briciole

Annuncio / Announcement: Novel Food #24

I am hereby announcing a new edition of Novel Food, a culinary/literary event with a long history, going back to the fall of 2007. I am a passionate reader and therefore this event is close to my heart as it brings together two of my passions. Every edition of Novel Food is a little voyage of literary discovery and also a delightful banquet made up of the literary-inspired dishes contributed by the event's participants. I hope you will join the party. I am looking forward to learning about a published literary work (a novel, novella, short story, memoir, bio, poem, etc.)... Read more →

tagliatelle al matcha (tè verde) / matcha noodles / green tea noodles

[cliccare il link per andare alla versione in italiano] matcha noodles dressed with Crescenza cheese The eleventh stop of our World Culinary ABC1 is Japan (Giappone). Japanese food is the first ethnic food I discovered after moving to California. There was a Japanese restaurant close to my husband's office and we often went there for dinner. When we chose our wedding date, we asked the Japanese lady who owned it to cater the reception. And so it was that we had a sushi chef at our house, much to our guests' delight. Probably the most moving memory for me is that... Read more →

fagioli dall'occhio al berberé / Ethiopian-style black-eyed peas

[cliccare il link per andare alla versione in italiano] a pretty combination The tenth stop of our World Culinary ABC1 is Antarctica (Antartide). Hostess Brii obtained from McMurdo Station2 the menu for one week to give us a sense of what the researchers who spend the fall and winter in Antarctica eat. Spicy Ethiopian Red Lentil Stew caught my attention because I like it and has been on my to-make list for a while. Getting berberé, the traditional Ethiopian spice blend3 to make the dish, took longer than expected and then I realized that, contrary to my belief, I didn't have... Read more →

My Legume Love Affair #82: the roundup

Hosting the 82nd edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations on the theme of legumes. Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it is submitted to me, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old... Read more →