This Week at Casa Dante

www.casadante.com       See us on    FACEBOOK or Casa Dante Facebook Our customers have started filtering back into North Jersey from their summer homes, vacation hot-spots or just into the usual routine. We're getting back into the swing of things also. July has flashed by and, of course, August approaches. Check out our events for this weekend. Julian and Dominique will entertain the dinner crowd on Saturday night ( no cover charge, of course).    We're in the midst of the Hudson Restaurant Week  Casa Dante participates as usual. We have great lunch and dinner menus for you to try. If you're new to Casa Dante, this is a first rate introduction and we hope to keep you as a patron and friend. see us here or at casadante.com/events Thanks for reading and have a great weekend!  Dom & Toni Marino Proprietors  .                                                                                                 See us at FACEBOOK , our live entertainment options at www.casadante.com/entertainment,  recipes, and other departments below. If you want past newsletters, recipes or other items go to  Casa Dante Newsletter to retrieve.        Reserve a spot on Open Table or call direct. Casa Dante 3.5/4 stars Star Ledger 2010, Wine Spectator Award 2009, 2010, 2011 & now 2012 Check out the specials and discounts below and join our  FACEBOOKfan page. www.casadante.com/entertainment or other events at www.casadante.com/events Rooms for small or large parties up to 140. Valet parking. Entertainment this weekend!   Friday July 27, 2012     Happy 2 Hours in our lounge at 5:30 with Danny Bacher...he will stay past Happy Hour till 9:30 so please come in and enjoy the sounds with dinner!        Saturday July 28, 2012     "Julian & Dominique" this weekend. If you're not going to the shore.....come and join us for a night of fun!   See the full entertainment schedule at www.casadante.com/entertainment My Two Cents Remember when you didn't have to use the word "wild" to describe fresh fish? We all know that the worlds oceans have been overfished for years now. Techonologically enhanced fishing methods have actually hurt the fish population and killed small fishing towns and businesses throught the north atlantic and elsewhere. As a result, large amounts of capital have been pouring into fish farming or "aquaculture". If fact, the FDA estimates that 50% of our seafood may come from fish farms by 2025. Good or Bad? It will take a long time to convince me that farmed fish can compare in taste and nutrition to that of a fish caught in the "wild". There are many more negatives associated with farmed fish than can currently be compensated by price alone. Sure they are a more available and steady supply of Salmon, Trout, Bass and others. But the downside of farm raising is still the pre-eminent factor in not admitting it into our personal food supply ( you can Google "farm vs wild" and see for yourselves). I don't want to get into the negatives here, and there are many. Make up your own minds. Sure, it will get better as the technology and regulations catch up, but in the meantime, "freshly caught "wild" fish anyone?" thanks for reading! let me know your thoughts. send your comments to info@casadante.com Remember...still looking to set a date for our "Big Night" dinner and movie. Write in your interest to info@casadante.com Timpano di Pasta al Ragu, al forno ( this is the drum like pasta bowl that is featured in the movie. I left this on since many of you missed it last week) Ragu, di carne: (Tomato/meat sauce) 5 15 oz of peeled tomatoes (puréed in a blender) 1 small onion, 1 celery stalk, 1 small carrot, minced 1 clove of garlic, minced 1 bay leaf, whole 1 lb of ground beef 1 chili pepper (Serrano), chopped (optional) 1/4 lb bacon or ham, chopped 1/2 cup of red wine 3 tbsp olive oil - salt and pepper Sauté in olive oil: minced onion, celery, carrot and the clove of garlic, plus bay leaf (and chili, if used) for 3 minutes (or until translucent), add ground beef and chopped bacon or ham and cook on high heat until browned, then season with red wine and let the alcohol evaporate. Turn heat down, add pureed peeled tomatoes and stir. Season with salt and pepper and let simmer on low for 30 minutes. Crust: 3 1/2 cups short grain rice 3 eggs 1/3 cup Parmesan cheese, grated 3 tsp parsley, minced Cook rice in a large pot of boiling salted water