Cream of Asparagus Soup

Cream of Asparagus Soup

Vegans, don’t be afraid of the title, this soup is 100% animal product free. That being said, it was a very rich and creamy soup without any addition of soy creamers or soy milk. I love asparagus because it has a lovely savory and bitter taste. It is a very difficult food to pair a wine to, but I find a nice herbal and mineral New Zealand Sauvignon Blanc can work, they often have notes of fresh asparagus as well.

You will need a pressure cooker, OR you will have to cook this for a longer amount of time. Also, you will need a hand held blender, OR go through the trouble of transferring the soup to a blender.

Ingredients

500g of fresh asparagus (or the nice little pack you buy in the store already measures)

6 large russet potatoes peeled and cut into large cubes

2 tbsp of olive oil

1 liter of vegetarian broth

1 vegetarian bouillon cube

1 tbsp course sea salt

Splash of white wine

Directions

Put all of the ingredients into the pressure cooker. Slow cook on low pressure for about 1.5 hours. Release the pressure and open the pressure cooker. In the pot with handheld blender, blend all the ingredients until it makes a smooth creamy texture. If you need to add more water, do so, or if your soup is still quite watery, boil in the pot without adding pressure, just leave it open and let it reduce on a medium simmer, stirring regularly. I like mine very thick.
Pour in bowls and serve with a thick rustic bread.

For garnish, if you want to be fancy, put two roasted pieces of asparagus on top of the soup for each bowl.
You could also make this in a slow cooker, but I would reduce the amount of liquid as it does not reduce at all. When you get home after a long day on low on the slow cooker, you would blend it and either reduce the liquid with a medium simmer, or add more water. Make sure to check the salt for your own personal taste.

Enjoy with a New Zealand Sauvignon Blanc.

I don’t have photos of the soup because honestly, “cream of…” soups don’t photograph well.

If you want to be crazy and add more flavor, try roasting the asparagus first. Check out my Asparagus Risotto recipe for directions on roasting.

http://thecompassionatehedonist1.blogspot.com/2009/03/risotto-agli-aspargi-al-forno.html

Totally Truffled Thanksgiving

Totally Truffled Thanksgiving brought pure joy to my heart.

Palazzo Massimo

Palazzo Massimo Alle Terme By Sarah May Grunwald

One of my favorite places to visit in Rome is the not to be missed Palazzo Massimo alle Terme. It houses the world's most important collection of Roman antiquities, and it is one of the least trafficked museums of its caliber. Another way to avoid the nightmare of the Vatican!! It is also in a convenient location, just steps away from the main train station, but also steps away from the Exedra, which has a darling rooftop bar for your post museum cocktail.

Palazzo Massimo is what all museums should strive to be like. The collection itself is stellar, but the ambience of the place is really its greatest asset. As well, it is a totally feasible 3 hour trip, that won't make you say, "Oh, I wish I could have more time there." The collection ranges from 5th c B.C. bronzes, Republican era portraits, religious iconography, gorgeous mosaics, Imperial era frescoes and portraits, and even a nuministic collection for all you coin lovers. The collection also has continuity, which helps you along, even when you think you have reached the point where you can't look at another piece of marble; there is always something more interesting around the corner that puts the pieces of the Roman puzzle together, like the museum is telling you a story.

The best way to feel this continuity is the start at the top floor and work your way down. In this way you will see the most important artistic treasures, and, if you feel up to it, have time for that very interesting coin collection in the vaults in the basement. This is a very important piece of advice, because honestly, the museum is very quiet and the students that work there are not going to go out of their way to remind you to see the hermaphrodite or Livia's frescoes.

This collection, more than any other in Rome, demonstrates the highly polychromatic world the Romans lived in, not only indicated in the gorgeous frescoes that have been placed here, but in the mosaics and statues. Romans idealized the human form, as did the Greeks before them, in fact, the Romans had Greek sculptors working in Rome to create this masterpieces often copies from Greek originals. If we evaluate Roman art to give us a clear picture of roman life and ideals, what we know is that they were in fact very different to us in the day to day life.

