Ok, it’s not fancy, some of the links don’t work yet, our tags are all messed up and we’re still working out the kinks, BUT… it’s done. We’ve OFFICIALLY moved to our new site:
HTTP://WWW.WEARENEVERFULL.COM
Please visit us there from now on – the old site will still redirect to the new one. BUT, if you have RSS updates from us or email updates, please come by our new site are sign up again…. THANKS FOR THE SUPPORT!!
Amy and Jonny
Posted in food | Leave a Comment »
I’m so, so, so sorry. We are not ready to move our site yet to the new URL. We are having MAJOR problems moving all our posts to the new site. Until it looks perfect and is working correctly, we’re not going live with it.
So, ignore that last post – we’re staying here at :
http://www.neverfull.wordpress.com
until further notice. Again, we apoligize for this back-and-forth!! – Amy and Jonny
Posted in food | Leave a Comment »
Hey readers! Effective 7PM today, Sunday, February 24th (East Coast Standard Time) we will make our new URL live (FINALLY!). We will not be updating this site anymore and anytime you type in this address, you’ll be automatically redirected to our new site:
PLEASE update what you need to (bookmarks, feeds, etc.). We will have brand-spankin’ new buttons that you can sign up for the new feeds/readers/email updates on the new site. Although the new site still isn’t looking completely to our liking, we’ll continue to work on it. We’ll still be doing what we do best – creating diverse and multicultural recipes, enlightening you on food history and, as usual, bashing Rachel Ray and other Food Network losers. We hope you stay with us and we thank you for keeping us keepin’ on. So head on over to our new site… what ya waiting for!?
Posted in food | 1 Comment »
Continuing with more comforting winter foods, I decided one night to make Ribollita again. Traditionally, this Tuscan dish is usually made one day using whatever leftovers were around and reboiled (what ribollita literally means in Italian) the next for even more of a flavor power-punch. I also read that ribollita should take a total of three days to make! That’s some soup! It should also be made with stale bread, similar to another delicious Tuscan soup, Pappa al Pomodoro, we made months back. The stale bread not only needed to be used up, but it thickened the sauce too. We actually left the stale bread out of our recipe because the veggies made it super thick, but please add it to yours! And, similar to the Spanish Cocido (which also requires a long cooking time), ribollita ingredients and recipes vary from region to region in the country.
Another traditional ingredient in ribollita is cavolo nero (Tuscan black winter cabbage/kale). This stuff is all over Tuscany, we even, no lie, saw it growing on the side of the highway in Italy. It’s beautiful and, damn it!, we can’t buy it that easily even in New York City. I’ve seen it at various farmers markets, but I have yet to see it in any of my local stores. It is a deep, dark green, very nutritious and has alot of “give” meaning it can withstand to be cooked for a good amount of time. I used regular kale and some savoy cabbage instead.
We have travelled to many countries over the past few years and one thing I’ve learned is that poor-people’s food is the absolute best type of food. There is something so amazing and inspirational knowing that the poorest people were able to take all the rich’s ‘throw-away’s’ and create so many delicious, memorable and traditional meals. To me, they are the true hero’s of the culinary world and I look to their techniques to inspire me every day. Not measuring, using whatever around, cooking tough cuts of meat and making them taste absolutely delicious… this is peasant food.
As a reminder, I did not add bread to my recipe, but I am including it in this one. Another thing to remember is, of course, this meal will be more delicious if you soak and cook tried beans. I used canned cannellini beans because of time. I also added a rind of parmigiano reggiano for added flavor. This is also optional. Finally, we totally bucked tradition and added some sausage because we had to use a few links up. Regardless of how you do it, this is a meal in a bowl and is extremely delicious! Please give it a try for yourself.
RIBOLLITA (Tuscan Vegetable and Bread Soup) – Serves 4-5
What to do:
Posted in beans, bread, cabbage, cheap meal, food, healthy, Italian, Italy, kale, parsley, Potato, Recipe, Recipes, sausage, soup, stew, tradition, tuscany, vegetables, vegetarian, weather | 7 Comments »
OK, I never thought getting a jpeg would be so cool. But, thanks to Pixie at You Say Tomato, we received our first ‘virtual award’. I would like to accept this award on behalf of myself and my significant other who writes on We Are Never Full. I’d also like to thank my mother and father who, without them, I never would’ve been forced to learn to read and write. Thank you, especially, to my mother, Rosie, whose years teaching in Philly forced me to remember rules of the English language. I’d like to thank my first dog, Buttercup, for reminding me that you can have fun doing nothing. And, finally, thanks to my stomach – you may not look hard as a rock, but you’ve never failed me when trying new foods. Only that one time did you choose to reject those 10 car-bomb shots, but that’s another story.
