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It's another week closer to summer, and bright cocktails are hitting the table tops. Make sure to ask for "The Bocce" when you come into KANU at Whiteface Lodge for lunch or dinner!
- 7 Watermelon Chunks, Muddled
- Splash of Lemon
- 2 Ounces 44 North Nectarine Vodka
- .25 Ounce Dry Sherry Float
- Watermelon and Basil Leaf Garnish
- 7 Basil Leaves
- 2 pounds veal shanks, cut into short lengths
- ¼ cup all-purpose flour
- ¼ cup Butter
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- ⅔ cup dry white wine
- ⅔ cup beef stock
- 1 (14.5 ounce) can diced tomatoes
- salt and pepper to taste
- ½ cup chopped fresh flat leaf parsley
- 1 clove garlic, minced
- 2 teaspoons grated lemon zest
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
How to make Boscaiola Sauce
- Fry the bacon. Dice thick sliced bacon into small pieces. Add the bacon to a large pot on the stove over medium high heat. Cook, stirring regularly, for 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and place it in a paper-towel lined bowl. The paper towel will help to soak up the grease.
- Quick Tip! Diced pancetta can be used in place of bacon.
- Cook the mushrooms in the bacon grease. After removing the bacon from the pot, add one pound of fresh sliced mushrooms to the pot with the bacon grease. I use one pound of baby bella, or crimini mushrooms to make this recipe. You can use a mix of any mushrooms you’d like! They’re the star of this sauce, and where the sauce gets it’s name, so be sure to load it up with a pound of your favorite mushrooms!
- Add onions, garlic and thyme. Once the mushrooms have cooked down for about 8 minutes, add sliced onions, minced garlic and fresh thyme leaves to the pot. Saute for about 6 minutes.
- Add tomatoes and wine. Puree a large can of whole tomatoes in a blender or food processor, then add the pureed tomatoes to the pot, along with white wine. Season with salt and pepper.
- Simmer the sauce. Bring the sauce to a simmer, then lower the heat on the stove to maintain a bare simmer. Allow the sauce to simmer for 10-15 minutes.
- Boil the pasta. In the meantime, bring a large pot of salted water to boil on the stove over high heat. Add one pound of pasta to the boiling water and cook until al dente, or firm to the bite. Remove one cup of the cooking water from the pasta and set it aside before draining the pasta. Drain the pasta and add it to the sauce.
- Finish the sauce. Add frozen peas, heavy cream and the previously cooked bacon to the sauce. Stir to combine. If you feel the sauce is too thick, add some of the reserved cooking water from the pasta. I recommend adding no more than 1-2 tablespoons at a time, until you reach the desired consistency of the sauce.
- Serve the pasta. Remove the pasta alla boscaiola from the heat and stir in fresh chopped Italian parsley and fresh grated parmesan cheese. Serve with additional parmesan cheese on the side for grating over each plate of pasta boscaiolia.
Innovations Spur Growth
Full of the entrepreneurial spirit, Dino introduced pizza packaged for take-out in corrugated boxes in 1955. Young families and college students welcomed the convenience, affordability and great taste. In 1958, Bocce Club Pizza moved to a larger location on Clinton Street, and opened a second location on Bailey Ave in 1959.
In 1978, Dino Pacciotti passed away, leaving the business in the hands of his capable family.
In the mid 1980s, Bocce Club included wings and subs on the menu, and added delivery service. In addition to being the first in Buffalo to offer take-out pizza, Bocce’s also was among the first to sell half-baked pizza for those who wanted fresh-cooked pies on their own timetable. Bocce Club continued its growth in popularity.
Bocce Club Pizza continued to flourish, opening the Hopkins Road location in 1988. As sole owner, Jim (Dino’s son), continues the Bocce tradition, using the same recipes, ingredients and suppliers his father used when he began the business back in 1946.
Bocce's Bakery PB-Banana Chip Recipe Dog Treats, 6-oz bag
Simply select Autoship at checkout for easy regular deliveries.
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Upgrade treat time by rewarding your canine companion with Bocce’s Bakery PB Banana Chip Dog Treats! These goodies are oven-baked in the USA and have a soft and chewy texture that's paw-fect for older pups or dogs in training. They are 100% free from wheat and feature real recognizable ingredients like oat flour, peanut butter, rolled oats, flaxseed, banana, carob chips and more. Now you and your paw-tner can focus on the simple goodness without worrying about nonsense fillers or by-product meals!
