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Grab the Good Life with Rocco DiSpirito

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1. March 8, 2005 - March 10, 2005
   
   Ideas for Your Garden WOR 3/10/05
   Rocco's grandmother grew Roma (plum) tomatoes. Look for a San Marzano seed if you can. They are a great, thick fleshed tomatoes, with the right mix of sour & sweet. Add rosemary, basil, oregano, green peppers (cub
   
   plus many calls and emails
   
   
2. March 7, 2005 - March 7, 2005
   
   Lasagna WOR 3/7/05
   Rocco likes to lay the wide noodles in the pan in a cross-hatch pattern, which makes a big difference in how it tastes, cuts, and heats. Some lasagna noodles are thicker than others—if they are thick they will stand up to
   
   plus many calls and emails
   
   
3. March 4, 2005 - March 4, 2005
   
   Nicolina's 80th Birthday! WOR 3/4/05
   Happy birthday Mama!
   
   Teany Tea WOR 3/4/05
   This is musician Moby's tea place in the Lower East Side, which now has a line of tea. Rocco likes the Vanilla Berry Hibiscus; they are all natural and organ
   
   plus many calls and emails
   
   
4. March 3, 2005 - March 2, 2005
   
   Freezing Pies WOR 3/2/05
   Make sure to use granny smith apples, toss them in sugar, and pre-cook them a little so that the excess water comes out. After freezing them, put them directly into the oven frozen. Don't defrost them first.
   
   Veal Ro
   
   plus many calls and emails
   
   
5. March 2, 2005 - March 3, 2005
   
   Quick Meal Solution WOR 3/3/05
   Buy whole-wheat flour tortillas and your favorite deli meats (shredded). Put some meat in the tortillas and then put the tortilla in a hot pan (no fat necessary), and top the meat with some grated cheese and one othe
   
   plus many calls and emails
   
   
6. March 1, 2005 - March 1, 2005
   
   Caponata II WOR 3/1/05
   Caponata is a sweet-and-sour condiment that is usually prepared with eggplant but can be made with many different ingredients and vegetables.
   2 tbsp Olive oil
   1 sweet onion, diced
   2 tbsp Pine nuts
   2 tbsp Currants
   Pinch
   
   plus many calls and emails
   
   
7. February 28, 2005 - February 28, 2005
   
   Chilean Sea Bass with Oranges and Chestnut WOR 2/28/05
   This is a late fall, winter into spring dish.
   You can buy either frozen chestnuts or chesnut puree and do very little besides heating it up. The blood orange puree needs just to be heated up.
   
   plus many calls and emails
   
   
8. February 24, 2005 - February 24, 2005
   
   Baby Artichoke Salad WOR 2/24/05
   Remove the stems, top half and the dark green leaves and then cut in half. Saute with olive oil, bacon, then deglaze with plenty of lemon juice, water, white wine, and ground turmeric. The artichokes will take on t
   
   plus many calls and emails
   
   
9. February 23, 2005 - February 23, 2005
   
   Celery Root Remoulade WOR 2/23/05
   Celery root is the root of celery, and is usually about the size of a softball with little roots growing out of one end. It has a rough texture. Cut the top and the bottom off so it sits flat, then use a paring kn
   
   plus many calls and emails
   
   
10. February 22, 2005 - February 22, 2005
    
    The Gates: Where to Eat Afterwards WOR 2/22/05
    Atelier, 50 CPW in the Ritz-Carlton Hotel 212 521 6125
    Café Gray, in the Time Warner Center 212 823 6338
    Café Sabarsky, 1048 5th Avenue 212 288 0665
    Dumonet, 212 744 1600
    Metzovoh, 212 873 2300
    P
    
    plus many calls and emails