Thursday, November 30, 2017

Making a Timpano

A timpano is a fairly complicated and time consuming layered "lasagna-like" dish from southern Italy. It is encased in a pasta shell and baked in an enameled or steel bowl. And as Primo explains in the movie Big Night, it is filled with "all the most important things in the world". The timpano they create is one of the "stars" of the movie. As you will see, a timpano is a big deal reserved for a big night.


 The timpano scene from the movie - "Big Night" - 



Here is our timpano!

 
Like lasagna, there are different versions of what goes into a timpano. We based ours on the timpano in the movie. The recipe is in Stanley and Joan Tucci's book "Cucina & Famiglia". These are the kinds of ingredients that should (but not limited to) be included - ziti or penne, Italian sausage, soppressata or salami, meatballs, mozzarella, ricotta and pecorino cheeses, hard boiled eggs, tomatoes, garlic, basil, marinara sauce, olive oil. You could add these vegetables, or sub the meat with, grilled eggplant,fennel or zucchini, roasted peppers, onions, mushrooms. The outside crust is formed from hand rolled homemade pasta dough.

Here are pics and guidelines on how we made our timpano

This is not an actual "recipe" because a lot depends on the size of the bowl you are using and what you want to include in the filling. Just start with the ingredients list below and use your own judgment as how much of each ingredient to prepare and what seasonings you prefer. The amounts are approximately what we used for the size bowl we had. Yah, I know, that's not much help from us, is it? Look at it this way, better to err to the side of having a little too much. If you have extra sauce, meatballs, sausage, cheese, eggs or pasta put them in the refrigerator to have with something else. The important thing is have fun with this. So be sure to have a glass of wine (or two...) along the way.  

Ziti or penne - 1 box
Italian Sausage - hot, sweet or mild your choice - 3 links
Mozzarella shredded - 2 cups

Hardboiled eggs cut into pieces - 4 eggs
1 " Meatballs - 25 to 30 +   you know you are going to want to munch on some...
Pecorino Romano cheese - 1/2 cup
Roasted Roma tomatoes - 2 lbs
Ricotta cheese  - 1 1/2 cups

For the pasta dough - 3 cups all purpose flour, 3 eggs, 1/2 tsp Kosher salt, 2 tbs olive oil, 1/3 -1/2 cup water. Mix together, knead, wrap in plastic wrap set aside.

For the marinara - everyone has their own favorite way to make marinara sauce, use yours. You'll need about six cups worth. Two to mix with the ziti and three to use to  spoon on the plate to sit the slices of timpano in.

For the roasted tomatoes - cut the Romas into chunks, put in a glass casserole and add garlic, lemon zest, rosemary, olive oil, salt & pepper. Roast at 400 degrees for about 30 - 40 minutes, stirring half way.

Building the layers:
1st layer - 1/3 of the ziti mixed with marinara sauce

2nd layer - 1/2 of the sausage
3rd layer - 1/2 of the shredded mozzarella

4th layer - 1/2 of the hardboiled eggs cut into pieces
5th layer - 1/2 of the meatballs
6th layer - 1/2 of the pecorino cheese
7th layer - 1/2 of the roasted Roma tomatoes
8th layer - 1/2 of the ricotta cheese
Repeat so there are two layers of each but end with a  third layer of ziti and sauce.

 
 
 
You have to have something to cook the timpano in. An enameled or stainless steel bowl is perfect. The enameled pot we used came from Lisa's uncle Ed, who, thanks to being a pack rat, had an old enameled bowl that was just right. It measured 9" x 7" x 4". Stainless steel mixing bowls are easier to find and come a variety of sizes. 


Oven roasted Roma tomatoes
 
 Little 1" meatballs
 Italian sausages cooked and sliced

Marinara sauce


With a rolling pin, roll the dough out into a disk. Measure the bowl you will be using – add together the diameter of the top, the diameter of the bottom and twice the height. and you will get the diameter of the dough disk you will need. In our case it was 24”:  7 + 9 + (2x4) = 24.
 
Grease the inside of the bowl well with butter and lay the dough in.
Ziti and marinara sauce first
 
Roasted Roma tomatoes
Ricotta cheese
Sausage
Hardboiled eggs
Meatballs

 Begin and end with the sauced ziti
Fold over the pasta to cover the top
 
Cook at 350 degrees for 30 minutes then remove, cover with aluminum foil and back in for 20 more minutes.
When done, should look like this. Let it rest for about 20 minutes.
Lay a cutting board on top of the timpano, hold on to the handles and the board and carefully flip over. It will now look like this, unless you've dumped it all over the kitchen floor... 
Remove the bowl.  Ahhhhhhh!


