The Logo

Meatball Obsession technically started in 2008 in New York City, but its true origins date back to when Dan Mancini’s, the founder of Meatball Obsession, assisted his Grandmother in a Brooklyn, New York kitchen while she prepared authentic recipes from Bari, Italy.   These cooking sessions ignited a passion for cooking within him that could not be extinguished.  So much so that even though he worked in the apparel industry for 25 years, he decided to abandon that profession in order to dive into the often unrelenting world of food service.   Lucky for us, over the years Dan kept his Grandmother’s recipes alive and well in his own kitchen, and therefore we now get to experience the greatest meatball that Dan has ever tasted.

I have to admit, as my wife, Kat, and I were on our way to Meatball Obsession I was slightly apprehensive.  I am The Blue Collar Foodie and all, but purchasing meatballs from a kiosk is as unsettling as buying American made electronics.  As we approached the cart, which is located near the Cinnabon (See Map Below), the fragrant smell of the simmering sauce guided me towards our destination and with each step my worrying seemed to dissipate.  Even though my olfactory senses were being bombarded by every other malodorous mall scent, I could still make out the marvelous aroma of Meatball Obsession’s Sunday Sauce, and that made me feel much better about the meal we were about to partake in.

The Treasure Map

When we arrived at the Meatball obsession Cart we were greeted by a welcoming staff that seemed genuinely excited to be a part of this newfangled foodie movement.  Furthermore, since it was the grand opening we were also received by the owners of Meatball Obsession and I got to speak to both of them for a little while about their new endeavor.  Just from speaking to them for a short period of time, it was obvious to tell that they are passionate about the food that they serve and the business that they run, which is an often overlooked integral part of a successful food establishment.

Meatball Obsession Kiosk

Meatball Obsession specializes in, wait for it, Meatballs, and therefore even though they serve a few other items, the menu mainly consists of their Meatballs and Meatball related accoutrement.   Additionally, Meatball Obsession is not your ordinary Italian Restaurant and therefore the ordering process is somewhat different than what you may be used to.  You don’t just order meatballs at this establishment, you create custom made meatball sundaes tailored to your specifications. This ordering process is broken down into three fun and easy steps that the extremely helpful staff will guide you through if you are a rookie, as I was:

Ordering is only half the fun!

Step One:  Indulge Your Obsession:   In other words choose which type of meatball(s) you would like to tantalize your taste buds with.  They offer Beef, Turkey, Chicken, or Pork Sausage which can be mixed and matched any way you would like.

Step Two:  Choose Your Culinary Vessel and how large     you want it to be:  The tasty meat morsels that Meatball Obsession serve can be served in a cup or in an “Original Pocket Sandwich.”  Both options are served with their special Sunday Sauce and the amount of meatballs that you ask for.

Step Three:  The toppings!  This is by far my favorite part of the ordering process, and in my opinion what makes the Meatball Obsession experience unforgettable.  Meatball Obsession offers a wide variety of toppings that you can pair with their already flavorful meatballs to create your very own Meat Sundae.

Kat and I stumbled and bumbled our way through this process, changing our minds not once but three times, until we were finally satisfied with our order.   I decided to get three different meatballs, 1 Beef, 1 Turkey, and 1 Pork Sausage in a cup topped with Ricotta, Parmesan, Romano, Mozzarella Pearls, and Basil Olive Oil for $11.00 and Kat decided on one turkey and one beef meatball topped with 24 month aged Parmigiano-Reggiano and gnocchi for $9.50.  While our concoctions were being assembled, we were informed that even though the idea behind Meatball Obsession’s containers, whether you chose the cup or the sandwich, were meant for people on the move, they are also going to provide seating for individuals that want to enjoy their meals sitting as opposed to walking.

Cup of Yummy!

After receiving our cups full of yummy, Kat and I took our first forkful of Meatball Obsession together and it was magical.  If we were in a movie, as we chewed that first bite a melodic tune would have played over a slow moving montage of all the disappointing meatballs that I have eaten in my life, culminating in the triumphant rise of the music as I ate this very meatball.   A meatball, with so many layers of flavor, the perfect consistency, and that was swimming in a hearty marinara sauce that is literally so good that I would give up bacon for a year, just to get a peek at the recipe.   If this was not enough, the toppings paired flawlessly with the meatballs and sauce and brought the meal to whole other level.  After we were done devouring our meatballs, we then used the included side bread to sop up as much sauce as we could, and when our bread supply was depleted we just settled on spooning the sauce into our mouths until every last drop was gone.

Cup of Yummy 2: Rise of the Gnocchi.

Meatball Obsession also offers a variety of beverages to wash down your tasty creation with.  For the unadventurous, one can order Coca-Cola or Bottled Water.  If you are feeling somewhat frisky, you can go with a San Pellegrino Soda or even better a Manhattan Special Soda in a variety of flavors.  For the true Old World New York experience however I highly recommend a traditional egg cream, created with seltzer and U-Bet Chocolate Syrup.   They also offer a fresh made cannoli that is not filled until you order it, which are imported from Brooklyn, if you are in a decadent mood.

Egg Cream!

I understand that YOUR Grandma, Nonna,  Bubbie, MomMom, or whatever the heck you call her makes the best meatballs on the planet, with YOUR Mother coming in a close second, but if you are interested in trying the third greatest meatball that you will ever taste, you should make your way over to Meatball Obsession.  I warn you though, once you taste these remarkable spheres of meaty goodness, you may have to lie to your Grandmother on a regular basis, when you say her meatballs are still the best.  You have been warned!

Before eating there is cooking, and before cooking there is preparation. This is a vital step to master if you want to produce impressive meals. Make sure that you have all of the ingredients available. Plan your meal a day in advance to make sure you have everything you need. This process will reduce your stress level and help manifest a more positive outcome.

