Barley Legal

Barlotto is a cheeky rendition of the Italian classic, risotto. Risotto is typically made w/ arborio rice; a short grain rice favored for its high starch content. Barlotto is -- you guessed it -- made w/ barley; pearled barley for best results.  Grains aside, the techniques are nearly identical -- sauté aromatics, add the starch, ladle in hot stock, and slow simmer until al dente.

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The addition of oyster mushrooms gives this dish a mellow earthy feel.  Once you get the technique down, experiment w/ different flavors -- think beets, orange & chard.

Mushroom Barlotto

1 cup pearl barley, soaked overnight & drained

2 cups oyster mushroom, chopped

1 shallot, minced

2 cloves garlic, minced

4 cups chicken stock

1/2 cup parsley, chopped

1 tsp fresh thyme, minced

1/4 cup grated parmesan cheese

1. in a small sauce pot, bring stock to a boil; reduce to a simmer and maintain a scolding temperature.  
2. in a 10-inch sauté pan w/ straight sides, sauté mushrooms in some canola over high heat until the moisture gives out; 4-6 minutes.  lower the heat, add a splash of butter or olive oil, and then add the minced shallots and garlic.  sauté until fragrant; 1-2 minutes. add the drained barley and cook for an additional 2 minutes.  frequent stirring will prevent the barley from sticking to the pan.  
3. start adding ladles of hot stock to the barley mixture, 4oz at a time.  the barley should be *just* covered by the stock.  maintain a slow simmer, stirring frequently, until about 80% of the stock has been absorbed.  repeat this process w/ the remaining stock -- the end result should yield al dente barley, suspended in a creamy liquid; about 30 minutes.   
4. add the herbs and grated cheese.  if necessary, thin w/ any leftover stock or a bit of hot water.  i make it a point to leave the barlotto/risotto mixture a bit loose in the pot, as it firms up when plated.  

© 2011 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com

Taylor Made

Pork roll! The cornerstone of any nutritious breakfast --

New Jersey pork roll, aka "Taylor Ham" is a Garden State exclusive -- I've heard tales of the stuff, but never thought I'd find it this side of the Hudson.  According to the package, "Taylor" brand pork roll is an import of the exotic Trenton, New Jersey.  Fancy.

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The "Jersey Breakfast" -- pork roll egg & cheese on a roll.

The flavor is mild and smoky -- kind of like Canadian bacon only a bit more assertive.  The dense, grainy texture is reminiscent of SPAM, but far less thick. Taylor ham is usually pan-fried and enjoyed w/ eggs & cheese. Apparently, you're supposed to score the patty from the outer edges inwards around the circumference before frying; this prevents the pork roll from curling up.  I was not keen to this trick at the time of preparation so I had to go Medieval on this one w/ a potato masher.  

Taylor ham is dirt cheap and endlessly delicious, too bad each 6oz pack risks a massive coronary.

© 2011 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com

A Tale of Two Berries

The persimmon is the edible fruit from a number of trees in the ebony wood family.  These winter berries are only in season from late October through early January.  They peak during December, so get at them while the gettin' is still good!

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There are two major types of persimmons, the Fuyu and the Hachiya.  The Fuyu persimmon is a round, squat specimen that aesthetically resembles its cousin, the tomato.  The Hachiya persimmon is heart-shaped and is usually much larger than the Fuyu.

Fuyu on the left; Hachiya on the right.

The flavor is warm and familiar -- brown sugar, cinnamon, and clove -- the quintessence of autumn.  If ripe, there isn't much difference between the Fuyu and Hachiya varieties, however, it should be noted that an unripe Hachiya is nearly inedible on account of the high tannin levels.  Seriously, if you hang a fang on one of these before it's ready it leaves a chalky "fuzz" over your tongue – très bitter.

Beginners should stick w/ the Fuyu variety -- they are much more forgiving if you cut into them a bit early and still have an amazing flavor.

© 2010 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com

Deep Fried Human

The screenshot below is a Google Analytics keyword report for missioninsatiable.com.  This is a list of keywords people have searched via Google to link to my site.  Please note #9.

That is all.

© 2010 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com

It Is Right to Give Thanks and Praise

Indeed, Thanksgiving is a special day set aside to celebrate friends, family, love and life.  The day after Thanksgiving, however, is reserved for couch-bound binge eating, a general disregard for personal hygiene, and ignoring work related emails.

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If your family is anything like mine, they over-indulge on antipasto and all but completely neglect the 12-lb bird on the table.  No matter, leftovers are part of the whole Thanksgiving experience.  What follows is a general recipe for mouth-watering curried turkey salad.  Don't let the "curry" moniker throw you; this is an incredibly mild recipe that even most non-adventurous eaters will enjoy.

