BALLETCATESSEN: Food Favorites

Sunday, March 24, 2013

Arrivederci Bella Italia!

At The Roman Forum

Rome is a city unlike any other city. It has it's own rhythm. I would say "Rome dances to a different orchestration than the rest of the world." After a couple of days here, we felt that we were getting a handle on this place. By this time, Michael and I have become addicted to the cappuccinos at Sant Eustachio. They were rich, bold and creamy all at the same time. (may I have another, per favore?) We also became accustomed to having an afternoon gelato. I would try different favors and Michael would stick to his favorite, pistachio. Lastly, we couldn't wait for our "apperitvo" in the early evenings. We especially liked their "spritz" which was Aperol, Percesco and club soda. As we had eaten plenty of pasta and meat by this time, we decided to go to a seafood place for a lighter dinner. We were recommended to try Osteria Der Belli. It is located in Rome's hip neighborhood of Trastevere.

Osteria Der Belli

Honestly, I was dissatisfied with this restaurant. The service was mediocre. The presentation was flat. I do confess that the flavors were good and robust. However, as I am a Spaniard and specifically a "Madrileño", I am very spoiled with seafood. Madrid receives some of the finest seafood from both the Atlantic and Mediterranean.

After 3 days in Rome, we couldn't get it out of our minds that the best meals we had were at Da Francesco and the meal we made at home. Naturally, we choose to repeat them both. That morning we headed out to the Campo De Fiori to buy veggies and souvenirs. We came back with Grappa, Lemoncello, spices, wine, salad, tomatoes, veal and the tiniest but sweetest strawberries you ever saw. After our second trip to the Vatican and the most special because we got to stand in front of the tomb of Saint Peter. We headed to Da Francesco for lunch and found our friend "Tarquinio" smiling at our return.

Tarquinio and Me

I ordered some antipastos of purscutto and mozzarella (or as Michael's cousin's say Moo-tzerr-rell). As the famous PBS travel guide Rick Steve's comments "Antipastos are a great and affordable way to fill your belly in Italy." We both got pasta as our main dishes. Michael got the famous "Fettucine all tartuffo bianco" which had a subtle but exquisite taste of white truffle. As a Spaniard, I had eaten many "black" rice made with squid ink, so naturally I was curious to try some "black" pasta with cockles. My pasta definitely brought to me many memories of Spain...different but similar. I had to constantly fight off Michael's fork from my plate. We both left thrilled to have another fulfilling and truly Roman meal. We then headed on a wild goose chase through the tiny streets of Rome for the 116 bus. At every turn another dead end but thankfully we found it and off to the Borghese Gardens we went. We then came back for an evening at home munching on pizza, leftovers and our veal and salad. The next morning we took the train to Florence.

The Umbrellas of Firenze

We only had one day in Florence and unfortunately it was rainy and cold. We didn't have many suggestions of places to eat at here. The only sit down restaurant that we had was Cibréo. After seeing Michelangelo's David, we went to find it. It turned out to be a real find. It was of the beaten track, the menu was not very big, but it was affordable with excellent quality food. We started with Minestra in Pane (basically Minestrone made with bread) and sfornato di ricotta e patate (a cheese flan with meat ragu). Michael loved his "soup" but was surprised it was more like a spread and not soupy at all. My ricotta felt like a play on deconstructed lasagna. Our second plate was cod puree and a roast rabbit. My cod with lentils really warmed my insides on such a wet day. I was super surprised to learn that my cod had no cream at all. It was all pureed cod and olive oil. WOW! Michael's rabbit was moist and crusty with a variety of herds. It also had the most savory caramelized onions ever. We finished with dessert of "cheesecake" (that is exactly as the server said it to us...cheese-y-cakeee (full on Italian accent) and bavarese al caffe. I couldn't decide so our waiter brought out the chocolate cake too. So very sweet.

Cibréo

We capped our stay in Italy with a delightful day at Lake Cuomo. It was a perfect way to end our adventure in Italia. Ciao Italia...until next time!

At Villa Pizzo in Lake Cuomo

Monday, February 4, 2013

Ashley Bouder's Final Curtain Food - Fried Chicken and Mash Potatoes

I know most people have their ultimate food favorite. The one meal or dessert that you would have if it was your last meal. Dancers definitely have that and I want it to be a feature in my blog. I'm calling it Final Curtain Food. This season I feel so lucky to have been dancing a lot with Prima Ballerina Ashley Bouder. So the more I was thinking about doing this feature the more it became clear she had to be my first one.

When I told Ashley about my idea it didn't take her even two seconds to respond, "mine is Fried Chicken and Mash Potatoes." I have never cooked fried chicken in the American Southern style, but I knew where to find the recipe. Paula Dean, Y'all. Of course, I did a bit of research on fried chicken but no one else's reviews came even close to hers. This recipe was quit easy to make, I chose to marinate the chicken in buttermilk prior, even though it didn't call for it.
----------------------------------------------------------------------------------------------------------------------------------
Paula's Twig Fried Chicken with Modifications by Antonio Carmena
2 cups of buttermilk
1 Teaspoon of Cayenne pepper
3 eggs
1 cup of hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising Flour
House seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder
1 Chicken cut in to pieces (we all like dark meet so I only bough legs and thighs)
Peanut oil

Pad dry your chicken and marinate in the buttermilk and cayenne pepper for at least 4 hours (one day preferably). An hour before frying drain chicken and let it dry. In a bowl beat the eggs and add the hot sauce. In another bowl put your flour. Pad dry the chicken again and season with the house seasoning. Dip the seasoned chicken in the egg and hot sauce mixture, and coat well in the flour.

Heat the oil to 350 F in a deep pot. Fry the chicken until brown and crisp. Dark meat about 13/14 min white meat 8/10.
----------------------------------------------------------------------------------------------------------------------------------
We finished our show of Vienna Waltzes on Sunday at 5.30. It was 7 when my partner and I got to Ashley's apartment. Her husband Matt sadly was away working which made me think, "great more for us." As soon as she open the door her two wonderful dogs came to greet us. I was so happy to see them and Michael was in heaven. When I started cooking I made two new best friends.

While preparing for dinner Ashley told us that her grandmother use to take her to have Fried Chicken and it's always been special for her since. It seemed to bring back some great memories and warm feelings for her. I also asked her what was her favorite Fried Chicken her answer: KFC. She said there is something in that seasoning that is no where else.

The Chicken came out super moist and very crispy on the outside. Ashley said it was good but she wonder how it would taste if we marinate the chicken in the egg/red pepper sauce. That girl likes it spicy.