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Menu: Jamaica

One of Ava's favorites: "Children of the World" foam people.

“Me only have one ambition, y’know. I only have one thing I really like to see happen. I like to see mankind live together – black, white, Chinese, everyone – that’s all.”  Bob Marley

I’m with Bob on this one. I’d just like to add one thing – my vision also includes kittens, rainbows, and puppy dogs. And grouchy turtles. They’re important, too.

As I’ve said before, we can’t create peace alone -we have to set a Global Table and invite everyone to dinner. And we’ll need a few animals to pick up the scraps.

So, with this spirit of peace and friendship, let’s eat Jamaica!

What sounds good to you?

Jerk Chicken  [Recipe]
Spicy chicken, smoked slowly until tender and perfumed with the floral aroma of all spice.

Jerk Seasoning [Recipe]
With a quick buzz-whir of the blender, and you have jerk seasoning – made with fresh produce, rich spices, and loads of love. Perfect marinade for chicken, pork, and fish. 

Jamaican Escovitch Fish [Recipe]
Wake up like a Jamaican -with the tangy, briny blast of Escovitch. These vinegar soaked vegetables top fried fish, making for finger lickin’ flavor.

Sorrel Drink [Recipe]
A holiday drink made with sorrel (hibiscus), ginger, cinnamon, and all spice served over ice. Rum may be added, if desired.

*All recipes and review will be posted by Monday morning.

About the food of Jamaica

Sunset on 7 Mile Beach, Negril, Jamaica. Photo by Chaoleonard.

Seems like everyone I know has been to Jamaica – usually, for a wedding, their honeymoon, or spring break.

Or a scary combination of all three. (I shudder to think).

While many visitors stick to strolling the soft sands and wading in the clear waters, some seek out other adventures, like ecological river tours, climbing sheer waterfalls, and exploring local museums.

While all this sounds fantastic, my stove top Adventure is clear. You see, back when I made the Caribbean Green Seasoning for Guyana, I totally wimped out on the amount of habeneros required. I used 1/4 of a whole habenero, when the recipe called for 6 habeneros.

Six.

That means I used 1/24th  of the recommended heat.

Laughable.

Thankfully, my friendly readers from Jamaica told me I could redeem myself this week.

So, with that in mind, I did some research. Turns out Jamaicans sure do love spicy food. The people are mostly of African descent, but also European, Chinese, and Indian. They eat everything from curries, to puddings, and from stir fried, to deep fried. Still, no matter the origin of the food, it is blasted with hot peppers (if not in the dish, then sloshed on top with hot sauce).

St. Jago de la Vega Cathedral. Spanish Town, Jamaica.

And, if you haven’t heard, jerk is the spiciest of the spicy.  Jamaican jerk is famous for tender, slow cooked, barbecued, smoked meaty flavor. The most popular forms are chicken  [Recipe] and pork doused with jerk seasoning blend  [Recipe].  Everyone has their favorite.

For wimps like myself, side dishes help absorb the heat. You can cool things down with a carb load of peas n’ rice, which we tried when we cooked Barbados [recipe] (try not to be too stunned by my early photography), or baked yams, avocado slices, tomatoes, etc.

Then there’s the seafood – delicate and fresh as can be. They love it fried, roasted, grilled – you name it. Most interestingly, they load it up with a spicy vinegar sauce –  a Spanish inspired dish called Fish Escovtich  [Recipe]. And, buckle up, because this blast of a dish is popular breakfast food on the island.

A dish like that will give you perky morning breath.

You might want to calm things down with a sip of Sorrel [Recipe], an iced drink served in Jamaica around Christmastime. The drink is brewed and chilled sorrel, a.k.a. hibiscus flower, mixed with other aromatics, like fresh ginger, cinnamon sticks, all spice, cloves, and more. Rum, which has a home in Jamaica, is often splashed in it as well.

Lover's Leap, a famous cliff in Jamaica. Plus maps and flag, courtesy of CIA World Factbook.

What are your favorite Jamaican foods?

Monday Meal Review: Italy

THE SCENE

Many things about Italian cooking involve family. Sharing. Loud conversations while laughing over nothing.

But this is not always the case.

For example, I waited an entire week to tell Keith ….  a.k.a. Mr Picky … a.k.a. the man with the most hypochondria ever… about the eggs.

The raw eggs.

In the tiramisu.

It was mama’s lil’ family secret all week long.

Hear me out – my logic was sound.

First of all, I’d made the thing three times. Each time, it became exponentially more fabulous.  My friends at the Girl Scouts practically swooned over the second version – I think the word used was “Luscious” – with a capital L. The third version made our friends Alan and Michelle weep.

Well, maybe not weep. 

But eyes did roll. And thirds were administered to already full bellies. Right before bedtime. The night before a 6 am fishing trip.

Considering the tirimisu contained enough espresso and rum to jump start an entire marching band, this was a miracle of miracles.

Anyway – back to Keith and the raw eggs. After working so hard on the tiramisu, I didn’t want to spoil my chances of him trying it. And, if he did try it, I didn’t want to hear about his supposed stomach problems for the next few days. Nor was I in the mood for tall tales about how I had tried to poison him.

