The most recognizable symbol for the Jewish holiday of Purim is a three-cornered cookie, called a hamantaschen.
Purim, which begins March 4, is a particularly joyful festival, nicknamed the Id-al-Sukkar, or the sugar holiday, by Muslims because sweet treats are plentiful. It is a sweet spirited holiday, notwithstanding the ancient Persian tale associated with it featuring complex plot twists of deceit, prejudice, politics, sexual intrigue and revenge.
Purim is a time for celebratory imbibing of alcohol, vibrant costumes and joyful, raucous parties with comedians cracking jokes all night, called a Purim schpeil.
Now, all that is fun, but honestly, for Jews of Ashkenazi descent — especially those who aren’t particularly religious or observant — it’s all about that triangular cookie — that gloriously crisp sweetness embracing an unctuous, fruit filling.
Or maybe it’s about a plush, thick-rimmed yeast pastry version that is punctuated by the intriguingly textured sweet poppy seed filling. Or maybe it’s a savory three-cornered pastry, perfect as an amuse-bouche.
Hamantaschen, you see, are anything but boring. And they are nothing new. The first version was likely the poppy seed or mohn filling, even giving the cookie its name — ha-mohn-taschen, or haman’s hat (Haman was the villain in the ancient tale). Classic versions are wonderful and worthy of your time, every time, every year.
But like any cookie, the classic recipes inspire tremendous creativity among cooks. A survey of some of the web’s cooks, writers, bloggers, recipe developers and chefs reveals a wide swath of variations so numerous and enticing that it will seduce your palate and leave you eagerly awaiting next year’s treats.
Check out these websites for creative variations of the classic hamantaschen recipe:
Being stuck in the house because of monumental snowstorms is nothing new for me because I grew up in Wisconsin. But before this winter I had never seen the amount of snow that has buried the Boston area where I now live — eight to 10 feet accumulated in successive storms, accompanied by freezing temperatures.
Communities have created “snow farms,” formerly empty spaces where truckloads of snow from streets and sidewalks is dumped. We have been warned to clear our roofs to avoid cave-ins and have been bombarded with tips to do that safely. If we were unable to rake off snowy roofs, one suggestion was that we stuff a pair of pantyhose with noncorrosive ice melt and fling it onto the roof. But when seen from a distance, wouldn’t this get-up look like half of a murdered female body? I don’t want to think about it. Instead, I rush to crowded grocery stores between storms and stock up on food I don’t really need.
This siege mentality put me in mind of the horror of real sieges such as Leningrad in World War II when the Germans put the city under blockade and starved the citizenry. People were reduced to catching and eating domestic animals, digging up and devouring tulip bulbs from public gardens, and licking off wallpaper paste from walls. In contrast, what I am going through — a fear of running out of canned tomatoes in case I want lasagna — is a minor, if not decadent, concern. Nevertheless, off I go to the supermarket to stock up, and along with my neighbors fill my cart just as fast as store employees refill the shelves.
Stocked for any situation
I should say at the outset that I have three freezers that are always stocked with meat, bread and rolls, vegetables and cooked dishes such as thick soups and meat rolled in cabbage, our favorite winter dish. The truth is I probably could eat well for a couple of months if the snowstorms continued and made shopping impossible. Losing power concerns me, but I do have a wood-burning fireplace and would be able to grill steaks and chops and oversee a weenie roast complete with s’mores. When a friend asked me what I would do if power went out and my freezers stopped working I said, “Why I would bury all the food in a snowbank,” and we certainly have plenty of those.
Where the fear of scarcity takes us
Although I am well-supplied, I rush to the supermarket to stock up on what I think I must have if I am housebound. I first load up on staples. When I see the store’s supply of bread is depleted, I go to the baking department and, to my surprise, see that most of the flour is momentarily gone too. I stock up on other staples, buying half-and-half for coffee and a favorite brand of plain yogurt for my usual breakfast of yogurt parfaits. Getting more coffee is not a problem because I buy large quantities online, but I do pick up grapes as well as a crate of clementines, which have been especially good this year. I cannot help but notice how much food is available. Grocery workers are everywhere, replenishing the shelves with abundant supplies. I fill my cart with canned goods — salmon, tuna fish, sardines, whatever can be eaten straight from the can, for you never know.
I decide to go after goods I don’t normally buy, feel-good luxuries such as a Stilton from Neal’s Yard Dairy and plenty of candy, my junk food of choice. I only need the suggestion of hardship to think I deserve chocolate-covered peanuts or licorice from Australia. I look at other people’s carts and see huge jugs of bottled water and wonder whether some think that municipal water supplies will be endangered. I also see carts full of pretzels and chips, which I suppose serve as compensatory junk food. At home I struggle to find room on pantry shelves for recent purchases, then do the equivalent of window shopping by looking at favorite online food sites.
