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Cucina is Italian for "kitchen," where most conversations take place in the home. Cucina Chatter is Lorraine's blog. Check back frequently to read the latest talk or to add your two cents.
3/9/2010 - Put The Water On...
Mi scusi, once again it's been too long between drinks...er, posts. We had a fabulous time at The Gem in Kennett Square last Thursday night. The Gem owner and creator, Lisa DeMichael, hosted quite the wine and cheese party. Micheline DeMichael roasted a vat of peppers and supplied awesome sharp Italian cheeses and wine that was magnifico. Denise Chiccino of Chico's Vibe played guitar and sang almost non-stop, save for interruptions by American Idol wannabes. Denise DiNorscia Williams baked her beautiful Italian delight, BellaPizzelle. They were awesome as always. Liscio's provided loaves of handcrafted Italian bread. Lastly, thanks to everyone who stopped by and hung out for a while. It was truly an awesome night.
Next up.....
Put the water on, I'm heading up the Jersey Turnpike!
Saturday, March 13, I'm bringing Gravy Wars to Chef Central locations in Paramus, NJ (11:00am) and Hartsdale, NY (2:00pm) to square off against Johnny DeCarlo in a battle for best meatballs.
Our little competition began during the World Series when I challenged Johnny to a food bet. Confident that his Yankees would win and I'd be ponying up some authentic Philly Cheesesteaks, Johnny then challenged me to a little gravy war. So, we first doled out our respective meatballs and gravy at Philadelphia's 9th Street Italian Market in November.
Prior to 'friending' on Facebook a few months earlier, Johnny and I were complete strangers. Yet like typical paesans, we were comfortable enough with each other to have this familial food debate, which is precisely the crux of my book.
On Saturday we'll regale audiences at Chef Central with anecdotes about growing up Italian-American as we demonstrate our respective meatball making techniques. We're expecting good crowds, plenty of laughter, and fun for all! I hope you can join us.
Ciao!
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3/9/2010 - Put The Water On...
Mi scusi, once again it's been too long between drinks...er, posts. We had a fabulous time at The Gem in Kennett Square last Thursday night. The Gem owner and creator, Lisa DeMichael, hosted quite the wine and cheese party. Micheline DeMichael roasted a vat of peppers and supplied awesome sharp Italian cheeses and wine that was magnifico. Denise Chiccino of Chico's Vibe played guitar and sang almost non-stop, save for interruptions by American Idol wannabes. Denise DiNorscia Williams baked her beautiful Italian delight, BellaPizzelle. They were awesome as always. Liscio's provided loaves of handcrafted Italian bread. Lastly, thanks to everyone who stopped by and hung out for a while. It was truly an awesome night.
Next up.....
Put the water on, I'm heading up the Jersey Turnpike!
Saturday, March 13, I'm bringing Gravy Wars to Chef Central locations in Paramus, NJ (11:00am) and Hartsdale, NY (2:00pm) to square off against Johnny DeCarlo in a battle for best meatballs.
Our little competition began during the World Series when I challenged Johnny to a food bet. Confident that his Yankees would win and I'd be ponying up some authentic Philly Cheesesteaks, Johnny then challenged me to a little gravy war. So, we first doled out our respective meatballs and gravy at Philadelphia's 9th Street Italian Market in November.
Prior to 'friending' on Facebook a few months earlier, Johnny and I were complete strangers. Yet like typical paesans, we were comfortable enough with each other to have this familial food debate, which is precisely the crux of my book.
On Saturday we'll regale audiences at Chef Central with anecdotes about growing up Italian-American as we demonstrate our respective meatball making techniques. We're expecting good crowds, plenty of laughter, and fun for all! I hope you can join us.
Ciao!
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2/21/2010 - Gravy Love by Johnny DeCarlo
“SUNDAY GRAVY, ALLA JOHNNY D”
Growing up in my North Jersey family, the big thing was rich, red
homemade “Gravy,” which was much more than just a meat-based
sauce—hence the name—and as the full name for it, “Sunday Gravy”
implies, it was cooked and enjoyed on, as my pal Tony Mangia says, the
“unofficial Italian-American day of the week.” As a kid, I can
distinctly recall being woken up at around 7 o’clock on Sunday mornings
to the aroma of olive oil and garlic, and seeing my Nanny in the
kitchen frying meatballs. It was the most amazing smell in the world,
and it’s something I try to recreate for my family today. Whatever you
call the red stuff (or whenever you eat it), is cool according to this
paisan, but if you pop open a jar of Ragu, I will not be cool with
that. Bonnie & Clyde are here to help recreate this classic dish.
On March 13th, B & C along with “Gravy Wars” author, Lorraine
Ranalli will be hosting a cooking show at Chef Central in Paramus, NJ
and Hartsdale, NY to demonstrate our different recipes and share
samples and stories. Come on out and mangia! In the meantime, here is
my recipe, which consists of some of my grandmother’s influences on
both sides of my family, as well as my mother of course, and then it
also has some of my own elements—including a balance of imported
Italian tomatoes (Cento), California (Del Monte, Contadina) and the
Garden State (Jersey Fresh/La Fede)—as well as caramelized onions and
Bellino garlic packed in oil for the meatballs. It took me about ten
years of adding my own touches here and there to finally settle on,
what I think, is now the perfect recipe. Still, there’s no exact
measurements here, if you try and duplicate this meal I would suggest
you taste as you go, and make it your own. When I say things like: a
“glug” of olive oil or a “palm” of spices, that’s all at your
discretion…
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2/21/2010 - Johnny DeCarlo's Gravy
First, we start with the meatballs! I generally make about 13 (a dozen
and then one extra to make it 13, which is actually a lucky number for
Italians). First, take two medium sized onions, dice them up, and then
lightly sauté them in a pan of extra virgin olive oil with a little
butter for a total of 15 minutes. After the first five minutes,
sprinkle some sugar and salt on top, give a nice stir and cover the
pan. Let them finish and then cool off. Meanwhile, in a large bowl,
you’ll combine a pound of meatloaf mix; which is veal, pork and beef,
along with 3 eggs, ½ cup of Italian breadcrumbs, ½ cup of parmigian’
cheese, a splash of heavy cream and about 2 tablespoons of Bellino
minced garlic packed in oil—I actually recommend this over fresh garlic
and I guarantee you will agree. Then, I add in 3 tablespoons of extra
virgin olive oil, a nice handful of chopped fresh basil leaves
(“basi-nee-gole”), 2 tablespoons of Contadina tomato paste, and the
onions. Sautéing the onions in the pan first really adds an
unbelievable dimension to the meatballs. Next, mix everything up—with
your hands of course—and then you roll it into golf balls.
Drizzle a hearty glug of extra virgin olive oil into a pan along with 3
tablespoons of garlic, salt, pepper and oregano. Get the oil hot (but
don’t let the garlic burn it will ruin everything!) Fry the meatballs
until they turn brown on both sides (cook about 80 percent through,
they will finish in the gravy pot the rest of the way). Now, you
deglaze the pan using a little bit of Chianti and then you’ll have a
wonderful “pan juice,” made from all the little bits of meat with the
garlic and spices. This will add so much flavor and actually transform
the sauce into gravy, because that’s where it becomes a meat-based
sauce.
Now we’re going to make the gravy. Drizzle a hearty glug of extra
virgin olive oil into a deep pot with some garlic and once it’s hot,
add in two packages of “gravy meat” and this is 2 sausage links—casings
removed, 2 bracioles, 2 pieces of pork. Allow the meat to sit in the
pot for about twenty minutes until slightly browned. At that point,
pour in two 28 oz. cans of Cento crushed tomatoes (covering the meat),
along with more torn-up basil leaves. Then I like to add in Del Monte
Italian style stewed tomatoes, one 14 oz. can is perfect, and then you
follow that with a drizzle of balsamic vinegar and a nice handful of
sugar. Next is the step where we add in a good palmful of my special
dry herbs and spice mix—which is 10 spices that I use in most of my
dishes and also on sandwiches—it’s the perfect blend. In here you have
sea salt, cracked pepper, basil, parsley, oregano, red chili flakes,
garlic powder, granulated onion powder, thyme and rosemary. Follow that
by adding in two 28 oz. cans of Jersey Fresh tomato puree, the
meatballs, and remember also some of the pan juice, and sprinkle a
little grated cheese on top. Give a nice stir about every 20 minutes,
cooking on a medium flame for a minimum of 2 hours. Then, what I do is
I remove all of the meat and put it into a casserole dish, pop it in
the oven just to keep it warm, under 200 degrees while I allow the
gravy to sit on the stove for another twenty minutes or so. I’d
recommend adding in about a cup of water to the gravy—especially if
it’s very thick.
This is the most basic part, you boil up a pot of water, get it nice
and salty and then you add in the macaroni of your choice (and yes, my
choice is always Barilla no matter what the cut). Get it to aldente,
which is not too soft, not too hard. Then, what I do is I serve the
macaroni with the gravy on top with a gravy boat on the side to add
more on your own. And then the meat is also on the side, so you can
serve yourself a meatball or a piece of pork or a braciole—or all of
the above. With crusty bread in one hand and a glass of vino in the
other, it’s time to enjoy!
Johnny DeCarlo
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2/14/2010 - Seeds of Success are Found in the Strangest Situations
''Every adversity carries within it the seed to equal or greater benefit.'' I've heard that expression countless times and came across it again recently while reading Napoleon Hill's ''Think and Grow Rich.'' Like almost every business book I've read, this is a book about life. Chuck Piola wrote about it in a recent Philadelphia Bulletin column. I then posted an informal pole on my Facebook status (as I'm prone to do) regarding business book recommendations, response after response was ''Think and Grow Rich.'' At that point, I knew I had to read this book and I'm glad I did.
When you truly embrace this philosophy, it is easier to handle life's hurdles... at least most of them. Things that seem monumental at a moment in time are really nothing we can't handle when put in proper perspective. Likewise, when things don't go the way we plan, accepting the situation with a hopeful attitude, that is anticipating something better, helps us move forward more easily. It's like the mantra: ''When one door closes, another opens.''
This type of mentality takes practice because for some reason it goes against our very nature. But I want to address it hear, at the kitchen table, because someone recently asked me either at a book signing or in an interview, I can't remember which, if there was something I wish I had done differently in the process of writing, releasing, and distributing ''Gravy Wars.'' My immediate reaction was, ''I'm sure there were things I could have done better, but I just can't name them.''
Sure, there were roadblocks and hurdles along the way. There still are. Introducing a book to an entire nation without a Simon & Schuster budget takes a while. During the process, when things didn't go as I planned, I changed my plan in order to keep moving forward. Sometimes I was a bit too slow in my decisions but ultimately determination drove my progress.
I'm often asked about book publishing. I feel that everyone has a book in his head and I encourage everyone to write it. Like any creation, a book begins with an idea, and in order to get the idea rolling you have to let it loose. So, start writing and take one step at a time. There are many publishing options. When you face a hurdle or even a brick wall, don't give up. Have you ever heard about a first-time author landing a winning deal with a big-name publisher on the first try? Either have I. Quite the opposite, in fact.
The difference between the authors who get published and those who don't is persistence. Every rejection, every adversity, is a step toward something better. You just have to be open to success.
Ciao!
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2/7/2010 - Crabs & Spaghetti
Italian Joe from Nevada e-mailed me a few months ago to say that he and his buddies (20 of them) were having the classic gravy vs. sauce argument via e-mail. Then while hanging out one night, they took their argument to that beacon of truth, the Internet. They typed keywords into TIVO and BAM (Oops! did I say that?) there I was on Youtube discussing the very topic these guys had never resolved through cyber-discussion.
So Joe ordered a couple copies of Gravy Wars from Amazon because, ''I knew, absolutely KNEW that there would be a recipe for red sauce with crab. They don't do that anywhere but in South Philly. SO WHAT HAPPENED?''
Well, Joe, I'm pretty sure they also fix Crabs & Spaghetti in New York, Boston, Baltimore, and along the Florida coast. What happened was simple, there are so many stories to go along with the Crabs & Spaghetti recipes that I decided to employ a trick I learned from a few comedian friends—Keep 'em wanting more! Oh, there's so much more...
As I write the Gravy Wars sequel (which includes war stories and recipes from readers, so get yours in now!) and because I'm preparing for a string of events along the eastern seaboard, including stops in the NYC area and the Jersey shore in March, I decided to post the Crabs & Spaghetti recipes that I e-mailed to Joe.
I've said this somewhere before: The more senses you can engage during a meal, the more memorable a dining experience you'll create. Food is to the palate what fine art is to the eye, fragrant scents are to smell, melodic tones are to the ear, and velvet is to touch.
Crabs & Spaghetti is most certainly a meal that engages all five senses, but probably not so aristocratically. In fact, you should wear a bib, use your second or third best tablecloth, and have plenty of mopeens nearby when eating this. A few good nutcrackers and empty bowls for the shells are also recommended.
Tips:
Begin with live crabs. Have them bagged so they don’t run loose in your car (I have a story for this), and then immediately place that sealed bag in your freezer for one hour before preparing the dish.
Wear strong rubber gloves. The crabs in the freezer will not be dead in an hour, just mummified, which is perfect but you could have a feisty one or two that will nip at you.
Use 4-6 average size crabs for every 56 ounces of gravy (that’s two large cans of tomato—puree, crushed, paste, sauce, etc.)
Yield:
One to two pounds of macaroni (some varieties soak up more gravy than others)
Istruzioni:
Clean the crabs by first peeling off the backs. While running them under warm water, pull out the yellowish roe. Scrub their little tootsies, too. Once the crabs are cleaned, break them in half.
Aunt Terri’s Recommendation:
Start your gravy as you normally would, or choose from a fine selection of gravy recipes on pages 23-37 of Gravy Wars. Instead of adding meat to this gravy, simply add the cleaned crabs. Simmer slowly for about three hours. The gravy will naturally absorb the crab juices and vice versa, as it cooks. If you prefer a strong seafood flavor, add a bit of clam juice. You can find this bottled at your grocer.
Nana’s Recollection:
Nana claims she doesn’t like a strong crab flavor in her gravy. She and I have distinctly different memories of her crab gravy but to both our credit, it’s been about thirty years since she’s made it. Nana starts her crab gravy with about ¼ cup of oil and adds fresh garlic, salt, pepper, and crushed red pepper, to taste. She then sautés the crab pieces (having cleaned, halved, and de-clawed the dears before plopping them in the sizzling oil). Once they are red, she pulls them from the pot, sets them aside, prepares her gravy in that same pot, and then reintroduces the crab pieces during the last hour of cooking.