No, I couldn’t give his hypochondria-laden alter ego the upper hand on this one. So, I simply omitted the truth.

The next week passed quietly. No illness. No groaning. All I heard were a few happy remembrances of the the long-gone tiramisu.

When I finally did tell Keith, carefully explaining my motivations, it was like dropping a feather in the water.

No satisfying plunk. No shattering of worlds.

Just “Huh.”

Then, after a moment of silence, he teased: “I can’t believe you fed that to our baby.”

I laughed. He was grasping at straws.

“I didn’t. Remember? Tiramisu has espresso in it. Plus we ate it at 9pm. She was asleep. But if it didn’t and she wasn’t, I totally would have.”

“Huh,” he repeated.

I think he held his tongue because he knew. This tiramisu was something else. Flawless. A luscious cloud of goodness worth cracking the fridge open for at midnight. Worth a stolen scoop even if it means potentially losing a whole night’s worth of sleep.

Nope, he knew this was not something to tease me about.

And I knew what that meant.

He wanted me to make it again.

AVA’S CORNER

THE FOOD

Stuffed Artichokes [recipe]

 

What I liked most about this dish:

There’s nothing better than curling up on the couch to watch a movie with a giant, stuffed artichoke, a bowl of melted lemon butter for dipping, and a giant bowl to throw the discard leaves in. It’s my Italian popcorn. It makes me smile that Ava loves them as well (already, at 2 years old, she can eat half an artichoke by herself). Keith even loves them, although he prefers garlic in his butter, not lemon juice.

What I liked least about this dish:

Artichoke season is rather short – they are best in the spring, although still decent in the summer. I would eat them every week if I could. Also, check to be sure they fit in your steamer pot before you stuff them. It can get messy otherwise.

Homemade Pasta Dough [Recipe]

 

What I liked most about this dish:

While my great grandmother didn’t add water, I loved how a little bit makes this dough soft and easy to roll out. The flavor is outstanding.

What I liked least about this dish:

Nothing. Just be sure to continually dust with flour as you roll it out, and you’ll end up with a nice piece of dough for whatever project you want.

Alfred’s Pork Ravioli [Recipe]

 

What I liked most about this dish:

I’ll never buy ravioli again. I think I’m going to start a tradition of making these twice a year, just like my family did – for Thanksgiving and Easter.

What I liked least about this dish:

Nothing!

Tiramisu [Recipe]

What I liked most about this dish:

I never thought I’d like tiramisu much beyond okay. Turns out, with a few tricks and tips, this luscious dessert moves from soggy and boring to etheral and unctious. I also like that it is made ahead of time so that the day of the party there’s nothing to do (at least when it comes to dessert).

What I liked least about this dish:

Nothing.

Tiramisu

Makes one large trifle (Serves at least 8)

Your day was hard. Maybe you have a party coming up. Or you are out of ice cream. Perhaps your favorite DVD  got scratched. Or your 20 lb cat left a 1lb hairball on your favorite sweater.

I have the answer for everything: make tiramisu. Trust me. After a hard day, tiramisu is easy. It’s the perfect dessert for fancy parties and casual parties. Plus, you won’t ever crave ice cream again. Well… not while tiramisu is hanging out in your fridge. After one taste, you’ll be so in love that you won’t care about the DVD or  the sweater. It’s just stuff, after all. Tiramisu, however, is glory on a spoon. Glory that you can scoop up at midnight, when no one is looking.

Plus I have a few little secrets that’ll make it the prettiest tiramisu you’ve ever seen (or tasted).

NOTE: Please start this recipe the night before you need it. Also, you can make caster sugar (aka fine sugar) by putting some in a coffee grinder or blender and pulsing.

Recipe adapted from Loredana Moccia, who offers private Italian cooking lessons in here in Tulsa. Contact Loredana. 

Ingredients:

4 eggs, separated – the freshest you can find
1/3 cup caster sugar
3, 8 oz tubs marscapone cheese
40-60 lady fingers (Italian Savoiardi)
2 tsp dark cocoa powder

For the dipping liquid:
NOTE: Considering I like my tiramisu dry (not squishy and soggy), this makes a ton extra – feel free to cut it by half or more.

2 cups water
3 Tbsp instant espresso
3 tablespoon rum

Method:

Take a deep breath. Everything is going to be okay.

You are going to put love in your world by making tiramisu.

Departure of the Gondoliers. Painting by Gustav Holweg-Glantschnigg 1882 | Venice. Panorama taken from the Island of St. George and a gondola. Photo by Carlo Naya (1800s.

Departure of the Gondoliers. Painting by Gustav Holweg-Glantschnigg 1882 | Venice. Panorama taken from the Island of St. George and a gondola. Photo by Carlo Naya (1800’s)

First, mix up the instant espresso with warm water and rum, preferably in a small bowl.

The espresso will jump start your heart. The rum will warm it.

Next, divide the egg whites and yolks into 2 separate bowls (the larger being for the yolks). Whip up the egg whites with half the sugar, until it looks like a soft cloud.

Then – without washing the beaters – mix the rest of the sugar with softened marscapone and egg yolks. Softening the marscapone on the counter makes it whip up smoother, so you don’t get lumps. Lumps in tiramisu are about the only way you can mess it up. It’ll still taste good, though.

