The Food Of Sicily

 Most Italian culinary focus doesn't involve Sicily. It's usually the North with their  elegant, sophisticated dishes or Naples and Rome with their vibrant flavorful ones. Yet Sicilian cooking is fresh, one of the first farm to table cuisines.The ingredients come from the land and sea and marry the island's varied cultural ancestry.

The island has experieinced a wide array of cultures  starting almost from the beginning of time. The original Sicils (for whom the island was named after0 probably migrated from the iIalian  mainland's Amalfi coast. There were also other tribes , the Sicanians and Elymians which probably came from Spain and Greece..Later the Greeks and Arabs took over followed by the Romans, Germanic tribes, Arabs and Vikings. There was also the Spanish rule in the mid 1700's as well, bringing an Iberian influence to the cooking. There is also the Italian influence evidenced in their spaghetti dishes. The pasta is topped with breadcrumbs and chopped parsley.Another has Arab influences, pasta con sarde, This was created by General Eufemio's chef a Byzantine commander who protected the island''s coast. He needed a hearty meal to feed his many troops. A chef came up with one that utilized local produce, - namely sardines and Arab ingredients namely saffron and raisons.Pistacchios also figure in Sicilian cooing as well, thanks to the Moorish influence.

There are also farms on the island too, providing all sorts of fresh produce. The Sicilians love broccoli rape , drenched in garlic, olive oil and red pepper flakes.People from Catania to Messina enjoy a grilled vegetable salad. This is a combination of grilled eggplant, onion, pepper, zucchini and peppers along with tomatoes and balsamic vinegar.it can be eaten as a main dish with a good hunk of crusty Italian bread or served as a side with grilled steak or chicken.A favorite snack is arancini made with spinach,. These are fried rice balls stuffed with greens and mozzarella. They can also be filled with meats such as salami and other island cheeses like pecorino or ricotta. Fruit is also abundant on Sicily.Oranges and Meyer lemons are big in cooking and in salads. They're also popular ice flavors. A refreshign dish year round is Sicilian orange salad. This is sliced oranges mixed with black kalamata. olives and cnopped fennel. sliced red onions are also added to it and its' dressed with a combination  olive oil and lemon juice

Sicilian cuisine is a trip into fresh  ingredients turned into delicious dishes. They represent the island's love of the land and the sea. These are dishs with history and flavor.

for Concetta Portelli Helble

Birthday Feasts At Home

 There are still birthdays. There are still reasons to have fancy foods and cake. The best part is that you don't have to cook or bake any of it. There are restaurants that can handle everything for you. Que Pasta in Saddle Brook New Jersey is one eatery to take care of birthday feasts.

The restaurant has been known for their delicious pastas and sauce for twenty-five years. They've also been catering fantastic parties, full of all sorts of Italian classics for that long too.. We had a party , thanks to them - at home.

                                      We ordered their Megapack which has one baked dish, salad, bruschetta, garlic bread and brownies. 

It was baked penne which went in a heartbeat along with the included garlic bread , also devoured in a second.

With this came bruschetta and an ample house salad with balsamic vinegar. These were heavenly too, perfect with the cheesy, saucy penne, Dessert was bite sized brownies.

These were the perfect ending. The best part was that this entire feast was only $39.95 for four people. It can be stretched to five.They have a Monsterpack for ten dollars more with a chicken dish  such as francese , Foresto ,(with artichoke and spinach) Marsala or Parmesan Other restaurants are offering party packs, Take advantage of these. They're a great way of celebrating at home. Some even offer delivery.

Birthdays will still happen. Celebrate the way we used to in our favorite restaurants. Order the party packs and enjoy a festive feast.

Cool Cooking On Hot Days

 Hardly anyone will want to be in a hot kitchen after being in one for three months. Then it's summer - when roasting or sauteing anything can be a chore. The best bet? Cool dishes for a hot summer. These are lifesavers and just make lunch and dinner easier.

One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is  a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad.  Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.

Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.

It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.

The Air Fryer Controversy

For some the air fryer is a blessing. It's a handy way of cooking certain foodstuffs without having to rely on the oven. It's small, and compact. There's no preheating and cleaning it is a snap. So what's wrong with it?

According to the New York Times and it's subsidiary Wirecutter, this genius machine has a lot of flaws. Melissa Clark wrote an article about it in today's New York Times Food section. There are also recipes too which highlight the air fryer's good points. To be honest, I don't see why there are any complaints.I was skeptical at receiving it at first but that quickly dissolved with the first use. For me, it's better than using the stove. No annoying preheating time. Just set the temp and the minutes and cook. Since it's  a convection oven ,every part of the food being cooked is perfectly "fried" to golden perfection. Hot air is circulated around by high speed fans in the machine's upper part.The food is placed in a perforated basket and the grease drips down into the basket beneath.It's a simple clean up - another plus. Yet Wirecutter claimed that it was over hyped and overpriced. (Mine was a gift bought during a pre- Christmas sale at Target. $60 dollars marked down from $100)

The machine was first introduced in Europe in 2010 and since it's introduction to the States, nearly ten million were sold. Sales increased 69 % in 2018 alone. Those are numbers not to be sneezed at

. As for the recipes, I feel Ms. Clark gets too elaborate with them, especially the fries.She bakes them twice , first at 350 degrees F for ten minutes and then 400 degrees F for another ten minutes

 . There's a cooling period in between that I think is unnecessary (but that's just me). I would probably go for 360 F for ten minutes then, turn, then cook again. There's also a Brussels sprout one, with them being baked with garlic. The sprouts  sound good and something I would try, but without the balsamic soy sauce. As for the chicken wings, again they sound tasty but , again, Ms Clark puts a lot of work into a simple dish. She coats them with baking powder, salt and pepper, then refrigerated for anywhere from an hour to overnight (really?) Then the pieces are placed along the edges

 of the basket and air fried for 400 degrees F for twenty minutes. One, I don't think it has to have all that overnight waiting and two, placing the wings on the basket's edges is too much. They can be placed on the basket's floor and flipped after ten minutes of cooking.

Are air fryers worth it?  YES! I would urge to get one if you don't have one already. They are definitely worth the money and the counter space. Buy one. You won't regret it.

?

Fish And Couscous

What do you do about midweek cooking. It doesn;t have the exciting ring of weekend dinner parties with friends.There's none of the breezy casualness of a Friday take out or quick bake pizza. The answer is liven it up by one classic yet literally eye opening recipe and a traditional one with an ingredient popular in another country.

Thank Melissa Clark and David Tanis for their takes on fish and couscous respectively in yesterday's New York Times Food section. Ms/ Clark goes old school with cooking red snapper with its' head intact. This may cause some squeamishness in some, yet it is popular in European and Asian cooking.  Her column, A Good Appetite is an argument about using the entire body because it leads to a more flavorful meal. It also makes it impossible to overcook it  along with drying out the meat. Many home chefs find it difficult to cut . Ms. Clark suggests diners go at the fish from one side, namely the belly. All that will be left are the head , spine and tail ,looking like a cartoon cat devoured it.. Also to make it more desirable is the glaze. It's combining three citrus fruits, lemon, lime, and orange with tamari  and butter  The fruit is placed inside the fish cavity, infusing it with a tropical , tart flavor and more lime juice is added for the sauce. Ms. Clark suggests serving it with cilantro sprigs but you can try any green as a light salad on the side.

