A True Taste Of Rome

Nothing beats Roman life, especially  the culinary life.There are mouth watering cold cuts, heavenly gelati and the best part of the city,tons of fresh air markets selling fresh verdure or vegetables and frutti, fruit.Now there's a new book, a hybrid of cook book and tour guide to show you around the Eternal City,

Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a  fresh tripe sandwich .

The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli  features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for  carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some  very versatile pancetta recipes.She wrote about  grappa too, that dessert must have , perfect for relaxing and curling one's toes.

For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!

Easter Prep Time

Many home chefs are anticipating Easter.It's  a beautiful spring holy day  bursting with bright colors and tempting foods. It is also a great time to try out the season's best, whether it is the verdant asparagus or the lush artichoke. To make the holiday meal perfect , make sure you're prepped and ready for cooking the big meal.

Luckily baking and candy making can be done the night before. Easy candy treats such as birds nests,a simple mix of chocolate and coconut can be made in minutes and left to set overnight. Any sweet desserts such as cakes and cupcakes can be baked and frosted, all set to go come Easter. The same goes for dyed eggs. By now most families should have those hard boils sporting rainbow colors. However don't set out anything egg, whether the real thing or plastic now, and  let it be left out overnight. Raccoons and even foxes can sniff them out and make a meal of actual eggs or try to chew the plastic ones which is harmful for them. Set the eggs aside and put them out a couple of hours before the hunt begins.Another thing to do tonight is make up any favors and place tags for family .This can be fun for  tweens looking to help out .Also, if you feel you won't have enough time  tomorrow, set the table tonight . It's a few minutes shaved off tomorrow's busy schedule.

The night before is usually a time to start prepping the main meal and side dishes.Ham and lamb can be cooked in a low oven the night before. The first can be boiled first and then cooked tomorrow to give it a nice crackly crust. As for the sides, asparagus and artichokes  are best prepared right before cooking. .However if you're having  the asparagus topped with butter  and hardboiled eggs, then  make the eggs now and then peel and slice tomorrow  If you are making baked beans to go with the ham, however they do have to be soaked overnight before baking..if you know your oven will be in full demand tomorrow , then bake dinner rolls now and then store them in an air tight container to keep them fresh. One must is setting out all the utensils, pots and pans tonight so that it'll be a snap to start cooking tomorrow. Also you won't have to have your own version of an egg hunt, looking for a bain Marie or small fry pan in the whirlwind of food prep.

The night before any holiday is full of anticipation. Lessen some of that anxiety by preparing for the day. Make sure that you have enough dessert or that you have the right pans for cooking. That ill make you Easter a day to enjoy home cooking and good food.

Good Friday Thoughts

Today is Good Friday, the holiest day of the Christian calendar. It is also the most somber, being remembered as the day Christ was crucified. For millennia Christians, have forgone favorite meats  as with today, sticking to a strictly fish and vegetable meals. It's a day to reflect about others who have forego favorite dishes , especially nutritional ones on a daily basis. Use today to reflect on how to contribute to your local food pantry.One of the best is expanding your garden to include a bumper crop to give away.,Also think about a neighborhood food drive or even bake  sale where neighbors get together to gather food and raise money for the community's less fortunate.

As we think about Easter Sunday's dinner and treats , let's also think of others who can't afford a ham or lamb along with chocolates and cakes.

A Taste Of New Orleans

New Orleans has always been an exciting city, full of revelry , history and, of course, excellent food and drink.The last two really have put the city on the map , thanks to the Creole-Cajun- Italian fusion cuisine and inventive cocktails. Now there's a great new culinary guide to the Crescent City that covers classic restaurants like Antoine's and everyday ones on New Orleans' outskirts.

Steven Wells Hicks is the author of 25 Definitive New Orleans Restaurants (And A Dozen Damned Good Places To Drink)  which covers some of the best Crescent City has to offer. Mr. Hicks is a resident of New Orleans and familiar with all the restaurants within and just out of the city. Yes, there is a review of one of the oldest, Antoine's.He would be remiss not to mention it but there is also the relatively new Clover Grill which serves some great burgers, dogs and breakfasts.The restaurants and bars are divided into sections such as The Classics, Chef's Specials  and The Originators along with Neighborhood Favorites and Local Color.  What I like about the guide is that Mr. Hicks suggests both  high and low end places to try classic dishes.There is Sal's Seafood in the Marrero section that uses newspaper as tablecloths in  a utilitarian cafeteria like restaurant. What matters is not how it looks but how the bounteous amounts of crawdaddies served .and the humble Parkway Bakery and Tavern where the poorboy or po- boy was created in 1929.For  those craving Southern elegance there is the review of the two  culinary grand dames, Antoine's and Galatoire's . They are tourist traps but they do cater to what tourists want, good French influenced Creole food.The first gave the world the classic dish. Oysters Rockafellar,a recipe of raw Louisiana oysters topped with a verdant mousse.