In a pinch:
…And for those who have no access to live crabs, which I’m guessing is Joe’s situation in Nevada. Prepare your gravy as you normally would. In the last 15 minutes stir in canned crab meat. Do not let this cook for more than 15 minutes or the meat will get mushy.
Serve over your favorite macaroni. Serve the crab pieces in a separate bowl or throw a few atop the macaroni for effect.
Mangia & Enjoy!
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1/24/2010 - Fan Mail
Thank you for your support and enthusiasm. I get so many
wonderful letters and e-mails, and I thought it would be nice to share
a few. Your feedback affirms the purpose of Gravy Wars: to prompt a few chuckles, a sense of nostalgia, and a feeling of home. As I like to say, ''Mangia & Enjoy!'' And thank you for keeping familial memories alive and sharing your own cultural traditions—whatever your background—with future generations.
We have a mutual friend, who was kind
enough to give me an autographed copy of your book GRAVY WARS. I read
it cover to cover in one evening because I didn't want to put it down!
My
parents were raised in South Philly and moved to the Northeast after
they were married a few years. Like you, my sister and I went
'downtown' every Sunday to visit our grandparents. 'Whose gravy is
better, mine or your mother's?' my maternal grandmom, Yolanda, would
ask us each week. Those Sunday dinners were filled with so much love
and so much food. One Easter Sunday (we did have lamb), I ate so much
that I had to take off my dress and wear one of my grandmom's 'house
dresses.' I wish that my own sons could experience, as we did, spending
their Sundays around a big dining room table in South Philly.
Reading
your book was a real trip down memory lane. I'm sure you hear that
often. I cried a few times (in a good way) as I reflected on your
stories that so closely match the stories of all of us who share South
Philly Italian heritage. Your book is a treat for readers of any
heritage!
GRAVY
WARS is a perfect mix of narratives, recipes, pictures and history.
Thank you for shedding some light on the actual meanings of familiar
words in your Glossary section.
I wish you all the best with your next book!
Sincerely,
Lisa C.
I read your book last month and
loved, loved, loved it. I'm an Italian girl from South Philly and I
swear you lived MY LIFE...hahahahaha....I have since purchased it for
some of my friends. You have made my Christmas Shopping for this year a
'no brainer.' Everyone will be reading and laughing and making gravy!
Thanks so much, it was great! All the best,
Debbie
You have such an amazing way of
bringing your childhood and your family foibles to the page. I was
laughing hysterically at your observations...and you do a great job of
waving the Italian flag high while still taking jabs at your own
heritage ...the book is awesome. In an interesting twist - I never go
to book stores...about a month ago I took [my daughter] and let her go
on her own...decided to look for your book - not on the shelf..the
clerk tells me there should be a copy on the shelf according to the
computer - so she brings me over and we don't find one...about 10 mins
later I decide to get a drink at the cafe and sure enough there is a
woman sitting there reading it while drinking her coffee...it was
pretty surreal. Anyway - I just wanted to tell you what a talented
writer you are - the book is fantastic. Best of luck.... Dean
I gotta tell you the book GRAVY WARS
is just the best ever!!! Joe can't put it down so when he goes shopping
or whatever I grab it. Its funny as hell. And we already tried a
receipe yesterday so easy--we had chicken scallopine-OMG it was
AWSOME!!! Thanks for thinking of him.
Jude
Hey Lorraine. I just cooked up your meatballs on pg.31. Whoa! The veal & romano cheese brings out the flavor. Fantastic.
Rich
Hi Lorraine! I just finished Gravy
Wars and I loved it. It brought back so many memories of my grandmother
who passed away last year. I'm giving it to my mom to read. I know she
will enjoy it, too.
Denise
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1/19/2010 - Finally, The Crab Cake RECIPE
You may remember that I posted Aunt Marie's crab cake directions about a month ago with intentions of divulging my own recipe, as it had been a half dozen or so years since I last made them and so I did not have measurements. Of course, Aunt Marie has no measurements recorded either. Thus, the subtle difference between directions and recipe. The latter bears measurements. Well, the crab cakes were pulled from the Christmas Eve line-up minutes before game time, and the crab meat remained canned and refrigerated until just a couple of days ago.
I hope you enjoy these crab cakes as much as my family did. If so, keep the recipe because I may alter mine the next time.
Crab Cakes
yields 1 dozen
3/4 cup red pepper, finely chopped
3/4 cup onion, finely chopped
1/2 stalk celery, finely chopped
1/2 clove garlic, finely chopped
2 Tablespoons butter
salt, pepper, paprika, to taste
1 lb. crab meat
2 Tablespoons lemon juice
2 Tablespoons spicy mustard
1 Tablespoon parsley
3 Tablespoons mayonnaise
3/4 cup seasoned breadcrumb
1 egg, beaten
1/2 cup water (to make egg wash)
approx. 1 cup flour (to make batter)
approx. 3 cups seasoned breadcrumb (to coat each cake before frying)
approx. 1 cup vegetable or canola oil
In a large skillet, slowly sauté the vegetables in butter until they are soft. Season to taste with salt, pepper, and paprika.
In a large mixing bowl, use a fork to mix the sautéed vegetables with the crab meat, lemon juice, mustard, and parsley. Break up the crab meat as you continue to mix it with the vegetables. Add the mayonnaise and breadcrumb, and then fold the entire mixture into cakes about the size of your hand.
One cake at a time, dip each into the flour, then the egg wash, and then the bread crumb. Then, cover the bottom of a large skillet with canola or vegetable oil and fry the cakes evenly on each side until golden.
Mangia & Enjoy!
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1/7/2010 - I Crossed The Line
Yep! I did it! Got carried away. Like an invincible teenager, I thought I was fool proof only to find out I was foolish. Now I have to fess up, put my tail between my legs, and take one for the team--if only to help you avoid the same mistake.
Back in November, I proudly posted my newly discovered/invented Banana Oat Bread recipe and the story behind it. I have no fear in the kitchen, so I improvise often. Once again, I had discovered something scrumptious while fooling around in the kitchen. Sometimes my arm hurts from patting myself on the back, but not today. Today I was overzealous.
You see, when I came up with the Banana Oat Bread recipe and it worked fantastically, I later substituted even more oats for flour, which worked well, too. I then deduced that dry oats and flour were interchangeable but I had not confirmed it. Thinking about a recent encounter, I set out to prove my theory.
Last week I met with an old friend who I hadn't seen in over twenty years but with whom I recently reconnected on Facebook. She told me an incredible story of healing. She had suffered for years with what the doctors said was fibromyalgia. About a year ago, a virus that prevented her from eating for a couple of days but made her chronic pain go away, led her to a self-diagnosis. After a trial and error with food and process of elimination, she discovered the root of her chronic illness was not fibromyalgia but a wheat allergy. She educated herself on what was and was not safe to eat and, as a result, she is eating healthier, has a lot of energy, and has lost a lot of weight. Because she is now pain free, she enjoys exercising, too.
When she told me that she couldn't eat anything containing flour, I confidently told her to use dry oats in any baked-goods instead. Remember, I had yet to prove my theory.
Today, I did just that and my banana bread flopped. Well, it didn't totally flop but it certainly wasn't as full as it has been. Like a soft granola bar, it crumbles when it's cut, which is messy and not suitable for guests. Don't get me wrong, it tastes great, but I think it needs some flour.
The original recipe called for three cups of flour. Upon initial experimentation, I substituted one cup of flour with a cup of oats. The oats gave my banana bread a spongy texture. My next experiment, the one I chronicled in an earlier post, contained two cups of oats and just one cup of flour. This recipe, my friends, is the ticket! The result is a high, moist, and spongy banana bread.
Mangia!
Oh, confession #two: In my pre-Christmas post, I promised to divulge the exact measurements for my LaVigilia crab cakes. In the 11th hour, the crab cakes were cut from the menu. I apologize for that. I do have the canned crab meat and will be making them soon. Check back, please.
Grazie!
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12/31/2009 - Post-Christmas Pondering
It’s New Year’s Eve and I’m enjoying a quiet night home with the family (code phrase for nothing to do!); hence, some random introspection:
Why is it that with each passing year my Christmas decorations go up later and later yet I’m always ready to take them down by New Year’s Day?
Just sayin’….
Why is it so hard to get to bed before midnight during this hectic time of year, yet so hard to stay awake until midnight on New Year’s Eve?
Just sayin’…
Why is it more gifts come in bags than boxes these days yet no one fills out the little gift tag attached to the bag (including me)?
Are we all so eco-conscious that we anticipate the bags will be reused?
Just sayin’….
Despite the certainty that between January 1st and the first day of spring we will catch a few somewhat mild days, there’s bound to be someone in the neighborhood with Christmas lights dangling until summer. Why is that?
Just sayin’…
Has any retailer ever considered capitalizing on the 12 Days of Christmas? I’m thinking they could clean up their stores, restock with last year’s winter clothing and do it up big until January 6th. But the spring/summer fashions will be in place before the end of January? Try a new marketing approach, huh?
Speaking of retailers, upcoming winter holidays are associated with things completely irrelevant to the holiday being commemorated. For example: In celebration of the life of Dr. Martin Luther King, we’re told to do community service. The man was about liberty and freedom for all! Shouldn’t we celebrate his impact on society with tax-free shopping and save service for Christmas or Easter?
President’s Day Weekend will be marked by mattress sales. Isn’t it time to wake up to the principles established by our founding fathers rather than go back to sleep?*
Hearts for St. Valentine and beer for St. Patrick??? Ok, we’ll leave those alone.
I’m just sayin’…
Why do we fool ourselves into thinking that turning a page on a calendar is the equivalent slap-on-the-face epiphany that will prod us to abandon all bad habits?
…and we repeat the charade each year! Isn’t that the definition of insanity? Doing the same thing over and over and expecting different results.
…just sayin’!
Why after eating myself simple for a week straight do I have such a vooli (yen, craving) for potato chips?
I’ll chew on this for a while.
Why, just a couple weeks into winter, do I long to go down the shore?
Why drone on?
Buona notte!
*Comments posted here do not necessarily represent the views or opinions of sponsors and/or affiliates of Gravy Wars.
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12/18/2009 - Crab Cake Challenge
Is time flying or what? I can't believe it's already the 18th of December--exactly one week before Christmas. Thank God there's a major Nor’easter in the forecast or I would have delayed my food shopping until the very last minute. Usually by now I have cookies baked and gifts bought and wrapped. Ok, maybe not wrapped, but you know what I mean. With each passing year time becomes more and more of a commodity. Jim Croce is singing in my head as I write.
As usual, however, I digress. This post is not about time. It's about saving you some time. I wanted to share with you instructions for making my Aunt Marie's crab cakes for La Vigilia (The Vigil Dinner, Christmas Eve Vigil to be exact). The feast of the Seven Fishes is upon us. Be sure to respond to this post with your selections for La Vigilia. Any recipes you can share would be greatly appreciated too!
Notice in the above paragraph I refer to the following as instructions rather than a recipe. The reason is that the amount of ingredients, as is typical in an Italian family, is up to the chef. So be creative. Use your own judgment, imagination, and good taste. Remember, like the famous painter Bob Ross used to say about the art of watercolor 'There are no mistakes, only happy accidents.' The same holds true in la cucina, save for a kitchen fire or any other major catastrophe.
Crab Cakes
The yield depends upon how you roll 'em.
1. Sauté onion, peppers, celery, and garlic in butter. Season with salt, black pepper, and paprika.
2. Mix veggies with crab meat, parsley, mustard, and lemon juice. Add mayo and bread crumb.
3. Fold together and form into cakes.
4. Dip into flour, egg wash (egg with water), and then breadcrumb.
5 Bake or fry until golden.
It's been years since I've made these but I will attempt them next week. When I do, I'll take note of my own measurements (as best as I can) and re-post the 'instructions' as a recipe.
In the meantime, why not have fun with this, come up with your own measurements, and if you love the result, share your special recipe with the rest of us!
Mangia & Enjoy!
Ciao!
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12/5/2009 - Sightseeing in Philadelphia
Today I visited for the first time in my life, the Saint Rita of Cascia National Shrine on South Broad Street in Philadelphia. Later I went to Confession and told the priest about all the famous landmarks right here in Philly that I've failed to visit. OK, so that wasn’t my real confession but we did discuss this after absolution. I'm admitting my failings publicly not because I want your approval but for your benefit, so that you will add them to your list of “must see” Philadelphia sites. Don’t get me wrong, I’ve not lived a cloistered life, and I could go on and on about the many significant landmarks in the region, but even I find it hard to believe that I have not been to a few biggies.
First, let me begin by explaining how I ended up at St. Rita’s Shrine. I had received an inquiry from Anthony, a gentleman who volunteers at the Shrine, about carrying Gravy Wars at the shrine’s gift shop. I thought it odd to sell my book at a religious shop but Ant'ny assured me that he completely understood the book’s theme and he said that visitors would appreciate the South Philly Italian aspect and that the book could be displayed alongside the parish’s cookbook. So, I brought some books.
In awe of the church’s architecture, I could hardly absorb the plethora if information disseminated by my tour guide, Ant'ny. Regardless your religious affiliation, I highly recommend visiting this shrine, which was built over a hundred years ago by parishioners, including Anthony’s Irish grandfather. It's the only shrine in the United States dedicated to Saint Rita.
The fourteenth century was a chaotic time for governments and for the Church. Rita Lotti was born in 1381 to elderly parents, whose vocation was peacemaking. They would draw peace documents for feuding parties. Rita would later do the same for her husband’s family and the family of the man thought responsible for her husband’s death. The story of St. Rita of Cascia has been documented by Michael DiGregorio, OSA in a book titled The Precious Pearl.
Another must see, I’m told, is the National Shrine of St. John Neumann at 5th and Girard Avenue. Shame on me, I haven’t been there either. Even more embarrassing is that I’ve never visited the Cathedral Basilica of Sts. Peter and Paul, the Mother Church of the Archdiocese of Philadelphia.
Click here to see a tour of religious and historic Philadelphia sites put together by the city’s Convention and Visitor’s Bureau. Independence Mall (been there), the Liberty Bell (might have been there as a young child but can hardly remember), and the Reading Terminal Market (been there) are also on the list. Add to your excursion the Constitution Center (I have yet to go), and the Art Museum (been there, did the Rocky run).
For history buffs, not only do I recommend the aforementioned religious sites, but also a few of the landmarks I had the privilege of touring in recent years while working on a historic documentary. They include the Chew House (Battle of Germantown, Revolutionary War), Brandywine Battlefield, and Fort Mifflin. Please leave a comment with your list of must-see and want-to-see Philly sites.
