Novel Food 'Beyond the Pasta'

Simone at Briciole is once again hosting our Novel Food event.
You can see All of my Novel Food Posts since 2007. . . that's a lot of reading (and a lot of eating). I love the idea of posting a recipe from a novel that you have recently read.
I am posting another recipe from my newest favorite Novel 'Beyond the Pasta' by Mark Leslie.

This book is a fun read... especially if you are at all interested in travel, food, or Italy.
That describes me pretty well!
The truth is . . . It was the last minute and I hadn't come up with anything for Novel Food. My copy of Beyond the Pasta was sitting right next to my knitting basket, where I can thumb through my favorite parts of the book. Page 17. Day One of Mark's trip to Italy. He is talking about his arrival to Italy and welcome into the family. This is the primi from Nonna's kitchen.
Frittata con Zucchine e Cipolla
Zucchini and Onion Frittata
2 Tbs olive oil
1 medioum onion minced
1 clove garlic, minced
3/4 cup water (divided)
3 medium zucchini
1/2 tsp salt
1/4 tsp black pepper
6 eggs beaten
1/2 cup freshly grated Parmigiano
Heat the oil in a nonstick skillet. When the oil is hot, add the onion and garlic, cook for one minute. Add 1/2 cup of water and cook for 2-3 mintues until the water has evaporated. Add another 1/4 cup water and cook another 2-3 mintues. Stir in the zucchini rounds, salt pepper and the remaining 1/4 cup water. Lower the heat, cover and simmer. Stir occasionally until the zucchini is soft.
Meanwhile, beat the eggs and stir in the Parmigiano. We the zucchinii s soft, remove the cover and cook until the moisture has evaporated. Stir in the beaten eggs, making sure the veggies are evenly distributed. Cook until the frittata starts to set. With a spatula loosen the edges of the frittata and with a quick shake, flip the frittata. Cook the bottom side for another 2-3 mintues.
As Mark says... if flipping the frittata seems daunting, place a dinner plate over the frittata and turn the pan over, inverting the frittata on to the plate. Slide the frittata back into the pan and finish cooking.

Or . . . you can do it the way I do and finish the top under the broiler. I guess I need to spend some time in Nonna's Kitchen to be brave enough to flip a frittata!
Gail and I are in the process of planning our next great escape . . . maybe I should take it 'Beyond the Pasta'.
Ciao y'all~
Sandi

Novel Food ~ Beyond the Pasta

Simona at Briciole is hosting our Summer edition of Novel Food. You can see All of my Novel Food Posts since 2007. . . that's a lot of reading (and a lot of eating)

I have found the perfect book for my lazy summer reading this year. 'Beyond the Pasta' by Mark Leslie.
Mark Leslie is a self proclaimed foodie. Every year he travels to Italy and 'lives to eat his way through every plate of pasta and cone of gelato'. He shares these experiences in his novel 'Beyond the Pasta'. He is from Alabama and even has a blog . . . (I think we might be soul sisters of a sort) Buonissima!

He does a beautiful job of filling this book with the flavors and scents of Italy . . . the Italy I love. The story of his time in Italy is told through trips to the market, adventures in the kitchen, meals and evenings with friends and limoncello. This a novel and a recipe book all rolled into one delicious read.

This Blog Post where Mark talks about gelato in Italy, is a perfect example of 'our' favorite gelateria in Rome. But ~ I think I loved it first! They have the most unique gelatos, I can remember going once 3 times in one day. This is SOO funny, because this gelateria is less than a block from 'my' hotel in Rome.

Which inspires my recipe for this edition of Novel Food. Basil Gelato
1/3 cup sugar (+1/3 cup divided)
3 tsp lemon juice
1cup fresh basil
2 cups milk
1 1/4 cup whipping cream
6 egg yolks
Place 1/3 cup of sugar and 1/3 cup of water in saucepan, bring to boil, stirring to dissolve sugar.
Set side to cool. When cool, pour into a blender, add the lemon juice and basil. Blend until smooth.
In a small saucepan heat milk, cream, and extra sugar over medium heat, stirring constantly.
Cook for a few minutes or until the sugar dissolves and the milk is just about to boil.
Remove from heat.
Whisk the egg yolks in a large bowl. Slowly incorporate the eggs into the warmed milk mixture, and stir constantly over medium heat for about 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Do not allow to boil. Remove from the heat and pour through a colander. Stir the basil syrup into the custard. Pour into an ice cream maker and freeze.
Serve with fresh strawberries and a drizzle of excellent Balsamic Vinegar.Mark's novel has gotten great reviews.
My favorite review of all . . . "Alabama and Italy- What a delightful and delicious combination ~Fannie Flagg"
You know Fannie has been a friend of the family for years! I couldn't agree more. If we never get the chance to meet in Alabama, maybe we will run into each other over a gelato in Rome.
Ciao y'all~
Sandi

Novel Food ~ The Magic City!

