In the spirit of Oprah, here is a partial list of products that I love -- things that are really delicious and/or make cooking SO much easier!!
1. No boil lasagne noodles -- either Barilla or San Giorgio are great. And I promise you, you'll NEVER know the difference. You can also get fresh lasagne sheets in a lot of grocery stores, but they're much more expensive and, in my humble opinion, don't make any appreciable difference.
2. Herbs de Provence -- a great herb mixture that makes for a catch all seasoning for pork, poultry and lots of seafood -- mix it in with juice of one lemon and twice that amount of olive oil, and you've got a fabulous marinade.
3. Spinach pasta -- toss it with a little bit of olive oil and garlic salt, and it's a fabulous and foolproof side dish any night of the week.
4. Apple cider vinegar -- a truly underappreciated vinegar -- makes for fabulous marinades and salad dressings.
5. Costco -- not a product, but especially in a place like Virginia, where local grocery stores don't carry too many specialty Italian items, Costco has the best assortment of the meats and cheeses necessary for a good antipasto platter.
6. Swanson's low-sodium chicken broth -- great for making so many dishes, and better tasting that even much more expensive brands.
7. Tastefully Simple Garlic, Garlic! and Onion, Onion! See earlier post about Tastefully Simple.
8. Pork tenderloin -- so quick and easy too cook and comes off as a much fancier company dish than it really is. Marinate it in lemon juice, olive il and herbs de provence (as above), throw it on the gril for about 20 minutes, and dinner is ready!
9. Chicken thighs -- by far, the most flavorful piece of the bird. Very under-rated cut of meat. Cooks quickly, especially if boneless, and it's almost impossible to cook them in a way that renders them dry.
Thursday, August 27, 2009
Baked Ziti
This is, without doubt, the best dish to make for someone else -- birth in the family, someone in the hospital, friend working long hours . . . whatever the occasion, happy or sad, everyone loves it, it reheats beautifully, and it goes a long way! Where a pound of pasta usually feeds 4-6 people, baked ziti made with a pound of pasta will feed at least 8, if not more.
Boil a pound of ziti, but cook it for about 2 minutes less than the shortest time recommended on the box. (You're going to cook it more in the oven and if the pasta is too well done to begin with, it all will turn to mush.)
Drain the pasta and put it in a large bowl. Let it cool for a few minutes, but do not rinse in cold water to cool it down. Add 1 pound of ricotta cheese, 8 ounces shredded mozzarella (or more if you want it REALLY gooey), and 1/2 cup grated parmigiana cheese. Stir all that together.
Spray a baking dish with non-stick cooking spray and cover the bottom liberally with sauce. You can use marinara or the sauce that was made with the meatballs and sausage in it -- and then serve the meat as a side dish. Some people also like to make theirs with a Bolognese (meat) sauce, and I'll post a recipe for that sauce within a few days, but I prefer baked ziti without all the meat baked in with the ziti and cheese. If you are not feeding vegetarians, the sauce made with the meatballs and sausage is preferred -- it's much richer and more flavorful.
Put about 1/2 your pasta and cheese mixture into the dish and cover liberally with sauce. Then repeat the process with the remaining pasta/cheese mixture. Make sure there's enough sauce that this comes out nice and juicy, but isn't drowning in sauce. Stir it a little gently from the top just to incorporate the sauce a little bit.
Cover with foil and bake at 350 degrees for 45 minutes. Remove the foil and put your finger right in the middle of the dish. If it's so hot that your finger immediately recoils, then it's done. If not, cook for continuing 5 minute intervals until it's steaming hot.
Let it sit for about 5 minutes, covered with foil, before serving. And whatever is left over can be reheated in the microwave for days and it just keeps tasting better and better with each passing day.
Boil a pound of ziti, but cook it for about 2 minutes less than the shortest time recommended on the box. (You're going to cook it more in the oven and if the pasta is too well done to begin with, it all will turn to mush.)
Drain the pasta and put it in a large bowl. Let it cool for a few minutes, but do not rinse in cold water to cool it down. Add 1 pound of ricotta cheese, 8 ounces shredded mozzarella (or more if you want it REALLY gooey), and 1/2 cup grated parmigiana cheese. Stir all that together.
