Georgian wines are starting to invade the wine shelves from different nooks of the world. I saw the first few bottles in Italy a few months ago, and having seen and experienced the unique wine making in that beautiful country, I couldn't help getting excited myself. It has been almost a year since I went to the Republic of Georgia and had an unforgettable experience of trying their unique food, wine and culture. I shared some of them in two posts namely: Georgia on My Mind: A Tour of Georgia's Capital, Tbilisi (Part 1) and Georgia on My Mind: Hotels & Sights at the Kakheti Region (Part 2). This is the third part and perhaps the most important one because I put together the different wineries in the Kakheti region that we visited.
01 March 2015
I still remember the first time I ate a dish of sweet canederli di albicocca (dumplings with apricots) in a restaurant in South Tyrol. I love savory canederli rolled in melted butter with sage and sprinkled with Parmigiano Reggiano or sometimes simply served with vegetable broth but when I saw the canederli in the dessert section of the menu, it just jumped at me and I couldn't wait to try it. It was the highlight of my lunch and I couldn't forget how good it was. The apricots were in full season and they were so good with the right touch of cooking.
28 February 2015
Again, let me share with you what transpired in the kitchen with the use of my slow cooker. For sure, it is something good because I am sharing it with you here. It is also very healthy because the ingredients are mainly squash, vegetable broth and chicken. If your kids eat squash, then this can be a meal to serve next time to your family. I am still working on my own kids to eat squash and since they both love chicken, this is a great dish to push them to accept squash in their diets. With the presence of the chicken, it helps making them eat it easier.
27 February 2015
If there is ever a recipe that gave me surprising results, this has to be one of them. This soup is definitely not a looker, in fact, I had a hard time photographing it. But don't let the looks deceive you because this is full of flavors, thanks to the kale, and the sausage gave it a delicious accompaniment in the overall taste. Yes, the sausage gives a strong taste too but do choose the kind that doesn't have so much overpowering herbs and spices mixed in because it might clash with the kale. The sausage I used in this soup has some fennel seeds and other mild-tasting herbs and spices. So choose the sausages well to make a great-tasting soup and don't forget the less fatty ones too. A good choice makes a big difference in taste and in nutrition.
One of the many talents of the slow cooker is to be my super silent assistant in the kitchen. I just put all the ingredients inside and off it goes to slow cooking for hours. I don't need to worry about cutting it short in the middle of cooking because I have to hop off the house for a few minutes to pick up my daughter in school. Lacking in proper time management skills (no one is perfect!), I sometimes find myself in the predicament of having to turn off the fire in the stove or the oven for a few minutes while I step out of the house for a few minutes. I never want to be late in picking up my daughter and I will never leave the fire (however low it is) nor the oven on while I am not home so my only option is to cut short the cooking and resume afterwards. And that's when I applaud one of the great advantages of slow cookers. I can leave it cooking for a few minutes while I am out.
25 February 2015
Two sick little ones in bed, two breakfast trays busily being filled and ferried from the kitchen table to their beds and two parents with their hands completely full. Those were the main protagonists in our house this weekend. There was not so much cooking involved as my kids didn't have their appetites for anything but just for a bowl or two of basic soup that I usually cook just for these occasions. Pastina in brodo is the Italian equivalent of the chicken soup that we love to have in bed while sick, only this one doesn't have chicken but just simply the broth of the pasta itself, extra virgin olive oil and Parmigiano Reggiano.
23 February 2015
This recipe is a bit off-season because plums are nowhere to be found right now in Italy and I guess in any part of the world but since it is quite basic, you can also replace it with other fruits in season. I just used two ingredients, the plums and sugar. When I make my jams, spreads or sauces, I usually use less sugar than I should. The general rule is to follow the 1:1 ratio but since I cannot stand overly sweet food, I never follow it. When you put a lot of sugar, it serves as the preservative, it helps with the gel formation and most important of all, it reduces the possibility of having microbes spoil it. Less sugar means you will have a more watery consistency which means that you will have to cook it longer to get that desired gel formation and the shelf life is drastically reduced.
Light as air, minimal and most especially, non-dairy. I tried to keep the ingredients of these crepes as light as possible by replacing the dairy milk with water and the butter with extra virgin olive oil. They are not as elastic as the classic crepes but just the same, they are equally delicious. If you want to take the lightness further, fill them up with fruits, low-fat jams or fruit compotes that you can easily make yourself to control the amount of sugar.
