Category: Other

Tomato Oil

1. WHAT IS IT? Country of origin: Italy History: After a trip to Italy in 1989, Karyn Korteling, owner of Pastabilities restaurant in Syracuse, was inspired to make her own version of tomato with tomatoes, olive oil, garlic, honey, chili pepper, and spice oil. Twenty-five years later, Hot Tom is still on the shelves in Central New York.   2.…

Not-so-common Pastas Shapes

  1. RICCIOLI Pronounced: r-IH-ch-ee-OH-L-ee Translation: “Curls” Replaces: Rotini Shape benefit: holds bits of meat, vegetables, and a variety of sauces Recipe Suggestions:  Rainbow Riccioli with Peppers and Onions Riccioli with Grilled Chicken and Wild Mushroom Sauce (from reluctantgourmet.com)   2. BARILOTTI Pronounced: b-AR-iL-OH-t-ee Translation: “Barrels” Replaces: Rigatoni Shape benefit: absorbs sauces and expands in size Recipe Suggestions: Green Monster Pasta Primavera with Barilotti Barilotti…

Wine Flour

1. WHAT IS IT? Origin: pomace—a pulpy matter from the seeds, stems and skins of grapes after being pressed to make juice. History: After harvested and pressed for juice, a goopy grape residue is left behind (mountains of it) and has been the wine industry’s biggest concern regarding sustainability. Traditionally discarded as garbage, pomace these days is sold to gardeners and used…

‘Nduja

1. WHAT IS IT? Pronounced: en-doo-yah AKA: spicy soft salami; spicy pork butter; flaming liquid salami; the Red Nutella Country of origin: Italy Animal of origin: pig History: ‘Nduja is loosely related to andouille, a French sausage introduced to Italy in the 13th century. And just like andouille, the Italian version was traditionally made from “poor cuts”, like the pig’s…

Gjetost

1. WHAT IS IT? Pronounced: yay – toast AKA: brown cheese; whey cheese; caramelized cheese; fudge cheese Country of origin: Norway Animal of origin: goat and cow History: In the 1800s, Norway’s economy suffered from falling food staple profits. As a result, a milkmaid created gjetost. Instead of using curd as the base for cheese, she used the watery milk remains called whey.…

Teff

  1. WHAT IS IT? Pronounced: tef AKA: the lost grain; the grass of love; emergency crop Countries of origins: Ethiopia and Eritrea Plant of origin: Eragrostis tef History: Teff has been a staple of traditional Ethiopian cooking since 5000 BC. The whole grain is ground into a flour and fermented to make injera, a spongy, Ethiopian flatbread similar to a…