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“Teach your children well, … and feed them on your dreams, the one they picked, the one you’re known by”-Crosby, Stills, Nash and Young. For this issue I let my son take the reins. Chad spent two years on the West Coast, one with AmeriCorps and the second in college. This September he is enrolled at Johnson and Wales University in Providence. Being a foodie is in his blood, but his West Coast restaurant experience has amped his culinary acumen and he has been teaching his old mom a few new tricks. For instance, gnocchi de semolina. Dangerously lighter than its potato-based cousin, gnocchi de semolina is mild and cheesy, with a slightly crisp outer layer that surprisingly hangs on to its sauce. We paired it with the entire family’s favorite sausage and vodka cream sauce. My husband Chuck and daughter Antonia request this for dinner at least once a week: full of layered flavors—rosemary, caramelized onions, sausage, deglazed with vodka, and finished with cream. Is this dish healthy? Yes. Onions—especially the more pungent ones—are really good for you. They contain methionine and cystine, amino acids that actually remove heavy metals from your body; they contain vitamin C, and have been attributed to having a significant blood-sugar-lowering action. Rosemary stimulates the immune system, increases circulation, improves digestion, and increases the blood flow to the head and brain, improving concentration. And the sausage...ok, you got me, but it is not the kind you get outside Fenway at midnight. Ours is lean and mean— some like it hot, and we do too—and a little goes a long way. I wanted something bright to complement the gnocchi, and my eggplant caprese was the right choice. My new kitchen trick is using cooling racks to crisp veggies, like eggplant, in half the time. The combo of the crisp eggplant, tomatoes, fresh mozzarella, and basil always hits the spot—whether as an appetizer or as a side dish. Too many cooks spoil the broth? Not in our house. We may disagree about removing the rendered fat (I won’t in the fear that my father may come back to haunt me for “taking away the flavor”), how to chop onions, and if using canned tomatoes with citric acid is really the end of the world. Okay...we disagree a bunch…but we are learning and teaching, teaching and learning...well. Foodies of New England

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Foodies of New England Fall 2012  

Diners. Gluten-free Fall Classics.Farm to Table.

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