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.

Recipes from Baltimore Raven Country Day 14

I grew up in Annapolis on the Chesapeake Bay where the entire family were fans of the Baltimore Colts (now Baltimore Ravens.  The Bay is most famous for its Blue crabs, so most people think the only thing we eat from crabs is crab cakes.  Not true.  There are many crab recipes.  Below, I found two from Marylanders, one who is an avowed Ravens fan, who had their crab recipes printed in the Baltimore Sun.

Cheese Crab Fries

Ingredients:

1 bag of French Fries
1 block of cheese (Provolone or Jack)
1 lb. of backfin crabmeat
Instructions:
Fry the bag of French Fries.
Pour the fries onto a baking tray.
Sprinkle crabmeat over the fries.
Shred the cheese over the entire dish.
Bake until the cheese is well melted.
Then serve to your roomful of Raven Fanatics. --Jack Girod, Eldersburg

Bay Poppers

Ingredients:

1 cup artichoke and spinach dip
1 lb. backfin crabmeat
1 tsp. Old Bay seasoning
1 tsp. Tabasco sauce
1 tsp. Cilantro
1 egg
1/2 cup flour
Instructions:
Mix dip and crab together gently with a fork in bowl. Form golf ball-size cakes. Mix egg with Old Bay, Tabasco, and cilantro and roll poppers in flour and egg wash. Deep fry until golden. Serve with horseradish sauce.--Wes McConnell, Timonium

Get some crab recipes from America's Secret Recipes inspired by some of your favorite restaurants. Click Image.

Is Peanut Oil Safe for Allergic People?

My daughter, Wendy, and I were talking recently about peanut oil.  It brought up a conversation about cooking with peanut oil and whether people with peanut allergies can digest it.   As a home cook, you should always be aware of food allergies when preparing meals for others.

I decided to see for myself how safe it is since many restaurants use peanut oil.  It turns out that several studies have been done on the subject.  I was surprised to find that many allergic people can safely eat foods that contain or are cooked in peanut oil.

If you suspect a peanut allergy, however, you should always check with your doctor to see if the oil affects you.  As far as cooking for others is concerned, if there is the slightest possibility for harm, announce what you have used for cooking. 

As long as the oil is not labeled extruded, cold-pressed, expelled or gourmet peanut oil, it may be safe.   These could contain the proteins from peanuts that cause the allergic reaction.  The version of the oil used in restaurants and found in your local supermarket is refined; a process that extracts those proteins.
 

Cooks like peanut oil because they can cook foods at a high temperature without smoking, so it is great for frying.  Also, it is known as a "good or healthy" fat because it is a monounsaturated fat which falls into a category of fats that can lower your bad (LDL) cholesterol.  It makes some snacks relatively healthy.  Some companies, like Utz and  Dirty brand, fry their potato chips in peanut oil.

You can use this light tasting oil in stir-fried dishes.  Peanut oil is very versatile and is used in lots of Asian and African restaurants.  You can even use it in desserts such as fudge or fried peach pie.

Moroccan-Style Salmon with Couscous for Home Cooks

Home cooks are always looking for interesting dishes for family and friends to sample.  Try this recipe from Morocco for an exciting taste.  The flavors blend beautifully. Fresh coriander is not always available, so you may substitute 1 teaspoon of ground.

Moroccan-Style Salmon with Couscous for Home Cooks

Ingredients:

1 small onion, sliced

2 cloves garlic, minced

1 Tbs olive oil

1 28 oz can whole peeled tomatoes with juice

4 tsp honey

1 tsp grated lemon peel, grated

3/4 tsp ground cumin

1 1/2 tsp lemon juice

Salt and black pepper to taste

1/2-1 tsp cayenne pepper to taste

6 salmon fillets, 4-6 oz each

2 Tbs chopped toasted almonds

2 Tbs fresh coriander, chopped

3 cups cooked couscous or rice

Directions:

Sauté onions and garlic in olive oil in a medium skillet over

medium high heat until golden. Stir in tomatoes with juice, honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in

lemon juice and season with salt, black pepper and cayenne.

Meanwhile, season salmon fillets with salt and pepper. Broil 4-6

inches from heat, allowing 10 minutes cooking time per inch of

thickness, measured at the thickest part. Place each steak on a

dinner plate. Top with tomato sauce. Sprinkle with almonds and

coriander. Serve with couscous.

6 servings