Last year about this time, everyone was boycotting Chick-fil-a. Remember the bigot biscuit debate? Not being much on fast food, boycotting wasn’t much of a statement for me. I can make a much better biscuit! Mario Batali withheld tips from his employees. What a creep?!? “This Paula Deen thing is getting way out of hand,” I exclaimed to Pank this weekend. Her choice of words whether in the 1980’s or present day can certainly be beyond hurtful, but it is not hers or anyone else’s words that really scare me. It is in the proverbial bliss of ignorance that many choose to remain which really alarms me!
Last week, the New York Times reported “U.S. Approves a Label for Meat From Animals Fed a Diet Free of Gene-Modified Products,” now that’s the kinda news I’m talking about! Click here to read the article. On May 13, there were 36 yeas and 10 nays in the House Agriculture Committee for HR 1947. “On this day, on this vote, the House worked its will. I’m obviously disappointed, but the reforms in H.R. 1947- $40 billion in deficit reduction, elimination of direct payments and the first reforms to SNAP since 1996 – are so important that we must continue to pursue them. We are assessing all of our options, but I have no doubt that we will finish our work in the near future and provide the certainty that our farmers, ranchers, and rural constituents need,” said Chairman Frank Lucas. Also, the Senate Bill S 954 was defeated last week. “Today’s failure leaves the entire food and agriculture sector in the lurch,” Danny Murphy, president of the American Soybean Association, said today in a statement. Click here to read the June 20, 2013 Bloomberg report by Alan Bjerga& Derek Wallbank. These are just a few pieces of food news I haven’t heard much talk about on the ol’ FB or Twitter. It may not be as sensational as talking Paula trash, but food safety affects each and every one of us regardless of our socioeconomic background.
Ack, I just got a nose bleed from that soap box! Zucchini are starting to come in! I love the abundant array of these veggies. They are actually an immature fruit, being the swollen ovary of the zucchini flower, according to Wikipedia. The flowers make a great vessel for stuffing that you batter and fry. The fruit can be cooked a gazillion different ways. One of the first meals Pank and I had as a married couple included a stuffed zucchini at the home of Sergio and Cecci Settesoldi, in San Miniato, Italy. We had a ball during our honeymoon stay at Agriturismo Settesoldi. I miss Sergio and Cecci! I have tried to recreate Cecci’s delicious Zucchine Ripiene, but I guess we will have to go see them again to have the real thing. To my best recollection, I share with you….
Cecci’s Zucchini Ripiene
| 4 medium zucchini1 clove of minced garlic1 small onion finely chopped½ cup grated Parmigiano-Reggiano
½ cup roughly chopped Prosciutto Di Parma 1 beaten egg ½ cup bread crumbs Chopped fresh herbs( basil, oregano and/or sage) Salt and pepper to taste Extra Virgin Olive Oil |
Slice zucchini in half lengthwise. Scoop the centers out with a spoon and paring knife. Rub olive oil on the zucchini skins. Mash approximately ½ the zucchini meat. Mix in the egg, prosciutto, garlic, onion, ¼ cup of cheese, ¼ cup of bread crumbs, herbs and salt and pepper. Stuff the hollow zucchini with the meat mixture. Top with remaining cheese and bread crumbs. Bake in greased baking dish at 350 degrees 30-45 minutes. They will be bubbly with a golden crust and your whole house will smell of Tuscany when ready! Drizzle a bit of good extra virgin olive oil over the tops right before serving. |
