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Is there any food better than pizza?  I'll go out on a limb and posit that pizza may be the best food type on the planet.  Pizza has everything: incredible texture, rich flavor, it's cheap to prepare, it's filling, and, in general, is one of the rare food types that contains both complexity and simplicity.

My beloved Aunt Giovanna (pictured on the left) owns a small wood fired bakery in Calabria and both the bread and pizza she bakes each day is the best I've tasted.  The bread is airy with incredible texture and flavor.  My favorite daily ritual, when in Calabria, is to head to the bakery early in the morning and enjoy a breakfast of fresh baked bread with extra virgin olive oil.  Aunt Giovanna's pizza contains the same properties of her bread, but with traditional Calabrian toppings (including olives, sardines, sea salt, basil, grated Pecorino Romano, and coarsely chopped plum tomatoes).  One of the wishes I have is to reproduce My aunt's pizza here in States, but it would be nearly impossible given that I lack the wood fired oven, high quality and ultra fine Italian flour, and the water from the region.  So, what's a pizza loving guy to do - adapt of course! 

In turn, here's my classic, homemade, pizza dough recipe (and, please, stop giving your hard earned cash to the local Pizza guy who drives the fancy imported car, you deserve better pizza!):

Ingredients

- 1 cup of warm water

- 1 tablespoon active dry yeast

- 3 cups of all-purpose (or unbleached) flour (you can also try Molino Caputo Tipo 00 Pizza Flour, imported from Naples, Italy)

- 1 tablespoon olive oil

- 1 teaspoon of salt

- 1 teaspoon of sugar

Mix the "wet ingredients", including the water and olive oil with the dry yeast (you're looking to dissolve the yeast).  Thereafter thoroughly mix the remaining dry ingredients and combine with the wet ingredients.  Place the mixture in a Kitchen Aid and mix for 2-3 minutes.  Remove the dough and knead with your hands for 4-5 minutes; you're looking for a fluffy/not too dense dough.  Remember to make sure your workspace has plenty of flour so the dough does not stick when kneading.  Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel.  The dough should sit (I like to place the bowl in my oven, with no heat of course) for 30-45 minutes or until it doubles in size.     

Next, add a tablespoon of olive oil to a 10 by 15 inch cookie sheet and thoroughly coat the bottom with the oil. Take your dough and cut it in half and stretch the dough on your cookie sheet.  Add a bit more olive to the dough and spread it with your hands.  You're now ready add your toppings!

My favorite type of pizza is the "Pizza Margherita" which is comprised of tomato sauce, fresh mozzarella, and fresh basil.  Start with the sauce and then add shredded mozzarella. 

Preheat your over to 400 degrees F. and bake your pizza for 20-25 minutes depending on how thin or thick your dough is.  Once you're ready to remove the pizza lift one side of the dough and make sure you've got a nice brown color (the cheese should be bubbling as well).  After removing the pizza, add the hand shredded basil and a bit of olive oil.  If you have some Parmigiano-Reggiano you could also grate a bit ontop of the pizza!

Some of my other favorite toppings include:

1. Sautéed red onions, black pepper, and Parmigiano-Reggiano
2. Sautéed mushrooms and Parmigiano-Reggiano
3. Dried rosemary, seal salt, red pepper flakes, Parmigiano-Reggiano, and extra olive oil

Unlike other parts of the world, Italy is blessed with varied micro-environments.  The micro-environments help preserve the varied culture, foods, and traditions of the 107 provinces or regions of Italy.  

Cheese is an ideal example of how each Italian region produces it's own version of a basic food commodity.  The region of Calabria, and the birthplace of my parents, produces some great cheeses, here are the top 8, in my view:

1. Pecorino.  Pecorino is the king of Southern Italian cheeses (specifically, Calabria).  Pecorino is made from sheep's milk and some varieties are aged (such as the type used for grating).  My grandafather produced a version of Pecorino with his 20 or so sheep.  Most folks know Percorino Romano which can be sharp and tangy.  Buy the imported kind.  

2. Provolone.  Another Calabrian favorite, Provolone can be eaten young or, like Pecorino, it can age and become more flavorful.  Provolone is readily available in the US and can be used in sandwiches and antipasti.  Buy the imported kind.

