Articles in Cooking
You say you want a striking way to serve barbecued chicken? Here’s one that will stick in your guests’ minds. It looks like a miniature rack of ribs, perhaps crossed with a bizarre pre-Cambrian life form.
But it has the classical flavor of browned chicken infused with the sweetness and poetic perfume of onion and a subtle hint of cinnamon. “Winner, winner, chicken barbecue” (or however Guy Fieri’s saying goes).
Its proper name is kırma tavuk kebabı, which means “split” or perhaps “pleated” chicken in Turkish. It’s one of the subtle and inventive dishes that graced the tables of Istanbul big shots back in the days when the Ottoman Empire was still a vast and wealthy affair. It was recorded in 1839 in a cookbook called Malja’ al-Tabbakhin (“The Refuge of Cooks”) that was later plagiarized with great enthusiasm by Turkish and Arab cookbook writers down to the early 20th century.
The recipe was first translated into English after “some of England’s fairest ladies and grandest gentlemen” were impressed by the Turkish dishes served aboard the yacht of the visiting viceroy of Egypt in 1862. Two years later, a certain Turabi Effendi published a collection of recipes swiped from Malja’ al-Tabbakhin and given the on-the-nose title “Turkish Cookery Book.”
The distinctive technique of this dish is to cut the chicken into strips, leaving the pieces attached at one end. This structure helps the marinade flavors penetrate the meat while keeping it in a relatively compact shape for convenience on the grill. It also makes the meat cook a little quicker and more evenly.
Turabi Effendi’s recipe calls for deboning entire chickens, but I suggest taking the easy way out by using boneless chicken breast, which lends itself very well to this technique. Turabi says to baste the meat with butter when it starts to brown, but I don’t recommend this because of the risk of flare-ups. If you want more butter flavor, basting the meat after you take it from the grill works perfectly and will certainly win the approval of your local fire marshal.
- 4 boneless chicken half-breasts, about 1¾ pounds total
- 1 teaspoon salt, plus more for serving
- ½ teaspoon pepper
- ¼ teaspoon cinnamon or a pinch more
- 1 large onion
- 2 ounces (¼ stick) butter, melted
- Using a sharp knife, cut the meat crosswise into 9 or 10 strips ¼ to 1/3 inch wide. But make sure your cuts reach no farther than ¼ inch from the far edge of the meat so that the “fingers” remain attached. Mix the salt, pepper and cinnamon and rub into the meat all over.
- Purée the onion in a food processor and strain the onion juice from the solids in a fine sieve (leave the windows open for this operation because of the onion fumes). Mix the meat with the onion juice, cover with plastic wrap or place in a sealable plastic bag and let marinate at room temperature for 1 hour.
- Pat the meat dry with paper towels and thread it onto skewers down the uncut edge (if your skewer is too broad for the uncut section, you can thread it through the bases of the “fingers” as well). Baste the surface of the meat and between the “fingers” with melted butter. This will keep the meat from sticking to the grill and to itself; you don’t want so much butter that there are flare-ups.
- Grill over a moderate fire, turning often, until the meat stiffens and turns golden brown, about 20 minutes.
- Remove from skewers and brush with more melted butter if you want. Sprinkle with salt to taste.
Fine accompaniments for this would be a scoop of tart yogurt and a simple green salad.
Main photo: Cut into strips, kırma tavuk kebabı — “split” or perhaps “pleated” chicken in Turkish — enables marinades to penetrate the meat. Credit: Charles Perry
I look forward to Rosh Hashana every year. It should be because it is the beginning of another new year, shimmering with possibilities. Or because each year I give myself permission to buy a new, stylish go-to-temple outfit. It’s also fall, the best, most exhilarating season in my New England home.
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Religiously, Rosh Hashana (which this year begins at sundown Sept. 24) is the time to wipe away the troubles of last year and pledge to begin anew with resolutions for improvement in personal relationships and goals. Officially, Rosh Hashana is the beginning of the new year of the Jewish calendar, and always a season for coming together joyfully. It’s honey and apples, friends and family.
But if I am honest, my love of the holiday has nothing to do with any of this. Rosh Hashana is tzimmes season. Oozing with meat juices and richness, beef tzimmes may be the least politically correct dish in my repertoire from a nutritional standpoint. And I love it — umami heaven! It is full of rich, meaty flavor and thick with chunks of carrots, sweet potatoes, onions and prunes. It’s a production that requires planning but not that much skill.
Beef tzimmes is a major production for a major holiday. I love making this dish. People look forward to it every year, and as a result it transforms me into an iconic Jewish cook. It’s also not that hard to pull off, but it does take time. It’s very important to make the entire dish a day before serving so you can refrigerate and skim the fat. You’ll need a large, heavy roasting pan such as a turkey roaster. I make it in a huge Le Creuset pot, but any large, covered Dutch oven or roasting pan will do.
- 6 short ribs (ask the butcher for the right cuts for this and the following meat)
- 4 pounds beef flanken or brisket (not too lean)
- Kosher salt and black pepper to taste
- 5 pounds carrots, peeled and cut in big chunks
- 6 to 8 onions, quartered
- 2 cups honey
- 2 cups dark brown sugar, plus more to sprinkle on top during cooking
- A stick (or two) of cinnamon
- Beef stock or water
- 6 to 8 peeled sweet potatoes (or more to your preference)
- 2 cups pitted prunes
- 2 tablespoons matzo meal for thickening the sauce
- Preheat the oven to 400 F and then roast the short ribs for an hour in the oven.
- Meanwhile, braise the flanken in a large sauté pan on the stove top.
