Retro Recipes and Traditional Fare

How to Make Mostarda

mostarda I spent a year living in Europe, and six months of that was in Italy. Having eaten a lot of Italian food, I like to think I understand it, perhaps just a little. In fact, whenever I try to recreate an Italian dish I think back to earlier versions that I've eaten. What was it that I liked about it? What was the essence of the dish?

In all my time in Italy, I don't remember trying mostarda. It's not surprising really because the most well-known versions come from Veneto, Lombardia and Piemonte. Most of my time was spent in Tuscany. But I still think I understand mostarda, just a bit. It's like an Italian chutney I suppose. Don't make the mistake of translating it as "mustard". Mostarda does have a little bit of mustard in it, but it's really a combination of preserved fruit in syrup with a bit of a kick. The kick comes from mustard oil, mustard essence, dry mustard, mustard seeds or some combination thereof. Other ingredients include sugar or honey, wine, vinegar and sometimes citrus juice.

When I am developing a recipe, I often look for several variations then strike off on my own. The recipes I found for mostarda varied greatly--some used dry fruit, others fresh fruit. Some cooked slowly others cooked quickly. Some had lots of mustard, others barely a pinch. My own experiment lead me to this conclusion: Mostarda is very forgiving and can easily be made to your own taste. You can taste as you go and make changes.

Blue Fin Tuna Tartare

TUNA-TARTARE 2 My son, Eli, and his friends took up fishing a few years back. He has an awesome fishing rod, but he has since retired it. He has replaced fishing for varsity football, work (yes, he works – in a restaurant), and girls. He is 16 1/2 after all! Although he has given up the sport, his friends haven’t. And every time his friend Owen catches something wonderful, he calls me up and asks if he and I can cook together.

This past summer he caught massive amounts of blue fin tuna. I became the lucky recipient of pounds of tuna and when he called, I knew exactly what I wanted to make. Tuna Tartare! Most of the ingredients can be found in the pantry, all that was missing was the fish. I made the ginger oil before he arrived, but waited to chop, cut, and assemble the rest of the ingredients until he arrived.

Upon assembly, I realized that I didn’t have any won ton skins on hand (not really one of my pantry staples), so I sent the teenagers to the market. They couldn’t find the won ton skins(never thought to call and ask…boys), but they managed to bring home 2 pints of ice cream and some other crap, that I NEVER buy and is way too disgusting to mention. I improvised with some tortilla chips. I ate it sans the chips and when the tartare disappeared, they asked for more. With a fridge full of freshly caught blue fin tuna, I couldn’t refuse.

Banoffee Pie Madness

banoffee-cooking-channel One of the best things of being a food photographer is the access to new tastes, flavors and recipes. Because 100% of what we do at our studio is actually edible, you’ll find me on set most days asking this series of questions to Adam, my food stylist partner:

a) I’ve got the shot. Can you review it and tell me if there’s anything you’d like to change?

b) Ok, fantastic. Looks great. We’re done. Can I eat this?

I can’t really remember a day where I haven’t dug into a casserole or broken off a piece of bread or stolen a cookie. I often tell myself that it’s part of my job and that I actually should know what things taste like. When I photograph a cookbook it’s inevitable that people will ask me what the process was like and if there was a favorite recipe. Why shouldn’t I be prepared?

Recently a rather unfamiliar dessert landed on my shooting surface. Ok, let me back up. Unusual for me. But then again I’m not a Sweets kinda guy, generally. But this item, Banoffee Pie, is an English favorite that we were shooting for Cooking Channel and it really caught my attention.

Ribeyes with Red Wine-Feta Vinaigrette

steakfeta A good steak never needs something extra to make it stand out. However, sometimes I do have a craving for an extra twang to go with my meat.

We love ribeye steaks. I would say 90% of the steaks I buy are ribeyes; they just always grill to perfection. I guess I should thank my husband for that.

Anyway, yesterday I had a craving for something to go on top of my meat. I remembered seeing a recipe for a vinaigrette topping ribeyes. I searched my recipes until I found it, Ribeyes with Red Wine-Feta Vinaigrette. It was exactly what I was craving.

Vinaigrette on meat you say? Yes, a million times yes. The vinegar and feta cut through the richness of the steak perfectly, leaving you with this melt in your mouth experience. I loved it. I suspect this would also go well with grilled ahi tuna steaks or pork chops. If you add more oil it would also be perfect in a Greek salad.

How to Make Traditional Italian Almond Biscotti

What is the all-time best dunking cookie? Italian biscotti. Whether it's a glass of sweet wine or a mug of steaming coffee, biscotti's firm, crunchy texture stands up to dunking like no other cookie I know.

Biscotti, (pronounced bis-caught-tee), have been around since Roman antiquity. The name is from the Latin biscoctus, meaning "twice-baked," since they were baked twice in the oven. Originally, biscotti was a practical food; because they were dry and sturdy, they were easily transportable for long journeys.

It wasn't until the Renaissance in Tuscany, that biscotti became considered a treat. They were served and often dunked in wine, such as vin santo. Because of biscotti's hard, crunchy texture, people eventually people began dunking them in hot drinks such as coffee as well.

Though original Tuscan biscotti were made with almonds, today's biscotti come in an endless array of flavors. Some are made with anise, others with coffee. Many are studded with nuts and dried fruit while others are dipped in chocolate. There really is a biscotti to please everyone.

Retro Recipes and Traditional Fare