~Jo's Weekly Dish~

 

February 13, 2013

Buy Local #3

The Latest Cookbook from Linda Beaulieu

We are all proud of the great food we can find in Rhode Island—in the markets, home kitchens and restaurants. Linda’s new book is a celebration of the best Providence and Rhode Island has to offer. Use it in your kitchen here or send it to out-of-state friends. It is available at all local bookstores.

The Providence and Rhode Island Cookbook:

Big Recipes from the Smallest State

 

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February 12, 2013

Buy Local #2

Our Favorite Kitchen Tool

 

Do you know about stretch-tite?   It is hands-down the best plastic food wrap in the world. It clings. It stretches. It keeps food fresh. And, the company is local and conscientious.

We have spotted stretch-tite at Ocean State Job Lot. You can also order it online:

http://www.stretchtite.com/faq.htm

Get the snazzy dispenser, too (you can see it in the banana ice cream post photos from last month).   It’s a dream.

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February 5, 2013

Buy Local!

We recently met Rhode Island resident Teresa Bert who self-published a charming cookbook, The Italian Way.      It is filled with simple to prepare recipes influenced by Teresa’s Italian family who believed “food is love.”

We agree!

You can find Teresa’s book at The Green Door in East Greenwich or at Barrington Books in Barrington.

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January 25, 2013

Irresistible Banana Ice Cream

I have delicious childhood memories of banana ice cream and this one has the pure flavor I remember.  Hope you like it.

 

 

2 firm, very ripe bananas

4 to 5 tablespoons confectioners’ sugar

big pinch sea salt

¾ cup very cold heavy cream

1. Peel the bananas and cut them into 1/8- to ¼-inch thick rounds. Lay them out in a single layer on plastic wrap. Wrap well and freeze for several hours or overnight.

2. Chill 4 small ice cream dishes in the freezer an hour or so before you plan to serve the ice cream.

3. Set up a food processor fitted with the steel blade. Have the sugar, salt and cream at hand before you remove the bananas from the freezer.

4. Working quickly, combine the banana slices, 4 tablespoons of the sugar, and the salt in the food processor and pulse until the bananas are broken into tiny bits. Add the cream and process until fairly smooth (there may be a few lumps—that’s ok). Taste and add the last tablespoon of sugar if you like.

5. Transfer the ice cream to the chilled dishes and serve immediately like soft-serve ice cream. Or, You may freeze the ice cream in a covered container for an hour or more if you like your ice cream very firm.

Makes about 2 cups for 4 small servings or 2 generous servings.

 

  

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January 4, 2013

Pizza on the Braai!

George's Famous Grilled Pizza makes it to the Bush on Safari in South Africa!!

Read all about it on page 86 in the new book Evita's Bossie Sikelela by Evita Bezuidenhout (Pieter-Dirk Uys) and our dear friend Linda Vicquery.

The forward is by Charlize Theron and it's available on Amazon.com

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January 2, 2013

Happy Birthday Al Forno!

 

Al Forno turned 33 today--thanks to all of you.  

Happy New Year.  Best wishes for a healthy, happy and prosperous 2013. 

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December 12, 2012

The Best Holiday Gift!

A Conversation with the Barefoot Contessa

Our dear friend, Ina Garten, is coming to Providence for a very special evening. She will be onstage at PPAC to give us a charming insider’s view of the world of the Barefoot Contessa. Ina will share her natural approach to food and cooking plus a Q&A and book signing. You can expect great tips, stories, and some of the recipes that have made Ina’s books the best companion you can have in the kitchen. And, I get to moderate! I’m so excited!

Providence Performing Arts Center

March 26th at 7:30pm

Tickets are on sale now: PPAC Box Office

Treat yourself to your favorite culinary diva.

401.421.ARTS

ppacri.org

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December 4, 2012

A New Look for the Dining Rooms

George’s recent renovation in the downstairs dining room has been a smashing success! The new lighting makes everyone’s complexion glow and Suzette’s revamped menu easy to read. Chairs and banquettes are more comfortable and we’ve added a second booth for intimate entertaining.

Taking advantage of the momentum he’s created, George is busy in the upstairs dining room now. Don’t worry we’re open during the cosmetic changes! He’s being mum about the work but is hinting at new colors and more of the complementary illumination. Stay tuned.

            

 

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November 28, 2012

Postcard from Piemonte

 

Augusto Cappellano is a tall man with delicate features, a spectacular smile and an impressive crop of curly hair. His eyes twinkle in red-rimmed glasses. He is the fifth generation of the family to produce wine from the vineyards in Serralunga d’Alba, part of Piemonte in northwest Italy. His office, where he greets visitors like us who have come from far and wide, is filled with old black and white photographs of his father and grandfather, posters of Cappellano bottlings from years ago, and empty bottles of vintage wines we wish we had shared with him.

Augusto produces expressive, elegant Barolo. As his surroundings suggest, he has respect for tradition--evident in the land farmed according to organic principles plus the long fermentation and extended aging of the Cappellano wines. His father, Teobaldo, became one of the most respected figures in the Barolo district and Augusto seems firmly committed to carry on and protect that image. We are delighted to have the 2007 Cappellano Barolo “Otin Fiorin Rupestris” on our wine list.

 

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We're Thankful for...

November 20 2012

When we taught cooking classes at Wendely Harvey’s La Combe in Perigord last June, one of our “cultural stops” was at the local supermarket. Wendely pointed out a fairly new Lindt chocolate made with fleur de sel, one of the best sea salts in the world. Salt added to sweets—especially caramel--has gained popularity in recent years. With good reason! It’s delicious. We tasted the Lindt salty chocolate then purchased several bars to bring back to Rhode Island as gifts. We needn’t have lugged the chocolate home. It’s available right here. We spotted the bars at Stop & Shop. Might be a nice, easy addition to the Thanksgiving table.

Have a healthy and happy Thanksgiving. We give thanks to all of you!

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Postcard from Paris

November 16 2012

 

The Bastille Flea Market had more than antiques and bric-a-brac this year.  There were a few pop-up food stands, too.  At one, we were offered a steaming cup of mint tea.  Not unusual for Paris.  But this particular vendor added a rounded teaspoon of toasted almonds to each cup.  It was the perfect tonic for a cold, damp day. Exotic, refreshing and restorative. Try our version:

Stuff your teapot with fresh mint leaves (use dried mint if fresh is unavailable).  Pour boiling water over the mint.  Let steep for 10 minutes.  While the tea is brewing, toast slivered almonds in a dry sauté pan over moderate heat.  Stir or toss constantly until the almonds are deep beige with a few dark spots here and there.  Transfer the almonds from the hot pan to a bowl--or they will continue to brown in the pan.  To serve, pour tea into cups or pyrex-type glasses and add a rounded teaspoon of almonds.  Sweeten (or not) to your taste.

   

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Sandy

November 8 2012

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Black Cats and Pumpkin Pizza

October 26 2012

 

Halloween is George’s favorite day of the year. He’s celebrating the season at Al Forno with Spooky, the enormous black cat in the entry, and giant pumpkins from Little Compton on the patio.  In the kitchen, David and the crew are turning out Grilled Pizzas with Pumpkin Puree and Caramelized Pumpkin Crostatas. The black and orange theme continues with Pumpkin Lasagnette with Calamata Olive Puree. We may even try the Tuscan Autumn appetizer from Cammillo’s, our favorite trattoria in Florence—Sauteed Pumpkin Slices braised in Tomato. Delicious!