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Archive | May 23rd, 2014

Swordfish with Savoury Breadcrumbs

Swordfish with Savoury Breadcrumbs

Flat-leaf parsley

The seasonings for Swordfish with Savoury Breadcrumbs include capers, Parmesan cheese, garlic and fresh parsley. Simple, but a good way to prepare this meaty fish.

 

Swordfish with Savoury Breadcrumbs (Pesce spada al pangrattato saporito)

1  1/2 pounds swordfish (fillets cut into four pieces)

1/2 cup breadcrumbs, plus extra to finish

1 sprig of finely chopped fresh parsley

6 tablespoons extra-virgin olive oil

1 tablespoon capers preserved in salt, washed and finely chopped

1 garlic clove, crushed

1/3 cup Parmesan cheese, grated

2 medium eggs

1 pinch of salt

Wash the swordfish and dry with kitchen paper. Place the breadcrumbs in a mixing bowl with the parsley, oil, capers, garlic and cheese. Mix well. In another mixing bowl, beat the eggs with the salt. Dip each swordfish slice in the egg mixture and then into the breadcrumb blend. Arrange them side by side on a baking sheet lined with baking parchment. Cover each swordfish slice with more breadcrumbs for an even tastier result. Place in a preheated oven (375 degrees) and bake for 15-20 minutes.

From “Brunetti’s Cookbook” by Donna Leon and Roberta Pianaro

 

 

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Chicken Breast with Artichokes

Chicken Breast with Artichokes

“The Venetians have always been meat-eaters. In times past they ate the whole animal, and were thus able to satisfy both their taste and their pockets.” — Roberta Pianaro, creator of the recipes in “Brunetti’s Cookbook.

 

Artichokes stacked croppedChicken Breasts with Artichokes (Petto di pollo at carciofi)

5 medium globe artichokes

6 tablespoons extra virgin olive oil

1 teaspoon salt

1 garlic clove, finely chopped

Freshly ground black pepper

1  3/4 pound chicken

2 tablespoons white wine

Juice of 1/2 a lemon

Remove the tough stems from the artichokes, trim the tips and peel the stems. Plunge into a bowl of cold water with lemon juice to prevent discoloration. Cut into fine slices, starting from the stems, and place in nonstick pan or casserole with the oil, salt, garlic, pepper and at least 3 1/2 cups of water. Cover and cook over moderate heat for about 15 minutes. Place the 2 chicken breasts at the bottom of the pan among the artichokes and after 2 minutes add the wine and continue cooking. Be careful to not burn the artichokes. When the chicken is cooked, remove and cut into thin slices. Add slices to the artichokes and let season. Drain and serve hot.

From “Brunetti’s Cookbook”

 

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Restaurant Notes & Quotes: Pearl Gets Boehler House; Luke, Barbaro

Restaurant Notes & Quotes: Pearl Gets Boehler House; Luke, Barbaro

Pearl acquires Boehler property

Minnie'sPearl has announced its plan to proceed with the purchase and restoration of the Boehler property at 328 E. Josephine St. The most recent occupant, Minnie’s Tavern and Rye House has closed, but the famous leaning structure will stay in its place. It also, for many years, housed the Liberty Bar.

Boelers liberty bar sepia“We regrouped and everyone felt like it’s a very special and historic structure,” said Elizabeth Fauerso, a spokeswoman for the Pearl. “You don’t find often a building that has such a place in San Antonio’s history and such an emotional connection to so many people.

“Our objectives are to restore the historic building,” Fauerso said, “and also to think about the streetscape and try to improve it. We want to think about how to add more green space, outdoor space or seating space; to think about how to add more parking so that it can actually support that establishment; and then to think about a really cool and interesting use for the little house.”

Silver Ventures plan to work together with the HDRC and its neighbors in Tobin Hill to preserve and repurpose historic assets bringing them new life within the San Antonio community.

Spicy crawfish from Luke sizzled with flavor.

Spicy crawfish from Luke sizzle.

Lüke at Fredericksburg Crawfish Festival

As part of the Fredericksburg Crawfish Festival this weekend, Luke San Antonio’s chef John Russ will be hosting a special Creole Brunch on Sunday (May 25) from 10 a.m. to 12 p.m. at the Marktplatz.

Russ’ festival menu features Crawfish Po-Boys, Crawfish Etouffe, and Cajun Eggs Benedict among other New Orleans-inspired items. Tickets cost $55 per seat and $450 for a table of eight.  Brunch and festival tickets can be purchased online at www.FBGCrawfish.com

Menu for Luke’s Creole Brunch: Passed Hors d’Oeuvres: Crawfish Summer Rolls with Petite Herbs and Spicy Mayo, Mini Crawfish Pies with Smoked Tomato Sauce. Action Station 1: Crispy Fried Softshell Crawfish Po-Boys. Action Station 2: Crawfish Étouffée Popcorn Rice, Pickled Vegetables. Action Station 3: Cajun Eggs Benedict Buttermilk Biscuits, Tasso Ham, Crawfish Hollandaise. Buffet: Seasonal Lettuce, Boiled Crawfish, Creole Mustard Vinaigrette, Fried Bread, Hard Eggs, Bacon Deviled Eggs, Heirloom Tomato, Fresh Pulled Mozzarella, Herbs, Sugarcane Vinegar. Dessert: Classic Banana Foster, Rhum Cake, Vanilla Cream.

 

Barbaro 1Barbaro’s new hours, late night menu

Barbaro, 2720 McCullough Ave., serving craft pizza, cocktails and beer, has extended its hours on Friday and Saturday nights, until 2 a.m.