There’s no escaping the snowstorms this winter in New England. Credit: Copyright 2015 Barbara Haber
Perspective amid the snow
At the back of my mind is the realization of just how lucky I am to be living in a country where only 6% of the household budget is spent on food, unlike poorer countries of the world where 40% to 50% must be spent, and 15% in the more prosperous European countries, as professor Anne McCants pointed out in a paper delivered at the MIT symposium “Consuming Food, Producing Culture.” I become aware that shopping for food and anything else has become a pleasant, and often, idle pastime. And when I think about my recent stocking-up foray to the grocery store, I recall how the aisles were cluttered not only with frantic shoppers but also with store clerks restocking shelves with massive loads of food, and I think again of the siege in Leningrad where people died of starvation. That it occurred in the winter is the only thing my Boston experience shares with that real siege. In all other respects I have it good, especially since I won’t have to think about how to cook the family cat and how that would taste.
Pantry Pea and Carrot Soup
Adapted from a recipe in “Season to Taste” by Jeannette Ferrary and Louise Fiszer. I like this version because it is fast and because I usually have the ingredients on hand. Plus, it is really good.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
3 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
2 celery stalks, chopped
2 teaspoons ground cumin
1 pound carrots, cleaned and sliced 1/8-inch thick
6 cups chicken stock (canned is fine)
1 cup green split peas
Salt and pepper
1. Using a large saucepan, heat oil and sauté onion, garlic and celery for 5 minutes.
2. Add cumin and carrots and cook 2 minutes.
3. Add stock, bring to a boil and add split peas.
4. Simmer partially covered for 45 minutes or until peas are very tender
5. Purée 2 cups of soup mixture in a food processor or blender and return to rest of the soup in the pot.
6. Taste for salt and pepper.
Main photo: The more the snow falls, the less is available on supermarket shelves as customers panic and buy out stores. Credit: Copyright 2015 Barbara Haber
Sancerre’s greatest secret is its red wines made from Pinot Noir.
At the eastern border of France’s Loire Valley, Sancerre is known for its benchmark Sauvignon Blancs, but this was not always the case. Pinot Noir historically covered Sancerre’s hillsides until phylloxera began its devastation of the region’s vines sometime around 1865. (Indeed, it is said the Champenois came here in search of raw material.)
Among the many varieties planted to reconstitute the vineyards, it was Sauvignon Blanc that proved perfectly adapted to the climate and the soils of Sancerre and today accounts for roughly 80% of the volume. Pinot Noir — for either rosé or rouge — makes up the balance.
Until recently most producers treated their reds pretty much as an afterthought. Now Pinot Noir is getting serious attention. The wines may not yet plumb the depths of, say, Vôsne-Romanée, but the best ought to make Burgundy take notice. Sancerre rouge is getting better every day.
For the most part, these are seductive, light- to medium-bodied reds with vibrant flavors of cherry, plum and strawberry. Bottlings from older vines or prime parcels may be more structured, with hints of sweet spices, black tea and orange zests. They are supremely satisfying and absolute charmers. Most should be drunk slightly chilled.
Listed here are three of my favorite producers. Their grapes grow on one of Sancerre’s three soil types: “white soils,” composed of clay and limestone, also known as Kimmeridgian marl (the same soils as Chablis) on the westernmost hillsides of the zone; pebbly compact limestone, on the slopes and low hills; and flinty clay, or Silex, on the hills at the eastern limits of the appellation. All three vintners harvest by hand, keep yields low, and age their reds, at least in part, in oak barrels.
Domaine Claude & Stéphane Riffault
Thirtysomething Stéphane Riffault is one of my favorite discoveries. After studying viticulture and enology in Beaune, Riffault worked with Olivier Leflaive (Burgundy) and at Chateau Angelus (Saint Emilion) before returning to Sancerre, where he is in the process of converting the family property to organic viticulture. His reds are bottled without filtration.
Riffault’s Pinot Noir comes from a parcel called La Noue which gives its name to his rosé and his red Sancerre. Lovely balance and juicy red fruit characterized the (still too) young 2013. The 2008, however, was cool, silken and fine of grain. Wonderfully fresh, pure and fluid, it had deep flavors of cherry and black tea. (A second bottling, Les Chailloux, is not sold in the United States.)
Domaine Lucien Crochet
Lucien’s son Gilles, a Dijon-trained enologist, has long been one of Sancerre’s best ambassadors, making fine-tuned, concentrated, eco-friendly Sancerres, among them, two Sancerre rouges.
The basic bottling is La Croix du Roy. The 2011 was pale (vintage oblige) with lovely, mingled scents of small red berries. Cool, harmonious and lightly oaky, with a distinctly salty thread, it should be drinking beautifully when it arrives in the United States this fall. The 2010 is limpid and airborne, seasoned with oak, at once delicate and forceful.
