Tag Archives: food

Kilograms, centigrade and convection, Oh My!

30 Nov

I’ve prepared a lot of turkeys. A conservative estimate would be that I have prepared 40 over the course of about 36 years. My first was when I was in my mid-twenties and decided I had to be the hostess for Thanksgiving and my mom had to help. I was terrified of ruining the Butterball. The years we did not prepare a turkey for Thanksgiving at home I surely made one for Christmas or sometime during the autumn.  And I graduated over the years from frozen (Norbest with a built-in timer!) to all-natural farm-raised turkeys from an organic store. But the most satisfying turkey-venture was this year, in Rome.

Leonardo reads the menu - in English and Italian - as we start with the soup.

Leonardo reads the menu – in English and Italian – as we start with the soup.

Our friends, Alessandra and Francesco, invited us to prepare the feast in their beautiful apartment. They would provide the turkey and wine while Ric and I would prepare the contorni (side dishes). Knowing they had an Italian oven, which are smaller than most we have in the U.S., and since this type of meal is a bit unusual in Italy, we gathered over supper the Friday before Thanksgiving to plan our attack. I warned them that turkey takes time: I will be in your kitchen much of the day.  Since Thursday was a work-and-school day here for all but employees of the American Embassy, I worried it might be an imposition. But Ale and Francesco were undeterred and in fact invited a crowd to experience the American feast.  There would be 11 Italians at the table, plus Ric and I. We decided that if it would fit in their oven, a 7 kilogram turkey would be a nice size, about 15 pounds U.S. Their friend Stefania would provide dessert.

Beautiful butternut squash and fresh sage on the way to making a velvety soup.

Beautiful butternut squash and fresh sage on the way to making a velvety soup.

Early Thursday we headed out to pick up artisan bread for the dressing and fresh green beans, managing to get in a 6 km walk in advance of the feast.  While we were inhaling the glorious smells at Roscioli, Francesco called and said “You need to talk to Ale. She has the turkey and it’s big.” Ale confirmed: her butcher has provided an 8 kg (17 pound) hen turkey and the butcher says it will take 5 hours to cook. Can we come earlier to start the cooking?

Ale's elegant tableware from Castelli, famous for ceramics.

Ale’s elegant tableware from Castelli, famous for ceramics.

We planned to serve the soup at 19:30 and the main course about 20:30, so we figured the bird needed to go in the oven about 16:30, if it weighed 7 kg. Now we had 8 kg to deal with, and (surprise!) a convection oven, which changes the cooking game considerably, plus the butcher’s recommendation to cook it in a low oven for 5 hours. Yikes!  Arriving about 14:45, Ric set to chopping herbs for my herb-butter turkey recipe. By 15:20, after calculating and re-calculating cooking time and centigrade-versus-Fahrenheit, we had herb-butter under the skin and put her in the oven trussed up as tightly as we could, just managing to squeeze her into the space available.  (Ric has a wonderful little app on the tablet that does all manner of conversions since our American-system brains have to constantly deal with length, volume, temperature and distance conversions.)  With any luck, she would be done by 20:00, giving 30 minutes for “rest” and to make the final prep.

Every good dinner starts with prosecco. Rita, Valentino, Francesco, Eleonora and Nello.

Every good dinner starts with prosecco. From left, me (elbow), Rita, Valentino, Francesco, Eleonora and Nello.

Whew! Deep breath, now all we have to do is monitor, baste, add broth, and prepare the contorni. Ric is a terrific sous chef and spent the next hour carving up butternut squash for soup, peeling potatoes, and various other tasks assigned, while the kids came and went. All-in-all Alessandra, Ric and I spent a compatible couple of hours doing prep, setting the table, chatting and enjoying the time immensely. At each check on the turkey I worried it was getting too brown, but my research on roasting a turkey in a convection oven said do not cover with foil. By 17:30 I was nervous: it looked done. My brand new meat thermometer (Celsius, of course!) said it was done in most parts.  Can’t be! Two hours at 160C (325F) and it’s done!?!?!? The main event was still 3 hours off! We wanted the guests to see this magnificent beast, but how could we hold it safely not have it dried out like the scene from “Christmas Vacation?”

