WWII Poster: Reproduction with words of wisdom ‘bout food. Still a timeless message some 70 years later.
Mother Earth, Ireland
I know I have raved more than once about Myrtle Allen + Ballymaloe in Ireland. She has touched my heart and left me and my TV crews with food memories that we will always cherish. So join me as she gives me a glimpse into how she made necessity a destination that keeps people from all over the world coming back for more.
New Kind of Gumbo
A good gumbo takes time, a great gumbo takes longer…
Whether it’s a stew or soup-like, there is nothing more satisfying than a hearty bowl of Gumbo, which reminds me Mardi Gras + Carnival wind down this Tuesday - aka Fat & Shrove Tuesday.
Gumbo is truely Cajun and the official state dish of Louisiana; one that celebrates their heritage of sustenance off the land. There are numerous ingredients that can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken, duck + rabbit are the usual meats, along with ham and sausage. A seafood gumbo can contain shrimp, crab and oysters. However, the basics ingredients used in any gumbo are the “holy trinity” consisting of onion, celery and green peppers, thickened with a dark roux.
Additionally, the make up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra, together with the cooking influences of local Choctaw Indians, French, German and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. I believe the addition of tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With such a rich culture as Louisiana has it is important to note that the preparing of a gumbo goes far beyond the making of this ‘stew’ and really brings together the community.
This new kind of gumbo may just be stepping back to the Cajun way - with everyone contributing to the pot for the goodess of the stew. Laissez les bons temps rouler!
Cicchetti
In honor of Carnevale di Venezia 2011:
A big part of every evening in Venice begins with an elaborate array of appetizer size portions served on small plates, like tapas or as the Venetians call it cicchetti (chi-KEH-tee).
This style of entertaining is such a pleasant way to enjoy an evening with family and friends. In place of the typical ‘big roast’ dinner party, it’s easy to put together a last minute ‘cicchetti’ menu which can be prepared ahead of serving. Many of the food items are probably available right in your own pantry or refrigerator. Serve buffet style.
Grand Canal, Venice Italy
Venetian Cicchetti Menu
- Deep-fried mozzarella cheese, Gorgonzola, calamari, artichoke hearts and anything that can be put on a toothpick.
- Crostini (little toasts) is also popular, as are marinated seafood, olives and prosciutto with melon.
- Meat and fish bites are ideal and with grapes, figs and fennel for a perfect mix.
- Bite size meatballs, hard boiled eggs with anchovies, fried vegetables
More traditional items can include; moscardini (tiny octopus) with polenta, soppressa and toasted bread with creamed cod, and sardines cooked and marinated with onions and vinegar, flavored with raisins and pine nuts.
Drink
Wine is the drink of choice. Serve your ‘house’ red or white wine (ombra rosso or ombra bianco) or a small beer (birrino). Pour traditional Venetian favorites such as a Spritz, a refreshing Venice cocktail of prosecco, (Italian sparkling wine) soda and Campari or Aperol bitters.
Dessert
Wrap up the evening by serving sgroppino (lemon sorbet, prosecco with a splash of vodka) or a small glass of Grappa. Top with a typical Venetian sweet such as zaeti, a biscuit prepared with polenta flour and raisins or bussolai buranelli, butter biscuits made in a round shape that are wonderful when dunked in sweet Vin Santo.
Oops
Mistakes do happen; OOPS Winery adopted its name for this very reason, only the results were actually magnificent. Opps is a Chilean winery with varietals from France and one of the oldest wineries in Chili. The Carmenère, considered the lost grape of Bordeaux is ideal with beef; pair with skirt steak, short ribs or chili. Oops, another bonus it's under $12.
There’s a good reason the Merlot of Chile doesn’t taste like other Merlot. Many are not entirely Merlot, but instead a blend of Merlot and a far more exotic grape: Carmenère, a.k.a., The “Lost Grape of Bordeaux.” Carmenère root stock had been transplanted from France over a century ago before the particularly nasty root louse threatened its very existence. Soon forgotten, the Carmenère grapes grew freely with Merlot grapes and were assumed to be Merlot until, suddenly in 1994, viticulturist Jean-Michel Boursiquit revealed the mistake. Oops!