Dining in Italy

If only in my dreams. Hubby’s dreams were Tahitti. Mine were Italy. His idea of relaxation is to lay on a beach and sip Mai Tais. Mine is to sit in a sidewalk cafe, dine on exquisitely prepared meals and watch the world go by.

We’ve done both, just not in Italy. Hubby’s dreams were fulfilled with vacations in Bora Bora.

For me, Napa has been a close second to Italy. The food is wonderful. The wines flow. And people watching is always a treat.

All this talk of get-aways to romantic places has got me thinking about Love Languages. Now I’m no expert, but I think the idea of Love Languages is misleading. In 1992 a book called The Five Love Languages: How to Express Heartfelt Commitment to Your Mate hit the market. Written by a Baptist Pastor named Gary Chapman, it was an outline of the different love languages that people speak. The idea was that the language you speak and the language of your partner might not be the same, and that can cause trouble in paradise so to speak. It was designed to help couples understand the different languages and learn to speak them to each other. My sister gave me the book, since it was written by a pastor, she thought I might be more open to it. She was attempting to help in something that did not require her help. This particular sister believes everyone should be in life-long therapy; putting a great deal of stock on two things – the latest psycho babble and anything Opra says. You know what they say, if you don’t believe in something, you’ll fall for anything. That sums her up. I read the book. My option is Mr. Chapman got some things right, but he missed the bigger picture.

The Five “Love Languages” are:
Words of Affirmation
Quality Time
Gifts
Acts of Service
Physical Touch

According to Pastor Chapman, the language we speak is the one we need recuperated. A person who is a gift giver but does not receive gifts in return is hurt or disappointed. A person who performs acts of service wants their partner to also do things for them without being asked. I disagree. Hubby’s “language” is Gifts. Mine is Acts of Service. He doesn’t necessarily want a gift for a gift. Just as I don’t want him to make the bed because I cooked a fabulous meal. Yet our needs are the same – we seek Words of Affirmation and Quality Time. Those are the things that matter in every relationship. Children need this from their parents. We need this from our partners. We even seek it from our friends. Everybody wants to hear Thank you. You are wonderful. That was so thoughtful of you. And most of all I love you. We need to be seen and acknowledged. How we have learned to trigger the positive responses might be different. For me Acts of Service was something I learned by watching my mother. As the Family Hostess, she would create wonderful events, generally centered around foods, and in return she received praises from everyone. She glowed in those praises. I suspect, knowing the dynamics of Hubby’s family, that he saw his grandmother dote over his grandfather when she received gifts. Hubby’s grandfather was not a warm and fuzzy man, but he was a man of means. He expressed his feelings through his ability to give, and in return received words of gratitude from those around him. Like Pastor Chapman, I’m not an expert. This is just based on a long life of watching couples as they dance together. What do I know? Not much, except I like Pork Chops Piccata with the cute Mushroom Top Potatoes. So enough talking, let’s head to the kitchen. Enjoy!

Pork Chop Piccata
Roasted “Mushroom Top” Potatoes
Italian Inspired Green Beans

Pork Chop Piccata
1 Shallot
2 Lemons, divided
3 tablespoons Capers
1/2 cup Flour
Salt to taste
Black Pepper to taste
6 thin boneless Pork Chops
6 tablespoons Butter, divided
1/3 cup White Wine
1/4 cup Chicken Stock

Heat oven to 325-degrees. Lightly spray a casserole dish with cooking spray, set aside.

Peel and thinly slice the shallot. Zest 1 lemon, then cut in half to juice. Rinse capers, set aside.

Mix flour, salt, and pepper together in a shallow bowl. Season chops with salt and pepper as well. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.

Heat 3 tablespoons butter in a large skillet over medium heat until butter starts to sizzle. Add pork chops in single layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish.

Melt remaining 3 tablespoons butter in the now empty skillet. Scatter shallots in the melted butter. Sauté until tender and beginning to brown. Add wine, chicken stock, lemon zest and lemon juice into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour sauce over the pork chops.

Slice remaining lemon, lay slices over the pork chops. Cover baking dish with foil. Place chops in the heated oven, and bake until cooked through, 20 to 25 minutes.

Serve directly from the baking dish, spoon sauce over the chops once plated.

Roasted “Mushroom Top” Potatoes
2 lbs medium Yukon Gold Potatoes
2 tablespoons Butter
2 tablespoons Olive Oil
Salt to taste
Black or White Pepper to taste
Parsley for Garnish

Heat oven to 425-degrees. Line a rimmed baking sheet with foil, spray foil with cooking spray, set aside.

Scrub potatoes, pat dry. Insert an apple corer mid-way up inside the potatoes. With a sharp paring knife, cut around the top of the corer insert. Remove the bottom section of potato. Carefully withdraw the corer. The potato should now resemble a mushroom.

Repeat until all the potatoes have been carved. Arrange potatoes on the prepared pan.

Note: If desired, roast the “rings” along with the “caps.”

Melt butter. Add olive oil to the butter. Drizzle mixture over the potatoes, gently toss to coat. Season wit salt and pepper.

Place in the heated oven to roast until tender and cooked through, about 25 minutes. Turn potatoes as needed for even browning about mid-way through.

Snip parsley. Lay Potato “Mushroom Tops” on a serving platter. Garnish with parsley just before serving.

Italian Inspired Green Beans
1 (16 oz) can Whole Green Beans
2 tablespoons Butter
1-1/2 teaspoon Italian Seasoning
Red Pepper Flakes to taste
Black Pepper to taste

Drain all the canning liquid from the green beans. Rinse beans well, place in a small sauce pan.

Add butter, Italian Seasonings, Pepper Flakes and black pepper. Warm beans gently over medium heat. Transfer to a warm serving bowl and enjoy.

---

Blessed are they who observe what is right,
who do always what is just.