Anticipation is an emotion I have always associated with traveling. My imagination runs wild when I begin to fantasize of adventures that may come about while exploring new city streets. My appetite grows when I… More
Tucked between Spain and Tunisia is the second largest island in the Mediterranean. An individualistic region of the Italian Republic, Sardinia is home to spectacular beauty, ancient history, and of course, mouth watering sips and savors for the food enthusiast. The Sardinians have defended themselves from the Phoenicians, Romans, Egyptians, and the Byzantines. With its jagged cliffs and mountain formed walls, Sardinia has even survived a horrific volcanic past. The outcome of such characteristics has resulted in a present day paradise for the jetset, the overly stressed American, and even the wine lover.
On the northwest coast, protected by ancient walls and cannons is the Catalan- influenced city of Alghero. Regarded as one of the finest wine regions in Sardinia, Alghero offers a promising terroir that is heavily influenced by its coastline where significant pride is taken in the vines of Cantina Santa Maria La Palma. Since 1959, Cantina Santa Maria La Palma has allocated and preserved the characteristics of Sardinian tradition. In a cooperative setting utilizing modern technology, Cantina Santa Maria La Palma offers a harmonious fusion of old world mentality with new world method.
Mostly known for their delicious Vermentino and Cannonau (a grape derived from Grenache); Cantina Santa Maria La Palma has also rediscovered and revived two equally prestigious grape varieties unique to Sardinia: Monica and Cagnulari. Both varieties are remnants of Spanish antiquity and date back to the 11th century. These varieties require care and attention to cultivate, but not in vain. Monica and Cagnulari provide beautiful wine that may be considered to have more qualities in common with Spanish than Italian wine. The limited quantities produced offer a sense of exotic refinement which one will only receive in Sardinia.
At of glance, the traditional cuisine of Sardinia reveals the intriguing fact that the people not only eat what is available, but also eat what is considered to be edible. With an abundance of artichokes, seafood, figs, nuts, wines and cheeses at their fingertips; it is no wonder the people of Sardinia are considered to have one of the longest life expectancies in the world. Casu Marzu, a Sardinian delicacy has been enjoyed for centuries. The rotten sheep milk cheese is literally alive containing larvae. Don’t worry, they are barely noticeable – unless they jump at you! Derived from Pecorino, casu marzu goes beyond usual fermentation and is served for enjoyment decomposed. The acid from the larvae breaks down the cheese’s fat making the texture of the cheese soft, spreadable and becomingly sour. Though it is now illegal, Sardinian’s still produce casu marzu, and are eager to share this local tradition with a crisp glass of Passito, though, Cannonau is another likely accompaniment.
Meat, as one would imagine is not too sparingly consumed. However, su porcheddu, in the local dialect, or suckling pig, is reserved for feasts and celebrations. The dish is associated with agro pastoral cuisine, but has become quite the fine dining delicacy. Suckling pig, a babe between 20 to 40 days old is so buttery and so delicate because it has contained a diet of only its mother’s milk. The method of roasting directly above lit coals and ash causes a spectacle, but more importantly contributes to the crackling being crunchy and absolutely mouth watering. I guarantee, suckling pig will never taste the same again after leaving Sardinia. Savor with a glass of the local Cagnulari, as a true Sardinian.
Food and wine is only one aspect of a country, yet it is one of the most persistent in growing awareness. Being able to understand food traditions helps us to understand a culture, which is an indispensable component to any human communication. Though food is a necessity to life, when carefully crafted, and accompanied by a beautiful glass of wine, cuisine does turn into an everyday art form that will evoke taste, smell, and a panging nostalgia to anyone who chooses to embrace it.
Savoring Traditions original publish date, September 2016
Foie Gras is without a doubt one of my favorite foods. The first time I had Foie Gras was at this little French Bistro in Chicago called The Red Rooster. Located on the corner of Halsted and Armitage in Chicago’s Lincoln Park neighborhood, The Red Rooster was steps away from legendary Charlie Trotter’s and Alinea. The quaint bistro has since closed, but I have fond memories that my taste buds thank me for!
