Outside the Pantry: Eating Out in New York

Walking around all day sampling pickles, chocolates, crackers, cheeses, sauces, and more you would think one would get "full".  But despite all the tasting, we made time to dine at some of New York's unique restaurants after a long day of shopping at the Specialty Food Show.  Most came on recommendation - others by invitation - but all were enjoyed!

Outside the Pantry: Eating in New York | Prune Restaurant | SavoryPantryBlog.com

Prune |  54 E 1st St, New York, NY 10003  |  (212) 677-6221

Our friends Bonnie Storm and Nena Talcott of Grove 45 Extra Virgin Olive Oil in the Napa Valley invited us to an AMAZING meal at Prune on Saturday evening prior to the start of the Summer Fancy Food show.  We always have a great time dining with Bonnie and Nena, as they are true foodies and oenophiles, but our meal at Prune ranks right at the top of good times shared!  James Beard award-winning Chef/owner Gabrielle Hamilton turns out imaginative dishes in a small, relaxed space that satisfied our need for a new food experience yet left us feeling as if we had just had a great meal in the home of friends.  Perfectly prepared lamb chops and a buttery pork scaloppini were the main course hits, but the star of the evening was dessert.  Bread & Chocolate alone would bring me back.  Toasted rustic bread, drizzled with olive oil and topped with slightly melted Callebaut chocolate was served warm and finished with a sprinkle of Fleur de Sel.  Can't wait to try our own version of this one at home...we'll be using Grove 45, of course!

Outside the Pantry: Eating in New York | Roberta's Pizza Brooklyn | SavoryPantryBlog.com

Roberta's Pizzeria Brooklyn | 261 Moore St, Brooklyn, NY 11206 | (718) 417-1118

We love all things Brooklyn and ANY excuse to explore the Brooklyn food scene puts us in a VERY good mood!  We hit the jackpot on our latest visit.  The Brooklyn Chamber of Commerce hosted the first Brooklyn Eats, a food and beverage trade show for Brooklyn producers and a jackpot for those of us in search of hot new products to stock our shelves. Visits with old friends from Owl's Brew and Tumbador Chocolate led to great new connections and great new finds. And we fell in love with Steve & Andy's organic candied citrus peels... a great addition to trail mix, cupcakes, fresh fruit salads or as a snack straight out of the bag.

To top off a near perfect day, we shared an unbelievable meal at Roberta's with friends and fellow foodies Kitty Keller (KL Keller Foodways, Oakland, CA) and Linda Sikorski (The Pasta Shop, Oakland, CA).  Our adventurous foursome started with an appetizer of fluke - a light, summery dish prepared with English peas and fresh mint.  Next we moved on to 'Nduja..... a spreadable, spicy salami from the Calabrian region of Italy.  Thick slabs of rustic bread tempered the heat of the 'Nduja, and multiple glasses of chilled wine and cold beer did their job in cooling us off.  Finally, as Roberta's is known as a pizzeria, we felt obligated to share one of their famous pies. We devoured the Fennel Fantasy...a savory pie of melville, pork sausage, fennel & pistachio.

Great food, great drink, great friends... in a great atmosphere.  It doesn't get much better, and we can't wait to return!   

Outside the Pantry: Eating in New York | Uncle Boon's | SavoryPantryBlog.com

Uncle Boon's  |  7 Spring St, New York, NY 10012  |  (646) 370-6650

David Porat of Chelsea Market Baskets hosted a lovely dinner for a group of foodie friends, and we were thrilled to be included.  From the street, Uncle Boon's is quite unassuming.  Thank goodness for David's keen palate and eclectic taste that led us to this hidden treasure!  David was able to procure the back room of the restaurant as a sort of private dining room for his guests.  The atmosphere was incredible and truly felt like stepping into someone's personal study, the walls filled with artifacts and photos of a life well-traveled.  Dinner was served family style, giving everyone an opportunity to try a variety of Uncle Boon's Thai flavors.  A highlight of the meal was the grilled blowfish tail, which nearly everyone was trying for the first time.  The Kai Yang Muay Thai (half rotisserie chicken) was also a favorite and the various dipping sauces offered a range heat and sweetness, depending on your preference.  Khalum Pli (rotisserie cabbage) was quite spicy, but balanced with mild coconut flavors (and a swig of ice cold beer). We can't wait to return and order everything else on the menu!