Always keep your spices away from light in a cool place. When they are stored in the sun, they lose shelf life because of exposure. Storing your spices in a cool location far from direct sunlight will help them last longer and taste better. Your food will be even more delicious if your spices are fresher.

Always taste test what you are cooking to check the seasoning. Careful seasoning is especially require in meatloaf and meatballs. After you add your seasoning, don’t cook the whole thing. Cook a small amount in a pan and taste it first. If the flavor of the sample is to your liking, you can procede with seasoning and cooking the entire quantity of meat.

This type of seasoning is commonly used on other foods besides meat. For example, sprinkle it over roasted nuts or seeds, or use a dash when cooking eggs for breakfast. Everyone will love the flavor and ask you for your secret ingredient!

Steak and poultry seasonings can be added to other types of foods, such as vegetables or eggs. Sprinkle on popcorn for a tasty movie-night snack, or add a bit to fried rice to spice it up nicely. You can cultivate a reputation as a mysterious wizard of flavor just by using a judicious dash of such seasonings.

Properly frozen fresh fruit can stay good for up to a year. You also have the added benefit of having fruits out of season whenever you want them.

If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. When you cook vegetables you can use chicken broth or add beef instead of water. Buttermilk, yogurt and sour cream can be great substitutes for milk. Try making your recipes stand out and more nutritious by interchanging your liquids.

Baked, Boiled Or Browned: Expanding Your Culinary Abilities Always check to see if your utensils are clean if you are about to cook. If there is leftover food on your utensils from the last meal you cooked, it could contaminate the food you are making now. This could cause a lot of very serious problems due to the spread of bacteria.

It is fairly easy to dry tomatoes yourself. Just slice them when ripe to about 1/2″ thickness. Place them cut-side up on a rack that you use for cooling, and add a little salt. Use a cookie sheet to hold the rack and set it in the oven at 190 degrees for at least 10 hours. The dried tomatoes can be put in plastic bags and frozen. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. This will be good for up to two weeks, and should be refrigerated during that time.

To make your pasta sauce a little better, use some of the water that you cooked your noodles in. Remove approximately a quarter of a cup and set it aside. While mixing the sauce and pasta, add the pasta water into the mix. The water from the pasta contains starch, which can thicken your sauce.

The enjoyment that you get from eating a delicious meal that you cooked is quite unique. Sometimes it might seem that years of training go into preparing any delicious feast, but that’s not correct. Pretty much anyone can do this. By using some of the advice in this article, you will be excited and ready to try your hand at the kitchen arts!

To maintain the flavor and freshness of spices and herbs, make sure you keep them stored in someplace that is cool and dark. Their flavors will be weakened when they are exposed to light, heat or humidity. A lot of the time, you can expect an herb or a space to retain flavor for about a year. It is possible for whole spices to hold their flavor for several years. Storing your spices properly can help you achieve a longer shelf-life for your spices.

To maintain the flavor and freshness of spices and herbs, make sure you keep them stored in someplace that is cool and dark. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Generally speaking, properly stored herbs and ground spices can keep a good portion of their flavor as long as one calendar year. Whole spices can keep their flavor for up to five years. Storing your spices properly can help you achieve a longer shelf-life for your spices.

Learn The Simple Tips You Need To Make Your Cooking Stand Out Apples are used a great deal to cook in the winter and fall months, however it is important to store them properly to prevent spoiling. Apples tend to rot in warm dry air, so tie them up loosely in plastic bags and store in a refrigerator or cool basement. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.

Do you have a difficult time figuring out how long you should grill your meats? The best way to cook meat consistently is to invest in a digital meat thermometer that gives accurate readings of the temperature inside the meat. If the meat is thicker than an inch and a half, it may be a good idea to close the lid of the grill to cut down on total grill time.

It’s important to include beans and tofu in your diet if you’re trying to increase your protein intake. You can buy both items at almost any grocery store, and they will fit into any budget. Tofu is great meat alternative when baked, broiled, or pan-fried with seasonings. Boil kidney, navy or pinto beans with seasonings and you can enjoy a protein-rich side dish.

When buying ingredients to cook with, always read the label. There are many common supplies in cooking that contain unhealthy ingredients that are hidden. Look for hidden amounts of sodium and sugar that will contribute over time to reduced health.

One of the healthiest ways to cook your vegetables is to cook them on high with a low sodium chicken broth. Broth will flavor the vegetables, and less oil will be needed to saute them. This is a great and delicious way to cook vegetables.

Anytime you are cooking a dish that calls for substantial seasoning, try to add spices gradually throughout the process rather than all at once at the very start. This will allow you to make your meal more flavorful, and will prevent you from adding too much seasoning.

Use airtight containers for flour, sugar and baking mixes in the kitchen. This is a good way to keep your food fresh and protect it from bacteria and bugs. These containers can be bought at almost any store and are totally worth it!

How To Save Money By Cooking At Home Are you ready now to put the tips that were discussed within this article to practical use? Use what you have read above to start creating wonderful dishes today. Whatever your reason is for cooking, there’s nothing like the satisfaction of serving a homemade meal. It will take a little time and practice to perfect your cooking skills. However, a perfect homemade meal is worth the effort.

From Piazza Oberdan, we took the tram uphill to the town of Villa Opicina, marked by a monumental obelisk that was erected in 1830 to celebrate a new road between Austria and Trieste. The pedestrian path Via Napoleonica stretches westward about two miles from the obelisk to the village of Prosecco. Although we turned back before reaching Prosecco, we had plenty of opportunities to admire the stunning, panoramic view of the sea.

