It's Columbus Day here in the States. it;s the day we celebrate the founding of America by Christopher Columbus. it;s also a day when Italian Americans can feel a surge of pride over Italian accomplishments for the past 4000 years.
To me it's a day to also celebrate being NorthernItalian and the contributions we've made, especially in food (not to mention in design , fashion, and Carla Bruni all from mygreat grandparents' native Piedmonte). The North has given the world French cuisine(it came when Caterina de Medici married) Henri II of France. We also gave the world that great dish bagna calda, polenta and risotto. This is refined, elegant cooking, different from the heartier dishes of Southern Italy. the sauces are similar to beurre blanc and the main ingredient is butter and not olive oil. The food is artisanal coming from the best farms throughout Piedmonte and Lombardy along with Trente Aldige, Friuli Emilia Romana, and of course Veneto.
The south has some good dishes as well. Naples is known for it;s seafood and pastas as is the rest of Southern Italy. Pizza was born in the South and spread slowly up north in the 1960's. The Southerners are also known for their lush pastries, filled with ricotta. and citrus flavorings. Of course gelati is the dessert of the day no matter where you go in Italy.
This is a day to celebrate Italy but celebrate its' rich cuisine too. It has been the most influential in all the world, simply because it is good. it ranks right up there with Italian design and fashion, movie making and car manufacturing.
Showing posts with label eggs. Piedmontese. Show all posts
Showing posts with label eggs. Piedmontese. Show all posts
Monday, October 11, 2010
Friday, November 27, 2009
Stretching Thanksgiving
American holidays are awfully short. They're usually one day and then they're over with. This definitely applies to Thanksgiving. We can't wait to zip through the holiday and concentrate on today - Black Friday. Well, you can stretch the holiday out thanks to leftovers and extending some dishes. It;s just a quick trip to the grocery store for some extras to recreate a smaller version of yesterday's feast.
The first things to usually go are the turkey, stuffing and gravy. These are parcelled out to less fortunate relatives who had to go home to empty fridges. Not to worry if you're hankering for more. Just head over to store's deli section for some fresh sliced turkey breast. Then bounce over a few aisles to pick up some tinned gravy and Stove top stuffing. OK, these are not as good as the fresh homemade kinds but at least they're still something. As for veggies, there's always microwavable squash and turnip dishes along with creamed spinach. These are easy to make sides that just require little effort and prep time.
Desserts are another hot ticket item. If you find yourself mooning over an empty pie plate then again head back to the grocery where you can still buy leftover pies. An even better choice are the half and quarter pies that some supermarkets sell. Also consider getting soem fresh fruits. You're probably in need of something fresh and wholesome after all that high calorie gorging. A nice dessert is cut orange s sprinkled with dried cranberries.
Even though Thanksgiving is officially over , you can still celebrate it. Justextend your leftovers with some additions for a second round of holiday eating. It's a nice way of hanging onto another day of good cooking.
The first things to usually go are the turkey, stuffing and gravy. These are parcelled out to less fortunate relatives who had to go home to empty fridges. Not to worry if you're hankering for more. Just head over to store's deli section for some fresh sliced turkey breast. Then bounce over a few aisles to pick up some tinned gravy and Stove top stuffing. OK, these are not as good as the fresh homemade kinds but at least they're still something. As for veggies, there's always microwavable squash and turnip dishes along with creamed spinach. These are easy to make sides that just require little effort and prep time.
Desserts are another hot ticket item. If you find yourself mooning over an empty pie plate then again head back to the grocery where you can still buy leftover pies. An even better choice are the half and quarter pies that some supermarkets sell. Also consider getting soem fresh fruits. You're probably in need of something fresh and wholesome after all that high calorie gorging. A nice dessert is cut orange s sprinkled with dried cranberries.
Even though Thanksgiving is officially over , you can still celebrate it. Justextend your leftovers with some additions for a second round of holiday eating. It's a nice way of hanging onto another day of good cooking.
Friday, November 6, 2009
Swiss Chard A Fall Gourmet Treat
This is the season for Swiss chard. Unfortunately not a lot of people outside chefs and foodies know about it. That is a shame because it's so tasty and nutritious. it;s a big vegetable in northern Italian cooking and rounds out an autumn table throughout Piedmonte. It;s also versatile and easy to cook with not being whats; known as a tempermental veggie.
Swiss chard is a variation of spinach to be disntinguished from French chard. it;'s is distinguishable from the other supermarket greens by its' shiny green leave s and yellow, white or red ribbing. It does have a slightly bitter taste when raw but that dissipates upon cooking. Cooked Swiss chard tastes like a more subtle more sophisticated version of spinach. it's the perfect veggie for cold weather because it is packed with the necessary Vitamins,. A, B and C as well as being high in calcium.
The Piedmontese love Swiss chard. MY family used booth the stalks and the leaves. the stalks are cooked with a beaten egg, melted butter and vinegar to create a tart but tasty side dish. The leaves can be eaten raw as a salad or thrown in to create a mixed field green one. . We usually cook ours the same way as spinach and just add butter on top. IT'S a nice side dish to roasted chicken or London broil.