They idealized lithe male gods, and fertile looking goddesses in the human form. They lived in a polychromatic world, which could almost be bordering on Technicolor to our eyes. As a warrior nation, sexuality was considered not only natural but of the utmost importance. The human form was not one of shame, but a form to celebrate, and idealized by sculpting the Gods and Goddesses as beautiful ideal men and women. To our eyes, Roman art can seem almost too upfront and straightforward. They did not hide sexuality or truths. A great example is the sculpture of the sleeping hermaphrodite, the child of Hermes and Aphrodite, who seems to be playing peek-a-boo with the audience. On one had she is all woman, with curves and breasts like an idealized woman, on the other side; you have the sexual organs of a man. Causing the viewer to question what exactly does gender identity mean? Nevertheless, the Romans lived in a war machine. A militaristic regime, and there was no mistaking to them who were the men and who were the woman. While one could play with gender and sexuality in the arts, a man's duty was to serve Rome, and a woman's was to serve man.

You could easily get hot looking at so many muscular and gorgeous men! They will make you look at your own man, and wonder if he could possibly start doing some sit-ups to strengthen up those abs so you can role play ancient roman myths in bed. Who were the artists' models, we wonder? And why don't men look like that, and why isn't the modern ideal of woman more like the healthy version the Romans had? Don't get too worked up, though, because you can't take a break. There is no café for a quick caffeine fix, so come prepared. Have a good lunch and an espresso before visiting

Insalata di finocchio e clementine

Insalata di finocchio e clementine

Fennel and Clementine Salad

This is one of my favorite salads to make in the fall. I don’t know about you, but I always find citrus to be especially welcome in the colder months. It is like the earth is reminding me of the spring and summer to come.

This is a very easy salad to make.

Ingredients
1 large fennel bulb
5 small Clementine or mandarin oranges
Sea salt and black pepper to taste
Olive oil

Directions

Slice or dice the fennel bulb into small pieces
Peel the Clementine and segment, cut each segment in half
Throw them all into a salad bowl, pour about ½ cup of olive oil, pinch of sea salt and black pepper to taste, mix well, and garnish with fennel leaves.

This pairs nicely with a Sauvignon Blanc from the north, or New Zealand

The Best Bruschetta in the World

The Best Bruschetta in the World

I don’t like to brag, but, I live in a town which is famous throughout Italy for two things. The first is the Infiorata, and the second is the Pane di Genzano. The bread of Genzano is one of the first in Europe to have a name place designation. That means it cannot be duplicated anywhere else, because it can only be made in Genzano, by Genzanese bread makers, using a specific set of ingredients. However, this posting is not a lesson on bread making, but on how to make the most delicious bruschetta with the bread that is available. Genzano’s crusty, fragrant, and enticing bread is perfect for bruschetta. Oh, and by the way, it is pronounced BRU-sKet-tah. NOT brushhhedda.

You only need a few simple ingredients to make it correctly

Ingredients

½ loaf of a very crusty Italian bread

10 diced cherry tomatoes

2-3 chopped fresh basil leaves

1 clove of garlic and a fork

Coarse Sea Salt, crushed

Olive oil

Directions:

1. First, you'll need to start out with a half loaf of good, crusty, Italian bread.

Chop/dice 10 cherry tomatoes and in a small bowl, mix together with fresh basil leaves(about 3, chopped) and some crush coarse sea salt(about a pinch)

Slice the bread into 1.5cm slices, and then slice those in half. Put in your broiler, wood fired oven, stove at high heat(about 180C) until lightly toasted.Take the one clove of garlic, peel in and slice off both ends. Stick one end into a fork, and let the other sliced side lightly brush against each piece of bruschetta
Put them all on a serving plate, drizzle olive oil over them and then sprinkle your sea salt over each piece.On half of the slices you will add the tomato/basil mix, and the other half you will leave with olive and sea salt.

