©2008 Harry Kenney

Seems lately I’ve been doing some pairings. First the pesto then the pasta. Another day, a side and then a soup to go with it. Today, something similiar. I’ve made two Greek salad dressings and tomorrow or the next day I’ll put up the Greek salad that goes with it.

I told you I got into a bit of a “rut” doing a lot of Italian and Italian-American food. Well, rut is a negative word and I’m not pinning that in any way on the food, just the lack of variety. So you’ll also notice that I’m taking a more global walk on the wild side. Why? Pretty simple. I love all kinds of food. And fortunately seemingly every country, and often smaller regions of countries, have contributed major food items or at least nuances to the overall food tapestry of what we eat.

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©2008 Harry Kenney

Sometimes food is delicious to the tastebuds, but not so delcious to the eyes. Meat loaf comes to mind. So does split pea soup, among others. Veal piccata must unfortunately be counted among these. The photos here this time, do not do it justice. (And a quick look around the Net showed me for good or bad, none of the other images I saw taken by others did it that much justice either.) And the fact this recipe falls right after the brilliant colors of salmon no doubt makes it seem duller still, image-wise.

But enough. Not every meal can spark all the senses. What this one lacks in being picturesque it more than makes up for in taste as well as in aroma. Picatta means “sharp” in Italian and it has come to mean a variety of dishes that use thin cuts of meat, cut thinly and/or pounded thinly, cooked in a pan and served with a sharp sauce, provided by the lemon and capers.

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No sense delving into the difference between a trifle and a parfait as I have already done that previously when I made the Pear Parfait. Another thing, these really are pretty easy to make and can come in such a variety of combinations.

Since the last time when I did the Pear Parfait, I did go out and get an actual trifle bowl with several small desert dishes. I knew I had a big party coming up and in an effort to make it a bit easier with all the dishes I was making, I figured, correctly, a trifle would make for a low-effort but big-wow-factor ending to the meal.

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If you’re looking at the photo: Yes, I know; looks a lot like salmon, but it’s actually trout. Can’t remember what kind it was called at the local supermarket, but it was definitely a rainbow trout (wild or farmed? Unsure.) Turns out trout can have white, pink or orange flesh depending upon a bunch of factors that, well, didn’t really matter. Hey, if it tastes good, that’s what matters. And the color doesn’t mean any kind of change in how to cook it.

Speaking of which? How to cook it? This is one of the simplest of recipes around. But, before getting to that, I thought I’d talk briefly on the health benefits of eating fish.

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