Cooking at Home
All good things must come to an end, and this is the finale for the Aroma Cucina Artichoke Festival. But we’re going out with a delicious bang: pork stuffed artichokes with a lemon sauce. It was the last of our big, globe artichokes and I think they were properly honored and devoured!Read More
t’s time to banish the recipe as GPS and tune in to the Kung-Fu-Zen-Grasshopper (c)
technique of cooking. It is time for us to cook in the ways of our ancestors, by using our senses. It is also time to cook in the modern way, which is so, like, totally, about self-indulgent self-pleasuring by making exactly what you want.
Is it any wonder, when the world feels baked to a crisp, why three showers a day might not be enough, and the urge to howl at the full moon seems like a perfectly good idea, that a walk to our garden, and a chat with friends, seems like a mini-vacation after the torrid heat we’ve endured?
We’ve reached the harvesting point where lunch can be made by just visiting the orto, our kitchen garden. It’s so deliciously easy now, to walk over to the garden, with no plan in mind, just a “let’s see what needs to be eaten” attitude.
Twenty years ago, Napoli Restaurant was a classic spaghetti joint on the corner of Spring and Sullivan streets in Soho, NYC. Actually, it was ‘our’ spaghetti joint back in the day when we were living cheap and going out didn’t require a mortgage to buy a bottle of wine.
Flash forward to the new enlightened us who live in Italy and have eaten many clams, preferably picking them up at the port from the fisherman, with a cold bottle of local wine in the shopping bag. Here’s the time warp part: eating linguine alle vongole at the Italian seaside is probably cheaper than those dinners at Napoli. See, life isn’t always cruel.
Short days and cold nights mean it’s time to shut the orto down for the season.
No more happy wanderings over to the garden to see what I can scrounge up for dinner. No more sun warmed tomatoes; instead there are soggy plants with green tomatoes that need to be picked.
I could be sad, but I’m not; I love the changing of the seasons.
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Alberto Il Magnifico was a capon, raised with loving care and surrounded by our growing appetites.
In case you are wondering, a capon is a castrated rooster. According to Wiki, the Romans ‘invented‘ capons as a way to get around grain rationing for chickens. Those crafty Romans would snip the little testicles off their roosters, feed them grain and they would grow to be twice the size of a chicken. And here is your word for the day: caponization. Yup, that means snipping off of the balls. Now, use it in a sentence and report back.
‘Tis that gift giving season again, and nothing warms a cooking person’s heart like a new cookbook. Here is my completely subjective list, in no particular order, but arranged by delicately nuanced categories, of favorite books to give to deserving friends.Read More
Thank you everyone who participated in our giveaway. Great answers, and we agree this is an awesome basket of goodies from Gustiamo; but it is a contest and that means there has to be a winner. Only, we couldn’t decide between two commenters, so we decided to give a basket to each.Read More
We’ve slid off the spatula of our searing African weather, into the low boil of Italian summer heat. After the abrupt shift to summer, we’re now getting the chance to become adjusted to our new life style. Which means we barely want to eat anything more than prosciutto and melon, or gazpacho. Gazpacho with caviar. Cucumber & pistachio gazpacho.Read More