Food Specialties of Central New York

We take a lot of our food around the Central New York area for granted.

This is probably partly true because we have an incredible Regional Market (locals call it the Farmers' Market) where you can find almost anything and everything every Saturday morning from May through November, from around 6 to 11.

 We also have a really diverse group of restaurants, but if Syracuse specializes in anything (besides the Dinosaur Barbecue!!) it's Italian.

Until this summer, I'd never had one of the region's most famous dishes, Utica Greens.

No matter which recipe you use, this is pretty much how they should look.

The first time I tried them, it was on a delicious sandwich, the blank, at Hullar's, in Fayetteville. (They also have fantastic French onion soup and the best fried haddock around).

I had them again with friends at Frankie's Piccolo Bistro, on North Salina Street, where they also serve an absolutely exquisite Espresso Martini.

 But I digress....

After that, I was hooked.  On Utica greens, that is. You can also find a good example at Delmonico's, on Erie Boulevard.

Joey's doesn't list Utica greens on the menu at his classic restaurant, but he does have an escarole appetizer that looks pretty close, and at his Pronto restaurant, you can get steak and greens. Joey's Cookbook is where I found my favorite Utica greens recipe. I don't follow it exactly, but it's a good place to start. You can find Joey's recipe as a PDF if you Google JoeysItalianRestaurant.com + Utica Greens. If you don't have this cookbook, you might just want to order it. The recipes are great, and nobody beats Joey's Butternut Squash Soup.

The first recipe I tried was from the Ridiculous Food Society of Upstate New York Blog. 

Here's another one from the December 2011 Saveur. I'm including it, even though I don't like potatoes in my greens.

If there's controversy about how to make Utica Greens, there are a couple of places where cooks have a difference of opinion.

First, whether to use bacon, prosciutto (Italian ham) or pancetta (Italian bacon). (I don't think it matters.) The second is whether to add sausage. (You might as well.) Third, people might also disagree about the bread crumbs. Diced, or crumbled. Diced, definitely. Don't look for them with the breadcrumbs, look for them in the aisle where they keep the stuffing.

Finally, how to cook the greens. In my quest for the perfect Utica Greens recipe, I've tried just about everything. Since you're going to want to eat a lot of them, you might as well keep the calorie count as low as possible. Steam them. They wither down no matter how you cook them, so it makes no sense to soak them in olive oil.

Okay, here's my recipe. It's been approved, even though I'm not Italian.

Utica Greens, pig-out style

• 3 good heads of escarole, around 3 pounds. Any less is a waste of time. 
• Olive oil, lots.
• 2-3 Tablespoons chopped garlic. I don't care if it comes in a jar. Add it to the onions.
• 2-3 good sized onions, 2-3 inches across, each, diced, stirred with 1 teaspoon oil, then microwaved for 3 minutes, with the garlic, or until meltingly soft
• 1/4 lb bacon or pancetta or prosciutto, whatever, chopped and cooked. Save the fat.
• 1/4 Italian sausage, hot, sweet, I've even used maple flavored breakfast sausage, chopped and cooked. You can cook them together, but save the fat in the pan.
• 3 hot cherry peppers in vinegar, drained, stemmed, seeded, and chopped, (or not, or use only two if you can't take the heat. Or one, if you're a sissy.)
• 1/2-1 cup of chicken stock
• 1/2-1 cup of diced, seasoned stuffing style bread cubes (crumbs make it gummy)
• At least 1 cup of grated Asiago cheese

Escarole is pretty sandy, so you'll have to wash the daylights out of it. Try dunking it upside down in a big pot, then swish it around, then go over the leaves individually. Twice. No kidding. This is why I say three heads. Better to do one big batch then two small.  Before you put them in the pot, roughly chop them into 4 inch chunks. If you're in a hurry, or you don't mind spending extra, you can buy the washed and chopped escarole in a bag at Wegmans.

Everything you need to make Utica Greens can be found here.

Get out your biggest pot and your steamer tray. Fill the bottom couple of inches with water and stuff the escarole in the pot with the lid on. It will take 5-10 minutes to soften up. Chop up those onions, add the garlic and the oil, stir, and put them in the microwave while you're waiting. Don't let them brown, just cook til they're nearly translucent.

Add everything except the bread cubes to the fat in the skillet, cook on medium high heat until the broth is mostly absorbed, and then add the bread cubes.

If you're using an oven proof skillet you can stir in the cheese and let it bake at 350 for 15 minutes until the cheese melts, or you can transfer it into a baking dish and layer the cheese, then put in the oven. It's time consuming, I admit, but it's not really fussy.

Let me know how it comes out. The leftovers are great in an omelet, BTW.
Tweet

The market is back in business, so let's review!

It's hard to believe that I posted this nearly seven years ago. But after all that we've been through in the real estate market since September of 2008, nothing has changed. 

If you really want to sell your house, 

or if you really need to sell your house, read on.

Tuesday, October 24, 2006

Things to think about before you sign a contract with a realtor!

There are a lot of things to consider when you choose a realtor and his agency, and first and foremost among them is your pototential agent's sense of personal responsibility and ownership in the listing of your property.

Personal Commitment and Focus on Your Home
Particularly as home prices soften and inventory increases, your first instinct may be to hire an agent who already has a lot of listings. Choosing someone who seems to have blanketed the market with signs is a natural reaction, but it's not necessarily in your best interest to do so.
In the first place, the more listings an agent has, the more difficult it will be for him or her to focus his marketing effort on your property, especially if the agent has many listings that are comparable to yours.

We know of a case where an agent had two virtually identical homes at virtually the same price, and not only were they in the same neighborhood, they were right next door to each other!!! An agent in this situation may try to sell you on the idea that any buyer who comes to see one property will invariably look at the other, but that would be true in any case, no matter which agent or company had the listing next door.

If the listings are substantially different--for example, one is a ranch and the other a colonial, or one has 1500 square feet and the other 2500, or one is priced $50K to 100K over the other, then they aren't comparable, and then it's an advantage to have both houses listed by the same office because of the extra attention your particular street will receive from that company, and because the sellers of one house won't be competing with the sellers of the other house for the same pool of buyers.

But if both houses have the same number of bedrooms, bathrooms, square feet, and are close in price, how can one agent possibly market both homes equally? He can't, any more than he could marry two people or vote for two candidates for the same office.

Bottom line, think about how you'll feel if your agent sells your neighbor's house first. Believe me, you won't like it, especially when the house that sells first will almost certainly be perceived as somehow superior, and people start wondering what might be the reason that your house still hasn't sold. The pressure to drop the price will be strong, and not unreasonably so.

Think about it: if the house next door sells first, then the next buyer may well perceive that your house is worth less, irrespective of the current listing price. If there are two nearly identical pairs of pants in the store and one pair sells and one doesn't, the merchant will eventually lower the price of the second pair.

So, if the agent already has a listing on your street, ask this question:
"If I list with you, how can you assure me that you'll devote your full marketing efforts toward the sale of my home?"

If the agent can demonstrate how the other home differes substantially from yours in several aspects, then you can make an informed decision. It may also be to your advantage to investigate the other listing yourself, to see how a prospective buyer would compare them. If the agent can't satisfy you that your house won't be competing for the same pool of buyers, you should keep interviewing.