Global Cuisines and Culture: Italy

Every culture has its own cuisines.  Often the geography and culture of a country determine its foods, recipes and ways of cooking.  Take, for example, Italy; this is a country with varied regions that affect the kinds of cuisine produced.  As we know, sauce-laden spaghetti is not the only kind of food that comes from Italy.  This country of many regions produces different culinary delights depending on its geography.  In fact, the cuisine is so varied, you could spend a month or more trying just a few recipes from a given region.


Italy is a culinary Eden with its rich array of flavors, tastes and textures.  Food is a sensual pleasure and no food seems to evoke this experience quite like the creations from this Adriatic county.  After all, this is a country of Venice and its famous glass, gondolas and Risi e Bisi (peas and rice); of Rome and its famous art, architecture, fountains and Saltimbocca, a well-known veal dish;  of Tuscany and its villas, olive oil and wines; and Sardinia, the second largest island in the Mediterranean Sea known for its spectacular beaches, suckling pork and pecorino cheese.

Italian food is made up of fresh vegetables, seafood, aromatic spices, flavorful olive oils and wonderful pastas.  In the movies of Ancient Rome, the tables are always laden with rich food and drink.  You will be happy to know that many Italian recipes are very simple and easy to make.  Much to my personal delight, many call for anchovy fillets.  I love anchovies!  The flavor can enrich a dish without overpowering the flavor of the other ingredients.  Done right, you never know they are there.


Italian culture and cuisine has a rich history.  Discover for yourself some new Italian recipes.  Not just pizza and spaghetti.  Make your own pasta.  It's not as hard as you think.  Try something with anchovies for a change.


And, if you want to re-create some of the magic you can find in the recipes of some of America's favorite restaurants, click the image below.

Baked Shad and Pancake Day: Memories of the Coming of Spring

Every year when Fat Tuesday comes, heralding the beginning of Mardi Gras and also Lenten season, I remember back to my childhood.  Spring was fast approaching.  Shrove Tuesday, the day before Ash Wednesday, the official start of Lent, was called Pancake Day at my house.  It was the day when we ate pancakes for dinner. Pancake Day is celebrated in many places around the world.


As a rule, we had fish every Friday in my family.  When it was Lent, however, we would have also have fish on Wednesdays.  That was just fine with me.  My mom would often bake shad, a rather large fish from the waters of the Atlantic.  I must admit that this was not my favorite fish dish, covered with a tomato sauce.  However, I was overruled and did eat it.  Liked the fish itself, except for the many bones, I just could not reconcile tomato sauce over my fish. To get the bones to soften, you have to cook them for a long time.


Shad, though, also meant having shad roe, which I did love. I still love it; I just don't eat it anymore.  It is soooo rich.  Anyway, the big thing for me was that Shad meant that Spring was upon us! Yea!


I looked back at on my mom's old cookbooks to see if I could reconstruct the Baked Shad recipe.  This is close, I believe.  I admit, that I do not add sauce to mine.  I'm more likely to top whole baked fish with lemon and onion slices and dill.  However, since this is a "memory lane" type recipe, I'll stick with the original
Nope, I think I'll go with mine.  You can add tomato sauce over the top, if you like.

Baked Shad with(out) Tomato Sauce

1 large Shad, about 4 lbs

Olive or canola oil

Garlic salt and pepper

1 medium onion, sliced

Dried dill flakes

2 lemons, sliced

1/2 cup water

Preheat oven to 350 degrees F (175C).  Gas mark 6.   Wash and dry fish.  I always have the head removed by the fishmonger.  Lay half of the sliced onions and 1 sliced lemon on the bottom of a well-oiled baking pan or oven-proof dish.  Sprinkle fish with garlic salt, dill and pepper and lay on top of the lemon and onion slices.  Brush top and sides of fish generously with oil.   Place remaining slices of onion and lemon on top of fish.  Sprinkle with dried dill flakes.   Add 1/4 to 1/2 cup water to bottom of pan.  

Cover pan with aluminum foil.  Cook for 2 hours.  Be careful of bones!

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Variations on a theme. The BLT with Avocado and More

I love BLTs. They are fast and eually good at breakfast or lunck.   I don't always have lettuce, though, and yet I love the taste of bacon, tomato and mayonnaise on a sandwich.  Sometimes I put a fried egg on my BLT.  Other times, it's bacon, tomato and an egg.  There are days when I add a slice of cheese to the BLT or a half an avocado.  I always use turkey bacon.


So here are some variations on the BLT.  All of these are great with lettuce or not.


Bacon, lettuce, tomato
Bacon, half avocado sliced with sliced plum tomatoes
Avocado, tomato, cheddar slices
Bacon, cheddar and tomato
Bacon, egg, and cheddar melted either on the bacon or the egg
Avocado, tomatoes, very, very thin onion slices, almost shaved
Egg, tomato and avocado


I usually use just mayonnaise, real or light.  I might also use a creamy salad dressing, like blue cheese or creamy Caesar or Bacon or Peppercorn Ranch dressing.  All these add variety to your sandwich and offer a memorable taste.  You can toast your bread or not.   And, use a variety of breads or a tool.  An onion roll is a good choice.


