Monday, March 18, 2013

Restaurant Review: Artichoke Basille's Pizza, Chelsea, NYC

In 2008, cousins and best friends Francis Garcia and Sal Basille opened Artichoke Basille's, a pizza takeout joint in the East Village.  Artichoke took off with it's famous artichoke pizza; a thick white slice of pie covered in creamy artichoke sauce. It's a cult classic. In 2010, the team opened up a sit down restaurant on 10th Avenue and 17th Street. I've been three times in the last month. I'm serious, it's that good. 
My favorite slices are the artichoke, margarita, and vodka slice, with the latter being the absolute best.
The aforementioned artichoke slice is a thick slab of creamy goodness.  It's like eating the most savory artichoke dip on top of a thick pizza slice. Very decadent and not for the faint of heart.

The margarita is a little lighter and easier on your waist line. This slice has a lovely balance of sweet marinara sauce, fresh and salty mozzarella, and aromatic basil. It's a great go-to slice.

The vodka slice is served Sicilian style and is made with a twice-baked crust, which creates a buttery crunch-like crust. The pizza is covered in a rich vodka sauce and topped with fresh mozzarella. It's divine hot and cold. You feel about ten pounds heavier after a few bites, but it's worth it.

Full pies are about $30, a quarter pie, also known as a wedge is $15, and a slice is $5. You can order slices at the bar and table service at the Chelsea location. Go hungry. 

Saturday, March 9, 2013

Recipe: Eggs with Tomatoes and Basil

1 tablespoon of olive oil
Half a red onion diced
Quarter cup of roughly chopped tomatoes (I used a mix of whole and cherry tomatoes)
3 eggs whisked (I used two egg whites and one whole egg)
2 tablespoon of shredded fontina
1 tablespoon of basil chiffonade
Salt and pepper
Heat an iron skillet or pan on medium high heat and add the olive oil. Once the skillet is heated, add the diced red onion and sauteed for three minutes until the onions are translucent. 

Add the tomatoes and stir occasionally until the tomatoes are wilt or the cherry tomatoes start to blister. 

Add the whisked eggs and the shredded fontina and stir until eggs are cooked through. 

Sprinkle eggs and basil chiffonade, salt, and pepper. 


Saturday, March 2, 2013

Recipe: Mushrooms with Fontina and Herbs over Egg Noodles

1/2 package of egg noodles
1 tablespoon of butter
1 shallot
1 lb of sliced mushrooms or about 2 cups (I like a mix of shitake, cremini, oyster, and portobello) 
2 sprigs of thyme
4 tablespoons of grated fontina cheese
1 tablespoon of mascarpone
Parmesan cheese (optional)
1 bunch of arugula (optional)

Bring a large pot of water to boil.

Meanwhile, melt butter over medium heat until the butter melts and foams. Add the shallots and sautee for a minute or two. Add the mushrooms on high heat stirring occasionally for two minutes. Sprinkle with salt. Turn down heat and let mushrooms simmer for about five minutes, until they become fragrant and supple.  Add the sprigs of thyme and stir. 

Once the water is boiling, add the egg noodles and cook as desired. Once noodles are al dente, drain water, but reserve a quarter cup of cooking liquid. Place the cooked noodles back in the pot.

Remove the thyme from the mushrooms and pour the mushrooms into the pot with the cooked noodles. Add the fontina and drizzle in reserved cooking liquid if needed. Stir until the fontina is incorporated. Add a tablespoon of marscapone and stir. Finish with salt and pepper, and add arugula and Parmesan cheese, if desired.