3. Caciocavallo.  The horse cheese - don't ask me why.  Caciocavallo is a cross between provolone and gouda.  Caciocavallo goes well with fruit or can be grated.  The pic above is of Caciocavallo.

4. Incanestrato.  This is the cheese you see hanging in a basket at Italian specialty shops.  Incanestrato is a spicy cheese and can be grateed (when aged) or eaten fresh.

5. Mozzarella.  The best Mozzarella in the world comes from Naples (sorry, Calabria).  Mozzarella is a semi-soft cheese made from water buffalo milk.  If you can find imported Mozzarella from Italy, it is a grand treat (especially when eaten raw with extra virgin olive oil, a ripe tomato, and some basel).  Fresh mozzarella can be found in the US and the quality has become quite good (but note the cheese is made with cow's milk).  Provola is similar to mozzarella, but is a bit firmer.

6. Ricotta.  Ricotta is one of my favorite cheeses. Ricotta means "cooked twice" or re-cook.  Ricotta is made with cow's milk and is very creamy and smooth.  Ricotta can be used as is with a drizzle of olive and spread on toast or you can combine linguine, olive oil, and freshly grated Parmigiano Reggiano to make one of the loveliest pasta dishes on the planet.  I don't recommend buying the supermarket variety (as it is tasteless and often lacks consistency and texture), rather go to a local Italian speciality shop and ask for the fresh variety.  My mother makes a version of Ricotta in her New Jersey kitchen, I'll post the recipe soon!  

7. Scamorza.  A cow's milk cheese shaped like a pear with a dark yellow exterior. Scamorza is a soft cheese and is usually eaten on its own.

8. Gorgonzola.  A blue cheese, but usually a bit milder and sweeter.  Gorgonzola does not contain a high level of salt and I especially enjoy it in salads.  Buy the imported kind.

Beyond a perfectly roasted chicken and a plate of linguine with extral virgin olive oil and grated Parmigiano Reggiano there are few dishes that can come close to the texture and flavor of a gently poached egg with crumbled toast.

Here's what you'll need:

- 1 large egg

- Kosher salt and freshly cracked pepper

- Olive Oil

- 1 piece of toasted bread (this can be whatever bread you have around the house)

- 1 tablespoon of red wine vinegar

Bring about two cups of water to a boil and add 1 tablespoon of red wine vinegar (the vinegar will help keep the egg white from dispersing).  Place your heat on simmer and gently crack 1 egg into the simmering liquid (some folks use a ladle to lower the egg into the water).  Cook the egg for 3.5 - 4 minutes depending on the size of the egg.  Next, gently scoop the egg from the simmering water with a slotted spoon; making sure to get rid of as much water from the egg as possible.

In a large bowl, crumble your toast into bite size pieces and drizzle with olive oil and add salt and pepper to taste.  Give the mixture a quick toss and place your poached egg on top of the bread (drizzle some more olive oil over the egg and add a bit more salt and pepper).The egg should be runny and your toast should absorb the egg and olive oil. If you happen to have some prosciutto di parma in your fridge, hand shred some pieces over the mixture. Enjoy with a cup of steaming coffee or a glass of orange juice

Most people live beyond their means because they want to feel and be perceived as being wealthy.  A Coach handbag or Mercedes-Benz sedan screams, "hey, look at me I can spend money and feel good about it!"  Feeling good about buying stuff or a particular type of high-end lifestyle is not inherently a bad thing, afterall we all want to live well and be exposed to nice things (even your most extreme cheapskate feels this way - it's not a Western thing or a by-product of materialism, but rather just human nature).  However, there is a trick to feeling "wealthy" but not hopping on the luxury purchase bandwagon; that is, concentrate on items and things that don't have a high premium or cost of entry.  So, for example, purchasing a luxury car or watch requires a large sum of money yet purchasing high end foods, although still a bit expensive, does not have the same high cost of entry.  My parents, for example, have never driven a luxury car, worn designer clothing, or lived in a highbrow neighborhood, though they spend a considerable amount of money on quality food each week.  Eating well provides my parents with their own "luxury lifestyle" at a fraction of the price of most "luxury goods."   

