tag:blogger.com,1999:blog-83199316791324401002016-09-07T21:25:12.204-07:00gazpacho labaventures gastronomiquesm.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8319931679132440100.post-71865166722204274632010-02-12T15:16:00.000-08:002010-02-12T15:17:55.695-08:00Check out the coffee processvisit my nicaraguan blog at <a href="http://sustainablenica.blogspot.com">sustainablenica.blogspot.com</a>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-209199522276592422009-11-16T08:01:00.001-08:002009-11-16T08:01:23.612-08:00Simple living and simple cooking<div>Before entering the Peace Corps I had a period of wonderful cookery experimentation at my home. This may or may not have been a direct effect of my unemployment at the time. I cooked a bunch of great meals, some failures, and I had an endless list of new things to try...</div> <div> </div> <div>I have carried over my interest in experimenting with recipes to the <em>campo</em> of Nicaragua. But, as my life has been simplified a bit, so has my cooking. I am amazed at some of the things I am cooking in the third world; and I am always impressed by the products that the natives make using very rustic kitchens. Upon my return to the States I hope to continue producing great food ideas with fresh, local ingredients...it should feel SO EASY to have all the tools of a luxury kitchen.</div> <div> </div> <div>Yesterday I prepared my first attempt of a cheddar style hard cheese. I helped milk the cows and brought 4 L of fresh, raw milk straight home to curdle. The cheese is currently dripping dry in a make shift mold using part of a used plastic soda bottle, a can of tuna fish, and a bottle of rum. Haha.</div> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-87951128066384884422009-11-11T09:14:00.001-08:002009-11-11T09:14:28.390-08:00food industry news, always love it.<div>Two food industry blurbs passed through my inbox this week, and since they both relate to public health, I decided a post might interest others.</div> <div> </div> <div>It seems that the debate continues about raw milk products. Now that I live in Nicaragua, I often think about this because fresh (and not so fresh) raw milk products are very common. Presumably this is the case in most of the world in small agricultural communities. For this reason, I recently initiated a workshop with some local dairy producers to teach preferred milking practices and cattle sanitation. // In the States I often thought about the ins and outs of raw milk because of my job selling artisan cheeses. There is certainly a market for old world style cheese, made with all the flavor factors that [many people say] <em>only</em> raw milk can provide. Aqui en Nicaragua, tomo mi cafe con leche directo de la teta! Vamos a ver si me hace dano...</div> <div> </div> <div>...</div> <div>TAKEN FROM: <a href="http://members.ift.org/IFT/Pubs/Newsletters/weekly/nl_111109.htm">http://members.ift.org/IFT/Pubs/Newsletters/weekly/nl_111109.htm</a></div> <div> </div> <div><strong>The raw milk debate: Economic opportunity or legal liability?</strong> </div> <blockquote> <p>Many states have recently passed legislation to expand the sale of unpasteurized milk, allowing farmers to sell larger quantities of unpasteurized milk and thereby enhance economic opportunities in these times of severe economic challenges for so many dairy farmers. In the latest ePerspective post, Catherine Donnelly, Professor at the University of Vermont and Co-director of the Vermont Institute for Artisan Cheese, asks the question: Should economic opportunity be met at the expense of public health? Despite claims of health benefits associated with raw milk consumption, raw milk is a well documented source of bacterial pathogens which can cause human illness, and in some instances, death. Has raw milk legislation created economic opportunity or legal liability for farmers engaged in the sale of unpasteurized milk? Share your opinion today on <em>Food Technology</em>'s ePerspective!</p> <p><a href="http://foodtecheperspective.wordpress.com/2009/11/10/the-raw-milk-debate-economic-opportunity-or-legal-liability/" target="_blank">ePerspective</a></p></blockquote> <p align="left"><a id="company1" name="company1"></a><strong>Kellogg discontinues immunity statements on <em>Rice Krispies</em> cereals</strong></p> <blockquote> <p>Kellogg Company has announced its decision to discontinue the immunity statements on Kellogg's<em> Rice Krispies</em> cereals. Last year, Kellogg started the development of adding antioxidants to <em>Rice Krispies</em> cereals. The company began advertising the change with large labels on cereal boxes that read in bold letters: "Now helps support your child's immunity." </p> <p>While science shows that these antioxidants help support the immune system,given the public attention on H1N1, the company decided to make this change. Kellogg, based in Battle Creek, Mich., said it has heard very little concern from consumers about the claim, but is responding to concerns in the media about the timing of this front-of-the-box claim and the H1N1 flu outbreak. Kellogg said it will take several months to phase out the packaging but it will continue to offer the increased levels of certain vitamins in the cereal.</p> <div><a href="http://kelloggs.mediaroom.com/index.php?s=43&amp;item=274" target="_blank"><font color="#3d678f">Press release</font></a></div> <div> </div> <div><strong>Really <em>society</em>? REALLY? Would some people actually, perhaps, purchase more rice crispies in as a preventative measure for swine flu? Hehehe...</strong></div> <div><strong></strong> </div> <div> </div></blockquote> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-90017440321394330632009-09-24T13:09:00.001-07:002009-09-24T13:09:29.057-07:00Avocado sorbet in the campoAnother treat that I enjoyed alone in the Peace Corps...por eso, I share the idea on my blog. I hope others will try it.<br><br>I read a book about Citrus last year and it includes a quick recipe for a treat using avocado, lime, and sugar. It is like a sweet gaucamole. It is a Brasilian recipe and I imagine these ingredients are abundant there!<br> <br>In rural Nicaragua I am in avocado paradise compared to the States. I can sometimes by 3 or 4 large avocados for around $1.00 (USD); sometimes I can pick an <i>aguacate</i> from the tree. I recall spending around $1.00 on a single avocado in the States.<br> <br>So, the other day, with a sour<i>ish</i> lemon that fell outside of the door to my room, I whipped up an avocado, sugar, and lemon juice. Since my house is super fancy, I actually have a fridge with a freezer (most homes in rural Nicaragua have no need for a fridge...if they have electricity, they do usually have a television however---this home has a fridge because it is owned by a city family that sells fresh cheese--it is fresh because of the refrigerator). So, I froze this creamy mixture and the next day enjoyed rich, healthy, and delicious creamy sorbet!!