Torta della Nonna

Photo credit: Jesse Pannoni

We save up our pennies and travel to Italy as often as we can (which isn't nearly enough these days). It was in Italy that we first experienced Torta della Nonna at one of our favorite Tuscan pizzarias, Da Michele in Radda. Torta della Nonna means Grandma's cake and each region in Italy has their own twist on this delicious dessert.

Our friends Amy and Jesse invited us over for dinner and I talked Amy into letting me bring dessert and used it as an excuse to try the Torta della Nonna in the Marths Stewart Baking cookbook (and get another recipe tack as part of our Martha Stewart Baking project).

I have to say, I didn't love this version - hence I am not posting the recipe. Da Michele's is much more elegant and not cream filled. A more viable option if you want a great Torta della Nonna is the one at Via Tribunali in Seattle - they do a tasty version that is the next best option outside of Italy.

Shaved Fennel Salad

I am a huge fan of fennel. I love its crunch and fresh taste. In continuing on my apple salad theme, I tried out Alfred Portale's recipe for shaved fennel salad with granny smith apples and I loved it as did our guests. The tart of the apple with the saltiness of the cheese and fresh simple ingredients make this salad really delicious.

It's very easy and is a nice alternative to a green salad. Paired really nicely with our steaks but I would imagine it would be even tastier with pork.

Try it, you will love it.

Sausage and Feta Hand Pies

My friend Amy, a fellow contesssa, and I went and saw Julie and Julia a few weeks ago (BTW, we both really liked it and both of us had read the book). In you haven seen or read it, its the true story of a woman living in New York who decides to cook every recipe in Julia Child's Mastering the Art of French Cooking (including three versions of aspic) within a year and blog about it.

A few days after the movie, Amy emailed me and suggested a challenge of her own, that she and I would make our way through Martha Stewart's Baking Handbook - this cookbook has special relevance for Amy and me but I'll save that story for another post. I told her as long as there was no deadline, I was in! I think I relay a bit too heavily on Cook's Illustrated and the Barefoot Contessa, so this would force me to branch out a bit.

So we've both started to tackle this project. We had some dear friends over for dinner this weekend and I used it as an excuse to try out the Sausage and Feta Hand Pie recipe. The filling was delicious but I didn't love the pate brisee crust - was too pie-like for me, so I'd recommend trying a different dough such as the one I use for empanadas.

Apple and Machego Salad with Marcona Almonds

It's feeling very fall in Seattle at the moment and my menus are reflective of the change in season. Fall is my favorite season with warm sweaters, apple cider, pumpkins, soup, and apples - this easy and tasty salad will put you right in the fall mood. It's a great balance of tartness, saltiness and tanginess. My only critique is it really only makes enough for 2-3 servings, so consider doubling it if needed.

This recipe is from Jose Andres' recipe in Bon Appetit Oct. 06:

- 2 Granny Smith apples, peeled, cored, and diced

- 4-6 oz Manchego cheese, roughly cubed
- 1/2 cup+ Marcona almonds

- lightly toasted chopped chives

- 1/4 Ct olive oil

- 1 tbsp apple cider vinegar

Combine the apples, Manchego and almonds in a bowl. Add the olive oil and vinegar and stir well to coat. Stir in snipped chives and serve.

Onion and Goat Cheese White Pizza

In the mood for pizza, I decided to mix things up with a white pizza. I made up the quick rise dough, sauteed some onions (they cook down so four is good for on large pizza) in olive oil and topped the dough with the onions, goat cheese and cooked chicken sausage. I paired it with a nice salad for a delicious and fairly light dinner.

A pizza stone is a must. It made a huge difference in crispy crust throughout (not just the edges) versus my last pizza adventure. Just leave the stone in you oven full time and the bonus feature is it will help even out the heat in your oven.

Panzanella - Bread Salad

In August when tomatoes are at the peak of flavor, I love to make bread salad. This recipe from Cook's Illustrated is quick and easy. This salad is best made with day old bread - I tried to stale it up a bit by grilling it, but it really wasn't dry enough and the dressing made it a bit soggy.

Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.

INGREDIENTS

1	pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2	cup extra-virgin olive oil
3	tablespoons red wine vinegar
2	large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2	red onion , sliced paper-thin
2	tablespoons coarsely chopped fresh basil leaves , or mint leaves
2	teaspoons fresh oregano leaves
1	tablespoon minced fresh parsley leaves
1/2	teaspoon table salt
1/4	teaspoon ground black pepper

INSTRUCTIONS

1. Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)

Yakisoba

As I've mentioned previously, ever since I trip to Istanbul, I cannot get enough yakisoba. We found a great Japanese restaurant there and went twice over a five day period. Since then, it's been surprisingly hard to find yakisoba in both Seattle and London and I haven't found any recipes on the Internet - hard to imagine!

My brother in law recommended I try and whip some up on my own. After ten wonderful noodle filled days in Tokyo, my craving motivated me to give it a try. With Todd's encouragement and tips, I must say it turned out very good....not Istanbul good, but as good as anything I've had outside of that.

Todd's Tips:

- Go to an Asian market like Uwajimaya here in Seattle and pick up yakisoba or ramen noodles. They are basically the same thing, but you can usually find yakisoba noodles in the refrigerated or frozen sections. The other item you will need is Japanese Worcestershire sauce.
- To cook, saute some chicken or pork and onions, cabbage and carrots. Once the carrots have softened up, combine the veggies, meat and noodles in a pan over medium/low heat. Add enough Worcestershire sauce to coat, it will turn brown and look like yakisoba from a restaurant.

- You can top with pickled ginger strips if you want.

Japanese Worcester Sauce

Marination

Marination, Various Locations

Background - I work in Sodo and let me tell you, lunch use to be a very bleak affair down by the Starbucks HQ but in the last few years, things have really started to pick up. In particular, the Seattle food cart scene has included Sodo as part of it's regular rotation. Enter Marination Mobile, Seattle's version of Korean-Mexican fusion.

Atmosphere - Located in a gravel lot, not a lot can be said for the atmosphere aside from the great energy being given off by all those eagerly anticipating a delicious lunch.

Service - Fast and friendly. The line is usually 25+ deep if you don't get there before noon, but they move people through pretty quickly and you get your food pretty fast once you place your order.

Food - Amazing! I always get their tacos - the chicken, pork and beef are all delicious. Their sliders are fantastic as well. Honestly, you can't go wrong.

Drink - They have some assorted sodas and fruit soda like things. Bonus points for uniqueness, but nothing to really to get excited about.

Verdict - Delicious. Fantastic. Amazing. Marination will take away any Monday blues. Worth a drive from wherever you are - it will not disappoint!!