Month: May 2012

Light and Crisp Calamari

Published by Kathy Hunt

On this weekend of cookouts, parades, memorial services and unseasonably sultry weather I’ve been thinking about fried squid rings or calamari. I know—90 degree temperatures do not pair well with deep-fried foods. Yet, although this dish won’t offer cool cooking for the person in the kitchen, it will make for quick, light and satisfying dining for family and friends. For many the first, and possibly only taste, of squid comes in the form of fried squid or calamari. In fact, in some circles the Italian name for squid, calamari, has become synonymous with oily, batter-coated cephalopods. Overloaded with gloppy batter and then overcooked, it gets written off as being greasy and tough, which it often is. Hence, why calamari may be someone’s first and last taste of squid. This is truly a shame. When dusted with flour and cooked quickly in hot oil, fried squid can be ethereal eating. Plus, crisp and airy calamari doesn’t take long to prepare. If you’ve got 5 minutes, you can make a heaping plate of tasty fried squid. For …

Crazy about Quinoa

Published by Kathy Hunt

Right now I’m on a quinoa kick. For those unfamiliar with my new love, this small, hearty grain hails from the Andean region of South America. Cultivated there for at least 3,000 years, quinoa was a favorite of the Incas, who considered it a sacred food and referred to it as “the mother grain.” Nurturing it is. Packed with essential amino acids, its protein quality and amount rival that of milk. It’s also high in calcium and fiber and lower in carbohydrates than other grains. Eat a serving of quinoa and you won’t feel the pang of hunger for hours. No doubt that’s why many call it “the super grain of the future.” Nutrition aside, I’m smitten with quinoa’s mildly nutty, herbal flavors. These pair well with both sweet and savory ingredients. Depending upon my mood and what I have on hand, I can just as easily add dried cranberries, apricots or dates, fresh apples and candied nuts as garlic or onions, peppers, and cheese to it. Although I serve quinoa as a salad or …

Want Fries in That?

Published by Kathy Hunt

A month ago if you had asked how my hometown sets itself apart from other regions and their cuisines, I would have struggled to come up with an answer. To me, the Pittsburgh area has long been a melting pot of ethnic specialties. Pizza, pierogies, pita and souvlaki all played a part in shaping my palate. Then I took a trip back home and was reminded how much Pittsburghers like their fries. I admit, most people like a good, crisp, golden french fry. How many, though, slip them inside breakfast, lunch and dinner entrees? Where I grew up, a lot do. As my college roommate reminded me over a shrimp salad served atop fries, we were raised on salads with deep-fried potatoes tucked in between the lettuce leaves. Then there were the odd omelets filled with cheese, meat and french fries. And how could I forget Primanti Bros.’s fry- and coleslaw-stuffed sandwiches, which I still insist on having any time that I’m in Pittsburgh. Why fries on the inside? Well, there are fewer plates to …