One final note: I'm not a big believer of coincidence. A few years ago, a friend gave me the prayer to St. Rita to say for a special intention. Ever since, I've been praying to her for intercession, and I've shared that prayer with many. You can find it here. Who knows what the future holds.
*Comments posted here do not necessarily represent the views or opinions of sponsors of Gravy Wars.
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11/26/2009 - Giving Thanks
We're often told to avoid in conversation any topics involving money, religion, or politics. So then, what else is there to talk about? Well, there are sports, which for many is religion--click here to read a great piece about this . Then, there's gossip, which despite being a very un-Christian-like exercise usually focuses on money, religion, and politics. The weather is usually safe, until of course it morphs into controversy over 'climate change' or insurance claims for natural disasters. Even food can be a heated topic given theories on healthy eating, eating for pleasure, and my favorite, who makes the best eats.
So what can we discuss during Thanksgiving dinner that won't offend or incite? Probably very little, which is why so many people dread family get-togethers. Then there are those who eagerly await any potential soapbox opportunity. It's enough to make you want to curl up and hide until the day passes.
Then something happens that snaps you back into focus, makes you realize what is really important. It could be a tragedy in your life, the lives of those close to you, or some random item in the news that has you shaking your head and asking, 'What's it all about Alfie?'
This Thanksgiving and Christmas season resolve to embrace family with all its quirkiness, coarseness, and folly. Go ahead and discuss money, religion, and politics, but be sure to take a page out of Dale Carnegie when you do. ''Speak in terms of the other person's interests. Be a good listener. Smile. Become genuinely interested in others. Never criticize, condemn or complain. Remember, any fool can criticize, and most fools do.''*
Sure this is easier said than done. Believe me, I know. I fail all the time. Relationships are constant work. Maintaining proper disposition and attitude is constant work. Sometimes it's easy to get back up after a fall, other times it's more difficult but we have to keep trying.
Happy Thanksgiving. May you enjoy all of God's blessings.
Viva la famiglia!
*Principles from How To Win Friends and Influence People
+Comments posted here do not necessarily represent the opinions of sponsors of Gravy Wars
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11/14/2009 - And The Winner Is...
Food is to the palate what music is to the ear, and in both cases the fine art is subject to the senses of the beholder. The important thing about food is that every bite is enjoyed, digested with deep appreciation, and savored as it was intended to be.
Today two passionate Italian cooks, who were complete strangers prior to their chance Facebook encounter and subsequent World Series Food Wager, converged upon Philadelphia’s Italian Market to share with even more strangers that which brought them together: GRAVY!
Neither chef/columnist Johnny DeCarlo nor I refer to our gravy as sauce. Yes, both of us use crushed tomatoes, we fry our meatballs, and we cook with love and zeal. Our differences, however, were obvious. Chunky and loose, Johnny's gravy skewed sweet, complimenting the natural goodness of a vine-ripened Jersey tomato. I added a can of puree to my Cento Crushed tomatoes to create a creamy texture. I also combine just the right amount of salt and garlic to counteract the sweetness. So, despite our similarities, our gravy is as different as New York and Philadelphia.
If there’s one thing you can count on from Philly, it’s
honesty. One gentleman told me to cut back on the oregano. Really? So,
I tasted a bit of my own and guess what? My compadré’s taste buds were
accurate; there was too much oregano in my gravy today. It wasn’t my
usual but delicious nonetheless. I must have been more nervous about
the competition than I even realized, thus a little heavy handed with
the spice.
Johnny was brave to travel, in a Yankees t-shirt, two-and-a-half hours to the city that lost the World Series to his Bronx Bombers. (He so desperately wanted to sink his teeth into our world famous cheese steaks!) He was received well in the city of brotherly love, which may have come as a surprise to him given our reputation. The world should know that Philly might look like a grizzly, sound like a grizzly, and yes at times act a bit grizzly (especially sporting events), but beneath the gruff façade lives a huge huggable teddy bear.
So, I made good on the cheese steaks and the wooden spoon. I even threw in some Gravy Wars t-shirts for Johnny, his gal Megin, and little Matty. And in typical Italian fashion, Johnny came bearing gifts of his own: Jersey tomatoes (who knew they grew them up north, too) and authentic Italian Balsamic Vinegar from Mike’s original Arthur Ave Deli in the Bronx.
Yes, good Italian attributes like generosity are universal! For this I am grateful.
I am also grateful for all the love and support from the crowd that gathered in the courtyard at 9th and Montrose for our little gravy competition. Some pulled me aside to say they liked mine better but I’m sure Johnny was pulled aside and told the same. In fact, one diehard Phillies fan admitted to Johnny that he converted him to New York’s gravy. Of course, the guy wasn’t giving up his Philly allegiance in any way. Just as a good dancer can move to the rhythm of any genre of music, a good eater can appreciate regional food of many varieties.
Discerning taste buds enjoyed both pots of gravy and meatballs as evidenced by their quick disappearing act. In the end, it’s fair to say that the ''war'' was a draw. Both Johnny DeCarlo and Lorraine Ranalli are entitled to declare victory.
Oh, as for the music… not soul can deny that the melodic resonance of T & T was pleasing to the ear! I highly recommend them for your next affair!
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11/8/2009 - Banana Oat Bread
Waste not, want not! That's how I was raised, which is probably why I sometimes overeat. I can't bear the thought or handle the guilt of throwing away even a morsel of food. Of course, when it sits leftover in the fridge to the point it looks like a fifth grade science project, I have no problem disposing of it. Admittedly, I also feel less guilty about tossing out processed foods that get stale or go bad, such as crackers, candy, and potato chips. (As a self-proclaimed potato chip connoisseur, I won't spend a single calorie on a stale chip.)
I had always made it a point to keep fresh fruit in the house, optimistic that the kids would eat it willingly. When they didn't I bribed them, but that only works for so many years. As my children get older, I find myself throwing away rotten bananas a bit too frequently. You bet I have every intention of baking banana bread with the too 'fleck'd with brown' fruit, but hectic schedules prevail.
Another staple that I find lingering lately is oatmeal. My kids love oatmeal—the over-sugared and flavored kind—but I buy the huge variety pack that includes a few packs of plain, which are never eaten. As my friends and I tired of eating them too, I watched my inventory of plain packets multiply. So I decided to get creative in the kitchen.
While baking oatmeal cookies one Christmas, I discovered that flour and dry oats are somewhat interchangeable. So I broke out my recipe box and the loaf pan and tweaked my banana bread recipe. The result was scrumptious—a delightfully spongy, tasty, and filling cake. It also presents well, so you may want to bake this for the next school or social fundraiser.
Lorraine's Banana Oat Bread
2 cups dry oats
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
3 1/2 tsp. baking powder
1 tsp salt
3 Tablespoons vegetable oil
1/3 cup milk
1 egg
1 1/2 cups bananas (about 4 mushy bananas)
1 cup walnuts, chopped
1 cup chocolate morsels, optional*
Grease and flour loaf or bunt pan. With and electric hand mixer, mix beginning with wet ingredients. Pour into baking pan and bake at 350 for about an hour or until knife test is clean.
*Alternate options: dried cranberries or raisins.
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11/6/2009 - DeCarlo vs Ranalli (a NY vs Philly gravy war)
Details and links regarding the DeCarlo-Ranalli (NY-Philly) gravy war can be found on the events page. Below is the official press release distributed by PR Coordinates.
World Series Gravy Competition in Philly's Italian Market
Philly vs. New York on 9th Street November 14
Philadelphia, Nov. 5, 2009 - Former Philly broadcaster and Gravy Wars author Lorraine Ranalli settles her 2009 World Series food wager with New York chef and columnist Johnny DeCarlo on Saturday, November 14, 2009 at noon in Philly's Italian Market.
With the immortalized Mayor Frank Rizzo watching over, the two will square off in the courtyard next to DiBruno's near 9th & Christian. Shoppers will be invited to sample the gravy and vote for the best. The winner will receive bragging rights until Lorraine ventures to the Bronx for more of the same.
Prior to the gravy competition, Lorraine will sign copies of her book Gravy Wars, South Philly Foods, Feuds & Attytudes beginning at 11:00am at Cannuli Quality Meats. A proud sponsor of Gravy Wars, Cannuli's is offering the book at a steep discount.
Following the gravy competition, the chefs will make their way south on 9th street so that Lorraine can buy Johnny a cheese steak—at Geno's or Pat's, or both—to settle their Phillies vs. Yankees food wager (...and she was this close to winning Mrs. DeCarlo's mopeen!).
###
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10/27/2009 - 2009 World Series
This year, we're not only looking at an east coast World Series, but more importantly a New York vs. Philly
World Series! The Jersey turnpike will be screaming over the next week
and New York and Philly fans will be champing at the bit! (and chomping
on some great food!)
No doubt this series has inspired some
serious wagers. Add this one to the pile and please add your comments and
suggestions. Keep it clean and cool, though, or I'll have to smacka yo arse wit' da wooden spoon. Ah-ite?
New York Chef (Bonnie & Clyde's Catering, Woodbridge, NJ) and
blogger Johnny DeCarlo has challenged Philly's Gravy Wars instigator
Lorraine Ranalli to a friendly food wager. (Check out Johnny's latest blog, he can't get around the Philly flavor, lol!)
Johnny
wants a cheesesteak from Geno's or Pat's if the Yankees win. Lorraine
says that when the Phillies win (in six),
she'd like an authentic New York cheesecake. Lorraine even offers
to buy Johnny cheesesteaks from both Geno's and Pat's when he brings
the cheesecake to her following the Phillies' victory.
Talk about attytude! All in fun. You gotta love it! One thing is for
sure.... there will be a lot of good eating in the two cities.
Best to
both teams. Have fun, be safe, and as always: Mangia & enjoy!
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10/12/2009 - ''Lost In Translation''
I am honored to have been included in The South Philly Review's Fall Guide. In her article titled ''Lost In Translation,'' Amanda Snyder examines the gravy vs. sauce debate. Click here to read this fun piece. I've also posted my fresh tomato gravy recipe below.
I’m proud of the small vegetable garden I plant each summer. Sometimes it is successful; other times it’s lackluster. Over the past two years, however, I’ve been paying special attention to conditioning the soil and alternating the placement of the tomatoes, which are a staple. This past summer I planted five tomato plants, a half dozen green bell pepper plants, three cucumber plants, and basil—another staple. The cucumber harvest was early, the peppers were late, and the tomatoes ripened in two spurts—early August and late September. Usually, I distribute the bulk of my tomatoes to neighbors and make pizza with the rest, but it seemed everyone had a good harvest this year. So, for the first time in my life, I used fresh tomatoes to make a pot of gravy. This was a big deal for me because until now, I was conditioned to believe the task was onerous. I should have known better. In fact, I always say, ''When life throws tomatoes, make a pot of gravy.''
Taking advice from my friend Michelle, who prefers organic and fresh, I first dropped nearly a dozen medium-to-large tomatoes, one at a time, into boiling water for about five seconds to loosen the skin. I peeled the skin off each and crushed them in a blender at the highest setting. In all, I had about three quarts of crushed tomatoes (unstrained) in a large pot. Bear with me, the measurements aren’t precise but I’m sure you can relate. This is where your ingenuity comes into play.
I must confess that I added a can of tomato puree for a thicker consistency. After seasoning and adding meatballs, I let this pot of gravy simmer on the lowest possible setting for nearly seven hours! And guess what? It wasn’t thick at all. It was just right.
Here’s what you’ll need to duplicate my new gravy recipe:
3 quarts of fresh crushed tomatoes
1 28-ounce can of tomato puree
3 fresh basil leaves
1 medium potato, peeled*
Salt, pepper, oregano, crushed red pepper, garlic powder – to taste
*If you’ve read Gravy Wars, you know that I put one peeled potato in every pot of gravy. Old habits die hard. Mom says the potato absorbs the acid. We do not have scientific proof that this is the case, but I’ve experimented without the potato and found no difference in the taste, texture, or acidity.
You should have enough gravy to adequately cover two pounds of pasta.
Mangia and enjoy!
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10/5/2009 - Beer Battered Veggies
Fall means football, food, and family--not necessarily in that order. Like most families, my family turns any occasion into an excuse to eat but we are conscious of our health. The question is: how do you mind your health while enjoying finger foods during a football game? The answer is largely semantic--what you mean by 'healthy eating'--or how you justify what you eat.
So, whether you're preparing a party made up entirely of hors d'oeuvres or looking for a unique appetizer to ''pick on'' before the Sunday gravy, consider my Aunt Terri's beer battered veggies. This dish is the perfect amalgamation of healthy eating and comfort food.
Aunt Terri's Beer Battered Veggies
11/4 cup beer
11/3 cup sifted flour
2 Tablespoons grated Parmesan cheese
1 Tablespoon olive oil
1 Tablespoon snipped parsley
1 tsp salt
Dash garlic powder
2 beaten egg yolks
2 stiff-beaten egg whites
1- 9 oz. package frozen artichoke hearts, cooked and drained
1 medium zucchini sliced into discs
1 small cauliflower, broken into buds
1 green pepper sliced in strips
Cooking oil
Let the beer stand at room temperature for 45 minutes or until flat. In a mixing bowl, combine the flour, Parmesan cheese,parsley, salt and garlic powder. Stir in olive oil, egg yolks, andbeer. Beat until smooth. Fold in stiff-beaten egg whites. Makes 3 cupsbatter.
Dip the vegetables in the batter and deep fry in hot fat until golden brown (2-5 minutes). Drain on absorbent paper and serve immediately.
Mangia and enjoy!
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9/25/2009 - What's Black and White...
...and read all over, or not?
Newspapers are struggling but for most, especially the large dailies, their demise has less to do with current economic conditions and more to do with recent trends. Prior to Internet and cable, newspapers' biggest competitors were radio and TV, which offered expanded headlines at best. But local papers provide nuggets of information that are not easily found on the web. Most Rotary Clubs and churches do not have websites let alone RSS feeds.
I was speaking today with the publisher of The South Philly Review, a free weekly with a long history of serving the neighborhoods of South Philadelphia. (See page 53 of 'Gravy Wars.') The Review still enjoys loyal readership and patronage, but has not been spared the effects of the economic depression. Printing costs are up and since most businesses are already pinched, raising ad rates is not a viable solution.
The conundrum prompted me to take an impromptu poll of my Facebook friends to find out what motivates people to read newspapers these days. Many responded with reasons why they do not read the paper, confirming my suspicions that they are too busy and/or prefer the convenience of the Internet. My hunch that many read local papers to keep abreast of their immediate communities was also confirmed.
