Monday, January 21, 2013

Traditional Italian Black~Edged "Mourning Envelopes"

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"From dust we come, from dust we shall return" (Ecclesiastes 3:20)

Even though life is beautiful (la vita che bella) it is also brief and precious.  I have been away from my blog and all of my friends in the blogging community for almost one month due to a different and more important life focus:  the joy and the sorrow of celebrating a life in my family . . . the life of my father, who passed away one week ago today.

My father lived a full life of 92 years and influenced me in many things, including living life with gusto and with an appreciation for God, family, friends, work and food.

Nearly one month before my father's last weeks on earth, my mother asked me:  "Have you ever seen an 'envelope with black edges' that announces the death of someone in Italy?".  Upon our return from our trip to Italy in mid-October, my father's health began to severely decline and my mother began to speak to me about the rituals of death.


As an Italian-American, born and raised in the States, my answer was an obvious "No".  This was not and is not an American custom for funerals and the announcement of one's passing.  My mother proceeded to go to her bedroom and quietly returned with a box of funeral mourning cards that are delivered through the mail and/or presented to family and friends upon the visitation and funerals of their deceased loved ones.  Inside the box, my mother tenderly presented an envelope sent to her from Italy years ago . . . an envelope with black edges . . . within it was enclosed a 'mourning announcement' of the passing of one of our relatives in Italy.

As a crazed, searching-for-answers academic, as always I was curious about this now non-practiced European (not just Italian) tradition.  I felt compelled to research these mysterious, dark, black-edged envelopes considering the state of my father's diminishing health.

I suppose that this was one of my ways of accepting the inevitable . . . death . . . of a parent.

Unlike in the States, death and funeral proceedings are a BIG DEAL in Italy.  Those who have passed are continually honored and remembered, not just buried in the ground to visit only once a year on a national holiday.

When we first stepped into my relatives' home in Modena, Italy this past October, after receiving food (freshly sliced Prosciutto di Parma, Parmiggiano-Regiano, wine, and balsamico vinegar), we were immediately presented with photo albums full of death announcements and memorial cards, including the photos of the funerals of deceased relatives . . . and at the same time as birth announcements and life-time photos of family.

As a woman raised in American culture, I thought this to be very odd indeed.

But death is a revered part of life in Italy.  Funerals are very important life events!  The dead are remembered and honored throughout the year, not just on Memorial Day.

In Mexico, the "Day of the Dead" is celebrated with feasts to honor loved ones who have passed away.  The Japanese honor their deceased in "Obon Week".  And in Italy, the Feast of "All Souls Day" is celebrated immediately at the beginning of November, just after Americans celebrate the very commercialized day of Halloween.

When my parents and I visited Italy, our relatives not only showed the funeral cards of 'mourning', but also took us to the village cemetery to visit the graves of my relatives.  I also visited the grave of Luciano Pavarotti in Modena; interestingly, a common thing for visitors to do when in Modena . . . just 10 minutes from my relatives' home.  In Italy space is limited, so one is buried vertically in a mausoleum.  It felt strange to me, but I understand why . . . Italy is a small country (about the size of Florida, USA or a bit larger).  We in the States take for granted the size of our country, until we visit a land of such smaller size, such as Italy or England!


On a very humble plastic table cloth in the dining area,
my cousins display the mourning cards of those who have passed away.
The deceased are never forgotten and discussed just as joyfully
 as are the newborn babies when they enter our lives.

Oh, the cycle of life!

The next day my cousin Enrico kindly gave me a break from the insane driving
 of Italy and drove my parents and me up into the northern mountains
of Emilia-Romagna where my relatives were born.


climbing through the wooded, hillside terrain, 


up, up, up into the tallest mountain of Italy, Mount Simone . . . 


with verdant pastures in the foothills on a cloudy, drizzly day


past estates and tall, spiraling cypress trees . . . 


higher and higher . . . 


becoming ever more mountainous . . . 


with nothing flat anymore, only slippery slopes . . . 


to the point of only rock . . . 


and we arrive to the village of Magrignana where the deceased are buried . . . 


shielded with stone walls and iron gates . . . 


and small alcoves dedicated to the Blessed Virgin . . . 


before entering the final resting place of many of my relatives . . .


with beautiful iron artwork to commemorate those that have left us.


A tiny, yet lovely stone chapel sits on the mountainside . . . 


inviting one to peak inside a white iron gate door . . . 


to view an altar with pristine, crisp white linens to offer homage and a prayer.


~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~


But a life worth living is a life deserving of celebration, 
with food that is lovingly prepared and shared . . . 


so we end our visit to the mountains 
in my father's family ristorante in the nearby town of Renno . . . 


where my paternal cousin greets us with delicious espressos, latte's and Italian pastries . . . 


before the lunch time opening . . . 


and embracing family that is rarely seen . . .


and we read about our food and restaurant business heritage that began in Italy . . . 


and as my father stands outside the old stone walls of this little family restaurant, he gives his final earthly good byes . . . 


to his family in Modena.


