LISTING OF THE MONTH
170 EAST 87TH ST E-10C
Introducing a gorgeous Upper East Side 1 bedroom, 1.5 bathroom duplex apartment in NYC with a balcony which is located in the full-service Gotham condominium building. This sunny East facing home has a full wall of windows that almost reach the top of the living rooms 17'6" high ceiling and fill the entire Manhattan apartment with sunlight.
This New York home has a well-equipped kitchen that is open to the living room via a breakfast bar, allowing the kitchen to be part of all the activity in the living room and dining space. The first floor is completed by a modern wavy tiled guest bathroom, wine fridge, coat closet, and plenty of storage.
The second floor king-size bedroom has a private full bathroom, a massive walk-in closet, and a very generous built-in armoire. There is laundry on each floor, and it is located right outside each entrance.
The full-service Gotham is in one of the best locations in New York City. The 4,5,6 and cross-town buses are steps from the apartment building. The Q train is less than a two-block walk. Whole foods is across the street, and Fairway is one block away. The neighborhood is bustling with incredible restaurants, boutiques, banks, and every shop you could need. Carl Schurz Park is a few blocks away and has two dog parks, children's play areas, outdoor areas for picnicking, plus a full calendar of events.
The Gotham has a new saltwater pool, full health club, sauna, children's playroom, outdoor terrace with children's play area, and a gorgeous residents lounge complete with a full kitchen. The building has a live-in super, full-time doorman, concierge, and accommodating staff.
This building is pet-friendly and investor-friendly.
WHATS COOKING IN THE KITCHEN?
As many of you know I left Manhattan and have been staying in Jersey with my parents and family. I think my daughter Lyanna is having the most fun during this pandemic. Between my parents and my sister she has been entertained and giggling 24/7!! I always try to find the silver lining in life, and I am blessed that I do get to spend this quality time with my family and daughter. When else would we all be home for 8 weeks!?
As a full time working mom, I am accustomed to coming home after a long day of work in the city, cooking a quick dinner for my family or ordering seamless and then its bath and bed time routine. I have been taking this time off to focus on a hobby I love which is cooking. I thought it would be a fun idea for my team and I to share what we have been cooking in the kitchen! Everyone has been sharpening their skills except for one. Can you guess which one of my team members did not rise to the occasion!?
RONITA’S RECIPE
MEAT-FREE CAULIFLOWER BOLOGNESE
Recipe provided by Tanya Zuckerbrot @ffactor
INGREDIENTS (serves 8):
12 oz mushrooms (I used Bella)
2 tbsp extra virgin olive oil
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
6 garlic cloves, finely chopped
1/2 cup dry red wine
3 cups riced cauliflower
2 TBSP TOMATO PASTE
1 (28-oz) can crushed tomatoes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup almond milk
2 oz reduced-fat grated Parmesan
PREPARATIONS:
1. Pulse mushrooms in a food processor until finely chopped.
Transfer to a small bowl.
2. Place a large dutch oven over medium-high heat and add
oil to heat.
3. Add mushrooms and cook, stirring occasionally until golden
4. Add onion, celery, carrots and cook until onions are golden
5. Add garlic stirring occasionally until softened.
6. Add red wine and cook until all the alcohol has evaporated.
7. Add cauliflower and cook until softened (approx 5 min).
8. Add tomato paste and cook until slightly darkened.
9. Add crushed tomato, oregano, salt and pepper, and bring to boil.
Cover, lower heat to a simmer and cook for 15 minutes.
10. Uncover sauce, add almond milk and stir to combine.
11. Remove from heat and serve on pasta of choice. I used Banza Rigatoni!
NANCY’S “RECIPE”
Not sure what day of quarantine it is, but I’m certain I’ve gone through at least 100 take out bags. When Ronnie instructed us to share a recipe from the Q, I immediately panicked because I can’t use a microwave- let alone create a recipe. Just like NYC, down here in Florida restaurants still aren’t open. Luckily they’re providing take out and curb-side pick-up. I’ve taken advantage of this from pretty much every dining establishment within a 20 mile radius. So despite not being able to cook, I’ve been avoiding grocery stores and supporting local businesses!
BRENDA’S RECIPE
TASSO HAM AND SHRIMP PENNE RUSTICA.
This is the altered recipe I use. It is an adaptation of Macaroni Grill’s Penne Rustica by The Girl Who Ate Everything Website. I have altered it to my taste.
GRANITA SAUCE:
1 teaspoon unsalted butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped fresh rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
PENNE RUSTICA:
Tasso ham- as much or as little as you like. This is very flavorful and smoky, but has the best flavor. I purchase the ham at Murray’s Cheese shop. Seriously, it is divine. You need this ham, and want this in your kitchen at all times.
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small) Season these! Salt, Pepper, and a little of Cayenne pepper
8-12 ounces penne pasta, cooked
3 Tablespoons unsalted butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup- 1 cup parmesan cheese I have a heavy hand with this cheese which is why I don’t add salt.
1/4 teaspoon paprika
optional 3 sprigs fresh rosemary
Note: Use unsalted European butter and fresh ground parmesan if you can. The higher quality your ingredients are, the better this dish will tase.
INSTRUCTIONS:
1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2. Add Marsala wine and reduce by one-third.
3. Add remaining ingredients, reduce by half of the original volume. Set aside.
4. For Penne Rustica: Saute pancetta or bacon until it begins to brown.
5. Add butter, shallots, and shrimp.
6. Cook until shrimp are evenly pink but still translucent.
7. Add chicken, salt, pepper, and mix thoroughly.
8. Add gratinata sauce and 1/4 cup parmesan cheese.
9. Simmer until sauce thickens.
10. In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
11. Pour into a large casserole dish or roaster.
12. Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika.
13. Bake at 475 degrees for 10 to 15 minutes.
14. Remove and garnish with fresh rosemary sprig.
(I use small cook wear or tins that serve two people. This recipe will make several dinners for two. After baking and cooling, the small servings can be frozen for use at a later time. Just defrost and microwave/bake)
VICTORIA’S RECIPE
I have been really using this quarantine to learn from my mom and sister how to cook. We have been using what we have in our kitchen to create new and fun meals! This is an easy salad to prepare to switch up a lunch or dinner for something new.
WEDGE SALAD
INGREDIENTS:
Romain
Onion
Crumbled Blue Cheese
Bacon
Tomatoes
Blue Cheese Dressing
INSTRUCTIONS:
1. Cook strips of bacon extra crispy
2. Cut the romaine lettuce into four pieces
3. Cut all of the vegetables and toppings into small bite size pieces.
4. Once you have all of your ingredients prepared you put toppings on each “Wedge” of Romaine.
( don’t forget the crumbled blue cheese!)
5. Dress the salad to your liking.
#RTWR
Grab your headphones and glass of wine because Real Talk with Ronnie is finally also available as a podcast! We are thrilled to announce that the YouTube series can now be listened to as a podcast on iTunes and Spotify. On iTunes you can find us by searching or check us out on the Douglas Elliman iTunes Channel.
Did you listen in or watch us last week on Real Talk with Ronnie? We had a FAB time sitting down with Lindsey Metselaar of We Met at Acme. Tune in and get the dish on about significant other compatibility, respect in a relationship, social media love letters, and head vs. heart in love.
Tune in to catch up on all our season 1 Real Talk with Ronnie episodes and get REAL with some of our favorite guests like Christina Oliva Cinque aka the Hair Goddess, skincare guru Rita Linkner, and Jennie Monness (@MoMommies on the gram.)
