briciole

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

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, the interest is... 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 →

green bean and torpedo onion salad / insalata di fagiolini e cipolla rossa di Tropea

a simple seasonal side dish with a lot of flavor (placemat by La FABBRICA del LINO, cheeseboard by BHVwoodworks1) The memoir Blood, Bones & Butter by Gabrielle Hamilton2 had been on my to-read list for a while. I had read good reviews and was intrigued by the title. Hamilton's writing and storytelling style makes for an easy reading and the events she narrates with more details are well chosen. The three parts of the title corresponds to the three parts of the book and three periods of her life: childhood-early adulthood, chef/owner of a restaurant, marriage and motherhood. My favorite part... Read more →

mild chili oil / olio al pepe di Sichuan

pretty in red (napkin by La FABBRICA del LINO) While I was reading the current selection of the Cook the Books club, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop1 we spent a couple of days in Ashland, OR, to watch three plays at the Oregon Shakespeare Festival. One of my stops during our visit was The Spice and Tea Exchange2, a favorite store, where I like to explore shelves of spices (spezie), custom blends, and teas. In the pepper section, a glass jar labeled Szechuan Pepper Berry introduced me to the spice of... Read more →

mushroom and egg salad / insalata di funghi e uova

a pretty bowl of mushroom and egg salad I simply loved Anya von Bremzen's Mastering the Art of Soviet Cooking: A Memoir of Food & Longing1, the current selection of our Cook the Books Club. The story is interesting: von Bremzen describes her and her family's life in the context of the political changes in Russia, the Soviet Union, then Russia again. Her style of writing is engaging — with the right balance of humor and seriousness. The food she describes is intriguing: even when we don't feel like we want to taste it, the emotional context comes alive in her... Read more →

roasted chicken, asparagus and avocado salad / insalata di pollo e asparagi arrosto con avocado

an ode to leftovers (avanzi) The current selection of our Cook the Books Club, the autobiography Life from Scratch by Sasha Martin1, got me thinking about writing about tragedy in one's life, about people that hurt you and about cliché. Sometimes I am told that a certain image or expression is cliché and I realize that my lack of awareness is due to the fact that I did not grow up in the US. On the other hand, I may consider a certain image or expression cliché because I read more than the average person, especially more about food. Beyond my... Read more →

cabbage, roasted salmon and persimmon salad / insalata di cavolo cappuccio, salmone arrosto e cachi mela

the salad looks nice in a Limoges tureen (zuppiera)1 (tablecloth by La FABBRICA del LINO) During winter months, usually soup is on the table more often than salad. This year, however, I am having an intense relationship with raw cabbage. It's not that I discovered it, but I've been reminded how much I like a salad of finely shredded cabbage, and how much I enjoy playing with it, adding various ingredients and tasting the results. One such ingredient recently has been pan-roasted salmon, prepared according to the recipe2 in Jessica Fechtor's memoir Stir3, the current selection of our Cook the Books... Read more →

broccoli al vapore con salsina al miso e noci / steamed broccoli with walnut miso dressing

[cliccare il link per andare alla versione in italiano] fresh from the farmers' market When vegetables are this fresh and pretty, it is almost a pity to cut them up and cook them, so I try to treat them gently. In this recipe, I steam them until tender to my liking and accompany them with a nut-based dressing. just steamed I save the water at the bottom of the pot where I steam the broccoli and use it to blend miso and lightly toasted walnuts. red miso, walnuts and the dressing Print-friendly version of briciole's recipe for steamed broccoli with walnut... Read more →

arcobaleno e insalata di patate con avocado / rainbow and potato avocado salad

[cliccare il link per andare alla versione in italiano] Christmas rainbow On Christmas Day, the rainbow that appeared in front of our eyes as we crossed the Kilauea Iki Crater floor in Hawai'i Volcanoes National Park was all contained within the crater and within our field of view: it felt reachable, touchable. Seeing a sliver of a rainbow brings joy: seeing the entire arc was exhilarating. I thought I could walk up to the rainbow, go through it like through a gentle waterfall and come out all colored. I walked from one end to the other and I was under it,... Read more →

insalata di lattuga cappuccina con cachi, avocado e mandorle / butter lettuce salad with persimmon, avocado and almonds

[cliccare il link per andare alla versione in italiano] love the marbled leaves I can certainly call my childhood "my salad days" — literally. A salad of Romaine lettuce was on our family's dinner menu six out of seven evenings on any given week. The Romaine lettuce (lattuga romana) was usually served by itself, dressed with fine sea salt, olive oil and vinegar, the way it is traditionally done in Italy. I neither did nor ever will object to the dressing, because it is perfect for a green salad: the problem was the dressed. The presence, in the summer, of a... Read more →