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Dinner Tonight: Barley Soup al Verde

From Recipes [ Photograph: Nick Kindelsperger ] I’m constantly surprised by the Silver Spoon . I could spend a few years trying to make my way though this exhaustive volume on Italian recipes, but I’ve spent the majority of my time lingering over the pasta section—and I’ve had great luck. What I love about the recipes is they’re at once comforting, complex, and really easy to make. That luckily applies to this barley soup, which doesn’t sound quite right, and yet comes together perfectly and effortlessly. Most barley soup recipes have a heavy helping of beef, which might have been really wonderful in mid-January. But now with spring around the corner, I was looking for something a tad lighter. Thankfully cabbage and spinach get the job done here. They bulk it out, making it a filling soup without being a heavy or meaty one. Barley Soup al Verde – serves 4 – Adapted from Silver Spoon Ingredients 6 1/4 cups chicken stock 3 tablespoons olive oil 1 onion, chopped 1 fresh sage leaf 1 cup Savory cabbage, halved and sliced thinly 3 cups spinach, chopped 3/4 cup pearl barley 1/3 cup Parmesan cheese, grated Salt Procedure 1. Pour the stock into a large pot. Bring to a boil. While that’s warming up, pour the oil into another pot set over…

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Tags: barley-soup, exhaustive, heavy-or-meaty, italian, pasta, photograph, pour-the-stock, recipes, result, Silver, silver-spoon, spoon

Italy’s electoral lists saga – a guide

In this photo: President Giorgio Napolitano – source: Presidency of the Italian Republic Are you confused by recent events regarding the Regional elections in Italy? Here’s our guide: What is an electoral list?

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Tags: electoral, electoral-list, italian, our-guide, photo, president, regarding-the-regional, republic

CHAMPAGNE CHICKEN

I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty. ~ Madame Lilly Bollinger CHAMPAGNE MEMORIES – PART #2 AN ITALIAN STORY « Oh mon cheri, / non vedo l’ora di tornare a Paris, / e camminare sotto braccio con te…. e si augurano di poterci tornare per pranzare, come recita il titolo, con pollo e champagne. » « Oh, my darling, I can’t wait to return to Paris, / and to stroll with you arm in arm… and to wish that we could return and dine on, as the title says, on chicken and champagne. » – from Pollo e Champagne Saturday morning. Lying in bed trying to read as husband, buried under rumpled sheets and a pile of blankets, head nestled, half concealed, in a mountain of pillows, mirth sparkling in his eyes, starts his usual chain-of-thought silly prattling, on and on, mixing archeology, anthropology, history, old has-been French singers, ridiculous American film stars, Boston Terriers and pretty …

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Tags: anthropology, arm, champagne, city, industry, italian, monthly-mingle, pillows, sparkling

Italy’s Best Wines: Tasting the Tre Bicchieri 2010

I pride myself on my broad tastes in wine. I like wine from everywhere, and don’t believe I have a specific bias towards one region or another. However, each year, that claim is shaken a little as I emerge from what is one of the best wine tasting events held in San Francisco, The Gambero Rosso Tre Bicchieri tasting. For those unfamiliar with the Gambero Rosso , it is essentially an organization focused on the promotion and evaluation of Italian food and wine. Each year the organization publishes a guide by the same name. The Gambero Rosso is the Italian Wine bible, and in my experience, it is the most thorough and high-quality guide to any wine region that exists in the world. The guide covers a dizzying 14,000+ wines each year from the incredibly diverse regions of Italy. Each year the Gambero Rosso guide awards one, two, or three “Bicchieri” (or “glasses”) to wines of exceptional character and quality. From tens of thousands, there are usually a couple of hundred Tre Bicchieri wines, and every Spring Gambero Rosso brings many of them to San …

This Post was extracted from Vinography: A Wine Blog
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Tags: barolos, guide, individuality, italian, italy, light, media, opinion, quality, rosso, Tastes, thousands, valley

Eat Your Greens. Why? ‘Cuz I Said So.

I love food and I love eating. It’s an important social aspect in my life, and the food I choose to put in my mouth 3 times a day 7 days a week says a lot about me and my outlook. So I peck away at this keyboard trying to put into words the connections I see between life and the foods we eat. I enjoy sharing the foods that define my attitudes. But food is not strictly entertainment you know.

Tags: abundance, bring-the-stock, colors, cultures, food, foods, gorgeous, health, heat, hold-the-greens, italian, keyboard, neighborhood, social, vitality

In a froth

In a bold move the Italian government have taken a swipe at poor old Ferran Adria and his style of molecular cooking. Italian Ministry of Health Secretary Francesca Martini has decreed that they want to exclude “ chemical additives” from restaurant food. Italy says that “for the security of its citizens” it wants to eliminate and make it no longer possible for restaurants to use certain additives many of which are commonly referred to as “powders” – of which one of the most famous brand is the “Texturas”-line from Albert and Ferran Adrià . Italy’s cuisine is based on tradition, and tradition alone and a lot of Italy’s famous chefs hold a hostile attitude towards this “science based cooking” – accusing it of “ruining an already perfect cuisine”. The government is also trying to ban the use of liquid nitrogen, calling it a “gaseous substance”. Their aim is to regain people’s (and voters’) confidence promising them to protect Italian products and have restaurants serve fresh and healthy food. Much as I think molecular gastronomy is a load of tosh I’m not sure this is the way to go about it although like many