Ale said “We must Google it!” We typed in “how to hold a turkey safely when it’s done early.” Amazing

Eleonora, Stefania and Francesco share the cranberries

Nello, Eleonora, Stefania and Francesco

number of hits! Who knew?  Survey says: aluminum foil, low low temp (about 200F), and moisture in the pan beneath the turkey.

Can I tell you this was the most beautiful turkey I’ve ever made? And the moistest? And the best-tasting? My updated recipe for perfection at Thanksgiving = The company of people you enjoy + Natural Italian turkey + Convection oven + Creativity and a little experience with turkeys.

Ignore the goofy-looking cook and focus on the bird: perfection!! Sara clearly finds me amusing.

Ignore the goofy-looking cook and focus on the bird: perfection!! Sara clearly finds me amusing.

I think the only side dish quite familiar to the guests was mashed potatoes. Gravy is not normally made in Italy, nor dressing/stuffing as we do in the U.S. (mine is made with sausage, apples and raisins). We managed to acquire fresh whole cranberries (shipped in from Massachusetts)  and made sweet potatoes with gorgonzola.  Stefania’s tarte tartin and homemade whoopee pies made for a festive and tasty finish.  See the whole menu here. Multiple portions were consumed and even the kids were adventurous in trying foods they’d not seen before. No one seemed to miss pasta.

Everyone who has prepared a Thanksgiving or Christmas turkey dinner knows that the final prep is chaotic. Getting stuffing, Potatoes, sweet potatoes, veg, gravy and turkey all on the table at the same time. Ronnie is a blur as  he speeds to help!

Everyone who has prepared a  big turkey dinner knows that the final prep is chaotic, getting stuffing, potatoes, sweet potatoes, veg, gravy and turkey all on the table at the same time. Ronnie is a blur as he speeds to help. Thanks to Ronnie, Ric was off clean-up duty for a change.

Dinner went off without a hitch. Except as usual I forgot something, sending the sweet potatoes to the table sans the candied pecans on top, and I forgot the peperoncini for the green beans. (I think I am the only one that noticed.)

Last year, our first Thanksgiving in Italy, we knew we would really miss the large crowd we tended to gather around our table in Portland, so we celebrated in a totally non-traditional manner. This year we had a memorable, wonderful day thanks to Alessandra, Francesco, their family and friends. We are very grateful to have been able to share the traditions and spend our holiday with them, and to them for opening their home and kitchen to the American Invasion.

I am so getting a convection oven the next time we need to buy an appliance.

Thanksgiving green beans with red peppers and American bacon. Not your mother's green bean casserole.

Thanksgiving green beans with red peppers and American bacon. Not your mother’s green bean casserole.

I ragazzi doing what kids usually do after dinner.

Giordano, Leonardo, Giuseppe and Sara, doing what kids usually do after dinner.

Giuseppe and Giordano at table - even the kids liked the soup!

Giuseppe and Giordano at table – even the kids liked the soup!

Me with my friend and Italian teacher, Eleonora.

Me with my friend and Italian teacher, Eleonora.

Kitchen action stops fo a quick pre-dinner drink. Ale, Eleonora., Francesco and me.

Kitchen action stops fo a quick pre-dinner drink. Ale, Eleonora, Francesco and me.

\

Good Day Rome Guide to Roman Restaurants

23 Jun

I am frequently asked – by both friends and people I have never met – where to eat in Rome, so Ric and I collaborated on this list providing a convenient link to send to those who inquire. Seems like a good idea for the blog so here you go!

What this list is not: A guidebook-type of recommendation; “the best” whatever that may mean; infallible.