I've adopted the same mentality in terms of food and I often splurge on organic meats, vegetables, and fruit.  I also aim to buy fresh fish each week and enjoy quality cheeses, breads, and wine.  Spending a bit more on food and wine each week makes me (and my family) feel as though I am living a good, high quality, life.  And the bonus is that I'm not overextending my weekly budget or taking on any debt to buy my free range whole chicken or bottle of Southern Italian red.  

So, try cutting back on obvious luxury buys like jewelry, cars, clothing, shoes, electronics, products that require a monthly fee, etc. and go high end on items that do not have a high price of entry.  For our family, as I've said, that luxury item is food/wine.  Specifically, here are some things that we buy each week that provide us with a luxurious lifestyle:

1. Organic fruits and vegetables (whatever is in season)
2. Freshly baked bread
3. Free range eggs (they taste better, really!)
4. Fresh, wild, fish
5. Free range, whole, chicken (which we have our butcher cut into parts for us)
6. Whole bean coffee (which we grind, per use, at home)
7. Organic grains
8. Pasta imported from Italy (so much better than stuff made in the US)
9. Italian tuna in olive oil (you'll never buy Starkist again!)
10. Freshly cured olives
11. Various cheeses from around the world
12. Italian Olive Oil
13. Wine (including the homemade variety)
14. Fresh herbs
15. Dark chocolate

In sum, don't be afraid to spend money on things that make you feel special (if you can truly afford the item) because life can quickly become bland and pointless without true, day to day, happiness.   I do have a couple of caveats, however, before you treat yourself to some practical luxuries: 1., you should have no debt outside your mortgage, 2., you should have a 6-9 month emergency cash fund, 3., you should be fully invested in your company retirement plan (401K, 403b, etc.) and 4., you should have a few outside investments in your retirement portfolio (index funds, mutual funds, bonds, exchange traded notes, etc.)

Italians consume olive oil like it's water.  My grandparents used olive oil for cooking, shining shoes, preserving food, lubricating machinery (including various shotguns), curing various ailments (including stomach ulcers), etc.  I wouldn't recommend you use olive oil to lubricate your shotgun given other alternatives on the market, but if you produced your own olive oil (as my grandparents once did) you'd probably find alternative uses for the golden liquid as well!

If you're going to stick to olive oil for preparing and eating food, then you have plenty of good choices on the US market.  First, let's start with some basics about olive oil (including extra virgin olive oil):

1. Olive oil DOES NOT get better with age.  In fact, olive is meant to be consumed as quickly as possible (fresh=good).

2. Olive oil DOES NOT like light or warm temperatures.  In turn, it should be stored in a cool, dry, and dark environment.

3. Olive oil is a type of fat (like butter and lard) and has a good amount of calories.

4. Unlike butter, for example, olive oil has wonderful health benefits due to its high content of monounsaturated fatty acids as well as high content of antioxidative substances. 

5. Olive oil helps lower bad cholesterol and helps with good cholesterol.

6. Extra virgin olive oil is produced without using heat or chemicals (extra virgin olive oil also must have an acidity level of less than one percent).
 
7. Olive oil is extracted from crushed olives.

Both my grandparents and parents have told me wonderful stories about harvesting olives on the family farm in southern Italy and the process involved to produce both first press olive oil (that is, the first batch of olive oil produced via an old fashioned press. Nowadays, most olive oil is produced via continuous centrifugal presses) and extra virgin olive oil.  I've tasted much of the olive oil produced by my family in Italy and to be perfectly honest the olive oil is extremely intense and almost too flavorful and viscous for everyday use (at least for my American palette).

In terms of everyday olive oil that can be purchased in most supermarkets in the US, I have a couple of favorites:

- Filippio Berio Olive Oil for everyday use- I find this olive great for both cooking (frying, sautéing, etc.) and using raw in salads and for finishing dishes (like bruschetta, any type of sauce for meat, etc.).  There is a definite olive taste to Berio and it's not overly oily like many mediocre olive oils on the market today.