Returning to Opicina for lunch, we stopped at Ristorante Diana, one of several restaurants along the highway that specializes in cuisine from Trieste and the Carso. They were fully booked but agreed to serve us if we could eat our meal in the next 75 minutes. I ordered pasticcio di crespelle con carciofi e funghi (a lasagna of sorts, with layers of crêpes, artichokes, and mushrooms) and the capriolo in salmì (stewed venison). Mike had a plate of prosciutto di struzzo e cinghiale (cured ostrich and wild boar) and the stinco di vitello (braised veal shank). As a side dish, we shared a dish of carciofi gratinati (artichokes baked with a breadcrumb topping).

After lunch, our plan was to take bus #42 to the Grotta Gigante, but as happens so often when traveling, we just missed it. As we waited for the next bus to come along, we enjoyed some refreshing cones from the gelateria across the street (me: cioccolato, stracciatella, and yogurt; Mike: pistachio, panna cotta, and amarena).

When we finally arrived at Grotta Gigante—the world’s largest tourist cave at 351 feet high, 213 feet wide, and 918 feet long—we joined a dozen other people for a guided tour. Upon entering, a narrow tunnel opened into the enormous cavern, which is large enough to fit Saint Peter’s Basilica. The echo of dripping water filled the silence, and we were immediately struck by the chilly dampness. Five hundred steps descended past walls covered with curtains of stalactites in shades of white, orange, and brown. The cave’s stalagmites were tall and slender, with flat tops, the calcite concretions resembling stacks of dishes due to the height from which the water drips. What goes down must come back up again, and although the five-hundred-step return to the surface was quite strenuous, it provided a suitable excuse for my recent gastronomic indulgences!

Back in Trieste for dinner, we found a casual trattoria near the city’s old center, Trattoria La Piazzetta. I had goulasch served with potato gnocchi and a side of patate in tecia. This was the meal that clarified for me how those potatoes were prepared: slightly mashed but still chunky and cooked with beef broth, onions, and bits of pork. The goulasch obviously did not contain tomatoes and therefore perpetuated my lingering dilemma about that dish. Mike ordered seafood linguini and veal scallopini in white wine sauce—happily oblivious to the minutiae of cookbook research that was plaguing me on a daily basis.

I waited until I got up and started reading while I ate breakfast.

By 9:30, I was exhausted from skimming the appetizers, beverages, breads, salads, sides,  and soups. I hadn’t even gotten to the main courses or the desserts yet!

I started reading them by just skimming, so that I could go back and spend hours pouring over the awesomeness that is the VVP, and tell what my favorites are.

It took me hours to read, examine, appreciate, and pick out which blogs and recipes I liked the best, and trust me, it was not easy. I decided to lay out my favorite in each category (appetizers, beverages, breads, salads, sides, main dishes, and desserts) and my overall favorite. You know, the “Best in VVP.”

Now, I know that Annie, over at An Unrefined Vegan, will be posting the voting for everyone’s favorites, so feel free to let my choices guide yours (unless you want to vote for me, in that case, ignore all the other competing advice. . .).

So, my favorites in each category are:

Appetizers:

  VS.

An almost impossible choice. I was torn between Vegan Richa‘s Roasted Sweet Potato BBQ Mung Bean Sprout Canapes, and Vedged Out‘s Mini Jackfruit and Kimchi BLT Slider Bites. (Just in case you’re read this, I hate you both for making your food so awesome, and mine look so mediocre.) In this head-to-head battle, I was just slightly more struck by the addition of bacon, and had to give the win to Somer over at Vedged Out.

Beverages:

 VS.

Another head-to-head battle ensued, between the Turkish Delight Martini over at Gormandize with A-Dizzle and K-Bobo (I want to laugh every time I see that name) and Matt’s Authentic Ginger Brew, over at We Go Authentic.Thsi choice, while difficult because I love ginger beer, had to go to the martini, despite the fact that I don’t care for rosewater or Turkish delight, because, well, it was the only alcoholic drink in the beverages section of the VVP!

Breads:

 VS. VS.

One of the shortest sections in the VVP this year was the bread section, but what they lacked in quantity, they made up for in quality. These three breads represent 50% of the options in the VVP, and that made it a nightmare to choose a favorite.

Bankrupt Vegan‘s Homemade Flour Tortillas are a favorite, because I just can’t get my tortillas right when I make them at home. Spontaneous Tomato‘s Sourdough Epi Baguettes are just amazing looking, and My Good Clean Food‘s Herby Olive Tomato Kale Bread looks unfairly delicious. I had a really hard time choosing here but I think, for flexibility and the way it woudl look bringing it to Thanksgiving next year (yeah, I probably will) I’m going to go with the epi baguettes, courtesy of Spontaneous Tomato.

Salads:

 VS.

So, In Pursuit of More and the French Lentil & Vegetable Salad presented me with a different kind of challenge in the salad category. I love the thought process behind In Pursuit of More (Living with {just a little} less), but I thought and thought and though about the Portabella Steak and Potato “Friendmaking” Salad by Barefoot Essence for like an hour after reading her post. So, in the end, I let my stomach decide (like all men) and went with Barefoot Essence’s Portabella Steak and Potato Salad.

Sides:

 VS.

Side dishes hold a special place in my heart (and not just because I’m vegan and when we go to an omnivore’s house that all we eat). When i was a kid, we would go to barbecues, and, while I did embrace the Standard American Diet with all my cloggy little heart, it was the stuff not on the grill that drew me in, but all of the goodies on the table next to the grill. These two sides, Annie, over at An Unrefined Vegan, made Sweet Potato Fries with Parsley, Garlic, & Lemon Zest, while over at Vegan Fling we were all offered her Artichoke and Chickpea Salad. Both have beautiful photography, and both look delicious. Not to mention that both dishes are really pretty easy. . . I was torn, but I was drawn in by the use of chickpeas, one of my favorite legumes, and went with Vegan Fling’s Artichoke and Chickpea Salad.

Soups:

 VS.

