WINE COCKTAILS with Joe Campanale

I’VE KNOWN OF JOE CAMPANALE FOR A WHILE. After all, there are few restaurant owners under the age of thirty, like Joe, in New York City and who happens to own not one, but three solid establishments in the West Village – dell’anima, L’Artusi, and the newest, a wine bar called Anfora. It wasn’t until recently, however, that I met Joe at a “meeting of minds” hosted by a food corporation that wanted to pick our brains about snacks. (I’m a snack expert, didn’t you know?) I recognized Joe and after shaking his hand, told him I was a fan of his mom, Karen Campanale, who so diligently keeps her twitter friends in the know with food recommendations and motherly updates on her son. I figured that if I name-dropped his mom, he’d warm up to collaborating on a Stupidly Simple Snacks video. I am a genius.

All kidding aside, I really love how this episode turned out. The only constant is change and it was only a matter of time before we added alcohol to the snack series. Without further ado, I present three light, stupidly simple wine cocktails – the spritz from Austria, Tinto de Verano (aka “poor man’s sangria”) from Spain, and the Italian bicicletta. Watch Joe go! I’m sure his mom would be proud. amy • september 7, 2010

SPRITZ ice | sparkling water | Grüner Veltliner or Riesling
TINTO DE VERANO ice | lemon-lime soda, like Sprite | red wine, like Cabernet Franc or Tempranillo | orange wedge or lemon slice
BICICLETTA ice | Campari | aromatic white wine, like Scheurebe or Riesling | orange wedge

MUSIC Julian Bachlow • Stars In The Moonlight • buy the song on iTunes

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September 7, 2010. Tags: , , , , , , , , , , , , , , , , , , , . Stupidly Simple Snacks, videos, West Village, Wine. 7 comments.

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.