Aroma Cucina Blog Posts

Blast from the Past!

Happy Packaging

By JudithKlinger | Jan 4, 2007

Kim Severson has written an interesting article in the NY Times: Be it Ever So Humble, There is Nothing Like Spin" .   Since I’m currently amazed, awed and little obssessed with food packaging, her article is nice counterpoint to my theory about fear packaging: No Carbs! No Trans Fats! No Calories! Wheat Free!

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Butter Poached Lobster

By JudithKlinger | Jan 1, 2007

New Year’s Eve 2006Welcome 2007 First there was yoga in the afternoon. We exhaled out 2006. Worked for me. Then lobster for New Year’s sounded like a good idea. Why not go the Full Indulgence?? The Big Butter Blowout. Lobster + SinOK, who am I to resist the call of Butter Poached Lobster? I did…

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Tapas Night

By JudithKlinger | Jan 1, 2007

December 28, 2006We’ve almost hit maximum holiday food saturation levels. The “pleasure-o-meter”  is listing towards overload. It takes truly dedicated souls to sit down to yet-another-meal. As it turns out, the spirit was willing, but the flesh needed some air. Translation: I was left with some new cookbooks, the crew needed to go walkabout. It…

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Grenache Wine Tasting

By JudithKlinger | Jan 1, 2007

  Dec. 27, 2006 We thought it would be fun to have a wine tasting. The theme was ‘grenache’. What if we explored just one grape? No rules on percentage of the grape, no rules on price, no rules on origin. A blind, pot luck, wine tasting of grenache. Bit of background: grenache is the…

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Christmas Eve 2006

By JudithKlinger | Jan 1, 2007

    Christmas Eve 2006Our family celebrates the holiday meal on Christmas Eve. This year, just for the fun of it, I chronicled the events in the kitchen, all day long.  Every hour I tried to record the doings in the heart of the house. 9:20 am. Things are off to a slow start. Last…

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Carmelized Onion Sformata

By JudithKlinger | Dec 18, 2006

Caramelized Onion Sformata (or this dish could be called: "What do I make for lunch when all I have is some eggs, an onion, maybe some asparagus and a little bacon?) Sformata4 eggs2T of milk1/2 medium onion, finely choppedsalt, pepper Sauce and Garnish4 oz. gruyere, comte, caciocavalle, ribiola or other mild cheese..no, not Velveeta, that’s…

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Dynamics of Pleasure

By JudithKlinger | Dec 18, 2006

I think that I may have stumbled onto something fundamental. Eating in the U.S. is a highly political issue.  Eating in Italy is all about pleasure.  There is fierce pressure to “eat healthy” in the U.S. This has translated into screaming banners on food products in the supermarkets, and a subsequent culture of fear. Fear…

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Menu for Hope

By JudithKlinger | Dec 14, 2006

Dining is a luxury and not everyone is fortunate enough to induldge in this luxury.  Menu for Hope is a fantastic charity raffle, organized by Chez Pim.  Last year, over $17,000 was donated to UNICEF.  This year, the proceeds will be given to the UN World Food Program.  This year’s program started on Sunday, and…

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Pork Chops with Pomegranate

By JudithKlinger | Dec 14, 2006

Pork Chops with Pomegranate 4 boneless pork chops Dry rub 1 T Salt, 1/8 teaspoon each of pepper, ginger, coriander, cumin, tumeric, nutmeg, paprika Olive oil for cooking Seeds of ½ of a large pomegranate 1 clove garlic, peeled and finely minced4-5 T ponzu or soy sauce GarnishPomegranate syrup½ fresh lime Bring pork chops to…

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