Monthly Cooking Thread - July 2018

[Jamestown1630]

I’ve become very interested in Italy lately, and am especially drawn toward the Sorrento Peninsula/Amalfi Coast area. Searching for recipes from the region – and continuing in the interest of finding ways to use all of those squashes that are beginning to burgeon in your gardens - I found a recipe for Spaghetti alla Nerano. This is a pasta dish that comes from the fishing village of the same name, and uses fried zucchini.

I found the recipe on a beautiful website dedicated to Italian cooking: ‘Memorie di Angelina’. Frank Fariello has done an amazing job with this blog, which is dedicated to his grandmother and his memories of her home cooking. He is passionate about his subject, and writes beautifully and thoughtfully about it:

http://memoriediangelina.com/2017/09/09/spaghetti-alla-nerano/

(While you’re there, check out his recipe for Frico, a crispy potato-cheese wonderfulness.)

I happened to find a neat way of cutting a hard-boiled egg, in case you are presenting them in a Chef’s Salad or some other dish This type of garnish cut is apparently called a ‘Van Dyke’ (after he of the beard style?) and there are a couple of ways to do it.

Here, YouTuber 'cheekyricho cooking' uses a knife:

https://www.youtube.com/watch?v=RUGJGhwZAY0

And DaveHax of 'Egg Life Hacks' uses a drinking straw:

https://www.youtube.com/watch?v=4XxrgwjRBCQ

If I could, I would go to Sorrento just to visit Terrerosse, the ceramics studio of Alessandro Ottone and his wife Enrica Cerchia. They don’t appear to have an online shop, but they do have a YouTube channel full of beautiful videos mixing magical scenes of the rugged coastline of their home with some of their work in ceramics. The way that Alessandro celebrates the sea creatures and natural environment of Sorrento – tender but not sentimental - is very moving to me. I can only imagine the satisfaction that comes from possessing talent like this and being able to devote one’s working life to it:

https://www.youtube.com/watch?v=l0odXD6M1Ww&index=16&list=PL4rRCviH_yjBaNKMnSIFEldN_NHUFpE0D

https://www.tripadvisor.com/Attraction_Review-g187782-d5105491-Reviews-Terrerosse_Sorrento-Sorrento_Province_of_Naples_Campania.html

___________________________________________________

What first led me to become interested in this area of Italy was a YouTube channel, ‘ProWalks’, which features walking tours of several of the towns in the region. Among the videos of the resort towns, this YouTuber also has interesting tours of the ruins of Herculaneum and Pompeii. The definition of the video makes you feel as if you are actually there – and cause me to think that very realistic VR “vacations” are not too far away for us.

Some of the tours are quite long, but they are fascinating and relaxing to watch, if you are interested and have the time:

https://www.tripadvisor.com/Attraction_Review-g187782-d5105491-Reviews-Terrerosse_Sorrento-Sorrento_Province_of_Naples_Campania.html

-JT

[Jamestown1630]

I like the pasta in Fontina sauce - even though my Italian in-laws wouldn’t eat it.

I’ve never made any kind of ice cream or sherbet, but we bought an attachment for our KitchenAid last year, and should probably get around to trying it out.

[Liz]

By making the basic Gelato de Crema, you can add your favorite flavorings.....as the Italians do.

[Liz]

Italian Cream Sodas, also known as Creamosas in Italy, are very popular in Italian restaurants and coffee shops.
Ridiculously easy to make---carbonated water, syrup, ice, cream (or milk), dollop whipped cream garnish.
IMPORTANT: mix in order given to prevent curdling.

METHOD layer in large glass, 2-3 tb fave flavored syrup. Next add 1/-3/4 c h/cream, half and half, or milk. Stir.
Now fill w/ club soda, and ice. Top with whipped cream. Add a straw for sipping.

[Liz]

A beautiful chilled summer dessert. When it's all gussied up, guests will think you spent hours making it.

