A Taste of Italy on YouTube???

A Taste of Italy on YouTube??

Yes, YouTube....

Who would have believed that YouTube would have had such a great video series?  It is called Into the Heart of Italy.  Three celebrities - Rocco DiSpirito, Marisa Tomei, and Dan Cortese - visit Italy to learn the "secrets" of Italian cuisine.  The series was created by Bertolli, a company that specializes in making authentic Italian pasta that we can buy at the grocery store to cook at home. They now have frozen meals you can buy that are examples of authentic Italian cuisine. The series is divided up into different segments, each featuring something you will learn about Italian cooking - and you can learn it vicariously through this video series. 

*** I am not endorsing Bertolli, nor do I profit from sharing the information that the company made available on YouTube. I am simply sharing a video series I truly enjoyed and appreciated.

Segment 1 - The Secret of the Perfect Pinch - filmed in Lucca, the heart of Tuscany. You will learn how to identify the ages of different cheeses, as well as the origin of the milk used to create the cheese - cow, goat, or sheep.  You will also see how farfalle (bow-tie) pasta is made with "the perfect pinch."

http://www.youtube.com/watch?v=Ju_MgN2Y3AQ

Segment 2 - The Secrets of the Fungaioli - In this segment, you will see how mushroom-keepers - fungaioli - know how to find and collect the best mushrooms in Italy. They grow naturally in the mountains of Pistoia. The mushrooms are then taken to a resatuarant, Aoristo, where they are used in an authentic pasta dish prepared by Massimo - the chef at Aoristo, as well as the "finders" of the mushrooms.

http://www.youtube.com/watch?v=n1-tENdrMy0 

Segment 3 - Here you will how the BEST eggs in Italy are retrieved to make lasagne. The best eggs are those laid by free-range chickens fed with a mixture of goat's milk and grain.  

http://www.youtube.com/watch?v=o9QR4gjselo

Segment 4 - Carnavale - a very lively celebration and parade...leads you to a port on the Mediterranean Sea to net shrimp for a garlic-shrimp and pasta dish.  The dish is prepared at a very famous seafood restaurant, directed by an up and coming young chef. Preparing shrimp once it is caught is not a job I would volunteer for.  I liked seeing whole cherry tomatoes in the pasta - YUM!!

http://www.youtube.com/watch?v=XQ7nNiqtong

Segment 5 - The Secrets of the Cantina.  Here you will visit Mantalcino (pronounced "mon-tall-chino") - one of the largest wineries in Italy - and how to pair different foods with specific kinds of wine.  Marsala wine is used to make Chicken Marsala at Baccon Di'Sino Ristorante.

http://www.youtube.com/watch?v=0q_BtSb5VvY 

Segment 6 - The last segment - The Secret of the Butteri - In the town of Panzano, "The Meat Man," Dario Cecchini (pronounced "che-key-knee"), shares how the buttero, or what we think of in the U.S. as a cowboy (butteri is more than one cowboy), manage the free-range cows that provide the beef for

Antica Macellaria Cecchini, Dario's butcher shop. The spirit of Italian cuisine and appreciation for simple, locally grown and raised ingredients make all the difference when you cook great food.

http://www.youtube.com/watch?v=Jvf-L1yrJKs

I really enjoyed this YouTube video series and hated see that it ended with Segment 6.  I hope you get a chance to watch it and see how Italian cuisine has influenced so much of the world.

 

  

 

 

Zucchini Pie and Notes on China

Zucchini Pie and Notes on China

I made this recipe for a Bon Voyage party last night at my house for a good friend, Jill, who is moving to China in a few days. (See my "Notes about China" at the end of the BLOG. I just had to include some of the things I have learned about China.  I guess I should call my BLOG "Another Year in My Kitchen and Other Geeky Stuff I Know" HA!!) The ironic part is that Jill gave me a big stack of cooking magazines and cookbooks recently, and I found this recipe in one of them.  Of course, I tweaked it a little, but most of it was what the original recipe called for. It was an overwhelming hit with the crowd and copies were distributed to those who were interested.  So, this BLOG posting is dedicated to you, Jill.  Those of us who were a part of the Lunch Bunch last year will miss you in the coming school year. We know that you will have many new adventures and stories for us when you return.

