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Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts

Friday, November 22, 2024

Pasta Champion San Francisco (California) by Ruth Paget

Pasta Champion San Francisco (California) by Ruth Paget 

Thanks to doing the supplemental reading listed in my health and nutrition textbook at Cass Technical High School in Detroit (Michigan), I learned that several grains have very good protein and fiber content. 

Being a teenager in recession-era Detroit, I was very interested in inexpensive proteins with a high-fiber content, which made them an attractive way to stretch money and still be healthy. 

These grains with good protein and fiber content include:

-buckwheat 

-whole wheat 

-oatmeal 

-brown rice 

-pasta made with semolina flour, which comes from durum wheat 

(Quinoa was probably mentioned too, but I might not have noted it due to expense. Quinoa, originally from the Andes Mountains in Latin America, is now grown in Rockies in Colorado.) 

I ate tons of oatmeal as a child and teen in Michigan to brace myself for winter mornings. Later when I moved to Monterey County California, I made tons of refried rice to save money. Sacramento, California’s capitol, is an important rice growing region like that along the Mississippi River Valley. 

I have made use of California’s Asian markets and bulk rice buying at Costco and Foods Co (owned by Kroger) to make my beloved refried rice with cooked shrimp, peas, corn, carrots, and scrambled eggs.

I consider pasta made from semolina flour to be a gourmet treat, especially if you combine it with organic vegetables like those you can find in Salinas, California. 

I like to tinker in the kitchen and have cooked several recipes from The San Francisco Cookbook Volume II edited by Michael Bauer and Fran Irwin. These recipes are so loved that you can find them on many restaurant menus now. 

I think making them with children is a fun family activity that teaches self-sufficiency and nutrition at the same time. 

I like the following pasta recipes from The San Francisco Cookbook Volume II: -creamy lemony spaghetti with olives and basil 

-spaghetti with marinated fennel, tomato, and olives 

-papardalle with arugula, cherry tomatoes, and bread crumbs 

-jalapeño macaroni 

-crab pasta 

-pasta with saffron-scented cream, peas, and prosciutto 

-oven-baked quinoa loaf

 -lemon-asparagus rice pilaf 

I love it that San Francisco has encouraged the development of so many pasta dishes made with organic vegetables that the whole country can enjoy. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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Monday, November 18, 2024

Italian Focaccia Flatbread Economics by Ruth Paget

Italian Focaccia Flatbread Economics by Ruth Paget 

Even if you buy fresh herbs and produce like garlic, onions, and tomatoes at the supermarket, making focaccia (Italian flatbread) is relatively inexpensive. However, if you use herbs that grow at home to make focaccia, the savings increase exponentially. 

Carol Field provides many recipes in her cookbook Foccacia: Simple Bread from the Italian Oven that can save a family a lot of money, if it is eaten once or twice a week. It can also be used as a teaching moment with children as the French royal tutor Fénélon would say. 

Field writes in her introduction that the most famous focaccia comes from Genoa located in the coastal Liguria region between the French border in the north and Tuscany where Florence is located in the south.  

The basic dough for Genoa’s focaccia flatbread is made with flour, water, yeast, and sometimes olive oil and white wine. The yeast dough rises twice before being brushed with olive oil and baked. Field counsels home cooks to use a baking stone to generate high heat for crunchy crust. 

Field writes that Italians often use a dough starter called a biga in Italian made of water, flour, and yeast that is allowed to ferment before mixing it in with the regular dough. The biga gives the final product extra flavor and a chewy interior. The Genoese often add white wine to the dough and dimple it, so they can form little pools of warm olive oil, sea salt, and chopped herbs. 

Some of Field’s recipes are so easy and delicious that you want to ask yourself, “Did I really not know how to make this bread before?” 

The easiest recipes make a nice meal with salad and vinaigrette dressing, cheese, fruit salad, and white wine like pinot grigio or homemade lemonade. 

Several recipes that families might like follow:

-basil topped focaccia 

-focaccia with rosemary, oil, and salt 

-focaccia with garlic and tomato topping 

-focaccia with garlic and herb topping 

-schiacciata covered in caramelized onions 

(schiacciata is the word for focaccia in Florence) 

-schiacciata with slices of tomato and shredded basil 

Carol Field has recipes for more elaborate focaccia, but the ones listed above illustrate what I consider the Italian genius for living well on a budget thanks to being highly skilled, organized, and well educated.

Field’s Focaccia: Simple Bread from the Italian Oven belongs on every kitchen bookshelf. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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Friday, November 15, 2024

Refettorio Ambrosiano Recipes from Milan, Italy by Ruth Paget

Refettorio Ambrosiano Recipes from Milan, Italy by Ruth Paget 

After attending an expo on world hunger in Milan (Italy), chef Massimo Bottura and other world famous chefs used the surplus food available in Milan to make meals for the homeless at the city’s Refettorio Ambrosiano that qualify as no food waste, delicious, nutritious, and economical to make. 

