Showing posts filed under: Regions Clear
Springtime in Sicily
I’m not sure why I decided to go to Sicily last Spring, exactly. But part of being a traveler and an adventurer is following inclinations and hunches even when there is no rational explanation. I hadn’t been there since the spring of 2007. At that time, I thought nothing could …
Recipe: Tagine of Winter Vegetables, Chickpeas and Onion Confit
A tagine is a Moroccan style terracotta clay pot with a conical shaped lid. It’s a brilliant cooking vessel whether cooking meat or vegetables. It makes a wonderful table presentation when lifting the lid to expose the savory, aromatic deliciousness inside.
Recipe: Tarte Tatin
Peggy and her boyfriend David made lots of Tarte Tatins while in Colorado last year. David became and expert at apple peeling!
Recipe: Creme of Fava Soup with Cumin, Mint, and Preserved Lemon
Add peeled fava beans and toss into the pot. Saute for a few minutes. Add a few pinches of salt. Cover the vegetables with water and let simmer for 15 minutes. Add 1 cup of water and continue to simmer for another 10 minutes.
Elephant Journal: “A Virtual Tour of Peggy Markel’s Culinary Adventures. #walkthetalk”
“Waylon talks with Peggy Markel, Slow Food Chef and Bestie, and takes a virtual tour through Peggy’s various culinary adventures in Italy, Spain, Morocco and India.” Elephant Journal January 2014 Read more/watch video here.
“Tarte des Demoiselles Tatin”
“Tarte des Demoiselles Tatin”. Growing up in the south, I am a lover of cobblers. Fruit is collected, usually blackberries from back roads or fresh peaches off the tree, sliced and tossed with sugar and placed into a baking dish and covered with biscuit dough. Summers were long and a cobbler hit the spot at Sunday dinners.
Recipe: Oranges with Cinnamon and Honey
Arrange the sliced oranges on a tray. Drizzle with a few tablespoons of your favorite honey. Add a few tablespoons of orange blossom water on top. Serve in a dish with a sprinkle of cinnamon and a sprig of mint on top.
Vegan (It’s easier than you think) Holiday Recipes For The Reluctant Host
Every holiday I brace myself for the restricted eater. How many will I have? What will be the diet d’jour this year? Guests not eating this or that can often be a drag for the holiday host. Is your dairy-free, egg-free, eggnog cup half full or half empty? Get over it. Take a deep breath and improvise. Vegans need love too. Make enough to share with the rest of the table or present your privileged guests with something real, thought out and special. In some countries, the guest is god. Treat all guests alike.
An Italian Barista’s Secret to the Perfect Cappuccino.
What’s his secret? Isidoro is my all-time favorite barista. Manning the bar at Cibreo Café in Florence, Italy, his cappuccinos and lattés are always delivered with the perfect propotions of espresso to milk to foam.