I’m a big fan of soup. The Bolnde prefers stews, but I like all types. These two seemed to me to speak of spring and summer, but while not losing the warmth and comfort of a grat soup. Eat, Breathe, Balance made a delicious-looking Caribbean Sweet Potato Stew, and House Vegan countered with a Mushroom Miso Ramen with Wontons and Spinach. Both recipies made me stop and stare, but as the Highlander said, “There can be only one!” I caved to my love of Asian food, adn gave the win to House Vegan and her Muschroom Miso Ramen.

Main dishes:

 VS.

Wow, dude. It was so difficult to choose a favorite Main Dish. Well, a second favorite main dish, after mine (of course). These two were just the brightest stars out of  many many amazingly awesome looking dishes. The Road to Serendipity made a crazy-good looking Serendipitous Stromboli, and Veggisima made Authentic Mexican Chilis Rellenos, and dual posted in both English and Spanish. I’m lucky I can post in English. The battle was tight, because I love Mexican food, and the prospect of authentic Mexican almostwon out here, but my utter and complete adoration of all things Italian took the cake. Or the Stromboli, so to speak. The kicker for The Road to Serendipity’s Stromboli may have been the fact that they actually included four recipes in their one: the Stromboli itself, the Stromboli Dough, the Sun-dried tomato and walnut pesto that went into it, and the vegan Colby Cheeze. Wow. . .

Desserts:

 VS.

Ahhh, dessert. The sweetest way to end a meal. Now, I know that there are some of you who do not like chocolate (although i don’t understand it) and I know that there are people out there who don’t like super-sweet desserts. I don’t get you either. For me, chocolate is king, and sweet is key. Thankfully the Blonde agrees.the very first dessert in the VVP curled her toes when she saw it, and i hag to tell you, I had to do a double-take. Sugar Coated Vegan created a decadent, multi-layered Chocolate Cheesecake, with Chocolate Peanut Butter Fudge, and Chocolate Buttercream. Melt. My Brain. In fact, I was still coming down off of a virtual sugar high when i got to Happy to be a Table of Two, and found Nick and Jacks’ Chocolate Fudge Oatmeal Bars.

I just about blacked out.

In an almost impossible battle, I had to choose based on which I woudl rather someone else bring to my house, and then leave me alone with. I could (and will) make Nick and Jacks’ Chocolate Fudge Oatmeal Bars, but I may, may, just be able to convince the Blonde to make Sugar Coated Vegan’s Chocolate Cheesecake, and so I gave the win to her, on level of difficulty.

Best Overall Recipe:

And my overall favorite, which is, hands down, the hardest choice on here (It’s like choosing your favorite child, or, in my case, pet) goes to (drum roll, please):

In a tight, tight race, I have to give it to Sugar Coated Vegan, and her ridiculously amazing looking Chocolate Cheesecake. I mean, how could I possible fight that much chocolate and peanut butter? (You can send me some now )

To wrap up, however, I cannot thank everyone involved with the Virtual Vegan Potluck for making this one such a wild success. Annie from An Unrefined Vegan, Somer from Vedged Out, Jason from Jason and the Veganauts, and Lidia from Vegan Bloggers Unite! and Air Eater, not to mention the over 160 bloggers who took part in the VVP this time around. It made for a crazy difficult weekend, not only reading and drooling, but then choosing and writing. BY the end, I couldn’t even think about reading a single digital word.

To all of you involved in making this so awesome, thank you, thank you, thank you. I promise to do more visiting this week and this coming weekend.

First martian moment came on sat when i discovered that here you get your mail on SATURDAYS also! :-O

Thank you Simon! It’s good to have brothers who can save your behind when you move country and forget half of your work credentials behind… epic fail.. the little drawing made me all happy, even though i have a feeling somebody might be trying to get some move back to Finland propaganda in to my head.. Also.. how many other London Great Britain are there?

Had a pj party at home sat evening.. yes, it’s sad but after running around town like headless chicken for days all you want to do is watch a wonderfully lousy movie and shove your face in a box of donuts… No? oh….

Today was action packed again though, travelled across town to see some friends and attend their meeting, on the way there i had a martian moment again apparently the area is mainly populated by hasidic/orthodox jews (don’t know how to tell the difference only from their appearance) which was super exciting because i haven’t met one in real life before! i’ve read so much about their beliefs and traditions that i just wanted to pin one of them down and force him/her to have a conversation.. and i wanted to sneak a pic soo badly but i decided that that might be slightly inappropriate.. so i only stared with a goofy smile on my face, tried not to but what can you do..

We went all out touristy in the evening and got ourselves to Oxford street, ate at an Italian place i forgot the name of but YUMM!

Then the London eye

And Big Ben… Though Ben isn’t very big in real life.. maybe it’s one of those “short Stan the basketball player” things…

Saw the WWII memorial close by

I learned that roadwork is handled by the A-team in London.. and i pity the fool that thinks otherwise..

Oh and the Underground has the best commercials ever…

Night night

Pasta
Every region in Italy has its own unique pasta. The primary difference is in their shape, although they all taste the same. The recipes to make pasta are as diverse as the regions in Italy. Every recipe has it’s a specific pasta shape, which should be used. In case differently shaped pasta is used, it is usually considered an insult in that region, even though it makes no difference to the taste.

Salad
Unlike in other parts of the world, salad is generally not severed as the first course traditionally in Italy. Salad is usually eaten as a side dish with the main course as opposed to before it.
Lunch is the heaviest meal of the day and is usually a respected event. Italian meals can comprise of just one heavy course or 3 to 4 courses.

Italian coffee
Coffee is key part of Italian food. A large portion of the coffee drinks enjoyed world over all can be traced back to Italy. The trend of drinking milk with coffee was started in Italy, especially with the topping up of milk foam.

