Comments on: Blood Oranges for New Year’s Eve http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/ A Skinny Guinea Cooks and Tastes All Things Italian Fri, 30 Jul 2010 05:31:34 +0000 hourly 1 http://wordpress.com/ By: Življenjsko zavarovanje http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-2399 Življenjsko zavarovanje Mon, 15 Mar 2010 21:49:38 +0000 http://ericademane.com/?p=825#comment-2399 I found your website on Yahoo and i like your content. I found your website on Yahoo and i like your content.

]]> By: Peggy Hookey http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1928 Peggy Hookey Sun, 06 Sep 2009 03:59:14 +0000 http://ericademane.com/?p=825#comment-1928 When I mentioned to a friend the tradition of a large Italian family that lived close by in my Brooklyn neighborhood, of fixing a pitcher of red wine with cut up peaches on warm Sunday afternoons, she responded that it was not an Italian custom of Italy but a New York Italian custom. Since the family was made up of Italian immigrants and first generation Italian Americans I would assume this custom would have been authentically Italian. I have tried to verify this myself but cannot come to any definitive conclusion. I would appreciate your response. When I mentioned to a friend the tradition of a large Italian family that lived close by in my Brooklyn neighborhood, of fixing a pitcher of red wine with cut up peaches on warm Sunday afternoons, she responded that it was not an Italian custom of Italy but a New York Italian custom. Since the family was made up of Italian immigrants and first generation Italian Americans I would assume this custom would have been authentically Italian. I have tried to verify this myself but cannot come to any definitive conclusion. I would appreciate your response.

]]> By: Marieta http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1214 Marieta Sat, 03 Jan 2009 19:24:31 +0000 http://ericademane.com/?p=825#comment-1214 Erica ! Yes I did get ahold of some lovely scallopes, at that over-the-top grocery store La Grande Epicerie at the Bon Marché Oh yeah, I was gonna cook em like you suggested - with anchovy butter. Yet my many forays from highly reputable street market fishmongers, to any and all grocery stores yielded nothing. Oh, except a suspect oil packed version, about which I cannot yet comment. to be announced at a later date when I roll up the lid. Yeah, I bought one. Still packed. So I did it so simply, and it was adored. Saint Jacques with the corail (roe? coral?) Sauteed in butter and great olive oil, 2 minutes one side, one the next. With a little garlic. Then a touch of lemon and parsley. The best salt from brittany and my best pepper. Basta cosi. With that I had made fennel bulbs & jerusalum artichokes, cooked together, plus some seared porcini mushrooms; as many as I could afford -- that being one big assed one-- in nice oil. My guest loved the hissing sound of this preparation. Plus a little parsley. In fact, I used the parsley for all the dishes. It was working well and overtime. All in all, much success. Really, there are no anchovies in Paris !! There was a real italian pizza maker down the road from my work, and he would make pissaladiere without anchovies because he did not accept the quality of what is available. Whas'up ? Me I don't eat them, but I want to be able to give them to my loved ones !! Don't fret your pretty little head about all that though, being so far away and all. I'll check it out for you darlin' and rectify this situation. Sorry to report the pizza maker on the rue Cherche Midi had to vacate to make way for more fancy clothes boutiques - I'm not against, but he was the first and only real italian pizza (&pasta) maker I stumbled upon in Parigi Bisous ---- M/ta Erica !

Yes I did get ahold of some lovely scallopes, at that over-the-top grocery store La Grande Epicerie at the Bon Marché

Oh yeah, I was gonna cook em like you suggested – with anchovy butter. Yet my many forays from highly reputable street market fishmongers, to any and all grocery stores yielded nothing. Oh, except a suspect oil packed version, about which I cannot yet comment. to be announced at a later date when I roll up the lid. Yeah, I bought one. Still packed.

So I did it so simply, and it was adored. Saint Jacques with the corail (roe? coral?)
Sauteed in butter and great olive oil, 2 minutes one side, one the next. With a little garlic. Then a touch of lemon and parsley. The best salt from brittany and my best pepper. Basta cosi.

With that I had made fennel bulbs & jerusalum artichokes, cooked together, plus some seared porcini mushrooms; as many as I could afford — that being one big assed one– in nice oil. My guest loved the hissing sound of this preparation. Plus a little parsley. In fact, I used the parsley for all the dishes. It was working well and overtime. All in all, much success.

Really, there are no anchovies in Paris !! There was a real italian pizza maker down the road from my work, and he would make pissaladiere without anchovies because he did not accept the quality of what is available. Whas’up ? Me I don’t eat them, but I want to be able to give them to my loved ones !! Don’t fret your pretty little head about all that though, being so far away and all. I’ll check it out for you darlin’ and rectify this situation.

