DOCSLIB.ORG

With Robin, Alison, and Chef Nina

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
With Robin, Alison, and Chef Nina Welcome to another edition of: Narratives about A Few Items on This Week’s Menu Virtual Tete a Tete: Holiday Tasting Edition- with Robin, Alison, and Chef Nina: On Wednesday, December 16th at 12:30 PM, Robin, Alison, and Chef Nina will host an hour long informal chat on Zoom with a holiday tasting component delivered to your door. Join the Three Stars of Dining Service if you have specific questions or comments that you would like to share, or if you would just like to chat with a familiar friend. If you are interested in attending email Alison at [email protected] she will send you a zoom invite. Compost Please bring all compostable goods to The Market Place by 7:00 PM. The Utility Team does their last collection at that time, and so compost deposited after 7:00 PM runs the risk of attracting unwelcome visitors. The weekly narrative stated that it is on your floors, however we do not have a location on each floor for compost drop off. Whether we are authorized to gather at the table or stay in our apartments, we are going to eat well on Christmas Day! Christmas Dinner Friday, December 25th Please choose one selection from each category Starters Cream of Asparagus Soup Served with Pumpernickel Croutons on the side Winter Persimmon Salad (MWG) Pistachio Sanguine, Honey Vinaigrette, Shaved Manchego on the side (DF without cheese) Main Green & Pink Peppercorn Duck Breast (MWG) String Bean Medley, Potato au Gratin, Apple & Date Puree Truffle Beef Medallion Tournedos (MWG) String Bean Medley, Potato au Gratin Vegetable Wellington (MWG) Balsamic Baby Greens, String Bean Medley Blackened Grouper (MWG/DF) Persian Cucumber & Watermelon Radish Relish, String Bean Medley, Root Vegetables & Dried Fruit Dessert Holiday Yule Log Red Velvet Cake (MWG) Strawberry & Pistachio Parfait (MWG) Mixed Berries (MWG) Holiday Pie Sale Holiday Pies may be purchased through Dining Services through December 31st *Apple Pie @ $11.00 *Pecan Pie @ $11.00 *Pumpkin Pie @ $11.00 *No Sugar Added Apple Pie @ $11.00 Pies may be ordered in the Market Place Monday thru Friday 10:00am- 4:00pm, and you will be charged when you place your order. Dining Dollars may not be used for Holiday Pie purchases. Pies will be delivered to your apartment between 2:00 and 2:30pm on the day of your choosing. If you need your pie before 3:00 PM, be sure to order it to come the day prior. Holiday Pies must be ordered 48 hours (2 days) in advance. Thank you and Happy Holidays! FIRESIDE A La Carte To Go Menu th th Dec. 10 – Dec. 12 Crispy Potato Latkes Salad Smoked Salmon & Sour Cream $6.75 Wedge Salad Hearts of Romaine and Boston Lettuce Garnished with Diced Tomato, Pickled Onion, Diced Bacon, Crumbled Blue Cheese and Blue Cheese Dressing (MWG) $5.75 Small Fireside House Salad With Lemon Vinaigrette (MWG/DF) $2.90 Root Vegetable & Dried Fruit Stew Over Pearl Couscous (DF) $9.95 Charred Octopus With Citrus Fennel Slaw and choice of 1 side (MWG) $14.95 Lamb Shank With choice of two sides (MWG/DF) $14.95 Pizza and Flatbread and Flatbreads Your Choice of Classic Crust or Gluten-Free Flatbread Pissaladiere Caramelized Onions, Anchovies, Kalamata Olives, Thyme $6.75 Pissaladière is a culinary specialty originating from Liguria, particularly Genoa, now also typical in southeastern France. It is often compared to pizza. The word Pissalandrea comes from the Italian terminology Pizza all’Andrea, or Pizza d'Andrea. It is considered to be the Genoa pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping usually consists of caramelized (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). This dish subsequently spread to the whole of geographic and ethno-cultural Liguria that is to say between the rivers of Magra and Var. After the annexation of the County of Nice to France, the cuisine of Nice would become falsely attached to French cuisine, trying to pass many Ligurian dishes under the French label. Cheese Red Sauce and Mozzarella $4.25 Pepperoni Red Sauce and Mozzarella $5.25 Margherita Red Sauce, Sliced Tomatoes, Fresh Mozzarella, and Fresh Basil $4.50 Desserts $4.50 Baba au Rhum with Berries (contains alcohol) Chocolate Mousse Cake Coffee Gelato (MWG) And now, on to another Narrative About a Few Items on the Menu This Week… Monday, December 14 Lunch Cod Piccata: “Piccata” literally means the featured protein is sliced, sautéed, and