- Colovita Exta Virgin Olive Oil for items that don't require cooking - I use Colovita Extra Virgin Olive Oil (EVOO as Rachel Ray like to say) for pasta sauces, tomato salads, and for dunging soft crusty bread from my favorite bakery (Sullivan Street!).  Unlike celebrity chefs such as Mario Batali, I don't believe in using extra virgin olive oil exclusively in my kitchen (that is to say, for cooking, finishing, raw, etc.).  

- Bertolli Olive Oil - Bertolli is very similar to Berio in terms of quality, taste, and use.  In fact, I have a hard time discerning between the two, however I do have a preference for Berio if I'm faced with a choice at my local supermarket.  

In terms of high end olive oils from small producers, it's really a hit or miss type of thing.  I can't recommend a specific brand because of location and distribution.  For example, here on the East coast I often buy my extra virgin olive oil from Bartolomeo's Italian Food Emporium (click here for a review of the shop from Jason Perlow at Off the Broiler) that imports the oil from the owner's olive orchards in Puglia (the olive oil is fresh and has a nice balance of flavor and viscosity without being too overpowering or thick).  My recommendation on finding specialty olive oil is to try different producers and stick with a brand once you find something you like (also be sure to buy in small quantities unless you plan on using the oil every day).  Also, price doesn't equal quality.  In fact, I would opt for a fresh, recently produced bottle over an expensive extra virgin, first pressed, olive oil that has been sitting on the shelf for months.  

Finally, as I've said about wine, you should only buy and use what you like (don't listen to critics unless you've tried the product yourself).  

If you're looking for a hardy salad to satisfy your hunger during the winter months, look no further than my all time favorite snow-month salad: Fennel, Honey Crisp Apple, and arugula Salad.  

Lets start with the ingredients:

- 1 medium sized fennel (you should be able to find this vegetable at most markets; here on the East coast it's readily available, but you may need to ask around if you live outside a large city).
- 1 bunch of arugula (taste it as it should have a bitter flavor).
- 1 medium sized golden crisp apple (this type of apple has a nice firm texture, but delivers great, sweet, flavor and offers a nice contrast with the bitter arugula).
- ¼ cup of good olive oil.
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste

Start by washing the arugula well (1-2 times in cold water is best) and pat drying the green leafy parts.  Remove the stems and hand tear the leaves.  Next, wash and peel the apple and cut in half (removing the core and seeds).  Cut the apple again so you have 4 quarters and thinly slice each piece (you want enough thickness to give a nice crunch, but don't cut the slices to thick).  Next, cut the stalk off the fennel bulb (you can save the bulb for making stock, but it doesn't have too many uses) and remove the first, outer, layer.  I like to cut the fennel bulb in half and cut the bottom portion off of each half that hold the layers together.  Thereafter, you can lay each of the halved bulbs on your cutting board and cut think pieces (here you'll want to cut as thinly as possible.  

In terms of the dressing, click here for my basic vinaigrette recipe (using the above ingredients and substituting red wine vinegar for balsamic vinegar; you can also omit the thyme if you'd like).

Enjoy the salad with braised short ribs or with a bowl of steaming lentil soup.  Here's a variation of the above fennel salad served with fish. 

I'm often asked what my favorite meals or recipes are and folks are shocked or confused when I say something like sautéed escarole or baked broccoli or that I treasure a ripe organic pear over a well marbled sirloin steak.  However, it's true, I like my food simple and fresh (preferring fish over red meat, raw nuts over processed snacks and chips, and sautéed green vegetables over friend potatoes). 

My favorite vegetable dish is sautéed escarole.  Escarole is a type of endive with very broad leaves, but without the bitter taste.  Escarole is incredibly hearty and stores well in your refrigerator crisper drawer.  Escarole is high in fiber, vitamin K and A, and folic acid.  It's also very difficult to overcook escarole; here's a time tested recipe, but first the ingredients:

- One head of escarole
- Salt and pepper to taste
- 3-4 tablespoons of olive oil
- 4-5 cloves of garlic
- 1 tablespoon of dry red pepper flakes (optional)

