I suppose any wine glasses made in Italy can be called “Italian Wine Glasses.” But that’s not what I’m talking about. There are traditional stemless glasses that are used in some trattorias and other unpretentious Italian restaurants and those are Italian wine glasses. Sometimes called a bacaro, it holds 5 ounces which is about what you’d get in a typical stemmed glass.
It’s a casual way of serving and I think that’s what’s good about these glasses. Wine is an everyday part of a meal and not just for special occasions.
Shaped like a tumbler or highball glass but a lot smaller.
They hold just about the same amount as you’d pour into a stemmed glass.
This is an easy recipe. You can make it on an outdoor grill or an indoor stove. The Cointreau can be replaced with Triple Sec, Sweet Marsala or your choice.
The Marinade: Mix the Cointreau and honey in a small bowl until the honey liquefies then mix in the soy sauce.
The Steak: Cut the flank steak across the grain on an angle, making slices not thicker than 1/4 inch by 1 1/2 to 2 inches wide. Season with salt, pepper and garlic powder.
Put the sliced meat and marinade in a zip lock bag and refrigerate it overnight or for at least 4 hours, turning it occasionally.
Weave the slices onto bamboo skewers and cook them over charcoal or in a ridged broiler pan until the edges of the slices start to crisp or until they’re as done as you like them. It’s a good idea to soak the skewers in water for 20 minutes before using them. It helps keep them from burning.
You can also make this without using skewers. Leave the steak whole and marinate it the same way. Fry or broil it and let it rest 10 minutes. Cut it across the grain in one inch thick slices and serve.
My friend Bea sent me this cocktail recipe from the Sons of Norway Magazine about 6 weeks ago. My super market finally got blood oranges but I had no luck finding Birkir Snaps. The recipe said you could substitute Bourbon with a dash of pine syrup. The Bourbon was easy but I didn’t know where to start looking for pine syrup. I substituted a dash of Retsina, a Greek wine made with a bit of pine resin. I suppose people in Iceland don’t have it too easy getting blood oranges either.
Here’s looking at you, Bea. Thanks for the challenge. It was delicious.
Put the Bourbon, orange juice, Retsina and syrup into a shaker full of ice. Shake and strain into a rocks glass. A splash of club soda or San Pellegrino and a couple of dashes of Angostura – done.
A Meat Stall with the Holy Family Giving Alms – Pieter Aertsen
Red Wine Beef Soup
This soup is dark, hardy and meaty. Cotes du Rhone is always recommended for meat soups and stews. It doesn’t have to be expensive but should be good enough to drink.
Preheat oven to 350°. Season meat with salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown and transfer to a plate. Pour off all the drippings from pot and return 3 tablespoons to the pot and use 3 for the roux.
In separate pot add 3-4 tbsps. drippings and 3 tbsps. flour to make the roux. If it’s too dry add some more drippings or wine.
Addtrinityand oregano to Dutch oven and cook over medium-high heat, stirring often, until lightly browned. Then add the tomato paste and blend. Add the roux and stir until well combined. Stir in wine and blend, then return the meat with any accumulated juices. Bring to a boil.
Add all herbs and garlic to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until ribs are tender, about 1 hour 45 min. Transfer ribs to a platter and remove the meat from the bones and discard the bones.
Strain sauce from pot or remove herbs, garlic, etc. with a spider and discard.
Add 8 cups of water to the pot. Stir and bring to a boil. Add the pasta, cook until al dente and serve.
This is good served with a little prepared horse radish or parmigiana cheese or both.
Sumo wrestlers want a weight advantage. They average over 400 pounds and work to keep that bulk. They do it by eating Chanko Nabe almost every day. It’s a sort of stew or hot-pot with lots of protein, a delicious broth and varying ingredients. In itself it’s not particularly fattening but in the quantities that it’s eaten, plus lots of beer and a nap after each meal, it does the job.
Hang the jalapenos someplace where there is good air flow. They don’t have to be in the sun to be sun dried.
Depending on the weather, after a couple of weeks when they become hard and red, they’re done. Cut off the stem end and place them in boiling water for 5 minutes.
Drain them, pat them dry and lightly press them to squeeze out as much water as you can. Let them continue to dry for 60 minutes and then place them in a jar. Fill the jar with olive oil, close tightly and shake. This will release some air bubbles. Add more oil and refrigerate. They’ll be ready to eat in a week.
Start by roasting the jalapenos on an open flame. First, they’ll blister and then blacken – keep turning until they’re done.
Scrape off the blackened skin with the back of a knife and cut off the stem end. Some specs of black might remain and that’s OK. Don’t be tempted to rinse them. You’ll wash off the flavor.
Slice them open and scrape out the veins and seeds.
Put them on a slice of bread, a few drops of olive oil and a sprinkle of sea salt – done.
My mother would have let the family starve before she’d combine butter instead of olive oil with tomatoes for pasta sauce. Tomato and Anchovy Butter Sauce? I try to keep an open mind. Here’s my cover of Bon Appetit’s recipe and it’s not bad at all.
Bring a pot of salted water to boil for the pasta.
Lightly cook the anchovies and garlic in the melted butter until the anchovies dissolve. Add the tomatoes and cook until they soften.
When the pasta is almost done add it to the sauce to finish cooking. Add the chopped herbs and mix just before serving.
The New York Times Food section just did an interesting illustrated article called – Squab: a Primer.
According to Wikipedia – squab is a young domestic pigeon, typically under four weeks old. . . It formerly applied to all dove and pigeon species. . . More recently, squab meat comes almost entirely from domesticated pigeons.
There’s more to pigeons than the ones raised for food and the others you see on city streets. Some people race them as a hobby. There’s also the sport of triganieri that originated in Modena and is still practiced in New York today. And others just like the look of the fancy pigeon breeds.
Some pigeon facts –
A pigeon can fly as high as 6000 feet, at an average speed of 75 mph and cover 600 to 700 miles in day. They’ve passed the ‘mirror test,’ – the ability to recognize themselves in a mirror. They are one of only 6 species and the only non-mammal able to do that. These facts apply to the ones you eat as well as the ones in the street.
This is definitely worth a look if you interested in Chinese cooking. Even if you’re not, the recipe illustrations are something special.
The Illustrated Wok, a new print collection of hand-illustrated Chinese recipes from 40 chefs around the world. The book pairs each chef with an artist who produces striking and frequently surreal interpretations of the recipe.