Meal composition
Breakfast in Italy is continental comprising of rolls or bread, jam, butter and coffee. Children drink hot milk with tiny amount of coffee or hot chocolate. Cookies are eaten as well. Yogurt, cereals and fruit compote are starting to become quite popular.
Lunch consists of cold cuts, bruschetta, sauce dips, risotto and ravioli. The second or main course usually comprises of fish or meat with vegetables for garnish. Fresh fruit or dessert usually rounds up a meal. However busy families get, they try having traditional meals at least on the weekends.
Meals are usually considered a time to spend talking with family and friends and enjoying food. Daily meals may take longer than they do in other cultures; especially during the holiday season when meals tend to stretch for much longer periods.
A mid-afternoon snack of light food items like brioches, ice cream, nuts, raising and cake and yogurts are commonly indulged in. Italian dinner is quite similar to lunch although it may be lighter. Dinner includes soup, salad and risotto or whatever is left over from lunch time.

On our first night we ate out at Taverna Nicastro, up in Modica Alta (up a lot of beautiful winding streets and steps). As is becoming a routine, we were the only customers in the restaurant (we need to work on our Late-Italian-dinner timings through more afternoon snacking, it was concluded) but this meant we got to meet the lovely chef and chat with our waiter. It turned out that he had a friend who works at the local microbrewery that Matt was trying to investigate for his latest project Birra Pioneer, which meant we would stay in Modica for one more day to visit the brewery. We ordered the house antipasti, pictured, which among other delights included a gelatin pork dish which I loved. Somewhat like a terrine, little pieces of cured pork were set in a flavoursome gelatin, with tiny flecks of red chilli to give it a kick.

For secondi, we tried a rabbit dish (a Modica specialty, with mint and capers) and a sausage dish cooked in a very punchy red wine sauce, purple in colour.

This afternoon we went out for a mid afternoon Gelato break (after some intensive travel planning and, naturally, to stave off our English dinner time hunger) and found a place called Caffe Adamo. We ordered two flavours, one which was incredibly delicious, and that turned out to be made with ricotta and marjoram (from the basil family). This completely blew my cardamom gelato out of the water, and I will definitely be hunting more of this down before leaving Sicily. In fact, I just went back for my second hit of the day, I like to think of it as my fond farewell to Modica…

La Baracca in Munich opened three years ago and did just that, married traditional Italian cuisine – pizza, pasta, grilled meats, fresh salads – with a fair dose of technology. Lead to your table you’re handed a tablet each – the e-menu – where you can flick through the dishes separated by category. Once you’ve found something that tickles your fancy, tap tap tap, the order’s in the kitchen directly and ten minutes later is brought to your table. Your e-menu knows exactly where you’re sitting so there’s non of that “who ordered the beef???” shouting down the table when the food arrives leaving a perspiring waiter to balance 4 plates on his arm trying to get someone’s attention (we’ve seen it al!). No, it’s pretty straight forward – what you ordered to where you ordered it and if you do change seats, you can put that in too so there’s no chance of losing your food.

There’s only one thing to bear in mind  - everything is instant so if you place an order for two courses at the same time they’ll be prepared at the same time. There are no waiters to interrupt your conversation with questions about desert or coffee etc, it’s all just at your own pace. Couldn’t be easier.

La Baracca Munich a huge restaurant (there are another two in the chain in Lübeck and Hamburg) with different areas open according to how busy it is. Diners can perch on long tables in the area to the left of reception and there are a couple of sink-into leather chairs in front of a chimney whilst the other side has smaller tables and benches scattered with make-yourself-comfy cushions.

The feel about the decor is light, airy, modern yet rustic and I absolutely love the high ceiling tiled with old wooden boards.

As for the wine – high up on my list of criterion for judging any eatery – two walls are lined with the latest wine-dispensers complete with mini-screen showing the area of production, map, name of wine and some technical data. To use them you must ask for an e-card which you hold to the key symbol to above the wine. Decide how big a serving you want and put your glass below the spout. The convenience of 50ml tasting portions mean you can chop and change and aren’t forced into drinking a whole glass of a wine you’re not so inspired by. The selection was OK with some well-known names at both ends of the quality scale (always happy to see Masi Costasera on the menu anywhere).

Downstairs there’s an area to keep the kids happy – soft play mats, tables, mini chairs and bits and pieces to keep them out of mischief.

And the food? Well it was very good. The grilled meats and fish may be served with a selection of side dishes (ordered on the menu at the same time as the main dish) which were all very tasty. The pannacotta was brimming with vanilla and not too creamy or sweet.

For me this was the first time I’d had a go with technology centric restaurant and I have to say I was quite charmed by the novelty of the e-menu. Staff are on hand if you need any help but you sense just how few are. Less staff means there are less bodies running around making the place look busy and feel rushed but on the other hand, it’s just another example of where we’re getting rid of people and losing that personal touch. As with the dishes, they’re all very good but standard. In a land such as the US where diners tend to ask for countless variations to every dish on the menu, I’m not sure this concept would work as well but if you’re just looking for a simple, great dish of pasta or meat, to enjoy at your own pace in a cosy atmosphere then why not? I know I’ll certainly be back and this “combination of tradition and innovation” is surely something we’ll see more of in the future…

Because I’m a girl I certainly like to shop but I just hate shopping for food, I just don’t like to go to the market and chose what I should cook, compare prices and read packages. That’s why here in Japan I avoid at any cost to buy groceries myself. My beloved husband does it for us (he probably gonna read this). The problem is that food in Japan always, seriously, always fool me big time. Never is what I think it is and never taste like I thought it would taste and worst, most of the time what I pick is just something that I HATE. And I have to make it clear: I do like Japanese food and by Japanese food I mean Japanese food coming from a restaurant. If one day you come to Japan you’ll know what I’m talking about. I used to like try a bunch of different flavors but not anymore!

