Archive for the 'focaccia' Category

12
Jul
13

Bruschetta, for Breakfast or Brunch


Bruschetta is a traditional italian garlic bread made by rubbing slices of roasted bread with garlic cloves, and then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, heated and served warm.

Bruschetta

Bruschetta

Serves 2

Ingredients

  • 1 large ripe tomato, diced
  • 2 scallions, finely sliced
  • Italian Cheese *
  • 1/2 ripe avocado, diced
  • 1 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil.
  • salt and pepper
  • 4 slices Italian Bread, toasted to serve **
  • 2 tablespoons shredded fresh basil leaves, to garnish

Directions

  1. Mix the tomato, scallions, cheese, avocado, balsamic vinegar and half of the oil together in a medium bowl. Season to taste with salt and pepper.
  2. Drizzle the remaining oil over the bread and top the tomato mixture. Garnish with basil and serve at once.

I’ve used different Italian cheeses, at different times, from TheCheeseGuy.com. His Lo Spadone and the Formagio Marzolino were my favorites. However, I’ve also been very pleased with Bastardo del Grappa, the Montaggio or any of the Pecorinos. Each cheese contributes its own character, each one creates a different mood, all are delightful!

** Whenever I can find it, I’ll use Ciabatta bread, though I’ve also used Focaccia (it’s much easier to find), and when I could find neither I’ve used Marsigliese (popularly known as Italian Bread).

Easy to prepare, delicious to the palate, a perfect way to start a dairy meal, so… enjoy, gentle reader, enjoy!

CS

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04
May
10

Savor It!


Savor (2925 Avenue P; Brooklyn, NY 11229; Telephone: 718.338.1353), a newly opened dairy restaurant is off to a running start with a superb menu. It features Mediterranean and Asian dishes, each made in authentic, exacting manner without compromise.

A partial view...

SYR and I had the pleasure of eating here, mid-afternoon today. Lior Saiag, the Chef/owner graduated from the New York Restaurant School in 2000 and has since worked at some of the most prestigious eateries in town, under very demanding famous chefs in the city.

Savor represents sort of a coming home, where Chef Lior can provide the frum community with the exacting cuisine standards which, while de rigueur in the non-Jewish world, have not always been present in kosher restaurants. With a more sophisticated consumer, with a clientele no longer content with the standard fare of the past, Chef Lior family is bringing to Savor a rich and wholesome menu.

We started our meal with the in-house made bread and butter.

A light focaccia served on an oak board

SYR followed with Salmon Stuffed with Spinach and Feta, it comes with herbed orzo and a cherry tomato salad.

Salmon Stuffed with Spinach and Feta

The subtle blend of flavors was perfect match. While SYR, never cared for Feta cheese, combining it with with the salmon and the spinach helped her discover a savory dimension she never before experienced.

I had their Chilli Rubbed Grilled Tuna.

Chilli Rubbed Grilled Tuna

It came with buttery mashed potatoes and lemon scented steamed broccoli. The tuna tasted amazingly like a beef steak. As a potato lover, I found the mashed potatoes incredibly delicious and even the broccoli was delectable (my mother would never have imagined I could ever say such a thing about broccoli!).

A great meal at a restaurant with a very nice Mediteranean décor. The attention to detail in the presentation, in the cooking and in the appearance of the restaurant, make it quite obvious that this establishment represents a labor of love, a chef’s dream come true even as it constantly evolves.

CS

Savor on Urbanspoon




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