This season embrace Swiss chard. It's a good for you vegetable but also a one that will add sophistication to your table. It's a more elegant way of introducing greens to your fall table.
Piedmontese Style Swiss Chard,
1 bunch Swiss chard stalks cut in 2 inch pieces.
Butter and olive oil for sauteing,
1 beaten egg
2-3 tablespoons red wine vinegar
dash water
1/4 cup Parmesan cheese
Boil the Swiss chard in salted water for 10 minutes. At the same time heat butter and oil in a frying pan (there should be enough to coat the pan's bottom). After chard is done drain and put into frying pan. At the same time whisk a beaten egg with the vinegar and water . Stir in the Parmesan cheese and our over the Swiss chard. Cook for ten minutes or until egg is thoroughly cooked.
Swiss chard is a variation of spinach to be disntinguished from French chard. it;'s is distinguishable from the other supermarket greens by its' shiny green leave s and yellow, white or red ribbing. It does have a slightly bitter taste when raw but that dissipates upon cooking. Cooked Swiss chard tastes like a more subtle more sophisticated version of spinach. it's the perfect veggie for cold weather because it is packed with the necessary Vitamins,. A, B and C as well as being high in calcium.
The Piedmontese love Swiss chard. MY family used booth the stalks and the leaves. the stalks are cooked with a beaten egg, melted butter and vinegar to create a tart but tasty side dish. The leaves can be eaten raw as a salad or thrown in to create a mixed field green one. . We usually cook ours the same way as spinach and just add butter on top. IT'S a nice side dish to roasted chicken or London broil.
This season embrace Swiss chard. It's a good for you vegetable but also a one that will add sophistication to your table. It's a more elegant way of introducing greens to your fall table.
Piedmontese Style Swiss Chard,
1 bunch Swiss chard stalks cut in 2 inch pieces.
Butter and olive oil for sauteing,
1 beaten egg
2-3 tablespoons red wine vinegar
dash water
1/4 cup Parmesan cheese
Boil the Swiss chard in salted water for 10 minutes. At the same time heat butter and oil in a frying pan (there should be enough to coat the pan's bottom). After chard is done drain and put into frying pan. At the same time whisk a beaten egg with the vinegar and water . Stir in the Parmesan cheese and our over the Swiss chard. Cook for ten minutes or until egg is thoroughly cooked.
Friday, June 26, 2009
Food Icons
Food icons never really go away. Unlike celebrities, they are eternal, lasting from year to year and from decade to decade. We have them in our daily lives. We make them an important part of our holiday and daily traditions.
My food icons are of course what I grew up on. I was lucky to to have Piedmontese and Swabian food all the time as well as American classics.There is and will be nothing like polenta , especially when it's fried and topped with two sunnyside up eggs. There there is spaetzle with string beans. For any kid here in the States spaghetti is always the dish of choice. This icon follows us through adulthood, winding up one of our valued and cherished food icons, Another is Coke. It's not just an icon for us Yankees but also for anyone in the workd. Who hasn't popped open a can after a game or hard work? We even put another food icon in it, vanilla ice cream to make it more of a treat.
Of course fast food restuarants. are the epitome of any kind of icon. Take McDonald's with its' classic hamburgers shakes and fries. It symbolizes American eating at it's best(or worst depneding on how you look at it. Another is Taco Bell with it's south of the border menu, symbolizing Mexican food.Diners, especially here in the Garden State, are iconic of New Jersey. Who hasn't driven through this area without stopping for a three egg omlet or a stack of pancakes, complete with a host of sides at any time of the day?.
Food icons are eternal. They never really die. They're there for us when we need them to get through tough times and to celebrate the good ones.
My food icons are of course what I grew up on. I was lucky to to have Piedmontese and Swabian food all the time as well as American classics.There is and will be nothing like polenta , especially when it's fried and topped with two sunnyside up eggs. There there is spaetzle with string beans. For any kid here in the States spaghetti is always the dish of choice. This icon follows us through adulthood, winding up one of our valued and cherished food icons, Another is Coke. It's not just an icon for us Yankees but also for anyone in the workd. Who hasn't popped open a can after a game or hard work? We even put another food icon in it, vanilla ice cream to make it more of a treat.
Of course fast food restuarants. are the epitome of any kind of icon. Take McDonald's with its' classic hamburgers shakes and fries. It symbolizes American eating at it's best(or worst depneding on how you look at it. Another is Taco Bell with it's south of the border menu, symbolizing Mexican food.Diners, especially here in the Garden State, are iconic of New Jersey. Who hasn't driven through this area without stopping for a three egg omlet or a stack of pancakes, complete with a host of sides at any time of the day?.
Food icons are eternal. They never really die. They're there for us when we need them to get through tough times and to celebrate the good ones.
Friday, April 10, 2009
Good Friday Observances
Just a short entry today since it is Good Friday.
We're having the traditional Piedmontese tomatoes and eggs (the Sicilians make something similar with green peppers) tonight since we can not have any meat.
Observe the day.
Liz
We're having the traditional Piedmontese tomatoes and eggs (the Sicilians make something similar with green peppers) tonight since we can not have any meat.
Observe the day.
Liz
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