Italy was amazing, the food, the people, the history, the culture, the traditions….As much as I loved being away, it’s always nice to come home. Here are just a handful of Italian foodie links that remind me of my most recent trip. Happy Friday, and Happy Cooking!
Food in Italy is the best in the world. It was, after all, Catherine de Medici who taught the French courts how to cook. The secret is partly in the kitchen, but mainly in the fields, the shops and the attitude to food.
Even though it might sound played out, I must say that Florence is one of the most beautiful cities in the world. Some even call it the most luxurious one. Its palaces, churches and museums are overfilled with paintings and sculptures by famous masters. Florence is the city where Renaissance was born, the city filled with the atmosphere of incomparable beauty and centuries of history. Each street is filled with the spirit of the past. Da Vinci, Dante, Boccaccio, Michelangelo and Medici — such a great number of people come from Florence.
One of the best food experiences we had in Italy was Cibreo. If you seek Typical Tuscan Cuisine, this is not the place for you. There’s no bistecca or pasta on the menu. No spaghetti Bolognese or pici with wild boar ragu. However, if you want the best food in Florence, Michelin starred restaurant around the corner, Restaurante Cibreo is it. Fabio Picchi, the chef-owner, serves the most innovative cuisine in Florence. Cibrèo consists of a restaurant, a less formal trattoria, and a cafe/bar across the street. The impossibly old-fashioned small kitchen doesn’t have a grill and doesn’t turn out pastas; it specializes in sophisticated creations based on age-old Tuscan recipes with a twist. Don’t miss the flourless chocolate cake.
Still in Italy (again I wrote this post before I left), most likely enjoying wine and the Mediterranean coast, lucky me…jealous yet? : ) Here are some foodie Friday links of things I might be enjoying in this beautiful country. Happy Friday, happy cooking, and don’t worry I’ll be home soon.
Everyone loves fried chicken. I wanted to try to find a healthier/easier way to create fried chicken so I wasn’t standing in front of the stove (in the heat of the summer), covered in grease, while everyone waited for dinner. I discovered a brilliant way to solve my problem. Instead of dredging my chicken in buttermilk and letting it sit overnight, I found a recipe from Cook’s Illustrated which suggested using Melba toast points to create a crispy outer laying. I would simply bake my chicken directly in the oven completely avoid heating oil to 400 degrees while I nervously drop chicken leg after chicken leg into the scorching liquid. Mission accomplished, I now have that crispy/crunchy on the outside and a tender juicy inside.
A cool seafood salad for those hot summer days is a real treat. For most people, the word “salad” brings to mind a simple bowl of lettuce drizzled in dressing. However, I am not like most people. Salads can range from simple to complex, from lots of leafy greens to none, and this seafood salad uses everything but lettuce as its main focus. Using shrimp and scallops and pairing them against a zest of lemon, lemon juice, thyme, parsley, garlic, and celery-’ presto’ you have a quick, easy, and light summer lunch to keep you cool while relaxing by the beach.
Hello from Italia! I actually wrote this post in advance in anticipation of my trip. I did not want my readers to miss out on their foodie Friday links merely because I was in Europe for two weeks : ) ) So, as I sit in my kitchen getting ready to leave (and as I am now tasting wine and enjoying some finely cured meats…jealous yet?) I leave you with some Italian Foodie Friday links. Happy cooking, and Happy Friday! Ciao!
Sonoma County is one of the great wonders of the California wine world, with a land and climate of incredible diversity, fantastic vineyards, beautiful architecture and winemakers who are crafting amazing wines. Some would argue this is where fine wine of California all began.
Resting just west of the (more famous) Napa County, Sonoma County is made up several valleys, and nestled away in the heart of it all is the quaint town of Healdsburg. Healdsburg is authentic with a welcomed touch of yuppie; It’s the real deal with sophistication and taste. A few weeks ago, I was lucky enough to return to Healdsburg for the second time, enjoying the romance of “…driving along rolling country hills with vineyards on all sides, valley vistas and aromatics filling the air…” This time, I was there not only to buy too much wine, but to experience the ultimate dinning experience.
The ultimate dining experience and where I had my most memorable meal to date was at Cyrus. Our chef’s tasting menu was superb, the service was impeccable, the atmosphere was the ideal blend of intimate fine dining and a lively, casual buzz. I will never forget it: California Caviar, Chilled King Salmon with Eggplant and Ratatouille Coulis, Soup Bili-Bi with Fennel Puree and Tempura Mussel, Soft Shell Crab with Rice Noodles and Pickled Green Papaya in Coconut Milk Froth, Foie Gras Torchon with Rhubarb, Sweet Corn and Black Truffle Risotto, Crispy Poussin with Potato Mousseline, Lamb Loin Roulade with Tomato Fava Bean and Olive Ragout, Passion Fruit Gelato Miso Custard and Sesame Sable, and Chocolate and Peanut Butter Tart with Caramelized Banana Ice Cream- salivating yet? It was stunning. And the wines to pair. You can save on the wine cost and bring in your own. You can also sit in the outer bar and order a la carte, but that would be missing the entire dining experience, wouldn’t it?
Ah Cyrus, we shall meet again…
We go through a lot of hummus around here, but it hasn’t always been pretty. Maybe it’s tricky to get right because it contains so few ingredients, but I have had some truly spectacular failures. It’s been pasty, I’ve added too much olive oil, and so on.
Anyway. I finally figured it out. I’d recommend soaking and cooking up your own chickpeas, rather than using canned; it’s super cheap, easy, and tastes better than the canned stuff, though that will work in a pinch.
Ingredients:
Method:
Heat up the olive oil in a pan and saute the garlic for a minute, long enough to smell awesome but not long enough to brown. In a blender or food processor, give the chickpeas a good whirl with a tablespoon or so of their soaking water. Add the remaining ingredients and blend it up, adding more of the soaking water until it looks good and hummus-y. Salt to taste and try not to slice up your finger while sampling the stuff directly from the blender.
Finally, Friday! This Friday is extra special because not only do I leave for Italy this weekend, but it is Jason’s Birthday! I thought I might celebrate Jason by posting some foodie Friday birthday cake recipes. Happy Birthday, Jason! Happy cooking, and I’ll see you when I return from Italy- ‘Ciao!’
This time of year can be tricky. This is the month where you begin to actually look before you sit. Scorching hot black leather interior? Approach with caution. And beware of metal, for it will make you scream. This is the month where you know you must be crazy if you are still attending hot yoga classes (myself included as I still religiously attend yoga in the summer). A normal human being should be seeking refuge in air conditioned rooms and lounging in chilly swimming pools.
This Curry Chicken Salad is my new favorite summer meal. It is rather light, refreshing, and most importantly….cold.
