DINER'S DISH

It was bound to happen sooner or later. 


For those that know me, you know that I am a big activist. If something isn't right, I am usually one of the first to speak up. I have been contemplating whether to keep this food blog politics neutral but honestly-- to hell with it. Food IS Politics and Politics IS Food. There is no avoiding it. The food choices you make do have an affect on the world we all share. 


Let's get something straight. I am not here to convince you to go vegetarian [or better yet VEGAN ;) ], while I'd encourage it its not my choice to make. It is YOURS! What I will aim to do is challenge you to be CONSCIOUS of the foods you consume, that way you can at least make an INFORMED decision for yourself.

They take the dorsal fin and throw the rest back into ocean leaving the shark to drown and die.

At $80 - $200 a bowl. Shark Fin Soup- NASTY in more than one way.

My first day back on the mainland, from a summer of employment with Pelee Island Winery, and I received an email from Harper Collins Canada asking if I'd be interested in reviewing David Rocco's NEW "Made in Italy" cookbook. Uhh.... WOULD I EVER!


I love this guy. If you have never heard of him before, he is what I would describe as Canada's version of Jamie Oliver-- if Jamie Oliver were Italian. ;) If you are reading this from Canada, you have probably seen this guy on the Food Network. Always cooking Italian, often visiting Italy in each episode, and then of course sharing his meals with friends.


Rocco's "Made in Italy" was just released in bookstores today. I, however, had the fortune of having it arrive from the publisher yesterday. I immediately gave it a skim through and was impressed. But who am I to criticise an Italian cookbook? I was born here in Canada. I gave it to my father who gave it a skim through before ultimately handing it off to my mum. Italian mothers tend to be the "Queens of the Kitchen". My mother gave it an extensive look through, then said, "Hey Gio, so I bookmarked this recipe that I want you to make for dinner tomorrow while I'm at work". Great....


I LOVE cookbooks. I have an extensive collection and always eager to add more. The problem with cookbooks for me is that I NEVER follow the recipes. I rather use them as a source of inspiration to cook up a storm. So it was with great excitement when I read page 9 of Rocco's "Made in Italy". QUANTO BASTA (QB). There is no better indicator of this being an authentic cookbook than this one page. Quanto Basta is italian for as much as you need. This is my style of cooking, making each dish your own, and apparently Rocco's too. He puts it, "...use as much as you want or need. This is quanto basta, and it's my philosophy of cooking".


The recipe that mum wanted me to make tonight was Scialatielli Con Pomodori e Melanzane (translated: Neapolitan-style pasta with eggplant and mozzarella sauce). For those that aren't confident with the Quanto Basta philosophy, Rocco has the measurements written in the recipes for you. This recipe called for a few ingredients I had no time to make (ie. fresh pasta) and fior di latte (a cheese that is near impossible to find in small town Leamington, Ontario). I took the Quanto Basta philosophy to the next level, substituting the fresh homemade pasta (recipe included in the book) for Zehr's refrigerated store-made pasta, and the fior di latte got substituted for bocconcini. The recipe took less than 30 minutes to make (take that Rachel Ray) and turned out tasting amazing. Sure, I might be biased since I made it but dad getting up from the table for a second serving was definitely the seal of approval.


But what about mom? Well I got her approval too: "So can I pick another recipe for you to make tomorrow?"


My response: "Of course!"

I've been having people ask if I have given up on Diner's Dish..... OF COURSE NOT! Food is a passion, and Diner's Dish is my way of living out that passion.


So why the lack of updates?


Many reasons. Lack of internet on Pelee Island for the first part of the summer was a major component. The other thing is.... I started my own coffee and tea company-- One Earth Coffee & Teas.


That's right! My dream of roasting my own fair trade, organic coffees with sustainability for both the planet and humanity at the forefront has finally come to life. If you read my "About Me" you will see that during my two years in Australia coffee became a MAJOR part of my life. I mean it always was since growing up, be it nonno getting up at 6am to make me an espresso or the lunch espresso, or the after dinner espresso.... you get the picture. But while in Australia I was immersed in the Melbourne coffee business. Starting off as a barista at a cafe in the suburbs and ending off with working at Beans & Bagels, a coffee roastery in Fitzroy.


One Earth Coffee & Teas is my new start-up business. With just a small 1 pound roaster at the moment, I am able to roast fair trade coffees and teas on demand. None of this roast the coffee and have it sit in the store for months deal. Just genuine, freshly roasted coffee when YOU place the order, sent out in the mail by the very next day at the latest.


I also have worked out a partnership with an amazing Canadian tea wholesaler who is supplying me with fair trade, organic, and biodynamic teas.


I'm excited to see where this takes me and am anxious to upgrade my roaster to a 6lb on already. Thanks in advance for your support of both Diner's Dish & One Earth Coffee & Teas. It means alot!


Giovanni
http://www.dinersdish.blogspot.com & http://oneearthcoffee.com


ps. Use the discount code: 'dinersdish' on checkout and I'll take 10% off your order.