Next, fold the whipped egg whites into the marscapone mixture.

Once it’s light and fluffy, get your trifle bowl out and begin layering the tiramisu. You’re aiming to make a layered dessert as beautiful as the Colosseum. I believe in you. Your heart is good. Let’s do this thing.

Colloseum at Dusk. Photo by David Iliff

First put a layer of the whipped marscapone mixture into the bottom of your trifle bowl.

Then add a layer of lady fingers… each lady finger gets dipped into the coffee mixture before going onto the tiramisu.

Now, here’s the thing. You don’t want soggy tiramisu. If your tiramisu squishes and oozes coffee when you cut it, you dipped the cookies too much, for too long.

I recommend kissing each side of the cookie to the surface of the coffee – that way the lady fingers soak up just enough coffee flavor, without making the tiramisu soggy. So, go ahead, let your cookies kiss the coffee.

Now, here’s another important lesson for you. If you layer the cookies like I do below, they’ll taste good but they won’t show up on the outside of the glass.

To make the outside look good, you’ll need to break the lady fingers in half, dip the cut end into the coffee mixture and press it against the glass, making a seal, so the custard doesn’t leak over it.
Keep alternating between a cookie layer and a marscapone layer, until the trifle bowl is filled. Finish with the marscapone mixture and a dusting of unsweetened cocoa powder. Refrigerate overnight to let the flavors develop.
You’ll end up with the prettiest tiramisu trifle. (Especially after you dust the top heavily with unsweetened cocoa powder).
It’s your own personal Colosseum.
Your own personal love trifle.
It’s your instant happy in a bowl.
Share with friends, family, and not yet friends.

And, always, eat with a smile.

Tiramisu
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I have a few little secrets that’ll make it the prettiest Tiramisu you’ve ever seen (or tasted). NOTE: Please start this recipe the night before you need it. Also, you can make caster sugar (aka superfine sugar) by putting some in a coffee grinder or blender and pulsing.
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Tiramisu
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I have a few little secrets that’ll make it the prettiest Tiramisu you’ve ever seen (or tasted). NOTE: Please start this recipe the night before you need it. Also, you can make caster sugar (aka superfine sugar) by putting some in a coffee grinder or blender and pulsing.
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Ingredients
  • 4 eggs , separated
  • 1/3 cup superfine sugar
  • 24 oz marscapone cheese
  • 40-60 lady fingers
  • 2 tsp unsweetened cocoa powder
For the dipping liquid:
  • 2 cups water
  • 3 Tbsp instant espresso
  • 3 Tbsp rum
Servings: people
Units:
Instructions
  1. First, mix up the instant espresso with warm water and rum, preferably in a small bowl.
  2. Next, divide the egg whites and yolks into 2 separate bowls (the larger being for the yolks). Whip up the egg whites with half the sugar, until it looks like a soft cloud.
  3. Then – without washing the beaters – mix the rest of the sugar with softened marscapone and egg yolks. Softening the marscapone on the counter makes it whip up smoother, so you don’t get lumps. Lumps in tiramisu are about the only way you can mess it up. It’ll still taste good, though.
  4. Next, fold the whipped egg whites into the marscapone mixture.
  5. Once it’s light and fluffy, get your trifle bowl out and begin layering the tiramisu.
  6. First put a layer of the whipped marscapone mixture into the bottom of your trifle bowl. Then add a layer of lady fingers… each lady finger gets dipped into the coffee mixture before going onto the tiramisu. Now, here’s the thing. You don’t want soggy tiramisu. If your tiramisu squishes and oozes coffee when you cut it, you dipped the cookies too much, for too long. I recommend kissing each side of the cookie to the surface of the coffee – that way the lady fingers soak up just enough coffee flavor, without making the tiramisu soggy. So, go ahead, let your cookies kiss the coffee.
  7. Keep alternating between a cookie layer and a marscapone layer, until the trifle bowl is filled. Finish with the marscapone mixture and a dusting of unsweetened cocoa powder. Refrigerate overnight to let the flavors develop. You’ll end up with the prettiest tiramisu trifle. (Especially after you dust the top heavily with unsweetened cocoa powder).

Homemade Pasta Dough

Makes 1 large batch. Enough for at least 150 standard ravioli & more noodles than you know what to do with.

Slap.

Roll, roll, roll, roll.

Slap!

My great grandmother, Assunta, made pasta dough with the strength of a hundred Italian sailors. Mom, just a kid then, was not allowed to touch. Instead she was told to sit quietly and watch. She remembers how, as Assunta rolled the dough thinner and thinner, it gradually swallowed up the table and heavy oil cloth covering. Eventually, all you could see was the giant sheet of dough – thin enough for spaghetti, linguine, tortellini or – as was typically the case – ravioli.

I’ll tell you right now… The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go.

Ingredients:

5 cups flour
4 large eggs
water (about 1/3 cup, or as needed)

Method:

Find yourself a lovely Italian villa with an outrageously beautiful view.

Valle Slingia, Italy. Photo by Daniel Schwen.