Sorry to report the pizza maker on the rue Cherche Midi had to vacate to make way for more fancy clothes boutiques – I’m not against, but he was the first and only real italian pizza (&pasta) maker I stumbled upon in Parigi

Bisous —- M/ta

]]> By: Erica http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1212 Erica Wed, 31 Dec 2008 20:43:28 +0000 http://ericademane.com/?p=825#comment-1212 Hey George, I didn't know Grandpa Mastellone drove a fruit truck. That's very interesting. Happy New Year to you and family. Erica Hey George,

I didn’t know Grandpa Mastellone drove a fruit truck. That’s very interesting.

Happy New Year to you and family.

Erica

]]> By: Erica http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1211 Erica Wed, 31 Dec 2008 20:40:12 +0000 http://ericademane.com/?p=825#comment-1211 Hello Marieta, Sounds like your Christmas Eve dinner went very well. I'm wondering if you ever managed to get your hands on some scallops, and if so, what you did with them? Happy New Year to you. It's snowing in Manhattan, a very silvery, fine, gentle snow. Ciao, Erica Hello Marieta,

Sounds like your Christmas Eve dinner went very well. I’m wondering if you ever managed to get your hands on some scallops, and if so, what you did with them?

Happy New Year to you.

It’s snowing in Manhattan, a very silvery, fine, gentle snow.

Ciao,

Erica

]]> By: George http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1210 George Wed, 31 Dec 2008 17:44:50 +0000 http://ericademane.com/?p=825#comment-1210 That salad looks really good...I'll eat in memory of your father as well! I'm not sure how much the three modes of Italian men in the kitchen rings true, but it sounds a little more like a general male characteristic than an Italian one. Of course, Italian men do bring it all masculine characteristics to their good and bad extremes. The "chef-like manner" may be a little colored by your going out to eat big meals at other homes and maybe sells short the guys who do the quotidian and unglamorous food prep! Anyway...I inherited my own imperious ways in the kitchen from my mother. Our own family's relation to fruit was colored by the fact that Grandpa Mastellone used to drive a truck from the fruit markets around the city. Nobody was an expert. We would all weigh in on how good a particular piece of fruit was and talk about other particularly good pieces of fruit we had had. That salad looks really good…I’ll eat in memory of your father as well!
I’m not sure how much the three modes of Italian men in the kitchen rings true, but it sounds a little more like a general male characteristic than an Italian one. Of course, Italian men do bring it all masculine characteristics to their good and bad extremes. The “chef-like manner” may be a little colored by your going out to eat big meals at other homes and maybe sells short the guys who do the quotidian and unglamorous food prep! Anyway…I inherited my own imperious ways in the kitchen from my mother.
Our own family’s relation to fruit was colored by the fact that Grandpa Mastellone used to drive a truck from the fruit markets around the city. Nobody was an expert. We would all weigh in on how good a particular piece of fruit was and talk about other particularly good pieces of fruit we had had.

]]> By: Marieta http://ericademane.com/2008/12/29/blood-oranges-for-new-year%e2%80%99s-eve/#comment-1209 Marieta Wed, 31 Dec 2008 16:19:42 +0000 http://ericademane.com/?p=825#comment-1209 How Gorgeous !! I wish I was making New Years Eve dinner tonight - this would be on the table. Also it would be a perfect variation of the fruit I served Christmas Eve -- your lovely orange salad with mint, olives, black pepper, Ravida olive oil, red onions, a splash of the orange flower water you gave me on your last visit to Paris (thanks darling !) My french guest was shocked and intrigued by the Christmas eve dish, and pleasantly seduced as well. I adore converting those flavor-fearing parisians. I'll have to whip this one up as the post festivity doldrums set in these upcoming weeks. Coming from an italian-american mother and german father, there was a slightly different dynamic in our family kitchen. Dad's specialties were infinite variations on rice pudding, and rather good if crude cobblers. Mom generally let him do the grocery shopping. Yet she took perverse hold of the kitchen reigns when he'd get back from the Shop Rite with bargain cheeses. Among screaches and insults, she would hurl his bargain brands out into the back yard. I remember finding one outcast hidden under a tree, days later, frozen under a light snowfall, after one particularly appalling purchase. A most lovely New Year to you & your family Marieta How Gorgeous !!

I wish I was making New Years Eve dinner tonight – this would be on the table. Also it would be a perfect variation of the fruit I served Christmas Eve — your lovely orange salad with mint, olives, black pepper, Ravida olive oil, red onions, a splash of the orange flower water you gave me on your last visit to Paris (thanks darling !)

My french guest was shocked and intrigued by the Christmas eve dish, and pleasantly seduced as well. I adore converting those flavor-fearing parisians.

I’ll have to whip this one up as the post festivity doldrums set in these upcoming weeks.

Coming from an italian-american mother and german father, there was a slightly different dynamic in our family kitchen.
Dad’s specialties were infinite variations on rice pudding, and rather good if crude cobblers. Mom generally let him do the grocery shopping. Yet she took perverse hold of the kitchen reigns when he’d get back from the Shop Rite with bargain cheeses. Among screaches and insults, she would hurl his bargain brands out into the back yard. I remember finding one outcast hidden under a tree, days later, frozen under a light snowfall, after one particularly appalling purchase.

A most lovely New Year to you & your family

Marieta

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