<br> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-73506048519471332682009-09-21T15:06:00.001-07:002009-09-21T15:06:20.443-07:00Keep it gourmet with recursos that you haveI don´t have access to many of the gastronomic delights of the U.S.A. but I am learning so many new things in Nicaragua. I eat corn in so many wonderful forms...<br><br>Tonight I will dine on a bit of home made ricotta cheese that I made this morning from some left over whey (the farms often produce fresh cheese and throw out the whey). I will enjoy the ricotta with some olive oil, a splash of fresh lemon juice, salt, and some local grown lettuce before I have my beans!<br> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-24632949552860418762009-09-04T16:16:00.001-07:002009-09-04T16:16:13.840-07:00Buñuelo<div>A Nica favorite and a pretty delicious little fritter. My family in Carazo taught me to fill my plate because the buñuelos will be gone when it is time for seconds...<br><br>The recipe is simple, like so many great edible creations. Peel, rinse, and proceed to shred raw yucca root (aprox. 8x 4 inch long root pieces). One can shred by hand or using some sort of food processor. Next, grind or mash the yucca into a paste with some cuajada (essentially Nicaraguan cheese curd/fresh cheese) or soft salted cheese. I would substitute with ricotta in the States. In Nicaragua, the mashing step is done with a hand operated mill--a meat grinder really--although I have yet to see a family use this tool to grind meat. I´ve seen many things ground, except meat, and I really hope meat doesn´t touch these things b/c of the sanitation implications.</div> <div> </div> <div>Salt the resulting mixture to taste; the final product has a nice contrast of sweet and salty. Add one large egg to moisten and bind; mix well. The ´masa´or soft dough should be fairly thick and slightly sticky. The family tells me that this is the home made (casera) recipe...the fritters sold in the market are made with some added flour to make them less expensive (like filler). Spoonfuls of the starchy mixture are deep fried. but a pan fry will probably be sufficient. Fry until golden brown.</div> <div> </div> <div>When the buñuelos are cool to the touch, these little yucca doughnuts are eaten with honey or a cinammon spiced simple syrup...deliciosos.</div> <div> </div> <div>Next time I hope to explore Gallo Pinto, Nica style fried rice and beans. And in the near future I hope to share some of the traditional corn recipes I am learning.</div> <div> </div> <div>Ciao!<br></div> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com2tag:blogger.com,1999:blog-8319931679132440100.post-87621840404238347332009-06-27T15:54:00.001-07:002009-06-27T15:54:21.043-07:00It may take 2 years, but I´m learning...I now reside in Nicaragua, Central America. I knew before I arrived that one of my personal goals during my time here would be learning as much about the local gastronomy as possible. There are many dishes and conceptions about food to learn (and endless new Spanish vocabulary words for me). As usual, I am stepping up to the plate with an open mind...trying new foods, new drinks, new fruits, etc. Since I am in the tropics, I am finally seeing some of the plants, at the source, that produce many of the common foods consumed in the states---for example coffee and chocolate.<br> <br>Some new tastes that I hope to expand upon later:<br><br>Gallo pinto. Probably the national dish of rice and beans. A million and one ways to eat pig. Tropical fruit frescos. AND, I have produced my first batch of MANGO WINE, which came out quite tasty.<br> <br>Las mujeres aqui tenemos la cuchara buena...the tasty spoon...they are great cooks. I only wish there was a bit more food safety knowledge.<br> m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com1tag:blogger.com,1999:blog-8319931679132440100.post-33590752280139171442009-05-11T11:06:00.000-07:002009-05-11T11:51:31.241-07:00A world of new comida.My new blog is up, <a href="http://sustainablenica.blogspot.com">Sustainable Nica</a>, and I am preparing to extract myself from my comfortable lifestyle in the United States. I am beginning a new chapter in life--a new learning journey. While my passion for food will continue, I will be cooking, eating, growing, and experience all the tastes and products of a new society. During my time in the Peace Corps, serving in Nicaragua, my Gazpacho Lab blog will periodically detail some of my foriegn gastronomic findings.<br /><br />Ciao for now!m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-77152522896878545122009-04-24T00:58:00.000-07:002009-04-24T01:05:37.236-07:00Cheese plates for all !Tiffany &amp; I love making a meal out of cheese, fresh baguette, a veggie or some fruit, and wine. What former cheese monger would not? I still get royal treatment at DiBruno Brothers, where I learned most of my knowledge du fromage. So it's difficult not to buy cheese if I visit. But my new town (Narberth, PA) also has a great cheese shop, not to mention the plethora of decent cheeses offered at most big supermarkets. I eat a lot of cheese.<br /><br />I recently revisited this <a href="http://www.npr.org/templates/story/story.php?storyId=4865689&amp;sc=emaf">brief cheese article on NPR</a>'s website. I think it has some great ideas for tasty cheese pairings. Read it and be inspired to put a cheese plate on this weekend's menu!!<br /><br />Enjoy!m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-6672451012286497952009-04-15T13:14:00.002-07:002009-04-15T13:59:25.896-07:00Mercato in Philadelphia - a quick, tasty reviewAs I finish up my lunch of Italian left overs, I am feeling quite content in the fact that last night's dinner was large enough to spill over into the next day. I have no photos, elaborate critiques of menu, ambiance, or service--but I have to spread the word that <a href="http://www.mercatobyob.com/">MERCATO</a> in Philadelphia is a top notch B.Y.O. restaurant. Tiffany and I decided to make last night a date night with a bottle of copper colored Venetian Pinot Grigio...we settled on trying out Mercato because we had heard good things about their cheese selection. We loved everything about our meal and the experience.<br /><br />We started with a generous cheese course [in retrospect we would have saved it for dessert]: pecorino ginepro and caciotta al tartufo. Ginepro - a firm, aged sheeps' milk cheese, cured in balsamic and juniper berries (if memory serves me correctly). The second choice was a delicious truffled goat cheese, also hard and aged to perfection. The board came out with balsamic for dipping, apple slices, and some delicious grapes. We snacked on the cheese, had a bit of bread, and then finished getting full on a wonderful roasted artichoke, reminiscent of<span style="font-style: italic;"> carciofi</span> ordered in Rome. This was all before the main course.<br /><br />We splurged for the evening specials. Tiffany decided to see how their rich, italian sausage meat-sauce tasted over fresh made fettucine. I opted for the fish: a mountain of <span style="font-style: italic;">cobia</span> tastiness. The fish was cooked perfectly; it was fresh tasting and not at all fishy (at least not in a bad way). It was topped with some crab meat and as my fork worked its way through the fish, I discovered a heaping portion of brocoli rabe. Both dishes were outstanding. The large portions sealed the deal that Mercato serves quality food for a great value.