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…
The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…
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,…
April 2, 2020 By Nanette Hebdige April’s fool 2020 brought no horseplay or tomfoolery. None of us where goofing around. This are somber times and we’re all plagued with worry When we’re stricken by something of cataclysmic proportions, just as with the attacks of 9/11, it makes us come together in solidary with Hope and Faith. Unable to socialize, isolated to ward off this invisible killer, the lack of human contact preys on our fears, as we’re social animals and need…
So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…
The holidays are formally over with the ringing of the new year. After vast consumptions of high caloric foods, which were officially launched at Thanksgiving, a mountain of sweets later and the invariable intake of more than our fair share of cocktails, wine and bubbly, we’re riddled with usual post-festivities-guilt over the number of calories ingested. The typical diet favored resolutions come into play, along with that extra hour at the gym. Yet some of us need some hearty fare to counter…
In Italy, the likelihood of finding spaghetti and meatballs on a restaurant menu is slim and none. The American palate believes that it’s inherently Italian fare, since every Italian locale in the US presents a heaping dose of spaghetti in tomato sauce co-piloted with the proverbial balls on top. Only in the Southern Italian city of Naples, their meatballs, polpette al sugo, are paired with a rich tomato sauce, but never on top of pasta. And Italians are chronically in love…
Let’s face it, a good stew isn’t just what you throw into a pot. True, stews for the most part are left alone after the initial preparation to do their thing as they braise. However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time. ANY OL’ MEAT WILL DO? – Nope. Please do everyone a favor and don’t even consider anything other than chuck. Why? Because chuck has…
This loaf has no glaze but a kicking sauce to go with it. The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing. As with any loaf it’s a white canvas for a cacophony of ingredients. It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking. You’ll want…
Tagine is a Middle Eastern method of cooking (mostly stews) in an earthenware pot. The technique dates to the 9thCentury and was even mentioned in “A Thousand and One Nights”. The desert dwellers, Bedouins and nomadic tribes in North Africa, are well known for their addition of dried fruits and mint to their tagines. The conical shape ensures that the food inside is kept exceptionally moist while cooking. Since the base is wide and shallow, the pointed lid on top…
The good ol’ cabbage roll. They may not look all that sexy on a plate, but the boy are they the ultimate comfort classic. Its origins are somewhat nebulous since it’s a dish prevalent over most of Europe. From Poland to Sweden, Russia and the Balkans, Greece all the way to Egypt. Oh yes, the Egyptians serve divine cabbage rolls, stuffed only with rice, spices and herbs – mostly mint, sometimes nuts and have no meat filling. Put that in…
By Nanette Hebdige There are so many infallible ideas and rituals surrounding chili, it defies logic. When you talk chili – it’s personal because everyone has bragging rights! Chili is a national craving, a preoccupation and a passion, shared by makers and consumers alike. And since the exact date when it originated is a mystery, one of the most convincing stories regarding chili revolves around the chuckwagon cooks on cattle drives, who prepared food for hundreds of starving, dog-tired, sweaty…