If you follow me on Instagram, I posted a few days ago one of the reason from my quiet around here - not having a kitchen! These scones were one of the few things I actually thought about and baked in my kitchen. And, then, actually shot. So, here we are, as the festive season comes running up to us..Read More
The Holiday season is here! And, it is my favorite part of the year! This year in particular I have much to celebrate and be thankful for - life, friends and family. I have been blessed, I have been tested and I have triumphed. And, oh! There have been so many new beginnings to toast and raise a glass. The wines and whiskeys have been flowing free and unchecked and I cannot be more thrilled. It is of course not to say that there haven't been trials but hey, a good glass of wine is well and nice for when its a good day and even better when it ain't so nice! :D
Read on for tasting and food pairing notes on a Chardonnay and Pinot Noir from the Sonoma-Cutrer Vineyards.Read More
During that hike when I was in Castelnuovo dei Monti, I picked up some pepperoncino pecorino. Yes, that would be the influence for the quintessential American pepperjack cheese! Paired with Italian staples - cured pork (truffle sausage here), bread (Sardinian Pane Carasau, the flat bread typical of the region) it was a match made in heaven! Lunch then was a simple affair of quick cooked sauce tomatoes with a little hint of chilli, sliced sausage and then topped with steamed broccoli and shavings of pecorino with a side of the pane!Read More
Handmade cheese has a flavor unlike any store bought, not simply because of the small batch and uniqueness of the process. It is as much because it was made with the warmth of hand, and possibly your own, rather than the cold steel kiss of industrial factories.Read More
And, so begins my festive season.... With great cheese and simple pairings....
What is the start to YOUR Holidays?
As my time here teaches me, the true value of the Italian culture is in the way they do not see tradition as a shackle but rather as a way of life; A point of differentiation that needs to be proudly maintained and taken joy of. From amazing cheeses to generations old balsamic vinegar to all the cured meats, the magical food history of this land is rich and bountiful. And, unlike the American mentality to hoard and pile richness on richness, the Italians elegantly approach each ingredient with the respect warranted for it all by itself. And, they indeed pair, it is not to be over-the-top but to be subtle complement of flavors that leave your floored with they deceptive simplicity!Read More