From our 2010 blog archives… but still just as sweet today!
Also, check out this great video HERE from 2011 of our dear friend’s mother making this recipe for us!
You could call them “pithy”, worth their bite. They are called Limoni di Pane. Bread lemons. You can make a salad out of them they are so substantial.
But I have taken a fancy to making a quick summer lemon pesto. It’s fresh, not too astringent and goes incredibly well with pasta, potatoes, and especially risotto.
Since it’s mostly lemon peel, chopped fine and mixed with pine nuts, olive oil, salt and pepper, you could also add it like a dressing on just about anything. Fabulous on fish!It will transport you to the islands in the Mediterranean and bring up visions of blue sky, colorful beach umbrellas, cool drinks and a sparkling sea.
L’abc 2013. 100% Sangiovese made by wine lovers Adriano Zago, Bernardo Conticelli and Ciro Beligni from vines grown 600 meters high in Lamole, in Chianti Classico. Vinified first in stainless steel, then terracotta amphora, then wood. It’s a very pretty wine with high cherry notes which were gorgeous on the palate with some organic, free-range Iberico ham from Finca Montefrio that I brought back from Seville and a savory pate that I made with capers and dried pachino cherry tomatoes from my recent trip to Sicily. It was fun to share with Bernardo who was sweet to bring me his wine to taste.
From Instagram: https://www.instagram.com/p/BGXE0cZn_x9/
Have you ever been snowed in? It’s a mixed feeling of disappointment and excitement all at once.
I can’t go anywhere, look at those huge wet flakes! The roads will be impossible. So much for that appointment… I get to stay home, make a fire and do that writing I wanted to do in between stages of spring cleaning.
But then what happens? You become ravenous. I wasn’t craving cookies. A fire was made and with over a foot of snow on the ground and still coming down, I thought of a warm, aromatic roast chicken — French style with 40 cloves of garlic. [Read more…]
Check out this sexy Spanish dessert. This is a wonderful and easy sweet to accompany any meal, but certainly one of Moroccan or Spanish origin. We include it in one of our cooking classes during our Feast for the Senses program in Marrakech, Morocco. But we love southern Spain so much, that we have added a Culinary Adventure in Seville.
Spices, ingredients and recipes are adventurous travelers. They may originate somewhere and then you would be surprised how far they can get. This is one of those wandering recipes: featuring figs, olives and capers, this recipe could be at home in Morocco, Sicily or Spain — or all three!
Easy and fast, this tapenade is wonderful served with manchego or a soft goat cheese on crostini. Or even over grilled chicken or fish.
It’s Sunday morning and I’m hungry. I remember that I have some super fresh eggs from Cure Organic Farm, from just down the road. I think to myself, shall I scramble them? Over easy? Poach? Yes! I say to myself with that smile that knows just exactly what to do. Not only will I scramble them, I’ll dress them up ~ Indian style!
What does that mean exactly? It means tempering your oil with spices before you pour your beaten eggs into the pan. I use a variation of fat, depending on what I what. I use a nob of butter with a drizzle of olive oil at times, other times I use ghee, but my favorite is coconut oil which gives it a south Indian flare. [Read more…]
Tfaya, or onion confit (seen in the photo under the chickpeas), is the crowing glory to any Moroccan tagine or couscous platter, and a great accompaniment to any roast. So easy to make too! [Read more…]
In the spirit of Thanksgiving, I leave you with a recipe for warm and spiced Moroccan squash soup.
May it feed the fires of love and family around the table, with your friends or by yourself. May you be nourished and may we all give thanks for the opportunity to be alive and living a good life.
As many of you know, I’m a Southern girl, hailing from Alabama. Okra has a special place in my heart. You may enjoy reading my Ode to Okra to understand how deep my love of this vegetable is. I get a special kind of joy when I see these beautiful vegetable lanterns at my farmer’s market in Boulder, Colorado, or in Rajasthan where we visit as part of our Culinary Adventure in India.
Frying okra slices gives them a crispy quality that is delicious and sliglthy addictive. Perfect as a side vegetable or as a “chip” with a chilled gin and tonic (another personal favorite).