Historical Newspapers of South Carolina

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' ' \ Quote of the Day ‘There is no sincerer love than the love of food.’ - George Bernard Shaw . Living the A new fad has hit the cooking world - the Mediter ranean diet. Actually, the word “diet” doesn’t have the right connotation in this situation. The ancient Greek meaning for the word “diet” is “way of life.” The Mediterranean diet has been around for hun dreds of thousands of years in the European countries bor dering the Mediterranean Sea, including Greece, Crete and Italy. In the American culture, it’s a new fad. My paternal grandmother, Grandma Miani, has been cooking in-a Mediterranean style for 53 years. “I started cooking when I got married: I was 27 years old. But back when I was a child, my sisters and I would watch my mother cook and help her a little. So cook ing has always been a big part of my life,” Grandma Mi ani said. Grandma Miani cooks this way for many different reasons. “I cook this way because my parents came from Italy and they cooked that way,” she said. “I cook in a Mediterranean style be cause it is both healthy and traditional. My family has been cooking this way for as long as I can remember.” The USDA now has deemed the Mediterranean diet a healthy way to live. And that means the whole way of life, not just the way the meals are cooked. In today’s busy world of fast food and eating on the run, eating a meal the Mediterranean way seems almost impossible. However, I can attest to the fact that it’s possible to lead a busy life and still live the Mediterranean way. In an Italian family, meals are leisurely times to spend with friends and fam ily. Often, the food Italians eat is fresh, not frozen, and high in soluble fiber, antioxidants and many other important nutrients. Italians, Greeks and many other Europeans take the time to enjoy their food instead of eating on the run, as many Americans are accustomed to doing. A glass of red wine is sometimes consumed with the meal. Red wine, in moderation, can be good for the heart and brings out the flavor in a meal. Another major component of the Mediterranean diet is olive oil. Many dif ferent types of olive oil are available on the market: extra viigin, viigin, light and extra light. Extra viigin olive oil is the best because the level of acidity is 1 percent or less. This is because it’s the most natural and uses the least amount of chemicals. Olive oil is used not only because of its health value, but also because the recipes call for it. “I use olive oil in most, if not all, of my recipes. Olive oil and garlic are the most common ingredients,” Grandma Miani said. Even though both my parents were bom in the United States, I have en joyed this particular diet all my life. Grandma Miani, who lives with them, cooks almost nothing but Italian food, which consists mostly of olive oil, gar lic, vegetables and a minimal amount of red meat. Most of the traditions of the “old country” have stayed alive in my home because of her. In fact, the Mediterranean lifestyle is based on traditions brought over to the United States from the “old country.” “There are many traditions especially for the holidays. For Christmas Eve dinner, there are usually many different fish dishes,-since you aren’t allowed to eat red meat on Christmas Eve. On Christmas Day, dinner starts with a soup, then some homemade pasta. As a main course, ham is served, and for dessert, pies and fruit cookies are served with espresso. On Easter Sunday, dinner in cludes ham, Italian cream pie, rice pie, ham pie and Easter bread,” Grandma Miani said. Once a week, which I like to call “family night,” my uncles and their families come over for dinner. This is a time that we can spend with the en tire family. Dinner at my parents’ house usually takes at least an hour and a half. We all eat together at the table, and this is usually the only time we get spend to gether. During dinner, we talk about our day and enjoy the meal that Grandma has spent all day preparing. Very rarely do we eat and then rush away from the table. We spend the time after the meal enjoying a glass of wine and talking. I know many of my friends don’t even sit in the same room with their families during dinner, let alone talk about their day with their parents. Many of my grandmother’s dishes consist of vegetables, beans, garlic, olive oil and some sort of pasta. “Some of my favorite recipes are spaghetti with lentils, escarole and beans, and eggplant parmesan. They are healthy for you and they are easy to make. Most of my recipes came from my mother; they aren’t recipes you will usu ally find in an Italian restaurant,” Grandma Miani said. L £ / Ann Marie Miani is a sophomore journafism major and etcetera edi tor. She can be reached by e-maii at gckfeatures® yahoo.com ‘I cook in a Mediterranean style because it is both healthy and traditional. My family has been cooking this way for as long as I can remember.’ Grandma Miani Grandmother of etcetera Editor Ann Marie Miani JSqup Pasta and White Bean Soup (Pasta e fagioli) 1/2 pound ot white cannellini (white kidney beans) 1/2 pound of ceci (garbanzo) beans 1/4 cup of olive oil 2 tablespoons of minced garlic 1 large onion 2 stalks chopped celery 1 pound ripe tomatoes, chopped 4 cups of chicken or vegetable broth 1/2 teaspoon of oregano 2 large bay leaves 1 teaspoon of salt 1/2 teaspoon of pepper 1/2 pound of spaghetti In a large pot, combine the two types of beans, cover with a couple of inches of water and soak overnight. The next day, drain the beans, cover them in fresh water and bring to a boil. Lower heat and let simmer for one hour. Add olive oil, garlic, onions, celery, tomatoes and their juices, another 2 cups of water and the broth: Bring to a boil. Add oregano, bay leaves, salt and pepper. Turn down heat and let simmer for one hour. Fill another large pot with water and bring to a boil. Add a teaspoon of olive oil and add spaghetti, cook until al dente, drain and add to simmering soup just a few minutes before ready to serve. Serve with Italian bread and crushed red pepper. Serves four. Spaghetti with Garlic and Olive Oil (Spaghetti aglio e olio) 1 pound of spaghetti 1/2 cup of olive oil 1/4 cup of minced garlic 1 tablespoon of chopped fresh basil 3/4 cup grated Romano cheese 1 cup Italian bread crumbs Salt and pepper to taste Bring a large pot of water to boil. Add the spaghetti and cook al dente. Rinse and drain. In a skillet, heat oil and lightly saute the garlic until golden. Place pasta in a large bowl and add the garlic and herbs. Be sure spaghetti is well covered. Serves four. Main Course Escarole and Beans (Scarola e fagioli) 1 package of great northern beans 1 head of escarole Olive oil - enough to cover the bottom of pan Salt, pepper and garlic salt to taste 1 can tomato paste (optional) Bring a large pot of water to boil and boil escarole for about 10 minutes. Pick out the bad beans and wash the beans out. Fill another pan about 3/4 full of water. Add the beans, then salt, pep per and garlic salt to taste and cook for about 1 1/2 hours. Add the escarole and cook for about one hour. Serves four. Dessert Italian Cream Pie (Italiano piedo di crema) 1/2 quart milk 1 cup sugar 1 teaspoon vanilla 1/2 cup flour 4 egg yolks, beaten 1/2 teaspoon lemon extract Mix flour and sugar, then add milk a little at a time to avoid lumping. • Beat egg yolks with fork, then add to milk mix. Cook over double until thick. Bake the pie crust as directed on package, then pour the mixture into the crust and refrigerate until cream is thick. The South Carolina EPSCoR Undergraduate Research Program offers valuable opportunities in science, mathematics, engineering and technology research. Students have the opportunity to conduct research in an academic setting, directed by faculty advisors. Students are paid a stipend ^ and the length of research is approximately ten weeks during the summer. For application materials, please call 777-0311, stop by Sumwalt College, Room 208 or visit our website at: http://epscor.cosm.sc.edu/nsf/edhrd/ _ i » You are Cordially Invited to Attend a Celebration Honori ng the Outstanding Ionian of the Year at USC Thursday, March 23,2000 at 4 pm Harper College, Gressette Room fUSC Horseshoe) Reception to Follow