Next, find four fresh eggs. I’m supposing you’d have your own chickens if you lived in Valle Slingia. It just looks like that kind of place. Can you believe this villa is abandoned? Who would do such a thing? *Sigh*

Next, dry your tears and then use the eggs to make a well in the flour.

Crack them into the well and beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.

When the mixture turns into a shaggy mass, add a little water at a time until it forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup – sometimes a little more. Knead for a few minutes to bring it together. 

Next, set the dough aside to rest. See how it’s a little bumpy?

After resting for at least 30 minutes (longer is fine – you can refrigerate overnight – then bring back to room temperature before working it), all the bumps will smooth out – it’ll be ready for rolling. It’s like a completely different dough.

Then you can make anything you like. In our family we like ravioli.

Mmm, homemade pasta.

There’s nothing finer.

And I promise you, if you make it you’ll have more friends than houses in Sardinia.

If you’re willing to share.

Sardinia, Italy. Photo by Gzzz.

httpv://www.youtube.com/watch?v=HBUDM0x6DLw&feature=player_embedded

Homemade Pasta Dough
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My great grandmother, Assunta, made pasta dough with the strength of a hundred Italian sailors. Mom, just a kid then, was not allowed to touch. Instead she was told to sit quietly and watch. She remembers how, as Assunta rolled the dough thinner and thinner, it gradually swallowed up the table and heavy oil cloth covering. Eventually, all you could see was the giant sheet of dough – thin enough for spaghetti, linguine, tortellini or – as was typically the case – ravioli. I’ll tell you right now… The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go.
Servings
1 large batch
Servings
1 large batch
Homemade Pasta Dough
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My great grandmother, Assunta, made pasta dough with the strength of a hundred Italian sailors. Mom, just a kid then, was not allowed to touch. Instead she was told to sit quietly and watch. She remembers how, as Assunta rolled the dough thinner and thinner, it gradually swallowed up the table and heavy oil cloth covering. Eventually, all you could see was the giant sheet of dough – thin enough for spaghetti, linguine, tortellini or – as was typically the case – ravioli. I’ll tell you right now… The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go.
Servings
1 large batch
Servings
1 large batch
Ingredients
  • 5 cups all-purpose flour
  • 4 large eggs
  • water (about 1/3 cup, or as needed)
Servings: large batch
Units:
Instructions
  1. Use your eggs to make a well in the flour. Crack them into the well and beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.
  2. When the mixture turns into a shaggy mass, add a little water at a time until ti forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup—sometimes a little more. Knead for a few minutes to bring it together.
  3. Next, set the dough aside to rest.
  4. After resting for at least 30 minutes (longer is fine—you can refrigerate overnight—then bring back to room tempature before working it), all the bumps will smooth out—it'll be ready for rolling. It's like a completely different dough.
  5. Then you can make anything you like. In our family we like ravioli.

Italian Stuffed Artichokes

As far as I’m concerned there’s only one way to enjoy a movie: cuddled up to a plate of stuffed artichokes. I’ve already managed to brainwash the rest of the clan into agreement. I started young with Ava – at 10 months old she became enamored when I found one the size of her head. Today – at just two years old – she’s an artichoke eatin’ pro.

To enjoy your next movie with an artichoke, you just need three accessories: a giant bowl for the discarded leaves, napkins, and a small bowl of melted butter with fresh lemon juice squeezed in, if you like that sort of thing. My husband doesn’t…I do… So we have separate dipping bowls.

This recipe has been passed down in my family for generations – although everyone makes it different. Mom actually never wrote her version down, so I had to watch and try to memorize her steps.

Lucky for me, it’s really easy – just stir everything together, pile onto the trimmed artichoke, steam for 45 minutes-1 hour and enjoy.

To trim the artichoke, simply cut off the top, trim off some of the stem so it will stand up straight, and pluck off one layer of the outer leaves (they’re tough). Pull the leaves apart (see below) and spoon the stuffing into all the nooks and crannies. To eat, pluck off each leaf and scrape the fleshy bit that connects to the artichoke. When you get down to the heart, you need to cut out the hairy stuff. The heart is below that.

Voila! A healthy way to keep your hands busy while watching a movie.

Here’s the stuffing for 3-4 artichokes, as I make it…

Ingredients:

3 eggs
3/4 cup breadcrumbs (plain or Italian)
1/4 cup coarsely chopped parsley
1/2 cup parmesan (heaping is best)
1 large clove garlic, crushed
1/2 tsp baking powder
3/4 cup milk
dried herbs like oregano and basil, as desired
pepper
garnish with paprika or fresh parsley for color, if desired

It’s what’s for dinner (again!).

So what about you… are you a fan of the mighty artichoke?
Italian Stuffed Artichokes
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This recipe has been passed down in my family for generations - although everyone makes it different.
Cook Time
45-60 minutes
Cook Time
45-60 minutes
Italian Stuffed Artichokes
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This recipe has been passed down in my family for generations - although everyone makes it different.
Cook Time
45-60 minutes
Cook Time
45-60 minutes
Ingredients
  • 3 eggs
  • 3/4 cup bread crumbs
  • 1/4 cup parsley , coarsely chopped
  • 1/2 cup Parmesan (grated)
  • 1 clove garlic , large, crushed
  • 1/2 tsp baking powder
  • 3/4 cup milk
  • pepper , to taste
Servings:
Units:
Instructions
  1. In a bowl mix all ingredients together.
  2. Trim the artichoke, simply cut off the top, trim off some of the stem so it will stand up straight, and pluck off one layer of the outer leaves.
  3. Pull the leaves apart and spoon the stuffing into all the nooks and crannies.
  4. Steam for 45-60 minutes.