- Place the bones in the bottom of a roasting pan and layer on top the chunks of flanken.
- Sprinkle the meat with salt and pepper to taste. (You can also adjust it before serving, after all flavors have come together.)
- Add the carrots, onions, honey, brown sugar, cinnamon and enough beef stock or water to cover the meat.
- Cook covered for three hours in a 350 F oven, turning the meat chunks occasionally.
- Add the sweet potatoes and prunes to the pan, adding more stock if necessary. Cook another 45 minutes, until the meat is soft.
- Strain off the liquid and reduce it on the stove top, then thicken it with matzo meal. Return it to the pan. The liquid should be about ¾ of the way up the pan.
- Sprinkle with brown sugar to caramelize on top.
- Return to the oven and cook uncovered for one hour. To degrease the meat, refrigerate for a few hours or overnight, and then remove fat. The dish is best served the day after cooking. The leftovers freeze beautifully.
Main photo: Beef tzimmes. Credit: Louisa Kasdon
Pasta lovers, save room for dessert. Pasta can be enjoyed not just as a first course, but for dessert too! Pasta as a sweets course may sound trendy, but Italians have been making all sorts of desserts with it for centuries. From cutting-edge modern creations to traditional almond-pasta pie from Emilia, there are hundreds of sweets made with every shape of pasta, from angel hair to ziti. Plus, dozens of dessert ravioli.
Modern pasta desserts
Want a change from the same old, same old? Jumbo pasta shells coated in cocoa is one of my favorites from the many modern pasta desserts in Italy today. Luca De Luca and the team at the Garofalo pasta company near Naples taught me this recipe while I was in Italy researching my book “Pasta Modern.” “Pasta shells can be filled with almost anything: vanilla custard, chocolate pudding, panna cotta, semifreddo, sorbet, granita, whipped cream and fresh berries, yogurt and honey — there are endless possibilities,” Luca said.
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“Leave the gun, take the cannoli” is a popular line from “The Godfather,” showing just how popular the Italian dessert is. As anyone who’s ever tried knows, making cannoli shells is a huge challenge. It’s hard even for the most experienced home cooks. But now there’s a fun solution: cannoli made with pasta instead! Mezzi maniche, “half sleeves,” or little pasta tubes, are boiled then fried to create a crunchy, tasty container for the creamy sweet ricotta cannoli filling. They are a perfect pop-in-your-mouth, one-bite size. The fried mezzi maniche pasta are even good plain! Toss them in sugar and serve them with melted chocolate or with ice cream.
Spaghetti Sundae, a really fun, whimsical, kid pleaser, is spaghetti tossed in melted chocolate and served just like a sundae, deliciously cold-topped with your favorite sundae fixings.
It’s so simple you don’t even need a recipe. Just melt chocolate with a little olive oil and toss it with cooked pasta. Then top with any of the usual toppings: whipped cream, chopped nuts, sprinkles. Olive oil helps make the chocolate easier to melt, even in the microwave, and creates a super silky sheen. Olive oil also keeps the pasta from sticking together once it cools.
Fried pasta desserts
In Italy they have a saying, Fritti sono buoni anche gli zampi delle sedie — “Fried, even chair legs are delicious.” Pasta is certainly at the top of the list of delicious fried treats.
There are fried pasta desserts in almost every region of Italy. In Sicily, they fry a little forkful of angel hair and serve it topped with honey and chopped pistachios. It’s like a pasta cookie, crunchy on the outside and chewy in the center. In Tuscany and central Italy, they make a variation by frying thicker tagliatelle noodles nests, called nidi di tagliatelle per Carnevale. To make them, a few strands of fresh egg noodles are clumped into a little nest and fried. Since the noodles aren’t boiled first, only fresh egg pasta, not dried pasta, is used because it is softer. In Tuscany, the treat is created using chocolate noodles, made by incorporating cocoa powder into the pasta dough. The fried nests are drizzled with brandy-infused warm honey and topped with toasted almonds. In Emilia-Romagna, the nests are simply topped with confectioners’ sugar.
Almost every region has its own sweet dessert ravioli, tortelli or mini-calzone recipes, with variations in fillings and shapes. Too difficult for me to recreate, but delicious for you to try if you are ever in Italy, are the chocolate ravioli filled with chocolate ricotta mousse and served in fresh strawberry puree from Osteria Pastella in Florence.
Ravioli filled with pureed chestnuts, chocolate, espresso, rum and ground nuts, caggiunitte, are an Abruzzo specialty. Lombardy’s specialty pasta dessert is fried tortelli filled with either jam or chocolate. I especially like the earthy combination of pureed chickpeas and jam filling in panzarotti con ceci of Puglia and Basilicata. Usually, ravioli can be tricky to make, because you have to get the dough very thin and seal them carefully since they’re going to be dashed about in rapidly boiling water like tiny ships in a storm. But because these ravioli are baked rather than boiled, you can make them thicker and don’t have to worry about them opening. It’s an easy way to work with dough.
Angel Hair Pasta Pie (Torta Ricciolina)
From: “Dolci: Italy’s Sweets,” by Francine Segan
Prep Time: 5 minutes
Baking Time: 45 minutes
Total Time: 50 minutes
Yield: 8 servings
Angel hair pasta, seasoned with chocolate and almonds, bakes into one of the most unusual, delicious pies I’ve ever tasted.
To make this classic Bolognese dessert, you absolutely must use fresh, not dried, egg pasta. If making your own pasta seems daunting, buy ready-made fresh instead. Most supermarkets sell ready-made fresh.
This is a great make-ahead dessert, as it’s much better the day after, once all the flavors have melded.