served with lemon juice, butter, and capers. Wild cod has been significantly overfished, however cod is sustainably raised by aquaculture, in farms on the north Pacific as well as Atlantic coasts. Meatball Sub: Deconstructed The meatball sub is an Americanized dish of Italian culinary heritage, and was “invented” in the early 20th century. We are serving the meatball sub deconstructed this time, and it consists of meatballs made of chicken and beef dressed in marinara sauce made with basil, along with slices of provolone cheese, and a split hoagie bun. Carrot and Apple Slaw: The word “slaw” is derived from the Dutch word koolsla which literally means “cabbage salad”. In modern American cuisine, the suffix “slaw” has been used to describe any number of refreshing vinegar or mayonnaise based side salads meant to accompany a richer dish. Barley and Lentil: Barley is a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as source of fermentable material for beer, and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley breads of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced behind maize, rice, and wheat. Regarding Lentils, the word "lens" in optics comes from the lentil- like shape of early double-convex lenses; lentil is lens in Latin, and gives its name to the botanical genus Lens. As a food crop, the majority of world production of Lentils comes from Canada and India, producing 58% combined of the world total. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry or gravy that is usually eaten with rice. Dinner Butternut Squash, Corn, and Bean Chili: This dish is an homage to the Native American agricultural and culinary tradition of the “Three Sisters”. The Three Sisters are the three main agricultural crops of various indigenous groups in North America: winter squash, maize (corn), and climbing beans. Originating in Mesoamerica, these three crops were carried northward, up the river valleys over generations. In a technique known as companion planting, the three crops are planted close together. Flat-topped mounds of soil are built for each cluster of crops. Each mound is about 12 inches high and 20 inches wide, and several maize seeds are planted close together in the center of each mound. In parts of the Atlantic Northeast, rotten fish or eels are buried in the mound with the maize seeds, to act as additional fertilizer where the soil is poor. When the maize is 6 inches tall, beans and squash are planted around the maize, alternating between the two kinds of seeds. The development of this agricultural technique took place over 5,000–6,500 years. Squash was domesticated first, with maize second and then beans being domesticated. Squash was first domesticated 8,000–10,000 years ago. The three crops benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide nitrogen to the soil that the other plants use, and the squash spreads along the ground, blocking the sunlight, helping prevent the establishment of weeds. The squash leaves also act as a "living mulch", creating a microclimate to retain moisture in the soil, and the prickly hairs of the vine deter pests. Corn, beans, and squash contain complex carbohydrates, essential fatty acids and all nine essential amino acids. Native Americans throughout North America are known for growing variations of Three Sisters. The Three Sisters planting method is featured on the reverse of the 2009 US Sacagawea dollar. Black, red, pinto white. Roasted Chicken with Apple Maple Glaze on the Side: Netipol is the master of the marinating and roasting the boneless breasts and thighs, and the apple and maple glaze is served on the side Rainbow Swiss Chard: As its genus, Beta vulgaris, suggests, chard is, in fact, a beet that has been chosen for leaf production at the expense of root formation. All chard varieties are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. Documentation of Rainbow Swiss chard cultivation dates back to 1636 within the book "The Herball or General History of Plantes", however commercial exposure to Rainbow Swiss chard wasn't until the 19th Century. It was in that era in 1888 that Rainbow Swiss chard first appeared within the Vilmorin Seed Catalog. It is grown both ornamentally and as a food crop. Rainbow Swiss chard plants thrive in cool summer temperatures, but are tolerant of heat and humidity, thus they are adaptable and easy to grow. If you grow chard as a food crop, you will need to protect it from rabbits, deer and birds.
