[1] Start with plain guacamole, chunky or smooth; then mix in your favorites from a long list of choices (photo © McCormick).

[2] DIY guacamole provides a variety of mix-ins; here at Cocina 214 in Winter Park, Florida (photo © Cocina 214).

[3] You can go fusion-style, too. Here, Argentinian-style guacamole, with grilled beef (photos #3 and #4 © Avocados From Mexico).

[4] Head to Asia with this guacamole blended with Korean spices.

[5] This glass Lazy Susan, at 40 inches wide, is ready to party (photo © Kohl’s).

[6] Ready, set, go avocado (photo © Aldi).

Guacamole is one of those foods that gets lots of attention around the Super Bowl and Cinco de Mayo, and September 16th, which is National Guacamole Day.

But we love it all year around.

We keep an eye out for sales on avocados—when a large lot of them are already ripe at the grocer and will be too ripe to sell in another day or two.

Since there are so many ways to embellish guacamole, our favorite is a DIY garnish buffet.

We serve using a turntable—our Nana’s large Lazy Susan, a revolving tabletop server that enables each person to spin it to get to a favorite item without needing to ask someone to pass it.

The Lazy Susan has gone out of fashion, except for the plastic versions made for easy access to cabinet storage (we keep our spices on two double-stack turntables).

Today, a large Lazy Susan like Nana’s seems to be found mostly at restaurant supply stores; although we did find this glass version at Kohl’s (photo #5).

For a party, you can instead spread the garnishes out on a buffet or table.

For a family dinner, simply say, “Please pass the pineapple.” (We serve guacamole and chips as an appetizer.)

Check out the international guacamole recipes below.
 
 
RECIPE: DIY GUACAMOLE OR AVOCADO BAR

To serve DIY guacamole, all you have to do is mash the avocado. Then supply bowls large enough so that each person can add the avocado and mix-ins and blend them together.

For an avocado bar, use avocado slices instead of mashed avocado.
 
 
RECIPE: DIY GUACAMOLE
 
Mix-Ins

 
Fusion

See 16 fusion recipes below.

 
Condiments

 
Garnishes

 
For A Main Course

 
Optional Base

 
Plus

The 29th of every month is National Gnocchi Day—in Argentina, where it’s spelled ñoqui, but pronounced the same as the Italian word, NYOH-kee).

People all over the country get together on the same day every month, at home or at restaurants—to eat gnocchi.

A nice idea: We just may start it in our own home.

Gnocchi is a pillow pasta, rolled into little pillowy dumplings.

The original Italian dish was made with flour and a potato filling, although the concept expanded to include pumpkin, ricotta, spinach, pumpkin and sweet potato.

Fusion cooks around Buenos Aires even make gnocchi filled with ham and cheese [source].

We’ll take a goat cheese and bacon gnocchi, please. What would you like in yours?

Today’s recipe is all about pumpkin gnocchi.

The planets are in alignment: October is National Pasta Month and National Pumpkin Month.

Add to that the 29th of the month, and eating pumpkin gnocchi must provide the eater with some kind of good fortune (or at least, the calories should disappear).

You can also celebrate with gnocchi soup (photo #2—here’s the recipe).

Before we get to the recipe, here’s how this quirky holiday began.
 
 
THE HISTORY OF GNOCCHI DAY

The story credits the occasion to the Italian immigration to Argentina (their descendants now make up about 50% of Argentina’s population.

This Argentine custom has been a tradition since the first wave of Italian immigrants migrated to the country in 1814 [source].

Since the 29th is almost the end of the month, many families were tight on cash as they waited for their next paycheck, which came on the first of the month.

Potatoes and flour are inexpensive ingredients that enabled the housewife to make a filling (and tasty!) meal.

Some say that the 29th commemorates a patron saint of Venice, San Pantaleon, who was canonized on the 29th, so on each month the 29th is celebrated as his feast day [source].

What About Good Luck?

As people from the “old country” brought their superstitions along with their recipes, a superstition accompanies the gnocchi.

It assures the eater that good luck may be on the horizon.

 
The tradition spread to neighboring Paraguay and Uruguay, and hey: Will someone please bring it up north to the U.S.A.?
 
 
> THE HISTORY OF GNOCCHI
 
 
HOW TO ENJOY PUMPKIN GNOCCHI

 
We chose the latter, but if you like the idea of making gnocchi from scratch:

 
Either way, you need fresh sage. We have ways to use the extra sage (photo #3), below.
 
 
RECIPE: PUMPKIN GNOCCHI WITH BUTTER SAGE SAUCE

Ingredients

 
Preparation

1. MAKE the dough. Add the the package contents to a small mixing bowl and combine with the water, pumpkin, salt, nutmeg and lemon zest.

