This classic Italian feast is perfect for the beautiful autumn season, our favorite time of year, when there is a bite to the air, and the dry leaves are blowing past the door. Build a fire in the fireplace and sit down to this classic rustic comfort food at the weathered kitchen table. This is an authentic Italian umami bomb, so rich and savory, often served with rosemary and garlic focaccia, or toasted Kalamata olive bread with cheese, and a rich red wine to stand up to it all.
This is the Chicken Roulade of our dreams, the one we first experienced in Florence and the hill towns of Tuscany… the extravagant chicken roll that incorporates every savory ingredient we ever wanted to include.
We first saw this gorgeous meatloaf (named Polpettone) in Tuscany, when we came across one of those big glass storefronts you find on the main streets in Florence, and the hill towns, with endless mind boggling dishes of food stretching from the doorway all the way across the wall, behind glass cases, with the whole store a dizzying aroma of umami goodness. When I tasted the amazingly complex flavors of this meatloaf, I instantly realized this was not my mom’s meatloaf.
This feast is your ticket to Umami City. This is a fusion feast, as if it were cooked by two lovers, a lady chef from the South of France, bringing her thyme, cream, bacon, duck fat, Dijon mustard, butter and Chardonnay… and her chef lover from Tuscany, with his Porcini powder, Marsala, olive oil and garlic. It’s a magical dish for all lovers.
Thanksgivings in our wild savory kitchen have been a memorable feast for many years, always featuring our Tandoori turkey.
I first tasted this classic New England meal, appropriately enough, in the food hall of Harrod’s in London, many years ago. It was a revelation. It has a timeless wildness to it, that speaks of a life lived outdoors and long ago, and of the fireplace and hearth, the warmth of home in a rugged country. This is a meal created by rural working folks and those who hunted and labored in the outdoors and in the garden.
Anyone who enters the fray about which region in America has the best Pulled Pork is in dangerous territory. Passions run high about BBQ and smoked meats, and from region to region, there is fierce competition. That being said, I’ll dive in anyway. I’ve always liked salty sour tangy flavors more than sweet, so I’m naturally drawn to the vinegar based marinades and rubs of Eastern North Carolina versus the sweeter stickier tomato based BBQ sauces of Kansas City or Texas.
This feast comes from the heart of the North Country pines… northern Minnesota, the place where I did my real growing up, from boy to man, hunting and fishing in the wilds. This iconic feast, legendary among the native peoples who live there, is the essence of wildness. When you prepare the ingredients, and then feast on it, you can almost hear the cry of the loons out on the lake, in the dusk… and again at first light, as you ease your boat into the lily pads, casting for large mouth bass and northern pike. It is so deep in my heart that every scrap of my DNA cries out to be there again, one day.