Monday, June 27, 2011

Risotto alle Fragole Nemese-Nemi Style Strawberry Risotto

       A couple of weeks ago I hosted some of my friends for a lunch at my house.  Now that it is nice and warm, we are enjoying lunches outside in the gazebo.  The Castelli Romani seemed to be swimming in strawberries at that point, with street vendors on every corner and a strawberry festival in both Genzano di Roma (Landi) and in Nemi.  I didn't end up going to the one in Nemi due to rain, but it is a fantastic traditional sagra that I always enjoy.  
     Strawberries are one of my favorite fruits, and I am always happy when strawberry season arrives.  Nothing beats a fresh, ripe strawberry that is chilled on a hot summer day.  They are also versatile.  I wanted to make a strawberry main dish that was not sweet.  When you are swimming in strawberries, after awhile strawberries and chocolate and strawberry desserts can get tedious.  When I first met Ettore, he worked at a restaurant at Nemi, and the first time I went there and saw the view over Lago di Nemi, I fell in love with this magical place I live in.  The owner and chef had a special creation of strawberry risotto that was unique and divine, but also rich and full of cream, which always made me sick.  I have been wanted to recreate this dish veganized for years, and now, finally, after many trials, I have accomplished my goal.  A fine rendition of Risotto alle Fragole Nemese-Nemi Style Strawberry Risotto.  A super creamy, savory, and unique dish that celebrates the best of Nemi.  

You will want to use a deep dish pan; I use one that is similar to a wok.  It is easier to control.  You will also need a food processor.  Time is about 30-40 minutes.

Ingredients for 6:

½ cup of olive oil
Splash of any aromatic white wine.  I use Frascati
3 ½ cups of Arborio rice (or other rice you like to use for risotto)
450 g of strawberries
¼ of a large yellow onion
½ of a vegetable bouillon cube or a tspn of vegetable bouillon powder
Tbsp of course Celtic salt or course pink Himalaya salts
1 cup of organic heavy soy cream
Water

Directions:

-Take the strawberries, ¼ onion, salt, olive oil and wine and process in food processor until fully blended.  It is ok to have a couple of chunks.  Let this sit in the refrigerator for at least an hour. 
-Pour this blend into the deep pan along with the bouillon and with medium heat simmer until the mixture appears somewhat creamy, I usually allow for at least 5 minutes.  Remember to stir regularly.
-Stir in the rice and simmer with medium heat for a good 3-5 minutes.  Stir continuously this will allow the rice to absorb the rich flavors. 
-When the rice has absorbed all of the liquid slowly stir in one cup of water at a time.  This will require uninterrupted stirring. When the rice has absorbed the liquid add more water.  Continue this until the rice is almost al dente.  At this point stir in the cream. 
-Continue stirring until rice is al dente, and add more water if you needed.  I usually end up stirring in about 8 cups of water when I use medium heat. 
-Serve in bowls, garnish with a couple of sliced strawberries and a few drops of aged balsamic vinegar. 

     I hope you enjoy this as much as we did.  I like this with a fruity wine or an aromatic wine.  It has paired well with Frascati, Vermentino di Gallura, and Gewurztraminer from Alto-Adige.  

Monday, June 13, 2011

What's on My Plate?

I have been super busy this season with work.  I feel like I need to set up camp at the Vatican so I can get a few more zzzz's in every night.  I have, however, managed to make time for my favorite activity, cooking.  I can tell you what is not on my plate:  decomposing flesh and animal secretions.  What is on my plate:  veganized healthy meals, zucchini from my garden, and lots of summer fruit.

 Four different types of zucchini (from my garden). From the left: Battered fried zucchini, spelt stuffed zucchini(spelt made with sun dried tomatoes, green olives, zucchini, mint, basil, and olive oil), grilled zucchini marinated overnight with olive oil, garlic, calabrian red peppers, and raw apple cider vinegar, and Zucchine agrodolce-sweet and sour zucchini with mint, garlic and olive oil. I am loving the bounty from my garden. Thanks to the awesome 
ladies for coming up!!

 Fresh Strawberries with 25 yr old Balsamic vinegar from Modena.  I broke the bottle yesterday.  A true crime against food.

 Some Zucchini from our garden.  We can't eat them fast enough.

My latest masterpice based on a wonderful dish I used to eat at Nemi.  Risotto alle Fragole-Strawberry Risotto.  This is a great dish that is not a dessert.  It is a savory risotto with a twist.  


     Recipes will soon follow.  I am sorry that I haven't had a minute to catch up my recipe writing with my cooking.  Stay tuned, and enjoy summer!

