Happy Culinary Christmas!

 

Here’s wishing you a SWICY holiday. That’s a trending combo of sweet and spicy flavors, and here in Southeast Texas, that ought to fit in with all our pecan/jalapeno/sugar cane/taco/sweet potato -loving cultures. May you enjoy these holidays with friends, family and soul-nourishing meals.

Next year I’ll fill you in on some trending flavors. Meanwhile, pass the vinegar, I’m going to make a New Year’s Eve mocktail.

Saffi Saana – You say mocktail and I love it. Or, if you desire, try a white balsamic and rose petal twist on a cocktail with gin. I invited a gin lover over to experiment with Saffi Saana vinegar and petals and, there you go, it was a Culinary Thrill Seeking victory. Mix it up with sparking water and you’ve got an attractive sip. Next I’m arranging fruit in a champaign glass and adding some of this excellent vinegar. You may have to entice a friend to try this with you, but it works. Now I’m looking at this company’s oil collection, based on Mother Nature’s goodness: www. saffisaani.com

SLOW Down! - Ever considered sardines in an orange marinade with fennel salad? Octopus salad with lemon and olive oil? Well, SLOW down! Octopus broth is a cold remedy, I hear? Are you willing to simmer and savor for slow-cooked marinated beef with chocolate? Stuff your peppers with risotto? It's still pumpkin season, so try a whole, roasted one filled with spelt. 

What am I talking about? The Italian way of slow cooking deepens flavors and softens textures. "Slow: Easy, comforting Italian meals worth waiting for " is from Italian Chef Gennaro Contaldo who offers "meals in minutes with minimum effort by letting your oven or appliance do the work. What's your appliance? Grab that slow cooker and go Italian.

Look for more than 100 "soul-warming" recipes for soups, stews, pasta sauces, vegetables, braised meats, soft breads and sticky desserts. As gourmet as these sound, the book's methods focuses on budget-friendly flavor boosts. Southeast Texans with prolific gardens should appreciate the preserved raw zucchini recipe. The quickest slow the book could be to soak your summer berries in pure alcohol, sugar, orange and lemon. Quick to make and then comes at least a month of waiting. 

 

• Il ragù antico (Slow-cooked ragu)
• Ragù vegano di lenticchie (Vegan lentil ‘bolognese’)
• Bollito misto con salsa verde (Mixed boiled meats served with salsa verde)
• Zucca ripiena arrostita (Whole roasted and filled pumpkin)
• Pastizada alla Veneta (Venetian pot roast)
• Panettone (Traditional Italian Christmas cake)
• Babà all’arancia (Orange-infused baba)

“Slow cooking is one of my favorite ways to cook: it’s simple, stress-free and allows you to get on with other things safe in the knowledge that slowly, slowly the stovetop or oven is doing its job,” Gennaro says. “Stews and sauces bubble on the stovetop, a roast cooks in the oven with herbs gently infusing the meat, breads and cakes bake, all filling the house with mouth-watering smells and creating that special warmth that nothing else can.”

Make Someone Famous – What is open source when it comes to tomato sauce? Let me help Harry Hamlin stay famous. He’s willing to share just how he made his darned good sauce and why he’s proud of it. Look and see how Rosemary Red Wine sauce gets its reputation. I love the rich flavor that smells like a nonna’s kitchen. Serve it and you could become famous, too. There’s honey and organic rosemary in these jars. Go ahead Harry. Be proud.  www.harry’sfamous.com

Darragh Doiron is a Port Arthur area foodie wishing you holiday happiness. darraghcastillo@icloud.com