What this list is: Places Ric and I have enjoyed over the past year or so. Some are true favorites we return to again and again, some are “okay if you are in the area.” Some are in “touristy” areas; some are quirky. Some are expensive, and some are, shall we say, more affordable.  Some are elegant; most are casual. And they are scattered about Rome as we love to roam. (Couldn’t resist the pun.)

Whether you like or dislike a place please let me know with a comment.

Oh, and make a reservation if at all possible. We have learned our lessons the hard way and had to go in search of an alternate spot, or sit at a terrible table reserved only for oafs that do not call ahead.

Click here for the list http://wp.me/P2puzn-ff 

Si mangia troppo ma costo meno

21 May

When he learned we were going to Puglia, un ragazzo in our neighborhood regaled us with stories of how beautiful it was, and especially how well we would eat for very little money. “You’ll tell them ‘Enough! No more food,’” he said. Two days into our trip to Puglia his words rang in our ears. Si mangia troppo, ma costo meno. (You’ll eat too much but it costs less.)

Beach castle

Squat towers and castles dot the area in the heel of the boot. Originally built to protect from Saracens and other invaders.

This is a vast region, in the heel of the boot, with squat medieval castles and windswept shoreline, where whitewashed villages tumble to the sea. Puglia is also the largest producer of grapes in all of Italy, and ancient olive trees stand watch along the roadside. If grapes and olives are abundant, tourists are not, at least in May. We heard little American-accented English, making for a good opportunity to sharpen Italian skills.

Ristorante Antiche Mura within the old walls of Polignano a Mare.

Ristorante Antiche Mura within the old walls of Polignano a Mare.

We are traveling with my brother and his wife, who spent a few days with us in Rome. Wanting to enjoy a region none of us had visited, we chose Puglia. A long drive from Rome ended with a two-night stay in Lecce, a Baroque town deep in the heel of the boot, characterized by elegant buildings and graceful balconies. A good base for driving the heel, Lecce has also offered some great dining, new-to-us dishes, excellent wines, and is easy on the budget. There’s a lot of meat on the menus, at prices unheard of in Rome. I gravitate toward seafood, also a relative bargain.  Octopus, calamari (stuffed and sautéed), clams, mussels, orecchiette (little ears, a regional pasta), lots of vegetables, all in huge quantities made for sharing. One night the antipasto of three fish carpaccio could have fed a family of six! Still, we ate it all (it’s only fish!) followed by a serving of orecchiette con ceci e vongole (ear-shaped pasta with chickpeas and clams) served in a small vat for me. Chickpeas in pasta seems like a double-hit on carbs, but it is de-li-cious! My Ric ordered lamb and had four large chops, grilled to lamby-perfection. Brother Rick and Jane ate similarly, yet with two

Gallipoli

Gallipoli in Puglia is still a working port with a charming old town and, of course, a castle for protection.

bottles of very fine local vino, our bill was about 20% less than the same meal would cost in Rome.

Night number two was even more remarkable! At tiny little Cucina Casareccia in Lecce we were treated like family.  Here we discovered the Puglian delight of purè di fave con chicoria (pureed fava beans with chicory), accompanied by antipasti della casa, verza con pecorino, (Savoy cabbage sautéed with pecorino cheese) and also a very fine octopus stewed in a special Puglian style.  €25 per person with great house wine. Si mangia troppo, ma costo meno. This is a place you will not stumble upon in your meanderings. It’s on a dark and otherwise non-commercial street. You have to ring the bell to gain entry; An altogether different experience.

Still, we are eating too much for a car-based trip. Ugh! At least we aren’t eating dessert.

Moving up through the region we passed through gorgeous country side, stringing together the towns of Ostuni, Locorotondo, Martina

Trullo

Traditional dwelling in Puglia, particularly in the area of Alberobello. The trulli give the landscape a fairy-tale-Tolkien-kind of feel.

