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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 hope so, David. If you do, let me know how it goes.
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Grazie Elena. Spero che ti farai tentare dal provare altri tipi di pasta. Avendo fatto tagliatelle e ravioli sai che da' soddisfazione.
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Thanks for the link, Rachel: it's impossible not to smile at their antics. Your choice had something for everybody: thank you!
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Thank you Katie. I love berries as well, all of them. Just seeing the first strawberries of the season brings a smile to my face: spring is not too far away.
Toggle Commented 4 days ago on grunt ai frutti bosco / berry grunt at briciole
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la pastasciutta con quello che c'è The poem by George Bradley La past'asciutta con quello che c'è is included in the anthology Sustenance and Desire: A Food Lover's Anthology of Sensuality and Humor by Bascove, which is the current selection of our Cook the Books Club. (The book included a number of inspiring pieces and I may well go back to another one or two later.) In his poem Bradley captures perfectly my approach to pasta: I sometimes plan ahead, but often I simply create a dressing with what I have available. Dried pasta's how a cook accommodates the facts. No... Continue reading
Posted 3 days ago at briciole
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better than candies Even in the dead of winter, the Happy Boy Farms' stall at the Temescal farmers' market in Oakland is full of pretty produce. The cauliflower heads tumbling out of a basket were like jewels nesting in tender leaves. Roasted cauliflower anyone? I am hosting the current edition of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and now organized by Cinzia of Cindystar. Send your contribution at simosite AT mac DOT com, namely your name your blog's name the image(s) (max 500 px wide, either orientation, max 150 kb file... Continue reading
Posted 5 days ago at briciole
Thank you, Rachel :)
Toggle Commented Jan 20, 2015 on grunt ai frutti bosco / berry grunt at briciole
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Ciao Elena. Il gelato alla vaniglia ci sta proprio bene con questo dolce alla frutta. Grazie a te per l'ospitalita'. Hello Andrew. I hope you do and hope you like it. Thank you for stopping by. Ciao Lucia. Si', nel senso che e' uno strato di frutta e uno strato di pasta sopra. Tieni presente pero' che mentre la pasta nel cobbler diventa croccante in superficie grazie alla cottura in forno, nel grunt / slump rimane morbida. Sono buoni tutti e due e sono entrambi un modo per utilizzare la frutta. Thank you so much, Frank. I am glad my blog is a way to discover new dishes. This was also a discovery for me and one I am glad I made. Grazie Patti :)
Toggle Commented Jan 19, 2015 on grunt ai frutti bosco / berry grunt at briciole
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[cliccare il link per andare alla versione in italiano] version with raspberries served with homemade vanilla ice cream (napkin by La FABBRICA del LINO, Seta decor collection) The fifth stop of our World Culinary ABC is Canada and finally I can say: I've been there — though my visit was limited to a few days in Toronto for a conference. The dish I chose to celebrate our virtual visit comes from the eastern part of Canada and New England. It is called grunt or slump, depending on the area, and is similar to the cobbler, but cooked on the stove rather... Continue reading
Posted Jan 18, 2015 at briciole
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It looks beautiful!
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You'll need a gnocchi board and a piece of dowel that is 1/4 inch in diameter. If you don't already have a gnocchi board, you can find it online. The dowel comes from the hardware store, where they will probably cut it for you. Finally, you'll need semolina flour, which should be available at your local grocery store (if not, online it is). Then you are good to go.
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Hi Cathy. Once you have the tools, this shape is quite easy to make. A great intro to handmade pasta making. Let me know if you give it a try. Happy Monday!
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An interesting perspective. It's certainly not the same as going through one's photos, though the revisiting happens there as well. When I visited Venice in 2011, I took Alilaguna from the airport: it was a magical trip, as it was sunset of a clear day and the lagoon was calm. The boat took its time and none of the passengers minded, as we were enjoying the city turn golden in the light of the setting sun.
Toggle Commented Jan 12, 2015 on Travel Journal Sketch: Giudecca at Molly Hashimoto
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January 17th was a big deal in for my father as well. Devotion to St. Anthony the Abbott is strong in rural Italy. Nice tart! Glad you found a friend from the same area of your family.
Thank you for your comment, Rob. The reason I don't use cups in the ingredient list is that it is imprecise and the amount of semolina flour is small. Most readers are not familiar with how the dough should feel like so it is not easy for them to adjust to account for such imprecision. Using Bob's Red Mill semolina flour, which is the brand I have seen most often in stores, 100 g is 1/2 cup plus 1 tablespoon; 50 ml water is about 1/4 cup minus 2 teaspoons. I hope this helps. As an aside, I am planning to record a short video about making the dough, which should provide at least a visual idea of the consistency of the dough.
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They are nice to put on the table with spreads, Cathy. It was during the retreat after LongHouse, so the house on the hill ;) Ciao Lucia e Buon Anno. Usando la forchetta si ottiene un look naturale della superficie delle due meta'.
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Thank you, Alicia. They are fun to make and a pleasure to crunch :) Happy New Year!
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crisp skorpor up for grabs on Double Creek Pottery plate on La FABBRICA del LINO placemat In the kitchen of the house in upstate New York where I spent a few days at a retreat last September, there was a bookshelf of cookbooks. My right hand pulled out Favorite Swedish Recipes by Emmie Berg and while I paged through it, the recipe for Round Rusks (Brutna skorpor) locked my attention. Skorpor are popular Swedish rusks and a rusk is a light, dry biscuit or a piece of twice-baked bread. There is a version of rusk in many other traditions: for example,... Continue reading
Posted Jan 4, 2015 at briciole
Happy New Year to you, Rachel. I am making it again tonight for guests. I like that I can do all the prep in advance. Thank you, Frank. We like it a lot and leftovers are good too. Buon anno!
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Piacere mio, Miria. E buon anno. Thank you Melissa for the link. I actually didn't know that story. Happy New Year!
Toggle Commented Dec 31, 2014 on torciglione at briciole
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I think you'd like it Alicia. And I am glad you like the plate.
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[cliccare il link per andare alla versione in italiano] Senegal & Italy meet on the table (placemat from La FABBRICA del LINO) The fourth stop of our World Culinary ABC is Senegal, a country in West Africa. The traditional Senegalese dish Poulet Yassa sounded quite intriguing and so I created my own version, based in part on this recipe on the Washington Post (comments included), this recipe on Saveur and my personal preferences. It's quite a flavorful recipe, which can also be prepared with other types of meat and also fish. The photo above shows how I served it, with my... Continue reading
Posted Dec 28, 2014 at briciole
Thank you, Sanhita. Happy Holidays to you and your family as well. Thank you, Caralyn.
Toggle Commented Dec 27, 2014 on torciglione at briciole
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Thank you, Rachel. Hot and sunny sounds good. We also finally had a sunny day here, though windy, but I don't complain. Happy Holidays! Auguroni di Buone Feste anche a te, Elena. Mi fa piacere che ti sia piaciuto. E il vostro evento e' stato uno sprone a farlo anche quest'anno. Un abbraccione. Auguri di Buone Feste, Lucia. Quest'anno Natale in California e almeno oggi c'e' stato il sole, quindi non mi lamento.
Toggle Commented Dec 26, 2014 on torciglione at briciole
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Happy Holidays and best of luck with your new projects.