This is Simona Carini's Typepad Profile.
Join Typepad and start following Simona Carini's activity
Join Now!
Already a member? Sign In
Simona Carini
Northern California
An Italian transplanted in California
Interests: creative cooking, cheese making, bread baking, food writing, blogging, book and box making, kayaking, photography, classical music You can contact me at simosite [AT] mac [DOT] com
Recent Activity
Thank you, Cathy. Indeed, and a good number of other things he wrote feel still valid. He was certainly an interesting person.
1 reply
They were a big hit here, Frank. Besides the quality and freshness of the meat, I think the trick is to have a balance of the flavoring ingredients. Let me know if you give them a try.
1 reply
You are welcome, Debra :)
1 reply
Thank you so much, Deb. It is true that I am reading a book that would be perfect for it... :)
Toggle Commented Apr 4, 2016 on Novel Food #26: the finale at briciole
1 reply
Thank you, Deb. The book certainly stimulated discussion and that's a good thing :) I suspect Pellegrini will remain unforgettable.
1 reply
You are welcome, Wendy. I hope you'll like it.
1 reply
Nothing that I can think of, Frank. Parmigiano may be the one food I'd save if the world were to end tomorrow. I can't imagine not having it handy ;)
Toggle Commented Apr 3, 2016 on Novel Food #26: the finale at briciole
1 reply
Prego, Francesca. Sono rimasta piacevolmente sorpresa dal successo che hanno ottenuto qui da me.
1 reply
If you live broccoli, you'll love this dish, Amy. Simple and simply good :)
1 reply
Image
[cliccare il link per andare alla versione in italiano] Ćevapi (or ćevapčići) are Balkan caseless sausages (placemat by La FABBRICA del LINO) The 26th country of our World Culinary ABC1 is Croatia (Croazia). It is the last stop of our world tour and I find it nice to end home. My maternal grandmother (nonna materna) was Croatian, from a village near Split (Spalato in Italian). I have been in the country only once, many years ago, before the war, and have many special memories. I am looking forward to visiting it again one day. Those memories include the taste of foods... Continue reading
Posted Apr 3, 2016 at briciole
Glad you like my broccoli, Claudia. He was opinionated and inspiring: a good combination, I think.
1 reply
Image
Welcome to the roundup of the 26th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. Like all its predecessors, the current edition includes some lovely posts, each describing a literary work that the blogger read and the dish that the reading inspired. Please, follow me on a short literary/culinary tour. For each contribution, I will offer a... Continue reading
Posted Apr 1, 2016 at briciole
Image
a simple, flavorful side dish (placemat by La FABBRICA del LINO) The current selection of our Cook the Books Club is The Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Angelo Pellegrini1 (1948). At the beginning, the author declares what his book is about: I concluded that what America needs is not another cookbook, but a book on bread and wine in relation to life. As Greg Atkinson states in his West Coast Soup: [Pellegrini's] book did not provide any recipes per se. Instead, it provided an alternate perspective on cooking. Such perspective is profoundly influenced by his... Continue reading
Posted Mar 28, 2016 at briciole
12
Dear Kristine, thank you so much for your comment and for letting me know that you liked the dish. Thank you also for the tip on roasting the eggplant on the fire: I'll definitely try next time as I like smoky flavors.
1 reply
It is, Tina and definitely great when it's cold outside :)
1 reply
I hope you'll enjoy the book as much as I did, Deb. Glad to read Souper Sunday is back. Will check the link right away and remember it for the future: thanks!
1 reply
Thank you so much, Deb!
Toggle Commented Mar 15, 2016 on Annuncio / Announcement: Novel Food #26 at briciole
1 reply
Glad you like the post, Cathy. Let me know if you give this pasta a try.
Toggle Commented Mar 13, 2016 on orecchiette (strascnat, handmade pasta) at briciole
1 reply
Grazie della nota, Martissima. Tua madre l'aveva pensata proprio bella!
1 reply
Image
[cliccare il link per andare alla versione in italiano] soup with surprise (placemat by La FABBRICA del LINO) The 25th country of our World Culinary ABC1 is Armenia and the book I just finished reading is Still Writing by Dani Shapiro.2 The two events are connected because the book made me want to cook a special soup for the author and the list of traditional Armenian soups made me choose arganak: "chicken soup with small meatballs, garnished before serving with beaten egg yolks, lemon juice, and parsley"3 (tuorli, succo di limone e prezzemolo). Sounds appealing, doesn't it? The title of the... Continue reading
Posted Mar 9, 2016 at briciole
Image
It's time to announce the spring edition of Novel Food, the culinary/literary event with a long history, going back to the fall of 2007. I am a passionate reader and therefore this event is close to my heart as it brings together two of my passions. Every edition of Novel Food is a little voyage of literary discovery and also a delightful banquet made up of the literary-inspired dishes contributed by the event's participants. I hope you will join the party. I am looking forward to learning about a published literary work (a novel, novella, short story, memoir, bio, poem, etc.)... Continue reading
Posted Feb 28, 2016 at briciole
I didn't realize you were a fan of Chinese cuisine. Do you know the cookbook Phoenix Claws and Jade Trees? I had the pleasure of meeting Kian at the event I mention in the post and of eating several dishes he prepared, including a salad of Chrysanthemum greens.
1 reply
Ha un sapore molto blando, Lucia, e quindi di solito e' cotto con altri ingredienti oppure servito freddo con delle salsine in cui intingerlo. L'ho sempre mangiato ma non l'avevo mai cucinato. Il risultato mi ha convinta.
1 reply
Image
[cliccare il link per andare alla versione in italiano] I served my red-cooked tofu with quinoa (runner by La FABBRICA del LINO) The 24th country of our World Culinary ABC1 is China (Cina). I have never been to China so I don't have any first-hand experience of the food there. However, the theme of LongHouse Food Revival 2015 was Chop Stick Nation and there, I learned a few things about the incredible variety of Chinese cuisine. I also tasted some delicious dishes and tried my hands at making dumplings. This is a postcard from that special event: the dumpling shack, construction... Continue reading
Posted Feb 21, 2016 at briciole
Dear Carolyn, thank you for your comment. I am so glad my recipe may be of help. And I would certainly like to know how your attempt goes. Good luck. I understand missing a food we have come to enjoy and wanting to recreate it.
1 reply