Franca, and Alberobello on our way to Polignano a Mare. The landscape is dotted with trulli lending a Shire-like aspect to the terrain. These traditional structures, particularly present in Alberobello, are adapted in new construction as well.  Martina Franca is an incredibly lovely town with piazzas strung together, dotted with charming restaurants and friendly, welcoming residents. It is, in the words of writer Fred Plotkin “the best of what Italy has to offer.”

Martina Franca

You’ll not find a prettier town in Puglia. Kind people, great food, welcoming green spaces.

We intended to stop for a light lunch, having sworn off midday pasta after Thursday’s gluttony. But when we invaded Ristorante ai Portici, the waiter/owner kept the food coming (Si mangia troppo) from a free starter through a giant salume and cheese platter he insisted we must have because Ric’s entrée was going to take 15 minutes to cook. Once again I indulged in the local specialty fava bean puree with chicory, and once again we rolled out more-than-satiated. €75 for four people with wine (costo meno). The best part: an owner who was so attentive, so proud of his food, and a location evocative of the best of Italy in a charming Puglian town.

Polignano a Mare

Whitewashed Polignano a Mare, a pleasant stroll through quiet streets at dawn.

Polignano a Mare is a decidedly different side of Puglia, right on the Adriatic sporting a fun-by-the-sea feel. There is a charming old town, Roman ruins, and it’s not far from Castel del Monte, a Castle built by Emperor Frederico II in the 13th century. Well worth a visit as there is no castle like it anywhere on earth.

Castel del Monte

Castel del Monte

And there is food: Polignano features magnificent seafood and the Puglian specialties continued to amaze us and inspire us to find activities requiring us to expend some calories.  After two nights of stuffing ourselves on grilled orate (sea bream), alici (anchovies), octopus salad, marvelous local vegetables, shellfish pasta, and some of the very special wines of Puglia, we headed for home by way of Abruzzo. More to come….

Things are different here

30 Mar

Banking, shopping, mammograms: there are many differences here in bella Italia.

Banking was invented in Italy. In fact, the oldest bank in the world is Monte dei Paschi di Siena, which is in deep doo doo over some questionable transactions…but I digress.  We needed to open an Italian bank account so we could pay some local doctors’ bills. The process of opening the account was akin to closing on a house, only more difficult. It took several days and 3 visits to the bank, but no money was deposited until the account was open and we had a fistful of documents in hand to prove it. Only then were we allowed to deposit money.

And about depositing money: We get reimbursement checks from various sources that we deposit here rather than send back to the U.S. for deposit. One day I popped into the bank with four checks, totaling about $150. No deposit slip is necessary; you just tell the teller your account number. For a deposit of four checks, 10 pieces of A4 paper are generated. Each check requires two (one for me, one for the bank), and the deposit itself requires two (same drill). I signed five times to deposit four checks. They are very nice people, very accommodating, and the experience is very personal, as opposed to the no-human-touch-required ATM deposit.  As long as our balance is correct…but many trees sacrificed their lives.

On the other hand, no trees are harmed in creation of bank statements: everything is electronic and self-service. When we opened our account, we received a random-code-generator token for secure access. It’s quite efficient and more advanced than the 3 online banking systems we access in the U.S.

Paying bills is a matter of making a wire transfer. If you want to pay a doctor’s bill, unless you are paying in cash which is quite common, you need the doctor’s International Banking Number as well as bank name. Simple and not too costly. I marched into the bank armed with this information only to be asked by the teller “what is this payment for?”  Hmmm, seems a bit intrusive and personal to ask what I am paying a doctor for. How detailed to get? I mean what if you had something rather, um, sensitive and personal done? Do you blurt out “pap smear” or “wart removal?” (Neither of which were involved I might add.)  I opted for a rather vanilla “medical consultation,” then hours later realized that without an invoice number, perhaps the recipient of the payment might find information beyond the patient name useful in matching payment to service.  Still, a potentially awkward moment; No HIPAA rules here. I’m sticking with “medical consultation.”