If you would rather go the vegetarian route,then the recipe from David Tanis' A City Kitchen. His is a take on the classic Middle Eastern dish, updating it with feta. It's the perfect meal for a cold day. Pearl couscous,more  similar to pasta than semolina, is cooked with the always fun grape  tomatoes and chickpeas. The last gives this vegan dish a boost of protein while the tomatoes add color and flavor. The addition of balsamic vinegar , garlic and scallions give the tomatoes a savory and sweet taste. Updating it with feta gives the dish a creaminess and tang.The last depends on what kind you buy. The Greek tends to be the saltiest and most intense in flavor.. If you want to go milder, Mr , Tanis suggests trying feta from France or Bulgaria. Taste it first , before you add it to the pan. If' its' too salty then just give it a quick rinse to rid it of the salinity. There's also cumin and lemon zest for more of a Middle Eastern vibe. It can be topped with a drizzle of olive oil and balsamic vinegar along with more herbs and a dusting of Parmesan cheese.

Whatever one you choose, they're great for livening up a weekday meal. Try a glazed snapper for a warm sunny flavor. For a warm cozy  and exotic dish, whip up a bowl of vegan couscous. Both add zing to meal time.

The Flavor Star

How do chefs get the flavors right? How do they balance sweet with sour? Or add a dash of unami in a dish? They may have help - not just from the spice rack but also from the flavor star. It's appropriately named because for many chefs and home chefs it's their guiding North Star.

The Flavor Star is a chart showing the five flavors - salty, sweet, bitter, sour and unami, that savory taste usually associated with meats. namely steak.Using the chart can help in leveling a recipe's complex array of flavors , along with improving a dish's taste.Flavors can enhance each other. For example add a dash of salty to sweet and you've got a sensation. Home bakers for centuries have known that a pinch of salt brings out a cake's sweetness, Ramp that up a notch - add a dash of sea salt to chocolate chip dough or caramel and their sweetness plus other flavors such as chocolate and butter intensify. Here's an experiment you can try that exemplifies it. Take a heaping teaspoon of a caramel, topping - Smuckers is the best - and sprinkle some small nuggets of sea salt on top. Now eat the whole dollop, Yes, you do taste the salt, it's the first thing that hits you  - but you also taste the sugar and cream as if for the first time. Another example is the addition of something sweet to a salty tomato sauce.Without sugar, honey, or even carrot slices, the salt might be too tangy and even unpalatable.With the sweeteners, the sauce  is mellowed, savory without any lingering harshness of flavor.

You can download and print out the chart if you want. It's easy to remember what to do. If a savory broth  is too blah or bland, then give the dish a dash of soy sauce or miso. Anchovy paste is both unami and salty It is wonderful on steak (as any Piedmontese chef will tell you) . It brings out the meat's rich mineral flavor. It also brings out the flavor of vegetables, such as Savoy cabbage and Swiss chard. For a tasty sauce for these and even London Broil, make bagna calda, a Piedmontese "hot bath" primarily made of anchovy fillets., butter, olive oil, and garlic. The food's flavor will be the best you've ever had and you'll wonder why you didn't try this sauce before. As for foods being too bitter, a dash of sweetness helps. Even vinegar such as balsamic and apple cider can cut a savory dish's sour taste. You can also stir in a drop of maple syrup or dark honey too. If you don't have those then ketchup or barbecue sauce will do. Sour balances out spice and sweetness. If a dish is just too hot them  flick a teaspoon of sour cream or yogurt on top of it. As we all know spicy also helps both sour bland and even sweet bland. A chocolate cake with a kick of chili pepper makes for an exciting dessert. It just using the flavor star for a memorable bite.

 Make the Flavor Star your North Star. Use it to create memorable meals, desserts, and treats.  They'll be remembered for their incredible tastes.

Eating Raw

Nothing is worse than a hot kitchen during a heat wave. No one wants to cook, broil bake, or even microwave .Yet what do we eat? Eat raw. There's nothing wrong with sticking to fresh veggies or fruit  to survive these scorching days.