What surprised me, but should not have, was the common echo of nostalgia that still draws many to the newspaper. Either they read newspapers as kids and never kicked the habit, or it's part of their Sunday routine, or they have fond memories of doing puzzles with family members. My pal Chris McCoy summed it up well: 'There's something about holding it in your hand, the feel of the paper, the newsprint, the smell, the sound when turning pages. It's a total sensory experience.' He
equates that experience to his days as a paperboy, which we no longer see.
Joanne Sacchetti made another good point. She scours the locals to find info about her kids, their friends, their schools, etc. And when the kids' pictures are in the paper, there's no substitute for actual newsprint in a scrapbook. Printing pictures off the computer is just not the same.
So here's a suggestion that ranks right up there with family game night. Let's call it family share night, where each member shares his or her pick of the day--a column, ad, puzzle, comic, or headline--from the local paper.
Want to weigh in on what prompts you to read the hardcopy of your local newspaper? Leave your comment here or on my Facebook wall, and then go finish reading your paper.
Ciao!
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9/13/2009 - La Famiglia, Football, & Cigars
I never cared for the stench of a cigar but I occasionally long for the foul smell, especially on a sunny warm Sunday during the early part of football season. Don't be mistaken; football ranks a not-to-distant second to cigar stench. Just as I never acquired a tolerance for the strong fat cigarettes, I never got hooked on America's favorite game. So, why would I crave both at this time of year?
Nostalgia!
Sunday was a day for dinner with the extended family. During football season, the cigar was a guaranteed part of that tradition—always lit during the game but not during dinner. In fact, the TV was not within view while we ate. Football season or no football season, game or no game, TV and dinner mixed like oil and water in my house... still do!
But a noticeable reverence was apparent during Sunday dinners that had nothing to do with football or cigars. Perhaps we continued the respect from morning Mass, or maybe it was the fact that the immediate family had to be on their best behavior for the other relatives. Whatever the reason, that reverence was best evidenced in my grandfathers' attire. Both Granddad, my maternal grandfather, and Grand pop, my paternal grandfather, came to dinner in a shirt and tie. It didn’t matter what the temperature was or whether the Eagles were in the playoffs (a rarity anyway), both wore long sleeved dress shirts to Sunday dinner. That’s how they were raised.
At the time, I thought they were old-fashioned, but my thoughts didn’t go much deeper. As an adult, however, I really appreciate the subtle respect they showed. The simple act of making an effort to dress for Sunday dinner spoke volumes (which shattered the putrid cigar odor).
Shame on me for not insisting on those standards today. The next time I dig for an old world recipe, the foodstuff will be secondary.
Viva la famiglia!
Ciao!
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8/29/2009 - Chicago Italians also Say Gravy
There are so many wonderful ''Growing up Italian in America'' stories from folks across the country, and regardless from what city they originate, the theme, emotions, and passion is universal. We relish this commonality yet ardently dispute minute differences like gravy or sauce. It’s the Italian yin yang. Our je ne sais quoi. Come sta?
Over the next few months I’ll post the anecdotes and recipes of Italians and wannabes from across the country beginning with Chicago. Tell your Italian friends in Chi-Town to give it up. Send posts via the Contact page. The authors whose blogs are posted will receive a complimentary copy of Gravy Wars.
Ci divertiremo!
Ciao!
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8/25/2009 - Vacation Cleaning Detail
As a kid, you generally think that everything your family does is normal. It has to be because you really don't know differently. Friends whose families' daily routine differed from yours were the odd balls. Right?
It's not until you reach your late teens and early twenties that you begin to question your own family's rituals. Even then, you defend those practices outwardly rather than admit a family flaw or more accurately, a neurosis.
Then, it's not until you have your own family and begin to develop your own habits like eating off paper plates and eating out, which is ridiculed by parents and in-laws, that you vocally condemn your own upbringing.
Where I'm going with all this is the first day of summer vacations in Wildwood Crest, New Jersey. Believe me, I could take this in any number of directions, but I'll just focus on my memory of the first day of vacations as a child. I recall these times with nostalgia, fondness, and bewilderment.
My parents latched onto a simple L-shaped four-unit complex when I was a toddler, and they rented the same two-bedroom end unit of this place for one week every year until I was about 14. Malloy's was a block from Sunset Bay on Primrose Rd. Every night we would either walk to the dock of the bay to watch the sunset or we watched from the front porch.
It was a charming location but most importantly, it passed the double white glove test. Despite meeting the approval of my fastidious parents, there were certain rituals that were performed on the first day of every family vacation. Mind you, we never spent more than one week each summer at Malloy's.
The place had a full kitchen, which was necessary as we rarely ate out. The kitchen had all essential utensils, pots and pans, but we brought our own anyway. Heaven forbid we should use kitchenware that the other renters used. We also brought food for the week. Shopping at the shore wasn't an option. Don't ask me why.
Despite having driven for two hours and making stops at the hucksters along the Black Horse Pike (the ACX hadn't been completed), we didn't unpack the car until we first inspected the place. Then we would spend a couple hours cleaning it with the rags and cleaning agents we brought ourselves. Once we completely wiped down and vacuumed the already-cleaned place, we could begin to unload the car. Food, however, remained bagged and on ice until we tore apart the kitchen, cleaning out the refrigerator and washing cabinets, plates, glasses, and the utensils, pots, and pans that we likely wouldn't use anyway. When this was done, we could unpack the food. Needless to say, we were exhausted before sunset but there was no time to rest. Dinner had to be made.
There was definitely some neurosis going on but after the first day we would not have to do another chore for at least five more days. Talk about living on the edge!
Day six, however, was another story. Knowing that we'd have to check out by 10:00 am on day seven, we spent the later part of day six and the early morning hours of our last day cleaning the heck out of the place again. No doubt we left it in better shape than we found it. Why? Because we wanted to leave a good impression--couldn't live with the thought of some stranger questioning our homemaking integrity.
The scariest part of it all is that at a very young age, something deep down inside told me that all the cleaning was extreme but I suppressed such foolish thinking and donned the armor of pride that was unconsciously transmitted to me.
I can’t say that I’ve been cured of this neurotic behavior. The last time I stayed in a hotel, I had the heebie-jeebies for almost two weeks. I.E., I felt my skin crawling. As for long-term rentals, there’s a certain amount of cleaning and disinfecting that has to be done to satisfy the schkeeve factor, but I always take advantage of eating off disposable dinnerware and eating out.
Buona Vacanza!
Ciao!
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8/13/2009 - Chef Johnny re: Gravy
The following post comes courtesy of Johnny DeCarlo, an accomplished Italian-American and lifelong New Jersey resident. When Johnny's not busy running his business, Bonnie & Clyde Catering, he freelances as a writer and entertainer. Check him out on Facebook.
The question (and sometimes, the passionate debate) has been brought up for decades by Italians and all ethnic groups, and by the most curious of foodies.Should you call the red stuff, sauce or gravy? It goes without saying that they are both basic words in the American vocabulary, but accurately understanding what each word really means can be the tricky part. Depending on what region of Italy your relatives came from (most immigrants from the north never began using the word gravy in any sense once in America). Yet, many who hail from the southern tip of the country embraced the word to describe this certain type of Italian sauce once they settled in parts of Jersey/New York/Connecticut/PA, and began enjoying this traditional weekly feast. Here is my clear cut answer for fellow chefs, Italian-Americans and all Americans: I call it sauce. And I also call it gravy. There is a method to the madness, I assure you. Some folks get very feisty about which word is 'real,' and even go so far as to mean-spiritedly claim themselves 'more Italian' than their own fellow paisans who don't see eye to eye-when in reality-both words are equally very Italian (well, Italian-American to be most specific). For the non-believers out there who will never recognize the word gravy to mean anything other than what's served with Thanksgiving dinner, perhaps the following will provide a bit of logic as to the actual reasoning behind why indeed it is okay to also call tomato sauce, gravy... Tomato Sauce (a marinara), is any quick sauce created with only tomatoes, olive oil, garlic and other spices. It can be used for topping macaroni or pasta or any other type of food, ranging from chicken to veal. As it is a condiment for those meats (and not cooked using the meat itself), it is not considered a gravy in any social or food-related sense. With me so far, I hope? Now the term 'meat gravy,' is used to describe any sauce that is made from (or flavored with) any kind meat or meat drippings. The example of any meat-based sauce, is defined as a 'meat gravy' considering the long, slow cooking time and the flavors extracted from the meat. The classic Italian-American recipes call for meatballs, sausage, pork chops, braciole or beef, to be combined with the spices and the tomatoes-thus making for a thicker, richer sauce-and therefore transforming it into a gravy. So when someone says ALL tomato-based sauce is called sauce because they equate 'gravy' only to 'the brown stuff served with turkey or a roast,' they are only partially correct. 'Sunday Meat Gravy,' (or just 'Sunday Gravy') as a cultural phrase was first adapted by the second and third generation descendants from Southern Italy, who first settled in the aforementioned northeastern United States. Originally used to describe the day of the week that the gravy was consumed (on Sundays-the 'day of rest' when everyone was around-which made for an all day affair), it is now a term widely accepted by Italian-Americans across the U.S. It is also recognized by non-Italians and chefs-and served anytime. Various cookbooks also define the Italian word 'sugo' as having two connotations: #1.) salsa (sauce) and #2.) gravy (a sauce made with meat). So therefore, gravy is not only called such when it is brown and made with the flavor from a roast-as the color does not define it in any dictionary or culinary reference guide-but it is also called such when, again, it is made with any kind of meat. To further illustrate the reasoning behind the correct usage of these terms, residents of the southern United States (non-Italians) identify with the term 'Tomato Gravy'-used both culturally and logistically. That recipe is made from canned or fresh tomatoes, flour, and usually bacon fat. (Please note: this is not a Bonnie & Clyde menu selection). So in conclusion, what is the simple right answer, gravy or sauce? Well, there is none. Or, really, the answer is, it's okay to use both phrases. Again, I only call my sauce gravy when it has meat, but every other time I call it sauce. If you are still not convinced and still want to call your tomato sauce, sauce, even when it has meatballs or other meat, that's perfectly fine. Clyde will let is slide. As long you are using the best of ingredients and preparing it with love and care just like your mother, grandmother, and great-grandmother did, you can't go wrong. And whatever you call it, don't call late for dinner.
Mangia!
Thanks, Johnny!
Feel free to respond and to send your comments via the contact page on this site.
Ciao!
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8/9/2009 - New Meaning To Green Thumb
Paesani know how to grow vegetables. Yet despite being one of them (a paesan, not a vegetable....yet), my innate talent for gardening is limited. I learn as I go, and try my best to recall the gardening my mother did years ago. I’d like to share with you here some of what I learned. Don Giovanni was gracious to have me share these tips and some recipes on recent shows. Check out his site for show times and streaming options.
Tip #1 Fresh Basil Year-round
You've probably already been harvesting basil as it grows, but while it still has more growth time, now is a good time to begin storing some for the winter. If you don't, the beetles will eat right through it. So, break off some stalks and leaves and wrap them in paper towel. Then place the 'package' in a plastic bag and freeze it. Clean the basil under running water when you are ready to use it. No need to defrost.
Tip #2 Skinning Tomatoes
Michelle gets full credit for this gem. To skin a fresh tomato prior to using it, simply place it in boiling water for about twenty seconds. Don't leave it in any longer or it will cook. Once you pull it out of the boiling water, the skin comes off easily.
Tip #3 Fried Green Tomatoes
I don't think so! If you end up with a lot of green tomatoes at the end of the season or are just too impatient to keep them on the vine, stick them in a brown paper bag and place them in a dark cabinet until they ripen. The ripening process can take anywhere from a few days to a few weeks depending upon their maturity. Hint: don't forget about them lest you wind up with a moldy mess.
Tip #4 Marigolds Keep the Bunnies Away
It's true. I always plant marigold around the perimeter of my garden and I have no trouble with hungry animals. Besides, it looks nice.
Tip #5 Grilled Vegetable Medley
In an aluminum pan place chopped tomatoes, peeled and cut potatoes, sliced peppers, zucchini disks, cut eggplant, fresh garlic, basil, oregano, crushed red pepper, and salt and pepper to taste. Drizzle olive oil over the fresh veggies and mix with a large spoon. Seal the pan with aluminum foil. Using a fork, punch a few holes in the foil. Then place the pan on your grill at medium heat. When the potatoes are soft, the medley is ready to eat.
Mangia and Enjoy!
Ciao
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7/27/2009 - A Seashore Classic
I love summer, especially visits to the Jersey shore—familiar surroundings and such fond memories. Yes, I do intend to write two sequels to “Gravy Wars,” one being “Gravy Wars Down The Shore.” I know my family was not the only Italian family to rent a place for a week and clean it from top to bottom the moment we got down there, and then again before we left. I’m talking about every nook and cranny, every piece of flatware. Of course, we brought our own pots and pans because we shkeeved too much to use what was supplied by the landlord. Oh I could write a book about Seashore idiosyncrasies, and I will.
In the meantime, I’d like to share one of my favorite stories: Crabs & Spaghetti. If you’ve read Gravy Wars, you know how I feel about crabs. If you haven’t read Gravy Wars, what the heck are you waiting for?
My family spent one week each summer on Primrose Road in beautiful Wildwood Crest, NJ. We stayed a block from Sunset Bay, which at the time was pristine (at least that’s how I remember it so let’s go with that, OK?), and we would walk there daily. My dad taught us how to catch crabs off the dock but I was generally too impatient for the sport. My brother did well, though. I can’t recall whether we ever caught enough to make a meal—THE meal, which I’ll get to in a moment—but at least one night during each weeklong summer vacation, was spent ripping the backs off a bushel of crabs. My guess is that they were bought somewhere nearby.
A bushel of live crabs clawing aimlessly always brought a certain element of excitement and fear to me. What if they got loose? (Actually, they did once in the back of our Barracuda, but I’ll save that story for the book.) What if they bit my mom? What if they took off my brother’s finger? “Hey, I might like that,” I thought. Being the youngest, I was spared the chore of cleaning the crabs but like a rubbernecker gaping at a highway tragedy, I couldn’t pry my eyes away from the ritual.
I usually disappeared when it came time to steam the sea urchins. The odor of seafood permeating the salt air made me lose my appetite. The greatest offense to my gastronomic world and most anticipated by the rest of the family followed: crabs and spaghetti. The pot of gravy loaded with crabmeat simmered for hours, as guests arrived one by one. When you vacation just two-hours from home, you’re able to invite many friends to spend the day, and my parents did. At least five of our seven days at the shore were spent entertaining shoobees (the beloved regional term for seashore daytrippers).
