Without a doubt, the taste of the week was the hand-sliced “5J Jabugo de Bellota” ham from Spain, meticulously carved by a master ham-slicer, also known as a cortador, at a private tasting last week. There is great romance around the entire production of the beloved 100% pure bred Iberico pig of Spain. Unique in myriad ways, it’s worthy of a taste of your own. Read more about it.
I made a cake from Arthur Schwartz’s wonderful and encyclopedic book Naples at Table, while I listened to the soundtrack from John Turturro’s voluptuous film Passione. Talk about having a good time (by yourself!) The cake is the famous Torta Caprese from the Amalfi region of southern Italy, which we enjoyed this summer during our trip to Ravello, Atrani, and Amalfi. The cake is flourless and based on an abundance of ground almonds. I had a hankering to make it for company this weekend. I added some espresso powder (not an authentic but a still-in-the-vernacular touch) and served it with my own homemade chocolate sorbet. Recipe below. But you might have to browse Arthur’s book, or website, for his marvelous torta.
To celebrate the completion of several years of research and a voluminous manuscript about a beloved food personality, we toasted our colleague, the author, with a bottle of 2000 Moet and Chandon champagne. The champagne was a beautiful golden color with yeasty complexity, honeyed tones and bright acidity. If only all champagne tasted this way! A perfect match with still-warm slices of smoked ham meticulously cut by another master ham-slicer (my husband), and my homemade tapenade whose salinity was softened by sweet butter and a touch of brandy. To finish? Deeply flavored espresso and amazing chocolate-covered pecans from Blue Apron gourmet food store in Park Slope — a gift from our guest.
Another house gift, this time from my brother and his wife, was a box of the best Italian cookies from Giorgio’s Bakery in Hoboken. They are famous for their cannoli and pignoli cookies, but I now love their chocolate-enrobed spice cookies (I don’t know their official name but they taste like Christmas) and almond-studded quaresimali (biscotti).
There might be nothing more refreshing to drink than freshly-squeezed pink-hued grapefruit juice! At a breakfast I hosted at my home this week for students in my class (Foundations in Buddhist Contemplative Care), someone brought a jug of the said juice from Lambeth Groves. OMG! The brand is available at the famous Park Slope Co-op and, I imagine, many other places, too. Located in Vero Beach, Florida you can find out more about it by calling 1-800-JUICE-4-U. It’s been a long time since I’ve even thought about grapefruit juice. So glad to get re-acquainted.
And since it’s “the season,” I enjoyed two wonderful dinners in town last week. A superlative holiday hosted by Les Dames d’Escoffier at the glamorous Barbetta restaurant in the theatre district. The cannelloni alone were “da morire” (to die for) as was the risotto, braised beef in Barolo and many other specialities from the Piedmont region of Italy.
And there was the Indian feast for four at Tulsi, the Michelin-starred midtown restaurant owned by the great tandoori master and lovable chef, Hemant Mathur. I believe we consumed the entire menu (well, almost!) and savored the tandoori lamb chops, dum biryani – a “time honored Mughal rice dish, slowly baked in a Handi pot sealed with naan dough” — made with goat, ginger, cardamom, mace & saffron, lamb nargisi kofta (with cashew nut sauce and cumin-greep pea quinoa), black pepper and coconut shrimp, and masala ceviche (with citrus, green chile, cilantro and gun powder (!)…for starters.
Tomorrow I’ll eat yogurt.
My Homemade Chocolate Sorbet
You don’t need a fancy ice cream maker. I make this in a $30 Donvier (just make sure the canister, and the chocolate mixture, are very cold) before starting to churn. If not eating right away, let the sorbet soften a little before serving.
3/4 cup sugar
1/4 cup dark corn syrup
1/2 cup unsweetened Dutch-process cocoa powder
4 ounces semisweet chocolate
1/2 teaspoon espresso powder
pinch of salt
Combine the sugar, corn syrup, cocoa powder, and 1-1/2 cups water in a large saucepan. Whisk until smooth and bring to a boil. Boil 1 minute, whisking. Remove from the heat and stir in the chocolate, the espresso powder, a pinch of salt and 1/4 cup water. Stir until the chocolate melts. Pour the mixture into a blender and process 1 minute, until smooth. Refrigerate the mixture until very cold. Stir briskly and freeze in an ice cream maker according to the manufacturer’s directions. Serves 6