Crochet’s Cuvée Prestige rouge is made from the Crochet’s oldest Pinot Noir vines and is produced only in the best vintages, most recently in 2005, 2009 and 2012 (the last won’t be released for another year or two).
The fragrant 2009 was pellucid and firm, a smooth, fresh gourmandise. The vivacious 2005 was similarly delicate but dignified, with rose petal accents, emerging flavors of oak and an appetizing bitter note in the finish.
Domaine Vincent Gaudry
Gaudry’s wines are sui generis … and downright fascinating. Gaudry says he works with his energy and his emotions and is guided by an old vigneron who “speaks the language of energy.” His mentor also provided him with great grapes, to wit, Pinot Fin, a pre-phylloxeric, pre-clonal version of today’s Pinot Noir that the old vintner planted 50 years ago by Selection Massale.
The grapes now make Gaudry’s “Les Garennes,” an unfiltered red, the 2013 of which was utterly seductive, silky, delicate and infinitely nuanced.
With the coarser, ruddier “Pinot Noir” we know today, Gaudry makes Vincengetorix, also unfiltered. The 2009 was dense, pure, cool, and lightly tannic, with flavors of spice and black tea — full of character and mesmerizing.
There are so many wonderful Sancerre rouges and so little space. Herewith, wholehearted recommendations for the following Domaines:
• Francois Crochet
• Pascal & Nicolas Reverdy
• Pierre Morin
• Dominique Roger
• Roblin, Vacheron
• Serge Laloue
Prices range from $22 to $40, and up to $66 for deluxe bottlings. And in case you’re wondering, all these winemakers also make terrific white Sancerres.
Blenders today are ubiquitous and taken for granted, but there was a time when these humble kitchen tools were central to aspirational American cooking — with one cookbook elevating the appliance to its proper place in the kitchen.
Ann Seranne, a lesser-known but prolific cookbook author, published “The Blender Cookbook” in 1961 with Eileen Gaden after they both left editorial positions at Gourmet Magazine to form a food consulting company. Inspired by their consulting for Waring, the first major American blender manufacturer, Seranne and Gaden began work on a blender cookbook. Invented in 1922 by Stephen Poplawski, blenders populated upwards of 5 million American kitchens by midcentury. In his musings on the appliance, however, Craig Claiborne of The New York Times bemoaned that the average housewife used her blender for little more than daiquiris and whiskey sours. At the same time, gourmands from Julia Child to Alice B. Toklas embraced the appliance’s abilities, even as they favored more traditional techniques.
Describing herself as “a devoted disciple of the electric blender,” Seranne assured readers that next to the stove and refrigerator, the blender was the kitchen’s most essential appliance, a “treasure” worthy of a permanent place on the kitchen counter. Wrapped up in both haute cuisine and convenience cooking, Seranne and Gaden brought this enthusiasm to home cooks with “The Blender Cookbook.” With dozens of black and white illustrations, the text features more than 500 recipes not only for dips, soups, sauces and drinks, but also for scrambled eggs, turkey stuffing, crab-and-macaroni casserole, meat loaf, beef Stroganoff, lamb curry, white-fish quenelles with sauce Normande, and fruit tarts.
In his initial review, titled “Blender Magic,” Claiborne honored Seranne’s contribution, asserting that the cookbook “fills a culinary void that has been apparent since the first blender was placed on the market nearly three decades ago.” Overall, he rated the cookbook as the “most comprehensive and imaginative and by all odds the best” among blender texts. Although Claiborne critiqued one of the recipes (a blended minestrone recipe that he quipped was simply “not minestrone”), he lauded Seranne’s hollandaise sauce. Easily whipped up in mere seconds with the blender’s aid, Claiborne proclaimed, “This alone should qualify her for some sort of gastronomic hall of fame.”
Far beyond a gimmicky contribution, “The Blender Cookbook” appeared in Claiborne’s round-up of the year’s best cookbooks, alongside seminal gastronomic tomes, such as the English translation of “Larousee Gastronomique,” “Mastering the Art of French Cooking” (which he called “a masterpiece”), the newest edition of “The James Beard Cookbook,” and Claiborne’s own “The New York Times Cook Book.”
The 1960s cookbook boom
Among such esteemed company, “The Blender Cookbook” came into being during a meaningful culinary moment. In her Oct. 23, 1961, New York Times article, “Food: Cookbook Boom,” June Owen wrote that more cookbooks were to be published that year than ever before.
