Tag: food

Yummy Pasticciotti

Pasticciotti also known as “pusties” are a regional favorite here in CNY and also too addictive for my liking, even though the word “pustie” doesn’t sound all that appealing.

Pusties are a sweet pastry tart filled with custard and baked in an oven to a golden crisp. Most of the family-run Italian bakeries in Utica have an unlimited variety of flavors such as chocolate, vanilla, coconut, raspberry and just in time for the fall season, pumpkin.

Florentines is located on Bleecker street and has been around ever since East Utica was renowned as “Little Italy” mainly because of all the Italian restaurants, bakeries and cafes.

Not only is Florentine’s a high contestant when it comes to selling the best pusties around, but they also make many other delicious desserts including lobster tails, cannolis, tiramisu, chocolate kisses, and much more.

A vast number of bakeries and pastry shops give long time local, Florentine Pastry shop a run for its money when it comes to making pusties. The competition is so fierce that there are two bakeries located in the same vicinity as Florentines. Just down the street Caruso’s Pastry Shoppe offer a wide selection of pastries and deserts. Family owned by the Caruso family and Utica native Michael Paniccia, they offer walk-ins and catering. Right around the corner we have Giuseppe’s bakery, who I personally think hits it right on the nail when it comes to making the perfect pustie.Whether you’re in town, or need a new go to dessert, stop by any of these local shops and get your fix.

https://www.google.com/maps/embed?pb=!1m14!1m12!1m3!1d2913.3163385964795!2d-75.21805646931155!3d43.09786649130023!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!5e0!3m2!1sen!2sus!4v1443453425316“>http://

Utica Greens

In Central New York, restaurants are often judged by the Utica Greens they serve. “They’re too spicy.” The escarole is over-cooked.” “There’s no meat in this dish.” Ay caramba! Literally. This signature dish is a staple of Utica and it’s legacy. Utica Greens, is a combination of sautéed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, and has become a regional specialty. Originated right here in Utica, New York , Utica Greens appear on the menu of nearly every Italian-American restaurant and can be found on buffet tables at receptions, banquets, graduation parties and potlucks in the local area. Famous chef Rachael Ray, who is also a native of the upstate region, featured her spin of Utica Greens (‘Scarole With Soul) on her show 30 minute meals . Each chef and restaurant have their own take on how they make their greens, but as a local here in Utica wherever they’re from, I know they’re jut as good as every other restaurant. For recipes, comments from locals and tips from the Owner of local restaurant, Joey’s head over to storify.

Utica’s Famous Half Moon Cookies

Half moon cookies are famous around the world, but they actually originated right here in Utica, NY back in the 20th century. Around the world, these traditionally half black and half white cookies are called a number of different names. In New York city, they’re called black & white cookies. In Germany, they are called Amerikaneers. But Utica, NY hangs tight to the name half moon cookies.

Holland Farms, right here in Utica, has its own variations on the traditional way to make these cookies. They offer the traditional half vanilla/half chocolate frosting cookie, they offer cookies for special occasions such as Valentine’s Day, which would have a red frosting as a base, they even offer a carrot cookie with chocolate and vanilla cream cheese frosting and much more!

Holland Farms is located on 50 Oriskany Blvd, Yorkville, NY 13495. Stop by today for your take on a half moon cookie !

Heaven On a Plate

Today’s special features every Central New Yorker’s favorite entree to eat, and cook. This Italian-American pasta dish was first originated right here in upstate New York. Sadly, the creator of this masterpiece is unknown, although there are everyday cooks out there trying to steal Jane Doe’s creation (my mom is one of them). Chicken Riggies is an Italian/American pasta dish that can be made multiple ways. Usually, you will find a plate of riggies consisting of chicken, rigatoni pasta, mushrooms and hot or sweet peppers in a spicy creamy tomato sauce. The dish serves to be one of the most famous entrees Utica has to offer. You can find Chicken riggies on almost any local restaurant menu each made differently for your taste and for reasonable prices. One bite of this flavorful pasta dish will have you begging for more!

Local Chicken Riggie Hotspots

Delmonico’s Chicken Riggies- Rigatoni Pasta, Mushrooms, Bell Peppers, Onions, Olives, Hot Peppers and Chicken in our Special Light Sauce…..$15.99

https://goo.gl/maps/8FYqK

Chesterfields Chicken Riggies- Tender, bite-size pieces of chicken served with rigatoni, Romano cheese, sweet and hot cherry peppers, and red onions in a spicy white wine marinara sauce…..$14.99

https://goo.gl/maps/IAKeR

Secret Garden- First place winner in the annual riggie fest…..$15.45

https://goo.gl/maps/8UFCu

Babe’s Macaroni and Grill- Rigatoni with fresh mushrooms, marinated peppers and onions, olives and chunks of chicken tossed in our secret sauce…..$12.99

https://goo.gl/maps/MJL9X

Ventura’s Restaurant- Rigitaoni and chicken tossed in our homemade vodka sauce…..$ 15.99

https://goo.gl/maps/x9Cd0

Teddy’s Restaurant- Sweet pepper, mushrooms, onions, black olives and chicken with rigatoni in a light wine sauce…..$15.99

https://goo.gl/maps/GP6Fq

Make Your Own

1 16 oz package rigatoni

2 lbs skinless, boneless chicken breast, cubed

salt

pepper

garlic powder

3 tablespoons of extra virgin olive oil

1 white onion, diced

1 can olives

1 package mushrooms

3 cloves of garlic, minced

1 green pepper, seeded, sliced

3 roasted red peppers drained

crushed red pepper flakes

1 28oz can crushed tomatoes

1 cup heavy cream

1/2 cup parmasean cheese

Directions

1 Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.

2 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper and garlic powder and cook in the pan until lightly browned on all sides, and no longer pink in the middle. Once cooked add in onion, mushrooms, olives, remained on medium heat. In a tall add 1 tablespoon of olive oil, can crushed tomatoes and 1/2 cup heavy cream stir, add in the green pepper, crushed red pepper, and roasted red pepper. Leave on medium heat.

3 Stir the chicken and vegetables cook until slightly softened, cook. Drain and add to pot of sauce. Bring to a simmer, then stir last half of heavy cream. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Annual Riggiefest

The first annual Riggiefest was held in Utica, NY, in 2005 at the Utica Memorial Auditorium. It is a contest between local restaurants that feature their version of chicken riggies, which determines what restaurant has the best riggies . The winning restaurant will win the prestigious “Riggie Cup”.