HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, October 16, 2014

Bon Appetit's Homemade Pizza Grandma-Style

       

Bon Appetit magazine went full on Pizza this month putting their sheet pan pizza on their cover till it filled the page.   Since I consider pizza to be one of nature’s perfect foods – protein, dairy, vegetable and carbs all in a slice you can eat with your hands -- I was immediately hooked.   I even went to the trouble of getting some 00 Italian flour which is de rigeur with Italian pizza chefs and which you can find at Eataly (200 Fifth Avenue NYC)  without any problem.  Bon Appetit can save you the trip because they call for using ordinary all-purpose flour in their recipe.   And as to making pizza, this was not my first ride on that particular merry-go-round.  I’ve made it before-- if not the pizza dough—certainly the pie.  (See http://www.chewingthefat.us.com/2009/11/stracciatella-and-prosciutto-pizza-with.html and also http://www.chewingthefat.us.com/2014/04/trader-joes-shoppers-good-bad-and-so-so.html).

Tuesday, October 14, 2014

Mario Batali's Chicken Saltimbocca with Asparagus


Mario Batali 
         A few months ago, I went to my friend Monique’s for lunch.  She served a phenomenal dish that Chef Mario Batali had offered up in Food and Wine Magazine.  Ever since I went to school in Rome, I’ve loved Saltimbocca alla Romana, the Roman version of a dish popular from southern Switzerland to all the way down to the capital city.  Saltimbocca translates to ‘jump in the mouth’ which is about as high praise as any dish can get.  The original dish uses Veal topped with prosciutto and sage.  In Rome, chefs add another dimension by rolling up the veal, prosciutto
Expensive but worth every penny.
and sage and cooking the rolls in dry white wine.  Sweet Marsala wine is an option but most Roman chefs think this overpowers the delicate flavor of the Veal.  Mario Batali has substituted chicken cutlets and he makes his sauce using Vin Santo, literally Holy Wine, a sweet dessert wine from Tuscany.  And there lies the reason why I had waited all these months to make the dish.  It was well worth the wait.