GLOBAL CUISINE NEWS: New challenge for St. Margaret’s Potlucks!
What’s your favorite recipe? Would you be willing to share it and let other St. Margaret’s cooks try it? Organizers of the monthly potlucks want to add a new dimension to the second Saturday dinners: “Our Favorites.” If you want to participate, send a favorite recipe along with where you learned it, why you like it and perhaps what significance it has for you and your family to Nan Cobbey (firstname.lastname@example.org). We will pick one recipe each month, publicize it and invite others to make that for our supper. We will still welcome any other favorite recipe as well as the featured cuisine for that month.
Our next potluck, Saturday, Aug. 10, features the foods of Tuscany and recipes are now in the folder on the Time and Talent Table. Tuscan cuisine and especially Florentine cuisine is famous throughout the world, according to www.firenzealbergo.it, a travel website that focuses on Tuscany. “Florentine people never start a meal from the main course but always have a starter first. Whether eating in a restaurant or at home with friends you will always find the “liver crostini” (thin sliced toasted bread with liver pate) on the table.” The Tuscan antipasto also often includes olives and sliced salamis and hams, especially the “finocchiona,” a large salami made with fennel seed.
“Starters” are followed by a first course which is often pasta, perhaps “pappardelle,” a thick pasta made with egg and served with boar sauce, or a soup, perhaps “pappa al pomodoro” or “ribollita,” “carabaccia” or “black cabbage soup.” Some of these recipes are in the folder. Main courses and desserts will appear in next week’s announcement.
Dinner is at 6. Our guests will include men from the Re-Entry Center. Why not bring along some of your friends?