2. STIR with a fork until dough begins to form. Knead by hand until the dough no longer sticks.

3. TRANSFER to a lightly floured surface and form into a loaf shape. To prevent sticking, keep the surface and the dough lightly floured at all times.

4. USE a knife to cut dough into 1″ strips. Roll out each strip by hand into long ropes. Cut each rope into 1″ pieces. Optional: To create gnocchi’s signature ridges, press the back of a fork into each piece.

5. COOK the gnocchi. Bring a large pot of salted water to a boil. Add gnocchi and cook for 3-5 minutes. The gnocchi are finished once they float to the top.

Meanwhile…

6. MELT the butter in a saucepan on medium-low heat. Once melted, add the sage leaves and stir.

7. TOSS the finished, drained gnocchi with the butter sage sauce. On medium heat, cook them together for approximately 2 minutes.

Then, for the best taste and texture…

8. ALLOW the gnocchi to sit in the sauce once cooked for about 5 minutes. Drizzle with balsamic vinegar, sprinkle with shaved Parmigiano Reggiano cheese and serve.
 

USES FOR EXTRA SAGE

Beyond making the sage butter in this recipe, you can:

[1] Fall comfort food: pumpkin gnocchi. In this photo, the gnocchi have been made with angled edges, instead of the traditional oval shape (photos #1, #2 and #4 © DeLallo).

[2] Add gnocchi to pumpkin soup. Here’s the recipe. Ut uses regular gnocchi in a soup made from pumpkin purée and chicken broth. But you can substitute pumpkin gnocchi for a “double pumpkin gnocchi soup.”

[3] Fresh sage has an herbal flavor that is slightly peppery, with hints of eucalyptus, lemon and mint. It is one of those herbs, like basil and rosemary, that provides “aromatherapy” just by inhaling the bunch (photo © Good Eggs).

[4] DeLallo’s Potato Gnocchi Kit. Get it here.

[5] Homemade gnocchi with marks made with the back of a fork (photo © Neco Garnicia | Stock Xchange).

[6] Be sure to buy plain pumpkin purée, not pumpkin pie mix, which has sugar and spices (photo © Jessica Gavin Photography).

[1] How can you resist this fall-flavor pizza: butternut squash, pancetta and crispy sage atop provolone and mascarpone cheeses (photo #1, #2 and #3 © DeLallo)?

[2] Pancetta, a form of unsmoked, spiced bacon.

[3] The whole pie: yes, please!

[4] Provolone cheese flavors vary by age. Provolone piccante (sharp, piquant) is, aged for a minimum of four months. Provolone dolce has a very mild taste. (photo © DiBruno Bros).

[5] Mascarpone cheese: rich and creamy (photo © The Nibble).

[6] Fresh sage: so fragrant, so tasty (photo © Good Eggs).

If you’ll be spending a quiet Halloween at home this year, here’s a seasonal pizza recipe from DeLallo to add some festivity to the evening (photos #1 and #3).

Popular ingredients—butternut squash, pancetta and two Italian cheeses—top a pizza that’s garnished with crispy fried sage leaves.

If you’ve never had them, you’ll be wanting fried sage leaves as a garnish on everything. And the good news is they complement just about everything!

The recipe is below.

If you can’t find pancetta, substitute bacon, Canadian bacon, prosciutto, smoked ham or smoked sausage.
 
 
WHAT IS PANCETTA?

If you don’t know pancetta (photo #2), it’s a good time to try it.

Pancetta is unsmoked bacon: pork belly that has been salt cured, spiced and air-dried for three months or longer.

Pancetta:

 
Pancetta is used in many classic Italian dishes, including as Pasta alla Carbonara, where it is used to flavor the sauce.

Each region of Italy has its own pancetta recipe, using their preferred spices.

While there appears to be no recorded history of the origins of pancetta, there are shipping records from as early as the 15th century.

The reference is to the purchase of cured meats for long voyages—and it is likely that cured meats were developed for just such a purpose [source].

Two well known types of pancetta are:

 
Although very good pancetta is made in other regions of Italy, only the Calabria and Piacentina varieties have been bestowed with D.O.P. status: Denominazione di Origine Protetta, translated to Protected Designation of Origin Status.

This label, observed by the European Union, guarantees that the food or agricultural item, is produced in a specific geographical zone, according to traditional production techniques.

Each step, from growing to packaging, is regulated.

The regulations made to protect local products from competition from unauthentic products made by non-authorized producers.
 
 
RECIPE #1: BUTTERNUT SQUASH PIZZA WITH PANCETTA & SAGE

If you’re making the dough from scratch, you can do it up to three days in advance.

