This is a treasure from northern Italy's Emilia-Romagna region and my favorite type of mostarda. It is similar to a fruit preserve that's not only fruity but, sweet, spicy with a touch of acidity. This makes it the perfect accompaniment to many foods, especially those with a little fat like Parmigiano-Reggiano cheese, pork, and duck.
Lately, I've been using my Instant Pot quite a bit to make yogurt. This homemade yogurt is superior to the store bought version and pretty much hassle-free. The recipe I use is from Janet Fletcher's book YOGURT. I use Strauss organic milk to make it because of the great taste and pudding-like consistency.
The flavor is pure comfort food. The recipe possibilities are endless whether you’re using it in sweet or savory dishes. Then there’s the added bonus of all the live cultures, which I’m sure you’ve read about their many health benefits.
On my first trip to Sicily, I didn't know what to expect in the Sicilian wines. It was love at first taste--the reds are bold and fruity and the whites are crisp and complex. I shouldn't have expected less since they've been growing grapes since the 5th century B.C!
Italian Culinary Tours
We begin our Sicilian adventure in the island's western-most port town of Trapani, bounded by two seas and snuggled at the foot of Mount Erice. You'll enjoy some of the world's most beautiful sunsets with an aperitivo here on the portico. Trapani's unique position on the sea route to the Mediterranean busiest ports makes it the perfect place to taste the soul of Sicily's distinctive cuisine. With our hands-on classes, you'll learn to make traditional Sicilian dishes just like nonna. (more please)
At this time of year my thoughts turn gratefully to those who have made it possible for me to do what I love. Your enthusiasm, love of exploring, cooking and sharing around the table inspires me. Thank you, may your holidays and New Year be filled with joy, love and sharing around the table.
May 19-26, 2019
In France they leave the cherry pits in; remove them to save on dental bills! Clafouti is effortless to make and quite versatile you can use whatever fruit is in season. I've used peaches, apricots, plums, pears, and figs to make clafouti and they are all delicious.
Clafouti is as easy as making pancakes! It will puff up quite a bit when it is baking and then collapses as it begins to cool down, so don't be disappointed; it's science! You can serve it warm or at room temperature; I like it best the day it’s made.
Spring has gone along with the local cherries. Now I'm happy to welcome in the local peaches. It's easy to go crazy for luscious peaches at the farmers markets. I want to buy every peach variety I taste. We had the most wonderful White Strawberry peaches. This heirloom variety is the most beautiful shade of light chartreuse inside. I can't bring myself to do anything with them other than eat them out of my hand. Bera Farms had these little beauties, and now the Red heaven and June Pride peaches are taking their place at the market.
The evenings are still cool in Napa. For a special meal at this time of year I turn to my favorite meat—lamb. This winter I worked on creating a lamb dish that was delicious and nearly effortless. Lamb shank an underrated hero, has thankfully risen from a lowly peasant meal. In an Italian cookbook I found a recipe for cooking lamb in parchment paper. The recipe used lamb shoulder which I changed to lamb shanks making it more unctuous and deepened the flavors by making a moist rub with lots of fresh herbs to marinate the shanks in for a couple of days before cooking.
Excitement and drama fill the room when the cognac is ignited and the flames dance in mid-air. Steak Diane is a romantic retro dinner. For Valentine's Day cook and serve it in a candle-lit room with “It Had Better Be Tonight” by Henri Mancini playing the background. To make it really extraordinary splurge for a black truffle and shave it over the top. Yukon Gold potatoes, that have been boiled and then sautéed in clarified butter until crisp work with the Diane Sauce. Sautéed spinach or a salad is all you need for a romantic dinner.
We've been coming to Maine since I was a kid for our summer holidays. There is no better season to experience the coast of Maine than late summer and early fall. There are plenty of fresh vegetables, blueberries, and of course lobster. Specifically we come to Moose Island (Eastport). It's as far north and east as you can go in the US. We can see Campobello and Deer Island, Canada from our deck. We've come here for nearly forty years.