Sicily is known for a lot of things: its ancient culture, its; beautiful beaches and of course its variety of foods, including pastries. The last has a srtandout universally loved by everyone. This is the cannoli, a crisp fried tube filled with a creamy ricotta mix. There have been variations on the recipe but the original one is the best.
Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.
There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.
Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.
Friday, October 16, 2009
Thursday, October 15, 2009
Pasta And Cake Make For Good Reading
Yesterday's Times Dining section had two fun articles. One was an article with an Italian pasta historian and writer while the other had to deal with the blog Cake Wrecks which features badly decorated bakery cakes. Being a big fan of both pasta and cake I enjoyed them both, learning and laughing along the way. The Times certainly had a good buffet of articles featured yesterday.
The first article, written by Rachel Donadio is an interview with Bolognese writer Oretta Zanini de Vita. Signora' de Vita's latest book The Encyclopedia of Pasta has just been translated into English and is out in the bookstores now (this is a perfect Christmas gift. ) She also has debunked the e myth about Marco Polo bringing pasta to Italy from China. He didn't it has been around since the 800 AD. Some like ravioli came with Muslim invasions of Sicily. Another fascinating fact I didn't know is that my family's province of Piedmonte makes pasta that resembles newly minted coins. This was really interesting and interesting to see the models for them.
The other article is just s light hearted look at cakes done wrong. Written by David Hochman it tells of Jen Yates, the creator of the blog Cake wrecks and show some of the worst decorated bakery cakes on earth. This is a blog I have to visit just to see what other goofs and gaffes bakers have done to birthday and other sorts of celebratory cakes. The book is a great gift for any cake baker or lover.
Think of the Encyclopedia of Pasta and Cake Wrecks when you go Christmas shopping this year They are the perfect additions to any true blue foodie's library.One is an intelligent and fun look at pasta through the ages while one is just a fun look ats cake decorating gone amok.
The first article, written by Rachel Donadio is an interview with Bolognese writer Oretta Zanini de Vita. Signora' de Vita's latest book The Encyclopedia of Pasta has just been translated into English and is out in the bookstores now (this is a perfect Christmas gift. ) She also has debunked the e myth about Marco Polo bringing pasta to Italy from China. He didn't it has been around since the 800 AD. Some like ravioli came with Muslim invasions of Sicily. Another fascinating fact I didn't know is that my family's province of Piedmonte makes pasta that resembles newly minted coins. This was really interesting and interesting to see the models for them.
The other article is just s light hearted look at cakes done wrong. Written by David Hochman it tells of Jen Yates, the creator of the blog Cake wrecks and show some of the worst decorated bakery cakes on earth. This is a blog I have to visit just to see what other goofs and gaffes bakers have done to birthday and other sorts of celebratory cakes. The book is a great gift for any cake baker or lover.
Think of the Encyclopedia of Pasta and Cake Wrecks when you go Christmas shopping this year They are the perfect additions to any true blue foodie's library.One is an intelligent and fun look at pasta through the ages while one is just a fun look ats cake decorating gone amok.
Wednesday, October 14, 2009
A Fall Favorite Pumpkin Soup
This is the time for anything pumpkin. It’s everywhere from doughnuts and muffins to lattes. However my favorite pumpkin recipe is a savory one. It’s a family recipe from Piedmont and it’s several generations old. I imagine the original was made with squash but was changed to pumpkin as the gourd became more available in Northern Italy.
There are several different recipes out there for pumpkin soup. Some have a variety if ingredients such as curry , cumin and coriander. Some call for a dash of hot pepper or smoked bacon. I prefer our recipe that has one can of pumpkin pie mix, or fresh pumpkin, sauteed onions, chicken broth and whole milk. These are cooked and simmered together to form a thick but creamy bisque like soup. We add long grained white rice to it to for more texture and flavor (I don’t recommend alborio ), I gild the lily and add a huge dollop of butter to my bowl . It just gives it more richness and somehow heightens the pumpkin taste.
