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Mercoledì in bianco e nero: la galleria di foto By briciole 05/16/12 21:16 Black and White Wednesday: the photo gallery When photographing, we try to capture light, to tell a story using light. The stories below are connected to food, so they speak a universal language. Many thanks to all who illuminated my week by contributing... Add to my recipe book

Visita a Yosemite By briciole 05/13/12 16:21 Visit to Yosemite Half Dome and a portion of Yosemite Valley Every day is Earth Day (la Giornata della Terra). Yet, spending the day in Yosemite National Park made for a special celebration this year. Yosemite is one of the most famous parks in the US and... Yosemite Travel Add to my recipe book

Eleganza By briciole 05/11/12 23:25 Elegance elegant draping of the cloth In this photo I took during the cheese-making workshop I attended recently, you see the Bel Paese cheese we made on day 2 early in the draining period. The cheese has been flipped once, as evidenced by the surface,... Add to my recipe book

Sorpresa By briciole 05/09/12 13:34 Surprise homemade canestrato The cheese that you saw in this post before aging looked like this when I cut it, about four months later, and was worth the wait. Even after three and a half years of making cheese, the moment I insert the blade into one has... Add to my recipe book

Formaggio (ancora) By briciole 05/07/12 14:27 Cheese (again) making caciocavallo: stretching the curd To learn a lot and get answers to many questions, I traveled again to lovely Shelburne Falls to take a cheesemaking 201 workshop with Jim Wallace. The photos are from the first of two days making Italian... Add to my recipe book

Minestra di cicerchie By briciole 05/07/12 06:21 Cicerchia soup [cliccare il link per andare alla versione in italiano] minestra di cicerchie Cicerchia (Lathyrus sativus) is a legume that, according to this page (in Italian), was once widely consumed, while nowadays, it is grown only in central Italy.... Soup Cicerchia Italian Recipe Add to my recipe book

Foglie nell'orto By briciole 04/29/12 16:47 Leaves in the vegetable garden chard and dill besieged by poppy plants I am an inconstant gardener: I alternate periods of activity in my little vegetable garden to periods of neglect. The excuse for the latter is usually bad weather and since we had plenty... Add to my recipe book

Una pasta veloce per cena numero 261: il riepilogo By briciole 04/27/12 17:32 Presto Pasta Nights #261: the roundup It's Friday and time to share the pasta dishes that I have received as contributions to edition #261 of Presto Pasta Nights, the popular event created by Ruth of Once Upon a Feast. For each contribution, I will give... Pasta Add to my recipe book

Tagliatelle con bietola e pecorino By briciole 04/27/12 02:00 Tagliatelle with chard and pecorino tagliatelle with chard and pecorino Last Saturday, my laptop would not wake up after a period of sleep. (I just learned that the hard disk is broken and needs replacement.) Hence, the last several days have been challenging... Chard Pasta Cheeses Add to my recipe book

Minestra di verdure stile ribollita By briciole 04/21/12 18:31 Ribollita-inspired vegetable soup [cliccare il link per andare alla versione in italiano] ribollita stage Our tour of the 20 regions of Italy organized by Trattoria MuVarA brings us to Toscana (Tuscany). Though I like Firenze (Florence) and have been there... Soup Cabbage Fava bean Italian Recipe Add to my recipe book

Mezzaluna e prezzemolo By briciole 04/18/12 07:47 Mezzaluna and parsley mezzaluna and parsley I recently prepared a dish with a lot of chopped parsley called frità an bagna. In the relevant post, I wrote: "With the precious help of my mezzaluna, chopping the parsley (divided into two batches) was a breeze."... Add to my recipe book

Annuncio: una pasta veloce per cena (numero 261) By briciole 04/17/12 07:06 Announcement: Presto Pasta Nights #261 This week, I have once again the honor of hosting Presto Pasta Night, edition #261 to be precise. Pasta comes in a myriad shapes and it is so versatile that you can make something as simple as pasta al burro e parmigiano... Pasta Add to my recipe book

Riepilogo del weekend di erbe aromatiche numero 329 By briciole 04/16/12 20:32 Weekend Herb Blogging #329: the roundup [cliccare il link per andare direttamente al raccolto della edizione italiana di WHB] As the host of last week's edition of WHB, I am pleased to present an interesting set of posts submitted by bloggers from various... Add to my recipe book

Lassi alla fragola By briciole 04/15/12 16:44 strawberry lassi [cliccare il link per andare alla versione in italiano] strawberry lassi made with kefir Having a steady supply of homemade kefir means being able to experiment with it on the spur of the moment. My husband likes Indian food and when he... Kefir Strawberry Add to my recipe book

Intervista a Marisa Churchill By briciole 04/14/12 00:52 Interview with Marisa Churchill oatmeal-raisin cookies from Sweet & Skinny Prepare a cup of tea or coffee, grab a cookie (besides oatmeal and raisins, the cookies in the photo have pieces of chocolate and of walnuts), make yourself comfortable, and read... Add to my recipe book

Grissini (ii) By briciole 04/11/12 18:53 Breadsticks (II) grissini My first post on grissini ended with the description of a plan for baking crisp grissini like those I used to eat in Italy. I had already eyed a recipe in Daniel Leader's most recent book, called Simply Great Breads. I always say... Add to my recipe book

Frità an bagna By briciole 04/08/12 19:02 frittata strips with parsley sauce [cliccare il link per andare alla versione in italiano] my "frità an bagna" Continuing our tour of the 20 regions of Italy organized by Trattoria MuVarA, we arrive in Piemonte (Piedmont), whose capital, Torino (Turin)... Frittata Onion Parsley Italian Recipe Add to my recipe book

Formaggio fresco di kefir fatto in casa By briciole 04/05/12 17:44 Homemade fresh kefir cheese kefir cheese with dukkah and cacao nibs As I mentioned in the post on homemade kefir, for my first attempt I used kefir culture. The flavor of the kefir was a bit too acidic for our taste, and at that point, I had not yet learned... Kefir Cheeses Dukkah Cacao Nibs Add to my recipe book

Grissini By briciole 04/04/12 17:05 Breadsticks grissini morbidi A few days ago, I decided to make a recipe from Daniel Leader's Local Breads called Rosemary Breadsticks. It is a variation of a Rosemary Filone where the dough is shaped into sticks rather than loaves. I halved the quantities... Add to my recipe book

"spaghetti" al pomodoro By briciole 04/03/12 18:39 "spaghetti" with tomato sauce "spaghetti" al pomodoro Years ago, some time after I had moved to California, a co-worker described to me a squash whose pulp, once cooked, looked like spaghetti. I remember that, as I was listening, I thought "Well, it's not... April Fool Challenge Spaghetti Squash Tomato Sauce Add to my recipe book

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