My creation for lunch this afternoon was greatly influenced by my dinner from last night. After we all had an exhausting Sunday afternoon, filled with too much drama and frustration appropriate for a sunny day, I decided to cook a comfort meal. Chicken thighs marinated in lemon, rosemary, balsamic and red pepper flakes and oven roasted vegetables. I purposely cooked extra for my salad today, which was basically all of that on top of a bed of arugula and some fresh tomatoes. It took all of 5 minutes to assemble and then another 5 to gobble it all down. Actually for a salad, this was quite filling and kept me full until about 4 in the afternoon. Job well done!
Monday, October 5, 2009
Last Salads of Summer
As autumn officially sets in here in lower New York state, salads are being more and more of a thing of the past. This last Sunday my roommates and I went to a local farmers market in Rye. I ended up finding some delicious looking arugula and couldn't help myself.
My creation for lunch this afternoon was greatly influenced by my dinner from last night. After we all had an exhausting Sunday afternoon, filled with too much drama and frustration appropriate for a sunny day, I decided to cook a comfort meal. Chicken thighs marinated in lemon, rosemary, balsamic and red pepper flakes and oven roasted vegetables. I purposely cooked extra for my salad today, which was basically all of that on top of a bed of arugula and some fresh tomatoes. It took all of 5 minutes to assemble and then another 5 to gobble it all down. Actually for a salad, this was quite filling and kept me full until about 4 in the afternoon. Job well done!
My creation for lunch this afternoon was greatly influenced by my dinner from last night. After we all had an exhausting Sunday afternoon, filled with too much drama and frustration appropriate for a sunny day, I decided to cook a comfort meal. Chicken thighs marinated in lemon, rosemary, balsamic and red pepper flakes and oven roasted vegetables. I purposely cooked extra for my salad today, which was basically all of that on top of a bed of arugula and some fresh tomatoes. It took all of 5 minutes to assemble and then another 5 to gobble it all down. Actually for a salad, this was quite filling and kept me full until about 4 in the afternoon. Job well done!
Sunday, September 20, 2009
Back in Action
I've returned! Last month I had to have my tonsils removed, so I clearly was not eating anything worth writing about, much less eating in my opinion. I'm quite sure I ate an orchard's worth of applesauce and then some. Then I took a cross country trip with my mom from Texas to New York to get back to college. My roommates are awesome and love cooking just as much as I do. Even though the start of the semester has been hectic, we've definitely carved out time to make some really fantastic meals. First up was this pizza bianca. Caitlin had the recipe and did most of the preparation. I ate.
Since this was all Caitlin's creation, I don't have a recipe for you. It's similar in fashion to any other focaccia or flat bread that's you'd make. Pour on some olive oil and sprinkle with whatever seasonings you like. The crust was quite hard, so just be ready for a bread that gives your jaw muscles a work out.
In other news, I've just submitted my application to go back to Italy. If I'm accepted, I'll be there beginning in January, with hopefully lots of exciting things to post about.
Since this was all Caitlin's creation, I don't have a recipe for you. It's similar in fashion to any other focaccia or flat bread that's you'd make. Pour on some olive oil and sprinkle with whatever seasonings you like. The crust was quite hard, so just be ready for a bread that gives your jaw muscles a work out.In other news, I've just submitted my application to go back to Italy. If I'm accepted, I'll be there beginning in January, with hopefully lots of exciting things to post about.
Tuesday, August 4, 2009
Pesto!
One of my absolute favorite flavors in the world is pesto. I'd gladly put it on most anything if you gave me the chance. Although pesto is loved all over Italy, the truest and best forms of it come from the region of Liguria located on the northwest coast. Despite the fact that Liguria is a coastal region, fish is surprising not the centerpiece of the cuisine - herbs are. Basil grows everywhere. Here's a picture of the beautiful area and my first meal there as well. (Minestrone con Pesto, with a crisp local white wine)
I highly suggest you click on the pictures and look at them in a larger view. They are stunning.
Thoughts of Liguria lingering in my head, I meandered on over to my favorite Italian food shop Di Palo's and picked up some imported pesto from Italy. Now, I would have easily made it myself, but seeing how I hardly have enough silverware to eat a meal with I most definitely did not have a blender/food processor at my disposal. The pesto, of course, was fantastic and easily frozen.
Contents:
Pasta Primavera (with pesto and chicken)
Seeing how now I had only made a small dent in my pesto container, I cooked this dish several other times. No matter how good it was, after three nights in a row, I needed a change. I froze the pesto for a couple of days to take a break. However, it didn't stay long in there. After a lovely morning of shopping in SoHo, I had a craving for a super fresh, sandwich. Behold: Panino con Pesto!
Contents:
New News! I'm officially going back to Italy in the spring. I'm so excited. There is one course that I'm hoping to get into called "Celebrating Italian Style". I mean, come on, who wouldn't want to take that?!
I highly suggest you click on the pictures and look at them in a larger view. They are stunning.
Thoughts of Liguria lingering in my head, I meandered on over to my favorite Italian food shop Di Palo's and picked up some imported pesto from Italy. Now, I would have easily made it myself, but seeing how I hardly have enough silverware to eat a meal with I most definitely did not have a blender/food processor at my disposal. The pesto, of course, was fantastic and easily frozen.
Contents:
Pasta Primavera (with pesto and chicken)
- Pasta
- Red peppers
- Zucchini
- Yellow Squash
- Sundried tomatoes
- Parmigiano Reggiano
- Pesto
Seeing how now I had only made a small dent in my pesto container, I cooked this dish several other times. No matter how good it was, after three nights in a row, I needed a change. I froze the pesto for a couple of days to take a break. However, it didn't stay long in there. After a lovely morning of shopping in SoHo, I had a craving for a super fresh, sandwich. Behold: Panino con Pesto!
Contents:- Ciabattini (small roll of ciabatta bread)
- Smoked deli-style turkey
- Plum tomato
- Mixed salad greens
- Goat cheese
- Pesto
New News! I'm officially going back to Italy in the spring. I'm so excited. There is one course that I'm hoping to get into called "Celebrating Italian Style". I mean, come on, who wouldn't want to take that?!
Tuesday, July 28, 2009
Comfort Food
It's been raining yet again here in NYC, and it has me craving comfort food. After a long day I work, I headed on over to the grocery store and went shopping. Not wanting chicken again, I opted for the other white meat: pork! Autumnal foods always remind me of home and comfort, so even though the temperature was pushing 85 I purchased a sweet potato and rosemary. Ready to get comfortized!