My family’s recipe is so rich and flavorful that we don’t serve it with anything else. We nix the usual go withs like salads or sandwiches. There’s no way we’re going to sully this soup’s flavor with other tastes. We also forgo crackers and bread. It’s just best on its’ own like risotto Milanese or polenta with hunter gravy.
There’s nothing like a good pumpkin soup. I‘m lucky to have an excellent generations old recipe in my family. I plan on making it this season, it’ll be wonderful to enjoy the savory pumpkin mixed with buttery onions and creamy milk.
There are several different recipes out there for pumpkin soup. Some have a variety if ingredients such as curry , cumin and coriander. Some call for a dash of hot pepper or smoked bacon. I prefer our recipe that has one can of pumpkin pie mix, or fresh pumpkin, sauteed onions, chicken broth and whole milk. These are cooked and simmered together to form a thick but creamy bisque like soup. We add long grained white rice to it to for more texture and flavor (I don’t recommend alborio ), I gild the lily and add a huge dollop of butter to my bowl . It just gives it more richness and somehow heightens the pumpkin taste.
My family’s recipe is so rich and flavorful that we don’t serve it with anything else. We nix the usual go withs like salads or sandwiches. There’s no way we’re going to sully this soup’s flavor with other tastes. We also forgo crackers and bread. It’s just best on its’ own like risotto Milanese or polenta with hunter gravy.
There’s nothing like a good pumpkin soup. I‘m lucky to have an excellent generations old recipe in my family. I plan on making it this season, it’ll be wonderful to enjoy the savory pumpkin mixed with buttery onions and creamy milk.
Tuesday, October 13, 2009
Italian Harvest Season
yesterday was Columbus Day and I had forgotten to mention it in this blog. It's nice to have one day dedicated to Italian cooking however the entire month of October should be devoted to it. This is the season for truffles in the north and various grape harvests throughout The Republic. It's the season for hearty pasta dishes and delicious vegetable rich soups.
Italy offers a wide range of flavors during the autumn. Truffles are prime for the picking right now in my family's Piedmont, especially around Torino and the smaller wine towns of Asti and Alba. This are delicious shaved over risotto or polenta. They're also pressed into oil which is a great addition to any pasta or meat dish. The autumn is also a time for rich brodos , meat broths filled with pastas and late season tomatoes. This is also the time for pumpkin soup popular around western Piedmonte. it's so deliciously thick and flavorful, redolent with the gourd along with onions chicken broth and milk. It's perfect for those cool evenings when you want something satisfying and warming.
Italian harvest include fruits as well. There are the light delicate apple fritters that go well after a brunch to the raspberry and plum laden crostatas. these are buttery crusted tarts that have been filled usually with fruits and an almond paste. It's also the season to put away the gelati and make zablalione, that frothy concoction of egg yolks, sugar and Marsala wine.
The entire month of October should belong to Italy, and not just one day. This is the month where kitchens abound with the all sorts of fruits and vegetables. Its the season to appreciate nature's bounties and good recipes.
Italy offers a wide range of flavors during the autumn. Truffles are prime for the picking right now in my family's Piedmont, especially around Torino and the smaller wine towns of Asti and Alba. This are delicious shaved over risotto or polenta. They're also pressed into oil which is a great addition to any pasta or meat dish. The autumn is also a time for rich brodos , meat broths filled with pastas and late season tomatoes. This is also the time for pumpkin soup popular around western Piedmonte. it's so deliciously thick and flavorful, redolent with the gourd along with onions chicken broth and milk. It's perfect for those cool evenings when you want something satisfying and warming.
Italian harvest include fruits as well. There are the light delicate apple fritters that go well after a brunch to the raspberry and plum laden crostatas. these are buttery crusted tarts that have been filled usually with fruits and an almond paste. It's also the season to put away the gelati and make zablalione, that frothy concoction of egg yolks, sugar and Marsala wine.
The entire month of October should belong to Italy, and not just one day. This is the month where kitchens abound with the all sorts of fruits and vegetables. Its the season to appreciate nature's bounties and good recipes.
