Showing posts with label Ciao Chow Linda. Show all posts
Showing posts with label Ciao Chow Linda. Show all posts

Monday, April 9, 2012

Food and Friends Old and New


Pizza Rustica. It's a tradition. That or calzones on the night before Easter. Traditions are tricky. There are times they need to be upheld. Memory surrounds them. And there is a time to create new ones because life changes and evolves. This Easter required tradition. After ten days of visiting my past, I wanted to bring it into my present. And there's no better way of melding your past with the present than with food.

I had a whirlwind tour of New York City with my daughter. We stayed at Lily's home. Lily greeted us every morning and eve and shared her couch with us.


And my human cousins both on Long Island and in "The City," opened their homes to us and gave us hours of stories and laughter. It had been over four years since I visited them. Too long.

We went to see Avenue Q which shared a space with Rent - a play I had taken my children to years ago. Past and present were already merging. Jonathan Larson's words were still scribbled everywhere - having touched so many people.


The next day amid hurricane winds, Kirsten and I headed to the World Trade Center Memorial.


I was surprised by the instant tears brought by the Waterfalls and Reflecting Pools. Over ten years later, the emotion is still raw. The site is both one of mourning and healing. Of reflection and remembrance. It's so personal, I won't dwell but if you wish, read more about the memorial here.


The Survivor Tree brought sweetness. Rescued out of rubble, it echoes hope.


In 2007 I wrote a play about an early childhood friendship called By Candlelight. So much of what happens to you of import can happen before the age of ten. I've written about the impact she had on my life here. I left a note on my friend's legacy site thanking her for befriending me years ago. I told her about the play and the influence she had on a new generation. Two years later, her brother saw my note and contacted me. And three years later on my trip to New York we would meet again.

I received a text from him:
"Meet me at 8th Avenue and 19th Street. Prepare to be awed."

Now "awe" is a word I take very seriously. "Awesome" is a catch-phrase I never use because you know - it never is... awesome. It's grand, fantastic, lovely - but seldom awesome.

"Mom, did you send him a picture of you?" Kirsten asked.

"No."

"When was the last time you saw him?"

That would be forty years ago. When we were teens. We are now in our 50's.

"How will you recognize each other?"

"I don't know."


But when he crossed the street, our eyes met and we knew. There was my friend's brother - they were each other's best friend. And for me, a new friend. But from the past.

He took us into a building that he was in the midst of both restoring and developing. It is the Walker Building in Chelsea at 212 W. 18th Street.  Designed by Ralph Walker (called the "Architect of the Century" in the 20th century), Kirsten and I were brought to the "penthouse floors" still under construction - which offered 360 degree panoramic views of New York City (looking "uptown" - above).

Yes, I was awed. From a day of remembrances of the past through a peek at the future, bridges were being built.


With the Freedom Tower already majestic in the distance, the views took me back and moved me forward. And it was appropriate and perfect that the architect of that afternoon was my friend's brother.

The next day, I gave Kirsten a day off from her mother. I wandered my old haunts in the West Village.  There was The White Horse -  it is a notable place with a beautiful bar. People visit because Dylan Thomas got drunk there and you have a fair chance of seeing Mick Jagger or some other celebrity. 

"Once upon a time there was a tavern...." (Those were the days my friend...)


And visited my old 5-floor walk-up tenement building where I lived. It was the sort of place that my grandmother worked 3 jobs to get out of and move to a proper home in Queens. It was the place her granddaughter would embrace. Past and present.


And at Grano Trattoria at Greenwich and 11th Street, I met a new friend. A friend that I have known on the computer for a few years but have never met.


The restaurant was fairly empty. We talked easily, sometimes personally and I found myself whispering because I didn't want my voice to reverberate! 2-1/2 years after reading her food blog posts and incessantly cooking from her blog, I finally broke bread with Chow Ciao Linda.

As warm, as insightful, and as knowledgeable as she seems in her blog posts, she is more so in person. Readers of her blog know her passion for cooking, culture, history, art and so much more - just go to her blog - it speaks for itself. Find it here.