Spray a baking dish with non-stick cooking spray and cover the bottom liberally with sauce. You can use marinara or the sauce that was made with the meatballs and sausage in it -- and then serve the meat as a side dish. Some people also like to make theirs with a Bolognese (meat) sauce, and I'll post a recipe for that sauce within a few days, but I prefer baked ziti without all the meat baked in with the ziti and cheese. If you are not feeding vegetarians, the sauce made with the meatballs and sausage is preferred -- it's much richer and more flavorful.
Put about 1/2 your pasta and cheese mixture into the dish and cover liberally with sauce. Then repeat the process with the remaining pasta/cheese mixture. Make sure there's enough sauce that this comes out nice and juicy, but isn't drowning in sauce. Stir it a little gently from the top just to incorporate the sauce a little bit.
Cover with foil and bake at 350 degrees for 45 minutes. Remove the foil and put your finger right in the middle of the dish. If it's so hot that your finger immediately recoils, then it's done. If not, cook for continuing 5 minute intervals until it's steaming hot.
Let it sit for about 5 minutes, covered with foil, before serving. And whatever is left over can be reheated in the microwave for days and it just keeps tasting better and better with each passing day.
Wednesday, August 26, 2009
Tastefully Simple
Normally, I'm not a big proponent of pre-prepared foods and shortcuts. They are necessary on certain weeknights, but generally, I don't like to forego the pleasure (yes, pleasure) of dicing onions and mincing garlic and tasks like that. BUT, in the last year I've discovered Tastefully Simple, a great line of products designed to make entertaining and cooking easy and delicious. My dear and life-long friend, Michelle Coleman Lacey, is a consultant and if you're at all interested in learning about their products and ordering any, here is her website: www.tastefullysimple.com/web/mlacey.
Their cocktail mixes are divine and a sure hit at a party. The dip mixes are addictive (I'm a big fan of Onion, Onion and Garlic, Garlic, both of which are great seasonings too, as well as the Chipotle dip), even people who shy away from spice and flavor in their food love the Seasoning Salt, and the (cream) cheese ball mixes will be a hit at any party. Michelle also has three kids who are picky eaters and they LOVE the stuff.
So, take a look and definitely try some of the products. The garlic and onion mixes are especially good when you are in too much of a rush to cut and dice -- they are of a far superior quality to anything you'll ever find in the supermarket and even this food snob uses them with abandon.
Ciao!
Their cocktail mixes are divine and a sure hit at a party. The dip mixes are addictive (I'm a big fan of Onion, Onion and Garlic, Garlic, both of which are great seasonings too, as well as the Chipotle dip), even people who shy away from spice and flavor in their food love the Seasoning Salt, and the (cream) cheese ball mixes will be a hit at any party. Michelle also has three kids who are picky eaters and they LOVE the stuff.
So, take a look and definitely try some of the products. The garlic and onion mixes are especially good when you are in too much of a rush to cut and dice -- they are of a far superior quality to anything you'll ever find in the supermarket and even this food snob uses them with abandon.
Ciao!
Tuesday, August 25, 2009
Sauce with Meatballs and Sausage
Make the basic marinara sauce and bring it up to a simmer.
While it's coming up to temperature, take 1 pound of Italian sausages (sweet or hot, or a little bit of both) and brown them in a skillet. Poke a few holes in the casings to drain a little bit of the fat, but don't worry, they'll still stay plenty moist. Make sure you really let the sausages brown on the outside, just this side of burning. When they're crisp enough, take them out and cut in half (they won't be fully cooked but that's OK). Add them to the sauce. Drain the fat from the skillet and add a little bit of water. Put the skillet back over heat, and with a wooden spoon or a spatula, scrape off all the fond (the carmelized meat and drippings on the bottom of the pan) from the skillet (this process is called deglazing). Pour this into the sauce and stir gently to distribute throughout. It adds a tremendous richness to the sauce.
If you don't like sausage, I recommend getting a small portion of country spare ribs, or some such pork, browning it in a bit of olive oil, and adding that and the deglazed fond to the sauce. A little bit of pork really makes a huge difference in the richness and taste of sauce.
