One of the things I did while researching my local history book Greenpoint Brooklyn’s Forgotten Past was talking to as many Greenpoint seniors as I could. They have repeatedly told me a story I cannot document, but must be true—Greenpoint hosted an Italian prisoner of war camp during the second World War.
Other Greenpoint amateur historians doubt the existence of the camp and say simply, “Prove it.” I can’t, although I have searched extensively. If, on the one hand I cannot document the existence of the camp, then, on the other hand we cannot dismiss the memories of a dozen older Greenpointers either.
The camp was at Dupont Street and Franklin where the Greenpoint Playground is today. Old timers recall guards, a wire fence and barges where the hundreds of Italians lived. One of the seniors commented to me, “They may have been prisoners, but they had a million dollar view of the New York skyline.” Continue reading →
“Sotto casa” is an Italian idiom that translates roughly to something like, “below the house” or “on your doorstep”; in English the closest phrase we have might be something like “just around the corner.” Italians Laura and Luca Arrigoni opened their first Sottocasa pizza restaurant in Boerum Hill quite literally “below the house”—it’s situated on the ground floor of an old residential building. But the pair were in love with more than the literal meaning of the name. They wanted Sottocasa to become a neighborhood joint just around the corner: an inclusive, homey space where everyone feels welcome. Continue reading →
Puffer jackets at the ready…this week’s gonna be a chill one with temperatures rumored to be dropping down to the 30’s by midweek. Brrrrrr. Fortunately our favorite neighborhood Italian Adelina’s has added some excellent new dishes recently and they are exactly the kind of thing we want to be eating on a cold winter night, washed down with a nice glass of red from one of the many wine casks that line the walls of the restaurant.
In a neighborhood largely under occupation by the Haslegrave brothers, we walked into new bar and restaurant Le Fanfare to the pleasant surprise that it wasn’t another one of theirs. The design of the space is comfortable and coherent, from the sharply-painted facade to the sequin-lined stage. Attention to detail pervades everything; the printing on each page of the menu lines up perfectly with the stenciled text on the board holding it, for example. This careful attention to detail appears throughout the restaurant: ingredients, furnishing, music, and even the staff have been chosen and integrated carefully by people who realize that it only takes one cut corner to cheapen the whole experience.
Our night at Le Fanfare (1103 Manhattan Ave) began at the small round bar up front, where we were warmly welcomed by an easygoing and friendly staff. The cocktail list is short and classic, with drinks around $11, and the bar is comfortable and pleasantly backlit by a clouded mirror studded with star-like lights. I sometimes find that I mentally rank spaces like these by how badly they make me wish I could still spend long nights smoking inside at them, and this bar gets pretty high marks there. Continue reading →
It’s January, the long weekend is almost over, and the vortexcold-spell is returning. Sometimes the only thing that will bring light to these dark days is the promise of a warm plate of glossy pasta and a glass of good red wine.
Lucky for us, there’s a new neighborhood Italian opened to offer up all kinds of comforting dishes, and it’s just far enough from Adelina’s not to serve as competition. Continue reading →
Food lovers of Greenpoint! Only three weeks in and 2014 is already looking to be the year of the eatery. A whole host of new cafes and restaurants are popping up on our fine, frosty streets and whilst some are still hanging their awnings and smoothing down the plasterwork, others have already flung open their doors to beckon us in. Continue reading →
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix. Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef. The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.
Half & Half Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.
Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading →
A blog I follow called After Dinner Design featured these amazing looking Bacon Wrapped Breadsticks, which I plan to bring to New Year’s Eve. They’re so simple.
Cut some slices of bacon in half and wrap them around breadsticks. (I want to use those sesame breadsticks.) Then roll them in brown sugar and chili powder. Bake at 350 for 20-25 minutes on a cooling wrap ideally so the fat can drain. That’s it. I know these will be the hit of New Year’s Eve!
While looking for images I found this amazing photo on Healthy. Delicious that calls these gems Grissini. After asking Rocco (my Dad) about Grissini he said they are bread sticks wrapped in prosciutto and not baked. Definitely healthy. Delicious? Who cares!
Have an awesome recipe to share? Please email it to greenpointers (at) gmail.com
For over two years now Milk and Roses, (1110 Manhattan Ave) in Greenpoint has been the go to place for the perfect cappuccino and croissant. Now Milk has the pleasure to announce an entire new side, with the able hand of Chef Chance Jones. Jones has created an authentic southern Italian menu, featuring cheese and cured meat platters, insalate, braised meats and pasta.
Milk is especially excited about Agnello in Agro, a braised leg of lamb with cacao, egg, lemon and a warm carrot puree. Another chilly day favorite are the braised short ribs served over polenta, rucola and lemon. The pastas include Cacio e Pepe and Genovese, served daily, plus a featured different special pasta every night.
But do not worry – they still have your favorites for lunch and brunch!
Keep Milk and Roses in mind when booking your next special event, wedding or film shoot. The handsome interior also functions as a full-service event space!
I am sorry but bitches just looks so good after Bacon Pasta. Let me tell you, hipsters aren’t the only nationality in Brooklyn that likes bacon! My Sicilian family goes crazy over this dish.
After Jon got out of the hospital, the doctors recommended no fatty food. The first meal my Dad Rocco made for him when they met for the first time was Pasta with Bacon. I was like, “Are you trying to kill my boyfriend, Dad?!”
He survived and loved it!
In Sicily, it’s called Pasta alla Matriciana (mah – truh- cha – nah). And it’s another easy half hour dinner. In Italy, they use Pancetta, which is Italian Bacon.
The pasta is a Spinach Parpardelle from Cayuga Pure Organics, which sells flours and beans on Saturdays in McGolrick Park. We picked up some delicious bacon from Brooklyn Cured who sells at the McGolrick Park Famers Market on Sundays. The fresh tomatoes are paste tomatoes, good for sauce, a special breed Sam from Great Road Farm is cultivating, but I can’t remember the name! Kewalo? Roma tomatoes will do. We are saving the seeds for next year. He told us they need to ferment a little before drying, so if they get moldy and stink, then it’s happening.
Pasta with Bacon
Cut up a package of bacon into chunks and fry it until crisp but still fatty. Remove the bacon. If there is a lot of fat, drain it so the bottom is just covered with grease. Fry one whole chopped onion with hot pepper flakes in the oil. After about 5 minutes add 4-5 chopped tomatoes. A can of chopped tomatoes will do. Salt and pepper. After about 10 minutes, add the bacon back into the pot. Cook for about 20 minutes. Use the sauce on top of pasta and top with fresh parsley and grated cheese.