Garlic in The Blood

My Great Grandmother, Nonna Pina, believed that garlic was good for the blood.  If me or one of my cousins became sick, she'd load us up with garlic.  Till this day, when I feel a cold coming on, I head straight to Marathon and load up on tzatiki.  Who wants a kiss?
Nonna Pina was on to something. Garlic has been proven in helping people with high blood pressure and also helps boost the immune system.
Fresh Garlic, garlic leaves, and garlic shoots are now in abundance at any farmer's market. Forgo the dried garlic for a few weeks and use the fresh stuff.  I like to puree some garlic and freeze it, when I need to make a soffrito of any kind, I throw some in the pan.

Pureeing and Freeing Fresh Garlic.

Chop the garlic in small pieces and simply puree using a hand blender or a regular blender.  Place mashed garlic in ice cube trays and freeze. Once frozen, pop them out and store in a freezer bag. When needed, simply dd the frozen garlic cubes into a hot pan with oil or butter. The garlic will keep for 3 to 4 months.

Euro-Soccer and Euro-Food

Photos by Adriano Ciampoli
Fig.1. Inferno, on the corner of Dante and St-Dominic, is serving Sunday Lunch whenever Italy plays. I was there during the first match against Spain (we tied). Food was spectacular as always. Cafe San Simeon next door is serving sausage panini, and coffee of course.

There's no shortage of things to do in Montreal during the summer.  Festivals and sidewalk sales abound, and there's streetfood everywhere. (the only time The City of Montreal, or, as us second gen-Italians like to refer to them, The Ville, allows streetfood in the city is during festivals or closed-street sidewalk sales.)
Another type of street party is going down this week in Little Italy and it's all centered around the Eurocup.  Whether you're an Italian supporter or not, I strongly suggest you come down to Little Italy and take in the match between Italy and England this Sunday, June 24. (The game is on Saint Jean Baptiste Day, if you come with an Italian flag, you might want to bring a fleur de lis just to be safe.)

Photos by Adriano Ciampoli
Fig.2. Note the TV on the bar. You should also know that you're allowed to yell at the television.

I took the first game Italy played (against Spain) at Inferno, they set up a wide screen television on the bar and everyone in the restaurant watched the game while eating and drinking beer. The pasta with eggplant and fresh basil tasted good enough to distract me from the game, if only for a minute. Also a serious distraction was Eatalian Girl's Hamburger, which was tender, meaty, and oh so juicy.
Next door at Cafe San Simeon, the chairs are all lined in a row in front of the television and Tony, Piero and the rest of the gang are making sausage panini on the bbq. If you're not into soccer, you should come anyways just to have a sausage and eggplant sangwich. Eat it outside and it turns into streetfood.
Forza Italia!


Restaurante Inferno:  6850 Rue Saint Dominique  Montreal, QC H2S 1J7
(514) 274-0666

Cafe San Simeon: 39 Rue Dante

We All Want To Change The World: One Veg at a Time

This Saturday, May 19^th is Food Revolution Day, a day in which Jamie Oliver wants us all to reflect and examine the foods we eat.  (To read more about it, click here.)  There are quite a few events marking Food Revolution Day in the city; Bon Appetite Books is making boxed lunches today and having a good old bake sale tomorrow. Also, a ‘Food’ indoor market will take place in Espace Reunion which will see a number of chefs and food producers displaying ‘Real Food’.

It’s a noble cause in which Jamie Oliver and his foundation are looking to raise money to help feed school kids in a proper and healthy manner.  If you can’t make it to any of the events, donate if you can.

It's Spring and produce beigins to grow, so let’s begin the year, in the spirit of Food Revolution Day, by respecting our fruits and vegetables; go to a market (both The Jean Talon Market and The Atwater Market are in full swing) pick up some local Quebec asparagus, and bite into it raw. Buy some fresh herbs or lettuce and plant something; get your hands dirty!  It’s time to make a connection with what makes us healthy.