The Milan Refettorio Ambrosiano can operate thanks to help from markets and farms that provide: 

-less than perfect looking, but still good produce 

-produce with 2 or 3 days left to sell that cannot keep for a long time 

-organizing food in crates for storage and delivery at the donor site 

-people to drive the produce from the donor site to the refettorio 

-refrigerated pantries to deal with Milan’s heat at the refettorio 

Five of the stand-out, no food waste recipes in the Bread is Gold cookbook are economical to make with fresh ingredients for the home cook as well: 

*Summer vegetables with bean broth and croutons – The broth is made with water and boiled Parmesan cheese rinds that are removed before the beans are added in. The beans and broth are puréed. Place a variety of sautéed summer vegetables on top of the bean broth. Scatter seasoned croutons made from hard bread on top of the vegetables. 

The boiled Parmesan rinds could be fed to pigs as part of a circular economy around the cheese.

*Chilled cauliflower soup – Boil cauliflower with milk and salt. Purée the soup and refrigerate. Add cream and serve. Use less liquid to make a creamy sauce for warm vegetables or dressing for salad.

Other winter vegetables could be used in this recipe: broccoli, carrots, celery root, rutabagas, turnips, parsnips, or a combination of these. For extra flavor, you could boil the vegetable with a sautéed onion. 

*Chilled yogurt soup – Mix yogurt, vegetable stock (I make mine from reconstituted dehydrated mushrooms), canned chickpeas, canned lentils, salt and pepper, and olive oil together. (I would purée everything and then chill the soup.) 

*Green bean salad – Mix green beans, fresh cheese (mozzarella, but burrata could also be used) and charred Savoy cabbage together and drizzle it all with Balsamic vinegar. 

*Panada bread soup This simple soup is made by boiling Parmesan cheese rinds with water and removing them before adding cubes of hard bread. The bread and cheese broth are then puréed and served warm. 

Massimo Bottura and other famous chefs put together Bread is Gold recipes to solve hunger in Milan, Italy by reducing food waste. In the process, they put together recipes that everyone can use to stretch money, making Bread is Gold a good book to buy. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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Wednesday, October 9, 2024

The Italian Oven in Stockbridge, Georgia by Ruth Paget

The Italian Oven in Stockbridge, Georgia by Ruth Paget 

On a visit to joint base Clay-Dobbins Air Force Base in Marietta (Georgia), my husband Laurent and I headed south of Atlanta to meet my sister and brother-in-law for a meal at the Italian Oven in Stockbridge.  

I knew I would love the Italian Oven when we entered and good scents of baked garlic and luxurious, warm Parmesan cheese wafted out from the kitchen. 

As soon as we sat down at our maroon colored booth for six, the waiter brought a large bowl of homemade bread with warm, grated Parmesan cheese on the edges and a plate of olive oil for dipping the bread in. 

I ordered meatballs as a starter. They were made with chopped sirloin, pork, Parmesan breadcrumbs, and eggs to bind it all together before baking. The meatballs were served in a marinara sauce made with tomatoes, garlic, and basil with mozzarella melted on top. Those were over-the-top good. I highly recommend them. 

Next, I had a Caesar Salad with a sharp dressing made with crushed anchovies, coddled egg yolk, and white wine vinegar. The salt in the anchovies tasted great in the sultry 90-degree Atlanta heat. This salad is highly recommended as well. 

I was pretty full by this time, but still ordered Mushroom Fettucine Florentine as my main dish. Florentine in a title signals that there will be sautéed spinach in a dish. The spinach and beefy mushrooms in this dish came with a sauce made with tomatoes and cream and juicy shrimp. This was another winner. 

I enjoyed this delicious meal in a friendly atmosphere. I would love to go back to the Italian Oven in Stockbridge on future trips to Atlanta, Georgia. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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Saturday, February 3, 2024

Barely Bolzano (Italy) by Ruth Paget

Barely Bolzano (Italy) by Ruth Paget 

On the way to Vicenza (Italy) from Stuttgart (Germany) with my husband Laurent, we drove through Austria and made a sharp right turn at Innsbruck, site of the 1976 Olympic Games where Franz Klammar zoomed downhill in what seemed like 20 seconds to clinch the gold medal. 

The roads from Innsbruck into Italy were all hairpin 180 degree turns around and down through the Alps, which look like pyramids in the sky. 

The scenery is German in northeastern Italy and is still called the Sud Tyrol by Austria, which once occupied the area. Snow White architecture abounded.

