Rub it On!

It's grilling season once and again and there is nothing simpler than preparing meats and fish with simple rub mixtures. There are so many variations that you'll never run out of flavor combinations. I think the best thing about using rubs is that you don't have to wait for the flavor to set in like in a marinade. The other advantage is that if you don't feel like firing up the grill you can simply pan fry your meat in a nice hot skillet and get almost the same affect without the grill marks. Either way meats and fish pop with flavor. You can even rub spices on your favorite vegetables and grill away. Just remember to brush a bit of oil on your veggies first to help the spices stick.

The easiest way to start using rubs is to peruse your grocery store aisles. Rubs of all kinds can usually be found in the spice section, and near the meat and fish counters. In addition, there are a variety of spice makers on the web that offer up their culinary creations. If you want to learn all about the history of spices, McCormick has a wonderful background http://www.mccormick.com/content.cfm?ID=10109

Happy grilling!

Spring Season Food Memories

Many of my fondest childhood food memories center around Easter time. Living with my Italian grandmother had such wonderful benefits. Every holiday is dappled with food traditions, but Easter was probably one of her favorites.

Every year, my grandmother would be sure to put her order in for "wheat" pie or as they say in Italian "Pastiera". This delectable pie is so unusual. Filled with rich ricotta, sugar, wheat berries and sometimes dried fruit. It almost always has the signature criss-cross crust on top. The crust is a sweet one, that is somewhat heavier (thicker) so as to be able to hold the heavy filling. If you'd like to know more visit
Pastiera Napoletana

Another great food of the season is my husband's favorite, "Pizza Rustica." This dish was originated by farmers who used ingredients available on the farm. Although the filling is savory it typically has a sweet pie-like crust with a ricotta filling. There are many variations of this delectable pie, but typical ingredients could include salami, mortadella, prosciutto, sorpressata, mozzarella, and I like to add parsley and grana padano grated cheese (but you can use parmesan). There's one waiting for me by the stove right now. I just couldn't pass up the opportunity to whip one up today.

Pizza Rustica is best when eaten straight from the refrigerator in nice thick slices. Some people like to serve Pizza Rustica at room temperature. I've never seen it eaten, however, hot or right from the oven. You want to be sure the cheese filling sets up nice before slicing (sounds like cheesecake, no?).

One last memory for me this time of the year is Passover. I had a friend in college that would invite me over to feast with her family. And what a feast it was. I think I ate more than everyone in her family. Her mother made a mean gefilte fish. And Amy was great at making Haroseth. But the best was the noodle kugel and potato kugel alongside the slowly roasted brisket. My mouth is already watering. It saddens my tastebuds that I no longer get to dine on such treats. But those early days of food tastings certainly helped me to appreciate other cultural delights!