Monday, October 12, 2009
Cider Time
Fall is here and that means cider. There;s nothing as refreshing as apple cider on a crisp October day. Its' taste is sharp and it's has an invigorating tang. If you want more of a kick, then have a glass of the lard kind. This is the season for for any kind of cider, hard or soft.
Cider is one of our oldest beverages.The name comes from a variation of the Hebrew shekar and the Greek sikara . Saint Jerome called it sicera and from that came the old French word cidre. The Romans found the Kentish villagers drinking it as early as 55 BCE. It was one of the most popular drinks during the Middle Ages and apple orchards, grown exclusively for cider flourished under England's Norman period. It came to North America with the colonists and it was easier to brew than beer or wine. It was the colonies' most consumed beverage. Now it is divided in to the alcoholic hard and the non - soft. Hard cider today is a wonderful accompaniment to cheese and crackers or to a hearty cassoulet. Soft cider is good with that fall favorite, fresh made cinnamon doughnuts.
Cider itself is a mash of cider apples that goes through a large hydraulic press. It's mashed to the consistency of apple sauce and then placed between layers of cloth. The soft variety should be pasteurized because it is a petri dish for botulism and has caused deaths in recent years. Unpasteurised cider is made and sold at some family owned farms and has a purer taste than the mass produced kind. However it is risky to drink so be careful when buying it.
The is the season for a large glass of cider. Its' sweet tart taste is perfect for those hearty fall dishes and flavors. Enjoy a glass now with a good dinner or for dessert with some fresh baked doughnuts or crullers..
Cider is one of our oldest beverages.The name comes from a variation of the Hebrew shekar and the Greek sikara . Saint Jerome called it sicera and from that came the old French word cidre. The Romans found the Kentish villagers drinking it as early as 55 BCE. It was one of the most popular drinks during the Middle Ages and apple orchards, grown exclusively for cider flourished under England's Norman period. It came to North America with the colonists and it was easier to brew than beer or wine. It was the colonies' most consumed beverage. Now it is divided in to the alcoholic hard and the non - soft. Hard cider today is a wonderful accompaniment to cheese and crackers or to a hearty cassoulet. Soft cider is good with that fall favorite, fresh made cinnamon doughnuts.
Cider itself is a mash of cider apples that goes through a large hydraulic press. It's mashed to the consistency of apple sauce and then placed between layers of cloth. The soft variety should be pasteurized because it is a petri dish for botulism and has caused deaths in recent years. Unpasteurised cider is made and sold at some family owned farms and has a purer taste than the mass produced kind. However it is risky to drink so be careful when buying it.
The is the season for a large glass of cider. Its' sweet tart taste is perfect for those hearty fall dishes and flavors. Enjoy a glass now with a good dinner or for dessert with some fresh baked doughnuts or crullers..
Saturday, October 10, 2009
Another Greek Treat Dolmades!
I must be on a Hellenic kick because today I'm writing about another Greek food -dolmades - stuffed grape leaves. This ancient recipe is perfect for these modern times. It can be made as an appetizer or as a light dinner accompanying kabobs. They're easy to make as well and don't require a knack or even a family recipe.
Ironically enough dolmades comes from the Turkish word for stuffed, dolmek and means stuffed thing. Dolmeks could apply to any filled vegetable such as a hollowed out squash. In the Greek cuisine it means that the leaves are stuffed with a mix of lentils, long grained rice and currents. Spices such as cinnamon, dill and parsley are also added as are ground pine nuts. Dolma in the Arabic world can be varied from this. Most countries such as Turkey and Armenia add ground lamb along with onion, The spices differ as well. Allspice and black pepper are used to create a different flavor. Sometimes dried fruits such as dried figs and cherries are added to the meatless ones.
Making dolmades is relatively simple. You just have to parboil the packaged leaves to soften them and rid them of any brine left from packaging. This only takes two to three minutes. Don't throw away any torn or damaged leaves because they can be used to patch holes in torn dolmades. let them drain on paper towels . You then spread out the leaves with the shiny side down and put one to two tablespoons of stuffing in them . Roll and then tuck the ends inside so that the dolmades resemble small cigars. layer them two to three rolls high in a baking dish. Pour in a mix of lemon juice olive oil and water and cook over a medium heat for about forty five minutes to an hour. You can serve with a creamy yogurt cucumber dip or them plain.
