Food Lover's Odyssey

Strawberry Rhubarb Galette

 

  

I’ve added a little love from Tuscany to this classic springtime combination of strawberries and rhubarb.  The “Oh my God!” balsamic vinegar that I brought back from my day at the Verrazzano Winery is the Tuscany part.  I used it to macerate the rhubarb and strawberries.  Then I used the sweet liquids from the maceration process to make a sweet and slightly tart and thick syrup, which is perfect over vanilla ice cream and drizzled over this galette.  The flavors in the syrup are the same blend of those in the tart and intensify the taste with each forkful.

 

  

 

  

 

 

 

Surrounded by a flaky buttery crust, the opposite flavors of the sweet strawberries and tart rhubarb combine to create a balanced bite. I added what I call a “bed of crumbs” to the base of the dessert.  The bed is made up of crushed gingersnap cookies and finely chopped almonds.  I placed the “bed” on top of the rolled out crust dough and placed the fruit on top of the “bed.”  It captures and absorbs the juices of the fruit as they cook and prevents the dough from becoming soggy.  It’s a method inspired by Jaques Pepin.  A few years ago I watched him make an apple galette.  He used a similar method to capture the apples’ juices.  (I think he used equal parts of flour, sliced almonds, and sugar.)  From then on, I’ve combined crushed cookies with nuts – varying the types of cookies and nuts depending on the fruit – to create a little “bed of crumbs.”

  

To me the galette is a blend of California and Tuscany, but you can use any aged good-quality balsamic vinegar to make this.

 

  

Strawberry Rhubarb Galette

(makes one 9-inch galette)

 

 For the crust:

1 1/4 cup all-purpose flour, sifted

3 tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes

4-6 tablespoons cold water

 

 For the filling:

2 1/2 cups rhubarb, cut into 1/2-inch pieces

3/4 cup sugar, divided, plus 1 tablespoon

1 tablespoon aged balsamic vinegar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

2 1/2 cups strawberries, hulled and halved

 

   

For the "bed of crumbs":

1/4 cup crushed gingersnap cookie

1/4 cup toasted almonds, finely chopped

 

  

1 egg yolk

1 teaspoon water

 

 

  

To make the crust, mix together the flour, sugar and salt.  Using a pastry cutter quickly cut in the cold butter until the mixture is the size of peas. (You want to do this quickly so the butter stays cold.)  Sprinkle 3 tablespoons of the cold water over the flour mixture and gather the mixture into a ball.  If you need more water, add it one tablespoon at a time.  Only add enough water to get the mixture into a ball (do not knead or work the dough at all or it will be tough).  Press into a round disk and place in the refrigerator for a minimum of 2 hours (overnight is better).  After the dough has chilled, take it out of the refrigerator and roll it out on a lightly floured surface.  Roll it into a 13-inch circle about 1/4-inch thick. Refrigerate for another 30 minutes.

 

  

Meanwhile prepare the fruit.  Mix the rhubarb, 1/2 cup of sugar, balsamic vinegar, cornstarch, vanilla extract and salt together. Let macerate for 20 minutes.  After the 20 minutes, add the strawberries and remaining 1/2 cup of sugar.  Mix together and let macerate another 10 minutes.

 

  

Preheat an oven to 375°F and prepare a baking sheet with parchment paper.

 

  

Take the rolled crust dough out of the refrigerator and place onto the baking sheet.  Mix together the crushed gingersnap cookie and chopped almonds and place in a 9-inch circle in the center of the rolled out dough, leaving a 2-inch border around the outer edge.  On top of the “bed” made by the cookies and almonds, add the fruit, draining off the liquid and reserving it.  Mix together the egg yolk and water.  Brush the border with the egg wash and fold the dough up and over the edge of the fruit mixture.  Brush the top of the dough with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.  Bake about 35 minutes, until the fruit starts bubbling.  Remove from the oven and let sit for 20 minutes before serving.

  

In a small saucepan bring the liquid left by the macerated fruit to a boil.  Turn down to low and boil for 2 minutes.  Let cool (syrup will thicken as it cools).  The syrup is delicious drizzled over the galette and drizzled over vanilla ice cream.  Enjoy!

