Explore
Travel is Good for the Soul and the Belly
Tri-Tip Steak in NYC
Tri Tip in NYC Tracking down the elusive Tri-Tip steak in NYC has not been easy. It’s just not an east coast cut. We could learn a thing or two from our west coast friends. Amazing, but true.
Lotus Root Obsession
Long and shapely, sensuous, an ancient symbol of sexual purity and detachment, the lotus root deserves more attention. It has an improbably beautiful lacy interior. The root is crunchy, mildly sweet, fibrous, versatile, so why hasn’t lotus root gone more mainstream? It’s a regular player in Chinese food, but it hasn’t crossed over to the fusion world. Yet.
Eataly NYC
Eataly NYC We had to do it. We had to go.
Eataly NYC is THE food destination phenomena of the moment, and I needed to see how it stacked up to the original Eataly mothership in Torino.
I have no idea if it’s fair to compare, but we couldn’t help ourselves.
From tree to table: Our very own olive oil!
Ripe olives First we hand picked 146.1 kilos of olives. It felt good and right and pagan to be out there harvesting olives…. Now that we had our crates of olives, we still hadn’t solved our olive oil press problem. The picturesque mill we’ve used before wasn’t an option.
Deconstructed grilled cheese Q&A
a) What’s the difference between deconstructed grilled cheese and cheese fondue?
b) Why did cheese fondue ever fall out of favor?
c) Who says grilled cheese needs to be between the pieces of bread?
d) Where can I get some more of this big cheese?
Fall Food, Fall Festas, Fall Colors, Fall Leaves
Montone’s Festa del Bosco was a raging success. The people came, they saw, they tasted new wine, new oil, they ate polenta with mushrooms, cracked open steaming hot roasted chestnuts, they drank artisanal beer, they chatted and caught up with friends. And this was just the activity in front of our house.
Archive Posts
