November - Liquid Summer - The Fresh Olive Oil Is In!
Kathy
Last evening I had an email from Paul with the shipping details and today I got a phone call from the airport telling me my shipment of olive oil has arrived! Woo hoo!
Olio Nuovo is something we rarely see here in The States. When oil is pressed, the oil is at its peak of color and flavor. By the time it is bottled and shipped to the states, it is no longer that bright green, flavorful oil. It might still be good, but its not olio nuovo. Generally, olio nuovo is enjoyed locally.
I wanted so much for my friends to have that new oil experience, to really see and taste the difference. The teacher in me takes over sometimes… soooo, I organized a series of olive oil tastings at my home. Seating was limited so we could sit comfortably and really share the experience.
I did some research and put together an 8 page pamphlet of info around the history and cultivation of olive oil, a little on the Italian oils specifically, and tips for cooking with fresh oil. Three Umbrian olive oils were on the menu… Paul’s Sagramento, my friend Stefano’s rustic oil, and Paolo Bea’s more commercial oil. (Note: Bea is not a large producer, so that oil is still a boutique oil.) All were good, two were unfiltered olio nuovo, one was older and filtered.
Each oil was presented on lightly toasted bread with a pinch of salt – Italian style. We started with the mellowest of the three, the Paolo Bea and move up to the most powerful, The Sagramento. Once we compared and contrasted the three oils, it was time to illustrate how a good oil can change a dish. I brought out a plate of steamed asparagus or a ripassato of mixed greens, lightly drizzled with The Sagramento oil. The heat of cooking can destroy the subtle flavor of a good olive oil. It is best to drizzle the oil on the food after it is off the flame. The heat of the food will “bloom” the fragrance of the oil. With that in mind, we ended with a bowl of rustic contadina pasta -- tagliatelle aglio olio with parsley. The garlic and red pepper flakes were softened in the oil, minced parsley was added to make a thick pesto-type condiment. The cooked pasta was drained, tossed with the parsley pesto and the olio nuovo. With a good grating of parmegiano reggiano was grated on top…. mmmmmm.
Fresh Umbrian olive oil is so different from what we buy locally in the supermarket. The new oil is the color of olives – a rich, bright green. And the taste… supermarket oil is pallid, yellowish and bland. Umbrian oil is very fruity and peppery, more flavorful even than most other Italian oils. But all oils mellow with time. If you are diligent about storing your olive oil properly, it can last a year. But it will never keep the flavor and power you experience in those first few weeks.
Cross your fingers that I can bring over a taste of this wonderful oil every November.
November - Taking The Pain out of Parties
Kathy and Donna
Back in September Donna and I were approached by a young couple, we will call them D & N, about helping them put on a holiday party. D & N have small children and the idea of having to plan and cook for a big party just seemed like too much to bear. As D put it, “Organizing a party is my worst nightmare.”
For Donna and I, parties are a snap. It’s fun to ask the hosts a few questions to get a feel for their styole and their guests. It’s fun to put together a menu, brainstorming the right foods and the best presentation. Every party is different. What works at one might not be the best solution for another. Creativity and flexibility are important. A good memory is essential. Read on...
The Ultimate Girls Night Out Summer Events
Donna
Last year I did a series of "Girls Night Out" events in May and July and they were an amazing success. Although a great time, I felt it could have been better, a little more intimate and a lot more hands on. I have also taken into consideration people's requests for cooking lessons.
So, I've brought my sister Tinamarie in to help create...
The Ultimate Girls Night Out:
Cook Along or Not!
Some people want to roll up their sleeves and some, not so much.
Either way it's a party!
We have 2 convenient locations in Strawberry Mansion & East Falls, which are no more the 20-30 minutes from just about anywhere in the city.
So call today for your seat at the table - 215-805-0050.
Gourmet Polish Food - An Oxymoron?