Alfred’s Pork Ravioli

Makes enough filling for at least 150 standard ravioli

I have fond memories of curling up on the basement stairs, hanging over the railing, watching my great-great, very distant I’m-not-quite-sure-how-we’re-related cousin, Alfred, make ravioli. I’ll never forget the way the ravioli rolling pin zipped out dozens of ravioli in a heartbeat.

Alfred lived to 103 and I attribute that partly to the fact that he continued making ravioli two-three times a year, well into his nineties. He’d make a few hundred at a time, spreading out the work over several days (you can read his letter below to see exactly what he did).

Here’s my recommendation:

Day one: Eat pork chops for dinner. Save leftovers.
Day two: Make the dough and filling. Refrigerate.
Day three: Roll the dough and make the ravioli. Dry overnight, turning once.
Day four: Freeze.

I’m three. Alfred is about 88 or 89 in this picture (and in all the pictures in this post). He lived to 103. (Click to expand big enough to read)

Ingredients:

3 bone-in pork chops, grilled and cooled
1 lb frozen chopped spinach, defrosted
4 large eggs
1 cup plain breadcrumbs
1 cup Parmesan
1/4 tsp ground nutmeg
1/2 tsp pepper
1/4 cup whole milk
1/4 cup olive oil

approximately 2 batches homemade pasta dough

Method:

DAY ONE:

Grill up pork chops for dinner. Make three extra for the ravioli filling. Move frozen, chopped spinach to fridge to defrost. Go to bed and dream about Italy. DAY 2: Debone and grind the pork chops.

Next, mix pork with spinach, eggs, breadcrumbs, Parmesan, nutmeg, pepper, milk …

… and olive oil. Adjust consistency with more milk if needed. It should be thick but easily spreadable.

Here’s the final result:

Next, roll out your homemade pasta dough nice and thinly. Here’s Alfred’s. And the back of my head. Hello three year-old head! (I look so blond).

Continually dust with flour as you roll the dough out. Before you spread with filing, add a healthy amount of flour beneath the dough so the ravioli do not stick. The sheet of dough should easily slide around on the table, even as big as I rolled it.

Proceed to spread with filling…

For comparison’s sake, here’s Alfred’s, plus the back of my head (again).

It looks to me like he ground his spinach up even more – maybe he passed it through the meat grinder. I’ll try that next time, just for fun.
Anyway, cover half of the sheet with the filling – in a very thin layer. If you add too much the ravioli won’t seal.

Fold the plain side over the filled side. Press all over with the palm of your hands to remove air bubbles, starting in the middle of the folded side, working up down and out until the whole thing is patted. Air pockets will make the ravioli burst when cooked.

Alfred shows you how it’s done (there’s Damien peeking out over his head):

Next, line up the ravioli rolling pin in order to get the most ravioli out of the piece of dough you’re working with. Slowly roll and press firmly to crimp the ravioli well.

I like Alfred’s ravioli pin better than mine. It looks sturdy and true. I wonder where it is today? Hopefully well loved.

Next, take a ravioli wheel and cut along the center of the crimp marks.

Beautiful!

Transfer to a flour or cornmeal coated cookie sheet. (I used a spatula, Alfred used his hands)

