Sunday, March 13, 2016

Buttermilk Raisin Cake (aka "Danger Cake!")

Buttermilk Raisin Cake
This cake should really be called “Danger Cake.” One tiny piece & you are hooked! This is the definition of everything I love about baking: the ingredients, the process, and of course, ultimately the taste. Oh boy, this is trouble with a capital T (but in a deliciously good way).

From fellow blogger and Jersey girl, Kate over at Framed Cooks, the cake would be perfect for weekend brunch (think Easter, coming up soon). The recipe makes a nice large cake (in a 9x13 pan), it’s chock full of “the good stuff” (raisins, walnuts, cinnamon – my idea of cooking’s trinity), and your house will smell fabulous! I made it yesterday, sampled a tiny square last night while watching episode 11, season four, of House of Cards (deviously better than ever, if that’s even possible!), and could not stop thinking about that cake all night! The moist, buttermilk-based cake kept calling to me. I managed to resist the siren’s song but woke up with a singular thought (must tell my readers about this!). So here is the link to the recipe on Kate’s site. If you’re a coffee cake nut like me, you will love it!

Barb’s Irish Soda Bread

No March post would be complete with my favorite Irish Soda Bread recipe. This recipe comes from someone I worked with years ago and of all the ISB recipes I’ve sampled, this is still my favorite. It’s not traditional because there are no caraway seeds, and the top is sprinkled with cinnamon and sugar, but it’s incredibly delicious. If you’ve got some buttermilk left over from the aforementioned “Danger Cake,” this is the perfect use for it! I love this bread for breakfast or in the evening with a cup of tea.

Happy St Patrick’s Day! Remember, “luck is believing you’re lucky.” Tennessee Williams said that.

Saturday, March 12, 2016

Aquila Pizza al Forno, Little Falls

You might say that Jerry Arcieri, the owner of Aquila in Little Falls, has an obsession with pizza. After 25 years in the photo industry, commuting in and out of NYC every day, Jerry fulfilled his dream of opening a pizzeria. But Jerry didn’t just wake up one day and say “I’m gonna make pizzas!”

While working full-time as a photo editor, he attended the Institute of Culinary Education on Sundays and two nights each week. He earned a culinary certificate and then did an externship at Amano Pizza in Ridgewood (one of a handful of pizzerias in the US certified by the Association of Neapolitan Pizzaiuoli in Naples). And while his stint at Amano gave him valuable insights learning from a master pizzaiolo, he really needed daily hands-on practice. So Jerry did what any pizza-obsessed person might do, he built his own wood-burning pizza oven in his backyard in Bergen County. He developed his own dough formulation and then to perfect his craft, he held “pizza parties” every weekend for a few lucky friends and neighbors.

In 2013, he started thinking about opening a pizzeria, and scouted several possible locations in the north Jersey area. In addition, he made “pilgrimages” to several of the most well regarded pizzerias in the tri-state area (among them, Santillo’s in Elizabeth, Frank Pepe in New Haven, and Jim Lahey’s Co in NYC).

Jerry had visited Bivio in Little Falls, one of the area’s premier pizzerias several times and had admired the owner’s dedication to the time-honored craft of authentic Neapolitan pizza. In April 2015, he and Bivio’s owner (Tomasso Colao) reached an agreement for the sale of Bivio and after a few starts and stops Jerry took ownership in November.
Bivio was a much-lauded pizzeria in north Jersey (yours truly had the privilege of writing the first article about Bivio when they opened in 2011) so taking over such a venerated establishment took some “coraggio” on Jerry’s part.

But Jerry was a man with a mission, and with his wife Sofia’s support, Jerry launched Aquila in early December. I spent some time recently chatting with him about the challenges and surprises of running a restaurant.

The oven that was built in place for Bivio by a Neapolitan master oven builder, has taken a bit of time for Jerry to learn how to “tame” the 800-degree monster. He also needed to tweak his dough recipe from his original backyard recipe, using only the famous Caputo 00 flour, rather than a mixture of regular flour and 00 flour.

Thankfully, he was able to retain a lot of the Bivio team, so staff management has not been the challenge it could have been.  And he’s lucky that the staff is excited about contributing ideas to Aquila’s menu. Whether it is thinking about flavors and combinations for the pizzas, or suggestions for a new appetizer, they are enthusiastic about their work at Aquila.

Jerry knows a good thing when he sees it, so he kept the core of the Bivio menu, but is slowly adding to the appetizer and salad offerings. Right now, the cheesecake on the dessert menu is made by one of the staff, but they will probably expand desserts in the future when the timing is right.

During a visit to Aquila the first week they opened, I sampled the Margherita pizza (a staple on any Neapolitan pizza list). The flavorful basil scattered across the crisp crust, topped with San Marzano tomatoes and house made mozzarella made a simple but delicious dinner.

And while Aquila’s regular pizza menu is small (5-6 items), Jerry offers 1-2 specials each week. I asked him how he comes up with ideas for the specials. He said he starts with a base of white or red, then builds from there, always having a vegetarian and meat option. As I write this, the current specials are a Swiss chard, roasted garlic, Gruyere and ricotta cheese pie (white/ vegetarian); and San Marzano tomatoes, sausage, roasted fennel, mozzarella and Parmigiano cheeses (red/meat). You probably couldn’t go wrong with either.
You may be wondering about the restaurant name (I was). Many years ago, the building where Aquila is housed was home to the Eagle Hotel.  In Italian, Aquila translates to “eagle.” Jerry named his pizzeria after the hotel, which I think is fitting because it sounds like Aquila will be flying high for the next few years.

7A Paterson Avenue
Little Falls
Open Wednesday-Saturday, 5-10pm