And if I can figure out how she managed the walk through Greenwich Village and then to Eataly without her hair getting wind-blown as mine was, I'll share it! It was welcoming to meet with someone who is firmly in my present. It came so easily - to meet over lunch and discuss the here and now.

This is the second blogger I have met (I went to L.A. courtesy of Bertolli foods with Pat from Mille Fiori Favoriti. Our time together was also personable and easy. And yes, do click on her blog title - it is a blog you would love. Would I lie to you?) It is heartening to discover that what bloggers share with each other spills over easily into face-to-face meetings. It's probably similar to meeting a pen-pal - a distant friend.

And then a day later, I was at Lincoln Center with my mentor - who remains one of the most charming, smartest men ever to grace this planet.


I walked into Aaron Frankel's Shakespeare workshop at HB Studios in my early 20's. And stayed for five years. A writer, producer, director, professor at Columbia University, he infused my work with excitement, a bit of danger and lightening flashes. He changed my professional world and much of which works in my playwriting career is because of the insights about theatre I gained in his classes. I still send him plays when things are teetering - when they have bones but no feet. When they talk but don't walk. I wish all of you an Aaron Frankel in your life and have tried to pay it forward by mentoring my students if they wish it.

And then there were the meals with friends which I will cover later. What is it about the friends from your early salad days that remain your closest friends? I have the most delightful Minnesota friends but there is something about a friendship forged when you are vulnerable and still growing up that remains vital - even without years of seeing each other. My friends and I are are not leading the life we planned in our acting days but have taken some mighty interesting detours and we have each found fulfillment in unique ways.

So, what does this have to do with Pizza Rustica? Everything and nothing. I came home sick - with my first cold in 3 years. I was the person nobody wanted to see on their plane! As I sneezed my way through 3 hours on the flight (I looked at poor Kirsten between sneezes and said, "Sorry. You're doomed. You're going to get this."), I spent the week looking for comfort. Five days of chicken soup was enough. Easter was coming and I wanted something traditional. But my past Pizza Rustica included 3 pounds of mozzarella cheese, 6 eggs and 2 pounds of ricotta cheese. Maybe that was overdoing tradition.


And so I settled on adapting Giada's recipe because it included red peppers and spinach. I fooled myself into thinking it was healthy. It's a fairly easy recipe - just a lot of layering. It's cheeses (usually ricotta and mozzarella) and meats (sausages or salami and prosciutto) and eggs. This version had the vegetables. It's like Neopolitan Wheat Pie - every family seems to have their own recipe. And every recipe is delicious.

On the day after Easter, Italians can typically be found on a family picnic. This is the perfect picnic food - better at room temperature than hot. And often better the day after.

And the post is long enough. Find the recipe here. Spring is just beginning. If you're lucky, there will be a lot of picnics in your future.



Forsynthia's are in bloom all over New York City. My cousin's garden on Long Island is filled with the welcoming blooms. And so when I saw them for sale back home, I bought some as a last gesture to my past and present self. Bringing together New York and Minnesota and my past and present self.


Friday, December 30, 2011

Sformato di Spinaci - A Spinach Flan for you


I love theatre. I adore theatre. It's breathing to me. I've gone from an often-unemployed-but-professional actress to "employed -yay" theatre teacher to "employed - yay" director to "freelance but produced - yay" playwright. I love figuring out the lights, playing with sound, agonizing between words and creating characters. Except when I don't love it and then I start to wax poetical about every other profession in the world (except maybe Toll Booth Operator).

I love blogging. Adore it. Except for those times when there is no time and I think I should be getting something up - only I have nothing to say and last week's cooking was not inspired and I don't want a cookbook deal and the days have been dark and I'm just going to use the stupid flash - ....and I'm trying to understand physics for a play I never should have decided to write ... so I haven't visited anyone....and then ... I just sit and read blogs. And in no time, I'm back to loving blogging.


It's the community. Sometimes you share a story and I nod. Then, you unveil a recipe and I'm bewitched. You awaken a sense memory in me and I need to follow that road. And you do unexpected generous things that don't call attention to yourself - you just do it. An example of your generosity and kindness is this recipe - that came to me through a blogger. If you don't yet know Ciao Chow Linda I beg you to go over there. Make it a New Year's resolution - because this one you will keep!And get ready to cook (and smile).

