Featured Property: 309 East 49 St - our exclusive

Located at 309 East 49th Street, a full service Condo building in the heart of convenient Midtown Manhattan, is your new two bedroom two bathroom home. Live on the 11th floor with two exposures and two walls of windows with superb city views. Check elliman.com for more information or email me.


A little history and some recommendations regarding excellent restaurants close to this wonderful condo full of light and incredible city views.
Aside from some terrific restaurants in the area such as Chin Chin (216 E 49St) New York's premier destination for haute Chinese cuisine Jimmy Chin the owner has been hailed by Zagat as the most gracious hosts year after year. You are also in the vicinity of so many countless eatery's from Indian and Middle Eastern to Italian Greek. East 49Th street played home to the Great late Kathrine Hepburn as well as Stephen Sondheim where you could find either of them at the famous Steak House Smith and Wolensky on 49 St and Third Ave , or at the Bull and Bear in the Waldorf Astoria for a late night meal and drink.
This area also plays home to the famed Whiskey Blue, bar and lounge as well as the Press Box lounge and the legendary Monkey Bar on 54th St owned by Vanity Fair Editor Graydon Carter. ! One of the best Japanese restaurants ISE is a stone throw away . What makes this mid-town location so great is its proximity to Rockefeller Center, shopping on fifth avenue, Radio City Music Hall as well as the Museum of Modern Art. The world is right outside your door !

By Daniele Pollitz
http://realestateandrealfood.blogspot.com

My last supper at Daniel's for Easter. GIGOT D'AGNEAU A L'AIL

This recipe is so simple that in my family we call it "Ras le bol" which means "enough already". but we always want more..

Important tips:
Always remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400oF
When oven is hot lower temperature to 350oF

5 - 6lbs bone -in and trim of ALL FAT leg of lamb
4 garlic cloves slivered
1 1/2 teaspoon of chopped fresh rosemary or 1 teaspoon dried rosemary
Coarse salt and pepper
1/4 cup of butter

Make small slits just large enough for garlic slivers evenly in the leg of lamb and insert the garlic slivers

Add chopped rosemary with salt and peper in softened butter and rub the lamb evenly with mixture.
Place lamb, fat side up on rack in an uncovered pan.
Roast 15 to 20 minutes per pound for a rare and medium rare lamb until 160 - 165o F or 30 minutes to a pound or until the internal temperature reaches 175 - 180o for meat well done.
For a light sauce add a little water in pan scrape juices and add salt and peppper for 5 minutes.

When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving

Delicious with roasted potatoes...and or white beans

Celery Avgolemono (Greek Egg Lemon Soup) with chicken Matzoh Balls

For Passover my daughter made an incredible meal but we know the food is only a background player to all the family. I have always looked for interesting recipes this is a classic combination in sephardi repertoires from around the world believe me this is a keeper! A delicious creamy soup (but no cream) tart and sweet. I love Avgolemono soup and once was challanged to make it on a remote island off the coast of Africa,this different version was perfect and the matzoh ball with chicken so delicious. My taste buds recommend 1/2 a cup of lemon juice instead of 2/3 of a cup and sprinkle at the end fresh chopped mint leaves

The joy of trying new and diffarant foods is sharing them with others. Let me know what you think!

http://www.google.com/search?sourceid=navclient&aq=0h&oq=cele&ie=UTF-8&rlz=1T4DMUS_enUS299US300&q=celery+avgolemono+with+chicken+matzoh+balls

The Windsor Park 100 West 58 St, Unit 7G - Beautifully furnished RENTAL for 1 year- 1 block from Central Park

Prudential Douglas Elliman
www.elliman.com Web ID: 1350181
dpollitz@elliman.com


Located in The Windsor Park a 1928 Rosario Candela building masterfully renovated by Gwathmey & Siegel Architects, whose accomplishments include the recently acclaimed renovation of the Guggenheim museum. Live in a fully furnished eyecatching two bedroom two bath home. Have a gym, roof deck, exercise room and central laundry room. Live steps from central park Carnegie Hall, Lincoln Center, museums, galleries, theater district and all the resturants Manhattan is known for. Call now for a private appointment.

Price:$4,800

Details
Location:Midtown
Type:Condo
Rooms:4
Bedrooms:2
Bathrooms:2 full
Approx Sq. Ft.:1,161
LISTING AGENTS
FOR AN APPOINTMENT CONTACT:
Daniele Pollitz
O: 917.495.4398
M: 917.495.4398

POULET AUX TOMATES ET CITRONS CONFITS- HOTEL TAROUDANT

                                                             TASTE OF MOROCCO

This is a great recipe for the best Chicken Tagine, you watched me in the market buying the chicken now im going to serve it up for you!
Daniele

       1 small roasting ( broiler fryer) chicken, cut into 6 serving portions(breast resered for another use)

       1 spanish onion, peeled and coarsely grated

       1-2 cloves garlic, peeled and finely chopped

       1/4 teaspoon each powdered saffron and sweet red pepper

       1/8 teaspoon each hot red pepper and powdered cumin

       salt and freshly ground black pepper

      4 tablespoons butter

      4 tablespoon olive oil

      1 preserved lemon, peel only, cut into 6 segments

      3 large, ripe tomatoes, skinned, seeded and halved

      light chicken stock (broth)

      1 tablespoon chopped fresh green coriander

1. Season chicken pieces generously with onion, garlic and spices, with salt and black pepper to taste, rubbing mixture well into chicken pieces. Add 6 tablespoon water, mix well and leave to marinate for at least 2 hours, or overnight.

2. Melt butter and olive oil in a large frying pan and saute chicken pieces until golden.

3. Add lemon peel segments and tomato halves and enough light chicken stock to cover, and simmer gently for 1 hour, or until chicken is tender.

4. Transfer meat and vegetables to a tagine and keep warm. Reduce sauce over a high heat until half its orginal volume. Just before serving pour sauce over chicken and garnish with chopped parsly and fresh coriander.

Serves 2-3

Joelle lifestyle article on Daniele

http://joellelifestyle.com/2009/01/15/moroccan-french-grandeur/
Joelle Mastelon who has a superb online news magazine  called "Joelle Lifestyle "wrote this wonderful article on my background. What a wonderful description of my  numerous activities. Joelle also is a superb photographer, do read more of her magasine, you will love it.

Food shopping in Marrakech for chicken tagine!

http://www.youtube.com/watch?v=UU0npU1XDvk

Cooking with Daniele

Here is a fun picture of me cooking paella in Tangier

Welcome to my new and exciting home!

Working in Real Estate in New York City for over 8 years and being a part of the food world for over 40 years give's me a great edge to combine these two talents. I will be posting weekly so follow me and enjoy!
Daniele