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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
I agree with you that the vaporetto trip to Burano and Torcello is a lovely experience. We got off on Mazzorbo and walked over the bridge to Burano, whose colorful houses are a feast for the eyes, especially on a sunny day.
Toggle Commented 7 hours ago on Venice: Ocean's Child at Molly Hashimoto
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[cliccare il link per andare alla versione in italiano] I made it last year at a wreath-making party Here are three proposals to counteract the consumeristic Holiday drumroll that has started weeks ago: make [some of] your gifts or cards by hand purchase [some of] gifts or cards handmade by an artist, possibly local to you contribute to a handmade project on a crowdfunding site as a gift to someone (who will then receive the gift attached to your contribution) I hope you will join the party by doing any or all of the things I listed above and also sharing... Continue reading
Posted yesterday at briciole
Thank you for the nice compliment, Alicia. Every time I made it, I froze what we would not eat withing a couple of days. Once I even used some to make French toast. Ciao Terry. Avendo una quantita' industriale di zucche di vario tipo, nei prossimi mesi provero' a mettere polpa di zucca in molte ricette ;) Decisamente ricorda gli scone.
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[cliccare il link per andare alla versione in italiano] a taste of Australia on Italian linen (from la FABBRICA del LINO) The third stop of our World Culinary ABC is Australia, a country I visited a number of years ago. Highlights of that trip were: the visit to Sydney and its iconic Opera House, snorkeling around Lizard Island, on the Great Barrier Reef (Grande Barriera Corallina) a week touring Tasmania, where I found myself in a rainforest (foresta pluviale) for the first time in my life (and the seaplane flight into it was also memorable), close encounters with adorable animals like... Continue reading
Posted 4 days ago at briciole
Thank you, Rachel. I know, you are headed towards the nice season in your part of the world. It makes me nostalgic for the year I planned our visit to New Zealand.
Toggle Commented Nov 17, 2014 on raita ai cachi / persimmon raita at briciole
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Prego, Cinzia, piacere mio. Mi fa piacere sapere che in Italia si stanno diffondendo i cachi mela. Magari nel tempo il prezzo scendera' se piu' persone li coltivano. Ciao Resy. Sono una grande fan dei cachi e sono fortunata perche' qui se ne trovano di molte varieta'. Ciao Tamara. Se ti piacciono i cachi, ti piacera' la mia raita. Fammi sapere. Un abbraccio.
Toggle Commented Nov 17, 2014 on raita ai cachi / persimmon raita at briciole
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Glad you do, Frank, and glad you can find some nice ones where you are. Astringent persimmons are indeed a bit tricky: if sold ripe, they need proper packaging; if sold unripe, they need patience and care. I try to buy them ripe when possible. I have never tasted an unripe astringent persimmon and hope never to make that mistake. What I have discovered in recent year is how versatile they are as ingredients. This fall I am having a great time trying various recipes that feature them.
Toggle Commented Nov 17, 2014 on scone ai cachi / persimmon scones at briciole
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I am sure you'll be able to find persimmons this time of the year. Let me know how it goes, Paz.
Toggle Commented Nov 17, 2014 on scone ai cachi / persimmon scones at briciole
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Thank you, Paz. I love that corner of Venice any time, any way.
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[cliccare il link per andare alla versione in italiano] something sweet & something sour come together in the bowl To celebrate the second stop of our World Culinary ABC, India, I prepared a raita using my favorite fall fruit. Raita is a condiment made with yogurt seasoned with herbs and/or spices (erbe aromatiche e/o spezie). Cucumber (cetriolo) is often added, but I've seen also versions with fruit. I think delicately sweet Fuyu persimmons perfectly balance yogurt's sourness and only a light touch of spices is needed to support the marriage. Print-friendly version of briciole's recipe for Persimmon raita Ingredients: 2 ripe... Continue reading
Posted Nov 16, 2014 at briciole
Hi Rachel and thanks for your comment. It will be lovely to have you join the next edition of Novel Food. I will announce the spring edition right after Valentine's Day.
Toggle Commented Nov 15, 2014 on Annuncio / Announcement: Novel Food #22 at briciole
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Grazie per il commento Marta, che mi ha suggerito di aggiungere una nota per la sostituzione. E la farina di semi d'uva è facoltativa, quindi non preoccuparti se non la trovi. E' una farina interessante: sembra cacao. Non vedo l'ora di provare la farina di bucce d'uva. Mi fa piacere che la decorazione che ho fatto in cucina ti sia piaciuta :)
Toggle Commented Nov 13, 2014 on scone ai cachi / persimmon scones at briciole
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We'll see if next time we manage to be there at the same time. Wouldn't it be fun?
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[cliccare il link per andare alla versione in italiano] fall favorite fruit: an unripe Hachiya (left) and a Fuyu (right) Persimmons make me happy: it's a simple as that. In this recipe, I use some ripe and some dried persimmon and also a new ingredient: grape seed flour (from a company called WholeVine, shown in the glass bowl on the photo above), which gives the scones a warm brown color. This is totally optional, so don't let the lack of it stop you from making these scones, which are our household current favorite. You probably know that, but it is worth... Continue reading
Posted Nov 11, 2014 at briciole
Yes, Molly, it's right around the corner, at one end of the Ponte dei Pugni. I know your students worked in the Campo. Had we been in Venice a couple of weeks earlier, we would have met there. We rented a small apartment off Calle Lunga San Barnaba: it was a great choice. I like the relative quiet of Dorsoduro.
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Indeed, it was, Paz :)
Toggle Commented Nov 8, 2014 on pesca / peach at briciole
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Grazie, carissima :)
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Grazie, Frank. Making pasta has definitely become an outlet for my creativity.
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There are unfortunately many sad stories of violence and cruelty among the saints, Paz.
Toggle Commented Nov 4, 2014 on minni di Sant'Aita at briciole
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Grazie per il titolo onorifico, Terry. La donnina del navigatore ha continuato a farci ridere per il resto del viaggio con la sua pronuncia fantasiosa. La mia prossima pasta sara' senza stuoino ma con un ingrediente speciale: stay tuned ;)
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[cliccare il link per andare alla versione in italiano] variation on a theme of ridges I am not yet done playing with my bamboo sushi rolling mat and pasta dough. Here's my latest creation: a traditional shape (strascinati, which I have already presented in personal variations made with toasted semolina flour or chestnut flour) executed on the sushi rolling mat (stuoino di bambù per sushi), so that it acquires ridges across its surface. In this short video, you can see my hands at work: Note on the tool: There are various types of bamboo sushi rolling mats and not all of... Continue reading
Posted Oct 31, 2014 at briciole
Thank you, Paz. I like a lot of things about fall (the colors, the light, the produce), but not the fact that days get short and that it gets colder and wet. I should migrate to the other hemisphere every year, I guess.
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Thank you, Paz. Glad you enjoyed them.
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Grazie, Mila. Indeed, Val. Next time you visit Venice, Camilla :) Thanks Cathy. There will be more photos coming soon. Thank you, Paz. Having just come back from Venice, I will soon have more to say about the city and the forcole.
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Thank you, Paz. I hope you liked the result, Cathy. Thank you, Elizabeth. I hope you'll enjoy the teff you've received. Looking forward to the roundup.
Toggle Commented Oct 29, 2014 on crostata di pesche / peach tart at briciole
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