Cioppino: A San Fransisco Treat

Fig.1. Seafood soup from San Fransisco

I don’t often take requests, but my biggest American fan long ago asked me for a recipe for cioppino and it’s time I oblige.  

Cioppino is a seafood soup from San Francisco, the Italian association comes mainly from two Italian dishes: Cacciocco and Burrida. Cacciucco is a Tuscan fish stew that originated in Livorno.  Ingredients varied as it was based on the catch of the day, usually, the smaller and less meaty fish and mollusks went into the stew, the larger specimens fetched the most money and therefore were sold.  Burrida, also from Liguria, incorporates vegetables in the stew and is usually cooked for much longer, there are many recipes all depending on which coastal town you’re in.

Many food historians assert that old world dishes such as cacciocco or burrida directly influenced New World dishes like Cioppino. Italian and Portuguese immigrants who fished the waters of San Francisco combined tradition and environment and created something truly American owing to the American seafood.  You can find similar dishes in coastal towns and cities all over the world that have, or have not been influenced by one another. (there's a point or conclusion to the notion of 'food connections' I'm trying to figure out, haven't figured it out yet. Keep you posted.)

Cioppino

Serves 4

This is a very simple soup to prepare.  You can use whatever seafood or fish you like, and you can add as much seafood as you like, as long as you add enough stock and tomato puree to just cover the seafood.  And always add the shrimp last, they only need a couple of minutes to cook, as soon as the shrimp turn pink, they’re done.  Make sure you include at least two crustaceans with shells on: crab, lobster, mussels or clams are perfect, the shells and the sea water in them add tremendous flavor.

Ingredients:

4 garlic cloves, whole

1 large onion, finely diced

1 cup celery, diced

1 cup white wine

15 to 18 mussels, cleaned and beards removed

8 to 12 medium size clams with shells

8 to 12 large scallops

1 cup cod pieces, chopped in 1” squares

8 to 12 medium size raw shrimp, (shells removed but tails on)

2 cans cherry tomatoes

1 cup fresh chopped Italian parsley

chicken stock, as needed enough to cover

2 bay leaves

 S&P

Fig.2. The shells add flavour.

Directions:

Add 4 tablespoons of olive oil to a large pot set over medium heat.  Add the garlic onion and celery and sauté until translucent, about 8 to 10 minutes. Add the wine, the mussels, and the clams and cover pot with lid.  Keep the lid on and cook for about 8 to 10 minutes (shake the pot around once and a while just to move the mollusks around.) Remove lid and simmer uncovered for another 2 minutes.  Add the crushed tomatoes and the stock and bring to a simmer.  Once simmering, add the scallops and cod cubes, and cook for 2 to 3 minutes, add the shrimp, parsley and season with salt and pepper and continue to simmer.  As soon as the shrimp turn pink (about 1 to 2 minutes depending on the size of the shrimp), remove from heat and serve immediately. 

Liver Tastes Better With Tajarin

Fig.1. Tagliatelli with liver, veal and rosemary. A very Northern Italian dish.  Liver never tasted so good.

One of the best pasta dishes I’ve ever sampled happened in the City of Alba. Alba is located in The Piedmonte region of Northern Italy.  A region well known for wines, such as Barrolo and Asti, cheeses such as Robiola and Gorgonzola, and as being the birthplace of Nutella.  But the region of Piedmonte is also home to ‘Tajarin’.

Tajarin is simply the Langhe dialect for tagliatelli; but the tagliatelli in this region differ slightly than the rest of Italy because of two things: size and color.  Tajarin are traditionally cut with a knife and a little smaller in width than tagliatelli, they are also only made with egg yolks thus giving the dough a very distinct amber color; a tint which only the deep, orange egg yolks of Italy can inflict.

In Northern Italy, Tajarin is often served with a simple sauce of olive oil and shaved white truffles, but I once was served Tajarin with a liver and veal sauce, and it turned out to be a dish that has become embedded in my hippocampus. 

