Simona Carini's Profile

Your look quite elegant, Luna Regina. Thank you for stopping by and leaving a comment :)

Commented 2 days ago on salmone in crosta / salmon en croute at briciole

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Dear Elizabeth, please do not worry: losing track of time happens. I plan to host Novel Food again, so hold that plan :) I do like PD James and can only recommend her books.

Commented Apr 15, 2021 on lentil spread / crema (da spalmare) di lenticchie at briciole

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leek gratin / porri gratinati

jump to Recipe [versione in italiano] leeks and cheese: nothing else needed (placemat by La FABBRICA del LINO) I love leeks both as an ingredient and on their own1. Leeks make every dish to which you add them more flavorful, but in a delicate way as they are not overwhelming. Given my preference, I consume large amounts of leeks, particularly when I can get them fresh at the farmers' market. an abundance of leeks The first dish I ate made with leeks, many years ago, was a gratin. One of my roommates in Milan made a version on the rich side.... Continue reading

Posted Apr 10, 2021 at briciole

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Thank you, Judee, for visiting. I make a point of trying new vegetables from the market to avoid buying always familiar produce. I followed a farmer's recommendation, tried it and fell in love with those daikon varieties I didn't know :)

Commented Apr 8, 2021 on red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli at briciole

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Novel Food #41: the finale (readings and recipes)

The 41st edition of Novel Food is ending with the customary roundup. I have been hosting the event for over 13 years and it's been a constant pleasure. This time we'll have a small party still rich in reading suggestions. Each post contributed by a book-loving food blogger describes a work of written words and the dish that the reading inspired. Join me on a literary/culinary tour. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the literary work and the dish each participant describes. We hope you'll be inspired... Continue reading

Posted Apr 8, 2021 at briciole

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Glad you like the salad, Deb. You are welcome :)

Commented Apr 6, 2021 on red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli at briciole

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Thank you, Debra. I met her at the first LongHouse (2012), a food-centric event in upstate New York organized by Molly O'Neill. We didn't talk, but I have a vivid memory of her. She gave a presentation, but my memory is fuzzy about the topic (though I think it included the molcajete). P.S. This blog post describes the event https://sites.bu.edu/gastronomyblog/2012/10/08/longhouse-food-writers-revival/

Commented Apr 4, 2021 on red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli at briciole

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red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli

jump to Recipe before tossing (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the memoir Where I Come From by chef Aarón Sánchez1. I didn't know him before reading the book, but a few pages into it, I realized a few year ago I had met his mother, Zarela Martinez. She had been described to me as the chef who introduced Mexican cuisine to New York. It was interesting to read her story told by her son: what an amazing woman! On July 21, 19822 the NY Times published an article by Craig Claiborne titled... Continue reading

Posted Mar 31, 2021 at briciole

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Thank you Debra. By all means, you can try making the recipe with tahini. Let me know if you do. It was eerie, indeed :)

Commented Mar 23, 2021 on lentil spread / crema (da spalmare) di lenticchie at briciole

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Glad to read you plan to participate, Cathy. Looking forward to reading your contribution :)

Commented Mar 21, 2021 on Announcing Novel Food #41 at briciole

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lentil spread / crema (da spalmare) di lenticchie

jump to Recipe [versione in italiano] small lentils, big flavor (placemat by La FABBRICA del LINO) After reading the first six Adam Dalgliesh novels by P.D. James in order of publication, I skipped to #11 Death in Holy Orders which I purchased some time ago at a library sale. Then last month, at a local bookstore, I picked The Lighthouse which is #13 (2005). Death in Holy Orders ended with Commander Dalgliesh (Metropolitan Police Service at New Scotland Yard) in love with Emma Lavenham and I was glad to see her still in his life in The Lighthouse. I love P.D.... Continue reading

Posted Mar 8, 2021 at briciole

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Announcing Novel Food #41

Days are longer and spring is definitely in the air where I live, which means it is time to launch a new edition of the culinary/literary event Novel Food, the 41st! Novel Food is a voyage of literary discovery and a party featuring literary-inspired dishes contributed by event's participants. We are marking the one year anniversary of our lives upended by the pandemic. I don't know for you, but for me reading and cooking have been even more important than usual to keep me focused, grounded, hopeful. I invite you to join the event. I am looking forward to learning about... Continue reading

Posted Feb 25, 2021 at briciole

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Thank you, Shaheen. Thank you, Debra. The fields of quinoa are quite a site, when the plants are full grown.

