Recipe Sharing

Here at 518 we often get requests for our recipes. I’m always happy to
oblige. I share those recipes online and in person because there are really
no great culinary secrets here. It's all been done before. Who am I to
horde the thousands of recipes I have collected or conjured up over the
years.

But there will always be some differences, big and small, between the dishes
we serve in the restaurant and the recipes that we share.

First of all, the actual recipes we use in the kitchen are designed to feed
large groups. So unless you’re ready to feed about 220 people, the recipe we
give you will have some adjustments.

Because we get so many requests for our most popular dishes, over the years
I’ve worked to scale them down for the home cook. The recipe for the Whole
Wheat fettuccine is one example. I gave that recipe to the N&O several years
ago and got great feedback, though including the caloric content was not my
idea.

When you create our recipes at home you may also notice some differences
because we are likely using different ingredients like the brand of olive
oil or cheese, different tomatoes, even a different pan, which could change
some characteristics.

Finally, I try to nurture the inner cook in someone trying our recipes by
talking them through the dish and helping them personalize it. For instance
here’s how I shared the “recipe” for our Angel Hair Primavera with a regular
patron that called me recently:

Me - "You'll get started by heating a little olive oil in a pan and slowly
caramelize some garlic.”

Patron – “How much?”

Me – “Well, how much do you like garlic? After the garlic, you toss in some
oven roasted roma tomatoes...you have to have those ready ahead of time.”

Patron – “How do I do those?

Me – “I toss the tomatoes with some olive oil, salt and pepper and garlic.
Roast in the oven until slightly charred around the edges. Then peel the
tomatoes, saving the juices and roughly chop them all together.”

Patron – “How long and at what temperature?”

Me – “Oh, at home, about 375 degrees and 2 glasses of wine. Then you can add
some caramelized onions, again that have been slow cooked ahead of time with
olive oil and rosemary.”

Patron – “How much rosemary?”

Me – “That depends too, how much do you like rosemary? Next start cooking
some pasta and add to the sauté some spinach, feta cheese, and toasted pine
nuts. Toss this with the cooked pasta and grate some fresh cheese on top.”

Patron – “What kind of cheese do you use?”

Me - “Well we use Romano, but you should experiment and decide what you
like. Don't be afraid to add another ingredient here or there if you’ve got
a favorite.

Patron – “Thank you.”

Me – “You’re welcome. I’m glad you called and we’ll see you again soon.”

Of course we have recipes that we use in order to keep things consistent.
That’s one reason why people have been coming back to see us for so many
years. And if you insist, we'll give you exact ingredients and amounts. But
what would be the fun in that? Make it your own...you're the one eating it,
not me.

cheers,
Blaine