 

  

 

 

 

 

 Related Posts:

  

A Day at the Verrazzano Castle and Winery in Tuscany

  

French Fraisier to Celebrate My Blog Birthday

  

Wine Tasting in Tuscany Along the Chianti Trail

  

Meyer Lemon Tart Topped with a Lightened Lemon Cream

  

Journey Through the Pastries of Paris - Part 2

 

 

  

 

A Day at the Verrazzano Castle and Winery in Tuscany

 

A hilltop castle overlooking rolling hills of Tuscan vineyards, a castle tour, the Tuscan sun warming us from the outside, a tasting of Chianti wines warming us from within, a 5-course meal paired with these wines, a dining table filled with fellow travelers sharing stories of travel and of life.  A blissful afternoon shared with others. 

 

 

We couldn’t ask for anything more, yet we got so much more:  A Lorenzo de' Medici quoting host whose passion for wine and Chianti equals Lorenzo the Magnificent’s passion for art, a meal that ended with Parmigiano cheese dipped into “Oh my God” balsamic vinegar, and a walk around the gardens and patio of the castle with views evoking more moans of "Oh my God!"

 

 

Gino Rosi, our guide and host, took us through the Verrazzano castle, gardens, and historic cellar.  He stopped us along the way and had us rub sage and rosemary into our hands, so we could more easily detect it later in the wine.  We walked through the gates and onto the gardens espying wild boars below.  He told us the Verrazzano name comes from a mix of two Latin words meaning “land of the wild boars.”  He would drop in a “Ginoism” with dramatic hand gestures along the way: “Alcohol is not a killer, it’s a preservative.”  During our walking tour, Gino’s stories were a patchwork of history, Latin, Chianti lore, poetry, all punctuated by his passion for the land and its food and wine.  Like the vines that surrounded us, each tale intertwined with the other, creating a whole much greater than its parts. 

 

After a tour of the grounds, we went into the cellar.  More of Gino's stories and the scent of the grape nectar maturing and mellowing in the massive Slovenian barrels whetted our appetites.  We peeked into the balsamic vinegar room.  Two rows of barrels, each the size of a baby bassinet, filled the room.  Guests squealed “Oh my God how cute.” And, Gino noted that this is why he calls the balsamic vinegar the “Oh my God” vinegar, predicting that we would say this exact thing twice more - when we tasted it and again when we saw the price.  The tour ended with Gino reciting a poem about happiness, which he accentuated with his engaging hand gestures.

 

Because we chose the “Wine and Food Experience” tour, a lunch of traditional Tuscan fare was part of our package.  Each course of the meal was paired with a Verrazzano wine.  Gino guided us through the tasting of each course’s wine.  In between bites and sips we were able to chat, get to know the others at the table and compare tastes and travel tales.  I especially liked the Chianti Classico Riserva and Super Tuscan, later buying some to take with me.  We savored a teaspoon full of the dense balsamic vinegar with a chunk of Parmigiano.  The taste elicited more moans of “Oh my God!”  The meal ended with crunchy cantuccini and a glass of the estate’s Vin Santo.  And, yes I bought the balsamic vinegar.  Its price of 50 euros for the 75 ml bottle caused another exclamation of “Oh my God.” Like Gino's tales, each part of our afternoon at the winery added together to create a memorable and enchanting experience.

 

 

Useful Information:

 

The Verrazzano Castle has many tours and tasting options available.  The castle is located near Greve-in-Chianti along the Via Chiantigiana.  It is more convenient if you have a car, but you can easily get there by SITA bus from Florence (about an hour bus ride).   I would suggest making reservations at least 2 days in advance either via the website or by phone.

 

Verrazzano website – www.verrazzano.com

 

Greve-in-Chianti website – www.greve-in-chianti.com  

 

More pictures of Verrazzano (see photos of Verrazzano Winery)

 

A video of Gino and the tour (see Video of Verrazzano Winery Tour) 

 

 

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Come back to Food Lover’s Odyssey tomorrow, and I’ll show you how I mixed a little Tuscan love (the balsamic vinegar) with a California springtime dessert favorite.