Fig.2. Next day's lunch.

Tajarin Con Fegato, Vitello e Rosemarino

Tajarin With Liver, Veal and Rosemary

Serves 4

I know most packages of Italian 00 flour says that it’s flour better suited for pastries and cakes, but trust me, most cooks in Northern Italy use it to make their pasta, according to them 00 flour in their pasta results in a more tender noodle.

Ingredients:

250 Grams Tajarin or Tagliatelli (available in most Italian specialty shops. You can also use linguine or any pasta for that matter.)

3 tbsp good olive oil

5 tbsp butter

1 large onion, finely diced

4 sprigs of rosemary, chopped

250g ground veal

6 to 7 chicken livers, chopped fine

1 cup white wine

3 to 4 cups chicken or beef stock

Salt and Pepper

Directions:

Add the olive oil and butter to a large pan set over medium heat.  Once hot, add the onions and rosemary and cook slowly until onions are translucent, about 12 to 15 minutes.  Add the veal and liver stirring often to ensure that the meat breaks apart into fine pieces.  Cook until meat is cooked through, 10 to 12 minutes.  Turn your heat to high and add the wine.  Cook until wine completely evaporates, turn the heat back to medium and add 2 cups of broth.  Bring to a simmer and cook until broth completely evaporates.  Once the broth evaporates, add the remaining broth, simmer, and using a wooden spoon, scrape any fond that forms on the bottom of the pan until broth is reduced by half.  Season with salt and pepper if desired and serve with some freshly grated parmesan.

Note: This is a slow dish inspired by Eugenia De Marchi, aka: Nonna Gennia.  The complete evaporation concentrates the flavor because the salts and sugars in the wine and broth become a fond which sticks to the bottom of the pan.  The last addition of broth, and a good scraping at the bottom of the pan with a wooden spoon, releases all the flavor back into the sauce. 

A Drummer Becomes a Foodie so a Foodie Will Become The Drummer

Fig.1. Rush drummer Neil Peart branding his Food site. Notice how the sweater is covering the drum set.

It’s not enough for some people to be the best at something, they have to step into somebody else’s territory and be ‘over-achievers’.  The over-achiever I’m referring to is Neil Peart, drummer extraordinaire and Rush band member.

I love Rush.  I’ve been a rush fan ever since my neighbor, Micheal Paventi, brought his entire collection of Rush tapes over to my house; I was 13 years old. Apart from being a drum god, Neil Peart is also a poignant poet and lyrists, and an accomplished writer.  But all of these talents weren’t enough for Mr. Peart and woke up one morning and said to himself, ‘I think I’ll become a food writer.’

What ensued was a food section to his web site called ‘Bubba’s Bar and Grill’ (Bubba is one of Peart’s nicknames.)  In it, Peart claims that he’s, “learned a few things about preparing good simple food that might be worth sharing” and proceeds to stimulate our appetites with such simple recipes as salmon teriyaki, pollo pesto pasta, and avocado shrimp, to name but a few.  And ‘a few’ is right, considering the web site has been up and running for about two years, Peart doesn’t have very many recipes posted; nineteen at last count. But let’s not harp on size, Peart’s on-line portion of recipes might be skimpy, but he does also provide culinary insight on how to cook eggs and make orange juice, two sustenance’s which no doubt fuel the body after a couple of hours behind a drum set, and that’s exactly where you’ll find me these days, behind a drum set: If Mr. Peart wants extend his fork and proverbial pen on my turf, let’s see how he likes it when somebody beats on his. 

Fig.2. Get a good look Peart.  How does it feel when somebody steps into your territory? I'm practicing a solid 2 hours a week, I should have parts of Tom Sawyer by May 2013.

