November 2008

You are currently browsing the monthly archive for November 2008.



Sincere congratulations to America. Coinciding with the feeling of having an old friend back, I had an actual old friend over for dinner, last week* The main course was a deeply symbolic with the zucchini, freshly flowering, representing birth and growth; the pancetta a tribute to that distinctly Chicagoan measure of value – the pork belly; and in turn the use of pork and shellfish as a triumph over religious constriction; and the linguine as a well-wishing metaphor for long life. I would have had I not simply decided to make this at the suggestion of an Italian chef and student during a particularly quiet and hungry moment.

Broad Beans with Cacciatore
Take the beans out of the pod and boil them in salted water for a minute. Drain and cool under running water. No need for second shelling.
Poach a pork and fennel cacciatore sausage in dry sherry and then slice thinly. Brown a little in olive oil in a pan and then add the broad beans. Stir well until the beans are heated through and the sausage is golden [hello Mark Faga] sausage IS GOLDEN![/hello Mark Faga]. Season and serve.

Zucchini Prawn and Pancetta Linguine
Dice a zucchini very finely and then finely grate a couple of tablespoons extra. This will spread itself more widely over the pasta. Cube cigarette packet sized block of pancetta. Chop up about 300 g of prawn meat and leave a few whole tails for garnish.
Heat a generous combination of clarified butter and EVOO. Add the pancetta and cook until lightly browned. Add the prawn meat, toss and then add the zucchini until it’s all cooked through.
Season and serve with linguini. Mix most through and then garnish the top of the pasta with with the remainder and place a prawn tail on top.

The zucchini was provided from the garden of the photographer who does all our wine shots for the mag (his site’s here). He’s also got one of these, which is pretty cool. They were supplemented by a few baby zucchini from my garden – they still have a way to go.

Tarte Fine aux Pommes
It’s my lazy favourite.
If prepping ahead, thinly slice apples and then mix in the juice of a lemon and some sugar to keep them going brown.
Roll out a sheet of sweet and cover with the apple slices.
Mix an equal combo of butter, sugar, and calvados and heat without burning.Pour over the apples.
It is, after all simply an apple pizza.
Cook in a very hot oven.

*[The parallels kind of stop there as I don’t think my friend mounted a deceptive hostile invasion of a nation resulting in millions dead, displaced, or wounded; tried to bring torture back; validated gross levels of stupidity and anti-intellectualism; stuffed up an economy; behaved like an ass over international treaty efforts; or did stuff all while people drowned. And its part America didn’t start going out with a really nice guy who used to be in cover bands]