- A simple yet scrumptious recipe paw-fect for treat time.
- Made in the USA without by-product meals or fillers.
- Crafted with only 100% natural ingredients.
- Made without wheat for sidekicks with certain food sensitivities.
- The soft and chewy texture is especially paw-fect for older dogs or pups who are constantly training.
Oat Flour, Peanut Butter, Coconut Glycerin, Rolled Oats, Molasses, Flaxseed, Banana, Carob Chips, Citric Acid.
Don’t Throw Out Your Parmesan Rinds. Here’s What to Do With Them Instead
If you’re following any type of food-world media these days, you’re likely aware of the massive trend in favor of conservation and reuse among restaurant chefs and home cooks alike. Once-overlooked kitchen scraps get recycled and utilized in creative ways, and one prime example of culinary detritus with abundant potential comes in the form of the humble Parmesan rind. These flavor-packed outer cheese shells are a favorite “secret ingredient” of many pro chefs, including Eric Lees, the new executive chef of legendary Chicago Italian restaurant Spiaggia (a favorite of the Obamas). We chatted with Lees to get his advice on how and when Parmesan rinds can come in handy, and he made an excellent case for hanging onto these commonly tossed items.
What are Parmesan rinds?
Like any other aged cheese, Parmesan develops an exterior shell during the cheesemaking process (known as the “rind”), a result of air-drying in the temperature-controlled areas used for Parmesan development. Because Parmesan rinds tend to have a much tougher texture than the cheese itself, they’re frequently discarded after the cheese block is grated or shaved down.
How can they be used in the cooking process?
According to Chef Lees, Parmesan rinds truly shine when used to deepen the flavors of stocks, broths, and sauces. “[At Spiaggia,] we use Parmesan rinds when making stock a lot we drop them into the stock pots during the last 30 minutes or so to extract all that flavor. When we make our Bolognese, we throw our extra rinds into the saucepot and let them cook in there for 6 hours to get the flavors into the sauce itself. They work in a risotto broth, too … chicken noodle soup, same thing. Steeping in a stock or a sauce is the best way to use Parm rinds. The longer you steep the rind, the more flavor you’ll get. The beauty of it is that you can never have too much Parm rind, because it imparts flavor without overwhelming your stock or sauce base,” Lees tells us.
How do Parmesan rinds affect the flavor of a dish?
Especially if you use a rind from actual, aged, imported Parmigiano-Reggiano cheese (rather than a domestic “Parmesan” offshoot), you can glean deep and elegant flavors by slow-cooking the rinds over the stove or in an oven braise. “You get a lot of cheese flavor [from the rinds], of course,” Lees explains. “The aged quality of the Parmesan also comes through into the sauce or stock, and using the rinds during the cooking process keeps you from having to add cheese to the pot later on. Rinds inherently have more flavor than cheese itself [the flavor is] just really concentrated there, thanks to the aging process. You get a depth that you won’t get from grated cheese.”
If you want to boost the flavor of your stock or sauce even further, try placing the rinds on the grill before dropping them into your pot. “We like to char [rinds] on the grill the different levels of flavor in charred cheese can add extra dimension to a stock or a sauce,” insists Lees.
Jann Huizenga/Getty Images
Are Parmesan rinds edible on their own?
The simple answer to this question is “yes.” All parts of a cheese wheel or block can be consumed safely, including the rind. However, because aged cheeses produce rinds with a hard, somewhat-waxy texture, these exterior portions aren’t especially appetizing on their own.
However, a rind that’s been steeping in liquid (like a stock or a sauce) has the opportunity to soften and become an indulgent snack with rich-yet-mellow flavors. “After the rinds have cooked for [a while] they’re delicious, almost like cheese curds,” Lees tells The Manual.
How should you store Parmesan rinds until you’re ready to use them?
“ Store them in a cool, dry place, because moisture will cause the rinds to go bad,” Lees cautions. Luckily, this storage solution proves pretty low-maintenance: “You don’t need to cover [the rinds] while storing at the restaurant, we just toss them in a big hotel pan and let them dry out in the cooler, because once you put it back into a stock or sauce, it’ll get rehydrated.”
Can other cheese rinds be used for cooking?
