Shepherd’s pie: A recession-proof recipe
Shepherd’s Pie is an English meat pie made with ground beef and mashed potatoes. My boyfriend and I lazed about on July 4th, enjoying a respite from the hustle and bustle of the week, instead of joining the hoards of people heading out for picnics and fireworks over the weekend. The day was spent reading, napping and listening to music.
As dinner time approached, I realized that we didn’t have much of a plan or much in the fridge for that matter. It was likely the grocery stores were going to be barren, having been subject to the barbecuing masses. My boyfriend was kind enough to suggest ordering Chinese, but I declined and instead welcomed the challenge of making a delicious dinner for us with whatever I could find in the fridge and pantry.
Fennel Four Ways
Fennel is one of those veggies that has increased in popularity recently. But there are still many people who have yet to explore the unique anise flavor of this bulbous vegetable. Both the fronds and bulbs are used in raw and cooked dishes. Fennel has also been used medicinally for its ability to soothe digestive disorders and improve eyesight. But here, we’re going to focus on its culinary possibilities.
Peanut Butter & Jelly, An American Classic
If you grew up in America, you’ve likely eaten a peanut butter and jelly sandwich or two in your day. In honor of Memorial Day, I thought I’d pay respect to the soldiers who popularized this snackalicious treat during World War II. Peanut butter actually dates back to the late nineteenth century, when remarkably, it was marketed as a health food due to it’s nutritious qualities and ease of digestion. In the early part of the twentieth century, it was held in high esteem, and was considered a delicacy reserved for the wealthy. It was served in tea houses along side Early Grey tea and cucumber sandwiches. However, it’s short-lived seat on the throne of the “high food” was over when manufacturers of the product wanted to expand it’s appeal.
Manufacturers began adding sugar to peanut butter and it soon became a treat targeted toward children. Needless to say it took off right away. Simultaneously in the late ’20s Gustav Papendick developed a method for slicing loaves of bread and packaging them, thus making it easier for small children to help themselves without having to use a sharp knife or the help of an adult. Peanut butter was a nutritious and inexpensive source of food and with the onset of the Depression, it became a staple in the diet of kids everywhere.
Masala Dosa: A South Indian favorite
Snacking is my thang, ya’ll! And when I’m traveling, I love trying local snacks and street food (when safe, of course). I’ve found that it’s best to do as the locals do if you’re looking for a real taste of the local flavors and culture. In India, it’s no different. I was lucky enough to travel there some years ago and ate incredibly well — everywhere.
Before making my journey I had been eating Indian food for years. My mother, who is my culinary inspiration, learned to cook Indian food when we were just children. So, a couple of times a month, we could expect lovely curries and Basmati rice at dinnertime. In the last five years or so, I’ve also learned to make some of my favorite dishes from this spicy continent’s wide array of gastronomic wonders. One I have not learned to make however, is Masala Dosa.
Arancini: Sicilian Rice Croquettes
In honor of my first post for my new column, Snackalicious, I thought I’d write about a snack that is central to my heritage. I am half Sicilian, and spent most of my childhood summers in Palermo. My siblings and I had lots of fun with our cousins — playing, swimming, traveling and of course, eating.
I have very fond and vivid memories of a particularly delicious treat called arancini. Arancini are rice balls that are stuffed with ragu (a mixture of ground beef and peas in tomato sauce), or with cheese and ham, coated in breadcrumbs and then fried. Sicilians use arborio rice to make arancini, which is the same rice that is used in making risotto. Arancini are as common to Sicilians as french fries are to Americans (I hope you caught the irony). You can find them in most bars and restaurants.
The name arancini comes from the word arancia, which means orange in Italian. So, arancini literally means “little orange,” due to their color and shape. Arancini were invented in the tenth century when the Muslim dynasty known as the Kalbids ruled this island. With them, they brought rice and oranges from the middle east. This ricetastic treat has been a mainstay in Sicilian cuisine ever since. Arancini are best served hot. You should experiment with different fillings that suit your taste buds. If you’re a vegetarian, try stuffing them with eggplant, zucchini or mushrooms. The possibilities are endless and depend entirely on your imagination.
Chocolate Mousse Extraordinaire
Last night I decided to have an impromptu dinner party. It was very small–just me, my boyfriend and my best gal pal. They are always delighted and eager to be my culinary guinea pigs, and last evening was no different. I’d made sushi for the main course (which I’ll have to write about at another time), but wasn’t sure what to do for dessert. I knew it needed to be delicious and easy, but look sophisticated and time intensive as well. Yes, I like to impress my guinea pigs too. After perusing the Internet and gathering ideas from various recipes, I eventually settled upon what I’m now calling Chocolate Mousse Extraordinaire! This recipe is super simple and easily adapted to make it for a larger crowd as well. This recipe will serve about 6 people.
Sardine Salad – easy and satisfying
I LOVE sardines! In fact, I’m always trying to find new ways of eating and cooking with them. I had a hankering for these small oily fish just the other day, but I also wanted something fresh and cool to balance it out. So, I came up with a very satisfying Sardine Salad.
I’m often inspired to work within the limits of what I have in my fridge and pantry, and this dish was no different. I use sardines that are skinless, boneless and packed in olive oil. You can find them at Trader Joe’s for $1.99 per tin — a real bargain as far as I’m concerned. I usually have them on hand so they can be added to pasta or eaten simply with lemon juice, salt, pepper and a delicious crusty bread. But, I digress. Let’s talk salad!
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