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • November 2012 Monte-Carlo SBM
    240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land.
    [Show full text]
  • Cuisine Nissarde
    RECIPES CUISINE NISSARDE TO PROMOTE THE AUTHENTICITY OF NICE’S CUISINE, THE “ CUISINE NISSARDE , LE RESPECT DE LA TRADITION ” ( NICE CUISINE – RESPECTING TRADITION ) LABEL IS PUBLICLY RECOGNIZED BY THE NICE CONVENTION AND VISITORS BUREAU. RESTAURANT OWNERS CAN BE AWARDED THIS LABEL BY OFFERING SELECTED TRADITIONAL DISHES ON THEIR MENUS. A HISTORY OF NICE’S CUISINE LAND The Nice region is a land of age-old culture and history that has learnt over the centuries to use external influences to its advantage while building on its traditions. The Middle Ages ushered in the development of the salt trade, with mule caravans winding their way down the salt trails that fed into the valleys in Nice’s hinterland. As local salt production was practically non-existent, boats from Provence would stop off in Nice on their way to Liguria to unload their cargo. But the development of trade routes from the 18th century onwards was the biggest contributing factor in spreading awareness of Mediterranean food and Nice’s cuisine. The earliest forms of barley cultivation appeared in our region 3000 years ago, thanks to the indigenous Celtic-Ligurian peoples who worked the plots of land scattered around the little parcels on which they lived (castellaras). They also built hard stone enclosures to keep and safeguard their herds (mainly sheep). These earthy people encountered Greek sailors who lived in the trading posts that ran along the coastline, and thus developed an economy of exchange. This was the case in Nice with the Nikaia trading post set up at the foot of the Castle Hill.
    [Show full text]
  • LUNCH This Menu Can Be Served Within an Hour
    MENU LUNCH This menu can be served within an hour 68 € STUFFED AND SOUFFLE ZUCCHINI FLOWER Lemongrass iodine foam and fennel blossom ⎯ BEEF FILLET IN A BLINIS CRUST Dry herbs « à la Solferino » ⎯ RHUBARB AND VANILLA THIN TART Ponzu and soya jelly Net price, service included. Allergens menu is available on request OUR STARTERS CREATIVES COLD Refreshing cold creams and soups LANGOUSTINES IN AN AROMATIC COLD NAGE ⎯ 79 € Chervil and anis seeds REFRESHING GREEN PEAS ICE-COLD SOUP ⎯ 19 € Strawberries and wild strawberries BLUE LOBSTER, COLD BISQUE ⎯ 32 € Roasted pistachio whipped cream Vegetable appetizers RAW VEGETABLES « MONTE-CARLO » SALAD ⎯ 29 € Green pistachio coulis, tagetes oil EGGPLANT CAVIAR, SLIGHTLY SPICED ⎯ 19 € Avocado sauce and lovage oil RED BELL PEPPER SOFT BAVARIAN ⎯ 17 € Tomato and Xeres vinegar gazpacho VEGETABLES RAVIOLI ⎯ 26 € Extraction broth and olive oil Cold appetizers BEECHWOOD SMOKED SALMON ⎯ 27 € Toasted milton bread KING CRAB, DRIZZLED WITH NETTLE VINEGAR CREAM ⎯ 44 € Nori seaweed broth with fresh herbs SEA BASS SASHIMI ⎯ 36 € Japanese flavours and ginger pearls OUR STARTERS CREATIVES HOT STEAMED CHEESE SOUFFLÉ ⎯ 36 € Crunchy celery sauce with yellow wine and grated nutmeg LANGOUSTINE TART, TOPPED WITH CAVIAR ⎯ 115 € White butter and lemon sauce SEA BASS QUENELLES ⎯ 33 € Shellfish cooked in a marinière style, flavoured with herbs OUR FISH AND MEAT Served with stuffed vegetables « gros farcis » RED MULLET FILLETS IN A ZUCCHINI FLOWER ⎯ 52 € Chermoula sauce flavored with cumin SEA BASS COOKED WITH PISSALAT ⎯ 66 € Tomato
    [Show full text]
  • Gastronomický Slovník