“ You can use rinds from any cheese in your stocks or sauces. They all have really nice, unique flavors,” Lees explains. He does recommend focusing your cheese-rind energies on aged cheeses “the longer a cheese is aged, the more flavor you’ll get out of the rind that’s one of the reasons why we like to use Parmesan rinds specifically (along with the volume of Parmesan that we use at Spiaggia, of course). Parmesan is aged for 12 months, so you get big flavor benefits from that length of time.”
The signature dish of Rhode Island's Blackstone River Valley.
What is chicken family-style?
Chicken family-style is an all-you-can-eat meal of roasted chicken, salad, pasta, potato, and rolls, arguably unique to the Blackstone River Valley.
A chicken in every tummy
Most people know that Rhode Island is great for seafood, and they may even have heard that we have a funny kind of little hot dog known as the New York System, but one of the state's best-kept culinary secrets is largely unknown outside of northern Rhode Island's Blackstone River Valley. Family-style chicken dinners, an all-you-can-eat meal of chicken and pasta, have been a local favorite since the 1930s.
The American Industrial Revolution was born in the Valley around 1793. The hundreds of mills and factories that sprang up along the Blackstone and its tributaries in the wake of the founding of Samuel Slater's mill in Pawtucket required a substantial workforce. Thousands of immigrants from many nations came here to work long hours for little pay in pursuit of their American Dreams. (In fact, for several decades in the 1800s, Central Falls, only one mile square, was the most densely populated city in the United States). Many of them succeeded, and their honest work ethic and strong family traditions live on in the neighborhoods, businesses, and local ethnic organizations of the area.
Chicken family-style is a big part of those local traditions, but when you speak to residents about that meal being unique to their valley, they don't recognize its singularity.
"All states have chicken family-style, don't they?" a local business person was once heard to remark.
Nope. You can find elsewhere the individual elements that make up the meal, but nowhere else can you find a traditional meal that is prepared, configured, and presented in this particular way. Perhaps more importantly than that, the uniqueness of chicken family-style is defined by tradition and by the nine-community, 241-square-mile Blackstone Valley region in which it is exclusively found.
In January 1990, Yankee magazine ran an article about the meal in which writer Bonnie Tandy Leblang noted that "Nine out of ten weddings in northern Rhode Island feature chicken family-style." She further contended that this dish made up more than half of all orders in area restaurants, and that at one restaurant offering a full menu, it accounted for ninety percent of all orders.
If you live or work in the Blackstone Valley, it's pretty much a given that weddings, anniversaries, award dinners, business gatherings, or political fundraisers mean chicken family-style.
Anatomy of a delicious meal
A proper chicken family-style dinner is served at the table, never as a buffet. It starts with fresh bread and butter, followed by salad in huge bowls. Each restaurant offers its own salad dressing, usually a variation on Italian or plain oil and vinegar. Soup is sometimes offered as an option instead of (or in addition to) salad.
Next come your starches: a bowl of pasta with herbed tomato sauce, and french fries or roasted potatoes. Each restaurant offers a different type of pasta. Don't fill up on this stuff, because you'll want to save room for the chicken.
The poultry parts usually come in bowls the legs, thighs, and breasts are seasoned and roasted until the meat is falling-apart tender. Diners serve themselves, and if they run out, they can ask for more at no additional cost. Rotisserie chicken from chains like Boston Market is fine, but roasted chicken at one of the Blackstone Valley's many family restaurants is better. Most of you will swear it's the best chicken you've ever tasted (the dissenting minority should have their taste buds checked).
Your gluttonous orgy may take its toll on your waistline, but not so on your wallet. Per person, meals usually run about twelve or thirteen bucks (as of 2015), and kids are even cheaper to feed. For a little more than the price of a typical fast-food meal, anyone can afford a wholesome banquet.
At least a dozen restaurants in the Valley serve this meal, varying but slightly from establishment to establishment. Two especially notable locations are the Bocce Club in Woonsocket, and Wright's Farm Restaurant in Burrillville.
The Bocce Club
In the 1930s, so the story goes, chicken family-style was born at the home of Italian immigrants in Woonsocket. Family and friends would gather at the end of the work week at the Pavoni home on St. Louis Avenue to drink homemade wine and play the Italian lawn bowling game of bocce in the "first indoor court of its kind." Faced with feeding dozens of people each weekend during the Depression years, Mama Pavoni came up with an inexpensive meal of roasted chicken prepared with olive oil and fresh rosemary. Pasta, salad, and french fries were added, and the meal became a tradition.
