Travel journal entry October 8, 2011:
It’s nice to know that every day I drive down a road that has over 2,000 years of history on it’s surface. Via Roma connects Barbarino Val D’Elsa to the larger town of Tavernelle Val Di Pesa.
Yesterday we ate the second best meal we’ve eaten during this six-week journey. There is a little joint on the Via Roma that winds through the town square of Tavarnelle. It’s a coffee shop in the morning, a café in the afternoon, and a pool hall at night. Perfect. The Viola Club (named for the lavender color of the Florence “football” team) is the local hangout for a few dozen 50-80 year old men who might not be practicing Catholics, but are surely practicing card players.
They are there in the morning. They are there at noon, and they are there in the evening. They are a jolly bunch who drink coffee, joke, tease, argue, and play cards.
The first time I went in there, I watched from a corner table as they gave one of the men in their ranks a continual hard time. He endured a few hours of ribbing about his hair treatment. I got the feeling that he had used some type of over-the-counter hair dye recently (very obvious seeing that he was in his late 70s, and his hair was a solid blanket of jet black), and had probably stayed away from his friends at the Viola Club for a few days. I happened to be there on the day of his return and the ribbing was relentless.
His friends kept calling him “Berlusconi” because of the hair dye— a reference to the current Italian Prime Minister. I wanted to film the scene, to try and remember, and they— in a very jovial manner— brought me over and said I should film the Prime minister.
The Viola Club isn’t much to look at, but the food is very good and cheap. Paolo is the sole server. His mother, Giuliana, is the cook, and his father works the bar and the cash register— a true family operated business. The food is excellent and I have gotten several ideas for “An Italian Palate” there.
Ingredients
¼ cup Bacon fat
3 cup Onion, diced
3 cup Carrot, diced
3 cup Celery, diced
½ cup White wine
½ cup Ham, diced
2 tsp Poultry Seasoning (see recipe)
2 tsp House Herb Blend (see recipe)
2 tsp House Seasoning Blend (see recipe)
1 Tbl Worcestershire sauce
2 Tbl Kosher salt
2 tsp Hot sauce
1 tsp White pepper
1 each – 15 oz. can white navy beans, drained, rinsed and pureed with 4 cups pork stock
5 each – 15 oz. can white navy beans, drained, rinsed, kept whole
2 cup Pork stock (see recipe)
¼ cup Pesto
Reserved hock meat from Pork Stock recipe
Instructions
In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently. Add wine and cook 3-4 more minutes.
Add ham and seasonings and cook 7-8 minutes.
Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil. Immediately reduce heat and add the chopped hock meat and pesto. Stir well and simmer for 30-45 minutes.
One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.
If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
