Pig Out!

Hello Foodies!

I wanted to share with you a recipe I learned from a young chef in Sicily. It is called risotto al Maialino nero dei Nebrodi con salsa al cioccolato di Modica, or rice with black pig from the Nebrodi mountains with Modica chocolate sauce. Now, I realize it will be very difficult to get pork from Nebrodi and chocolate from Modica, so using local pork and chocolate will work just fine!

In a pot, melt 2 tablespoons of butter with fresh sage, rosemary, and garlic. Mix in 3 chopped large carrots, 3 stalks of celery, and 2 onions. Then, add 1lb of ground pork. In a separate pot, start toasting the rice with grated pistacchio (can be from Bronte - or anywhere else) and Marsala wine, and add small pieces of caciocavallo cheese. Add water, salt, and cook it until all the water evaporates.

In the meanwhile, prepare a roll with a slice of capocollo from the pig, placing inside some salt (from Trapani) and, again, some grated pistacchio and a couple of slices of pancetta (bacon). Close it with a piece of string, then put it into a baking tin, add some olive oil, and bake for 20 minutes. Slice after it is cooked.

Finally, prepare the chocolate sauce. Grate a few pieces of dark chocolate, then melt in a double boiler with water and salt.

Presentation is very important for this dish. Place risotto, a couple of slices of the pork roll and finally the chocolate sauce on top.

What remains to say? I'm going to prepare this wonderful dish for my family. I hope you do the same!

Ciao!

Giuseppe

Champagne, laughter, and a wedding!

Hello Foodies,

This past weekend the forks were invited to a special occasion -- the wedding of Tour de Forks alum, Jackie Chasey to Dan Griffin - both in photo to the right. They generously hosted a wedding party consisting of a special mix of family members and friends in a place near and dear to their hearts -- Cumberland Island, Georgia.

This island is a Designated Seashore, and therefore protected from development. It is the same size as Manhattan but only 40 people live there. Stunningly beautiful with Live Oaks covered in Spanish moss and 17 miles of hard-packed, empty white beaches. Wild horses rule the island. There are also armadillos and 300 species of birds. We joined a guided tour with a naturalist and saw an alligator! The only accommodation on the island is a National Trust Historic Hotel called Greyfield Inn. It was originally the home of one of the Carnegies, and now the descendants run it as an exclusive hotel. It is furnished as it was at the turn of the 19th century, but with modern amenities. To give you a feel for the place, here is a quote from Gourmet Magazine: "Evenings at Greyfield present man at his civilized best. Everyone dresses for dinner, and when the chime sounds, guests descend to the formal dining room, aglow with candlelight and bouquets of flowers." Chef Whitney Otawka's food is extraordinary.


Jackie and Dan both love food and we arrived to an outdoor feast of roasted local oysters. They were amazing. Removed by shovel from an open fire and dumped on a big wooden table - everyone learns to shuck quickly. Afterwards, we dressed for dinner, and behaved our civilized best. Jackie and Dan brought in their own wines for the weekend.





On Saturday night, after an elegant wedding ceremony we sat down to a dinner of Greyfield She-crab soup with brioche "blini", creme fraiche and American sturgeon caviar followed by roasted Ellensburg (Oregon) rack of lamb with buttermilk mashed potatoes, lemon asparagus, bordelaise and sorrel oil. For dessert, Guinness stout chocolate cake with vanilla butter cream. This amazing dinner was matched with a Domaine Philippe Tessier Cour-Cheverny "La Porte Doree" 2006 and a Domaine de Trevallon Vin De Pays Des Bouches Du Rhone, 2001.

Breakfasts are to die for. One morning we had scrambled eggs, apple smoked bacon and saw mill biscuits with gravy. The next morning brought buttermilk pancakes, more bacon, and scrambled eggs.

We wish Jackie and Dan a marriage as special and delicious as their wedding weekend. We cherished every minute of it!

Put Greyfield Inn, Cumberland Island at the top of your travel list.

Enjoy,

Lisa & Melissa

Baguette Buyer Beware!

Hello Foodies,

French bread is world renowned for its crusty lightness and yummy taste. Can't wait to bite into that first baguette that you buy in the bakery? According to my French friend, Camille, buyer beware! For years, the price of bread has been monitored and controlled in France, so the price is usually around 0.90 Euros in bakeries and 0.45 in supermarkets. Lots of bakers have turned to using cheap ingredients to keep their costs down in these difficult economic times. So, you may not get the crustiness you're expecting at the boulangerie in France.

Of course, when you're in France, it's only natural to crave some of that ever-so-French fresh bread - how can you not? But how do you know if you're getting the best? When you walk into the boulangerie, have no fear. You'll get the best baguette or loaf of bread if you know how to ask for it - in the true French spirit.

My favorite boulangerie/patisserie in Paris? The bakery of Veronique Mauclerc. You'll never go wrong chez Veronique - everything is way above standards. See her addresses below.

A recent article in Afar magazine gave a list of suggestions on bakery etiquette and ordering.

Here are ten tips to know when ordering chez la boulangere. Bon appetit!

1. On entering, greet the salesperson with “Bonjour madame,” or “Bonjour monsieur,” and make eye contact.

2. Pay with coins – or small-denomination notes – unless you’re spending 20 euros or more.

3. Specify sliced or not sliced: tranché or pas tranché.

4. If you’re eating alone, ask for a half-size, demi baguette.

5. Depending on your preference, ask for a baguette that’s bien cuite (well cooked and crusty) orpas bien cuite (soft and slightly doughy on the inside).

6. Whole grain bread, tourtes (meat pies) and miches (round while loaves) are often sold by weight, so you can either specify a quantity in grams or simple ask for une demi (half) or un quart (quarter).

7. Ask the baker which bread is their specialty: "comment s'appelle votre baguette speciale?' Their special bread may cost a little more, but it will be worth every centime.

8. Ask for pains bio (organic loaves). which are increasingly common.

9. Those with gluten intolerance can ask for pain sans gluten.

10. End your visit with “Merci, au revoir. Bonne journée!”

Here's the addresses so you can visit too:

La Pâtisserie par Véronique Mauclerc
11 rue Poncelet
75017 Paris
Mardi au samedi : 9h30-19h30
Dimanche : 9h-13h

Fermé le lundi
La Boulangerie par Véronique Mauclerc
83 rue de Crimée
75019 Paris
Lundi : 9h-20h
Mercredi au dimanche : 8h-20h
Fermé le mardi

Thanks to Afar Magazine for this information!

Enjoy,

Kathy