Thursday, December 31, 2015

The Final Days of My Great Adventure: Why-O Why-O did I not see Milano...before now...and Sofia Minciotti's recipe for Pasta e Fagioli (and it's Gluten-Free!)

The Duomo all lit up on a Sunday night.
Sofia Minciotti's Gluten-Free Pasta e Fagioli
Italy outside the Freccia's windows

Once I left the Viking Star in Venice, I travelled across Northern Italy by bullet train to Milano, or so I hoped.  Unfortunately, a World War II bomb was discovered at Brescia, which is right on the route. The train was re-routed and instead of the 2 ½ hours it was meant to take, it was well past noon when I arrived.    

Monday, December 28, 2015

James Beard’s Roast Beef Hash

I just wish this looked as good as it tastes
You have just landed on the most popular post ever on Chewing the Fat.  It's been read 19,245 times and counting. It is so popular in our house, that I was promptly dismissed when I suggested to Andrew that I wanted to try a new version using this Christmas' Roast Beef to make it.  Stick to the original recipe I was told, in no uncertain terms.   Now I love this recipe, truly I do, so I am reprinting it exactly as it first appeared.  But before you rush off and cook it, you might want to have a look at another hash recipe that celebrates the Fifth Birthday of Chewing the Fat. You'll find it here:  But me, I am sticking with the original recipe, because I know what's good for me. 

Joe Beef's Veal Pojarski
This week, the New York Times’ Dining Section featured a front-page article entitled “Lucky to Be a Leftover”.   In it were some remarkable ideas from people all over who made meatballs from holiday hams (no recipe on that one and boy, did I want it!), to Veal Pojarski, made from diced roasted veal, pork or beef and a specialty of those two Montreal Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin.  The Montrealers go all the way to sticking a roasted bone in the resultant meatball.  The thing looks phenomenally good.  But to me, the best thing to do with the gorgeous centerpiece from our Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef Hash.