<br /><br />By the way, the menu is vast and fun, the ambience is modern Italian bistro-esque, and the service is welcoming. The staff did not make us feel rushed and I observed as they offered to decant the next table's vino. I only wish I had been able to chat with the three presumably Mexican cooks working their hearts out in the tiny exposed kitchen; great job &amp; thank you!! This place at Spruce and Camac Street is really worth checking out; even if you just want to do an antipasti tasting. Mercato really made our evening a special one. I can't wait to check out the sister restaurant, Valanni, for happy hour specials.<br /><br />FYI, our wine selection was: <a href="http://www.specogna.it/">Specogna Pinot Grigio</a> Ramato (2007), Venezia, Italia.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-80356835032527293152009-03-30T10:52:00.000-07:002009-03-30T11:28:41.226-07:00Lunch time reminder of backed up blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bxWHRNSQsS4/SdEPQwODPyI/AAAAAAAADCk/nOwlYL5digU/s1600-h/IMG_2513-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 221px; height: 320px;" src="http://2.bp.blogspot.com/_bxWHRNSQsS4/SdEPQwODPyI/AAAAAAAADCk/nOwlYL5digU/s320/IMG_2513-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5319049415397424930" border="0" /></a>I just finished a wonderful salad for lunch, which took about 4 minutes to make:<br />-Herb-mix of greens from my local grocer<br />-A splash of lemon juice<br />-A heap of hummus<br />-A few black olives<br />-Feta crumbles<br />-Salt, pepper<br />-Topped with an over-[semi]-easy egg (first experienced that in France--great taste &amp; great protein)<br />-A final drizzle of <a href="http://www.conteguicciardini.it/cms/content/view/29/1/lang,en/">Laudemio extra virgin olive oil from Tuscany</a> (the same producer makes some great wine!).<br /><br />Keeping some crumbled feta and a small container of olives in the fridge really lets me add some Mediterranean flavor to my busy weekday eating. Having an excellent bottle of olive oil is a must in the kitchen (similar to salt!). This bottle of <span style="font-style: italic;">Laudemio</span> that I purchased is amazing--hearty olive flavor, a spicy finish and a bright green color that I have seen in few other bottles.<br /><br />The salad reminded me that I am quite behind on my blogging. I have been doing a lot of hasty cooking lately, often eating before I ever think to take a photo or two. You gotta do what you gotta do. I have also been processing hundreds of photos from my recent trip to Europe, which included stops in Italy and France. New food photos will be on the blog soon...along with some left over winter posts that are waiting in queue. Spring is here, a new season for food, and hopefully some interesting gastronomic blogging.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-61936277581646562532009-02-23T12:45:00.000-08:002009-02-22T21:46:04.483-08:00Michael Pollan on NPRI heard this <a href="http://www.npr.org/templates/story/story.php?storyId=100755362">Terry Gross interview with Michael Pollan</a> replayed recently on NPR. This is certainly not a breaking news event, but I thought I would share the link with any foodies and/or proactive consumers out there reading my blog. The inverview discusses problems with our nation's food system and some positive ideas for reform. In the long run, I believe that food policy reform can and will have a positive impact on public health.<br /><br />In general, I find MP's ideas to be progressive and innovative. His journalism on food policy makes a lot of sense to me and I enjoy reading his work. I do understand that his view represents one side of a story and I have seen comments from some farmers that don't think his ideas are realistic. WELL, I have also seen writing from other farmers who do think that change is reasonable, responsible and realistic. Change is difficult, people often seem to fear it. Especially when lots of money is involved.<br /><br />Other writers to take a look at are <a href="http://www.foodpolitics.com/">Marion Nestle</a> and <a href="http://www.polyfacefarms.com/default.aspx">Joel Salatin</a>, both of which I stumbled upon in my college library in recent years. Salatin of course is also written about in MP's book <a href="http://www.michaelpollan.com/omnivore.php">The Omnivore's Dilemma</a>.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-55226598766238549562009-02-17T09:09:00.000-08:002009-02-18T10:20:32.196-08:00Thrice eaten bread.Typically the only bread I make falls in the quick bread category. Baguettes are cheap and readily accessible. Also, I tend to have a fall back of sliced <span style="font-style: italic;">grocery store loaf</span> on the counter which, for me, is certainly the most convenient bread for a spontaneous piece of toast, PB&amp;J, or a quick grilled cheese.<br /><br />I have only made real bread once or twice and I also have recorded one attempt (hey, it was pretty good) at brioche. Bread making is really enjoyable for me--the kneading is somewhat therapeutic and fresh bread really repays you for your time and effort. With minimal ingredients, a home baked loaf can be used in a variety of ways after initial consumption and staling...<br /><br />My most recent baguette experience had its ups and downs. On the upside, the flavor was great because I allowed it to rise slowly in the refrigerator for almost two days. On the downside, I am far from confident on my technique and I accidentally over-baked my two short baguettes, so they were a bit too crunchy and dry.<br />One issue may have been that I threw some whole wheat flour into the mix, but I enjoyed the flavor despite my bread's less than perfect texture. I believe whole wheat flour absorbs moisture differently than AP or bread flour.<br /><br />The bread did stale quickly (it was quite crunchy from the start). But, the point is that I still got to use it for three different applications. First, I enjoyed the warm bread with some good Spanish olive oil. This was the perfect way to satiate hunger after filling my apartment with a wonderfully yeasty baking aroma.<br /><br />Later, I would chop the stale bread into small cubes. At this point, the cubes could have been seasoned and baked off for croutons or bread crumbs. But, seeing how I had some left over half &amp; half, a couple of eggs, some shredded coconut, and a few remaining butterscotch chips--why wouldn't I make some bread pudding?<br />So, I essentially mixed all of the sweet treats in my kitchen into a ceramic baking vessel and baked in the oven until the liquid had set up and the top had melted/browned. This turned out to be a delightful treat; one which I ate too much of, too late at night :-o<br /><br />Even later, I had a few of those stale bread cubes reserved to add into a salad. I figured they could be doused in olive oil and a bit of sherry vinegar and they would accompany some greens, beans, or perhaps some tuna fish for a Mediterranean-esque <span style="font-style: italic;">panzanella</span>.