foodfluency.com

I need to get the disgusting picture off the top of my page, lol. So here’s what I had as a snack last night: Zucchini with oregano and parsley, with feta cheese.

It was my first time eating zucchini outside bread, so I wasn’t sure what to expect. To me it tasted like a broccoli stalk. I like broccoli, but I wouldn’t want to just eat the stalks. meh. So I can’t say I’m super excited about zucchini, but, I do want to try it again in a fritter-type of way with different ingredients.

And one last thought for those of you who don’t follow my twitter: There is an evil conspiracy afoot regarding zucchini. All the recipes call for zucchini, but the grocery store refers to it as “green squash”. This little mix-up wasted about 10 minutes of my life yesterday, lol. I guess elsewhere in the world, they are called “courgettes.” Man, that’s annoying.

AKA: Loving Those Lemons, AKA: The Search for Saffron, AKA: Like Buying Condoms in Ireland

Which dish sounds more appealing to you?

• Wiener Schnitzel
• Cotoletta alla Milanese

What if I told you they were pretty much the same thing? Would you be surprised? Startled? Demand photographic evidence?

Which one is which? You tell me.

Loving Those Lemons

Allow me to back up a bit. When I started cooking, I quickly realized that I was a huge fan of lemons and lemon zest. I am a zesting fool. It tastes good, and I get a weird little thrill out of eating the part of the citrus fruit that normally isn’t ingested. It’s like cheating death, or, at least indigestion.

So I browsed through some recipes, all containing the ingredient “lemon.” To my complete and utter shock, wiener schnitzel came up.

Wiener schnitzel? Isn’t that supposed to be some German-esque dish with potatoes and saukraut and other forms of cabbage? Not that I had ever had it, but, that’s sure what it sounds like.

Boy, was I mistaken. It’s Austrian, for one thing — an Austrian breaded veal cutlet. Yum. Some food historians (lol, I don’t know what else you would call them) believe that it came to Austria via Milan, Italy, because of it’s similarities to Cotoletta alla Milanese. The only difference is that cotoletta means cutlet with the bone attached, and schnitzel just means cutlet.

Personally, I think “Wiener Schnitzel” is a lot more fun to say. In fact, if my employer monitors my internet usage, they may be a little confused at all the visits to the dictionary.com entry for wiener schnitzel today. I was constantly clicking on the little speaker icon, because then it would say “Wiener Schnitzel” into my headphones. I would have said it to myself, but, then my co-workers would think I was strange, and I don’t need that in this economy.

So, yeah. For a few weeks now I’ve been determined to make some wiener schnitzel. My bf is getting some dental surgery done tomorrow, so I figured this would be a good last meal. Except he prefers the term Cotoletta alla Milanese. I don’t know where to find veal with the bone attached. I hardly know where to find veal. So, I decided to Italian-it-up and serve it with Risotto Milanese instead of the traditional potatoes. We both win.

I didn’t use a particular recipe for the veal. Just breaded it up (well, double-breaded it for extra crunchy goodness), stuck it in the pan, and then coated it with a nice sauce that was really half a stick of melted butter with some lemon juice thrown in. But for the risotto milanese, I used this recipe by Mario Batali.

There were two new cooking things going on here for me.

1. Cooking with wine. That was fine. I took some of what I was drinking and dumped it in there. I can notch that one off the list.
2. Using saffron. Actually, a more accurate statement would be: tracking down some saffron to use, which brings us to our second AKA.

The Search for Saffron

This was an adventure. Saffron, a lovely spice historically used in medicine, dyes, perfumes, and food flavoring, is a bit hard to come by.

The first grocery store didn’t have any. Neither did the second. I did get a jolt out of actually looking in the “gourmet” section for the first time in my life, feeling both proud and like I was going to get kicked out any second.

I don’t know of an actual gourmet store in my town. I should look into that.

But we do have quite a few ethnic specialty grocery stores. I had already been on a few adventures to the asian market, but this was my first time in the middle eastern market. My bf and I pull up… and it’s closed on Mondays. But no need to panic, there’s an Indian/Pakistani one nearby. It was HUGE actually, which was cool. But it took us a good 15 minutes to go through each aisle. I swear, there was an aisle full of chile powder and curry alone. We’re looking around and around, but no saffron. Out of desperation, I ask the guy working if he has any saffron.

“Oh, sure,” he says, reaching behind him to pull out a small container.

Like Buying Condoms in Ireland

They kept it behind the counter. That’s hilarious.

Although saffron has been used as an aphrodisiac in the past, that’s not why it was back there. Allow me to present another picture:

Yep, that say $8.99. Saffron is one of the most expensive spices you can buy, because it’s a pain in the ass to extract.

Ironically, when I first made the joke about the condoms, I was just referring to the behind the counter bit. I have since heard that Ireland imposes a luxury tax on condoms, making them expensive. So then I did some internet sleuthing and, indeed, it costs about $14-16 (US dollars) over there for a box of 12. Interesting. Anyhoo.

Enough Already, How Did the Food Turn Out?

It was yum!

I was so excited to have wiener schnitzel that I forgot to add my greens to my plate, but you get the idea. I also forgot to save some lemon for a garnish, and used it all up in the sauce. Whoops.

Double breading the veal was def. the way to go, and I think you just can’t go wrong with a sauce made from butter and lemon juice.

The risotto actually tasted really good with some of the parsley mixed in. The saffron turned it yellow, but I couldn’t really taste it in the final product. When I was infusing it the chicken stock though, oh my god, did that smell wonderful.

So I’ve been thinking really hard about this food thing, right? While most of my thoughts has been forward-thinking (I hope), it struck me the other day that I should look backwards as well.