For a milder flavor, buy provolone dolce (DOLE-chay) instead of the sharper provolone piccante (pee-CON-tay).

Ingredients For 2 Small Pies

 
Preparation

1. IF MAKING PIZZA DOUGH FROM SCRATCH, combine the flour mix and yeast packet in a large mixing bowl with 1-1/4 cups lukewarm water. Stir with a fork until the dough begins to form.

Knead by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes.

After this step, you can refrigerate the dough for up to 3 days.

2. PREHEAT the oven to 450°F. Divide the dough into 2 equal pieces. Form the pizzas by hand on a lightly oiled baking pan or pizza stone.

3. DIVIDE the olive oil and toppings for each crust. First, brush the pizzas with olive oil. Next, top them with provolone cheese and small dollops of mascarpone. Sprinkle with the butternut squash and browned pancetta.

4. BAKE for 10-15 minutes, or until the crust is golden and the toppings are browned. While the pizza cooks…

5. FRY the sage leaves (instructions below).

6. TOP the pizzas with fried sage and serve.
 

RECIPE #2: FRIED SAGE LEAVES

Ingredients

 
Preparation

For the pizza, select the smaller leaves from the bunch.

1. WASH and dry the sage leaves and remove stems. Be sure that the leaves are thoroughly dry before frying (when we don’t have time to air dry, we use a hair dryer!).

2. HEAT the oil in a small pan over medium-high heat. Fry the sage leaves until crisp, 2–3 seconds. Do not crowd them in the pan; fry in batches if necessary.

3. TRANSFER to paper towels to drain and sprinkle with salt. Reserve until ready to serve.

October is National Cheese Month, National Potato Month and National Sausage Month.

So thanks to the folks at the Idaho Potato Commission for sending us a recipe that combines all three ingredients: a triple-holiday treat.

Some people like their baked potato skins harder; others like them softer. Just rub the potato skins with olive oil if you prefer a softer potato skin.

Most people might use a package of shredded cheddar for this recipe. But for extra flavor, we used Cabot’s horseradish cheddar.

You can use garlic, habanero, or any other flavor of cheddar you desire.
 
 
RECIPE: TWICE BAKED POTATOES WITH SAUSAGE & CHEESE Ingredients

 
Preparation

1. PREHEAT the oven to 425°F. Pierce the potatoes with a fork several times. Rub the potato skins with olive oil if a softer potato skin is desired. Bake the potatoes directly on the middle oven rack for 50-60 minutes or until they yield to gentle pressure. While the potatoes are baking…

2. COOK the turkey sausage. Drain the sausage, crumble it and set it aside.

3. REMOVE the potatoes from the oven with an oven mitt, turning down the oven to 400°F. While the potatoes are still hot, cut them in half lengthwise. Leaving a shell about 1/4-inch thick all around, scoop out the interior flesh into a medium-sized bowl. Mash, using a potato masher.

4. HEAT the milk in a small saucepan over medium heat, until hot but not boiling. Add the milk to the mashed potatoes a little at a time, mashing again after each addition.

Mix in the butter and mash all until smooth. Add the salt, white pepper and chives, and mix together thoroughly. Stir in the shredded cheese and sausage.

5. USING a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place the filled potatoes onto a baking sheet, sprinkle with the parmesan cheese and top with the optional sliced sausage links (see photo). Bake for 18-20 minutes or until hot. Serve.

[1] Twice-baked potato stuffed with cheese and sausage (photo and recipe © Idaho Potato Commission).

[2] Grated cheddar (photo © Darryl Brooks | Dreamstime).

[3] Chives have the mildest flavor in the onion group. If you don’t have them, substitute scallions (photo © Good Eggs).

[1] An aged wedge of authentic Parmigiano-Reggiano cheese: boldly flavored and aromatic (photo © Murray’s Cheese).

[2] Wedges, curls and grated Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio).

[3] If you want grated Parmigiano-Reggiano cheese, buy a wedge and grate it yourself. You can see the crunchy white tyrosines in the paste (body) of the cheese (photo © iStock Photo).

[4] Branding wheels of Parmigiano-Reggiano with the seal of the Consorzio (photo © Parmigiano-Reggiano Consorzio).

[5] A close-up look at the brand. It takes 550 liters of milk (145 gallons) to make a wheel of Parmigiano- Reggiano cheese (photo © Parmigiano-Reggiano Consorzio).

October 27th is National Parmigiano-Reggiano Day, celebrating one of the world’s great cheeses—often referred to as the “King Of Cheeses.”

The point we’d like to make today is that “parmesan cheese” is not Parmigiano-Reggiano: a cheese whose reputation is known worldwide, and whose quality is guaranteed with seels of authenticity.