<br /><br />Hopefully my future holds some more adventures in bread baking!m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-15423782748451723502009-02-07T12:54:00.000-08:002009-02-18T10:19:30.290-08:00Kale for the cold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bxWHRNSQsS4/SZD4J8JdZeI/AAAAAAAACeQ/Kf_JfUTxGDk/s1600-h/kalesoup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 195px; height: 200px;" src="http://3.bp.blogspot.com/_bxWHRNSQsS4/SZD4J8JdZeI/AAAAAAAACeQ/Kf_JfUTxGDk/s200/kalesoup.jpg" alt="" id="BLOGGER_PHOTO_ID_5301009611063387618" border="0" /></a>I'm not very familiar with <span style="font-style: italic;">kale</span>, but I often hear or read of its nutritional value and I see bushels of it in the greens section at the market. I'm sure I've experienced some kale as a tacky garnish and have probably eaten some in a few nondescript meals. Since it is cheap, nutritious and I had never cooked with it before, I decided to buy some for a soup.<br /><br />More ruffled in appearance than its flat leafed neighbor, the collard green, kale boasts a relatively high amount of calcium, fiber, vitamins, other minerals and yummy plant compounds. The cabbage family is quite versatile. I was reminded of an article that I once read in Eating Well magazine, which touted the slogan "<span style="font-style: italic;">All hail kale!</span>"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bxWHRNSQsS4/SZD4VvjPbKI/AAAAAAAACeY/e5uMPNP-eGQ/s1600-h/popover.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 133px; height: 200px;" src="http://4.bp.blogspot.com/_bxWHRNSQsS4/SZD4VvjPbKI/AAAAAAAACeY/e5uMPNP-eGQ/s200/popover.jpg" alt="" id="BLOGGER_PHOTO_ID_5301009813840293026" border="0" /></a><br /><br />So, the soup was quick, cheap and most importantly: warm for winter. I simply sweat out some diced onions and garlic in a little olive oil and salt. Next, the addition of some diced, left over, hot sopressata from Arthur Ave in NYC. I lowered the heat, deglazed the pot a bit with some chicken broth and added a bit of water as well. After rinsing the kale and roughly chopping it, I threw it in the mix. When chopping the kale, I took the time to remove some of the stems, especially the larger ones, as I suspected that they may contribute some unwanted bitterness. As the soup simmered and the kale quickly wilted, I seasoned with a bit more salt, pepper, and a bit of oregano.<br /><br />Nothing fancy, but soup often tastes good in winter and I enjoyed getting rid of my left over cured meat. Try something with some kale yourself! We also enjoyed the soup with some home made popovers; not exactly crusty bread, but a out of the usual treat for us. I love the eggy flavor of a warm popover.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-30116669769561698352009-02-06T12:05:00.000-08:002009-02-18T10:18:24.925-08:00Budget lunches: don't forget egg saladI have truly been trying to budget wisely at the grocery store this year. I peruse the aisles for the best deals and I have been preparing recipes that easily double as dinner and the next day's lunch. Meatloaf, rice and beans, a soup or two.<br /><br />One item I like to make specifically for lunch time is a simple egg salad. I feel like the ingredients are typical for most kitchens--a couple of common condiments, spices, eggs and hopefully some bread to make a nice sandwich. I boil six eggs at a time. I cover the eggs in water, put the covered pan on the heat and I occupy myself in the other room until I hear the pan start to shake. The clattering top indicates a rolling boil, at which point I turn the heat off and let the eggs sit for at least 15 minutes [I never time it...I usually just forget about the project for a little while]. Then I rinse with cool water, crack, peel and put the eggs in a mixing bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bxWHRNSQsS4/SYyi5wKfIlI/AAAAAAAACeI/lRAbqis-Gt4/s1600-h/eggsalad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 158px;" src="http://1.bp.blogspot.com/_bxWHRNSQsS4/SYyi5wKfIlI/AAAAAAAACeI/lRAbqis-Gt4/s320/eggsalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5299789974573359698" border="0" /></a><span style="font-style: italic;">Commence salad creation</span>: <span style="font-weight: bold;">Break up the eggs</span>, either with clean hands, a fork &amp; knife, or some other handy tool. <span style="font-weight: bold;">Season</span> with salt, pepper, garlic powder, and paprika--or whatever you think will taste good. <span style="font-weight: bold;">Douse with a generous helping of your mustard of choice</span>. <span style="font-weight: bold;">Mix</span>. Little by little, add <span style="font-weight: bold;">a bit of mayo</span> and mix and mash the mixture making sure to crush the yellow yolks. Add a sufficient amount of mayo for good taste and moist texture--but don't go overboard! I don't measure. This is a cook's discretion. With mayo I figure you can always add more, but you can't take it out; so add in small increments.<br /><br />I store my egg salad in a tight fitting, deep plastic container (deep as opposed to wide to minimize surface area). Make a quick sandwich of egg salad and a bit of lettuce on some whole grain bread (<span style="font-style: italic;">fiber is good for you!</span>). This is a pretty nutritious lunch, quick to make, inexpensive and easy to take with you! Oh yes, and quite tasty in my opinion.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-75073032725328420832009-01-23T13:27:00.000-08:002009-02-18T10:26:12.824-08:00Raw milk and cheese, in briefTwo posts in the same day!<br /><br />My best friend, Elliot, who writes the blog <a href="http://eatraleigh.blogspot.com/">Eat Raleigh</a> emailed me a question about raw milk and cheeses made from raw milk. Since I have been asked this question a few times before, I thought I would state my opinions on my blog.<br /><br />I have observed different camps on this subject as well as numerous consumers who have been misinformed about the topic--but that is not a new theme in the world of food. Some would argue that one major deterrent to healthy eating is the confusion present in the general public about nutrition (and food safety).<br /><br />So, in brief, when an animal is milked, the resulting substance is considered 'raw' milk unless it is processed with a heat treatment known as pasteurization (think scientist <a href="http://www.bartleby.com/65/pa/Pasteur.html">Louis <span style="font-style: italic;">Pasteur</span></a>). Such a heat treatment does not kill all presence of microorganisms, but it greatly reduces the chance that pathogens are going to end up in your milk. There are regulations about milk in place to look out for the greater good of our population. Without regulations, milk and many other foods would be adulterated and there would be higher risk of illness from consuming harmful bacteria. To my knowledge, sale of raw milk is only legal in around half of our 50 states.