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Regional Recipes Text Introduction

Tuscany

David C. Magnotto - Sunset in Tuscany

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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)

by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Jamaican Turkey Cutlets with Vegetables
by The National Turkey Federation

Jamaican Turkey Cutlets

These delicious Jamaican style cutlets make for a fantastic main course served with rice or couscous. For the Jamaican spices, you can make the mixture described in the recipe and store it in an airtight container - or you can use a prepackaged Jamaican spice mixture or Jamaican Jerk seasoning.

Desmond Ohagan - Jamaican Skies

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1 pound turkey cutlets
Jamaican spices* see note
Vegetable spray
4 small boiling onions peeled and quartered
1 small to medium green pepper seeded and cut into 1-inch pieces
2 Roma tomatoes cut into quarters
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon fresh lime juice
2 small (or 1 large) sweet potatoes unpeeled, cut into approximately 4 x 1-inch wedges
1/2 teaspoon curry powder
1/4 teaspoon salt preferable Kosher
1/4 teaspoon pepper
1 teaspoon olive oil

NOTE:*Jamaican spices-1/2 teaspoon each thyme and curry powder; 1/4 teaspoon each cumin, allspice, ground ginger and salt; 1/8 teaspoon each black pepper, paprika and cayenne. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices. Allow to stand while preparing vegetables and other ingredients. In a medium bowl, combine curry powder, Kosher salt, pepper and olive oil; toss in sweet potato wedges. Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F. oven for 15 minutes. Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm. Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges. Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender. Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.

Nutritional Information (per serving)
Calories 329
Protein 32 grams
Fat (8%) 3 grams
Carbohydrate 44 grams
Sodium 404 mg
Cholesterol 70 mg

Recipe by The National Turkey Federation