Octopus panzanella

The month of June was a pretty rainy, cool month here in Milan. It got a little frustrating after the tenth storm in a row at exactly 5.30pm, which is when I pick up the kids up from daycare and kindergarden. But hey, I'm not complaining because it was not hot and humid.

Until a couple of days ago that is.

You know the summer heat has hit in Milan when:

- you can park exactly where you want to on week ends

- the sidewalks are full of little holes left by the fashionable Milanese wearing their multicolored Tod's and Car Shoes

- you can find a table outdoors under the pergola at your favorite brunch place with only a few day's notice

- you have visions of biking home in the winter with gloves and a hat on while waiting for a light to turn green

- you start looking forward to going to work every morning because of the AC

- you look and smell like a mosquito repellent sales rep

- you dream of eating ice cold, soggy toast

Yes, I just wrote that.

No, it is not as bad as it sounds. Not if the toast has a mild garlic taste and the crunchiness is softened by the juices of ripe red tomatoes and the best quality olive oil.

In comes panzanella, the famous bread salad.

                          

This is a panzanella made my way. I am aware that panzanella is traditionally made without seafood, with the addition of raw onions and vinegar, and last but definitely not least, with stale bread, preferably the Tuscan variety without salt. But hey, I didn't have any stale bread so I used delicious whole grain bread with sunflower seeds instead. Do you blame me? And since it was a week night (i.e. I would be mingling with colleagues in the office at 7am the next morning) and the kids were eating with us, I decided to leave out the red onion and rubbed the abovementioned bread with garlic bruschetta-style. It was oh so good... And to give it the missing crunch I threw in some celery. No vinegar, which I normally use, because I wanted the delicate flavor of the octopus to really shine through. If I had had some black olives in the house (or preferably the small Taggiasca variety) I would have added those too.

Here is another panzanella recipe you might like.

Ingredients

whole grain bread

octopus

tomatoes

celery

mint

extra virgin olive oil

garlic

salt

pepper

Prepare the octopus this way. Slice the bread and toast it. Rub it with garlic and cut into approx. 1 inch squares. Cut the octopus, tomatoes and celery into bite size pieces. Chop up some fresh mint. Mix all the ingredients together, dress with plenty of extra virgin olive oil, salt and pepper. Serve cold. 

Brasato or braised beef

I did it. I went out and 'bought me' a Le Creuset for Christmas. Well, to be honest my in-laws contributed greatly with a Christmas envelope, otherwise I probably wouldn't have treated myself to one just yet, but I am now the proud owner of a big 'n' heavy cast iron enamelled French pot to play around and experiment with.

The experiments have begun. I am pretty much into throwing anything I can get my hands on in there and slow cooking it for hours until it gets all soft and melty. Yes, I'm talkin' to you, slabs of meat, bags of beans, greens. Watch out, you plump little children running around my kitchen! Beware when the orange pot is sitting on the stove, for I may grab you and make you for supper! You shall not fool me by sticking bones through your cage, for my eyesight is pretty good (thank you B&L disposable contact lenses) and I know a dimply finger when I see one.

My first attempt at a stew was successful but in the excitement of the moment I forgot to take a picture of the finished dish. My second attempt was just as good (I will say so myself since the pot and meat get all the merit) and this time I remembered to take a few pics. In this cold weather I just cannot get enough, so get ready to read a lot of recipes for stews, soups and braised meats.

Adapted from the Joy of Cooking

Ingredients

cut of beef approx. 3-5 lbs

1/2 cup chopped carrots

1/2 cup chopped celery

2 cups chopped onions

1 cup red wine, stock or other braising liquid + additional as needed

flour

olive oil

salt

pepper

bay leaf

I usually buy my meat at the supermarket since the quality of meat in supermarkets is usually pretty good here. On the label it tells you the best way to cook the meat you are buying. I chose a cut that was good for boiling or braising. These cuts are usually cheap because they are tough if not cooked slowly. Make sure you buy a piece that has marbling and connective tissue. The way you cook the meat will break down this tissue, making the meat tender and moist.

Pour some olive oil into your pot and then, after having accurately dried your cut of meat and seasoned it with pepper and salt, brown it on all sides, making sure you sear in all the good juices. Once it has browned nicely, set it aside on a plate and pour out the fat, keeping approximately two tbsp in the pot. Sauté the chopped vegetables until they soften and turn slightly golden. Pour in the cup of cooking liquid and drop in a bay leaf. Let cook for a couple of minutes and then add in the meat. It should not be covered more than halfway. Bring the liquid to a boil and lower the heat. Cover the pot with a tight lid and cook for up to 3 or 4 hours, according to the size of your cut, turning it about every half hour and making sure the liquid doesn't dry out. It should cook on very low heat, the liquid just barely simmering. If it gets dry add a little liquid. When it is fork tender it is ready, keep in mind it is possible to overcook when braising despite the general idea of "the more the better". You don't want your meat to turn stringy and dry. Take out the meat and the bay leaf, squash the vegetables with a fork (or strain the sauce if you have texture issues), add a little flour and butter and let the liquid thicken into a gravy, adding seasoning if needed. In the meantime, once the meat has cooled down, slice thinly and then serve with its sauce. I served polenta alongside.

Chicken (or why not turkey?) pot pie. On Thanksgiving and giving thanks

Tomorrow is Thanksgiving Day and as much as I would like to celebrate it with those I love spread around the world, it is just any other day here. F and I will go to work, my kids will go to school, we will get home way after dark and with very little time to cook dinner, let alone roast a turkey. F has soccer night and although he very kindly offered to cancel it to spend the evening with us, I didn't have the heart to accept. After all, the kids go to bed at 8:15, especially on school nights, and he only gets back after 7:00. So even if I had been extremely organized and planned a menu ahead (which I didn't), there is actually no time to make a big deal. Normally we celebrate with our American friends on the week end but this year we have a wedding in which F. is best man, so it just won't be happening.

Thanksgiving Day Parade - NYC 2009

The first and most important thing about Thanksgiving (yes, together with the food of course, I know!), however, is stopping to think for a moment about what we are thankful for in our lives.