Sarah and Tony Nasello / Forum News Service
FARGO — October is National Pork Month, which gives me another reason to sing the praises of this flavorful meat known as the “other white meat.” Lean pork is part of our weekly menu regimen, and this category includes cuts that are low in calories and fat, like tenderloin, loin chops, top loin and sirloin roasts. Cooking lean cuts of pork to the proper temperature is important not just for safe eating, but also to ensure that the meat is tender, juicy and full of flavor.
FARGO — Last week I was a guest at an event called “Dinner in the Valley,” hosted by the Valley City Chamber of Commerce. The gathering included a mix of farmers, ranchers and residents from outside the agricultural community, and provided an opportunity for us to sit down together, break bread and talk about food.
FARGO — The Nasellos are doing a happy dance because sweet corn season is finally here, and few foods scream summer better than corn on the cob. There are myriad ways to prepare corn on the cob — you can boil it in water, roast it in the oven or, our personal favorite, char it on the grill. This week’s Southwest Sweet Corn is a simple and delicious way to showcase the natural beauty of corn.
FARGO — Top sirloin steaks are a summertime favorite in our house, and this week I’m sharing a new recipe for a fresh and simple Sicilian steak marinade to celebrate our upcoming family trip to Sicily, Italy. We’ll be visiting Tony’s large extended family in the small southern town of Rosolini, and for Gio, our 14-year-old son, this will be his first time meeting his Sicilian relatives. We are beyond excited to watch him immerse himself in the culture and traditions of our Sicily, and we have been cooking up some of our favorite Italian specialties at home to build the excitement.
FARGO — Our region is an oasis for agricultural abundance, and we love to look for new recipes to showcase dishes inspired by the various crops of the Upper Midwest. This is an easy task for top crops like wheat and corn, which are easy to find and work with and can be featured in a variety of breads, baked goods, appetizers, salads and side dishes. Other crops, like soybeans, can be a little trickier to work into a culinary repertoire.
FARGO -- Valentine’s Day is tomorrow, and I’m continuing my theme of aphrodisiac food with Savory Sicilian Palmiers, a delicious and easy-to-make little appetizer filled with love-inspiring ingredients. A palmier (pronounced "pall-me-ay") is a sweet or savory French delight made from puff pastry that is shaped to resemble an elephant’s ear or, in this case, a heart.