Having avoided food for the smell of crabs cooking all day, I’d be famished by dinnertime. As usual, Mom would serve enough food to feed a small kingdom but I couldn’t eat any of it. In my view the macaroni and everything served along with it was tainted. My disdain for crabs made me an outcast. Sulking about it garnered no pity from my family. Mom would take one look at my sullen face and say, “Oh, just pick out the crab meat.” But anyone who’s ever had really good crabs & spaghetti knows that the two become one and there’s no separating them. There was no point trying to get sympathy from the family. Looking like the picture of “Give” would be asking for humiliation. So, I’d eat some bread, spread some gravy on my plate, and then fake being full until dessert was served.
My pal Dominic Condo sums up the experience well, “It’s a special meal...savor the funk.” Check out his Crabs and Macaroni recipe and his blog. He’s awesome!
Ciao!
(Try not to eat any shells ;-)
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7/12/2009 - Hold The Feta
My dislike for feta has more to do with the texture than the taste but blue cheese, which to me has the same texture, is just all around nasty. So how's a gal to enjoy a traditionally Greek spinach salad? Make it Italian! Sorry, my Mediterranean compadrés. I like what I like.
Here's what to do: Buy a bag of cleaned and ready to use baby spinach. Salt and pepper it to taste, and then add sliced red onion, crispy bacon bits (fresh, of course), diced pecans, shredded mozzarella or provolone cheese, dried cranberries, garlic croutons, vinegar and oil. Make it a meal by adding seasoned and sautéed or grilled chicken, or your favorite luncheon meats.
It's so simple yet so tasty, and it makes a terrific presentation. Mangia & Enjoy!
Ciao!
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6/25/2009 - Watergate
Today on Michele Paiva's show, Pulse, I shared a delectable summer treat that I was taught as a kid in the '70s. Its name likely came from the famous hotel or Nixon scandal or both—I do not know for sure.
What I do know is that this Watergate (and my fondness for it) has nothing to do with politics. It’s a perfect summertime sweet-quencher. The best thing about it is that it’s quick and easy to put together and it makes an impressive presentation.
You will need:
One can of crushed pineapple (16 – 20 oz)
One small package of instant pistachio pudding (3.4 oz)
One tub of Cool Whip (8 oz)
Pour the entire contents of the canned pineapple into a large bowl. Add the pistachio pudding mix to the pineapple and mix together using a spoon or spatula. Once all the pudding mix dissolves, add the Cool Whip and continue to stir by hand until all three ingredients are thoroughly mixed and the batter thickens. Refrigerate until ready to serve.
Suggestion: If you have a young son or daughter just itching to expand their kitchen prowess, give them this recipe. It’s virtually foolproof.
My weekly Cook Next Door feature officially begins on Pulse next Thursday, July 2nd. Tune in at 1:30 pm. Plans are underway to post this feature as a podcast on this site. Stay tuned….
In the meantime, chow and ciao!
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6/17/2009 - Zucchini Pizzaiola
Philadelphia has had a very wet spring/early summer, which bodes well for the veggies but not so well for outdoor events. (It's been cool too, which bodes well for the electric bill.) While much rain requires more frequent lawn mowing, it also requires less watering. In fact, I haven't watered my vegetables and flowers since planting them in late May, which brings me to the purpose of this post.
I had been undecided about what to plant until the day I went to the garden store to purchase plants. I ended up with just tomatoes, green bell peppers, basil, and cucumber. It was a toss up between cucumber and zucchini; I don't have room for both. Although zucchini is more versatile, the kids like cucumber. After all, it's their world; I just live in it.
So far, all plants are growing well. It looks like I'll be staking the tomatoes in another week and there are lots of flowers on the cucumber plants. Here's hoping the bees find them and get busy.
I was a guest yesterday on Michele Paiva's radio show, Pulse, on 1520 WCHE. It looks as though the Cook Next Door (that would be me) will become a regular feature on this program, and you can bet I'll be shopping it around the country!
Below is the recipe I shared with Michele's audience. It can also be found in Gravy Wars.
Zucchini Pizzaiola
· 1-2 large zucchini
· 1/4 cup vegetable oil
· Salt, pepper, garlic (fresh or granular) to taste
· 1 (8 oz.) can tomato sauce
· Repeat salt, pepper, garlic
· Crushed red pepper, oregano, imported pecorino Romano cheese to taste
Remove both ends of the zucchini. Using a potato peeler, peel most of the skin. Slice the zucchini into 1/4-inch discs and sauté in a little vegetable oil. Season to taste with salt, pepper, and garlic.
Drain the excess oil and add one 8 oz. can of tomato sauce. Lightly season tomato with salt, pepper, and garlic. Add crushed red pepper and oregano. Sprinkle with imported pecorino Romano cheese, cover and simmer for 15 minutes.
Serve as a side dish, over macaroni, or over grilled chicken. Mangia & enjoy!
Ciao!
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6/4/2009 - North Wildwood Beach Writers' Conference
I just got back from the North Wildwood Beach Writers' Conference. What an amazing event. If you've ever thought about writing, have material written and don't know what to do with it, even if you've been published, you must check out this annual event. This group attracts very informative, interesting, and animated presenters.
Longtime Cape May resident and novelist Patricia MacDonald was a huge delight, candidly sharing her publishing success stories including her unexpected overseas phenomenon. Pat is published in 18 languages and is a celebrity in France.
A veteran of the US Air Force and Philadelphia Police Department, Cape May Herold Senior Columnist and published author Jim Vanore talked straight sharing ''Write what you want, if they let you.'' Also an international success, Vanore's Beware the Leaven is a hit in Italy. His first mystery, Grave Departure, is based on a true Philadelphia crime scene story. A week before the conference, the Herold ran a terrific Vanore piece about my role at the conference. (Jim hails from South Philadelphia so he totally gets Gravy Wars.)
Dan Poynter, author of more than 100 books and perhaps the single best resource for self publishers, instructed on how to ''Write your book by the numbers.''
Best known for The Body of Christopher Creed, young adult novelist and essayist, Carol Plum-Ucci, is widely recognized for her scenes set at the Jersey shore.
Harper's Magazine Editor Charis Conn gave us the inside scoop on how to reach editors. She told us what editors want and offered practical tips on what not to do.
Representing Infinity Publishing in Conshohocken, John Harnish presented a viable solution to the difficulties of traditional publishing. John also presented one lucky attendee with a $700 Infinity publishing package.
John Riddle is fondly referred to as the Godfather of the North Wildwood Beach Writers' Conference. It was his comment to USA today about how wonderful a spot the North Wildwood beach is for writing that sparked this annual event. John has more than 24 non-fiction titles on his resume, and he's also responsible for launching the popular '' Love to Write Day.''
Fred Spiegel moved the room with his account of Nazi Germany. Spiegel vividly described ''Kristallnacht,'' the night of the broken glass. He helped conferees understand how to write about the ugliest of events that can touch our lives.
Gayle Stahlhuth, Artistic Director of the East Lynne Theater Company, has been responsible for 50 different productions, including 12 World Premieres and 7 New Jersey Premieres, and directed 26 shows. Having written and performed several one-person shows, Gayle offered advice on ''Writing for the Stage.''
Dr. Elizabeth Nollen, Assistant Professor of English at West Chester University, is the author of nine books. Her special interests include Gothic Fiction and film and Women's World Literature. She spoke about how to make it in the textbook market and what to do when you get there.
Covering every aspect of writing, the conference engaged physical therapist Ron Glover to discuss avoiding writer's hump. Ron taught writers exercises and postures to help alleviate achy necks, shoulders, and backs.
Mark your calendar for the first week of June 2010 as plans are already underway for next year's North Wildwood Beach Writers' Conference. Regardless your background, this conference is a must! It's affordable, comfortable, enjoyable, and beneficial at every level. Plus, you can't beat the location!
Ciao!
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5/29/2009 - False Sense of Urgency
Creating a sense of urgency is a classic sales tactic, and it works. ''Act Now!'' is especially effective when there's truth to the urgency. Limited supplies, dated material, and obvious physical conditions create legitimate needs that prompt sales. Merchandisers and advertisers know this and use this to their advantage. Salesmen use this to close a deal. That's well within the pale of ethical practice.
But what happens when we create a false sense of urgency? The first time, perhaps even the second and third times, consumers might not question it. Especially when the source is seemingly credible. Consistently creating a false sense of urgency, however, will ultimately lead to the perpetrator's demise because we human beings, though trusting, sympathetic, and idealistic, are intelligent.
Brazen deception assumes a level of stupidity on the part of consumers. This assumption is fatal, for the deceiver will eventually be revealed and ruined. In the meantime, the unsuspecting are left to deal with the adverse effects of impulsively responding to that false sense of urgency.
My advice: When in doubt, don't. Trust your gut instincts.
When you are being pressured to make a split decision about a large purchase, a life altering contract, a policy change, etc., take a deep breath and look up. Is the sky falling? Look from side to side. Do you see a fire? If the answer is ''no,'' chances are there is no urgency. Take your time and investigate the matter at hand. Read any and all material related to the subject.
Now, consider all the communication coming at you--headlines, sound bites, billboards, news, commercials--and ask yourself, ''Where's the fire?''
Don't be inspired by fear!
I hope you'll discuss this with family and friends at your dinner table.
Ciao!
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5/22/2009 - ''Gravy Wars, Agita'' on Stage at Colonial Playhouse
Gravy Wars, Agita, a vignette adapted from Lorraine Ranalli’s newly released comedic narrative/cookbook Gravy Wars | South Philly Foods, Feuds & Attytudes is among the Colonial Quickies festival of short plays.
Colonial Quickies runs the weekends of June 12, 13, 14 (matinee) and June 18, 19, 20. Copies of Gravy Wars | South Philly Foods, Feuds & Attytudes will be sold at the box office during each performance with proceeds benefiting Colonial Playhouse Community Theater. Lorraine Ranalli will conduct a book signing and lively discussion on June 20, closing night of the run.
Colonial Playhouse Theater is at 522 W. Magnolia Ave., Aldan, PA 19018-0091. Visit them online at www.colonialplayhouse.org or call 610-622-5773.
Gravy Wars, Agita is an emotionally charged comedy based on the theme of the book. Agita is the Americanized word for Acido, which means aggravation. The parody involves Sal and Cecilia, an Italian-American couple, their two adult children, Gina and Vinnie, and their grandson, Petey. Chaos erupts as the family gathers for their traditional Sunday gravy dinner and discovers that there are too many cooks in this kitchen. Overshadowing the commotion is Cecilia’s chronic hypochondria.
Gravy Wars, Agita is directed by Ron Hill of Chester, PA. The cast in order of appearance is: Joanne Naughton (Cecilia) of Aldan, PA; Lou Wheeler (Sal) of Drexel Hill, PA;Kathy Quinn (Gina) of Clifton Hts., PA; J.P. Timlin (Vinnie) of Ridley Park, PA; Paul Them (Petey) an Archmere Academy Student who resides in Lansdowne, PA.
Also in the summer festival of short plays lineup are: The Stand-In; Mom's Funeral; The Shoe; Just Desserts; Define Normal; The Naked Man; and The Charmed Life.
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5/19/2009 - Beach Writers Conference - The Official Press Release
Below is part I of the official press release distributed by the North Wildwood Beach Writers Conference. Click here to register.
BEACH WRITERS CONFERENCE TO OFFER DIVERSIFIED SPEAKERS
(For Immediate Release—Press coverage invited)
WILDWOOD—The seventh annual North Wildwood Beach Writers Conference opens on Tuesday afternoon. June 2, at the Wildwoods Convention Center with a two day agenda that includes 13 speakers among whose diversified topics will include writing for the stage, how to avoid libel, how to stay healthy while writing and the selling of a paperback..
The cost of the event is $75 and that includes the speeches, dinner and continental breakfast. To insure attendance, especially at the dinner, reservations should be made by Friday, May 22. Registration forms and more information are available at nwbwc.com
Attendees also may bring a guest for dinner for an additional $30.
This year’s conference, designed for writers, would-be writers and those who enjoy book reading, also will include some other features. New at a cost of $20 will be a pre-conference luncheon with speakers John Harnish, author’s representative for Infinity Publishing, and author-publisher Dan Poynter. The luncheon will be held Tuesday at the Blue Water Grille at the Bolero Hotel in Wildwood. Harnish will speak at the conference on “The State of the Publishing Business,” and Poynter on “Write Your Own Book By The Numbers.”
Writers with finished books or near-finished books waiting to be published will have an opportunity to achieve their goal at the conference. A door prize, a publishing package valued at $700, will be awarded by Infinity Publishing. Also, winners of writing contests in the categories of poetry and essays/articles will be announced and prizes awarded in the sums of $100, $50 and $25, based on a minimum of five entries in each category. And for those who wish to have their works evaluated fifteen minute sessions on a one on one basis will be available with a professional appraiser at a cost of $25. The submission deadline for this section has been extended to May 15..
Although some speakers will be coming from out of state ( New York and Pennsylvania ), this year’s conference will have a special local flavor of South Jersey people who have made it big in the world of writing. Playwright Gayle Stahlhuth is artistic director of Cape May’s East Lynne Theater Company which in a state-wide poll has been voted as among the top theater companies in New Jersey.. Cape May ’s Patricia MacDonald is a Book-Of-The-Month Club author. Lower Township’s Jack Walters, a reporter for Armed Forces Radio during World War II and a CBS correspondent during the Ed ward R. Murrow years, now is a published poet. Carole Plum-Ucci, a resident of Absecon, is a prize wining author of children’s books. Jim Vanore, an international award winning writer, resides in Williamstown.
A special and novel feature will be presented by physical therapist Ron Glover who will show and offer exercises on how to stay healthy. His topic is “Avoiding Writer’s Hump.”
Keytnote speaker at the conference will be Philadelphia author Lorraine Ranalli who has written the book, “Gravy Wars.” She will speak on “The Selling of a Paperback.”
Co-chairpersons of the conference are Carolyn Miller of North Wildwood and Jacob Schaad of Lower Township.
continued below....
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5/19/2009 -
Below is part II of the official press release distributed by the North Wildwood Beach Writers Conference. Click here to register.