Contents:
Rosemary Pork
Sweet Potato Fries
The greens are broccoli rabe that have been boiled until tender and then sauteed with garlic.
So, this was last night. Today I was working on my Italian and practicing the imperfect tense. I was to write about what I used to do as a child, and one of the questions happened to be "Che cosa preferivi mangiare?" (What did you prefer to eat?) To which I responded, "Preferivo mangiare la lasagna." (I preferred to eat lasagna.) Stoffer's lasagna, to be exact. It's such a guilty pleasure, and I'm slightly embarrassed to admit it. You'd think after rolling my own pasta dough, making my own tomato sauce and bechemel sauce, that a frozen Stoffer's lasagna should taste like an edible form of blasphemy to the Italian culture, but I still love it.
As far as I remember, I always asked for Stoffer's lasagna to be my special birthday dinner. My favorite part about it was the little cheese balls (what they called "ricotta" cheese), and they were even better because my brother hated them. I love it when I can kill two birds with one stone. Maybe it was my way of ensuring that my brother got no enjoyment from my birthday night; his birthday was just two days later, and then I'd have to comply with his every wish and demand.
Missing home, I picked up a frozen one at the store. It brought me right back to a chilly December 2nd night. It's nice how some things never change.
Contents:
Rosemary Pork
- Pork
- Rosemary
- Olive oil
- Salt and Pepper
- Garlic
Sweet Potato Fries
- Sweet potato cut into thick slices or wedges
- Salt and Pepper
- Olive Oil (cook spray would be preferable - see below)
The greens are broccoli rabe that have been boiled until tender and then sauteed with garlic.
So, this was last night. Today I was working on my Italian and practicing the imperfect tense. I was to write about what I used to do as a child, and one of the questions happened to be "Che cosa preferivi mangiare?" (What did you prefer to eat?) To which I responded, "Preferivo mangiare la lasagna." (I preferred to eat lasagna.) Stoffer's lasagna, to be exact. It's such a guilty pleasure, and I'm slightly embarrassed to admit it. You'd think after rolling my own pasta dough, making my own tomato sauce and bechemel sauce, that a frozen Stoffer's lasagna should taste like an edible form of blasphemy to the Italian culture, but I still love it.
As far as I remember, I always asked for Stoffer's lasagna to be my special birthday dinner. My favorite part about it was the little cheese balls (what they called "ricotta" cheese), and they were even better because my brother hated them. I love it when I can kill two birds with one stone. Maybe it was my way of ensuring that my brother got no enjoyment from my birthday night; his birthday was just two days later, and then I'd have to comply with his every wish and demand.
Missing home, I picked up a frozen one at the store. It brought me right back to a chilly December 2nd night. It's nice how some things never change.
Sunday, July 19, 2009
Not Italian
Still struggling with replenishing my food supply from my vacation, I find myself one night with only a piece of tilapia in my freezer. For some reason this day I have very little inspiration for cooking ideas and resort to calling my mom to ask for suggestions. I ask her what she'd recommend with tilapia and, being an honorary Texan, she tells me I should cook Mexican food. I rarely cook Mexican food, even though I absolutely love eating it. Now that my salivary glands have kicked into gear thinking about cilantro and jalapenos, I walk to the grocery store in search of something not Italian.
Oddly enough, I end up getting nothing that is Mexican. When I first walked in some plantains caught my eye, and I decided to go a more Cuban route. I do admit that this meal was hardly authentic. Aside from the plantains, I don't even know if it is necessarily Cuban, but that doesn't really matter because it was tasty.
Contents:
My technique could be greatly improved. Since the only corn I had in my apartment was off-the-cob and canned, the only way I could think of "roasting" it was to scatter it onto a baking sheet and stick it in the oven for a while. The end result was really dried out corn, but once I mixed it into the black beans the kernels were slightly rehydrated. Obviously, the better option would have been to buy a real ear of corn and then roast it inside of its husk, but that was not going to happen on this night.
Somewhat of a success, somewhat not. Either way I was fed and had a change of flavors which were the real goals anyway.
Oddly enough, I end up getting nothing that is Mexican. When I first walked in some plantains caught my eye, and I decided to go a more Cuban route. I do admit that this meal was hardly authentic. Aside from the plantains, I don't even know if it is necessarily Cuban, but that doesn't really matter because it was tasty.
Contents:- Tilapia baked with salsa
- Plantains sauteed with sugar
- Black beans with roasted corn
My technique could be greatly improved. Since the only corn I had in my apartment was off-the-cob and canned, the only way I could think of "roasting" it was to scatter it onto a baking sheet and stick it in the oven for a while. The end result was really dried out corn, but once I mixed it into the black beans the kernels were slightly rehydrated. Obviously, the better option would have been to buy a real ear of corn and then roast it inside of its husk, but that was not going to happen on this night.
Somewhat of a success, somewhat not. Either way I was fed and had a change of flavors which were the real goals anyway.
Tuesday, July 14, 2009
More Chicken
I've just returned from a beach vacation, sunburned as always and relaxed. Not having much in the apartment, I quickly ran to the grocery store to stock up before it closed Sunday night. In my haste I returned with a couple of things to make a salad with, chicken breasts, broccoli rabe, mangoes and blueberries. I had no real meal plan in mind; I just grabbed as I breezed through. By the time Monday night rolls around, I'm stuck with only chicken and broccoli rabe for dinner options. Not too bad, but not really that exciting either as I had nothing to make the chicken infused with some interesting flavor.
Finally contented with the idea that I was going to have a boring dinner, I rubbed the chicken breast (bones in!) with some spice mixture I found in the cupboard (who knows how long that has been there...don't judge me) and some olive oil. I threw it onto our one and only baking pan and into the oven at 375 for 30 minutes. I said a little prayer for the chicken to be cooked all the way through and then moved onto the broccoli rabe.
Now if I must brag for a second or two, I must say that I do know how to work the broccoli rabe. Or maybe it's really that I just love, love, love broccoli rabe and could eat it at every meal if I could get my hands on enough of it. For some reason I have the hardest time finding it down in Texas, but here in Little Italy I am never more than a stone's throw away from getting my hands on some leafy green goodness.