21 February 2015
I love toasted garlic. I really do love how it boosts the flavors of the food and how good it tastes when mixed with other ingredients. There is a difference between fresh garlic sautèed with the food at the beginning of cooking a dish and sprinkling of toasted bits of garlic in extra virgin olive oil. Big difference. And I cannot explain how good it is to munch on them. I love them most in toasted crunchy slivers mixed with roasted peanuts. Yum! But the only drawback is that I cannot stand the taste and smell of garlic in the mouth way after eating because it remains there for hours, sometimes, even after a day, however much I stuff myself with everything mint from toothpastes to mouthwashes to strong candies. Do you do anything special to get rid of it?
17 February 2015
Two out three people will always order pizza Margherita, a a pizza-maker friend, who has his own pizzeria (pizza place) said. True, because when I started observing the kinds of pizza combinations people get, it is always present even if there are a lot of combinations to choose from. It is the most-loved classic pizza because it is simple, delicious and healthy. With just tomatoes, basil, mozzarella and extra virgin olive oil to use as toppings, it wins everyone's appetites. Because we all love going back to basics.
12 February 2015
Everytime I watch the local and international news channels, one of the main headlines is the snowy weather. The snow packs so high and the temperatures drop way below freezing. I see my friends posting photos of themselves surrounded by heavy snow and they speak about plowing them away. In Italy, the north and most parts of the country are quite affected. And Rome and the surrounding areas? You see how green the grass is? We didn't get any. Just the usual thin layer of icy morning dew on the grass, buckets of rain, howling winds and pretty low temps. I think that's why our grass is so green.
09 February 2015
When I eat this salad, my husband maintains a safe distance between us for at least 24 hours. Even if I use the tropea onions, the mildest variety that I can get here, that distance still doesn't shorten. Knowing fully well that this "let's play a game of distance" will happen, I don't mind because a simple salad of beans, tomatoes and onions beckons me to the table at times. I don't eat as much onions as the ones in the picture (that's for purpose of photos only) but I do need a few slices to complete one of my favorite salads. Beans and tomatoes are never the same without the onions - but my husband argues that they are the same and much better even. Onion hater.
08 February 2015
Suddenly it's February 2015 and for me it means only one thing - my blog turns another year old. To reach four years is an accomplishment of a lot of things for me. So many lessons I have learned from failed attempts in the kitchen and photography. I think I never spent more time in my life in the kitchen and computer putting my ideas to edible creations and translating those creations into words and pictures.
01 February 2015
Giovedi gnocchi (Thursday gnocchi). Have you ever heard of that Italian saying? It means every Thursday, gnocchi is served on the Roman tables. Then there is also Venerdi pesce (Friday fish) and Sabato trippa (Saturday tripe). It's an old tradition in the city of Rome and still, it is being followed by a lot of fresh pasta shops, restaurants, cafeterias and traditional families. You can see them more present than usual and if you are in Rome, it's the perfect day to try them staying alongside the city's tradition.
You might find it strange that I cannot find rhubarbs here in Italy. The only time I got to cook with them was in France with a friend when she made an incredible rhubarb pie. Sigh, I still dream about it. From then on, rhubarbs are in my top list to watch out for whenever I am traveling around the country and find myself in a market but it's just like how it is from day one. I leave the markets empty-handed and crestfallen. Until. You will never guess where I found fresh rhubarbs and nothing can be fresher than the ones I got too. I found them in a plant shop. Yes, I got myself a plant and a small one at that, so I had to wait for a long time for my rhubarb plant to grow until the stalks are already acceptably long enough to cut. They only had tinges of bright pink, not as pink as they should be (I think it's because they were still too little) but I had been waiting patiently for so long for the plant to grow.
31 January 2015
Between me and a good dish of meat (pork or beef) with creamy mushroom sauce, there is always an immediate connection. Growing up, it was one of the dishes that I constantly had in spite of my reluctance in eating creamy food. My Mom's was my favorite and given an array of different kinds of dishes in a long buffet table, I would just pick on the others and leave a big space for her pork (or beef) with mushroom sauce. It's the smoothness of the combination of flavors that I liked where nothing was clashing against one another.