Drink with a lovely glass of local Frascati

I learned this from the most traditional kitchens of Genzano, places like Carceri, Pellicione, Tigellino, and of course La Cucina di Mamma di Ettore

Risotto agli Aspargi al Forno

RISOTTO AGLI ASPARAGI AL FORNO

Roasted Asparagus Risotto

Some people might say that vegan food is not as delicious, savory, or creamy as non-vegan food, and I hope to prove them wrong with this yummy risotto. For many vegans, the hardest thing to give up are cheeses and creamy foods. This problem is a small one, but with a good Italian risotto, you can have your cream, and eat it too. Here in Rome, people have a very pasta heavy diet. In fact, Romans eat more pasta per person than in any other part of Italy. Making a risotto is a fun escape from the world of pasta, and it is a great alternative for when you have a gluten intolerant guest. In this recipe we are using Italian Arborio rice which is a very starchy short grain rice, that, with proper treatment, can give your food a rich creamy texture without the addition of butter and/or cream. Although risotto is relatively simple to make, be careful that you continuously stir the rice or it will quickly burn. To get a more creamy texture and flavor, gradually stir in the broth, instead of adding in all in at once.

Ingredients

400g. of fresh asparagus, trimmed

1/3 cup Extra Virgin Olive Oil

1 medium golden onion(sliced)

2 cups arborio rice

1/4 cup of dry Italian white wine(I use Frascati)

6 cups of vegetable broth

Coarse Salt(to taste, I used about 1 tablespoon, but my broth is salty anyway)

Directions:

Pre-heat oven to 220 C

In an oiled baking pan, toss the asparagus with 1/4 cup olive oil and coarse salt, then put them in the oven for 10 minutes. While they are roasting,

On medium heat in a non stick deep pan(non-stick great for sticky risotto), simmer 1/4 cup olive oil and white wine and sliced onions

heat the onions until they are more or less clear and then remove them from the oil, leaving the oil in the pan.

Stir in rice into the hot oil and stir for about 2 minutes so the rice absorbs onion flavor, and is slightly toasted


Make sure to stir well, and slowly, you don't want the rice to burn.

Slowly stir in a cup of broth on low/medium heat, until it is absorbed and then stir in another cup of broth, and continue until you have stirred in all the broth.

While you are stirring the broth into the risotto, check on the asparagus, about ten minutes after placing them in oven, and if they have slightly browned, turn them over for another 5-10 minutes until both sides are brown.


After asparagus are done, slice then in 1-2 inch pieces

Throw them into the risotto pan,

And stir them in. The five cups of broth should have been adequate, but if not, add water and always stir. Stir until the texture is creamy and the rice is al dente

Voilà!!

We enjoyed this with a bottle of non-oaked Chardonnay from Alto Adige.

ENJOY! BUON APPETITO!!

Our Day in Piglio

Our Day in Piglio, Latium, Italy


Our day in Piglio.
A few week ago Ettore and I were tired of being house bums and decided to get back into our old routine of going for a Sunday drive to a town within two hours of Genzano for a walk and lunch. We decided we would go to a little mountain town called Piglio which is located in the hills of Frosinone, which is a province of Latium. Piglio is "famous" for a native laziale varietal called Cesanese and Cesanese del Piglio has the excited new designation of a DOCG wine, which is th first in the region of Latium.
After the fall of Rome is 476 C.E. Rome experienced a huge change, which was a population drain and a brain drain. When the Emperor Constantine moved the capital of the Roman Empire from the city of Rome to Constantinople, many of the skilled crafts people left, as well as scholars. Rome's population in th 5th c. dropped to about 10,000, although some estimates say 20,000 people. With the collapse of Rome in the west, Italy was espeically plagued by constant evasions by the so-called Barbarians. Without a central power securing the city of Rome, many people fled the area and moved into the hills of Latium where they built these amazing medieval towns out of stone totally isolated from anyone else, but also protected from invasions. Piglio is a great example of this. In the Middle Ages, Italy was primarily made up of hundreds of little city states, all at odds with each other. What happened is really what defines Italy today, a country of extreme diversity in culture, language and kitchen. Many people went back to their roots, to the villages of their ancestors before they were Romanized. The Hernici once ruled this region.
The Pigliesi retained their cooking and wine making skills for centuries without interuption, many of these traditions were brought from classical Rome. When one drinks the native varietals of Latium, one drinks the wine of the Classical Romans. It is a very exciting time in terms of wine production in Latium, with native varietals being rediscovered and wine producers realizing they have gold in their hands, and instead of relying on the internationl grapes like Cabernet Sauvignon, they are places their bets on what seems natural, and what will thrive in the region.
So on this cloudy day, we decided to give ourselves a few hours break from our sick puppies, and took a drive into the real backwater countryside of Latium for a small taste of what the town offered.
After a very pleasant one hour drive from Genzano on the Autostrada, We encountered this town built of whatever stones were in the area. I would have hated to be the peasant who had to transport good from the fields to the town!