I wanted to stop and get a good photo of myself to post with a coffee, gipfel (croissant), Alpine goat milk yogurt, and Alpine flower honey. I asked to stop for a snack. 

“It looks too expensive,” Laurent said. 

 “Where are we?” I asked. 

A German-language town sign came into view with a diagonal bar through it signaling exiting from town. The sign said Bozen. 

 “Do you know the Italian name of Bozen?” I asked Laurent. 

He told me to look up the translation at the hotel. Reception for the Internet was not great in the Alps, so I had to wait till we checked in at Vicenza. 

I saw that Bozen is Bolzano in Italian. 

At the time, Bolzano billed itself as “The real billionaires’ vacation land.” 

I wanted to check out Bolzano. 

“You have to make a billion dollars first and pay for the gipfels,” Laurent told me. 

I was Bolzano denied for the moment. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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Saturday, December 10, 2022

Eating Venetian Food in Detroit (Michigan) by Ruth Paget

Venetian Food in Detroit (Michigan) by Ruth Paget 

I ate my first Venetian meals in Detroit (Michigan) at Syros Restaurant, which was located behind my apartment building on Griswold Street.  The island of Syros is Greek, but at one time it was part of the Republic of Venice, which explains the restaurant’s Venetian dinner specials. 

My neighborhood’s Catholics, the priests from Saint Aloysius Church, the rabbis from the downtown synagogue, and fashion district workers all ate one or two meals at Syros thanks to reasonable prices on liver and fish dinners. 

I used my allowance on fegato alla veneziana (liver with caramelized onions) and baked fish made with lemon, olive oil, garlic, halved cherry tomatoes, and chopped parsley. Both dishes came with a side of peas and rice (risi e bisi). Detroit’s large Eastern Market kept produce from warmer climates available all winter long. 

Those two dinner items came with a cup of soup or a salad. The soups were chicken noodle or meatless minestrone. I liked the minestrone for the pinto beans, which tasted good with grated Parmesan. I never ate dessert, but they always had custardy rice pudding with vanilla and cinnamon available. I drank iced tea with my meal in summer and coffee with cream in the winter. 

These dinners are nice weekday meals. They are inexpensive and easy to make at home, if you learn how to handle the ingredients. Liver is rich in iron. There is a good recipe for it with grapes, sour cherries, and polenta, if you do not want onions, in Venetian Republic: Recipes from Veneto, Adriatic Croatia, and the Greek Islands by Nico Zoccali. 

For more information about the history and culture of Venice, readers might be interested in the book Inventing the World: Venice and the Transformation of Western Civilization by anthropologist Meredith F. Small. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Sunday, September 18, 2022

Venice Film Festival at Gino's in Salinas, California by Ruth Paget

Venice Film Festival at Gino’s in Salinas, California by Ruth Paget 

I decided to celebrate the Biennale of Venice Film Festival 2022 (Mostra Internationale d’Arte Cinematografica) with a family outing to Gino’s Restaurant in Salinas, California. 

I wore my Murano beads from Venice, Italy to dinner. Murano beads are made by hand and have gold in them. You can order Murano necklaces from Amazon at a reasonable price. Murano beads look festive on plain colored shirts like the yellow one I had on. 

Gino’s makes homemade pasta dishes, which is why I like it. 

My daughter Florence Paget ordered pasta a la carbonara, a Roman dish worthy of Rome’s cinecittà studios. Gino’s carbonara is made with chopped pancetta, egg, and Parmesan cheese sauce. My husband Laurent ordered linguine with shrimp. 

Producer dad got a heaping bowlful of plump, briny shrimp. He smiled as he ate that great dish. 

I ordered cannoli with minced veal and spinach covered in rich Parmesan cream sauce. Wow! Was that good! 

Venice has several Biennales including those for art and music. I think it would be fun to do something like Beaujolais Nouveau for these events in Italian restaurants around the world.  (The Biennale for art runs through November.  Plan a gallery visit and wear an onyx bead bracelet or necklace to go with your black pumps with dinner afterwards to do a local celebration of the Biennale for art.)

For example, before a pasta of your choice, you could order Aperol Spritz or Campari Spritz cocktails. Young people could drink limonatta (lemonade) or aranciatta (orangeade) from San Pellegrino. 

For a more upscale celebration, you could invest in Venetian Murano beads, scarves, or ties. I like the Murano beads from Raffinato. 

In Monterey County, Gino’s in Salinas is where I will be next year to celebrate the Venice Film Festival, thinking of Sophia Loren, who said, “I owe everything to pasta.” 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Wednesday, February 16, 2022

Light Lunch Calabria Italy by Ruth Paget

Light Lunch Calabria Italy by Ruth Paget 

Swordfish and spicy hot pepper are the standout ingredients of Calabrian cuisine from the toe of the Italian peninsula across from the island of Sicily. 