Monday, May 30, 2011

Just like Heaven: Pistacchi Trevani

     Though the odds were against me today-transportation strike in Rome, a train that was 50 minutes late and no buses to be found-I managed to make it on time to lead a culinary stroll throughout central Rome.  We usually wander around the markets, get some amazing coffee at CafĂ© S. Eustachio, eat treats in the Jewish Quarter and then have a Grattachecca, or Roman ice.  Today, my clients had already done all of those things, so I had to find a foodie paradise, and fast.  We took a taxi to a gourmand’s paradise, and they went to town.  All I could think about was whether I would be coming up to another 3 kilos of zucchini and if I did, what the heck was I going to do with them.  I admit, I was spaced out.  Until Mr. Gourmand had us tasting the 25 yrs old  Aceto Basalmico Tradizionale di Modena, which was itself quite divine.   If I believed in a god, it would be only under such circumstances as having tasted something so divine.  But no, the taste of heaven I had today were the pistachio cookies I sampled and of course, bought, that come from the town of Trevi, which is near Perugia.  
     Finding delicious cookies or sweets in Europe that are not full of eggs, butter and cream can be difficult, but in some parts of Italy, they are common.  These cookies are not at all beautiful; they are bright green with nuts falling out of them.  They look like oatmeal cookies on acid.  They do not, however, taste anything like oatmeal cookies, or any cookie on acid.    They are called Pistacchi Trevani, or Pistachio of Trivia.  They are made of a simple blend of almond paste, pistachio paste, and pistachios.  The paste from the nuts if made from the shelled and skinned nuts mixed with sugar until a heavy paste is formed.  They do not contain any flour, gluten, eggs, or dairy.  They are very rich, so one is, by far, plenty.  They are slightly baked on the outside, pasty on the inside and have an extra crunch due to the pistachio nuts that are added.  I love that they are bright green and look messy.  They do fall apart very easily.  What makes them special is that they have lovely sweet and nutty aromas. 
These were a pleasant surprise to discover while working.  These culinary tours will end up costing me more than I will ever make.  I can’t help myself.  At ever corner in Rome there is amazing tasty food that just begs to be sampled, from pizza Bianca (white pizza) to Roman shaved ice to fried artichokes.  I can barely walk 5 minutes without having to stop and eat something because it either looks so good from the window or there is a decadent aroma coming from its kitchen. 

I think these cookies would be fairly easy to make.  When I was looking them up I found many blogs referring to the pistachio cookies from Sicily that taste like heaven.  In fact, I do think they seem more Sicilian in origin than Umbrian, as Sicilian desserts often rely on nut pastes instead of flour.   Luckily, Ettore did not think they were Just like Heaven, and that translates into...more for ME.  

I think these would be extra special with a chilled passito, such as a Passito di Lampedusa.


Wherever they are from, they are DIVINE.  


Note: Some Almond Paste Contains Eggs.

Sunday, May 29, 2011

Swimming in Zucchini

2011 has been a fruitful year so far in terms of our garden.   The zucchini are the most productive vegetable of the entire garden.  Yesterday I harvested over 3 kilos of zucchini, and that was after I had harvested the zucchini patch two days prior.  They grow so fast I can't keep up with them.  Planting, caring for and then harvesting these vegetables has been very gratifying work.  I have long hot days in Rome and I look forward to digging in the earth, tending to the garden and being able to harvest fresh vegetables for the dinner table.  I love knowing where my food is coming from.  I also enjoy being a guest at a friend's house and instead of bringing a store bought bottle of wine, I bring vegetables I have produced.  All of my local friends can look forward to receiving lots of zucchini as there is no way we will eat them as fast as they are growing.
     On some days I will pick zucchini in the morning and go back in the late afternoon before sunset and there are already more to be picked.  I plan to leave a few on the plants so I can have larger ones for stuffing.  There are so many great vegan recipes that use zucchini, and I imagine I will have to use as many as I can so that I do not get bored with eating these lovely vegetables that are an excellent source of fiber, potassium. vitamin A, and magnesium.  
     I am looking forward to summer pasta salads with zucchini, zucchini bread, pickled zucchini, blending them into a smoothie for added nutrition in my diet, eating them raw with hummus, and more.  What are your favorite zucchini dishes?

Wednesday, April 20, 2011

A Revolution of the Heart by Gary Francione


The following can be found on the www.abolitionistapproach.com site.  Only abolition will do and veganism is the moral baseline.