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How about Applebee's  Tequila Lime Chicken or Chili's Chocolate Brownie Sunday?

Digging Out on Super Bowl Sunday with the Spirit of Community

The big snowstorm hit the Washington, DC area this past weekend with a wallop!  I was really fortunate, because I didn't lose power like so many people did.  I am so appreciative for that. I decided to wait until the sun was good and out before I ventured to my parking lot to shovel snow off my car and dig myself out.  
What a surprise to see so many of my neighbors in my condo community out digging out their cars, too.  Now, as a single woman, I thought it would take me two or three days to get all that snow off the car and out of my parking space.  For the December snowstorm, it took me two days to be able to get out by myself.  

So, you can imagine my delight when I walked to my car and one of the men grabbed the shovel from my hand and started getting 18 inches of snow from the back of my car, while I started to the fromt of my car in snow up to the tops of my boots to remove snow off the front windshield.  Then I look up and there are two more men with shovels and a woman with a broom--mine had "died" in the Decemnber snow-- getting snow off the roof of my car.

Then, someone had me move my car out of my space to the middle of the lot, so they could dig out the snow and finsih getting the bulk of the heavy snow off the car.  I had very little to do.  That operation had been apparently going on for a few hours with nieghbors helping neighbors.  It was great, quite a bonding experience and a fun time talking and laughing together.  So, whem I finished my car, I naturally went to help someone else with her car and space.  It took half the time with someone helping.  The spirit of community was evident yesterday.

It reminded me of the story where someone goes to visit people in two separate locations. In the first place, there is a scene with abundant sumptuous food of unimaginable varieties spread out on the table before them.  However, they are all starving because their eating utensils are so long, they can't get the food to their mouths to eat.  So they sit in the misery and agony of Hell starving, angry and craving the food they cannot reach.

In the second locale, the scene is the same.  Great food, piled high on the tables, and the same long utensils; too long to reach their mouths, yet these people are laughing and happy.  They are really enjoying themselves.  What made the difference?  A closer look reveals that the people in that second place used the utensils to reach across and feed each other.  So everyone got to eat and sustain themselves.  Neighbors helping neighbors.  That was the experience I had yesterday.  If we had all tried to clean our own cars individually, it would have taken forever.  However, when people work together, they create an atmosphere that is beneficial for all.

So after only a couple of hours, I went back inside to prepare to watch the Super Bowl and movies.  I rarely watch a game straight through.  Too boring.  In any case, I decided to fix some smothered chicken in gravy; something I had not cooked in awhile.   I checked on a neighbor down the hall to make sure she had food to eat.  Then, I pretty much watched my Saints all the way through to victory. 

What a great Super Bowl day!  The chicken was great and I had gravy and refrigerated biscuits for breakfast this morning.  Got to get back to my fitness schedule.

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It's a Really Big "Snew," Folks!

Yes, "snew" is what I meant.  Kind of like Ed Sullivan's "really big shew" (I guess you had to be there for that to be funny.)  Anyway, Washington DC hasn't seen snow like this for  a long while.  It's a historic event!  Already 17 inches high.  My daughter up in Silver Spring has no power.  We're pretty fortunate so far in the city.  Still have power.  (No pun intended.)


It's been a long time since I have been home on a Saturday afternoon.  Can't get my car out of the lot even if I wanted to.  Streets aren't plowed up here near Catholic U.  Just watching movies, reading and eating.  Don't have to cook.    And, I don't even feel like  it.  Just a day to veg.  Hope you are warm and safe where you are.


Wow, Washington (DC) Wizards are stuck in Atlanta.  Kids are enjoying the snow out here in my neighborhood as elsewhere in the area.  People are eagerly anticipating the Super Bowl game tomorrow.  For me, it's also a day of self-reflection and introspection.  What could I have done differently to add to my life or someone else's?  I think about those things a lot.

Well, it's back to the book and movies for me.. No recipes today.  And, I already have lots of food for Super Bowl  Will probably have some fried catfish nuggets and potato salad  and lots of snack.  Then, Monday, back to the workout routine.  Have fun!

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Celebrating Super Smothered Chicken on Day 33

When I think of smothered chicken, I think of nice-sized juicy pieces of  chicken fried until brown; then smothered in homemade, not bottled, gravy and slowly simmered unil tender.  Takes me back to my childhood in Annapolis when my mother made this.  In a dish like this, good technique is a plus; however, love and passion can make the difference between a mediocre product and a memorable masterpiece. 

