Barefoot Contessa; Sorry Jeffery

InaGartenChapelHillRight now I’m watching Food Network and an episode of Barefoot Contessa is on.  This is actually a “special” episode called “Barefoot in London.”  Ina Garten and her husband Jeffery travel to London and go on some food adventures.  I like that Ina, like me, says “food adventures” to describe exploring the food in a city.

I don’t know how much of this show is “real” and how much is “staged” in regards to Ina and Jeffery’s relationship.  No matter, I think they are such cute people.  The premise of the show is basically Ina cooking for her husband and/or some friends.  Of all the cooking based shows on TV, this is one of my favorites.  I like that it’s always happy and pleasant and Ina usually cooks really good food.  This particular episode is similar in that Ina is getting all of her inspirations for her meal preparation from this London trip.

Honestly, I’m finding this “Barefoot in London” pretty funny.  Not a “haha” funny, but more of a “smiling and shaking my head” funny.”  Let me break this down.  Jeffery tells Ina that for her holiday gift, he is going to take her on a trip to London.  When they arrive, the two are eating breakfast together and Ina surprises Jeffery with a personal double decker tour bus ride.  Ina then explains that the bus tour is specifically for Jeffery while Ina goes to a chocolatier to make chocolates and go on some other food adventures.  Basically, your husband plans a European vacation and you take over by sending him off on his own so that you can explore the food.  Why can’t Jeffery come?  Why does he need to ride around on a huge 2 floor bus all by himself?  Is he sad?  Does he want to do this?  Does he feel left out?  Well, Ina seemed to have made up for it because she stopped into a specialty market before meeting Jeffery back on the bus and brought him a sample cheese straw that she was given.  Jeffery was smiling from ear to ear, so he must be a huge cheese straw fan.

There’s obviously much more to this episode.  Ina cooks too!  And it’s making me really hungry.  She prepares a holiday lunch for her friends putting an “Ina spin” on meals she had during her London trip.  Though I have yet to attempt to make any of the food from this episode, there are a few recipes that I am looking forward to preparing soon.  My number one is probably the Rosemary Roasted Potatoes.  The Holiday Sticky Buns look incredible too, I’d just make these without the pecans.

If you click the link that follows, you will be able to view all of the recipes from “Barefoot in London.” Recipes  I must warn you though, the cheese straw recipe is not listed on this page.  Sorry Jeffery.

 

*Photo from www.wikimedia.org

Jolly Old Fat Man

12394218_1551403891816937_827484804_nI’m struggling with a little bit of writers block right now because I have “Silver Bells” being sung in a deep country accent stuck in my head on rotation.  I keep wanting to write, “well folks, Christmas is here…” and then I remember I’ve never used the term “folks” in my life.  It’s like Blake Shelton has infiltrated the darkest corners of my mind in his cowboy boots and Santa hat.  Not a single word that has been written thus far has anything to do with a food adventure or a food story of any kind.  I’m not trying to produce some kind of smooth transition into a discussion about Tennessee Whiskey.  I honestly just can’t get this damn song out of my head and it’s very distracting when you are trying to post something.

So, let’s talk about the most obvious topic, Christmas time.  It’s here!  In just 4 days, Santa will be conducting his annual “breaking and entering” routine while engaging in a pretty awesome bartering system for cookies.  I mean, who wouldn’t want to leave a whole bunch of shit they don’t want at someone else’s house in exchange for a plate full of cookies?  What’s Santa going to do with a ten thousandth Hess truck?  I say give it to a kid and take a chocolate chip cookie or two.

When executed correctly, the whole Santa thing is actually a really special concept.  For example, little Tommy has been a very good boy all year and wrote a letter to Santa asking for some Star Wars action figures.  Tommy thinks that his “good boy” behavior dictates the results of his gift from Santa, so of course he’s going to try as hard as he can to follow the rules and listen to grown ups.  Since Tommy is a thoughtful boy, he believes Santa is probably tired and hungry from going to all of those houses in one night, and he decides to leave Santa some cookies to help fuel up his energy.  Kind of like carbo-loading before the marathon, because Tommy is apparently on the track team.