Now you have three choices:
1. Cook immediately in gently boiling (almost simmering) salted water for about 5 minutes (depending on how thick you rolled the dough).
2. Freeze on the cookie sheet. Transfer to zip lock baggies and return to freezer.
3. Let them dry overnight, turning once. Then freeze in zip lock baggies.
Frozen ravioli take a little longer to cook. Ravioli dried overnight take even longer. Taste test to be sure they’re done.
The most wonderful thing about Alfred is that he dressed up for the occasion. Everyone should wear a tie when making ravioli.
Thank you Alfred. Your legacy lives on. We’ll think of you every time we eat your Pork Ravioli.
Next time we cook Italy we’ll make your sauce, too!
Much love and light, wherever you are!
Alfred's Pork Ravioli
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I have fond memories of curling up on the basement stairs, hanging over the railing, watching my great-great, very distant I’m-not-quite-sure-how-we’re-related cousin, Alfred, make ravioli. I’ll never forget the way the ravioli rolling pin zipped out dozens of ravioli in a heartbeat.
Servings Prep Time
150 ravioli 2 hours
Cook Time Passive Time
5 minutes 2 days
Servings Prep Time
150 ravioli 2 hours
Cook Time Passive Time
5 minutes 2 days
Alfred's Pork Ravioli
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Rate this recipe!
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I have fond memories of curling up on the basement stairs, hanging over the railing, watching my great-great, very distant I’m-not-quite-sure-how-we’re-related cousin, Alfred, make ravioli. I’ll never forget the way the ravioli rolling pin zipped out dozens of ravioli in a heartbeat.
Servings Prep Time
150 ravioli 2 hours
Cook Time Passive Time
5 minutes 2 days
Servings Prep Time
150 ravioli 2 hours
Cook Time Passive Time
5 minutes 2 days
Ingredients
For the filling:
  • 3 pork chops , grilled and cooled (bone-in)
  • 1 lb frozen spinach (chopped), defrosted
  • 4 eggs
  • 1 cup Parmesan (grated)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp pepper
  • 1/4 cup milk
  • 1/4 cup olive oil
For the dough:
  • 2 batches homemade pasta dough
Servings: ravioli
Units:
Instructions
Day 1:
  1. Grill up pork chops for dinner. Make three extra for the ravioli filling. Move frozen, chopped spinach to fridge to defrost.
Day 2:
  1. Debone and grind the pork chops. Next, mix pork with spinach, eggs, breadcrumbs, Parmesan, nutmeg, pepper, milk, and olive oil. Adjust consistency with more milk if needed. It should be thick but easily spreadable.
  2. Next, roll out your homemade pasta dough nice and thinly. Here’s Alfred’s. And the back of my head. Hello three year-old head! (I look so blond).
  3. Continually dust with flour as you roll the dough out. Before you spread with filing, add a healthy amount of flour beneath the dough so the ravioli do not stick. The sheet of dough should easily slide around on the table, even as big as I rolled it. Proceed to spread with filling…
  4. Cover half of the sheet with the filling – in a very thin layer. If you add too much the ravioli won’t seal.
  5. Fold the plain side over the filled side. Press all over with the palm of your hands to remove air bubbles, starting in the middle of the folded side, working up down and out until the whole thing is patted. Air pockets will make the ravioli burst when cooked.
  6. Next, line up the ravioli rolling pin in order to get the most ravioli out of the piece of dough you’re working with. Slowly roll and press firmly to crimp the ravioli well.
  7. Next, take a ravioli wheel and cut along the center of the crimp marks.
  8. Transfer to a flour or cornmeal coated cookie sheet.
  9. Now you have three choices: 1. Cook immediately in gently boiling (almost simmering) salted water for about 5 minutes (depending on how thick you rolled the dough). 2. Freeze on the cookie sheet. Transfer to zip lock baggies and return to freezer. 3. Let them dry overnight, turning once. Then freeze in zip lock baggies. Frozen ravioli take a little longer to cook. Ravioli dried overnight take even longer. Taste test to be sure they’re done. The most wonderful thing about Alfred is that he dressed up for the occasion. Everyone should wear a tie when making ravioli.
Recipe Notes

Here’s my recommendation for timing:

Day one: Eat pork chops for dinner. Save leftovers.
Day two: Make the dough and filling. Refrigerate.
Day three: Roll the dough and make the ravioli. Dry overnight, turning once.
Day four: Freeze.

Menu: Italy

This week I can shut my eyes and dream my way to Italy.  All I need is to dust my hands with flour, slap around some pasta dough, and fill the house with the scent of steamed artichoke. In an instant, I’m there. Just knowing that I’m making recipes that my family has made for hundreds of years (in some form or another), brings a smile to my face – it’s like a mini vacation from the unknown so common in this adventure. Then, as I watch Ava help me cook and enjoy the food, my heart triples in size because I know – the recipes will live on.

What sounds good to you?

Homemade Pasta Dough [Recipe]
This dough is soft, like a baby’s bottom – made with nothing more than flour, eggs, and a splash of water.  The secret is to let it rest before trying to roll it out. That and slapping it around a lot. Seriously.

Alfred’s Pork Ravioli [Recipe]
Alfred lived to 103. He kept himself young by making these pork ravioli 2-3 times a year. His mixture includes ground pork chops, spinach, parmesan, nutmeg, egg, olive oil, breadcrumbs and milk.

Stuffed Artichokes [recipe]
A vegetarian delight from my mitten wearing years: whole artichokes stuffed with a breadcrumb, parmesan and parsley mixture. You’ll faint.

Towering Tiramisu [Recipe]
More readers requested Tiramisu than any other treat for our Italian Global Table. I am happy to oblige with this towering tiramisu trifle. Light and creamy, with the most delicate espresso and rum flavor, this dessert is guaranteed to be the showcase of any potluck dessert table.

*All recipes and meal review will be up by Monday morning.

About the Food of Italy

Mom proudly calls the Italian side of our family peasants. The old-fashioned word makes me laugh, but she insists that’s exactly what they were. They weren’t nobility. They weren’t merchants. They were peasants. Farmers, if you will. More specifically, they worked the mushroom fields in Cicagna, Italy – a bumpkin-sized town near Genoa.

Cicagna. Photo by Davide Papalini

From what I understand, our family left behind a mountainside villa and acres of mushrooms for a passport to Ellis Island. In their absence, my great-grandparents allowed a family to stay at the villa for free, as long as they worked the fields and shipped mushrooms to them, in United States, every so often. After thirty years without a visit and some political mumbo jumbo, the villa automatically transferred to the renters. Lost.

And so, too – decades before I was born – my dream of living in an Italian mountainside villa was lost.

