Aroma Cucina Blog Posts

Blast from the Past!

Lentil and chestnut stew

By JudithKlinger | Dec 11, 2006

2 cups of lentils, picked through and rinsed1 big carrot, or 2 smallish carrots, peeled2 stalks of celery1 onion2 cloves of garlic5 med size links of fresh pork sausage (optional)4 cups of stock,or broth, (leftover duck and porcini consomme, vegetable broth if you want to keep this vegetarian, chicken stock will be a lighter flavor,…

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What’s a pulse?

By JudithKlinger | Dec 11, 2006

No, not the little beep-beep you get when you press on your wrist. A pulse is a the seed of a legume, things such as peas, farro, lentils, orzo, etc.

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Roast tangerine duck

By JudithKlinger | Dec 11, 2006

1 plucked duck, feathers taste nasty 1 tangerine whole1 tangerine, juiced (optional)2 cloves of garlic1 sprinkle of thymesalt/pepperGrand Marnier (optional)Preheat oven to 450FWash the duck under cool running water, remove any icky bits that might be inside. If you have the duck liver, gizzards, heart, for god’s sake, don’t throw them out! Reserve these innards…

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A Duck’s Life

By JudithKlinger | Dec 11, 2006

I’ve spent a lot of time wondering why people don’t cook as much as they used to. It’s a complex issue with more facets than the Hope diamond. So here is a look at three of the facets, have people: a) forgotten how to shop  b)  slaves to recipes  c) don’t know how to re-invent…

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Transfats

By JudithKlinger | Dec 6, 2006

Today’s New York Times has this article about banning trans fats. Good god. Look, I’m not in support of trans fats, I don’t even really understand what they are, other than bad, bad, bad for you. But, enough already with the government interferring with what I eat! Honestly, when was the last time you tought,…

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Consenting Adults

By JudithKlinger | Nov 26, 2006

Peter Hoffman  , the chef at Savoy restaurant in NYC has written a very thought provoking article about cured meats.  Seems the FDA doesn’t believe that artisinal curing of meat is safe.  Now, I ask you, what is going to make you sleep better at night? Knowing that the bacon you just ate was produced…

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One thing leads to another

By JudithKlinger | Nov 22, 2006

Wednesday, November 22, 2006 Right before we left for Italy this spring, I bought these cool dishes from Jenaer Glas, a German manufacturer. They are little covered dishes that can go in the oven, freezer, microwave (I guess, don’t know much about microwaves).  I picked them up yesterday and started wondering what I could do…

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Sole with bitter greens

By JudithKlinger | Nov 22, 2006

1-2 fillets of sole or other white fish 1 orange, thinly sliced…really thin1-2 dry chili peppers, finely chopped1 small clove of garlic, finely chopped1 shallot or small quantity of onion, finely chopped2 cups of clean fresh bitter greens (kale, chard, spinach, collard greens etc.)2 T chopped walnuts OR 1 T chopped bacon or pancetta….it’s a…

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Sole with potato and leek

By JudithKlinger | Nov 22, 2006

1-2 fillet of sole or other white fillet of fish 1 large potato1 small leeksalt, pepper butter, white wine, splash of milklemon juice Peel and cut up the potato, boil in salted water until very soft. While the potato is boiling, clean and slice the leeks lenghtwise, poach for 3-5 minutes in a little white…

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