Brooklyn Pizza and Egg Cream with Marty Markowitz
Allie: Cook on Sunday, eat up Thursday, I'm Allie and you're watching
Economy Bites.
So what we’re doing now is going to a local pizza restaurant, two
blocks away where they have really great dough. It’s a great
alternative if you don’t have any flour or you just need a little
shortcut. Drop by just like a ball of dough. Great, it’s four, right? It
is already made, already set up, already ready to go, all we got to
do is put the toppings on it. You have my key.
So today we’re going to be making a Brooklyn style pizza. Did I
just hear the doorbell right? Marty Markowitz, Brooklyn Borough
President? Hello, Marty. Welcome.
Marty: I just happen to be in Sunset Park and I know you're cooking. And
one look at me and you know I'm ready, is it okay. I'm ready.
Allie: So you're going to come by and help us make our pizza.
Marty: I'm going to help you.
Allie: Oh, perfect.
Marty: People watch me, it’s not fattening.
Allie: How are your knife skills?
Marty: A cook I’ll never be but you tell me what you want me to do.
Allie: Here I have a pound of fresh local made mozzarella. Just slice that
like ¾ of it.
Marty: So let’s take this off bread I believe, am I right?
Allie: You're right.
Marty: That would help. I mean huge food that I am about to cook.
Allie: This recipe is super easy even you’re going to be able to recreate it
at home.
Marty: Oh sure. Jaime, I can't wait to cook for you.
Allie: I'm going to preheat the oven to 450 degrees. And this you can get
on. We only need like ¾ of it.
Marty: Not bad.
Allie: Not bad.
Marty: Like the makings of a great cook.
Allie: You grew up in Brooklyn, right?
Marty: I grew in Crown Heights.
Allie: All right.
Marty: I lived in Flatbush most of my adult life and moved to Park Slope
and I'm a new resident of Windsor Terrace.
Allie: Oh, there you go. So you're kind of near to us.
Marty: Yeah, not far at all.
Allie: Not far at all.
Marty: And we actually have a really nice kitchen. My wife and I we look
at it. But my wife promised me that she's going to try. And now
I'm going to try too.
Allie: You're going to have a recipe for us.
Marty: I’ll have a recipe for my wife.
Allie: She can walk to our show. Perfect. What we’re going to do now is
take this flour.
Marty: Perfect.
Allie: I got it already, ready made for us.
Marty: The Italian say Belíssima.
Allie: Belíssima. I'm using our knuckles to flatten it out.
Marty: Wow, impressive.
Allie: I know. And we’re trying to just make it as thin as possible so that
it’s really Brooklyn style pizza, right?
Marty: Brooklyn is known for our pizza. There's no question about it.
Allie: I know. So for all our viewers who aren't from Brooklyn, this will
be a substitute pizza. And so you eventually get here because
obviously, this is the place to be.
Marty: See, we’ve got so many places in Brooklyn and Manhattan, or they
got a place by the name of Maurice. Here, we don’t need to call
every pizza place race.
Allie: Original race. I have a can of crushed tomatoes. Spoon a circle in
the middle here, put some on the side. I didn’t even have to tell you
to do that. You already know and just place it. You are adding
right that Brunet or whatever else you wanted. This would be the
moment to do that.
Marty: Pretty much margarita.
Allie: Exactly, because I don’t have pizza stone. It’s kind of difficult to
get the pizza to the oven. So what I'm going to do instead of
leaving it in like pizza style, I'm going to roll it up because that’s
an easy to way to get it to the oven.
Marty: Oh, okay.
Allie: So I'm just going to take a little bit of olive oil. I know this is it. I
don’t have all the kitchen gadgets because I'm living on a budget.
You've got to find creative ways to do around this.
Marty: Innovative.
Allie: Innovative, the Brooklyn.
Marty: A little crisper.
Allie: Exactly.
Marty: What can be bad? The ingredients are all that we love. I want to
break it so that’s the problem.
Allie: You’ve got it. Perfect.
Marty: Bravo.
Allie: It’s good for heart. We’re going to put it in the oven for about 25
minutes. It’s the easiest thing you’ve ever did.
Marty: Manejo en essen. Essen is Yiddish for this.
Allie: Enjoy.
Marty: Enjoy, manejo but you can't through life and not pick up a little bit
of Yiddish in Brooklyn and Spanish in Brooklyn and a lot of other
languages.
Allie: My part of cooking. We’re hoping you could show us how to make
the most famous Brooklyn drink and egg cream.
Marty: Egg cream. The key to make you a good egg cream is the fist
quality of the seltzer. The way we start it is that I put the chocolate
syrup in first. Okay, then we put in the milk. Now I need a long
spoon.
Allie: A long spoon.
Marty: Now normally, I would be fizzing this up. Now what we do is sort
of more of milk in and a little more of this. Drop more to give the
head on top, the head on top. It must be as white as you see this
and foamy then you know you’ve made a successful egg cream.
And we have made a successful egg cream. I had a little
experience at this in my life.
Allie: To have an egg cream moustache.
Marty: Not yet. The ideal meal for me would be pizza and egg cream.
What could be better?
Allie: What could be better?
Marty: Except maybe a cheesecake or red velvet cake, anyway.
Allie: We know that there's something coming up fancy especially in
Brooklyn this week.
Marty: Buying in Brooklyn which is Brooklyn’s version of Restaurant
Week. There are more restaurants that participate in our Restaurant
Week than the Manhattan Restaurant Week for over 200
restaurants each year. It began this year from March 15 to March
25.
Allie: Today, it’s Friday, March 12 which means you can start making
reservations now for next Monday, March 15.
Marty: You can find the information out in our website which is
Brooklyn-USA.org or visit Brooklyn.org. I encourage you to make
your reservations $25.00 for free course meal for dinner, $20.10
equals treating for lunch or brunch and we have many restaurants
that charge two dinners for $25.00. But for this, I know you're out
there and we wait for this.
Allie: And a lot of us out here.
Marty: And incidentally, as Borough President I declare March 15 to 25
calorie-free.
Allie: Yey.
Marty: That’s the power of Borough president if you buy the clam.
Allie: Everything is fat-free for a whole week.
Marty: That’s it. Thank you for inviting me.
Allie: Thank you so much for coming here. It’s a pleasure, a pleasure.
Marty: Very appreciative.
Allie: So we’re so happy to have Brooklyn Borough President Marty
Markowitz on the show with us today. And he had to do some
pressing Borough business. And good news, our pizza is ready. So
let's take it out of the oven and see how it looks, lots of good
cheese in here.
Let’s take a cheesy bite. This crust is thin and crunchy just the way
Brooklyn style pizza should be. The cheese is perfect. Between us
are perfect. Thank you to Marty for coming and cooking with us.
Marty got any last words.
Marty: For this, weekend that I'm here, you’re our Brooklyn official
online cooking show.
Allie: Thank you.
Marty: Economy Bites. I love it. It’s Brooklyn. Watch it, please.
Allie: Cook on Sunday eat until Thursday. I'm Allie and I’ll see you next
week.
Marty: Some of the restaurants are opening up in Brooklyn and some of
our restaurants in Brooklyn opened their second location in
Manhattan which I like very much.
Allie: Brooklyn and Manhattan.
Marty: Well, not to know we’re Brooklyn.
Allie: It’s in own.
Marty: Manhattan maybe the new Brooklyn.
Allie: That’s true.
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