Posts filed under 'Favorite Blogs'
From October 11 until the 16th I will be expecting your submissions at decobabeone at yahoo.com. On October 17 I will publish your dishes.
That gives me a whopping 12 days to make pasta myself that I haven’t already published! I am thinking Asian…
Remember, even if you do not have a blog, you can submit a recipe and a photo. I hope photopress will be repaired before then, but in case it isn’t, you could post your photo in an online photo album and just send me a link. That still works.
So make me proud, friends. Shower me with spaghetti, pour on the pici, smother me in sugo… I am ready for my closeup!
October 5th, 2008
This week Cherrye Moore, innkeeper estraordinaria and faithful blogger has prepared a favorite American dish that may conquer Calabria. Considering how very popular the potato is in Italy, it has always interested me that they don’t eat them baked and stuffed. Maybe they now will?
September 19th, 2008
At 8 o’clock this morning, Greenwich meant time, it became possible to email entries to Blog From Italy and enter the recipe contest to find the best Italian autumn soup.
A Soup is a Soup 
Understand just what constitutes soup in Italy is not all that easy. Many innocent tourists order ‘zuppa’, and what they will find in front of them is a steaming bowl of liquid. Great! Looks like soup, tastes like it too. End of story.
No, sorry, not quite. You see what many visitors to Italy may overlook is that there are other soups on the menus too, it’s just that Italians do not refer to them as soups. The words they are more likely to use are ‘minestra’, ‘brodo’, ‘veluto’ and ‘crema’.
My apologies if I’m ladling on so many soup related terms, but then Italy has never been known for its simplicity. If you have not gone potty by now, then proceed to the next paragraph. Otherwise, go make soup.
That is from Alex’ opening day post. When you read it, you will discover that there are so many more opportunities to be Italian and also be soup, that you may boil over with ideas. You can enter five recipes if you are that creative.
I heard taste testers talking via email yesterday about how excited they are to see what there will be. They expect a fall and winter full of tasty new soups to make, and when that cold and damp season begins, we’ll be ready to slurp them all down!
September 12th, 2008
Mary of The Flavors of Abruzzo has made us her version of potato salad. With temperatures scratching the 90s, it’s a timely choice and a very interesting recipe, too.
It may look like the page isn’t going to load, but give it a few seconds and it does show up. There is a file problem on her blog that hasn’t been solved yet, but after a couple of color changes, the article showed up for me.
Thank you, Mary, for taking time from your new boy to cook for us.
We’re very sorry if the link to Mary didn’t work for you. Her server has unresolved issues, but I have changed the link now to one that works.
September 12th, 2008
That is the beginning of plum syrup I made experimentally and tried yesterday on pancakes. Yes, pancakes. I don’t like pancakes, but I know a lot of people do, so I figured I’d better try it out the way others would. I liked the syrup very much, the pancakes, not so much. I love crepes, but all the things people say about pancakes: light! fluffy! ethereal! cloudlike! are the things I don’t like about them. I like chewy, dense, tender and eggy. What you see above is wild plums. There are three kinds here: sloes, red ones and these blueish ones. These have a acerbic quality I love and rarely find that reminds me of chokecherries, another thing I can’t explain. I have never seen them again since I left Maine. What the heck are they and where else do they grow? The point is, though, that very likely wherever you live there is a wild fruit like this. It’s something most would not eat alone and raw. Like a cranberry or a lingonberry. It is sour and makes the inside of your mouth pucker all over. That, my friend, makes incredibly good syrup that you can use in lots of ways. These fruits are also generally jammed with vitamins, which is probably why we have to fight the birds for them.
The next thought is that tomorrow, September 5, 2008, is the first day in which you can email your entry to Alec to win the soup contest. I wish I could enter! While listening to friends discuss what might make a good entry, I thought of about 30 soups I would enter if I could. Hah! Fodder for this blog through the winter, eh?
Eccociqua! We’re back! Starting Friday a whole new series of great American food as it can be made in Italy. Every recipe will as always be in English and Italian. It’s like the first day back at school for us, and we are standing here in our new shoes and with our new pencils ready to go. We’ve been batting around and sharing out a list of some of the most delicious American dishes there are, besides us, of course.
A reminder: if you would like to join us and can translate your recipe into Italian, we’d love to have you.
Hot under the collar:
Want to read some of what I think about this importantissimo election in the USA? Here, here and here are some articles that say it better than I can at the moment. My throat is too full of bitter gall to make sweet sense. Bleeding Espresso has also had some well-weighed words to offer.
September 11th, 2008
Today the rules were made official for the contest I mentioned last week.
I urge you to try this challenge. The magazine is a real class act and worth having, and the contest is one I think any one of you could win.
September 5th, 2008
Want to know what that is? It’s something delicious that is also the favorite dish of the two top Italian Communists. Go and see what Alex and I have cooked up this week to entertain you.
There are three great recipes this week.
August 22nd, 2008
That’s what it has been like here lately. I have been cooking and photographing, too, but my arms shake. I have to remake to reshoot.
In the meantime, the coolest thing to have in summer is right here.
I am freezing the Donvier and it’s on the menu tonight! Olympics anyone?
August 9th, 2008
Mary of Abruzzo Flavors was to have published our Made in America recipe this Friday, but she went off and delivered a little boy instead. That would be Luigi and I know he is a very welcome new little Italian, and also a very welcome new little American!
So Friday, the Made in America recipe will be right here. It’s perfect timing, because it is something you can use for the 4th of July.
June 25th, 2008
My Italian friends don’t see the point to it, but Barb has delighted her friends just a few miles south with this recipe for cole slaw. Mangiate!
June 20th, 2008
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