AMAZING GRAZING 2

Driving the backroads of Italy on a cold and overcast day with cold feet and an empty stomach was not an idea we originally planned on, but following a friend’s suggestion, we were headed for a tiny restaurant tucked away in the countryside. We came upon it late in the afternoon, in a stand of bare oak trees, beside a small family owned winery. Rows of gnarled old grape vines bordered the road and a shepherd herded his flock through an adjoining field, closely followed by his faithful sheepdog. If hunger had not given me a push, I could have happily watched this rustic scene until the sun went down.

The

low ceilinged room was floored in ancient terra cotta tiles, worn in the traffic spots. A couple of hanging light fixtures illuminated the space, and small ceramic pots with a sprig or two of lavender were on the cloth covered tables. No sooner were we seated when the smiling owner brought a basket of home-baked crusty bread and a bowl of olive oil, and a bottle of house wine. Somewhere in the back we could hear the clatter of pots and pans and a wonderful smell told us we were in the right place.

We both opted for the soup of the day, which arrived in large ceramic bowls and a promise of seconds if we wished. The scent was addictive, with just a hint of garlic and parmigiano.

After this warming and satisfying meal, we asked who the talented chef was, and it turned out to be her son that day. Oh for a son like that in my kitchen!

ZUPPA TOSCANA

A cup each of chopped carrots, celery and onion, sauteed in a little olive oil. Add a clove or 2 of garlic and a diced potato. Saute for about 5 more minutes, and add about 3 cans of chicken broth (or vegetable broth) Meanwhile, brown 2-3 Italian sausages and a few slices of bacon chopped. Drain the fat and add to vegetables. Add a couple large handfuls of chopped kale or chard to the pot. At this point if desired, you can also add a can of cannelini beans. (As you can see, you can take this soup in many different directions.) Add 1 cup of heavy cream. Throw in a couple Tbs. olive oil, a generous handful of bread crumbs, and a handful of parmigiano or pecorino cheese.
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Now, about those bread crumbs. We always have leftover bread around, and I never throw anything away. (Depression baby.) We grind them and use them in many things. Toasted they are great sprinkled over a pasta dish or a cup of soup, but included IN the soup they serve to thicken it. Just keep them in a ziplock bag in the freezer and they reward you. Cut into 1/2 cubes, tossed in a little olive oil and garlic powder, they toast up nicely in a 325 over for about 10-12 min. and are good on salad or on top of soup.

LET’S EAT!

SOMETHING TO CHEW ON

I have been asked to share some recipes and/or food tips, so until I run out of ideas, I will try to share something foodwise with you on Mondays. Today, it’s what we ate yesterday during the Superbowl game, and the less said about the game, the better. It was a bitter pill to digest, but we win some and we lose some. This Stuffed Foccacia was much easier to make and to digest.

One thing you must remember is that Superbowl Sunday is inviolate. The game is important of course, but the food and drink take top spot in some families. The amount of chips, dips, and chicken wings consumed on that day could probably tilt a battleship, and the amount of beer and or wine bears no discussion. They threatened to run out of chicken wings two years ago. I didn’t hear any suggestions that it might happen again this year. I guess they are raising more chickens.

The second most important thing about the Superbowl game are the commercials on TV. Budweiser Beer wins hands down always with their Clydesdale horses and puppies every year. This year the puppy ran away and the horses found him and brought him home. Adorable. The third thing is the half time entertainment. I can’t speak for it usually because that’s when I’m out in the kitchen whipping up something to to munch on. This year it was Katy Perry, and I only got a glimpse of her flipping her skirts as she was shouting determinedly into her microphone while riding some sort of robotic animal.

Now for the good part: this is a Stuffed Foccacia, which is so easy your 12 year old could make it.

It’s my version of an Umbrian road food sometimes served at outdoor eateries in Italy. It’s the kind of thing you can pack up in a wicker basket with some good Italian olives and a great bottle of wine. Already that can’t be bad.

FOR THE FOCCACIA:
1 pkg. active dry yeast
1 1/2 cups flour, plus more for working the dough
1 tsp kosher salt

Two cast iron frying pans, or at least really heavy ones that will take the heat. I use my grandma’s. If you didn’t save your grandma’s I’m sorry for you. The others will work.

Dissolve the yeast with 1/4 cup of warm water in a small bowl. Let it sit for a few minutes, until it starts to bubble. Put the flour and salt in the food processor and pulse a few times.
Combine the dissolved yeast with a cup of warm water and pour it all into the processor over the flour while its running. Process until it clumps up and leaves the side of the bowl, about 20 seconds. Process another 20 or a total of 40 seconds.
Turn out onto floured board and knead for a minute then put into oiled bowl, cover with plastic wrap and let rise for about an hour until doubled.
Heat your oven to 450 preheated for 10 minutes. Deflate dough and divide in two. Flatten each piece of dough and press into cast iron skillet. Dimple all over top with fingers and bake for 15 minutes or until light brown on top.

When cool, split in half crosswise and fill with an assortment of your choice. I like to use roasted vegetables, deli turkey or ham, two or three cheeses, a few sauteed greens, and of course a generous drizzle of olive oil. Yesterday I spread a layer of artichoke pesto, then I used some roasted zucchini, and broccolini, and eggplant, havarti cheese, sliced turkey. Put the tops back on and press lightly together. Brush with good olive oil and wrap tightly in a layer of foil and place in a hot oven for about 10-15 minutes.

THE ELIXIR OF LIFE

I have just discovered my latest beauty secret from a small 75 year old lady who works at McDonalds.  It was her birthday and I complimented her on having such smooth wrinkle free skin.  She sat right down and said it was due to olive oil.  That’s right; pure extra virgin olive oil.  I remembered my grandmother’s skin as being free of wrinkles also, and that she too used olive oil.  Oh, why does it take me so long to realize that other people know more than I do?

My bathroom counter and cupboard is filled with expensive jars of stuff that assured me the skin of a 20 something.  None of which worked I should mention.  But I am a sucker for a pretty young saleswoman who says she actually uses her product and see what it does for her?  So I reach for my credit card and add another jar to my collection.

Anyway, seeing is believing and I don’t believe such a nice old lady would lie to me about such a serious matter.  So I came home and poured olive oil into a small container to place in my bathroom.  I have used it for two days, and you know, I think I see a difference already.  Of course, it would have been better if I had started earlier—like maybe 40 years ago, but better late than never.

I’m going to tell my friend Cheri because she just planted a whole olive orchard, and it’s just the right time for her to use it and  in a couple of years I will be able to get all the olive oil I need and my skin will continue to look radient.