The conference schedule follows:
Tuesday, June 2
Noon , registration; 1 p.m. , opening remarks; 1:15 p.m. , John Riddle, the inspiration for the writers conference, “Writing for the Web”; 2:15 p.m., Elizabeth Nollen, English professor at West Chester University, “Writing for the School Textbook Market”; 3:15 p.m., Gayle Stahlhuth, artistic director of the East Lynne Theater Company, “Scriptwriting”; 6 p.m., Charis Conn, contributing editor of Harper’s Magazine, “What Ed itor’s Want”; 7 p.m., Patricia MacDonald, Book-of-the-Month Club author, “How To Get Published.”
Wednesday, June 3
8:30 a.m., continental breakfast; 9:15 a.m., Jack Walters, former reporter for Armed Forces Radio and associate of Edward R.Murrow, poetry reading; 9:30 a.m; John Harnish, author’s representative of Infinity Publishing, “The State of the Publishing Business”; 10:30 a.m., author-publisher Dan Poynter, “Write Your Book By The Numbers”; 1 p.m., remarks; 1:10 p.m., internationally award winning writer Jim Vanore, “Write What You Want, If They let You”; 2:10 p.m., Holocaust survivor and author Fred Spiegel, “Writing About the Holocaust”; 3:10 p.m., physical therapist Ron Glover, “Avoiding Writer’s Hump”; 4:10 p.m., Carol Plum-Ucci, prize winning author of children’s books, “It Ain’t Over Until I Win”; 5:15 to 5:45 p.m. round table question and answer period, and 7 p.m., dinner with introduction of special guests, awarding of prizes and keynote speech by author Lorraine Ranalli, “The Selling of a Paperback.”
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5/10/2009 - That Itch Could Be Telling Us Something
Do you remember the '70's commercial for a dandruff shampoo, I think it was Head & Shoulders, that made us a little too self conscious about normal body functions? The spot would begin with a man or a woman going about his/her daily routine. Then, the camera would zoom in on the person scratching his head as a deep authoritative voice was heard saying ''That itch could be telling us something.''
The ad campaign was effective. Sure, many jokes were made referencing the ads but that only served to reinforce the message and, consequently, the product. To this day, I have to remind myself that just because someone is scratching his head doesn't mean he needs Head & Shoulders shampoo.
I thought of this marketing approach recently when my father purchased a new car. Having done much research, he set out to go from dealership to dealership to find the best price. He knew how to play the game.
Speaking with him (over the phone, in the kitchen, which is why this post is fit for Cucina Chatter) after he made his purchase, I sensed a bit of frustration in his voice. ''Pop, do you think you got taken?'' ''No,'' came his response. He went on to explain that the three or four dealerships he visited were all willing to negotiate to his satisfaction but the deciding factor wasn't price. It was professionalism. He was extremely disappointed in all but the dealer from whom he purchased.
He said, ''Maybe it's me,'' which is code language for ''I'm right-on about this one,'' ''but a workplace should be professional.'' He was referring to the casual dress code. Especially appalling were the ''ratty jeans'' and unshaven faces of the sales staff. ''I just didn't feel confident buying from any of them,'' he said. ''You probably think I'm just getting old.''
''No, Pop,'' I said, ''I agree wholeheartedly.'' Business casual has gone awry and I think it severely undermines professionalism. I was considering a new bank a few years ago. The assistant manager of a small regional bank nearby greeted me. She was friendly and certainly sweet enough but I couldn't get passed her tight fitting pants, low cut top, and tongue piercing. Had I met her at the bar that night, I wouldn't have thought twice about any of those features, but I was sitting at her desk considering opening an account and entrusting hard-earned cash in her hands. No thanks.
This may sound cruel but it is honest. Let's face it, in some matters we should discriminate. We have to make judgment calls. Would you drop your kids off to a daycare where the staff smelled like alcohol? Of course not, you'd politely say, ''Thanks, but on second thought, I think I'm going to spend the day with my children.''
Pop ended up purchasing a car from the Piazza Auto Group and feeling confident about his decision. He said the sales and office staff were dressed impeccably, just as he would have expected.
Food for thought regarding non-verbal communication: Actions speak louder than words.
Ciao!
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5/7/2009 - Green Thumb
The flowerbeds have been turned. The lawn and garden
have been fertilized. Mulch is in place. Now it's time to get those
annuals and vegetables planted.
I do not purport to have a green thumb. In fact, gardening always has
been a series of trial and error. It's a hobby for me--hard but
therapeutic work.
Mother's Day is the marker for planting, although most years I don't
get around to it until Memorial Day. A late start, however, does not
appear to affect the harvest. Likewise, early planting will not hasten
the harvest. On the one occasion when I had my act together in time to
plant my vegetable garden in April, I found that nothing really started
to grow until late May/early June when higher temperatures were
consistent. I wondered if by planting too early I stunted the growth,
but I never bothered to research. My vegetable garden, after all, is
just a hobby.
With the soil primed and ready--Oh yeah, I forgot to mention that when
I turn the soil over, I mix in a little Miracle Grow (measuring it just
as I measure ingredients in the kitchen)--it's time to decide what to
plant. Of course there will be tomatoes. I already have my Basil plant
thanks to Eric Z. I will likely plant green bell peppers and maybe
eggplant. What I'd really like to plant but have not had much luck with
is zucchini and cucumber. Until recent years, I had always reaped a
bountiful harvest of both. Now, for some reason, the vegetables start
of beautifully but develop some sort of fungus before they're fully
grown. I've never bothered to research this either. Perhaps you can
offer some advice?
Next week, I'll suggest dishes that may help you decide what to plant.
I may not be expert at growing the crop but I can make a fine meal out
of anything. ...she said with conviction!
Ciao!
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4/19/2009 - Pineapple Bread Stuffing
After posting my Easter menu, I received a request for my pineapple bread stuffing. The recipe was given to me years ago from my pal Elaine Durso. It is a delicious side that compliments ham well and tastes like dessert.
So, first the recipe as it was given to me:
1 cup brown sugar
1/4 lb. butter
16 oz. can crushed pineapples
4 eggs, beaten
8-10 slices bread (break into pieces)
Lay the bread pieces in a casserole dish. Blend the butter and sugar, and then drizzle the mixture over the bread. Pour the eggs over the bread evenly. Finally, pour the crushed pineapple over the bread, evenly. Cover with a lid or tin foil and bake at 325 degrees for 30-40 minutes.
This is a hard recipe to mess up. In fact, unless you severely over (or under) cook it, you can't mess it up.
As with every recipe I've tried, I made a few adjustments. Remember, like Bob Ross' water colorings, there are no mistakes, only happy accidents. Be bold! Don't hesitate to take your rightful place in the kitchen and throw caution to the wind (or exhaust fan).
When using traditionally packaged white bread, I break up at least a dozen pieces. Since the pineapple I buy is sold in a 20 oz. can, I pour the entire contents. Who can be bothered measuring out exactly 16 oz.?
Then there's cinnamon, the Eisy flare (if you've read the book, you know who Eisy is). Eisy shakes a bit of cinnamon over the mixture before baking it. How much cinnamon, you ask? To taste! ...And such is the Italian kitchen.
Ciao!
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4/13/2009 - ''Gravy Wars, Agita''
Gravy Wars, Agita is a stage adaptation of Gravy Wars, hopefully the first in a series of vignettes based on the book. It dramatizes--or accurately depicts, as some reviewers observed--the passionate dynamics of an Italian family. Four adults are as caring as they are cunning, as affectionate as they are impetuous, and as tempered as they are intolerant. You'll love them and hate them as they take you on an emotional rollercoaster ride that you'll never forget, one that might seem scarily familiar.
Agita is making its debut at Colonial Playhouse June 12 through June 19. Click the events page for more details.
Ciao, I hope to see you there!
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4/4/2009 - Easter Bred
Amazing how time flies! Can you believe we are just one week away from Easter? It's time to begin preparing. The biggest challenge we face is continuing our Lenten fasts as we stock our fridges, freezers, and pantries with all of the foodstuff we ''need'' to celebrate this holiday traditionally. This post is my to-do list, my means for organizing the days ahead. Hopefully it will help you too.
The first order of business is hard boiling eggs for dyeing. Yeah, I'm tired of doing this and don't really see the purpose but the kids love it. So, prepare to yield a week's worth of sliced eggs for breakfast, egg salad for lunch, and deviled eggs to eat with dinner. After years of dyeing eggs Easter Saturday only to watch them get passed over (pun intended) after Easter because of the abundance of competition in the fridge, I've learned that it's best to take care of this obligation early.
Next up is shopping for the big dinner. This needs to be done Monday so that I can free up the rest of the week for spring-cleaning. In an effort to be efficient, I must first nail the menu. If you've read Gravy Wars, then you know that the Italian tradition of eating fresh lamb Easter Sunday ended with my parents. So, we'll likely purchase one of those tasty spiral hams, which leaves me more time to prepare some of my favorite side dishes. Here's this year's menu:
* Ham
* Quiche Lorraine Ranalli
* Pineapple stuffing
* Sweet potatoes
* String beans almondine
* Dinner rolls
* Lasagna
* Meatballs
I'm still not 100% sure if I'm going to do a gravy dish with the ham this year, but I do like having two entrées.
As for dessert--the sweet table--we've kept a few traditions. Gone are the days were we served some sort of Jell-O or parfait. Besides, Mom will likely insist on making carrot salad to go with the ham. Carrot salad is nothing more than orange Jell-O with shredded carrots. It's like dessert. This year's sweet table will include New York style cheesecake or ricotta pie, a coconut layer cake, pizzelle and assorted cookies, a variety of chocolate covered eggs, and assorted candy.
Years ago, Aunt Arlene would buy a layer cake shaped as a lamb and coated with white icing and coconut. We loved this. The bakeries broke the mold, so to speak, on that lamb and in recent years it's been replaced by a lame looking but great tasting bunny. Since I threw away my two pizzelle irons at Christmas and have yet to replace them, I've already ordered my Easter pizzelle from BellaPizzelle. The challenge, of course, is to avoid eating them before Easter Sunday.
Another family tradition is buying personalized chocolate eggs. Each child picks his/her favorite egg and I have their names written on them. These one-pound eggs will be the focal point of the children's Easter baskets but will also be offered to all guests after dinner. Rounding off the sweet table will be a variety of mini-pastries--danish, éclairs, napoleon, etc.
Mom already began the two-day process of making Easter bread. She'll make about two-dozen loaves and begin doling them out Easter week. We'll likely have eaten the last morsel of this sweet bread before Easter Sunday. Easter bread is always a delicious treat but because of the time and effort involved in preparing it, we only enjoy it once a year.
Whew! Just thinking about the busyness of the week ahead makes me want to hide in my bedroom or catch the next flight to the Caribbean.
Ciao!
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3/23/2009 - Toronto Tony
Gravy Wars carry on...
I received this lively message today from Tony from Toronto:
1st generation Canadian
my parents are from Calabria. I go back to Italy every other year. No kids yet , but I will be
damned if they do not go back every year let alone every other . I
would put them up for adoption if they ever uttered the word 'gravy' in
place of 'sugo '
Nobody, I mean nobody in Toronto
ever , ever called it 'gravy'
it's sacrilegious, it's ridiculous. any restaurant in Toronto that called
it 'gravy' would surely be out of business in two days. If I walked into a restaurant and the waiter called it gravy I would
walk out. If I ever referred to it as gravy my grandfather would come back from
the dead and stab me
e importante che manteniamo la cultura!!!!!
geeeezus, I hope what happened to the Italians in the USA never happens
here in Toronto. I understand that when u get 3 and 4 generations in
it is a challenge but it's up to the current generation to fight to
maintain the tradition and culture. It's still authentic here in Toronto
thank god , it's still traditional.
Olive Garden is not Italian food [j c] almighty
it`s not expresso: it's espresso
it's not St Joseph's cake: it's ZEPPOLE
it's not gravy, it's sugo!
cooma? what the f*** is a cooma? The term used in Sopranos is not used to describe mistresses anywhere in Italy.
I LOVE TONY'S PASSION! While I agree with his take on
espresso and Olive Garden, I defer to my upbringing on gravy. And The
Sopranos? Puhleeze! That stereotype has to go! I hope Tony would agree.
How 'bout it Antny?
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3/13/2009 - If St. Patty were St. Pasquale
If we celebrated St. Pasquale rather than St. Patty....
...wine, not beer, would be the drink of choice.
...jockey statues would replace leprechauns.
...we'd dance the tarantella, not the Irish jig.
...a 3 karat marquis diamond would replace the claddagh ring.
...a wine refrigerator instead of a beer meister.
...instead of looking over a four leaf clover, we'd mull over a lilly.
...il corno (Italian horn) would replace the shamrock.
...the only potatoes we'd eat would be those that were mashed to make the gnocchi.
...everyone would feast on pork roast and broccoli rabe, not ham and cabbage.
...verdi, no cabbage!
...everything would be red, white, and green.
...the pot of gold would be melted and worn around our necks.
...donkeys instead of magpies.
...we'd plant tomatoes, basil, and who knows what else in the bucket that once held the keg.
...black velour instead of off-white cable knit.
...knickers no kilts.
...bocce ball instead of rugby.
...torrone instead of Irish potatoes.
...Italian marble would replace Irish wood.
...cleaning would replace drinking as the national pastime.
...cellos instead of fiddles.
...Shillelaghs would be topped with either brass, onyx, quartz, pearl, etc.
...we'd adhere to a whole new list of superstitions that's equally as long.
...good homemade gravy would replace jarred sauce!
Ciao!
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3/5/2009 - True Meaning of Can't
Mi scusi? Sometimes we talk business at the dinner table. As Sinatra would say, ''That's life...''
Can't means won't. ''Can't is the contraction for can not,'' you say, but do you realize that every time you say ''can't'' in business, especially in marketing, you are sinking into stagnation and possibly sealing your demise?
Marketing is the first place every company wants to cut during hard times but it should be the last. Where do you want to be when the dust settles on this economic downturn?
You have three choices: go out of business; hold tight and then emerge safely from your bomb shelter, albeit way behind the eight ball; or be king of the hill.
To be king of the hill, you must first recognize the warning signs of myopia and immediately reach for lenses that will help you see long-range.
So how do you rustle cattle with little or no rope? One method is to partner with the people in your direct network—your customers, vendors, buyers, etc., and especially your employees. This network is prime prospect for cooperative marketing. It is interacting with your business and hundreds of others, directly and indirectly. Share contact lists, post links on each other's websites, and attend each other's events.
Let's focus on employees, a very rich resource. You need to keep their morale high because word-of-mouth is one of the most effective means of advertising and you want to be sure that those words are all positive. Here are three quick tips for boosting employee morale:
- Tap into the old PR machine. The media is starving. Feed the press some positive news about your company, your employees.