Since New Orleans is a city also known for its' revelry, Mr Hicks includes reviews of a dozen bars too. There is Cosimos, the drinking hole with an interesting back story. It was here that Lee Harvey Oswald  supposedly met with everyone , from Mafiosi to Cuban mercenaries to even LBJ, to plot John Kennedy's assassination but that's just lore. .what draws visitors is its' fabulous Bloody Marys. Lafitte's Blacksmith Shop, the oldest operating saloon in the US is also reviewed..It is said to have gotten its' name from the famed French pirate , Jean Laffitte and according to legend, used it as a front for his and his brother's illegal activities.For oyster lovers there is Samuel's The Blind Pelican which offers three dollar platters of a dozen oysters for every cocktail bought. Free bacon is served to induce thirst at Orleans Grapevine, an understated bar catering to locals.Music lovers should go to The Spotted Cat where all genres are played,Of course tourists have to get the city's famed drinks, both equally potent, The Red Hurricane and The Hand Grenade .

Mr. Hicks has written an excellent guide for navigating through New Orleans' eateries  and bars. It is the must have book on a trip to the city. Travelers can enjoy excellent food and knock your sock off libations,

Your Own Springtime In Paris

Springtime in the French capital is a glorious time.The trees and flowers are in bloom.It's the perfect time to enjoy a bistro dinner outside.If you can't you can still enjoy a bistro meal such as the classic steak au poivre. It is a delicious way of cooking steaks and surprisingly it can be translated to that other harbinger of Spring - the barbecue.

David Tanis explored this in his A City Kitchen Column in today's New York Times Food section. Steak au poivre has always been a Parisian classic.There are many variations on its' origins, with it being invented between 1919 and 1930.It was first served to American tourists and surprisingly the steaks were American and unfortunately bland Chefs added peppercorns to zing it up.Mr. Tanis goes one step further and adds peppercorns from various areas in South India. He also recommend the peppers from other subtropical regions like Vietnam, Brazil and Indonesia.You can buy them at any spice market or even your local supermarket, (if you 're leery about using exotic peppers, then try a milder blend found in your store's spice and seasoning section). Mr. Tanis also zests his up with the fiery Szechuan peppercorns which are actually berries,The flavor is aromatic and musty,  spicy and sharp.Be judicious if you're using these..They can be also mouth numbing as well..

As for the steak itself , again the suggestion is beef tenderloins but you can also use steaks. For something totally  different, try chicken breasts or even tuna filets.I would recommend tenderized steaks. for steak au poivre. Mr  Tanis gives several suggestions about how to crush the corns. You can use a heavy rolling pin, a mortar and pestle or just a few whacks with a heavy cast iron skillet. Grinding them in a mill is not recommended because they will break the gadget. To prep coat steaks with the crushed peppercorns hand press the ground particles into the meat. Fry in true Gallic style with butter.It's the sauce that makes the dish sing. It starts with the drippings  and more butter. Cognac or bourbon is also added as is crème fraiche .This is poured over the steaks,. Mr. Tanis gice a quick barbecue version too. Nix the sauce and just grill the steaks over coals. , Both the traditional and the grilled would be perfect with julienned or shoestring potatoes however Mr Tanis recommends scallion mashed potatoes  and just asparagus and a garlic laced salad for the grilled steaks.


Steak au poivre is a delicious way to welcome in Spring. Imagine yourself in a bistro , enjoying it and a good red wine.Cest tres magnifique and truly delicious!

The Perfect Holiday Ham

Every home chef wants to make sure their holiday dinner will be perfect.It all starts with the main dish, the holiday ham. it has to be just right  with pink, tender flesh and a nicely scored crust. To ensure this , know what 's out there and what works best for either a large gathering or a small family dinner.The right ham makes for a memorable meal.


As you plan your out your Easter brunch, lunch or supper, consider the types of hams that are out there, namely the city or country ones,Mostly everyone has eaten a city ham, This is a moist  textured one with a bright pink interior.The saltiness is pleasant and not overpowering,It's brined  in salt water for a couple weeks or has been injected with brine.They are often smoked for added flavor.A country ham is cured with a dry rub namely a mix of both sugar and salt. These cuts  are then  air dried, hung in carefully temperature regulated rooms.They are dryer than their city cousins and are usually sold raw. There's also a membrane of mold that develops in the form of white flecks. This gives the meat an added "funky" flavor .If you think this may be a bit too wild for you then go back to the city kind. Just remember that there are four grades. The first labeled just ham. This is the highest grade and has the most delicate pork flavor. Be warned this is the most expensive. The second is ham in natural juices, which is not the meat's  but the water brined with it.This is about the best ham for any get together .It is meaty and flavorful along with being the best priced.There are also ham and water added and ham and water product. These are the cheapest  thanks to a good amount of liquid added and the lesser amount of ham..

