737 Newark Avenue, Jersey City, New Jersey 07306 - (201) 795-2750
***& 1/2 (of 4)STARS The Star Ledger | Wine Enthusiast 2009 Award of Distinction
Wine Spectator Award 2010! | “Celebrating 40 Years of Excellence”
http://www.casadante.com/ | See us on FACEBOOK
Dear Friends:
We're quickly heading into the fall and holiday season and we have a great deal in store for all tastes. Food, Wine Dinners, Entertainment & Holiday Celebrations! The schedule can be viewed on our website, Blogger.com, and this weekly email.
This weekend, Danny Bacher light Jazz on Friday night. Come in , have a drink or meal and listen to Danny do his thing. Very Enjoyable!
Julian & Dominique on Saturday night. Please reserve now as we get busy with these very fine performers.
Thanks for reading and see you at Casa Dante!
Dom & Toni Marino
Proprietors
Casa Dante
3.5 stars Star Ledger, 2010 Wine Spectator Award, 2009 Wine Enthusiast Award, Best Italian in NJ by AOL, Top three Italian inNJ, Inside Jersey Magazine
Check out the specials and discounts below and join our FACEBOOK fan page. Thanks for reading and see you soon!
Entertainment this week!
www.casadante.com/entertainment or other events at www.casadante.com/events
Friday August 27, 2010
Danny Bacher light Jazz & smooth vocals
Saturday August 28, 2010
Dominique & Julian always a great time when these two great entertainers are here!
See the entire live entertainment schedule on www.casadante.com/entertainment for August and scroll down here for recipes, tid-bits and other"happenings" at Casa Dante!
Did you know!...
A word or two about "Chocolate"
A 1.5 oz. milk chocolate bar has only 220 calories.?A 1.75 oz. serving of potato chips has 230 calories.
A recent study indicates when men crave food, they tend to crave fat and salt. When women crave food, they tend to desire chocolate.
American and Russian space flights have always included chocolate.
American chocolate manufacturers use about 1.5 billion pounds of milk -- only surpassed by the cheese and ice cream industries.
Americans consumed over 3.1 billion pounds of chocolate in 2001, which is almost half of the total world's production.
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. It was thick, dyed red and flavored with chili peppers.
Bittersweet chocolate is what is usually called for in baking. It contains more chocolate liquor (at least 35%) and less sugar than sweet chocolate. Semisweet chocolate contains 15% - 35% chocolate liquor.
Caffeine: there are 100 to 150 milligrams of caffeine in an eight-ounce cup of brewed coffee, 10 milligrams in a six-ounce cup of cocoa, 5 to 10 milligrams in one ounce of bittersweet chocolate, and 5 milligrams in one ounce of milk chocolate.
Chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.
Chocolate manufacturers currently use 40 percent of the world's almonds and 20 percent of the world's peanuts.
Chocolate syrup was used for blood in the famous 45 second shower scene in Alfred Hitchcock's movie, Psycho, which actually took 7 days to shoot.
Chocolate Timeline:?
1824: John Cadbury, an English Quaker, begins roasting and grinding chocolate beans to sell in his tea and coffee shop. In 1842 Cadbury's Chocolate Company in England creates the first chocolate bar. ?
1875: A Swiss chocolate maker, Daniel Peter, mixes Henri Nestle's con- densed milk with chocolate and the two men found a company to manufacture the first milk chocolate. ?
1894: Milton Hershey adds a line of chocolate to his caramel manufacturing business. Soon he invents the Hershey Bar by experimenting with milk chocolate. Hershey's Cocoa appears next. ?
1896: Leonard Hershfield invents the Tootsie Roll, named after his daughter. ?
1897: Brownies are first mentioned in print, listed for sale in the Sears, Roebuck and Co. catalogue. ?
About 1900: A machine called the enrober is invented to replace the task of hand-dipping chocolate. ?
1930: Franklin Mars invents the Snickers Bar. ?
1939: Nestle introduces semisweet chocolate morsels. ?
1940: The Mars company invents M&M's for soldiers going to World War II.
Wine Talk
Remember September 20th Dress for Success Dinner, which we sponsor and proceeds from go to the Dress for Success, Hudson County. Several of our suppliers and producers will be providing the wines for this event. Please attend this worthwhile and fulfilling cause which benefits the Jersey City community!
Our first of the season "Wines of Napa Valley Dinner" will be scheduled for Thursday October 7th at 6:30 Details will be provided in the coming email broadcast, on our website www.casadante.com/events and on Blogger including wines, foods and live entertainment.
Recipe of the Week
If you loved the movie "Big Night", you'll remember the following recipe for Timpano courtesy of Cucina & Famiglia.
