Planning, preparing, and sharing dinner with my husband may be the quotidian pleasure I enjoy the most. It’s our time to look back on our day, discuss what’s on our mind, and give thanks for what we have. Unfortunately, fate occasionally steps in, snatches this delight away, and leaves me alone for dinner. In my youth, I may have handled this disappointment with a pre- and post-prandial libation, skipping the dinner between them. These days, however, being much older and a tad wiser, I may limit myself to one cocktail but shall never forego cooking and having at least a simple meal after it. I guess it’s my way of countering fortune and carrying on.
A great sale on beef short ribs at my local Whole Foods triggered our Sunday supper. After returning home from the market, I started to look for recipes and found one I thought would be perfect for a late-summer night, Jacques Pepin’s “Beef Short Rib, Mushroom, and Potato Stew.” The fact that it utilized a pressure cooker made it especially appealing, as we were having a bit of a heat wave. I made another trip to the market to pick up the potatoes and dried shiitake mushrooms called for by the recipe. Back home, as my husband was unpacking the shopping bag, he asked what the mushrooms were for. When I told him, he looked a bit perplexed and said: “Didn’t you write that one up already?” I searched my blog and, sure enough, I had done a post on the dish last year.
Another cook-book search for a recipe that wouldn’t require another walk to the market (We don’t have a car.) yielded one that could use the just-purchased potatoes and didn’t call for anything I didn’t already have on hand. The source was Mark Bittman’s tome How To Cook Everything; the recipe, “Short Ribs Braised with Potatoes and Mustard.”
An insightful essay by food-and-wine mavens Diane Darrow and Tom Maresca on the evolution of Italian-American cuisine brought me back to growing up in Brooklyn with a family that had survived the Great Depression. Although my parents and aunt were better off than most, having been gainfully employed and comfortably housed, during that dismal era, they nonetheless were deeply affected by it. My mother especially, who frequently recounted woeful stories of having witnessed people on breadlines in her youth, was extremely frugal, despite being the wife of a successful attorney. Moreover, as a family, our weekly dinner menus closely reflected the Depression-Era pattern described in Darrow and Maresca’s essay:
“Pasta three days a week was common; soups and frittate (Italian-style omelets, usually with vegetables or cheese sufficed for two or three other days. Monday, in almost every household, was soup night. Sunday was sacred to un buon’ pranzo. . . antipasto or soup, or at least a broth, followed first by a pasta course, then by a roast meat, most often a chicken. Dessert in the time-honored form of fresh fruit usually concluded the meal.”
Among the many advantages of living in New York City, perhaps the one we miss the most since moving to San Diego is the profusion of ethnic restaurants. They offer its residents ready, and often affordable, access to a wide variety of cuisines. Oftentimes, the chance to savor an esoteric dish you’ve just read about is no more than a quick subway ride away.
With a successful braise, the whole is typically, and understandably, greater than the sum of its parts. This low, slow cooking method melds the flavors of the braising-liquid and the meat components to yield a dish with elevated layers of complementary flavors. Given the rather quick braise in this New York Times recipe, however, the individual parts, while good on their own, never achieved the synergy of a successful slow one. Yet despite its lack of greatness, this dish was nonetheless enjoyable.
Sunflowers brought home by husband from our local farmers market evoked intimations of Tuscany that motivated me to prepare the subject of today’s post, peposo, a peppery Tuscan beef stew with a long history.
About four months ago, my better half sent me a link to a recipe for “Jamie Oliver’s Eggplant Parmesan.” It took me to an adaptation of the British chef’s version of the dish by Marian Burros, who substituted roasting for Oliver’s grilling of the eggplant. When I make this dish again, I will probably opt for grilling, since the roasting method required a lot of coaxing to render the eggplant slices “golden brown.” After 10 minutes in the oven, the slices had only the slightest shade of brown; even after an additional 5 minutes, I had to resort to broiling to give them some color. Eventually, however, after almost 30 minutes of roasting, the eggplant acquired sufficient color for me to consider them done.
A serendipitous confluence of my birthday with Amazon’s Prime Day led to the arrival of an Instant Pot at our door. This trendy pressure cooker, which has sparked a passion for the appliance, was a gift from my husband, who knew I wanted one but was reluctant to replace my serviceable, though less advanced, Cuisinart model. Well, yesterday, while unboxing my shiny new toy, I felt some nostalgia for my tried-and-true cooker that’s served me well for quite a few years. So, I thought I’d make one last dish in it before its retirement.
In this post Julia Child era of cookbooks penned by celebrity chefs or celebrities posing as chefs, it’s heartening to return to books researched and written by cooks whom I regard as culinary scholars–writers who took up the gauntlet from Julia, writers like Paula Wolfert, Nancy Harmon Jenkins, Fred Plotkin, and Lynne Rossetto Kasper, the source for today’s recipe. If you’re thinking that “scholarly” means “dry and dull,” just pick up one of these authors’ books and you’ll find just the opposite.
Looking through a number of recently acquired cookbooks, I came across a recipe for a Tuscan beef stew called peposo (peppery) owing to its liberal use (up to 6 tablespoons) of black pepper. As I researched the recipe both in my books and online, my mouth started to water. But the more I read, the more it appeared that this tasty dish was better suited for winter than early summer. So, I placed peposo on the back burner and began to search for a more seasonal recipe, which eventually led me to Diane Darrow and Tom Maresca’s insightful collection of authentic recipes, The Seasons of the Italian Kitchen.