Cooking with ‘the oldies’, Wisteria Lane*, Veracruz Corn, a celebrity, New York, and FOODalogue…curious?
Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen. Continue Reading
It’s been decades since I’ve eaten pasta e fagioli in the classic interpretation, but the thought recently passed through my consciousness…and remained. Perhaps it was all the Italianissmo of being in Staten Island and the The Bronx last week. Continue Reading
We bloggers are a strong lot. We’re constantly educating ourselves. We work hard at understanding computer-speak and implementing new technology as it evolves. We continually work at upgrading our foodstyling and our photography skills. We struggle with every.single.written.word. We expose ourselves in so many ways. And we never give up! Continue Reading
New York, New York…it’s a wonderful town.
The Bronx is up and the Battery is down.
On my most recent trip to NY, I ate in the Bronx and I ate in the Battery. In fact, I ate in 4 of the 5 boroughs comprising New York City. Sorry Queens…I’ll get you next time.
Life is interesting. The buildings that my parents lived in on Cherry Street when they met and married no longer exist. Neither does the building on Oliver Street where I spent the first few years of my life. Like many others, my family moved to Brooklyn, later to Staten Island and, ultimately, to Florida. In those days migration was a pretty well-trodden path…New Yorkers moved to the suburbs, “Brooklyn or the Bronx”, but it was still apartment living. When the time came for a ‘one-family house’, those in the Bronx moved to Long Island; those in Brooklyn moved to Staten Island or New Jersey. It was just that simple. Continue Reading
I started pureeing white beans (and black beans) a while back and have featured them many times on these pages. Often they are the pillow on which a piece of meat or fish rests. In that application, they do double duty…they’re a tasty legume and they’re a silky sauce.
After I did it the first time, I was hooked. Think about it…it’s much more attractive and satisfying than a scoop of beans on your plate. 
gen·e·sis/ˈjenəsis/Noun: The origin or mode of formation of something.People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating.
I have to give credit for the origin of ”braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted the combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.) Continue Reading
Technique. Once you know a technique, everything is easy and the possibilities are endless. I owe this technique to Deborah of Italian Food Forever who posted a “torta di erbe” about a week ago. It caught my attention because it didn’t require pastry dough to hold it together. What do I have against pastry dough? It tastes good, yes, but I consider it my nemesis. It involves a measure of patience and skill I care not to cultivate plus I hate the mess of working with flour, not to mention the subsequent unwanted calories. This was more like it!
I know I am going to be making variations of this for a long time to come. In fact, I already have my next one planned…I’m thinking Greek…with spinach, artichokes, feta and calamata olives. Drool. Continue Reading
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