Posts filed under 'Food 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
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
I just read here that Italians buy 49 thousand tons of stuffed pastas each year. That’s 98 million pounds or about 48 million kilos. Add to that the many thousands of tons made by loving mothers and grandmothers and a few men. My neighbors would rather strip naked in the streets than buy tortellini!
If you count only the bought, it comes to a mere 1.66 pounds, less than a kilo, per person, but that includes people who are in comas and babies still nursing.
Just yesterday I ate a salad made of tortelli and cucumbers and tomatoes. Very nice it was, too. I made it with a nicely herbed vinaigrette, ladled the hot pasta over the cool vegetables and eccola!
How much stuffed pasta does your household consume?
August 27th, 2008
This is for expatriates who, like me, are confused about cuts of beef. It’s surprising how differently butchers from one part of the world can see meat as compared to those from another part of the world. Although this post is in Italian, it’s easy Italian and may help you the next time you need to pay way too much money for beef. At least it won’t be mystery meat.
It’s another useful post at Ginger & Tomato! Those folks really know how to do it.
August 15th, 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
They’ve done it again. 
Yummy, yummy, yummy!
If you are all really good and leave nice (or rotten) comments, I’ll translate that recipe. The title says it is a side dish that will make you lick your mustache. Let’s see if they speak truth.
Potatoes in packets with aged Gorgonzola
4 large potatoes
100 g (3.5 oz.) aged Gorgonzola
the meats of 8 walnuts
8 sage leaves
extra virgin olive oil
salt and pepper
Preparation:
Scrub very clean the potatoes, then rinse and dry them.
Put the potatoes each on a square piece of parchment/oven paper, which is on a larger square of aluminum foil. It doesn’t say how big, but you are going to be wrapping this up, so pretty big. According to the size of the potatoes, make three or four incisions on the top of the potato. OK, folks, right here we vary from the original, because that potato with all the many incisions is beautiful and there are a lot more than three to four! Why should ours be less beautiful? Salt the potato well and close the wrapping according to the classic manner for items cooked al cartoccio. If you don’t know what this is, we can look it up, but the way I was taught you started with a heart-shaped piece of paper, anyway.
Having preheated the oven to 200° C, put the potato packets in it and cook for an hour. It says to unwrap and poke a potato with a toothpick to test it for tenderness. Is that how you test them?
Lightly mash, as in with a mortar and pestle or the like, the nut meats and cut the Gorgonzola in slices. When the potatoes are cooked, open the packets without damaging the potato and gently enlarge the incisions you made. Insert in each one some nut meats and a slice of Gorgonzola.
Put two sage leaves along the long sides of each potato, sprinkle with some pepper and add a lick of oil. Put the potatoes back into the oven to reheat under a hot broiler and leave until the cheese starts to melt.
Plate and eat them hot.
OK, now, I want to see a photo of that mustache I was promised for doing this translation.
June 17th, 2008
You know that I am delighted to share new to me blogs that entertain me. Well, Snowpea, my Canadienne gnocchi making friend, just introduced me to Hedonia, which while the Italian food offered is Italian American, is pretty, funny, sensitive and in at least one part, hilarious.
Eatsdropper is a feature in which things overheard by readers are published for us all. I laughed out loud more than once. That link takes you to all the Eatsdropper posts so far.
June 9th, 2008
Slurp! I am right behind Judy Witts’ every word in this post.
Yes, that’s a different picture. Those are my Buffalo Wings that I ate fpr Sunday dinner! They were really good, too.
May 23rd, 2008
You know that blog I recommended last week? Well they’ve got something different for you today.
Rice pie. Bet your mom didn’t make that often.
May 21st, 2008
Previous Posts