I’ve got to hand it to Santa though.  He is one brave man.  I would never have the guts to eat cookies that I found just sitting on a plate.  It’s a little too suspicious if you ask me.  If there isn’t a sign, how does Santa know what flavor the cookies are?  Does he like all types of cookies?  I don’t.  I love cookies, but not every single kind.  And how about food allergies or intolerances?  Where’s the list of ingredients?  I don’t think I can trust a random plate of cookies hanging out on a table.  I need to know that it’s safe for me to eat and that I won’t have to use my EpiPen.  Imagine!  “What’s all the noise?”  “Oh nothing kids, go back to sleep, Santa is just going into anaphylactic shock, but don’t worry because we got the presents already.”

I guess you can say that most of these concerns are completely and utterly irrational, given the fact that Santa isn’t an actual human being completing any of the above tasks.  These are more of my own neurotic fears about eating something I shouldn’t have.  I think it just comes out a little bit more fun when I turn myself into a jolly old fat man.

Truthful Tuesdays Volume Twenty-Four

12338931_1648285455425111_1471467735_nToday’s Truthful Tuesday: Hannukah, Oh Hannukah!

Last week was the “Festival of Lights” or Hannukah.  It began on Sunday, December 6, 2015 and ended on Sunday, December 13, 2015.  This is probably obvious, since the holiday lasts for eight days.

Like most kids (yes, I am including myself as a twenty-nine year old kid) Hannukah is one of my favorite holidays because of the presents and the food.  Growing up, my brother and I used to LOVE getting Hannukah presents and couldn’t wait to open a new present each night.  I mean that literally.  We couldn’t wait.  We would sneak into our downstairs closet where the gifts were kept and try to open the wrapping paper to see what the presents were.  Then, we would attempt to carefully re-apply the tape and pretend like nothing ever happened as we walked up the stairs.  Of course, my brother ripped some of the paper and at some point my mom caught us in the act.

My parents also had come up with this idea called the “sharing gift.”  The concept of the “sharing gift” was that it was for my brother and I to share.  We each got some separate presents and some for “sharing.”  Maybe things were different in the 1990s, but I’m pretty sure that my younger brother of 3 years and 9 months didn’t have the same interests as me.  Enough temper-tantrums must have occurred causing the “sharing gifts” to become extinct (ask Alex about the Keyboard).

After playing with all of the Power Rangers toys, Creepy Crawlers Oven, Lite Brite, Easy Bake Oven, and Beanie Babies, it was time for the food.  Potato Latkes (or potato pancakes)!  My whole family loved them, and we still do.  Even when it wasn’t Hanukkah we would have them for dinner.  Personally, I’m an apple sauce and sour cream type of girl.   I also like to sprinkle sugar on top of the latkes.  That’s code for pour tons of sugar on top of the latkes and piles of apple sauce and sour cream and mix it all together in a giant disgusting mess on my plate that tastes like heaven.

I remember my grandma and my nana would make potato latkes from scratch that were super delicious.  As I got older, my mom and I started to make them too.  It took a little bit of experimenting, mostly because we didn’t want to house to smell like oil three weeks later, but we seemed to have gotten it down to a science.  The secret was setting up shop in the garage instead of the kitchen!

In more recent years, my mom started making some fancy flavored latkes along with the traditional ones.  I tend to stick to the basics (not so surprising given my picky eating habits).  I’ve also made latkes myself a few times in my apartment.  Just last Wednesday, I made potato latkes using the recipe my mom gave me.  It was very exciting actually, because I got to use my brand new food processor for the first time!  Other than the fact that my eyes were burning like the fiery depths of hell from the onions, the latkes came out pretty perfect.  I had some for dinner that night and brought the rest over to a friend’s apartment the following night for a holiday party.

I’m glad I have this recipe and am continuing the homemade potato latke tradition.  No matter how many times I say that the best part of Hanukkah is getting lots of presents and eating yummy food, the truth is that the best part is remembering the fun times I had growing up and celebrating with my family.  I also remember that one time I ate way too many latkes one night and threw up all over the carpet in my bedroom.  The stain is still there about 9 years later.  Oops.

