Gregory Adami Knows Oyster Bay
Gregory Adami called to identify the photograph in the Sept. 27 issue of the Enterprise Pilot. He said the mystery picture is, “A bunch of chairs set out for the memorial at the 9/11 area at the entrance to the Western Waterfront area and Beekman Beach. There used to be a boat across from there. The WaterFront Center is going to re-do it. The building is where they recently restored the Christeen.”
He is of course, correct. The Ida May is currently being restored in Building J on West End Avenue. It will be open for viewing during the Oyster Festival. Drop by and see your friendly volunteers at work.
Billy Minicozzi called and said the mystery picture was taken at Theodore Roosevelt Park — which is the greater location of the Western Waterfront.
Belle Santora called to say, “The mystery picture is the entrance to Roosevelt Park on West End Avenue. The chairs are near the firehouse building and there are two hardy souls on bicycles.”
We were able to weasel a recipe from Belle. She said it was a peasant dish she grew up with. Many Italian dishes are vegetarian, and this one is. She said, “I grew up on it and it is absolutely delicious. You can keep your meat, even though my husband was in the meat business.” The recipe is for an escarole and cannolli bean soup that is good for dipping your bread into to get the last drops. When we told her we wanted the recipe, she said, “Why cook when we have so many great restaurants here.” That was just what Matthew Meng, East Norwich Civic Association president said at their Sept. 27 meeting. He told a reporter that there were great restaurants in the small hamlet. He mentioned Luce, Angelina’s, La Pizzetta, Saggio’s, Red Tomato, the Pancake House, Rothmann’s and even the Messina Market. Christina’s take out should be added.
But here is a quick version of Belle’s recipe for the soup.
In a four quart pot, put in oil and cook some garlic until softened. Add a can of Cannoli beans, rinsed out. Add water to cover and let it cook for a while to soften the beans. Then add a head of fresh escarole, rinsed and chopped up in chunks and blanched in boiling water to wilt. Put the escarole into the pot and add vegetable, chicken stock or water to cover. Cook for a while to heat and serve with Italian bread. “If you are Italian you will want to add some red pepper flakes. Put in some salt to taste too,” she said.
So that is it for this week’s mystery picture. Recipes welcome.
-DFK