Ponte della Vittoria, Cicagna, Italy. Photo by Davide Papalini

Still, mom made sure I was thoroughly steeped in our Italian heritage – going so far as to give me my grandmother, Dorothea’s, maiden name – Foppiano. And what a pretty name to say – Foppiano – it rolls off the tongue, soft and sweet, like tiramisu.

Side note: when we married, I tried to convince Keith to combine our last names – Martin and Foppiano – into a new hybrid “Martiano.” Much to my dismay, he didn’t go for it.

Italy is megamazing when it comes to food, and I highly recommend you debrief with an overview for the nitty gritty; this post is about Italian food as passed down from my Foppiano roots. Cicagna is in northwest Italy,  although many of the dishes are ubiquitous.

Let’s start with the obvious. All you need to celebrate Italy are a few eggs, flour, and water. The result? Pasta dough [Recipe]. Italians make an art of rolling their pasta dough thin. In my family, my great grandmother covered her rough wooden table with an oil cloth, a heavy duty covering that refused to budge no matter how long and hard she rolled the dough. (I should mention she only used eggs and flour – making for a really stiff dough). Mom says the process went on for an hour – she rolled it until the sheet of pasta was the size of the table. Roll, slap. Roll, slap. Eventually it turned into homemade ravioli. Most of the time she made hers with ingredients such as spinach, and ricotta. Our distant cousin, Alfred, made his with pork chops, spinach, nutmeg, etc [Recipe].

Pescara Photo by Ra Boe.

Italians love good produce and no other vegetable says Italy like the artichoke. In our family we ate them stuffed and steamed [recipe]. While many Italians like a meat filling, the recipe passed down to me is vegetarian and completely addictive. Of course, artichokes can also be served as part of an antipasto, in salads, on pizza and more. Another beloved vegetable in our family was the eggplant – mom often fried and layered them with cheese and tomato sauce. You surely know this treat – eggplant parmesan.

When I was especially good, we liked to go to the North End in Boston – an area known in those days to be 99% Italian – to get either a slice of pizza or a real Italian sub. Inevitably, we’d finish things off with a good cannoli. I tasted my first Tiramisu when I was in college at a Christmas potluck. Tiramisu [Recipe] is more central Italian in origin and is basically a brand new dessert in the schemes of culinary history – so it just wasn’t a part of our typical repertoire. Still, when made right it’s completely addictive.

What are your favorite Italian dishes?

Mores, Sardegna, Italy. Photo by Zagor Demores | Pisa Tower. Photo by Johann H. Addicks | Maps courtesy CIA World Factbook.

Monday Meal Review: Israel

THE SCENE

Ava wanted nothing to do with the hummus. She shook her head. She closed her eyes. She even yelled “No!!!!” – in case I didn’t get the message.

I took a deep breath and calmly said “Ok.”

Little did she know, I had a plan. The very next day I whipped out the food processor.

“Want to help mama?” I asked, smiling big.

“Okay!” she cheered, with big eyes, anticipating a fantastic treat.

“Please drop the chickpeas into the food processor,” I said nonchalantly.

“Yes” she said, sneaking one before she did so.

“Should we add some parsley?” I asked.

“Uhuh,” she nodded, her little hand grabbing a fistful and dropping it in.

“More?” she asked

“Ok! And what about oil?”

“Okay!”

And on it went. She loved it.

In a final flourish, I let her push the button.

“BzzzRRRRRRRRRRRaaaaaaaaaaaaaaah” she exclaimed, laughing as the mixture pureed in a smooth dip. I tasted it, adjusted the seasonings, and let her blitz it again.

Proudly, I offered her a spoonful.

Ava shook her head no. Then, quicker than my heart could sink, she dipped her teeny index finger in the hummus and licked it clean.

“Mmm,” she said. “More?”

AVA’s CORNER

THE FOOD

Shakshouka [recipe]

What I liked most about this dish:

Ask me any time of day – breakfast, lunch, or dinner – and I’ll tell you that I love shakshouka. The deep, bold tomato-pepper flavor, loaded up with garlic is the perfect match to the creamy, soft set poached egg. This budget friendly dish is nothing to hide away, but a great showcase for a boisterous brunch party. Both Ava and Mr Picky liked it and ate it right up.

What I liked least about this dish:

I wish I had doubled the sauce recipe – then I could have refrigerated a container for a quick-fix meal later on in the week. Simply wonderful.

Quick Lemon-Garlic Hummus [recipe]

What I liked most about this dish:

Hummus is my go-to sandwich spread, picnic dip, and party treat. Ready in minutes, this is an intense, power packed hummus. If you like garlic and lemon as much as I do, you’ll be in love.

What I liked least about this dish:

While I never add tahini to my hummus (thanks to an unfortunate and accidental over-indulgence as a child), the small amount I added (to remain true to tradition) was okay. Still, next time I’ll probably leave it out.

Israeli Juice (Mint Lemon-Limeade) [recipe]

What I liked most about this dish:

Ah, summer in a glass. A drink to make my whole family swoon. This isn’t much different from what I typically make in our house for lemonade, except I add maraschino cherries and their juices, to make it pink.

