BLOGGIN' BIN REVUE

NEW FEATURE: Bad Movies, Good Eats

HOW MANY TIMES HAS THIS HAPPENED TO YOU?  You’re planning an intimate evening for that Certain Someone Special.  The night has been circled on the calendar for a while, and you have almost everything you need: scented candles… romantic lighting… the place to yourselves… and a copy of the latest b-movie featured at the Bargain Bin Review.

Only one thing is missing: What do you serve to eat?  What do you serve?

Fortunately, the Bloggin’ Bin Revue is here to help with its brand new feature: BAD MOVIES, GOOD EATS.

Each month, we’ll turn to Chef Tom, longtime Friend of The ‘Bin, for dishes he would pair with a particular bad movie.  Chef Tom has poured all of his considerable culinary powers into these recipes, guaranteeing that your evening with that Certain Someone Special will certainly be special.

And with that, we turn the blog over to Tom.  Tom?

BAD MOVIES, GOOD EATS: SHARK IN VENICE EDITION

By Chef Tom. Ah Venice!  Venice is what remains of the vast Venetian Republic that held lands stretching up the Northern Italian coast all the way to modern day Istanbul.  Built on a salty lagoon some 1500 years ago, it’s reliance on waterborne transport led to a vast trading empire that stretched over much of the Eastern Mediterranean.  It was these forays to the East that brought spices to the Medieval Italian peninsula, making lots and lots of money for those who lived and worked on the Lagoon.  Being so close to the sea led to wonderful seafood recipes. Being so powerful and wealthy allowed them to bring in whatever items they could not produce themselves.

Today, Venice is sinking (and apparently overrun with sharks). There’s no getting around it. It is still one of the most beautiful and unique places in the world.  It’s markets still flourish with fresh produce.  It’s waters still teem with sea life.  Below you will find several traditional Venetian recipes.  Anchovies abounded off the coast of Venice and are a staple of their diet to this day.  The bright maroon, cabbage like radicchio can still be found in the Rialto markets, fresh and ready for consumption.  The zaleti are a spiced cornmeal cookie showing the wealth of flavors brought in from foreign adventures.  A Soave white wine from the Veneto region of Italy would go well with everything listed here.  Enjoy.

• 8 anchovy fillets, roughly chopped
• 1 – 16 ounce package spaghetti
• 4 tbsp extra virgin olive oil
• 2 medium sized onions, peeled and sliced fine (1/4″ thick or thinner)
• salt
• pepper
• parsley 

1. Bring a pot of water to a boil and add salt liberally.  Add pasta and cook until al dente, approximately 8 – 11 minutes.
2. While pasta is cooking, in a large skillet, gently heat 2 tbsp ofthe olive oil and add the onions and a bit of salt, sauteeing without browning until soft.  Add the anchovies and cook gently until they almost melt away and disintegrate.  Add the remaining olive oil and remove from the heat.
3. Drain the pasta, place in a bowl or large plate and pour the sauce over it.  Toss to incorporate throughout the dish.  Season with a few grinds of pepper and some freshly chopped parsley.  Serve immediately.

This is a radicchio. Don't feel bad. I didn't know either. - Nolahn

1. Cut the radicchiocut in half or in quarters, depending on the size. Place in a bowl of water and set aside until ready to use.
2. Place a large skillet on the stove top.  Get pan searing hot. Coat the bottom of the pan in a thin layer of olive oil.  Once the olive oil begins to shimmer and almost smoke, remove the radicchio from the water, allow to mostly drain and toss it in to your pan.  Cover with lid.  Allow to cook for about a minute to 90 seconds.  Remove lid, season with salt and pepper, toss and cover again for another minute.  Remove from heat.  Place in bowl, add red wine vinegar, toss to coat and serve hot.

Delicious Zaleti

• 1 c. raisins, rinsed
• 3 egg yolks
• 3.5 oz. sugar
• 1 tsp. vanilla
• 1-1/2 c. cornmeal
• 1-1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. ground cloves
• 3/4 tsp. ground cinnamon
• 1-1/2 c. plus 3tbsp butter, melted
• Milk as necessary
• 1/2 tbsp. butter for baking sheet (not needed if you use a silicon mat)
• Confectioners sugar for decoration

1. Soak the raisins in warm water and set aside. Preheat the oven to 375 F.
2. Ribbon the egg yolks with the sugar. Add the vanilla. Mix together the cornmeal, flour, sal, clove, cinnamon and baking powder and combine with the ribboned egg yolks and sugar. Add the melted butter and drained raisins. Knead the dough until smooth and homogenous, adding milk if necessary. Mixture will be sticky but maleable, kind of like chocolate chip cookie dough.
3.  Shape into 2 inch diamond shapes. Bake on a lightly greased baking sheet in oven until lightly browned for approximately 15 – 20 minues. Dust with confectioners sugar.