• 1 can refrigerated crescent rolls
• 3 medium-sized - peeled and thinly-sliced
• 1 tsp. minced garlic
• 2 tsp. dried parsley
• 1 tsp. dried dill
• 1/4 tsp. garlic salt
• 1/4 tsp. black pepper
• 2 eggs - lightly beaten
• 1 cup Monterey-Jack cheese - shredded

Preheat oven to 375 degrees F. Separate crescent rolls and place in a greased 9-inch pie plate with points toward the center.  Press onto the bottom and up the sides of the pie plate to form a crust.  Seal the perforations. In a skillet, saute zucchini and minced garlic in butter.  Add one-half of the parsley, dill, garlic salt, pepper, and shredded cheese into the bottom of the pie plate.  Next, spoon the sauteed zucchini into the pie plate. Pour the beaten eggs over the top and then add the other half of the spices and shredded cheese over the top.   Cover the edges of the pie plate loosely with foil.  Bake in the 375 degree oven for 25 to 30 minutes or until a knife inserted into the center comes out clean.  Let the pie stand for 10 minutes before slicing.

Some Notes About CHINA......
Last summer, while recovering from my right hand carpel tunnel surgery, I read a very interesting, yet sad, story by Lisa See called Snow Flower and the Secret Fan. The story took place in 19th century China and was about the friendship between two young girls who had to follow the cultural traditions of arranged marriages, the agony of footbinding, shared loneliness, and the joys and tragedies of motherhood.  The girls are paired as friends and share poems in nu shu, a unique language that Chinese women created in order to communicate in secret. Women were not allowed to have relationships or contact with the outside world beyond that which men gave them permission.  

Lisa See has also written other books that focus on the experience of Chinese women. This book was given to me by my friend, Tina, who adopted a baby, Natalie, from China about 7 years ago. I, in turn, gave a copy of this book to another friend, Kathy, who adopted her daughter Rachel - a beautiful, intelligent young woman now, and Claire, who came to join her new family at the age of 6 - and spoke no English and who is developmentally delayed.  

While my daughter, Parker, is from Korea, I felt a bond with my two friends and their daughters.  I know the two cultures are slightly different, but we share an understanding of what the lives of our daughters would have been like had they not been adopted and came to live in United States. I am also grateful that the traditions the girls endured in Lisa See's book - like footbinding - is no longer practiced.  There are images on the Internet that you can view to see just how gruesome and mutilating footbinding was for women.  Lisa See's book really opened my eyes to the cruelty placed on women in China, making me very glad that Parker, Rachel, Natalie, and Claire are now safe and sound and blessedly American.  

China A to Z: Everything You Need to Know to Understand Chinese Customs and Culture


I have Lisa See's latest novel on my bedside table, Shanghai Girls, as well as Peony in Love.  I've included links to Amazon if you are interested in learning more about her books. Like I always tell my students, "You learn something new everyday," and historical fiction and nonfiction are definitely my favorites.

 













Chop Suey : A Mixture of the Chinese Language, Customs and Culture

Encyclopedia of Contemporary Chinese Culture

The Moon Year - A Record of Chinese Customs and Festivals

How Do You Go From Hating to Cook to Loving It?

How Do You Go From Hating to Cook to Loving It?

A friend of mine, who has known me for a long time, asked me this question when we were having dinner last week.  It really made me think back to the days of when I claimed to "hate" cooking. Truthfully, I didn't actually "hate" it.  I now realize that I just didn't know how. I remember always wanting to be a great cook someday.  I even collected recipes as a kid and swapped them with my neighbor friends. The turning point was when I was a wife/mom/teacher in my 30's.  Here's what turned it all around for me......