To serve,set a slice of the timpano in a pool of marinara sauce.


Yes, Primo, "all the most important things in the world." 

Sunday, September 3, 2017

In Memorium: Lieutenant Andrew Urban

Lt. Andrew Urban, 70th Ohio Infantry

I want to make a special blog post here to pay tribute to Andrew Urban. He was a lieutenant in the 70th Ohio Infantry and was KIA  September 3, 1864 during the fighting around Lovejoy’s Station, Georgia, now just called Lovejoy. This Civil War battle rolled through what was our old neighborhood in suburban Atlanta. He was just 21 years old. I put this information together while doing research on the battle. 

Andrew was the son of German immigrants living in Cincinnati. He enlisted in 1861 and rose through the ranks from private all the way to regimental adjutant. He had been in every battle the 70th Ohio had been in from Shiloh and Corinth, Vicksburg, Chattanooga, Knoxville and through to the end of the Atlanta Campaign. He had survived some really awful battles but lost his life not in the heat of one, but by the odd chance of a sharpshooter's bullet while reading the celebratory announcement to the men of the 70th Ohio that Atlanta had fallen and the campaign was won. The war itself was far from over, but for the rest of the men in his regiment it would be much easier going with little fighting from that point on. So, but for that ill-fated instant in time, Andrew, most likely, would have survived the war, gone home, become a blacksmith like his father, married his sweetheart, raised a bunch of children and died quietly in old age. His body was never sent back home to Ohio and lies in the Marietta National Cemetery here in Georgia. On past Memorial Days we would go there and place a flag at his grave marker.

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Below is a copy of an old military map showing the troop dispositions during the fighting here (Sept 2 - 5, 1864). The solid blue lines are Union entrenchments; the dotted blue lines show the Union lines of march. The solid red lines are Confederate entrenchments. To give you a sense of scale, it's about 2 miles from one end of these lines to the other, running east - west. My house sat at the angle in Confederate battle line to the left, about where the "S" is in "J. Spralding" on the map.

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The following historical accounts, one Confederate and one Union, address the fighting that was going on here at the time of his death. The Confederate infantry regiment that Sam Watkins served in -1st Tennessee - was positioned in a line of earthworks that centered on a hill where my house now sits. Andrew Urban’s regiment - the 70th Ohio Infantry was about 200 yards north of the hill. There is a lot of grit and emotion in this tiny snapshot in time. That's what makes it come alive, at least for me. I thought maybe some of you could appreciate it too.

Sam Watkins, 1st Tennessee Infantry

From the book “Company Aytch” - Sam Watkin's memoirs of the war:

"I am not trying to moralize, I am only trying to write a few scenes and incidents that came under the observation of a poor old rebel webfoot private soldier in those stormy days and times. Histories tell the great facts, while I only tell of the minor incidents.
But on this day of which I now write, we can see in plain view more than a thousand Yankee battle-flags on top of the red earthworks, not more than four hundred yards off. Every private soldier there knew that General Hood's army was scattered all the way from Jonesboro to Atlanta, a distance of twenty-five miles, without any order, discipline, or spirit to do anything. We could hear General Stewart, away back yonder in Atlanta, still blowing up arsenals, and smashing things generally, while General Stephen D. Lee was somewhere between Lovejoy's Station and Macon, scattering. And here was but a demoralized remnant of Cheathams's corps facing the whole Yankee army. I have ever thought that Sherman was a poor general, not to have captured Hood and his whole army at that time. But it matters not what I thought, as I am not trying to tell the ifs and the ands, but only of what I saw. In a word, we had everything against us. The soldiers distrusted everything. They were broken down with their long days' hard marching - were almost dead with hunger and fatigue. Every one was taking his own course, and wishing and praying to be captured. Hard and senseless marching, with little sleep, half rations and lice, had made their lives a misery. Each one prayed that all this foolishness might end one way or the other. It was too much for human endurance. Every private soldier knew that such things as this could not last. They were willing to ring down the curtain, put out the foot-lights and go home. There was no hope in the future for them."
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And in those red dirt earthworks a short distance across the way from Sam Watkins was the 70th Ohio Infantry. The men bone tired too but in much better spirits. Here is an after-battle report written by the commander of the 70th Ohio that includes special mention of the death of Lt. Urban - 
   