Anyway, I wash, chop, and boil until the stalks are tender. Drain. Transfer to a skillet with olive oil and garlic. Reheat. Sprinkle on crushed red pepper. Mangia! It's so simple and really hard to mess up, in my opinion.
The chicken turned out great - and cooked all the way through. It had this really nice crunchy top layer that I love. It was really juicy and surprisingly flavorful thanks to the spices and the copious amount of salt I poured onto it. Maybe it wasn't the most creative, exciting dinner I've made, but it definitely hit the spot.
Finally contented with the idea that I was going to have a boring dinner, I rubbed the chicken breast (bones in!) with some spice mixture I found in the cupboard (who knows how long that has been there...don't judge me) and some olive oil. I threw it onto our one and only baking pan and into the oven at 375 for 30 minutes. I said a little prayer for the chicken to be cooked all the way through and then moved onto the broccoli rabe.
Now if I must brag for a second or two, I must say that I do know how to work the broccoli rabe. Or maybe it's really that I just love, love, love broccoli rabe and could eat it at every meal if I could get my hands on enough of it. For some reason I have the hardest time finding it down in Texas, but here in Little Italy I am never more than a stone's throw away from getting my hands on some leafy green goodness.
Anyway, I wash, chop, and boil until the stalks are tender. Drain. Transfer to a skillet with olive oil and garlic. Reheat. Sprinkle on crushed red pepper. Mangia! It's so simple and really hard to mess up, in my opinion.
The chicken turned out great - and cooked all the way through. It had this really nice crunchy top layer that I love. It was really juicy and surprisingly flavorful thanks to the spices and the copious amount of salt I poured onto it. Maybe it wasn't the most creative, exciting dinner I've made, but it definitely hit the spot.
Sunday, July 5, 2009
Chicken Bones
Throughout all of my cooking experiments, I have a limited experience with chicken. Blame it on my on-and-off again vegetarianism or the fact that my dad always mans the grill at home, but the only way I have ever cooked chicken is (on my own that is) in a skillet on the stove top. What's more, is that I've always used skinless, boneless filleted chicken breast. In a way, I feel somewhat ashamed of my lack of creativity in this department. It was time for a change.
So one particularly boring day here in Manhattan, I decided to tackle chicken with bones. I really actually wanted to cook a whole chicken, but seeing how I only have one medium sized pot and one medium sized skillet, the whole chicken would just have to wait. At the store, I picked up two large-ish chicken breasts with rib bones. In my cookbook from Italy, I found a recipe for boiled chicken. Yes, boiled chicken isn't really that much more exciting than skillet-cooked boneless, skinless chicken breast, but it's all about baby steps, right?
I get home, plop my chickens into the pot with enough water to cover them, add in some carrots and onions. The recipe called for celery as well, and I really should have used it. However, I just can't convince myself that it's worth it to buy celery because I know I will use one stalk and then the next time I think about celery again will be when I'm wondering what that light green slime is in the back of the fridge. Since I like to avoid slime, I skip the celery. Anyway, I bring that up to a boil, cover it, and feel quite pleased that I've whittled away another hour of my time.
The chicken is supposed to cook for two hours, so I have two options: 1) go back to bed and wallow in my own self pity of how boring my life is or 2) cook some more. Since being in bed would require me to look out of my window reminding me that I'm in New York City, I choose the latter.
I open my fridge: olives, anchovies, garlic, bread, capers, basil. There has got to be some kind of concoction I can come up with from these items. I find a recipe for olive toast from Umbria and Salsa Verde from Emilia-Romagna. Perfetto!
Contents:
Pollo lesso
Salsa Verde
Crostini di Olive
Although I never made it in my cooking class, I actually had crostini di olive when I was in Italy. It was Sunday night. My roommates and I had just returned from Cinque Terre (one of the most beautiful places on earth). We had no food in the apartment since we had been gone for three days, so Molly and I decided to go out to eat. Exhausted from hiking for the past two days along the Mediterranean coast (what a rough life I lead...) we didn't want to walk that far, so we picked a little restaurant in Piazza di Santo Spirito just a block from our apartment. I didn't enjoy my pasta dish (flaked salmon, arugula with some kind of bland cream sauce) but the free bread with olive paste was really good.
So one particularly boring day here in Manhattan, I decided to tackle chicken with bones. I really actually wanted to cook a whole chicken, but seeing how I only have one medium sized pot and one medium sized skillet, the whole chicken would just have to wait. At the store, I picked up two large-ish chicken breasts with rib bones. In my cookbook from Italy, I found a recipe for boiled chicken. Yes, boiled chicken isn't really that much more exciting than skillet-cooked boneless, skinless chicken breast, but it's all about baby steps, right?
I get home, plop my chickens into the pot with enough water to cover them, add in some carrots and onions. The recipe called for celery as well, and I really should have used it. However, I just can't convince myself that it's worth it to buy celery because I know I will use one stalk and then the next time I think about celery again will be when I'm wondering what that light green slime is in the back of the fridge. Since I like to avoid slime, I skip the celery. Anyway, I bring that up to a boil, cover it, and feel quite pleased that I've whittled away another hour of my time.
The chicken is supposed to cook for two hours, so I have two options: 1) go back to bed and wallow in my own self pity of how boring my life is or 2) cook some more. Since being in bed would require me to look out of my window reminding me that I'm in New York City, I choose the latter.
I open my fridge: olives, anchovies, garlic, bread, capers, basil. There has got to be some kind of concoction I can come up with from these items. I find a recipe for olive toast from Umbria and Salsa Verde from Emilia-Romagna. Perfetto!
Contents:
Pollo lesso
- Chicken
- Carrot
- Onion
Salsa Verde
- Basil
- Garlic
- Anchovies
- Capers
- Bread crumbs
- Olive oil
Crostini di Olive
- Black olives
- Garlic
- Anchovies
- Capers
- Olive oil
- Bread
Although I never made it in my cooking class, I actually had crostini di olive when I was in Italy. It was Sunday night. My roommates and I had just returned from Cinque Terre (one of the most beautiful places on earth). We had no food in the apartment since we had been gone for three days, so Molly and I decided to go out to eat. Exhausted from hiking for the past two days along the Mediterranean coast (what a rough life I lead...) we didn't want to walk that far, so we picked a little restaurant in Piazza di Santo Spirito just a block from our apartment. I didn't enjoy my pasta dish (flaked salmon, arugula with some kind of bland cream sauce) but the free bread with olive paste was really good.
