Rue Poncelet Market, Paris (Photo:RLW)

Antioxidant Bombs

The super antioxidant foods such as berries, tomatoes, carrots, broccoli and grapes carry most of their punch in the skins - that's why we benefit because we eat their skins. But the same things are true of oranges, lemons, limes, tangerines, bananas and so on. Their skins are loaded with antioxidants. Antioxidants are always closest to the sun or earth, defending the plant against attack.

Try making an antioxidant bomb Smoothie by throwing whole fruit into the blender in chunks - cleaned of course and stems removed, but throw in the entire banana and orange and so on. The results are truly delicious and you can almost feel the health benefits when you drink one.

Try it - You’ll be surprised.

1/4 - orange, skin and all

1/2 - banana, peel and all

1/2 – cup blueberries

1/2 – cup chopped strawberries

1    - thin slice lemon, skin and all

1    - thin slice of lime, skin and all

2    - cups fruit juice (I use Sonda juices such as Peach & Carrot, or Pineapple & Carrot)

Blend at high speed until smooth, pour and enjoy!

Richard Wottrich

The New York Times, March 7th, 2011

Thomas Keller will join Julia Child and Alice Waters as the only Americans in the food field to be named Chevalier of the French Legion of Honor. He is being granted the distinction for his work in promoting French cuisine in America.

Tuscany near Siena (Photo:RLW)

Pasta alla Carbonara

Sizzling bacon, wine, cream, eggs, black pepper and pasta – we’re in heaven! Pasta alla Carbonara was perhaps first brought home to America by our soldiers fighting in Italy in WWII. Many know it as a typical Roman dish, but the name purportedly comes from the Appenine mountains of Abruzzo by woodcutters who made charcoal for fuel. Literally, “in the manner of the coal miners” (Carbonara and carbone, the Italian word for coal, both derive from the Latin word carbo.), its preparation in Italy creates “just enough” sauce. 

4 to 6 servings

Ingredients

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, diced

1 teaspoon diced garlic

2 tablespoons white wine

1/2 cup cream

1 teaspoon freshly ground black pepper, or more as you wish

1 pound fresh linguine, spaghetti, or even penne as you wish (fresh is best)

1 cup grated Pecorino Romano

2 eggs, separated

   red pepper flakes to your tatse (optional)

Directions

Put the water in a large pasta pot, add salt, and bring it to a boil over medium heat.

Add the oil and pancetta to a large sauté pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh pasta into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

Richard Wottrich

The Odd Couple


Bourdain and Ripert at Symphony Hall - Boston

America's Largest Cookbook Collection: New York University's Fales Library Food Studies Collection