briciole

bean, tomato, sweet pepper and corn salad / insalata di fagioli, pomodori, peperoni dolci e mais

jump to Recipe bright colors and flavors on the plate (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is The Secret Life of Bees by Sue Monk Kidd1. The novel is set in South Carolina in 1964. Young Lily Owens, whose life has been shaped by her mother's death and a violent father, and stand-in mother Rosaleen run away from their home and hometown and find refuge in the house of the three Boatwright sisters in Tiburon, South Carolina—a town that is somehow connected to Lily's mother's past. Lily learns about bees, beekeeping, making honey (miele)... Read more →

avocado salad / insalata di avocado

jump to Recipe [versione in italiano] flavor and color bursting from the bowl (placemat by La FABBRICA del LINO) The novel Miss Cecily’s Recipes for Exceptional Ladies by Vicky Zimmerman1 is our current Cook the Books Club selection. I enjoyed the story of the friendship between Kate and Miss Cecily and the style in which it is told. It was a reading that satisfied well the need for something light during an intense period. When the story feels like it is sliding under a shadow of predictability, Zimmerman inserts a surprise to keep the reader's interest alive. This happens even beyond... Read more →

radicchio and leaf lettuce salad with carrot, microgreens and persimmon / insalata di radicchio e lattughino con carota, micro verdure e cachi mela

jump to Recipe flavorful and brightly colored (placemat by La FABBRICA del LINO) The novel Cooking with Fernet Branca by James Hamilton-Paterson1 is our current Cook the Books Club selection, hosted by yours truly. I chose the book from a list of food-rich ones because the title intrigued me. Fernet-Branca is a popular digestivo (digestive liqueur) in Italy, not a cooking ingredient. A splash of it can be added to an espresso to make a version of caffè corretto. A Fernet caldo (warm) is meant to help digestion. While I don't know what Fernet-Branca tastes like, I remember well how much... Read more →

strawberry, fava bean, fennel and radish salad / insalata di fragole, fave, finocchio e ravanello

jump to Recipe Farm-fresh iceberg lettuce inspired this serving option (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the memoir Taste by actor Stanley Tucci1. The book included a couple of interesting sections, one pertaining the history of the highly enjoyable movie Big Night (1996),2 in which Tucci played the younger brother, Secondo. I didn't know that he had written the screenplay. If you haven't seen it, I recommend it. The other section I enjoyed was where Felicity (now Tucci's wife) prepared roasted potatoes in a way that first surprised then alarmed the author, but... Read more →

red beet, carrot, apple and egg salad / insalata di barbabietole rosse, carote, mela e uovo sodo

jump to Recipe Colorful salad: the view from above (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the spy novel Red Sparrow by Jason Matthews1. I chose this book for our Club in early June 2021. I had no idea that by the time I started reading it, it would feel like current events. It was hard to believe the book was published in 20132. While I am an avid reader of mystery novels, this was my first experience reading a spy novel. I was attracted to it because each chapter ends with a short... 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 →

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 →

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 →

carrot, radish and turnip salad with microgreens / insalata di carote, ravanelli, rape e micro verdure

jump to Recipe pretty salad for one Hippie Food by Jonathan Kauffman1, our current Cook the Books Club selection, offers a wide historical view of nutrition in recent decades, with a particular focus on foods that moved from being consumed by a relatively small number of people to becoming mainstream. Each chapter introduces a varied cast of characters each of whom has contributed one or more threads to the complex tapestry Kauffman weaves as he describe the evolution of eating habits from the 1960's to the present. As with a previous Cook the Books selection, The Food Explorer by Daniel Stone,... Read more →

tomato, cucumber and radish salad / insalata di pomodori, cetrioli e ravanelli

light, refreshing, colorful, flavorful: perfect! (placemat by La FABBRICA del LINO) Three months ago, I listened to an interview1 with science writer Christie Aschwanden2, author of the book Good To Go: What the Athlete in All of Us Can Learn from the Strange Science of Recovery3. I was so intrigued by what I heard that I purchased the book and learned a lot by reading it. While I am not a competitive athlete, I exercise regularly and a year and a half ago I started running regularly. Regardless of how far you push yourself, recovery is a fundamental component of physical... Read more →