8 ounces, about 1 1/2 cups, whole blanched almonds
3/4 cup granulated sugar
Zest of 1 lemon
2 ounces, about 1/3 cup, finely chopped candied citron or candied orange peel
1 tablespoon unsweetened cocoa powder
1/2 pie crust, store bought or homemade
8 ounces fresh thin egg-pasta, such as tagliatelline or angel hair, store-bought or homemade
6 tablespoons butter, thinly sliced
1/3 cup rum
1. Grind the almonds and sugar in a food processor until it resembles coarse sand. Pulse in the zest, candied citron or orange peel, and cocoa powder until well combined. Divide into 3 parts.
1. Preheat the oven to 350 F. Line a 9- or 10-inch pie pan with the pie crust. Pot lots of holes in the bottom and sides of the crust with a fork.
3. Divide the pasta into three parts, with one part being slightly larger than the other two.
4. Line the pie pan with the larger portion of pasta and sprinkle with 1/3 of the almond mixture. Lift the pasta with the tip of a knife so it is loose and free form. Do not press the pasta down. Dot the pasta with thin slices of the butter.
5. Top with another layer of pasta sprinkled with a third of the almond mixture and more butter. Repeat for a third and final layer.
6. Loosely cover with aluminum foil, bake for 25 minutes, then remove the foil and continue baking uncovered for another 20-25 minutes until the top is golden and the center set.
7. Remove from the oven and immediately sprinkle the top of the pie with the rum. It will hiss and absorb quickly, with most of the alcohol evaporating, leaving just a lovely aroma and flavor.
8. Allow to cool to room temperature. Serve, preferably after it’s rested overnight or for 24 hours, topped with confectioners’ sugar.
Chocolate Stuffed Shells (Conchiglioni dolci al cacao)
From: “Pasta Modern: New & Inspired Recipes from Italy,” by Francine Segan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 24 large shells, serves 4 to 6
Use just cocoa powder for unsweetened shells that become a gorgeous reddish-brown color, or sweeten the cocoa powder with confectioners’ sugar for a lovely dark-colored sweet shell. Using a teaspoon, fill the shells with anything you like. Pictured here is milk chocolate and dark chocolate pudding.
Other fun options:
Ice cream, slice of banana, dollop fudge sauce and chopped nuts for a mini sundae
Ricotta, sugar, mini chocolate chips for a soft cannoli
Mascarpone cheese, sugar and drop of coffee for an instant tiramisu
Cream cheese, fruit jam and fresh fruit for Italian-style cheesecake
24 jumbo shells
1/4 cup cocoa powder
1/2 cup confectioners’ sugar
Fillings and garnishes: about 2 cups total of gelato, custard, whipped cream, fruit, yogurt, etc.
1. Cook the shells in lightly salted boiling water until al dente and drain.
2. For sweeter shells, put the cocoa powder and confectioners’ sugar, to taste, into a sturdy plastic food storage bag. Toss the shells, a few at a time, into the bag until fully coated with cocoa powder. For less-sweet shells, toss them in just cocoa powder. Fill with anything you like.
Cannoli Pasta Bites (Mezzi Maniche Dolci)
From: “Pasta Modern: New & Inspired Recipes from Italy,” by Francine Segan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Try this recipe once and, like me, I bet it will become one of your go-to desserts.
There are lots of ways to vary it. One of my favorite variations is to fill the fried pasta with mascarpone cheese sweetened with sugar and then dust with instant coffee granules and cocoa powder, for a riff on tiramisu.
1 cup ricotta
2 tablespoons granulated sugar
1 tablespoon finely chopped dark chocolate or mini chocolate chips
1 tablespoon minced candied orange peel
Pinch of ground cinnamon
1/4 pound mezzi maniche
Optional garnishes: chopped pistachios, chopped candied cherry or orange peel, cocoa powder or chopped chocolate
1. In a bowl, using a fork, mix the ricotta, sugar, chocolate, candied peel and cinnamon until well combined. Refrigerate until ready to use.
2. Cook the pasta in boiling salted water until very tender, about 1 minute longer than al dente. Drain the pasta well. Meanwhile, heat about 1 inch of vegetable oil in a very small saucepan until hot, but not smoking. Add half of the pasta and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining pasta.
3. When room temperature, roll the fried pasta in granulated sugar, then fill each with the ricotta mixture, either using an espresso spoon or by piping it in with a pastry bag. Garnish, if you like, with chopped pistachios, candied orange peel, grated chocolate or other toppings.
Sicilian Pasta Crisps (Pasta Fritta alla Siciliana)
From: “Dolci: Italy’s Sweets,” by Francine Segan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings
Twirled forkfuls of honey-sweetened spaghetti, crunchy on the edges and soft in the center — scrumptious and a snap to prepare.
1/3 pound angel hair pasta
Sunflower or other vegetable oil
1/4 cup honey
Zest of 1/2 orange, or 2 tablespoons finely minced candied orange peel, 2 teaspoons orange blossom water
Pistachios, finely crushed
1. Cook the pasta in salted water according to package directions. Drain.
2. Meanwhile, in a small bowl, combine the honey, orange zest or candied orange peel, orange blossom water and 2 tablespoons of boiling water.
3. Put about 1/4 inch of oil in a small frying pan and heat until hot, but not smoking. Twirl small forkfuls of the pasta, drop them into the hot oil, and cook until golden and crisp at the edges. Turn, and cook on the other side for just a few seconds. Drain the pasta crisps on a plate lined with paper towels.
Arrange the pasta crisps on serving plate. Serve warm, drizzled with the honey mixture and topped with a sprinkle of pistachios and a pinch of cinnamon.
