Life in Italy!

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Life in Italy is amazing-at least from my current experience! I have so much to share but little time and internet connections.  So I will write fast!  We have seen some amazing things- Parmesan cheese, Lambrusco wine, Culatello ham, and balsamic vinegar- all from local artisans.  We are now at a local Agriturisimo or a working farm that doubles as a bed and breakfast. Our hostess is amazing, our food ridiculously delicious. There are olive groves and acres of grape vines used for making Chianti wine on this farm. Tomorrow we will learn about how olive oil is processed and we will meet a world famous butcher.  Now we head to town to eat some regional pizza.  Stay tune..

Ciao-

Lenelle

Un Caffe

I am no longer counting down the days to Italy, but the hours! I understand that one of the first things I will need to do when I set foot on Italian soil is to grab a cup of " un caffe".  I love drinking coffee in Italy.  There is no such thing as a cup of coffee on the run in Italy.  Everything is meant to be savored and drinking coffee is no exception.  I remember stopping for coffee at a gas station on my first trip only to be surprised that it was served to me in a China cup.  I love this!

Ordering a cup of coffee in Italy is actually an art.  Here is a quick lesson on taking an Italian coffee break.

Caffè (kah-FE) - when ordering: 'un caffè'

We might call it espresso; a small cup (usually the equivalent of a shot glass...or less) of strong coffee.  When dispensed out of a machine, which is likely how you will most often receive it, it has a caramel-colored foam on the top called "crema".

Decafinato (deh-kah-fee-NAH-toe) - when ordering:  'un caffè decafinato'

Usually available, but don't be too surprised if it's not.  The "hi test" is most popular, partially because of its perceived aid with digestion after a meal.

Cappuccino (pronounced kah-pu-CHEE-no) - when ordering: 'un cappuccino'

A shot of espresso in a large(er) cup with steamed milk and foam.  Italians stay away from Cappuccino after about 11 a.m.  If you see a bunch of people sitting around drinking cappuccini at three in the afternoon, congratulations, you've found the tourist bar.

Caffè Americano (kah-FE ah-mer-ee-KAH-no)/Caffè lungo (Kah-FE LOON-go)/Acqua sporca (AH-kwah SPORE-kah) - when ordering: 'un caffè americano'

American coffee/"long" coffee/or "dirty water", as Italians might call it. They'll let the water pour from the machine until the coffee becomes weak and bitter.  Essentially the coffee we are used to in America.

Caffè macchiato (kah-FE mahk-YAH-to) - when ordering: 'un caffè macchiato"

Coffee "stained" with milk.  This is very commonly seen...espresso with just a touch of milk foam on top, served in an espresso cup.  A mini-cappuccino, sort of, that is ordered at any time of day.

Caffè latte (kah-FE LAH-te) - when ordering: 'un caffè latte'

Espresso with hot milk, a cappuccino without the foam usually served in a glass. This is what you might call a "latte" in the US. In Italy, outside of tourist joints, you run the risk of getting what you asked for - milk, or worse yet, steamed milk.

Latte macchiato (Lah-te mahk-YAH-to) - when ordering: 'un latte macchiato'

Steamed milk "stained" with espresso, served in a tall glass.

Caffè freddo (kah-FE FRAYD-o) - when ordering: 'un caffè freddo'

Iced, or at least cold, coffee

Caffè corretto (kah-FE ko-RE-to) - when ordering: 'un caffè corretto con grappa'

Coffee "corrected" with a drizzle of liquor.  Grappa is a common addition, cognac or sambuca.

See you at the coffee bar!

Ciao-

Lenelle

La passegiatta

One week from today I will be flying to Italy to lead a culinary tour through the Emilia
Romagna and Tuscany regions. Our goal is to stroll through Italy, staying as far away from the typical touristy sites.  Our focus will be primarily culinary in nature.  We will be in Parma, learning about how Parmagiano Reggiano cheese is made. A trip to Modena will prove educational as we tour a balsamic vinegar operation. Other excursions will include an afternoon with Dario, the infamous butcher that Mario Batali trained under, local harvesting of olives and grapes. A trip to the winery for some grape crushing will be a highlight, no doubt. We'll take in a few other culinary experiences. It is my goal to share these experiences with you here.  Check back between October 5-14 to see what I have been up to.

Ciao-

Lenelle

Blueberries

There are so many wonderful things about summer.  One of them is participating in the growing process of the food we enjoy. If you have a garden, particularly the vegetable variety, you may understand what I am talking about. While there certainly is sweat equity involved in growing your own garden, I think the joy out weighs the work.

