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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 know, Frank, the recipe sounds strange. The chia seeds, when placed in water, develop a gelatinous coating: when the other seeds are added, the mass still keeps together and that allows you to spread it into a thin sheet. I hope you give this recipe a try, especially if you are a fun of nuts. Let me know if you do.
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They are so quick and easy to make, Claudia, I totally recommend them. I noticed hemp seeds for the first time not too long ago in the supplement section of a Whole Foods, where I was looking for something else. Trader Joe's carries them, at least in the Bay Area, together with chia seeds. Both are quite nutritious and have become popular so I would also try any of the health food stores in the area.
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You are welcome, Deb. This book was a kind of opposite to the Pellegrini we read in the last edition and it was interesting for me to note that. Flinn and I are about the same age, and I honestly did not expect our experiences to have been so different. Having come to the US as an adult, I have often felt that not having grown up here makes a big difference and reading the book confirmed it. Yes, thanks also to your kind words on the subject, I decided to host another edition of Novel Food. Looking forward to reading what you contribute. Thanks!
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[cliccare il link per andare alla versione in italiano] cheese, seed crackers and red walnuts1 (table runner by La FABBRICA del LINO) Please, have your cake or pie and eat my portion too. I am happy with the small plate in the photo. The cheeses are (from the left): Garroxta (goat milk, Catalonia), my homemade Gouda with pecans, Blu di Caravaggio (buffalo milk, Italy; my favorite blue cheese). And the crackers are a perfect accompaniment for all of them. sesame, pumpkin, sunflower, chia and hemp seeds (semi di sesamo, di zucca, di girasole, di chia e di canapa) The current selection... Continue reading
Posted May 22, 2016 at briciole
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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 May 20, 2016 at briciole
Thank you, Frank. I had also never heard of them until recently. I found a trail-size package at Whole Foods and tried them. I like them a lot and have been using them in various recipe. This is one and I will soon share another.
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[cliccare il link per andare alla versione in italiano] sitting down to a nice lunch (table runner by La FABBRICA del LINO) As a child I didn't like fish, particularly fried fish (pesce fritto). On the other hand, I liked other fried food my mother made: breaded meat (cotoletta) or chicken breast, battered cauliflower florets, potato croquettes (crocchette di patate) and of course supplì (rice croquette). Later in life I learned to like fish. In general, I don't deep-fry in my kitchen, but I like the crisp crust (crosticina) foods acquire when breaded and fried. Baking breaded foods approximates the result... Continue reading
Posted May 6, 2016 at briciole
Thank you, Cathy. Indeed, and a good number of other things he wrote feel still valid. He was certainly an interesting person.
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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.
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You are welcome, Debra :)
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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
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Thank you, Deb. The book certainly stimulated discussion and that's a good thing :) I suspect Pellegrini will remain unforgettable.
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You are welcome, Wendy. I hope you'll like it.
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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
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Prego, Francesca. Sono rimasta piacevolmente sorpresa dal successo che hanno ottenuto qui da me.
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If you live broccoli, you'll love this dish, Amy. Simple and simply good :)
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[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.
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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
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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
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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.
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It is, Tina and definitely great when it's cold outside :)
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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!
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Thank you so much, Deb!
Toggle Commented Mar 15, 2016 on Annuncio / Announcement: Novel Food #26 at briciole
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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
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