    Výbr výraz: Jií erný: Encyklopedický slovník gastronomie ve svou svazcích, Ratio Úvaly 2001 – 2002 Výraz Legenda Aarey polotvrdý indiánský sýr z bizoního mléka lehké oechové chuti ve tvaru bochánk abaisse tenká krka, která vzniká pi peení masa abalone druh plžovitých mkkýš, moské ouško abbachio italský pokrm z peeného jehního masa koenný rozmarýnem al forno abbey beer lahvové pivo belgického stylu vaené v klášterech Trapist abbocáto italsky polosladký nebo polosuchý (pi nabídce vína) Abbott’s znakový název bitru, používaného do míšených nápoj Bitters Abendbrot lehká veee (v nmeckém prostedí) Aberdeen dlouhá skotská klobáska sausage abobora portugalsky dýn aboyer expedient v restauraci abrestir sladký islandský pokrm ze sráženého kravského mleziva Abricotine znakový název francouzského merukového likéru abura japonsky olej aburage peený sojový tvaroh (japonsky) aburu japonsky péci acarne francouzsky moská pražma (cejn) aceite španlsky olej acerola cizokrajné ovoce, barbadoská teše acini drobné italské tstoviny ve tvaru rýže di pepe acma turecký rohlík z kynutého máslového tsta adana turecký vývar s drobnými knedlíky plnnými masem adega vinný sklep (v portugalském prostedí) ädelost švédský a finský sýr se zelenomodrým žilkováním adobado marinované hovzí maso adobado jihoamerická marináda z ostrých papriek, esneku a bylinek k ochucení masa adobe kváskový chléb s oechy a rznými semínky, který peou indiáni kmene Pueblo bread v jihozápadní ásti USA adobo filipínský dušený pokrm z masa, ryb nebo zeleniny adobo mexická koenící pasta nebo i omáka
    [Show full text]
  • Evidence for Salted Fish and Fish Products from the Aegean Sea in Roman Times
    Emmanuel Botte et Victoria Leitch (dir.) Fish & Ships Production et commerce des salsamenta durant l'Antiquité Publications du Centre Camille Jullian Salting the East: evidence for salted fish and fish products from the Aegean sea in Roman times Tatiana Theodoropoulou DOI: 10.4000/books.pccj.1738 Publisher: Publications du Centre Camille Jullian Place of publication: Aix-en-Provence Year of publication: 2014 Published on OpenEdition Books: 6 April 2020 Serie: Bibliothèque d’archéologie méditerranéenne et africaine Electronic ISBN: 9782491788063 http://books.openedition.org Printed version Date of publication: 1 January 2014 Electronic reference THEODOROPOULOU, Tatiana. Salting the East: evidence for salted fish and fish products from the Aegean sea in Roman times In: Fish & Ships: Production et commerce des salsamenta durant l'Antiquité [online]. Aix-en-Provence: Publications du Centre Camille Jullian, 2014 (generated 08 avril 2020). Available on the Internet: <http://books.openedition.org/pccj/1738>. ISBN: 9782491788063. DOI: https://doi.org/ 10.4000/books.pccj.1738. Salting the East: evidence for salted fish and fish products from the Aegean sea in Roman times Tatiana Theodoropoulou Introduction Hellenistic-Roman town of Dion in Northern Greece serves as the backbone of this paper, to address ques- ish was a staple in the Roman diet. According tions of procurement, production and trade of salted fish to Curtis trade in preserved fish, particu- in the Aegean. Literary and other lines of evidence are larly salted, was "a brisk business for many used, in order to highlight aspects of this important com- inhabitantsF of the Mediterranean provinces" 1. Modern ponent of the Roman economy and diet in ancient and research is revealing a growing body of evidence for Roman Greece.