Kathy
Last December, when I saw La Croix was planning a Polish Dinner Event with wine pairings, I reserved a table right away as a mother/daughter treat. My grandmother was born in Poland and my mom was raised in the Polish neighborhood at Kensington and Allegheny in Phila. Stuffed cabbage runs through our veins.
Jason Cichonski, Chef de Cuisine at La Croix, is of Polish descent and wanted to design a menu based on his grandmother's cooking. For Polish foodies, this was an opportunity not to be missed. Read on...
March 24
Kathy
Easy Apps for Busy Folks
Fun! A few months back, the Porch Club in Riverton, NJ invited Forking Delicious to create an event for their membership. After some brainstorming, we thought quick and easy appetizers would be a good topic for a quick demo.
On Monday last, we sharpened our knives and delivered an impromptu demonstration teaching slam dunk, easy appetizers that will leave you with lots of time to enjoy your guests. The Porch Club had opened the event to the general public. We had seventy guests and about an hour to present our ideas.
March 15
Lesu
Last year, I finally admitted the less-than-glossy Cooks Illustrated was the best cooking magazine out there for the likes of me. A recent issue unveiled the top 12 inch skillet and the words 'and you thought it was your cooking!'. While at Macy's and no 12" All Clad fry skillets in sight, the words of this chick named Kuntzmann ran through my head from Years Ago....Wusthof was the best in the knife category. Always very pricey, but this day, lo and behold, a fabulous sale! The 7" Santoku + board escorted me home.
Coupled with a brand-new 8" All Clad skillet I relieved someone of on eBay, last night I sought to make a simple sauce to accompany pelmeni, Russian ravioli. I used the same ingredients I always do and the same techniques. But the cut of my vegetables was sharper and the sauce cooked more evenly, resulting in a texture I've been looking for for years. My house smelled glorious!
The moral of my story, coming rather late in my culinary experiences: it is completely worth it to have a couple of expensive items in the kitchen that are of the highest-quality.
p.s. distracted by the thickening sauce before my eyes, I did nick my thumb rather badly.
March 1
Donna
"Craft for Cooking" by Tom Colicchio
Tom Colicchio is the co-host of "Bravo's Top Chef." He is a New York restaurateur, James Beard award winner and cookbook author.
His book a "A Craft For Cooking" is not only a good read but also a wealth of information.
The book is absolutely wonderful and full of informative information about restaurant cooking, which is easily adaptable for the home cook. He puts a great emphasis on using simple, fresh and whenever possible local ingredients. He talks about never sacrificing flavor, but creating layers of in-depth flavor. He just makes you feel like following his restaurant's lead by using local farmers and what’s in season. It's nothing the home cook can't follow.
His key word and mine is FRESHNESS.
I enjoy the making of fancy involved dishes that make you just want to melt way, but at same time I get just as much pleasure from simple, fresh and flavorful dishes. I am passionate about tasty, fresh and simple food.
Grab your copy of Tom’s book from Amazon.com; I guarantee along with some amazing, can't wait to make recipes, this book is a good read.
I’m looking forward to making the:
Pan roasted foie gras page 41
Grilled quail page 42
Braised short ribs page 60
Braised red snapper page 95
Roasted spring onions page 118
Boulangere potatoes page 164
I’ll just stop there. GET THE BOOK!
February 20
Kathy
Mo-town Girl Group
Based on our last get together, I think we have shifted focus and decided to become a Motown girl group... The Shirelles, maybe?
We met at Renee's to plan our next event - Easy Appetizers for Busy Folks. The plan was to play with appetizers and figure out what we want to demonstrate at The Porch Club on March 23rd. Whatever we decide, the choices have to be quick and easy. We want people to WANT to cook, and still have time to enjoy their friends' company.
As always, when we get together we laugh a lot. We cross talk and talk at the top of our lungs, as we dream out loud, encourage and inspire each other, spurring one another on. We share experiments - Renee's limoncello shrimp! We band-aid each others' failed recipes - my ravioli gnudi became ravioli in red sauce. We knock back the champagne and share our hopes.