This is a classic Southern lip-smacking good creation  that I replicated from my mother's home recipe.  I must admit to adding some extra spices that she did not use.  You can omit the sage or the Italian seasoning, if you like.  On different occasions, I have used both, just one or neither.  It is your choice.  Just depends on your own taste buds at the moment.   This dish takes a little care in the preparation, however, you can leave it alone after the initial browning anf let it simmer till chicken and gravy are infused with the seasonings.

Smothered Chicken

1 large frying chicken, about 3 1/2 pounds, cut  into serving pieces
1 large onion, chopped
1 cup flour seasoned with
   1 teaspoon salt
   1 teaspoon freshly ground black pepper
   1 teaspoon garlic salt
   1/2 teaspoon ground sage or
   1/2 teaspoon dried Italian seasoning
   1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
2-3 cups room temperature water

Heat oil to moderately hot in a heavy skillet.  (My mother always used cast iron and I still do).  Put flour and the next 5 ingredients into a paper bag.  Shake well to incorporate spices.  Place chicken in baga and shake until well coated.  Remove excess flour. Be careful about putting chicken into the hot oil so it doesn't splash on you.  Brown the chicken well on both sides, about 5-6 minutes on each side.   Check oil temperature from time to time so chicken does not burn.  Remove to a plate.

Drain off all except 6 tablespoons of oil.  Lower heat and add chopped onions.   Cook, stirring often, for about 5 minutes.   Sprinkle 6 tablespoons flour into the oil and onions and stir constantly over low heat until brown being careful not to burn.   Add  2 cups water very slowly stirring until thick and smooth.

Carefully put chicken back into the gravy and cover skellet.  Reduce heat to low and cook chicken until tender, about 20-25 minutes.    Gravy will thicken more as chicken cooks.  Add more water for less thick gravy.  Serve with steamed Brussels spouts and rice or mashed potatoes.

Serves 4-6

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Copycat Panera Bread Broccoli Cheese Soup

This recipe comes from the Secret Recipes Blog. You can make recipes like this at home. Click here to find more recipes like this one.

Copycat Panera Bread Broccoli Cheese Soup
Posted by: ChefTom in Categories: Panera Bread, Recipes.

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
 
By now the soup should be thickened. Pour in batches into blender and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.

Serve.

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It's A Day for Leftovers Chicken/Potato Salad

Like many home cooks, I am rather adventurous and always looking for new ways to add zing to my leftovers.  I am one of these people who doesn't mind eating leftovers two or three times in a row; especially if it is something I have thoroughly enjoyed eating.  That said, I am always looking to vary the tastes of my meals, because I enjoy eating.  And, I like looking for new flavors. So I am inclined to experiment with combinations that are not always the norm.

When I have leftovers,  I always like to see if I can improve on them or vary the taste.  I like to entertain, so I make dishes for myself with a view toward whether guests will like what I make.  So tonight, I decided to combine some leftover chicken salad with the potato salad I made a couple of days ago.  I'm not even sure you could call it a recipe, however, the dish turned out well.  It was fairly quick and offered some fascinating flavor combinations, because I added items I already had in the kitchen; pecans, olives and blue cheese.

Chicken Potato Salad

1 cup leftover chicken
1 cup leftover potato salad
1/4 cup chopped olives
1/4 cup chopped pecans
1/4 cup crumbled blue cheese
Cracked black pepper


Combine all ingredients gently.  Put on a bed of Romaine lettuce leaves or whatever salad greens you have.  Sit down and enjoy with a glass of white wine.


Serves 2

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Beef Stroganoff Family Style

In a family with growing children, the cook, who is usually mom, has to rack her brain about what to fix for dinner every day.  When my children were younger, they did not want anything the least bit exotic.  The food had to taste good and look like something they would want to eat.   Did you ever notice how children have a way of turning up their noses in the most peculiar way when they are figuring out how not to eat something?  As a mother, you can almost see the invisible wheels turning in their minds.

Often, I had to think of familiar foods and yet something uncommon so the adults would not get tired of eating.  There is nothing like eating the same boring meals over and over.  So naturally, I began to put a kid-friendly spin on many of the recipes I enjoyed so they would be savory and yet satisfy everyone in the family.  Here is one recipe I altered.  It is easy and takes very little time to prepare.

Beef Stroganoff Family-Style

1 large onion, chopped
1 large garlic clove, minced
½ pound lean ground beef
½ pound lean ground turkey
1 small can mushrooms
1 tsp crushed dried oregano or Italian seasoning
1 tsp salt
½ tsp freshly ground black pepper
1 can cream of mushroom or celery soup
1 cup light sour cream
1 Tbs olive or vegetable oil

Add oil to a deep heavy skillet or Dutch oven.  Sauté onion, garlic and ground meat in medium hot oil for about 3-4 minutes until browned, stirring frequently to break up the beef and turkey.  Add the next 4 ingredients and cook on low heat for about 5 minutes.  Drain off excess oil if necessary.  Add soup and simmer for another 10 minutes.  Stir in sour cream.  Serve over egg noodles.

Serves 4-6

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