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Tags: attitude, famous, ferran-adri, food, health, healthy, italian, italy, molecular, products, restaurant, Yummy Food

Kuih Makmur

These are the prettiest kuih bangkit (left) that I’ve ever seen. I just can’t imagine making each one of them so perfectly, with overlapping crimped petals. Each one is smaller than my upper thumb. I find kuih bangkit too dry although I love their coconut flavor. But kuih makmur are full of butter, so full that they can hardly hold their shape and need to be protected by paper cases. Nee’s kuih lapis look machine-made because the layers are evenly thick, parallel and straight. But more than that, they taste absolutely divine. Nee ’s husband Greg brought me two jars of her kuih momo (that’s what they call kuih makmur in Sarawak apparently) and kuih bangkit and two large slabs of lapis (layer) cake, in sanja flavor and mocha flavor, when he was here on business just before CNY. The kuih makmur (prosperity cookies in Malay) and bangkit have long dissipated into my cells but I still have the kuih lapis for special occasions. Last Sat, CL brought some excellent Italian prosciutto and smoked Dutch cheese from Brisbane, Phyllis brought the French wine and I contributed Nee’s Sarawak lapis cake, sparingly…

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Tags: butter-or-brown, cells, cookies, italian, klutz, Layer, mouth, petals, prosciutto, prosperity, slightest, snacks/starters (asian), thumb, traditional

Mixed Review: Dr. Oetker’s Tiramisu

There are members of my household, who shall remain nameless, who flat-out refuse to eat anything involving creamy, soft cheese. The ricotta in lasagna, the chevre in a beet salad, and the schmear on a bagel are all objectionable. Likewise, the mascarpone in tiramisu. Never mind that once it’s all mixed up with the espresso, sugar, and cocoa powder you can’t even taste it. If spreadable cheese is on the ingredient list, it’s not on our menu. But what’s life without luscious Italian desserts? That’s why I was excited to try Dr. Oetker’s Tiramisu ($4.99) for this week’s Mixed Review. It may contain a host of artificial ingredients, but it is entirely cheese-free. The box contains three pouches. The first is filled with eight lady finger cookies, the second with “filling mix,” the third with cocoa powder. The list of additional ingredients is flexible: “1/3 to 1/2 cup” of room temperature coffee, “1 to 2 optional tablespoons” of amaretto or rum, and 3/4 cup of milk. To assemble the dessert, I arranged the lady fingers in an 8×8-inch square pan and poured the coffee and amaretto over them. While they soaked, I beat the milk and filling mix with an electric mixer …

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Tags: amaretto, family, flavors, ingredient, italian, lady, loosely-whipped, pouches, result

John’s Pizzeria: Former Chicago Standout Lives On In Indiana

From Slice Serious Eats Chicago contributor Daniel Zemans (of Chicago Pizza Club ) checks in with another piece of intel on the Windy City pizza scene. — The Mgmt. [ Photographs: Daniel Zemans ] John’s Pizzeria 247 Ridge Road, Munster, IN 46321 ( map ); 219-836-8536; theoriginaljohns.com Pizza Style: Thin-crust Oven Type: Gas The Skinny: South suburban institution no longer operating in Illinois but still putting out delicious pies with spectacular sausage Price: Medium with one topping, $16.20 In 1943, Sicilian native Phil Bacino opened John’s Pizzeria in Calumet City just south of Chicago. Over the next 60-plus years, the place was an institution that passed down through the family, first to Phil’s son John (after whom the restaurant was named) and then to grandsons Vince and Phil. Over time, Calumet City became less Italian and John’s expanded into in Indiana. In 2006, 63 years after it opened, the original John’s closed. Fortunately for fans old and new, Vince and Phil still operate two restaurants just across the Indiana border, one in Munster and one in Whiting. I never went to John’s in the original location, but I …

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Tags: calumet-city, chicago, city, Club, contributor, extraordinary, interesting, italian, munster, pizza, sausage, windy

New Ideas for leftovers!

So, back from Valentine’s Day madness. I made Menu 2 and it was delicious. Also, I could not resist and had to also make the baked bananas from menu 1 – they were a revelation, especially hot out of the oven with the cold icecream. Divine! I know, again with the leftovers – but it really is a money saver if you learn what to do with them. Think of your leftovers this way: they are take-out without the out. They are already in you fridge. So, what new ideas do I have. Well, how about calzone? I am sure you have come across ready made pizza dough in the prepared foods section of your supermarket – it maybe in the freezer section, but then the recipe will not be instant – you have to give the dough a chance to de-freeze – usually a day in the fridge will do that. In a good supermarket you will find whole wheat pizza dough – and I think that is worth the money. You could make your own dough – but it makes the recipe a little more complex, not much more, but enough to disqualify it for a quick weekday dinner. So what can we put into our calzone – well what can’t …

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Tags: brush-the-dough, calzone, calzones, dinner, dough, fast vegetarian, freezer, i like natural food, ideas for leftovers, italian, leftovers, marinara, sauce, scissors