Many people don't know that salami can be cooked. Most think it;s just sliced cold cuts you buy in the shrink rapped container and then slapped onto hero bread. yet it;s much more than than .it;s northern Italian specialty that is delicious and tender, served with sauteed greens or collards. it;s the perfect fall dish with a side of polenta
Salami cuit (the Piedmontese pronunciation)or cotto is a delicacy and not made much these days. The salami was usually bought in a salumeria or Italian deli. it was cooked for two hours before it was served. The tasty was mildly spicy, sort of similar to the hard salami used in heroes and antipasto. I haven;t been able to locate any where near me these days. I have found several recipes on the web that you can make the dish at home. it calls for pork butt , salt for curing (usually Morton's )and peppercorns.. You do have to cook it in some kind of casing Some recipes call for sugar and dried milk as well. my advice is to try a couple of recipes out and stick to the one you like best.
What goes with salami? My family has always cooked it with greens sauteed with garlic and a dash of red pepper flakes. You could also serve it with a small side of yellow polenta. I don't think anyone has every put it into a sandwich.Cooked salami can be reheated again,. either fried or in the microwave.
If you get the chance, try this rare Italian treat. if you can't find it , then look on the web for the recipes. I guarantee you'll be hooked on this kind of Italian sausage.It's a treat!
Tuesday, November 2, 2010
Monday, November 1, 2010
November The Start Of Chestnut Season
Today is All Soul's Day , a big holiday throughout Catholic Europe. it;s when people eat chestnuts as a way for remembering loved ones past. the steam rising out of th e hot shells represents the souls who still linger over over. Another reason why the nut is so popular right now is that it is the season for them. Chestnuts ar e now popping up all over the US as well.
Chestnuts have long been a part of our diets. Early Europeans ate them and they're mentioned d in even Greek and Latin texts. Native Americans ate them as well, although not the same kind. There are three different kinds of chestnuts the Asian, European and the North American and each have several different subcatagories. Each nut is about t he same calorie wise as a handful of almonds or walnuts. They are th e only nuts to contain Vitamin C. Chestnuts have a high sucrose and starch content somethings earning them the the whole plant the nickname of the bread tree.
You can roast chestnuts on a perforated pan on a l ow flame. This is the best way to enjoy the meaty texture and slightly milky sweet taste .You can also put chestnuts in stuffing as well. A better idea is a chestnut souffle with a brandy sauce for a really elegant fall dessert. The most famous recipe is the Mont Blanc, sweet chestnut puree over a meringue base. it is then covered with freshly whipped cream. This is the perfect holiday party dessert, . Mont Blanc is the most beautiful and camera ready dessert to serve to impress guests.
This is the day and month for chestnuts. Eat them freshly roasted or in an elegant dessert Either way they are a true autumn treat!
Chestnuts have long been a part of our diets. Early Europeans ate them and they're mentioned d in even Greek and Latin texts. Native Americans ate them as well, although not the same kind. There are three different kinds of chestnuts the Asian, European and the North American and each have several different subcatagories. Each nut is about t he same calorie wise as a handful of almonds or walnuts. They are th e only nuts to contain Vitamin C. Chestnuts have a high sucrose and starch content somethings earning them the the whole plant the nickname of the bread tree.
You can roast chestnuts on a perforated pan on a l ow flame. This is the best way to enjoy the meaty texture and slightly milky sweet taste .You can also put chestnuts in stuffing as well. A better idea is a chestnut souffle with a brandy sauce for a really elegant fall dessert. The most famous recipe is the Mont Blanc, sweet chestnut puree over a meringue base. it is then covered with freshly whipped cream. This is the perfect holiday party dessert, . Mont Blanc is the most beautiful and camera ready dessert to serve to impress guests.
This is the day and month for chestnuts. Eat them freshly roasted or in an elegant dessert Either way they are a true autumn treat!
Saturday, October 30, 2010
Halloween Treats
Nothing beats Halloween candy. That's the one thing I loved about the holiday, I didn't enjoy dressing up or going to strangers' houses (too scary) . I wasn't too fond of the costume parties or planning what to be. However the treats were a different matter. These were the best part of my Halloween. They still are.
For Americans Halloween candy are what madeleines are to Proust. Everyone has their childhood favorites. Mine were and still are those ridiculously small boxes of Milk Duds (only two per container). it was creamy(and often stale) caramel enrobed in a thin layer of chocolate. of course it also meant going to the dentist because of the pulled out fillings a day later. Another favorite were candy cigarettes.These were a kind of chalky candy not unlike what Sweet Tart is made of, wrapped like a cigarette.
