Tag Archives: celery

Minestrone Soup | “Moonstruck”

by Blake

New York in the 80’s seems to be like the New York of today, except a little dirtier, more Italians, and fewer minorities. Personally, I feel as though Hollywood just doesn’t make old Italian people like they used to. In fact, this movie is like a celebration of Italian New York, complete with food, from start to finish. The movie even opens with Dean Martin’s That’s Amorewhich you have definitely heard. My actual favorite food seen in the film was the Egg-In-The-Hole being made by the best Greek-playing-Italian Olympia Dukakis, but is really too simple to require a recipe, right?

breakfast

Awesome.

Cher is Loretta Castorini, a 37-year-old widow who looks 26 (even with gray hair) because Cher ages backward, very very slowly and who lives with her parents in an area of Brooklyn with no cars and no minorities. Her fiancé, Johnny Cammareri (Danny Aiello) flies to Sicily right after proposing to Loretta in a restaurant.  But he wants his angry, estranged brother Ronny Cammareri (Nic Cage, who appears to work as a coal shoveler at Cammareri Brothers Bakery in Brooklyn) to attend, and asks Loretta to get him there while he’s away.

The scene where Cher goes to the bakery to convince Ronny to come to the wedding contains what might be the first over-the-top Nic Cage speech scene in film history, a harbinger of the Nic Cage to come, the Nic Cage we all know and love. I would have checked, but it’s been a long time since I saw Raising Arizona and we all know what happens when you watch too many Nic Cage films.

So, Spoiler Alert: How awesome would it be for a strange woman to show up at your job, tell you she’s marrying your brother and then cook you a medium rare steak? Beautiful Cher is having dinner with Raising Arizona Nicolas Cage. And it becomes exactly the kind of relationship beginning you’d expect from a Nic Cage baker character with a wooden hand. After not nearly enough scotch to make me believe Ronny could just get a woman like Cher into bed after a steak and conversation, especially when she’s marrying his brother, I had to tweet my assertion to the world:

No way does Cher (seen here):

Cher

Fall for Raising Arizona-level Nic Cage:

Cage

Cher tweeted back at me, which was awesome. Then her fans started to, which was overwhelming. They’re pretty big fans of Nic Cage in this movie. So you decide the feasibility of this romance. In my opinion, it must have been one hell of a moon that night.

And it was. The day after Loretta meets Ronny, she’s doing her rounds as a bookkeeper at her uncle’s deli, where he asks her about the moon. The moon got into everyone the night before, apparently. As she goes, her uncle, walking off, yells to the back: “Hey Frankie! Make me a bowl of Minestrone!” Minestrone is what you eat when you’re in love.

Screen Shot 2014-12-10 at 8.58.47 PM

Or when you’re having dinner with Frasier’s dad.

So let’s start this soup which celebrates love, Minestrone is not going to choke a pig, but its a great way to start a meal that could.
Ingredients

2 tablespoons olive oil
1 cup carrots, scrubbed, 1/4-inch dice
1 cup onions, 1/4-inch dice
1 tablespoon garlic, minced
1/4 cup celery, minced
chopped fresh rosemary
1 cup white wine
1 bay leaf
1 quart water
1 cup plum tomatoes, diced
8 ounces fresh pasta
1 cup zucchini, diced and blanched
1 cup loosely packed fresh spinach
Fresh cracked pepper

Garnish
Grated cheese (such as Parmesan or Romano)
2 tablespoons fresh basil, torn into little scraps

IMG_1671

I grow my own basil, and so should everyone else.

 

* If you don’t have white wine on hand, chicken or vegetable stock will do in a pinch!

Instructions

• In a large saucepan, heat olive oil for 1 minute on medium-high.

• Add  carrots and sauté for 1 minute.

• Add the onions and sauté for 1 additional minute before adding the garlic, celery, and rosemary.

• Sauté this mixture for 5 minutes, or until the ingredients are caramelized.

• Add the white wine and bay leaf, bring to a boil, and add the water and tomatoes.

IMG_1682

• Bring to a boil, add the pasta, decrease the heat to low, and simmer for 8 to 10 minutes, or until the pasta is cooked.

• Remove the pan from the heat, fish out the bay leaf, and swirl in the zucchini and spinach.

