We were going to need a culinary event producer to help us make this conference a reality.
What does it take to produce a Conference? Think of a series of interlocking gears, and each piece needs the other piece in order to turn. The producer provides the means to keep the gears turning.Read More
What happens if you combine two comfort foods together? Extra-comfy comfort food?
Spaghetti amatriciana + a poached egg = Damn Good!Read More
It’s ‘ceri’ weekend in Gubbio, and we do believe it’s the official kick off for all of the fine weather festas in Umbria. For the uninitiated, the ceri (pronounced ‘cherry’) is a race where three enormous wooden, octagonal ‘candles’ are carried upright, on the strapping shoulders of the robust ‘cerioli’ men all the way up to St Ubaldo’s church. Which happens to be so steep, there is a funiculare to carry mere mortals up the hill; and it’s not really a race because they start out in the same order and end up in the same order. That however does not in anyway diminish the enthusiasm of the crowds.Read More
Velvety smooth artichoke puree enhances this creamy risotto; with a little crunch of frizzled artichoke on top to keep things interesting. This is dangerously, seductively good.Read More
Lamb and artichokes make a lovely couple. Sizzling hot grilled lamb meets its match with the seductive sweet artichoke and it’s steady side kick, the potato.
A great Mother’s Day picnic or BBQ idea because you can prep the artichokes and potatoes ahead of time and putting the whole dish together just takes a few minutes.
Meltingly soft artichokes, simply dressed with a bit of parsley, olive oil, red onion and lemon. Simple, rustic and oh, so satisfying. They’re good enough to be a meal all on their own.Read More
hey’re in season, so why not take advantage of this abundance? Besides, I’ve had enough people ask me, “How do you clean an artichoke?” and “What can I make with an artichoke?” that I finally took the hint. So here’s to a week of celebrating the ‘choke!Read More
There is much ado over Nathan Myhrvold’s Modernist Cuisine and if I had a spare room and a lot of extra cash…well, I still don’t think I’d buy it.
In case you missed the coming of this encyclopedic behemoth, it’s 5 volumes, at around 500 bucks and it’s on back order. I respect and admire the Boyz with Toyz crowd, but in general, I’m a simpler, comfort seeking cook. Let me be clear, there’s a time and place for modernist cuisine, and a time and place for comfort food. There is room to enjoy both; there is no line in the sand and both schools learn from each other.
What kind of cook are you? Do you cook a little? Do you cook a lot?
I’ve set up a quick, fun Kitchen Confidence survey to get an idea of what goes on in our kitchens. We’re working on our second cookbook and I’d love to hear what you think about cooking.
Wednesday is market day.
We live in rural Umbria, so if you want fresh fish or flowers, you better get down to Umbertide early…or no fish for you!