briciole

roasted vegetables with za'atar / verdure arrosto con za'atar

jump to Recipe [versione in italiano] the oven and za'atar turn summer vegetables into a flavorful side dish (placemat by La FABBRICA del LINO) Also called wild thyme, za’atar is an herb typical of the Middle East. Chef Yotam Ottolenghi has this to say about it: [Za’atar] has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.1 Za’atar is also used to indicate a mix composed of the dried herb, sumac (obtained by grinding the berries of the shrub... Read more →

roasted eggplant and tomatoes with cheese / melanzane e pomodori arrosto con formaggio

jump to Recipe I wish I could also share the smell (placemat by La FABBRICA del LINO) The current Cook the Books Club selection is 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman. While a couple of articles about the book had made me curious, the reading turned out to be totally engrossing. Using five immigrant families as points of departure, Ziegelman paints a rich historical and social picture of New York City: They are German, Italian, Irish, and Jewish (both Orthodox and Reform) from Russia and Germany—they are new Americans, and... Read more →

kohlrabi slaw with fresh fruit / insalata di cavolo rapa, carota e frutta fresca

jump to Recipe [versione in italiano] fresh fruit turns kohlrabi slaw sweet Pale green or purple, kohlrabi is a stunning vegetable, with its bulbous enlarged stem and its crown of leaves. The name kohlrabi comes, via German, from the Italian cavolo rapa and literally means 'turnip cabbage'. However, kohlrabi is not a turnip, but a cultivar of Brassica oleracea, a species that includes broccoli, cabbage, cauliflower, kale. Kohlrabi is a versatile vegetable: you can eat it raw, add it to soups and stews, shred it to make fritters or slice and grill it, or cube and roast it. Regardless of the... Read more →

brown butter chocolate chunk cookies / biscotti al burro nocciola con pezzetti di cioccolato

jump to Recipe the simple charm of chocolate chunks (napkin by La FABBRICA del LINO) Recently, during one of my customary browsing of the sale shelf of a local bookstore, I picked the mystery novel The Whispering City by Sara Moliner1 (pseudonym for the writing duo Rosa Ribas and Sabine Hofmann). The title and subtitle (Barcelona 1952) piqued my curiosity and the back-cover blurb made me decide to purchase the novel. The story is set during the regime of dictator Francisco Franco, who was still alive when I was born. I remember his death in 1975 (after which Juan Carlos became... Read more →

vegan zucchini side dish / contorno di zucchine vegano

jump to Recipe [versione in italiano] a light, flavorful side dish (linen napkin by La FABBRICA del LINO) Our current Cook the Books Club selection is the novel Honeysuckle Season by Mary Ellen Taylor1 an author I featured in a post last year with her novel Winter Cottage2. Both novels are centered around a mansion, whose walls know secrets that the reader learns as chapter follows chapter and the story moves back and forth between present and past. In Honeysuckle Season, the protagonist, Libby, finds out who her biological parents were and also finds love and the realization of her wishes.... Read more →

spinach with cheese and chocolate / spinaci con formaggio e cioccolato

jump to Recipe [versione in italiano] fresh spinach with cheese and a touch of chocolate (linen placemat from La FABBRICA del LINO) The inspiration for this dish came from three sources: 1) fresh spinach leaves from the farmers' market1 (see photo below), 2) a recipe for spinach and goat cheese quiche2 and 3) my husband's use of grated chocolate on leafy greens. After reading the quiche recipe quickly I thought it called for the goat cheese (caprino) to be layered under the spinach: a closer reading revealed a misunderstanding on my part, but I stuck to the idea. My husband uses... Read more →

leek gratin / porri gratinati

jump to Recipe [versione in italiano] leeks and cheese: nothing else needed (placemat by La FABBRICA del LINO) I love leeks both as an ingredient and on their own1. Leeks make every dish to which you add them more flavorful, but in a delicate way as they are not overwhelming. Given my preference, I consume large amounts of leeks, particularly when I can get them fresh at the farmers' market. an abundance of leeks The first dish I ate made with leeks, many years ago, was a gratin. One of my roommates in Milan made a version on the rich side.... Read more →

red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli

jump to Recipe before tossing (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the memoir Where I Come From by chef Aarón Sánchez1. I didn't know him before reading the book, but a few pages into it, I realized a few year ago I had met his mother, Zarela Martinez. She had been described to me as the chef who introduced Mexican cuisine to New York. It was interesting to read her story told by her son: what an amazing woman! On July 21, 19822 the NY Times published an article by Craig Claiborne titled... Read more →

lentil spread / crema (da spalmare) di lenticchie

jump to Recipe [versione in italiano] small lentils, big flavor (placemat by La FABBRICA del LINO) After reading the first six Adam Dalgliesh novels by P.D. James in order of publication, I skipped to #11 Death in Holy Orders which I purchased some time ago at a library sale. Then last month, at a local bookstore, I picked The Lighthouse which is #13 (2005). Death in Holy Orders ended with Commander Dalgliesh (Metropolitan Police Service at New Scotland Yard) in love with Emma Lavenham and I was glad to see her still in his life in The Lighthouse. I love P.D.... Read more →

vegetable and quinoa salad / insalata di verdure e quinoa

jump to Recipe [versione in italiano] ingredients ready to be turned into a salad (placemat by La FABBRICA del LINO) Last summer I started taking photos of produce I brought back from the farmers' market. I enjoy letting fresh vegetables take center stage before they are transformed into dishes. Some of you will wonder: What about the quinoa? It comes from a local farm too.1 Lake Llanquihue and Osorno in the background (image taken outside Puerto Varas, Chile) One of my last restaurant meals before the pandemic changed our lives was in a delightful place called El Humedal2 (the wetland) in... Read more →