    [Show full text]
  • Onion and Anchovy Pie)
    Pissaladiera (Onion and anchovy pie) NICE Serves 8 Please don’t call this a pizza. While it resembles the thin Ligurian focaccia, or pizza bianca, it was born in the city of Nice (where it is called pissaladiera, while elsewhere in France it is called pissaladière). It is topped only with onions and anchovies and sometimes olives, but never tomato and never cheese. It is essentially a focaccia (or fougasse) covered with onions and a condiment called pissalat, a dialect word that means ‘salted fish’. Pissalat has such ancient origins, it may relate to the garum sauce to which the Romans were addicted. It can also be spread on crostini, or used for flavouring cold meats or fish, or sautéed spring vegetables. The combination of the saltiness of anchovies and the sweetness of caramelised onions is wonderful, intense and irresistible. Who needs tomatoes or cheese? 1 quantity of Focaccia dough (page 174) 500 g (1 lb 2 oz) white onions 50 ml (1¾ fl oz) olive oil a handful of small pitted black olives 10 anchovy fillets freshly ground black pepper For the pissalat 250 g (9 oz) best-quality anchovy fillets in oil 3 garlic cloves 2 thyme sprigs, leaves picked 1 bay leaf 8 black peppercorns 50 ml (1¾ fl oz) olive oil First make your dough, using the previous recipe. While the ball of dough is resting, peel and thinly slice the onions, then put them in a heavy -based saucepan with the olive oil. Cook them, covered, over low heat for 1 hour, so they become like a soft jam.
    [Show full text]
  • FEBBRAIO 2020 L Civiltà Dellatavola ACCADEMIA ITALIANA DELLA CUCINA N
    ISSN 1974-2681 FEBBRAIO 2020 l CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 323 MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ SPEDIZIONE IN ABBONAMENTO POSTALE SPA MENSILE, POSTE ITALIANE ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ N. 323, FEBBRAIO 2020/ Sommario CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA FEBBRAIO 2020 / N. 323 DIRETTORE RESPONSABILE PAOLO PETRONI Focus del Presidente COORDINAMENTO REDAZIONALE SILVIA DE LORENZO 3 La pizza: croce e delizia PROGETTO GRAFICO E IMPAGINAZIONE della cucina italiana SIMONA MONGIU (Paolo Petroni) IN QUESTO NUMERO SCRITTI E RICETTE DI UGO BELLESI, GIUSEPPE BENELLI, ATTILIO BORDA BOSSANA, SANDRO BORRUTO, GIANCARLO BURRI, ELISABETTA COCITO, L’ACCADEMIA ITALIANA DELLA CUCINA SILVIA DE LORENZO, RINA GAMBINI, è stata fondata nel 1953 da Orio Vergani GABRIELE GASPARRO, RUGGERO LARCO, PAOLO LINGUA, e da Luigi Bertett, Dino Buzzati Traverso, VITTORIO MARZI, GIGI PADOVANI, MORELLO PECCHIOLI, Cesare Chiodi, Giannino Citterio, Ernesto Donà PAOLO PETRONI, GIANCARLO SARAN, dalle Rose, Michele Guido Franci, Gianni Mazzocchi ALDO E. TÀMMARO, GIUSEPPE TRINCUCCI, Bastoni, Arnoldo Mondadori, Attilio Nava, ANDREA VITALE, ROBERTO ZOTTAR. Arturo Orvieto, Severino Pagani, Aldo Passante, Gian Luigi Ponti, Giò Ponti, Dino Villani, CREDITI FOTOGRAFICI Edoardo Visconti di Modrone, ADOBE STOCK. con Massimo Alberini e Vincenzo Buonassisi. vvv Attualità l Costume l Società EDITORE ACCADEMIA ITALIANA DELLA CUCINA VIA NAPO TORRIANI 31 - 20124 MILANO La cucina tricolore TEL. 02 66987018 - FAX 02 66987008 4 degli chef stranieri in Italia [email protected] [email protected] (Gigi Padovani) [email protected] WWW.ACCADEMIA1953.IT vvv PERIODICO MENSILE REGISTRATO PRESSO IL TRIBUNALE DI MILANO IL 29-5-1956 CON IL N.