Dear Colleagues:
Many animal advocates assume that we need an organization–some organization–in order to advocate for nonhuman animals; that we need a leader–some leader–to show us the way.
I suggest that this is the wrong way to look at things.
Unfortunately, in a world in which everything is commodified, social justice has, not unsurprisingly, itself become a commodity and it is sold, in various flavors, by corporations that compete for shares in the market for compassion. These companies have done a marvelous job in convincing us that participation in all moral struggles, including and particularly the struggle for animals, means writing a check–to them.
In a world in which we accept a thousand different hierarchies without even noticing that we do so, and without even questioning the very concept of hierarchy, we assume that we need leaders to show us the way. These leaders are generally the executives of the compassion companies. And merely to disagree with their pronouncements is to be branded as “purist,” “elitist,” divisive,” as a “basher” or one who “vilifies,” or as one who “does not care about animal suffering,” etc., etc., etc.
I suggest that this way of thinking stands in the way of achieving the goal that we seek.
We are not going to get anywhere by tinkering at the edges. We are not going to get anywhere by promoting cage-free eggs, “happy” meat, or organic milk. We are not going to get anywhere by sitting naked in cages and proclaiming that we are pandering to the sexism that insidiously corrodes our culture “for the animals.” That whole approach merely reinforces the notion that we can consume our way out of injustice; that we can trade one form of exploitation for another; that we can buy compassion. We can’t.
In a world in which women, people of color, children, the elderly, the mentally disabled, the poor, and other humans are treated as second class citizens (at best) by the select patriarchy that runs the show, nonhuman animals are, in many ways, the most vulnerable among us. We can not only torture and kill them with complete impunity, we are expected to do so. Although violence against another human may incur some form of social criticism or even a criminal sanction, violence against nonhumans is generally considered as a virtue, particularly when it is declared to be “humane.” Those who refuse to participate in the carnage are regarded as abnormal and antisocial–even by, and particularly by, the large animal organizations that proclaim that to eschew all animal products and promote veganism as a moral baseline is “extreme.”
It is wrong to characterize the farmers or vivisectors or furriers as our “enemies.” They are simply fulfilling a demand–from us. They are simply doing what we want them to do.They are not the problem–we are.
The abolition of animal exploitation requires a paradigm shift. It requires that we reject violence at its most fundamental level. It requires a recognition that violence is inherently wrong.
The abolition of animal exploitation requires a nonviolent revolution–a revolution of the heart.
That revolution is not going to occur as the result of any leader. It can only occur within each and every one of us. And it can if we want it to. We do not need leaders. We need to recognize that each of us can–and must–become a leader if we have any hope of sorting out this mess that we call our world. That starts with our own veganism–not as some sort of “flexitarian lifestyle” issue–but as a basic, fundamental, and non-negotiable commitment to nonviolence. Ethical veganism represents our commitment to the notion that we have no moral justification for using animals–however “humanely”–for our purposes. It continues with our daily efforts to educate others in creative, positive, and nonviolent ways about veganism–something that each of us can do if we want to. Every day, we have opportunities to educate family, friends, colleagues at work, and people that we encounter in a store or on a bus. Is it easier to write a check to someone else than do the work ourselves? Of course it is. But it won’t work.
To achieve justice, we do not need corporations. Indeed, the more that we rely on them, the further we will stray from our goal. We need a grassroots movement that demands peace in a peaceful way.
Unfortunately, animal organizations have become modern sellers of indulgences similar to the medieval Catholic Church. Many–perhaps most–people have some concern about the matter of animal exploitation. Many have nagging guilt about continuing to consume animals products. Many love their nonhuman companions and treat them as family members, but stick forks into other animals and, on some level, recognize the moral disconnect. But not to worry. Make a donation and these groups will make it all better. They will “minimize” animal suffering; they will “abolish” the worst abuses.
I suggest that just as buying an indulgence from the Church would not keep you out of hell if hell exists, buying a few shares of cage-free egg compassion from some organization is not going to keep animals out of the hell that most certainly exists for them and in which they suffer and die every day. We need to change the way in which humans think about nonhumans; we need to change the way that humans think about violence. Whether it’s wars to achieve peace, or sexism to achieve gender equality, or more “humane” animal torture to achieve greater consciousness about animals, we need to challenge the very notion that violence can be used as a means to some laudable end.
Please understand that I am not saying that those involved in the welfare or new welfare groups are insincere. For so long, we have all been told that it’s the only way. That it is welfare reform or nothing. I am not making any moral judgment about them as individuals and I hope that they are not making any moral judgment about me even though they reject the abolitionist approach to animal rights that I have developed and defend. I just disagree with them, and I point to the present state of affairs as compelling proof that their approach to the problem simply is not working.
If anyone regards these comments as “bashing” or “vilifying” anyone, please know that certainly was not my intention.
Gary L. Francione
© 2009 Gary L. Francione