Nika Hazelton,a well-known cookbook author and food writer, echoed this sentiment, albeit more colorfully, in 1963, when she observed, “Americans are taking to cookbooks the way the Romans took to orgies.” Orgies aside, Owen situated cookbook publishing and sales within broader changes in American culture. She argued that etiquette rules, like those penned by Emily Post, which quieted discussions of cooking at the hostess’ table, had shifted. As Americans developed a “tremendous interest in food,” kitchen labors became a topic of newly suitable conversation over dinner.
In her analysis of these burgeoning food interests, Owen also engaged David Reisman, Nathan Galzer and Reuel Denney’s “The Lonely Crowd,” a sociological study, both landmark and contested, first published in 1950 and again in 1961, in the midst of this cookbook boom. Reisman traced growing interest in cooking to the rise of servant-less households among the middle class, which shifted the responsibility for cooking. He also cited the increasing abundance of food that made eating well an accessible luxury for more than just the supremely affluent. He argued, as sociologist Pierre Bourdieu also would, that under such conditions, food became a primary method for demonstrating taste and social status.
Cookbooks in midcentury America — focusing on desserts, eggs, ethnic cuisine or even blenders — served as both the means and symbols of this upward mobility. Or as Hazelton quipped on the price of cookbooks, “You’ve got to spend a little to build up your reputation as a gourmet, which appears to be the current ambition of every red-blooded American” — a sentiment not too far afield from today’s mainstreamed and seemingly ever increasing interest in food and cooking, sipping and tasting, cookbook buying and kitchen outfitting.
Ann Seranne, kitchen sorceress
Beyond the prominent position of “The Blender Cookbook” in the 1960s culinary canon, what do we know of the woman behind the blender? Originally from Canada, Ann Seranne came to the United States in the 1930s and worked her way to executive editor at Gourmet before she began her consulting partnership with Gaden in the mid-1950s. Throughout her career, Seranne published not just “The Blender Cookbook,” but more than two dozen cookbooks, including “Ann Seranne’s Good Food & How to Cook It,” “Good Food Without Meat,” “The Complete Book of Home Preserving” and “The Art of Egg Cookery.”
Claiborne wrote fondly of her in The New York Times, describing her as a tall (she was 5′ 8″), blond, handsome woman; “a born cook;” an indefatigable food consultant; and “a kitchen sorceress who would rather cook than eat.” His description of her 1963 cookbook, “The Complete Book of Desserts,” may have applied to her as well: “At once as down to earth as an apple fritter and as sophisticated as a cream-filled génoise.”
Impressive as they are, Seranne’s cookbooks were but one of her life’s accomplishments. She nurtured twin passions for cooking and breeding Yorkshire terriers, five of which shared her New York home and whose breeding line claimed more than 60 championships. Her canine brood supped on a ragout of beef, lamb shanks, parsley, carrots and garlic; garlic being her dogs’ most favored flavor. When famed dog show reporter Walter Fletcher purportedly asked Sarenne of the similarities between cooking and dog breeding, she replied, “Both contain equal parts science, art and luck.”
Main photo: Invented in 1922, blenders populated upwards of 5 million American kitchens by midcentury. Credit: iStock/Eva-Katalin
Jamaica, spelled like the Caribbean island but pronounced ha-MY-ka, a flower in the hibiscus family, makes one of Mexico’s most beloved and refreshing drinks, agua de jamaica. The ruby-red, tart, sweet yet often mouth-puckering refresher can be spotted in huge glass jars in almost every traditional market across the country.
By contrast, at high-end restaurants — from the southern state of Oaxaca’s Casa Oaxaca through Mexico City’s Pujol to the country’s northwest corner at Tijuana’s Mission 19 — trendy mixologists serve jamaica cocktails shaken or stirred. These pros know the sexy red color sparkles in Mexican Cosmopolitans (non-aged, clear tequila and jamaica vs. vodka and cranberry) when a customer desires to sip from a chic martini glass.
You can buy dried jamaica flowers, Hibiscus sabdariffa, in bulk at Mexican markets or in cellophane-wrapped packs hanging from hooks near dried chiles. Always be sure the jamaica is from Mexico and not from China; the cheaper Chinese product (the catch!) has insipid flavor and weak color. And don’t confuse this hibiscus with the huge-flowered plants called hibiscus blossoming in all their glory in tropical and subtropical back yards.
You can brew jamaica as tea, then strain and discard the flowers. It is rarely served as hot tea in warm climates except as a calming cure for urinary tract infections. Think of jamaica and its curative powers as Mexico’s answer to cranberry juice. Both extremely tart, the brilliant crimson liquids must be sweetened to be easily drinkable, and science has confirmed metabolites in their juice prevent E. coli from sticking to other bacteria, limiting its ability to grow and multiply. In most cases, minor infections are improved in a day after downing four cups of either drink, hot or cold.