Sweet Chickpea Ravioli (Panzarotti con Ceci)
From: “Dolci: Italy’s Sweets,” by Francine Segan
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 dozen
For the filling:
1 1/2 cups cooked chickpeas (canned, or 4 ounces dry, soaked overnight and boiled until tender)
1 cup best-quality cherry jam
2 to 4 tablespoons sweet liqueur such as Amaretto, limoncello, mandarino, or a combination
Zest of 1/2 lemon
Honey or sugar, to taste
Ground cinnamon, to taste
For the dough:
16 ounces, about 3 1/2 cups, all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup white wine
2 tablespoons olive oil
1. For the filling: Process the chickpeas through a food mill until you get a nice thick, smooth paste. Then mix in the jam and liqueur to taste. Stir in the zest and cinnamon to taste, and then add sugar or honey, if you like. Once you have tasted it and are happy with the flavor, then mix in the egg. You can make the filling several days ahead. Refrigerate until ready to use.
2. For the dough: Sift the flour, sugar and salt onto a clean work surface and make a well in the center. Heat the wine in a saucepan or in the microwave. Pour the oil and 1/4 cup of the wine into the well and incorporate the flour, a little at a time, until dough forms. Add warm water, a little at a time, if the dough feels tough. Knead the dough until smooth. Put into a plastic bag or wrap in plastic wrap.
3. To assemble: Preheat oven to 350 F. Line 2 or 3 baking sheets with parchment paper.
4. Spread out a large clean cotton cloth onto a work surface for assembling and cutting the ravioli.
5. Leaving the rest covered, take a small section, about an 1/8 of the of dough, and either pass it through a pasta maker (#3 hole size, not thinner) or use a rolling pin to create a 3 to 4-inch wide strip of dough. Make just 2 strips at a time, so you can fill and cut the ravioli without having the waiting dough get dry.
6. Lay a sheet of dough onto the cloth and drop a tablespoonful of the filling on the sheet, about 1 1/2 inches apart. Top with another layer of dough. Using your fingers, press the top layer of dough around the filling and using a ravioli cutter, cut out square-shaped ravioli. Repeat until you’ve used up all the dough and filling.
7. Put the ravioli onto the baking sheet and bake for about 25 minutes until golden.
8. Eat warm, sprinkled with powdered sugar or cold dipped in honey or mosto cotto or vin cotto.
Main photo: Chocolate ravioli make for a sweet treat. Credit: Osteria Pastella
Thousands of years ago, pioneers among the central Malayo-Polynesian-speaking populations are believed to have traveled across the Indian Ocean and brought plantains, water yams and taro to India. Now, they have become central to the vegetarian cuisine in the Kerala region of southwest India.
Plantains are a variety of bananas from the plant Musa paradisiaca, which have thicker skins than regular bananas. Plantains are also sometimes called cooking bananas. Even when ripe, they are not very sweet, and they are not eaten raw.
The plantain rules at Kerala’s most important festival, Thiruvonam (or Onam for short), celebrated in late August or early September (depending on the lunar calendar) by Hindus, Christians and Muslims alike. The big event at Onam is the sadya (feast), which is served on fresh, green banana leaves around noon. Although rice is the centerpiece of the feast, several dishes both sweet and savory are prepared with plantains, each with its own taste and texture.
In every cuisine, there are certain dishes that make the menu more complete and more festive. They may not have the status of a course in and of themselves, but without them, the meal would lose some of its festive appeal. Two signature dishes of Onam Sadya are the deep-fried, salty and crispy golden yellow plantain chips and their sweet counterpart, sarkkara upperi, thick slices deep-fried and drenched in jaggery syrup. No matter what the shape, these crunchy morsels taste simply delicious. Locally called upperi, but better known as banana chips, it is the favorite snack of Kerala and provides the crispy crunch to traditional feasts.
And then there is kaya mezukkupuratti, cubed green plantains cooked with salt and turmeric and then pan-fried over low heat in coconut oil until they fully absorb the flavor of the curry leaves and oil. It’s a dish that’s as unfussy and simple as you can imagine.
Plantains useful in curries
There are two types of curries made with just plantains for the Onam feast. They are also found in the signature mixed vegetable dish aviyal. One of the curries, varutha erisseri, is made by cooking chunks of green plantain in a sauce of golden brown toasted coconut. It has a complexity and aroma peculiarly and delightfully its own. The word “curry” often evokes a sense of tropical spiciness. Kerala’s cuisine is known for its variety of spicy curries, but there are also some mildly sweet, tropical fruit curries that are cooked in a mellow coconut and yogurt sauce.
The fruit curry kaalan is made by cooking ripe plantain slices in a thick coconut and yogurt sauce sweetened with jaggery and garnished with mustard and fenugreek seeds and fresh curry leaves.
Steamed ripe plantains are another must at the Onam feast. And, finally, rounding out the menu is a delicately smooth and creamy pudding — pazza pradhaman — made with homemade plantain jam cooked in coconut milk sweetened with jaggery and garnished with crushed cardamom and toasted coconut pieces.
Though not necessarily a part of the Onam feast, other plantain treats can be found in Kerala: sun-dried ripe plantains and banana fritters made with thin ripe plantain slices dipped in a mildly sweet batter and deep-fried.
Making deep-fried chips at home is not a difficult task. Thanks to food processors, slicing is a breeze. It is important to use oil that can be heated to high temperatures. The oil must be well heated before adding the sliced plantains for frying or otherwise, oil seeps in and will make them soggy. Hot oil sears the surface to a firm crispiness. For serving at feasts, they are generally quartered lengthwise and then cut crosswise into thin triangular slices. To serve as a snack, they are cut as full rounds or as half rounds. But no matter what the shape, these crunchy morsels taste simply delicious.