<br /><br />There is talk about health benefits of raw milk and better flavor. I won't argue against the flavor, because I do believe that raw milk can often produce a more complex, unique cheese flavor. However, it seems to me that the jury is still out on potential health benefits of raw milk. The dangers presumably out weigh the benefits.<br /><br />In a perfect world, all food producers/processors would have impeccable health standards; their operating conditions would be extremely sanitary and they would operate on a small scale. In reality, most of the food industry operates on a large scale, which in my opinion increases the chance of contamination. Large scale animal facilities often have high incidence of disease, causing the need for antibiotics.<br /><br />Concerning raw milk cheeses. Many classic European cheeses are regulated so that they are always made with raw milk. This ensures the unique <span style="font-style: italic;">terroir</span> component of the cheese character. There are a growing number of artisanal American cheeses that are also raw milk. The U.S. FDA requires that all raw milk cheeses sold in the U.S. are aged at least 60 days at temperatures not less than 35 F. In theory the aging process ensures a safe product--and hopefully a delicious one!<br /><br />Bottom line. I think dairy producers are the key part of the equation. If a dairy farmer has good practices, the milk may be safe to consume raw. For most producers, it seems like pasteurization benefits both the consumer and the milk company. There is less risk of illness and therefore less risk of lawsuits. If a cheese maker is talented and creative, chances are their cheese will be of high quality regardless of whether or not the milk is pasteurized. But, if production or distribution conditions are out of spec, even a pasteurized product can pose a threat to consumer health.<br /><br />I personally would not feel comfortable feeding young children, with developing immune/digestive systems, any raw milk products. And that applies to any immune compromised individual or pregnant woman as well---why risk it?<br /><br />As for me, I prefer to buy pasteurized organic milk (but I often by non-organic because of price). I will indulge in just about any cheese I am offered, whether it is pasteurized, raw, runny, or 3 years old!<br /><br />I said good bye to brevity a while back, but I must add: Aren't there more pertinent issues than raw milk out there in the world? Like whether or not a child has <span style="font-style: italic;">any</span> milk?<br /><br />On the web:<br /><a href="http://www.fda.gov/fdac/features/2004/504_milk.html">http://www.fda.gov/fdac/features/2004/504_milk.html</a><br /><a href="http://www.realmilk.com/">http://www.realmilk.com/</a>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-26549184560705575952009-01-23T09:28:00.000-08:002009-02-18T10:17:28.106-08:00New year, not much new cookingWe all change focus from time to time and for me that has meant a rather uneventful month in terms of cookery. I have a few treats that are in line to be posted, but I will start the month with some gastronomic musing. I have been reading two books related to food and travel in the past few months: <span style="font-style: italic;"><span style="font-style: italic;">Stolen Figs</span></span> by Mark Rotella and <span style="font-style: italic;">French Lessons</span> by Peter Mayle. Reading accounts of culinary experiences around Western Europe may be somewhat unhealthy for my psyche; I find myself discontent with the scene in Philadelphia--I want to travel and eat like these authors!<br /><br />Mayle's book is teaching me lovely knowledge about culinary traditions of France, such as frog legs and AOC (name controlled) chicken. But, my book on Calabria hits home becuase my Italian heritage originated in Calabria. Both books depict unforgetable eating experiences in off-the-beaten-path restaurants, where generously portioned comfort food is enjoyed in lieu of fancy fare.<br /><br />Rotella describes a meal in Catanzaro, Italia:<br />"After an antipasto of <span style="font-style: italic;">soppressata</span>, freshly smoked ricotta, mozzarella, and peppers, a most typical Calabrese dish appeared before us: penne with sauteed tomatoes and spicy sausage, topped with a fresh grating of parmigiano. Then... a plate of braciole--thinly sliced veal, rolled around bread crumbs, ground pork, and parmigiano cheese, covered with fresh tomato sauce. Alongside was a layered dish of thinly sliced zucchini, eggplant, mozzarella, and [more] soppressata."<br /><br />And then the waiter says, "I recommend only fruit--something to help the digestion" for dessert.<br /><br />I think it would be refreshing to have a server suggest something like that in the States! Reading about food is a hobby of mine because so much of a place's culture comes across through the food.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-46809264348578470262008-12-08T09:06:00.000-08:002009-02-18T10:14:13.995-08:00Omelette Epiphany<span style="font-style: italic;">As do many foodies, I thoroughly enjoy the versatility of the </span><span style="font-weight: bold; font-style: italic;">egg</span><span style="font-style: italic;">. A truly delicious and nutritious food! This morning I set out to make a quick, French style </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_0">omelette</span><span style="font-style: italic;"> for breakfast--not knowing that the few minutes in the kitchen would be worth blogging about...</span><br /><br />The other night before bed I read about Peter <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mayle's</span> experience at a pretty <span style="font-style: italic;">sacred</span> truffle festival in the French town of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Richerenches</span>. The book is <a href="http://www.randomhouse.com/catalog/display.pperl?isbn=9780375405907">French Lessons</a> and the topic of discussion at the end of the chapter was <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">omelette</span> aux <span class="blsp-spelling-error" id="SPELLING_ERROR_4">truffes</span></span>, which makes my mouth water with curiosity. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Mayle</span> writes about his <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">experience</span> getting some <span class="blsp-spelling-error" id="SPELLING_ERROR_7">omelette</span> advice because even a simple <span class="blsp-spelling-error" id="SPELLING_ERROR_8">omelette</span> takes some know-how to perfect.