Some produce I just can't seem to grow myself, whether it be due to the lack of space on my property or my lack of expertise.  Blueberries fall into this category. No worries. I count myself fortunate to be able to drive just a few miles and behold- there are acres of fresh fruits and vegetables ready for me to pick or purchase and enjoy. 

I enjoy picking a variety of fruits like strawberries, blueberries and apples. To add to that enjoyment I bring some friends along. Thus was the case a few days ago.  I shared my experience and excitement with some preschool children, hoping to instill in them the same wonder and joy of participating in the growing process.  I was amazed at how well they did picking plump blue berries and the fun they had being out in the fields with me.

We were able to pick over 15 pounds of luscious berries before the hot summer sun scorched our skin.  Well the truth be told, we probably picked 18 pounds of berries with the extra 3 pounds ending up in our bellies.

While I love to eat the berries right out of the bucket, I also pick for the purpose of freezing them for those long winter months when I feel like the only good fresh fruit available is apples. My rule goes like this: once it's in the freezer no one can touch those baggies until we can no longer find them fresh and available in the grocery store.  I am old school and still live by the true seasons that I grew up with.  You know the ones where you ate strawberries in June, watermelon in July, peaches in August and apples in September and October.  That's what is called eating local and in season. Now I know you can get these products all year round.  But I prefer eating foods that are at their peak in flavor and  nutritional value. I don't really want to eat a cantaloupe in January that was grown in Chile and spent weeks in transport to get to my local grocery store. I would rather wait to get them at my local farm stand and savor them for a few weeks.  Anticipation is not a bad thing!

Well I did put some of those fresh berries to use right away. I discovered this delicious corn and blueberry salad last summer.  It has become my favorite "go to" recipe for all pot luck dinners this summer.  It has all the ingredients of what is at peak season right now including fresh corn, blueberries, cilantro and cucumbers.  Give it a try.  I think you will love it.

Enjoy your summer!

Corn and Blueberry Salad 

 Prep Time: 10 mins Total Time: 25 mins Servings: 6 About This Recipe


Ingredients

6 ears fresh corn
1 cup fresh blueberries
1 small cucumbers, sliced
1/4 cup red onions, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno peppers, seeded and chopped

Dressing

2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

Directions

1. Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
2. In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.

For dressing:

1. combine lime juice, oil, honey, cumin, and 1/2 t salt.
2. Combine well.
3. Add to salad and toss.
4. Cover and refrigerate overnight.

Recipe courtesy of Better Homes and Gardens

Fiddleheads

Farmers markets and new grocery stores bring me hours of entertainment and education. On my last trip to a major grocery store in my neighborhood, I was delighted to find a variety of new produce.  Some of what I discovered was new and unfamilar to me. The most unique item catching my eye was the fiddle head ferns, also known as fiddle head greens.

Upon closer examination I noticed that they looked much like the fragile ferns growing in my shaded flower beds. After some investigation I confirmed that indeed that is what it was. Fiddle head by definition is not a special kind of fern but the coiled form of any new fern that has not yet unfurled.  The Ostrich fern is the species grown in Canada and throughout the United States. Originating in Asia, Ostrich fern is one of over 30 varieties of species that would have been found in the diets of early American Indians.  Today fiddle ferns can be found growing along the river banks from Main to Virginia and as far west as the Mississippi. Throughout the world, including New Zealand, Japan and Korea, ferns are a normal fare and are included in the green vegetable section of their daily diets.

Ostrich ferns, in particular, are the variety of choice for human consumption. Other varieties, including Cinnamon, Zenmai and Bracken Ferns, while popular throughout Asia, are not recommended for human consumption. It is believed that there may be a link between these varieties and stomach and esophagus cancer.

If you are brave enough to give these Fiddle heads a try here are a few suggestions:
1. Do not eat them raw!
2. Boil them first to rid them of any properties contributing to GI issues.
3. Treat them like asparagus- with a tender touch
4. Look for them exclusively throughout late April and early May.  There will be a limited supply for about 3 weeks.

How to prepare them:

1. Rinse ferns in cool water and pat dry with a paper towel.
2. In a pot boil the ferns for a few minutes to release the chemicals which contribute to GI issues.
3. In a skillet, heat pan and a few teaspoons of olive oil.
4. Saute ferns in oil for a few minutes.  Salt and pepper to taste.
5. Enjoy!

Eggs

Don't they look pretty?  I bet today you still think they look nice tucked in a bowl in your refrigerator or sitting on your kitchen counter.  But in a day or two you may find yourself a bit overwhelmed by all those hard boiled eggs.  Don't despare, here are a few tasty and unique recipes for you to give a try.

