Want to Cook Italian? Start Here.

Why is it that I’ve never mentioned my preference for a cookbook before? I’m trying to focus my attention on Italian tomes, since my natural inclination is to cook Italian inspired recipes. There are certainly some strong representatives of several regional cuisines in my collection, but this one with recipes from Emilia Romagna by Biba Caggiano, the Sacramento restauranteur, is a contender for my favorite. Of all my books, this is  one of the few I have actually made recipes from, or use as a reference when developing my own recipes. I like to see the combinations of seasonings, ingredients and measurements she uses. Born and raised in Bologna, this woman knows how to cook. Because she travels to Italy frequently, she lists some fine Italian restaurants in all of her cookbooks. I’ve been known to plan trips around her recommendations! If it’s not out of print, you may find it used on one of these sites: http://www.ecookbooks.com/  http://www.powels.com/ or possibly http://www.alibris.com/

M & S Food Halls

Mark’s and Spencer’s (Marks & Sparks) is an established brand in British clothing and over the last decade or so, this institution of value for price, has made a big splash on the food industry in the British Isles. I’ve reviewed their fair trade chocolates and now I’d like to share a few thoughts on their house brand products in general. They are the excellent!

Take for example the “biscuits” represented in these photos. They are made of all organic ingredients and the recipes are clearly unique. Once, while on vacation in London, I decided to buy a small snack and ended up buying 8 boxes of cookies to take home, once I had tasted my snack of Scottish shortbread, where the butter did all but drip from the box. I have never had better. Luckily, I have twice had friends buy more for me while visiting both England and Ireland. This Pear and Ginger cookie was in the first purchase I made, and it’s still one of  my very favorites.

But seeing as I prefer milk chocolate, this next biscuit is my absolute favorite, so far.

Dubliner White Cheddar

If all the imported cheeses we are privileged to to be able to consume in this country, Dubliner, a white cheddar from Ireland seems to be the only Irish cheese to make it across the pond, with the exception of Cashel Blue. Luckily Kerrygold is a large enough operation to manage and satisfy the terms of the export contracts. Kerrygold, the same people that bring us fresh, Irish butter, both sweet and salted, certainly makes a case for more Irish dairy imports. Out of the imported cheddars, Dubliner is more robust and flavorful than the cheddars from Canada, Britain or Whales that I’ve personally tried. I recently used it in a macaroni and cheese recipe I was developing and it was the only option I had considered.

Not bad for a first try. I used grated parmigiano on top because I knew it wouldn’t melt well and decided to use it for crunch and forgo the breadcrumbs.

Sublimely Delicious Chocolate

I can’t seem to get away from buying and testing candy bars, while on vacation for two very good reasons.  Firstly, my walking increases and stimulates the appetite, while I’m  burning infinitely more calories than I do at home, so I can afford the fat calories I’m certain to ingest.  Secondly, they make nice little gifts to bring back home and share with friends. Friends, who at this very moment are wondering if they ever received a chocolate from me, and why not. Okay, you caught me, unless I buy multiples, they just never seem to make it home.

This Sublime bar caught my attention in a low end grocery store somewhere near the foot of Rue Cler in Paris and it was so very good with toasted coconut and almonds, that I’m certain to look for it again, and furthermore, if I manage to find it, I’m going to bring many bars home, really.