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Recipe: Easy Bruschetta Mini Pizzas

Homemade pizza doesn't have to be complicated to be delicious.  With a pre-made crust and a jar of Elki bruschetta, you're just a few steps away from enjoying a fresh baked pizza, made to order.  We used pepperidge farm puff pastry dough to create these 2 mini pizzas.  Sure, it comes in a rectangular sheet, but after it thaws you can reshape it on a floured surface however you like. 

For a twist on the classic margherita pizza, we used the Elki Artichoke Tomato Bruschetta.  The bruschetta spread functions as both a sauce and topping, making your pizza building even easier.  Next, we threw on some fresh water mozzarella before baking and finally topped the cooked pizza with sliced tomatoes and fresh basil leaves.

For our second pizza, we used the Elki Artichoke Lemon Pesto.  You could really just use this spread and keep it simple, but we went ahead and added feta cheese, and chopped chicken breast pieces.  (This is a great opportunity to "clean out the fridge" and get creative with toppings!)  A great pizza for someone who isn't fond of red sauce.

We hope you'll take inspirations from our mini pizzas, and create your own with a variety of topping and bruschetta spread combinations!  One mini pizza is perfect for a single entree or slice them for a shared appetizer.

Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com

Easy Bruschetta Mini Pizzas

  1. Preheat your oven to 400.  Once the dough has thawed (on the counter 45 minutes), prepare your work surface with a dusting of flour.  Divide the dough in half to form 2 balls. Roll out with a rolling pin.  Turn up edges around each pizza to forma small crust.
  2. Place the 2 pizzas on an ungreased cookie sheet and prick all over with a fork.  Bake for 10-15 minutes.
  3. Remove the pre-baked crusts from the oven and spread each with the Elki Artichoke Tomato Bruschetta & Elki Artichoke Lemon Pesto
  4. Top the Artichoke Tomato pizza with fresh mozzarella.  Top the Artichoke Lemon Pesto pizza with feta and chicken.  Return to the oven for another 10-15 minutes.
  5. Remove from the oven.  Top the Artichoke Tomato pizza with fresh tomato slices and basil leaves. 
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
Easy Bruschetta Mini Pizzas | SavoryPantry.com
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Pinterest Roundup: Pizza! Pizza!

So many pizzas, so little time.  From highbrow (think truffle oil and smoked cheese) to lowbrow (good old pepperoni), everyone has a favorite.  We've rounded up our favorites from Pinterest. We hope you will find pizza inspiration and share a few of your favorites in our comments section!

Don't let this one fool you - you won't have to wear your "comfy pants" to enjoy this Cauliflower Pizza Crust (Gluten Free).  Fresh tomatoes and basil never let anyone down.

We love any meal that can be prepared in a cast iron skillet, and pizza is no exception. This Mushroom and Brie Pizza with Whole Wheat Beer Crust is just begging for a sprinkling of sea salt and a glass of red wine.

While this Red Onion & Olive Tart is not technically a pizza, who would deny the title to a crust that looks this good?  Looks like a great way to use try out a variety of olives

With FIVE types of cheese (yes, ricotta is one of them!), this White Pizza with Spinach and Bacon is making us want to get up from our desks and preheat the oven RIGHT NOW!

We can't roundup pizzas without including the most popular of toppings - pepperoni!  Rosemary adds a depth of flavor you won't find delivered in 30 minutes or less.  Get the recipe for 3 Cheese Rosemary and Pepperoni Pizza >

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