So I was happy when I thought I’ve founded pasta for lasagna at my local Japanese market. I usually by from a local Brazilian market but is much more expensive. Sooo I’ve decided to cook that “lasagna” today…

Just an Italian homemade lasagna… BUT NOOOO!  The destiny had something different reserved for me… booo. When I opened the package this was what I’ve found:

That’s right! Japanese style lasagna! And by style I mean: small individual portions, everything almost ready to eat and looking like plastic… Why on earth I didn’t pay attention to what was written in the package.

So this is how it turn out:

       How to do it

   The sauces

    The pasta looks like plastic and is a little hard, took some time to cook

 Ready to go in the oven

It looks just like frozen lasagna hhahahha next time I’ll buy one instead of this one. At least is taste pretty good for something that was just in a package.

  Sunday dinner

More on the DIY cuisine to come…

Ingredients

For the Meat Sauce:

2 tablespoons olive oil
1/2 large onion, peeled and grated
1 large carrot, peeled and grated
2 cloves garlic, finely chopped
2 pinches dried oregano
300g minced beef
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
1 bay leaf
2 tablespoons red wine
1 (400g) tin chopped tomatoes
50ml milk
sea salt and cracked black pepper to taste

For the Cheese Sauce:

50g butter
50g plain flour
600ml milk
1 pinch ground nutmeg
120g Cheddar cheese, grated

40g Parmesan cheese, grated
9 fresh lasagne sheets (approximately)

1. Preheat oven to 230 C / Gas 8.
2. To make the meat sauce: Heat the oil in a hot pan and fry the onion, carrot and garlic together. Season with the bay leaf, 1 pinch oregano, Worcestershire sauce and salt and pepper. Allow the onion to soften before making a well in the centre of the pan.
3. Place minced beef in the middle of the pan and stir to break it up. Add the tomato puree and allow it to cook for 30 seconds. Cook until all the meat has browned.
4. Add wine and cook off alcohol before adding the tomatoes. Leave to simmer for 2-3 minutes. Finally add the milk, turn off the heat and set aside.
5. To make the cheese sauce: Melt the butter in a saucepan. Add flour to make a paste. When bubbling and grainy, add 1/3 milk, whisking to prevent lumps. Add remaining milk, a little at a time, whisking as you go. Season with salt and pepper and 1 pinch ground nutmeg.
6. Allow sauce to cook for 1 minute before adding the Cheddar cheese. Stir and remove from the heat.
7. Spoon 1/2 the meat sauce into a large baking dish and place lasagne sheets on top.
8. Pour 1/2 the cheese sauce and spread out evenly over the pasta sheets before spooning the remaining meat on top. Add the final layer of pasta and pour the remaining cheese sauce on top.
9. Finish with the grated Parmesan and sprinkle with 1 pinch dried oregano. Add a light seasoning of salt and pepper. Bake for 20-35 minutes until golden brown.

These first two days have been a whirlwind. I am currently sitting on a train to Florence (with my parents).

Where do I start?

Day 1

We landed in Rome at approximately 11am (Central European Time which is 3am Mountain Standard Time *yay me!*) and proceeded to baggage claim and then through customs. They stamped our passport and out into the streets of Italy we went (actually we were greeted by a driver holding a card with our name on it who took us out to his car).

I had only had 7 hours of sleep over the past 2 days and there would be no time for catch up. The driver delivered us to our hotel called Hotel Piranesi near the Piazza Popolo. We checked in with a lively Italian at the front desk who gave us directions to the Colosseum.

We hopped on a crowded and extremely short city bus that would allegedly take us near our destination. It didn’t. Initially, the bus headed in the direction of the Colosseum but, before we reached it, it turned around back towards the direction that we came from. We hopped off at the next stop after the turn around and walked back to the Colosseum (we would not take another city bus during our time in Rome).

The Colosseum was humongous, even from the outside, and the line was long. After waiting our turn in a line with a wait that rivaled the wait-times at Disneyland we walked up the stairs onto the main floor of the great arena, blinking in the sunlight.

I’ve never seen anything like this ancient sports venue. We entered at the spectator level that allowed us to look down into the area where the gladiators would have performed. The floor (of sand and wood) had long since given away to reveal the intricate labyrinth of prison cells that would have contained the animals and the slaves. We circled the Colosseum observing the vast ruin and then proceeded to the second level. From the second level you could see out over the city of Rome and look down at the floor level and seats below us. To the right of the Colosseum was the Arch of Constantine and the complex Roman Forum.

Surveying the Colosseum

After exiting the Colosseum we walked around the Arch of Constantine taking several pictures before proceeding around Palantine Hill and down into the forum.

Although I was jet-lagged and sleep deprived, my whining stopped as we entered the Forum. I stood where ancient greats such as Constantine and Nero had stood before me surveying the ruins of what was once the greatest city, the greatest empire on earth. I don’t know how to describe the Forum to you, there was something rather sad about it in spite of its immensity. It chilled me to think of what this place once was.

Red poppies in front of the Roman Forum.

After hiking through ruin after ruin amongst the rubble of the Forum we exited the forum up a steep staircase that shot us out to the very busy and lively streets of Rome. We returned to our hotel and took our first showers of the trip. They were glorious.

Our first day in Rome also happened to be my dad’s birthday and though we were sleep-deprived and grumpy, we had a reservation for dinner at a local joint called La Penna d’Oca. We were all so tired that we entered into a giggly half-asleep half-awake state during dinner (the wine didn’t hurt). I enjoyed a plate of Parmesan filled ravioli in a light sauce with asparagus tips. It was my first authentic Italian pasta dish and it was delicious.