Tomato and Avocado Egg Salad

6 hard boiled eggs, sliced
2 avocados, chopped
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup chopped fresh parsley OR cilantro
Spinach OR lettuce leaves

Dressing:

2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. hot pepper sauce

Directions:

1.Mix dressing ingredients in small bowl.
2.Reserve and refrigerate 6 center slices from eggs for garnish. CHOP remaining eggs.
3.Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix. ADD dressing; stir gently just until ingredients are evenly coated with dressing.
4.Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices.

Nutritional information:

calories: 218, total fat: 17g, cholesterol: 189mg,sodium: 316mg,dietary fiber: 5g,protein: 8g

Test your Egg knowledge:
1.Most eggs are laid between which hours in the day?

2. How many essential nutrients are in one egg?
3. You can cook an egg in its shell in the microwave?
4. A large egg contains about __ calories
5. How many grams of protein are contained in one egg?
6. A chef's hat is said to have a pleat for each of the many ways you can cook eggs.
7. All of the protein found in an egg is in the egg white.
8. Eggs contain one of the highest-quality proteins of any food
9. What percentage of the world egg supply is produced in the United States?

See answers below.




Information courtesy of "the incredible egg."

Answers:
1. 7am-11am
2. 13 nutrients
3. no
4. 70 calories
5. 6 grams of protein
6. true
7. False
8. True
9. 10%

Broccoli Raab, Rapini

I bet you missed it at the grocery store! The stock boys place it just above or around the broccoli and it just misses your vegetable radar!  This is a nutritional gem you don't want to miss, but get your American palate ready.

It's name, Broccoli Raab, is one of many.  Perhaps you have seen it as Rapini, cime di rapa, broccoletti, ruvo kale, turnip broccoli or Italian turnips.  Any of those name will get you the same product, but don't be surprised by it's flavor.  It is really a member of the turnip family, not the cruciferous family.

It is believed that the D'Arrigo brothers brought this green , leafy stalk to America in 1927. The D'Arrigo's were interested in introducing us to a new vegetable and broccoli raab was it.  Unlike the sweeter vegetables we are accustomed, broccoli raab, is bitter in taste resembling the family of it's origin, the turnip. It's assertive flavor makes it a great companion with milder flavors and foods, such as pasta, potatoes and fresh white cheeses. It is a great companion to garlic, chili and ginger and serves well either hot or cold. But do not serve it raw as it will be too harsh and fibrous to your palate.

Selection tips:

Broccoli Raab is available all year round but is at peak season in the cooler months. Choose bunches that have thin stalks and small flower buds.  Avoid bunches that are too wet, too dry or yellowing.

Storage tips:

Remove the rubber band that holds the bunch together.
Refrigerate for as few days as possible, wrapped in a damp cloth and enclosed in plastic bag.  Avoid storing this vegetable around fruit that continues to ripen such as peaches, bananas, pears, melon. plums, avocados, apples and all tropical fruit.

Preparation:

Trim the base of each stalk.  To reduce some of it's bitterness, trim the outer layers of the stalk. Broccoli raab will cook quiet quickly so do not wander too far from your stove. After rinsing and trimmed steam vegetable in salted water.

Give this dish a try.

Pasta with Broccoli Raab and Olives

Ingredients:

1 bunch broccoli raab
1/2 pound small spinach pasta such as gemelli or rotini
about 1 dozen oil cured black olives
1-3 garlic cloves
2 tablespoons olive oil
1/4 teaspoon chili flakes
salt and pepper
lemon wedges

Directions:

1. Bring a large pot of water to boil
2. Trim the stems of the broccoli raab, about 1/2 to one inch, depending on tenderness
3. Steam vegetable in the pot of boiling water with 1 teaspoon of salt.  Cook until tender, about 3 minutes
4. With tongs, remove broccoli from the water reserving it for later.
5. Place the pasta in the reserved boiling water in which you have just cooked the broccoli.
6. Mince the garlic, trim the broccoli and remove pits from the olives.
7. Add the olives to the pasta during the last minute or two of cooking.
8. When pasta has reached al dente, remove 1 cup of the water. Drain pasta. Add one tablespoon of olive oil.
9. Combine the remaining oil, garlic, chili flakes in a pot over low heat. Cook for about 3 minutes until the garlic has softened. Add 1/2 cup of the reserved water and the broccoli raab.  Cook another 3 minutes.
10. Add the pasta and remaining reserved water.  Heat through for about 3 minutes or until liquid is absorb.
11. Serve immediately with lemon wedges.

Serves 2 as a main entree

Recipe courtesy of Vegetables from Amaranth to Zucchini