In The Kitchen - April 7th
By Chef Moreno & Cinzia Miotto
For many people around gthe world, Easter is the most anticipated holiday of the year.
I won’t get into the religious aspect of Easter but it’s just as important for the kitchen and what you prepare for family and friends that day.
Being Catholic myself and raised in a family of Italian parents,Easter dinner was regarded as the most important family gathering of the year.
Easter starts for my family on Good Friday-which means you can’t eat meat all day.
We prepare many different seafood dishes for that day-a medley of shellfish in a salad with a lemon vinaigrette and fresh cut Italian parsley. A main course would be salt cod which has been soaked and rinsed in cold water over a period of three days and braised with white wine, plum tomato’s and garlic. That’s to suggest only a couple of dishes; all seafood would be acceptable on Good Friday.
Depending where in Italy you are from, Easter dinner is different. For example: northern Italy would serve roasted leg of veal with fresh herbs. In the south of Italy you’re more likely to have baby goat which has been cut into small pieces and roasted at a low temperature with baby potato,onion,white wine and fresh herbs.
Baby goat is very hard to find in this part of the world.
Even as a chef and owner of a restaurant it’s hard to source baby goat because I have to buy the meat I serve through a government inspected and approved slaughter house. Which means even if I know the farmer who raises the baby goat and I have a hand in what he feeds it, I still can’t serve it in the restaurant. I feel very strongly about government control on food especially on what you can serve in the restaurant and where you get it from. But that’s another column for next week.
No recipe this week since you can’t find baby goat or veal that’s younger than 16 weeks. You can substitute lamb for goat and baby cow for veal.
Happy Easter from Chef Moreno and family.
Chef Moreno and Cinzia Miotto are owners of the award winning White Goose Bistro in Prince George, offering fine Italian and French food in a casual setting.
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Can I ask why the rant, and then no recipe, in a recipe article.
IMO the attitude alone will make me avoid the guys restaurant.
I prefer government inspected food, and kitchens, considering that serious illness, or death is common by improperly cooking, or bad food.
And why oh why if you can explain it to stupid me mr. chef is 16 weeks old, too old.
Think of a 4 month old baby for a moment.
Then I have to ask why a 4 month old goat, is too old to kill and cook up?
And also why at Easter its not possible to cook ANYTHING else... or at least put a recipe up for say a glazed ham, a great stuffing recipe for turkey, etc.
Or a great tip on getting lumps out of gravy...or any of another million ideas.
Seem weird IMO to bash food inspectors, and then not even so much as a cooking tip, even if you do not feel like doing a whole recipe.
Happy Easter Everyone.
ps. got a turkey from homesteader meats, and making my Mom's old stuffing recipe.
Always have a hard time getting all the lumps out of my gravy though....anyone care to share a gravy tip with me?