Caterina de’ Medici

Who comes to mind, if I ask..Who was the first celebrity chef? Julia Child. I’m sure. But I’m talking classics here...and that’s where we’ll travel to this week by exploring people who have made their mark on food and more importantly, the further development of cuisine. You could say I owe the starting point in my culinary career to them. 

An important figure of the Renaissance, Caterina de’ Medici became one of the first influential people in culinary history. She's known as the Italian Queen Mother of France's high cuisine; Caterina de’ Medici (1519-1589) of Florence. During the Italian Renaissance of the fifteenth century she imported a new style of refined cooking to France, as we know it today.

In 1533, at the age of fourteen, Caterina married Henry of Orlèans; the future king of France. With that important event she brought a large group of cooks and servants to accompany her to France. The Florentine cooks who accompanied her immigrated a unique style of Italian cooking and ingredients to France; including peas, beans, artichokes, duck cooked in orange, aka canard a l’orange, and onion soup. The pastry cooks offered a style unknown to the French at the time; preparing pasta, pastries, sorbets, ice creams, marmalades, and fruits poached in syrup. This was a major turing point in cuisine for them. BTW, the frangipane tart is named after Sir Frangipani.

Caterina de’ Medici also established a new etiquette at the French dining table; by serving meals in courses, separating sweet and savory foods. Keep in mind at the time, sweets were still eaten at the same time with savory meat; that was the common in medieval times. I know a few people who may be fond of the later and rather start with dessert. At that time, French cooking already was evolving and the presence of this new style had an influence on the future of French cuisine. 

The people of France were taught Florentine elegance by Caterina as she introduced gracious table settings and dining habits, embroidered napery, along with silverware and hand blown glassware.   

Take part in the Italian Renaissance and prepare my Onion Soup Recipe. Just do as Caterina and serve with style.

Yellow Food

I am continuing with this week's theme of color and food. Today's color is yellow, which brings a few of my favorite ingredients to mind. And what better way to prepare your yellow dish than with a pot that is versatile from stovetop-to-oven and even to-the-grill - like this cast iron yellow pot from Le Creuset. 

Yellow is the color of sunshine and symbolizes energy. It is as inviting as a warm, sunny day. Yellow can also be perceived as cheerful, mellow, and soft to the touch. It is the color of ideas and dreams and stimulates creativity and confidence. It is an attention getter and the most visible color of all the colors. Use it in small amount. Yellow is like sunlight: you want it to be there to feel good, but you don’t want it to be “in your eye”. Le Creuset on Dijon.

For today's yellow food recipe.

Return to Summer

With record snow this weekend in most of the Atlantic East coast and temperatures pushing the envelope for the whitest, coldest winter in decades, I began my day dreaming of summer 2010 by my East End beaches. 

When I fell into my mid-summer day dream, I pictured myself stopping at Pikes Farm Stand in Sagaponack to pick up their prize vine ripened tomatoes and candy-like white corn on the cob. To serve the tomatoes, I simply slice and drizzle olive oil upon a crusty ciabatta bread topped with freshly ground pepper and a gently torn fresh basil leaf, from my garden. I munch on this snack paired with a crisp cool glass of sauviginon blanc while waiting for my corn to grill to perfection. The corn was picked just one hour before cooking; so with corn that fresh, I like it au natural - no or butter needed.

Rude awakening. It's the beginning of February. But I have something up my sleeve that's very fitting and will put a summer smile on your face and mine. Here's the how-to for cooking up a good pot of Spicy Corn Chowder.

image, Moza

The New Resolution

This past weekend I enjoyed celebrating 2010 with my best friends. Great time, great food. By coincidence, we ended up following one of my food & lifestyle trends for this year, Communal Entertaining. I made my chick pea, smoked ham and chevre pizza, appetizer. Dishes made by my friends were braised short ribs, spaetzle, swiss chard (greens for wealth), black eye peas (for good luck), and the best chocolate chip and peanut butter cookies of the new year! The Prosecco and cabernet flowed. Knowing I was in for a party night, I increased my workout earlier in the day to allow for all my communal entertaining- so to speak.

The start of the New Year has many people making resolutions, only to break them shortly thereafter. Myself, I'd rather not put so much emphasis on one day a year, I try to maintain a balanced lifestyle year round. But, if you need to make a lifestyle adjustment, what better time to motivate yourself than the New Year. 

Need inspiration, view my You Can Do It! Plan:

Here is another very easy way to get you jump started this year. How about with soup? Here’s a quick and tasty one to try, especially this time of year. I start off the week with a soup on the menu for Mondays. Soup is very nourishing, filling and comforting. 

Baked Potato Soup

chefgeorgehirsch.com
Makes four servings

2 large baked potatoes, cooled and chopped
4 Tablespoons pancetta (or bacon), chopped
1/2 cup sweet onion, chopped
4 cloves garlic, chopped
6 cups chicken broth
1/4 cup cheddar cheese, shredded
1/4 cup sour cream
2 green onions, chopped
chopped chives, to taste
hot sauce, to taste

In a large soup pot cook the pancetta until light brown.  Add onion, green onion, garlic and cook 2-3 minutes or just until onions soften. Add potatoes and broth.  Increase temperature, bring soup up to a boil, and then lower to a gentle simmer for 30 minutes. Just before serving, gently stir in cheese and sour cream.  Serve topped with chives and hot sauce to taste.

Note: Sour cream should be room temperature and slowly added to avoid curdling.

image: Potato Council