The best method for preparing escarole includes a light boil and then sauté.  Begin by cutting the bottom ½ inch of the escarole (removing the stem) so all of the individual leaves are exposed.  Next wash the leaves in a large bowl with water.  NOTE: You'll need to submerge and drain the leaves no less than 3X in order to remove all of the excess dirt and grit.  After you've thoroughly cleaned your escarole you can move the greens to a 6 quart sauté pan with about a ¼ of inch of water.  Place the lid on the pan and gently steam the leaves for about 5-10 minutes (the leaves will dramatically reduce in volume).  After the leaves have wilted, remove the excess liquid and add salt and pepper to taste as well as 3-4 tablespoons of olive oil.  Toss the ingredients well and add your thinly sliced garlic (you can the red pepper flakes at this point as well).  Finally, sauté the mixture for 8-10 minutes and serve in a medium sized bowl.  I like roast chicken and a nice glass of Aglianico with sautéed escarole. 

According to an Indiana Business Review article, individuals in the US between the ages of 25-54 spend an average of $2833.00 each year on eating out (this is according to 2004 data).  While the number is not surprising, it did get me thinking about personal finance and daily eating habits. 

Given the current economy, many personal finance blogs and magazines are offering advice on money saving products, deals, coupons, investment strategies, etc., but I've yet to see a piece on the importance of NOT eating out often.  Don't get me wrong, I'd love to eat at a fine restaurant each and every night (provided I could find some healthy dishes on occasion!), but I don't do it because:

1. Eating out is a colossal waste of money (most food and beverage items have a huge markup).

2. Eating out is not healthy (you don't have direct control over ingredients and the amount of fat, salt, etc. used in the cooking process).

3. Eating out, often, leads to a reduction in the quality of ingredients used/consumed (unless you're eating at a four star Michelin restaurant each night).

4. Eating out is a waste of time (think about the process: figuring out where to go, figuring out how to get there, waiting for your food, leaving a tip/paying, getting back to your home/apartment, etc.).

5. Eating out is lazy (going to a restaurant other than for a special event breeds the type of behavior that is all about immediate satisfaction).

6. Eating out can rob you of personal time with family and/or spouse (think about the teamwork needed to prepare a nice meal - it's the kind of behavior that makes families and couples bond).

7. Eating out does not allow me to build leftovers into my weekly food planning process (read: do not buy lunch at work!).

Many people make statements like, "I don't know how to cook" or that "cooking is hard"  in response to eating out often, but cooking quality meals is NOT hard (see my getting started to cooking at home guide here) and after you've been doing it for a while you can get really efficient at putting together healthy and great tasting meals (including food for lunch at work the next day).  Also related, see my essential kitchen tools guide here as well as a guide on buying fruit, vegetables, and fish here

Over the last couple of months I've been posting simple and tasty recipes and I thought now would be a good time to summarize the entries given the financial crunch.  So, try and avoid making reservations and opt to make a few of the dishes below (they're really not hard to prepare and you'll be happy you didn't go out after your belly is full!):

1. Perfect Omelet
2. Oven Baked BBQ Ribs with Dry Rub
3. Black Bean and White Corn Salad
4. Pasta with garlic, olive oil, and parsley
5. Perfect Grilled Chicken Sandwich
6. Tomato Salad
7. Roasted Pork Tenderloin
8. Fava Bean Gazpacho 
9. Eggplant Parmigiana
10. Scallops with Pan Simmered Tomatoes
11. Roasted Peppers
12. Chicken Thighs and Mint
13. Classic Salad Dressing
14. Baked Flounder with Fennel Salad
15. Couscous with Feta and Tomatoes
16. Lamb and Beef Kufta Kebab
17. Braised Short Ribs in Red Wine
18. Lentil Soup
19, Onion and Potato Fritatta
20. Oven Roasted Vegetables

Finally, if you're looking for food items you can consume often, I have a quick series on "foods I live on" http://www.scordo.com/blog/2008/10/foods-i-live-on-part-3-de-cecc.html  Looking for a nice bottle of wine, here's my guide on buying wine!

I like using our oven as often as possible during the winter months because not only do roasted vegetables, meats, etc. taste great but your oven adds a little bit of heat to your kitchen.

