetta with crostini and jalapeno pimento cheese with crostini
2. Stone crab claws with mustard sauce
3. Prosciutto wrapped melon
4. Clams casino and stuffed mushroom caps (with the same "goober" we used for the clams)
5. Roasted red peppers with fresh mozarella and basil leaves drizzled with olive oil and balsamic vinegar
6. Baby lamb chops
7. Cheesecake tartlets with pineapple topping

We started with champagne, went on to sparking wine from Sonoma, then had reds from California and Argentina and wrapped up with more sparkling wine from Napa. It was a great way to end the year!

Tyler Florence is Smokin' Hot!

Mom and I went to Atlanta this past weekend to do the buying for fall and the holidays. Yep, it's kinda weird buying peppermint and snowball stuff in the middle July when it's hot and humid but that's what the retail industry does.

Anyhow, I digress. Tyler Florence was one of the main attractions at the show (as they call it). He did an hour long cooking demonstration with lots of questions and answers, followed by a book signing. I took lots of pictures, none of which do him justice. Not only is he handsome, he is very funny and extremely friendly and personable! What a neat guy!

He has new cook book out called "Tyler's Ultimate" from which he made these recipes:

- Grilled Pork Tenderloin with Salsa Verde

- Roasted Potato Salad

Mom and I were lucky enough to get a copy signed by him and chat for a quick minute. He's been very busy lately ... in addition to the TV and cookbook thing, he's gotten married, had a baby and has another one on the way and, he's opened a retail cooking store in Mill Valley, CA.

Check out his site: http://www.tylerflorence.com/main.html

Here's some of the photos I took:

Check us out in Lake Norman Magazine!

So, after being selected as the best "Gourmet cooking supply shop" by Charlotte Magazine, we had to tell someone. So we told Lake Norman Magazine ... and they printed a little blurb on us!

Here's what they had to say about us:

"Kitchen shop named area’s best

Gourmet on the Run in Mooresville’s Morrison Plantation has been named Best Gourmet Cooking Supply Shop by Charlotte Magazine. The store was recognized for its eclectic collection of gourmet food, wine, kitchen gadgets and other must have accessories for cooking and entertaining.

The shop is owned by mother-and-daughter team Silvia Rodriguez and Linda Butt. Rodriguez manages the day-to-day operations, and Butt handles the food and wine side of the business, which includes cooking classes and wine tastings.

For more information, visit www.gourmetontherun.com or call 704-696-0030. "

They used my photo with Mom's name. Here's a link to the write-up:http://www.surfthelake.com/2008/200807-84.html