My Family came to America in the month of May (see previous) so I thought I would post a few memories of that journey...

As for May 2012, we celebrated Mother's Day last Sunday with a nice brunch at Balboa Pavilion.

It's going to be a beautiful warm weekend so I think I will hose down the patio furniture, warm up the spa and throw something good on the grill. Haven't decided what yet.  So Cal weather is pretty great most of the time but I love the warm days and cool nights and no bugs to speak of. We are so spoiled here...  

So next month we are hosting our first ever "Throw Down Party" (Bobby Flay Style) The subject of the first ever throw down will be "Eggplant Parmigiana" and I can't wait. The responses have been hilarious.  At least four people are planning to enter a dish as they are pretty sure theirs is the best. Several have volunteered to judge, and one (my sister-in-law Jamie) declared she will come ONLY if she does NOT have to eat eggplant. No problem! we'll fire up the pizza oven too.  No one has ever starved at our house. We are going to film the throw down for the blog so stay tuned!

Genoa to New York May 1965

We had been sailing for a few days already and the seas were fairly smooth.  My father was quite proud of the fact that his family did not get seasick.  Unfortunately others aboard did not have the same Moscovio family sea legs. On one particular morning we went to the dining room for breakfast where only about half of the tables were occupied.  I was really awed by the fancy place settings, silver coffee pots and starched linens.  Also the floor was made of some kind of material that absorbed sound, so when I dropped my fork, there was no clanking sound! I remember our waiter was a very tall black man with a booming voice who at first seemed a bit intimidating to me.  His warm laugh and huge smile soon put me at ease.  He was very nice and called me missy.  I remember he went out of his way to make us feel comfortable and well cared for. Somehow we communicated despite the fact that he spoke no Italian and my parents only knew a few words of English. 

On that particular morning my mother was ready to try something other than our usual “Italian” breakfast of Cappuccino, brioche or croissants with jam etc.

She had noticed some flat round things on other diner’s plates which smelled wonderful.  After some pointing and gesturing he understood and my mom was served a beautiful tall stack of pancakes with warm syrup. They were delicious.  So many new tastes and smells and we weren’t even in America yet!

 As we sailed closer to our new country we found ways to occupy ourselves.  Cruise liners back then did not have all the glitz and non stop activities like now.  You played cards, read a book or just chatted with other passengers during the day.  One afternoon my father spotted a piano in one of the lounges and began to pick out some tunes.  They were mostly old Neapolitan love songs and pretty soon people had gathered around for a little sing along. Santa Lucia, Anema e core, Torna Surriento. Some of them were crying as they sang.  I realize now that they were not only shedding tears for the home and loved ones they had just left behind, but perhaps for the fear and uncertainty of what lay ahead.       

Zuppa di scarola

(Escarole and Bean soup)

This soup is pure comfort food!  It is very satisfying just as it is, served with some crusty bread for dipping. If you want it to be even heartier, you can brown some Italian Sausage, pancetta or chicken before adding the garlic. Note: I buy whole wedges of parmesan cheese and grate it as needed.  For this recipe I cut a piece of the outer rind into small cubes and sprinkle them on top of each bowl of soup just before serving.  When we were kids, my sister and I swiped up the little cheese morsels as fast as my mother could cut them up.    

1/3 cup olive oil

6    cloves chopped garlic

2    heads of escarole, well washed and cut into 2 inch pieces

8    cups chicken broth

2    15 oz cans cannellini, or great northern beans, drained and rinsed

1    cup grated parmesan plus cubed rind for garnish

1    tsp kosher salt

Lots of freshly ground black pepper

   

Chop and wash the escarole and place in a colander. There is no need to fully dry the greens. Heat the oil in a large pot on medium heat. Add the garlic and cook just until fragrant and lightly colored. Add all the greens at once. Add salt and pepper, stir and cover with a tight fitting lid. After a few, minutes give the greens another stir.

They should have wilted and cooked down considerably.  Add the chicken broth and stir to combine. Reduce heat, cover and cook till it comes up to a boil.  Add the beans and cook for 5-10 minutes longer. Ladle into soup bowls. Sprinkle liberally with grated and cubed parmesan cheese.      