For this batch I used Japanese "Kewpie" mayonnaise and jicama.  Kewpie mayo is incredibly rich and has a crisp tang to it, it can be found at any Asian mega mart.  Jicama is a sweet root vegetable, popular in South American cuisine. Jicama has the consistency of a water chestnut, but is sweet like a carrot.

Regular mayo and apple can be substituted w/ no loss of quality.

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curried turkey salad, cranberry puree, toast.

Curried Turkey Salad

1 1/2 cups mayonnaise

1 cup Greek yogurt 

2 TBS curry powder

1 TBS turmeric

1 TSP fennel seed

2 TSP apple cider vinegar

2 TSP salt

2 qts shredded turkey

1 1/2 cups grated carrot

1 1/2 cups grated celery root

1 1/2 cups diced jicama root (substitute w/ apple)

1 1/2 cups mixed nuts, toasted and chopped

1 cup golden raisins

1/2 cup scallions, thinly sliced

1. combine mayo, yogurt, curry, turmeric, fennel seed, apple cider vinegar and salt in a mixing bowl. 
2. combine turkey, carrot, celery root, jicama, nuts, raisins and scallions in a large mixing bowl.  toss to combine.  
3. add curried mayo mixture and incorporate fully.  if the mixture is too dry, add some more mayo/yogurt.  season to taste. 

© 2008 c. c. villani @ "mission: insatiable" - http://missioninsatiable.blogspot.com/

Raffetto's Ravioli Roundup

Established in 1906, Raffetto's is a gastronomical relic that pre-dates all the Yuppie condos, over-priced coffee shops and très chic boutiques that have come to define the West Village.

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Raffetto's Corp

144 W Houston Street

New York, NY 10012
212.777.1261

Raffetto's carries a number of Italian delicacies, but they are best known for their fresh pastas.  At $1.50/lb the fresh pasta is a steal, as are the 48-count boxes of ravioli for just $5.50.  How can they afford to stay in business w/ prices that low? -- they own the building, that's how.  

There are at least a dozen varieties of fresh ravioli made in-house daily -- pumpkin, wild mushroom, goat cheese, lobster, ground beef and spinach, just to name a few.  Conveniently, Raffetto's also sells several sauces that are made fresh daily.  The staff is very helpful and is quick to offer suggestions about which pasta to pair w/ which sauce.  Buy a few boxes of ravioli at a time and freeze them w/ little quality loss.

Pasta maker or torture device? You decide.

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A simple brown butter sauce is a great way to enjoy most types of ravioli, especially the pumpkin and the goat cheese varieties.

Brown Butter Sauce

4 TBS unsalted butter (1/2 stick)
10 sage leaves
2 tsp orange zest
1/4 cup grated cheese

1. melt butter in a 12-inch sauté pan over medium heat.  the butter will foam and sputter, stir frequently.  within 4-8 minutes the milk solids will toast up and turn golden brown.  add sage and orange zest.  toss w/ pasta & cheese to serve. 

© 2010 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com

Franks n' Beanz

Point:

Posting a recipe about franks & beans would be more appropriate during the summer months -- with all the grilling, sunshine, outdoor fun and whatnot.

Counterpoint:

No one cares -- be grateful I'm sharing this coveted recipe with you in the first place.

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Baked Beans

1lb navy beans, soaked 

8oz slab bacon
4oz spanish onion, small dice
4oz green bell pepper, small dice
3oz molasses
3oz brown sugar
8oz ketchup
2TBS dijon mustard
1TBS cider vinegar
salt & pepper to taste

--pre-head oven to 350°

1. simmer the pre-soaked beans in salted water for 1-2 hours until tender.  
2. cube the slab bacon into 4-6 pieces.  place cubes in a medium saute pan and allow the fat to render. 
3. add the diced onion & peppers and cook until translucent.  drain bacon, peppers and onions of excess fat.  reserve
4. combine the bacon-onion mixture with the remaining ingredients, mixing well.
5. add sauce to the beans, tossing to coat thoroughly.  taste & adjust seasoning.
6. place means in a large gratin dish and cover w/ aluminum foil.  bake in a 350°oven on a sheet pan for 1 hour. the beans should be cooked all the way.  

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Notes:

• Make sure the beans are cooked 90% of the way through BEFORE you bake.  
• For maximum depth, incorporate some carob molasses.
• Slab bacon is good, but you can use pretty much any smoked meat you can find.  I've even used smoked rib meat.  

© 2010 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com