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Cooking at Home

Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.

Carpe Diem! Sometimes you have to seize the moment, and when the local EuroSpin had a suckling pig leg on sale, it just had to come home with me. And you can’t eat pig leg all by yourself, because wouldn’t that just make you a little piggy? Which meant we had to invite some friends over, which suits us just fine on a Sunday afternoon. See how one little impulse buy has so many pleasant consequences!

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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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In a Pickle

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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Crackling Prosciutto Wrapped Potatoes: Perfect for a Party

“What can I bring?”
It is the holiday season after all! As the words are coming out of your mouth, your brain is flipping thorough your stockpile of recipes. Crackling Prosciutto Wrapped Roasted Potatoes to the rescue. Tasty, simple to make, pretty and transportable. What more could you ask for?

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Umbrian BBQ

Umbrian BBQ

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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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A New Love Affair: Pickled Onions

I came away from Austin with a new love: pickled onions. OK, I did flirt with a fried pickle, but it was just an infatuation. I think my love of the pickled onion has staying power.

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Risotto Milanese

Risotto Milanese

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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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Roasted Quail & Spiced Peaches: A Recipe from the Gods

Our knowledge of flavor is the sum of all things we have ever tasted. A recipe is not a free standing list of ingredients and instructions; it’s the result of experience, memories, and desire.
You are never, ever alone in the kitchen.

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Tomato Swan Song with Breadcrumbs

This is my end-of-the-season swan song to the tomatoes in our orto. As the vines wither at the bottom, there are yellow blossoms still sprouting at the top, and green fruit just hanging on in the middle. We spent the cold, wet spring together, you endured hail and high winds, while we worried and tried to protect you. You blossomed in the July heat and produced massive amounts of fruit in August. And now, you are closing down for the winter.
I’ve had a LOT of time to think about tomatoes, and I realized I was not paying attention. Tomatoes love bread, and bread loves them back. They were meant to be together.

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And the Beet Goes On!

What do you do when a whole row of beets in the orto need to be eaten now? You yank those babies and throw a party!

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