<br /><br />Then, perhaps because I had <span class="blsp-spelling-error" id="SPELLING_ERROR_9">truffled</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">omelette</span> on the brain, I stumbled upon the <a href="http://mealticket.blogs.citypaper.net/blogs/mu/">Philadelphia City Paper Meal Ticket</a> blog only to find a great <a href="http://mealticket.blogs.citypaper.net/blogs/mu/2008/12/05/julia-throws-down-a-20-second-omelet-disses-status-pans/">video clip of Julia Child</a> preparing <span class="blsp-spelling-error" id="SPELLING_ERROR_11">omelette</span> bliss. I thought I had my egg cookery down pretty well, but I think my <span class="blsp-spelling-error" id="SPELLING_ERROR_12">omelettes</span> are often too dry. I was enlightened to see Julia's eggs go from from pan to plate in no time at all; not to mention the fact that no spatula was necessary.<br /><br />So today I cracked a couple eggs to copy the technique I saw this <span style="font-style: italic;">French Chef</span> demonstrate: Let the pan heat up (longer than the eggs will be in it). Two eggs, salted and just beaten to combine yolks &amp; whites.<span style="font-style: italic;"> Generous</span> butter in the pan. A <span style="font-weight: bold;">quick</span> toss around the pan, a flip onto the plate at the precise point that my paranoid American mindset chimed in and said, "those eggs look like they need a bit longer."<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bxWHRNSQsS4/ST1gemcSNRI/AAAAAAAACJY/W1XVZrZmwk0/s1600-h/IMG_1829.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_bxWHRNSQsS4/ST1gemcSNRI/AAAAAAAACJY/W1XVZrZmwk0/s200/IMG_1829.jpg" alt="" id="BLOGGER_PHOTO_ID_5277480417179612434" border="0" /></a>Try it yourself if you want to know what it tastes like. All I have to say is amazing. All along I have been meticulously over cooking and folding my <span class="blsp-spelling-error" id="SPELLING_ERROR_13">omelettes</span>, often using more egg than is actually necessary. I wanted something neat and tidy. Well, today's <span class="blsp-spelling-error" id="SPELLING_ERROR_14">omelette</span> was roughly tossed, delicate, moist, buttery and a mellow-yellow color with a pleasant glisten. It was a purist omelette--no cheese or fillers necessary--so one could really enjoy the egg flavor. <span style="font-style: italic;">I devoured it promptly.</span>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com3tag:blogger.com,1999:blog-8319931679132440100.post-62861371180957443772008-12-04T15:30:00.000-08:002008-12-04T15:30:01.562-08:00Unemployed browniesA quick post about quick brownies. Making brownies from scratch is quite simple and I find the results to be more fulfilling than box mix brownies. Perhaps that is my <span style="font-style: italic;">unemployment</span> talking, the part of me that enjoys having a free afternoon to do a little baking. But really, with no mixer required and very little mess, I made some decadent dark chocolate brownies from this <a href="http://www.saveur.com/article/Food/Nicks-Supernatural-Brownies">recipe out of SAVEUR</a> (what can I say, I've had the same issue on the coffee table for a while). If you want late night snacks for a few days, make these brownies and make sure you have enough milk to wash them down.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bxWHRNSQsS4/STg-PwiAX-I/AAAAAAAAB-4/qxkETOVE1uc/s1600-h/IMG_1413.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_bxWHRNSQsS4/STg-PwiAX-I/AAAAAAAAB-4/qxkETOVE1uc/s200/IMG_1413.jpg" alt="" id="BLOGGER_PHOTO_ID_5276035403911028706" border="0" /></a>By using dark baker's chocolate (72% cacao) and a hefty dose of cinnamon, I jazzed up this recipe which needed no jazzing up. The result was a highly addictive fudgy treat with a deep brown color. I recommend using a smaller pan than the 9x13 inch listed in the recipe; I like my brownies to be thicker. I used a 8x8 pan and baked it a tad longer than the directions told me to. This produced a very thick brownie, very moist in the middle with a pleasantly crunchy exterior. If you are into it, sprinkle some walnuts on top before baking.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-80480400709418027062008-11-25T00:43:00.000-08:002008-11-24T21:44:45.849-08:00Tarte de Pommes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bxWHRNSQsS4/SSX7BZwbYTI/AAAAAAAABwY/zJcfkNTcv_g/s1600-h/tart.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_bxWHRNSQsS4/SSX7BZwbYTI/AAAAAAAABwY/zJcfkNTcv_g/s200/tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5270894940419481906" border="0" /></a><br /><br />Thanks to my lovely mother, I own a copy of the book <a href="http://www.tenspeed.com/store/index.php?main_page=pubs_product_book_jph1_info&amp;products_id=2392">COOKING by James Peterson</a>. Over the past year I have used this book to guide me in finding and attempting new recipes...recently it was Classic French Apple Tart. I must admit that I totally cheated on this recipe. First, I did not make my own tart dough (used store bought refrigerated pie crust...so convenient!) and second, I used my favorite little ceramic pie dish because I do not own any tart pans. Other than that I followed the recipe, which is quite easy and brief. The final product? Well, it was not on par with the baking from a <span style="font-style: italic;">patisserie francais</span>, but it sure was tasty. However, I got caught up in eating the spiced apple sauce that makes the base layer of fruit for the tart. Next time I buy apples I will just make a batch of apple sauce and forget about baking it into a pretty tart. The tart was quite pretty though; I would say the major benefit of following the technique taught in the book was aesthetics. Now I know how simple it is to make an appealing apple design atop a tart. Overall, I would say that I spent a little too much time on this recipe, despite my shortcuts, for it to be worth making often. It was still an enjoyable dessert and I'm glad I tried this instead of making the usual apple pie.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSX7BFKXLZI/AAAAAAAABwI/-ByzGtdVsPA/s1600-h/apples.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSX7BFKXLZI/AAAAAAAABwI/-ByzGtdVsPA/s200/apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5270894934891113874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bxWHRNSQsS4/SSX7BLoSEtI/AAAAAAAABwQ/_sRZ6Z0LczE/s1600-h/applesauce.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_bxWHRNSQsS4/SSX7BLoSEtI/AAAAAAAABwQ/_sRZ6Z0LczE/s200/applesauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5270894936627221202" border="0" /></a>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com2tag:blogger.com,1999:blog-8319931679132440100.post-77136486187558396472008-11-20T08:41:00.000-08:002008-11-22T04:25:11.416-08:00NYC foodie commentsMy blog is by no means intended to fill up with restaurant reviews, but if I have a wonderful experience I might not be able to keep it to myself. This is the case today; I am writing two days after a trip to New York City and I am still thinking about my lunch in the <span style="font-style: italic;">real</span> Little Italy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSX8hLrHDJI/AAAAAAAABwg/SBsr9XsFGpA/s1600-h/nyc+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 132px;" src="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSX8hLrHDJI/AAAAAAAABwg/SBsr9XsFGpA/s200/nyc+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5270896585906523282" border="0" /></a>Before I talk about the lunch, let me set the scene. Upon arriving in midtown Manhattan I had a list of prospective eateries to check out on this particular trip, some of which were recommended by <a href="http://video.nytimes.com/video/2008/10/10/travel/1194823299238/frugal-traveler-new-york-city.html">The Frugal Traveler</a> of the NYtimes. I had taken the bus from Philly for an interview, but my side project was of course to eat. I must say though, that some of the iconic names in NYC eateries are both over priced and too touristy for good quality. I easily managed to pass up the trendy burger and cupcake offerings, as I have seen too much of the same thing come about in Philadelphia. I did find it somewhat comical that within 5 minutes of deboarding the bus I saw a combined burger and cupcake joint. Especially because a recent 30 Rock quote said that New Yorkers were off cupcakes and back on doughnuts.