An A.P.E. And An Author: Catie Costa

book coverI haven’t gone on many super interesting vacations recently.  Actually, the last time I was out of the country was in 2011.  As much as I love my grandparents, visiting them in Florida isn’t the same kind of vacation as sightseeing around Europe.  In an attempt to travel vicariously through the more exciting lives of others, I jumped at the opportunity to read Love on the Rocks: A Positano Tale.  The novel, written by Catie Costa, tells the fictional story about friends who vacation in Positano, Italy and the drama that follows.  It is based on Catie’s own experiences in Positano, exploring the culture, meeting new people, and of course eating amazing food!   

Although I have been to Italy a few times, I have never visited Positano so, I took Catie’s writing quite seriously.  Without any past experiences to compare it to, I began reading Love on the Rocks somewhat blind.  I had hoped to learn what the city’s appeal was and ultimately feel as though I was being transported to Positano.  Catie’s writing did not disappoint.  The novel immediately pulls you into the city and the lives of the two main characters, Bridget and Kit.  I swear, every time I finished a chapter, I was ready for a slice of pizza! 

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Water view in Positano, Italy

While reading Love on the Rocks, I started to gain a better understanding of what a “real” food adventure is.  Yes, I take the subway downtown to get some ice cream, but can I honestly compare that to flying to Italy for gelato?  Okay, maybe I exaggerated that last sentence a bit.  I don’t believe Catie’s sole purpose for visiting Positano was to satisfy a gelato craving.  Nor do I think Catie decided to publish a novel based on a her desire for Italian gelato.  But, I pass absolutely no judgement if these Positano adventures were strictly food based.   

I was given the chance to interview Catie about her novel, Love on the Rock: A Positano Tale.

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Positano, Italy

What sparked the idea of turning travel journals into a novel?  

When traveling with my friends, so many dramatic as well as funny things kept happening. I couldn’t have made it all up if I tried!  So, I kept writing. For quite some time, I’d been talking about writing a novel based on my travels. After one of our many Positano trips, my friends finally said, “Start writing! These crazy things wouldn’t keep happening if you weren’t supposed to write this book!” So I did.

When reading the book, Positano is almost portrayed as an additional main character.  How important was it to you to describe the location of Positano?

It was extremely important to me to accurately describe the beauty and realness of Positano. Not only is the description important for people who have never visited, but for people who have been there and/or live there. I wanted those people to say, “Ah, yes, I know exactly what she means.”  I wanted my writing to do such a gorgeous place justice! You are very right to say that Positano is almost portrayed as an additional character. The scenery of the town will always take center stage- from the hundreds of stairs, to the jutting cliffs, and the pastel-tiered buildings. It never gets old.

Food!  Tell me about the food!  What are your restaurant recommendations and/or favorite cuisine or dishes to indulge in when visiting Positano? 

At the bottom of the stairs that lead straight to Spiaggia Grande (the main beach) is Tre Sorelle and across from it on the other side of the stairs is Buca Di Bacco. Tre Sorelle has wonderful seafood dishes, as well as pasta. Make a reservation for dinner. Buca Di  Bacco was always our go-to for a late lunch or afternoon snack (salads, arancini, gelato, etc). Both places are fabulous for people watching as well. Other must try spots are are: Next2- a favorite with the locals and visitors alike, for it’s cool ambience (think Southern Californian vibe) and delectable and creative menu. And down the road is Da Vincenzo, which offers a solid and delicious menu of Southern Italian cuisine. Both are located up on Via Pasitea (a walk up hill).

Are there any foods that don’t live up to their expectation?

I can honestly say that I’ve never had bad food or a bad meal in Positano. I must admit, though, that my friends and I are creatures of habit and stick to our favorite places for dining, but I’ve never been disappointed.

Of course, pizza and gelato are must haves in Italy.  I don’t know too much about the West Coast, but we have some pretty great places here in New York.  Have you found anywhere in the US with comparable pizza and gelato?

Locally, in the San Francisco Bay Area, there are some excellent Italian restaurants- Terun in Palo Alto, Positano in San Carlos, Sapore Italiano in Burlingame, and Trattoria da Vittorio in the West Portal neighborhood of San Francisco. That’s just to name a few. Each of these restaurants is run by Southern Italians. They know what they’re doing when it comes to offering authentic fare.