While the sausage is cooking, mix up your meatballs:
1 pound of chopped meat -- you can use anything from plain beef (no more than 10 % fat), to a meatball mixture that contains beef, pork and/or veal. Some even use turkey, and while it can be done, it really doesn't taste the same. (If you do use turkey, you'll need to add a bit more bread crumbs to make sure it holds together).
1 medium onion diced
2 cloves of garlic, minced
2-3 tbsp. fresh Italian flat leaf parsely, finely chopped (you can substitute dried parsely, but use 1/2 of the amount
1/3 cup seasoned Italian bread crumbs
2-3 single hands full of cold water
1/4 cup grated parmigiana cheese (don't waste your money on the really expensive stuff when you add it to meatballs -- save that for when the taste doesn't get as diluted as this does)
1-2 tsp. fresh cracked black pepper
2 fresh eggs
I don't recommend adding any salt because the cheese and bread crumbs already contain plenty, but if you like your food salty, add just a little bit more.
Mix this all up with your hands (the best cooking tool you have!) just until it's all mixed through. It should still be moist, but able to form a solid ball that won't fall apart on you. If the meatballs feel too "solid" or bready, add a little more water to the mixture.
Form this into approximately 15 smallish meatballs and drop them gently into the simmering sauce. Space them out and gently push them under the surface with a spoon. Then let them sit for about 30 minutes before stirring gently. There is no need to fry or bake these meatballs before you put them in the sauce, and they will be incredibly moist when done.
The sauce and all the meat can be easily frozen for months at a time. Just be sure that you fill whatever container you're freezing in close to the top (leave a little room for it to expand when frozen) so that there's not a lot of room for ice to form on top and freezer burn to happen.
While it's coming up to temperature, take 1 pound of Italian sausages (sweet or hot, or a little bit of both) and brown them in a skillet. Poke a few holes in the casings to drain a little bit of the fat, but don't worry, they'll still stay plenty moist. Make sure you really let the sausages brown on the outside, just this side of burning. When they're crisp enough, take them out and cut in half (they won't be fully cooked but that's OK). Add them to the sauce. Drain the fat from the skillet and add a little bit of water. Put the skillet back over heat, and with a wooden spoon or a spatula, scrape off all the fond (the carmelized meat and drippings on the bottom of the pan) from the skillet (this process is called deglazing). Pour this into the sauce and stir gently to distribute throughout. It adds a tremendous richness to the sauce.
If you don't like sausage, I recommend getting a small portion of country spare ribs, or some such pork, browning it in a bit of olive oil, and adding that and the deglazed fond to the sauce. A little bit of pork really makes a huge difference in the richness and taste of sauce.
While the sausage is cooking, mix up your meatballs:
1 pound of chopped meat -- you can use anything from plain beef (no more than 10 % fat), to a meatball mixture that contains beef, pork and/or veal. Some even use turkey, and while it can be done, it really doesn't taste the same. (If you do use turkey, you'll need to add a bit more bread crumbs to make sure it holds together).
1 medium onion diced
2 cloves of garlic, minced
2-3 tbsp. fresh Italian flat leaf parsely, finely chopped (you can substitute dried parsely, but use 1/2 of the amount
1/3 cup seasoned Italian bread crumbs
2-3 single hands full of cold water
1/4 cup grated parmigiana cheese (don't waste your money on the really expensive stuff when you add it to meatballs -- save that for when the taste doesn't get as diluted as this does)
1-2 tsp. fresh cracked black pepper
2 fresh eggs
I don't recommend adding any salt because the cheese and bread crumbs already contain plenty, but if you like your food salty, add just a little bit more.
Mix this all up with your hands (the best cooking tool you have!) just until it's all mixed through. It should still be moist, but able to form a solid ball that won't fall apart on you. If the meatballs feel too "solid" or bready, add a little more water to the mixture.
Form this into approximately 15 smallish meatballs and drop them gently into the simmering sauce. Space them out and gently push them under the surface with a spoon. Then let them sit for about 30 minutes before stirring gently. There is no need to fry or bake these meatballs before you put them in the sauce, and they will be incredibly moist when done.