Friday, July 3, 2009
Make Your Own Wine?!
I was searching the internets for good Italian wine shops in Houston (so I know where to head once I get back home), and I stumbled upon this little place called Salud!. It's in Montrose, looks adorable, and apparently has the capabilities of letting you create your own wine. How awesome! I really want to check this place out once I'm back in town. Birthday/Christmas present idea? I think so!
Thursday, July 2, 2009
Salad!
As much as I complain about not being able to eat carbohydrates right now, this restriction has forced me to make more salads, which I really love doing (and eating). Salads are great in the summer, require little preparation, and full of nutrition (if you want it to be).
Contents:
It's still raining here in New York, but this salad helped remind me that it is actually summer. I had almost forgotten! At this point I really think I would prefer the 100 degree Houston weather to all of this rain.
Contents:
- Mescalin salad greens
- Avocado
- Tomato
- Roasted red peppers
- Pecorino cheese (mine is from the Basilicata region)
- Olive oil and balsamic vinegar
- Salt and pepper
It's still raining here in New York, but this salad helped remind me that it is actually summer. I had almost forgotten! At this point I really think I would prefer the 100 degree Houston weather to all of this rain.
Tuesday, June 30, 2009
Vermicelli alla Siracusana
There's no pasta in my stomach, but it is on my mind. I will dedicate this post in loving memory of one of my favorite dishes, Vermicelli alla Siracusana.
Could this be one of the reasons why I had to go on the South Beach Diet to begin with? Let's not answer that question right now.
Contents:
I first made this dish during one of my first cooking classes. It was also one of my first (knowingly) experiences with anchovies. Now I love anchovies. Well, "love" may be too strong of a word. I can tolerate them and appreciate the flavor they contribute to dishes like Vermicelli alla Siracusana. That being said, I still get a little creeped out when I pull one of those slimy little buggers out from the jar of oil. The little hairs get me every time. I just try to tell myself that those hairs are supposed to be there (and then chop them up as fast as I can).
This is one of those dishes that I could make in my sleep. I think it is so simple, and I love that it can essentially be ready to eat whenever I'm ready to eat. And since I believe the world should actually revolve around my eating schedule, this really fits the bill.
What makes this simple is that the only fresh ingredients that you really need to have on hand are the eggplants, peppers, and basil (and olives, if you are using fresh, which I hope you are!). I will assume that you most likely have pasta, olive oil, and garlic at home already. The capers and anchovies keep for a while so those fall more into the condiment category. The tomatoes are canned. They really are the best that way because they are canned at their peak. Unless tomatoes are in season and fabulous where you live, I really don't think it's worth the time peeling them for sauce.
Just be careful with the salt. The olives and capers add quite a salty bite to the dish, so additional salt is really up to your discretion, if necessary at all.
And if you want a true Italian experience but can't seem to be able to visit in person, do what I do: cook this dish, pour some white wine, turn on your Italian language audio book, set the sound machine to "waves" and pretend you're on the Sicilian coast instead of Manhattan.
Could this be one of the reasons why I had to go on the South Beach Diet to begin with? Let's not answer that question right now.
Contents:
- Vermicelli pasta
- Olive oil
- Garlic
- Capers
- Anchovies
- Yellow pepper
- Eggplant
- Black olives
- Tomatoes
- Basil
I first made this dish during one of my first cooking classes. It was also one of my first (knowingly) experiences with anchovies. Now I love anchovies. Well, "love" may be too strong of a word. I can tolerate them and appreciate the flavor they contribute to dishes like Vermicelli alla Siracusana. That being said, I still get a little creeped out when I pull one of those slimy little buggers out from the jar of oil. The little hairs get me every time. I just try to tell myself that those hairs are supposed to be there (and then chop them up as fast as I can).
This is one of those dishes that I could make in my sleep. I think it is so simple, and I love that it can essentially be ready to eat whenever I'm ready to eat. And since I believe the world should actually revolve around my eating schedule, this really fits the bill.
What makes this simple is that the only fresh ingredients that you really need to have on hand are the eggplants, peppers, and basil (and olives, if you are using fresh, which I hope you are!). I will assume that you most likely have pasta, olive oil, and garlic at home already. The capers and anchovies keep for a while so those fall more into the condiment category. The tomatoes are canned. They really are the best that way because they are canned at their peak. Unless tomatoes are in season and fabulous where you live, I really don't think it's worth the time peeling them for sauce.
Just be careful with the salt. The olives and capers add quite a salty bite to the dish, so additional salt is really up to your discretion, if necessary at all.
And if you want a true Italian experience but can't seem to be able to visit in person, do what I do: cook this dish, pour some white wine, turn on your Italian language audio book, set the sound machine to "waves" and pretend you're on the Sicilian coast instead of Manhattan.
Sunday, June 28, 2009
Last Day of Pasta, Wine, Fruit, and All Things Good in the World!
Today marks my last day of pasta. At least for two weeks, that is. But to me, if it's for two weeks it may as well be forever. I'm beginning the Phase One of South Beach diet in hopes of being look halfway decent in my bikini when I go to the beach in a couple of weeks. So since tonight is my last night of carbohydrates, I fixed myself a giant plate of pasta. Also in Phase One, you aren't allowed any alcohol, which means no wine for two weeks. So I also fixed peaches (also considered a carb) soaked in sweet Italian dessert wine. Below is a picture of the wine with some biscotti (which I'm also not allowed to eat...).
There is quite a great story behind this wine. Initially, I went into my favorite Italian wine shop (Enoteca Di Palo) in search for Vin Santo to give to my friend that I had met in Italy whom I was going to visit for the weekend. Since dipping biscotti in Vin Santo is a Tuscan tradition, I thought this would be quite appropriate and nostalgic for both of us. After explaining what I was looking for to the owner of the shop (and being a total nerd by pulling out my Moleskin notebook with my list of wines to reference and asking some impossibly detailed questions), he offered me a bottle of dessert wine for free. "Seriously?!" was all I managed to say in my state of shock. The bottle itself would probably fetch for somewhere around $30, but it really is priceless because it isn't sold in America at all. Apparently the producers had sent him a bottle to try in hopes that he would purchase it for his store. He insisted that the wine was very special, and since I find him quite dreamy and incredibly knowledgeable on the subject, I believed him. I was full of anticipation. Once I get back to my apartment, I end up wanting to try the dessert wine so badly that I couldn't part with it. I decided to give my friend another equally as wonderful bottle of wine that is very similar to Orvieto Classico but is from the Lazio region (we both travelled to Orvieto together and fell in love with the wine, so I figured she would appreciate this wine as well). Anyway, I ended up drinking the dessert wine, and it was fabulous (but what did you really expect anyway?). Although dipping the biscotti in it was pretty good, I actually prefer to drink it by itself or with the peaches soaked in it.
