Casey Costello Quotes

“Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on our back-table hot plate. When I took the pan from her, smiling for the audience, I could see that it had curdled; little bits of hard yolk were visible up close. I wasn't exactly sure what to do about it. I certainly didn't want to point it out to her, but I knew she wouldn't want to use it as it was. So I made another one. I melted butter on my hot plate and crouched under the skirted table with the butter, egg yolks, lemon juice, and the blender. I waited for Sally to turn on the food processor to puree the trout, and then, knowing the processor would drown me out, I turned on the blender and whirred yolks, butter, and lemon juice into a perfect hollandaise and put it in a pan identical to the one Sally had handed to me. I saved hers just in case she was planning to discuss curdling, but when I handed her the newly made one, she just gave me that schoolgirl grin and said, "Nice work" and went back to the demonstration.”
― Nancy Verde Barr, Last Bite

“That night, I wore a dress that Mary had picked out for my trip. I had told her that I wouldn't need anything that dressy, but she'd convinced me otherwise. "You don't know who you'll meet, since you'll be with Sally and American TV. It could be a count or a prince or Marcello from 'Under the Tuscan Sun.'" As soon as she'd mentioned Marcello, I'd put the dress in my "take it" pile. The pinkish-brown dress was a very thin, satiny silk weave that Mary said was "charmeuse" and I said was the next best thing to foie gras and white truffles. The neckline plunged into a deep V, revealing nothing but suggesting everything. The skirt ended midcalf and would have totally met Nonna's approval were it not for the slit to my thigh.”
― Nancy Verde Barr, Last Bite

“I bought several bars of pomegranate hand soap for gifts. The salesgirl explained that the soap was made with aged milk and all-natural ingredients. Much of it was still done by hand and always with great care. She could have been talking about food.”
― Nancy Verde Barr, Last Bite

“Do you make pizza dough?"
"Yes."
"This is the same thing. Very easy." When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. "Now you stir it hard until it comes together. Then we knead." She floured the counter and I stirred until the ingredients came together and then turned the dough mass out onto the flour. Rosa divided it in half and we each kneaded a piece until it was smooth. We shaped them into balls, and Rosa covered them with a kitchen towel. "Now we prepare the fillings," she said.
She went into a large pantry and returned with a basket filled with Italian salamis, ham, cheeses, red bell peppers, broccoli rabe, and fresh arugula. Just as Sally had said on the promotion show, "Casey Costello was cooking right in the kitchen with a real Italian," but it was no different from cooking with Mom or Nonna. The ingredients were the same, and Rosa, like my mother and grandmother, used no recipes. She knew her way around her ingredients and seemed pleased that I did as well. I realized that more than the country, more than the language, the food connected me to my heritage. I oiled the peppers and put them in a hot oven to roast. When they were charred, I removed the stems and seeds and cut them into thin strips. I laid them on a dish and put a little olive oil, salt, and vinegar on them. She peeled the stems of the broccoli rabe then cut it into two-inch pieces before blanching it for a minute and then sautéing it with olive oil, garlic, and hot pepper. I washed the arugula, removed the tough stems, and dried it. We put the fillings on platters. The colors were dynamite.”
― Nancy Verde Barr, Last Bite