And - when at Renee's - we sing old Mo-town and rock-n-roll songs and dance. There really should be a video camera.
February 14
Kathy
Staff of Life
Baking bread today... a fitting gift for friends. As life scrambles onward, it's easy to overlook or put off doing the little things that let people know you care. Bread is such a comfort food... fresh from the oven, warm. Feels like a peaceful food to me.
January 18, 2009
Kathy
Winter Comfort
Another warm and wonderful Forking Delicious dinner party. We gathered at my house to share comfort food recipes to warm our souls in this cold month, and ended up laughing and toasting life. Read on...
January 13, 2009
Donna
Weeknight Dinner Party
What do you have for dinner when you have guest coming over on a weekday? The same as any other night; follow the rule of keeping it simple and not trying something new. Don't forget to ask for assistance from your guests. I asked one person to bring dessert and another to pick up wine.
I decided to use one of my favorite cookbooks - The Barefoot Contessa in Paris. There are so many fabulous recipes in the book it was hard to decide what to prepare. I went with recipes I had used in the past and that were just damn good.
40 Cloves of Garlic Chicken
I cut up 2 chickens and browned them in batches in my dutch oven. Set each piece aside as it's done. After the chicken browned, I added the garlic along with wine and cognac and simmered a bit to med the flavors and deglaze the pan. (What's not good with wine and cognac!)
The chicken was returned to the pan, fresh thyme added, and with the lid on simmered on low until the chicken was done. (The smells coming out of the pan are incredible.) It takes about 20-30 minutes depending on the size of your chicken pieces.
I put the chicken on a deep serving platter. Heavy cream was added to the sauce left in the pan, seasoned with salt and pepper, simmered a bit then poured over the chicken.
It is to die for. The chicken is tender and the sauce is rich with pieces of garlic. FANTASTIC!
Along with the chicken, I did garlic mashed potatoes that I made the night before.
I boil cut up potatoes in salted water until tender. Heat olive oil in a small pot along with some garlic. When it comes to a boil, turn the heat down and simmer. (Don't stray to far.) When the garlic begins to brown, turn off the stove as the garlic continues to cook in the oil. Drain the potatoes and save some of the water. I use a potato ricer, but use what ever you have to mash the potatoes and garlic together. To your potatoes, add heavy cream, the oil the garlic cooks in, a little of the potato water, salt and pepper and stir well. DELISH!
The last dish was caramelized shallots. (I cannot even put into words how good these taste and smell. You will want some the next day, so I suggest you make extra.)
First, I peeled the shallots. (I did this part the night before.) Using a skillet that goes from stove top to oven, I browned the shallots in the skillet with sugar and butter
I cooked until the shallots until they were brown, then added red wine vinegar and put the pan of shallots and vinegar into a pre-warmed 400 degree oven and cooked until tender. (Yes, just that easy and you too can become a kitchen rock star.) YUM!
Dinner was great and there was enough left for everyone to take home lunch for the next day; enough of everything except the shallots.
Oh, I almost forgot about the salmon.
I cooked it in a skillet that had a tight fitting lid with white wine, lemon slices, shallots, pepper and Szechwan pepper corns. It cooked in a 425 degree oven for about 20 minutes and done.
So the next time you want to have a little dinner party fun, you don't have to wait until the weekend; any weekday night will do.
Check out the Barefoot Contessa Cookbook for exact instructions and measurements.
Cooking was a breeze because I have a stove top grill. I was able to make 8 pieces at a time for only 11 guests, no one extra showed up. I seasoned the steaks, put them under the broiler. Scrambled the eggs, put on a warmed plate and make a large pitcher of bloody mary’s.
I learned this holiday season to plan in advance. I usually do, but not to the extent I did this year. I got dishes lined up, silverware counted out, glasses washed and napkins ironed all in advance. I found that doing the little tedious things in advance really made a big difference the day of. Believe me I have spent many an occasion washing glasses the morning of.