Dad, your parents climbed those unfriendly, 
yet beautiful mountains of Northern Italy
and you climbed the mountains of life within America.
You reached every one of your goals
and your legacy on this earth has left all of us inspired.


Thank you for an amazing trip to Italy, Dad . . . you made it again!  
Thank you for letting me be your 'taxi-driver' and to push your wheelchair along the ancient cobblestones.
I will remember it forever.
May you rest in peace in your ultimate home with our Lord!

Amore,
Roz 
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Thursday, January 3, 2013

Pot Roast with Vegetables, Garlic & Porcini Mushrooms


My daughter says that I need 'to get with it', stating that I need to start cooking with a slow cooker!  I mean, she said this to her mom who used to be a buyer in the fashion industry where 'new' and 'on-trend' was of utmost importance!  I mean, I'm just sayin'!

For Pete's sake everyone, we 'old folks' (in our 50's) used to call these things CROCK POTS!  These electric cooking pots just seemed so 70's to me!  Good grief Charlie Brown, I'd rather do FONDUE than cook with a crock pot!

Yet this week my husband requested something hearty and comforting for a cold winter's night . . . a pot roast.  Now mind you, I have a THIN man in my life . . . you know the kind of person that you just hate because they can eat ANYTHING and not gain any weight.  It's totally maddening!

All I have to do is look at food or read about it and I seem to pack on the pounds, especially around my butt!  So I pack it on while he packs it in!

It just ain't fair!

So if  Mr. M. and P. (Mr. Meat and Potatoes) asks me to once in a while defer from preparing Italian or healthy weight-watching meals, I'll cave in and gladly oblige.

So we dusted off the slow cooker pot that I purchased four years ago (yup, you read that right!) that still had all of the labels stuck onto it prior to this new cooking venture today.  I had given away my very first, wedding-gift-crock pot from the '70s years ago!  I think that I used it once.  I guess it just wasn't my 'thing'.

Yes, I've made a pot roast before, but never in a slow cooker.  So one thing that I knew I needed to do before putting everything together in this slow cooking process, was to "SEAR" the beef for a nicely browned exterior before putting it in the pot.  Nothing beats that step . . . nothing.

So here's a simple recipe that's probably not very much different than the plethora of recipes out there.

However, I have to admit:  I did add quite a bit of garlic and the porcini mushrooms to make it more Italian.  Because as you know, garlic is a good thing!   :-D


sear the beef in a heavy pot for about 4 - 5 minutes on each side


place the seared roast in the slow cooker
the garlic is on the bottom under the roast


add the rest of the ingredients 
cover with the lid
cook on low for 8 hours or high for 4 hours


the beautiful results!



Pot Roast with Vegetables, Garlic and Porcini Mushrooms

3 - 4 pounds boneless chuck roast
2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
Mrs. Dash Garlic and Herb blend
Nature's Seasons
1 large onion, chopped
8 large cloves of garlic, peeled, smashed, and chopped
1/2 cup red wine (I use a Meritage blend)
1 cup water with 3 - 4 tsps. beef bouillon (I use "Better Than Bouillon) or low-sodium beef broth
3 large carrots, peeled and cut up the way you prefer
3 large Idaho russet potatoes, peeled and cut into 2" cubes
4 stalks celery, cut into 2" pieces
1 packet dried porcini mushrooms
1 cup finely chopped Italian parsley

In a large heavy pot, heat the oil. 
Season the roast with salt and pepper to taste, Mrs. Dash, and Nature's Seasons. 
Brown on all sides about 4 minutes per side.
Place the roast in the slow cooker with the garlic on the bottom of the pot.
Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
Blend the bouillon with the liquids.
Add the liquids to the pot.
Cover and cook on low setting for 8 hours or on high setting for 4 hours.


Mangia!

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Wednesday, January 2, 2013

Citrus Granita, Eating 'Clean' and the Amalfi Coast, Italy


Clean, clean, clean . . . the theme for January to kick off the new year of 2013 for the Cooking Light Virtual Supper  Club.

So PERFECT!

I don't know about you, but I have always loved New Year's Day!  I don't make any specific resolutions, but I do vow to make positive changes in many areas of my life.  Last year I promised myself to clean up my nutrition.  I kept my promise to myself, lost weight, tightened up a (little) bit, and now feel so much better (and lighter too)!

I also pledged to clean out the clutter in my home . . . check!  And it's still going on!   We paid off several bills and cut down our spending in general to stay true to our resolution to simplify our lives and focus more on what is important to us.  Our goal is to keep plugging away at this one so that some day I can retire!

Even if you don't make resolutions, you can't deny that it's great to clean up anything in our lives:  whether that be our homes, all of that distracting, useless clutter, or our nutrition . . . clean is good!

But the 'clean eating' lifestyle certainly is NOT an easy approach to eating.  For the most part, I agree with many of the guidelines, but this style of eating loses me in several areas (that I'll point out later).  Put simply, the focus of clean eating is to consume food in its most natural state, or as close to it as possible.

