The Infallible Foreign Tales of the Famished Foodie: Trashy or Classy? You Decide

Monday, April 26, 2010

Trashy or Classy? You Decide

I had the chance to return to Bologna during my two week travel break. The food of Bologna is absolutely delicious, it is the food capital of Italy, after all. While I gorged myself on pear and ricotta gelato, perfect thin crust pizzas, and light as air gnocchi in traditional Bolognese sauce, I found that I was most excited about returning to Bologna for one thing - Lambrusco.

Sparkling red wine. Yes, like the kind my mom drank at college parties back in the 70's. What has been considered to be a "trashy" wine by many is an important and cultural beverage to the people of the Emilia-Romagna region of the boot-shaped country. Bolognese people love it - and I have to admit-after trying it for the first time in January, so do I.

Lambrusco has a relatively low alcohol percentage, is fruity, and often has a slight kick to it, reminiscent of cinnamon. One that I had recently reminded me slightly of Big Red chewing gum. Everything that I have learned about wine this year in Europe makes me want to HATE Lambrusco. Fizzy red wine? Where's my Bordeaux or even a nice Sangiovese?

Italians are the first to admit that it is not what most people would consider to be "good wine". In January, my Bolognese guide told me that she once served Lambrusco to a bunch of French guests. BIG mistake. However, she commented that she thought it was light, refreshing, and pleasing to the palate. I cannot help but agree with her, with the added bonus that it is pleasing to the bank account. The average bottle of Lambrusco in a wine shop in Bologna costs 3-4 euros. Now that is cheap!

I suppose Lambrusco is one of those things that you take it for what it is, and not try to compare it to the wines we traditionally associate with "the reds". Lambrusco is a wine, yet it is its own entity. With that in mind, I will pour my glass with gusto, and enjoy my Lambrusco without hesitation. Bravo, Lambrusco!

even though I think Lambrusco is classy, I still don't mind serving it in a plastic cup in my hotel room!

1 comment:

DaveyMFebruary 10, 2017 at 2:12 PM
Lambrusco is THE BEST when you drink it at sunset on the beach -- with ice. I grew up in a French-Italian household and wines bore me now -- but Lambrusco -- ahhhhhh!
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Some Recipes Made

Eggplant Parmesan

My friend Alex and I were having serious cravings for eggplant parm, so we decided to combine efforts and make it one night. Alex comes from an Italian family, so she taught me how her family makes it. I call it the "eggplant french toast" method, because there are no breadcrumbs involved, just flour and egg for dredging! With this method, you can really taste the eggplant. Delicious!

For the sauce:
1 small onion, minced or ground in food processor
2-3 cloves garlic, "
1 small carrot, "
1 14 oz. can diced tomatoes in juice, pureed
1/2 cup -3/4 cup good red wine
1/2 tsp. dried oregano
1 tsp. dried thyme
salt

1. cook onions, garlic, and carrot over medium-high heat in a few glugs of olive oil until the water is cooked out of the veggies and they begin to slightly brown. Season with salt as they cook.
2. add the crushed tomatoes, wine, some salt, and dried herbs to veggies and bring sauce to a bubble. Lower heat and let simmer and reduce for about a half hour, until thickened, flavorful, and delicious

For the eggplant:
1 medium to large eggplant, slice crosswise extremely thin or on a mandolin, if you have one!
2 eggs, beaten with a splash of milk
flour, seasoned with some salt
a bag of shredded mozzarella cheese, or 3 balls of the fresh stuff
lots of grated parmesan cheese!
fresh basil

1. coat each slice of eggplant in the flour, then the egg wash. fry in some olive oil over medium high heat until lightly golden brown on each side. reserve
2. preheat the oven to 400 farenheit, or 200 celcius.
3. in a small casserole dish, layer the eggplant parm. first with a bit of the tomato sauce, then the eggplant, then the mozzarella and parmesan cheese, and finally the fresh basil. continue layering until all the ingredients are used up, ending with the cheeses and basil. we had about 3 layers of eggplant, but feel free to make as little or as many layers as you see fit!
4. bake in oven 10-15 minutes, until the cheeses melt and are brown and bubbly.
5. enjoy with a glass of rodvin and a caesar salad. yum!
Hot Fudge Sauce

So in Denmark, I was appalled and saddened to find that there is no such thing as a hot fudge sundae. The concept of chocolate sauce on ice cream topped with whipped cream does not exist, and my host family had never heard of it. My new goal in life is to move to Denmark and open a sundae shop. With this sauce, I think I'll be a billionaire.

1C granulated sugar
1/2 C unsweetened cocoa powder
5 oz bittersweet chocolate (I like Vahlrona 71%) chopped
8T (4oz) unsalted butter
1C half and half

In medium bowl whisk together the sugar and cocoa powder

Gently melt chocolate and butter together

Place half and half in small saucepan over medium heat. As soon as steam begins to rise from H&H whisk in the cocoa mixture and cont. cooking, whisking until the sugar and cocoa are dissolved. Do not allow the mixture to boil; adjust the heat as necessary to keep it at a very low simmer.

When the chocolate and butter have melted, stir until smooth then stir into the cocoa mixture. Whisk the sauce or 2 to 3 minutes until slightly thickened. Pour over your fav ice cream and serve

Burritos with Creamed Peppers

The best burritos ever! I’ve adapted it based on the changes I had to make here in Copenhagen. Very 80’s, but very delicious – my host family loved them!