HEADQUARTERS SEVENTIETH OHIO INFANTRY.
East Point, Ga., September 9, 1864
SIR: I have the honor to report the operations of this command from the 4th day of August, 1864, to the 3d day of September, 1864, inclusive:
...We remained in this position until September 2, when we were ordered to pursue the enemy, and marched six miles south of Jonesborough, Ga., and fortified a position in front and right of our brigade, in full view of the rebel lines. On the 3d we received the welcome news that Atlanta was ours.
All the officers and men acquitted themselves to my entire satisfaction.
Our losses since the 26th of August are 1 commissioned officer killed, 1 commissioned officer and 3 enlisted men wounded.
I cannot close this report without adverting to the great loss the regiment has sustained in the death of its adjutant, First Lieut. Andrew Urban. He was killed on the 3d instant, while communicating the glorious news of the evacuation of Atlanta by the enemy and its occupation by our forces. He was shot by a sharpshooter, a minie ball passing through his chest. He exclaimed, "Oh! boys, I am killed," and instantly expired. Thus fell the model adjutant, the brave and faithful soldier, and generous friend. The regiment mourns his loss.
I am, captain, respectfully, your obedient servant,
H. L. PHILIPS, Captain, Seventieth Ohio Veteran Volunteers
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And here is another account from the regimental history of the 70th Ohio:
“Presently rumors began to arrive through prisoners captured that Hood had evacuated Atlanta during the night, and had blown up eighty carloads of ammunition, which accounted for the unexplained reports so plainly heard during the night. Soon these reports were confirmed by general orders from General Sherman being read along the lines of each Regiment. Andrew Urban, of Company I, and Adjutant of the 70 th Ohio, was shot and instantly killed while reading this order to Company B of our Regiment. This same ball, after passing through the Adjutant, struck and passed through one of the arms of William Reed, of Company B, inflicting a severe and painful wound.” 
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Here is a remnant of a section of the Confederate earthworks (trenches), running through our backyard. Now made into part of our garden.


It's nice and peaceful now
A good place for a cat nap in the pine straw too, but not on this spot in September 1864.

Above are two Union staff officer uniform buttons. I dug the one on the left a number of years ago while relic hunting with a metal detector in the area the 70th Ohio occupied. The button on the right is non-dug. I’m using it to show the buttons details. Being the regimental adjutant, Andrew Urban would have had this type of button on his uniform. Maybe this one was from his coat...


Wednesday, July 12, 2017

Lemon Pasta with shrimp

It's SUMMER!!!  So, Lemon Pasta with Shrimp
This is a great summer pasta dish for four. The lemon pasta is excellent on it's own even without the shrimp or with adding more seafood - fish, scallops, crab, lobster. 

Ingredients - 
1 lb cleaned deveined shrimp
1 pound spaghetti
2/3 cup extra virgin olive oil
2/3 cup grated Parmesan cheese
1/2 cup fresh lemon juice (about 3 lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
1 tablespoon lemon zest
Optional - 2 tablespoons fried capers*
  
Directions -

Whisk the olive oil, Parmesan, and lemon juice in a large bowl to blend.

In a medium sauté pan, heat 1 tablespoon olive oil over medium high heat. Season the shrimp with the salt and pepper. Add the shrimp in a single layer to the preheated pan. Cook for 3 minutes per side or until pink and cooked through. Be careful not to over-cook. Set aside.

Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. 

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, the shrimp and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and stir in the basil. Garnish with lemon zest and fried capers.

*To fry capers, drain, rinse and dry the capers very well. Heat several tablespoons of vegetable oil in a small straight sided skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 15 to 20 seconds or until they have popped open are golden brown and crispy.
Using a slotted spoon, remove the capers to a paper towel lined plate and allow to drain before using.

Saturday, March 4, 2017

Zook 'n Eggs - Zucchini and Eggs

Now here's something easy, satisfying and economical that you can have for breakfast, brunch or dinner and is a perfect meal to fix during Lent, just increase the ingredients for the number of people you are feeding. 

I like using a large well seasoned cast iron skillet for this.

For two - 

two medium zucchini cut into disks and half moons
1/2 large sweet onion chopped
3 - 4 large eggs
1/4 cup half and half
A Pinch (don't overseason) of Herbes de Provence or Italian seasoning
Hot red pepper flakes to taste
Grated Parmesan cheese
Salt and pepper
Olive oil

On medium heat, saute the onions and zucchini in a couple tablespoons of olive oil until soft and starting to caramelize, about 8-10 minutes.
Add salt and pepper to taste along with the herbes de Provence and red pepper flakes. Turn down the heat to medium low.