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Related Posts:

 

Wine Tasting in Tuscany Along the Chianti Trail

 

Italian Biscotti From Tuscany

 

Best Picnic Spots and Picnic Fare in Rome

 

Best Ways to Savor Venice

 

Foods Not to Miss in Sicily

 

 

Five Reasons to Visit Verona Besides Juliet

 

“In fair Verona, where we lay our scene…” Juliet’s city never looked so fair as it did in the movie, “Letters to Juliet,” released over the weekend.  Surrounded by teenagers giggling after each kissing scene, I realized that this movie was introducing Verona and Italy to the new generation and would have them thinking about a visit. 

 

I was more amazed by the aerial views of Verona’s terra cotta rooftops, the winding Adige River, lush vineyards, and grand villas than by the sappy storyline.  There was a quote from the movie that may very well ring true, “I hope you have shares in Alitalia because everyone will be going to Verona after they see this.” 

 

 

Whatever your reason for visiting Verona, there is much more to it than the Capulets and Montagues.  Here are 5 reasons to visit Verona that have nothing to do with Romeo and Juliet:

 

 

 

THE ARENA DI VERONA

 

The arena, built by the Romans in 100 A.D., is still intact and houses Verona’s opera festival every summer.  Even if you’re not an opera fan, you should see at least one here on the stone seats of this 2000 year old arena.  There is a ticket price for all budgets, starting at 18 euros and escalating to 198 euros for the "gold" section.  Every year the schedule of opera performances changes, with one exception, Aida, which is performed every year.  I’ve seen several performances, always in the cheap seats.  I go early and enjoy a picnic dinner beforehand and wonder at the number of others that have been in this arena over the years.

 

 

 

THE WINE

 

Rolling vineyards are a dominant feature of the landscape outside the city.  These vineyards produce many of the Veneto wines; Soave (white), Valpolicella (red), Bardolino (red wine of Lake Garda), Amarone (a big red wine made with the same grapes as Valpolicella but using a special processing method called recioto), and Prosecco (Italy’s sparkling wine).   The "wine routes" are easily accessible from Verona, making it convenient to set aside a day for visiting vineyards and wine tasting.

 

If you don’t want to leave the city and would like to sit and sip in one spot, there are many good enoteche (wine bars) that stock the region’s wines.  You can taste wines and snack at  Bottega del Vino, Enoteca Dal Zovo, and Da Gianni e Nadia.  The Istituto Enologico Italiano has a wine shop in the city center and offers guided tastings (you should book in advance).

 

Each year, the first week in April, Verona hosts Vinitaly, the huge wine expo for those in the wine business and wine enthusiasts.  The expo celebrates and promotes all the wines of Italy. The 2010 expo had over 150,000 visitors.  (If you don't like crowds, you might want to stick with the enoteche.) 

 

 

 

THE VIEWS

 

You don't need to be a cinematographer to find spectacular views of the city both from above and at ground level.  These sights are the best stops for photo ops.

 

The Torre dei Lamberti - The 83 meter high Lamberti Tower overlooks the ochre-colored rooftops and piazze of Verona.   

 

The Teatro Romano - The Roman Theater (not to be confused with the arena) is across the river by way of the Ponte Pietra (Pietra Bridge).  The Romans knew where to put their outdoor theaters as it lends to some of the best views of Verona from across the river.  During July and August, the theater houses performances of Shakespeare's plays, in Italian.

 

The Castel San Pietro - Above the Teatro Romano at the top of a hill is the Castel San Pietro, where you will have the best views of Verona from above.

 

The Giusti Gardens - The gardens of the 16th century villa are a view all by themselves.  From the terrace, you also get a fine view of the city.

 

The Ponte Scaligeri - A red-bricked pedestrian bridge connected to Verona's Castelvecchio provides views of the Adige River and the river banks.