- 6 firm green plantains
- 6 cups vegetable oil
- ½ cup concentrated saltwater (*see directions below)
- Peel off the thick green skins from the plantains, and wash them to remove any dark stain from the outside. Pat them dry with paper towels.
- When making the smaller, triangular chips, halve the plantain lengthwise, and cut each piece lengthwise again. Then cut each piece crosswise into thin slices. For the round chips, cut the whole plantain crosswise into thin rounds. A food processor comes in handy for cutting them into thin rounds. Fit the processor with the 2mm blade and slowly feed the peeled plantains through the top. This blade cuts the plantains evenly.
- Heat the oil in a heavy wok or deep-frying pan to 365 F.
- When the oil is hot, spread the plantain pieces evenly in the oil and deep-fry until they are golden and crisp, about 5 minutes.
- Add a teaspoon of concentrated saltwater to the oil, and cover the pan with a splatter screen. The water will really splatter and make a lot of noise.
- In a minute or so, when the water has stopped sputtering, remove the cover. By now, all the water should have evaporated, and the crispy fries will be golden and evenly salted.
- Drain well, and store in airtight containers. The best way to drain deep-fried plantains is to use a cake cooling rack placed over a cookie tray. The excess oil will drip through the cooling rack and fall onto the cookie tray.
- *Add one tablespoon of salt to a half-cup of water, and stir well. If there is no salt sediment at the bottom, add more salt, and stir until there is some salt residue left at the bottom and the water is saturated with salt.
Main photo: Golden yellow plantain chips are part of the Onam feast in India. Credit: R.V. Ramachandran
The rise and fall of fettuccine Alfredo is a story of a simple dish taken from its home and embellished with flourishes before sliding into culinary familiarity, dullness and bastardization.
Although it has its roots in Roman cuisine, it is nothing but a restaurant dish in Italy and America. Fettuccine Alfredo became a classic of Italian-American cooking, but today is often served as third-rate tourist food in the Little Italy emporiums catering to them in America’s cities.
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This wasn’t always true. In the 1940s and 1950s, fettuccine Alfredo was a signature dish of continental-style French-service restaurants where waiters, with a flourish, would prepare the dish tableside in a chafing dish.
The classic story of its origins is that the dish was invented in a Roman trattoria on the Via della Scrofa near the Tiber River by Alfredo di Lelio, who opened his restaurant in the early part of the 20th century. He invented the dish for his wife, it is said, after she gave birth and lost her appetite.
The dish became famous to Americans after Hollywood stars Douglas Fairbanks and Mary Pickford ate at Alfredo’s in 1927 and raved about his preparation called fettuccine Alfredo. It was in America that cream started entering the recipe and that fettuccine Alfredo began its descent to a thick, heavy, glop of pasta. The original, although meant to be rich, was also light and silky because all that was used was butter and Parmesan cheese: cream and eggs were never meant to be used.
Interestingly, Italians do not refer to this dish as fettuccine Alfredo — or when they do they’re well aware of the American connection — but rather fettuccine al triplo burro, fettuccine with triple the amount of butter, the name of the original dish. Even more interestingly, two great cookbooks on Roman cuisine Ada Boni’s “La Cucina Romana” and Livia Jannattoni’s “La Cucina Romana e del Lazio” do not mention fettuccine Alfredo, indicating that it never was part of Roman cooking but is culinary fantasy.
The dish should be made with fresh fettuccine, but dried works just fine as well. The quality of the butter and cheese in fettuccine Alfredo are paramount. I recommend the Parmigiano-Reggiano butter made from the same cow’s milk the famous Parmigiano-Reggiano cheese is made from and which you must also use.
- 1 pound fresh fettuccine
- ½ pound (2 sticks) unsalted butter
- ½ pound (about 4 cups) Parmigiano-Reggiano cheese, freshly grated
- Freshly ground black pepper to taste (optional)
- 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 saving ¾ cup of the pasta cooking water.
- Meanwhile, cut the butter into thin pats or flakes and transfer half of them to a warmed large oval silver platter where you will do the final tossing. Place the cooked pasta over the butter, sprinkle the cheese on top. Toss, sprinkling some reserved pasta water. Add the remaining butter and toss, adding the pasta water to make the pasta look creamy. You will be tossing for 2 minutes. Sprinkle on the black pepper if desired. Serve immediately.
Main photo: Fettucine Alfredo. Credit: Clifford A. Wright
In the Southwest, the green chile harvest is well underway. Throughout New Mexico and my home state of Colorado, locals are ransacking the roadside stands, where roasting drums rumble incessantly, and stacking their freezers with bag upon bag of the long, blackened pods. Soon and often, they’ll be chopped and added to omelets, burgers, quesadillas, breads and countless other dishes, and even used by home brewers in beer. But above all, they’ll be reserved for batches of, well, green chile.
Though you will sometimes see the word spelled “chili,” the strong preference for the Spanish term in these parts is only natural. A majority here take “chili” to mean the spicy beef stew (with or without beans) so beloved in Texas, while green “chile” refers not only to any number of unripened strains of Capsicum annuum but also to a concoction whose versatility partly explains its significance to Southwestern cuisine.
Green chile recipes come with many variations
Other than the peppers themselves, its list of ingredients is up for fierce debate. It may be vegetarian or contain pork, though if you ask three cooks which cut is best you’ll get four answers. And while garlic, salt and pepper are virtually non-negotiable, just about every other potential component has its champions and detractors, from onions, tomatoes, tomatillos and chicken broth to herbs and spices like cilantro and cumin.
