DINING WITH BATALI

RED CABBAGE BRAISED IN VINEGAR: Cavolo al Aceto

Oh my...I went home and look who I found in our giant bed.  Seriously, this cat owns the house and we're just here to amuse him. He's going to wake up any minute now so might as well get the kitchen started and pour him his food before he starts jumping on the counter. What a life!

I did not spend quality time with the Batali book this weekend so I don't have a lot of veggies stocked up in my chiller except for my basics: carrots, celery, cabbage and italian parsley. Good thing I have this left over red cabbage from my Pho Ga – Vietnamese Chicken Noodle Soup so I can flip through my veggie pages now.

I don't really like red cabbage since they turn violet when cooked . Maybe there's something wrong with my eyes - -but I just cringe if I see a violet or blue color in my food (looks artificial to me). Hmmm...it looks like this Batali cabbage is similar to making a kimchi (less the spices and tedious preparation).   Hmm.. cook onion, add cabbage, toss, add wine and sugar - -I can do this! 

End result? The combination of red wine vinegar and sugar is so irresistible. It's similar to a relish or pickled veggie that is best served as a topping to your sandwich. I'll save this for tomorrow's brown bag lunch!

Mario B's version: Page 424

Maria B's version:

1/2 cabbage sliced thinly
1/8 cup extra virgin olive oil
1/2 onion, thinly sliced
1 tbsp caraway seeds
2 tbsp sugar
1/2 cup red wine vinegar
salt and pepper

HERE'S HOW:

• Cook onion in olive oil
• Add cabbage, vinegar, sugar and seeds. Stir constantly. Let boil for 15-20 minutes
• Season with salt and pepper 
• Serve with sandwich

ROMAN-STYLE ARTICHOKES: Carciofi alla Romana

I spent a good hour chatting my high school BFF Hazel from Canada! Agghhh..my right ear hurts!

As expected, we had endless topic (mostly senseless -and my belly hurts from laughing) and the next thing we knew it's almost bedtime for me --(Ooops my meeting starts at 8am tomorrow? Yikes - -I need to prepare).

High school life was not easy for me.  It was during my freshman year that my died dad in the US and I was sad because I never had the chance to say goodbye. It was tough because It was the time that girls my age were having fun enjoying their  moment to  be teens while I let those fun times passed by as I was mourning my dad's sudden death. I had great friends in high school - -I just wish I had the time to get to know them well.

I was fortunate to have a great best friend then (whom I didn't see even if we were studying in the same college) and even more grateful that she is the same person now (yes, we were reunited by the magic of facebook)....so watch out for our new blog ! By the way, we need to find our other BFF ok?

Anyway, this dish???  Sadly,  I don't like it.  In fairness to the Batali --  I don't like artichokes to begin with.  The dish tastes lemony so it's okay, but the mint and garlic doesn't do well with me -- but to each his own..I hope you will see it differently. Oh no -- I need to do 4 more artichoke recipes...

Mario Batali's version: Page 413

 

Maria B's version:

2 artichokes (long stems trimmed, halved, choke removed and soaked in lemon water for 15 minutes)
1 clove garlic
1/2 lemon thinly slided
bunch of fresh mint
1/2 tsp red pepper flakes
extra virgin olive oil
1/4 dry white wine
1/4 cup water
salt
 1/2 onion slice
juice of lemon

HERE'S HOW:

 

• Place artichoke, garlic, lemon pepper flakes, wine, water and olive oil in a pan
• Bring to a boil for approximately 20 minutes
• Remove from heat and allow to stand for 10 minutes
• Place onion and lemon juice. Add the zest and mint
• Serve warm or at room temperature. Drizzle with salt and olive oil

BROCCOLI SAUTEED IN WINE AND GARLIC: Broccoli al Frascati

This week is so long! I usually deal with difficult people and today is one of those days that everyone decided to wear their wicked hat. So glad to be home and I have 5 minutes before we start our movie (Hold on - -I'll post this dish first). 

Do you know Jason Statham? Yeah - -that action guy . He's our action hero  in this house and we are just psychotic with his films . What's wrong with recent film makers nowadays? Seldom do we find a movie that  will keep us guessing every 20 minutes or surprise us in the first 2 minutes  - - but so far - -Jason's movies never disappoints us! (oh well - -except for that other recent Transporter movie that instead of being the strong action guy , he decided to fall in love and be mushy ---waaaahhh ). Dude,if I want to watch a love story - -I'll see Julia Roberts, Kate Hudson or Drew Barrymore --Just stick to your kick in the head routine ok - -otherwise - -we'll go back to Steven Segal (do you know that Segal releases new DVDs every month at Blockbuster?? Beat that! Oh yeah -- the same character that he's either a CIA, ex miliatry or some mafia connection going on)

Oh well - -Hope he won't disappoint us tonight!

Mario B's version: Page 423

Maria B's version:

A great side dish that has the lemony taste as you bite into the crunchy veggies! To achieve the "crunch", i cooked the broccoli together with the garlic for 2 minutes (like you are frying them) - -Be ready for a lot of tossing as you don't want to burn the garlic. I only used 1 lemon zest but the recipe also calls for zest of one orange (maybe next time). Super straightforward - -I made this in less than 10 minutes

4 tbsp olive oil
3 cloves garlic minced
2 pound broccoli, cut into spears
1 cup white wine
1 tbsp red pepper flakes
zest of 1 lemon

HERE'S HOW:

POTATO TORTA: Tortiera de Patate

We're supposed to out and watch GI Joe at the theater today but one teen suggested that we just buy a DVD at Target  - -hmmm..splendid idea! Just finished our sumptuous DEVIL'S CHICKEN: Pollo al Diavolo lunch  and we're just hanging out this afternoon.