My mother was a big fan of Emeril Lagasse and his live cooking show, Emeril Live!, and watched it everyday. One day, I went to her house and she was watching it.  Now, if you've ever watched one of  Emeril's live shows, you know how entertaining he is.  I was mesmerized by how simple and straight-forward he made cooking look.  That day, in December, 2000, he was making a dish called "Hot-Mayonnaise-Glazed Scallops." I knew immediately that Matt would LOVE this dish.  And as I watched Emeril make it, I thought to myself, "Hey, I can make that! And Matt would be in heaven."

I found out that you could download the recipes from the show on the Food Network website. Voila! There it was!!! I printed it out and shopped for all the ingredients.  I even bought the scallops at our local fishmonger's shop - Donlan's Fish House - because I knew that Emeril probably used the best ingredients on his show, and I intended to do the same. 

I followed the recipe to the letter and was pleased that I could recreate something I really knew nothing about. Matt loved the scallops.  And so began, the quest to be a great cook.  

In future BLOG entries I'll share some of the early dishes I made from the recipes I got from Food Network. Back then, like now, I especially enjoy cooking for friends and family. And luckily, most are game to try whatever I make. Matt is my biggest fan and supporter. My friends are also very supportive of my efforts.

So, the answer to the original question:  I didn't actually HATE cooking, I just didn't know how.  Today there are a plethora of websites, cooking shows, magazines, and cookbooks that can help any novice cook develop their cooking skills, techniques, and repertoire of recipes.  Some things to keep in mind when adventuring into the world of cookery:

• Make sure you have a well-stocked pantry with basics you will need on a day-to-day basis. Keep a running grocery list on the refrigerator so that you can pick them up when you go to the grocery store.
• Invest in some decent pots and pans, baking sheets, and gadgets.
• Explore the Internet for "How-To" videos demonstrating how to make something you are interested in making. (Try the website for "Howdini.com")Search Amazon.com for emeril lagasse
• Watch cooking shows on t.v., but remember, the people cooking are professional chefs, so don't be intimidated or discouraged.
• Go to the Library and bookstores to browse through cookbooks for recipe ideas and cooking tips.

I'm including the first recipe I made from watching Emeril Live! The only thing I really didn't have were the individual rammekins needed to bake the scallops.  My mom came to the rescue and bought them for me and I still use them today.

Hot-Mayonnaise-Glazed Scallops

For the Mayonnaise:

• 1 large egg
• 1 tsp. Dijon mustard
• 1 tbsp. pepper sauce (Tobasco Sauce)
• 2 tbsp. fresh lemon juice
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1 cup olive oil
• OPTIONAL - 1/4 cup white wine and garlic salt - or - 1 clove garlic

For the scallops:

• 24 large - or about 2 to 2 1/2 lbs. - sea scallops - each cut horizontally in half
• 1/2 tsp. salt and 1/2 tsp. pepper 
• OPTIONAL  - 1/4 cup chopped green onions or scallions (green part only)

Preheat the oven to 400 degrees F. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and red pepper flakes.  Process until smooth, about 30 seconds.  With the motor running, slowly pour the olive oil in the blender in  a steady stream. Refrigerate until ready to use.

Divide up the scallops among 6 individual rammekin dishes. Season both sides of the scallops with salt and pepper. Spoon about 2 tbsp. of the mayonnaise mixture on top of the scallops in each rammekin. Bake on the top rack of the oven for about 10 minutes, or until golden brown on the top. Garnish with the green onion and serve hot.  Makes enough for 4 to 6 people.

Creamy Philly Potato Leek Soup

Creamy Philly Potato Leek Soup

In my 2010 "Another Year in My Kitchen" cookbook that will be mailed to family and friends this holiday season, there will be some background information about leeks.  I decided to expand my culinary horizons and try a vegetable or other food item that I haven't made before and is not a part of my repertory  of recipes.  Last year it was eggplant, this year it is leeks.  Leeks are often referred to as the "poor man's asparagus" and are native to the Mediterranean region. This recipe is one of the recipes I found that we especially liked. 