With a minimal pantry, Calabrians turn out healthy and delicious meals as described in the cookbook My Calabria by Rosetta Costantino with Janet Fletcher. The following 5 dishes use familiar ingredients in different ways: 

p. 32 – Crispy Eggplant Meatballs 

-eggplant 

-breadcrumbs 

-pecorino cheese 

-parsley 

-garlic 

-egg -olive oil for frying 

p. 37 – Calabrian Sweet Pepper Fritters 

-flour 

-yeast 

-salt 

-sun-dried sweet peppers 

-olive oil -garlic 

p.75 – Rigatoni Pasta with Ricotta and Sausage 

-sweet or hot Italian sausage 

-olive oil -Ricotta cheese 

-black pepper 

-rigatoni or penne rigate pasta 

-pecorino cheese

p.96 – Chicken Soup with Ricotta Dumplings  

-Ricotta cheese 

-eggs 

-breadcrumbs 

-pecorino cheese 

-parsley 

-flour 

-chicken broth 

p. 101 – Rita Callipo’s Creamy Red Onion Soup  

-sweet Italian red onions 

-olive oil 

-kosher salt 

-flour 

-vegetable broth

-pecorino cheese 

My Calabria: Rustic Family Cooking from Italy’s Undiscovered South by Rosetta Costantino with Janet Fletcher contains many recipes that make use of vegetables. Gardeners especially might enjoy trying recipes from this book. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Tuesday, February 15, 2022

Light Lunch Emilia-Romagna Italy by Ruth Paget

Light Lunch Emilia-Romagna Italy by Ruth Paget  

It is hard to think of a light lunch coming from Emilia-Romagna (Italy), the home of hearty lasagnas, cheese tortellini pasta, and meaty ragú tomato sauce, but if you slowly read Lynne Rossetto Kasper’s The Splendid Table: Recipes from the Heartland of Northern Italian Food, the cookbook delivers both everyday and feast dishes. 

The capital of Emilia Romagna is nicknamed “Bologna the Fat,” but in reasonable portions you can be well-fed and trim with the following dishes: 

p.345 – Basil and Onion Mashed Potatoes  

-potatoes 

-milk 

-butter 

-olive oil 

-parsley 

-garlic 

-basil 

-Parmesan cheese 

p.351 – Roasted Beets and Onions 

-beets 

-onions 

-olive oil 

-balsamic vinegar 

 p.116 – Garganelli Pasta with Roasted Peppers, Peas, and Cream 

-red bell peppers 

-butter 

-prosciutto 

-heavy cream 

-garganelli or penne rigate pasta 

-peas -Parmesan cheese 

-black pepper 

p.28 – Garlic Crostini Pancetta 

 -baguette or other crusty bread 

-garlic 

-olive oil 

-pancetta slices 

p.96 – Tagliatelle with Fresh Porcini Mushrooms  

-porcini mushrooms 

-butter 

-egg pasta 

-black pepper 

-Parmesan cheese 

The Splendid Table by Lynne Rossetto Kasper written with Renaissance just proportions to closely approximate the wonderful food of Emilia-Romagna might make many Americans consider it to be their second favorite cuisine after their mother’s like the Italians. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Saturday, February 12, 2022

Light Lunch Northern Italy by Ruth Paget

Light Lunch Northern Italy by Ruth Paget 

Bargain shoppers can find many delicious yet inexpensive dishes for their weekly menus in Marlena de Blasi’s cookbook Regional Foods of Northern Italy. The 200 recipes in this book take readers beyond Venice to the Alps and wine growing regions: all delightful fare. 

The following 5 dishes show off the elegant yet simple recipes of these lesser-known regions: 

p. 29 – Salad of Arugula, Raw Porcini Mushrooms, and Pecorino Ceese (From the La Marche region south of Venice and Emilia-Romagna) 

-arugula lettuce 

-porcini mushrooms 

-olive oil 

-lemon zest 

-mint leaves 

-pecorino cheese 

p. 32 – Pecorino Foccacia Flatbread (From the La Marche region south of Venice and Emilia-Romagna)  

-Fennel-Chile oil for the topping 

-For dough: 

-yeast 

-sugar 

-water 

-olive oil 

-pecorino cheese 

-flour 

Flatbread dough just needs to be punched down once after rising, making it easier to make than a loaf of bread. 

p. 56 – Tagliatelle Barberesco with Tomatoes and Mushrooms (From the Piedmont region, home of Italy’s most famous wine – Barolo) 

-fresh pasta 

-sweet butter 

-shallots 

-wild mushrooms 

-tomato purée 

-Barberesco wine 

-bread crumbs 

p. 58 – Hazelnut Sauce (From the Piedmont region) 