- Find out which employees enjoy social networking and ask them to chat up and post links to your company's website.
- For the sole benefit of your employees, host a local sports or media celebrity for a lunch at your office. Take pictures and send a follow-up release to the press.
Now more than ever you want to forge and strengthen your relationships. In order to do that you have to dig your heels in and serve the members of your network to the best of your ability. Treat your network like the royal court it is, and do it sincerely!
Ciao!
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3/1/2009 - Italian Snow Days
As soon as a forecaster utters the word snow, most Americans make a beeline to the nearest grocer to buy milk and bread. Heaven forbid we should be stranded in the house without these staples.
Having depression mentality hardwired into our brains, we Italians generally have well-stocked pantries, even though most of us have never lived through a depression. So, you would think that we would sit back and laugh at the long lines of traffic outside the convenience stores. Nope. That would be way too passive an activity for us. We need something to worry about.
So, we make panicked trips for staples as well. The difference is that instead of one stop to a convenience store, we'll make stops at the butcher, baker, and the truck (produce vendor), even though we already made those stops earlier the same week.
You see, our staples go beyond milk and bread. They include: verdes and an assortment of vegetables and fruit; beef or chicken stock for soup; eggs, flour, sugar, butter, vanilla, and anise for baking; coffee; and red wine.
If we're going to be stranded, we'd better be able to have something to do in the kitchen!
The moral of the story is this: Want to eat well on a snow day? Simply send your kids to shovel your Italian neighbor's walkway and see if they don't return home with a container of homemade soup, homemade bread, cakes and cookies.
Mangia!
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2/20/2009 - The Ultimate Shkeeve Factor
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We simply must engage in open and intelligent conversation about a godawful habit that has too many people in its clutches. I'd like to think that those who possess this trait are completely unaware of it; therefore, it is our duty to kindly point it out to them--for their sake but moreover for ours.
If you have never noticed in others the shkeevey (adj. shkeeve, verb - to be grossed out, see: Gravy Wars, Glossary) habit that I am about to unveil then take heed. It is highly likely that you possess this same trait. Please do not be alarmed. Not everyone notices these things but there is a large contingency of those who do, and it is my self-appointed duty to expose this highly offensive practice.
I apologize in advance for any discomfort this small truth may cause you. If you are eating while reading this, I suggest you put your food aside. You shouldn't eat at the computer anyway. Imagine the scum that will accumulate on your keyboard.
The habit about which I am speaking is licking fingers. Licking your fingers while eating and especially while preparing or serving food is never appropriate. Before you react, please consider the following:
When eating something delicious, how necessary is it that you lick every last morsel off of your fingers? Do you really want to compromise your dignity for a mere temporary palate-pleaser or for extra calories? Think about it. If, on the other hand, you intend such a move to be some sort of public display of affection, go private.
When serving food, especially an iced cake, your fingers may get soiled and annoy you. Yes, you simply want to get that gravy off of your thumb as quickly as possible, or you desperately want to taste the icing from the birthday cake you are cutting. You become overwhelmed with urgency and toss to the wind any sense of decorum. Maybe you delude yourself into believing that no one is looking. ''After all,'' you rationalize, ''I don't have germs.'' Perhaps you are just a complete stewnod (again, consult Gravy Wars, Glossary) and don't even consider your guests. I have to be blunt here. This is just gross! Ever wonder why the same guests politely turn down your food offerings time after time? Perhaps they've lost their appetite while watching you lick your fingers. On numerous occasions I've seen people clean with their thumb and index finger the knife they are using to slice a cake, lick the icing from their fingers, and then proceed to cut and serve the cake repeating the transgression several times. The ritual is stomach churning! It's cause for would-be victims of such carelessness to begin dieting on the spot.
OK, so what about the cooks who prepare food when no one is around? What about the old adage, what we don't know won't hurt us? Well my friends, I simply hope you'll uphold the golden rule. Don't be caught in the grips of this disgusting habit. You can overcome! Begin by keeping at your disposal plenty of fresh napkins, paper towels, or wet clothes on which you can wipe your hands repeatedly.
If your guests see that you conscientiously wipe your fingers rather than lick them while serving food, they'll be apt to believe that you do this when preparing food in private. This is how to build chef's integrity.
If you lack the courage to approach guilty loved ones about this matter, consider purchasing kitchen linens for them. They'll appreciate the gift and might even get the hint. Or, you can simply direct them to this post. :-)
Ciao, ciao bambino!
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2/7/2009 - Lemonade May be Cool but Gravy is Hot!
''It's much better to make a pot of gravy than a pitcher of lemonade,'' said a new friend regarding the title of a presentation I give, When Life Throws You Tomatoes, Make a Pot of Gravy. Before I expound, let us note that the quoted gravy endorsement above came from a New Yorker--and you thought only Philly folks called it gravy!
While speakers generally adapt their topics to various audiences by changing the title of their presentations, I prefer a different approach. (Surprised?) Using one title, When Life Throws You Tomatoes, Make a Pot of Gravy, I adapt the subject matter (or topic) to the audience.
Case in point, the Sons of Italy Central Delco Lodge #2438. I addressed this Lodge at their monthly meeting two years ago. At the time, I had thought that Gravy Wars was within months of publication. The manuscript had been completed and I had already begun the arduous task of finding a publisher. I proudly boasted my intentions to the audience telling them ''expect to see the book soon.'' I should have known better! Good things in life take a long time, and the book industry is not for the impatient.
It's a good thing the manuscript hadn't gone to press at that time because, as a result of my initial presentation to the OSIA (Order Sons of Italy in America) Lodge, I dug my heels deeper and rewrote the first chapter. It is within these first few pages that my findings on the sauce vs. gravy battle are revealed, proving the point that when life throws you tomatoes you might as well make a pot of gravy.
The entire publishing process is yet another example of making gravy with the tomatoes thrown my way. Of course, I only select the best!
What? Did you think I was going to reveal my sauce vs. gravy findings here? Sorry, you'll have to consult the book.
This week, I will have the honor of revisiting the OSIA Lodge as keynote speaker. I am so grateful for this opportunity as we will break bread, laugh, and argue over how to make the best gravy--jk.
What's certain--and I don't think I'm going out on a limb with this one--the majority of the attendees, whether they call it gravy or sauce, will choose a hot pot of gravy over a cool pitcher of lemonade even in the summertime.
Ciao!
I hope to see you there!
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2/2/2009 - Parliamo Nella Cucina
We speak in the kitchen. And it ain't always about food!
I'd like to thank my guest bloggers of the past few weeks: Ronnie Capella, Gina DiNoia, Marsia Tucci, Dominic Condo, and Susan Mangigian--they offered terrific perspective on gravy and life. We'll add more guest bloggers in the future. I'd also like to thank all my friends and acquiantances on Facebook who've been very complimentary about the book.
Even though Gravy Wars contains the Ranalli family's stories and recipes, the book is about all families and cultures. Jen Dastalfo, a friend from the old neighborhood, said it best in an email:
I just had to tell you that I received ''Gravy Wars'' today. As soon as it was delivered, I ripped open the package and started reading it right there by my front door. It immediately grabbed my attention by the way!
Even though I don't have an ounce of Italian blood through my veins, I feel more Italian than my father-in-law who is a pure breed. Growing up in Briarcliffe, I was surrounded by the Tuonis, Pasquerellas, Martuccis, Porrecas, Manfredonias, and DiGregorios just to name a few. I frequently smelled the gravy cooking as it drifted out the kitchen windows and into the alley where we played.
My mother was partially raised (she was in foster care) by an Italian Family, where she frequently visited their restaurant. Her Uncle Sam, so to speak, taught her how to make the infamous gravy, which then she taught me. No recipe, just like you said. Ironically, when looking at your family recipes, mine is identical (give or take of course). I now feel very proud to serve my gravy to my family since it resembles yours so much. Tim loves it and my children
won't even go near 'Ragu' anymore.
Thanks again for sharing this wonderful book and bit of history with us!
I can't tell you how grateful I am for all the positve feedback--and so early on! I'm happy that this book has struck a cord with so many and I hope it instigates many fun, lively, and loving conversations around your dinner table.
Not only do we speak in the kitchen but I've also been invited to speak about Gravy Wars on several radio programs. These appearances are posted on the Events page of this site along with upcoming book signings.
Ciao!
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1/25/2009 - Macaroni Without Gravy Is Just Off-White Pasta
This post was submitted by guest blogger:
Ronnie Capella
Born and raised in South Philly until the age of 15, when I moved 15 miles from the Jersey Shore, I have incredible memories of the town I still call home. Even after moving, I spent much of my teenage years back in Philly on weekends staying with friends. South Philadelphians, at least from a Jersey Shore perspective 25 years ago, were sometimes looked at through very narrow glasses. Not necessarily maliciously, but instead because of what was and still is sometimes portrayed in movies and on TV.
We are so much more than ''Hey'' and ''Yo!'' Here’s what I’ve learned from my beloved City:
- Love truly is unconditional and passionate and effective. Parents, neighbors, and peers in South Philly had your back in any situation. They protected their own like no other species or group of people I have ever known. No one messed with someone within their fold, no matter the circumstance. Now-a-days that fierce protective nature seems to be frowned upon and unfortunately in too many instances people are missing the circle of security that South Philly created.
- Every neighborhood had their ''odd'' or ''offbeat'' residents who usually had equally odd nicknames. They were not ostracized or tormented. Instead, they were an accepted and welcomed part of the uniqueness and spirit of the neighborhood. In this way, South Philly was a life lesson of tolerance taught to children, without ever having to say a word.
- In South Philly everyone had Aunts and Uncles, even if their parents had no siblings. Family was so much more than a bloodline. Your parents' friends, your friends' parents, and your neighbors were known by their first names. Occasionally they were blessed with an Aunt or Uncle prefix as well. ''Mr. & Mrs.'' was reserved for teachers only. In most areas outside of Philly, children are taught to call all adults by their last name. This is absolutely a sign of respect and a well taught lesson! However, in South Philly, being an adult and called by your first name was a sign of love, not disrespect. I’ll take that any day!
- South Philadelphians are talented, caring, and funny people. They have an unrivaled wit that is sometimes lost on those who just can't grasp sarcasm. They love deeply, hurt immensely, and fight ferociously. They worry, they're superstitious, and they're sometimes quirky. They live life colorfully as it should be lived. They're deeply religious and are able to embrace their own flaws and laugh at them. I've learned that happiness depends greatly on that ability!
I could go on and on but I'll save that in the event I'm invited back to blog! Don't get me wrong, all of the above said, we have the ''Hey-Yo!'' stereotypes in the mix, but they do add so much color to the group! After all macaroni without gravy would just be off-white pasta.
Guest bloggers will appear on this page through February 1st. Have a story or recipe you want to share, or do you just want to vent? Parliamo nella cucina. Click here to submit your post.
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1/22/2009 - It's In There!
This post was submitted by guest blogger:
Gina Nicolella DiNoia
I moved from South Philly to Barrington, NJ five years ago
And I have to tell ya what I miss the MOST.
Walking home from hangin' on the corner all day with friends
And smelling all the aromas of who's-cooking-what?
From peppers and eggs, to cheese steaks galore,
Oh, I wanted to smell even more!
I moved quicker to speed up my pace
Knowing that there was no time to waste.
I made it home in a flash
Knowing that Mom made a new stash.
I opened the screen door and guess what appeared?
Mom in her muumuu, and her unshaven beard!
I walked into the kitchen and asked
''when are we eatin'?''
She replied,
''Don't touch the gravy or you'll get a beatin'!''
I asked if I could dunk just a small piece of bread.
You better believe I grabbed a meatball instead!
YUMMY!
I love my Mom's Gravy
It's the best!
Have a Happy Gravy Day, Anyday!
The heck with the rest.
Guest bloggers will
appear on this page through February 1st. Have a story or recipe you
want to share, or do you just want to vent? Parliamo nella cucina. Click here to submit your post.
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1/19/2009 - Money Can't Buy Authenticity
The following post is submitted by guest blogger:
Marsia ''Tooch'' Tucci
I live in Jupiter, Florida where no one speaks my language--the language of food. I was invited to join the Gravy Wars Group on Facebook by my South Philly friends.
I'm an assistant principal now but while teaching I subsidized my salary through ''Tucci's To Go.'' I would take orders at school, cook at home, and bring the food in the next day. I wouldn't let anyone order my food unless they called it GRAVY! ''You call it sauce, you don't eat!''
I was invited to a gagillionaire's party in Palm Beach and showed up with a nice bottle of Chianti and a jar of warm, freshly made gravy. As I presented the bag to the host, he said in a thick southern accent, ''Gravy? What are we having, biscuits and gravy?'' Then he added, ''You like III-tail-yon wine?''
He took me by the hand and led me into his wine cellar. He put my $25 bottle on the counter, picked me up and put me on the counter, and told me to choose whatever bottle from that wall--the III-tail-yon wine wall!
The '98 Tuscan wine was great, but not as great as spending a night with my South Philly friends over a bottle of homemade talking about food!!!
At the end of the party I found some of my gravy in a saucer next to a dish of cookies! R U kiddin' me?!!
Guest bloggers will
appear on this page through February 1st. Have a story or recipe you
want to share, or do you just want to vent? Parliamo nella cucina. Click here to submit your post.
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1/16/2009 - Take the man out of South Philly, but don't take the gravy off his macaroni!
Dominic Condo
Cucina Domenico
My wife's grandfather, Poppy Frank, was a man who was very passionate about his food. He didn't have the widest variety of taste. He just stuck with the basics: meat, potatoes and of course macaroni and gravy. He also had a hell of a sweet tooth. When he enjoyed a dish, you knew it. He was big on the word ''delicious.'' He used the word with such passion and vigor. ''How's the pasta? DELICIOUS!!'' ''Hey, you gotta try these peanuts. They're DELICIOUS!!''
Sometimes, if the food was extra decadent, you would get a ''DEEEE-Licious,'' complete with the closed eyes and nod of the head (head up on DEEE, head down on Licious).
About 10 years ago, Poppy Frank and Grandmom Dora moved out west to Tucson, Arizona. While visiting them for Easter, we all went to dinner at an Italian restaurant. Poppy Frank ordered this three-cheese pasta dish. I believe his exact words were, ''Hey hon, check out this dish. I'm gonna get this one. It sounds DELICIOUS!'' What he received was a dish of ziti in what appeared to be Kraft macaroni and cheese sauce. It almost had a yellowish-orange glow to it! Poppy Frank was not happy. ''What the hell is this?!?!'' he yelled to the waiter. ''Ain't you got no gravy?!?!'' Mind you, this was a few years after they moved out of South Philly.