Dough Ingredients:
4 cups all purpose flour
4 eggs
1 t kosher salt
3 T e. v. olive oil
1/2 cup water
Butter and Olive oil to grease a 6 quart timpano baking pan. (This is like a round, three layer deep cake pan)
Filling:
2 cups 1/4 x 1/2 inch sharp provolone cheese cubes
2 cups 1/4 x 1/2 inch Genoa salami slices
12 hard boiled eggs, shelled and quartered lengthwise, and each quarter cut in half to create chunks
2 cups (meatballs)
8 cups meat-based tomato sauce (add 3/4 lbs cooked ground beef)
3 lbs ziti pasta, cooked very al dente (about half)
2 T e. v. olive oil
2/3 cup finely grated pecorino (ewe's milk) Romano cheese
4 eggs, beaten
Preparation:
To make the dough, place the flour, eggs, salt and olive oil in a stand mixer fitted with the dough hook. Add 3 tablespoons of water and process. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball. Turn the dough out onto a lightly floured surface and knead to make sure it is well mixed. Set aside to rest for 5 minutes.
Flatten the dough out on a lightly floured surface. Dust the top of the dough with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16 inch thick and is the desired diameter.
Generously grease the timpano baking pan with butter and oil. Fold the dough in half and then in half again, to form a triangle, and place it in the pan. Open the dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside.
Preheat the oven to 350 degrees F.
To prepare the filling, have the salami, provolone, hard-boiled eggs, meat balls, and tomato sauce at room temperature. Toss the drained pasta with the olive oil and 2 cups of the tomato sauce. Distribute 6 generous cups of the pasta on the bottom of the timpano. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard-boiled eggs, 1 cup of the meat balls, and 1/3 cup of the Romano cheese. Pour 2 cups of the ragu (tomato/meat sauce) over these ingredients. Top with 6 cups of the remaining pasta. Top that with the remaining 1 cup of salami, 1 cup meat balls, and 1/3 cup Romano cheese. Pour 2 cups of the ragu over these ingredients. Top with the remaining 2 cups of ragu over the pasta, (the ingredients should now be about 1 inch below the rim of the pot). Spoon the remaining 2 cups of ragu over the pasta. Pour the beaten eggs over the filling. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.
Bake until lightly browned, about 1 hour. Then cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (the internal temp. will be 120 degrees F) about 30 minutes. Remove from the oven and allow to rest for 30 minutes or more. The baked timpano should not adhere to the pan. If any part is still attached, carefully detach with a knife. Grasp the pan firmly and invert the timpano onto a serving platter. Remove the pan and allow the timpano to cool for 20 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. then slice the timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces
In our efforts both to provide healthy alternatives in Italian cooking to our restaurant, and to impart knowledge on this subject, we present these suggestions and recipes. We at Casa Dante are constantly reviewing our menu selections to provide reasonable alternatives to old family recipes. While in the past we never wavered on these tried and true formulas, we have of late started a process wherein your favorite dishes can still be enjoyed without the guilt or consequences.
If you have a recipe you'd like to share, send along to us at info@casadante.com. We will review and post and let us know if your name can be used fore credit. Thanks!
Casa Dante first opened its doors in 1971. We are in our 40th Anniversary year and our celebration is under way.
New Menu items, Bigger Wine Dinners, Great Holiday deals, a Fantastic New Years Celebration! Stay tuned for more news........
Economic Stimulus Specials for email group only
...we want you to take advantage of us!
We are offering a 10% discount on parties up to eight on Monday through Thursday for the month of September 2010. This is only for email or Blogger customers! Just print this and bring it along. You must be in our database, so make sure you are included by calling or emailing your request.
Sunday Specials for August
10% Discount for parties up to 10 people. Take the family out for Sunday Dinner and get a bonus along with a great Sunday meal. Just mention to your server and thanks!
Here's, another...on Mondays through September 2010...half price on bottles of wine up to $200 in our award(s) winning wine list. Just come in and order dinner. ( This one is really catching on....Monday evenings are becoming a big wine night here.)
The above deals are for email customers only and may not be combined with any other offer.
Heres a tip.....Google " Casa Dante" and check out web coupons and deals we have out there! Im trying to help you have a great meal, and save money too!
Remember that we deliver larger office orders on weekdays throughout Jersey City and closer vicinities. Call 201-795-2750 for details!
If you are a fan of Casa Dante, the best way to get the word out is on the internet!
You can help us improve Casa Dante's online visibility on the youth dominated internet. Please review us on on any of the following sites and keep tried and true institutions like ours in play. Thanks for your help!
http://www.zagat.com/ , http://www.urbanspoon.com/ , http://www.yelp.com/ , http://www.opentable.com/ , http://www.northjersey.citysearch.com/ , http://www.aol.cityguide.com/
See the full Casa Dante Star Ledger Review at www.casadante.com/aboutus
Casa Dante is located at:
737 Newark Avenue
Jersey City, NJ 07306
Phone: 201.795.2750
Fax: 201.795.1225
