Georgie Porgie Pudding

Oh, how I hated that rhyme growing up, it meant it was time to put up your dukes. It doesn't quite have the same affect anymore. Nowadays the idea of pudding stirs up nostalgic memories of my Nana making batches of her rice pudding. Nana would serve it warm on a cold night or chilled on a sticky summer's night. She might even top it with a little glazed meringue, because just a simple blob of whipped cream just wouldn’t do. I was also led to believe that comforting rice pudding had curative properties. If not feeling well, a healthy scoop was the remedy in my house. I guess that’s why the Romans ate rice pudding as a cure for upset stomachs?

Having really no economic barrier and universal appeal- I’ve seen rice pudding on restaurant menus from diners and joints (my favorite place to find RP) to high-end linen napkin on-your-lap digs. Personally I‘ve made more batches than I can even remember. Here are a few variations that come to mind; Rum Raisin, Berry, Pomegranate, Coconut Mango and Banana. Keep in mind, I made mega batches. I prepared rice pudding batches to feed a daily buffet for about 10,000 people with list of ingredients like; 18 gallons milk, 12 pounds of rice, 12 pounds sugar. Email me if you need the full recipe.  

Making a batch for 10 thousand or 10 hungry people at home is pretty easy, as most ingredients are probably already in the pantry and can even be made by using leftover plain cooked rice. 

TIPS: Knowing your grains is important, as each type of rice will provide different results. Here are your options; long or short grain white rice, brown, basmati, or jasmine. Cooking times and consistencies will vary wildly, ok maybe widely. Long grain rice makes a pudding that is slightly drier and chewier than one made with short grain rice. While brown rice will be nuttier. Arborio rice is starchier and therefore can set up without addition of eggs. Cooking times will also depend on the type of rice, along with the amount of milk used. 

Other important tips: Do not combine any sugar to rice until the rice kernels are completely tender or the starch will begin to set and harden and will not become additionally tender. Do not use converted rice as it contains pre-gelatinized starch, which will not thicken rice properly. To keep a skin from forming over rice pudding, sprinkle a small amount of granulated sugar over the top as soon as you pour the pudding out of the pot.

Experiment with your own favorite flavorings and styles, and serve it up on your next tailgate, more formal occasion or just when you need a Nana pick-me-up! Enjoy!

My Basic, But Good Rice Pudding Recipe

Food as a Translator

Forget about the stories of screaming chefs throwing pots and pans in a hot kitchen to get their point across. Today, I'd like to think it’s more of a calm environment with chefs communicating on-and-beyond behind the line.  A few words resinate; local and sustainable. Chefs are sharing the important message of what’s not only fresh on today’s menu- that's local; but they are putting emphasis on using ingredients that haven’t spent unnecessary time on the back of a truck to get to your plate. 

There’s a lot to be said for my brothers and sisters in the kitchen and the connection we all share no matter where we are in the world. My friend Gino, owner L’Orciaia Trattoria, in the historic village of Montebenichi- (halfway between Siena and Arezzo, in the Tuscany region) and I shared an instant connection as if we've known each other for many years. The thing is Gino speaks no English, and my Italian is, well- niente. 
I'd like to think the bond is because we share the same love of food, prepared simply with the purpose to feed and nurture others.

Here's a recipe that I learned from Gino. He serves this local speciality, a typical Sienese dish. You would die for his Fagioli al Fiasco, Beans in the Flask; basically beans cooked in a Chianti bottle. Note, without the wrapped straw. It's so simple, yet one of my most memorable dishes I tasted traveling in Italy.

Fagioli al Fiasco aka Beans in the Flask
Cannellini beans are soaked overnight in water with salt.

The next day put into the ‘fiasco’ or heat-proof crock with 2 Tbsp of olive oil and 2 cloves of garlic, a quarter onion, 2 sage leaves, a small piece of fresh rosemary. Then fill 3/4 full of water or better yet chicken or meat broth. Bring beans up to a boil, then moved to a lower temperature, cap and gently simmered for an hour. Traditionally the fiasco was capped and put next to a dying fire in the hearth and slowly cook until the next day. 

Oh, the translation of this recipe- I promise it didn’t suffer when Gino and I talk over a few Grappas!

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Comfort One Pot Dish

When the first frost is about to stake a claim on the season, it's time to prepare warming, comfort food. Chicken Pot Pie is the first one-pot-dish that comes to mind. It's probably the single most popular main entrée available at your grocer’s frozen food aisle. 

Many restaurants will also feature it on their menu this time of year, and one restaurant that comes to mind that does Chicken Pot Pie real well is the Publick House in Sturbridge Massachusetts. It may be the roaring fire and New England colonial ambiance-thing they have going on, especially in Fall, that made that pie taste so good. The wine also assisted. My dear friends Shari Alexander and John Bills took us there when we were taping my TV show in MA. BTW- if visiting the Sturbridge area in Massachusetts, a wonderful place to lay your head for a night or two is The Red Maple Inn in Spencer, Mass., it's in good proximity to autumnal activities like antiquing. Ask about Dinner & A Movie, and Shari's fabulous breakfasts and afternoon tea.

But, if you can’t make it to Sturbridge, there’s nothing easier than preparing Chicken Pot Pies from scratch with a 1,2,3 pie dough, or make it semi-scratch by using pre-bought pastry. Other options include; puff pastry, biscuit dough, brioche, or top noodles Dutch-style as you'll find in Lancaster PA.

Award Winning Craft Brewery

You may have heard me mention my favorite brewery SPH, and I've even featured them on my TV show. Good people and more good news. Kudos to my hometown friends; Don Sullivan owner of Southampton Public House, SPH and Phil Markowski, SPH Brewmaster for bringing home yet another gold medal. This team has dedication and passion for the craft, that's a winning combination.

Southampton Publick House Ales & Lagers received the gold medal at the 28th annual Great American Beer Festival (GABF) in Denver Colorado competing against 495 breweries from 48 states. This year’s GABF hosted 49,000 guests and was recorded as a Guinness World Record for the most beers tapped in one location with1900 different brews.

Southampton Public House Berlinerweisse took gold in the German-Style Sour Ale Category, one of the 78 categories of ales and lagers. Berlinerweisse is a cloudy, sour, wheat beer of around 3% alcohol by volume. Historically, it was a regional beer from Northern Germany, mainly Berlin, dating back to the 16th century. Southampton Berlinerweisse, released in alternate years, is brewed in very small batches due to a 6-month fermentation period. 

I’ve sampled brews all over the world, purely for educational and research purposes, of course. Honestly- I use Phil’s SPH Brews as the benchmark for a good brew.

If you want to attend next year’s Great American Beer Festival mark your calendars as tickets go on sale June 2010 for the September 16, 17, and 18 2010 GABF, always sold out event.

For more information on Southampton Public House, Southampton, NY.

East End #1 Curry Destination

The East End of London, aka Bangla Town is a neighborhood that's receiving acclaim and popularity through it's noteworthy eateries and restaurants. You may have heard of London’s East End, through its popular BBC soap opera Eastender’s, airing on PBS TV stations in the US.

It's no wonder the popularity has spread- the curry houses of Brick Lane are known for good, cheap, vibrant diversity of foods; also luring an art and fashion vibe as a student hangout. Youth are a great indicator of birthing trends. 

Head cross the pond for the annual event in London's East End, celebrating the exotic aroma of Bangladeshi cuisine. The Brick Lane Curry Festival continues until October 10th, but you can enjoy the great Bangladeshi, Indian, and Pakistani restaurants year round.