I now know how true actors feel when singers try their hand at acting, or how cannibals must have felt when Jonathan Swift published A Modest Proposal: imposed on, hitting my steering wheel with my fingers would no longer be enough. So with a tummy stuffed with bitterness I purchased my first drum set. I will learn every single Rush song down solid and then reach out to the other two Rush band members, Geddy and Alex.  I would point out to them that Neil “Bubba” Peart wasn’t getting any younger, and that an old man behind a drum set might start to affect ticket sales.  Since Peart is the ‘New Guy’ in the group, the other two shouldn’t have a problem replacing him.  So far I’ve got, A Passage to Bangkok, Fly by Night and Madrical down solid.  I would also like to point out that I have ‘pieces’ of other Rush songs down pact and me not being able to play 95 percent of Rush songs in their entirety might be resolved with pre-recorded drum tracks, should the guys want to replace Peart right away. 

Geddy and Alex, if you’re reading this, I would also like to say that I would be willing to cook for you while on tour or in the studio.  While my specialty is Italian food, I am not limited by it, I can also fry a mean egg and squeeze the sweetest orange juice outside of Florida.

Superbowl Snacks: Chicago Beef Sandwich

Fig.1. This fine specimen came from Al's Beef in Chicago.  

My Superbowl parties have become more about what I'm serving than about football.  Even people who's company I don't share Superbowl night with ask me what I'm making for the boys. Well I'm glad you asked, this year's Superbowl is made possible by the great city of Chicago.
For me, a recent visit to Chicago wasn't about Alinea, Charlie Trotter, or Next (who has the time or patience for drawn-out, abstract-art-looking tasting menus anymore, I don't.) It's about the food that defines a city.  Chicago is defined by deep-dish pizza, popcorn, hamburgers, hot dogs, and this year's Superbowl menu item, The Chicago Italian Beef Sandwich.  The Chicago Beef Sandwich was brought to us by Italian immigrant workers who worked circa the opressive Chicago factory era:  No money equals tough cuts of meat no body wants equals Italian ingenuity equals a great sandwich.
The concept is simple: Take a soft  sourdough bun, pack it with thinly sliced beef that has been braised slowly in beef broth, add some pickled giardiniera, and dip the finished sandweech in the beef broth.  Soggy bread anyone? Yes please! To quote Galdolf The Grey, "keep it simple, keep it soggy"or was it 'secret and safe', I can never remember. Lord of The Rings was about food, right?
Pats suck!

 Fig.2. Al's Beef, Chicago

 Fig.3. Al's wall decor, signed by Jay Leno.

 Fig.4. Italian Beef sandwich from Portillo's, where they also make a fine Chicago style hot dog.


Chicago Beef Sandwich
Makes 6 sandweech

Fig.5. My version, simple but good. The more beef the better. Not enough in this picture.

Ingredients

• 4 lbs of top round beef
• 2 tbsp salt
• 2 tbsp fresh cracked black pepper
• 1 tsp cayenne
• 1 tbsp paprika
• 2 tsp red chili flakes
• 3 tbsp olive oil
• 2 large onions, chopped
• 5 garlic cloves, whole
• 1/2 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 6 sourdough baguette rolls halved, toasted (If your bread is very fresh, you don't need to toast it.)
• 1 cup chopped giardiniera vegetables in vinegar

Directions

Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours

Preheat oven to 275 degrees F.

Add 3 tbsp of olive oil to a roasting pan set over medium high heat.  Once the oil is hot, sear meat all around.

Add onions and garlic to the meat pan and saute for 15 minutes, deglaze with wine, beef stock and bay leaves.

Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin. (I like to put the meat in the freezer for a couple of hours, it makes slicing it a lot easier. It's what they do in Chicago.)

Cool broth in roasting pan (you can put it in the fridge overnight) and remove the fat that rises to the top.  Strain the broth into a medium saucepan. 

Reheat the broth, and add the sliced meat to the broth. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables. 

Fig.6. I like to wrap the sandwich in foil.  The steam help with the overall texture and brings the sandwich together.