All kiding aside, THANK YOU for this. It’s cool to feel a part of this food blog world… it’s not as giant as you think it is! – Amy and Jonny
Posted in food | 6 Comments »
This is a question that could change for me every six months. Jacques Pepin’s show isn’t on the air now, so I’m not going to crown that one right now. I love anything by Lidia Bastianich, but I’ve been watching her for years and she is a favorite, but maybe not my #1 this moment. The husband and I love No Reservations and Good Eats, but even those aren’t my #1 right now.
My choice could be biased because 1) I just returned from my second trip to Spain and I’ve still got major love for it and 2) this is a brand new food show so the luster may not have worn off on me and 3) I have a minor, strange crush on Jose Andres and, finally, 3) I just finished watching an episode 8 minutes ago.
With that said, my absolute favorite food show right now is, drumroll please….
JOSE ANDRE’S MADE IN SPAIN (PBS)
Some food shows relax me, others enlighten me, some really just make me happy. This show does all of the above. It is brand new (only 3 or 4 episodes have been on) but I highly recommend seeing if it is showing on your local PBS station.
Now, I ask you, what is your absolute favorite food show right now? Please, I PROMISE not to jump on you if you mention Rachel Ray or Sandra Lee! PROMISE!!!
Have a great Saturday!
Posted in food, Jose Andres, television show | 6 Comments »
Almost every time we eat out at one of our favorite local Mexican cheap-eats, it is difficult for me to resist the crunchy and tasty sopes. These traditional Mexican dish involves fried masa cakes and can be topped with a variety of things – chorizo, beef, chicken, pork, veggies or beans. Some are made small as a sort of appetizer or first course, we make them larger for a main meal (about 6 inches in diameter). If you kind of ‘pinch’ the sides of the masa, it helps some of your toppings stay on the sopes. I really get excited when I know we’re going to make a weeknight meal out of this because, yes, it involves a bit of frying, and we all know how good anything fried tastes, but the combo of flavors and the layering of flavors is really amazing.
One sauce, or salsa, we make often to top our enchiladas, burritos, fajitas and sopes is a delicious tomatillo-avocado salsa. For some of our readers, it may be difficult to find tomatillos, the small green, ‘tomato-like’ fruit with a brown husk surrounding it. They are not green tomatoes, though. Research finds that these beauties never took hold in Europe and the beloved red tomato was taken to Italy where it reigns supreme today. These sweet treasures are used in a lot of Latin American cooking. If you can get your hands on them, I highly recommend giving them a try. Make sure you husk and wash the stickiness off them before you use them!
Please don’t be turned off by what seems like alot of work to make this meal. If you’ve ever made burritos or fajitas, you can make sopes! If you don’t have tomatillos or can not get them, don’t worry, just top with your favorite salsa!
SHREDDED CHICKEN SOPES WITH TOMATILLO-AVOCADO SALSA
(serves 2 for 2 big entree sized sopes)
Ingredients
What to do:
TOMATILLO-AVOCADO SALSA
What to do:
Posted in avocado, beans, black beans, cheap meal, chicken, chile, chili, Chorizo, cilantro, cornmeal, cream, food, lime, Los Pollitos, masa, Mexican, onions, peppers, pinto beans, Recipe, Recipes, red beans, serrano, sopes, spicy, tomatillos | Tagged food | 3 Comments »
On a cold, wintery day, there is nothing better than the warmth of a hearty bowl of Hungarian goulash. After much research, I adapted a recipe by Wolfgang Puck. I’m glad I trusted my instinct that his would taste pretty authentic considering he is from Austria. According to my research, traditional goulash should NEVER contain green peppers or tomatoes. So many recipes I found contained canned tomatoes, but this is supposedly a BIG no-no. Another key, I learned, to a kick-ass goulash is onions, and lots of ’em. Slicing them thin (use a mandolin if you can) and sweating them down may take a bit more time, but the sweetness and oomph it adds along to the paprika is a taste that can’t be beat.
