TeenBrideWe have a plant in our orto that I call our “Teen Bride”. She keeps having babies, is totally unsupported, and when you pluck a fruit from her, she shudders as if to say, “Thank you!”. Then she stands a little straighter, brazenly sprouting even more fruit.
I like eggplant, don’t get me wrong. I just didn’t LOVE eggplant, until recently. Now, we’re addicted. But this eggplant dip is the cause of our addiction.Read More
Who cares if it’s a soup or a salad? Or if it’s a salad with soup on top? It’s summertime, so why not cross the border between the unexpected and the delicious.
A clean, hot seafood broth, with small shrimp, poured over fresh tomatoes, peppers, cucumber and a lot of herbs, served with a side of fresh hot chili sauce. Sounds like summer to me.
In the US, ‘parm’ comes in four generic flavors: chicken, veal, meatball, or eggplant. Usually heavy, goppy and greasy, it’s an overweight distant relative of the sleekly elegant Italian parmigiana. Think Jersey Shore versus the Amalfi Coast.
In Italy, a parmigiana is made from vegetables like eggplant or zucchini, or even combined with some potato. It can be a light main course, or a contorni (vegetable side dish). In the summer, a parmigiana served at room temperature, along with a chilled white wine, is pretty much the perfect hot weather meal.
Fried fish tastes goooood.
Fried flowers taste goooood.
I know fried food has a bad rap, but it tastes so good. Would it be alright in moderation? Would it be alright when there are sparkling fresh little tiny fishes in the market and the zucchini flowers are prepubescently perfect?
Happy World Kitchen Garden Day!
Here’s hoping that all our family, friends and everyone else can ride out Hurricane Irene with not too much damage.
Is there a more appropriate way to celebrate International Kitchen Garden day than by making a Garden Gazpacho? I don’t think so!Read More
Our knowledge of flavor is the sum of all things we have ever tasted. A recipe is not a free standing list of ingredients and instructions; it’s the result of experience, memories, and desire.
You are never, ever alone in the kitchen.
Get your mind out of the gutter. Crudo means raw.
And no, the cannelloni wasn’t raw, the sauce was. Actually the fresh tomato sauce was almost raw or “quasi crudo” as they would say in Italy.
The story goes like this: it’s summer, no one wants to spend extra time in the kitchen, and we have tomatoes coming out of our ears.
And thus, I’ve learned inspiration and abundance make excellent cohorts.
Is it any wonder, when the world feels baked to a crisp, why three showers a day might not be enough, and the urge to howl at the full moon seems like a perfectly good idea, that a walk to our garden, and a chat with friends, seems like a mini-vacation after the torrid heat we’ve endured?
We’ve reached the harvesting point where lunch can be made by just visiting the orto, our kitchen garden. It’s so deliciously easy now, to walk over to the garden, with no plan in mind, just a “let’s see what needs to be eaten” attitude.
The gods have flipped the summer switch ON in Italy. The first day of summer came in right on schedule with full on summer heat.
It’s already hot enough that I want a cold lunch and cold shrimp seems like the perfect way to go.Read More