The ‘I’ in Italian is for Irish

17 03 2013

St. Patrick’s Day. I am green for the occasion. Frankly, I could have done a better job myself simply rolling in the freshly mown spring grass.1034471684_03013052f1_t

The meal this evening: Green pasta with smoked salmon, creme fraiche and vodka….vodka?105683306_458e9335c6_t

I suppose it’s a better choice than Irish Whiskey. At least vodka is flavorless. A reflection on the Russian culture? Makes a dog think.4202198032_b137b8ff79_t

The cook tosses a handful or two of baby spinach from the garden into the churning pasta dough, passes it through a hand-cranked cutter and out come stands of verdant linguine, like the long, slender grasses of mid-summer.7379440830_051b9132b8_t

The sauce: Creme fraiche to begin. Fraiche because it’s straight from the cow next-door, thick and rich; ice cream without the sugar.3249757365_9a5e6951a7_t

Vodka we have discussed. Gives the dish a piquant edginess. Another Soviet quality, perhaps?

The two, warmer together over a low flame lend a sweetness to the kitchen that hovers in the air like the aroma of some heady, unnamed blossom. Unwrap a package of tender, gently smoked Irish salmon and the kitchen becomes a perfumery. Heaven.2343601360_f2f4aff6c4_t

Cook folds the salmon pieces into the sauce. Checks for flavor, swiping a privileged finger through the mix, adds a splash more vodka to both the sauce and her glass of fresh-pressed juice. I guess the Russian liquid must have SOME merit.

The green pasta is boiled in salty water in the time it takes me to make it to the corner of the yard to water the basil, and return.

Linguine drained, sauced and served with a generous sprinkling of fresh parmesan and a glass of crisp Italian wine.865303675_d9436aea2b_t

Now THAT’S St.Patricks Day in style.374491_441513399262757_326224331_n

Chow.

Advertisements




English

23 08 2009

I like words.  

Latin is great. Audio, video, disco is one of my favorite sayings.: “I see, I hear, I danced in the 70’s….”

Italian makes anything sound appealing: Se masticare una cosa io ti uccidero (“If you chew up one more thing I will kill you”).  Is there any other language that delivers a death threat like a love letter?

English has it’s own merits.  My Contessa is well versed in that language and those words spoken through the lilt of her accent are pure charm.

Easy English words are my favorite: good,walk, nap, go, stay….God.  English must really be the heart of communication.  What other language associates the dog with deity so closely (Dog/God, God/Dog.  I mean, there MUST be a missing link here, right?)

But, I think eat is the most exciting English word of all, and not for the obvious reason.  Not withstanding the words neuter and tutor, which should NEVER be mistaken one for the other, it’s the rhyming I find so fascinating.

Etymologically speaking, nearly every word that rhymes with eat is appealing to the ears of a small dog.  Treat, meat, teat, seat (plush and velvet covered, of course). Neat is really the only word that suffers a bit.  Neat is not aspiration but inspiration: a cause to rumple, tear and chew, therefore functionally fascinating, as well.

Any English words that ring in your ears?  Italian; Latin?

Ego sum canis, ergo ego sum.

Chow.





Easter Bunnies

4 04 2009

I know why rabbits are a ubiquitous sign of spring; and it’s not just the Easter Bunny.  rabbit - looking at you! by phamp197xRabbit traps are set in Chianti like clockwork come spring.  The man who runs our farm in the country stacks them high in the flat bed of his Ape, Rabbit trapping by State Records NSWand off we go, down a white gravel road, deep into the wood to set them.Wabbit Twap by a.d.miller

Two days later we return.  Only one trap holds a prize, but it is just enough for a proper Sunday dinner.

The local Italian rabbit is fat and tender and toothsome, especially when the farm cook , Grazia, prepares them.  How to cook rabbit by hans sThis is the way:

Heat the oven to 350.  Whisk together one bottle of Chianti, 1/4 cup of red-wine vinegar, and 1 tablespoon of sugar.

Cut a 3 lb. rabbit into pieces…Braised Rabbit by MindtoEyetoss the fur to any small dog who might be nearby.  Season it (the rabbit, not the dog) with salt and pepper, then dredge each piece in flour.

In 1/4 cup of olive oil, fry the rabbit, turning once, until browned…about 6 delicious smelling minutes. Braised Rabbit by MindtoEye

Transfer the rabbit  into a deep baking dish.  Add a hand-full of crushed garlic cloves (about 16-20) to the skillet until golden: another 3-4 delicious smelling minutes.  Pour the wine mixture into the skillet and scrape up the browned bits.  Pour the sauce over the rabbit in the baking dish.  Scatter the top with a handful of sage leaves(about 15) and 5 or 6 rosemary sprigs. 

Cover with foil and braise in the oven until tender…another 45 delicious smelling minutes.  Then, uncover and raise the over temperature to 450, basting rabbit until the sauce is thickened….yes, another 25 minutes of splendorous scent. 

A little salt and pepper; a bottle of Chianti Classico, Chianti Classico by S.Stavroucrusty bread Peter Reinhart's French Bread by foéÖþoooeyand green salad Green Salad by Sarah89j  Ecco, you have the perfect spring-time Sunday dinner.

Chow.








%d bloggers like this: