Fare for the family table
I'm not a big fan of rules.
Don't get me wrong, I'm not some kind of anarchist or anything. I do believe in the rules that govern a civil society, and I'm not by any stretch a bad boy that flaunts our society's rules, or think myself above the consequences of breaking them.
It's food rules that I have a problem with.
What is that old saying about dogs and tricks?
Oh yeah….”you can’t teach an old dog new tricks, and if by some lucky chance you do, you better be prepared to see him do the same stupid trick over and over and over, until he just about drives you to the nut house”.
You see, I AM an old dog, and ever since discovering a new egg poaching trick (first learned here), I’m staying up nights thinking of all the different ways I can use the lovely things. This dish, the second in as many weeks to highlight the eggs is, I’m afraid, just the start of my old dog doing a stupid new trick routine, ad-nauseum.
My apologies in advance.
I found this recipe in the latest Bon Appetit magazine, and knew immediately that I wanted to make it. First, because I’ve NEVER made biscotti before (I can hear my late Italian grandmother rolling over in her grave at this news), and second, because while I haven’t yet dined at Locanda Verde, I’m a huge fan of it’s Chef-Proprietor Andrew Carmellini, and have heard great things about the restaurant’s pastry chef, Karen Demasco. When I saw Karen’s name associated with these biscotti, I knew they’d be great.
Making this gorgeous treat hardly requires a recipe at all. In fact, crafting homemade potato chips is so easy, and the results so delicious, that once you give ’em a try, I bet you’ll think twice before buying store bought chips again. Really….. still warm from the fryer, and seasoned with a generous sprinkle of salt, they are very hard to beat.
I first pursued making sweet potato fries and chips as a means of getting the kids to take more of a liking to them….um….that would be the sweet potatoes, not the chips and fries. It’s funny, but while they all love potatoes, and adore all things sweet, when you put the two together, not one of them would eat them. I’ve baked them, steamed them, and smashed them, and always the answer was the same….no thanks.
“THE POWER AND THE GLORY: ANIMAL FAT, SALT, AND THE PIG COME TOGETHER IN ONE OF THE OLDEST, DIVINE-YET-HUMBLE CULINARY CREATIONS KNOWN TO HUMANKIND”………
So begins Chapter 4 of Michael Ruhlman and Brian Polcyn’s fabulous book, “Charcuterie”, and to this, all I can say is…..amen, brothers. Never before has the beauty that is sausage been described more accurately and succinctly than Michael does here……I get goosebumps every time I read these words.
As you may have already guessed, the challenge this month laid down by the High-Mistresses of Charcutepalooza, Mrs. Wheelbarrow (Cathy), and The Yummy Mummy (Kim), was to craft homemade sausage. In doing so, we were to add to our growing list of experiences in all things charcuterie. So far we’ve hot smoked, brined, and salt cured, and for this month (at least for me), we’re breaking out the power tools for a little “grinding and stuffing”…..hallelujah!
As a cook, I’d love to be remembered as someone who took inspiration from my culinary heritage, but also relished making dishes my own, not feeling shackled by recipes, but rather enjoying the freedom to apply skills I’ve acquired over the years to bring new techniques and ingredients to my cooking. I’d also like to be remembered for the time I’ve spent cooking with my family, teaching my kids a few things about cooking before they head out on their own in the world.
Every now and again it’s nice to bring something to the table that makes everyone gasp with delight, don’t you think? And even nicer when that something is a treat that takes no special skill or ingredients to make, just a little love and time.
I’m one of those guys that would be just as happy eating a tasty, but not particularly beautiful, braised dish most nights of the week. A solid savory dish, well prepared, and simply presented is just fine with me, thank you very much. It’s a whole different thing though when it comes to dessert. Nothing gets me giddy like a beautifully composed temptation of sugar, one that looks as much a work of art, as it does a means of sustenance.
This, my friends, is just such a dish…..
Those of you searching for a delicious, easy and quick meal for your family tonight, click no further, because this is the dish for you. In under a half hour you can be spooning these tasty shrimp over a serving of your favorite rice, or if you have a few more minutes to spare, you may want to whip up a blue-cheese polenta as we did, and prepare to be WOWED.
