Posts Tagged ‘grandfather’

Phil’s Brodetto (Best Served over Mama’s Old Pasta Board)

To say Phil and Anna Maria’s home exuded warmth would be a major understatement. I was ready to move in. This is a family clearly made from good ingredients like cherished memories, mutual respect and love of good food. While there were two generations in the kitchen, Phil’s mom was there in spirit–a presence that Phil paid homage to by serving the brodetto and polenta on the board she often used to roll out dough for fresh pasta. It’s amazing how food can create vital connection between generations. Phil’s grandsons Lucas and Adam were clearly thinking of their great grandmother as they dug their forks into the middle of the table to grab a scoop of brodetto on a warm summer afternoon. What a delight.

You’ll find the recipe after the video

 

Brodetto, Italian Fish Stew

Ingredients:

  • 2 Sweet onions
  • ½ Cup celery, chopped
  • Butter                                
  • 3 Cups chicken stock
  • Olive oil                                                              
  • 1 Cup baby carrots
  • 1 red or yellow pepper                        
  • Salt and pepper, fresh parsley, 2 garlic cloves
  • 2 Cups small potatoes                      
  • Hot sauce, Worchestire sauce ,oregano to taste
  • 1 Lb. white fish, basa, halibut, in chunks
  • ½ Lb. squid, in chunks
  • ½ Lb. mussels or clams                         
  • ½ Lb. scallops
  • 1 Lb. shrimps                                                     
  • 1 Cup white wine

Method:

  1. Fry onions in butter and oil, in a soup pot
  2. Add carrots, peppers, potatoes, tomatoes, celery and chicken or fish stock
  3. Continue to cook at a simmer
  4. Add all spices and herbs and cook for at least 1 hour, until potatoes and carrots are tender
  5. Add all fish including cooked mussels, cooking for about 15 minutes (note: when cooking mussels or clams, first throw out any that are open before cooking.  Wash with cold water and salt and scrub with a brush. Boil for 2 minutes in salt water.  Discard any that do not open.  Put open mussels or clams in stew)
  6. Add wine and cook for 5 more minutes
  7. Serve topped with fresh parsley and if you like, Parmesan cheese.

**A Note From Phil: “When I was a kid, my mother would serve us a special polenta; special, because it was not served on dishes.  Instead it was served on her large wooden pasta board which sat in the middle of the table and upon which was poured the polenta.  It would form a circle about 2 feet in diameter.  It was usually topped with fish stew or a bean sauce and cheese.  We would sit around it and eat with a keen eye on the various shapes we were forming with each forkful.  The fuller we got, the more creative the shape of what was left.  It was delicious fun. Who says you can’t play with your food?”



Leo’s Shrimp in Lobster Sauce, Without Lobster, but With Yaya’s Love

Leo knows his way around the kitchen. He’s had a log career in the hospitality industry with long hours to boot. Leo laments the fact that his work often keeps him away from his family and the kitchen. That’s why he relishes the time he spend with his kids, and especially with his lovely granddaughter Audrey, cooking and hanging out while chopping and stirring. Watching them cook together is a reminder of how food can build a bridge between generations–a chance to pass along cherished recipes, but most importantly, a chance to spend special time together.

You’ll find the recipe after the video

Leo’s Shrimp in Lobster Sauce

Ingredients:

  • 12 shrimp
  • 1 tsp canola oil
  •  6 oz pork
  • 12 oz.water
  • 1 egg, beaten
  • 1 tsp green onion
  • 1 1/2 tsp black bean sauce
  • 1 tsp cooking wine
  • 1 tsp garlic
  • 1 1/2 oz corn starch
  • 1 tsp oyster sauce
  • 1/3 tsp salt
  • 1/2 tsp sesame oil
  • 1 1/2 tsp sugar
  • 2 tsp soy sauce

Method:

  • Peel shrimp leaving tails on
  • Place shrimp in boiling water and remove almost immediately. Set aside for later use
  • Heat wok and add canola oil
  • Add ground pork
  • Add cooking wine, black beans and minced garlic to the wok
  • Add water and seasonings except soy sauce. Cook until contents are boiling and have thickened
  • Add soy sauce and shrimp
  • Add the egg into the middle of the mixture in the wok. Remove the wok from heat
  • Mix the contents of the wok and pour onto serving plate
  • Garnish with diced green onion