    [Show full text]
  • Sardella, O Caviar Dos Pobres No Bixiga Investigações Preliminares
    1 SARDELLA, O CAVIAR DOS POBRES NO BIXIGA INVESTIGAÇÕES PRELIMINARES ISABELLA MAGALHÃES CALLIA * INTRODUÇÃO Este é um trabalho original, baseado em hipóteses, que se vale de uma amarração conceitual consolidada pela historiografia. Propõe-se a investigar as origens históricas da pasta em conserva chamada sardella. Para tal, estabelece o momento de sua vinda da Calábria para São Paulo através dos fluxos migratórios, entre 1870 e 1920, e analisa o motivo de sua quase onipresença, em versões de receitas adaptadas, nas mesas das cantinas e restaurantes paulistanos 1. Durante as investigações preliminares, de abril a julho do presente ano, não foi identificada nenhuma bibliografia sobre a conserva, tornando necessária uma futura pesquisa aprofundada in loco, na Calábria e no Bixiga. Trata-se de uma conserva em forma de pasta espessa, cujos ingredientes são os alevinos: minúsculas sardinhas recém-nascidas, a páprica doce ou picante, as sementes de erva-doce e o sal grosso marinho. O azeite extravirgem é adicionado posteriormente, como elemento conservante e umectante. Esta especialidade mediterrânea possui outros nomes de acordo com a localidade onde é produzida, dentre eles, Garo, Rosamarina ou Caviale dei Poveri (Caviar dos Pobres). Varia o nome, não os ingredientes. A sardella é um produto estritamente calabrês, de produção limitada e difícil de ser encontrado nas mesas italianas de outras regiões, o que suscita a indagação que motiva a pesquisa, de como esta conserva tão peculiar, exclusiva de um território, acabou por tornar-se um popularíssimo antepasto paulistano. O artigo consiste em uma introdução sobre a região originária da receita, apresentando a relação dos ingredientes com o território, bem como seu modo de preparo.
    [Show full text]
  • Balancing Tastes Everything Plays and Weighs in Its Part Or Role in Our Cooking
    Balancing Tastes Everything plays and weighs in its part or role in our cooking. It is our job, no our mission, to balance tastes, opinions, visions, views, flavors, textures, styles. In order to accomplish our goals, we must adhere to our philosophy. Philosophy: a system of principles for guidance in practical affairs Appear simple Look natural Be extraordinary Our philosophy is an introduction to our culinary beliefs. If after reading what it is you disagree or are uninterested, put this down, go somewhere else, you are wasting yours and our time. Our need to create a simple system to guide our culinary paths allows us to deal, no tackle the extraneous detours and roadblocks one faces in the culinary world. Similarly our philosophy enables us to face anything from esoteric ingredients to disgruntled patrons with a level of ease and comfort thus allowing us to create a balanced situation. Some would say we create. Truthfully we are just manipulating different ingredients to form a final gustatory presentation. We take cooking personally. It is our job, but it is also our passion. We are driven to push towards perfection. We continuously talk about balancing tastes in a dish as well as in a menu. Similarly, taste is affected by texture and temperature. Looking at food, being absorbed by food, being passionate with food allows one to have many sensory impacts on cooking. Is there a constant in cooking? The answer is yes. Everyday something changes, from the amount of water in a tomato to the mood in which we wake up in.
