LOOKING AHEAD AND BACK AT THE SAME TIME
Here we are at that place in time we choose to call NEW YEAR'S EVE, a place of endings and a
place of beginnings. A place of regrets for some, and a place for celebration for others. Yet it's
really neither a beginning or an ending..it's a continuation that just somehow allows the human race
to find some organization to their lives. A necessary measurement to keep us moving ahead. For
me it's a time for reflect on all the mistakes I've made over the last 12 months, and learn from them.
A time to recall all the family milestones, all the joy of being a husband and a father. Watching my
children grow, and spending time with my wife. Amazingly next month will be our 30th wedding
anniversary (i must think of SOMETHING good to make for that night). I say amazing because, well
she is amazing, and amazing that we are still traveling on a road that sometimes is very smooth and
sometimes has as many potholes in it as the old South Avenue on Staten Island (for those of you
who knew Staten Island in the 60's and 70's, you know what a disaster that street was).
And through the past 12 month, you, you very cool and loyal blog follower have done just that.
Whether we are connected through the blog, through Facebook or Twitter or Foursquare, or all of
them, you have allowed me to find my voice in a heartfelt passion which is in my food, family, and
travel. On line you have millions of choices to make and don't think that everytime you interact with
anything I've thrown out on the Web I'm not amazed and humbled and honored that you find what I
have to say and cook worth your while. Big Thank You!!!
Trying to put together a year-end post was just, well....silly. I literally have done so much this year
in travel and food...cooked countless meals...developed hundred of new recipes and shaped up some
of my old ones...busy writing my book which is nearing the end of the writing phase, then comes the
pictures, cover art, etc. and fingers crossed..I'll be selling the book before the Summer. So in my
looking back here are just a few of the highlights...so many more...but, this is a blogpost, not a
major epic.
I'll start with one of my made dishes of theyear, or any year in our house...my Meatballs that are inspired by my Grandfather Innocenzo Scaramuzzi.
Full of the flavors of his town of birth, Grassano, Basilicata, Italy...pork, beef, fennel, pignoli, raisin, red
wine, provolone, pecorino, parsley, bread...all mixed together, pan fried then simmered in red wine,
olive oil and fresh basil and peperoncino. This will be a recipe tucked into the pages of the new book
btw.
That my friends was part of a wonderful vacation this past Spring, May-June 2011. A cruise through Scandanavia, the North Sea, Iceland, Denmark and Germany. But
besides having quality time with the family, it was a pilgrimage. At the top of my Food Pyramid (the USDA
isn't always correct you know) is the LANGOSTINE. A confusing name since it's applied to not only the
actual sea creature but to similiar but difference shrimp/prawn/crayfish/lobster dwellers of the deep. I'm
speaking of the actual Langostine, also known as the Norwegian Lobster, Dublin Bay Prawn, or
Scampi(it's a crustacean not a dish). Hard to come by in the United States I am always on a quest for
them, a perpetual chase...you'll understand more later in the year...the Fishmarket in Bergen, Norway is
one of the most popular spots for catching and selling them. I WAS FINALLY THERE!! I needed 5
stomachs and about a month to really take it all in. Instead, I sampled it a few different ways as they
cook them right there at the docks. This pic is of a very Scandanavian preparation of any shellfish, an
open face sandwich known as a Smorrebrod. Simply steamed fresh caught (like that morning) Lango-
stines over a little bread or roll, lightly buttered, a little mayo, garnished with lemon and cucumber. I
need not say anymore...it really spoke for itself.
Speaking of pilgrimages, this year again had this devotee make his way to the hallowed grounds known as the IN-N-OUT, that family owned Burger chain throughout
California, Arizona, Vegas and now Dallas Texas. Oh yes...another Obsession for A FOOD OBSESSION.
Double Double Animal style and the whole world is in perfect harmony. Oh, I drank the Kool-Aid on this
one a long time ago and my first stop in Los Angeles is always the shrine to fast food on Sepulveda
right under a runway approach next to LAX. Combines the love of travel and airplanes with the love of
food...it's also a favorite spot of the whole family...we all belong to the cult.
After Langostines, I would definitely say that Shrimp are a favorite (you will be pelted again this year with more shrimp ideas from me, you have been warned).