Enjoying dinner and wine at La Penna d’Oca for Dad’s bday

After dinner we enjoyed two different house soufflés- one of them pistachio and one of them chocolate. The puffy desserts came with warm dipping sauces that melted in our mouth. As we enjoyed dessert, the woman who owned the restaurant greeted us, wished my dad happy birthday with the signature European cheek kisses, and then presented us with a bottle of wine as a birthday present. It was a wonderful end to the evening. We then walked back to our hotel where we fell asleep before our heads even hit the pillow.

Day 2

I would soon discover that there would be no time to catch up on sleep.

The next morning, a car was scheduled to pick us up at 7:15 to take us on our tour of the Vatican. After scarfing down our hotel’s continental breakfast, we stumbled and grumbled out of the door into a drizzly Italian morning.

Our car took us to a large tour bus where we rendezvoused with the rest of our tour group and our Italian guide. The bus took us through the city as the guide narrated interesting facts and bits of Roman history.

Before I was even aware of it, we arrived at the gate of the Vatican City where throngs of tourists were waiting in line. Luckily our tour allowed us to skip the lines for which we are eternally grateful.

All of the tour groups going through the Vatican receive headset radio combinations that allow the tour guide to speak into a microphone that broadcasts the sound into our headphones. The point of the radios is to keep the noise levels down. After making our way through security, we entered into the Vatican Museums, headsets on.

There is a lot to the Vatican Museums and I could easily spend pages describing them. Room after room filled with ancient Roman art of various media. Some of the rooms which were the most stunning to me were: the Museo Pio-Clementino, the dimly lit Tapestry Gallery, and the Map Gallery, I was also significantly impressed by the huge bronze statue of Heracles toting the skin of the lion that stood towering in one of the rooms.

• Museo Pio Clementino: The Museo Pio Clementino is a long hall lined with busts and statues. The heads are representations of hundreds of different people from times long ago. Most of the white statues were once painted with details so the eyes appeared rather empty and eerie since there were no pupils carved into them.
  
  

  Busts and statues in the Museo Pio-Clementino.

• Tapestry Gallery: The tapestry gallery is a dimly lit room filled with extremely large ancient tapestries which were made by hand. I cannot even imagine the time that it would take to weave these intricate scenes into fabric. One of the tapestries was over 55 square meters, 5 meters high and 11 meters long (which is almost as long as our tour bus!), and it must have taken a whole lot of nun-power to create.
• Map Gallery: I loved the map gallery! The ceiling was vivid and bright and the walls were lined with ancient maps of different regions of Italy. The maps were topographic, depicting the different rises and falls in the land, which I found particularly fascinating since there were no helicopters or cameras at the time to give them an accurate survey of the land.
  

  The Map Gallery

• Heracles: The bronze statue of Heracles was awesome. It towered over the rest of the artifacts in the room and the triumph in Heracles face and pose made him almost come to life. The tour guide explained to us that you could always tell when it was Heracles being depicted because he would be carrying the skin of the lion that he had slain with him.
  

  Bronze statue of Heracles

Of course no recount of visiting the Vatican City is complete without a description of the monumental Sistine Chapel.

I don’t know if I have anything to say about the Sistine Chapel that hasn’t been said before but I’ll attempt to give an original impression of it.

The artwork on the ceiling and the front and back walls of the chapel reminded me of a 3D movie. The colors were as vivid as Avatar or any other notable 3D movie of today and the art appeared to protrude from the surface when, in fact, it was as two dimensional as the webpage you are viewing on this screen.

I was awestruck, I stood underneath the great ceiling gazing upwards, taking my time to observe each of the biblical scenes that were depicted above me. I immediately noticed the distinctive Creation of Adam that adorns both postcards and textbook descriptions of the chapel but I was most struck by the depiction of the Last Judgment on the alter wall.

The Last Judgement was grotesque. The spirits of death with sallow skulls of faces crawled amongst the human forms and, in one instance, a spirit of death clutched tightly to what appeared to be the skin of a human. I loved the intensity of it.

Eventually, it was time to continue to Saint Peter’s Basilica- by far the greatest church that I have ever seen. I don’t know how to describe it and I don’t know what to compare it to (are you seeing a trend in my descriptions of the great Roman monuments?). It is the size of a modern shopping mall (ok, not quite, but it sure looked that way from the inside) and every inch of it is covered in extremely intricate adornment and decoration.

Towards the front of the church is Michelangelo’s Dome- a curved ceiling of fantastic size, accented in gold, with biblical scenes contained in circles evenly spaced around the circumference. Underneath the dome is the canopy (or baldacchino) with twisting trunks leading up to the gold and black awning. Again, I could go on for pages describing the church without doing it any justice so I will stop here.

By this point, our stomachs were grumbling and my guidebook had a couple of suggestions of lunch places near the Basilica. We decided on a place called Cacio e Pepe, a place known for its authentic egg noodles with pepper and cheese. In order to get there we took many turns which eventually led us to an area less frequented by tourists. I ordered the cacio e pepe, of course, from the only waiter who spoke a bit of English and the noodles were unbelievable.

We then returned back to the Vatican City where we hopped on a double-decker site-seeing bus. The bus took us around the city giving us descriptions of the various sights as we looked down from our high vantage point (it was nice not having to walk).

We hopped off at the bus at Trevi Fountain, where I absolutely insisted on going, and proceeded along narrow cobblestone streets lined with touristy shops and gelatarias before reaching the fountain. The fountain was awe-inspiring, as were all the sites in Rome. Unfortunately, the crowds were exactly what you would expect of such a popular tourist destination and you had to elbow your way down to the edge of the fountain. We threw in a couple coins, took a couple pictures and then trekked on to our next destination.

Dad and I at Trevi Fountain.

The Pantheon was spectacular, as were all the remains of the ancient Romans. The dome arched high above the place of worship that surrounded us. It was well adorned, as one would expect of a temple to the gods, but the dome above us was the real feat.

