Recipe: Sweet Potato Gnocchi in Extra Virgin Olive Oil, Pine Nuts and Sage
Sweet potato gnocchi are easy to make and wonderful to serve to vegetarian or vegan guests (or any other guest for that matter!) 2 sweet potatoes or yams 1/4 cup of pine nuts, roasted, chopped and set aside 3-4 leaves of fresh sage 3 T extra virgin olive oil Salt …
Recipe: Clams with Garlic and Sherry
During our Seville: The Scintillating Flavors of Seville culinary adventure, we spend several wonderful days at Hacienda San Rafael, a stylish countryside manor. During one of our cooking classes we learned this fabulous dish. The secret is to rush it to the table as soon as it’s ready! Clams don’t …
Food for the Pellegrini
Cooking in Tuscany for poet David Whyte’s group. Today we made a feast at my friend Lori Di Mori’s house, for the “pelligrini” after their walk and talk through the woods. Wouldn’t be a bad sight to come upon this.
The Journey by David Whyte
David White is not only a poet I admire, he is a friend. Along with a few other friends, we accompany him on a sort of pilgrimage, having good conversations about whatever particular harvest one might be experiencing in one’s life while we roam the Tuscan countryside. I cook for …
recipe: TORTILLA ESPAÑOLA (POTATO OMELETTE)
Tortilla is one of the quintessential Spanish dishes. It is usually served as a side dish, tapa, snack or even in a Sandwich. Although we have yet to embrace the idea of sandwiching potatoes between two slices of bread, we love it. We prepare tortillas in our culinary adventures in …
Recipe: Isabel’s Quail with Solera Sherry
Preparing quail can be intimidating for some people. Isabel, the chef at Hacienda de San Rafael near Seville , showed us how to prepare them so they are succulent and delicious. The addition of sherry truly elevates this dish! Olive oil 8 quails 3 onions, cut lengthwise 2 garlic cloves, peeled (but not …
Recipe: Paella (Spanish Rice with Seafood)
No trip to Spain would be complete without sampling their famous rice dish, paella. The ingredients vary from region to region but we made this particular paella during our last culinary adventure in Seville: The Scintillating Flavors of Seville . While visiting Granada for our Culinary Retreat in the Alpujarras …
Remembering Anna Tasca Lanza
How could I not go back to Case Vecchie for the 25th Anniversary of the Anna Tasca Lanza Cooking School? It wasn’t going to be easy. I was on the island of Procida for a sailing trip. I had to jump ship and take a ferry to Napoli, a shuttle …