Campo dei Fiori

Campo dei Fiori market. Let the vendor select your produce or risk a scolding.

Shopping has oh-so-many differences from the U.S.  First, it can be rather disjointed. Megastores are few, and out in the suburbs. One may need to go to many stores to accomplish what a stop at Target would do. I like small businesses and wandering around Rome, so it’s an opportunity to poke my head into various establishments. But sometimes it is hard to know where to go to get what. Light bulbs, for example, are most likely in an electrical shop, although there are some in the larger grocery stores. Need a curling iron? Don’t try a beauty supply store; go to an appliance and electronics shop.  Cosmetics? A profumeria of course.  If all else fails, try a ferramenta, which is a household goods store with everything from toilet paper to wine glasses, but in the tiniest stores!

Store hours also need to be considered. The larger grocery stores are usually open continually, but a ferramenta or an electrical shop might close from 13:30-16:00. A large wine shop near us does this, even on a busy Saturday, as does Ric’s favorite men’s clothier. They re-open from 16:00-20:00. Since one does not eat before 21:00, these are prime shopping hours.  Even the electronics giant Euronics takes la pausa on Saturday and they close on Sunday, limiting recreational shopping. Quality of life versus consumerism: interesting concept.

At the outdoor markets, like Campo dei Fiori (think large Farmers’ Market in the U.S.) one never touches the produce. Let the nice vendor help you. Be prepared for questions like “What are you going to use them for” when you ask for tomatoes: “For sauce or to eat?” You’ll get different tomatoes based on the answer.  Or the fish monger might ask “How many people is this for,” then argue with you about whether you are buying enough. (He’ll also want to know your method of preparation.)

Rabbit babyfood

Pat the Bunny? No eat the bunny, Babyfood in flavors attuned to Italian tastes. I have not seen equine….

In the grocery store produce department, one dons a plastic glove, then bags, weighs, and prices one’s own produce. You won’t forget to do that more than once,because if in a moment of American-ness you get distracted and head for the checkout, the cassa will send you trotting back through the store to price the goods, holding up the entire line while you do so. Che imbarazzante! (I’ve only done it once.)

Milk is sold in shelf-stable cartons that do not have to be refrigerated until after opening, and eggs are always on the shelf at room temp.  There is a staggering variety of pasta of course, and the best tuna ever, packed in olive oil. Who needs mayonnaise? Ethnic foods (Mexican, Thai, Chinese) are impossible to find in a regular store. There are specialty shops, but I have not sought them out yet. However, if your infant likes parmesan cheese, salmon, or rabbit, there’s a baby food for that. 

mammografiaThis picture says almost all you need to know about getting a mammogram here: there is no virtually useless “gown.” Just strip to the waist and belly up to the bar. I was warned by the Embassy Health Unit what to expect, and provided a paper gown to take along, but geez, really, did I want to be la Americana there with the Italian women, the only one shielding her girls with a flimsy gown that was mostly coming off anyway?  So I went along with local custom.  But there’s one more surprise for those of us from a sheltered, HIPAA-indoctrinated, North American, law-suit inspired environment: many of the mammographers are men. 

As I entered the office of the senologist (breasts are their only business), I saw a man in scrubs with long gray hair, a little wild, who resembled an aging 60s rock musician. “Please God, don’t let that be my mammographer,” I pleaded silently.  I waited with the other women and was relieved to be summoned to an exam room by a lovely young woman; Take off everything from the waist up and so we begin. But could this be a straightforward get-it-done process? Of course not! She’d get me arranged in the machine then open the door to the adjoining suite and ask a question. She set me up again, and with my breast pressed inextricably between two plates of glass, open the door to the reception area and talk to another person. At one point she left me hanging (literally and figuratively) for about 2 minutes while she went through yet a third door and talked to someone else! At the end of the session she motioned to the chair where I had left my clothes and said I should make myself comfortable (Si accomodi usually means make yourself comfortable, have a seat;  but I now know it can also be used as for “lay back and relax”) and wait for the doctor. To me comfortable  (and relaxed!) is fully dressed, so I began to suit up. I had just put my bra on and had my arms in the sleeves of my blouse when a man in a white coat opened Door Number 3 and my tech beamed with a cheery Ciao bello! Buongiorno! As they consulted over some technical issue (I don’t know if he was a doctor or a computer technician), I buttoned my blouse and donned my sweater. Standing there awkwardly I asked if I should wait. “Sì” and another wave to the chair.

