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Cooking at Home

Grappa Grab: Cooking with Grappa

I cook with grappa and I’m proud of it! Drunken quail with garlic chips and crispy saffron rice. Intoxicated mushrooms.

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Addicted to Love & Eggplant

TeenBrideWe have a plant in our orto that I call our “Teen Bride”. She keeps having babies, is totally unsupported, and when you pluck a fruit from her, she shudders as if to say, “Thank you!”. Then she stands a little straighter, brazenly sprouting even more fruit.

I like eggplant, don’t get me wrong. I just didn’t LOVE eggplant, until recently. Now, we’re addicted. But this eggplant dip is the cause of our addiction.

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Never Eat the Same Gazpacho Twice

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.

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Faro Salad

Faro Salad

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Kitchen Garden Gazpacho

Happy World Kitchen Garden Day!
Here’s hoping that all our family, friends and everyone else can ride out Hurricane Irene with not too much damage.

Is there a more appropriate way to celebrate International Kitchen Garden day than by making a Garden Gazpacho? I don’t think so!

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Shooting Our Next Cook Vook

We’re on the move again; this time back to NYC to shoot the video for our next cook Vook. I hope we have half as much fun shooting this as we did last summer. At least this time, if a light bulb blows out it won’t be catastrophic. After three days of working perfectly, with a major converter box, the main lights blow. In four minutes we went through our entire stash of back up bulbs. It’s just like watching cash burn.

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Rustic Sausage & Peppers

Some flavor combinations are classic; and sausage and peppers fall into that category.

Remember the old cartoons where the vapor would rise from the dish, and then beckon you to eat? That’s what happens when you saute peppers and sausage.
This dish is perfect just as the weather turns cool, and the last of the tomatoes are still on the vine.
Keep this dish simple, ok? Just be sure to use some good, fresh Italian sausage.

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Artichoke Festival: Pork Stuffed Artichokes with Lemon Sauce

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!

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Lemony Spring Asparagus Soup

Asparagus are everywhere. Wild, cultivated, in the market and in grocery stores; there is no escaping asparagus at this time of year.Let bygones by bygones, and let’s get on with the soup recipe! This is a soup you can have as long as you have fresh asparagus.

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Aroma Cucina Giveaway: We have a winner!

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.

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Border Crossing: Summer Shrimp Soup

Who cares if it’s a soup or a salad? Or if it’s a salad with soup on top? It’s summertime, so why not cross the border between the unexpected and the delicious.
A clean, hot seafood broth, with small shrimp, poured over fresh tomatoes, peppers, cucumber and a lot of herbs, served with a side of fresh hot chili sauce. Sounds like summer to me.

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Kitchen Garden Lunch: Spaghetti Ortolana

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.

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