 

 

 

LAKE GARDA

 

A one half-hour train ride from Verona and you hit water.  The town of Desenzano del Garda, on Lake Garda, is the perfect starting point for a day on the beautiful blue lake.  From there, you can take a ferry around the lake, stopping to visit a few of Lake Garda's towns.  The ferry ride itself makes for a relaxing day with views of the lake, quaint lakeside villages and lush green hills dotted with colorful villas. 

 

 

PEOPLE WATCHING IN LE PIAZZE AND DOLCE FAR NIENTE

 

The piazzas of Verona are the perfect place to practice people watching and the sweetness of doing nothing.  Each of the main piazze, Piazza Dante, Piazza delle Erbe and Piazza Bra are rimmed with outdoor cafes where you can sit, sip a local wine, and savor the food of the Veneto with gorgeous scenery in the background. Via Mazzini (a popular shopping street) connects Piazza Bra (next to the arena) and Piazza delle Erbe (which is home to Verona's daily market).  It is the street where the Veronesi take their passagieta (evening stroll).  You can get a gelato and take a stroll with the locals, or sit at a cafe and just watch.  Each of these piazze is hopping at night for drinks or a bite, and open after the opera ends.

 

 

 

While in Verona, you may still be determined to visit Juliet's balcony and tomb (not in the same location).  Juliet's balcony is located on Via Capello, near Piazza delle Erbe, while her tomb is located south of Piazza Bra on Via del Pontiere 35 (in the Monastery of San Francesco al Corso). Yes, there truly are secretaries of Juliet, volunteers who answer the letters of the lovesick. There are even cookies dedicated to the famous couple: Baci di Giulietta (Juliet’s Kisses) and Sospri di Romeo (Romeo’s sighs), white and dark sandwich cookies, you can find in the pastry shops throughout the city.

 

 

Verona’s Porta Nuova train station is on the Milan-Venice train line, an 1-hour ride from Venice on the frecciabianca (faster train).  You don't need to rent a car to get there and get around, although one would be nice for visiting nearby wineries.  For me, Verona is as, and maybe more, captivating and romantic as the story of Romeo and Juliet, and definitely deserves a visit. 

 

 

 

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Have you traveled to a city solely because you fell in love with its scenery in a movie?  Did the city live up to your expectations?  Will you be going to Verona because of this movie, and will you leave a letter for Juliet?

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Useful Verona Links:

Verona Tourist Information - www.tourism.verona.it

Arena di Verona Opera Festival - www.arena.it

Teatro Romano Arts Schedule - www.estateteatraleveronese.it

Lake Garda Information - www.gardainforma.com

Italian Railway Website - www.ferroviedellostato.it

About Soave wine and wineries - www.ilsoave.com

About Valpolicella wine and wineries - www.valpolicella.it

Related Posts:

Best Ways to Savor Venice

 

Wine Tasting Along the Chianti Trail

 

Best Picnic Spots and Picnic Fare in Rome

 

Foods Not to Miss in Sicily

 

Gianduja Budino and a Chocolate Pass in Turin

Slow Cooked Meat Ragu to Honor Mom

 

  

Today is Mother’s Day in the U.S.  It’s a day to honor and thank our moms. We try to find a way to say thank you to mom for all she did, does, and will do for us.  

  

I know my mom deserved much more than a gift once a year for all she did for my siblings and me.  To say that we were brats is like saying the ash cloud from Iceland’s volcano was a puff of smoke.  She had to intervene on spaghetti throwing battles, fist-fights over ping-pong games, daily arguments over the TV, a clash over who got to play with the inflatable Santa Claus (yes, my mom took her anger out on poor Santa, jumping up and down on him, deflating him and leaving us searching for something else to fight about).  We would run away from her when she disciplined us.  I remember climbing the tree because she couldn’t climb it.  To no avail, she squirted me with water to bring me down.  Instead I stayed in the tree, dripping wet, and lauging.  The list is as infinite as her patience with us was.  She deserved an entire year dedicated to her just for our childhood years.  There should be a Mother's Decade to honor her for our teenage years.