The sauce and all the meat can be easily frozen for months at a time. Just be sure that you fill whatever container you're freezing in close to the top (leave a little room for it to expand when frozen) so that there's not a lot of room for ice to form on top and freezer burn to happen.
Monday, August 24, 2009
Easiest and Best Brownies Ever
I make these ALL the time -- the nephews and nieces in my husband's family worship me for them, and swear that NO ONE ELSE makes them as well as I do, even though their Mom has my secret and did the same thing for them at least once :) I've had party-goers ask if I'd share my secret -- and I giggle because I cheat so badly, but it works!
Make a box of brownie mix, following the recipe for the fudge-y textured brownies (who in their right mind likes cake-like brownies??? If you want cake, eat cake, not a brownie!!!) I generally find Pillsbury and Betty Crocker to be the best brands. Duncan Hines is OK too. Oddly enough, the more high-end brownies don't work as well -- I often find them too crumbly, and the really inexpensive store brands . . . well, they taste like the cost.
Before pouring them into a baking dish, add 1/2 of a bag of Ghiradelli chocholate chips to the mix -- I usually add milk chocolate because that's what my husband and I prefer, but there are many varieties, including white chocolate which is also delicious. There are other brands, and ones that are cheaper, and I've tried them all. Trust me -- none are better than Ghiradelli.
Pour the whole batter into a greased baking dish (cooking sprays work fine!) and then bake just as directed on the box, but set the over 25 degrees lower than suggested, and start checking them at about 5 minutes before the suggested time on the box. They are done the moment a toothpick goes into the middle and comes out mostly clean, with only a few crumbs or smidges of batter. The inside will still keep cooking as they cool so you won't have runny brownies.
There's the secret -- add really high quality chocolate chips, and underbake your brownies just a little bit. I promise, they'll be a hit everywhere you go and will take you less than 10 minutes to prepare and cut once they cool down.
One last little tip -- if you want to save some calories, you can substitute apple sauce for the oil in the brownie recipe and especially with all the chocolate chips in the mix, you'll never know the difference.
Enjoy!
Make a box of brownie mix, following the recipe for the fudge-y textured brownies (who in their right mind likes cake-like brownies??? If you want cake, eat cake, not a brownie!!!) I generally find Pillsbury and Betty Crocker to be the best brands. Duncan Hines is OK too. Oddly enough, the more high-end brownies don't work as well -- I often find them too crumbly, and the really inexpensive store brands . . . well, they taste like the cost.
Before pouring them into a baking dish, add 1/2 of a bag of Ghiradelli chocholate chips to the mix -- I usually add milk chocolate because that's what my husband and I prefer, but there are many varieties, including white chocolate which is also delicious. There are other brands, and ones that are cheaper, and I've tried them all. Trust me -- none are better than Ghiradelli.
Pour the whole batter into a greased baking dish (cooking sprays work fine!) and then bake just as directed on the box, but set the over 25 degrees lower than suggested, and start checking them at about 5 minutes before the suggested time on the box. They are done the moment a toothpick goes into the middle and comes out mostly clean, with only a few crumbs or smidges of batter. The inside will still keep cooking as they cool so you won't have runny brownies.
There's the secret -- add really high quality chocolate chips, and underbake your brownies just a little bit. I promise, they'll be a hit everywhere you go and will take you less than 10 minutes to prepare and cut once they cool down.
One last little tip -- if you want to save some calories, you can substitute apple sauce for the oil in the brownie recipe and especially with all the chocolate chips in the mix, you'll never know the difference.
Enjoy!
Desserts
OK, so as much as I LOVE to cook, I really hate to bake. When I'm cooking, I may read a recipe, but I never follow it exactly. It's a jumping off point for me, but I always add, subtract and edit as I go along. The imprecision is part of what I love for as people who know me well can tell you, I'm not a detail person. But with baking, you have to measure and follow recipes. I know that those who are truly skilled at it start to bake by feel, just like I cook, but I'm not at that point and not likely to ever get there.
