Throwback Thursday – National Spaghetti Day – Scarpetta 

Happy New Year! On this first Thursday of 2018, we will be celebrating National Spaghetti Day! 

Spaghetti was historically recorded around the 12th century in Sicily by Muhammad al-Idrisi, Muslim historian and geographer who served at the court of Sicilian King Roger II. It was not until the 19th century that this dish became popular throughout Italy and abroad especially the United States.  Currently, spaghetti has been modernized and mass produced where the ingredients are now sold in canned and boxed form at almost all supermarkets. 

A few years ago I heard about the best spaghetti in New York City from various press such as the New York Times, CBS Local, Timeout, Zagat, Thrillist and Serious Eats.  Scarpetta, located in the Meatpacking District has elevated the spaghetti dish made with tomato and basil by using butter.  At a whopping cost of $26, the presentation and taste made every cent worthwhile. 

Spaghetti with tomato and basil $26

Further research revealed that Serious Eats met with Scarpetta’s Scott Conant and watched him make this signature dish. The ingredients provided makes this dish potentially budget friendly. However, it is the technique that makes the dish what it is. Hopefully when the weather clears up, I’ll make the dish with the ingredients provided. 

For those who don’t have access to the ingredients and more or less lazy, this dish can be made with three ingredients: 

1) Pasta (I used Barilla Whole Grain Thin Spaghetti) = $1.00 on sale 

2) Spaghetti Sauce (I used Victoria Low sodium tomato basil sauce) = $3.50 on sale

3) Butter (I used Earth Balance Organic Whipped Butter) = $3.50 on sale 

Three ingredient spaghetti under $10 (sorry for the picture, my phone was dying)

Meatless Monday – Game Plan – Meatless Budget Friendly Dishes Inspired by “Dinner with Georgia O’Keefe”

Two Mondays ago, on March 20, I’ve had the privilege to attend the launch of Assouline’s “Dinner with Georgia O’Keefe” at La Sirena located in the Meatpacking District in Manhattan.  The event was well attended by local TV personalities and celebrities such as Carla Hall from ABC The Chew, Nicky Hilton Rothchild, Timo Weiland, Prosper Assouline, and Alexandre Assouline. 

Artistic and natural images depicting the relationship between art and food were provided by Robyn Lea who was present to sign copies of the book.  Recipes from the cookbook utilizes local and traditional ingredients inspired by the artist’s relationship of food and the New Mexican landscape. 

More importantly I came there to explore and taste the food created by La Sirena’s Michelin starred chef Anthony Sasso. Cocktails were sponsored by VDKA600. 

The food was overall tasty and natural. The recipes provided appear to be user friendly and ingredients are health-friendly and accessible at any supermarket. Unfortunately I was unable to taste everything because of the sacrificial commitment to give up meat for Lent. 

Top: Miss Scarlet “O’Keefe” containing VD600Vodka in Mandarin orange. Bottom: The Tao Margherita

Chilled Gazpacho

Chickpea and Eggplant Casserole with Fresh Basil

Split Pea and Ham appetizer inspired from the Rancho de Abiquiu Split Pea and Ham recipe

Finger food version of the Spaghetti with Pesto Genovese

Steak tartare using ingredients from the Sizzling Bourbon steak with garlic and crushed peppercorn recipe

Pecan Delights

Finger foods inspired by recipes from the book

For the next two weeks, I will be seeking to test out the meatless version of this recipes such as the spaghetti and pesto Genovese and chickpea and eggplant casserole. 

Traditional Thai Dish – Kra Prow

Happy Songkran!! Happy Thai New Year! Today is the new year and to celebrate, I want to post a traditional Thai dish.  This Thai dish consists of only five ingredients and if you want a sixth ingredient add a fried egg.  Anyways, this dish is not only healthy but cost effective.  The dish I am writing about is called Kra Prow, which is translated into Holy Basil.

Kra Prow is a popular Thai dish throughout almost all restaurants in NYC.  The dish can be made with any meat stir fried with vegetables, but it has to have garlic, fish sauce and most importantly holy basil or basil.

Below is a healthy and cost effective version of Kra Prow.

Ground Turkey Kra Prow (serves 2)

1/2 lb. Perdue Ground Turkey = 160 calories/serving = $2.99/lb. at Stop and Shop

2 tablespoons minced garlic = 38 calories

2 tablespoons olive oil = 120 calories/serving

3 tablespoons fish sauce = 27 calories/serving

15 snow peas = 15 calories = 0.99/lb = H Mart in Flushing

2 cups of basil = 12 calories = $2.00 = Asian Supermarket

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