Quick Peek. I was recently invited to my friend Gail’s house for a recipe testing. She volunteered to test 3 recipes from Cucina Povera, Tuscan Peasant Cooking (Fall 2011) by Pamela Sheldon Johns. She prepared Totani Ripieni (stuffed baby squid) and Polpo all’Elbana (octopus from Elba Island) before we arrived — and together we did this recipe which we all loved.
The really surprising ingredient was the fresh sage leaf which was wrapped around the anchovies before double-dunking them in beaten egg with marjoram, salt + pepper and then into bread crumbs. They were fried and finished with capers and chopped black olives. [Use fresh unsalted or marinated anchovies.]
With this post, I’m initiating a new series called “quick peeks”. It’s sort of the Cliff Notes of food blogging…a photo or two, abbreviated dialogue, and keywords to pique interest and perhaps inspire.
Risotto, baby calamari and spinach cooked in an absolutely delicious broth made from mirepoix, white wine, lemon, red chili flakes, garlic, capers, green olives, evoo.
Topped with gremolata of fresh parsley, lemon rind, minced garlic.
I bought this pretty spoon in the airport in Brazil. As soon as I saw it, the food blogger in me kicked in and I said to myself...the perfect bite. You’ll probably see it again as I seek out the perfect bite.
South America has changed. I was happy to find plenty of wonderful roasted vegetables and beautiful fruits and salads in both Argentina and Brazil. This was not the case when I visited South America other times. I think it’s us…food bloggers…continually touting farm-to-table, healthy choices and balanced eating. So, a round of applause to all the foodies out there!
Oh, yes, I had meat too. Infinitely more in 1 week than I generally consume in months! Various cuts of beef, pork, chicken, lamb, ham and chorizo passed these lips. And I had fried appetizers, the occasional dessert and lots of bread. But I also had fresh local fish several times and lots of vegetables and fruit. Sounds like a lot of eating, doesn’t it? Come see… Continue Reading
The recipe is mine. I created it in my English language-thinking brain and, as usual, without much aforethought. However, as I started pulling ingredient after ingredient out, the dish took on a life of its own and it began to sing to me…songs like “O Sole Mio” and “Funiculi, Funicula”. Yes, all the ingredients are commonly found in an Italian kitchen (and FOODalogue’s). So to authenticate the decision to call a simple stuffed chicken breast “Italiano” (and for my own amusement), I decided to write the ingredient list in Italian. It was interesting to see how many words I knew (not a lot) before resorting to google translation services. [I don't know how I lived before google. Amen.] Continue Reading
I sent this message as an email to the FoodBuzz editorial staff today. Its sole purpose was to acknowledge their effort and the opportunity afforded us and to offer up what I think are some constructive comments that might make it better next year. But then, as an afterthought, I decided what the hell?…why not post it and get feedback from anyone who cares to comment? Isn’t that what blogging is all about – initiating and/or contributing to thoughtful discussions? Here’s your chance to say more than “nice photo, great recipe or I’m voting for you.” 
Go for it!
And let me just say (if it is not abundantly clear)…I absolutely loved the opportunity to participate in Project Food Blog; I’m enjoying getting to know so many talented bloggers and seeing their work spotlighted in this forum; and I’m seriously looking forward to Project Food Blog 2011!
Before I became a blogger and started photographing my food to share on the internet…before I learned the beauty and difference of farm-to-table…before I developed my FOODalogue style…before I realized ‘every’ finished dish is not really finished until it is taken to the next level…before I became a ‘somewhat’ thoughtful cook…
Before all that, and a long time ago in a galaxy far away called Staten Island, NY, I used to make a delicious rolled pizza. The recipe actually came from my friend Liz’s family. It was fairly simple and didn’t need many ingredients. You started with rolled out pizza dough, added drained crushed tomatoes from a can, drained pimentoes from a jar, and packaged mozzarella from the dairy section of the supermarket.
Everyone loved it. We served it at parties. We’d make it for dinner with a tossed salad. And we’d eat it while drinking wine and playing cards till the wee hours.
But it was all so ‘black and white’ (figuratively).
In case you get hungry while I’m traveling. 
Chinese cabbage, pea pods, red corn, green peppers, toasted rice noodles. Interestingly, with Asian dressing I do the reverse ratio of oil/vinegar. Here it’s more 3:1 vinegar to oil. Mix is ginger-garlic paste, rice vinegar with chili flakes, a dash of soy sauce and sesame oil.
FOODalogue was not advanced to the 4th challenge in Project Food Blog. No lie, I’m BUMMED. I thought my Waka Waka Dinner Party hit all the judges’ criteria and seemed to be enthusiastically received by readers. But… [Thanks so much for your support! Your 'jury duty' is over.]
And, life goes on. I decided early on that I would continue with the challenge whether I was officially in it or not. I loved tackling something new every week. In fact, because I am leaving for Buenos Aires tonight, I had the next 2 challenges already prepared. The good news is you can just enjoy them without being begged to vote.
So, in the new category “If I Was Still in the Challenge”…
I did something I haven’t done in a while (if ever). I joined the ‘mom-car-line’ and then entertained a 4-and 7-year old for an entire afternoon. Meet Nico and Nina, the delicious and very active children of my niece, Teri, and her husband, Chris.
After picking up Nina at her preK and the never-ending car line at Nico’s school, I brought them back to my house to entertain(babysit) for an afternoon. After snacks, I took them to the pool. That was a no brainer – but dinner was a horse of another color. We have distinctly different palates. Continue Reading
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