The next  question is whole ham or half?  A whole ham is perfect for parties of fourteen and over  while the half is good for smaller affairs Another choice to ponder should it be the butt or shank?The  butt half is the upper part of the ham. The meat here is mouth melting tender and flavorful.It does contain the hipbones which can make for a difficult carve. The shank is the lower part of the ham and is easier to carve. However , since this was the area that got the most exercise, the meat is chewier and somewhat tougher. What about bone versus boneless?. Many more experienced home chefs prefer boned because it keeps the shape. Boneless ones  have to be reshaped using a vacuum tumbler which makes the meat a bit spongy .. Also avoid spiral cut hams. These have been precut and tend to dry out while baking. There are also glazes to consider. One of the best is brown sugar and pineapple juice . . This is a fruity sweet one that offsets the meat's saltiness. Some Southern home chefs swear by the Coke and Pepsi based ones. There are also the wild fusions such as root beer and barbecue sauce or peach jalapeno. Figure  what your guests would like, and then take it from there,

The perfect ham makes for the perfect Easter meal. Choose the one that's right for your area of expertise as well for how many you are cooking for. This will ensure that the dinner will be not only delicious but memorable.

The Perfect Pie Book

Spring brings all sorts of occasions to bake. There are graduations, showers, family get togethers and the first of barbecues. All of these deserve some good old fashioned fresh form the oven treats. Luckily there is a great new pie book to inspire . This gem has homey old fashioned pies to sophisticated frozen ones. There are also a few bonus muffins and cookie recipes thrown in as well as a salute to Scandinavian sweets.

The amazing book is called The Norske Nook of Pies And Other Recipes( University of Wisconsin Press) and it was written by Jerry Bechard and Cindee Borton-Parker.. Mr Bechard is the owner of this Midwest landmark while Ms Borton-Parker is the regional manager for the chain of Norske Nooks that dot the area. The restaurant on its' own is internationally famous with fans from all over the world visiting the Norske Nooks  for their homestyle meals  and homemade pies. Mr. Bechard bought the restaurant from Helen Meyhe,      a hardworking farm house wife who was talented and dedicated in giving locals delicious meals and desserts. Mr. Bechard bought the Norske Nook from her, keeping all of her recipes, especially the famed pie ones. from there it was an explosion of more Norske Nooks, so named to reflect   the area's heavy Scandinavian heritage.The first was and still in Osseo, Wisconsin, in the western part of the state.it was here that Mrs. Meyhre and later Mr. Bechard created a dazzling array  of  pies. There are traditional fruit ones  to decadent ice cream pies to creamy custard ones. The cookbooks also has a section on the restaurant's cookies,tortes and muffins along with mouth watering Norwegian and Swedish sweets.

This is really is the best pie cookbook out there. Novice home bakers will appreciate the chapter on crusts, from the very basic Crisco one to the more sophisticated nut torte crust (actually very easy to make)There's also  chapters on homemade puddings and toppings like lingonberry and praline. There are recipes for single crust and double crust pies, as well as for incredibly luscious meringue topped ones..These are not just reserved for lemon, there is coconut meringue and rhubarb cream along with sour cream raisin. The frozen pie recipes are drool worthy, like the cookies and cream one and the Northwoods Root Beer Float Pie. This last is made with root beer syrup and  vanilla pudding, perfect for ending a barbecue. Mr. Bechard and Ms. Borton-Parker also include a chapter on tortes,These are thin crusted pie variations with fillings from chocolate to rhubarb and elegant    for bridal   and baby showers.The Norske Nook is also known for cookies and muffins and they're included   here as well.One section that is novel and worth mentioning is the salute to Scandinavian treats. The area was heavily populated by Norwegian and Swedish immigrants in the mid 1800's and the influence is still strong there today, Home bakers can try the impossibly delicate Swedish rosettes which are fried rather than baked.The book's only savory dish , lefses or potato pancakes is also mentioned.along with oatmeal bread . Home chefs can also try the homey,spiced Rommegrot Norwegian pudding or the crispy   kumkakas and Scandiavian Sankakkals.

Buy The Norske Nook Book of Pies and Other Recipes to make delicious desserts for the many Spring gatherings.Any recipe is perfect for a graduation party  or bridal shower or even a family barbecue.. Try them along with the many other recipes for cookies, muffins and Scandinavian treats . Then enjoy what Norske Nook lovers have enjoyed for years!