Daily Loaf

In my family, Thanksgiving dinner always begins with the primi piatti, or first course. It’s the Italian way. Don’t even try to slap a turkey, stuffing and some sides on the table without first serving some type of soup, pasta or risotto dish! But, let’s face it: Who could possibly ingest, much less savor, turkey and all of the trimmings after scarfing down a plate full of homemade manicotti or porcini risotto?

Maybe that’s the reason why in Italian families, Thanksgiving dinner is usually an all day affair, with several “rest” periods between courses to enable diners to take short naps or walks around the block? That’s also why, if given the choice, I usually go for a soup.

When soup was on the holiday menu at our house, my mother usually made a big pot of Minestra Maritata, or Italian Wedding Soup. It’s a light, flavorful soup made with chicken stock, greens and little, tiny, light-as-air veal meatballs, and which by the way, has nothing to do with weddings. It was, and still is, a very popular dish, if not a predictable one. But, sometimes, I just want to stir things up and throw something unexpected into the mix. Here’s a dish that none of cooks in my Italian family would ever think of putting on their Thanksgiving table. None except me, that is. Read the rest of this entry »

Earlier this week, I wrote a post about BPA (Bisphenol-A) being found in plastic bottles and food containers and its harmful effects on humans, it also being linked to causing aggressive behavior in children. Use of this chemical has been banned in Canada and in some parts of the US.

Now you don’t have to look much further to get your daily dose of BPA – just open a can of soup or tuna! Tests recently performed by Consumer Reports showed traces of BPA in almost all of the 19 name-brand cans of soup, tuna, vegetables, and juice. There were even some cans labeled “BPA-free” that contained the chemical. And don’t think your organic canned foods are safe either – the chemical showed up in some of those as well.
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The most important men in my life all have one thing in common: they are, among other things, die hard green chile fans. Watching my dad, grandpa and my uncles at the dinner table anticipating the goodness that was green chile stew, sticks in my mind like a movie reel. As young girls my sister and I would try to hang in there with the heat, knowing it was surely in our blood, but usually passed our plates onto the guys and opted for something less spicy.

Now as I look back on the tastes and flavors that shaped my palate, this is definitely one of them. Roasted Hatch green chile is divine to those raised in the Southwest. I’ve also seen newbies get hooked- and give into the craving of the pungent, roasty, mild spice of New Mexico green chile. Read the rest of this entry »

One of the best things you can do to impart flavor to vegetables is to roast them in the oven on high heat. With just a little salt and pepper and a drizzle of olive oil, you let the oven do the work and reap the rewards of a great soup base or side dish. It’s a foolproof and healthy way to bring fresh seasonal vegetables into your diet, and can be modified based on your preferences and what is available throughout the year.

This particular recipe is a hearty roasted tomato soup and is a simple and cozy dish with some crusty bread or a grilled cheese sandwich on the side. You can take this method and substitute mushrooms, butternut squash, or a variety of other options for the tomatoes. Feel free to swap out the Romas and vine-ripened tomatoes for whatever looks good at the store or is on hand at the time. The crushed tomatoes used here also help to ensure that a full flavor is achieved even if the fresh ones are lacking, so look for fire roasted if possible to optimize this boost.

Here’s the recipe: Read the rest of this entry »

This current frigid weather calls for some serious action: soup and sandwiches. There’s nothing like a warm bowl of comfort, with toasty sandwich alongside, to chase away the chills.

Here are some recipes to mix and match for a cozy winter meal: Read the rest of this entry »

Late afternoon on Xmas Eve saw my friend and I renewing our membership in the +100 mph Alligator Alley club in a pair of German autobahn cruisers; we saw SW Miami in 3.5 hours! My brain’s hunger center had me in race mode. We were impatiently making a pilgrimage for a Trinidadian Xmas: a five day celebration where shopping and presents are irrelevant, and food, drink and laughter are staples. West Indian hospitality is quite unforgettable, however you best not refuse any offerings, lest you become the butt of jokes and earn a nickname not of your choosing. Read the rest of this entry »

At the farmers’ market this week I found huge heads of an odd cauliflower cultivar, the underside tinged purple and the florets tiered instead of a smooth dome. It was gorgeous, fresh from the Punta Gorda soil and carried tasted of that mild, vegetal spice that make this veggie one of my favorites. I bought way, way too much of it.

People are often afraid of cauliflower, based on the crappy boil-in-bag versions of our youth. Don’t be.

I almost always follow a simple roasting recipe (below) that’s easy, quick and makes the most out of this great veggie. But in order to eke a little variety out of my massive haul, I tracked down 9 other recipes that cover the cauliflower bases.

Recipes after the jump:

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