Sautéed Escarole with Garlic & Lemon + Mario Batali Likes Anchovies, Can I?

Escarole from EatalyLast week Janet and I had dinner at Eataly’s Il Pesce again. She got the razor clams and they were just as delicious as the last time. I tried the sautéed whole fish but it was too plain for me. The mussels that I had last time were much better. To round out the meal we shared a side of sautéed escarole.

We both knew escarole was a leafy green vegetable beyond that we were vague on the details but we were feeling adventurous and deciding to try something new. The Menu at Eataly's Il Pesce

Il Pesce’s sautéed escarole was a wonderful introduction to the vegetable. I’m a big fan now. They’d sautéed it in olive oil, garlic, lemon and something else but I couldn’t place what else was in there. The mystery ingredient was adding a delicious umami flavor…. so when I got home I googled it. Mario was kind enough to have his recipe for sautéed escarole up on my favorite recipe site, Epicurious. Mario’s recipe sounded like a very close relation to the one used to prepare our side dish and there was the mystery ingredient, anchovies. Eeeewww. Gross!  I should have guessed. Ingredients for Sauteed EscaroleChopped Escarole

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Eggplant Parmesan & Martha Stewart. Oh my!

Lunch at the Frieze Art FairTwo weeks ago I visited the Frieze Art Fair. Since Reed’s involved in the arts, he had VIP passes and we took advantage of the very civilized lunch in the VIP section. The lunch, a shared plate of fava bean risotto, eggplant parmesan, salmon over asparagus and grilled steak, in the photo the steak’s hidden behind the pitcher of mushroom sauce, was reminiscent of food you’d have at a wedding.

Catered under a temporary tent in a field with no plumbing, no wonder it tasted like wedding food. Although I’m not sure I totally believed our waiter about the no plumbing but it did help them to sell lots of bottled water. Very Civilized

While the art was very nice, the most exciting part was that I got to stand less than three feet away from Martha Stewart!  She briefly entered the VIP lounge during lunch and I crossed my fingers and hoped the hostess would lead her to the empty table near us but Martha didn’t stay.

Later, when I was at the information counter, who should walk up to the counter next to me? Ms. Stewart. Yay! Reed gave me a ‘Go introduce yourself and tell her about your blog.’ look but if I was a celebrity having a nice afternoon with my very well behaved & cute baby grandson I think I would hate that sort of thing so I didn’t interrupt.

Inside the Frieze Art Fair, New York

Inside the Frieze Art Fair, New York

More of the Frieze Art Fair

More of the Frieze Art Fair

My history with Martha goes way back…. For my 12th birthday my grandmother gave me the Martha’s Pies and Tarts cookbook. My family love pies and as the favorite and only granddaughter, my grandmother had high hopes for me (incidentally, just a  week earlier I gave my grandmother Martha’s newest book Martha’s Entertaining for her birthday).  I still remember there was a persimmon tart recipe which called for a special variety of persimmon that Martha’d found in Hawaii on her honeymoon and brought back to her orchard in Connecticut. At 12 with no access to persimmons let alone the special variety from Hawaii, this was frustrating. Thus began the my mixed feeling that I think many women share about Martha Stewart.

While I’ve never made the persimmon tart, that cookbook greatly expanded my pie and tart repertoire. I still make the walnut tartlets from that book. Ingredients for Eggplant ParmesanSalted Eggplant

Enchancing the Tomato Sauce

I used dried basil because I didn't think my basil plant could handle anymore pruning after last week's bruschetta.

RIP: My Garlic Press
RIP: my garlic press. Dam you, Bed Bath & Beyond!!!

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