For me, potatoes in almost any form are comfort food. I adore eating out when you eat like you are at someone’s mom’s house in Tuscany. Many small family trattorias I go to are like that. For making a lot of roasted potatoes quickly, they don’t have time or space to roast all the potatoes…
Keeping Kitchen- Artichokes part 2
Once you have let the artichokes sit overnight in vinegar, remove them and let them sit for a day to drain, upside down, on a plate. When they are dry, place then in a jar and cover with olive oil. It’s important to leave the open to remove any air in the jars. Hit the…
Keeping Kitchen- Artichokes
When shopping at the market, as I mentioned, we first enjoy all the the seasons best fresh. As the season goes on, then prices start to drop and we think about buying in quantity and putting up the excess for another season. I saw the first tiny “baby” artichokes at the market yesterday. Usually I…
Welcome to our Keeping Kitchen
Spring is arriving slowly here in Tuscany, the hills are turning a patchwork of velvety green with rolling hills of wheat and dotted with yellow colza plants. The vines are budding and trees are filling out with leaves. It is my favorite season,but also because our little vegetable gardens are coming to life. My friend Kate…
Home again – Tuscany
red tuscan poppies I left Tuscany with blossoms ready to bloom and came back to full-on spring in my own garden. Now to get back into the kitchen and start creating and preserving. borage blossoms, you can eat them and also the leaves flowering thyme first pea pods are starting to form We also just…
Diva on the Road- New York for IACP
Once a year there is a culinary conference in America with IACP, where it is my opportunity to connect with other culinary professionals and I ADORE IT. I haven’t been in two years and was great to come to New York, where I have never really been, to attend the conference. Here is the view…
Edible Florence- La Cucina del Garga
Sometimes in Florence, we always go back to the same local trattoria where we know we have great food. Often, there is no real reason to risk a meal. Then there is a reason to go just a little out of your way. La Cucina del Garga is one of those reasons. Part of Florence’s…
Farm to Table— creating a recipe with Saba
I was recently invited to participate in a blogger online event, using SABA, from the Azienda Mariotti and the Gusto Ferrara site, invited by my friend Rosella from Rome. Saba is the cooked down wine must, which concentrates all the flavors into a sweet syrup. I have a confession- I am a saba junkie! I…