In November I wrote about a ricotta sformato I had made - inspired by the restaurant Il Cibreo in Florence.
Ciao Chow Linda asked me if I had picked up their little cookbook and I replied, "Sadly no and I regret it."

One week later I received a copy of the pamphlet and attached to it was an Italian postcard that charmed which told me that she sent what she considered the best and the brightest recipes and I need to make the yellow pepper soup (will do). But first I had my heart set on the Sformato di Spinaci (Spinach flan). The recipe serves 8, so I halved it and it sill fed 6. It's a graceful puddle of green. Chef Fabio Picchi states:

"If you didn't have to deal with the difficulty of taking the flan out of the pan, this dish would be remarkably simple. Having overcome this little obstacle, and we shall see how, in my opinion this is a very fine dish and one that is not difficult to make."

Having been forewarned about taking it out of the pan (it is indeed a mass of softness), I thought about doing these in individual ramekins but I wanted to see the texture. Next time I will do the ramekins. But I don't regret doing it in one pan. I'm a sucker for turning vegetables into whispers.




Sformato di Spinaci - serves 8 generously
(I will give you Chef Picchi's measurements and then below - I will give you mine - and yes, the photos were taken with a flash - don't blink)
2 kg. Spinach
500 g. ricotta cheese
3 eggs
about 150 g. Parmesan cheese (freshly shredded)
nutmeg
120 g. - or about 1 cup extra virgin olive oil
salt - to taste

Spinach Flan - serves 4-6
30-35 ounces spinach
3/4 cup ricotta cheese (could use 1 cup)
2 eggs
1/4 cup Parmesan Cheese
nutmeg (to taste)
1/2 cup extra virgin olive oil
salt to taste



Wash the spinach and boil it in very little salt water - just till wilted. Drain it and squeeze out as much water as possible. Chop it up and add to a large bowl. (I saved the bowl and put all directly into the food processor.) Add all the ingredients to the bowl. Salt to taste. Then (my favorite recipe direction ever):

"If you have a food mixer, use it to make the mixture as smooth and uniform as possible; if you don't have one - either ask your next-door neighbor to lend you one, or when you chop up the spinach try to chop it up as finely as possible."

Put it in a medium sized baking bowl. The flan should be about four centimeters thick (mine was smaller and 2.54 centimeters equals 1 inch). Spread the mixture taking care to smooth the surface. Put the pan in the oven at 150 degrees C (about 300 degrees F) and leave it for a few minutes - just enough time for a thin film to form on the surface. (I only got a partial film.) Remove from oven, cover with tin foil and then you will need to check from time to time to see if the mixture is starting to swell (yes, Chef Picchio says you can open the oven - no problem - it's not a souffle).At that point, cover it well again and turn the oven down to 100 degrees C (about 212 F - and 215 F is just fine) and leave it for about 40 minutes.

To serve: Cut the flan into rectangular pieces (as you can see my shape didn't hold) and serve (preferably on heated plates) with tomato sauce or with a little melted butter and a dusting of Parmesan. I did the latter.


Chef Fabio Picchi's wonderful instructions on serving:

"I would advise you to carry out all the operations in the kitchen. To extract these rectangles without breaking them you will need to use rectangular spatulas: press lightly on two opposite sides, ease the pieces out and deposit them on the plates. If you need to use a finger to salvage a situation verging on disastrous, this will be understood, forgiven and justified even by the Hague Tribunal."

So there you have it - my flan - spread. The family didn't even look at the shape-shifter. They just ate. And sighed. Sighs tell a lot.

I thank you for all your kindnesses during the previous year. And I thank you for your blogs - your artistry and your nourishment. Food is necessary. Sharing elevates it. We are programmed to eat. We are also programmed to create. It's all somewhere in our DNA which is why we are a community. Buon Anno, friends. May 2012 bring you joy. And when it does - note it: in your blog, on a post-it-note attached to your computer or jotted down on the calendar. So no matter where you are on a given day - you have knowledge of the joy.