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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
Grazie a te, Lucia. Spero che parteciperai :)
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I am hereby announcing a new edition of Novel Food, a 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 6 days ago at briciole
Thank you, Sadhna, for the invitation and congratulations on your blog anniversary.
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Hi Paz. Since it is spicy, it goes well with some assertive warm vegetable side dish or you can contrast it with a mildly flavored grain dish. When I served it for dinner, Christine and her husband where there and she had made a mushroom, zucchini and bell pepper side dish that was just perfect. You'll have to ask her for the recipe ;)
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Thank you, Paz. Glad you like that photo :)
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Thank you Frank. I wish I knew why the match had an effect on the dough. I had to add more water then usual to begin with. I then also tried using some AP flour, but the result was the same. I wonder if some compound in matcha reacts strangely with the flour proteins. A while ago, I made pasta using grape seed flour. The result had a pretty color but a gritty texture, even though I also used a very small amount. I wish I were a chemist so I could have a more scientific theory of what I observe.
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E' un onore per me essere di ispirazione, Sandra. Grazie per le parole gentili. Riesci sempre a farmi arrossire :)
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Grazie a te, Sabrina :)
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Thank you, Connie. You can definitely taste green tea, which is what I wanted.
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Grazie, Lucia :)
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[cliccare il link per andare alla versione in italiano] matcha noodles dressed with Crescenza cheese The eleventh stop of our World Culinary ABC1 is Japan (Giappone). Japanese food is the first ethnic food I discovered after moving to California. There was a Japanese restaurant close to my husband's office and we often went there for dinner. When we chose our wedding date, we asked the Japanese lady who owned it to cater the reception. And so it was that we had a sushi chef at our house, much to our guests' delight. Probably the most moving memory for me is that... Continue reading
Posted May 14, 2015 at briciole
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Thank you, Lynne!
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If you like Ethiopian food, I'd definitely give this dish a try, Frank.
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You are welcome, Janet.
Toggle Commented May 5, 2015 on My Legume Love Affair #82: the roundup at briciole
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Te la consiglio vivamente, Paola :)
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[cliccare il link per andare alla versione in italiano] a pretty combination The tenth stop of our World Culinary ABC1 is Antarctica (Antartide). Hostess Brii obtained from McMurdo Station2 the menu for one week to give us a sense of what the researchers who spend the fall and winter in Antarctica eat. Spicy Ethiopian Red Lentil Stew caught my attention because I like it and has been on my to-make list for a while. Getting berberé, the traditional Ethiopian spice blend3 to make the dish, took longer than expected and then I realized that, contrary to my belief, I didn't have... Continue reading
Posted May 3, 2015 at briciole
You are welcome, Johanna and Lucia.
Toggle Commented May 3, 2015 on My Legume Love Affair #82: the roundup at briciole
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My pleasure, Lisa.
Toggle Commented May 2, 2015 on My Legume Love Affair #82: the roundup at briciole
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Thank you, Rachel. I love leeks and use them any way I can. Sometimes I just cook a whole pan of them and we never have leftovers.
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Hosting the 82nd edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations on the theme of legumes. Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it is submitted to me, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old... Continue reading
Posted May 2, 2015 at briciole
Hi Connie. The world of legumes is a continuous source of wonder for me. So many types of beans, peas, lentils, etc. and so little time. I have a few more wonders to share in the near future.
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[cliccare il link per andare alla versione in italiano] fagiolina comes in two varieties: white and "rainbow" (the beautiful bicolor linen tablecloth is from La FABBRICA del LINO) When I visit Perugia, the city in central Italy where I was born and grew up, I always bring back some fagiolina del Lago Trasimeno a local variety of cowpea (Vigna unguiculata)1. Besides being pretty, fagiolina is a pleasure to eat: tender, buttery and flavorful. Good things come in small packages. I buy fagiolina at the Antica Spezieria e Drogheria Eredi Bavicchi2 one of my favorite stores in the world. The owner is... Continue reading
Posted Apr 29, 2015 at briciole
Grazie Lucia :)
Toggle Commented Apr 27, 2015 on scone alle fragole / strawberry scones at briciole
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Thank you so much for your contribution, Sadhna!
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My pleasure, Debra. Oven-roasted strawberries are quite versatile and slightly addictive.
Toggle Commented Apr 26, 2015 on scone alle fragole / strawberry scones at briciole
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