One oven recipe I turn to often is roasted winter vegetables.  Here is what you'll need:

-    1 large red onion
-    2 medium sized sweet potatoes
-    1 medium sized potato
-    Half a head of garlic
-    1 large carrot
-    1 ten ounce package of baby bella mushrooms
-    Salt and pepper
-    Olive oil
-    Fresh parsley

Along with making our own wine, my family also cans fresh plum tomatoes every August.  The canned tomatoes are used mostly for making tomatoe sauce.  Canning your tomatoes produces a better tasting tomato sauce and, of course, saves you money over the long term (especially after you've owned the canning equipment for several years).  

Tomato canning should be done outdoors and with a large group (you'll want to set up stations to work efficiently).  Pasta with tomato sauce is probably one of the most popular dishes made at home in the US, so you'll definitely go through the jars you produce.  Let's get into the details:

If you ever feel like there is nothing in the house to cook for dinner, but you have a few eggs in the refrigerator, then a frittata might be what you're looking for. It is a simple meal that gives you the protein that you need to help you feel satisfied at dinner. Here is a recipe for an easy onion and potato frittata:

Heat up a Teflon pan with about a tablespoon of olive oil.  Because you are going to have to put it in the oven to finish cooking you will need an oven proof pan. Thinly slice an onion and peeled potato and saute until both the onion and potato are cooked. This usually takes about 10-15 minutes depending on the thickness of the onion and potato.  Season with salt and pepper. 

While the potato and onions are cooking, beat two eggs and two egg whites together with salt and pepper.  When the onions and potatoes are cooked, pour the eggs on top of them.  Cook for about five minutes.  To finish cooking the top of the frittata, put it under the broiler but keep on checking it.  It is done when the frittata is browned nicely on top.  You can sprinkle some Parmigiano-Reggiano on the top if you would like.

You can cut the frittata into slices and serve it with a fresh spinach salad.  Enjoy (hope you enjoy the recipe, Jen)! 

I love soup.  And pretty much every soup variety suits me just fine.  I like chicken, pea, vegetable, barley, onion, etc.  I do have a couple of pet peeves about soup, however:

1. Soup must be homemade (I'm actually vehemently opposed to canned soup).

2. Homemade soup must start with water and not chicken, beef, or vegetable stock.

3. If you're going to have soup for dinner you need to include a nice, as we say in Italian, "secondi" (a second dish or entree that can help fill you up and provide a complete meal).

Given the above prerequisites, the undisputed "king of soups" for me is Lentil.  Lentils are tasty, packed full of proteins, and fairly straightforward to prepare. 

Here's a simple Lentil soup recipe:

- Finely dice one medium onion, 2-3 medium sized celery stalks, and 1-2 medium sized carrots, and a single clove of garlic

- Sauté the above mixture (add salt and pepper to taste) for 8-10 minutes (depending on strength of flame) with 2 teaspoons of olive oil.

- Next, add one cup of dry lentils and about two cups of pureed canned tomatoes (not tomato sauce, but rather canned tomatoes).  You could substitute the canned tomatoes with tomato paste, but the flavor component will be completely different.

- Thereafter, add 4 cups of fresh water (filtered or purified water is best; remember water is the main ingredient in soups so it should be of good quality)

- Finally, cook ingredients for an hour and serve! 

That's it, there's no magic to preparing soup (other soup recipes vary, but the basic steps are the same for many soups).  Oh, I also like to add freshly grated Parmeggiono Reggiano just before serving!.

I received a recent email from Dee asking how to prepare real meals (i.e., not your standard sandwiches, tuna, and fast food items) in a practical way and I've been giving the question some thought. 

Cooking is not rocket science, but it does require that you 1., care about the quality of the food you purchase and 2., set aside the the time needed to prepare a meal.  I learned to cook by watching my mother; her meals, for the most part, were simple and prepared from scratch.  Some of my favorite meals included pasta with olive oil, garlic, and freshly grated Parmigiano-Reggiano, frittata with onions and potatoes, and baked flounder with bread crumbs and hot pepper flakes.  My mother made more elaborate meals for holidays or birthdays but her everyday style was more simple and fresh then fancy and exotic.

Coffee, in moderation, has proven to have some health benefits including:

- Coffee seems to protect men from Parkinson's disease
- Coffee drinkers may be half as likely to develop Diabetes
- Coffee might have anti-cancer attributes
- Coffee may not increase blood pressure as previously thought

(Source: Harvard Health Letter)

Regardless of health benefits most folks enjoy coffee because of 1., caffeine energy jolt 2., taste and 3. ritual.

