Every fall when the leaves start to turn, I remember with clarity the details of “that” October.  The moment in time, when our growing little family changed forever.  Twenty years ago daughter #1 was excited to be starting Montessori kindergarten in the morning and French Immersion in the afternoon.  She was enrolled in ballet and tap classes and could sing like an angel (a mermaid actually).  I was in constant touch with our doctor but when I knew that what he described as the flu symptoms had developed into something much worse, we were off to the hospital and began a two month stay and a new life.

Sister #2 took time off work to be with us during those long days.  Sister #3 moved into our home to care for our three year old son.  Strangely enough what I remember the clearest about those grief filled days was the food, delivered to the hospital for D and I to warm in the nurses’ micro-wave so that we did not have to eat hospital food.  And the soups and loaves that were dropped off at our home to sustain the comings and goings of our fractured family and our new routine.  Ironically, I kept very little of that food down as I was in the first trimester of pregnancy with our youngest child.  

I can’t recall the tastes and details of the dishes now, but I can recall the love.  The time was a catastrophe but in its midst, we were so very loved. 

So here we are twenty years later….daughter #1 lives downtown with her precious baby dog Caleb.  She has her first degree and has just applied for grad school.  She has a busy social schedule but keeps Sundays open for our family dinners.  Her little brother is married and is still wonderful in his role of creating lightness and hilarity in our family.  Her baby sister is a natural care-giver and has travelled the world to look after little ones and works one-on-one with a client like daughter #1 who both live with permanent disabilities.

So what am I rambling on about?  To me, food=love.  Cook a double batch of something tonight and find some one’s doorstep to leave it on.  Let me know how that goes.  

Kath’s quote: “Sharing food with another human being is an intimate act that should not be indulged in lightly.”-M.F.K. Fisher

Many traditions surround food in our home and a new one was initiated just last weekend.  D purchased an entire strip loin and then cut his own New York steaks to grill and then serve to the gang that assembles in our basement each Sunday afternoon of the NFL season.

He wrapped huge baked potatoes in foil to bake in the oven.  He then sliced green onions and crumbled bacon and plated them with sour cream and butter.  Each of the guys could have a “Keg” sized potato with the “works”.  D also sauteed mushrooms in garlic, butter and white wine.

He also rearranged the TV room and purchased a couple more “man” chairs so that each spectator had his own leather recliner and food stool.  Ah boys, they will be boys.

Kath’s quote:

“To see the butcher slap the steak before he laid it on the block, and give his knife a sharpening, was to forget breakfast instantly. It was agreeable too – it really was – to see him cut it off so smooth and juicy. There was nothing savage in the act, although the knife was large and keen; it was a piece of art, high art; there was delicacy of touch, clearness of tone, skilful handling of the subject, fine shading. It was the triumph of mind over matter; quite.”-Charles Dickens

This combination plate of squid and shrimp was served as an entree at Ristorante L’Approdo on the water’s edge in Castellammare del Golfo, Sicily.  And here are the Garlic Prawns and Calamari recipes mentioned in Part 1.

Garlic Prawns

29 large prawns

1/4 c olive oil

3 oz butter

1/2 red chili, finely chopped (red pepper flakes to taste)

10 garlic cloves, crushed-yep I said 10!

1/4 c white wine

3 T chopped parsley

Peel and devein shrimp, leaving the tails intact (if you wish).  Put the olive oil in a large frying pan and add the butter, chili and half the garlic.  Cook, stirring for 3 minutes.  Add the prawns and remaining garlic.  Cook for 3 more minutes or until prawns are pink.  Turn the prawns, add the wine and cook for another 4 minutes.  Add the parsley, season well with salt and pepper and serve with fresh bread to dip into remaining garlic butter.