Forget the cooked breakfasts. Save those for the cooler days or eating out. Cold cereal with fruit is the way to go. Eat healthy raw however. Think puffed rice or puffed wheat with chilled low fat milk. For a more healthier spin use almond, coconut, or soy milk. Add the harvest of the season for more color and nutrition. Think  of tossing in a few berries or sliced peaches. Another cool breakfast idea is a granola parfait.Layer vanilla flavored Greek yogurt with layers of granola and different fruits. You can also sub in cottage cheese for the yogurt It's a filling, protein packed way to start the day. Granola is another tasty and healthy way to begin a hot summer's day. It's the star of many a farmer's market, with many homemade varieties for sale..It also makes a good snack through the day too. If it's too sweet, then think a fruit cup for breakfast. Combine different types of melon with chopped peaches, plums and strawberries. Most of us can't function without  a cup of coffee or tea. Luckily there are already cold brewed coffees from Starbucks along with packets of teabags that can be brewed in cold water.

Most people turn to sandwiches for both lunch and dinner. The problem is that they get old fast. Look to the south of France for inspiration. One of the best recipes to create during these steamy days is the pan bagnat. It's slicing a French  boule or rounded bread (a baguette also works here) Take out the middle - which you can eat as a snack with peppered olive oil, . Brush the insides and lid with olive oil You can then have the first layer of peppers, then sliced onions followed by basil leaves. Finish with tomato and ham slices. Some pan bagnat recipes allow for tuna fish  instead of the meat You can make it as hearty or as light as you want. Add some flourishes such as sliced black olives or capers. A similar make is the Scandinavian loaf bread. This is taking another round bread (which you can easily purchase at Panera) , slicing it in half and filling it with a hard boiled egg and a mix of cream cheese, cornichons , dill and red onions. It's then adding salmon and sliced beets.Omit the egg if you don't feel like using the stove top.If you're not into sandwiches, then try salsa crudo. This is like bruschetta but poured on freshly cooked pasta.Take four cups of chopped tomatoes and mix with one fourth cup of minced basil.balsamic vinegar garlic  and olive oil. Mix and let stand thirty minutes before pouring on any cooked pasta.

This is the time to keep the kitchen as cool as possible. Eat raw.It's an easy and healthy way of dealing with these ultra sultry days of summer.

Know Your Marinades

It's the beginning of grilling  season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice  one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered  a kind of marinade.Beginner grillers will have all sorts of questions regarding this.

A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and  red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.

Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon  juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can  also liven up  a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
 sub in fresh rosemary or parsley for the basil for an entirely different taste.

A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.

Summer Treat Grilled VEggies

This is the time when grills are either bought or washed off. It's also time for thinking about yummy barbecued meats . Yet grilled vegetables deliver the same amount of kick that any chop or burger can. They're also healthier for you and leave you feeling not so stuffed afterwards.

Any vegetable can be grilled. Mostly everyone usually makes corn on the cob which is the standard outdoor fare. You can vary it by grilling it with a little olive oil and sea salt sprinkled on top to bring out its' sweetness. Peppers are also tasty when they're roasted over an open fire. Use a heavy olive oil as opposed to a lighter one. This will cut down on the peppers' skins getting too charred or burned. You can split them and core them before or leave them whole. These taste good with grilled tomatoes on Italian or French bread and drizzled with a garlic infused olive oil. You can also mix them with grilled onions. This last can be put on the barbecue whole or sliced in halves.They're also tasty on hamburgers too.

For a more sophisticated fare, trying grilling asparagus and eggplant. Grilled asparagus is good as part of a hot or cold party antipasto. You can place the spears in either a grill basket or directly on the grill itself. Add garlic, garlic salt or a spritz of lemon juice for more flavor. Eggplant also tastes amazing when it's cooked outdoors.Slice lengthwise, As usual use olive oil along with balsamic vinegar and a sprinkling of rosemary.thyme, basil and dill. This can be your main dish or a side.You can also cut it smaller and try it with a goat cheese too or feta smeared on top the way chef Gaida De Laurentis makes it.

Summer is here and it's time for grilling. Instead of the usual chops or burgers try veggies, There's more variety and more flavor than the usual meats. Take advantage of the season's bounty and put some produce on your grill.