briciole

Weekend Herb Blogging #430: il raccolto / the roundup

As host of last week's edition of WHB, I am pleased to present the set of posts submitted. For each contribution, I will give you the official information (author, blog name and post title) and, if the post is in English, a short quote or brief description that summarizes it, a teaser that invites you to follow the link to read the relevant post. Follow me: it will be an interesting tour. Come ospite dell'edizione di Weekend Herb Blogging della scorsa settimana, ho l'onore di presentare dei bellissimi post. Per ognuno, specifico i dati ufficiali (autore, nome del blog e titolo... Read more →

torta salata con cavolo riccio novello e crescenza / savory tart with baby kale and crescenza

[cliccare il link per andare alla versione in italiano] ready for the plate Last week was a difficult one at briciole's headquarters due to the major disruption brought to TypePad, my blog service provider, by multiple distributed denial-of-service (DDoS) attacks. For several days, visitors could not access posts or pages and starting Monday, they would get an error message stating that the domain did not exist. It feels good to be able to write again on my blog. It was also a busy week for briciole's writer, as I attended a bread-baking class at the San Francisco Baking Institute, which was... Read more →

annuncio / announcement: Weekend Herb Blogging #430

[cliccare il link per andare alla versione in italiano] This week I have once again the honor of hosting Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and Brii of briggishome. I hope you'll join this illustrious event that week after week brings together food bloggers from around the world. The rules for participating are detailed on this page. You can download the logo to add to your post. I will be delighted to receive your contribution to the event. You can submit your post by sending... Read more →

scorze di mandorle con carote / almond shells (pasta) with carrots

[cliccare il link per andare alla versione in italiano] each one is unique Curls of pasta dough resembling almond shells ask me to focus on their essential elegance refined by generations of women shaping them in the quiet busyness of their kitchen. I saw this pasta shape in Encyclopedia of Pasta by Oretta Zanini De Vita. It is typical of the southern Italian regions of Puglia and Basilicata. Zanini De Vita writes: With the rounded tip of a knife, pea-sized pieces of dough are drawn downward on the wooden board in such a way that they form little curls that resemble... Read more →

orecchiette alla farina di ceci tostata / toasted chickpea flour orecchiette

[cliccare il link per andare alla versione in italiano] orecchiette: small beauties of pasta dough Rainstorm: the sky clouds over, knits its brows and then cries unconsolably for hours. rain — finally! A rainstorm has a violent bewitching beauty best admired from inside. When the weather forecast for the weekend is with 100% probability, I suggest you work on some project in the kitchen, like handmade pasta. After orecchiette with semolina flour (the basic version, so to speak) and orecchiette with farina di grano arso (burnt wheat flour), it was time to work on a new take on this classic pasta... Read more →

trota al forno per Mark Twain / roasted trout for Mark Twain

[cliccare il link per andare alla versione in italiano] a tavola! Mark Twain did not like the food he ate in the hotels where he lodged during his stay in Europe in 1879. He makes that quite clear in the autobiographical book, A Tramp Abroad, written during that trip. After negative reviews of pretty much everything he has tasted, Twain sees the light at the end of the tunnel, since he is getting ready to travel back home, where he is planning to eat: Radishes. Baked apples, with cream. Fried oysters; stewed oysters. Frogs. American coffee, with real cream... He goes... Read more →

tortino di verdure stile sklandrausis / sklandrausis-inspired vegetable tart

a three-[layer/texture/flavor] tart In Latvia (Lettonia), I went down the wrong path — figuratively, of course. Having baked eight types of bread out of 20 dishes from the EU countries visited so far in our virtual tour, I decided to bake a Latvian bread. I found a recipe, I made it a couple of times, was almost ready to write about it and then decided I was not enthusiastic enough about the recipe to share it on the blog. So, I started researching Latvian dishes again and finally found one that intrigued me: sklandrausis. The sklandrausis, a small... pie made of... Read more →

broccolo da ricacci in padella / sautéed purple sprouting broccoli

[cliccare il link per andare alla versione in italiano] a large raindrop like a diamond After the dry summer months, fall rains paint the California countryside bright green. But last fall, rain failed to fall. Browns became dull, grays became sad, and the sky remained brilliant blue — week after worrisome week. Finally, as January glided into February, it started to rain on the parched North Coast of California: A choral sigh rose from the earth. One morning in early February, under the thick black soles of my red rubber boots, the terrain of Redwood Roots Farm was happily muddy after... Read more →

Weekend Herb Blogging #418: il raccolto / the roundup

[cliccare il link per andare direttamente al raccolto della edizione italiana di WHB] As the host of last week's edition of WHB, I am pleased to present the set of posts submitted. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description that summarizes it, a teaser that invites you to follow the link to read the relevant post. Follow me: it will be an interesting tour. Cathy of Delaware Girl Eats prepared Roasted Nuts with Rosemary and Spice "This simple snack takes advantage of the health benefits... 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 →