This soup seems time-consuming, but it was definitely worth the wait.  I was a little worried when I roasted the potatoes and leeks together because it smelled really "onion-y," which makes sense because leeks are part of the onion "family." But the leeks, once combined with cream cheese and the other ingredients, the flavor was much more mild than I expected.  So....the research I did for leeks was very accurate.

• 2 leeks - cut into 1-inch pieces - cut off the darkest green part of leaves and keep the light green and white part (be sure to cut off the "hairy" bottom part of the bulb sections.
• 2 to 3 lbs. golden potatoes - peeled and cubed
• 3 cups water
• 2 tbsp. Extra-Light Virgin olive oil
• 1 tbsp. dried rosemary
• 1 can chicken broth - you can also use low-sodium
• 1 tsp. garlic salt
• 1 pkg. (8 oz) cream cheese - cubed and divided
• PAM

Heat oven to 400 degrees F. Combine the leeks and potatoes, olive oil, and rosemary.  Spread over a nonstick baking sheet sprayed with PAM (I had a hard time scraping them even from a nonstick pan).  Bake 40 minutes or until veggies are tender and golden brown - stir occasionally. 

Place water, broth, and 3/4 cup cream cheese in a large saucepan.  Cook on medium heat for 3 minutes, stirring frequently with a wire whisk until mixture is well-blended.  Stir in cooked veggies.
Using beaters or a stand mixer (I used my Kitchen-Aid stand mixer) and mix until smooth.  Return to saucepan - bring to a boil.  If the soup is too thick you can add a little water to thin it out.  Serve with remaining cream cheese cubes on top.  Serve with warm bread and a nice Chardonnay or Pinot Grigio. 

French Toast Casserole

French Toast Casserole

I was looking for a new twist on a breakfast food my kids love - French Toast.  I was getting a little bored with same old method of making them on my stove-top griddle which can span across two burners.  Unfortunately, the two adjacent burners were different sizes and so the French toast slices cooked unevenly.  This method was also messy.  After dipping the bread slices in the egg, milk, and cinnamon mixture - which you had to be careful not to leave in the dipping bowl too long - the bread would inevitably drip the mixture down between the stove and the counter, down to places we all hate to clean.  SO...........

I found a lovely alternative that my family LOVED and it does not make the mess the other makes.  In fact, you assemble it the night before and bake it in the oven the next day. 

It is very sweet - almost reminding us of the elephant ears you can get at a carnival, 

but not quite. It is so sweet that you really can't eat a lot of it at one time, making it a 

two-day breakfast fare, which makes even better!!   French Toast Casserole would be a great dish to bring to a brunch.  You can impress your friends with a very simple, make-ahead dish to pass.  Voila!! Another bonus to making this dish!!! ENJOY!!!

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tbsp. light-colored corn syrup
• 8 slices bread - any type you prefer - I just used white sandwich bread
• 6 eggs - lightly beaten
• 3 cups sweetened, condensed milk
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 tsp. ground cinnamon

In a medium saucepan over medium heat, mix together the brown sugar, butter, and corn syrup.  Stir until mixture comes to a boil. Boil for 1 minute.  Pour into a large rectangular glass baking dish. Sprinkle one half of the cinnamon over the top of the mixture. Arrange the bread slices on top of the brown sugar mixture in the baking dish - they may overlap a little. 

In a large bowl, whisk together eggs (I have the kind of whisk shown in the Amazon Box below), condensed milk, vanilla, and salt and pour over bread slices. Sprinkle to top with the other half of the cinnamon.  Cover with plastic wrap and chill overnight.  When you are ready to bake the casserole, preheat the over to 350 degrees F.  Let the baking stand at room temperature while the oven preheats.  Bake for 40 to 45 minutes or until the top is golden brown and puffed - and a knife inserted near the center comes out clean.  Let stand for 15 minutes before serving.  Cut the casserole around where the bread slices are.  This recipe makes 6 servings, but you could easily adjust it to make more with a bigger baking dish.  Or you could cut the slices smaller.  Either way, it is absolutely dreamy-tasting. 