I generally tend to buy whatever is fresh at my local fish market and when I saw fresh, wild, Flounder the other night I picked up a few pieces!   Freshness is always number one from a fish buying perspective, but the wild factor is a close second (fish that is on sale is also nice!).

Flounder has a meaty and mild texture (and is native to the Atlantic here on the East Coast) and is best prepared in a simple manner, like most fish.  By simple I mean the following:

Well, what wine should you buy? This is a big question, maybe even equivalent to other big questions such as, "Does God Exist?" , "Do we have free will?", and the classic, "What is Truth?"  Unlike big philosophical questions, however, figuring out which wine to buy for dinner, keeping in the cellar, or just for a nice night by the fireplace isn't too difficult.

Because my preferences for wine are informed by my pallate, the foods I consume, and background, the following list of perferred wine styles (all Reds this time around) is just a suggestion. Drink what you like based on what foods you eat and your own personal background, but don't be afraid to experiment and ask your local wine guy/gal for recommendations.  The best tip I ever got was to walk into a wine shop and ask the salesperson to "build a case of wine" (say, in the $15.00-$30.00 per bottle range) with varried styles and world regions in mind.

Nothing says the Fall like slowly simmering meats in a big pot!  My personal favorite braising meat is the short rib.  According to Chow.com, "Short ribs are cut from different sections of the 12 ribs that start at the chuck (shoulder) and continue to the loin. Relatively square, short ribs have full-bodied flavor and luscious tenderness that develop when they are slow-cooked"

For some people, going to the market for food is a weekly chore and for others it's an opportunity to purchase wonderful meats, vegetables, cheeses, fish, and fruits.  It's probably no surprise that I fall into the later group and that I actually look forward to food shopping!  However, it wasn't until I learned how to shop for food that I began enjoying looking for the ripest tomatoes, freshest cod, or just-roasted coffee beans.p>

Learning how to shop is not rocket science, but there are some basic rules to follow (specifically in terms of produce and fish):

 

Fruit

This means not buying peaches, cherries, and Fava beans in the Winter, for example.  You also don't always have to buy organic, but there are some fruits and vegetables that yield less pesticides when purchased in organic form, for example: grapes, apples, berries, pears, cherries, lettuce, tomatoes, and beans.  Organic produce usually tastes better as well, but I'll often buy non-organic fruits and vegetables if the items appear fresher and are local.  In terms of picking specific fruits at the market, look for ripe, but not too soft tomatoes and peaches that smell like peaches though not soft to the touch (buy them a bit hard and they will ripen nicely at home).  You can apply the same technique to picking pears as you do to peaches, though you won't get any pear scent if you hold a pear to your nose at the market.  Fortunately, there are fruits that you can just sample at the market and buy on the spot if they taste good (for example, grapes, cherries, strawberries, apples, and plums)!

With the Winter season fast approaching my metabolism has kicked into high gear and I'm consuming more and more of my favorite foods!  Here's Part 4 of my Foods I Live on series:

De Cecco Pasta - arguably the best bang for your buck dry pasta on the market.  While you can find cheaper dry, Italian, pasta on the market, De Cecco has a rich and hearty flavor, with a firm texture.  In the end, De Cecco uses better ingredients than competitor Barilla and it just tastes better (do a taste test for your self)!  I like to have about 3-4 different varieties of pasta in my pantry at all times (including capellini, rigatoni, linguine, and spaghetti).

Garlic - This one is a no-brainer.  Garlic can be used in everything from soups to pastas to dips and salads.  Never purchase the stuff that is pealed for you or minced in jars!  Try to keep only as much as you'll need for a given week and look for bulbs that have a very tight exterior skin.  The bulb should feel firm and there should be no discoloration or smell.  Here's a nice video on how to peel and chop garlic from the master chef, Jacques Pepin.

Clif Energy Bar - In a pinch there is no better energy bar on the market.  I don't like to consume energy bars very often, but I will grab one before a tennis match or other sporting event (especially if I haven't had time to prepare for an intense workout with a proper breakfast or lunch).  The Chocolate Chip flavor, which happens to be my favorite, packs 250 calories and 45 grams of carbohydrates.  Clif Bar's taste great, have organic ingredients, and really do provide quick energy and nourishment.