ORANGE CREAM ICE CREAM

Just take a quart of the best vanilla ice cream slightly softened, and ripple through a ribbon of OJ concentrate.

Serve perfect scoops on chilled plates over orange slices, shower with threads of orange zest.

Add a pretty green garnish.

[Jamestown1630]

I've been crazy about this swirl-y Nordicware bundt pan for ages, but have put off buying it because things like this usually show up in my thrift store for a fraction of the cost.

YouTuber Dale Calder recently posted a recipe for a Bundt Poppy Seed Pound Cake with Brown Butter Glaze that is so pretty it tempts me to go ahead and pay full price for that pan. It's a many-step recipe, but doesn't look difficult:

http://dalecaldersblog.blogspot.com/2018/06/bundt-poppy-seed-pound-cake-with-brown.html

[Liz]

Yes indeed---a must have cake pan. And that cake......heavenly.

[Jamestown1630]

Thanks for posting the pic. I couldn’t figure out how to do that, and he didn’t have a still that I could find ;-)

[Liz]

Every bite of that cake promises sheer heaven.......the glaze, the filling and the swirly cake itself holding it all together.

[Jamestown1630]

Nordicware also has a ‘Crown’ bundt pan, with lots of scooped-out areas to catch and hold the glaze:

https://www.nordicware.com/recipe/70th-anniversary-cinnamon-swirl-and-toasted-pecan-bundt/

[Liz]

I wonder whether cake batter would cook up as well in that odd-shaped pan.

[Jamestown1630]

I have a couple of pans that are somewhat intricate, though not as much as these. I’ve never had a problem so far. I used to do the grease/flour technique, but now I just use the PAM for baking spray, which seems to solve the releasing part. Not sure whether all those fine edges will wind up overbaked, though.

I will let you know when I try it.

[Liz]

Nordic's presentation of its bunny cakes is delightful----and those marzipan carrots.

[Liz]

Get the ripest melon you can find for this equisite ice cream recipe.

CANTALOUPE ICE CREAM / Makes a generous quart

METHOD Clean out ripe cantaloupe halves. Scoop fruit into bowl, add juiced lemon; mash/puree.
Drain juice into 2nd bowl; reserve. Cover melon purée and refrigerate.

Prepare the sweet cream base below; whisk in reserved juice. Freeze as per mfg.

FINAL After ice cream stiffens, about 2 minutes before it is done, add pureed cantaloupe.
NOTE if more juice has accumulated, do not add because it will water down ice cream. Continue freezing until the ice cream is ready.

Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1.
Add cup coconut cream (Coco Lopez), to Sweet cream Base. Complete recipe as directed.

===========================

SWEET CREAM BASE / Use as base for any ice cream recipe.
Ing 2 cups heavy whipping cream ¾ cup sugar cup milk 2 large eggs

METHOD Whisk the eggs light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then whisk til completely blended,
a minute more. Pour in cream and milk; whisk to blend. Makes 1 quart base.

[bgill]

I used to make cantaloupe ice cream all the time. It’s a favorite.

[Liz]

What’s your recipe for cantaloupe ice cream? Similar to mine?

[bgill]

Pretty much. Don’t know where it is right now but basically a regular ice cream base and pureed cantaloupe.

[Liz]

I love the Cantaloupe ice cream recipe’s Sweet Cream Base——can be used for many different flavors.

[bgill]

It’s blackberry picking time. Those make for some yummy ice cream. Throw some whole and mashed into that base.

[Liz]

Yummy.......fresh blackberry ice cream. Heavenly.

[Liz]

A great do-ahead.

BLUEBERRY ICE CREAM

BASE Simmer/soften/dissolve 4 c blueberries, 2 c sugar, 2 tbl water.
Puree; Stir in 4 c HnH. Cover/chill overnight.

Next day, fill ice cream canister 2/3 two-thirds full; freeze as per mfg.
Transfer to containers w/ room for expansion.

Freeze firm 2-4 hrs. Repeat with rest chilled ice cream base.