Pan-Seared Steak

Pan-Seared Steak

One of the best cookbooks I have purchased lately is The Best 30-Minute Recipe (See Amazon Link) cookbook published by the Editor's of Cook's Illustrated, which is part of the America's Test Kitchens group, which I love!! I have searching for ways to prepare the large cuts of meat - usually English roast - without having to cook it in the crock-pot all day for it to be tender and tasty.  This particular cookbook had great suggestions for different cuts of meat, so I adapted their insights to fit the BOGO (Buy One, Get One) cut of meat I bought at a local grocery store.  I can't pass up deals like that and have several more cuts in my freezer.  So, here's  an easy way to pan-sear steak that tastes almost as good as you can get in upscale restaurants.  In fact, the first time I made it, Matt and I stood at the counter and ate the whole thing without sitting down.  (We love our red meat!!)

• 2 to 3 pounds beef steaks, English roast, or other thick cut of meat from 1 to 1 1/2 inches thick
• 1 tbsp. Extra-Light Virgin Olive Oil
• Salt and pepper to taste

Place your cut of meat on a plate and tenderize with a fork on both sides.  Be sure to poke a lot of holes in the meat - as there is no such thing as over-tenderizing a cheaper cut of meat.  Sprinkle both sides with salt and pepper and continue to tenderize with a fork.  Before you cook the meat, add the olive oil to a skillet on medium-high heat.   Make sure your skillet is large enough for the cut of meat you are searing because if the steak is too crowded and not packed together in the pan, the meat will cool the pan down and you will end up stewing the meat, rather than searing.  Once the oil starts to smoke, add the cut of meat to the skillet.  Leave the steak in that exact spot for at least 5 minutes so that side of the meat will develop a crust, which takes about 5minutes. You want that side to have a dark brown crust.  

Once the first side is done, flip the steak over to the other side  and cook until it at the desired doneness, about 3 to 6 minutes.  If the pan starts to scorch, turn the heat down a little.  Once both sides have a dark brown crust, transfer the meat to a clean plate.  Make a little tent out of foil over the top and let rest 5 minutes before eating - of you can wait!!

TIP: Always under-cook your cuts of meat a little to allow for carryover cooking as the steaks rest.  This is a rule of thumb for cooking most meat. You should serve cooked meat shortly after cooking for best results.

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Bacon and Tomato Linguine

Bacon and Tomato Linguine

If there's one theme to many of the recipes in my cooking today, my first annual cookbook, and this BLOG - it would include tomatoes and bacon. I used linguine for this recipe because thicker pasta would over-power the bacon and tomatoes. Pasta should enhance the ingredients you use, sort of like a "venue" for the other ingredients. Magnifico!!

• 12 slices bacon - cooked and crumbled
  
• 2 cans (14.5 oz) Italian-Style diced tomatoes
• 4 cups. chicken broth
  
• 1 med. onion - finely chopped
• 2 1/4 tsp. garlic salt
• 1/2 tsp. red pepper flakes
• 12 oz. uncooked linguine pasta
• 2 tbsp. parsley flakes
• 2 tbsp. grated Parmesan Cheese
• 4 oz. cream cheese
• 12 grape tomatoes - halved

Keep 1 tbsp. bacon grease in a large skillet. Microwave the chicken broth and canned tomatoes in a microwavable bowl on HIGH for 6 to 8 minutes or until hot. Add finely chopped onions, garlic salt, and red pepper flakes to the skillet and cook 10 to 20 seconds or until the onions are tender. Carefully add broth mixture, uncooked pasta, and half of the bacon. Cover and simmer 9 to 10 minutes or until pasta is almost cooked, but still firm, stirring occasionally. Cut cream cheese into cubes and grape tomatoes lengthwise. Remove skillet from heat. Stir in parsley, cream cheese, and grape tomatoes. Let stand 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining crumbled bacon, Parmesan cheese, and parsley.

EASY!! But really satisfying. Serve it with a nice Chianti or a Lambrusco. Like I said, "MAGNIFICO!!"