CHEFARTIST's Profile

Title Last Reply

Escarole Salad with Blue Cheese Toasts

^Hey Vinigrettes are always a a little extra on the Salt and Pepper..
Cut back on the salt on your end, but the amount on this recipe shouldn't surprise you.

Mar 17, 2009
CHEFARTIST in Recipes

The Basics: How to Make Veggie Risotto

A risotto without wine? Crappy!
:(

Jan 31, 2009
CHEFARTIST in Features

Saluggi's Pizza

Thanks Bryan,
I'll be checking it out.
With such close proximity to lil' Italy they should be using fresh mozzie'.. but i understand the 'cost issue'..

Dec 14, 2008
CHEFARTIST in Manhattan

Saluggi's Pizza

Thanks bruklin,
I appreciate the response, i'll have to check it out.

Dec 14, 2008
CHEFARTIST in Manhattan

Cooking Mama Accused of Murder

PETA clearly are not picking their battles as wise as they used to.

Dec 13, 2008
CHEFARTIST in Features

Saluggi's Pizza

Know if they serve Wine?
Or have fresh basil?

Dec 09, 2008
CHEFARTIST in Manhattan

Baked Stuffed Mushrooms

I concur!!!
The Packaged Arugula @ TJ's is much better. The Arugula at WF was yellow the last time I checked.
NY'ers are really blessed to have Union Sq. Market, Whole Foods and TJ's in such close proximity. I go to all 3 for different needs. The Market is my 1st love though. Look at what I did with Acorn Squashes I found there(recipe courtesy of Chow)

Dec 04, 2008
CHEFARTIST in Home Cooking

The Basics: How to Make Shrimp Pasta

Pana da Cucina in place of Cream .

Dec 03, 2008
CHEFARTIST in Features

GQ Versus Holier-Than-Thou Foods

FYI:
Im poor, I shop at Greenmarkets, buy $30 bottles of Olive Oils and in general spend a lot of money to source the best ingredients..
Excuse me Lovell, but on my last trip to Union Sq. I didn't see much rich folks.

Dec 03, 2008
CHEFARTIST in Features

Prosciutto-Wrapped Shrimp with Smoked Paprika

FibroLady,

Thanks a lot. Things they never taught me in Culinary School. :(
Are you in NY/on Yelp.
If so, visit DiPalo's in Little Italy. Best Price per pound for Prosciutto di San Daniele or Prosciutto di Parma.

Dec 03, 2008
CHEFARTIST in Recipes

Roasted Acorn Squash with Wild Rice Stuffing

I repicated this dish and it turned out great. I used golden raisins. I uploaded the Photo..'Check it out.
Thanks Aida.

Dec 03, 2008
CHEFARTIST in Recipes

Baked Stuffed Mushrooms

:)
Omg, No! Ive never eaten an apple!! Lol!
I have however, tasted the Arugula for 'peppery' nuances before I paid for it.
FYI: The arugula @ whole foods has gotten worse and worse. they keep the best stuff for the salad bar.

Dec 03, 2008
CHEFARTIST in Home Cooking

Baked Stuffed Mushrooms

:)
Yeah I buy the fresh Potobello's and I can say with all honesty that I twice removed the Stems at that Whole Foods @ Columbus Circle, NY.

As far as dishonesty, Whole Foods' Stock wont necessarily take a nosedive because I broke off a few stems...Lol
One time I broke 'em off right at the register, the Cashier remained silent.
Only in NY kids, Only in NY.
I

Dec 03, 2008
CHEFARTIST in Home Cooking

Baked Stuffed Mushrooms

Great tip on the Stems adam. I've always removed the Stems discreetly(Portobellos) @ whole foods so I dont wind up paying for more weight...
Great tip.

Dec 02, 2008
CHEFARTIST in Home Cooking

The Basics: How to Make Shrimp Pasta

Try adding a little Tobasco to the shrimp while they're cooking (to taste) for a little spicier .... cookingwithdadtv

Tabasco? Hell No!!!
If you want spice. keep it Italian and add a few red pepper flakes.
Adding Tabasco Cheapens this Dish! Arrgh!

Dec 02, 2008
CHEFARTIST in Features

The Wines of Alto Adige

Obviously Jason must be French...

As with the Cuisine of France(butter based sauces) being slowly declined in favour of the fresh, flavorful, simple cuisine of Italy, So too has consumers discovered the Fresh, unpretentious nuances to Itlay's whites.
Im, no expert. But the Pinot Bianco, Pinot Grigio and Gewurtztraminer that I've had from the AA was 'spot on'.
I can't speak on weather its the greatest white producing region in the world, but I can say that with new palates introduced to wines everyday and the Outrageous mark-ups on French regions, Its likely that more individuals will no doubt discover the AA and its unpretentious drinkability.