• Season the soup to taste with salt and pepper.

• Call Frasier’s Dad out for being too old to sleep with college girls and/or enjoy the zest love brought to your life.

IMG_1688
FYI – Cammareri Brothers bakery at Henry and Sackett Streets in Brooklyn still open!

 

 

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Taco’s Truck’s Chicken Wings | “The League”

by Blake Stilwell

The regular NFL season is almost over, and most fantasy leagues now have their champion. For the uninitiated, fantasy football is a game where a group of people can gather (a league) and choose different real-life football players (to form teams) whose scores are based on specific stats the player acquires as he plays in a real NFL football game each week. Fantasy football season usually lasts right until the end of the regular NFL season, sometimes with a prize for the league winner.  This causes bizarre reactions from lifelong fans, who suddenly start praying for unusual and/or very specific situations to occur during games and start cheering for teams with which they formerly had no feelings about whatsoever.

Denver Broncos v Jacksonville Jaguars

“Colin Kaepernick, I love you!”

The fantasy league on FXX’s “The League” would have a champion by now as well. Their 8-deep fantasy football league and how they allow it to affect their everyday lives is what the show is all about. Actually, getting overcome by NFL football season and becoming obsessed with Sundays and our fantasy leagues is what being an American is all about. The rise of fantasy football is the best thing to happen in football since Drew Brees led the Saints to a Super Bowl after Hurricane Katrina. The League is the best thing to happen to football since fantasy football.

Thank You.

Thank You.

While their season is over, the NFL football is far from finished. There are still a few rounds of playoffs and, of course, the Super Bowl to come. If your team is still in the game, you probably have a few parties (at least one?)  left to host. What would a football playoff party be without chicken wings?

There is always Tapenade.

There is always Tapenade.

This season on the show, Taco (Jonathan Lajoie), the underachieving stoner brother of Kevin MacArthur (Stephen Rannazzisi), started a food truck called Taco’s Truck, which served American food. Kevin, the good guy he is, probably ate there to support his brother but ended up with more than he (and his wife Jenny) bargained for, (as sitcom characters usually do).

screen-shot-2013-10-03-at-9-31-40-am

So the recipe I decided to use for these delicious wings would be more spicy than average, but I wanted them to have an air of authenticity to them, because we at As Eaten don’t want to lead anyone astray, or toward darkness, unpopularity, or Steelers fandom. This recipe comes from a postcard I recently picked up while driving through Buffalo.

Scan_002

With one caveat: I don’t like bleu cheese. I’m a fan of ranch dressing with my wings, but as always, it’s okay to be a traditionalist. I also had to settle for actual chicken wings to make this recipe, considering the entire grocery store was completely sold out Buffalo Wings pieces. But that’s okay, any chicken will do. I have to say I was a little disappointed to find out the magic secret to the deliciousness of Buffalo wing sauce.

Hardly Magical.

Hardly Magical.

So, yeah, there’s not much to the famous buffalo wings except the fact that butter is an awesomely delicious secret ingredient… but it’s really an easy way to make anything delicious (pro tip) when you cram a stick of butter into it. The novelty is only that Buffalo thought of it first. Not to take anything away from Buffalo, of course.

jets-v-bills

That’s the Bills’ job.

My NFL team did make the playoff this year and I fully intend on using this recipe again, because despite not being impressed at WHY its delicious, the fact remains that it really is delicious. I think the only changes I would make to the recipe is to lightly bread the wing pieces before frying.

Always serve with celery, sometimes carrots and bleu cheese or ranch dressing. And wash your hands after eating.

I JUST DON'T LIKE BLEU CHEESE, OK?

I JUST DON’T LIKE BLEU CHEESE, OK?

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Aubergine Stew | “Star Trek: Deep Space Nine”

Star Trek is a show with which most people have some familiarity, especially now that the JJ Abrams movies are popular (don’t get me started on that). Star Trek is a permanent entry in the US pop culture lexicon. Most people know at least who Captain Kirk is and who Mr. Spock is, but beyond that, it is left to the fans of the shows to know who is who on the Enterprise, who does what on the ship, and so on. It takes an even bigger fan to be familiar with Star Trek in its further incarnations: The Next Generation, Deep Space Nine, Voyager, etc.Warning: Huge Star Trek fan is about to write about Star Trek.