Lisa ChampaignTaste and Simona Briciole are hosting their Novel Food event. I have entered before with All of These Posts. Now it is time to choose another Novel.

Of course, I have decided to feature another of Fannie Flaggs novels. Her latest Novel is 'I Still Dream About You'. It is typical of her tales of Southern life and the fabulous characters she creates. This time it is set in the 'Magic City' ~ also known as my hometown of Birmingham. If you haven't read it... it is a perfect way to spend a Sunday afternoon.

'The Club' sits high above the city and has always been known as a place to see and to be seen. It is just the kind of place that Maggie Fortenberry, the ex-Miss Alabama in Fannie's novel, would love to be.

My recipe is a duplication of a dessert we had there just last night.
Raspberry Mousse Brownie
Brownie
1 2/3 cups (10-oz. pkg.) Nestlé Chocolatier Dark Chocolate Morsels, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup (2/3 stick) butter, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, drained, mashed
Raspberry Mousse
1 pkg. (8 oz.) cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup frozen raspberries, drained, mashed
1/3 cup whipping cream
For Brownie
Preheat oven to 350º F. Grease 9-inch-square baking pan.
Microwave 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
For Raspberry Mousse
Chop remaining morsels into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.
Recipe from Cuisinart.com

Even now... I still dream about you~

Y'all enjoy!
Sandi

Novel Food from a blue can

I am making this in to a double-linky post. First, it is Blue Monday~ so I am linking up with SmilingSally. I know you'll recognise the blue in this post.
It is also time for Novel Food at Champaign Taste. For several years now we have joined in to post a recipe that is inspired by a novel.


This year, I am going back to our roots... With a recipe from 'Fried Green Tomatoes @ the WhistleStop Cafe'. If you haven't read the book lately... it is perfect for that first fall weekend. My recipe from the novel is Buttermilk Biscuits~ just like Sipsey would make. They just wouldn't be the same with out a little Crisco.
In the BLUE can!

Sipsey's Buttermilk Biscuits
2 cups flour
2 tsp baking powder
2 tsp salt
1/4 tsp soda
1/2 cup Crisco
1 cup buttermilk
Sift dry ingredients together. add Crisco and blend well until like a fine meal. Add buttermilk and mix. Roll out thin and cut into desired sized biscuit. Bake in a greased pan at 450 until golden brown.

We are looking forward to Fannie Flagg's visit this fall.
~ she's got a new book coming out soon! Y'all enjoy!
Sandi

Pomodori e Vino~Novel Food

In Marcella Hazan's autobiography Amacord she talks about growing up in Italy during the war, her studies as a scientist, and then later coming to America without knowing any english. She decided to learn to cook... the rest is history!

I am a part of a group who are cooking our way though her Essentials of Italian cooking and posting it daily on Facebook~ called Pomodori e Vino. I am sharing this as my Novel Food hosted by Lisa and Simone. I encourage you to read her story... and to follow us on our journey.
I first saw that I was making a Bagna Caoda, I had no clue what it was.

None.

This was a learning experience for me (one of many I am sure!)

Marcella describes the flavors and sensations of the Piedmontese table being celebrated through the bagna caoda. The cold simple vegetables accompanied by the heat of the bagna caoda~ caoda being the word for hot. She recommends vegetables such as cardoons, artichokes, radishes, carrots, peppers and assorted greens for dipping.

Bagna Caoda is a dip of olive oil, butter, garlic and fresh anchovy fillets. The anchovies melt as the oil is warmed over a small flame. It is served with the freshest raw vegetables. You dip the vegetables into the hot oil. Of course, I had a heck of a time finding Italian vegetables in Alabama. This must not have been the week for a shipper of fresh artichokes. No fresh anchovies as Marcella prefers, I just used the tiny fillets in a glass jar at Whole Funds.The sensation of the cool and crisp vegetables with the hot thickened oil is amazing. The anchovies melt into a paste and all but disappear, leaving a warm salty flavor.

We enjoyed it with friends who are leaving for Italy in just a few days~ the perfect appetizer! We drank wine and talked bella Italia!

Ciao y'all~

Sandi

A little history

Usually my sunday's are full of recipes. We are taking a day off from our Sunday Slow Suppers~ since all the other cooks are in San Diego for the great get together. We will resume with our sunday suppers next week.

My friend Virginia and I met at the WhistleStop Cafe in Irondale a week or so ago for lunch. It got me to thinking, and I remembered to ask Bill about how his family came to own the cafe. His dad was a railroad man, his mom was raising 3 kids... neither knew much about running a resturant.
So the story goes~~ Mr. Mac ate at this little cafe by the tracks in Irondale frequently. He loved the meat and veggies and sandwiches that Bess served. Miss Bess Fortenberry ran the small cafe with her friend Sue and a black cook named Lizzie. It was a thriving business, although small, with only enough seating inside for 31. Mr. Mac had talked to Bess about buying her cafe... before she would agree, she insisted that he have his wife come and talk to her. (smart woman!)