6 oz. boneless, skinless chicken breast, cut into strips
2 large garlic cloves, crushed
½ tsp. ground cumin
2 Tbs. olive oil, divided
3 tsp. fresh lime juice
1 large onion, thinly sliced
About 8 pickled jalepeno slices, minced
4 roasted red peppers, cut into strips
1 cup heavy cream
1 ½ cups Dubliner cheese, plus 1 cup more for sprinkling
1 tsp. oregano
8 tortillas

1. Preheat oven to 450 F
2. Combine chicken, garlic, cumin, and 1 Tbs. of olive oil in a bowl and let sit
3. Heat remaining oil in a pan and cook onions until they begin to brown. Add jalepenos and peppers until heated through.
4. Add cream and cheese and stir for about 1 minute, until the sauce thickens. Add oregano
5. In a separate skillet, season chicken with salt and pepper and cook through.
6. Heat the tortillas over burner until warm and pliable. Divide the chicken and sauce between the tortillas, leaving some of the sauce for the top. Roll up burritos and place in a greased baking dish. Top burritos with remaining sauce and extra cheese.
7. Bake uncovered until cheese melts, about 5-10 minutes.

Blueberry Buckle

My mom makes this every summer. I made it for my host family, and they now want it for cake day (a gathering they have every Friday afternoon with family and friends)

2 cups flour
¾ cup sugar
2 ½ tsp baking powder
¾ tsp. salt
¼ cup shortening
¾ cup milk
1 egg
2 cups blueberries

Crumble:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup softened butter

1. Preheat oven to 375 and grease a round layer pan
2. Blend all ingredients except blueberries. Beat rigorously for 30 seconds. Carefully fold in blueberries, making sure not to break them.
3. Pour batter into prepared pan and top with the crumble mixture
4. Bake for 50-60 minutes, or until a toothpick comes out clean.

Daddy’s Pancakes

They’re the best, and hold such special meaning for me. My host family was so excited to have “American Pancakes”

1 ½ cups flour
pinch of salt
3 Tbs. sugar
1 ½ tsp. baking powder
2 slightly beaten egg yolks
3 Tbs. melted margarine/butter
1 ¼ cup milk
2 beaten egg whites (until peaks form)
2 cups. Blueberries

My Pasta Bolognese

My family wanted to make pasta bolognese for dinner one sunday night, but since they were all so busy, I offered to give it a go. Here's what I came up with based on the ingredients I had on hand. I didn't have any parm, but please add, because I would!

1 small onion, minced
2 large or 3 medium carrots, minced
1 leek minced (white and light green part)
4-5 cloves garlic, minced
olive oil
2 lbs (a little less than a kilo) of ground beef (9-15% fat)
1 1/2 cups tomato paste
1/2 cup crushed canned tomatoes (optional, I just wanted to use it up!)
2 cups good red wine (maybe a bit more!)
water
assortment of dried herbs such as oregano, basil, especially thyme
1-2 bay leaves
salt (duh)

1. heat a large glug of olive oil over medium-high heat in a large sauce pan or pot. Add minced vegetables (you could even food process them to make a paste), season with a GOOD amount of salt, and cook about 10 minutes, until the water from the vegetables evaporate and begin to turn brown
2. add the meat to the mixture, season again with a good amount of salt, and cook until it's brown like the veggies, about 15 minutes. really brown it. get good scrapings at the bottom of the pan.
3. add the tomato paste and crushed tomatoes and cook about 4-5 minutes. then add the wine and let it reduce by about 1/2.
4. pour water into sauce until it just covers the meat mixture. add the dry herbs and bay leaves. bring sauce to a boil, then reduce to a simmer. let it sit for about 3-4 hours, adding more water by the cupful as it reduces.
5. cook a pound of pasta (i like tagliatelle, linguini, or some kind of wide pasta) toss with sauce and some pasta water if you need to thin out the sauce at all. if you have parm cheese, use it. serve and enjoy!

My Daddy's Apple Pie

Every year, after picking multiple pounds of apples from Dowse's, my dad would make at least 4 of the best apple pies. We would freeze them and pull them out for the holidays. In Denmark, the concept of a pie does not really exist. Tarts are cakes are much more common, especially those made with marzipan. My host family thought that this was a real American treat!

PASTRY
1 and 3/4C flour
3 T sugar
pinch salt
1/3C vegetable shortening, cold, cut into small pieces
6 T unsalted butter, cold, cut into small pieces
3 to 4T ice water
zest of a lemon (optional)

FILLING
3 lbs apples (or mix of apples and pears) peeled, cored, and cut into 1/2inch slices
1/2 C sugar
1 T lemon juice
2 t cinnamon
1/2 t ground nutmeg
1/2 C heavy cream

1. Place flour, sugar, salt in food processor. Add shortening and butter and process until the mixture resembles coarse meal. With the machine running, add enough of the ice water until dough gathers into a a ball. Wrap the dough in plastic wrap and chill for at least 1 hour.

2. To make the filling toss the apples, sugar, lemon juice, cinnamon, nutmeg and cream together.

3. Preheat oven to 450 F

4. Divide the dough in half. Roll out 1 piece to an 11 inch circle on a lightly floured surface. Line a 9 inch pie plate with the dough, leaving the edge untrimmed.

5. Spoon the apple filling into the pie shell. Roll out the remaining dough into another 11 inch circle. Carefully place over the top of the pie. Trim and crimp the edges. Cut some vents into the top of the crust!

6. Bake 20 minutes. Reduce the heat to 375 F and bake for 40 minutes more. Serve the pie warm or at room temperature.

The Infallible Foreign Tales of the Famished Foodie

Monday, April 26, 2010

Trashy or Classy? You Decide

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