About 40 seconds later in sweeps another young woman who escorts me into the room where I thought the aging rocker was. Yup; He’s the doctor. I figured he was going to give me the “all clear” and I’d be on my way.  Huge office with a desk on one side, mammograms up on the large computer screens, which the doctor is studying. On the other side of the office is an exam table, which the nurse escorts me to and tells me to undress. I ask: “What are we doing?” “An exam” she says, perplexed. I had heard they do ultrasounds on most everyone…. So I strip to the waist again and lay down (Si accomodi!), only to be left there, half-naked and certainly not comfortable, while the doctor makes a phone call and the nurse comes-and-goes a couple of times. They ask me for my last films (not handy – they are in Oregon), and finally the doctor does the ultrasound.  I give great credit for thoroughness.  My favorite part (tongue firmly in cheek) was when he motioned bare-breasted me 20 feet across the huge office to see my mammogram close up, and then back again to the complete the exam.  My only question is why they even allowed me to dress between the two exams. I suspect an Italian woman would not do so, would know she was moving on through Door Number 1 for the sonogram.

In our own environment we know pretty-much what to expect, and I think in North America medical personnel tend to explain — maybe even over-explain — what you are to do, what is going to happen, what to expect. Here there seems to be a great assumption that one already knows what to expect. And of course in North America we have huge body-consciousness/privacy issues. Not worth having here….

I can hardly wait for a trip to the gynecologist.

Fish balls and snow

15 Mar

The food in Sicilia, and most especially our experience in Tràpani, is amazing. It is perhaps the best part of the trip: that and the people.

I am known by many of you to make a fine Köttbullar or Swedish Meatball. Beef, pork and veal meatballs flavored with nutmeg in an artery-clogging cream gravy.  These are the taste of my childhood.

Polpette

“Fish balls’ does not do justice to this masterpiece. Better in Italian “Polpette di Sarde in Sugo.”

Normally I would not be one to order the unfortunately named item “fish balls in sauce.” Luckily it sounds better in Italian. We’ve had “fish balls” twice: once made of swordfish (polpette di pesce spade) in Palermo, but of particular note were the ones we ate last night in Tràpani – polpette di sarde in sugo – made with fresh sardines and pine nuts with mint in a rich tomato-based sauce. I wanted to lick the plate clean. I am going to learn how to make these Sicilian wonders. Anyone who is open to my trial-and-error experimentation please raise your hand, you are invited for dinner.

The polpette antipasto and accompanying fish dinner were the highlight of our day Thursday. The weather, in a word, sucks. Cold, rainy, violently windy, impossible to partake in the outdoor activities we came for. We have barely glimpsed the Egadi Islands we came here to hike. We finally drove to Erice despite the clouds and during a rare respite from the rain, but found it too cold to walk around. Bitingly cold. (We didn’t think to bring puffy jackets and gloves on our spring trip to the south.) So we passed the day reading, writing, napping. Not all that bad for vacation but not what we had in mind. Friday presented us with more of the same only worse. The winds are about 40 mph so we hopped in the car hoping to escape the brutal coastal conditions and headed inland a bit, planning on seeing Monreale and a bit of the countryside off the autostrada. Ha! We were greeted with terrible traffic and closed roads due to flooding, and a downpour that turned into sleet and snow. We turned around. More reading time today and maybe more “fish balls” for dinner.