I have used most of Puck’s recipe, but have adapted a bit of it based on a few other recipes I read as well. Many eat goulash alone, with a side of spaetzle or flour dumplings. I added some boiled potatoes for my starch. Americans may put goulash over rice or egg noodles and top with sour cream, but that is not traditonally Hungarian. I’m also a big lover of paprika, so I use alot… you can scale it down a bit if you’d like. In fact, if you do not like it a bit spicy, do not add the hot paprika and just add one more tablespoon of sweet.
HUNGARIAN GOULASH (Adapted from Wolfgang Puck’s recipe)
Serves 4
Ingredients:
What to do:
Posted in food | Tagged Autumn, beef, cheap meal, Fall, food, paprika, Potato, Recipe, Recipes, stew | 7 Comments »
So, erm, well, ok, let’s face it, we all like a drink now and again, and unfortunately, now and again, we have one too many. This weekend was one of those occasions where we over-indulged. In fact, it was one of the increasingly rare occasions when we went out two nights on the run – we’re getting too old for that nowadays – so on Sunday morning we were feeling rather sorry for ourselves.
As we lay around feeling unwell, we debated for some time over what kind of food to order and why. We finally settled on Chinese food. The combination of flavors, textures and saltiness, combined with its relative economy, winning out. But, at other times we’ve gone for a full English breakfast, pizza, Mexican food, Thai food, and very occasionally, sushi, depending on how we were feeling.
Apparently, there has been some research in the UK into what will fix you up best after a heavy night out, but, the findings of this research are widely disputed because being hungover is such a personal (and frequently horrific) experience. So, we’d like to know what your favorite food hangover cure is and why.
Posted in food | Tagged British, food, Food Commentary, Good Eats, hangover, unhealthy | 6 Comments »
In the British calendar the final Tuesday before Lent is known as “Shrove Tuesday”, though it’s more often referred to as “pancake day” in modern times. The derivation of the word “shrove” is unclear but it is thought to be derived from “shriving” or asking forgiveness for sins, a typical Christian activity on this day.
As the final day before Lent, Shrove Tuesday is also traditionally a day of feasting before the Lentern abstinence or fasting that evokes Jesus’ 40 days and nights in the desert. The pancake bit comes from the fact that in order to find it easier to abstain, one should use up all ones flour, milk, sugar and eggs on Shrove Tuesday, and while a lot of things can be made from those basic ingredients, the Brits – long ago – decided pancakes were the thing to make. And, since the combination of these ingredients makes for a high calorie experience, Shrove Tuesday (it’s such a puritanical idea – shriving, isn’t it?) is known as Mardi Gras in French, or literally, fat Tuesday. Those Catholics have all the fun, don’t they?
British pancakes have more in common with the a French-style crepe than they do with the thicker, but smaller pancakes common in America, although the recipe is largely the same. On pancake day it’s quite common to have a mixture of both savory and sweet pancakes, though the sweet versions are the more popular. (We had both savory and sweet – see savory filling recipe below.) Typical fillings are very simple and are often limited to powdered sugar and jam or nutella, or just a squeeze of fresh fruit juice. My family’s favorite filling is granulated (plain, white) sugar and lemon juice. The less stuff you have in the middle, the more pancakes you can have, see…?
Of course, you don’t have to wait another year before making some pancakes, though. They make great desserts, first courses, or even main meals depending on the filling and the size of your pan, and they are dead easy to make. So, go ahead, treat yourselves tonight, unless you’ve given up pancakes for Lent, that is.
Here’s how they’re made.
SWEET AND SAVORY BRITISH PANCAKES
Pancake (or Crepe) Batter Ingredients:
SAVORY (SMOKED SALMON, ASPARAGUS AND CREAMY TARRAGON MUSHROOMS) BRITISH PANCAKE FILLING
Creamy Tarragon Mushrooms Savory Filling Ingredients:
Other Savory Ingredients:
SWEET (BLOOD ORANGE, LEMON AND SUGAR) BRITISH PANCAKE FILLING
Sweet Ingredients:
What to do:
To make batter, combine flour, salt, melted butter and eggs together in a bowl. When well combined add milk slowly, whisking all the time. Continue whisking until mixture is smooth and frothy. Batter is ready. Cover and set aside.