Fresh fruit is a big part of this style of eating since fruit can be enjoyed so much without any cooking.  And since it's winter when citrus is at it's peak of freshness, I chose to prepare a granita of lemons and orange for this month's 'clean' theme.


BUT, and this is a really big 'but':  One of the challenges of the 'clean eating' approach:  NO sugar is allowed.  That's a toughy for many of us, at least I know that it is for me and especially for my husband.  Granita requires sugar added to the squeezed juice from fresh fruit.  So I replaced it with Stevia, which is allowed in the clean eating philosophy.  For this month's 'clean' theme, I'll make that one little change.  But other than this one time, I'm going straight back to using sugar, which is what the Cooking Light recipe uses anyway!  And I trust Cooking Light!



Citrus Granita

2/3 cup fresh lemon juice (about 4 lemons)
3 cups water
1-1/2 to 2 cups sugar (substitute 'Stevia' for a pure 'clean' recipe)
1 cup fresh orange juice (about 4 oranges)

Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Cook for 1 minute or until sugar dissolves; stir constantly.
Remove from heat.
Cool completely.
Pour into a 13 x 9-inch baking dish.
Cover; freeze at least 8 hours or until firm.
Remove dish from freezer, and scrape the entire mixture with a fork until fluffy.
Store the remaining granita in an airtight container.
Cover and freeze up to 1 month.


Slice open 4 - 5 oranges and 3 - 4 lemons, depending on your flavor preferences.
Fresh citrus is in high season right now, so they're perfect for fresh granita!


Squeeze the lemons and oranges and blend together in a bowl.


Bring the lemon-orange juice-sugar/Stevia-water mixture to a boil.
Cook for one minute until sugar dissolves.


Allow the mixture to cool completely.
Pour into a baking pan.
Place in the freezer for 8 hours to firm up.


the granita in a solid frozen state


with a fork, chip away ice flakes from the solid granita
the first layer is a little hard to chip off but once the first layer is chipped away, 
the process is very easy and fast
have chilled glasses ready to put the granita in before it melts
I also put each filled glass in the freezer while filling the other glasses


Mmmm, a glass full of sweet and tangy granita!


From my October trip to the Amalfi Coast in Italy, 
one of the numerous fruit stands hanging on the edge of the cliff,
where I bought an outrageously delicious, fresh-squeezed lemon granita!
I went back to buy several more!


With the cliffs of the Amalfi coast mountainside in the background,
this little cup of sweet-tart freshly squeezed lemon granita
was simply perfect, especially on a hot afternoon!


In the little village of Praiano, Italy
my mother and I attended the annual Festival for St. Luke the Evangelist.
People had food and fruit stands set up in the small piazza.
Here was one very tempting lemon granita stand.


You can check out all of the delicious 'clean' recipes prepared by the rest of the Cooking Light Virtual Supper Club, that is hosted every month by Val of "More Than Burnt Toast".  Here's the line-up:

Now, if you're interested in knowing more about the trendy new "clean eating" lifestyle, here are a few additional ways to incorporate it into your own life:
  • Always focus on eating foods in their most natural or close-to-natural states.
  • Eat five to six small meals a day, grazing only when hungry (this includes snacks).  This maintains your blood sugar levels and keeps your metabolism churning all day long
  • Include a lot of fresh fruit and vegetables during each meal --- basically eat more plants than meats.
  • Meats are allowed, but only purchase fresh cuts from a butcher, never pre-packaged.
  • Include grains such as brown rice, whole wheat and other whole grains.
  • Drink lots of water . . . at least 8 glasses of water daily
  • Eliminate drinking alcohol except an occasional glass of red wine for the antioxidants --- this would be difficult for me, as well as for most Europeans who enjoy wine with nearly every meal . . . and still live healthy lifestyles
  • Avoid drinking carbonated sodas, even 'diet' sodas; avoid packaged fruit 'drinks', drink water with citrus juice for flavor
  • Avoid processed and refined foods (including sugar, white bread, white pasta, and white flour)  --- I would fail this approach right here with this point!  If you look at the natives of the Mediterranean (where I was just visiting Italy in October), you'd see how THIN they are while at the same time enjoying sugar in granitas, gelate, tortas, and pastries.  They also enjoy pasta from 'white' semolina flour and enjoy fresh-baked white artisanal breads.  The reason?   They walk EVERYWHERE! . . . so I could never buy into this approach completely.  The Mediterranean Diet has been famous for years and it's very close to the 'clean eating' diet, just more forgiving!  All other points of this philosophy are doable for me though.
  • Stay away from any foods with saturated and trans fats, or foods that are fried.
  • Include healthy fats such as olive oil, sesame oil, or peanut oil, cheese, nuts, avocados, seeds or fish daily.
  • Read labels and purchase foods that contain only one to five ingredients
  • Avoid foods that state 'fat free' on the labels due to the chemicals contained within those foods
Happy, HEALTHIER 2013!
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