The restaurant also has launched a late-night menu for these weekend nights when they’re open late, see below for a sample of a recent menu. The menu changes each day, but here are some ideas of types of things they’ll be serving.  Late night menu runs from Friday and Saturday, 11 p.m. to 1 a.m.  On the menu are items such as  Fried Bread, House Ricotta, Roasted Tomatoes, and Chives; Chicken Liver Mousse, Apricot Jam, Toast; Seared Lasagna, Mornay, Fried Egg; Roasted Bone Marrow, Truffled Tomato Jam, Basil Salad, Toast; Fried Chicken Livers, Piperade, Mahon, Toast; Pizza Bianca- Fior De Latte, Beef Fat, Roasted Green Onions; Cheese Pizza.

Also, Barbaro has launched a new cocktail menu created by bar manager, Elisabeth Forsythe. The menu includes some unique and delicious concoctions, such as the Rhubarb Mule and IP- Yay! (gin, lemon, grapefruit, IPA syrup). See new items here.

Domaine Carneros Wine Dinner at Fig Tree

Fig tree logoT.J. Evans, winemaker for Domaine Carneros, will be at Fig Tree restaurant on Wednesday, June 18, for a wine dinner that begins with a reception at the Dashiell House, 6:30 p.m.  The price is $115 per person, including tax and gratuity. For reservations, please call Pat at 210-225-2111.

On the menu:  Reception: Le Reve Blanc de Blancs 2006 with Foie Gras Terrine and Apple Ginger Chutney; Brut Vintage Cuvee 2009 with Poached Langostino Tails, Crab Tortellinis, Lemongrass Broth; Brut Rose Cuvée de la Pompadour NV with “Blanquette de Veau,” Rice Pilaf, Baby Carrots, Seasonal Mushrooms;  Estate Pinot Noir 2011 with Domestic Cheeses; Fonseca Porto, Tawny 10 years old with Mixed Berries “Gratin” and Madeleines, along with coffee service.

Luca Della Casa at GauchoGourmet

Luca della CasaGauchoGourmet, 935 Isom Road hosts a tasting event on May 31, from 10.30 a.m. 1.30 p.m. featuring Silo & Nosh’s Executive Chef Luca Della Casa. Della Casa will be seen very soon competing on national TV to become a future “star chef” and have his own TV show. (The show, “Food Network Star” is on the Food Network at 8 p.m. June 1. This is the show’s 10th season. Finalists will have to impress mentor-judges Alton Brown, Bobby Flay and Giada De Laurentiis.)

Della Casa will present samples of different Italian appetizers with some of GauchoGourmet’s best ingredients featuring Sicilian fruit peels and Piedmontese hazelnuts; two risotto recipes using exclusive 7-year aged Carnaroli rice; and share cooking techniques to prepare an authentic Italian meal. Customers who purchase tickets will also enter a drawing for a dinner for two at one of Luca’s restaurants.

Tickets are $10 per person and can be purchased online at www.gauchogourmet.com/events.html .

 

 

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‘Chef’ a Feel-Good Film for Foodies

‘Chef’ a Feel-Good Film for Foodies

Jon Favreau and Emjay Anthony in "Chef."

Jon Favreau and Emjay Anthony in “Chef.”

Jon Favreau’s latest movie, “Chef,” is opening today in San Antonio, offering some fine cinematic fare food-lovers should enjoy.

It’s not without its flaws — some characters are cliched and the storyline is often predictable. This doesn’t mean “Chef” isn’t enjoyable. The kitchen scenes, replete with bandaged burns and cut fingers, lots of bro horseplay and language, do show the realities of preparing food — even bad restaurant food — for crowds. The film also gives us a stereotypical overbearing owner (Dustin Hoffman) to hate and a wonderful performance by Emjay Anthony as Casper’s 11-year-old son, Percy. It is Percy who introduces Casper to the perils of Twitter and handy aspects of other social media — some of funniest parts of the movie — while his obvious yearning for connection with his dad tugs at the heart.

Chef Jon Favreau pic 1The story: Chef Carl Casper (Favreau) loudly quits his restaurant job in Los Angeles for not wanting to make French onion soup and molten lava cake, etc., for a food blogger/critic; chef throws self-indulgent tantrum in the dining room telling food critic how much criticism hurts; chef buys a food truck in Miami with help from his ex’s rich and eccentric first husband, a hilarious cameo by Robert Downey Jr.; and finally, Casper reconnects with son, himself and maybe even his sultry (and kind) ex, the lovely Sofia Vergara.

Kitchen scenes are pretty realistic —  women aren’t  included. Female roles in this movie are relegated to cheerleaders and moral (and financial) supporters. Also, we’d mention that no self-respecting food critic announces to a chef when they are planning a serious review visit. Seriously.

The film also offers fabulous shots of food, notably the spread the Casper prepares in his (dumpy) apartment after he quits; the creation of his food truck Cuban sandwiches. Watching Casper’s face as he slices off bits of a lovely roast pork with faithful co-cook and friend, played by John Leguizamo, makes you want to reach out and get a slice.

You’ll appreciate that an actor took the time to learn to slice with a chef’s knife real fast. And, enjoy all of the stops the El Jefe Cubanos food truck makes on its way back to LA from Miami, including one at Franklin Barbecue in Austin. The music is great, too.

“Chef” has some good scenes, food scenes and laughs, as well as an interesting twist at the end, which we certainly won’t divulge here.

 “Chef” is playing at the Bijou, Alamo Drafthouse Park North and more. Check listings for times and places.

 

 

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