Slow Food

Back street market in Florence, Italy

A very simple, but very delicious lunch at a Tuscan winery.

          I love my new 1-cup Italian stove top coffee maker. The process of making delicious coffee complete with foam is easy. When the coffee is done, I sip it slowly and enjoy complex flavors of coffee, milk and the frothy foam on top. Not only is it a nice way to start the day, but it has SLOWED me down to actually enjoy both the process and the product. The first few days I mumbled about it taking too long, but now it is part of my morning ritual.

       I have been thinking about the “process” involved in both making and enjoying food. Jump started by my recent trip to Italy, I am dedicated more than ever to enjoy the process of my cooking and not just the product. Handmade foods, wine, and olive oil were abundant in Italy and can not be missed by even the casual observer. One of the best dishes I had was a simple homemade pasta dish made with fresh olive oil, garlic and basil. Parmesean was on the side for sprinkling if desired. Not complicated, but made with fine foods carefully chosen for their best flavor.  I am sure the process of making this dish is simple, yet a delicious end meal was produced.  If one actually enjoys the process of cooking, even this simple dish provides joy....choosing fresh oil, enjoying the smell of garlic and basil, perfecting homemade pasta and then choosing a complimentary wine.

      Italy is home to the Slow Food movement, which according to their website is now “ a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.” “Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.” The Slow Food movement urges us to enjoy quality food in an environment that is not rushed.

     I realize we all live very busy lives, yet I believe we can each incorporate some aspect of Slow Food into our day. My coffee maker is one example. I choose fine ingredients (I suggest Fair Trade coffee), relax as I assemble the pieces and slowly enjoy the final product. It isn't a big change. The Slow Food movement gives us other ideas for slowing the pace of our meals from direct contact between consumers and producers through farmers' markets and CSAs to also shopping at stores dedicated to carrying local produce ( ask the retailer about the food the sell to learn about origin, production techniques, etc...). I would also add visiting roadside farm stands, asking neighbors for the extra rhubarb or zucchini, enjoying recipes based on locally available foods, sharing food with friends and savoring the meal when you sit down to eat. Enjoying “slow food” doesn't have to be prolonged, complicated or out of your reach......even making small changes can help build a solid connection to your meals.

      
      With thoughts of Italy and slow food in my mind I leave you with two things. The websites for you to get more information are: www.slowfood.com and http://www.slowfoodusa.org/ . The other is an asparagus risotto recipe. This was one of the other most wonderful dishes I had in Italy and it coincides with the asparagus harvest now taking place. Enjoy!

Asparagus Risotto – Risotto agli Asparagi

Recipe by Kyle Phillips

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Ingredients:

1 pound asparagus

½ small onion, finely sliced

1 ½ cups short-grained rice along the lines of Arborio

¼ cup plus 2 tablespoons butter or ¼ cup olive oil plus 2 tablespoons butter

1/3 cup dry white wine, warmed

1 cup grated Parmigiano

The water the asparagus was cooked in, topped off with beef broth or veggie bouillon to make 1 quart, simmering

Salt and white pepper

Clean and boil the asparagus for a few minutes or until a fork easily penetrates the tip of a spear. Use tongs to remove the asparagus from the water. Trim the tips from the stalks and set them aside. Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Return the white ends of the stalks to the pot, along with the broth or bouillon.

Saute the onion in ½ the butter or the oil and when translucent, remove it to a plate with a slotted spoon. Next, stir in the rice and saute, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until evaporated. Then add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a full ladle at a time. Continue adding liquid and when the rice is almost done, stir in half the reserved tips. Check seasoning and continue cooking the rice until it is al dente. Turn off the heat and stir in the remaining butter and half the grated cheese. Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish with remaining tips. Sprinkle remaining grated cheese over it and serve.

**there was also a note you can puree asparagus before mixing it in to the risotto.**