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Green chile can be thin or thick; it functions as a filling, sauce and/or stew at breakfast, lunch and dinner. Even if they’ve heard of it before (and many haven’t), newcomers to the Southwest are often startled by green chile’s ubiquity.
For that matter, many New Mexicans — who consider the stuff their birthright — balk at the notion that Coloradans have a century-old green-chile tradition of their own. (Case in point: the good-natured controversy that occurred between state officials after Denver Mayor Michael Hancock included green chile in his 2014 Super Bowl wager with Seattle Mayor Ed Murray.) In their view, the Colorado version, based primarily on crops from Pueblo, could only be a pale imitation if not an outright theft of their richer heritage, centered on the famed Hatch pepper and extending to an appreciation for red chile — made with the dried pods — that Coloradans don’t especially share. (In New Mexico, when you order any dish “Christmas-style,” you’ll get it with both red and green chile.)
Michael Bartolo begs to differ with that assessment. According to the Colorado State University researcher, DNA testing has shown that “what’s grown in the Pueblo area is unique. It’s not really related to anything grown in New Mexico.” In fact, “its nearest relatives are from the Oaxaca region of Mexico.”
While the term “Hatch chile” is a catch-all for several varieties grown in and around the town of Hatch, N.M., “Pueblo chile” is basically synonymous with two types: the Mirasol, named for the way its root points toward the sun, and an adaptation called the Mosco, Bartolo’s own cultivar. As Bartolo explains, “Over 20 years ago, I collected some seeds from my uncle, Harry Mosco, and began making selections over about five years. I was looking to increase yield and produce a lot of big fruits with thick meat, making them more amenable to roasting.” He adds that Pueblo crops benefit from higher diurnal temperature shifts than their New Mexican counterparts, which aid in the development of sugars for fruitier flavor profiles. (And Bartolo has “new varieties in the pipeline as well,” including one called the Pueblo popper: “Imagine a large, roundish pepper that doesn’t have a huge amount of heat, to be used more for stuffing.”)
Truth be told, the likelihood that most people could taste the difference between chiles grown on either side of the state line is slim to none. So don’t worry: If roasting stands don’t exist where you live, you should still be able to find one cultivar or another that will suffice, including Anaheims (which were brought to California from New Mexico, though they tend to be milder than their Southwestern cousins).
Here is a basic recipe for green chile, one that emphasizes the flavor of the key ingredient itself. To that end, I personally prefer pork loin over fattier cuts. On this template, however, you can begin to build more complex variations as you please.
Cooking time varies, and can be up to 2.5 hours.
- 2 pounds pork loin
- 8 garlic cloves
- 2½ to 3 cups whole roasted green chiles
- 4 tablespoons vegetable oil
- 6 tablespoons flour, divided
- 1 15-ounce can diced tomatoes
- Salt and pepper to taste
- Place the pork loin in a good-sized pot and add water until it’s submerged by about 1 inch. Bring to a boil, then reduce the heat to a high simmer and cook 1 hour.
- While the pork is cooking, mince the garlic and set aside. Remove the roasted skins from the chiles. (You can wash them off, but you’ll lose essential oils in so doing, and they crumble away easily enough without rinsing.) Destem, deseed and chop the chiles crosswise; set aside.
- Once the pork is ready, set it aside to cool, reserving the cooking water. (Transfer it to a pitcher if possible.)
- In another large pot, heat the vegetable oil on a medium-low burner or flame and add the garlic. When it's golden brown, add 4 tablespoons flour and begin whisking constantly for a few minutes, until it’s a coppery color and smells nutty. It should be thickening as well; if not, add the remaining 2 tablespoons of flour a little at a time until it’s somewhat thick and bubbling.
- Continue to whisk vigorously as you add the reserved liquid to the pot in a thin stream. Next, add the chiles and the tomatoes. Then shred the cooled pork by hand and add it to the pot; finally, season with salt and pepper.
- Reduce the heat to low and position the lid to cover the pot loosely. Cook at least one hour, adjusting the seasoning to taste as you go.
Main photo: Green chile. Credit: Ruth Tobias
Let the ingredients speak. It is something my Nana always urged. What better time than late summer and early fall to allow your garden to dictate your menu.
If you are growing vegetables, much of the wait is over. Cucumbers, tomatoes, beans, eggplant, onions and much more are streaming in. Herbs, too, are abundant and running wild — tarragon, basil, lavender, mint, lemon balm, oregano, sage, rosemary, parsley, cilantro. The list is almost endless.
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I want to hoard. I am afraid to eat it all for fear there will be no more. But I resist that instinct and step into the garden and let it speak to me. What is ripe right now? What can I preserve for the January meals? What do I want to eat and make right now with my garden bounty? And herein lies the secret — nothing is better than garden-to-table menu making and recipe creation.
Each day I peruse the garden and decide what’s for lunch or what’s for dinner. With the abundant zucchini and onions, and freshly laid chicken eggs, I whip up a simple frittata finished off with assorted herbs. It does the trick for lunch. A dinner could be a lamb burger, prepared with mint and rosemary, and served with an arugula and watermelon salad, and corn on the cob. Perhaps, I will turn tomatoes into a luscious sauce with basil and a touch of cream and serve over fettuccine. Or prepare stuffed peppers with black beans, rice and fresh herbs.
