Retro Recipes and Traditional Fare

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.

As a kid, I always wondered why we never celebrated Halloween. Only as an adult did I come to realize that it's really just an American holiday. So, I thought to myself, when do Hungarian kids get a chance to dress up and be whomever they wish to be for one day? The answer is Carnival. I never got dressed up for the holiday, but in Hungary my little nephews always did for school. But never mind all those Mardi Gras celebrations, for me, the best part about Carnival are the doughnuts. Crispy, fluffy, and airy doughnuts!

A few years ago I had a quest to find the best beignets in New York City. I tried the dessert at countless restaurants only to discover leaden balls and soggy balls. I thought I'd never find the airy beignets I had been desperately seeking. That was until a lunch at The Modern. Run by Alsatian chef Gabriel Kreuther in the Museum of Modern Art, the restaurant has some of the best food in the city. The beignets I had for dessert were the crispiest and fluffiest doughnuts on earth. Ever since then I've been wanting to make beignets at home. So for Mardi Gras this year I took the opportunity to do just that.

Casseroles make some of the most practical and delicious all-in-one meals. When you have a dish like lasagna, you really don't need sides, the lasagna takes all the attention. The thing that makes lasagna so popular is its ability to bring joy to everyone who eats it. I've never met a person who didn't like lasagna. It has to be all that cheese and sauce melted together between layers and layers of pasta. Most people would agree that lasagna is Italy's answer to comfort food. Not to mention it's practically a sanctified Italian-American specialty.

I know it doesn't look like much, but looks are often deceiving. 

I have been craving a little snack cake.  You know, one of those desserts you curl up with in the afternoon over a cup of coffee and a good read. 

I went searching in my files for something to satisfy my craving for a quick, easy dessert.  I came upon this recipe I clipped out of the Los Angeles Times possibly ten years ago.  I thought it was about time I made it.

This Poppy Seed Cake was a two-top prize winning recipe at the Iowa State Fair (not sure what year) and it's delicious.  Just perfect. 

The cake is moist, airy and totally enjoyable to eat.  It doesn't even need frosting, just sprinkle with powdered sugar and it's ready to devour.