  

My mom passed away almost 7 years ago, so Mother's Day is now a celebration of memories instead of the giving of gifts.  My greatest memories are of my mom cooking.  We had a home-cooked dinner every day.  She preferred baking, but only did that for special occasions, like Christmas cookies and birthdays.  For our birthdays, the birthday girl/boy would get to pick the dessert.  For mine, I always chose a chocolate cake with chocolate pudding in between each layer, whipped cream icing and chocolate shavings.  One of my friends, who remembers this from my birthday parties, requests this cake from me over any of the French pastries I now make.   Mom started me on the food lover's odyssey long ago.  She didn't chase me out of the kitchen and instead, let me watch, learn and eventually help bring joy to others through her cooking.

  

I still get requests for her chocolate cream pie, assortment of Christmas cookies, cream puffs, ravioli, spiedini, meatballs and more.  One of the most popular requests, though, is for one of the easiest things--her "spaghetti sauce."   Spaghetti and homemade meat sauce was a weekly dish in our house.  "Store-bought ragu” and “Boyardee” could have been Chinese words they were so foreign to me.    She would slow cook the sauce all day long, making extra because we snacked on it throughout the day, digging out spoonfuls and pouring it on chunks of bread. 

  

  

When I tell someone how to make it, they don't believe that it's her "secret" recipe. The secret is that there is no recipe.  She would throw the items together, eyeballing whether it needed more meat, more tomatoes, more liquid (she didn't use stock).  When I'd give them the recipe, I'd say 1-2 cans of this, about 2-3 cups of that, etc.   

  

  

Today, in honor of my mom I’m giving you her recipe.  This is the first time it has been written down and captured into specific quantities---well, more or less--with just a few adjustments (stock instead of water).  Happy Mother’s Day to all the moms out there!

  

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What food or dish reminds you of your mom and her cooking?

 

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Mamma’s Meat Ragu

(makes about 1 quart)

  

1 1/2 pounds ground beef

About 1/4 cup olive oil

1 onion, diced

1/2 carrot, finely diced

7 cloves of garlic, finely diced

1 can (15 oz/170 g) diced tomatoes

1 small can (6 oz/415 g) tomato paste

2 tablespoons dried Italian seasoning (oregano, parsley, basil)

1/4 teaspoon red pepper flakes (optional)

1/2 cup (105 ml) red wine

1 large can (28oz/794g) crushed tomatoes

About 3 cups (625 ml) chicken stock

1 tablespoon salt, plus more to taste

Freshly ground pepper, to taste

Brown the ground beef in a saucepot with a heavy bottom.  Remove and drain off any excess water; set aside.  Heat the olive oil and add the onions.   Sweat the onions until they are translucent, about 3 minutes.  Add the carrot and cook another 2-3 minutes.  Add the garlic and cook about 1 minute.  Add the tomato paste, Italian seasoning, and red pepper flakes if you want a little spice to the sauce.  Cook about 1 minute to toast.  Turn the heat to high and add the red wine to deglaze, scraping any bits from the bottom.  Add the crushed tomatoes, chicken stock, 1 tablespoon of salt and pepper to taste.  Bring to a boil, then lower to just a simmer.  Cook uncovered on simmer for 3-4 hours, stirring about every 30 minutes.  (The heat should be so that the sauce bubbles only every few seconds.)  Serve with pasta.  Buon Appetito!! 

 

Related Posts:

Christmas Baking Memories and Snowball Cookies

Neapolitan Style Mussels

Crimini Mushroom Ravioli and Lemon Cream Sauce

Eggplant Caponata and Sicilian Market Etiquette

Asparagus and Lemon Risotto

 

Spring is here and in full force in California!  I'm really not rubbing it in, just rejoicing.  See, I’m not a cold weather, gray sky, rainy day kind of person.  I look at winter as a necessary evil in the circle of the seasons, one I wish lasted only a month.  Grumpy the entire winter, I snarl at those people who claim to "love the rain and cold weather, cuddled up, sitting by the fire...blah, blah, blah."  What is fun about short sunless days, barren trees, and freezing temperatures?  