Mary Jo was busy on the other side of town raising kids and really didn't know much about Irondale or the cafe. She remembers walking into the tiny dim cafe to meet with Bess and was a little surprised. The cafe was in a small green framed building, with four booths and a counter for seating. There was a big Coca-Cola sign over the door and a couple of small dingy windows. Bess asked her "what in the world do you want to buy this cafe for?" Mary Jo assured her it was Mr. Mac's idea and she would only be working with him.

She remembers thinking she knew nothing about running a business but Dad was insistent. She drove back to Huffman, and prayed that Bess would decide to sell it to someone else. Instead... They became the owners of a cafe in Irondale. (or as Bill would say... the cafe owned them) Soon after they took over, the manager became sick and had to shorten her hours. The 'batter was made' and Mary Jo became a full time cafe owner/manager. Someone else's dream, became her reality.

By the 1980's the cafe was a booming success, the old building had to be torn down to meet health department standards, and a new cafe was built. This new building seated 100 and had an automatic dishwasher, 5 deep fryers, and a modern kitchen. It wasn't long before they were busting at the seams again.

Then... one day in 1983, a local TV personality and author, named Fannie Flagg walked in and said she wanted to write a book based on her Great-Aunt Bess and her old cafe. Many of the stories from the novel 'Fried Green Tomatoes at the WhistleStop Cafe' are based on real life stories from the early days at the cafe.
Our family sold the cafe in 2000, but Sunday's at Mom's still involve lots of yummy food and occasionally some Fried Green Tomatoes.
Y'all enjoy!
Sandi

Novel Food

Lisa at Champaign Taste and Simone at Briciole are once again hosting their Novel Event. This is a culinary/literary event that has inspired us over the past couple of years. I have joined in with posts of many of Fannie Flagg's novels, and even the novel Julie and Julia.

I think this time I will go back to the comfort of Fannie Flagg. She is such a great southern writer and paints a picture of every sleepy southern town. This time Little River, just in time for the holidays... in her novel Redbird Christmas.

This is a recipe for Mildred's pie. Not the predictable holiday pie for her..."with Mildred you never knew which way she was going to jump from one minute to the next" (Which might also explain why she ran off to live in New Orleans with Julian.)

"Mildred's Key Lime Pie

4 eggs separated

1/3 cup fresh key lime juice

1 can sweetened condensed milk

1 9inch graham cracker crust*

Mix egg yolks and lime juice together. Add condensed milk. Beat 1 egg white stiff and fold into the egg and lime juice mixture. Beat 3 remaining egg whites and gradually add sugar and cream of tartar. Pour into a graham cracker crust and bake at 350 until egg whites are golden brown."

*For my graham cracker crust I used 1 cup thin ginger snap cookie crumbs and 6 tbs butter, combined and pressed into a pie plate. Bake at 350 for 10 minutes.

For anyone else who might like to join in the Novel Event, the rules are simple. Post a recipe that is inspired by a novel that you have read. The deadline is November the 7th... You still have time to send it in!
Y'all enjoy!
Sandi

Novel Food~ Julie & Julia

Lisa at Champaign Taste is hosting her Novel Food~ the 2009 Summer edition. I have been meaning to get this done.

Now I have a reason... 2 reasons in fact!

I was lucky enough to see the sneak Premier of the new movie Julie & Julia just last night. This is from the book Julie Powell wrote on her experience blogging about Julia Child. So, I am able to do double duty by posting my Novel Food... and a review of the movie that is coming out next month. Splendid!

The movie is so fun... so US! Julie's story of blogging is so real~ do you remember when you got your first real comment on the blog ? Have your ever said 'I just have to get this on the blog... people are waiting?' Has your husband ever wondered why he was eating something he can't even pronounce?

Then, there is Julia Child... Was there ever a more endearing cook? Someone who just loved to cook, and even more loved to taste wonderful foods? About cooking she says 'I want to turn it, smell it, poke it, stir it about and hover over it's every state.' In the movie she is a beautifully awkward woman who loves her husband, and wants to do something well.

So... My novel food is a Julia Child recipe.

Lemon Sherbet

4-6 large lemons, enough to make 1/2 cup of zests

1 cup lemon juice

2 1/2 cup sugar

4 cup water

2 egg whites, beaten into a foam with

1/8 tsp salt

Candied lemon peel (optional)

Zest the lemons then pulverize the zests 2 minutes with 1 cup of sugar, add 1 1/2 cups of water and pulse 2 minutes more.