So I prefer desserts that can be "arranged" or "assembled" and I'll share those as I go along. I've also found a few baked goodies that are pretty easy, or if not, still worth doing. One I highly recommend is the chocolate cake recipe on the back of the Hershey's Cocoa can. My husband worships chocolate, and chocolate cake in particular, and this is the one his Grandma likely used as the starting place for her own version of the chocolate cake (she could bake by feel, not just by recipe). It's fairly fool-proof and is moist and delicious.
And of course if you live in a place with great Italian bakeries (like Staten Island, NY where I grew up), you don't need to bake -- a platter of pastries is the best dessert you could ever put out. But here in Northern Virginia, the Italian bakeries are few and far between, so I've learned to make do with other ideas.
I'll happily share them as I go along, and for those of you who love to bake, please do share your yummy recipes with the rest of us.
Cheers! Judy
So I prefer desserts that can be "arranged" or "assembled" and I'll share those as I go along. I've also found a few baked goodies that are pretty easy, or if not, still worth doing. One I highly recommend is the chocolate cake recipe on the back of the Hershey's Cocoa can. My husband worships chocolate, and chocolate cake in particular, and this is the one his Grandma likely used as the starting place for her own version of the chocolate cake (she could bake by feel, not just by recipe). It's fairly fool-proof and is moist and delicious.
And of course if you live in a place with great Italian bakeries (like Staten Island, NY where I grew up), you don't need to bake -- a platter of pastries is the best dessert you could ever put out. But here in Northern Virginia, the Italian bakeries are few and far between, so I've learned to make do with other ideas.
I'll happily share them as I go along, and for those of you who love to bake, please do share your yummy recipes with the rest of us.
Cheers! Judy
Thursday, August 20, 2009
A few words about saucing pastas
Ideally, pastas should be cooked in whatever sauce you are serving for just a little bit. It's OK to just dump the sauce on top, but it's so much better when the sauce is absorbed into the pasta. As a general rule, it's a good idea to drain pasta about 30-60 seconds before it's done (and "done" means it's still a wee bit firm -- al dente). Don't rinse the pasta with water -- just pour it back into the pot, and put the sauce on top of it, stirring to coat thoroughly, and cook for that extra minute. And don't over-sauce. You shouldn't have big pools of sauce left when you're done with your pasta -- just enough to coat it, with a little left over for scooping up with Italian bread.
Recipe for Marinara Sauce
This recipe will make enough sauce to dress at least 3 pounds of pasta, likely more. It's so easy to make this in big batches and freeze it up for future meals. Will also keep in the fridge for a week or so, but not much longer.
1 tbsp. extra virgin olive oil
1 large onion, diced
6 large garlic cloves, minced (feel free to use less or more, depending on taste -- I generally think there is no such thing as too much garlic!)
1 tsp. kosher or sea salt -- much better than usual table salt -- less sodium and a finer taste
1 small can of tomato paste (unsalted or low sodium if possible)
1 tsp. fresh cracked black pepper
3 tbsp. dried oregano
3 tbsp. dried basil
4 large cans of crushed tomatos (preferably San Marzano tomatoes -- its a type of tomato, not a brand -- if you can find them. If not, virtually any other brand will do, but the Italian brands tend to never disappoint.)
Heat the olive oil over medium heat. When warm, add the onions and salt and saute until the onions are translucent. Add the rest of the seasonings, rubbing the basil and oregano between your fingers as you put it in to release the oils. Let this toast for a minute or two and then add the garlic and saute for another minute or two, but don't let the garlic brown, or it will become bitter.
Add the tomato paste and work all the onions, garlic and seasonings into it. Cook it for at least 3-4 minutes to cook the rawness out of it, and develop the flavors a bit.
Then add the 4 cans of crushed tomatoes, and once it all comes up to temperature, turn the burner down to low, and simmer for 2-3 hours, stirring occasionally. After an hour, taste the sauce to see if it needs more seasoning, or if it's a bit bitter. If it isn't sweet enough, add a tablespoon of honey, or grate one medium carrot into it. (this last trick is a great way to get veggies into your kids without them realizing it -- you could even add more carrot or something like zucchini into the sauce without them ever knowing the difference. Just peel the zucchini first and the color will never change).
If you want to substitute fresh oregano or basil, you'll need to double the amount, and don't add it until about 10-15 minutes before the sauce is done. If cooked too long, it loses all flavor.
