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Posts Tagged ‘Italian recipes’

Tomato Swan Song with Breadcrumbs

This is my end-of-the-season swan song to the tomatoes in our orto. As the vines wither at the bottom, there are yellow blossoms still sprouting at the top, and green fruit just hanging on in the middle. We spent the cold, wet spring together, you endured hail and high winds, while we worried and tried to protect you. You blossomed in the July heat and produced massive amounts of fruit in August. And now, you are closing down for the winter.
I’ve had a LOT of time to think about tomatoes, and I realized I was not paying attention. Tomatoes love bread, and bread loves them back. They were meant to be together.

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Linguine & The Art of Vongole

Twenty years ago, Napoli Restaurant was a classic spaghetti joint on the corner of Spring and Sullivan streets in Soho, NYC. Actually, it was ‘our’ spaghetti joint back in the day when we were living cheap and going out didn’t require a mortgage to buy a bottle of wine.
Flash forward to the new enlightened us who live in Italy and have eaten many clams, preferably picking them up at the port from the fisherman, with a cold bottle of local wine in the shopping bag. Here’s the time warp part: eating linguine alle vongole at the Italian seaside is probably cheaper than those dinners at Napoli. See, life isn’t always cruel.

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Love in the Spring: Asparagus 4-Ways

You have to like asparagus if you are in Italy in the spring. There is no escaping the spears, they are in every mercato, every supermarket, on every menu. Occasionally you’ll spot an exotic white or purple asparagus display, but for every day eating, it’s green asparagus.
In our mercato, you get a tightly rubber banded “mazze” or bundle of asparagus and it has spears from slender and tender to stocky and woody. Which means you can’t cook them all at once, on the same night, in the same dish, because each spear of asparagus deserves to be treated according to its girth.

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Summer Confetti Pasta: Bawdy, Colorful, Sexy, Italian

Warm weather arrives and suddenly the kitchen color palette shifts from the tender greens of spring to vibrant reds, purples, deep sea green. In Italy, the men are tan, the women wear spectacularly high heels, and everyone struts their stuff. It’s an irresistible, seasonal call to go out and play.

It’s a perfect time to experiment with textures, temperatures, colors. Not serious cooking, but light, fun and flavorful cooking.

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Chili Scented Zucchini Flowers with Pickled Onion Sauce

When I presented Jeff with the latest zucchini flower incarnation..he openly scoffed, until he took a bite. (Those are his fingers in the photo…he just couldn’t wait…!) Neither one of us are fans of stuffed zucchini flowers; either the filling is so hot and steamy it burns your tongue, or the filling oozes out, or the flavor of the stuffing overwhelms the flower. And if it has a big, thick coating to hold in the stuffing, it gets extra demerits in the fried flower ranking system.

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Apple iBooks is featuring Cooking Simply The Italian Way!

Apple likes “Cooking Simply The Italian Way” so much we’re featured as “New & Notable” in the iBook Store! My name is on the same page as Agatha Christie….mamma freakin‘ mia that is amazing! OK, I hear you, “Uh, what’s a CookVook?”
It’s a cookbook with videos. “Cooking Simply The Italian Way” is a talking cook book that is designed for home chefs who need a little confidence boost and who like good food.

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Cooking Simply:The Italian Way!

W’RE NEARLY AN APP!
We are in the final approval stages with Vook and Apple, so it’s time to let the cat out of the bag and share our news. We are about to publish our first CookVook, a blend of video and favorite recipes.

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