Now it’s time to make the savor filling. Melt butter in small saute pan over medium heat. Add shallots, garlic, leeks and mushrooms and sprinkle with salt and pepper. Saute mixture for 3-4 mins or until mushrooms take on some color and the leeks wilt nicely. Add cream and tarragon and reduce heat to low. Cook for another couple of minutes. Adjust seasoning. Allow to keep warm on low until pancakes are ready to be filled. In another pan saute or grill your asparagus, or just put them in a bowl with a little bit of water, cover with plastic and microwave for 2 to 3 minutes. Slice your smoked salmon.
Time to make the pancakes…
Heat a 12inch non-stick skillet over medium high until the pan is too hot to touch. Toss in a knob of butter and allow to melt almost completely before adding a ladle-full of batter to the pan. Tilt pan in a circular motion so that batter covers bottom of pan. Allow pancake to “solidify” (cook) until almost all of the moisture has gone before tossing it, about 30 seconds – 45 seconds depending on how hot your pan is.
“The Toss”
The toss is the tricky bit and there have been many times when my kitchen ceiling has been festooned with bits of partially-cooked batter on Shrove Tuesday, so be careful with it. In fact, the lower the toss, the easier it is to do it right and have the pancake land without folding over on itself. Alternatively, you could use a non-stick, plastic spatula and give it a quick flip. It’s much easier and safer, though less fun.
Put pancakes on a plate and separate with parchment paper, and keep in a warm oven until you’re ready to eat.
Assemble your savory pancakes…
Spoon in a bit of the creamy tarragon mushroom mixture into the center of your pancake. Add some smoked salmon and asparagus, roll, up and dig in!
Ready for dessert?
After you’ve completed eating your savory crepes, go back to your heated pan and make a few more. When done, sprinkle your crepe with 1/2 a teaspoon (or more if you’d like!) of sugar all over. Squeeze some orange down the center and then some lemon. Roll up or fold into a triangle and enjoy.
Posted in asparagus, batter, British, crepes, dessert, easy, egg, England, Europe, flour, food, French, Garlic, juice, lemon, milk, mushrooms, orange juice, pancakes, salmon, sauce, tarragon, tomato, tradition | Tagged asparagus, batter, British, crepes, food, lemon, mushrooms, orange juice, pancakes, salmon, sauce, tarragon | 3 Comments »
There’s a Greek restaurant up the street from where we live that makes really delicious Avgolemono Soup and we’ve been recreating it at home since we first tried it. The best way to describe this soup is like a lemony, creamy chicken soup – Avgolemono actually means ‘egg-lemon’, natch. The most interesting part about it is that the creaminess comes from beaten eggs, not cream! I would put money down that this soup will cure whatever ails ya quicker than a can of Campbells! I highly recommend making this soup year round. In the winter it warms you up and in other months, the lemon brings a touch of lightness and brightness to the meal. Not only is it cheap to make, but it’s simple too. We topped ours with a grilled pita “cruton” topped with some hummus. Enjoy!
AVGOLEMONO SOUP (Greek Chicken Soup with Orzo, Egg and Lemon)
Ingredients:
What to do:
(20-30 minutes in total depending on size).Posted in cheap meal, chicken, easy, food, Greek, healthy, lemon, onions, oregano, orzo, pita, quick meal, Recipe, Recipes, rice, soup | Tagged cheap meal, chicken, easy, food, Greek, healthy, lemon, onions, oregano, orzo, pita, quick meal, Recipe, Recipes, rice, soup | Leave a Comment »
You may have heard that France, like much of the rest of western Europe and the United States, has recently banned indoor smoking in public places – restaurants and the like. Clearly, for the bon sante of the French this is a good thing, but for us, the occasional tourists, seeking the most exquisite and typical French experience possible, will the classic French cafe ever be the same?
Indeed, is even equating the blue haze of cigarette smoke in a tiled and mirrored cafe with French-ness anything more than just a cheesy cliche?
While we examine the state of our national stereotyping and the extent of our nostalgia, let us know what you think.
For another reflective look at French health-consciousness, click here.
