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Cucina Povera Important Contest Update!

Hi all!  I just wanted to drop a quick note to give you an important update.

After running umpteen contests and giveaways on this site with no problems, it stands to reason that eventually something would happen. And sure enough it did!

Some of you who tried to enter a comment to win the Cucina Povera cookbook experienced an issue because the site wasn’t accepting it.  So unfortunately, anyone who tried to leave a comment to win the cookbook, didn’t actually get entered.

My sincerest apologies on that.

But the good news is, the issue is all fixed!

So, what I have decided to do is extend the contest through Sunday evening, October 2nd, midnight EST – and invite anyone that attempted to enter,  back to leave another comment.  And of course – don’t forget the FOUR bonus entries!

And to make it easy, I’ve included the link to the original post.  Just click here to comment.

Thanks!

Cucina Povera : Recipe and Cookbook Giveaway

Being a foodie that loves her Italian cuisine, I have known about the concept of Cucina Povera for some time.  You may also remember that the concept of Cucina Povera inspired me to make Italian recipes like this Chard and White Bean dish and Tuscan White Bean Soup.

Cucina Povera is described as ‘cooking of the poor’ or peasant cooking.  The concept of using up all ingredients, with nothing going to waste and using simple ingredients to prepare food comes from a time in Italy when things were unbearable, because food was scarce.

The thing is, these time-honored recipes and tradtions are actually quite delicious in their simplicity and many of the best dishes have stood the test of time and are still made, enjoyed and appreciated today.

And that is exactly what Pamela Sheldon Johns’s new cookbook is about!

Tuscan recipes like Ribollita, Panzanella, Involtini di Maiale, Pollo Arrosto al Vin Santo, Torta di Ricotta, and Gnudi, are all part of the collection of soups, salads, main dishes, pastas, sides and of course desserts, that are included in this Italian cookbook.

I was lucky enough to score a complimentary review copy, chock full of authentic Italian recipes, and I am thrilled with it for several reasons.  I adore the fact that Pamela has spent time with some of the people who were gracious enough to share not only recipes for the book, but stories about a painful time in Tuscany and how some of the Tuscan recipes came to be.  This mingles alongside photos of locals and includes both a resource guide for obtaining imported artisinal ingredients and helpful conversion charts.

This not only makes for interesting reading, but it also connects you to the food, recipes and the people, which adds a richness and deeper understanding of the Cucina Povera concept.  Plus, the rustic Tuscan recipe pictures are totally swoonworthy!

Insalata di Farro from Cucina Povera

I know that I’ll enjoy making many of the recipes in the next few months, weeks and hopefully years to come.  And now you have the opportunity to do the same!  Pamela has been gracious enough to provide the recipe for Insalata di Farro (pictured above) from the Cucina Povera cookbook.

Insalata di Farro
(FARRO SALAD)

—From Cucina Povera by Pamela Sheldon Johns/Andrews McMeel Publishing

SERVES 6

Farro is an ancient strain of wheat with a high protein content and a nutty flavor. It can be found in natural foods and gourmet foods stores whole, cracked, or ground into flour. This dish can be served warm as a winter side dish, or chilled for a summer salad.

2 cups whole-grain farro

3 tablespoons plus 1/4 cup extra-virgin olive oil

4 green onions, including 1 inch of green parts, chopped

2 cloves garlic, minced

1 zucchini, diced

1 red bell pepper, seeded, deveined, and diced

2 cups chicken stock (page 173), heated

1 cup canned chickpeas, drained and rinsed

4 ounces spicy salame, diced

Grated zest and juice of 1/2 lemon

Sea salt and freshly ground black pepper

Romaine lettuce leaves for serving

–

Soak the farro in water to cover for at least 1 hour or overnight.

In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini, and bell pepper and sauté until softened, about 2 minutes. Add the stock and bring to a boil. Drain the farro and add to the pan, cover, and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir in the chickpeas and salame. Cover and set aside to keep warm.

In a small bowl, whisk the lemon zest, lemon juice, and the remaining 1/4 cup olive oil together. Season with salt and pepper to taste.

Fluff the farro with a fork. Stir in the dressing. Serve warm or chilled, on lettuce leaves.

—

And as if that wasn’t enough, Pamela is also giving away a copy of the cookbook to one lucky reader!

HOW TO ENTER TO WIN A COPY OF CUCINA POVERA:

Leave a comment below telling me your favorite Italian recipe to make at home.

But wait  - there’s more! You also have the opportunity for up to FOUR additional bonus entires.  For each bonus entry, you must leave a separate comment for each entry to count.

1.  Subscribe to the Melange Travel Newsletter

2.  Follow @MyMelange on TWITTER

3.  RT this message on Twitter : I just entered to win a copy of Cucina Povera from @MyMelange – you can too! Enter here http://bit.ly/otXl5Y

4.  Like MyMelange on FACEBOOK

That’s a total of FIVE chances to win!

EDIT : CONTEST IS CLOSED!  Congrats to Annika Blyckertz who won the cookbook!

THE FINE PRINT: Contest extended until Sunday, October 2nd at midnight EST. Contest is open until Friday, September 30th at midnight EST. One random winner will be drawn using the Random Number Generator. Winner has 48 hours to get in touch after being contacted, otherwise a new winner will be drawn.

Good Luck!