Due to recent rains(I should say never ending rains!) the countryside of Piglio was very green, and even though the vines of Cesanese were lifeless at the moment, the had an air of nobilty and age that no New World wine countryside can compete with.

When we got to town it was still too early for lunch, so we decided to have a walk in what seemed like an ancient ghost town, but surprisingly we came across people just minding their own business. This lady seemed to be taking laudry from the well to hang to dry. The people of these sorts of town are very interesting. It is rare to see young people, and the older people really hang on to their traditions as if glued to them. Ettore enjoyed hearing their dialect. He couldn't understand. That is what centuries of isolation created!!

It is good to know Italians never lost the ability to make the Etruscan arch. That's right...the arch is NOT a Roman invention, but something Romans took from the Etruscans when they conquered them.I love to study pre-roman Italian civilizations.

So we finally saw a child. Sometimes people who are from these towns move to the cities, but they never forget their roots, and come home for Sunday lunch.

When it was finally lunchtime, we found a real hole in the wall, down a stone alley, with the smallest door. The only reason when knew it was a open for lunch it because of the delicious aroma coming from the kitchen. It was cold, and we cold smell minestrone and polenta, cold weather foods that appealed to our cold hands.

The restaurant is called La Cantinetta. They weren't quite ready to serve lunch, but they welcomed us anyway, and we got our table and ordered the house wine, which was made by the owners Uncle, a lovely Cesanese del Piglio, which was lovely with the grilled vegetable antipasto which were the best tasting grilled vegetables I have ever tsated. they were perfect, straight from the garden, and with a very earthy homemade olive oil from the region. YUM!

For lunch I ordered the Polenta di Porcini which was more of a creamy polenta with fresh mountain porcini, most likely fund in the forest behind the town. I can tell you it was delicious, but not very good looking, which is why I didn't take a close-up photo.

Ettore ordered the Penne di carciofi the pasta with artichoke. It was also delicious, and not as bitter as many artichoke dishes are, which was great in terms of being to taste the wine. Sometimes the bitter metalic property of artichoke interferes with wine. It is notoriously hard to pair with wine. Ha! You can actually see the fork moving in the photo. It was so delicious, I couldn't get Ettore to wait 5 seconds while I took a photo!!

All the food was extremely fresh, the kitchen aromas were enough to appeal even the pickiest eater. We had a lovely day trip, and the best part of it was the cost. Our meal, which was two antipasti, two primi, two desserts, house wine, and caffe was only

30 euro for both of us.

It was really one of the best meals of my life. Simple country food, that was satisfying in is simplicity, but also in it's soul and heartiness. I can't wait to get there in the summer, when everyone is boiling in Rome, I will be enjoying the cool mountina breeze of Piglio, sipping on a local wine. We saw that there argreat haking paths in the area and want to make a backpacking trip in the area. Hiking all day, eating local cuisine at night. Our favorite kind of vacation. The first year I lived here, Ettore and I would go on spontaneous day trips like this all the time. This tradition has waned, but I am hoping to revive it. Italy is so diverse, even a town about 50km away is like a different country for us.