Page 24 - Sonoma County Gazette Janaury 2019

By Ron Skaar SAILOR SAUCE
Stockhome
220 Western Ave, Petaluma
(707) 981-8511 . stockhomerestaurant.com
Archaeologists believe that the first noodles were produced in Central Asia, thousands of years ago. From Asia this process traveled westward, eventually to the Arabian peninsula.
Food historians believe that lasagne is one of the worlds oldest pastas, probably eaten by Greeks and Romans. Flat noodles would have been easily rolled out, dried in the sun, and then baked with cheese, cinnamon, nutmeg and black pepper.
A first written record of pasta
comes from the Talmud in the 5th
century A.D. The direct origin of
pasta came from an Arab meal called
“itriyya”, which the Greeks called
“dry pasta”. Arab traders who traveled the Mediterranean existed on this durable and long lasting meal.
By Peter Posert
Do you ever have the feeling that you were missing out on something only
The first European contact with dry pasta was during the 7th century, when the Berbers occupied Sicily. The Berbers introduced durum flour to the area and brought their recipe for “dried pasta” along with them.
after you found it? It’s like you didn’t even know you wanted something before, but then its there and you suddenly realize you like it and want it more. It’s a discovery, something new in your life that is good. Could it possible be that way with a restaurant, too?
In 1154, about a century before the birth of Marco Polo, a detailed chronological survey of Sicily mentions the town of Trabia, where pasta was made from hard wheat and shaped into long strands. This vermicelli, or thin spaghetti, was the earliest industrial production of pasta.
Once you’ve experienced the pure genius of Stockhome Restaurant in the old Indian place on Western Ave. in Petaluma, you’ll wonder why there aren’t more family styled Swedish/Mediterranean restaurants in the area.
Tomatoes did not become apart of the Italian diet until the 1800’s. The first recipe for spaghetti with tomato sauce actually appears in a French cookbook from 1797. Around the same time Thomas Jefferson brought two boxes of “macaroni” back to the states after enjoying the dish in Paris.
Why? You want this! The decor is low-key but very pretty, with charming wall paper and a light country European feel - Pierre Doux with it’s hair down. The tables are little metal affairs and same with the chairs. It’s family style all the way.
Spaghetti Italienne was a restaurant staple in the United States by the end of the 19th century. Four million Italian immigrants were coming to America during that time. In Italy they had been spending 75% of their low income on food, here it came down to 25% of their income.
The furnishing could be in your own backyard. Many of the tables fit 6 or 8, and couples or friends often sit across from each other next to the next couple. If this is what it’s like in Sweden, then that’s ok with me because I like people.
Meat quickly became a staple in the immigrants diet. Anglo-American diners were accustomed to starch accompanying their proteins. The dried spaghetti and canned tomatoes were the only Italian ingredients available at local grocers. Meatballs became the new, special addition.
StockHome is loud when it’s crowded. I know it’s the new thing, loud and busy is better, but it isn’t for everyone.
Marinara sauce originated in Naples and comes from the Italian word marinaro, or sailor. Back in Naples, it was made quickly, as soon as the mariners wives spotted their husbands returning fishing boats in the distance.
Ordering is at the long bar, there isn’t
table-side waitstaff.
Puttanesca sauce, which translates to “whores spaghetti”, is made with tomatoes, garlic capers and anchovies. The legend says this is what prostitutes would cook while waiting for their next appointment!
If it’s busy, there is a line...These little trifles about sound or lines or family style, if they bother you at all, fall away once the food arrives. It is nothing short of brilliant.
Alfredo sauce, a mix of rich butter, grated Parmesan and black pepper, was created in 1914 by Alfred Di Lelio. He devised this dish to restore his wife’s health after child birth.
There isn’t anything listed as “appetizers” but there are “small plates.” This is anchored by Celery Root Gratin. Usually I order celery root when I see it because I really like remoulade and its a rare
Carbonara is a delicious sauce of fresh egg yolks, crisp pork, grated Parmesan and cracked pepper. I leave you with this easy recipe to celebrate National spaghetti day, January 4th.
treat. I thought I wanted remoulade, but then this warm small (tapas?) plate arrived it looked like a greenish whitish lasagna hunk. One bite though, and zoom, it’s a whole different thing - a vegetable, not potato based, au gratin for those folks not wanting starch.
Spaghetti Carbonara
8 oz. spaghetti
2 large eggs
1/2 cup freshly grated Parmesan
4 slices bacon, diced
In a large pot of boiling salted water, cook the pasta according to
instructions. Drain, reserving 1/2 cup of pasta water. In small bowl, whisk eggs and Parmesan. Heat large skillet over medium heat. Add bacon and cook until brown and crisp. Reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce to low heat and working quickly, stir in pasta and egg mix, gently tossing to combine. Add reserved pasta water and season with salt and pepper. Garnish with parsley and extra Parmesan. Serves 4.
24 - www.sonomacountygazette.com - 1/19
Therein lies the brilliance. There just aren’t that many places around where a kid could be happy with a very nicely flavored sausage for under $10, while a parent gets a fantastic salad and there are plenty of meat dishes too for those so inclined, all in nicely appointed but casual setting.
Desserts? What else. There are a dozen bags of assorted —
SWEDISH FISH! Been jonesing for a new place? It’s happening a few blocks off the main drag in Petaluma. 9. Worth the visit if you’re poking around downtown Petaluma.
4 cloves garlic, minced
Kosher salt & freshly ground pepper 2 tablespoons chopped fresh parsley
The kebabs are marked by bright spices that could be rubbed like nobody’s seen since the last Memphis in May. The salads are large and complex and filling and healthy with yummy curves and twists. There are grilled sausages in a couple of iterations, called Korv Kiosk, for $9