Dolmades are an easy Greek treat that's fun to make and to eat. They serve as the perfect appetizers for parties or for a simple dinner with a salad. They are versatile as they are a cinch to create!
Ironically enough dolmades comes from the Turkish word for stuffed, dolmek and means stuffed thing. Dolmeks could apply to any filled vegetable such as a hollowed out squash. In the Greek cuisine it means that the leaves are stuffed with a mix of lentils, long grained rice and currents. Spices such as cinnamon, dill and parsley are also added as are ground pine nuts. Dolma in the Arabic world can be varied from this. Most countries such as Turkey and Armenia add ground lamb along with onion, The spices differ as well. Allspice and black pepper are used to create a different flavor. Sometimes dried fruits such as dried figs and cherries are added to the meatless ones.
Making dolmades is relatively simple. You just have to parboil the packaged leaves to soften them and rid them of any brine left from packaging. This only takes two to three minutes. Don't throw away any torn or damaged leaves because they can be used to patch holes in torn dolmades. let them drain on paper towels . You then spread out the leaves with the shiny side down and put one to two tablespoons of stuffing in them . Roll and then tuck the ends inside so that the dolmades resemble small cigars. layer them two to three rolls high in a baking dish. Pour in a mix of lemon juice olive oil and water and cook over a medium heat for about forty five minutes to an hour. You can serve with a creamy yogurt cucumber dip or them plain.
Dolmades are an easy Greek treat that's fun to make and to eat. They serve as the perfect appetizers for parties or for a simple dinner with a salad. They are versatile as they are a cinch to create!
Friday, October 9, 2009
My New Love Greek Yogurt
I just happened upon Greek yogurt yesterday . I was looking for soy which my local A&P did not have and came across the Chobani brand. I had always heard a lot about the Greek style and how it was far more superior to the American. It was and after one cup I was instantly hooked.
Greek yogurt is far more creamier and thicker than regular yogurt. The reason being is that it's made with ewe's milk as opposed to cow's milk. The texture is ultra creamy like creme fraiche blended with sour cream. The taste is slightly a bit tarter than what I'm used too but still good. I like the fact that Chobodos does not put a lot of fruit in their yogurt. the peach only had a modicum of chopped peaches and the taste was not overwhelmingly fruity (as it is with most American style yogurts) I also bought the blueberry and pomegranate and can't wait to try them.
I also plan on getting the plain variety too. Greek yogurt makes an excellent base for dips and is not as heavy as regular sour cream. It's also good,for baking and probably produces a richer cake. I'm looking forward t using it and other Greek varieties in my future cooking. It'll make a world of difference without a world of calories too. Plus it's a good source of calcium and an easy way to get it.
If you haven't already tried Greek yogurt do so. You'll be hooked by its' creaminess and creme fraiche flavor. It's a great addition to any diet and any kitchen!!!
Greek yogurt is far more creamier and thicker than regular yogurt. The reason being is that it's made with ewe's milk as opposed to cow's milk. The texture is ultra creamy like creme fraiche blended with sour cream. The taste is slightly a bit tarter than what I'm used too but still good. I like the fact that Chobodos does not put a lot of fruit in their yogurt. the peach only had a modicum of chopped peaches and the taste was not overwhelmingly fruity (as it is with most American style yogurts) I also bought the blueberry and pomegranate and can't wait to try them.
I also plan on getting the plain variety too. Greek yogurt makes an excellent base for dips and is not as heavy as regular sour cream. It's also good,for baking and probably produces a richer cake. I'm looking forward t using it and other Greek varieties in my future cooking. It'll make a world of difference without a world of calories too. Plus it's a good source of calcium and an easy way to get it.
If you haven't already tried Greek yogurt do so. You'll be hooked by its' creaminess and creme fraiche flavor. It's a great addition to any diet and any kitchen!!!
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