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Archive for October, 2010

Recipe: Simmered Chicken Thighs with Mint and Olives

Recipe: Simmered Chicken Thighs with Mint and Olives

(photo: mint: easy to grow and very versatile) Nothing gets me more excited then roasting a chicken, but I’ll admit that there are times when it’s more convenient to work with chicken parts.  One of my favorite parts of the chicken is the thigh as it combines both dark and white meat and is almost impossible to overcook.  I’ve been creating [...]

Quick Review: Columbus Artisan Hot Sopressata

Quick Review: Columbus Artisan Hot Sopressata

You can tell that a country is serious about preserving food culture when they issue “protective status” labels for cheeses, meats, wines, etc.  Italy, for example has standards for wine (such as DOC or Denominazione di Origine Controllata; meaning that any particular wine from an officially recognized region of Italy must be produced in specific well-defined regions, according to specific rules [...]

Review: Frankies 457 Organic DOP Valli Trapanesi, Sicilia 2009 Extra Virgin Olive Oil

Review: Frankies 457 Organic DOP Valli Trapanesi, Sicilia 2009 Extra Virgin Olive Oil

(photo: the beautiful, 1 liter, tin housing Frankies Sicilian olive oil and a salad of tomatoes, red onion, and basil)  Amongst southern Italians there’s a deep rivalry between Calabrians and Sicilians.  If you travel to Calabria’s old capital Reggio Calabria, you’ll see many Sicilian influences from the regional dialect to arancini and the breakfast delicacy brioce (a type of sweet bread that is served with [...]

Quick Review: Single Cup Coffee Dripper from Sweet Maria’s

Quick Review: Single Cup Coffee Dripper from Sweet Maria’s

I’m a big fan of the AeroPress single cup coffee maker, but one minor drawback of their simple system is that there are quite a few parts to assemble and clean (the inexpensive AeroPress still, however, brews a great cup of coffee).  Recently, I was given a nifty single cup coffee maker (by way of Dr. K, a dedicated Scordo.com [...]

On the Italian Life and Consumerism: Our Review Of Eataly

On the Italian Life and Consumerism: Our Review Of Eataly

Italian Shopping on Steroids - On the Italian Life and Consumerism: Our Review Of Eataly You’ll have to excuse me if I sound a bit crabby this morning, as I just finished reading a New York Times review of the mega supermarket Eataly (located in New York City).  While the Times article was somewhat critical of the 50,000 square foot space [...]

Guide to Making Espresso At Home

Guide to Making Espresso At Home

What is Good Espresso and Can You Make it at Home? Over the last few weeks or so I’ve been giving some serious thought to purchasing a semi automatic espresso machine.  My rationale for buying a home machine (including a burr grinder) includes two premises: 1. it’s very hard to find quality espresso at cafes (even in major cities like [...]

Chicken Cutlets: Chicken Milanese (Milanese di Pollo)

Chicken Cutlets: Chicken Milanese (Milanese di Pollo)

Chicken Cutlets, Homemade Breadcrumbs, and the Importance of Good Pollo I made my first chicken cutlet when I was 12 years old and it was a complete disaster.  From what I remember, I over seasoned the breadcrumbs, placed the breaded cutlets in below temperature oil, had very little of that magical “golden brown” color, and undercooked the chicken.  Fast forward [...]

Scordo Pasta Challenge: #72A Linguine Fine with Calamari in Tomato Sauce

Scordo Pasta Challenge: #72A Linguine Fine with Calamari in Tomato Sauce

(photo: linguine fine tossed with tomato sauce and grilled calamari) I bet you thought the Scordo Pasta Challenge lost a bit of steam during the late summer!  You shouldn’t, however, fear because we’re back with shape #72A, the extraordinary linguine fine (a variation of the standard linguine shape that’s quick cooking <4 minutes!> and wonderful with delicate sauces such as [...]

Farro: History and Guide to the Ancient Grain

Farro: History and Guide to the Ancient Grain

The whole wheat grain farro has a long and interesting history and for many years fed almost the entirety of the Mediterranean and Near East.  Specifically, it fed the vast majority of Romans from 44BC to the collapse of the Roman Empire in 476.  The poor of the Roman Empire ground farro and included it as an ingredient in a [...]

Pizza Calabrese

Pizza Calabrese

I categorize pizza in the United States into two tidy compartments; namely: Thin style “NY Pizzeria” pizza comprised of tomato sauce and some variation of mozzarella, made from water buffalo milk or the cow milk variant) and  ”Pizza Calabrese” which includes a minimal amount of cheese (that is to say, usually grated cheese post baking), a slightly thicker crust, possibly a bit [...]