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Perfect Pasta
Fettucini, ravioli, farfalle, lasagna, rigatoni, cappelini…the list could go on for pages. Of course, we’re talking about the seemingly infinite varieties of Italian pasta. Whether it’s tubular manicotti, ribbons of linguine, or wheel-shaped rotelle, this staple of the Italian diet is the basis for an enormous array of meals.
However, Italy isn’t the only place where pasta is consumed. While not every culture has a version of this dietary staple, you can find noodle-like foods in countries all around the world. Here’s a sampling:
- Couscous - probably the smallest form of pasta, made with Semolina and traditionally used in North African cuisine.
- Cellophane noodles (along with wheat and rice flour noodles) - widely used throughout China where noodles have been eaten for as many as 2000 years!
- Spaetzle - German egg noodles which are often served with butter, gravy, or added to soups.
- Fideos - Mexico’s take on this succulent starch is also the base for sopa seca (dry soup).
Looking for some pasta inspiration? Ruth, food blogger at Once Upon a Feast has created the tradition of Presto Pasta Nights, calling on foodies the world over to submit their favorite pasta dishes for inclusion in her weekly tribute to this highly versatile and oh-so scrumptious ingredient.
If you’re not inspired to cook pasta, take a gander at the most recent installment of PPN (as Ruth calls it). The twenty-eight photos of dishes ranging from stuffed shells with lamb, feta and spinach to soba noodles in tahini sauce with pork floss, are sure to have your mouth watering in no time.
The Best Spring Salads
It’s official - the first flowers of spring have bloomed, even in the cold northeast. In keeping with our seasonal theme of the last few weeks it seems only fitting to devote a little space to those fresh spring greens that will soon be gracing our tables.
Clotilde Dusoulier, cookbook author and food blogger extraordinaire (of Chocolate and Zucchini fame) has some great suggestions on the best way to store fresh greens, timely tips for the beginning of salad season. Even if you haven’t started your window-box herb garden or sprout center, there may still be hope for finding fresh edible leaves this spring. Take a look at Local Harvest’s directory of local growers to find a farmer near you who might have early greens.
Once you’ve found the goods and followed Clotilde’s advice, what next? After months of stews, soups, and hearty winter fare, what could be more delicious than a light, fresh salad? Here are a few ideas for dressing up your greens:
- Dried fruit (currants, cranberries, or diced apricots) add texture and a delightfully sweet flavor.
- Toasted seeds and nuts (almonds, walnuts, sunflower or sesame seeds) pack a crunchy, protein-filled punch.
- Grated root vegetables (beets, carrots, turnip or rutabaga) can dress things up with a burst of color.
- A bit of crumbled or shredded high-quality cheese is always welcome - just keep it light to avoid overpowering the delicate greens.
Let your creativity guide you as you make a salad to remember!
Incredible and Edible - A Salute to the Humble Egg
A symbol of fertility and new life, the egg has been associated with spring for thousands of years. While its symbolic importance continues today in celebrations such as Easter and Passover, this little package of nutrients is also a dietary staple in the United States, and around the world. According to the American Egg Board, the 280 million laying hens in this country produce about 75 billion eggs each year, which represents only 10% of the world’s supply.
As a fan of the egg you’re in good company. Historians have confirmed records of egg consumption (from a distant ancestor of today’s hen) as early as 1400, B.C. in China and Egypt. In addition to being delicious and relatively inexpensive, eggs are a good source of vitamins (A, D, and E), nutrients (riboflavin and choline), and protein.
However, for chefs, the egg’s nutritional content is perhaps less important than its amazing versatility in the kitchen. What other ingredient can be prepared in so many ways? In addition to the standard preparations (fried, scrambled, soft-boiled, hard-cooked), eggs are delicious in frittatas, omelets, stratas and quiches and are an important ingredient in baked goods (if you’ve ever inadvertently omitted them from a cookie recipe you’ll agree). Of course, the list of delicacies made with eggs would be incomplete without mentioning souffles, meringues, and custards.
While most of us probably use eggs almost every day, there’s still a lot we can learn about them, which is why this week is dedicated to the egg. Stay tuned for practical tips and interesting facts about this important ingredient.
Get Growing this Spring!
If you weren’t inspired to grow sprouts by January’s posting, perhaps the advent of spring will give you the motivation to harness that solar energy streaming through your kitchen window to cultivate an mini herb garden.
There’s no question that fresh herbs are far and away one of the most important ingredients to have on hand. They also happen to be very easy to grow, which makes them an ideal choice for chefs living in even the smallest of apartments. If you have a windowsill that gets some sunlight, you can grow herbs.
Here’s a short list of what you’ll need to get started:
- Seeds - Decide which herbs you use most frequently and purchase seeds. If you don’t have a sunny place to grow them, look for varieties (such as mint) that do well in low light environments. (If the idea of starting plants from seeds seems too intimidating, you can spend a bit more for a seedling, but keep in mind that you’ll still need to re-pot it.)
- Soil - A small bag of potting soil is all you’ll need, available at most hardware stores. To avoid consuming the pesticides and chemical fertilizers found in some brands of soil, look for an organic soil blend.
- Pots - No need to be fancy here. You can plant in almost anything, including old milk cartons or yogurt containers. Antique stores and yard sales are a great source of creative options for plant containers, but be sure to make a few small holes in the bottom of your planter to allow the soil to drain.
- A sunny spot - A windowsill in your kitchen is ideal. Some herbs can do well outside, too, as long as the temperature stays above freezing. If you have space, consider moving your plants outside this summer.
More information about the needs of specific herbs is readily available online. Start now and in a matter of weeks you could be sampling your first flavor-packed harvest!
In Memory of Al Copeland, King of Cajun Chicken
Last Sunday, Al Copeland, a chef best known for founding the Popeyes chicken franchise, passed away. In his obituary, published in yesterday’s New York Times, the details of Copeland’s culinary achievements (and failures) were described, and can serve as a reminder to aspiring chef’s everywhere that hard work and perseverance are often the most important secrets to success.
Copeland was one of three children, raised by his single mother and extended family. He never finished high school, but got his start in the food industry at an early age, working as a soda jerk. By 18 he had his own Tastee Donut franchise.
Before his 30th birthday, Copeland opened his first chicken restaurant in New Orleans. It failed, and he went back to the drawing board to adjust his recipe. The following year, in 1972, Copeland tried again, with a restaurant bearing the name Popeyes Mighty Good Fried Chicken. Within 20 years he owned or franchised over 800 Popeyes.
Although Copeland went on to lose most of his Popeyes when he filed for bankruptcy after buying a competing chicken chain, that didn’t stop him. He opened Copeland’s of New Orleans, a chain that has expanded to 9 states, and owned several other restaurants, hotels, comedy clubs, and even a food processing company at the time of his death.
What can chefs-in-training learn from Copeland’s life? While he may have taken his secret spice blend recipe to the grave, Copeland’s example reminds us of the importance of using mistakes as an opportunity for learning and growth. May he rest in peace.