Eventually, Mary Ann (Delgado) Tavernier, a stepdaughter of the Pavonis, and her husband, "Tivvy," opened a small restaurant in the basement of the family home and called it the Bocce Club. Back then, the price of the chicken meal was just sixty-five cents.
One diner recalled what it was like in the years following World War II: "The meals were served in the kitchen of their tenement by reservation only. The waiting list was weeks. If you weren't there, on time, it would be necessary to start all over again. This was by word of mouth and the real beginning of 'home-style family-style chicken.' And it was excellent. That is where I had my first taste."
In the early 1950s the original bocce court was lifted by a giant crane and placed on a new foundation, expanding dining capacity to 200 seats. Soon after, with the completion of a large banquet room, seating for another 300 guests was added. Still, waiting lines were not uncommon. Sundays were especially popular as area residents would bring their own pots and pans for family take-out dinners. One Mother's Day approximately 2,100 guests were served.
The restaurant's fame even reached the offices of Life magazine, but when she was approached for an interview, Mrs. Tavernier, out of shyness, declined.
Such success does not go unnoticed, and it's no wonder that imitators of the original "Bocce Style" concept soon popped up. The Bocce Club, however, claims the distinction of being the only restaurant that still uses pure olive oil in the preparation of its chicken.
In 1996 the Joe Gaspar family purchased the Bocce Club from Theodore, the son of Mary and Tivvy Tavernier, continuing the delicious traditions established in the basement kitchen so long ago.
Today, in addition to the main entree, the chicken dinner at the Bocce includes homemade all-natural bread loaves, antipasto salad, fresh french fries, Italian-style potatoes roasted in olive oil, and imported pasta with a chunky, homemade sauce, all priced under eight dollars (as of 2004). Children under two are served at no cost. Although the Bocce offers a full menu, chicken family-style still accounts for up to seventy percent of all orders.
Wright's Farm Restaurant
Gene Wright was the main supplier of chickens for the Bocce Club. In the early 1950s he began running outdoor dinner events for organizations like the Knights of Columbus out of a garage on his farm in Harrisville. He cut feed barrels in half lengthwise and used them as makeshift chicken barbecues. These events were so well received that, in 1954, Wright took a customer's suggestion and opened a proper restaurant—Wright's Farm Restaurant.
In 1972, when Wright's was purchased by the Frank T. Galleshaw, Jr., family, the restaurant seated 400 people. It bothered Galleshaw that patrons often had to wait twenty minutes or more to get a seat, so he embarked on a program of incremental expansion. Every few years he added another room. Today Wright's can seat more than 1,000 people in its six dining rooms, although for special events, 1,400 to 1,500 can be accommodated at once. Despite the huge number of seats, however, it's still not unusual for customers to wait for an hour or more at peak times. Helpful tip: arrive early.
"Traffic that's coming to Burrillville," bragged Frank Jr. to Rhode Island Monthly in 1997, "is coming to Wright's Farm Restaurant." (Frank Jr. died in a moped accident in Narragansett in 2000. Management of Wright's passed into the hands of his son, Frank III).
The wait to get in can be lengthy, but once you're seated, food will begin arriving at your table within minutes. There's no need to fight over who gets which parts of the bird—you can always ask for more of whatever you're lacking.
The setup at Wright's is enormous. To look into the restaurant's operations is to wallow in statistics: In addition to the six dining rooms, there are two kitchens, four full bars, four lounges, and a Keno parlor. There's a 4,000 square-foot gift shop (run by Frank III's wife, Susan, and his sister, Tammy), where you can buy toys, candy, sixteen flavors of homemade fudge, and popular products like Wright's pasta sauce and Italian dressing. (Wright's products can be found in more than 500 New England stores, as well.) There's also a take-out window near the front door, instituted in the late 1970s, for folks in a hurry.
The kitchens contain seventy-five gas-fired Garland ovens used to roast the 14,000 pounds of chicken that are devoured by patrons each week. Sixty gallons of tomato sauce are simmered each night in huge steam kettles. 100 gallons of salad dressing and 12,000 pounds of french fries are prepared every week.
170 employees (including forty-two servers), many of whom are Burrillville residents, keep everything running smoothly in the maze of rooms. The place is so huge, that patrons have been known to become lost returning from the restroom. Seriously.
