Taralli – My Culinary “Mission Impossible”

24 07 2010

What’s a taralli? Well, aside from delicious, this is the definition Wikipedia gives is this.

Taralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a bread stick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper or just salt. Sweet and plain taralli are often dunked in wine.

I had seen some of the sweet ones a while back and finally weakened enough to go out and buy some – something I usually don’t do because they’re expensive and, given my major weakness for baked goods, they don’t last long. I had, however, gotten the image of me enjoying a of couple glazed taralli and my morning coffee so ingrained in my mind that the obvious downsides didn’t faze me. Off I went to the closest grocery store – a small independently owned place where I always, Always, ALWAYS see sweet taralli… except for when I show up looking for them. I went to the next nearest grocery store – a Stop & Shop – and still no sweet taralli. If I’d have wanted the peppercorn ones, I’d have been set, which just made the situation more annoying.

Before I go on, allow me to explain why not finding a single lone tarallo (singular form of taralli) is such a shock. I live in New Haven county Connecticut – well within the metro-area where Italian-American everything is commonplace. The town I live in does not have its own high school – it’s part of a district – but it does have not one, but two places to get good pizza. If I’m honest, I could’ve driven to an Italian bakery and bought the taralli. There are a couple good bakeries around, but they aren’t as close as those grocery stores were and I was getting sick of driving around with nothing to show for it, so I went back home to go on an online recipe hunt. I had decided to try my hand at making them.

Traditional Italian baking is usually pretty easy – it can be time-consuming sometimes, but it’s not a difficult process as a rule. There are often few ingredients and the variety comes from the addition of different flavorings and such as opposed to an entirely different process for each recipe. A perfect example is when you walk into a coffee shop and you see seven different kinds of biscotti. The difference is not in how they’re made – they are all biscotti – but in the flavoring. One’s almond, one’s lemon, one’s dipped in chocolate, ect, ect… The difficulty comes in finding traditional Italian recipes. No one writes cookbooks full of these kinds of recipes. You find books with really elaborate versions of some of these things or, more irritatingly, how to fake Italian food with things like ketchup and canned soups. That, in my opinion, is an abomination. I’m cool with all sorts of things in life, but do NOT try convincing me that Campbell’s tomato soup even remotely resembles my homemade marinara sauce. I will think less of you as a person if you do.

My recipe hunt yielded a few good results most notably an italian food blog turosdolci.wordpress.com which is full of some delicious-looking recipes as well as beautiful shots of Italy. My urge to book a flight was almost as strong as my urge to bust out the baking utensils. Baking won only on economic grounds. Anyway I found this post about taralli and this post that was my inspiration – a sweet taralli made with red wine. I gathered my ingredients and about 35 minutes later my home smelled like heaven and I had taralli that are far better than anything I could’ve bought. Me being who I am I had to fiddle with the recipe a little. I used a Ruby Port instead of a red wine and the results are fabulous. Whatever brilliant soul decided, ages ago, that wine belonged in a baked snack deserves to be canonized. I also showed my mother the site and now she’s got baking plans that stretch to Christmas after seeing a few recipes for biscotti and other treats. I have plans to attempt some gluten-free versions of these things. My cousin is allergic to gluten – a cruel fate in a family like mine – and I’ve had a fair bit of success with substituting in gluten-free flours with little to no difference in taste. It’s health food everyone wants to eat. I’ll keep everyone appraised of the results of my gluten-free experimenting.

I will close this post with a warning regarding these snacks – they are addictive. To say I’ve eaten more than my fair share is an understatement to say the least. It isn’t just me, or the rest of the humans in the house for that matter, Tosca, my shiba inu, is now a fiend for them. She will climb, jump, and do everything else in her power to get a hold of some. This is unusual because she isn’t generally one to do this… unless you leave grilled beef unattended, and then it’s over. Tosca is an accomplished taralli thief.

I will try to post more good recipes (or links to good recipes) in the future.

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One of Those Things That Just Begs to be Shared

17 05 2010

We all have our vices – some more than others – and one of mine is ihasahotdog.com. This is one of my favorites.
cute pictures of puppies with captions
see more dog and puppy pictures
Yes, for those with sharp eyes, that is a Shiba Inu, the same breed as Tosca.





My Experience With the Vetting Process

28 09 2008

Yes, I am being vetted. Will I be taking a high level government job? No. Have I been hired by a major corporation? No. Am I becoming a spy? No. In light of all of this, one might ask what I could have gotten myself into to warrant the analysis of my life.

Answer: I am getting a dog – a Shiba Inu to be exact.

And how much investigating could possibly be required to get a dog no matter how cool the breed is? A bunch, let me tell you. First of all, you fill out an application – a five page application. They don’t leave much room for an answer and my handwriting is huge and ugly so I sent some extra information so that I didn’t sound completely devoid of intellect. After a few emails between myself and the organization to confirm my references contact info, those references were contacted and I got another call from the organization and then today I had one of their staff conduct an interview at my home. I got a call this evening and I’m going to call them back tomorrow to start scheduling a time to meet my perspective four-legged roommate. This all sounds pretty quick, but in actuality I put my application in on June 30th.

I’m not complaining about their thoroughness by any means though. I’m glad that a rescue society takes this much effort to insure that the dogs they rescue are placed in loving homes. I had done months of general as well as breed-specific research to make sure I would make a well-informed decision. I’m looking forward to finally seeing a dog after all this work done on both sides.

In short, if you are looking to get a Shiba Inu and are in the New York City area, do your breed research and then check out NYC Shiba Rescue. They really are great. I may have been vetted better by them than a certain VP nominee was by her running mate’s campaign. Anyway, I think that, once my dog finally arrives, she might be a major topic on this blog.