<br /><br />I went to the first place on my list for my first lunch: midtown's mozzarella bar <a href="http://www.obika.it/">OBIKA</a> [as a cheese lover, I had to see it <a href="http://www.nytimes.com/2008/09/17/dining/17mozza.html?ref=dining">to believe it</a>]. It was affordable for midtown, and especially for the quality of service and food that I received. I was surprised how quickly the fresh mozzarella di bufala and Sicilian caponata filled me up!<br /><br />Perhaps I started off on too high of a note, because my next experience at Katz's Deli was not as I expected. I love a good old delicatessen, but my sandwich at Katz's was just not worth the money. Either I didn't know the right way to order it or, as with the cheese steak places of South Philly, tourism has taken its toll on the quality. I had a brisket sandwich, but I found it to be less than exciting despite a good helping of meat. My friend ate a reuben, which I also tasted and found to be a bit over priced. It was fun to try out Katz's Deli, but now that I have been there I probably won't return since I know what I can get at Carnegie Deli, which remains a favorite. I also, reluctantly, tried two even more touristy places for late night snacking--it had been a long time since I had either NY Cheesecake or a good slice of pizza, so I gave it a shot. The cheesecake at Lindy's was good, not great, but it did have a pleasant lemon zest note that a classic NY cheesecake should have. The problem here was Manhattan pricing; cheesecake and a cup of coffee amounted to the same price as my mozzarella lunch! Next, I tried a slice at Famous Ray's (the <span style="font-style: italic;">Original</span>, you know). I couldn't help it! I was curious. The verdict: it was pizza, but nothing better than what you would find at a suburban mall's food court. Philly seems to be playing with the big boys of NYC on this one; I put<span style="font-style: italic;"> Lorenzo's</span> right up there with <a href="http://www.famousjoespizza.com/">Joe's Pizza</a> for the best late night snack for the buck.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bxWHRNSQsS4/SSX8hMvFStI/AAAAAAAABwo/wf0WrqFbqpg/s1600-h/IMG_1373.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_bxWHRNSQsS4/SSX8hMvFStI/AAAAAAAABwo/wf0WrqFbqpg/s200/IMG_1373.jpg" alt="" id="BLOGGER_PHOTO_ID_5270896586191620818" border="0" /></a>For one of the last activities of the NY trip I wanted to venture into the Bronx, past Yankee Stadium, to the Belmont neighborhood around 187th street and Arthur Avenue. Despite the great offerings of cheese and cured meats around Manhattan, I had to head up to what my grandfather always called the REAL Little Italy. It seems nostalgic for my whole family; everyone knows about Arthur Avenue. And it is nostalgic for me too; I remember seeing it as a kid, eating at <span style="font-style: italic;">Dominick's</span> restaurant and <span style="font-style: italic;">Mario's</span> (where apparently my mother once saw John Gotti dining). Arthur Avenue is full of Italian American culture, especially the old world foods from the poor province of Calabria, in southern Italy. After buying hot sopressata and a scamorza, both of which were made in-house, I set out to find lunch. Dominick's is closed on Tuesdays (I seem to remember ordering without a menu at that restaurant and I must return another day to try eating there). The other restaurants had similar lunch specials and I received a "They're all good!" recommendation from a local shop keeper. <span style="font-style: italic;">Enzo's</span> was decided on, primarily because the lunch menu included chicken calabrese and I am currently very into learning about my family's roots in Calabria.<br /><br />It was the best lunch I have had in a long time<span style="font-weight: bold;font-size:180%;" >.</span> We started with fried meatballs with onions, hot peppers and garlic. There was a plentiful basket fresh bread on the table (I like to use it as a utensil). The generous, Italian grandmother sized portions came to the table and we were happy with our decision to visit Arthur Avenue even before taking the first bite. My chicken calabrese was succulent braised chicken, bone in--skin on, soaking in a rich broth of tomato, lemon, pepper and <span style="font-style: italic;">magic</span>. The chicken was accompanied by perfectly tender potatoes and little nuggets of rustic Italian sausage. It was a perfectly comforting stewed dish for a cold day and I couldn't resist having a glass of Chianti to help it go down. My friend Justin ordered a basic chicken parm dish, which although widespread is easily ruined with thick, dry chicken and cheap, scantly sprinkled cheese. This place had thin, scallopini style chicken; tender and delicious with a perfectly crispy breading. The cheese was generous, covering the entire dish of chicken and burnt to perfection on top (just enough burn for a little crispiness and extra flavor). Last but not least, the dish was served with fresh, sweet tasting marinara and a little side of pasta. <span style="font-style: italic;">Mangiavamo</span>. The meal was outstanding, <span style="font-style: italic;">molto bene</span>, and the best deal I have seen in NYC--only $11.95 for the lunch special. Ordering the fried meatballs kinda did us in though, I felt like I was waddling out of the restaurant.<br /><br />Now that I know how easy it is to get to NYC's Arthur Avenue (we took the D train into the Bronx, followed by a short walk) I plan on returning for a meal each time I visit the great city.m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-88344917714130699562008-11-19T07:52:00.000-08:002008-11-24T21:46:01.955-08:00Fried Ricotta Fritter Fun<a href="http://www.saveur.com/article/Food/Ricotta-Fritters-1000063227"><span style="font-style: italic;">Polpette di Ricotta</span></a><br />These were a special treat that I made a while back to experiment with frying a bit in my own kitchen. It's not often that I eat deep fried foods prepared at home and it is certainly not often that I eat anything that tastes as good as these. Although these ricotta fritters are far from healthy, consuming them certainly made me very happy (which is good for the heart) and hopefully the red wine worked its wonders.