I've never made au gratin from scratch as it's usually conveniently available in a boxed version, so I was a little bit worried earlier how this will turn out. As always, Mario did his magic again...

Mario Batali's version: Page 440

 

Maria Belinda's version:

After a few weeks of cooking, I got used to estimating salt and pepper without using a measuring spoon. Season generously just don't go overboard on the salt if you are using a store bought bread crumbs.

3 large potatoes
2 tbsp extra virgin olive oil 
1 cup read crumbs (store bought)
1/4 cup chopped italian parsley
1 cup mozzarella cheese (mixed with left over pecorino romano)
salt and pepper

HERE'S HOW:

POTATOES WITH ROASTED GARLIC CLOVES: Patate al Forno

Vampires will be afraid to enter our home. Oh yeah -- garlic fills the air (Where's my scented candles?).

We are so used to pairing dishes (meat with X , fish with Y) that I am lost on finding the best pair for the LAMB SHANKS WITH ORANGES AND OLIVES: Stinco di Agnello con Arance e Olive . Mario , that's a tip for you on your next cookbook --  make sure you add  notes where you are recommending pairs for clueless non italian mom like moi, okay?

So, his veggie section has lots of peppers, asparagus that we don't eat -- but hmmm..so happy that you have this potatoes as anything with garlic - -hubby loves!

Okay, have to stop now, it's cards night with the family !

Mario Batali's version: Page 440

 

Day 16

Maria Belinda's version

It is important that you blanch the potatoes in boiling water for 2 minutes. Again - -don't cook fully - -just blanch! I will add this to our favorites. It only took me less than 5 minutes to prepare and I let the oven do the magic  - No more french fries in this house!

5 potatoes, cut into cubes
1 head garlic, crushed but not peeled
2 tbsp dried rosemary (finely chopped if you are using fresh rosemary)
1/4 cup extra virgin olive oil
salt and black pepper

HERE'S HOW:

STUFFED PEPPERS, ONION AND TOMATOES: Gratin di Verdura

While hubby is reading the Sunday paper and twins are in the computer, we are brewing more cups of coffee to perk us up (not you sous chef -- drink your milk). Lots of sale ads - -but we don't really need anything as we completed  school shopping last week.

We finished JUMBO SHRIMP MARSALA HOUSEWIFE - STYLE: Gamberoni alla Casalinga Siciliana but we need some veggie dish to go with the shrimp. This stuffed peppers could potentially be a vegetarian favorite. Stuffing is easy - breadcrumbs, chopped veggies (onion,tomatoes, parsley), season it and you're good to go.

Since its only hubby who's going to enjoy this - -one pepper will do...(and I used mozzarella instead of parmigianno - regianno - -yes..you noticed by now how I tend to substitute to meet his taste buds?)

Mario Batali's version : Page 438

DAY 7

Maria Belinda's version (serves 1)

1/4 onion
1 tomatoes, cubed
1 red bell pepper (halved lengthwise, seeds and ribs removed
2 tbsp bread crumbs
dash of mozzarella
1 twig of italian parsley(sliced finely)
1 tbsp extra virgin olive oil (plus extra for drizzling)
dash of salt and pepper

 

HERE'S HOW:

MARINATED ZUCCHINI: Concia di Zucchine

I usually take 3-5 cups of coffee a day (See: IS COFFEE GOOD FOR ME?) so while waiting  for the  STUFFED MEAT LOAF  to be ready - - -Coffee Break  (wow, I need to go back to work as I am so enjoying my day off).  Anyway, this Mario book is getting to be more challenging  by the minute.. so many lamb recipes - -we don't like lamb chops everyday! Oh well..veggie page, veggie page...

This is an easy recipe - -I would say ..a pickled zucchini! I am not a big fan of cold veggies and pickles..so let's cross this off my list now. I don't have fresh basil - - let's see if dried basil will do the trick..... Taste good..but yuck..I still don't like cold veggies - - - I'll let Dr D hubby enjoy this.

>

Mario Batali's version : Page 447

DAY 4

Maria Belinda's version:

3 green zucchini, sliced
3 medium cloves garlic, finely chopped
2 tsp red pepper flakes
1 tbsp seet basil leaves, dried
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/4 cup red wine vinegar

STEP 1: Cook zucchini until golden brown

 

STEP 2: In a bowl, mix all ingredients

 

STEP 3: Line bottom of pan with zucchini and place 1 tbsp of  mixture. Continue layering. Refrigerate for 2 hours

 

STEP 4: Serve chilled

 

ONIONS WITH BALSAMIC GLAZE: Cipolle al Aceto

We've never tried onions as a side dish but we found this recipe a worthy dish (sweet and crunchy) to include in our regular Friday STEAK NIGHT.  Since teens doesn't like onion in general, I only used half of a big yellow onion to try this out. The sauce will also serve as a  good dip for your Focaccia al Formaggio.

Maria Batali's version: Page 437

DAY 3:

Maria Belinda's version

1 tbsp extra virgin olive oil
1 tbsp butter
1/2 onion
3 tbsp balsamic vinegar
1 tbsp water
dried rosemary

STEP 1: Cut onion in  halves. Fry in olive oil and butter until golden brown on both sides.

 

STEP 2: Add sugar, vinegar, water and rosemary and bring to a boil. Be careful at this stage as it may splatter.   Watch that the onions are still intact and not soggy. I let it cook for another 3 minutes. The liquid may evaporate, so feel free to add a tbsp of water.

 

STEP 3:  Serve warm