In Teotitlan del Valle, Oaxaca‘s rug weaving center, Zapotec chef Abigail Mendoza of Tlamanalli restaurant brews agua de jamaica strong and sweetens it with panela, cones of deep brown unrefined sugar called piloncillo in most other regions of Mexico. She makes it in and serves it from a bulbous pitcher with narrow top. Mendoza whips up the drink using a molinillo (a hard-carved wooden foaming too) until the top is covered with copious bubbly foam. The foam is an important part of any traditional drink in this part of Mexico because people feel the drink’s spirit is in the foam and without bubbles the drink has no life, or is at best past its prime.
Besides hot tea and agua de jamaica, highly flavored jamaica simple syrup is a joy to have on hand for various uses, especially cocktails; its sweet-sour flavor is similar to pomegranate molasses and some balsamic vinegars. Try the sophisticated flavor over strawberries and vanilla bean ice cream. In the past few years, jamaica salad dressings have popped up in restaurants everywhere and are delicious yet simple to make. Modern-style restaurant bar menus offer quesadillas (folded corn tortillas with melted cheese inside) de jamaica, although many in Mexico City have no cheese — odd, but trés cool bar snacks with the hipster low-fat crowd. High-end gourmet shops sell elaborate candied jamaica flowers to decorate fine desserts. On the other hand, a longtime childhood favorite is the traditional, beloved jamaica frozen ice pop found at street corner push carts. (Hear the bell?)
Jamaica Tea (Agua de Jamaica)
This tea can be served hot or cold.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: About 4 cups
4 cups water, plus more for diluting
1 cup dried jamaica flowers (Mexican, not Chinese)
Ice, if desired
1 cup sugar (white, brown or agave syrup), or more to taste
1. Stir the jamaica into the water in a saucepan and bring it to a boil. Turn off the heat, and let the flowers steep 20 minutes.
2. Strain through a fine-mesh sieve into a container. Add water to dilute to your liking.
3. Heat to serve hot or chill with ice to serve cold. Stir in sweetener to taste, or add sweetener separately to each cup or glass. The tea will keep for three days refrigerated.
Jamaica Simple Syrup
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: About 1 cup
4 cups Jamaica Tea, unsweetened (see recipe above)
1 cup white sugar
Pinch sea salt or kosher salt
1. Boil the unsweetened jamaica tea until it is reduced by half, about 20 to 25 minutes.
2. Add the sugar and a pinch of salt and boil until it is reduced by half again, to 1 cup, about 20 minutes more.
3. Remove from the heat and cool until the strong bubbles die down. Carefully pour the hot, thick syrup into an airtight glass jar. The syrup will keep indefinitely in the refrigerator.
Jamaica Salad Dressing
Prep time: 10 minutes
Total time: 10 minutes
Yield: About 1/2 cup
3 1/2 tablespoons Jamaica Simple Syrup (see recipe above)
1/4 teaspoon sea or kosher salt
6 grinds black peppercorns
1 small clove garlic, smashed and finely chopped
2 tablespoons Mexican lime (aka Key) juice
1/3 cup quality extra virgin olive oil
10 jamaica flowers, finely chopped
1. Measure Jamaica Simple Syrup into a small bowl. Whisk in the salt, pepper, garlic and lime juice.
2. Slowly pour in the oil, whisking until fully blended.
3. Whisk in the chopped flowers. Pour as much as desired over chilled salad greens of your choice and toss.
Note: This dressing is a real treat on a salad with queso fresco, feta or goat cheese scattered on top.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 8 quesadillas
2 cups water
1/2 cup coarsely chopped jamaica flowers
2 tablespoons olive oil
2 tablespoons sugar or agave syrup
1/2 teaspoon salt
1 jalapeño chile, stemmed and finely chopped (You can keep the seeds for spice.)
8 corn tortillas, about 8 inches in diameter
2 cups shredded melting cheese, such as quesillo de Oaxaca, mozzarella or Jack
1. Stir the jamaica into a saucepan of water and bring it to a boil. Turn off the heat, and let the flowers steep 10 minutes.
2. Strain through a fine-mesh sieve, pressing to extract all liquid into a container, saving the flowers. Reserve the tea for another purpose.
3. Heat the oil in a small skillet. Add the flowers, sweetener, salt and chopped chile. Sauté over medium-low heat until sticky, about 10 minutes. Remove from the heat.
4. Put the tortillas on a preheated, medium-hot ungreased griddle. Spoon some of the jamaica mixture to one side of each tortilla and then pile with cheese, keeping it away from the edges. Fold the empty tortilla half over the half with jamaica. Press with a spatula. When the bottoms of the tortillas crisp a bit, flip them over to crisp the other sides and melt the cheese.
5. Remove to a cutting board and cut into wedges.
Main photo: Jamaica Quesadillas. Credit: Copyright 2015 Nancy Zaslavsky
Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most of the famous foods of Rome, such as pizza, fettuccine alfredo or spaghetti carbonara, either were invented for tourists or came from elsewhere.