Posted in Uncategorized | Tagged ban, cafe, culture, drink, Food Commentary, France, French, French-ness, healthy, news, restaurant, safety, smoking, tourism, tradition, travel, unhealthy | 1 Comment »
So, I normally delete emails from friends asking me to fill in a questionnaire, but this time I’ll bore y’all with some answers. This is a great way to spread the love in our food blog world, so I’m happy to do it. I’ve been ‘tagged’ by my girl Bren at Bren’s FLANboyant Eats to answer a few questions and then tag some others. So, here goes, if you care!
THE RULES:
1. Link to the person that tagged you and post the rules on your blog.
2. Share 7 random and/or weird things about yourself.
3. Tag 7 random people at the end of your post and include links to their blogs.
4. Let each person know that they have been tagged by leaving a comment on their blog.
Here are my 7 random facts:
I guess I have to tag some peeps (sorry if you hate these things, too or have already done this), but if anything visit these great blogs!:
Posted in food | Tagged Blogroll, food | 5 Comments »
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Penelope Cruz’s “break-out” film was a lusty, comedic tale called Jamon, Jamon in which one of her suitors tells her that her breasts taste like serrano ham. Throughout the film (in which Cruz frequently appears partially clothed) there are many shots of legs of jamon serrano and iberico hanging in store windows, and the film climaxes with Cruz’s two suitors (one of whom is played by Javier Bardem – recent winner of the best actor award from the Screen Actor’s Guild) attacking each other with hefty pork legs.
The film was shot in the dry, scrubby hills surrounding Zaragoza and a lot of the landscape shots include a large metal bull (the Osborne sherry insignia) sitting among a forest of radio and TV antennae – a view that is quite common in Spain. In one scene, Cruz’s other suitor, a wannabe bullfighter swings from the bulls cojones and accidentally pulls them off, castrating the beast. The sexual meaning of this is, of course, implicit in the movie, but being someone who marvels more at the wonder of pork products than at the chemistry of on-screen lovers, I find the dual motifs of ham and bulls very interesting.
You see, bull bumper stickers are found throughout Spain and the meaning is linked to Spanish culturalism (yes, including, bullfighting) and, in a country with several semi-independent regions, centralism under Madrid. In Catalunya, you often see donkey bumper stickers, as a statement of Catalan identity — the humble donkey being the symbol of that region. Anyway, if the bull is the “official” emblem of Spain, then the unofficial emblem should be the ham, for nowhere else I have ever been holds that cut of meat in higher esteem. I mean, quite apart from naming an award-winning movie after it, the Spanish are quite literally mad for their ham. In Madrid, for example, there are several Museos de Jamon, which aren’t exactly museums — they’re shops — but the idea is that ham is of such great importance to the people that such a store name isn’t overblown in the slightest.
As far as I am concerned, they are right to love it so. For me, there are very few things in life as delicious as a racione of cured Iberian ham (jamon iberico) split between as few people as possible. The taste is almost indescribably good. It is unquestionably porky, but in an intense, almost gamey way, and the fat, oh the fat, is well, like acorn flavored pork butter, if that even conveys anything. If not, rest assured that jamon iberico (or the lower grade, but still exceedingly delicious, jamon serrano) tastes absolutely nothing like the boiled, sugar-coated, artificially-preserved, ready circle-cut ham legs sold in the US. Whereas US hogs are factory farmed in the backwaters of Tennessee in giant filthy sheds and the run-off from the pig-sties pollutes local rivers, the Spanish hogs are a noble, almost-wild breed of pig that are nearly as famous for their intelligence as their tasty limbs.
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Fed primarily (though not exclusively, depending on the producer) on acorns, Iberian black-footed pigs (yes, they leave the trotter on the leg so you tell) come from the region of Extremadura bordering Portugal in the central west of Spain, and are allowed to roam freely around under the same cork oaks that have for centuries produced the stoppers for European wine-bottles. It would not be wrong, I don’t think, to compare jamon iberico to other world-famous delicacies like kobe beef (waygu) or beluga caviar or the famed blue-footed chickens of Bresse, France, because it is simply beyond compare. And yes, I ate plenty of prosciutto di Parma and prosciutto San Daniele last year in Italy, and while they are very, very good, jamon iberico is just a richer, more intense, less salty experience. For more on the pigs that produce this delicacy, click here. If you understand Spanish, then you should check out this YouTube video, which demonstrates the correct way to prepare a platter of delicious jamon.