The trick is not to get bogged down with the recipe. Sometimes, if I need a little inspiration, I will page through a few cookbooks and even Google an ingredient. We are lucky to live during a time of readily available recipes. By reading several, it helps trigger creativity. I have included recipes with the hope that they serve as guides, not rules, to inspire you to discover the flavor profiles that work well together. I urge you to have at it in the kitchen. With the freshest of ingredients, you need not fear the results.
How a recipe develops
The garden is producing food faster than we can eat it. Other than tomatoes, two of the most abundant crops are kale and corn. One day I had people over for dinner and didn’t have fixings for a green salad so I decided to use my kale. But kale is tough. I remembered reading that salt and lemon tenderized the kale … and the rest is history. My Corn and Kale Salad recipe was born. Simple, delicious and healthy.
- 8 to 10 stalks of kale, stems removed and leaves cut into bite-sized pieces
- 1 teaspoon sea salt
- Juice of ½ lemon
- 2 to 3 tablespoons butter
- 3 to 4 ears of leftover corn, kernels removed
- 1 tablespoon minced tarragon
- Pepper to taste
- Place kale in your serving bowl. Sprinkle sea salt all over kale and massage into the kale for 1 to 2 minutes. The massaging helps to tenderize the kale.
- Sprinkle with the lemon juice and set aside.
- When ready to serve, heat up butter in a skillet, add corn and sauté until warm and beginning to brown slightly. Add tarragon and then toss in with the kale.
An heirloom meal’s moment
My friend David Moore asked me to cook up a casual dinner, saying, “In the interest of this being an heirloom meal, I thought you should make corn pudding. It’s our family’s favorite heirloom food.” I said, no problem. I adapted his “non-recipe” into a workable one.
You can only imagine how surprised I was when Moore put the corn pudding on the table. I proclaimed, “Shouldn’t we wait until after the main course?” To which Moore responded, “It is part of the main course.” And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top. And boy was it delicious. This is a keeper and I was told it was better than his dad’s!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 servings as a side
4 ears fresh corn shucked and cut off cob (or 3 to 4 cups frozen kernels, thawed)
4 farm fresh eggs
1 cup heavy cream
½ cup whole milk
1 tablespoon vanilla extract
6 tablespoon organic sugar
½ stick butter
2 teaspoons baking powder
1 teaspoons salt
1. Preheat oven to 350 F.
2. Butter a square 8-by-8-inch baking dish.
3. Blend all the ingredients in a food processor for about 3 to 5 minutes until corn is nicely blended while still retaining some texture. Pour into baking pan and bake until golden brown, about 35 to 45 minutes.
4. Cool and serve warm as a side or as dessert.
Tarragon Chive Pasta Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings as a side
1 pound tri-color rotini
¾ cup olive oil, divided; ¼ cup to toss with pasta, ½ cup for the dressing
1 cup scallions, sliced
¾ cup chives, minced
¼ cup tarragon, minced
1 tablespoon Dijon mustard
¼ cup champagne vinegar
4 cloves garlic, minced
1 teaspoon sugar
Salt and pepper to taste
Red pepper flakes to taste
1. Cook pasta until al dente. Drain and toss in a large bowl with ¼ cup of olive oil. Cool. Add scallions, chives and tarragon.
2. Whisk together the mustard, vinegar, garlic, sugar, salt, pepper and red pepper flakes. Slowly add in the ½ cup of olive oil in a stream until incorporated. Pour over pasta and mix.
3. Best if pasta sits at room temperature for at least 4 hours or chills overnight. Bring to room temperature before serving.
Late Summer Roasted Heirloom Tomato Risotto
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 generous dinner servings or 6 side servings
1 quart cherry tomatoes, halved or 4 cups tomatoes, quartered
3 tablespoon olive oil
2 to 3 cloves of garlic, minced
¼ cup fresh basil leaves, chopped
½ teaspoon salt
¼ teaspoon pepper
2 to 2½ tablespoons of butter or olive oil (I use both, 1-plus tablespoon butter, 1-plus tablespoon of olive oil)
¾ cup of a mix of shallots and onions, chopped (I used 2 shallots and 1 small onion)
2 cups of Arborio rice
½ cup white wine
8 cups chicken stock
1 cup Parmesan cheese
Salt and pepper to taste
1. Preheat oven to 350 F.
Clean and halve the cherry tomatoes.
Toss with olive oil, garlic, basil, salt and pepper. Spread over a baking sheet lined with parchment paper.
Roast for 25 minutes.
2. While tomatoes are roasting, heat butter and oil in a large saucepan or risotto pot over medium flame. When butter is melted, add chopped shallots and onions. Sauté for 2 to 4 minutes until translucent.
3. Add Arborio rice and stir to coat thoroughly with butter and oil; continue to sauté for another minute or so. Add white wine and stir until it is completely absorbed.
4. Next, begin the process that makes risotto creamy. Add a ladle of hot chicken broth and stir constantly until it is absorbed. Repeat until most, if not all, of the broth has been used and the rice is tender but not mushy.
5. Remove from heat, add the Parmesan cheese, fold in your tomatoes (which probably came out of the oven 5 minutes or so ago) and serve immediately.
Main photo: Fresh ingredients from the garden. Credit: iStockphoto / pilipphoto
Four generations of Di Palos have run an Italian specialty market in New York City’s Little Italy, so having Lou Di Palo, great-grandson of the founder, write a guide to Italian ingredients, “Di Palo’s Guide to the Essential Foods of Italy,” is a natural. Each chapter in this fun collection focuses on a specific food with history, buying and storing tips, and recipes. Discover everything you need to know about fresh mozzarella, ricotta, olive oil, espresso and more.
