Tag Archive | Roasted Chicken

AOL Presents Now Eat This: Italy, Cooking with Rocco Dispirito!

Rocco Books
All Photos By Gail

When you hear the name Rocco Dispirito, you may at first think, “What a hottie” — amiright? But also, Rocco is a skilled and charismatic Celebrity Chef who has hosted and starred in many TV shows (Rocco’s Dinner Party, how fun was that?) as well as being a restaurateur and author of many best-selling books on food and cooking. Rocco Dispirito!

Rocco Dispirito
How Cute Is This Guy?

If you have been following his career for as many years as I have, you may recall that Rocco, while consistently adorable, was not always as lean and trim and he is now. He got into shape by learning to cook in the same manner as his Italian ancestors: and not just by incorporating fresh, local ingredients and creating preparation techniques which reduce the use of traditional fats and carbs, but also by adopting a more leisurely-paced approach when it comes to the experience of social eating.

Tuna Crudo
Tuna Crudo, One of Rocco’s Low Calorie Yet Gourmet Specialities

Rocco’s latest New York Times best-seller, Now Eat This! Italian, takes on all of your favorite Italian food recipes by reducing them calorically while keeping the very fresh and authentic flavor. In fact, most of these dishes come in at 350 calories and under without sacrificing deliciousness.

AOL Sign

In the book’s accompanying video series, which debuted on AOL.com earlier this month, DiSpirito travels to various regions in Italy to learn from the foremost Italian food experts, real Italian Moms! The show is a lot of fun and also lets you see the beauty of the Italian countryside.

Kitchen
International Culinary Center Test Kitchen

Last evening, AOL hosted a hands-on cooking event with Rocco at The International Culinary Center for a select number of lucky bloggers and contest winners, where we all had the chance to cook a meal with Rocco and then sit down together to enjoy the fruits of our labor. Rocco lead the class with his step-by-step recipes and stories behind each dish and he was very patient with those of us who are challenged even by slicing a tomato (raises hand). It was a great time and I learned that making lovely homemade Italian food does not have to be intimidating at all.

Here’s what was on the menu:
Caprese Salad
Caprese Salad

Pasta with Clams
Pasta with Clams

Roasted Chicken
Roasted Chicken with Zucchini

Rocco Making Dessert

Rocco was kind enough to make the evening’s dessert – a fresh Strawberry Italian Ice – for us tableside so we could enjoy our after dinner drinks. This quick and simple frozen dessert is basically just fresh berries (I suppose any fruit could be swapped out if Strawberries are not your thing), ice and the same thickening agent used in the faux olive oil salad dressing. Sweet and refereshing!

Strawberry Granita
Strawberry Italian Ice

Proseco
After Dinner Proseco

Rocco Signed Book

Because Rocco is so awesome, he took the time to pose for photos with every single person at the event and also gave each of us a personally signed copy of his book, so that we could cook his recipes at home. The first episode in the Now Eat This: Italy! series, in which Rocco makes Caprese salad after visiting the actual cheese makers, can be enjoyed at This Link. Thanks again to Rocco and AOL for a very fun evening!

A Visit to Prandial Means a Memorable Meal

Prandial Bar
Happy Hour 4:00 – 7:00 PM (Interior Photos By Gail. Food Photos By Anne Raso).

NOTE: This venue has closed as of August 2013

In the twenty five years I’ve lived in Manhattan, I’ve never known there to be a dearth of inventive new restaurants popping up in the trendy Flatiron District. Of course, there’s always room for one more, especially when that place does everything as impressively as Prandial. This American Bistro flaunts an interior that’s a perfect balance of rustic and elegant, and a kitchen expertly helmed by Executive Chef Pierre Rougey (formerly of Raoul’s) – a man whose firm handshake is as memorable as his cuisine.

Prandial Booth Seating

Old World New York charm abounds in a mix of Industrial materials (check out the iron railings along the perimeters of the raised dining area) combined with vintage decorative flourishes (mirrors, clocks), soft lighting and both table seating and comfy booths. I was a fan before we even ordered. Once I tasted the food, however, it was love at first bite.

Artichoke Salad

The menu offers a full page of enticing starters, so it was hard to chose, but we settled first on the Artichoke Salad ($12), a very creative way to do a green vegetable salad. In addition to frisee, arugula and the promised tender artichoke hearts, we also discovered asparagus, fennel and hearts palm (decoratively shaved into spiral ribbons) all nesting on our plates. A sprinkling of parmesan highlights an emulsified, lemony French dressing that’s a refreshing break from traditional vinaigrette.

Pork Belly

We were also tempted by the crispy, luscious Pork Belly ($15.00), served with Haricots Verts, Beet Salad and Pickled Chanterelle Mushrooms (Chef Rougey does all of his own pickling and canning in house). Assuage any feeling of caloric guilt by splitting this dish with a dining companion!

Roasted Chicken

They say that you can tell a lot about a restaurant by how it does Roast Chicken, and Prandial’s Roasted Chicken ($23.00) earns high marks. Served in its natural jus (accented with a hint of Rosemary), with Broccoli and a generous portion of Potato Gratin on the side, the skin on this chicken is so crispy you would swear it had been deep fried. The secret, according to the Chef, is just to close the oven door and keep it closed. Basting, he offered, is the worst thing you can do to a roasting bird if you want a crispy skin that will seal in the natural juices. Remember that when Thanksgiving comes around!

Grilled Ribeye

Red meat fans will also flip over the Grilled Ribeye ($35.00), a massive slab of tender beef served with House Fries and Watercress Salad and accompanied by a side of mild Black Peppercorn Sauce. The creamy sauce is Chef Rougey’s way of Americanizing the black peppercorn crusted Au Poivre preparation which, he says, many diners find too peppery for their taste. We suggested that a bit more black pepper could safely be added to the sauce without fear of offending any delicate taste buds. Alternately, you can always ask for a twist or two of cracked black pepper, if that is how you roll.

Caluiflower Gratin

A side of Cauliflower Gratin ($8.00) baked in an iron ramekin with light béchamel sauce and swiss cheese arrived at our table near-bubbling with an appealing oven browned top. This portion is generous enough to share with a dining companion.

Buttermilk Panna Cotta

It is not easy to “make room for” dessert after such a feast, but we did our best to sample two of Prandial’s sweet treats (all desserts are $9.00). We were surprised by the decadent deliciousness of the Buttermilk Panna Cotta, served in a canning jar with a sweet Berry Gelee at the bottom and topped with Port Wine-poached Berries. This rich and creamy Italian pudding has a tangy-sweet flavor (think: cheese cake) and a slightly less custardy texture, which we enjoyed very much.

Banana Upside Down Tart

If you are looking for truly unforgettable dessert, order the Banana Upside Down Tart, a phylo pastry and Bananas Foster amalgam topped by bruleed bananas, caramel sauce and vanilla ice cream and garnished with a white chocolate straw. This dessert is huge and, again, perfect for sharing (possibly with several people) after the type of rich delicious meal you are going to be enjoying at Prandial.

We are currently dieting for a return visit.

Prandial is Located at 31 West 21st St. (between Fifth and Sixth Avenues), New York, NY 10010. Visit their Website at This link or Phone 212-510-8722 for Reservations.

Prandial Tables