Leaving Italy

Port of Naples, Italy May 1965

The big day had arrived.  We boarded the S.S. Constitution that day along with a contingent of assorted uncles, aunts, cousins and friends who had come to see us off.  In those days they let you do that.  A few of those uncles had spent the better part of the last few months trying to talk my parents out of leaving.  My Zio Mario was the most vocal. “What’s in America that you don’t have here?” he would ask over and over.  “You live well, you have a nice business, I just don’t understand.”  But my parents were just as adamant that they wanted to start a new life in the States.  Ever since they got the letter from the consulate a few months earlier stating that it was “their turn” they never hesitated for a moment.

 

They said they wanted a better life for my sister and I and they know that the opportunities we would have in America were just not possible in Italy.  My father soon made all the arrangements and booked passage to New York.  He had wanted to fly but my mother was a bit apprehensive about it plus we had too much stuff. He chose the Constitution because it was an American ship.    He said that if we were going to become Americans then we should start by arriving on what was then a modern American vessel.

Pretty soon the ship sounded a few blasts of it’s’ horn to signal that all visitors needed to go ashore.  I remember everyone was crying and hugging even my dad.

I didn’t cry, probably because at the age of not quite five, I couldn’t possibly comprehend how our lives would never be the same, and that I probably wouldn’t see any of these people again for a long, long time.  It was just a big exciting adventure to me and I didn’t get what all the tears were about.  

        

Linguini and fresh clams at the Carter's tonight... Frank's favorite!

Pasta with Pancetta and Peas

Knowing how much I enjoy cooking and that I am now writing this blog, a friend recently asked me "so who's your favorite TV chef"? I didn't hesitate for a minute. It's Ina all the way baby. That's Ina Garten-also known as the Barefoot Contessa for those of you that "don't Food Network" I am a huge fan so I was going on and on about her when my friend stopped me and said "yes, yes she's great but she's got nothing on you" Can I just say that everyone should have at least one loyal, supportive, lying friend like this one.

Anyhow, setting aside the fame, hefty bank accounts, and that lovely little home in the Hampton's, my girl Ina and I do have a lot in common. We both prefer simple, uncomplicated food.  She makes her guests feel welcome and comfortable - something I feel is far more important than what you serve or how fancy your dishes are. I think most importantly, I love the way she dotes on her husband Jeffrey and how sweet they are with one another. AND she gets him to wear those pretty pullover sweaters tied around his neck! I have been known to spoil my Frank a bit as well and after 27 years we are still each other's number one but I just don't think I'll ever get him to do the GQ sweater thing... 

Now speaking of simple, uncomplicated food. Here is a perfect but delicious example.         

Pasta with Pancetta and Peas

The combination of sautéed onions, peas, and pancetta is so simple but very satisfying.  The “secret” to this dish is to save about 1 cup of the starchy pasta water before draining. It helps create a wonderful “sauce” to coat the pasta with. 

5    ounces diced pancetta (bacon is ok but not maple flavored

1    Large onion thinly sliced
¼   cup olive oil
1    16oz bag frozen peas (thawed)
1    lb ziti pasta or similar
¼   tsp black pepper or to taste
¼   tsp salt or to taste
1    cup freshly grated parmesan cheese (or more)    
Place a large pot of well salted (a good heaping tablespoon) water to boil.  Meanwhile place a large sauté pan on medium heat and brown the pancetta till almost crispy. Add the olive oil and the onions.  Cook the onions till softened about 5 minutes or so. Add the salt, pepper and peas stirring to combine.  Meanwhile add the pasta to the salted boiling water and give it a stir so as not to stick together.  When pasta is cooked “al dente” scoop out 1 cup of the starchy pasta water and add it to the onion mixture and stir. Turn up the heat on the onions, drain the pasta and add it to the onion pan.  Add ¾ cup of the parmesan and stir well.  Serve immediately and top each serving with a sprinkling of the remaining parmesan.