Food is magical. It can bring families together for a brief moment of harmony. A bite can trigger so many memories of good times.A recipe can bring together generations and even friends.It's amazing what a simple dish can do.
The one action that unites us with every creature on the planet is eating.We share our food with family, friends and even animal companions. Sharing lets them into our world and vice a versa. One of the best things is having a neighborhood buffet(and yes it can even be done on a chilly autumn days.) Also adventurous home chefs can try their hands at making za'atar and tamari. Have everyone bring a dish that means something to them,whether a family one they made with their mom or grandmother or the most
successful meal they ever made. Dinners with are another way of sharing. A girl's night in could consist of fun foods such fajitas washed down with slushy margaritas or homemade pizza with a variety of toppings. Crack open a good bottle of Pinot Grigio to go with it. It's a great time to dish on bosses and coworkers and diss those annoying family members. Finish with tiramisu and coffee to gear up for the ride home.
Sometimes just a picnic for two is all that's needed. If you have a friend or relative who has suffered any kind of loss, time away from his or her house can be a blessing. Make their favorite recipes for lunch or dinner and then provide a good listening ear and a warm plate. Think a Sunday afternoon at the mountains or the beach. The weather in some areas is perfect for a brisk outdoor nosh, Pack a picnic basket with sandwiches, chips and something to drink. If it's a bit nippy think about a thermos of soup or filling it with hot coffee or hot tea. End with fruit of the season, such as crisp apples and/or pears. You can even include homemade cupcakes or ones from your favorite bakery. Another idea is going to a coffee shop and just sit outside to talk or people watch. Sometimes a person who is hurting just wants to talk to reminisce and seek out advice. He or she may need more than a shoulder to cry on. Spoil them with a cappuccino and a sweet treat.
Food unites us. It always has. It is the the great comforter and tie that connects us all.
Showing posts with label Pinot Grigio. Show all posts
Showing posts with label Pinot Grigio. Show all posts
Friday, October 12, 2018
Tuesday, November 22, 2016
Thanksgiving Antipasto
One of the best things about Thanksgiving is the antipasto or first course.Many Northern and Southern Italian families celebrate the holiday with platters of delicious charcuterie along with tasty nibbles. It's actually a nice way to open up any holiday party or dinner.
One of the most important parts of an antipasto is the variety of cold cuts being served. Prosciutto is a must.It's a dry cured ham that lends a delicate salty taste to the course. Most usually pair it with a slice of cantaloupe but prosciutto shines when it's served on a slice of crusty Italian bread or rapped around grissini, the super thin breadsticks from Torino. Another antipasto meat is mortadella. This is a silky textured slice of heaven made from hashed or ground heat cured pork and lard.Pistachios, myrtle berries and black pepper give it its' unique flavor. Again it shines when it's highlighted on a slice of Italian bread. The classic salami is also featured in the first course. This is a crowd pleaser, because of it's strong ,salty flavor. It's usually made of pork but can be made of beef.The name comes from sale , the Latin word for salt., the meat being heavily salted to preserve it. It's good on its' own but can be served with crackers and flatbread.Certain wines go well with pork based charcuterie. Remember to avoid wines with really heavy tannins. Try a white wine such as Pinot Grigio that also goes well with the vegetables Even though it's a German wine, Liebfraumilsch,a dry white wine originating in Rhine Valley , is another good choice, Its' taste complementing the charcuterie's dry saltiness.
Antipasto wouldn't be anything without the vegetables and other dishes. Marinated red peppers are always on an antipasto plate. They can be bought jarred at the local grocery or salumeria but they can also be made at home.It's just taking red pepper strips and marinating them in a brine of vinaigrette with the addition of basil and parsley. Artichoke salad can also be added, giving the course sweetness and color.Devilled eggs and stuffed celery are the nibbles that make antipasto festive. Devilled eggs are an easy cook. It's just hard boiled eggs halved and the yolks mixed with ketsup and mayo. The mixture can be piped back into the yolk hollow for a fancy look. Dust with paprika for an every fancier bite.. Stuffed celery is the perfect delicate foil for the rest of the antipasto's spiciness. The stuffing is a mix of hard boiled eggs with cream cheese mashed together. It's then stuffed into celery sticks for a tasty cool treat. No antipasto would be complete without olives. The pitted black ones are great nibbles but pimento filled green ones are also good. Bread is always served with an Italian antipasto,and a crusty Italian one is the best. Save the rolls for the turkey afterwards.
An Italian antipasto is a delicious way to start any holiday meal. The array of flavors and extures hets the appetite for what's to come. Enjoy it with a good bottle of wine.
One of the most important parts of an antipasto is the variety of cold cuts being served. Prosciutto is a must.It's a dry cured ham that lends a delicate salty taste to the course. Most usually pair it with a slice of cantaloupe but prosciutto shines when it's served on a slice of crusty Italian bread or rapped around grissini, the super thin breadsticks from Torino. Another antipasto meat is mortadella. This is a silky textured slice of heaven made from hashed or ground heat cured pork and lard.Pistachios, myrtle berries and black pepper give it its' unique flavor. Again it shines when it's highlighted on a slice of Italian bread. The classic salami is also featured in the first course. This is a crowd pleaser, because of it's strong ,salty flavor. It's usually made of pork but can be made of beef.The name comes from sale , the Latin word for salt., the meat being heavily salted to preserve it. It's good on its' own but can be served with crackers and flatbread.Certain wines go well with pork based charcuterie. Remember to avoid wines with really heavy tannins. Try a white wine such as Pinot Grigio that also goes well with the vegetables Even though it's a German wine, Liebfraumilsch,a dry white wine originating in Rhine Valley , is another good choice, Its' taste complementing the charcuterie's dry saltiness.
Antipasto wouldn't be anything without the vegetables and other dishes. Marinated red peppers are always on an antipasto plate. They can be bought jarred at the local grocery or salumeria but they can also be made at home.It's just taking red pepper strips and marinating them in a brine of vinaigrette with the addition of basil and parsley. Artichoke salad can also be added, giving the course sweetness and color.Devilled eggs and stuffed celery are the nibbles that make antipasto festive. Devilled eggs are an easy cook. It's just hard boiled eggs halved and the yolks mixed with ketsup and mayo. The mixture can be piped back into the yolk hollow for a fancy look. Dust with paprika for an every fancier bite.. Stuffed celery is the perfect delicate foil for the rest of the antipasto's spiciness. The stuffing is a mix of hard boiled eggs with cream cheese mashed together. It's then stuffed into celery sticks for a tasty cool treat. No antipasto would be complete without olives. The pitted black ones are great nibbles but pimento filled green ones are also good. Bread is always served with an Italian antipasto,and a crusty Italian one is the best. Save the rolls for the turkey afterwards.
An Italian antipasto is a delicious way to start any holiday meal. The array of flavors and extures hets the appetite for what's to come. Enjoy it with a good bottle of wine.
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