    [Show full text]
  • PIZZA English
    The Physics of baking good Pizza Andrey Varlamov1, Andreas Glatz2,3, Sergio Grasso4 1CNR-SPIN, Viale del Politecnico 1, I-00133, Rome, Italy 2Materials Science Division, Argonne National LaBoratory, 9700 South Cass Avenue, Argonne, Illinois 60439, USA 3Department of Physics, Northern Illinois University, DeKalB, Illinois 60115, USA 4Food Anthropologist, Rome, Italy Abstract: Physical principles are involved in almost any aspect of cooking. Here we analyze the specific process of Baking pizzas, deriving in simple terms the Baking times for two different situations: For a brick oven in a pizzeria and a modern metallic oven at home. Our study is Based on basic thermodynamic principles relevant to the cooking process and is accessiBle to undergraduate students. We start with a historical overview of the development and art of pizza Baking, illustrate the underlying physics by some simple common examples, and then apply them in detail to the example of Baking pizza. Historical background: The history of pizza is crowded with tales, legends and anecdotes. Notwithstanding that, Italians are trusted as the inventors of this humBle, delicious and “universal” flatBread. The precursors of pizza are the Neolithic unleavened flatBreads Baked on fire-heated rocks and made from coarse grains flour (spelt, Barley, emmer), developed autonomously in several areas from China to the Americas. The Italian word “pizza” first appeared on a Latin parchment (Codex Diplomaticus Cajtanus) reporting a list of donations due By a domain tenant to the Bishop of Gaeta (Naples). The document dated 997 AD fixes a supply of duodecim pizze ("twelve pizzas") every Christmas Day and Easter Sunday. Etymologists deBate on different origins of the word “pizza”: from the Byzantine Greek πίτα=Bread, cake, pie, pitta (attested in 1108); from Greek πηκτή=congealed; from Latin picta=painted, decorated, or pinsere=flatten, enlarge.
    [Show full text]
  • Roman Fish Sauce: Fish Bones Residues and the Practicalities of Supply
    01. ARCH. VOL. 22 (2ª)_ARCHAEOFAUNA 04/09/13 17:33 Página 13 Archaeofauna 22 (2013): 13-28 Roman Fish Sauce: Fish Bones Residues and the Practicalities of Supply SALLY GRAINGER Timberua Glen road. Grayshott Hindhead. Surrey GU266NB, UK [email protected] (Received 2 November 2012; Revised 14 May 2013; Accepted 22 May 2013) ABSTRACT: In this paper I will report on the results of experiments, conducted from 2009 through to 2011, to manufacture Roman fish sauce, using the ancient recipes. More specifical- ly, it will consider the nature of the fish sauce residue, known as allec, observe its formation and assess its qualities. The paper concludes that many shipwrecks currently identified as having transported amphorae that contained a salted fish product made from mackerel may in fact be shipping a semi processed fish sauce which will go on to produce a quality liquamen type sauce at its destination. This paper offers a new interpretation of the archaeological remains found in ancient transport amphorae and provides new insights into the commerce of processed fish products in the Roman Mediterranean. KEYWORDS: GARUM, LIQUAMEN, ALLEC, ROMAN FISH SAUCE, FISH BONE RESIDUES, EXPERIMENTAL ARCHAEOLOGY, ROMAN SHIP WRECKS, AMPHORAE RESUMEN: En este trabajo se exponen los resultados de experimentos realizados entre 2009 y 2011 para manufacturar salsas de pescado romano siguiendo las recetas antiguas. En concreto, se considerará la naturaleza del residuo de salsa de pescado conocido como allec, y se detalla- rán su génesis y sus características. El trabajo concluye que muchos pecios, actualmente rese- ñados como portadores de ánforas que contenían una salazón de caballas, podrían de hecho haber contenido una salsa de pescado a medio procesar que habría servido de base para produ- cir una salsa de calidad tipo liquamen en destino.
    [Show full text]