29 January 2015
I don't mean to overdose you with too much fruits today but they are really great ingredients to use in cooking both savory and sweet dishes. I use them a lot, depending on what the season gives me. This time, it's another collection of winter fruits (look at my previous post of Fruit Tiramisù) that I rounded up for this delicious fruit dessert. The fruits macerated in rum and brown sugar, covered up with cream then baked until golden brown. It is amazing! I love the no-bake Fruit Tiramisù and I love this Mixed Winter Fruit Gratin's warm and creamy variation too.
When your kids' favorite dessert is tiramisù you get worried. Just with the name itself, you will be ready to pounce on their plates and take them away from their reach. Tiramisù means pull me up in Italian. Why the name? Because it is supposed to revive you, energize, give you a jolt of lightning because it has espresso and Marsala wine (or can be another kind of liquor). After those two, you might even overlook the eggs and mascarpone. It's not a child's dessert and guess what? Both my kids are crazy about them and that is why the word worried is flashing on my forehead now.
27 January 2015
This morning, as I was listening to the principal of the school where we are moving our kids, I realized how much our children have changed our priorities in life. It's 100% them 24 hours a day, 7 hours a week. They completely take over our lives, good and sometimes frustrating. They give us a purpose in going through our days to give them paved roads to travel to until they are ready to fly on their own. My kids are still young and as a family, we still have a lot of years to stay together, have fun and to shape them to the responsible persons we want them to be.
26 January 2015
I wasn't expecting to find a good, thick wok in one of the Italian product lines of pots and pans that I sometimes buy so when I chanced upon it, I took out more money than I wanted and just bought it. It wasn't so cheap but I know that cooking in good quality thick pots and pans matters so much. I learned it the hard way because I practically threw away all of my old ones to give way for better ones. There was a lot of money wasted and it was a expensive lesson learned from experience.
23 January 2015
Pork barbecue skewers are very popular street food in the Philippines. You usually see groups of people huddled in front of the grill patiently waiting for their turns to get their freshly-grilled skewers. In ordering, you have to stash away your greed for the moment because ordering a big number at the same time (like 20 skewers and there is obviously just you who will deplete them) will guarantee bad looks from the co-buyers around you. The trick to have a smooth time with everyone is to order 2 or 3 skewers at a time, ok, maybe 4 but 5 is already pushing it! These skewers can be addictive and you can easily spend an hour hanging around the grill while continuously putting your orders and waiting along with the others. They are great to eat when they come straight from the grill so taking it easy is the best way to enjoy them with a very cold bottle of Coke. Oh yes, now we are seriously speaking Filipino street food!
22 January 2015
When I was young, my main choice of beverage for social drinking is beer. I come from a big beer-drinking circle of family and friends so naturally, it was just beer or nothing. Our parties have seen tens of big cases of beer (24 bottles each) with matching little appetizer plates that are the equivalent of tapas, to get us through the whole night. A regular night of staying with friends and family commences after dinner, sitting down in long tables, little plates of food on the table and endless rounds of ice cold beer being passed around. My memories of the past always involved a bottle of beer spent with the important people of my life and special moments with them.
20 January 2015
Sometimes, you go out of your comfort zone in cooking when you realize that it just has to be ruffled a bit because you don't have the usual ingredients that you usually use. In my case, I was in a hurry in cooking my family's favorite sole fish fillet covered in breadcrumbs when I discovered that I was completely out of breadcrumbs. Searching through my cupboards, I picked a pack of polenta to use as substitute. To worry how the picky-eaters will accept the change is another thing. I decided not to say a thing because sometimes it works better that way with kids.
17 January 2015
Ok, let me admit. When summer is approaching and my husband and I decide in going back to South Tyrol, I start daydreaming about having goulash. I feel like I am not keeping up well with the role of Mom because shouldn't I be thinking of how the kids would love hiking, going on picnics, getting wet in the streams, gathering wild berries or just going squirrel watching? I do think about those but my future goulash meals keep on sneaking in between my thoughts. Sigh. Let it be. I only get to have the real deal delicious goulash dishes once a year when my family and I start our ascent to the northernmost part of Italy.
16 January 2015
Layer or unlayer? Lasagna sheets are fun to use as ingredients in a pasta dish. It's always delicious when they are layered in between the sauce, cheese or whatever it is that you are mixing them with. Even if I have a very soft spot for the classic one with ragù and bechamel sauce, I am still looking for other combinations to try. The vegetables that I love are broccoli rabe, kale or mushrooms. I mean you can sandwich anything deliciously surprising in between the sheets and I am still continuing to explore. For now, I decided to unlayer and go for a different approach with my lasagna.