If you grew up in America, you’ve likely eaten a peanut butter and jelly sandwich or two in your day.  In honor of Memorial Day, I thought I’d pay respect to the soldiers who popularized this snackalicious treat during World War II.  Peanut butter actually dates back to the late nineteenth century, when remarkably, it was  marketed as a health food due to it’s nutritious qualities and ease of digestion.  In the early part of the twentieth century, it was held in high esteem, and was considered a delicacy reserved for the wealthy.  It was served in tea houses along side Early Grey tea and cucumber sandwiches.  However, it’s short-lived seat on the throne of the “high food” was over when manufacturers of the product wanted to expand it’s appeal.

Manufacturers began adding sugar to peanut butter and it soon became a treat targeted toward children.   Needless to say it took off right away.  Simultaneously in the late ’20s Gustav Papendick developed a method for slicing loaves of bread and packaging them, thus making it easier for small children to help themselves without having to use a sharp knife or the help of an adult.  Peanut butter was a nutritious and inexpensive source of food and with the onset of the Depression, it became a staple in the diet of kids everywhere.

A decade later, when the second World War broke out in 1939, both peanut butter and jelly were on the military rations list.  American soldiers began adding jelly to their peanut butter sandwiches in order to make them more palatable.  And because peanut butter was a good source of protein, it stayed the course and fed the soldiers for years to come.  After the war ended, returning servicemen popularized the PB&J combo and sales of both skyrocketed.

Today, variations of peanut butter and jelly abound!  Perhaps you’ve sampled a PBB&H (peanut butter, banana and honey) sandwich. I have and it’s delicious.  Or maybe you’re a fan of grilled PB&J’s, when the bread is toasted just so, and the peanut butter is oozing out the sides.  Better still, is the invention of the fluffernutter, which uses marshmallow cream in place of jelly.  Peanut butter is now available in many forms — crunchy, creamy, low fat, reduced fat and even sugar free. The varieties and combinations are endless, but one thing is for sure, good old peanut butter and jelly will always be an American Classic, whose celebrity is owed to the soldiers who we honor on this Memorial Day.

Before making my journey I had been eating Indian food for years.  My mother, who is my culinary inspiration, learned to cook Indian food when we were just children.  So, a couple of times a month, we could expect lovely curries and Basmati rice at dinnertime.  In the last five years or so, I’ve also learned to make some of my favorite dishes from this spicy continent’s wide array of gastronomic wonders.  One I have not learned to make however,  is Masala Dosa.

Masala Dosa was invented in the state of Karnataka in southern India. It originated as street food in the temples.  First, let me explain what dosa means.  A dosa is like a crepe that’s made from rice and black lentils, which are mixed with water and then made into a batter.  The batter is ladled into an oiled pan and formed into thin round discs, resembling  micro thin pancakes.   Dosas were originally served with a simple potato curry which was eaten out of a separate container. But a potato shortage forced its inventors to get creative.  They began mixing the potatoes with onions and lots of lovely spices, and filling the dosas with them.  The reason for this change in how the dish was served had to do with religion of all things.  Hindus and Jains did not eat onions, so by mixing them with potatoes, and hiding them inside the dosas, no one knew the better.  It quickly became popular and the name got changed to Masala Dosa, because Masala means “sauteing of spices.” Centuries later, this Indian staple has maintained its popularity and is served with a variation of fillings.

Masala Dosas should be eaten hot and are usually served along side red garlic chutney.  Chutney is to India as Salsa is to Latin America.  It’s a sweet, yet spicy condiment that is often made with fruit.  Check out this site for a terrific Masala Dosa recipe.  If you’re wondering how to make chutney, there are many kinds.  Here is a link to one made with mangoes and pineapple.  Indian food is not as complex to make as one might think.  However, it’s worth getting a good book, like An Invitation to Indian Cooking.  The author, Madhur Jaffrey is an authority on the subject, and her book is a great way to get  acquainted with just how easy, delicious and varied Indian cooking is.

In honor of my first post for my new column, Snackalicious, I thought I’d write about a snack that is central to my heritage.  I am half Sicilian, and  spent most of my childhood summers in Palermo.  My siblings and I had lots of fun with our cousins — playing, swimming,  traveling and of course, eating.

I have very fond and vivid memories of a particularly delicious treat called arancini.  Arancini are  rice balls that are stuffed with ragu (a mixture of ground beef and peas in tomato sauce), or with cheese and ham, coated in breadcrumbs and then fried.  Sicilians use arborio rice to make arancini, which is the same rice that is used in making risotto.  Arancini are as common to Sicilians as french fries are to Americans (I hope you caught the irony).  You can find them in most bars and restaurants.

The name arancini comes from the word arancia, which means orange in Italian.  So, arancini literally  means “little orange,”  due to their color and shape.  Arancini were invented in the tenth century when the Muslim dynasty known as the Kalbids ruled this island.  With them, they brought rice and oranges from the middle east.  This ricetastic treat has been a mainstay in Sicilian cuisine ever since.  Arancini are best served hot.  You should experiment with different fillings that suit your taste buds.  If you’re a vegetarian, try stuffing them with eggplant, zucchini or mushrooms.  The possibilities are endless and depend entirely on your imagination.

I can remember my aunts bringing back loads of arancini and antipasti for us to munch on when I was a kid.  We’d all sit at a long and lopsided makeshift table, where there were at least 15 of us at any one meal (that would have been considered a small gathering).  Everyone was chattering, drinking wine, laughing and enjoying wonderful food.  My memories of childhood are so closely connected to Sicily, my family and the flavorful snacks I grew up on.  I’m embarrassed to say that I’ve never actually learned to make arancini.  Maybe I’m just lazy.  But, I think the real reason is because I reserve their sacredness to when I visit my family back east, and Mom always promises to make them for me. I love that when I’m eating them, I am spending time with my family — reminiscing and sharing.  Perhaps when I have a family of my own, I’ll start my own tradition of making amazing arancini for them.

There are many recipes for arancini on the internet.  Try this one, if you like ham and gooey cheese.  Giada De Laurentiis makes her arancini with mushrooms and peas, for all you vegetarians.  And finally, my favorite variety of arancini, are made with a veal ragu sauce.  Get creative and invent your own filling for these delightful snacks to be shared with family and friends alike!