Side note: The biscotti I chose were nocciola - hazelnut - but also had an intense anise flavor that I don't really care for. Tonight I tried to mask the anise flavor with copious amounts of Nutella. Not quite a success, but still pretty tasty.
There is quite a great story behind this wine. Initially, I went into my favorite Italian wine shop (Enoteca Di Palo) in search for Vin Santo to give to my friend that I had met in Italy whom I was going to visit for the weekend. Since dipping biscotti in Vin Santo is a Tuscan tradition, I thought this would be quite appropriate and nostalgic for both of us. After explaining what I was looking for to the owner of the shop (and being a total nerd by pulling out my Moleskin notebook with my list of wines to reference and asking some impossibly detailed questions), he offered me a bottle of dessert wine for free. "Seriously?!" was all I managed to say in my state of shock. The bottle itself would probably fetch for somewhere around $30, but it really is priceless because it isn't sold in America at all. Apparently the producers had sent him a bottle to try in hopes that he would purchase it for his store. He insisted that the wine was very special, and since I find him quite dreamy and incredibly knowledgeable on the subject, I believed him. I was full of anticipation. Once I get back to my apartment, I end up wanting to try the dessert wine so badly that I couldn't part with it. I decided to give my friend another equally as wonderful bottle of wine that is very similar to Orvieto Classico but is from the Lazio region (we both travelled to Orvieto together and fell in love with the wine, so I figured she would appreciate this wine as well). Anyway, I ended up drinking the dessert wine, and it was fabulous (but what did you really expect anyway?). Although dipping the biscotti in it was pretty good, I actually prefer to drink it by itself or with the peaches soaked in it.
Side note: The biscotti I chose were nocciola - hazelnut - but also had an intense anise flavor that I don't really care for. Tonight I tried to mask the anise flavor with copious amounts of Nutella. Not quite a success, but still pretty tasty.
Thursday, June 25, 2009
Mushroom Risotto
As I type this, I'm munching on a hunk of aged pecorino from the Basilicata region of Italy. It's super salty, which I love, and has a rich nutty flavor. No wonder, sheep's milk is the highest in fat, sugar, and protein than any other milk used to make cheeses. Totally worth it.
And what should one eat with this cheese? Mushroom Risotto.
To be completely honest, this dish was not actually inspired by the pecorino cheese (that was just a lucky coincidence). What really inspired this dish was the terrible, never-ending, omnipresent rain and clouds that have been covering New York City for the past three weeks or so. Being from Texas, wearing a jacket between the months of May and August has never once crossed my mind for a brief minute. The only exception to this would be when I would want to shield my body from the blasting AC in every building only because the temperatures outside were in the three digits. But here in New York, apparently, it is possible to need a jacket in June. Without a jacket at my disposal, I decided that I would just have to cook myself one; thus, mushroom risotto.
Contents:
Notes:
The type and quality of the wine used really does effect how the entire dish will taste. I prefer to use a white wine that has a crisp, fresh kitchen herbs taste versus something that is more fruity and sweet. When heated, the wine becomes more concentrated; thus, the flavor is intensified. And personally, I don't want to be tasting mangoes with my mushrooms.
Now what really gives the mushroom risotto an extra kick is to reserve the mushroom soaking liquid and use it as you would the stock. This liquid has absorbed all of the intensity and flavor of the dried mushrooms. It's like adding pure mushroom essence to the dish. Just make sure to heat it (either by mixing it into the chicken stock or heating it on its own) so the temperature of the dish doesn't drop when you mix it into the warm rice. It is for this reason in particular that I prefer to use the dried mushrooms over fresh mushrooms for this dish.
The reason why risotto is such a creamy dish even when there is no cream what so ever is because the rice itself releases its starches when it is cooked in this manner. To me, this is one of the best dishes to make when it's cold and rainy. Take a warm shower or bath before. Put on your pajamas and some comfy socks. Then begin to cook. Once you are comfortable with the process of making risotto, I think it's an ideal dish to make when you have close friends over. You all can each take turns being the stir-er and you'll have plenty of time to talk/eat little nimblets (mixed cured meats and fresh olives, anyone?) before dinner is served.
And for college kids or people cooking for one, I think mushroom risotto is great because all of the ingredients are not quickly perishable. I find that to be one of the most challenging and intimidating parts of cooking for one. I don't want to cook an entire casserole's worth of food, knowing that I will never possibly be able to finish it all (and I would never dream of letting food go to waste). With the risotto, you can use just the amount you need of the rice, mushrooms, and stock and save whatever is leftover until you need them again.
Perfection!
And what should one eat with this cheese? Mushroom Risotto.
To be completely honest, this dish was not actually inspired by the pecorino cheese (that was just a lucky coincidence). What really inspired this dish was the terrible, never-ending, omnipresent rain and clouds that have been covering New York City for the past three weeks or so. Being from Texas, wearing a jacket between the months of May and August has never once crossed my mind for a brief minute. The only exception to this would be when I would want to shield my body from the blasting AC in every building only because the temperatures outside were in the three digits. But here in New York, apparently, it is possible to need a jacket in June. Without a jacket at my disposal, I decided that I would just have to cook myself one; thus, mushroom risotto.
Contents:
- Onion
- Olive oil
- Arborio rice
- White wine
- Dried porcini mushrooms
- Chicken stock
- Pepper
- Salt
- Pecorino cheese
Notes:
The type and quality of the wine used really does effect how the entire dish will taste. I prefer to use a white wine that has a crisp, fresh kitchen herbs taste versus something that is more fruity and sweet. When heated, the wine becomes more concentrated; thus, the flavor is intensified. And personally, I don't want to be tasting mangoes with my mushrooms.
Now what really gives the mushroom risotto an extra kick is to reserve the mushroom soaking liquid and use it as you would the stock. This liquid has absorbed all of the intensity and flavor of the dried mushrooms. It's like adding pure mushroom essence to the dish. Just make sure to heat it (either by mixing it into the chicken stock or heating it on its own) so the temperature of the dish doesn't drop when you mix it into the warm rice. It is for this reason in particular that I prefer to use the dried mushrooms over fresh mushrooms for this dish.
