Legend has it that Wiener Schnitzel is Italian, and general Radetzky brought the recipe from Milano to Vienna. I heard this story while touring the Imperial Apartments at the Hofburg in Vienna during my semester abroad in college. Apparently the story is not true.
Regardless of its origins, this dish is amazing which explains why we still make it centuries after it was first created. Growing up this was one of my favorite dishes and it remains a comfort food to this day. I tend to make Schnitzel whenever there is a storm, blizzard, or hurricane and I’m stuck in the house. The blizzard of February 2013 will be one to remember, and I’m also hoping that you, my dear reader, will remember this dish and make it at least once. If you make it once, you’ll make it again.
“Simplicity is the ultimate sophistication” said Leonardo Da Vinci. Imagine a perfectly tailored little black dress that hugs every curve perfectly making the wearer look the best she has ever looked. Other than a perfect coiffure, shoes, and make up, the outfit doesn’t need much else. In fact, adding too many accessories would only distract from the beauty of the dress and the wearer in it.
There were no tomatoes in January or February for most of my childhood. Not even in March. The supermarkets were mostly empty and eating in season was not another foodie trend but reality. In case you didn't get a chance to read the "About me" page, I was born in Romania sometime before 1989 when things were not so good. What was going on at that time? In 1981 the Communist leadership decided to pay off foreign debt which meant that most goods produced in Romania were exported and the revenues from such exports went to the payment of the foreign debt, leaving very little for domestic consumption. Hence the empty supermarkets. And long waiting lines when finally sugar or butter or skinny little chickens were delivered to one the stores. And people always carried their own bag in case such an event unexpectedly occurred, yet another current trend that was a necessity for us.
There are times when I value expediency over wholesomeness. Busy season is in full swing at work leaving little time for elaborate, time-consuming dished. I do realize that the words "quick" and "stew" don't belong together but what makes this dish quick is the use of canned pinto beans instead of dried beans which need to be soacked overnight and take much long to cook than canned beans. Shortcuts are necessary at times and I am not afraid to use them especially when work gets busy.
Sometimes I don't know how recipe ideas come to me. It starts with one ingredient and the rest sort of naturally follow. On my way home one Saturday, I was wondering what to cook that night. A recipe with zucchini and chick peas from the famous blog Chocolate & Zucchini came to mind and I liked the idea of zucchini but not the rest of it. Zucchini goes well with scallion and dill and I figured smoked salmon would make a nice addition.
