Friday, June 28, 2002
Veal Birds
Italians, with their wild imaginations, think small rolls of meat on a skewer resemble the small song birds that are cooked in the same way. It is now illegal to shoot and eat songbirds, because so few are left in Italy, although I know it is still done. For most of us, it is a moot point. We’d much rather have these rolls of veal seasoned with sage and prosciutto – the same combination as saltimbocca, which is a common dish in Italian restaurants in America. Indeed, you might think of this dish as saltimbocca on a skewer. By the way, this is a Tuscan recipe, and to fill out a summer menu, you might want to serve this with panzanella, the Tuscan bread salad. You could start with a salad of beans and shrimp dressed with lemon juice, your best condiment-quality extra virgin olive oil, and parsley. For dessert, how about some fresh figs featured with other fresh fruit. Okay, you’re American. Add some ice cream. [more]
Tuesday, June 25, 2002
Italian Food Labels
Following is a speech I delivered last week to fellow members of the media on behalf of the Italian Trade Commission. It explains to a small degree the new labeling laws of the European Union, the regulations that guarantee the authenticity of certain food products. I didn’t actually read this speech, but I had to write it down anyway. It was a sort of security blanket that I placed on the podium in case my mind went blank. When I give lectures or speeches, I always need to write things out so I know where I am going, but then I try to talk as naturally as possible, without looking at the paper in front of me. As they come to me, I tell jokes and anecdotes that are not in the written speech, which makes the speech seem extemporaneous. So forgive me if this is a little dry. I think the content – the explanation of the EU regulations and the fact that labels are changing – is fair justification for sharing it here. [more]
Thursday, June 20, 2002
Wine Buy: Il Mimo
Il Mimo, The Mime, is the name of a dry rosé made from the Nebbiolo grape in the Piedmont region of Italy. It is rare – if not unique – to have a rosé from Nebbiolo, as it is considered the most noble red grape of Italy. It’s the grape used for Barolo and Barbareso, which are considered among the grandest red wines of Italy. [more]
Tuesday, June 18, 2002
Deviled Eggs
Here’s another question from my email bag:
Q. If I soak hard boiled eggs in beet juice, will that change the texture? I'm looking to make deviled eggs and I thought they would look pretty if I soaked them in beet juice first. And while your at it, have you got a good recipe for deviled eggs? [more]
Monday, June 17, 2002
E-Mail Questions
E-mail, I get e-mail, to paraphrase the song from the old Perry Como TV show.
Much of the mail asks me to repeat information that was on my Food Talk program. Some of it asks new questions that should be asked on the radio. I am happy to provide answers to the first type of question. In part, this website’s function is to back-up my program with, for instance, the recipes we talk about on the radio. The second type of question is a problem. I will not, for instance, recommend a restaurant through email. Recommending restaurants takes a bit of psychology and I need the give and take of a phone conversation to get the feel of the person asking for the referral. [more]
Wednesday, June 12, 2002
Japanese Chicken Meatballs in Broth
On Food Talk a few days ago, I mistakenly said this recipe was on my website. I surely remembered cooking it, and enjoying eating it, and even why I bothered to prepare it. I would have sworn I shared it with everyone. [more]
Tuesday, June 11, 2002
Hamburger Stroganoff from Minute Meals
I was in on Minutemeals.com from the very beginning. I knew founder Joe Langhan from The Food Network, where he was also one of the founders, and he asked me to do an on-line chat with Minute Meals -- their first. Hardly anyone had even heard of on-line chats back then and it was exciting. [more]
Monday, June 10, 2002
Buy Garlic Now!
It’s garlic ordering time again. [more]