until al dente (about 15 minutes). Drain and transfer to a large mixing bowl. Let cool down a little. Stir in 2 of the 3 eggs, minced parsley, and 1/3 cup of finely grated Parmesan cheese. Cover with towel and set aside. Assembly: 1/2 cup Romano cheese, finely grated 1/2 cup Parmesan cheese, grated 2 eggs, hardboiled, peeled, and cut into wedges (optional) 1/4 lb of Mortadella (not Bologna) or ham, cut into slivers 1 lb bucatini, fusilli bucati, or ziti 2 or 3 Roma tomatoes, washed but not peeled 2/3 cup small peas, sautéed in 1 tbsp butter 1 1/4 cup mozzarella, partly diced and partly grated Bring to the boil abundant water (seasoned with abundant salt) and cook pasta until just "al dente" (quite chewy - taste for doneness) (Do not put oil in the boiling water, just stir the noodles occasionally and keep an eye on them). Drain noodle, do not rinse them. Leave them a little wet, so they won't stick. Dress noodles with ragu, sprinkle with Parmesan and Romano cheeses, diced mozzarella, mortadella slivers and egg wedges. Line the bottom of a charlotte baking pan with straight sides or a Pyrex bowl (about 10"), previously buttered, with a circle of parchment paper, and butter that too. Sprinkle mold evenly with bread crumbs. Using your wet hands, completely line bowl with rice, forming a wall about 1" thick. Place on the bottom a few slices of tomatoes, sprinkle with some of the Parmesan cheese and diced mozzarella. Gently pack pasta into bowl, make a hole in the middle and place sautéed peas in it, then top with remaining rice, pressing it firmly in place. Beat remaining egg then brush over top of timbale. Bake at 400 F on a lower rack for about 40 minutes. When done, with a long knife loosen crust, unmold on a serving dish, cut into slices and serve immediately with additional sauce, cheese and black pepper. Happenings at Casa Dante

Hudson Restaurant Week has started July 23rd and Casa Dante is participating. Come in for a culinary experience at a very reasonable price. Our menu for the week is tasty, nutritious and economical. Enjoy! Make sure you take advantage of our Recession specials, next segment below...we know that driving here plus tolls is quite an expense these days....see below so we can help you have a great meal at Casa Dante! Much more fresh fish and healthier choices on our menus. As you may know, our fish is always fresh, never frozen. We have many vegetarian choices and, of course, our meats are the best cuts available. " The veal is like butter" she exclaimed! Our first wine dinner of the season will be in October. For those of you interested please check our website,  or see us on  FACEBOOK We are taking Mondays off during July and August instead of our usual Sunday closing. Most of our friends who go down the shore on weekends come back early enough to want dinner on Sunday. We're here for you! Great Recession Specials I've reintroduced this section because even though were easing out of this "great recession" there are still many out there who struggle paying high gas prices and increased tolls and the like. As such, see the following "deals" for those of you who have read this far down: 10% discount on parties of 4 or more Monday thru Thursdays....but you need to print and present this to your server...thanks for reading Summer Tuesday's 1/2 price wines from our award winning wine list with your dinner order. Make a reservation on Open Table ( links above ) and get discounts, points and notices       Owner's Table For those of you who "friend" us on  Casa Dante Facebook, you know that I take photos of food and goodies at my table and post them. We use our "like"FACEBOOKto notify events, parties, holidays and the like. But our "friend" page is reserved for my own messages to you...usually involves food.....my friends love these...some of you who have moved to far away places ( Florida, North Carolina, California etc ) really seem to appreciate them. If you're on Facebook, check us out. We'd love to see you there! Recent posts How about a light summer meal......... A light pasta con aglio e olio plate...delicious and then, stuffed Zucchini flowers, with Ricotta and topped with tomato    finish with Prosciutto and Melon! Happy Summer to all!  call us at 210-795-2750 or see us at Open Table  ·  FACEBOOK Remember that we deliver larger office orders on weekdays throughout Jersey City and closer vicinities. Call 201-795-2750 for details!  Casa Dante's can be found over the internet on many sites such as ·   Zagat, Urban Spoon, Yelp, Open Table,Citysearch