The reason why risotto is such a creamy dish even when there is no cream what so ever is because the rice itself releases its starches when it is cooked in this manner. To me, this is one of the best dishes to make when it's cold and rainy. Take a warm shower or bath before. Put on your pajamas and some comfy socks. Then begin to cook. Once you are comfortable with the process of making risotto, I think it's an ideal dish to make when you have close friends over. You all can each take turns being the stir-er and you'll have plenty of time to talk/eat little nimblets (mixed cured meats and fresh olives, anyone?) before dinner is served.
And for college kids or people cooking for one, I think mushroom risotto is great because all of the ingredients are not quickly perishable. I find that to be one of the most challenging and intimidating parts of cooking for one. I don't want to cook an entire casserole's worth of food, knowing that I will never possibly be able to finish it all (and I would never dream of letting food go to waste). With the risotto, you can use just the amount you need of the rice, mushrooms, and stock and save whatever is leftover until you need them again.
Perfection!
Tuesday, June 23, 2009
Days Off
Morning is my absolute, hands down favorite time of the day. That being said, I'm not always so inclined to wake up during the actual morning. Nevertheless, I still demand at least 2 hours of "morning" even if it happens to fall between the hours of 11 am and 1 pm.
Since I had half of a carton of eggs leftover from baking brownies with my roommate, I decided that I would make pancakes. What better way to start off my day off from working than with warm, bready goodness.
Pancakes are quite the accomplishment for me because I lack what some people like to call patience. I usually turn up the heat way to high and flip the pancake too soon. I end up with a charred, soggy piece of bread that even the best maple syrup can't help. Luckily, in my newly acquired wisdom (in cooking at least), I decided to actually read the box instructions. (That's right, these are not from scratch. At least I didn't choose the "just-add-water" one. It was a close second though.) Aunt Jemima knows how to cook pancakes, let me tell you. Key: the griddle should be just hot enough to for drops of water to sizzle and "dance" around.
And since I'm the type of girl that can really put it away, I decided that I should be somewhat virtuous and buy the whole wheat pancake mix. I think the blueberries help in this department too. And I like to tell myself that even though I had real maple syrup on the cakes, at least I wasn't filling my body with cancer-forming, gene-mutating fake sugars.
Since I had half of a carton of eggs leftover from baking brownies with my roommate, I decided that I would make pancakes. What better way to start off my day off from working than with warm, bready goodness.
Pancakes are quite the accomplishment for me because I lack what some people like to call patience. I usually turn up the heat way to high and flip the pancake too soon. I end up with a charred, soggy piece of bread that even the best maple syrup can't help. Luckily, in my newly acquired wisdom (in cooking at least), I decided to actually read the box instructions. (That's right, these are not from scratch. At least I didn't choose the "just-add-water" one. It was a close second though.) Aunt Jemima knows how to cook pancakes, let me tell you. Key: the griddle should be just hot enough to for drops of water to sizzle and "dance" around.
And since I'm the type of girl that can really put it away, I decided that I should be somewhat virtuous and buy the whole wheat pancake mix. I think the blueberries help in this department too. And I like to tell myself that even though I had real maple syrup on the cakes, at least I wasn't filling my body with cancer-forming, gene-mutating fake sugars.
Sunday, June 21, 2009
Il buono, il brutto, il cattivo
Il brutto e il cattivo
Tonight I tried (and failed, yet again) to make spaghetti alla carbonara. It wasn't even worth taking a picture. I've concluded that the pasta wasn't hot enough to turn the eggs into the rich, creamy sauce that was suppose to result. Instead I ended up essentially eating pasta with raw eggs and bacon - still quite delicious, but not quite as sanitary. And to make matters worse, I bought the eggs from this sketchy store downstairs. I'm crossing my fingers that I don't get food poisoning.
My other attempts at spaghetti alla carbonara have not been as successful either. Once I ended up with a plate of spaghetti, bacon, and scrambled eggs (haven't we all...). I'm not quite ready on chalking this up to one of those dishes that is just best when ordered out. I don't trust the American restaurants to prepare the dish as I would. They all seem to want to sneak in cream - a true travesty.
Il buono
I will turn a blind eye to this whole matter and focus on something that is perfectly created (albeit, not by me) - GROM gelato. I initially discovered GROM in Firenze, just south of the Duomo. I actually got to a "tour" by the owner and hear him speak about three of flavors of his choice. (I put tour in quotation marks because the store itself is no bigger than 20 ft x 10 ft. And that might even be generous.) Although GROM has relatively expensive gelato for Firenze and its small amounts, it is by far worth the extra euro.
Aside from my general depression of leaving Italy, I was extremely depressed knowing that GROM would only be a memory of the past. However, the gelato gods must truly love me because there happens to be not just one but two GROMs in New York City. Now, at first I was quite skeptical of the quality, insisting in my mind that it just can't be as good as the store in Firenze. But the Italian atmosphere might be missing, but the gelato itself tastes exactly the same as it does in Italy, I assure you.
Even though a small (or piccola as I insist on referring to it as) will set you back $5, they generously pile it up (see photo). And think of it as an investment - in loving your life even more.
My suggestions:
The seasonal fruit flavors are also super fresh and delicate. And if you need something to cut the creaminess (never a problem in my opinion), they also offer wonderful Battifollo cookies (see photo) to purchase separately. It is these cookies that are crushed up in the Crema di Grom.
GROM also participates in the Slow Food movement and labels particular flavors that are specially recognized by this group. See website for more information on these efforts and their Mura Mura organic farm.
If it wasn't pouring rain outside right now, I would walking to the Greenwich Village location right the second. And if you want to drool with me, here's the link to their website: http://www.grom.it/eng/index.htm
Tonight I tried (and failed, yet again) to make spaghetti alla carbonara. It wasn't even worth taking a picture. I've concluded that the pasta wasn't hot enough to turn the eggs into the rich, creamy sauce that was suppose to result. Instead I ended up essentially eating pasta with raw eggs and bacon - still quite delicious, but not quite as sanitary. And to make matters worse, I bought the eggs from this sketchy store downstairs. I'm crossing my fingers that I don't get food poisoning.