The Romans eat in a way that is nearly hidden from the tourist. Their meals are heavy on offal and first-course pasta dishes.
Italian cookbook author Anna Gosetti della Salda boldly declared “la cucina romana doesn’t exist,” but I’m not sure I agree. She goes on to explain that it can’t be said to exist because “no Roman ever created those masterpieces of culinary art that are the pride of almost all other regional cuisines of Italy. Despite this the fact remains incontestable that you eat well in Rome and the food is good and almost everywhere.”
Paolo Monelli, who was one of Italy’s most distinguished journalists, was also honest in his appraisal of the cuisine of Rome, declaring it “the most plebeian that exists in the peninsula; flavorful, of course, aggressive, multicolored, but rural, created by the taste of goat-herders, of cowboys, buffalo herders, and the incivility of the recipes from the ghetto.”
The most succinct summation of la cucina romana, although insipid, was that of food writer Ada Boni who said that “la cucina romana è una cucina semplice, sana, nutrient e saporita” (Roman cuisine is a cuisine that is simple, healthy, nutritious and flavorful). A dish of pasta and offalwould be an example.
‘Fifth’ quarter of the cow
Pride of place of a dish that strikes to the soul of Roman cuisine is rigatoni co’ la pajata, a unique recipe made from the small intestine of the suckling calf. In Romanesco dialect, rigatoni co’ la pajata (or pagliata) can be translated as rigatoni with chitterlings. It is probably the most unique dish of Rome utilizing a component of the quinto quarto, the “fifth” quarter of the cow (that is, the head, tail and offal). It is without doubt a dish derived from cucina povera, the cuisine of the poor.
It is made from cow or calf chitterlings, that is, the duodenum, the small or first part of the intestine where the enzymatic breakdown of food occurs. Roman gourmets call for beef believing that beef is more flavorful than veal.
However, unique to the dish is the fact that although the intestine is washed and thoroughly cleaned, the chyme is not removed so when it is cooked there is a rich, creamy and slightly sour taste mixed with the tomatoes of the sauce. The chyme is the semiliquid mass of partially digested food that passes from the stomach through the pyloric sphincter into the duodenum of the cow. The process of cleaning the duodendum is quite laborious because one does not want to lose the chyme, but that is the job of the butcher and the cook merely has to prepare the dish.
For four to six people you need 4 pounds of chitterlings. In the United States you will probably have to use pork chitterlings and those from Louis Foods are ideal. Lardo is cured pork fatback (not lard, which is called strutto in Italian) and can be found in better supermarkets such as Whole Foods and in Italian markets. Some domestic American companies are also making lardo.
Rigatoni con la Pagliata (Rigatoni with Chitterlings)
Prep time: About 10 minutes
Cooking time: 3 3/4 hours
Total time: About 4 hours
Yield: 6 servings
One 5-pound package cleaned pork chitterlings, cut into 4-inch pieces
1 tablespoon pork lard or olive oil
1 medium onion, sliced
1 celery stalk, chopped
1/4 pound lardo, prosciutto fat or pancetta, or a mixture of the three, chopped
1 large garlic clove, finely chopped
Salt and freshly ground black pepper to taste
2 cups dry white wine, separated
One 28-ounce can tomato purée
Bouquet garni, tied with kitchen twine, consisting of 10 sprigs parsley and 1 sprig rosemary
2 1/2 cups water
1 pound rigatoni
1/4 pound Parmigiano-Reggiano or pecorino romano cheese, freshly grated
1. Place the pork chitterlings in a stockpot, cover with water, bring to a boil over high heat and boil for 1 hour. Drain; once cool, cut into pieces half the size and set aside until needed.
2. In a large flameproof casserole, melt the lard over medium heat, then cook, stirring, the onion, celery, lardo and garlic until soft, about 6 minutes. Add the chitterlings, season with salt and pepper, and cook, stirring, until sticking to the bottom and turning light golden, about 6 minutes. Add 1 cup wine. Once the wine evaporates, add the tomato purée, bouquet garni, clove and water. When the liquid starts to bubble, reduce the heat to low and simmer, stirring and moistening with the remaining white wine until tender, about 2 to 2 1/2 hours. The sauce should be dense though, so continue cooking if necessary.
3. Bring a large pot of water to a rolling boil, salt abundantly, then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a large serving platter and spoon the chitterlings and sauce over it; serve with the cheese.