How is your Italian food cooking ability at home?  Did you learn any important kitchen and food prep skills from your summers in Positano?

I sadly did not pick up any amazing cooking skills in Positano or anywhere in Italy. But I am very adept at reading an Italian menu! Eating in Italy has ruined me in the sense that to a certain extent, I’ve become a food snob. I expect excellent quality not only from any Italian restaurant I go to, but from any eating establishment. I want food made from natural ingredients, sans all the preservatives. I want color and flavor. The next time I am in Italy, though, taking a cooking class is definitely on my bucket list.

In addition to teaching, working on your blog, and sharing your current novel, what goals do you have for yourself within the next three to five years, personally and/or professionally?  

I’d really like to see Love on the Rocks written in screenplay format and shopped to Hollywood. That’s one of my dreams. Right now, I’m in the process of finishing my next novel, so I will be working to get that published in the near future. Then I’ll be working on another travel-based novel (set in Ireland and another in Italy). If the novels are successful, I’d eventually like to just pursue writing, but we’ll see what happens. In the mean time, I’ll keep writing and traveling when possible!

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View of Positano, Italy from the water

*If you’d like more information about Catie Costa and her novel, Love on the Rocks: A Positano Tale, you can visit her website at http://www.positanotale.com/. 

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Love on the Rocks: A Positano Tale Author, Catie Costa in Positano, Italy

All photos by Catie Costa.

Brownie-S’mores Mountain Recipe

12317738_178046185878485_1986705875_nI don’t get why s’mores have become so representative of summer time.  I mean, I understand the whole campfire thing and I guess when it’s 30 degrees outside you would rather be on the couch than on a tree stump.  But that doesn’t mean we can’t celebrate s’mores all year round.  S’mores don’t have to be a seasonal thing.  It’s not like Pumpkin.  Nobody would be caught dead eating Pumpkin between the months of January and August!  Even December is pushing it… You don’t need to plant the s’mores and tend to your crops to harvest them at a certain time of year so, why are s’mores desserts treated like exclusive “farm to table” fare.

So, what’s the point of this rambling nonsense?  I don’t really know.  I needed an introduction to this recipe and started to think about how annoying it is that s’mores flavored food is often offered for a limited time during the warmer months.

No!  I will not stand for it any longer.  It is time to end this insanity and make a significant cultural change.  Let it be known that I will not rest until the s’more is accepted by all equally as much in February as it is in July!

Oh, you’re reading this for a recipe?  Sorry…

Brownie-S’mores Mountain

Ingredients

  • 4 Brownies*: boxed mix, store bought, homemade, etc. (whatever type are your favorite)

  • 2 full Graham Crackers

  • 4 large Marshmallows

  • Non-stick Spray

  • Handful of mini marshmallows (optional)

  • Additional broken pieces of graham cracker (optional)

  • Chocolate chips (optional)

Directions

  • Pre-heat the oven to 350 degrees and spray a baking sheet with non-stick spray.

  • For a 2 person serving, take 4 brownie cubes (about 2in size squares) and place them on the baking sheet.

  • Top each brownie with half of a graham cracker and 1 large marshmallow.

  • Place the baking sheet in the oven for about 7 minutes or until the marshmallows are golden brown and toasted.  The marshmallows will expand a bit.

  • Remove from oven.  The brownies need to be transported to a plate next.  Carefully using a spatula, lift the brownies and stack them one on top of the other.  Gently press down when stacking so that the marshmallows melt and act as an adhesive.**

  • As the Brownie-S’mores Mountain grows, it will become unstable and most likely topple over.  This is a good thing!  The brownies, graham crackers, and marshmallows will get stuck together.

  • You may want to add some mini marshmallows, additional graham cracker pieces, and chocolate chips to the plate… if it doesn’t look gooey and delicious enough already.

  • With this recipe, keep in mind, the messier the better!***

* The brownies I used in this recipe are flourless.

**You may find it would be helpful to spray the spatula with non-stick spray when pressing down on the marshmallow stacks.

***Serving size is approximate and can all be adjusted based on your personal preference of brownie to marshmallow to graham cracker ratio.