Perfectly seared Foie Gras should be crisp and well brown, and seared to a medium well. The texture is smooth and almost custard like. A common pairing for Foie Gras are figs. Their sweet jammy quality cuts through the richness, and provides a mouthwatering sensation. Any fruit compote is delicious. I used my homemade strawberry vanilla jam.
Foie gras is grown on only three farms in the United States. American Foie Gras ducks are amongst the most well-treated farm animals in the country. Choose grade “A” lobes from Bella Bella Gourmet, who sells Foie produced by La Belle Farms, a small-scale poultry farm in Ferndale, New York.
There is no technical reason to score your Foie Gras. Unlike Duck skin, Foie Gras will not curl when heated up. Most Chefs score their Foie Gras for appearance.
Make sure your pan is sizzling before you add your piece of Foie. It is normal for smoke to appear as soon as you add your Foie to the pan. Each side of Foie Gras should take no more than 30 seconds to cook.
Don’t forget to let it rest!
Friday’s during Lent have always been a challenge for me. I’m a huge meat eater, and my days blur together so much, it’s often hard for me to remember when Friday even is.
For a culinary and hospitality professional this should be a delightful challenge! Well, Lent 2017 is when I decided to embrace my faith (even more) and indulge in Lenten Friday’s. After all, fasting is all about sacrifice. Lent is precisely the time when we should not let go of ourselves or our standards.
Truly one of the over looked glories of Catalan cuisine is the poor cousin of paella. Assembled from noodles and seafood, Fideuà has been sustaining Valencian fishermen, (and upper east side enthusiasts) for generations!
At Home Soigné is accommodating to all allergies and dietary restrictions. The menu below is an example. We are willing and able to customize a menu to fit your appetite, your budget, and your at home occasion.
Warm & Cold appetizers
Vegetable Frito Misto with a Sweet Pea Ricotta ~ crispy cauliflower, broccoli rabe, artichoke and asparagus tossed with an herb salt, and dill.
Warm Ceci Bean Salad with Castelvetrano Olives ~ roasted ceci beans with shallots, pea tendrils, and castelvetrano olives.
Warm & Cold salads
Beet salad ~ roasted and pickled beets, cara cara oranges, almonds, duck prosciutto.
Fiseé and Mache salad ~ pomegranate seeds, pine nuts, warm oyster mushrooms with a red wine vinaigrette.
Salmon or Arctic Char ~ spring onion soubise. Soubise is a spring onion purée that consists of green olive oil.
Lamb Trio ~ marguez sausage, confit lamb ribs, roasted lamb loin with baby carrots, fava bean and parsley jus.
Herb Roasted Chicken ~ olive oil crushed potatoes, mushrooms and jus.
Olive Oil Cake ~ candied hazelnuts, passion fruit coulis.
Chocolate panna cotta ~ candied hazelnuts, passion fruit coulis.
Yes, it’s March and in New York we had a little taste of Spring. But, the blizzard storm Stella gave me the perfect excuse to coupe up, and turn my oven on.
What is known as a popular hangover dish is actually one of my favorite breakfast pleasures – without the hangover. I needed to use my tomatoes and I had arugula that was on the brink. My fridge is always full of at least four kinds of cheese, (I am a proud cheese head) so, I decided to make myself one of my favorite treats for my adult snow day!
Banana bread is a treat that will either overwhelm or underwhelm. But, why shouldn’t banana bread be simply delicious? It can be! With soigné ingredients.
At Home Soigné is elegantly maintaining life’s simple luxuries. Like banana bread!
What makes my banana bread so special is the at home butter, and the at home vanilla extract used in the process of creating. Butter is an ingredient every at home chef should make – at least once. Though making butter is time consuming, making something like butter offers a sense of fulfillment. It provides the at home chef control of flavors and taste, it also makes the at home chef fiscally chic if you really break down your costs.
Making any baking extracts is so easy to do, too. It’s almost tragic if the at home chef doesn’t have their own inventory on hand. I simply have vanilla beans floating in Armagnac. That’s it!