When it comes to flavoring Italian dishes, the usual suspects come to mind -- garlic, shallots, and olive oil. Yet, pancetta, an Italian unsmoked pork belly that is cured with salt and spices such as fennel, nutmeg, and pepper, may just trump them all.
This once humble cured meat, sometimes referred to as "Italian bacon," is currently di rigeur. Pancetta can be found in panini with buffalo mozzarella, in broth for mussels, in pastas, such as carbonara, in winter vegetable mashes, such as smashed potatoes, and on pizzas and flatbreads. Cooked pancetta, which lacks bacon's smokiness, infuses dishes with a sweet, spicy, and salty pork flavor.
Sliced pancetta for sandwiches is available at most major supermarkets. Many recipes, however, call for diced or chopped pancetta, which usually means a trip to an Italian deli is in order. (While you're there, you might as well pick up some sharp provolone and Sicilian olives.) Ask for the slab of pancetta to be cut about 1/4 - 1/3-inch thick. When at home, use a very sharp knife to cut it. You won't need to add oil to the skillet when you cook, as it will cook in its rendered fat, becoming irresistibly crisp and chewy.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Almond Panna Cotta with Glazed Cherries
Panna cotta or "cooked cream" is a popular Italian dessert made from cooking milk, cream, sugar, and gelatin. It makes a luxurious dessert for Father's Day or any other special occasion. Be warned: panna cotta's silky texture and rich flavor will make even the manliest of men swoon. He may even say strange things like, "heavenly," "sublime," and "decadent."
This is normal. However, if this behavior continues for more than a few hours, don't panic. Turn your television on to the Speed Channel, gently lead your man to the sofa, and seat him there with a Slim Jim and a Coors Light. In a few hours he'll be making sense again.
There are myriad recipes for panna cotta, but I used Helen's (everyone's favorite tartelette). Helen claimed this panna cotta was "easy-peasy," and she wasn't kidding.
Bread Custard with Raisins and Dried Cranberries
Don't waste food. That's what my grandmother always told me. I took that simple idea to heart.
When we go out to eat, I bring home what we don't eat. Especially the
bread. Why let good bread get thrown away?
And if you're in the grocery store, and you see a loaf of marked-down white bread, buy it and you'll be able to make a dessert that's as easy-to-make as it is elegant looking and delicious.
How to Make Any Steak Tender
It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue:
“Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?”
I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem Reap, Cambodia, and Kuala Lumpur, Malaysia. Both were explosively flavorful thanks to complex marinades and polymorphic condiment spreads. And both were tough as proverbial shoe leather.
We North Americans and Europeans are spoiled when it comes to steak. Our notion of a “fork-tender” filet mignon or a “silver butter knife” sirloin (the signature steak at Murray’s in Minneapolis—so named because it’s so tender, the steak knife glides through the meat as though it were butter) are the stuff of dreams on much of Planet Barbecue.
Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream
The beginning of a new year continually fills me with a sense of renewal, a longing to de-clutter my life and an overwhelming desire to live more simply. My effort and elbow grease spent on creating and
implementing holiday meals are behind me now and it’s time to move
forward with new plans, goals and ideas for the future.
I am not one to make too many New Year’s resolutions but this year I have vowed to get back to basics in the kitchen; emphasizing fundamental kitchen techniques such as grilling, sautéing, braising and finally perfecting that “good white sauce”. These are just a handful of skills I feel all good cooks should be able to carry out with ease.
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...