briciole

fasole bătută

[cliccare il link per andare alla versione in italiano] a creamy, flavorful spread Would you like something creamy to spread on bread or crackers that is flavorful, nutritious and healthy? Look no further than my rendition of fasole bătută, a Romanian dish made with mashed beans seasoned with various aromatics (source). I read a few recipes and then went my own way, using what I had available and adjusting the quantities to my taste. This recipe suggests to fry the onions, which gave me the idea to caramelize shallots and use them as topping. I really liked my version of fasole... Read more →

semi di zucca tostati / toasted pumpkin seeds

[cliccare il link per andare alla versione in italiano] a view of Warren Creek Farms pumpkin patch The best part of Halloween is going to the pumpkin patch to choose pumpkins (zucche), some for carving and some for cooking. A visit to Warren Creek Farms during the month of October entails also a visit to their corn maze, which has a different design every year. The fact that I am writing this post indicates that we made it out of the maze safe and sound (thanks to my husband's orienteering skills; I am hopeless at finding my way). pumpkin patch shopping... Read more →

frico con patate / frico with potatoes

Three years ago, I read my first Pepe Carvalho novel, Tattoo. It inspired me to make caldeirada (traditional Portuguese fish stew), as recounted in this post. I arrived at Manuel Vázquez Montalbán (1939-2003), Carvalho's creator, through the Montalbano novels. The connection between Montalbano and Montalbán is not an accidental one: as mentioned in the post, Andrea Camilleri, Montalbano's creator, named his character after Montalbán in gratitude, and the two authors knew each other. After Tattoo, I read The Angst-Ridden Executive and Southern Seas (1979). Private detective Pepe Carvalho is an interesting character, at times difficult to fathom, which is part of... Read more →

caponata di melanzane / eggplant caponata

[cliccare il link per andare alla versione in italiano] The Abbecedario culinario d'Italia (Italian Culinary ABC) invites us to visit Sicilia (Sicily), and this time I have some photos to share from a visit to Palermo (capital of the region) five years ago. One characteristic of the city that fascinated me was the juxtaposition of sumptuous architecture and urban disrepair. Here are a couple of examples. PALERMO CATHEDRAL The Cattedrale dazzles the eyes with its rich decorations. SAN CATALDO The 12th-century Norman church of San Cataldo catches the eyes with its set of pretty red domes. FONTANA PRETORIA Piazza Pretoria is... Read more →

torta salata con pomodori ciliegia e formaggio / savory tart with cherry tomatoes and cheese

[cliccare il link per andare alla versione in italiano] take some sun-ripened cherry tomatoes Consumption of tomatoes in our household is intense this time of the year. We receive a basket of cherry tomatoes every week in our CSA box, plus some larger tomatoes, and I supplement that allowance with purchases at the farmers' market. I like the baskets of mixed varieties, which allow a taste comparison. For this tart, which I have made four times in the last three weeks, I have used mostly Blush tomatoes. and some homemade Colby Colby, which I have made twice in recent months, using... Read more →

crema di fave e scapi florali d'aglio / fava bean and garlic scape spread

a creamy shade of green For the current edition of Cook the Books, we are reading The United States of Arugula by David Kamp (2006). I don't think I can add much to the many reviews the book has received since its publication. It is undoubtedly an important book, very interesting and pleasant to read. Kamp's book paints a complete and complex picture that helps the reader understand how certain aspects of the food world in the US evolved to be the way they are now. My perspective in reading the book is that of an outsider-insider: I am an Italian... Read more →

frollini salati / savory frollini

[cliccare il link per andare alla versione in italiano] savory frollini As I originally explained in this post, frollino is a biscotto di pasta frolla, a cookie made with sweet shortcrust pastry (or sweet tart dough). By taking out the sugar and adding a couple of other ingredients, I have made a savory frollino that works nicely as accompaniment to cheese and spreads or by itself. (On this page, you can find the sweet version of the recipe below.) Pasta frolla is traditionally flavored with lemon zest, but for this savory version, I decided to use grated orange peel (buccia d'arancia... Read more →

torta salata con ricotta e verdure novelle / savory tart with ricotta and baby leafy greens

[cliccare il link per andare alla versione in italiano] Last November, I planted some rainbow chard in a section of my little vegetable garden (orto) and I have been able to harvest leaves a few times. I cannot take credit for the tidy state of the garden: while I like planting and harvesting, I am an inconstant gardener and therefore need help in keeping weeds (erbacce) and slugs under control. In this photo (taken with ShakeItPhoto), you can see the leafy greens I can harvest in my garden right now. Left to right: Icicle radish green, cavolo nero (Lacinato or Dinosaur... Read more →

ful medames: Egyptian fava bean dish

For the current edition of Cook the Books, we are reading Outlaw Cook by John Thorne, with Matt Lewis Thorne (1992). I started reading the book from the beginning, but then decided to follow my interests and jump around, choosing chapters based on their subject. I enjoyed the chapter on plowman's lunch, which includes various recipes, like those for Welsh rabbit (yes, rabbit, not rarebit), soused cheese, and bread and cheese pudding. Considering that various types of homemade cheese are always available in my kitchen, I could have chosen one of the recipes, but I discarded the idea, because I don't... Read more →

crostini con pomodori ciliegia arrosto / crostini with oven-roasted cherry tomatoes

[cliccare il link per andare alla versione in italiano] As I mentioned in my previous post, recently we spent a weekend in Shelburne Falls, MA. We then drove to Atlanta, taking four days to cover the distance. One place we visited to which I'd like to go back one day for a longer time is Asheville, NC. We arrived there in the evening and after checking in at the bed & breakfast, we walked to the downtown area for dinner. The morning after, we drove along the Blue Ridge Parkway and stopped to hike to the Upper Falls at Graveyard Fields.... Read more →