Although chickens haven't been raised there for some time (a grower in Delaware is the exclusive supplier), Wright's still retains a farm-like feel. The sprawling complex of barn- and farmhouse-like buildings sits on fifty-two acres of trimmed, rolling meadowlands framed by woods and white fences. Not everyone appreciates the ambiance, however. According to the Phantom Gourmet, Wright's has a "décor reminiscent of the best retirement communities." But for many people, the combination of to-die-for chicken and pastoral setting makes it the perfect place for outings and wedding receptions. Just ask Congressman Patrick Kennedy—in 1997 he held his thirtieth birthday party there for 1,000 friends and supporters.
Wright's chicken meals inspire extreme behaviors in some people. In a 1989 review in the Providence Journal , the reviewers noted that they "sat next to a couple who have been driving fifty-two miles from Charlestown, Massachusetts, every Sunday afternoon for eight years to eat at Wright's." In 1996, according to Rhode Island Monthly, a "three-hundred pound fellow. came in. and proceeded, by himself, to eat eight whole chickens." Wright's is a popular destination for high school football teams, groups of Cub Scouts, and Little Leaguers, with meals often devolving into impromptu chicken-eating contests.
Don't like chicken, or just in the mood for something different? Wright's offers a $22 (as of 2015) twelve-ounce steak for you contrarians. Just know that you'll stick out like a bull in a chicken coop as only thirty to forty patrons choose that option in a given week. That means that more than ninety-nine percent of customers are there for the $12.75 chicken meal. Children under four get their chicken for $7.25.
Why is this meal so popular in the Blackstone Valley? Is it because residents grew up with it and want to maintain a cultural tradition? Is it because, even for non-residents, the family-style concept harkens back to a simpler time of country fairs, bare feet, and apple-cheeked grandmas? Is it a backlash against homogenized, over-processed, regionally undistinguished fast-food?
Best marinara sauce: Campo di Bocce, Il Sogno win top honors
They sauteed, they stirred, they seasoned.
Eight Santa Clara Valley restaurants put their marinara recipes to the test in Little Italy San Jose‘s second annual Boss of the Sauce competition, and two emerged victorious.
The kitchen of Campo di Bocce, the bocce ball center marking its 21st year in Los Gatos, won the judges’ nod in a tasting headed by Tony Gemignani, the world pizza champion and Bay Area restaurateur. The runner-up was Sweet Sicily of Gilroy.
Il Sogno, a new restaurant in downtown Campbell, won the people’s choice, edging out Paesano of San Jose.
What’s the secret to the zesty tomato sauce at the bocce ball court?
“Garlic, fresh basil, reduced red wine — and a lot of love, amore!” said Benjamin Musolf of Campo di Bocce. He and owner Tom Albanese said this is the house marinara served with the spaghetti and meatballs at their locations in Los Gatos, Livermore and Fremont.
The people’s choice winner was served in a large, hollowed out wheel of grana padano, giving it a cheesy flavor profile. Il Sogno, the South Bay’s newest Italian restaurant, was opened recently by Umberto Pala, the executive chef and owner of Willow Glen favorite Vin Santo.
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American, mozzarella and cheddar cheese, diced Angus beef patties, topped with ketchup and mustard. Add sliced tomatoes (Whl 2.00 | Hlf 1.00 | Qtr .50)
Billie Jean&rsquos Lemon Squares
This is my favorite recipe for lemon squares. It came to me from my aunt Linda&rsquos friend Billie Jean. I tweaked it here and there, but it will be known to me always as Billie Jean&rsquos Lemon Squares.
Butter for greasing pan, optional
2 cups all-purpose flour
½ pound (2 sticks) butter, softened or melted
¼ teaspoon salt
2 cups granulated sugar
4 eggs, lightly beaten
4 to 5 tablespoons lemon juice (the juice of approximately 2 lemons)
Rind from 1 lemon, grated
1. Position a baking rack in the middle of the oven and preheat it to 350 degrees. Spray a 9 x 13-inch glass baking dish with baking spray or grease with butter.
2. In a medium bowl, combine the flour, butter and salt. Press the mixture into the prepared pan.
3. Bake until the edges of the crust are very lightly browned, about 20 minutes.
4. Meanwhile, in a medium bowl, whisk together the granulated sugar, eggs, lemon juice and rind until well blended.
5. When the crust is done, remove from the oven. Pour the lemon mixture over the crust, return to the oven, and bake for 20 minutes or until egg mixture is set and lightly golden-brown.
6. Remove from the oven and let cool. Dust the top with powdered sugar. Let cool completely before cutting into squares.