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Develop Jedi Self-Confidence: Unleash the Force within You

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Stephen Richards

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“We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.”

BeefItalian CookingNaples Italy
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“We sat around for hours, turning over the mysteries of the universe, giggling like a dorm room full of stoners, all of us seemingly intoxicated by the truffle's powerful pheromones. A new ritual was born, an annual Truffle Fest that stretched on for the better part of a decade across state lines and continental divides. In that time, I've cooked dozens of truffle-larded dishes. Soft scrambled eggs. Scallops and salsify in parchment. Wild mushroom pizza. Butter-bombed risotto. Whole roasted chicken with truffle slices slipped like splinters under the skin. Above all, handmade pasta tossed with melted butter and anointed tableside with truffle- the finest vessel for the tuber's dreamy fragrance.”

Italian CookingTruffles
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.”

Italian CookingFood Preparation
Book:The Chef's Secret
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“I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.”

PastriesItalian CookingFood PreparationFillingsSoups
Book:The Chef's Secret
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“Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce. Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue! Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower." "It's a dish renowned for its exceptionally deep and compelling flavors." "Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"”

PizzaGingerItalian CookingJapanese CookingTakumi AldiniShigureTopping
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“In the scrubbed and gleaming kitchen, here mother's rolled-out pasta dough used to cover the entire top of the chrome and Formica table. Rosa could still picture the long sleek muscles in her mother's arms as she wielded the red-handled rolling pin, drawing it in smooth, rhythmic strokes over the butter-yellow dough. The reek of the burnt-out motor was a corruption here, in Mamma's world. The smell of her baking ciambellone used to be so powerful it drew the neighbors in, and Rosa could remember the women in their aprons and scuffs, sitting on the back stoop, sharing coffee and Mamma's citrusy ciambellone, fresh from the oven.”

MotherBreadBakingItalian CookingMemories Of MotherCelesta
Book:Summer by the Sea
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“Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.”

IngredientsCoastSeafoodItalian CookingEelsCod
Book:The Food of Love
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“In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.”

SeafoodItalian CookingHow To Eat
Book:The Food of Love
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“What sort of pasta are you making?" "Pasta con funghi." He watched as she took a bowl of strange, round, reddish brown mushrooms out of the larder. The air immediately filled with their rich, earthy scent. Ripe as a well-cellared cheese, but tinged with the odors of leaf mold and decay, it reminded him a little of the smell of offal in his native Roman dishes. "How many kinds of funghi do you cook with?" he asked. "Oh, hundreds. It just depends on what I find in the woods." "You pick these yourself?" "Of course." As the smell of funghi combined with the scent of hot butter and garlic in the frying pan, Bruno felt his nostrils flare. And not just his nostrils. The smell was stirring up his blood, awakening sensation in a part of him that had been quiescent for a long time.”

MushroomsPastaAphrodisiacFungiItalian Cooking
Book:The Food of Love
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“Do you have any anchovies?" she asked. Enzo's mother looked as if she was about to explode. "Anchovies?" In Naples, anchovies were only added to tomatoes if you were making puttanesca, the sauce traditionally associated with prostitutes. "Please. If you have some," Livia said demurely. Quartilla appeared to be about to say something else, but then she shrugged and fetched a small jar of anchovies from a cupboard. The sauce Livia made was not puttanesca, but like puttanesca it was powerful and fiery. It was also remarkably simple, a celebration of the flavor of its main ingredients. She tipped the anchovies, together with their oil, into a pan, and added three crushed cloves of garlic and a generous spoonful of peperoncino flakes. When the anchovies and garlic had dissolved into a paste, she put in plenty of sieved tomatoes, to which she added a small amount of vinegar. The mixture simmered sluggishly, spitting little blobs of red sauce high into the air, like a pan full of lava. After three minutes Livia dropped a few torn basil leaves into the sauce.”

SauceItalian CookingTomato SauceAnchovies
Book:The Wedding Officer
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