Main photo: Rigatoni con la Pagliata (Rigatoni With Chitterlings). Credit: Clifford A. Wright
The 2005 vintage in Bordeaux was superlative in so many ways. The weather was a winemaker’s dream: a benign spring gave way to a hot — but not too hot — summer, with hardly any rain. What fell, fell at the right time. That led into an autumn so deliciously mellow that vignerons could amble into the vineyards and pick perfectly ripe grapes whenever they chose. The grapes were small, intensely flavored and with thick skins.
Last month, a decade past that dream season, the 2005s shone at the “Ten Years On” tasting at the London wine merchant Bordeaux Index.
From the first tastings in spring 2006, everyone loved it. Consider what they said then:
Robert Parker, the formidable founder of The Wine Advocate and its influential 100-point wine rating system, thought it “brilliant … one of the most singular years of the past five decades.” The British heavyweights – wine critic and journalist Jancis Robinson, MW, and Decanter magazine consultant editor Steven Spurrier – were bowled over. Simon Staples, the epicurean Bordeaux director for London-based wine merchant Berry Bros and Rudd, said he was “speechless.”
“It was a truly extraordinary year,” veteran Bordeaux wine merchant Bill Blatch said in the report he publishes after every vintage. “Easy to manage, without complications, and the almost permanently fine weather ended up by providing a wine of most unusual concentration.”
Now, as then, 2005 was a very good year
In January, at the Ten Years On tasting, I found that the 2005s were simply delightful, with succulent, rich, seductive fruit, and acidity that dances on your tongue. The wines are pure, but complex. A cornucopia of blackberry, cassis and red fruit is tempered with minerality and spiciness, then high notes of parma violet and florality.
It’s as much a pleasure to describe them as taste them. Every wine of note is underpinned by powerful tannins that give it a structure that will ensure long aging — in some cases, for decades.
There are some clumsy wines — the Merlot in Saint-Émilion was very ripe, with high alcohol and big tannins — and some wines have developed an oaky dryness that won’t sweeten. But they are few and far between.
Unless you’re very unlucky, if you pick a 2005 off the shelf, you’re unlikely to be disappointed.
A pricey caveat
The only fly in the ointment is price. Bordeaux knew it had something good, and the first generation of Asian millionaires were beginning to get a taste for fine wine, very expensive fine wine. The 2005 was the first Bordeaux vintage that launched its wines into the stratosphere of luxury goods. The top wines are very expensive. At the very top, Petrus is more than $4,000 a bottle, and the dozen top properties — Lafite, Mouton and their fellow first growths, then Cheval Blanc, Ausone and a few others — are never less than $1,500.
But that needn’t concern us. The joy of a really wonderful vintage is its consistency.
There’s an old saying: “In a great vintage, search out the lesser estates, and in a lesser vintage go for the great estates.” It’s never been truer than in 2005. You don’t need to spend three months’ wages on the great chateaux. At every level, from $30 Cru Bourgeois to the humbler Medoc fifth growths, there are some beautiful wines to be found.
If I had to choose one region in a vintage studded with gems, I’d say the wines of the little Médoc commune of Saint-Julien are most consistently lovely. Below are my top picks from 2005, for the priciest and for the best value from Bordeaux:
Two top-10 lists from Bordeaux 2005
Prices are the average per bottle, excluding tax. All wines are available widely at retail.
Top 10, Money No Object
1. Château Petrus, Pomerol,$4,986
The Château Petrus 2005 is only for the deep of pocket at nearly $5,000 a bottle. Credit: Adam Lechmere
Discreet smoky nose leading to powerful blackberry, black cherry and minty, spicy tar on the palate. Dry length releasing fresh gouts of juice. Drink 2020-2040+
2. Château Lafite Rothschild, 1st Growth, Pauillac,$1,461
The bright, lifted blackcurrant and blackberry fruit is sweet and fresh, the tannins ripe, the acidity mouthwatering, the whole complex, charming, assured. A triumph. Drink 2020 to 2040+
3. Petit Mouton, Pauillac$233
Plum skin aroma, then palate has multiple strands of juiciness through the tannins, intense and vibrant sour mash plum. Minerality and power. Drink 2018 to 2030+
4. Château Pontet Canet, 5th Growth, Pauillac,$188
Sweet and savory, bacon with plum skins, very fresh and open, discreet powerful tannins. Linear, classic, confident. Drink 2018 to 2040+
5. Château Grand-Puy-Lacoste, 5th Growth, Pauillac,$135
Savory nose with minerality, pencil lead, very linear and precise, very fresh, essence of blackberry and damson, fine sophisticated length. Drink 2018 to 2035+