The young waiter looked horrified. ''Gravy, sir?'' ''Yeah, gravy!!'' I called the waiter over, saying ''I'll take care of it, Pop.'' I asked if he could bring out a side bowl of marinara sauce. When the waiter returned with the sauce, he asked Poppy Frank if he would like a new bowl of pasta. ''Nah, just keep this one here,'' he mumbled back. Being from the generation that didn't believe in waste - especially with food - Poppy Frank proceeded to mix the marinara into the now partially-solidified cheese sauce.
When the waiter came back a few minutes later, he asked, with a look of part shock and part disgust on his face, ''Sir..how's your pasta?'' ''DEEEE-Licious!!!!''
Guest bloggers will
appear on this page through February 1st. Have a story or recipe you
want to share, or do you just want to vent? Parliamo nella cucina. Click here to submit your post.
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1/14/2009 - Is it Gravy or Sauce? A South Philadelphian's Perspective
Susan Mangigian
West Chester PA Realtor RE/MAX Preferred, ABR
I love it over at Facebook, and my cousin Joe Carlini sent me an invitation to join a group called Gravy Wars, South Philly Food Feuds and Attytudes.
Growing up, we always called the red sauce you put on pasta (macaroni for us South Philadelphians) gravy. It wasn't until I was an adult that I realized that for the majority of people in the area, gravy was brown and you put it on roast beef. Well, we call that brown gravy! If you are having a seafood sauce, my mom always called it seafood gravy. Just putting crabs in it... crab gravy. Very simple.
Of course, this was only one of the many things that I realized was different about me than my non Italian friends. When I go out to lunch, I love to get soup and a 1/2 of a sandwich. Now, when the menu says, your choice of bread. to me that implies I can have my choice of bread. Okay, I'll have chicken salad on a roll. Bad enough they are going to call it a kaiser roll, wherever that name came from, but now they tell me I can't have my sandwich on a roll. I say why not... the menu says my choice of bread. Oh, it has to be sliced bread. They can't cut the roll in half... who else will eat it? Seriously? There isn't one other Italian girl in this restaurant that wants a 1/2 of a sandwich?
Italians make meals into great social gatherings. I love to sit around the kitchen table with friends and family and eat, talk and laugh. Meals are meant to be celebrated and enjoyed. Not something to get over with. I have my doubts about a person who doesn't love food. How passionless. I love to watch people eat that love it! I love to cook for people who love to eat.
My husband makes me mad every time we have dinner. I go to great lengths to delicately spice my meals and the man puts hot pepper relish on everything. Why do I bother? He wouldn't know the difference! And he doesn't like seafood gravy? And he likes to watch TV while he eats. And he wants to eat his salad first. What is up with that? We always had salad at the end of the meal. How else would your stomach know it was time for dessert? His family always rushed through the meal so that they could all line up in front of the TV. One family meal that included his side of the family forced me to unplug the TV and pretend I didn't know what was wrong with it. Sadly, they figured it right out!
I loved growing up in South Philadelphia. I loved having close neighbors and sitting on the front step on a warm summer night, talking and laughing. I loved walking down a South Philly street on a warm summer Sunday and smelling everyone's gravy simmering on their stoves! I loved that I could walk every where I needed to go and I loved feeling like I belonged somewhere. I looked like everyone else, I talked like everyone else. I was Italian, and pretty much, so was everyone else!
So, the next time a pretty Italian woman invites you over for gravy, at least now you'll know what she's talking about!
Guest bloggers will appear on this page through February 1st. Have a story or recipe you want to share, or do you just want to vent? Parliamo nella cucina. Click here to submit your post.
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1/13/2009 - Housekeeping
An entire book could be written about South Philly Italians and their zeal for cleaning, but that's not where I'm heading with this ''Housekeeping'' title. I just want to bring you up to date on a few things.
First order of business:
The first shipment of 10,000 books has left the dock. That means it will arrive at distribution points within a week. You can purchase Gravy Wars by clicking on the book icon at the lower left side of this page, through any of the sponsors, or at Amazon.com.
Within the next few weeks, you will also see the book available in specialty stores and restaurants. By spring, it should be available at the large bookstore chains but don't wait, order now!
If you would like to be a distributor, kindly contact me for information on bulk order discounts.
Second order of business:
Beginning tomorrow and running through February 1st, this blog will be temporarily overtaken by guest bloggers---Facebook* friends who have enjoyable stories to tell. If you've not gotten on Facebook, try it. It's a lot of fun.
We have a Gravy Wars Page and a Gravy Wars Group where you can connect with some wonderful people who share your passion for food and nostalgia.
Finally:
Are you a Saucy Chef or one who likes to Stir it Up! Click the logo to the right of this page to see the fun Gravy Wars designs being printed on aprons and T-shirts--they make a great gift at a very reasonable price!
Thanks!
*Facebook is a registered trademark of Facebook, Inc.
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1/12/2009 - Soup Night
When I was growing up, Monday night was soup night. In fact we could pretty much determine before school let out what we would eat for dinner based on the day of the week. Sunday: gravy, Monday: soup, Tuesday: meatloaf or chicken, Wednesday: left-over gravy, and so on. Well, with temperatures not getting much above freezing in Philly this time of year, soup is an excellent choice. But I have to confess, I am a cheater when it comes to soup. Yea, I know--a disgrace ''alla famiglia.'' I can make excuses or just fess up, which is what I'm doing. Chicken broth from a can is far more convenient and pretty darn tasty.
What I do feel a tinge of guilt over, though, is the fact that I'm substituting frozen spinach for fresh escarole. Please don't shoot the chef. I still call it ''scudole soup,'' not ''escarole soup,'' and certainly not ''wedding soup.'' Where did that term come from anyway? Do real Italians call it that?
You're probably questioning my authenticity at this point, but let me share with you the simplest way to enjoy a pseudo-authentic version of ''scudole soup.'' You'll need the wooden spoon for this one.
One 10oz. package frozen chopped spinach
1 (48 oz.) can chicken broth
1 egg, beaten
Approx. 1/3 cup imported pecorino Romano cheese, grated
Approx. 1/2 cup rice (or acini di pepe)
In a large pot, bring the chicken broth to a boil. Keep the heat high and add a block of frozen spinach. When the spinach thaws and breaks apart, reduce the heat.
In a small bowl, beat an egg and add grated imported pecorino Romano cheese until the mixture is as thick as oatmeal. Drop the mixture into the hot soup. Add a handful of rice or acini di pepe pasta. Turn off the heat, cover the soup, and let it stand until the rice or pasta is tender. For a heartier soup, add chopped carrots and mini meatballs.
Enjoy!
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1/3/2009 - Resolved! [Part I]
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Less than 36 hours into the new year, talk around my kitchen table was about, what else, losing weight. No, I did not bring up the subject. Mom had stopped by and I offered her lunch. 'I'm not eating. I have to shed this extra weight.' Same line I've heard after every major holiday since I was a kid.
As I forced a plate of string bean salad and an orange on Mom, who had planned to starve herself a few more hours, I sat down to pork roast with provolone over thick Italian bread, mashes sweet potatoes strewn with cinnamon and coconut, and string beans.'Ma, your sure you don't want to eat?' I implored a thousand times as I'd been taught by example to do. 'No, honey. Thanks. I've got to drop this extra ten.'
And so it goes. Another new year, another resolution soon to be broken. I'm not beating up on Mom. We have all done this and continue to do it despite the many surveys that find most of us will break our resolutions before January 2nd.
I'm happy to share with you a resolution that I've kept for the better part of 15 years. I think it was after giving birth to my first or second child that my husband said, 'I don't care how much weight you gain as long as you don't bitch about it.' Blunt, but valid point. Many of us feel the urge to complain about our weight as though talking about it will somehow melt the calories. So, I resolved to never make another New Year's resolution again. You can do this, too. No guilt, no worry, no going back on a 'promise to self.'
So, how does one indulge in Italian cuisine or any food and stay fit? Much sage advice comes to mind and I'd like to share this as well.
(continued in Resolved! Part II)
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1/3/2009 - Resolved! [Part II]
A friend once said to me, 'It's a simple concept. You want to loose weight? Just eat less and exercise more.' Fair enough. My current Wii Fit age is 80 (it doesn't go any higher) but that's a dexterity thing, right? Not a true measurement of my physical condition.
Pop's old advice is also worth considering, and it has to do with more than just food: 'Everything in moderation. Ya know?' He always adds 'Ya know?' to directives.
Perhaps my favorite advice, which also applies to more than just dieting, comes from Phil Martelli, head coach of the St. Joe's Hawks Men's Basketball Team. I first heard this when I was doing traffic on Michael Smerconish's show and Phil appeared as a guest. About a year ago, I had an opportunity to meet Phil when he addressed the Delco Press Club, and we discussed his infamous quote. Phil is among the best speakers I've ever heard. Talk about a straight shooter! Read this a few times to digest it: 'People often fail because they trade what they want most for what they want now.'
My 'fit New Year' recommendation is simple: accept that from time to time you will eat food that is not exactly healthy, but pick and choose your calories carefully. Don't waste them on things that won't completely satisfy and don't eat unless you're hungry.
If you want a bowl of ice cream, go for it. Go for it all the way--don't fall into the 'low fat' trap. Reduced fat foods may have fewer calories than the real deal but they are counterfeits that ultimately will leave you unsatisfied and craving more. Whatever your vice--cake, beer, soda--go for authenticity, just don't overindulge. btw: Did you read that New York is looking to tax soda but not diet soda? Give me a break! It's like our 'no transfat Philly.' Whatever happened to personal responsibility? Not to mention that sugar and fat substitutes can be more harmful than the real things. But I digress...
It's the new year and in fine American tradition we are being bombarded with diet and fitness ads. (Valentine candy has already made it to store shelves as well.)
It's time to employ the KISS theory--keep it simple, stupid. Stay active, choose your calories wisely, and don't dwell on diet related transgressions lest they become the norm. If you've read The Secret you know what I'm talking about.
I am not a dietitian or a doctor, nor am I certified by any board, state, or governing body to offer health advice. Thus, I cannot be held accountable if my advice doesn't work for you, but feel free to credit me if it does ;-)
Nevertheless, to satisfy a vooli (io voglio - craving), I recommond the following foods (in moderation):
- Dark chocolate (It has anti-oxidants, whatever they are.)
- Red wine (ditto)
- Potato chips (The greatest food ever invented, after gravy of course, and they qualify as a serving of vegetables ;-)
- Olive oil (For years it was scoffed at by American society as too fattening, but in recent decades, we've come to recognize it's many benefits. Google it!)
- Pasta (Carbs give you an edge in physical competition. Bulk up before playing Wii with the kids.)
- Tomatoes (Any way you dice them, they're good for you. Doctor's say increasing tomato intake, especially raw, can decrease your blood pressure. I'm not making this up. Google it, too.)
Remember: 'People often fail because they trade what they want most for what they want now.'
Buon Anno
NB: The content of this and any post on this site reflects my opinion and my opinion only, not that of the sponsors.
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12/26/2008 - Happy Accidents
Do you remember Bob Ross? He was the watercolor artist on PBS who showed us how to make masterpieces out of random brush strokes and how to turn 'mistakes' into 'happy accidents.' God rest his soul, the man made painting look soooooo easy and he never got frustrated. (Must not have had an ounce of Italian blood in him!)
Try as I might, I find it extremely difficult to adopt the same carefree persona when indulging in one of my favorite pastimes--baking Christmas cookies. With my pizzelle iron on the fritz this Christmas, there were no happy accidents, just mistakes.
Crumbled and burnt mounds of batter found themselves on the kitchen island of misfits. The kids loved it because misfits, or 'rejects' (which was the actual politically incorrect term that I used to label the mess), were the only cookies they were allowed to eat during the baking process.
As teaspoonful after teaspoonful of sweet anise scented batter stuck to the pizzelle iron despite my most valiant efforts, I thought WWBRD, 'What would Bob Ross do?' Looking at the crumbs all over the counter in their many shades of brown, I tried to envision them as majestic mountains or prancing reindeer on my cookie tray. It didn't work. 'Perhaps the guests would see these hardened masterpieces as dust from the elves wood shop,' I tried to kid myself. But that didn't cut it either.
After cleaning and reheating the iron several times and wasting about a dozen-eggs-worth of batter (that's a lot of pizzelles!), I snapped out of my delusion and did what mom would do. I uttered some choice Italian praise words at the iron and bid it farewell in the trash.
So, the 'happy accidents' theory doesn't work well with cookies, especially pizzelles, but it can be applied in the kitchen. We'll discuss this in future posts. Just remember: when life throws you a lemon of a pizzelle iron, get mom to bake 'em for you!
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12/5/2008 - Italian Soul Food to Warm Your Heart
If the media isn't influencing public policy to some extent, I think it's safe to say that it has had an impact on people's perceptions, and some would argue that perception is reality. What am I getting at? Well, it seems that everywhere we turn or tune there's negative news about the economy. While I'm certainly not an economist by Wall Street's definition, I have good news: we will weather this storm!
There's no denying that times are tough but I wonder how much fear mongering alone has caused individuals and organizations to cut back 'just in case.' One thing's certain, we all have learned that we can get by with a lot less 'stuff.'
Like many of you I am a home economist and, thanks to the guidance of my post-depression-era-baby parents, I was taught to improvise whenever necessary. So whether necessary or not, consider adding some good 'ole Italian Soul Food to your menu. I won't divulge all the contents in Chapter Six of Gravy Wars but I will share one of my favorites, Ceci and Pasta. It's hearty, low-fat, high protein, and easy on the wallet--Perfect for this hectic and chilly season. Enjoy!
Ceci & Pasta
Serves two as a main dish, four as an appetizer or side dish.
2 Tablespoons vegetable or canola oil
1 small onion, sliced
1 (8 oz.) can tomato sauce
Salt, pepper, oregano, crushed red pepper to taste
1 (19 oz.) can ceci beans
1/2 lb. short pasta (shells, elbow, ditalini)
Begin with a little oil in a 2-quart saucepan. Add a few thin slices of onion and cook very slowly until the onion is clear. Add one 8 oz. can of tomato sauce. Season to taste with salt, pepper, oregano, and crushed red pepper. Add one 19 oz. can of ceci beans, juice and all, and simmer for approximately 11/2 hour, or until beans become soft. Cook about a half pound of any small pasta, such as small shells (recommended), elbows, or ditalini. Drain and add to ceci beans. Serve warm with imported pecorino Romano cheese.
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