-hazelnuts 

-garlic 

-olive oil 

-cream 

-Parmesan 

-Dutch-process cocoa -cognac 

p.88 – Whole Cheese-Stuffed Roasted Pumpkin (From the Friuli-Venezia Giulia region north of Venice) 

-onions 

-mushrooms 

-mascarpone cheese 

-Emmenthaler cheese 

-Parmagiano cheese 

-eggs 

-white bread 

-pumpkin 

You alternate layers of mushrooms, bread, and cheese inside the pumpkin you roast for a great unexpected treat. To learn more about northern Italian cuisine, Marlena de Blasi’s Regional Foods of Northern Italy is a great introduction to these lesser-known recipes. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Light Lunch Southern Italy by Ruth Paget

Light Lunch Southern Italy by Ruth Paget 

Bargain buyers can find several delicious and inexpensive dishes amidst the Baroque prose and culinary culture insights in Marlena de Blasi’s cookbook A Taste of Southern Italy: Delicious Recipes and a Dash of Culture. 

The following 5 recipes and their main ingredients provide an idea of the recipe gems in this book: 

p. 21 – Pasta with Green Tomatoes (From the Lazio region around Rome) 

-green tomatoes 

-purple onion 

-basil 

-garlic 

-bread crumbs 

-bucatini or other string pasta 

-capers -pecorino cheese 

The green tomatoes are used to make a puréed sauce. 

p. 126 – Purée of Dried Beans and Bitter Greens Spread (From the Puglia region, the heel of the Italian Peninsula) 

-cannellini beans 

-fava beans 

-olive oil 

-fennel seeds 

-heavy cream 

-dandelion greens, mustard greens, or red chard 

-garlic 

-country bread 

p. 154 – White Bean Fritters (From the Basilicata region sandwiched between Puglia to the east, Campania to the West, and Calabria to the south)  

-cannellini beans 

-rosemary 

-yellow onion 

-garlic 

-cabbage -rosemary leaves 

-olive oil -

-egg 

-bread crumbs 

p. 168 – Spiced Ricotta Spread (From the Calabria region opposite Sicily on the southernmost tip of the Italian peninsula)

 -anchovies 

-whole milk ricotta 

-grappa or cognac 

-red chile peppers 

-garlic -capers 

p. 233 – Sardinian Bread Pudding (From the island of Sardegna above Sicily) 

-bread 

-whole milk 

-heavy cream 

-eggs 

-pecorino cheese 

-olive oil 

-garlic 

-red chile pepper 

For a vacation on an ordinary day, Marlena de Blasi’s A Taste of Southern Italy is a fun read with many appealing recipes. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Monday, December 13, 2021

Slow Food Italy Revisited by Ruth Paget

Slow Food Italy Revisited by Ruth Paget 

With more people working at home now, I read the 60 Slow Food recipes made by restaurants in Italy: From the Source with an eye towards great-taste-low-cost dishes. 

If you are at home working, you can have a crockpot of bean soup simmering for twelve hours that not only tastes great, but is very economical to make. Many Slow Food recipes can take twelve hours to make. Some like baccála mantecato from Venice can take two days of dealing with dry salt cod that starts out as hard as a board. 

I used the restaurant recipes in this cookbook to make some moderately slow food recipes for an American home cook. The following five recipe modifications can add variety to your monthly menu planning on a budget: 

*Dry bean or lentil soup 

*Polenta Valdostana 

*Pasta á la Norma 

*Saltimboca alla Romana 

*Baccála Mantecato 

*Dry Bean or Lentil Soup 

According to Italy: From the Source, you can cook dry lentils in 45 minutes. I have always found supermarket lentils and beans to take a few hours to cook. I also like to purée soups, so I do not care too much about beans holding their shape. 

If you have time, this recipe is easy and pretty inexpensive. Soak dry lentils or beans overnight in water. The beans will double or triple in size depending on how much water you put in the bowl with the beans. Rinse the beans the next day.  

Place beans in a crockpot with 8 to 10 cups of water and ¼ cup olive oil. Place crockpot on high and cover the crockpot. Cook beans for 12 hours. Use an immersion blender to purée the beans. 

*What you can do with puréed bean soup:  

-Season with salt, pepper, and oregano and serve with toast 

-Boil 2 cups of tubetti pasta and stir cooked tubetti into the soup with seasonings 

-Add cream 

-Sauté onions, garlic, and sliced mushrooms in olive oil. Ladle the soup into bowls and top with two tablespoons of the vegetable mixture. To be extravagant, you can dribble truffle oil on top of the vegetables. 

-Fry bacon till crisp and crumble on top of soup in bowls 

*Polenta Valdostanta 

There are brands of polenta that can be made in the microwave instead of standing at an stove stirring for an hour. I use these and mix in butter and shredded cheese. 