Goya Canned Chick Peas - I'm embarrassed to admit I purchase canned beans, as the dry type are superior in taste and, of course, are much more economical, but canned beans are so convenient and easy!  My favorite bean of all time is the chick pea.  Chick peas can be pureed and made into hummus (here's a quick recipe from Scordo.com), used in soups, or just served drizzled with olive oil and salt/pepper.  I also like to add chick peas to a Romaine lettuce salad with canned Italian tuna, boiled eggs, and olive oil and vinegar (it makes a super healthy lunch)!  Chick peas are also very high in protein and calcium.  Here's a list of chick pea recipes from the RecipeZaar.com.

Here's part One, Two, and Three of the series.

Thanks to Av for first preparing this dish and providing the recipe!  Kufta Kebab are Israeli-style grilled lamb/beef skewers. The kebab recipe has Arab roots and Kufta actually means pounded meat and comes from the Syrian term kooftah.  Here's the simple recipe beginning with the ingredients:

• 2 pounds of ground lamb
• 1 pound of ground beef
• 1 red onion, finely chopped
• 1 head of parsley, chopped
• Cumin to taste
• Paprika to taste
• Salt & Pepper to flavor meat
• Olive Oil

In a good size mixing bowl, combine ground lamb & ground beef with olive oil and mix with your hands until you have a smooth texture and even consistency.  Next, add salt, pepper, cumin and paprika and mix again with your hands.  Add chopped red onion and parsley and mix with your hands. 

The fun part is next: grab a small to medium sized portion of meat and roll into a oblong circle.  Next prepare your outdoor barbecue (they taste best grilled outdoors) and grill one-two minutes on each side (you want the kufta cooked well, not raw or medium rare, but at the same time you do not wan to dry out the meat).

According to Av, in the Middle East they like to make a yogurt/cucumber sauce to go along with it like a tzatziki sauce.  However, good old fashioned American (Heinz) ketchup also goes well with the kebab!  Enjoy!

It's time to raid the fridge again and tell you about my favorite foods (that's Nonno Vincenzo on the right with one of his milk and cheese cows):

Old Fashioned Quaker Oats Oat Meal - I usually change from cold cereal to hot oat meal around this time of the year because there's something nice about a warm breakfast in the morning (call me old fashion).  I add a combo of 1% milk and soy (the Silk brand is nice) milk (one cup in total) to a full cup of Oats and microwave on high in a large bowl for about three minutes (watch the bowl so it doesn't overflow).  I usually add a bit of maple syrup or honey and then throw in some raisins or a roughly chopped banana.

Upton Tea - Again, because of the cooler season I usually have a cup of coffee in the morning and then as opposed to a second cup of Joe I reach for a nice cup of tea.  Now, tea should be consumed in a fresh manor (that is to say it should never be bought from a supermarket, what you're basically getting at the Shoprite or A&P is ground up tea dust that has been sitting on the shelf for weeks).  Loose tea is the way to go and there's no finer online tea shop than UptonTea.com.  UptonTea customer service is excellent and they offer a tremendous amount of loose teas for purchase, including my personal favorites: Bond Street English Breakfast, River Shannon Irish Breakfast. and Russian Caravan.  Also, don't be intimidated by brewing loose tea (here's a primer on how to do it ) and the only additional piece of equipment you will need to purchase is a strainer.  Try a freshly brewed cup of tea and you'll never go back to Lipton bags!

Cheese - One could devote an entire blog to cheese, but I'll just give you a taste of the types of cheeses I always like to have in my refrigerator: Sharp Italian Provolone (from Italy, not made in the US), Goat cheese (from a small domestic producer), Parmigano Reggiano (the king of cheeses and if you're only going to keep one cheese this is the one to have), and French Feta (unless you're Greek you probably won't like all the salt in Greek Feta and the French style is a bit creamier as well).  I've missed a ton of excellent cheeses, but the aforementioned basics can help with sandwhiches, salads, pastas, sauces, and for presenting at a dinner party.

Part One and Two of the series!

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