The dome of The Pantheon

Next we reached the Spanish Steps a gigantic staircase decorated with beautiful pink flowers that has a modest (relatively speaking) church at the top. We refrained from climbing the steps, deciding that we could observe the gist of the beauty from the bottom of the stairs and we had already done enough walking for the day. We sat on the steps for a bit, observing the crowds before proceeding back to our hotel. That night we ate a delicious dinner at a restaurant around the corner for our last night in Rome.

Where’s Waldo? (aka Chelsea and Dad) on the Spanish Steps.

Side note: I realize I haven’t posted in a while and I realize the last time I posted it was a recipe.  I promise that we do more in our lives than just eat!  We’ve been busy lately and the weather has been nice which means I’m spending more time outside.  I’ll try to get back to more consistent blogging soon.

In the meantime, I’ll share another recipe since I really enjoy this one… tonight’s dinner was Crockpot Lasagna.  Here’s what you need:

• 1 lb ground beef, cooked and drained
• 32 oz jar pasta sauce
• 16 oz ricotta cheese
• 2 cups mozzarella cheese
• 2 cloves garlic, minced
• 1/2 cup onion, minced
• 1/4 tsp oregano
• 1/4 tsp basil
• no boil lasagna noodles (use about 1/2 a box)
• parmesan cheese

Combine the ricotta and mozzarella cheese in one bowl.  I add a little parmesan to that mix as well.  In another bowl, combine all other ingredients except the pasta.

Grease the inside of the crockpot with olive oil.  Layer the lasagna ingredients in the crockpot starting with meat/sauce mixture, followed by noodles, then cheese.  Repeat until all ingredients are used up, ending with sauce.  Top with parmesan.

Cook on low for 3-4 hours.  I’ll admit, it’s a bit sloppy looking when you scoop it out, but it’s pretty tasty!

The menu doesn’t serve typical Italian fare such as Carbonara pasta, marinara etc as Chef Mario Caramella of ex-Forlino fame doesn’t want to “put what everyone is serving” on the menu. Good man.

We had the Cous Cous alla Trapanese – a raw tuna and citrus vinaigrette cous cous insalata, Crostino pizza- a thin crusted focaccia with melted Taleggio cheese, prosciutto, black olives tapenade and radicchio tardivo, Spaghettini Freddi – a cold spaghetti with sea urchin and the off the menu special… Duck Confit in pistachio sauce. It is so ironic that I find the best Duck Confit in an Italian place. The duck was crispy and roasted in its own fat. Absolutely crispy. Mmm.

We also had the Gran Bollito, a broth made of boiled beef, veal tongue, chicken and veggies. I was skittish about the tongue so just had the chicken. It’s quite a salty broth. I loved the Squid Ink Tonnarelli with prawns and broccolini as well.

For the desserts, try the classic Tiramisu and the off the menu special Limocello Soufflé. Excellent.

Visit www.initaly.asia for more info.

Another simple spring recipe which is among our favourites: a delicate risotto with fresh vegetables, rich in flavour and colour.

Apron-to-dish time: 30 minutes. It could take less, but hurry does not become a risotto.

For 4 servings:

• one zucchini per person
• half an onion per person
• 300g of rice Vialone nano, or Carnaroli, or Arborio (no parboiled rice)
• two or three cherry or date tomatoes per person; as ripe as they get but not gone soft
• one glass of white wine
• 30g of butter
• 50g of grated parmesan
• 1l vegetable broth

Put water and a stock cube on the fire or vegetable broth, if you have it. You’ll need it to boiling point.

prepare 50g of parmesan and 30g of butter

Also, prepare 50g of grated parmesan and 30g of butter.

Use the best fresh veggies you can get

Make sure you get the best fresh veggies you can get. this risotto has a very delicate taste. If the veggies aren’t tasty, neither will be the risotto. I love to repeat that Italian cuisine is about ingredients, more than process.

Sauté the onion, the toss in the rice and zucchini

Mince the onion very finely, and put in a pot (earthware is best) with two tablespoonfuls of olive oil. Give it a lively heat and stir gently every now and then until the onion becomes almost translucent.

While the onion cooks, dice the zucchini and the tomatoes. Once the onion is translucent, toss in the zucchini (not the tomatoes) and the rice. Stir for three or four minutes, until the rice loses most of its opacity and becomes slightly golden.

Toss in the diced tomatoes and cover with vegetable broth

Once the rice has become slightly golden and almost translucent, pour the white wine and let evaporate while stirring gently.

Once there is no more identifiable liquid wine in the pot (there may be a little sauce), throw in the tomatoes, and cover with hot broth. Lower the flame to a gentle simmer. Keep adding broth so that the rice is always covered with liquid. Stir very gently every couple of minutes, just to make sure it does not stick. Keep the mix very liquid for the first ten minutes.

After the first ten minutes, start adding less and less broth to compensate for the evaporation. The idea is to always have free liquid in the pot, so the rice can cook, but not so much that it requires more than a couple of minutes to evaporate.

After 18 minutes, the rice is cooked. Throw in the parmesan and butter, stir gently until they amalgamate, the put a lid on the pot and let rest for 5 minutes. This is called “mantecare” (an Italian verb from the Spanish word meaning “butter”, literally ” to make butter-y, as the rice will acquire the softness of soft butter).

After cooking the rice, add butter and cheese and let rest for 5 minutes… Ready!

And there you are, after 5 minutes serve and enjoy!

PS

How about frozen, sliced zucchini? And canned tomatoes? Why not. I you absolutely cannot get hold of even greenhouse vegetables, frozen is still better than nothing. Having a spring-looking dish can be worthwhile during of a long winter, so go for it. Just note that frozen zucchini will tend to liquefy, so put them in the pot when you put the tomatoes.