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Katie
Lot-et-Garonne, France
Good Food + Good Wine = Good Life
Interests: travel, gardening, wine, golf, cooking, reading, watercolors
Recent Activity
I'm still thinking about that field of rapeseed.... We're surrounded by those gorgeous yellow fields in the spring. I'll never look at them the same way.
As to the salad, one of my favorite combinations. I haven't seen either programs, but thanks for a new author!
Commented Mar 23, 2013 on insalata di fagioli e tonno / bean and albacore tuna salad at briciole
insalata di fagioli e tonno / bean and albacore tuna salad
the right company for kale pesto The first scene brings us to a large rapeseed field. Our eyes luxuriate in the saturated colors of tall yellow flowers under a blindingly blue sky. As our mind wonders where such a beautiful place is, a painful sense of foreboding starts to distort the idyllic...
There are so many interesting flours to try - this sounds delicious - and the color with purple broccoli sprouts.... So many foods; so little time!
Commented Feb 26, 2013 on orecchiette di grano arso / burnt wheat orecchiette at briciole
orecchiette di grano arso / burnt wheat orecchiette
[cliccare il link per andare alla versione in italiano] pretty in monochrome Le fate esistono. Fairies exist. Here is how I know. Last October, shortly before going to Italy to visit my family, I learned about a special flour from Puglia (Apulia) called farina di grano arso (literally, burnt...
This is the second recipe using chestnut flour today - I wish I could find it! I love pepper sauce, too - it all looks perfect!
Commented Feb 16, 2013 on gnocchetti alla farina di castagne / chestnut flour gnocchetti at briciole
gnocchetti alla farina di castagne / chestnut flour gnocchetti
A little (edible) math: a new version of a pretty pasta shape + a beloved dip repurposed as pasta sauce = a cheerful plate of pasta Besides exploring new pasta shapes, I like creating variations of known ones. Today's pasta is an example. I took the pasta dough made with 50% farina di c...
We love beans! I don't have the variety that you do... This looks and sounds fantastic! Love sage and rosemary - and have both fresh!
Commented Feb 5, 2013 on fagioli gratinati / bean gratin at briciole
fagioli gratinati / bean gratin
the view from above The smell of rosemary coming from the oven is always comforting, no matter what memory it awakens: roast chicken, maybe, or roast potatoes. It promises solid nourishment. Add to it some sage and you enter serious territory. When out of the oven comes a pie plate hiding som...
Very cute!
Commented Dec 7, 2012 on "J'ai Sommeil": The Life of a French Cat at Southern Fried French
"J'ai Sommeil": The Life of a French Cat
Is it possible to get as comfortable as a cat? I don't think so. Though they sometimes pick the funniest places to sleep. Here are some French felines I've snapped, including ours, in the yawning stage, in dream mode, or simply out cold. PHOTO: Welcome mat-cat, spotted in northern Burgu...
I love both - the potatoes and the book. I need a good mystery... so many are disappointing.
Commented Oct 20, 2012 on frico con patate / frico with potatoes at briciole
frico con patate / frico with potatoes
Three years ago, I read my first Pepe Carvalho novel, Tattoo. It inspired me to make caldeirada (traditional Portuguese fish stew), as recounted in this post. I arrived at Manuel Vázquez Montalbán (1939-2003), Carvalho's creator, through the Montalbano novels. The connection between Montalban...
I love this soup! I can get wonderful, fresh kraut from one of the markets.... I will try this. Funny, the only time we were in Trieste was on the way back from Croatia (we had been on Brijuni)and it rained so we just drove through...
Commented Oct 9, 2012 on jota / bean, sauerkraut and potato soup at briciole
jota / bean, sauerkraut and potato soup
[cliccare il link per andare alla versione in italiano] jota is a traditional soup from Trieste Region after region, via a representative city for each one, in our Abbecedario culinario d'Italia (Italian Culinary ABC) tour, we have reached the northeastern Italian city of Trieste, capital of ...
I'm inspired to start making pasta again.... as soon as it cools off a bit LOL
But the tomato sauce - that I can make now. I had the best tomato sauce I have ever tasted in Livorno - no idea how it was made, very simple, but heavenly!
Commented Aug 28, 2012 on gnocchetti sardi al sugo / Sardinian gnocchi with tomato sauce at briciole
gnocchetti sardi al sugo / Sardinian gnocchi with tomato sauce
[cliccare il link per andare alla versione in italiano] malloreddus (Sardinian gnocchi) Another cool type of handmade pasta! You can tell I am having a lot of fun with my recent explorations of traditional Italian pasta shapes. As the Abbecedario culinario d'Italia (Italian Culinary ABC) cro...
That looks fantastic! I haven't made pasta by hand in ages.... I may try this winter (too much other work in summer LOL)
Commented Jul 28, 2012 on orecchiette al sugo / handmade orecchiette with tomato sauce at briciole
orecchiette al sugo / handmade orecchiette with tomato sauce
[cliccare il link per andare alla versione in italiano] a lovely pasta dish Making pasta by hand is sensual. First you knead the dough, hugging it with your fingers to pull it toward you, then digging the heels of your hands into it and pushing it away, in soothing rhythm. Then, after a perio...
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