And, by clicking the first link, you’ll be heading to La Tienda who now import bone-in legs of jamon to the US for your delectation. We’re saving our pennies hard right now for a whole leg.
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P.S. – just to add one final note to how deeply ingrained Spanish culture is with jamon, there is a childrens’ word game — a tongue-twister — in which the word jamon is repeated quickly over and over. Before long the player starts to say the word monja instead of jamon, which means nun, although you might have to be a Spanish kid to understand why that’s funny…
Posted in Uncategorized | Tagged acorns, Castillano, castille, cold cuts, Europe, Food Commentary, ham, healthy, history, holiday, iberico, important details, jamon, language, Madrid, pigs, pork, racione, serrano, Spain, tapas, tourism, tradition, travel | Leave a Comment »
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We Are Never Full 
The REAL Cocido
February 19, 2008 by amysep
I know, guys… yet again, another Ray-Ray complaint. I just can NOT stop. I try, kids… I REALLY freaking try. I put her show on and within 30 seconds, I put her on mute. Within a minute, the channel is changed. I can’t do it. I try over and over again, and over and over again the result is the same – shivers, throwing things at the TV, tearing bits of my hair out. After seeing this mild bastardization of the delicious, and AUTHENTICALLY SPANISH dish of Cocido, I could not stay silent again.
In Ray-Ray’s defense, I immediately thought her recipe looked wrong and jumped at the chance to rip her apart. I thought to myself, minced meat?? Chicken “tenders”!? Adding nutmeg and cinnamon??!! Blasphemy! But, after much research, I have found that sometimes cocido can contain meatballs made of minced beef. The chicken tenders are pointless because you want the flavor of the chicken skins and bones. Nutmeg and cinnamon? Ya got me there, Rach. Maybe my trusty Spaniard friend, Nuria could weigh in on this? Regardless, I’m here to spread some knowledge on one of my favorite things to eat while in Madrid.
Cocido is one of the national dishes of Spain, has many regional variations (cocido madrileno from Madrid, cocido montanes from Cantabria and cocido maragato from Castile-Leon) and is often eaten midday. It should take a long time to cook (simmering away all night or all day) and, most importantly, contains various types of cured and smoked pork products and meat, bones, trotters, etc. On holy days or when meat should not be eaten, cocido can be made with bacalao (salted cod) or congrio (salted congereel). Long and slow cooking of the cocido along with it’s other elements; chickpeas, carrots, potatoes and cabbage (among other veggies), creates an amazingly flavorful and rich caldo (broth/stock). It is believed that cocido was introduced to Spain by the Sephardic Jews (Jews that chose to convert to Catholicism) who added pork and sausage to the stew creating the dish we know today. Work is not allowed on the Sabbath so, before it began, they would throw all the ingredients in a pot in order to cook slowly all day, only to be eaten at sundown.
Cocido will usually, and traditionally, be served in at least two courses, often three. The first course is always the strained caldo – pure, golden and rich, maybe with some rice or noodles. The second course could be all the vegetables alone or the veggies plus the meat (as we had it in Madrid – see pics). This would include morcilla (Spanish black sausage), chorizo, pieces of the meats (pork, chicken, pork belly etc.), potatoes, chickpeas, cabbage, carrots, leeks, etc. It is a very filling meal, but extremely tasty and satisfying. It took us about 2 hours to eat ours while we were in Madrid, and we rolled out of the restaurant with the top button of our pants undone and a big smile on our faces.
I also want to clarify something – there is traditional Spanish cocido and a Mexican version. The Mexican cocido may include corn, chayote green beans, zucchini and cilantro. They garnish with lime, salsa and/or jalapenos and Mexican rice and it can be served with tortillas. There is a HUGE difference in these dishes.
In conclusion, this is the best recipe I found for cocido on the web, although I would probably add some more cooking time to the recipe. Although my husband was inspired to make this soup after his first cocido experience during a trip to Northern Spain in 2003, it’s just not the real deal. I hope to order my morcilla and fresh chorizo from La Tienda, talk to my butcher about some pork belly and make this traditional version one day soon.
Posted in chickpeas, Chorizo, food, Food Commentary, Madrid, pork, Rachel Ray, rant, Spain, stew, travel | 2 Comments »