This Week at Casa Dante

www.casadante.com       See us on    FACEBOOK or Casa Dante Facebook I have many "favorite" actors, some still here and others have gone. Celeste Holm, Academy Award recipient for Gentlemens Agreement was one of them. She passed away on Sunday morning and we are saddened by the news. Ms. Holm was here not too long ago with her husband Frank Basile ( see photo at our Casa Dante Facebook ). A beautiful woman and great actor. She will be missed! Another great actor who makes every movie in which  he appears better, Stanley Tucci. See below for the Big Night menu and column. Great food! Hudson Restaurant Week starts July 23rd and Casa Dante participates as usual. We have great lunch and dinner menus for you to try. If you're new to Casa Dante, this is a first rate introduction and we hope to keep you as a patron and friend. see us here or at casadante.com/events Thanks for reading and have a great weekend!  Dom & Toni Marino Proprietors  .                                                                                                 See us at FACEBOOK , our live entertainment options at www.casadante.com/entertainment,  recipes, and other departments below. If you want past newsletters, recipes or other items go to  Casa Dante Newsletter to retrieve.        Reserve a spot on Open Table or call direct. Casa Dante 3.5/4 stars Star Ledger 2010, Wine Spectator Award 2009, 2010 & 2011 Check out the specials and discounts below and join our  FACEBOOKfan page. www.casadante.com/entertainment or other events at www.casadante.com/events Rooms for small or large parties up to 140. Valet parking. Entertainment this weekend!   Friday July 20, 2012     Happy 2 Hours in our lounge at 5:30 with Danny Bacher...he will stay past Happy Hour till 9:30 so please come in and enjoy the sounds with dinner!      Saturday July 21, 2012     "Anthony & Taryn" sing the great hits   See the full entertainment schedule at www.casadante.com/entertainment My Two Cents Stanley Tucci's "Big Night" I first saw The Big Night with Stanley Tucci, Tony Shalhoub and a host of great actors in 1996. A simple story of restaurant owners in New Jersey trying to save their place from fierce competition and ultimate elimation. Their only saving grace would be to have a dinner, a big night if you will, with Louis Prima as their main attraction. Turned out that the main attraction for the evening was the food. Watching the preparation and service on the screen was a culinary feast for the eyes. Stanley's family recipes were used on screen and they were delectable. The Timpano, a mixture of pasta, cheeses, meats and other great ingredients were the gastronomic hit of the evening. Shaped like a small drum ( thereby, Timpano ) it was to be believed ( in the words of a friend). Tony Shalhoubs character, Primo, would say that once you try it "you must kill yourself" since nothing could be better. Well, don't kill yourself, but see the photo and recipe below.   Maybe we could have a Big Night dinner in the fall. Dinner and a Movie at Casa Dante. Write in with your interest and I wil consider. I will limit to 30 attendees, max. thanks for reading! let me know your thoughts. send your comments to info@casadante.com Timpano di Pasta al Ragu, al forno Ragu, di carne: (Tomato/meat sauce) 5 15 oz of peeled tomatoes (puréed in a blender) 1 small onion, 1 celery stalk, 1 small carrot, minced 1 clove of garlic, minced 1 bay leaf, whole 1 lb of ground beef 1 chili pepper (Serrano), chopped (optional) 1/4 lb bacon or ham, chopped 1/2 cup of red wine 3 tbsp olive oil - salt and pepper Sauté in olive oil: minced onion, celery, carrot and the clove of garlic, plus bay leaf (and chili, if used) for 3 minutes (or until translucent), add ground beef and chopped bacon or ham and cook on high heat until browned, then season with red wine and let the alcohol evaporate. Turn heat down, add pureed peeled tomatoes and stir. Season with salt and pepper and let simmer on low for 30 minutes. Crust: 3 1/2 cups short grain rice 3 eggs 1/3 cup Parmesan cheese, grated 3 tsp parsley, minced Cook rice in a large pot of boiling salted water until al dente (about 15 minutes). Drain and transfer to a large mixing bowl. Let cool down a little. Stir in 2 