My other attempts at spaghetti alla carbonara have not been as successful either. Once I ended up with a plate of spaghetti, bacon, and scrambled eggs (haven't we all...). I'm not quite ready on chalking this up to one of those dishes that is just best when ordered out. I don't trust the American restaurants to prepare the dish as I would. They all seem to want to sneak in cream - a true travesty.
Il buono
I will turn a blind eye to this whole matter and focus on something that is perfectly created (albeit, not by me) - GROM gelato. I initially discovered GROM in Firenze, just south of the Duomo. I actually got to a "tour" by the owner and hear him speak about three of flavors of his choice. (I put tour in quotation marks because the store itself is no bigger than 20 ft x 10 ft. And that might even be generous.) Although GROM has relatively expensive gelato for Firenze and its small amounts, it is by far worth the extra euro.
Aside from my general depression of leaving Italy, I was extremely depressed knowing that GROM would only be a memory of the past. However, the gelato gods must truly love me because there happens to be not just one but two GROMs in New York City. Now, at first I was quite skeptical of the quality, insisting in my mind that it just can't be as good as the store in Firenze. But the Italian atmosphere might be missing, but the gelato itself tastes exactly the same as it does in Italy, I assure you.
My suggestions:
- Crema di Grom (totally worth an entire cup full)
- Mela/Caramello (like the freshest caramel dipped apple)
- Nocciola/Bacio (for the Nutella lover in all of us)
The seasonal fruit flavors are also super fresh and delicate. And if you need something to cut the creaminess (never a problem in my opinion), they also offer wonderful Battifollo cookies (see photo) to purchase separately. It is these cookies that are crushed up in the Crema di Grom.
GROM also participates in the Slow Food movement and labels particular flavors that are specially recognized by this group. See website for more information on these efforts and their Mura Mura organic farm.
If it wasn't pouring rain outside right now, I would walking to the Greenwich Village location right the second. And if you want to drool with me, here's the link to their website: http://www.grom.it/eng/index.htm
Thursday, June 18, 2009
Lunch at Home
While on the topic of lunches, I thought I'd show you what I prefer to eat when I am in the comfort of my own home. Simple. Easy. Delicious. Spaghetti with a basil tomato sauce.
In the past, I've had some issues with getting the right consistency of tomato sauce. While in Italy, I would always make the sauce from fresh tomatoes, but here in America I prefer to buy canned whole Italian tomatoes which I find to be equally as good. And as an added bonus, I don't have to spend the extra time peeling the skins. Despite my best efforts though, my tomato sauce has always come out too runny. Maybe it's just that I've learned patience, but I found that it really is key to quite vigorously simmer the sauce for at least 30 minutes prior to serving. I'm sure this was mentioned in my cook book, but as a young 20-something it is my duty to ignore fine details like this and then blame the world around me when everything doesn't turn out how I would have liked.
Contents:
- Olive oil
- Garlic
- Whole tomatoes
- Salt
- Black pepper
- Fresh chopped basil
One point that I did not miss in my cooking class was the emphasis on the al dente quality of the pasta. Growing up I'm not quite sure if I ever experienced al dente, as my dad likes just about everything cooked for another 5 minutes to make sure it's "good and done". Thankfully, I have discovered al dente and make certain that my pasta adheres to this standard. And as for cooking for my dad, I make sure to remove my pasta well before his. You can't teach an old dog new tricks.
Lunch at the Office
Behold! My latest love. Yes, the photo is out of focus and the sandwich has been wrapped in plastic for the past 12 hours, but its outer beauty does not reflect all it has to offer (and isn't that what love is all about?).
I typically am hard pressed for lunch ideas to take to the office. I'm one of those people that prefers to eat almost everything freshly cooked. I'm not a sandwich person. Even while living in Italy, I would always opt for soups or pastas before I would choose a panino. Blame it on all of the sack lunches of turkey on wheat that plagued my elementary and junior high and high school days.
But after refusing to take pasta to reheat and feeling guilty spending the extra 5 minutes away from my desk to heat up my homemade soup in the microwave at work, I succumbed to the pressure of the ever ready, always easy sandwich. However, I was not about to buy deli turkey and wheat bread in a plastic bag. (Anyone who knows me, how stubborn I can be about particular things in life...like sandwiches).
Contents:
- Freshly baked bread with sesame seeds
- Prosciutto
- Thin slices of Parmigiano Reggiano DOP
- Fresh arugula
- Freshly ground black pepper
- Olive oil
The prosciutto was like butter, melting in my mouth. The parmigiano adds that extra sharp kick to give the overall flavor combo a complex, deeper quality. The arugula has a great peppery flavor that spices up the mellow and smooth flavors of the meat and cheese.
The bread, prosciutto, and cheese are all from what is becoming my new favorite store: Di Palo's Fine Foods in Little Italy.
Tuesday, June 16, 2009
i secondi
Tonight I have a new understanding of the purpose of the Italian secondi. Typically the i secondi - generally meats - follow, logically, i primi - the first course (paste, risotto, etc.). I swear these Italians think of everything! Well, in my dinner endeavour for tonight, I decided that I would cook up some chicken with lemon, capers, and white wine. The chicken itself was delicious, but my fatal flaw was placing it on top of pasta. Horrific! As I cut the chicken, I cut the pasta, which just seems wrong on some level.
Other than my grave mistake of chicken placement, the meal was nicely flavored. The vegetable was broccoli rabe, initially boiled in salted water and then sauteed with olive oil and garlic. If I were to go back in time, with my current insight, I would have combined the spaghetti with the broccoli rabe to make a twist on the typical Apulia dish of orecchiette e cime di rape. *Note to self: must buy anchovies (an essential ingredient in the dish that I have been living for too long without). Another change I would make would to not shave parmiggiano over the chicken. The cheese ended up sticking to the lemon slices and not mixing into the pasta. As you can see in the picture, this brilliant thought struck me midway though grating the cheese; thus, the hunk of cheese at the top of the plate.
Well, that sure is enough critiquing of myself for tonight. Moving on to bigger and better things...the wine! Typically, I choose reds over whites. However, with this terrible rainy and cool weather in June, I've been craving some summery foods; and a crisp white wine says just that to me. So I schlep over to my favorite wine store Enoteca Di Palo. The owner advises me, expertly, on the white wines (all from Italy, mind you). I'm a huge fan of Orvieto Classio (from Umbria) and Gavi (from Piemonte), but today I want to expand my palate and my knowledge, so I ask for something different. Sam, the owner, recommends his all time favorite Italian white Timorasso. Who am I to question this man? I'm certainly not going to begin now. So I take the wine (heavily discounted thanks to my charms and wits) and schlep on back to my apartment.