What I liked least about this dish:

I went back and forth on how much sugar to add. This recipe can take quite a bit to sweeten which is ok, except I’d rather not know how much I’m drinking.

Israeli Citrus Salad [recipe]

What I liked most about this dish:

A nice summertime refresher… easy to try with other ingredients (some like to add hot chili peppers).

What I liked least about this dish:

Segmenting all the fruit takes a while, especially if you need this for a lot of people.

Lemon-Limeade with fresh mint | Israeli Juice

Dilutes up to 1 gallon

Have you ever sipped on the sun?

First you have to chill it, so it doesn’t taste as much like a “ball of fire.”  The compression of all the heat particles actually makes it sour. Like lemon sunshine. Then you squeeze it and sweeten it.

I’ve read somewhere that limes are actually cooled moonbeams. They go well with the sunshine, especially with a handful of mint.

That’s what’s happening with Israeli juice – summer sunshine in a glass, with a hint of funky nighttime.

Ingredients

3/4 cup lemon juice (3 large lemons)
1/4 cup lime juice (1-2 limes)
1 cup (tart)- 1 1/2 cups (sweeter) sugar
1/4 cup water
3-5 sprigs of mint
ice and water, as needed (for diluting)

Method:

Hello summer. Let me cover up my paper cuts, so we can become acquainted.

First, squeeze enough lemons and limes to make 1 cup of strained juice.

Do it while overlooking a sun-shiny, water-lapped town.

Mount Carmel by the Sea (Haifa, Israel). Photo by Zvi Roger

Next, make simple syrup. Over low heat, gently simmer as much sugar as you’d like with 1/4 cup water until the sugar dissolves. We finally settled on 1 1/2 cups sugar as the magic touch. Stir occasionally, while humming a tune.

 

 

While the sugar dissolves, prepare your pitcher. Add a heap of ice, the lemon/lime juices, and several sprigs of mint.

Pour on the simple syrup and dilute with water until it tastes like the best sunshine you ever sipped.  You can also dilute it with straight ice cubes, if you won’t need it for a while.

Give the pitcher a happy stir, then pour over ice, garnish with extra mint and sip, sip your way to an Israeli summer.

Ah, to be a child of summer, again.

Lemon-Limeade with fresh mint | Israeli Juice
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A refreshing summertime sipper.
Servings Prep Time
1 gallon 10 minutes
Servings Prep Time
1 gallon 10 minutes
Lemon-Limeade with fresh mint | Israeli Juice
Votes: 0
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Rate this recipe!
Print Recipe
A refreshing summertime sipper.
Servings Prep Time
1 gallon 10 minutes
Servings Prep Time
1 gallon 10 minutes
Ingredients
  • 3 large lemons , juiced (about 3/4 cup)
  • 1-2 limes , juiced
  • 1 - 1 1/2 cups sugar
  • 3-5 sprigs mint
  • ice water for diluting (up to 1 gallon)
Servings: gallon
Units:
Instructions
  1. Make simple syrup. Over low heat, gently simmer as much sugar as you’d like with 1/4 cup water until the sugar dissolves. We finally settled on 1 1/2 cups sugar as the magic touch. Stir occasionally
  2. While the sugar dissolves, prepare your pitcher. Add a heap of ice, the lemon/lime juices, and several sprigs of mint.
  3. Pour on the simple syrup and dilute with water until it tastes like the best sunshine you ever sipped. You can also dilute it with straight ice cubes, if you won’t need it for a while.
  4. Give the pitcher a happy stir, then pour over ice, garnish with extra mint and sip, sip your way to an Israeli summer.

Lemon-Garlic Hummus

Makes 2+ cups

You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed?

Yeah. Turns out not everything is as it seems.

The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis.

How’s that for blowing your mind?

Ingredients:

2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish)
3 Tbsp lemon juice (about 1 lemon, juiced and strained)
parsley, small palmful – plus extra for garnish
2 cloves garlic
1 tsp tahini, or more to taste
1/3 cup olive oil
salt

Grilled pita bread, for dipping

Method:

First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the hummus you could make with these chickpeas…

Chickpea field in Lower Galilee, Israel. Photo by Eitan.

To make a happy plate of hummus quicker than a bowl of oatmeal, you just need a few ingredients. Don’t forget the garlic!

Put the chickpeas, parsley, garlic, lemon juice, tahini, salt, and olive oil in a food processor.  Phew. I remembered the garlic.

Buzz until smooth, adding more olive oil if necessary. Give it a taste and see if the seasonings need adjusted. Garnish with extra parsley, olive oil, and chickpeas. (If you use the tip of a spoon to make swirly lines in the hummus, you can make a beautiful – and traditional – olive oil river).

Enjoy with a smile, a friend, and a secret.

Lemon-Garlic Hummus
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Lemon-Garlic Hummus
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Rating: 0
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Print Recipe
Ingredients
  • 2 cans chickpeas , drained (reserve 1/4 cup whole for garnish)
  • 3 Tbsp lemon juice
  • 1 small palmful parsley
  • 2 cloves garlic
  • 1 tsp tahini , or more to taste
  • 1/3 cup olive oil
  • salt
Servings:
Units:
Instructions
  1. Put everything in a blender and pulse until smooth. Salt to taste.