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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
My pleasure, Debra. Oven-roasted strawberries are quite versatile and slightly addictive.
Toggle Commented 13 hours ago on scone alle fragole / strawberry scones at briciole
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Mi sembra di ricordare di avere visto le carote viola al supermercato PAM a Perugia lo scorso autunno. Ho chiesto ai miei amici italiani e per ora ho saputo che le carote viola si trovano a Milano al supermercato Esselunga. Se dalle sue parti ci sono mercati dei contadini, proverei li', altrimenti provare a sentire i supermercati. Mi faccia sapere se riesce a trovarle.
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Oh yes, Frank! It's light and flavorful.
Toggle Commented 15 hours ago on zuppa di spinaci / spinach soup at briciole
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We like them a lot, Paz ;)
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Ciao Patti. Le fragole qui sono davvero popolari e mangiarle appena colte e' una delizia. Finisco col comprarne tante ed e' per questo che ho una serie di ricette per utilizzarle, dal momento che non si mantengono a lungo. Hi Connie. I cannot claim I invented roasted strawberries, but I probably use them more than anybody in my kitchen ;) I am sorry to read you are allergic to them. Raspberries are so delicate, I would use them fresh. To concentrate their flavor and eliminate the pips, I would follow the preparation described in this recipe for risotto, then use 1/4 of the pureed raspberries in the recipe above. Are you allergic to other fruit as well?
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[cliccare il link per andare alla versione in italiano] not your typical strawberry scones In The Feast Nearby by Robin Mather, the current selection of our Cook the Books Club, the author tells the story of how she built a new life for herself in a lakeside cabin in Michigan after back-to-back divorce and lay-off. Following the seasons of one year, she describes her food sources, meal plans and preservation efforts, and provides some recipes. I already do a fair amount of food preservation in the form of freezing and fruit preserves. I also bake bread, make cheese, kefir and broth.... Continue reading
Posted 7 days ago at briciole
Thank you, Tina. Likewise :)
Toggle Commented Apr 18, 2015 on zuppa di spinaci / spinach soup at briciole
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Thank you, Paz!
Toggle Commented Apr 17, 2015 on Novel Food #23: the finale at briciole
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They do, Paz ;) Thanks!
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I hope you give it a try, Paz. Simple and nourishing :)
Toggle Commented Apr 17, 2015 on zuppa di spinaci / spinach soup at briciole
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Thank you, Rachel :)
Toggle Commented Apr 15, 2015 on zuppa di spinaci / spinach soup at briciole
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Beautiful!
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Indeed, this is the right time for this soup, Val, making great use of the fresh spinach coming to markets.
Toggle Commented Apr 13, 2015 on zuppa di spinaci / spinach soup at briciole
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Si' si' Terry, fammi sapere che cosa ne pensi :) P.S. Una delle ricette che ho letto raccomanda di usare quella surgelata tagliata, piuttosto che a foglie intere, non ho capito bene perche'.
Toggle Commented Apr 13, 2015 on zuppa di spinaci / spinach soup at briciole
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Hi Johanna. Some say that moloukhiya soup is an acquired taste — another reason to stay with spinach and get a soup everybody can enjoy. (I am still curious to taste the original.) Grazie Patti. Una buona ragione per usare gli spinaci è proprio che il brodo rimane fluido e la zuppa è davvero semplice da preparare e deliziosa :)
Toggle Commented Apr 13, 2015 on zuppa di spinaci / spinach soup at briciole
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Thank you, Deb: glad you like the whole ensemble ;) Always a pleasure to contribute.
Toggle Commented Apr 13, 2015 on zuppa di spinaci / spinach soup at briciole
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Hi Anne. I am thrilled to read that you enjoy making pasta by hand and that your sons love it. And I understand you wanted to try to make rice noodles, but without buying ingredients you don't otherwise use. I am lucky in that tapioca starch is sold in the bulk section of the grocery store where I most often shop, so I was able to buy only what I needed. The wikipedia page on rice noodles suggests that cornstarch is used alternatively with tapioca starch. I looked around the web for suggestions and found a number but the context is either sauce thickening or gluten-free baking, so I think experimenting is the way to go. Your question made me quite curious and I may do some myself. If so, I will certainly let you know the results.
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[cliccare il link per andare alla versione in italiano] a soup bright in color and flavor (cranberry-flax ciabatta by Beck's Bakery, linen napkin from La FABBRICA del LINO) The ninth stop of our World Culinary ABC1 is Egypt (Egitto). My original plan was to make ful medames2 again, this time using the traditional small fava beans, which I found in a newly discovered store in the Bay Area. Then two things happened: 1) I read about Moloukhiya3 soup, and 2) my spring CSA share at Redwood Roots Farm4 started. This soup features the leaves of a type of jute (Corchorus olitorius)... Continue reading
Posted Apr 12, 2015 at briciole
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Hello Anne. Thank you for stopping by and for your question. The recipe I reference uses it and I have not experimented with an alternative. If you want to try, I recommend looking for something that behaves similarly and make a small batch, like I did. I am curious, though: is tapioca starch an ingredient you wish to avoid or one that you cannot find?
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Thank you, Joel.
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Thank you, Sylvia. They are uncommon and in my opinion worth being on the lookout for.
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I like the combination of apples, pears and cherries. Not long ago I bought some unsweetened dried cherries at the farmers' market hoping to use them but ended up eating them out of hand, they were so good. Happy Easter to you and Michael!
Thank you, Genie. I would like to watch noodle making live! Maybe in San Francisco's Chinatown. Thank you for giving me the idea.
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Thank you, Amy. They are kind of yeasted dumplings, yes.
Toggle Commented Apr 3, 2015 on cecamariti (handmade pasta shape) at briciole
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Thank you, Cathy. Thank you, Claudia. Let me know if you try to turn some of the extra dough into pasta. Me too :)
Toggle Commented Apr 2, 2015 on cecamariti (handmade pasta shape) at briciole
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