Dec 02, 2008
CHEFARTIST in Features

Prosciutto-Wrapped Shrimp with Smoked Paprika

I concur Fibrolady/ Cooked Prosciutto can turn out to be less than the sum of its Original character.
Pancetta just might be a better Idea here.
Cooking Prosciutto di Parma? Not really.
But when figs are wrapped in Prosciutto, is it cooked then? Im not too sure.
Great insight though.

Dec 02, 2008
CHEFARTIST in Recipes

Braised Belgian Endive

Yes indeed, a little stock (veg or chicken) in place of the water sounds good.

Nov 05, 2008
CHEFARTIST in Recipes

Chicken Parmesan

First of all, Lol@ at the banter between Michele & Rachel,funny Stuff.
Now a basic tomato sauce is very easy to make and throwing some basil Stems(leaves @ the end) will give you a very robust sauce that wont be as cheap or easier to find bottled.
Heres another tip: Bucatini(that hollow spahgetti) will stand up to a dish like this.
Boun appetito!

Oct 30, 2008
CHEFARTIST in Recipes

Tasting Barolo Chinato

Interesting:
*Note to self: Purchase a bottle of Barolo Chinato and Selfishly hide it from friends, family,and visitors. Same thing for Blood Orange Liqeur.

Oct 27, 2008
CHEFARTIST in Features

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Great idea. Thanks Amy.
Would a lil' Gruyere and nutmeg hurt in this recipe? Just wondering?
Sorry, I am a recvovering "cave-aged Gruyere addict!"
:)

Oct 27, 2008
CHEFARTIST in Recipes

Red Grapes in the Kitchen

I slice them in half and use them in tandem with other ingredients to stuff a Roasted Chicken

Oct 23, 2008
CHEFARTIST in Features

Sensational Salt Cod Dishes

Yes similar to the Jamaican dish of Ackee and Saltfish, In GRENADA we make a dish of Steamed Cornmeal Dumplings, Yam, Green Bananas and Sweet Potatoes with Salt fish(cod), tomatoes, onios, Olive oil and fresh thyme..
Washed down with some fresh lemonade it is so Satisfying.

Oct 23, 2008
CHEFARTIST in Features

Do flat screen tvs really need to be everywhere?

Bombarded by Technology and 'Ads' everywhere?
I'm from the Carribean, and I cherish that 'info-free enviroment' when I'm back home. But yes, it does seem like that's becoming the Norm. I went to a Movie theatre in Union Square that has ads right above the Urinal! Even in the most Private of moments, you can't avoid the "Sell". Nowadays there's an onslaught of unwanted/unwelcome info wherever you turn.

Oct 18, 2008
CHEFARTIST in Not About Food

Exotic Mushroom Bread Pudding

This just seems right. It all sounds like the right players invited to one tasty party.
*Hint: Add some really good 'Stilton' in there for a Savory revelation you'll never forget.
Happy Cooking.

Oct 17, 2008
CHEFARTIST in Recipes

Pumpkin Cupcakes with Buttermilk Icing

Do I have to use canned Pumpkin Puree for this? Couldn't I purchase pumpkins @ 'Union Sq', steam em, Mash em with a lil' Stock and Utilize that?

Oct 17, 2008
CHEFARTIST in Recipes

New York Food & Wine Festival

What? No Grimalidi's? Just kidding.
Lol @ getting Mr.Mangieri to put sausage on his pies. Anthony is an original.
Were you allowed to bring Wine?
Speaking of Levine, Get his Book with The venerable David Pasternak of ESCA, entitled: "The Young man and the Sea", Great cookbook, Great Chef, Great restaurant!
Grazie.

Oct 12, 2008
CHEFARTIST in Manhattan

New York Food & Wine Festival

OMG!! DUDE!!!!!
WOW!
That was intense just reading it.
Ok, its safe to say that next year I AM NOT MISSING THIS!!
MAN!!!
Thanks dude. Ok, so no im seriously FAMISHED!!!
:(

Oct 11, 2008
CHEFARTIST in Manhattan

New York Food & Wine Festival

Cant wait. Post your full experiences on the Grinder.
Bon Apetito!

Oct 09, 2008
CHEFARTIST in Manhattan

New wine bar on Union....Bussaco

A $160 check for all the trappings mentioned sounds pretty damn reasonable..
Busacco here I come!!!( In a month or so)
thanks Susan.

Oct 08, 2008
CHEFARTIST in Outer Boroughs