of the 3 eggs, minced parsley, and 1/3 cup of finely grated Parmesan cheese. Cover with towel and set aside. Assembly: 1/2 cup Romano cheese, finely grated 1/2 cup Parmesan cheese, grated 2 eggs, hardboiled, peeled, and cut into wedges (optional) 1/4 lb of Mortadella (not Bologna) or ham, cut into slivers 1 lb bucatini, fusilli bucati, or ziti 2 or 3 Roma tomatoes, washed but not peeled 2/3 cup small peas, sautéed in 1 tbsp butter 1 1/4 cup mozzarella, partly diced and partly grated Bring to the boil abundant water (seasoned with abundant salt) and cook pasta until just "al dente" (quite chewy - taste for doneness) (Do not put oil in the boiling water, just stir the noodles occasionally and keep an eye on them). Drain noodle, do not rinse them. Leave them a little wet, so they won't stick. Dress noodles with ragu, sprinkle with Parmesan and Romano cheeses, diced mozzarella, mortadella slivers and egg wedges. Line the bottom of a charlotte baking pan with straight sides or a Pyrex bowl (about 10"), previously buttered, with a circle of parchment paper, and butter that too. Sprinkle mold evenly with bread crumbs. Using your wet hands, completely line bowl with rice, forming a wall about 1" thick. Place on the bottom a few slices of tomatoes, sprinkle with some of the Parmesan cheese and diced mozzarella. Gently pack pasta into bowl, make a hole in the middle and place sautéed peas in it, then top with remaining rice, pressing it firmly in place. Beat remaining egg then brush over top of timbale. Bake at 400 F on a lower rack for about 40 minutes. When done, with a long knife loosen crust, unmold on a serving dish, cut into slices and serve immediately with additional sauce, cheese and black pepper. Happenings at Casa Dante

Hudson Restaurant Week starts July 23rd and Casa Dante is participating. Come in for a culinary experience at a very reasonable price. Our menu for the week is tasty, nutritious and economical. Enjoy! Make sure you take advantage of our Recession specials, next segment below...we know that driving here plus tolls is quite an expense these days....see below so we can help you have a great meal at Casa Dante! Much more fish and healthier choices on our menus. As you may know, our fish is always fresh, never frozen. We have many vegetarian choices and, of course, our meats are the best cuts available. " The veal is like butter" she exclaimed! Our first wine dinner of the season will be in October. For those of you interested please check our website,  or see us on  FACEBOOK We are taking Mondays off during July and August instead of our usual Sunday closing. Most of our friends who go down the shore on weekends come back early enough to want dinner on Sunday. We're here for you! Great Recession Specials I've reintroduced this section because even though were easing out of this "great recession" there are still many out there who struggle paying high gas prices and increased tolls and the like. As such, see the following "deals" for those of you who have read this far down: 10% discount on parties of 4 or more Monday thru Thursdays....but you need to print and present this to your server...thanks for reading Summer Tuesday's 1/2 price wines from our award winning wine list with your dinner order. Make a reservation on Open Table ( links above ) and get discounts, points and notices       Owner's Table For those of you who "friend" us on  Casa Dante Facebook, you know that I take photos of food and goodies at my table and post them. We use our "like"FACEBOOKto notify events, parties, holidays and the like. But our "friend" page is reserved for my own messages to you...usually involves food.....my friends love these...some of you who have moved to far away places ( Florida, North Carolina, California etc ) really seem to appreciate them. If you're on Facebook, check us out. We'd love to see you there! Recent posts A grilled veggie platter with imported provolone and semolina bread to start and then, shole wheat penne al filetto di Pomidoro with prosciutto   or Chicken Rollatine entree! Happy Summer to all!  call us at 210-795-2750 or see us at Open Table  ·  FACEBOOK Remember that we deliver larger office orders on weekdays throughout Jersey City and closer vicinities. Call 201-795-2750 for details!  Casa Dante's can be found over the internet on many sites such as ·   Zagat, Urban Spoon, Yelp, Open Table,Citysearch