Ever since I got here to Italy, I have been hearing about how Sardinina is a little different from Italy. Like when most of Italy like to have a sweet cookie or cake for breakfast with the cafe, Sardinians eat salty bread. Also, Reggio Emilians have a savory breakfast, of Erbazzone or Chizze and capuccinoa (more on that in another post sometime). Then, it got mentioned again when I was working with Barilla on a project about breakfast cookies. It seemed an outlier to the normal Italian way of food culture and much talked about for that!Read More
This is story of several meals that I typically eat when I am on my own. A good egg, a few other scraps of leaves and shavings and I am a happy girl. Mostly it is the egg.
So, after filling my Instagram feed with so many, many eggs, I felt obligated to share some nice photos here and a new version of cooking poached eggs that I picked up when in Ireland last December... I call it Eggs in a Pouch! :)Read More
This Monday (and for every one), I suggest fortifying oneself with a nice runny yolk fried egg. And, mayhap, that is not sufficient, let's kick some ass with the spice of blistered shisito peppers. But, maybe you were unlucky to find that one chilli that is really true to its genre rather than being the milder, mostly amused cousin. Let's cover our base and ground all of this with a thick grilled pineapple steak!
There! Now, I think we have the winning recipe to start the week right....Read More
There comes a time in life when you actually realize the meaning of that. Times that tell you that it is better to not react but step back, collect your thoughts and just put them down..
Often times we run through life, acting and reacting from one situation to next.. rarely taking the break to look back, connect the dots and decide the way forward..
Yet, there are times, when you want to do just that but life forces you into a stand still with everyone and everything whirling about you, insisting that you catch your breath and look around and pick what, where and who and really understand the why....
Questions that stay buried deep within because either you don't care or you are afraid. Questions that will never go away no matter what you do.. only when you find the answer...
Even then, the urge to lurch is so much stronger than it should for the sake of no regrets. At cross roads, it is indeed easy to walk the wrong way..
And so I write.. My thoughts, my emotions (changing as they may be), I seal my letters with a kiss and a wish that it will always makes you smile, to read and know that it is sent to you with love... nothing more, nothing less... :)
Ah yes! It was the asparagus haze that made me devolve into this ramble! I blame it on that and the garlic!
(makes one 5 inch tart)
1/2 tart crust dough
10 spears of asparagus
1/2 cup chopped baby arugula, blanched
1/3 cup sour cream
3 T fresh grated Parmesan
salt and pepper to taste
Roll out the tart dough and press into tart pan. Cool in fridge for 30 minutes. Meanwhile, slice the asparagus into thin slices on a bias, reserving the crown spears for decoration.
Whip together the egg and sour cream. Fold in the arugula and asparagus slices. Pour into prepared tart crust. Arrange the asparagus heads as spoke. Sprinkle the Parmesan over and bake in a preheated oven at 400F for 30 minutes, until the center is set.
Cool on rack for 5 minutes, unmold and serve immediately.
And, when I came back.. the world had changed...
ok.. not quite ... but almost ;) So, yes, I have been away.. on VACATION!! A blissful 2 weeks in UK and family catch up in India after. When I left NYC in mid-September it was still barmy and Summer-y and I came back a month later to a cold and windy city..
But.... it is FANTASTIC to be back home! :))
There will be a vacation post sometime soon but I just want to say that UK is a stunningly beautiful country and we had a blast doing a road trip through all the way North to Inverness and back to London.
For now, it's back home and warm comforting foods like soups and tarts. The winter squashes are out in full force and their bright, warming, Fall colors translate so beautifully on to the plate.. don't you think?! :)
Today I leave you with Butternut Squash Soup and Pear Frangipane Tarts with Saffron Rhubarb Compote.