Tuesday, March 29, 2011

Wines of Lazio: Regillo Frascati Superiore

Regillo 
Frascati
D.O.C.
Superiore
2009
Tenuta di Pietra Porzia

   I've been on a Frascati kick lately.  The spring is here, finally, it is heating up, and I am working hard in my garden, so I like to enjoy a crisp Frascati at dinner most nights.  Tenuta di Pietra Porzia makes one of my favorite go-to table wines.  It is a bargain at €5 a bottle at the supermarket.  In fact, it is one of the only supermarket wines I will buy anymore.  It has an interesting name that evokes the pre-Roman history of the area.  In image on the label depicts the Dioscuri, the twins sons of Zeus.  The name refers not only to the ancient history, but to the terroir of the area. 
The Castelli Romani is most well known as an agriculturally rich area due to the now extinct volcanoes that gave the area its mineral rich soils.  The Regillo Frascati certainly does not disappoint those who want to taste the minerality in their wines.  
     Before the hills of Rome were finally assimilated by the Romans, a group of people known as the Latins held on for as long as possible to their lands and way of life.  But it was not to be.  Anyone familiar with ancient history knows that one can never escapes ones fate.  Rome had the hand of the gods on their side.  

According to their website: 

496 a.C, in a large amphitheatre with the lake Regillo in the middle, an hard battle took place between Romans and Latinos; in the crucial moment, descended from the sky the Dioscuri, the two twins born by Jupiter, and led the Romans to triumph!

The battle theater is today the Tenuta di Pietra Porzia, a small river that runs in the centre of the estate reminds of the ancient lake, the cave with her long passages, excavated in Roman Empire Age, testifies an agricultural tradition and on 1714 the estate was divided between the proprieties of Pope Clemente XI and the one belonging to Prince Borghese. 
The date 1892, engraved in the bricks, reminds the birth of the modern cellar, that replaces the ancient cellar excavated in the tuff in the Roman Empire time. 

Let's hope this wine lives up to its magnificent past!

     Regillo Frascati is made up of two aromatic white grapes, Malvasia di Candia and Malvasia del Lazio and also contains the grapes Trebbiano, Bombino and Greco. The color is a rich hay yellow.   It has lovely fruity and floral aromas at first which then lead us to more complexity with mineral and herbal notes.  The fruits are typical and rich.  I was at once reminded of apricots, citrus, and pears.   Spring orange flowers, nuts, and maple with notes of fresh cut grass.  
The wine is perfect for an late afternoon glass of wine, pre-dinner drink, or with a light vegetable rich dinner.  I love this with Pasta Fagioli and grilled veggies.  It is light and refreshingly crisp.  In a nutshell, a crisp, dry, medium bodied, aromatic and fragrant wine.  
Enjoy after a long day of gardening! 

    

Saturday, March 12, 2011

Introducing Uva!

Uva is our new oldie but goodie. After Tiki Dance and Bumba died, we knew that we could not deny love to another old dog who has suffered so much. She comes to us from a dog pound in southern Lazio, in Frosinone. She is about 10-11 years old and spent 8 of those years in a concrete cell, and was let out maybe 20 minutes a month. She seems both pointer and wolf. She has a very timid personality, and she is very affectionate. She smelled like rotten feces and piss. She probably had 8 years of it encrusted into her fur. I doubt she ever had a bath before. We gave her a DEEP cleaning. She has rotten teeth and a bad case of gum disease, but we will fix that too. She doesn't get that cats are her friends, though she is not violent with them. And she doesn't come upstairs or sleep in a soft dog bed. She likes the bath mat I put down for her on the floor near the sofa. I doubt she has ever had a comfort in her life. Her name was ULTIMA which means last, because she was always the invisible dog that nobody ever came for or looked at so she was the last one. Uva means grape. She is part of our wine loving family now. Along with Chardonnay  and Bellone, our two boys I found abandoned as puppies.




UPDATE:  Uva now sleeps in a soft dog bed.  It took her a good 4-5 days to understand it was all hers all the time.  I can't wait for the summer to go to the mountains for two weeks with her and the boys.  I love Uva!


Uva with her first dog bed.  She has taken possession of it and it is now her favorite place in the world.  Simple pleasures are what makes old dogs a real joy.  Thank you Uva for bringing JOY back into out home.  


Adopting an old dog can be heart breaking because you do not have as much time, but they deserve it. If you can open your heart adopt an old dog. You may be their last chance.