Of course my all time favourite is candy and caramel apples. These were a special treat in the fall. There's something so satisfying as biting through that crisp red patina into a tart apple underneath. The caramel are good too, epically if they come from good candy companies like Rocky Mountain Chocolate. They use the slightly sour Granny Smith apples and ten dunk them into a buttery version of caramel. Yummmmm.
So, readers, what;s your favorite Halloween treat of all time? Let Foodie Pantry and me know. I'll be busy scaring off trick or treaters. I want that candy all to myself!
For Americans Halloween candy are what madeleines are to Proust. Everyone has their childhood favorites. Mine were and still are those ridiculously small boxes of Milk Duds (only two per container). it was creamy(and often stale) caramel enrobed in a thin layer of chocolate. of course it also meant going to the dentist because of the pulled out fillings a day later. Another favorite were candy cigarettes.These were a kind of chalky candy not unlike what Sweet Tart is made of, wrapped like a cigarette.
Of course my all time favourite is candy and caramel apples. These were a special treat in the fall. There's something so satisfying as biting through that crisp red patina into a tart apple underneath. The caramel are good too, epically if they come from good candy companies like Rocky Mountain Chocolate. They use the slightly sour Granny Smith apples and ten dunk them into a buttery version of caramel. Yummmmm.
So, readers, what;s your favorite Halloween treat of all time? Let Foodie Pantry and me know. I'll be busy scaring off trick or treaters. I want that candy all to myself!
Friday, October 29, 2010
Halloween Party Fun
This is the weekend of ghouls and ghosties. It's also the weekend to have some fun scaring guests at your party. How so? Serve up some pretty frightening stuff (no, not broccoli and Brussels sprouts) but dishes that could make you go jump in the night.
If you really want to ratchet up the fear factor, then serve animal innards to your guests.it;s known as offal (from the German abfel meaning innards) and it could be anything from hearts, brain, livers and kidneys. The most common i of course liverwurst and pate which you can serve to your less fearless guests. You could also make calves brains. there is a lovely Tuscan recipe that covers them up with a sauce so they don't look too squeamish. Another are trotters or pigs feet. These are actually beloved on the German dinner table and usually come pickled.You can cook them in a Dutch oven with some water white vinegar along with spices and barbecue sauce.
If the whole idea of eating animal tummies grosses you out then stick with frightening desserts. You can have some wicked fun decorating home baked goodies. Mallomar spiders are always cool to put on cakes and cupcakes. For the legs dip the curved part of pretzels into melted dark chocolate. Let set and then put them at the Mallomar's sides. Dot on icing eyes. if you don't; have the time, just add a few little cluster s of candy corn or creme pumpkins . Make sure your frosting orange e or black or you can do a swirl of both.
have some fun with your Halloween party this year. Make the food exciting along with equals parts creepy and scary. Your guests will get a shriek out of it and so will you!!!
If you really want to ratchet up the fear factor, then serve animal innards to your guests.it;s known as offal (from the German abfel meaning innards) and it could be anything from hearts, brain, livers and kidneys. The most common i of course liverwurst and pate which you can serve to your less fearless guests. You could also make calves brains. there is a lovely Tuscan recipe that covers them up with a sauce so they don't look too squeamish. Another are trotters or pigs feet. These are actually beloved on the German dinner table and usually come pickled.You can cook them in a Dutch oven with some water white vinegar along with spices and barbecue sauce.
If the whole idea of eating animal tummies grosses you out then stick with frightening desserts. You can have some wicked fun decorating home baked goodies. Mallomar spiders are always cool to put on cakes and cupcakes. For the legs dip the curved part of pretzels into melted dark chocolate. Let set and then put them at the Mallomar's sides. Dot on icing eyes. if you don't; have the time, just add a few little cluster s of candy corn or creme pumpkins . Make sure your frosting orange e or black or you can do a swirl of both.
have some fun with your Halloween party this year. Make the food exciting along with equals parts creepy and scary. Your guests will get a shriek out of it and so will you!!!
Thursday, October 28, 2010
Presidential Seal of Approval
Could a former US president help make a restuarnat popular?
Yes.
Yesterday;s New York Times Dining section had an interesting article about former president Bill Clinton and his effect on eateries. After he;s spotted at a certain place, the joint becomes the hottest spot. His meal become the most asked for dish. Call it the Bubba effect.
