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Kitchen Confidence at an all time high!
The results of our Kitchen Confidence survey are in! There are some surprising food and cooking trends: 23% of you use your microwave as a butter melting device, and no one buys bottled salad dressing. Oh, really now…. ?
Here are the delicious details:
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Summer Delight: Cold Poached Shrimp
The gods have flipped the summer switch ON in Italy. The first day of summer came in right on schedule with full on summer heat.
It’s already hot enough that I want a cold lunch and cold shrimp seems like the perfect way to go.
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Pickled Everything!
What do you do when your garden is onions all needed to be picked at once, the peppers are crazy…
Read MoreArtichoke Festival Continues: Fried Baby Artichokes
Baby artichokes aren’t snuffed out before they’ve had a chance at a full life, they’re just the little guys, lower down on the stalk. These babies come into their full flavor potential when they are deep fried, with a tender, light coating, a crunch of salt and a zing of lemon.
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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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Kung-Fu-Zen-Grasshopper Cooking or How I Learned to Banish the Recipe
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.
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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The Belly of the Beast: A Pig Primer
Just to confuse you, what’s the difference between:
Pork Belly * Bacon * Ham
Pancetta * Prosciutto * Porchetta * Guanciale
Here’s your quick-guide Pig Primer.
Cooking Simply: The Italian Way! Goodie Basket Giveaway
Click here for the post with all the details for our Goodie Giveaway.
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