Off to Paris
Hi Everyone! I'll be taking a small, 1 week blogging hiatus while I stroll along the Seine, eat ratatouille and pretend to be Canadian. See you next week!
Hi Everyone! I'll be taking a small, 1 week blogging hiatus while I stroll along the Seine, eat ratatouille and pretend to be Canadian. See you next week!
If you’re having a hot summer and do not possess an air conditioner, as is the case for many (most?) Italians, chilled foods become really appreciated. For the last couple summers, I’ve gotten pretty tired of salad, even the delightful Caprese, after a couple months of eating it, leaves me well, cold. But this year, I discovered a delicious, light but satisfying vegetable dish that I plan to make a lot. It’s impressive to look at, so it goes very well as a fresh starter for a dinner party or a main course for lunch.
The morning after ingesting raw pork in the form of thinly-sliced Italian salt-cured pancetta, I awoke at 8:00 am.
I’ve read a lot recently about a Chinese dish that almost no Chinese restaurants serve abroad. Twice-Cooked Pork Belly, yep, that’s fresh, uncured, unsmoked bacon boiled and then slow-baked (or if you’re lucky enough to cook on a grill, barbecued. Now I’ve READ a lot about this dish but have seen almost no recipes that specify clearly HOW the pork should be cooked. Or they suggest boiling first then stir-frying it in pieces, which I find unappealing. And most online mentions of the term are descriptions of the delicious food you can order in Australia’s better restaurants. Any Australians or Chinese out there who can give me a heads-up on this? I really wanted a step-by-step guide to this since I’m wondering how I’ll get enough of the fat (and there’s a LOT!) rendered, so this’ll be good, not excessive and disgusting. So today, I’m winging it. I figure that if I first boil the pork whole in salted, garliked water until the water has completely evaporated and then let the fatty side brown in the pork’s own rendered fat, I’ll be halfway to getting the bacon to be more like a really tender regular piece of meat, not bacony at all. Then, I’ll rub on a sort-of spice paste and put it in a not-so-hot oven for a couple hours. After that, we’ll see if the meat turns out tender and yummy. If I had access to a grill, I’d slow barbecue it.
A little over 3 years ago, we had our wedding reception dinner at Charlie Trotter's in Chicago and the experience was a thing to remember! In fact a number of guests actually took photos (sadly, not digital) of all the courses so we have the whole meal documented. The chef (not Charlie) came out to greet us at the end of the meal and offered us some free cookbooks, Charlie Trotter’s biography, a copy of the evening’s menu and a European Hotel/Restaurant Guide since he knew we were moving immediately to Italy. One of my cousins got a chef’s touque and my dad, a CT baseball hat. We took a tour of the bustling kitchen One thing that struck me about the incomparable food at Trotter’s was the persnicketyness of everything. Anal retention and perfectionism seem to rule in that place which does make for some fabulous cuisine but I’ll bet working in the back is tough! Of the 2 cookbooks, “Charlie Trotter’s Seafood” and the more accessible, “Charlie Trotter Cooks at Home” (He does?! Hmmm…I don’t buy it.) I have made precious few recipes. A typical seafood recipe in the fancier book calls for things like preserved turmeric, verjus, poached quail eggs or tatsoi. Even the homey book is pretty complicated with 2-3 mini recipes required to make each dish (not much of a problem for me) but the ingredients are, I dunno. Elite? Not run-of-the-mill? The poultry section has more duck breast recipes than chicken. So I don’t use these books much. However, in the homey book there’s a basic recipe (meant to go into a more complicated final dish) for roasted mushrooms that is very easy, yet like anything Charlie, DIVINE.