1 tbsp. extra virgin olive oil
1 large onion, diced
6 large garlic cloves, minced (feel free to use less or more, depending on taste -- I generally think there is no such thing as too much garlic!)
1 tsp. kosher or sea salt -- much better than usual table salt -- less sodium and a finer taste
1 small can of tomato paste (unsalted or low sodium if possible)
1 tsp. fresh cracked black pepper
3 tbsp. dried oregano
3 tbsp. dried basil
4 large cans of crushed tomatos (preferably San Marzano tomatoes -- its a type of tomato, not a brand -- if you can find them. If not, virtually any other brand will do, but the Italian brands tend to never disappoint.)
Heat the olive oil over medium heat. When warm, add the onions and salt and saute until the onions are translucent. Add the rest of the seasonings, rubbing the basil and oregano between your fingers as you put it in to release the oils. Let this toast for a minute or two and then add the garlic and saute for another minute or two, but don't let the garlic brown, or it will become bitter.
Add the tomato paste and work all the onions, garlic and seasonings into it. Cook it for at least 3-4 minutes to cook the rawness out of it, and develop the flavors a bit.
Then add the 4 cans of crushed tomatoes, and once it all comes up to temperature, turn the burner down to low, and simmer for 2-3 hours, stirring occasionally. After an hour, taste the sauce to see if it needs more seasoning, or if it's a bit bitter. If it isn't sweet enough, add a tablespoon of honey, or grate one medium carrot into it. (this last trick is a great way to get veggies into your kids without them realizing it -- you could even add more carrot or something like zucchini into the sauce without them ever knowing the difference. Just peel the zucchini first and the color will never change).
If you want to substitute fresh oregano or basil, you'll need to double the amount, and don't add it until about 10-15 minutes before the sauce is done. If cooked too long, it loses all flavor.
Sauces
I'm going to be posting various recipes for Italian sauces over the next few days . .. all the basics, and a few of my own takes on some of the standards. With very few exceptions (and I'll note those as I go along) all of these sauces can be made in bulk and frozen for LOONNGGG periods of time, so I always recommend making big batches at a time. It doesn't take much longer to make sauce for 20 than it does to make sauce for 2. Plus, then you always have it on hand for a quick weeknight dinner or an impromptu dinner party, and you'll never need to buy jarred sauce again (not that you should have been doing so in the first place!!!) So, read on and cook on . . .
XOXO
Judy
XOXO
Judy
Portion Control
We hear so much today about portion control, almost exclusively in the sense of not eating more than you need to or should. And for the average weeknight meal, this is absolutely correct. 4 ounces of meat, a moderate amount of starch, and some fresh veggies are perfect. BUT, when cooking for guests, the rules all change.
When my Grandma cooked, there were always leftovers. (And she mostly made Italian food -- as anyone who has ever had leftover Italian food knows, it only gets better after sitting for a day or two!) One day I asked her why she always made so much food and she shared with me her version of portion control, one I practice to this day whenever I entertain.
Here was her theory -- you HAD to have leftovers and not just in general, but there had to be leftovers of every single dish you prepared. If not, then it was likely that someone wanted more and, HORROR OF HORRORS, couldn't have it! (There is nothing worse for an Italian woman than not being able to feed people to the point of near gluttony). The only way to ensure that everyone had all that they wanted to eat, was to cook more than enough of everything.
Of course, there is an art and skill to this. While it's great to have a few leftover servings of lasagne and veggies, you don't want so much you get bored with them, and some dishes just don't work well the second time around, so you have to be comfortable with a little bit of waste. I've had dinner parties where I've made literally twice as much food as could ever be consumed, but ideally, I aim to have 2 servings of everything left-over by the time people are done eating.
But remember, when in doubt, cook a little bit more rather than a little bit less. NEVER let a guest leave the table wanting more :)
When my Grandma cooked, there were always leftovers. (And she mostly made Italian food -- as anyone who has ever had leftover Italian food knows, it only gets better after sitting for a day or two!) One day I asked her why she always made so much food and she shared with me her version of portion control, one I practice to this day whenever I entertain.
