Guiliano says that American's are "mindless eaters" and I would have to agree with her. To most of us eating is just a thing to do when we don't have anything else to do - or it's the right time of day and we just want to eat quickly so we can get back to whatever it was we think we need to be doing. So we don't pay much attention to what we are eating or how much, we just scarf it down to get it over with. And sometimes we eat when we are bored as if it's a hobby. So what we put into our mouths is whatever is handy or quick. Usually, that means something that is not particularly good for us. Thus, "mindless."
She says that if we make a meal a true event, then we will enjoy it more and eat less. So, how do we do that? First of all, cooking and eating should be about the season of the year and the seasoning of the food. You should have fresh ingredients and pay attention to the taste. As you take each bite see if you can pick out the flavors. Can you taste the garlic, the rosemary, the basil; can you tell what cheese was used or what meat or seafood? If you eat slower and savor each bite, you will eat less and enjoy it more.
Second, make it fancy! Use your best china and crystal. Eat on a table cloth with cloth napkins. Have an arrangement of flowers. Go to the effort of making it an event rather than just a meal and you will see how different your attitude is towards the food and the meal - and the cook!
When you eat out, don't fill up on the bread! Just because it is set on your table doesn't mean you need to eat it all before your meal arrives. You are not there just for the bread - you're there for the other courses as well. And because it's the "main dish" doesn't mean you should eat more of that than any of the other courses. It's all about portions. If you eat slower and less of the main dish, then you can enjoy the salad and the dessert.
Unfortunately, in the US, the portions are huge compared to France. You may have a four course meal in France, but you can eat it all because the portions make sense. The chef knows that you will want to eat each course which he/she has carefully prepared and so the serving sizes reflect that. Keep that in mind when you eat at home also.
As I prepare the different recipes I want you to know what you will NOT find in my cooking. There will be no salmon, no kale, no cabbage or Brussels sprouts. I don't like any of those flavors. I do not use any alternative flours or dairy products. I don't use non-fat anything because they have no taste. Often the fat has been replaced with lots of sugar to give some taste, which is worse for you than the fat!
With that said, here's the recipe of the week: Pasta e Fagiole Veloce (Quick Pasta and Bean Soup)
Made the traditional way it usually takes 3 - 4 hours to cook. I don't have a problem with a recipe taking all afternoon, but I thought her quick version sounded good. And it is!
Pasta e Fagiole (literally, pasta and beans) is a peasant dish which was made with whatever the farmer's wife had left over at the end of the week: garlic, tomatoes, carrots, celery, olive oil and white beans. It varies somewhat from region to region and even the spelling can differ! In both France and Italy, some of the best cuisine began in farmhouses. In France they call it Cuisine de la Campagne and in Italy it's called Cucina Povera, literally Poor Cooking.
I have lots of great soup recipes which I make often. While I liked this recipe I probably won't make it again as I prefer my chicken tortilla or potato leek or broccoli cheddar soups. I decided on the second day to add some fried crumbled bacon (what isn't better with bacon?!) to add more depth of flavor and make it a little heartier. I liked it much better with the meat. Her recipe says you can add sausages which would make it even thicker and heartier and a great winter day soup. At some point I will look for her all-day-no-shortcuts recipe and compare. I'm sure cooking it all day would make a huge difference in flavor.
My good friend, Elaine, agreed to give suggestions for wine for the dishes that I will be preparing. I told her I would refer to her in my blog as EMWE (Elaine my wine expert!) She suggested that with a rustic dish such as this one a Chianti Classico would be a good choice if you like reds. A good Italian white would be Orvieto which is "smooth and clean without any overt flavor profile that might clash with the earthiness of this dish." Since I prefer whites to reds I bought an Orvieto Classico which paired well with the soup. Thank you, Elaine!
This was a fun week! I have an idea for next week as we get closer to Super Bowl Sunday. Hope you'll join me for that recipe. I'm so glad you are joining me on this gastronomic journey. I'm always open to ideas, suggestions, comments. Merci! and today I should say "Grazie". And here's Dean to sing it for you. Enjoy!
The soup sounds good and easy. A little hard to read with the date on the last few ingredients but feel I could figure it out. I'll have to look into that white wine.
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