Polenta Valdostana is made with Asiago cheese. I have used Swiss cheese and thought I had an upscale oatmeal for breakfast. 

*Pasta á la Norma 

This Sicilian dish has cubes of eggplant in a tomato sauce over pasta. Italian eggplant has to be salted to remove bitter juices. 

I use Japanese eggplant or Italian yellow squash to make this, because you do not need to salt it.

*Saltimbocca alla Romana 

In the traditional recipe, a cook places veal sirloin between wax paper and pounds it flat with a meat pounder. Then, the cook places a sage leaf on one side and covers it with prosciutto for flavor. The other side of the meat is treated the same way before cooking. 

Veal is hard to come by in most American supermarkets. I have used this recipe for chicken breast and think it tastes good, too. 

*Baccála Mantecato 

Basically, this is a purée of boiled fish, water, olive, and seasonings. The Venetians use salt cod for this dish, but frozen white fish can be used as well to cut down on the two days of preparation time for the salt cod. 

The beauty of this dish is that fish for two can be stretched to feed four or five when you spread it on toast or baked polenta. 

I make what I call Monterey Mantecato with leftover salmon. There are no set measures in this recipe: 

-leftover crumbled salmon 

-mayonnaise 

-Cholula hot sauce 

-toast squares 

Mix the salmon, mayonnaise, and hot sauce and spread on the toast squares. 

My recipes are easier than the cookbook’s and might be a good starting point before attempting the more elaborate recipes in Italy: From the Source by Lonely Planet. 

By Ruth Paget, Author of Eating Soup with Chopsticks and Marrying France


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Friday, March 27, 2020

Alesia: Roman Conquest of Gaul Game Created by Ruth Paget for AP Students

Alesia: Roman Conquest of Gaul Game Created by Ruth Paget for AP Students

Objectives:

1-Learn to break down books to learn more quickly

2-Obtain a glimpse into ancient Roman culture

3-Obtain a glimpse into ancient Gallic culture

4-Learn about menu planning to manage food supplies

5-Learn about storytelling

6-Write a media release for radio about the battle at Alesia

7-Play knucklebones the ancient Greek game that was also played in ancient Rome

8-Sample ancient Roman food

Historical Background:

In 52 BC, the ancient Roman victory at Alesia outside modern-day Dijon, France was hard won by Julius Caesar (100 BC – 44 BC) and confirmed his ascendancy as the virtual ruler of Rome.

The Romans used siege warfare against the Gallic fortress at Alesia, which was under the command of Vercingetorix (80 BC – 46 BC).

Both the Gauls and the Romans had supply problems.  Vercingetorix relied on his relief troops to win the battle.  However, Julius Caesar had his troops surround the Gallic fort to beat off reinforcements.

Battle Outcome:

60,000 Roman soldiers defeated 80,000 Gallic warriors under siege and 130,000 to 200,000 Gallic relief soldiers.

Final tally: 60,000 Romans defeated between 210,00 to 280,000 Gallic soldiers.

Managing Group Reading

To divide reading up, imagine you have a book with 33 chapters and 8 team members.

If you divide 33 chapters by 8 team members, you can reduce reading time and learn the material quickly.  The method for doing this follows:

33 chapters ÷ 8 team members = 4 chapters for each team member to read plus 1 remaining chapter to be assigned as decided by the group.  (Maybe a team member with a short assigned chapter among their readings could the remaining chapter.)

For each assigned chapter, team members will note 5 to 10 main points to be typed up and sent to the team secretary for grouping into a single document.

Team Set-Up

Break a group into two teams.

Both teams will complete tasks 1 – 4 as a team.

For task 5, the two teams will come together to write a media release for radio about the Battle at Alesia 52 BC, play the ancient game of knucklebones (also played in ancient Rome), and sample ancient Roman food.

Number of Tasks to Complete: 5

Task 1: Learn About the Battle at Alesia 52 BC

Read about the Battle at Alesia 52 BC in encyclopedias and books and on websites.  Compare the information to look for any differences.  Note sources.

Read about Julius Caesar in encyclopedias and books and on websites.  Compare the information to look for any differences.  Note sources.

Read about Vercingetorix in encyclopedias and books and on websites.  Compare the information to look for any differences.  Note sources.

If you find differences, set up guidelines about how to establish the facts to use.

Task 2: Learn About Food Supply Management

Food supply management was a problem for the ancient Roman troops and the Gauls.  In the modern day, well-run institutions and homes have some sort of food inventory system and menu management system. 

