Wednesday, May 30, 2012

Onion versus Garlic


Used often in the cooking world, especially in Italian cooking, yet seldomly eaten as a single item, onions and garlic are as simple as it gets for cooking ingredients, yet provide the difference between a good dish and an amazing one.  There are obviously large amounts of fand for both, but which is the superior?  Please share your opinion by commenting below and let's see whose taste is supreme around this corner of the internet....







Simple Italian Food (and a recipe)

I feel very guilty when it comes to this blog.  There is so much I wish to share about myself, my family, and my business.  However, running a business such as mine takes a great deal of time and so does being a family man (which I love!) and there is not much left after.  So when my creative juices are depleted, which is often, I surf the net and look for interesting sites and articles to share. 

Well tonight is one of those nights.  I stumbled across this blog talking about simple Italian food, and it's role in Italian culture as well as its misconception by Americans.  I found it well thought and written and I wanted to share.  Oh yeah! And they also provide a risotto recipe.  So enjoy the article from addisonindependent.com and if you wish, check out their site.

“In Italy, if you have bad food, it is not a good day,” said Carla Guglielmino.
Guglielmino is the Italian culture consultant and director of the Italian childrens’ school at the Middlebury College summer language schools, which wrapped up last week. To her, there are just a few rules of good Italian cooking.
“The oil must be a very good oil,” she explained, “and the tomatoes must be fresh. And you have to understand that pasta must be cooked al dente.”
The most important part of Italian cooking, though, is simplicity. In the United States, she said, people often ruin Italian food by adding too many ingredients — the worst offender being heavy cream.
Simplicity of ingredients, however, does not limit culinary possibilities. In fact, Italian cuisine varies greatly from region to region. Though many dishes have become standard throughout the country over the years, each region has a very specific cuisine.
Guglielmino’s fingers moved across a map of Italy, and at each stop she described the specialties of that region. As she described each dish in detail, a smile crossed her face and her eyes crinkled at the edges.
She began with Turin, her hometown. There, typical dishes are agnolotti and brasato al Barolo — agnolotti is a type of ravioli stuffed with meat, while brasato al barolo is beef marinated in wine for between 18 and 24 hours, then roasted in those juices.
Alpa is truffle country, so they make risotto with truffles. Romagna is grazing country, so they make cheese to fill tortellini. In the coastal regions there is fish, and in Umbria there is boar. During the summers in Genoa, there is pesto with pasta. The food depends on the region’s agriculture, but also on its trading patterns — areas close to France have adaptations of French dishes, while coastal trading areas use exotic spices. A common dish in Milan is risotto alla milanese, prepared with saffron.


Risotto with peas
 

But go to most Italian restaurants around here and that cuisine is not what you will find. What we think of as Italian food — from pizza to pasta to tomato sauce — originates further south. In Rome you will find pasta carbonara, a pasta dish with pancetta and eggs, and in Naples and Sicily there is pizza and tomato sauce.
But even the pizza isn’t quite what we think of when we order a pizza here.
“The pizza must have tomatoes, peeled tomatoes and cheese. Not sauce,” said Guglielmino.
Today you can find pizza in the north of Italy and risotto in the south. Still, said Guglielmino, each region has very different food, which makes for delicious and varied traveling.
“Lots of people say, ‘In Italy they enjoy food too much,’” she said with a laugh. “But for us, it’s very symbolic.”
Family life centers around food; every night, families — often including grandparents and other relatives — gather to eat a home-cooked meals. Sunday meals are larger and longer. The days are also structured around food; many shops close between noon and three so that the proprietors can go home for lunch.
Even business often revolves around food.
“In America, they talk business, then maybe they have some sandwiches. In Italy that is absolutely shameful,” Guglielmino said. “You need to have a good lunch. In the meantime, you discuss.”
Food, in Italy, is as much about the social interactions that surround it as it is about the actual act of eating; about sitting down and taking the time to enjoy food and conversation. It is no wonder, then, that the origin of the Slow Food movement — an effort to celebrate local food traditions and counteract a “fast food” culture — is Italy.
“If you eat good food, you are at peace with yourself and you are happy,” said Guglielmino
Good food doesn’t have to mean Italian food. It can mean any kind of food prepared with care and eaten with enjoyment.
But one of the wonderful things about Italian cooking is that most of the basic ingredients are available here — eggplant, artichoke, garlic, basil, onions and tomatoes are all easily accessible, especially during the summers. Good olive oil and pasta will, of course, run you more than generic brands. Important as the ingredients are, compromises are sometimes necessary (I, for one, sometimes buy Hannaford extra virgin olive oil, much to the dismay of my family).
But try draining your pasta when it is still somewhat chewy, and tossing it with chopped fresh tomatoes in the summer, canned crushed tomatoes in the winter. Toss in some grated cheese, extra-virgin olive oil and some basil, and you’ve got yourself a simple Italian summer dish. Or try this risotto recipe, perfectly suited to experimentation:
Risotto
Recipe courtesy Nicole Conti
1 1/2 cups Arborio rice
3 cups broth (make your own, or use a boullion cube)
1 small onion
2 Tablespoons butter
White wine
1/4 Parmesan cheese
Sautee onions in butter until softened. Add rice and stir until coated with butter. Add a dash of white wine and broth, 1/2 cup at a time, stirring until the liquid is mostly absorbed and then adding more. You won’t necessarily use up all of the broth—just continue to stir and add broth until the rice is still slightly hard in the middle, but creamy and soft otherwise.
Here’s where it gets interesting: add in the parmesan and whatever else you want. To make risotto alla Milanese, add in 1/4 teaspoon saffron. Or add tomatoes, shrimp, chicken — feel free to experiment.

Saturday, May 26, 2012

Memorial Day: A Unique Perspective

As we remember and honor those who have served and fallen in war, I wanted to share a quick story about the soldiers who fought World War II.  As the world was changing, war divided it.  From the nineteenth century, the influx of immigration to the United States was growing exponentially, so when war broke out, many families were divided by politics as well as continents.  My grandfather, who fought as an Italian soldier was a POW being held in the United States. His nephew, Cousin Jimmy, would visit him often and as a resident of the United States, he was grateful that his Uncle was still alive.  I was told by Cousin Jimmy, who is almost 90, that after a battle, US soldiers would search the dog tags of the fallen Italian soldiers in fear of finding a relative.  It's rather frightening to realize how war does not discriminate......
As we enjoy our barbecues and spend time with family and friends, take a brief moment and recognize the sacrifices of many and appreciate the fact that we would not be where we are without their actions and sometimes the rift that comes between family is involuntary.  Whether you are on one side or the other, soldiers follow orders and one has to recognize that because each and every soldier is a son/daughter, father/mother, brother/sister, husband/wife..... you get the idea.