PANNA COTTA with DessertTruck Works

IF THERE’S A DESSERT DESTINATION THAT I’D RECOMMEND TO ANYONE IN OR VISITING NEW YORK, IT’S DESSERTTRUCK. Even die-hard dessert eating New Yorkers, who are notoriously spoilt for choice when it comes to sweets, would probably name DessertTruck among their favorite places for warm chocolate bread pudding, molten chocolate cake, vanilla cream-filled brioche donut holes, and goat cheese cheesecake. I met the owners Jerome, Susana, and Vincent last summer at one of their dessert making classes when Jason and I just started dating. Rereading that cheesy post reminds me how much can change in a year: DessertTruck lost their street vending license last fall and went brick-and-mortar earlier this year, and now they’re back on the streets by Astor Place (though just for the summer).

In my latest SSS episode, the trio demonstrates the simple art of making panna cotta! Panna cotta is unbelievably easy to make, provided you have Knox Gelatin (gelatin powder) on hand. If you don’t, go get some. Knox is easy to find at most grocery stores next to the boxes of Jell-O. In fact, making panna cotta is like making Jell-O, only it’s creamy, smooth, and pretty darn sophisticated. Enjoy! amy • august 3, 2010

SERVINGS 4

WHAT YOU NEED
2/5 cup heavy cream
3/5 cup buttermilk
1 bloomed* gelatin sheet or 1/4 packet of bloomed Knox Gelatin
3 tablespoons granulated sugar
jam (raspberry used in video)
fruit

*to bloom a gelatin sheet, soak the gelatin in water for 10 minutes to soften it. Then lightly wring out excess water before using. If using gelatin powder, use 1/4 cup water to dissolve the granules in every Knox Gelatin packet. Since this recipe calls for one gelatin sheet or 1/4 packet of Knox, bloom the gelatin powder in 1/16 cup (equivalent to 1 tablespoon) of water. To learn more about gelatin, refer to David Lebovitz’s immensely helpful guide: How To Use Gelatin.

MUSIC Keelay America

August 3, 2010. Tags: , , , , , , , , , , , , , , , , , , , . Dessert, Italian, Stupidly Simple Snacks, videos. 3 comments.

Pizza Bruschetta on YOUTUBE

IN THE THIRD EPISODE of Stupidly Simple Snacks, I make pizza – on bread! It took a bit longer to edit this one, but I think the message comes through: cut bread, add sauce, add cheese, bake. I hope you guys like this one as I had to veto Jason’s veto on the basis that it was not “stupidly simple” enough. I think shoving three ingredients in an oven is easy as pie… agree or disagree? As always, feedback of all kinds and lengths are appreciated!

P.S. For those who are bound to yell over my pronunciation of bruschetta: Alton Brown says both pronunciations are A-OK. (Clip found by @Gordoneats, who is awesome.)

WHAT YOU NEED: 400 °F | Italian roll | pizza or marinara sauce | mozzarella cheese | pepperoni (optional) | 2 min. for prep and 8 min. to bake

MUSIC: Q-Tip vs. Hanson – Breathe and Stop (remixed by PopChop)

October 14, 2009. Tags: , , , , , , . Italian, Stupidly Simple Snacks, videos. 3 comments.

The Real Housewives of Staten Island

Carmelina in the kitchen

Enoteca Maria | 27 Hyatt St, Staten Island, 718 447 2777 | offManhattan.com

TO SURPRISE NEW YORKERS who have tasted it all, sometimes it takes a leap of faith—and a trip to Staten Island—to experience a meal that warms the belly and the soul. At Enoteca Maria, six women chefs (five of whom are also full time grandmas) from different regions of Italy take turns firing up the stove. What’s for dinner? Depends on who’s cooking and which ingredients nonna finds in the fridge. Goodbye, Predictability. Hello, Iron Chef: Italian Grandma. (more…)

June 16, 2009. Italian, offManhattan, Staten Island. Leave a comment.

ENOTECA MARIA • The Real Housewives of Staten Island

Carmelina in the kitchen

Enoteca Maria | 27 Hyatt St, Staten Island, 718 447 2777 | offManhattan.com

TO SURPRISE NEW YORKERS who have tasted it all, sometimes it takes a leap of faith—and a trip to Staten Island—to experience a meal that warms the belly and the soul. At Enoteca Maria, six women chefs (five of whom are also full time grandmas) from different regions of Italy take turns firing up the stove. What’s for dinner? Depends on who’s cooking and which ingredients nonna finds in the fridge. Goodbye, Predictability. Hello, Iron Chef: Italian Grandma. (more…)

June 16, 2009. Italian, offManhattan, Staten Island. 1 comment.