briciole

crema (da spalmare) di fagioli, cipolle e pomodori ciliegia1 / bean, onion and cherry tomato spread

This is another example of serendipity (serendipità) at work in the kitchen. A little while ago, I cooked some beans (half a cup of dry beans) with the idea of puréeing them with leftover roasted onions. I did, and the result needed some punch. I had previously roasted a pint of cherry tomatoes and used most, but not all, to dress a batch of gnocchi di ricotta (I always halve the original recipe, which comes from “The Zuni Cafe Cookbook” by Judy Rodgers and always use my homemade ricotta). I added the leftover tomatoes to the food processor where the bean... Read more →

tagliere / cutting (or chopping) board

In a recent post on mezzaluna, I showed the cutting board at my parents' house, and Lisa of Champaign Taste noted that it looked "like it was meant to be pulled out from under the counter." If I remember correctly, that cutting board was part of the kitchen table in the apartment where we lived until I was about 16. The kitchen furniture was custom-built when my parents moved into the apartment, their first after getting married. That table had two other items you could pull out: spianatoia e matterello (kneading board and rolling pin). In my current kitchen, there are... Read more →

Edizione speciale: Novel Food #11 / Special Edition: Announcing Novel Food #11

What are you reading now? I am reading Chourmo, a novel by Jean-Claude Izzo (I am actually reading the Italian translation from the original French), the second volume of his Marseilles Trilogy. I won't say more about the book now, because I may choose to feature it in the new edition of Novel Food, the culinary/literary event that Lisa of Champaign Taste and I co-launched a few seasons ago. A good part of the enjoyment I derive from our event is choosing the literary work about which to write. Lisa and I exchange emails about our evolving plans and there is... Read more →

zuppa di porri e patate / leek and potato soup

Two years ago, I wrote a post about making chicken stock according to a recipe by Julia Child. I have been using that recipe ever since, every time I roast a chicken. After degreasing the stock, I freeze it and then use it for various purposes, like making vegetable soups. Two precious findings at the farmers' market suggested that I make leek and potato soup. I had seen a recipe for it in "Julia's Kitchen Wisdom," the same source of the chicken stock recipe mentioned above, and decided it was the right time to try it. Child describes this as one... Read more →

coste gratinate / gratinéed chard stalks

When you see beautiful bunches of rainbow chard like the ones in the photo, what is a farmers' market shopper to do? rainbow chard at the farmers' market I brought home one and used the leaves to prepare a very personal adaptation of the Cottage Cheese and Spinach Gratin recipe from Vegetarian Cooking for Everyone by Deborah Madison, using rainbow chard leaves instead of spinach and my homemade chèvre instead of cottage cheese (I also halved the quantity of cheese). I have done this several times, so I know that, as a result, I have a bunch of colorful rainbow chard... Read more →

Annuncio: legumi che passione! (numero 26)

My Legume Love Affair #26 1 I have the honor of being the host for this month's edition of MLLA, the popular, legume-centered event that is the brainchild of Susan of The Well-Seasoned Cook. Participation in the event revolves around a recipe that showcases one or more legumes, be it savory or sweet, with or without meat — no restrictions. The legume (or legumes) must be one of the main ingredients, not a minor character. You can send me a new post or a post from your archive reposted for the occasion. You can submit the recipe to other events as... Read more →