Here was her theory -- you HAD to have leftovers and not just in general, but there had to be leftovers of every single dish you prepared. If not, then it was likely that someone wanted more and, HORROR OF HORRORS, couldn't have it! (There is nothing worse for an Italian woman than not being able to feed people to the point of near gluttony). The only way to ensure that everyone had all that they wanted to eat, was to cook more than enough of everything.
Of course, there is an art and skill to this. While it's great to have a few leftover servings of lasagne and veggies, you don't want so much you get bored with them, and some dishes just don't work well the second time around, so you have to be comfortable with a little bit of waste. I've had dinner parties where I've made literally twice as much food as could ever be consumed, but ideally, I aim to have 2 servings of everything left-over by the time people are done eating.
But remember, when in doubt, cook a little bit more rather than a little bit less. NEVER let a guest leave the table wanting more :)
Wednesday, August 19, 2009
Food is Love
My Sicilian Grandma, Santa Barranco Conti, taught me a lot of lessons, but none more so than this: Food Is Love.
She took pride in making delicious food, and her tables were the stuff of family legend -- ample spreads of antipasti, followed by pasta, roasts and dessert tables that put all the previous courses to shame.
But her pride as a chef was a distant second to her real goal . . . to nurture those she loved and to gather them all together at her dining room table where they would sit for hours . . . . talking, laughing, eating, drinking and loving.
Many of my best memories from childhood are from around her dinner tables . . the endless Christmas feasts where my cousin Sean and I would compete to see who could eat more of her delectable manicotti . . the huge platters of crabs cooked in her tomato sauce, the same sauce that would cover us from head to toe by the time we were done eating . . . and the routine Sunday dinners that were anything but routine as we dined on her sumptuous food.
Of course, the food was memorable, but more memorable are the bonds that we built that neither time nor distance can break.
As I've grown older, I readily embraced the concept of Food is Love and beginning in high school, continuing in my dormitories in college, my first apartment in law school, up through the home where I started my own family, I've enjoyed few things more than dinner parties for family and friends. My hope is that through this blog, I can inspire some to embrace or re-embrace the joy of cooking, whether it's a quick and delicious meal for the weeknight, or a sumptuous dinner party for the extended family. You're never too busy to cook, and it's a skill that everyone can learn. I hope to share recipes, tips and experiences, and reactions to my own culinary experiences.
Believe me, there's no better way to show your love than to feed people well, and create a joyous experience of eating for them and yourself.
This blog is dedicated to my Grandma Santa, who I still miss all these many years after her death. I hope she enjoys reading my posts and any comments that follow from her place in Heaven.
Love, Judy
She took pride in making delicious food, and her tables were the stuff of family legend -- ample spreads of antipasti, followed by pasta, roasts and dessert tables that put all the previous courses to shame.
But her pride as a chef was a distant second to her real goal . . . to nurture those she loved and to gather them all together at her dining room table where they would sit for hours . . . . talking, laughing, eating, drinking and loving.
Many of my best memories from childhood are from around her dinner tables . . the endless Christmas feasts where my cousin Sean and I would compete to see who could eat more of her delectable manicotti . . the huge platters of crabs cooked in her tomato sauce, the same sauce that would cover us from head to toe by the time we were done eating . . . and the routine Sunday dinners that were anything but routine as we dined on her sumptuous food.
Of course, the food was memorable, but more memorable are the bonds that we built that neither time nor distance can break.
As I've grown older, I readily embraced the concept of Food is Love and beginning in high school, continuing in my dormitories in college, my first apartment in law school, up through the home where I started my own family, I've enjoyed few things more than dinner parties for family and friends. My hope is that through this blog, I can inspire some to embrace or re-embrace the joy of cooking, whether it's a quick and delicious meal for the weeknight, or a sumptuous dinner party for the extended family. You're never too busy to cook, and it's a skill that everyone can learn. I hope to share recipes, tips and experiences, and reactions to my own culinary experiences.
Believe me, there's no better way to show your love than to feed people well, and create a joyous experience of eating for them and yourself.
This blog is dedicated to my Grandma Santa, who I still miss all these many years after her death. I hope she enjoys reading my posts and any comments that follow from her place in Heaven.
Love, Judy
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