6. Château Léoville Las Cases, 2nd Growth, Saint-Julien,$397
Fresh, savory, bacony nose, tannins holding blackberry, cassis and coffee flavors in an iron grip; restrained, fruit releases juice, fills the palate. Very fine. Drink 2018 to 2040+
7. Château Palmer, 3rd Growth, Margaux,$383
Very dark in hue and viscous. Discreet perfumed violet nose, incredibly subtle but exotic, lovely weight, constant interplay of dryness, juice, tannins and acidity. Drink 2017 to 2040+
8. Château La Lagune, 3rd Growth, Ludon,$102
Lovely complex savory nose, bramble and truffle, crushed coffee beans, superb opulent sweetness. Palate fresh and perfumed with secondary flavors of dusty rose petals and elegant decay. Tannins dry and dissolving to juice. Drink 2017 to 2035+
9. Château-Figeac, Saint-Émilion 1er Grand Cru Classé,$172
Restrained sour black fruit, fresh-picked plum and hints of sloe. Closed, brooding and tannic. A keeper. Drink 2020 to 2040+
10. Château Calon-Segur, 3rd Growth, Saint-Estèphe,$123
Nose very restrained, closed, palate with (at first) dry, austere tannins. Then classic briar fruit, tannins become silky. Very pure, arrow-straight acidity shows how this will mature. Masterful finesse. Drink 2018 to 2040+
Top 10 best value
1. Château Poujeaux, Cru Bourgeois, Moulis,$53
Violet perfume and sweet briar. On the palate damson and cedar, sour plum with cloves. Mouthwatering acidity, soft length. Drink 2015 to 2025+
2. Château du Tertre, 5th Growth, Margaux,$79
Sweet sugared damson and plum with perfume on nose. Palate very open and fresh with lovely tobacco and truffle, tannins releasing great gouts of juice. Drink 2015 to 2025+
3. Les Pagodes de Cos, Saint-Estèphe,$62
The Château Cos d’Estournel. Credit: Credit: Cos d’Estournel
Cos d’Estournel’s second wine is often more restrained than its big brother. Lovely meaty peppery nose, hint of violet perfume on palate with herb, restrained. Drink 2018 to 2040+
4. Château Gloria, Cru Bourgeois, Saint-Julien, $70
Bacon savory nose with hint of old velvet tapestry. Confident, juicy uncomplicated weight, plum and damson fruit , very nice length, good balance. Drink 2015 to 2025+
5. Château Talbot, 4th Growth, Saint-Julien,$79
Rich mineral, savory nose with great charm. Defined blackberry and coffee, discreet, old-fashioned like the chateau itself, tannins dry but dissolving to sweetness. Drink 2015 to 2030
6. Château Les-Ormes-de-Pez, Cru Bourgeois, Saint-Estèphe,$59
Fresh peppery notes on nose – very fine open juicy acid on palate, fresh, uncomplicated. Drink 2015 to 2025+
7. Château Malartic-Lagravière, Cru Classé Pessac-Léognan,$82
Very savory beef-stock nose with ripe plum. Tannins release juice and sour-sweet plum and damson flavors. Fresh, defined, not opulent, but fine. Drink 2015 to 2025+
8. Château Langoa-Barton, 3rd Growth, Saint-Julien,$85
Fresh sugared blackberry, savory mineral undertones, open and fresh with such suave tannins and juice on the finish. Very fine length. Drink 2015 to 2025+
9. Château Potensac, Cru Bourgeois Médoc,$47
Perfumed briar and tobacco nose. Fine, fresh, mouth-watering acidity and bright cassis. Grainy grip to tannins, juicy and opulent. Drink 2015 to 2020+
10. Domaine de Chevalier, Cru Classé Pessac-Léognan, $105
Rich creamy nose, blackberry compote, truffle, licorice. Palate develops fine damson, violet perfume and fresh acidity. Delicate tannins with dry grip. Incredible quality for the price. Drink 2017 to 2030+
Main photo: Harvesting grapes at Domaine de Chevalier, an estate in the Bordeaux appellation of Pessac-Léognan, just south of the city of Bordeaux. Credit: Copyright Domaine de Chevalier
Everyone knows that traveling with kids means traveling with snacks. Snacks can help rescue your children from hunger and the ensuing crankiness. Trust us, those satisfied stomachs make for a much happier trip!
It’s easy to fall into the trap of grabbing something unhealthy, greasy or sugary when you’re on the go, because it’s quick and readily accessible. Skip the chips and plan ahead with grab-and-go snacks the whole family can help make.
These seven tried-and-true favorites make great quick bites your family can take on the long road trip to Grandma’s house, perfect little somethings that kids can eat in the backseat while Dad is driving them to soccer practice, or just-in-case nibbles a child can take to a friend’s house. And because kids will help make these treats, they will be able to brag that their delicious snacks are homemade.
Main photo: Kids love making smoothies — for breakfast or an afternoon snack — because they’re quick and easy, and can be made in so many delicious options! Smoothies can also be made in advance and carried in a travel-friendly water bottle or insulated drink container. Credit: Copyright 2015 Carl Tremblay