Calamari in padella con limone e pangrattato (From Jamie’s Italy)

olive oil

1-2 fresh red chiles, pricked (once again I used chili flakes to taste)

6 cloves garlic, lightly crushed

2 large handfuls breadcrumbs

sea salt and freshly ground pepper

1 small package frozen calamari rings (defrosted as per package instructions)

1/2 lemon, very thinly sliced

a handful of flat leaf parsley, sliced

To make pangrattato, put 6 T olive oil into a think-bottomed pan.  Add chili, garlic and breadcrumbs and stir for a couple of minutes, until the breadcrumbs are crisp and golden.  Season with a little salt and pepper.  Remove and set aside.

Wipe the pan with paper towels and put it back on a high heat.  Add another splash of olive oil then season the rings and lay them gently in the hot pan with the lemon slices.  If you can’t fit everything in, do them in 2 batches.-you don’t want them cramped together.  Fry for a minute or so, until golden, then turn over and fry for the same amount of time on the other side.  The lemons will colour and need to be turned more quickly than the calamari, so just remove them from the pan and put to one side.  Take off the heat and divide the calamari and the lemon slices between your plates.  Scatter the pangrattato and the finely sliced parsley over top.  Serve immediately as they cool off quickly.

Kath’s quote:  “Do not overcook this dish. Most seafoods…should be simply threatened with heat and then celebrated with joy.” –Jeff Smith

It was a year ago today that we arrived Castleammare del Golfo, Sicily to commence our sojourn up the east shore of the boot along the Mediteranean coast, then to the Nice France before heading inland to fly out of Paris.

We’ve always enjoyed Italian food but I would say that since our trip we’re crazy for authentic Italian ingredients and recipes.  These are some of our favouites that we’ve made recently.

Caprese Salad is typically served as antipasta and is named for the Isle of  Capri off the Amalfi Coast (our 2nd stop).

This fresh, clean tasting combination of buffalo mozarella (an unripened cheese) , vine-ripened tomtoes and fresh basil leaves is an absolute delight.

The origin of Spaghetti Carbonara is hotly disputed.  The freshly cracked eggs are cooked only by the heat of the pasta producing a rich and creamy (but not low fat) dish.  So make sure that the eggs are as fresh as possible.

14 oz spaghetti

2 eggs

2 egg yolks

2/3 c parmesan

2 T olive oil

1 oz butter

2 garlic cloves

7 oz pancetta, chopped

Cook the pasta in a large saucepan of boiling, salted water until al dente.  Meanwhile, mix the eggs, egg yolks and cheese together in a bowl and season lightly.  Heat the oil and butter in a large frying pan.  Add garlic and pancetta.  Cook over moderate heat until pancetta is crisp, discard the garlic when it becomes golden.  Drain the spaghetti , add to the frying pan and toss well.  Remove from heat and stir in the egg mixture.  Present immediately with extra parmesan.

We’ve served the above once with garlic shrimp recipe and once with calamari (see Part 2 for recipes).  Both are delicious.

Kath’s quote: “The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.”-Ruth Reichl

I have been meaning to post this since early summer when we enjoyed it at the cottage during a torrential rain and subsequent power outage.  But truth be told-I borrowed the recipe from Sister #3 and then subsequently lost it.  Thankfully, with diligent searching she was able to find an on line copy because D says-this is the best cheesecake on the face of the earth!  It has lots of steps and is very time consuming, but more than worth it:

White Chocolate and Raspberry Cheesecake Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 T unsalted butter, melted

Filling
4 oz imported white chocolate (such as Lindt), chopped
2 8-oz packages cream cheese, room temperature
2/3 c sugar
2 t vanilla extract
3/4 t grated lemon peel
2 large eggs

3/4 c fresh raspberries or frozen unsweetened, thawed, drained

Topping
1 8-oz container sour cream
3 T sugar
1/2 t vanilla extract

2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 c seedless raspberry jam

For crust:
Preheat oven to 350 F. Place large piece of foil on heavy large baking sheet. Set 8×2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch spring form pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. Can be prepared 3 hours ahead; chill.

Kath’s quote: “There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf.”-E. W. Howe