By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…
By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
There’s nothing simple about fettuccine Natasha, and not because it’s an arduous dish to prepare. Au contraire. It can’t be labeled simple because it is decadence personified. We’re all trying to circumvent carbs, eat healthy and shed unwanted pounds, not to mention unclog the arteries. But there are times when debauchery calls and this pasta dish is exactly that. Sorry kids, don’t even think of replacing the butter, otherwise don’t trifle making this. To make you feel better, accompany…
Last of the list of 10 Killer Beef Stews, is the Russian popular Stroganoff dish, more prevalent in the 60’s now making a comeback, as with many dishes that are throwbacks being revived in the culinary world. Unlike most stews that require lengthy braising to render the meat tender, the cut of beef used for Stroganoff is beef tenderloin, and therefore it only requires a very short cooking time. This is more a meat dish in a rich, velvety, creamy sauce,…
After the unsettling and tragic events from the swath of destruction left behind by hurricane Florence last week, we are a nation that comes together in combined strength and respect for those who’ve perished, lost loved ones and their homes were destroyed. It’s only fitting, that even if we aren’t able to assist the devastated areas and offer succor to the ones in need, we cook for others, as giving makes us feel good and that keeps the people affected…
This exquisite and exceptionally simple pasta is perfect to clear away your midweek blues. It’s packed with garlic and a judicious amount of red pepper flakes to add a reasonable punch. With the wine, tomato, loads of parsley and the unusual addition of very thinly sliced scallions, its simplicity at its best. You’ll reminisce of lazy summer days by the Italian seaside and if you haven’t jumped across the pond yet, it’s guaranteed to fire up your senses and add…
The dreariness of hump day – Wednesdays. I’m sure we’re all trying to circumvent through the week, developing the customary midweek blues. It looks like it’s going to be one of those plop-on-the-couch-evenings with the remote in hand, brainlessly searching for something worthwhile, because you’re not about to watch AGT or a rerun of The Walking Dead. As you’re dipping that multigrain chip into some more guac, you’re contemplating if you’ve even got the energy to order a pizza. Hey,…
Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend. After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week. These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…
This is another rendition of the many Bolognese sauces I prepare on any given lazy Sunday when I have plenty of time on my hands and John has a hankering for pasta with a robust meat sauce. It’s very hearty, it makes for vast quantities and it freezes criminally well. I’ve utilized this sauce as pizza base and it’s a total show stopper. There’s not much to be said as this ragù speaks volumes for itself. 1 cup of…
Most gastronomic connoisseurs will tell you there’s a difference, however subtle between Ragù and Ragoût. For most gourmands, the distinction lays in taste and variation of ingredients as embrace the same cooking technique. So, why the dismay if the differences are that understated, even though they are pronounced exactly alike? The vagaries can be blamed in the comparison of certain ingredients that are more predominant in Ragù and less prevalent in Ragoût. They both however share the same secret weapon…
In Napoli, this is a legendary, standard dish essentially served in most households as a Sunday or holiday feasts for the family to congregate. It consists of chunks of pork shoulder and beef chuck, slowly braised until it is fragrant, falling apart, melt-in-your mouth tender served over tubular pasta. Even though this falls under the Ragoût category, the Italians borrowed the word Ragoùt from the French and changed it to Ragù. Most Italian where Ragùs are concerned, like Bolognese, rely…
This ragù is unadulterated shroom nirvana for mycophiles. There is something criminally satisfying about this earthy and exotic ragoùt, bursting with umami fungi flavor. The mushroom melange and the velvety sauce makes for a very robust and satisfying pasta. It’s so outstanding a dish that I’m betting money carnivores will delight as much as vegetarians! 1 LB of Tagliatelle – preferably fresh ½ LB of Cremini mushrooms ½ LB of Chanterelle mushrooms ½ pound of Baby Bellas ½ LB of…
Spaghetti Bolognese is one pasta dish that’s achieved tremendous notoriety world-wide, the birth place being Bologna, the capital of Emilia-Romana. The infamous spaghetti and meat sauce dish that has countless takes and versions, each chef and gourmand with their own true and tested rendering. The preparation is best created in stages, with a robust tomato sauce to start and then the Bolognese. TOMATO SAUCE 1/4 cup of olive oil 1 TSP of butter 1 28 oz can of whole San…
Though the annals of time, recipes have gained fame and notoriety by their origin. Invariably their birthplace is singularly tied to a curious attention-grabbing yarn, which at times is cloaked in mystery or even intertwined to a gallant tale. Of course, it can also be as innocuous as a recipe passed down from generations of incomparable cooks. But at times it originates from a close friend and its got even greater meaning behind it. This is the story of my…