 

After a month of shivering under layers of clothes, being pelted by rain and ruining outfits and shoes because some car decided I looked better wearing muddy water than the street did, I'm crying for longer brighter days, blossoms, tulips and warmer weather.  (Could you imagine if I lived where it really got cold--rarely below 40F here--and snowed?!!)  No more whining from me because spring is here.....finally.  We’ve had a full week of warm weather, and sunny days with daylight lasting past 7pm. 

 

The weather and temperature aren’t the only reasons I look forward to spring.  There’s also the food, especially asparagus.  I can’t tell you why I love it so, I just do.  Maybe it’s the color that reminds me the earth is coming back to life from its wintry death.  It's my favorite spring vegetable food, and I’ve been known to eat only roasted asparagus for lunch and dinner throughout its short season.  Once, while eating my asparagus meal, one of my Atkins-loving friends told me I didn’t have any protein on my plate.  I said nothing, got up, got some Parmesan cheese, grated it over my roasted asparagus, smiled, and continued feasting.  I don't think that's what she meant, but it left her with no comeback, and I finished my asparagus in peace.

 

Aspragus is popular and even celebrated in Italy, where there are green, white and even purple varieties of asparagus.  In Bassano del Grappo, near Venice, they celebrate white asparagus in a yearly festival lasting several weeks.  Restaurants showcase their latest asparagus creations, some with all asparagus courses--including dessert.  There are parties, tastings, and competitions.

 

To celebrate the gorgeous weather and my own love for this spring vegetable, I made an asparagus and lemon risotto.  And, in case you, or a nagging pro-protein friend, are concerned, you have all food groups in this one dish....veggies, starch, fat, protein (the Parmesan), and the lemon adds a little fruit.  I'm going to sit out in the sun, smell the flowers, think of Italy, and enjoy my risotto agli asparagi e limone.  Hope you do the same and have a happy spring Friday everyone!

 

 

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What is your favorite spring dish? Your favorite asparagus or risotto dish?

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Lemon Asparagus Risotto

(Makes 4 to 6 servings)

 

About 1 pound (500 g) asparagus, the tough ends removed

4 tablespoons butter

3 tablespoons olive oil

1 small onion or half a medium-sized onion, finely diced

1 tablespoon salt, plus more to taste

2 1/4 cups (400 g) Arborio rice

About 5 cups vegetable stock

1/4 cup (35 ml) lemon juice

3 tablespoons lemon zest, plus more for garnish

1 cup (125 g) grated Parmesan cheese, plus more for garnish

 

In a large saucepot, bring about 4 cups of salted water to a boil.  Add the asparagus.  Bring back to a boil and cook 3 to 5 minutes, depending on the thickness of the asparagus.  Remove the asparagus from the water and drop into cold water to stop the cooking.  Remove, drain and slice into 3/4-inch pieces.  Set the asparagus tops to the side.

 

Meanwhile, in a saucepan, bring the stock to a boil, then turn down to simmer.  In a sauté pan, over medium heat, heat half the butter and the olive oil.  Add the onions and about 1/2 teaspoon of salt and sweat about 3 minutes, until the onions are translucent.  Add the rice and stir to coat each kernel with some of the fat.  Add the remaining salt and toast the rice for about 3 minutes; the edges of the rice should be translucent. 

 

One ladle at a time, add the stock.  Over medium-low heat, gently stir the stock into the rice.  Once the rice has absorbed all the stock, add another ladle.  (If you run the spoon through the rice, you will be left only with a creamy residue; this is how you know the rice is ready for more stock.) Continue this process for about 12 minutes. 

 

Add the sliced asparagus, except for the tops, to the rice mixture, and continue adding ladles of stock for about 3 minutes more, until the rice is al dente.  Before adding the last ladle of stock to the rice mixture, add the lemon juice to it to heat the lemon juice.  Add the heated stock and lemon juice to the rice.  Add the lemon zest and stir, evenly incorporating it throughout the rice.  Turn off the heat.  Add the remaining butter and Parmesan cheese.  Taste and add more salt, if necessary.  Before serving, garnish with the asparagus tops, grated Parmesan cheese, and lemon zest.  Buon Appetito!