Weekly Cooking (and related issues)Thread

[Jamestown1630]

One of my favorite television chefs is Nick Stellino. He has a wonderful, warm presence and engaging presentation - the sort of person who, when you watch him on television, makes you feel as if you've known him forever; and he manages to pack a LOT of information into a very short video without becoming boring or didactic.

This recipe is from what I believe was his first book 'Cucina Amore', in which each recipe is accompanied by family memories of his youth in Sicily. I wanted to try the recipe this week and didn't have time; but I will soon, and let you know how it goes. In the meantime, the combination of ingredients is intriguing, especially to those of us who are fans of 'sweet-and-savory'. At the end there's a link to a video of Nick preparing Classic Spaghetti and Meatballs.

Mixed-Up Cauliflower (Nick Stellino)

Serves 4

5 tablespoons raisins

4 tablespoons olive oil

1 pound fresh cauliflower florets, cut into 1-inch pieces, parboiled and patted dry

4 garlic cloves, thinly sliced

3/4 teaspoon salt

4 tablespoons pine nuts

1/4 teaspoon red pepper flakes

1 1/2 cups Tomato Sauce

1/2 cu water or Chicken Stock

1/16 teaspoon saffron powder

2 tablespoons balsamic vinegar mixed with 1 tablespoon sugar

1/2 teaspoon unsweetened cocoa powder

Place the raisins in a bowl of hot water to plump fo 10 minutes. Drain and set aside.

Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about 2-3 minutes. Add the cauliflower florets and cook for 2 minutes.

Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoon of the salt, transfer to a bowl and set aside.

Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook for 3-4 minutes, Add the remaining salt, the tomato sauce, water or stock, saffron, balsamic vinegar-sugar mixture and cocoa powder. Bring to a boil and simmer until most of the sauce has been absorbed, about 4-5 minutes.

Serve with slices of hearty Italian bread.

Here is Nick's website, with lots of recipes:

http://www.nickstellino.com/

and one of his videos, where he does Classic Spaghetti and Meatballs:

https://www.youtube.com/watch?v=6MhHp6YZA4Q

-JT

[Trillian]

I should have added how much water I add, since it wasn’t clear. It’s about 1 cup when rinsing out the can.
I have a newborn so I’m on little sleep and it shows when I type.

[Jamestown1630]

I’ve always enjoyed the Penzey’s catalog, but never purchased herbs by mail-order at all, so I don’t know of another company like that. I generally buy herbs in bulk from food co-ops, where the prices are very good. But those are more than likely to be on the ‘climate change’ bandwagon as well, whether it’s obvious or not; and of course they won’t have the wide selection.

Perhaps someone else here has a recommendation.

-JT

[Liz]

SHAKERATO--Iced Coffee, The Italian Way

An Epicurious recipe. While Italians love to linger over a meal, that same laid-back attitude doesn’t apply here. Italians don’t let hot coffee hang around to cool off and, Dio mio, they wouldn’t think of making cold brew. Their choice? Shakerato (shock-eh-RAH-toe): Hot caffè shaken w/ ice to chill it quickly. Here's the basic method for Caffè Shakerato.

For Two Italians or One American:

Combine 3/4-1 cup fresh-made espresso (2 long shots) or strong-brewed coffee with sugar to taste (hot espresso dissolves sugar quickly). Add to pint Mason jar 8-10 ice cubes (crack if large; about 1/2 cup total); shake vigorously til jar feels cold. The foam is prized; spoon off and reserve; pour the drinks, then divide up foam.

An American drinks from jar w/ straw.

An Italian strains it into two glasses (no ice).

[Jamestown1630]

I know a lot of people would like that, but I couldn’t get my Italian husband to drink it ;-)

-JT

[Liz]

Moda is the high-end Italian restaurant in London

They even offer a bread course.

Toasted bread selection, seasoned dipping oil and olives.

[miss marmelstein]

I’ll get my husband’s recipe tomorrow. He’s the Italian-American cook in the family (I do everything else except the grilling). He does a wonderful lasagna and we do an all-day lasagna party.

Hint: the ingredients must be the best!

Question: how do people feel about no-boil lasagna sheets? I’ve used them and think they can work. My husband says Infamnia!

[miss marmelstein]

That’s so London. Elegant, spare.

[miss marmelstein]

That looks fantastic.

What’s the name of the Italian dessert where you pour coffee over ice cream?

[miss marmelstein]

Kalustyans in NYC. They do mail order. It’s a small fantastic shop with a great spice collection. Only 3 blocks from my home in NYC so I can recommend. In NJ, I buy at our local Indian store, Patel Bros.

[Liz]

Affogato......drowning ice cream in coffee.....a true Italian invention.

[miss marmelstein]

That’s it! I first saw that in a London restaurant.

[Jamestown1630]

My MIL always used regular dry lasagna pasta as if it were the no-boil sort. She laid some sauce on the bottom, and then proceeded. I haven’t tried it, but she never had a problem with it - maybe her sauce was ‘extra juicy’ :-)

-JT