I’ve been shopping at Di Palo’s since I was old enough to ride the subway alone and was charmed by this incredible collection of stories, factoids and advice. The history of a store that’s been a fixture in the neighborhood for more than a century is a fascinating glimpse into the history of Italian food in America. Countless celebrities shop there and some sing Lou Di Palo’s praises on the book jacket, including Ruth Reichl and Pete Hamill. Martin Scorsese wrote the book’s foreword.
Frommer’s wisely notes, “Before there was Mario Batali or Anthony Bourdain, there was Lou Di Palo, a true New York food celebrity.”
ZESTER BOOK LINKS
By Lou Di Palo, Rachel Wharton
Below is an excerpt from Di Palo’s book on buying ricotta:
“Like other latterias, we sell ricotta in several shapes: In tall perforated metal tins with a mound of ricotta piled up on top to keep it pressing down, or in squat woven baskets made of plastic. The former are drier and better for cooking or baking, the latter are best when you want to serve ricotta sliced on a plate, drizzled with honey or jam. We also stock imported sheep’s milk ricotta when sheep are giving milk. It is at its best in the spring, when the grass is new and sweet — if you see imported sheep’s milk ricotta in the summer, it’s likely not very good.
“You’ll also sometimes see ricotta forte, or ‘strong ricotta,’ a specialty from Puglia that got its start as a way to use up older product. What vinegar is to wine, ricotta forte is to ricotta. It smells and tastes like a strong gorgonzola. It’s simply fermented ricotta, or ricotta turned a little sour, with a little fresh ricotta added for balance. (We usually don’t eat it fresh, but add it to calzones or stir in a spoonful to tomato sauce.)
“When ricotta is salted and pressed, over time it becomes a solid cheese with a much longer shelf life, though it still retains its fresh, milky flavor. There are two versions, both called ricotta salata, or salted ricotta: One is very dense, dry, and salty and is typically grated onto pasta. The other is more of a table cheese — it’s moister and less salty and very good with slices of fresh tomato or drizzled with olive oil.
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“The funny thing is that they usually go by the same name, so you have to ask to make sure you are getting the right one. Sicilians also bake ricotta into a mild cheese called ricotta infornata, which is firmer, with a more caramelized flavor. We make it at Di Palo’s too, sometimes baked with acacia or chestnut honey.
“In addition to ricotta, one of the most common formaggio frescos made in Italy is called caciotta, and we also make that daily at Di Palo’s. It’s made like ricotta, but we use rennet to break the milk rather than vinegar. The milk is heated to a lower temperature, and then it is also pressed a little more intensely into a basket shape and aged for a day or two. It’s similar to American ‘farmer’s cheese,’ and is a little drier and more solid than ricotta. There is also cacioricotta, which is a dry, denser caciotta made at the same high temperature as ricotta and then salted. It’s usually shaved or grated over pasta.”
The following recipes are excerpts from the book:
My grandmother simmered her meatballs in her sauce, but her real secret weapon was our ricotta. It keeps the meatballs incredibly moist, and adds a little richness. Because she was from Basilicata, she actually used a mix of caciocavallo, or whatever aged pecorino she had on hand, rather than provolone or pecorino Romano, but good quality versions of these two cheeses are much easier to find. Whenever we make these in our store, they go quickly.
- 1 pound of ground beef, about 20 percent fat to 80 percent lean
- 1 egg
- ½ cup seasoned bread crumbs
- ¼ pound grated aged provolone
- ¼ pound freshly grated pecorino Romano
- ½ pound fresh, good quality, whole milk ricotta
- 1 clove garlic, minced
- ¼ cup fresh chopped parsley
- Extra virgin olive oil
- 1 quart marinara sauce
- In a large bowl, mix meat, egg, bread crumbs, cheeses, garlic, and parsley well with your hands.
- Roll into small meatballs, about 2½ inches wide, and place onto a sheet pan.
- In a large saucepan, heat the marinara sauce over low heat.
- Heat an inch of olive oil over medium high heat in a large skillet. Add meatballs, cooking them in batches, if necessary, and pan-fry until browned on all sides.
- Place meatballs in marinara sauce and let simmer for 20 minutes.
Concetta Di Palo’s Ricotta Cheesecake
Yield: 19-inch cake
This recipe from my grandmother Concetta is a good example of our cooking philosophy: Let the ingredients speak for themselves. This cake is rich, moist and less sweet than traditional American cheesecakes — a little more complex. We’ve been handing out this recipe since at least World War II — you can tell by the zwieback cookies the original recipe called for. The current version is on a postcard with a caricature of my father scowling from the back of the store, drawn by Soho artist Jacob El Hanani, who has been shopping with us for decades. We had the same photo screen-printed onto a tile that we placed in our dairy when we renovated a few years ago, so my father could still watch over us as we made the ricotta, just like he used to.
Butter for greasing the pan
2 cups sugar, divided use
½ cup crushed zwieback cookies or graham crackers, plus extra for garnish
3 pounds good quality, fresh, whole cow’s-milk ricotta
1 teaspoon vanilla
4 teaspoons orange blossom water
¾ cup of heavy cream
1. Preheat the oven to 350 F and butter a 9-inch springform pan.
2. In a small bowl, mix ½ cup of the sugar with the cookies or crackers and then evenly coat the bottom and sides of the buttered pan with the mixture.
3. In a large bowl, beat the remaining sugar and the ricotta, eggs, vanilla, orange blossom water and cream together until very smooth.
4. Pour mixture into springform pan. To prevent the cheesecake from cracking, place into a larger pan or oven-proof dish and fill it halfway up the side with water.
Main photo: Lou Di Palo at Di Palo’s counter in Little Italy. Credit: Ballantine Books