The piece written by David Segal tells of the former president becoming the arbiter of international fine dining. Newspapers and magazines around the world report on his visits. specifically noting where he; goes for his lunches and dinners.What's even better for restaurant owners is that the effect lasts for years. Even if the former leader of the free world ate there five years ago the restaurant and whatever the dish was are still wanted by customers.
Why Clinton? Why not the Bushes or President Carter? It's because President Clinton knows and loves food. before he became a vegan (at his daughter and health's behest) he loved food - good , well made food. If he eats a certain meal , then it must be good. if he likes even a small place then despite what others say about it it must be fantastic.
Again call it the Bubba effect. Bill Clinton has left a lasting legacy. Who knew it would include food too.
Yes.
Yesterday;s New York Times Dining section had an interesting article about former president Bill Clinton and his effect on eateries. After he;s spotted at a certain place, the joint becomes the hottest spot. His meal become the most asked for dish. Call it the Bubba effect.
The piece written by David Segal tells of the former president becoming the arbiter of international fine dining. Newspapers and magazines around the world report on his visits. specifically noting where he; goes for his lunches and dinners.What's even better for restaurant owners is that the effect lasts for years. Even if the former leader of the free world ate there five years ago the restaurant and whatever the dish was are still wanted by customers.
Why Clinton? Why not the Bushes or President Carter? It's because President Clinton knows and loves food. before he became a vegan (at his daughter and health's behest) he loved food - good , well made food. If he eats a certain meal , then it must be good. if he likes even a small place then despite what others say about it it must be fantastic.
Again call it the Bubba effect. Bill Clinton has left a lasting legacy. Who knew it would include food too.
Wednesday, October 27, 2010
Candy is Dandy But
Most parents are cringing already in anticipation of Sunday . No , not for spending an afternoon f taking their kids on endless rounds of trick or treating. It's more because of what those little Spidermen and princesses will bring home with them. Candy. Most moms and dads associate the stuff with giving Precious rat poison.
Yet is it?
According to regular Julia Moskin's article in today 's New York Time;'s Dining section, it isn't as lethal as parents think it is. In fact some of the more "healthier' claiming foods are packed with more sugar than a candy factory. She has a one on one interview with the Candy professor ,Samira Kawash who write a blog of the same name. She traces where the craving for candy came from and when it entered the public eye (this is a fascinating must read blog by the way) Thanks to late 19th century production of corn syrup, candy has been made available to the masses. before that most Americans made their own and this included , homemade fudge , nut brittle and molasses corn.
At one time candy was advertised as good for your health. Tootsie Rolls were once touted as being a fatigue beater. Well it is true, A sugar rush will give anyone a boost. Unfortunately as with anything we tend to overindulge. Candy companies sell their wares in big pillowy bags that can last half a year. Kids as well as adults eat whatever they want. Besides sugar lurks everywhere , from our cereals to even our French fries. There's no escaping it.
Is candy evil? Only if you overdo eating it as with any food or drink Moderation is the key. even with something bad.
Yet is it?
According to regular Julia Moskin's article in today 's New York Time;'s Dining section, it isn't as lethal as parents think it is. In fact some of the more "healthier' claiming foods are packed with more sugar than a candy factory. She has a one on one interview with the Candy professor ,Samira Kawash who write a blog of the same name. She traces where the craving for candy came from and when it entered the public eye (this is a fascinating must read blog by the way) Thanks to late 19th century production of corn syrup, candy has been made available to the masses. before that most Americans made their own and this included , homemade fudge , nut brittle and molasses corn.
At one time candy was advertised as good for your health. Tootsie Rolls were once touted as being a fatigue beater. Well it is true, A sugar rush will give anyone a boost. Unfortunately as with anything we tend to overindulge. Candy companies sell their wares in big pillowy bags that can last half a year. Kids as well as adults eat whatever they want. Besides sugar lurks everywhere , from our cereals to even our French fries. There's no escaping it.
Is candy evil? Only if you overdo eating it as with any food or drink Moderation is the key. even with something bad.
Tuesday, October 26, 2010
Kale King Of The Fall Harvest
To any onlooker kale is just another decorative plant. It 's an attractive border plant however it's so much more that. It;s a nutritious fall veggie,loaded in vitamins and minerals. Kale is wonderful served a variety of ways.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
Subscribe to:
Posts (Atom)
Posts
