Tuesday, January 8, Lead Story:
Hot New Dishes, but for Me…Hot New Peeves!
So the restaurant world has arrived at a number of oh-so-trendy dishes that weren’t in the regular rotation just a few years ago. But…are the restaurateurs getting them right? In some cases, tragically “no.” Log on Tuesday as I blow the whistle on the new poseurs.
The name of this dish is a complete surprise–because when the Pennslyvania Dutch say “pot pie,” they’re not talking about a baked pie with golden pastry on top! They are talking about a wonderful meat stew that includes large, slippery noodles called “pot pie squares.” The Amish might use any number of meats in this dish–but I’m partial to the following Chicken “Pot Pie” recipe given to me by an Amish friend. Amish Chicken Pot Pie can be served either as a side dish, or as a main course.
Interested in the world’s greatest lamb chops? Last spring I lined up what I surely believe to be the two contenders, both in Greece…and I had myself a lamb-chop-judging! Follow it all right here on DRTV!
When it comes to grating cheese over Italian food, the king of the hill in America, for decades, has been the stuff with various versions of “Parma” in its name.
But Americans are getting much more sophisticated now–both in how accurately they’re using the “P” word, and in how often they’re finding alternatives.
First things first. Though we were all brought up calling this stuff “Parmesan cheese”–and though the only experience many of us had of it, for years, was out of a little green shaker purchased at the supermarket–we were dead wrong.
I must confess: even I, the mule of the table, get a little burnt out after the holiday season. The caviar. The foie gras. The goose. The prime rib. The munch-encouraging social environment.
I don’t really want to stop…but boy is my body giving me signals that I should.
Now, I’m not about to go cold turkey (except, perhaps, for a leftover sandwich!)…but on or about Jan. 2 I do start seeking lighter foods that also give me a gastronomic charge.