Pour into a saucepan, add the rest of the sugar and bring to a simmer. Swirl the pan until you are sure the sugar has completely dissolved. Remove from the heat.

Pour in the lemon juice and the rest of the water. Stir for several minutes over the ice cubes until chilled.

Whisk in the egg whites and freeze according to your machine directions.

"It is lemon sherbet in a party dress when you serve it in balloon shaped goblets, top it with julienne of home-candied lemon peel and pour around it a shallow pool of aquavit."~Julia Child

I used limoncello with my party dress~

Bon appétit Y'all~

Sandi

Novel Food

Lisa at Champaign Taste and Simone at Briciole are once again hosting their Novel Event. This is a culinary/literary event that has inspired us over the past couple of years. Last December I posted the Kentucky Bourbon Pecan Pie Dottie Niven shared in 'A Redbird Christmas'. In September of 2007, I posted another of Fannie Flagg's great novels... 'Fried Green Tomatoes at the WhistleStop Cafe'. I just had to post Fannie's recipe for Fried Green Tomatoes.

This year my novel is another of Fannie Flagg's great southern stories. In 'Can't wait to get to Heaven' she manages once again to weave a story like a southern patchwork quilt. This recipe comes from Neighbor Dorothy, who hosts the local radio show~

"And now, from that little white house just around the corner from where ever you are, here she is, the lady with the smile in her voice, your neighbor and mine...Neighbor Dorothy."
Neighbor Dorothy's Heavenly Caramel Cake
1 3/4 cups cake flour sifted
resift with 1 cup brown sugar
1/2 cup butter
2 eggs
1/2 cup milk
1/2 tsp salt
1 3/4 tsp double-acting baking powder
1tsp vanilla
Pre heat oven to 350°
Beat for 3 minutes. Bake in a greased pan for 1/2 hour.
Caramel Frosting
2 Tbs cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp vanilla
1/4 cup butter
1/4 cup shortening
1/4 tsp salt
Mix flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in slt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.
Once again Fannie Flagg has let her Southern roots show through~ and these are not the roots that could be fixed at 'Tot's Tell It Like It Is' Beauty Shop!

We love you Fannie darling!

For anyone else who might like to join in the rules are simple. Post a recipe that is inspired by a novel that you have read. The deadline is April the 4th... You still have time to send it in!
Y'all enjoy!
Sandi

More Novels

Lisa at Champaign Taste, and Simone at Briciole have posted the roundup for Novel Taste. There were some great entries. Little Women, Chocolat, Alice's Adventures in Wonderland, and many many more. I need to introduce myself to Inspector Salvo Mantalbano, a series of novels for food lovers. Check them all out! What a lot of fun.

This would also be the perfect time to wish Fannie Flagg a Happy Birthday! We're her biggest fans.

Y'all have a good weekend. We're off to watch the Marching Southerners!
Sandi

A Novel Event

My bloggy friend Lisa @ Champaign Taste is co-hosting a Novel Food Event with Briciole. I saw this event and thought... that is right up our alley! The idea is to take a food that has a connection with a novel and then post it. Lisa will do all the work and round them up.

For this first Novel Food Event, I thought I would post a little piece from the novel Fried Green Tomatoes at the WhistleStop Cafe. When Fannie Flagg was doing research for the novel, she spent time at the cafe and sitting talking with Mom. Many of the tales used in the novel are loosely based on stories from our cafe in Irondale.

Fannie Flagg's great Aunt was Bess Fortenberry. She is the person Mom & Dad bought the cafe from many years ago. She was quite a character~ much like Iggy in the novel. This story is about the relationships Iggy has, the food they love, and the lives they made. Fannie admits that she is not much of a cook, but her love of food and southern cooking has woven through several of her books. After all in the south life revolves around good food and good friends.

My Quote from the book...
" I may be sitting here at the Rose Terrace Nursing Home, but in My mind I'm over at the WhistleStop Cafe having a plate of fried green tomatoes."
Fried Green Tomatoes- Fannie's recipe

1 egg beaten
1 cup buttermilk
1 cup self rising flour
1/3 cup cornmeal
1/2 tsp salt
6-8 green tomatoes, cut into 1/4 inch slices
bacon drippings or vegetable oil
Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal, and salt in a shallow dish. Working in batches dip tomato slices into egg mixture. Allow excess to drip back into the dish. Coat each with flour mixture. Fry in hot bacon drippings in a large heavy skillet until browned. Turn once with tongs. Drain in a colander.

Don't be tempted to crowd the frying pan, to many at a time will cool the grease. Hot grease is the secret to crispy green tomatoes.

Of course I need to mention that if you'd like to take the quick and easy route... you can get your fried green tomato batter mix at our little country store A Pinch of Dis~ A Pinch of Dat. (I mention that only because it looks like we may not have won the lottery after all.)

Y'all eat lots!
Sandi