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bxWHRNSQsS4/SSXq0p0mYQI/AAAAAAAABwA/v-UPXKzt9Uk/s1600-h/IMG_1100.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_bxWHRNSQsS4/SSXq0p0mYQI/AAAAAAAABwA/v-UPXKzt9Uk/s320/IMG_1100.jpg" alt="" id="BLOGGER_PHOTO_ID_5270877129207603458" border="0" /></a><br />I took this recipe idea from the <a href="http://www.saveur.com/food_new_recipes.jsp?issueID=200806">September 2008 edition of SAVEUR magazine</a>. I say idea, because I kinda <span style="font-style: italic;">forgot</span> to measure amounts and I made one ingredient substitution based on what supplies <span style="font-style: italic;">Cucina D'Aquino</span> had in stock. In place of chopped prosciutto I used a <a href="http://www.laquercia.us/">U.S. produced sweet sopressata</a>, which did the trick just right. I followed the procedures for the recipe very closely and the fritters were a hit! They were little flavor bombs; panko bread crumbs formed a super crunchy, golden brown exterior that, once broken, released a somewhat gooey, salty explosion of rich, warm cheese, a little spice, and cured meat. When dipped in some homemade tomato sauce (with fresh, home grown basil) the flavor just decided to linger longer on the tongue. The sauce first added a welcome dose of sweetness to the savory fritter flavor, followed by some zing from the hot pepper flakes that had been cooked with the sauce. A sip of wine was almost necessary to finish pleasing my palate. This recipe was truly impressive and quite easy to make, despite the need for deep frying.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSXmpKt3_tI/AAAAAAAABvo/joqLQFG4QFM/s1600-h/IMG_1108.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_bxWHRNSQsS4/SSXmpKt3_tI/AAAAAAAABvo/joqLQFG4QFM/s320/IMG_1108.jpg" alt="" id="BLOGGER_PHOTO_ID_5270872533832826578" border="0" /></a>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com0tag:blogger.com,1999:blog-8319931679132440100.post-36001043608881311922008-11-12T07:19:00.000-08:002008-11-20T08:40:15.458-08:00Food origins, my farewell to being a Cheese Monger<p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">As an undergraduate student of Food Science, I spent one year interning in the product development kitchens of a large North American food company. I dealt with foods that I rarely consume myself and seldom recommend to my friends and family. This is not to sound pessimistic, because most of us realize that our fast pace society demands convenience foods, which tend to be mass produced. Although I more often enjoy what I would consider to be <i style="">slower</i> foods, I understand that processed <i style="">faster</i> foods are here to stay.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Whether you are a fast food junkie, an inquisitive foodie, or a 100% natural-organic-local <i style="">envirogastronome</i>, you probably ponder the origins of some of your foods. Perhaps not the physical origin—as in cow to cheese, seed to fruit, et cetera—but the entire gastronomic origin: why is it that a particular edible exists? Sure, the food you are eating was grown somehow, there is some physical science to describe that, and somehow the economics contiguous with the food brought it to you at a certain price. Is the food on your plate there because it is abundant in your area, because you and your family like the taste, because most people don’t have time to cook their own dinner, or perhaps because a small time farm wanted to get creative with some of their milk?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bxWHRNSQsS4/SRr3R0_B5RI/AAAAAAAABtM/8Gplu_0DW78/s1600-h/IMG_1198.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 186px;" src="http://1.bp.blogspot.com/_bxWHRNSQsS4/SRr3R0_B5RI/AAAAAAAABtM/8Gplu_0DW78/s200/IMG_1198.jpg" alt="" id="BLOGGER_PHOTO_ID_5267794599816062226" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">For the last few months I had the opportunity to work as a cheese monger at the <a href="http://www.dibruno.com/">Di Bruno Brothers</a> specialty grocery store in <st1:city st="on"><st1:place st="on">Philadelphia</st1:place></st1:city>. I had such a wide variety of outstanding cheeses laid out in front of me each day at work. I got to taste, learn, and taste some more; followed by some necessary reading to learn a bit about the individual cheeses. The store carries a large selection of both classic European cheeses and artisanal products produced in the <st1:place st="on"><st1:country-region st="on">United States</st1:country-region></st1:place>. One can find cheeses of all shapes, sizes, flavors, and personalities at a store like Di Bruno’s.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">When you start to learn about cheese, learning the about origins of the product is key.<span style=""> </span>Many places throughout <st1:place st="on">Europe</st1:place> produce a traditional product that is unique to the area of production. Many cheeses are mass produced in factories, but there is still a great selection of cheeses produced in small quantities on family farms. The taste of the land, or <i style="">terroir</i>, really can set agricultural products apart; a cheese made in <st1:state st="on">Vermont</st1:state> has the potential to taste quite different than a cheese made in <st1:state st="on"><st1:place st="on">Sicily</st1:place></st1:state> because of the types of grass and feed that the animals consume. I remember receiving a cheese shipment from the folks at <a href="http://www.vermontshepherd.com/">Vermont Sheppard</a> one day. The cheese came with a lovely little card that told the story of the particular wheel. It was part of the farm’s <i style="">Xth</i> batch, aged for exactly <i style="">X</i> number of months and, as the card stated, before being milked the cows had been grazing on the greens of a particular pasture. I felt something new when I took my first bite of the cheese wheel because I had a sense of admiration for the cheese makers’ efforts.<span style=""> </span>But, even more so than the local milk used, the cheese makers’ recipes and cultures (both microbial and ethnic) will always be influencing the final products.</p><p class="MsoNormal">I will never forget my short time working as a cheese monger.<span style=""> </span>It was a valuable learning experience, especially for my stomach.<span style=""> </span>Now I will always look for new cheeses to try, especially unique and obscure products from different locales. It is so fun to take a tour of the world by tasting new foods, whether they are fast foods or slow foods, it is nice to know what is out there. And with a good cheese monger, you can take a different <a style="font-style: italic;" href="http://www.tourdefromages.co.uk/">tour de fromage</a> each time you need cheese.</p>m.j. aquinohttp://www.blogger.com/profile/05541391583228576496noreply@blogger.com1