Lacking the proper glass (a large, bulbous one Sam recommends), I make use of my short drinking cup exclusively purchased at the near by K-Mart. The color: light straw yellow. The scents: kitchen herbs and possibly some fresh sliced apples. Persistent. The taste lingers in my mouth long after I've swallowed. All the components are there and balanced. There is a slight pucking feeling on the sides of my cheeks which I like. Crisp, clean - this is summer. Could this be my new favorite white as well? Only time can tell.
Wine:
La Colombera
Colli Tortonesi
DOC
Timorasso
2006
Food:
Chicken sauteed in olive oil, garlic, capers, lemon, white wine
Spaghetti
Broccoli Rabe with sauteed garlic
Parmiggiano cheese
Other than my grave mistake of chicken placement, the meal was nicely flavored. The vegetable was broccoli rabe, initially boiled in salted water and then sauteed with olive oil and garlic. If I were to go back in time, with my current insight, I would have combined the spaghetti with the broccoli rabe to make a twist on the typical Apulia dish of orecchiette e cime di rape. *Note to self: must buy anchovies (an essential ingredient in the dish that I have been living for too long without). Another change I would make would to not shave parmiggiano over the chicken. The cheese ended up sticking to the lemon slices and not mixing into the pasta. As you can see in the picture, this brilliant thought struck me midway though grating the cheese; thus, the hunk of cheese at the top of the plate.Well, that sure is enough critiquing of myself for tonight. Moving on to bigger and better things...the wine! Typically, I choose reds over whites. However, with this terrible rainy and cool weather in June, I've been craving some summery foods; and a crisp white wine says just that to me. So I schlep over to my favorite wine store Enoteca Di Palo. The owner advises me, expertly, on the white wines (all from Italy, mind you). I'm a huge fan of Orvieto Classio (from Umbria) and Gavi (from Piemonte), but today I want to expand my palate and my knowledge, so I ask for something different. Sam, the owner, recommends his all time favorite Italian white Timorasso. Who am I to question this man? I'm certainly not going to begin now. So I take the wine (heavily discounted thanks to my charms and wits) and schlep on back to my apartment.
Lacking the proper glass (a large, bulbous one Sam recommends), I make use of my short drinking cup exclusively purchased at the near by K-Mart. The color: light straw yellow. The scents: kitchen herbs and possibly some fresh sliced apples. Persistent. The taste lingers in my mouth long after I've swallowed. All the components are there and balanced. There is a slight pucking feeling on the sides of my cheeks which I like. Crisp, clean - this is summer. Could this be my new favorite white as well? Only time can tell.
Wine:
La Colombera
Colli Tortonesi
DOC
Timorasso
2006
Food:
Chicken sauteed in olive oil, garlic, capers, lemon, white wine
Spaghetti
Broccoli Rabe with sauteed garlic
Parmiggiano cheese
A Brief History
No one likes to eat alone. However, in my small, practically window-less Manhattan apartment I find that most of the time this is my reality. So in order to combat my singleness, I say "un'altro bicchiere per favore!" to my non-existent waiter who jumps at my every command. What would you like? Coffee? Wine? The ever-fashionable water? It doesn't matter. Now that you have a libation, sit and stay a while.
But before we begin, I must give you a clear history of my cooking experience via photographs. I've always loved food, but being good at preparing it is a whole other story. In Figure 1, left, it is quite clear that I have amazing focus - an essential quality for any young cook. As you can see I'm so engrossed in searching for whatever is in that cabinet that I have no idea that there is a fire soon to be engulfing the entire kitchen. That's determination. ("Photoshop" you say? Why would I ever try to trick you, dear reader? I've never been one for exaggeration.)
In Figure 2, right, I finally wised up, flew to Italy and took a cooking course. From the photograph, it's clear that I was the star of the class as you can see the girl in the red admiring my mad skillz of mixing chocolate. I was bound for success and she knew it.
However, it was all in vain. Our chocolate cake failed miserably (see below). Somehow I managed to earn an A in the class. I will chalk it up to the immense amounts of butter and chocolate-y goodness that abounded in said cake. Rest assured; we covered the cake in enough powdered sugar to hide all of the flaws - and making it even more delicious (and fattening) than before.
So now that I have wiped all trust, hope and faith from you in my cooking abilities, I ask you (I beg you) to take my self-deprecating introduction with a grain of salt (or pepper, cinnamon, Mrs. Dash for those of you on a low-salt diet) and join me on my exploration of gastronomy. As this journey continues, I hope to find some kind of relationship between my Texan roots, my Italian obsession, and my East Coast location that will weave together a unique pattern that is not just my dietary habits but also my passion.
Salute!
But before we begin, I must give you a clear history of my cooking experience via photographs. I've always loved food, but being good at preparing it is a whole other story. In Figure 1, left, it is quite clear that I have amazing focus - an essential quality for any young cook. As you can see I'm so engrossed in searching for whatever is in that cabinet that I have no idea that there is a fire soon to be engulfing the entire kitchen. That's determination. ("Photoshop" you say? Why would I ever try to trick you, dear reader? I've never been one for exaggeration.)
In Figure 2, right, I finally wised up, flew to Italy and took a cooking course. From the photograph, it's clear that I was the star of the class as you can see the girl in the red admiring my mad skillz of mixing chocolate. I was bound for success and she knew it.However, it was all in vain. Our chocolate cake failed miserably (see below). Somehow I managed to earn an A in the class. I will chalk it up to the immense amounts of butter and chocolate-y goodness that abounded in said cake. Rest assured; we covered the cake in enough powdered sugar to hide all of the flaws - and making it even more delicious (and fattening) than before.
So now that I have wiped all trust, hope and faith from you in my cooking abilities, I ask you (I beg you) to take my self-deprecating introduction with a grain of salt (or pepper, cinnamon, Mrs. Dash for those of you on a low-salt diet) and join me on my exploration of gastronomy. As this journey continues, I hope to find some kind of relationship between my Texan roots, my Italian obsession, and my East Coast location that will weave together a unique pattern that is not just my dietary habits but also my passion.Salute!
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