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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
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I am hereby announcing a new edition of Novel Food, a 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 5 days ago at briciole
I think what happened is that you arrived at the page with the url that include "#it" at the end, so you went directly to the Italian section I am glad you wrote the comment so I was able to redirect you. Your plan sounds good!
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Hello Samantha and thank you for stopping by. I sent you an email on this as well. It looks like you navigated directly to the Italian section of the post. The English version is above it and you can also access the printer-friendly version of the recipe (in English) here: http://www.pulcetta.com/damper-australian-bread.html Adding pumpkin seeds on top sounds like a great idea.
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Hurrah! Thanks, Ruhama. Your absence was totally justified :) I will announce the fall edition in a few days. Stay tuned!
Toggle Commented Aug 19, 2015 on Novel Food #24: the finale at briciole
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I have done a bit of all you describe. I made a bunch to refine the recipe. Some are frozen. I served them for dessert but also for breakfast and for lunch. I make them with almost no sugar, so they can easily be served when you like.
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Prego Stefania. Sono davvero buoni e anche divertenti da preparare.
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Yes, I remember you told me about your visit to the cheesemakers. I like Reblochon. It was one of the cheeses we made at the workshop I attended in Shelburne Falls.
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Thank you, Alicia. They are quite nice.
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Grazie Lucia. Sono fortunata che qui dove abito i mirtilli crescono bene, quindi si trovano facilmente di produzione locale.
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[cliccare il link per andare alla versione in italiano] making blueberry varenyky In our World Culinary ABC1 we have arrived in Ukraine (Ucraina), represented by the port city of Odessa. By a series of coincidences, my husband and I recently hiked to, and spent a night at, Odessa Lake2 in Rocky Mountain National Park3. So, while I have no personal images of Odessa to share, I can show you how beautiful Odessa Lake is. arriving at Odessa Lake Odessa Lake and Notchtop Mountain in the evening To celebrate our virtual visit to Ukraine, I chose to make my version of blueberry... Continue reading
Posted Aug 16, 2015 at briciole
Thank you, Cathy :) I, on the other hand, know only a small portion of Switzerland and Engadin is my favorite area among those I have visited. The next time I go, I would like to experience some cheese making.
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Hope you'll like it, Jasmin. Thank you for stopping by :)
Toggle Commented Aug 14, 2015 on panzanella (bread and tomato) at briciole
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Thank you, Amy :)
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I certainly hope so, Debra. You are welcome!
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All excuses are good to read and cook, Wendy. You are welcome :)
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pasta for dessert Author Patricia V. Davis is writing a trilogy set on the Queen Mary1, the retired ocean liner moored in the harbor of Long Beach, CA. In anticipation of the first book of The Secret Spice Cafe Trilogy2, titled Cooking for Ghosts and Lost Lovers, Patricia has launched a contest that runs until August 15. The idea is to prepare a personal interpretation of one of two dishes that appear in the book: Cristiano's Spiced Shrimp Rohini or Angela's Raspberry Chocolate Truffle Tarts. I thought about various ways of deconstructing the dessert and created this recipe. If I were... Continue reading
Posted Aug 9, 2015 at briciole
Thank you, Alicia :)
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I read the post-script too :) I am one of those that does not think about grilling beans: you are right, though. Their charred flavor is really something. Thank you for contributing to this edition of Cook the Books.
Hi Olívia. I have never made gnudi, but based on what I know, gnudi are ravioli nudi, i.e., ravioli di magro without the pasta. In ravioli di magro the filling is made with ricotta, spinach, and a few other ingredients. I am not sure I would talk about difference between gnocchi and gnudi, because there are several types of gnocchi in Italy. Gnocchi di patate (potato gnocchi) are the most popular, but there are several others. In the Encyclopedia of Pasta, Zanini de Vita classifies gnudi as a type of gnocchi, and I agree with that. Hope this helps. Let me know. P.S. Some years ago I wrote a short post about the word gnocco.
Toggle Commented Aug 3, 2015 on gnocchi di ricotta / ricotta gnocchi at briciole
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Exactly so, Frank. Looking forward to reading your post: I know about that version but didn't know the call it caponata. Confusing indeed.
Toggle Commented Aug 2, 2015 on panzanella (bread and tomato) at briciole
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I heartily recommend it, Frank. It is flavorful and nutritious and yes, quite good for a crowd. Also, as it often happens with spicy dishes, it improves a day or two after making.
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Thank you, Paz. Indeed, the President arrived in Kenia at the end of our virtual stop. On the FB group I joked that we could have invited him to dinner and he would have enjoyed a lovely meal. I love this dish and I am sure I'll make it over and over again.
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[cliccare il link per andare alla versione in italiano] beginning (right) and end (left) of first rendition The fourteenth country of our World Culinary ABC1 is Kenya (Kenia). To celebrate this stop, I chose to make my version of Kenyan vegetable curry. There are multiple recipes online for this dish2. The one that inspired me includes baking the vegetables3. Fresh vegetables from the farmers' market and my CSA box and some kale from my vegetable garden went into this dish, together with a number of spices from my collection. To accommodate household's preferences, I made a dish that is mildly hot... Continue reading
Posted Jul 26, 2015 at briciole
In the recipe I suggest to use balsamic vinegar. Camilleri has some nice ways of talking about food :)
Toggle Commented Jul 22, 2015 on panzanella (bread and tomato) at briciole
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[cliccare il link per andare alla versione in italiano] a bright plate Panzanella is a way of dressing up bread that is no longer fresh (pane raffermo). There are many variations of this traditional dish, which you can find (and eat) throughout central Italy, but I like my father's recipe the best. During my childhood, every August my family would spend three weeks in Poggio Catino, my father's native village, located in the historic region of Sabina, north of Rome1. In the morning, my father and I would often go for a walk in the woods of the Monti Sabini above... Continue reading
Posted Jul 20, 2015 at briciole