I’m actually a cancer survivor, about six years now. I can’t complain about the experience, because treatment worked very well for me and I’m quite healthy today. But I did start to remember how I ate during that time — ugh. I don’t mean that I ate crap leading up to cancer (even though that’s true too), but more the fact that during four months of chemotherapy, I pretty much lived on Ensure.

Not to rag on Ensure, because it’s designed specifically for folks with compromised immune systems and compromised digestive tracts. It certainly did its job. But day after day it seemed like my only choices were chocolate, vanilla, or strawberry.

I thought to myself, if only I knew then what I’m learning now… How great would it be to have a nice stack of chemo-friendly recipes?

For those of you who don’t know, chemo tends to wreck havoc with your eating habits. First of all, you are killing off all the fast-growing cells in your body - the pesky tumor, your hair, and also a good chunk of your stomach lining. So nausea is a common side-effect.

So is an increased, super powerful sense of smell. Trust me, there is nothing like it. One day, everything is normal, and the next you are able to pick out what’s hidden in your neighbor’s garbage can. Chemo treatment rooms generally ban the use of perfumes and scents for that very reason. What’s nice and subtle normally is gag inducing to a cancer patient. Again, this is due to killing off the fast-growing cells in your nose.

And everything just tastes funny. Ironically, a lot of food loses its flavor, so the first impulse is to add more spice and seasoning, which is the last thing your stomach wants.

Another problem is that certain chemo cocktails can cause severe allergic reactions in people. To prevent these reactions, patients are put on steroids. So you have nausea and the steroid munchies at the same time. It’s infuriating.

Eating well on chemotherapy is challenging, to say the least.

So one of my new missions is to come up with a bunch of recipes that are chemo-friendly. I’m currently surveying a bunch of folks to see what they could and couldn’t eat during chemo. The answers are sometime predictable, but sometimes surprising! Like the one girl who wanted everything pickled. I wasn’t expecting that!

I’m doing a lot of research and promise I’ll come up with some good stuff. Stay tuned.

So this weekend I learned what a frittata was. And that frittatas are great for leftovers. And that spellcheck hates the word frittata and thinks I should use Britanni or Brittanay instead.

And to think I was merely concerned about my personal lack of food fluency…

My bf and I tweaked this Bon Appetit/Epicurious recipe, substituting broccoli for the zucchini because they rhyme we wanted broccoli, adding prosciutto because we wanted some meat flavor, and leaving out the mushrooms because neither of us are a fan. Actually, that last bit went something like:

Him: “What about the mushrooms?”
Me: “I don’t like them.”
Him: “And I hate them.”
Me: “Then we won’t have them. What about the olives?” *makes disgusted face*
Him: “Hmmm” *thinking how much he likes olives, I’m sure*
Me: “Well, I’d rather have the mushrooms than the olives.”
Him: “Why don’t we both stretch ourselves? Have the mushrooms and the olives?”
Me: “That’s fine. I’ll eat them if they are chopped small enough.”
Him: “Okay”

So of course, we accidentally-on-purpose forgot all about the mushrooms at the grocery store. Alas.

So while the olives made the final cut, I was pleased to learn that I could not taste them, or any of the other stuff I didn’t like. I tend to have a weird texture thing with certain veggies, and especially fruits. But cutting them up into small bits helps. So does cooking them. And, evidently, drenching them with cheese.

I was impressed with the frittata from the beginning, as soon as I dumped 1 1/2 cups of parm/romano cheese into the egg mixture. I had a big bowl of tasty glue in front of me. Awesome!

The weird part of the recipe is the angel hair, but we found it helped the fritatta keep its shape. I guess it’s a southern Italian thing. I was skeptical, but it worked out really well. So it’s not just veggie/meat leftovers you can dump in there, pasta works too!

I began to wonder how a frittata differed from quiche, because they both seem like egg-pies to me. Quiche has an actual pastry crust, and uses a custard as its “glue.” Ahh. A project for another time.

I made two different kinds of chimichurri and tasted them on beef, pork, and chicken.

To sum up the video for all of you who have a good excuse not to watch it, like blindness or evil bosses who don’t understand the value of 8 minutes of youtube, the two chimmichuri recipes turned out quite different from one another.

Chimichurri is basically known as a garlicky sauce. It goes on pretty much everything, which is one of the reasons I wanted to try it. Think of the options you’d have with a mastered chimichurri sauce recipe!

The first, which I glibly refer to as the “Red Wine Vinegar” version, was flavored with cilantro, parsely, garlic, crushed red pepper, and cumin. The “White Wine Vinegar” version used green peppers, oregano, paprika, garlic, and parsley.

I have a lot to say about parsley in the video. You really should watch it.

Anyhoo, I enjoyed the first recipe over the second one. I could have predicted this, because I’m not too fond of green peppers, but, I wanted to try it anyway. You never know. Especially with sauces, right? It still blows my mind how you can reach the same “end” with different ingredients. That’s fascinating.

So it may have been the peppers, it may have been the vinegar, but it may have been the other spices. I’ll have to keep those combos in mind as I cook in the future. It also may have been the texture. I didn’t get the second sauce as smooth as the first, so those chunks of green pepper weren’t blended, but out there. Oh well.

But I really enjoyed the first recipe! I was especially happy how differently it worked with all the different meats. The chicken really allowed the flavor of the sauce to show. It built up nicely. The pork/sauce combo was probably my favorite, because the pork just seemed really tasty. And the steak/sauce was the most interesting, because it made the steak taste sweet! That was bizarre to me. Has anyone else ever encountered that, meat tasting sweet because of a spicy sauce?

Anyhoo, that’s chimichurri x6. Check behind the cut for the recipe links!

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