French Food : Eating at a French Brasserie

When I’m not eating French food in France, I’m scoping out my next great French foodie adventure when I travel or when I’m home.   Imagine how over the moon I was to hear that Brasserie 292, a new classic French brasserie, with a modern flair, would be opening within walking distance of my home.  Quelle Surprise.

I have since visited several times in an attempt to work my way through the traditional menu, with a few of their own creative dishes thrown in. I’m also in talks with the owners to rent cot space in the kitchen, because apparently, walking distance doesn’t seem to be close enough.

These visits have reminded me of why I not only love classic French cuisine, but why I like eating in the relaxed, yet bustling setting of a French brasserie.  I thought it would be a perfect time for me to tell you a bit more about what you can expect from that experience in France.

What is a French Brasserie?

The word brasserie (pronounced brass-ree) originated from the word ‘brewery’ and were initially found in the Alsace region of France.  These days, it describes a type of French restaurant that serves classic French dishes in a friendly, but upscale setting.  They are generally larger than a bistro, have a full bar,  a fixed menu (which is professionally printed as opposed to written on a chalkboard), are open daily with longer hours, and have professional wait staff.

In an upscale French restaurant, you’d be expected to order a full meal – but in a brasserie, that’s so not the case, which is why I tend to love and prefer them.  Take a seat at the bar for a glass of champagne and a few oysters and share a cheese plate, come for a simple plat-du-jour, meet friends for brunch or splurge on a full-blown dinner – it’s all de rigueur at the French Brasserie.

French Brasserie Decor

For me, much of the charm of the classic French brasserie can be attributed to the decor.  Imagine large leather banquettes (classic red is my absolute fave), antique brass finishings, globe lighting, dark wood, classic white linens, simple tableware, and larger than life mirrors reflecting diners enjoying the convivial atmosphere. The most stylish represent Art Nouveau or Belle Époque periods.  Even the design, arrangement and detailing of the menus seem to play a large part in creating the overall ambiance.

French Brasserie Classics

Though each chef might take creative license to add a few different dishes to their menu, and each region of France would most certainly include their regional specialties, you can always expect to find several traditional dishes on the menu.  Most will have some sort of raw bar offering oysters, clams and mussels, served simply on a bed of ice with lemon wedges.

Generally, you’ll also find a selection of soups, salads, sandwiches, omelettes, pastas, and simply prepared chicken, steak and fish dishes. Something for everyone, which is yet another benefit of dining at one.

Classic dishes like Steak Frites and Moules Frites, with aioli for french-fry-dipping, Croque Monsier, Salad Niçoise, Cassoulet, Coq au Vin, Cod Brandade, Sole Meunière are standard options. You’ll also find a Plat-du-Jour, which would be a daily chef’s special that would be different for every day of the week.

Since French brasseries will also have a bar, you can expect to find a nice selection of beer, wine by-the-glass and bottle, champagne and a wide range of cocktails ranging from the perfect brunch Bloody Mary, to an aperitif like a Kir Royale.

For dessert, French classics like Tarte Tatin, Profiteroles, Crème Brulée, Baba au Rhum, Chocolate Mousse and sorbet will grace most menus.  You can bet some sort of tart, whether it be lemon, berry, plum or almond may make an appearance.

Some Paris Brasseries

There are great examples of brasseries all over France, but Paris seems to be littered with them. Unfortunately, many of the great, once independently-owned brasseries in Paris have now been acquired by the Flo brasserie chain.  These include Brasserie Flo, Julien, La Coupole, Bofinger and others. Some have kept up and some, well, not so much.  Brasserie Balzar would be one to visit in this group.

If you want to dine on French food with a view, try the Brasserie I’le Saint-Louis, which offers a lovely view from the terrace.  It’s a favorite to date.

If you have a hankering for a late night snack, visit Au Pied de Cochon, located in the now (sadly) defunct Les Halles market area.  They are open 24 hours, 7 days a week!

If you want to enjoy French classic dishes while gazing at over-the-top Belle Époque decor - it has to be Le Train Blue.

Looking to recreate your own moment from Something’s Gotta Give, visit the famed Le Grand Colbert.

Thomieux is a more sophisticated and creative Brasserie in the 7th (near the Eiffel Tower).  It’s run by talented ex-Hotel Crillon chef, Jean-Françoise Piège.

A popular budget option, Chartier appeals to the working-class in the 9th neighborhood and is one of the oldest Paris restaurants.

Eating at a classic French Brasserie can be a fun and delicious experience, that can be enjoyed on any budget.  It is sure to be a feast for both the eyes and for the stomach, no matter where you happen to indulge.

Do you have a favorite French Brasserie or a classic French food dish that you love?  If so, share in the comments.

Are you hungry for Paris? Savor the French foods you’re craving with a custom foodie adventure or gourmet market tour in Paris.

Image of the Week : Paris’s Pont Alexandre III

This week’s image is a photo of the Pont Alexandre III in Paris, with the Hôtel des Invalides in the background.   It’s one of the prettiest bridges in the city, in my opinion.  It certainly is the most highly decorated and extravagant, that’s for sure.

I’m a huge fan of all of the cherub statues, ornate Art Nouveau style lamps that line the railing. And can we just speak about all the gold.  Just look at all that gilt gold! On the dome, on the winged horses and on the railings.  And in case you are wondering, yes it’s real.  24-Carat golf leaf kinda real.  *le sigh*