Do you all know the urban myth (I assume) of the Philosophy professor who, for the final exam, asked the question: ‘Why?’
One student answered simply: ‘Why not?’
And was the only one to receive an “A” on the exam.
When Gay, of A Scientist in the Kitchen tagged me for 7 Food Facts I decided: Why not?
I hadn’t done it before and food idiosyncrasies can be fun!
1. I used to love escargot. Then I started gardening. There are a lot of snails in my gardens and, when I realized they are really only slimy slugs with shells, they lost some of their appeal. (The garlic butter is still damn good, though!)
2. I had a traumatic event as a child. I was offered what I thought was a chocolate chip cookie and it turned out to be oatmeal raisin. I still bear the scars. To this day I can’t stand raisins or any dried fruit in food of any kind. I like dried fruit, but to eat out of hand, not covertly hidden in otherwise delicious food.
3. Conversely, I love fruitcake!
4. I’m not a fan of sweet. I love tart/sour, the more mouth-puckering the better. Jolly Ranchers are about as sweet as I want in candy. (Still, there is that fruitcake thing….)
5. For the same reason I’m not a fan of fruit in savory dishes. I like lemon (Chicken Piccata) but not orange or cherry or peach: too sweet. But I love almost all fruit to eat as fruit – as long as there are some tart undertones. I don’t really like figs: too sweet. (Still, there is that fruitcake thing….)
6. I want dark chocolate (the darker the better) rather than milk; and white chocolate is just waste of calories. But, if given a choice of desserts between an ‘ooey-gooey dark chocolate something’ and a fresh tart of peaches and berries, I always go for the fruit. (Okay, this could be because in France I know they’ll give me some chocolate with my coffee anyway…)
7. I love pan-seared foie gras! It is the ultimate D.O. (Digestive Orgasm).
And if I ever get my hands on that ‘up and coming innovative chef’ in the Midwest that thought serving it with blueberry sauce was a good idea…. Well, I can’t be held accountable for my actions.
And one more just ’cause: “Snickers” is food of the gods!
If I were asked what my favorite Mediterranean cuisine is, I would have a hard time answering. I have many cookbooks, and many favorite dishes, of French, Spanish and Italian fare. And I am branching out into Greek and Turkish… I really love it all and all of it!
When I read about the Festa Italiana being jointly hosted by Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook I had to join the fun.
Piccata al Marsala (Veal Marsala)
12 oz (350gr) veal cutlets, thinly sliced – scallops
1/2 cup Marsala, (4oz. 125ml)
1/4 cup beef broth, (2oz, 60ml)
1 tbs dried parsley or 2 tbs fresh
1 tbs olive oil
In a large, nonstick skillet heat oil over medium high heat. Add veal and quickly brown on both sides, about one minute each. Remove to an oven proof serving platter. Keep veal in a warm oven (125F, 75C) while finishing sauce. Add the Marsala, beef stock and parsley to the skillet and stir to scrape up any browned bits. Let sauce cook rapidly until reduced and thickened slightly, about 5 minutes. Pour sauce over veal and serve.
For all of you proper Italian cooks: I freely admit to modifying this; I left out the flour and all of the luscious butter. You may whip me with a noodle, but I try to make things a bit healthier when I can.
Plus, when I have lovely veal scallops, I like to cook them quickly and leave them a bit pink, so, rather than the traditional 35 – 40 minutes to make this, my version comes together in about 10.
Stop by the party, right after March 22, Finding La Dolce Vita and Proud Italian Cook, to check out all the wonderful Italian food and fun! We should all be ready for dinner on the terrace by then!