Read the following book as a team, noting 5 to 10 main points for each assigned chapter:

Management by Menu by Lendal H. Kotschevar

Task 3: Obtain a Glimpse into Ancient Roman Culture

As a team, read the following books about ancient Roman culture noting 5 to 10 main points for each assigned chapter:

The Aeneid by Virgil

This national poem by Virgil recounts the story of the Trojan hero Aeneas who sets out to find a new homeland after the sack of Troy.

His quest leads him to Carthage, which he forsakes along with love to found Rome.

Other books to read give background on the religious and civic life of Rome.  Read the following books as a team, noting 5 to 10 main points for each chapter:

Mythology by Edith Hamilton

The Roman Way by Edith Hamilton

Read the following book for ideas on how to write stories that remain in the memory like myths as a team, noting 5 to 10 main points for each assigned chapter:

Made to Stick:  Why Some Ideas Survive and Others Die by Charles Kahlenberg, Chip Heath, and Dan Heath

Task 4: Obtain a Glimpse into Gallic Culture

Very little written information remains about ancient Gaul.  Even the hilltop where the Battle at Alesia 52 BC took place (Mount Auxois) had a wooden fortress, which has perished.

Julius Caesar wrote about Gaul, and it is his history which describes the Gauls for us today.

Read the following book as a team, noting 5 to 10 main points for each assigned chapter:

The Gallic War by Julius Caesar

Preparing for Task 5:

Before the combined teams meeting, team members will type up their main points from their assigned chapters and send them to the team secretary via email to be compiled into one document.

Team secretaries will email the single document to their team members and the other team’s secretary for distribution.

Team members should read both documents before the task 5 combined teams meeting.

Task 5: Media Release Writing and Party

The combined teams will write a 2-minute media release for radio about the Battle at Alesia 52 BC.

The release should answer the following questions in order:

Who?
What?
When?
Where?
Why?
How?

Once the release is written, read it to see if it is 2 minutes long.

If it is too long, edit the text down to 2 minutes.

If it is too short, add in details to make the release 2 minutes.

(This activity should take 30 to 45 minutes to complete.)

Once the meeting is over, play the ancient Greek game of knucklebones.  Knucklebones was also played in ancient Rome.

Knucklebones games are sold for $27.99 on Amazon as of 3/13/2020.

Sample some ancient Roman food at your party from one of the oldest known cookbooks written by the Roman writer Apicius.  His cookbook follows:

Cooking and Dining in Imperial Rome by Apicius

Alesia Game Created by Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books



Ruth Paget Selfie

Wednesday, March 25, 2020

Cannae: The Ancient Carthage Strategy Game Created by Ruth Paget for AP Students

Cannae: The Ancient Carthage Strategy Game Created by Ruth Paget for AP Students

Objectives:

1-Learn to break down large books as a team to learn quickly

2-Learn about strategy and its modern-day applications

3-Obtain a glimpse into ancient Roman culture

4-Obtain a glimpse into ancient Carthaginian culture

5-Write a media release for radio about the Battle at Cannae

6-Play the ancient Greek game of knucklebones, which was also played in ancient Rome

7-Sample Tunisian food (Ancient Carthage was located in what is now a suburb of the modern city of Tunis, Tunisia)

8-Learn about storytelling

Historical Background:

In 216 BC, the forces of the ancient Carthaginians under the command of Hannibal Barca (247 BC – 183 or 182 BC) clashed with those of the Roman army under consul Varro at Cannae located in what is now Apulia (Puglia) in southeastern Italy.

Ancient Carthage was located outside the modern-day city of Tunis in the North African country of Tunisia.  Carthage was founded in 814 BC by Phoenicians to serve as a trading post for the Phoenician city of Tyre.

The Punic Wars, a series of three wars fought between Carthage and Rome, took place between 264 BC – 146 BC.  (Punic refers to the Phoenician origins of Carthage.)

The Battle at Cannae 216 BC was fought during the Second Punic War.  Its battle outcome forced Rome to rally to protect its civilization.

Battle Outcome:

50,000 Carthaginian troops under Hannibal Barca defeated 80,000 Roman troops under Roman consul Varro.

Strategy was all-important for Hannibal Barca’s win at Cannae 216 BC against overwhelming Roman forces.

However, ancient Rome eventually won the Second Punic War by cutting off supplies to the Carthaginian army.

Managing Team Reading:

To divide reading up, imagine you have a book with 33 chapters and 8 team members.

If you divide 33 chapters by 8 team members, you can reduce reading time and learn the material quickly.  The method for doing this follows:

33 chapters ÷ 8 team members = 4 chapters for each team member to read plus 1 remaining chapter to be assigned as decided by the team.  (Maybe a team member with a short assigned chapter among their readings could read the remaining chapter.)

For each assigned chapter, team members will note 5 to 10 main points to be typed up and sent to the team secretary for grouping into a single document.