Whisk the eggs and half and half in a bowl and add to the zucchini and onions.
Stir easily until the eggs come together and set to your liking. 

Plate up and drizzle with a little olive oil and a sprinkling of grated cheese.

Serve with toast and a side of fresh fruit.



Saturday, February 25, 2017

Rice and Beans Cooked in Coconut Milk with Fish

I was talking with a coworker the other day and somehow the conversation turned to food - chili peppers in particular, and how to best use them - we were both fans of controlled heat! She is from Jamaica and told me how she makes beans and rice. The key is cooking the rice in coconut milk. Ingredients included red beans, thyme, garlic, chili pepper and green onions. She also said she liked serving it with cod fish.

Lisa and I talked it over and decided to give it a try but with a few changes - using fresh field peas instead of red beans and tilapia instead of cod. It turned out great. I know you will love it.



For the rice and beans:

Ingredients

2 Tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, chopped
1 cup jasmine rice
1/2 teaspoon grated fresh ginger
1 cup water
1 can coconut milk  (14 oz)
1 cup shelled field peas
1 teaspoons dried thyme
1 whole fresh chili pepper
Juice of 1 lime

Directions

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
Add the grated ginger, salt, water and coconut milk and stir well. Add the field peas and sprinkle the thyme over everything. 
Add the whole chile; it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. 
Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice. Discard the pepper (or eat it, if you dare!)

For the Fish:

4 Tilapia filets

Juice of one lemon
Olive oil
Salt and pepper
Green onions sliced in rings

Cut the tilapia filets in half lengthwise and remove the red bloodline. Drizzle with a little olive oil and sprinkle with salt and pepper.

Saute and brown in a pan. Give them a squeeze of lemon juice.

Serve on top of the rice and beans and add the green onions 

Wednesday, February 22, 2017

Porchetta American Style


This is our take on Porchetta, a wonderfully savory, moist, fatty, tender boneless pork roast of Italian culinary origin. Traditionally the whole pig is dressed, deboned and arranged carefully with layers of stuffing, thin sliced cured meats and aromatic herbs and seasonings like garlic, fennel seeds, rosemary, sage and parsley then rolled, tied, put on a spit and roasted slowly over wood coals. It's a big deal.

Here is do-able version (no whole hog necessary) for the home cook here in America with a few practical changes to the traditional method. Using "skin on" fresh pork belly as a base instead of the whole hog still gives this porchetta the signature taste and super crisp outside skin. I got this belly from Publix. The butcher had to order it and it came in later that same week. A whole pork belly would run between $40 - $50 depending on the market. This is way too much meat unless you have a big family event you want to cook for. Publix was fine with cutting the belly it in half. This is the perfect size to feed a few friends and have left overs which make great sandwiches. If you do have it cut, have them cut it across, not lengthwise.


Ingredients

1 5-6-pound piece fresh pork belly, skin on
3 tablespoons fennel seeds
1 teaspoon crushed hot red pepper flakes
1 tablespoon black peppercorns
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
2 tablespoons minced flat leaf parsley
10 or so garlic cloves, minced
Kosher salt
1 orange, seeded, thinly sliced


5 lb skin on fresh pork belly

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl and let cool. Add the peppercorns.



Coarsely grind spices in a spice mill or electric coffee bean grinder and transfer to a small bowl.

Chop the sage, rosemary, parsley and garlic.




Set belly skin side down on a cutting board. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.



Flip belly skin side up. Using a sharp pointed paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.

Turn belly and generously salt it and rub with the spice mixture, then the herbs and garlic, finally topping with the orange slices.







Roll belly up and tie with kitchen twine at several intervals.



Transfer roast to a cooking rack set in a rimmed baking sheet.

Refrigerate, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Cooking:

On the day you are going to cook the roast, let the porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. 

Season porchetta with salt. 

Roast on rack in a roasting pan seam side down for 30 minutes. 

Reduce heat to 300°F and continue roasting and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. But keep an eye on it so that it doesn't burn!




Let rest for 30 minutes. Using a serrated knife, slice into rounds.



Suggested sides - sauteed mustard greens or Swiss chard and roasted mixed russet and sweet potatoes