Tony and Sarah Nasello
FARGO — Most people dream of spending their March break in warm and sunny places, like Florida, Arizona, Mexico or the Caribbean. But not Tony's older brother Emanuele, a teacher at Lakeshore Collegiate Institute in Toronto, Canada. For as long as we can remember, Emanuele's spring break dream has been to spend it with us, here in Fargo. Last week, that dream finally became a reality.
March 14 is known around the world as Pi Day in recognition of the Greek symbol used to represent the mathematical constant known as Pi, or the never-ending number of 3.14 plus, plus, plus. Pi is the ratio of the circumference of a circle to its diameter, and regardless of the circle's size, the ratio will always equal pi, or approximately 3.14. Math lovers around the world mark this occasion by participating in mathematical competitions, running 3.14 miles, wearing clothing with the pi symbol or the face of Albert Einstein, whose birthday just happens to fall on March 14.
FARGO — Pork Milanese with Lemony Buttered Noodles is a weeknight favorite in our house. Aside from being just plain delicious, this is a quick and easy meal that can be made in about 45 minutes, especially if you follow my handy timeline included at the end of this article.
Back in our cruise ship days, we used to visit Québec City several times each summer and fall during our Canada-New England season, which took us on 10-day cruises from New York City, all the way up the eastern seaboard and then into the St. Lawrence Seaway before concluding in Montreal.
A French specialty called pissaladière is the inspiration for this week's Savory Onion and Mushroom Tart. Provençal in origin, a traditional pissaladière features a combination of caramelized onions, olives and anchovies, which are added whole, as a topping, or in the form of the anchovy paste (pissalat) from which the dish receives its name. While anchovies feature prominently in an authentic pissaladière, our version uses just one anchovy, which we finely chop and toss with cherry tomatoes before roasting, a simple step that adds great flavor without overpowering the tart.
FARGO — Love is in the air, and this week we've crafted a three-course Valentine's menu featuring ingredients believed to possess aphrodisiac qualities: Asparagus Bleu Cheese Soup to start the meal, Linguine ai Frutti di Mare (Seafood Linguine) as the main course and Flourless Chocolate Torte for a flourishing finish. Each recipe has been previously shared here in our column, and we are delighted to present them in a new way for this occasion.
FARGO — Valentine's Day is two weeks away, and we're turning our focus this month to foods of love and comfort. Food is intricately tied to pleasure, and now is the perfect time to play in the indulgent world of edible aphrodisiacs that just might inspire desire, passion and (for me), happiness. This week, that means chocolate, and one of my favorite new recipes is a classic Chocolate Mousse.
We are wrapping up our series of healthy January recipes with a new pasta dish that is destined to become a family go-to on busy weeknights. Last week, I was in a pinch for time so I turned to my sister-in-law, another Sarah, seeking her recommendation for an easy, yet delicious, meal. Sarah is an excellent cook, and she strives to prepare home-cooked meals for her family as often as possible.
FARGO — This week we continue our focus on healthy dishes with a Nasello family favorite: Sicilian-Style Swordfish and Rapini. Sicily is the largest island in the Mediterranean, and fresh seafood is a staple ingredient in its cuisine, especially along the coastal regions. Swordfish is prevalent in these waters, and its wonderfully mild flavor and firm, steak-like texture make it popular and versatile enough for a variety of dishes, including light and lemony preparations like today's recipe.
FARGO — Our focus on healthy eating continues this week with a recipe that showcases a dazzling assortment of winter produce, including one of our favorite winter greens, Belgian endive. Belgian endive (pronounced either en-dive or ahn-deev) is a cool weather green and member of the chicory family. Unlike its sister plants, the curly-leaf frisee and broad-leaf escarole, Belgian endive completes its final growth phase in the dark. This process stops the leaves from turning green, and helps the plant develop its signature white leaves and narrow, rocket shape.