Team Set-Up:

Break a group into two groups.

Both teams will complete tasks 1 – 4 as a team.

For task 5, the two teams will come together to write a media release for radio about Cannae, play the ancient Greek game of knucklebones (also played in ancient Rome), and sample Tunisian food.  (Ancient Carthage is located outside modern-day Tunis, Tunisia.)

Number of Tasks to Complete: 5

Task 1: Learn About the Battle of Cannae 216 BC

Read about the Battle at Cannae 216 in encyclopedias and books and on websites.  Compare the information to look for any differences.  Note sources.

Read about Hannibal Barca in encyclopedias and books and on websites.  Compare information to look for any differences.  Note sources.

Read about Consul Varro in encyclopedias and books and on websites.  Compare information to look for any differences.  Note sources.

If you find differences, set up guidelines about how to establish the facts to use.

Task 2: Learn about Strategy and its Modern-Day Applications

Strategy allowed Hannibal Barca to defeat the Roman troops at Cannae in 216 BC.  To learn more about strategy, read the following books as a team noting 5 to 10 main points for each assigned chapter:

The Art of Strategy: A Game Theorists’s Guide to Success in Business and Life by Avinash K. Dixit

The Art of War by Sun Tzu

Good Strategy Bad Strategy: The Differences and and Why it Matters by Richard Rumelt

Task 3: Obtain a Glimpse into Ancient Roman Culture

As a team, read the following books about ancient Roman culture noting 5 to 10 main points for each team member’s assigned chapters:

The Aeneid by Virgil

The national poem of ancient Rome recounts the story of the Trojan hero Aeneas who sets out to find a new homeland after the sack of Troy.

His quest leads him to Carthage, which he forsakes along with his love Dido for his eventual founding of Rome.

Another book to read gives background on the religious life of ancient Rome.  Most of the Roman gods corresponded to Greek ones.  Read the following book about Roman gods and goddesses as a team, noting 5 to 10 main points for each team member’s assigned chapters:

Mythology: Timeless Tales of Gods and Heroes by Edith Hamilton

The Roman Way by Edith Hamilton

The stories in The Aeneid and in Roman myths highlight what is important to Western civilization.  They have remained with us for millennia for this reason.

Read the following book for ideas on how to write stories that remain in the memory as a team, noting 5 to 10 main points for each assigned chapter:

Made to Stick: Why Some Ideas Survive and Others Die by Charles Kahlenberg, Chip Heath, and Dan Heath.

Another book to read is about dining traditions in ancient Rome follows.  Read it as a team, noting 5 to 10 main points for each assigned chapter:

Cooking and Dining in Imperial Rome by Apicius

Task 4: Obtain a Glimpse into Ancient Carthaginian Culture

The French writer Gustave Flaubert wrote a novel about the Punic Wars entitled Salambô with North Africa as its location.  I read this book in my fourth-year French class at Cass Technical High School in Detroit, Michigan and liked how it appealed to my multicultural high school population.

As a team read the following books about Carthage noting 5 to 10 main points for each assigned chapter:

Salambô by Gustave Flaubert

The Empire of Africa: The Rise and Fall of Carthage, 850 – 145 BC by Alfred J. Church

The Punic Wars: Rome, Carthage, and the Struggle for the Mediterranean by Nigel Bagnall

Pride of Carthage by David Anthony Durham

The Ghosts of Cannae: Hannibal and the Darkest Hour of the Roman Republic by Robert L. O’Connell

Preparing for Task 5:

Before the combined teams meeting, team members will type up their main points from their assigned chapters and send them to the team secretary via email to be compiled into one document.

Team secretaries will email the single document to their team members and the other team’s secretary for distribution.

Team members should read both documents before the task 5 combined teams meeting.

Task 5: Media Release Meeting and Party

The combined teams will write a 2-minute media release for radio about the Battle at Cannae 216 BC.

The release should answer the following questions in order:

Who?
What?
When?
Where?
Why?
How?

Once the release is written, read it to see if it is 2 minutes long.

If it is too long, edit it down to 2 minutes.

If it is too short, add in detail to make it 2 minutes long.

(This activity should take 30 to 45 minutes to complete.)

Once the meeting is over, play the ancient Greek game of knucklebones.  (This game was also played in ancient Rome.)

Knucklebones games are sold for $27.99 on Amazon as of 3/13/2020.

Sample some Tunisian food at your party.  Ancient Carthage is located in a suburb outside the modern city of Tunis, Tunisia.  The following cookbook has recipes for several dishes that may have been eaten in ancient Carthage:

A Kitchen in Tunisia: Tunisian Recipes from North Africa by Umm Maryam

Have fun!

Cannae Game Created by Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books



Ruth Paget Selfie