Antoinette's Page

Volume 1,  Number 8,  This 12th Day of January, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “CONIGLIO AL VINO BIANCO FAMOSO DI ANTONIETTA*”
(ANTONIETTA’S FAMOUS RABBIT IN WHITE WINE*)

INTRODUCTION  

I have a rebellious flair when it comes to food. I’ll prove it. I make and serve rabbit meat. Are you a little adventurous. Try it…you’ll like it…my way. I am certain that the rabbit will enjoy the aroma as well. 
 
MY LIFE & TIMES*

I have a rabbit recipe. I make it on special occasions like a dinner party for invited guests. It is mildly exotic; and it tastes good.

SAVORY INGREDIENTS PLUS*

Rabbit

“Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. There are seven different genera in the family classified as rabbits, including the European rabbit (Oryctolagus cuniculus), cottontail rabbits (genus Sylvilagus; 13 species), and the Amami rabbit (Pentalagus furnessi, an endangered species on Amami Ōshima, Japan). There are many other species of rabbit, and these, along with pikas and hares, make up the order Lagomorpha. The male is called a buck and the female is a doe; a young rabbit is a kit.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Rabbit

Rosemary

“Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Rosemary

Parsley

“Parsley, or Garden Parsley for precision (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb, a spice and a vegetable.[1][2]”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Parsley

Garlic Buds

“Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[3] The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs,[2] they are most often consumed while immature and still tender. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.[4] The papery, protective layers of “skin” over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.[5] The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain in China.[2]”

(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic 

Oil (corn)

“Corn oil or Maize oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[citation needed] Corn oil is generally less expensive than most other types of vegetable oils.[citation needed] One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).[citation needed] Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not universally accepted by growers. The first commercial corn oil for cooking purposes was extracted in 1898 and 1899 by machinery invented by Theodore Hudnut and Benjamin Hudnut of the Hudnut Hominy Company of Terre Haute, Indiana, and called “mazoil”.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Corn_oil

Why do I prefer Mazola brand corn oil?

First, it is a light oil, 100% pure, cholesterol free. Second, it comes in my preferred size: 128 fluid onces/1 gallon. Third, it is a long- established brand and it is reasonably priced.

White Wine

“Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.[1] The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients.[2] Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Wine

What wine do you ask?

My answer is : “Whatever is leftover and handy.” My only condition is that the bottle must have been securely corked  after opening so that the wine would still be useable.   

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this dish, I used a slow cooker type pot.

“A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes.” (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Slow_cooker

Why do I prefer this type of pot?

Cooking slow but sure makes a dish that, for Antonietta, is a PERFECT 10.

ANTONIETTA’S RECIPE OF THE WEEK:
“CONIGLIO AL VINO BIANCO FAMOSO DI ANTONIETTA*”

SPECIFICATIONS – INGREDIENTS

• Rabbit (1 whole rabbit)
• Rosemary (1/2 tsp.)
• (Dry) Parsley (1/2 tsp.)
• Garlic buds (2  buds)
• Pepper (1/4 tsp)
• Salt (to taste)
• Oil (2 tbsp.)
• White Wine (1 glass)
• Water (1 glass)

DIRECTIONS

1. Keep rabbit in water for one day;
2. Remove rabbit from water and cut into pieces;

3. Lay rabbit in pot;

4. Brown rabbit first;

5. Add seasonings to rabbit;

6. Cook in ‘Slow cook type” pot at 400 F;

7. Add one glass of white wine when almost cooked;

8. Add one glass of water next; and

9. Cook for 30-45 minutes.

LAST BITE*

After telling my guests that rabbit was on the menu and after the initial shock, most tried it and said that they liked it. I find it distinctive and pleasing. I would love you to make the recipe and taste this great taste. Are you game?*

Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week – what’s yours?*
ALP
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.

This entry was posted on Thursday, January 13th, 2011 at 10:01 am and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.