So, I had this all planned out. I was going to make this awesome picnic spread with the products the lovely folks at Trois Petit Cochon sent across. Their picnic basket makes for a fantastic board as is but I decided to dare it up further. Then, me and partner were going to carry it to Astoria park, sit amidst the trees with a view of the bridge. I was going to uncork a nice bottle of chilled Rosé, pour into proper flutes (we don't do paper cups in our thirties.. we buy hampers with checkered cloth liners and leather straps to hold things together... #noirony), lean back and enjoy the afternoon. It was the pre-Memorial day picnic just right to ease into the Summer groove.
Read MoreFood & Drink
Mushroom Carbonara
in meals, Food & Drink
If there is one thing I have learnt living in Italy for nearly a year and being in close contact with the original Italian food culture is that they are very protective of it and very very attached to the past and the old, traditional way of doing things. Which means, limited to zero tolerance to changing their beloved dishes.
The question in my mind is where is the line between innovation and tradition? When is it unnecessary to tinker with something that isn't broken and when is the need or desire?
Meanwhile, I present to you an ultimately blasphemous dish to you... Mushroom Carbonara. Which, is one, vegetarian and two has rosemary in it! Shhh! Yet, the mushrooms offer a earthy groundedness similar to what the guanciale would. If you are an orthodox Italian, I beseech you to try it before you turn your nose up at it. :)
Read More
Tart or Crostata?
in Dessert, Food & Drink
On the face of it, it is simply fruit ensconced in pastry. The French call it Tart and the Italians call it Crostata and well... while we are at it, the Americans/Brits Pie. Beyond that higher similarity, though, there are deep differences - in technique, meaning and reflection of each culture. The Tart for example is the most technical and the crostata the most forgiving and the pie in between, a blend of technique and comfort.
Today's subject is a simple fruit pie made with a pastry is slightly French, slightly Italian, inspired by the amazing prune (jam) crostatas I devour here and the lattice design they typically have on top!
Read More
Hello April! And, a Farro Primavera
in meals, Food & Drink
Bursting with the colors and flavors of the season, I have been making this farro version so many times lately. So, I felt it was only appropriate to share the bounty with you! Meanwhile, artichokes are back in season and this time, the little baby ones are totally calling me. And, unlike the globes, they are much easier to prep and have a soft, delicate taste. It works as a great balance to the rich, deepness of the farro itself!
Read More
Torta di Farro
Spring has burst through here - in colors and warmth! The leaves are no longer shyly peeking out but bursting through with full vigor and a spirit to make a statement. And, then the flowers, gently lifting their faces and emboldening in vibrance and aroma. Running past a wall of violets in full bloom and inhaling deeply their fragrance gives me momentum and deeper spring to my step. I want to go out; I want to commune with nature; I want to find excuses to stay in the positivity of this season.
Yesterday, I was suddenly come upon an urge to bake. Perhaps, something within me wanted bursting out too. Since I am on the elimination diet, I cannot eat wheat and I do not have the access (and budget) for the other gluten free flours i typically use, like almond and oats.
I made a simple cake with farro, dates and nutmeg and topped with some seeds.
Read More