Bread and Wine; The Lost Ravioli Recipes of Hoboken: Serving up good books … and good recipes!

two interesting books about food have caught my eye and I’m happy to recommend them to you. Both include recipes, but they’re not cookbooks.

Shauna Nyquist

Shauna Niequist

The first is Bread & Wine: A Love Letter to Life Around the Table with Recipes, by Shauna Niequist whose website tells more about her life. Bread & Wine is similar in many ways to Feed The Spirit: It’s a collection of essays about family, faith, values–and food!

The second book is The Lost Ravioli Recipes of Hoboken: A Search for Food and Family by Laura Schenone. It’s a fascinating tale of the author’s search for her  culinary roots.

I will call these authors by their first names, because after reading their books, I feel I know so much about them and their lives.

Life’s “beautiful and broken moments”

In Bread & Wine, Shauna writes about “the beautiful and broken moments of everyday life–friendship, family, faith, food, marriage, love, babies, books, celebration, heartache, and all the other things that shape us, delight us, and reveal to us the heart of God.”

Each essay is followed by a recipe. Shauna says she likes nothing better than gathering family and friends around her table and feeding them. She’s a devout Christian, and the title refers to the bread and wine used sacramentally in the church as well as the food and spirits that sustain us on a daily basis. Shauna says the moments she feels God’s presence most profoundly take place around a table.

Although she has developed into an excellent cook, she stresses that she didn’t start out that way. She frequently reminds us that the complexity and sophistication of the food have little to do with the quality of the experience of sharing food. “Some of my most sacred meals have been eaten out of travel mugs on camping trips or on benches on the street in Europe,” she says.

Shauna advises anyone unused to cooking for guests to “start where you are.” If entertaining is not something you’re used to, invite people over and serve pizza with a salad and bottled dressing, on paper plates if necessary. As you get comfortable with the idea of being a host or hostess, you can become a little more adventurous and start experimenting.

Laura Schenone

Laura Schenone

A search for culinary roots

Award-winning food writer Laura Schenone has a mixed ethnic heritage that includes Croatian, Irish, German and Italian great-grandmothers.

In her early 40s, living in suburban New Jersey with a husband and two young sons, she found herself yearning to be able to cook something that could span generations and tell a story. She wanted, she says, “a recipe I could trace from my family, back into history, further and further back, into an ancient past. Even more importantly – a recipe that could take me to a landscape more beautiful than postindustrial New Jersey….I wanted nothing more and nothing less than an authentic old family recipe.”

She turned to her father’s Italian family to find it. Her Italian great-grandmother, Adalgiza, had come to America – to Hoboken, New Jersey – from Genoa, where ravioli is an essential component of the cuisine. Adalgiza’s ravioli, Laura says, were “the real deal.”

Laura sets out not only to find the “original” recipe but to learn how to make ravioli the old way, rolling and flipping the dough until it is so thin it’s translucent and crimping the filled squares with an ancient ravioli press. It took a lot of practice, often testing the patience of her husband and sons. Armed with Adalgiza’s ravioli recipe – passed down to an aunt, who wrote it out, and then to a cousin – Laura sets off to visit Genoa, on Italy’s Ligurian coast. She also visits Recco, the small mountain town where her great-grandfather was born.

By Ewan Munro from London, UK (La Barca, Waterloo, London  Uploaded by tm) [CC-BY-SA-2.0 (], via Wikimedia Commons

By Ewan Munro from London, UK (La Barca, Waterloo, London Uploaded by tm) [CC-BY-SA-2.0 (], via Wikimedia Commons

She discovers that Ligurian cuisine is quite different from the southern Italian foods most of us are familiar with. She learns that poverty, more than anything else, drove millions of Italians from their homeland to America in the 19th and early 20th centuries. The mountain folk were so poor that they could rarely afford wheat for pasta and olive oil, now considered staples of Italian cuisine. They were nourished by the chestnut trees that grew around them, using the wood for furniture and the dried nuts to make flour. They flavored their dishes with mushrooms and herbs found in the chestnut forests.

Prepare all the ingredients before cooking.

Prepare all the ingredients before cooking.

A fancy but not-too-difficult recipe

Laura’s recipes are really complex and look daunting even for an experienced cook like me. But she includes detailed instructions and lots of photos. Shauna’s recipes are less intimidating. Here is one that she adapted from Sally Sampson’s book The $50 Dinner Party. Shauna says it may look difficult because of the long list of ingredients, but it’s mostly just chopping and throwing things into the pot. I recommend mixing up the spices and getting everything chopped before you start cooking.

The recipe says it serves six. Shauna says she often doubles the recipe to serve 10 to 12 and serves it with a simple green salad and pita or naan. And I halved it for my husband and me. Half the recipe made enough for two generous dinners and two lunches. It tastes great left over!

If you think you don’t like Indian food, this might change your mind. It’s spicy-flavorful, not spicy-hot. If you don’t like hot, leave out the cayenne pepper. If you like heat, add a little more.


Mango Chicken Curry

Mango Chicken Curry


  • ¼ cup flour
  • 2 Tbs. curry powder
  • 1 tsp. sea salt
  • ¼ tsp. cayenne pepper
  • 2½ - 3 lb. skinless, boneless chicken breasts, cut into small pieces
  • 2 -4 Tbs. olive oil
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 1 Tbs. fresh ginger, chopped
  • 1 red bell pepper, chopped
  • 4 cups chicken broth
  • ¼ cup currants or raisins
  • 2 Roma tomatoes, diced
  • 1 mango, pitted and diced
  • 1 Tbs. lime juice
  • 3 Tbs. fresh cilantro, chopped
  • 3 Tbs. fresh basil, chopped


  1. Mix together the flour, curry powder, salt and cayenne pepper.
  2. Toss the chicken breast pieces into the flour mixture. (Bobbie's note: the easiest way to do this is to put the mixture in a plastic bag, add the chicken, and shake.)
  3. Add 1 to 2 Tbs. olive oil to a wok or skillet and cook the chicken on medium-high heat until browned, about 5 minutes on each side. Set aside. (Bobbie's note: it will probably take less than 5 minutes per side for small pieces. You might have to cook the chicken in several batches.)
  4. Add an additional 1 to 2 Tbs. olive oil to the pan and cook garlic, onion, ginger and red pepper until the onion is golden, about 4 minutes.
  5. Add the chicken back to the pan and lower the heat.
  6. Add 4 cups chicken broth. Cook at a simmer until the chicken is tender and the broth is reduced by one-fourth. (Bobbie's note: this will probably take about 20 minutes.)
  7. Add the currants or raisins, tomatoes and mango, and simmer until heated through.
  8. Remove from heat and add lime juice, cilantro and basil.
  9. Serve over rice.

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Categories: Meat, Poultry & FishUncategorized