Aroma Cucina Blog Posts

Blast from the Past!

The Perfect Thanksgiving

By JudithKlinger | Nov 22, 2006

I’ve been thinking a lot about why people don’t cook anymore. The baby boomer generation is said to be ‘culinary illiterate’.  There are a lot of factors at play here, and if you want to join an interesting discussion on eGullet about why mothers fib and say their kids eat vegetables, take a look. But,…

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Eating Local

By JudithKlinger | Nov 22, 2006

In Italy, I had no choice but to eat local. Local was all that was available. In New York, local is exotic and hard to find, and chic and therefore more costly. But, forget the editorial and check this out. I bought some white asparagus, from Peru, it was called Incan Gold, which was written…

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We’re baaaaack!

By JudithKlinger | Nov 20, 2006

Monday, November 20, 2006 Well, we knew there would be culture shock. But, Oh Mama! Our spoiled, pristine palates are being assaulted. The abundance of food, the flavor combinations, portion sizes, its all a bit overwhelming. I went to the market as soon as we got home, and blame it on the jet lag, I…

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Arrivederci and Radici

By JudithKlinger | Nov 20, 2006

Tuesday, November 14, 2006 It seems as if each time we leave Montone, it gets harder and harder. As one of our neighbors said, "You have roots (radici) here now."  Sunday evening, one of our friends gave us a "Ritorniamo dinner", a dinner celebrating when we will return.  It was much too sad to say…

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Cardoons

By JudithKlinger | Nov 14, 2006

CardoonsNow, cardoons are a misunderstood vegetable.  I think they are part of the artichoke family, but they look like exceptionally long, pale celery. I’ve been experimenting with my cardoon recipe and I think this is the best version, to date.CardoonsAnchovyFlourSplash of white wineChicken stockGrated parmigiana Clean the cardoons by stripping them of the largest, thickest…

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Roast quail with prunes

By JudithKlinger | Nov 14, 2006

1-2 quails per person, depending on their sizeRoast quail with prunes1 small slice of pancetta or piece of bacon per quail1 prune per quail1 clove of garlic per quail Rub: salt, pepper, pinch of cinnamon, scrape of nutmegChicken stock Clean, and rinse the birds.  Remove the pit from the prune if necessary, and replace with…

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ooops!

By JudithKlinger | Nov 14, 2006

Tuesday, November 14 2006Seems that in my excitement to import my recipes from the summer portion of my blog, I inadvertently wiped out some entries. Woops. I had a back up on some, but the rest are history. Ooops! The good news is that the recipes are back over here on this blog.  Anybody hungry?

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Back to Politics

By JudithKlinger | Nov 14, 2006

Friday, November 10, 2006Back to PoliticsWe had an interesting discussion in Italian class today. Roberta, our teacher, asked us if Nancy Pelosi’s position was a truly powerful position, or just ‘bella figura’.  Apparently there is a very intact ‘marble’ ceiling in Italy that keeps women from having any positions of real power.

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“and the earth moved”

By JudithKlinger | Nov 14, 2006

Friday, November 10, 2006 Last night we had a town meeting about an earthquake drill that will take place tomorrow. It was pretty well organized, and only started about 15 minutes late. Meetings of this sort are usually called for no earlier than 9:00pm, after dinner meetings. No one would even think of holding a…

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