A highlight of 2011 was a meal at TERTULIA, NYC, Chef Seamus Mullen's omage to rustic publike
places in Spain. Isn't Spanish food awesome? I need to blog more of that. These shrimp were
termed soft-shell and the server encouraged us to eat shells and all (shades of Darryl Hannah in
Splash, that movie from the 80's). My verdict...well...it's on my highlights of 2011 isn't it?
Foods thatremind one of the funtimes of their youth or relatives who have left us always are a highlight. Garlic
crabs, stuffed with garlic, lemon, breadcrumbs, pecorino, olive oil, peperoncino are evocative of my
childhood in Staten Island and vacations at the Jersey Shore (where I now live). Nothing connects
me to my Dad and Mom as this crab dish...and always, sitting at that virtual table enjoying these
crabs are Aunt Angie and Uncle Vinny Scaramuzzi (how this family loves their crabs). It's a high-
light also because my two daughters can't get enough crab, ever. Highlights for everybody!!
Big foodie highlight in November, through the magic of FacebookI connected with so many really cool people who share an interest in food. One particular group met
together one night at the house of Mike Colicchio, a gracious host who invited us into him home to
what our wives would say was to mess up the kitchen...and mess it up we did. Each of the men (some
part of a group call MenWhoDine.com...check them out)brought something they had already made and
actually cooked at the house. Amazing food, amazing camraderie, amazing passion for just enjoying
being social and good times..Here is the video of the evening:
http://www.youtube.com/watch?v=Ty4_2ZFOzWs
I hope you enjoyed that..there was so much food, we cooked literally for 8 hours. For all that insist that
social media and networking are ruining the world, people who want to get in trouble do not need the]
internet for that...the've been getting in trouble forever and will always find new ways to do it. In 2012
look at the positive...this was a great night out. We just got together on Wednesday and shared an
awesome "Nose to Tail" meal featuring GOAT at RESTO in NYC. What an event!
La Bella Pizza. Always a highlight. This was one of many I cooked and created in 2011. More to come.
I do not limit my cooking style or eatingto Italian, but it's definitely the core of who I am as a cook. This Pork Rollatini stuffed with a mix of breadcrumbs, garlic, fennel sausage...rolled, breaded and lightly fried then baked...sliced and served
over a bed of fresh sauteed spinach, with a sauce of San Marzanos (love them) and mushrooms and
wine was a highlight.
I could go on, my photo file is immense, and that's just from this year..not to mention the archives of
the previous year, but I am afraid I will lose you and I think any more, and I will bore myself. From
meeting this year's TopChef Winners and past winners and runner-ups, to traveling everywhere, to
creating, cooking, and enjoying...on top of the low points of the year (o yes, there were many, but..
some things are best kept amongst oneself, I'm here to inspire and share, not to burden)...it was a
good year to be alive , again.
Many thanks again to you all and my heartfelt best wishes that whatever the year throws at you,
good or bad, you have the strength to endure and conquer it, the joy to feel all the good times, the
compassion for those who just can't get ahead or have lost their way and the understanding to tolerate
what is different. HAPPY NEW YEAR TO ALL 2012!!
You're a cooking machine! I enjoy your blog posts and FB updates. And I love the sentiment expressed here that the new year is a 'continuation'.
All the best to you and your girls.
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as I enjoy your FOODALOGUES!!! Much peace, love and happiness in the new year to you and yours Joan!!
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Peter - if I had to write down the dozen most 'meaningful' things of the last year for me - it would be having you as a sensible, sober, knowledgeable and fun teacher. Love your New Year's page
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I so LOVE your blog! Happy New Year and thanks for keeping me company thru all your wonderful stories and delicious recipes! Ciao!
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Yum! We ate Langostines the last time we dined together if memory serves.
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Peter, thank you for this inspiring new years post. You are not only an amazing cook but a fascinating writer as well! I am so happy tk bear that your book is getting ready to mKe it's debut ! I for one will be pre-ordering one of the first copies sold. I am so privileged to have you share your dishes and stories with all of our group members in WFDTL. As you can see from the "missing Peter battaglia" post you can see how much we all love and look forward to your posts. I am sure that you will be more successful in life than you ever imagined. We can't wait to follow you on your wonderful journey. Wishing you and your family a happy and healthy new year! For you the best is yet to come! .....btw-can I be the president of your fan club?
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