Travel is Good for the Soul and the Belly

A cool wind blows

By JudithKlinger | September 7, 2009

Summer Lock Down is Over Let the Sun Shine In   Finally, mercifully, the long hot summer heat has broken. After two full months of not being able to open the shutters in a vain attempt to keep the house cool, a north wind blew in on Friday, and it’s still blowing. It brought with…

Why? A Tomato Canning Revelation

By JudithKlinger | August 30, 2009

Once upon a time there was a woman who always cut the ends off the ham before she put it in the roasting pan. Her daughter, having learned the recipe from her mother, cut the ends of the ham before putting it in the roasting pan. When it was the grand daughter’s turn to make…

Where Credit is Due: Name that Dish Contest

By JudithKlinger | August 27, 2009

There is a legal minded school of thought that believes  recipes should be copyrighted. That he who creates a dish can somehow  ‘own’ that dish and could possibly even be paid a royalty for it every time another person makes it. I think it is a fool’s goal.  Virtually since the moment that a woman…

Bellini Slush

By JudithKlinger | August 17, 2009

Poor Giovanni Bellini, the Venetian master painter. If he only knew his lasting claim to fame would come when the famous barkeep Harry Cipriani named a peach and Prosecco cocktail after him.  Harry liked peaches, and in a moment of inspiration (which probably meant he had a ton of peaches around and he had to…

The Great Tomato Taste-off

By JudithKlinger | August 15, 2009

Here in the land of the tomato rich, we decided to settle the great debate, which tastes better: a beefsteak or an ox heart tomato. Finally, we had two of the tasty orbs ripe at the same time.   The beefsteak tomato is huge, soft ball sized, round and incredibly meat. I guess that’s how…

In the time it takes to boil water: Pasta with Shrimp and Bottarga

By JudithKlinger | August 10, 2009

 It’s summertime and I don’t want to spend any more time in the kitchen than I have to. 400 g shrimp 3 cloves of garlic, minced ½ cup diced fresh tomatoes 1 thinly sliced shallot 2 T finely chopped parsley A bit of finely spiced fresh chili pepper, depends on how hot you like it…