Everyone has to eat, even in the 23rd century.  There are a lot of beverages that were favorites of the various crews… Worf’s fondness for prune juice is well-documented.  To this day, I still order tea the iconic way Captain Picard did. And Mr. Scott (Scotty) enjoyed scotch on many occasions.

Scotch

Three fingers of scotch make you a miracle worker.

Yet, aside from the occasional view of the bright blue, nearly glowing Romulan Ale, the still-moving tentacles of Klingon Gakh or some such other slight asides,  food wasn’t really a focus for the Original Series or the Next Generation. The feature of food really came into its own in the third incarnation of the series, Deep Space Nine. Set on a space station in a remote area of the galaxy, combined with the setting of a series of shops and restaurants on the station, allowed for the introduction of new customs and culture into the canon. Crew members met for regular lunches, dinners and happy hours. Crewmen had strong Klingon coffee in the morning and ate dinners with their families at night. The commander of the station, Benjamin Sisko, played by Avery Brooks, even had a father who was a famous chef in New Orleans back on Earth. Consequently, much of the food in the Sisko household and on the show is of Cajun-Creole origin.

Right away, in the first episode, Sisko is imagining meeting his wife on a beach, offering to make her his father’s recipe for Aubergine Stew. Later in the same season, Jadzia Dax (Terry Farrell) comes into a room where Sisko is waiting to have dinner with his son, and recognizes the stew right away. Since the two have been friends for years, the implication is that he makes it a lot.

75113881b4aea7ea6c6647a15fe2be48

And it is apparently really enjoyable, best eaten with a giant spoon.

Coming back to Earth for a minute, aubergine is a kind of eggplant. It is very popular in Middle Eastern and Persian cuisine, and is best when paired with lamb. That being said, it is important to keep in mind that the Sisko family is from Louisiana, not Tehran. His father’s recipe would likely be a derivative of khoresht-e bademjan, a kind of Persian Eggplant Tomato Stew, but would have significant differences. Khoresht-e bademjan would have spices from the region: Saffron, Turmeric, Advieh. Sisko’s Aubergine Stew would have spices from Louisiana: thyme, cayenne pepper, cumin, black pepper – and would more than likely be made with chicken instead of lamb. It would also include what is well-known in cooking circles as the “holy trinity” of cajun cuisine: bell peppers (I prefer green), onions and celery.

Ingredients:
3 skinless chicken thighs
2 eggplants (aubergines), peeled, diced into medium pieces, and salted overnight
(rinse an hour before cooking)
2 onions, diced
2 leeks, sliced into rings
1 bell pepper (again, any color, but I prefer green)
2 stalks celery, diced
2 cloves garlic, diced
1 large can crushed tomatoes
oregano, thyme, cayenne pepper, cumin and black pepper, about 1/2 tsp of each
Salt
Olive oil

An hour or so before you cook, rinse the eggplant and dry. Heat oil in a large, deep pan. Sauté eggplant til golden brown, not burnt.

In a large pot or saucepan, heat more olive oil. Cook the onion, garlic and celery until soft, then add the spices and cook for a minute or so until they are fragrant. Add eggplant to the pot then cook for another couple of minutes.

Add the rest of the vegetables and cook until they soften slightly. Then add the crushed tomatoes and mix to distribute tomatoes evenly. Add the chicken to the vegetables, cover the chicken in the vegetable mixture then put the lid on the pot and cook on a low heat for about 45 minutes. When you first add the chicken, it will seem too dry to be left on the burner, but don’t worry… the chicken stock is coming.

photo

When its all done, he vegetables should be soft and the chicken will be falling off the bone.

Remove the chicken from the stew and shred the meat. Set aside, along with about a quarter of the stew mixture. Using a food processor or blender, blend the rest of the stew smooth. Put everything back into the main pot and mix well. It is now ready to serve. Garnish with some green, such as chopped parsley.

photo (1)

I apparently really love parsley.

Khoresht-e bademjan would be served over Persian-style rice. Considering the rice tradition in creole cooking in New Orleans, I think the Aubergine Stew would be nice over rice, but not necessary, as Dax clearly demonstrated with her giant spoon.

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,