Anyone can make a cheese called “Parmesan,” which is why large-scale food companies do.

True Parmigiano-Reggiano is a D.O.P. cheese are restricted by a governing body to production in specific locales, with traditional ingredients and techniques.

D.O.P., Denominazione d’Origine Protetta, is the European certification of authenticity of origin.

An Italian D.O.P. cheese must be produced in its historic region of Italy, using the same centuries-old artisan techniques as its predecessors.

It guarantees that the milk of the cheese and its production methods take place in prescribed regions, with specified techniques. It guarantees the consumer that a cheese labeled Parmigiano-Reggiano will deliver the expected gustatory experience.
 
 
STRICT OVERSIGHT IN PRODUCTION

Production of Parmigiano-Reggiano can only be carried out in five select provinces: Bologna, Mantova, Modena, Parma and Reggio-Emilia. Some 350 small dairy farms produce more than 3.6 million wheels per year.

Only Parmigiano-Reggiano PDO cheese can be sold under the “Parmesan” denomination in Europe. Unfortunately, the laws that classify and protect Parmigiano-Reggiano within the European Union are not globally observed, as both Parmigiano-Reggiano and “parmesan” can coexist on the same shelf in some countries outside the EU. These products are often mistaken for authentic PDO products by consumers.

A cheese labeled as parmesan in the U.S. can still can be a tasty cheese—especially those made by artisanal cheese makers. Factory cheeses (made in bulk), however, have far less complexity and aroma. Just taste them side-by-side to see for yourself.

In the case of Parmigiano-Reggiano, the cheese must be made by a cheesemaker who is a member of the Consorzio Formaggio Parmigiano-Reggiano, a self-governing body of dairies.

The cheese is produced in accordance with strict regulations, and a fine-quality Parmigiano-Reggiano is one of the glories of the cheese world.

 
The result of all this attention and care is that Parmigiano-Reggiano delivers a well-known sharp and complex flavor, balanced by fruity and nutty notes, and a signature aroma that provides a whiff of joy.

Here’s more about the production process of Parmigiano-Reggiano cheese.
 
What Are The Crunchy Bits?

If you’ve eaten (or just seen) aged Parmigiano-Reggiano, you know that its texture is slightly gritty. This is due to to the tyrosines, amino acid clusters that form with age (photo #3).

Tyrosine clusters are signs of a well-aged cheese, and are also found in aged Goudas (among other cheeses). The longer the aging, the more pronounced the tyrosines.

They are crunchy, tasty and (if we may say so) fun!
 

THE HISTORY OF PARMIGIANO-REGGIANO

In the 13th century, in the northern Italy provinces of Parma, Reggio Emilia, Modena, and Bologna, a long-aged cheese began to be produced in some of the bigger Benedictine monasteries.

The story is that Parmigiano-Reggiano was first created im the 13th century in Bibbiano, a small town located in the central province of Reggio-Emilia.

Local Benedictine monks who managed dairies had been searching for a long-aging cheese for their milk.

They developed a recipe for what we now know as Parmigiano-Reggiano. The hard, granular, flavorful and aromatic cheese quickly became popular, and production expanded into the nearby Parma and Modena provinces. The name of the cheese became a combination of the names of two of the producing provinces, Parma and Reggio-Emilia.

The first-known recorded mention of Parmigiano-Reggiano was in 1254 C.E., when a noblewoman from Genova actually traded her house in order to have a yearly supply of 53 pounds of Parmigiano Reggiano cheese (we’re assuming she had a second house to live in) [source].

The popularity of the cheese spread throughout Italy, and soon, the rest of Europe.

During the 14th century, history has given us another mention of Parmigiano-Reggiano cheese, in The Decameron by Giovanni Boccaccio.

When describing an imaginary town called Bengodi, he wrote that there was “a mountain of grated Parmigiano cheese” where “dwell folk that do nothing else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down the mountain.”

Neither the cheese nor its production methods have changed substantially since the 1200s. The Consorzio Formaggio Parmigiano-Reggiano sees to that.

And we are grateful for their efforts!

It still begins with the cows’ feed, by the way.

According to the Consorzio’s regulations, cows producing milk destined to become Parmigiano-Reggiano can be fed mainly (70%) grasses and hay, with the grasses and hay produced in the Parmigiano-Reggiano area of origin.

Any fermented fodder, or silage, such as is commonly fed to dairy cows in the U.S., is forbidden.

The cows also cannot be fed any food of animal origin or any food by-product (another practice in the U.S.).
 
 
> THE DIFFERENT ITALIAN GRATING CHEESES
 
 
> THE DIFFERENT TYPES OF CHEESES
 
 
> THE HISTORY OF CHEESE