Commented Feb 22, 2021 on vegetable and quinoa salad / insalata di verdure e quinoa at briciole

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I was also put off by the swearing and repetition of 'dude' and like you found that the most interesting character of the book is Zarela, whom I remember meeting at LongHouse. I liked learning more about her. Your recipes show how versatile chard is: your grandmother's recipe is an example of a flavorful nourishing dish made with just a handful of ingredients. Well done :)

Commented Feb 21, 2021 on Swiss Chard and Beans Two Ways at Delaware Girl Eats

Thank you, Tina. I hope you give quinoa another try: it is versatile and you can add it to other dishes, besides salad :) I adore persimmons, Deb, and put them in most salads I make when they are in season. I managed to make the last purchase last, but now I must wait until last summer for the new crop. I'll experiment with some other fruit in the meantime. It is always a pleasure to contribute to your event :)

Commented Feb 16, 2021 on vegetable and quinoa salad / insalata di verdure e quinoa at briciole

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Thank you, Amy :)

Commented Feb 15, 2021 on romanesco broccoli soup / zuppa di broccolo romanesco at briciole

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Welcome, Radha. Romanesco's shape is fascinating and its flavor excellent so it's perfect :)

Commented Feb 13, 2021 on romanesco broccoli soup / zuppa di broccolo romanesco at briciole

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E' un po' diversa dal solito e molto buona, Monia :)

Commented Feb 13, 2021 on vegetable and quinoa salad / insalata di verdure e quinoa at briciole

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vegetable and quinoa salad / insalata di verdure e quinoa

jump to Recipe [versione in italiano] ingredients ready to be turned into a salad (placemat by La FABBRICA del LINO) Last summer I started taking photos of produce I brought back from the farmers' market. I enjoy letting fresh vegetables take center stage before they are transformed into dishes. Some of you will wonder: What about the quinoa? It comes from a local farm too.1 Lake Llanquihue and Osorno in the background (image taken outside Puerto Varas, Chile) One of my last restaurant meals before the pandemic changed our lives was in a delightful place called El Humedal2 (the wetland) in... Continue reading

Posted Feb 10, 2021 at briciole

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Thank you, Wendy. Hot soup are necessary to survive winter :) You're welcome, Camilla :) Thank you, Debra :) Good luck with the upcoming storm, Cathy :)

Commented Feb 10, 2021 on romanesco broccoli soup / zuppa di broccolo romanesco at briciole

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Dear Lori, thank you for stopping by and for your question. Does the package say anything pertaining the cooking time? Did you boil it or cook it risotto style?

Commented Feb 9, 2021 on risotto integrale al pomodoro e salvia / whole-grain risotto with tomato and sage at briciole

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Dear Jorge, thank you for stopping by and for your question. Ricotta is a specific food, made by coagulating whey leftover from making certain types of cheese. Formaggio is, like cheese, a generic term indicating a product obtained by fermenting milk plus additional steps, depending on the specific type. Strictly speaking, ricotta is not a formaggio, because it is not made with milk. Ricotta is eaten fresh, has a short shelf life, has a light texture, spreadable. I hope this answers your question.

Commented Feb 1, 2021 on ricotta fatta in casa (1) / homemade ricotta (1) at briciole

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I am with you, Claudia. I sometimes cut it into florets, roast it, dress it and eat it like that to admire the pretty shape while eating. Such a marvel of nature :)

Commented Jan 31, 2021 on romanesco broccoli soup / zuppa di broccolo romanesco at briciole

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Glad to read that baking the torte has been helpful, Cathy. I am sure whoever partook of the lovely torte was glad you made it. Blueberries are a favorite fruit here and strawberries too :)

Commented Jan 18, 2021 on Blueberry Torte Inspired by "Eat Joy" at Delaware Girl Eats

Yes, I know we share a passion with soup, Deb :) You're welcome!

Commented Jan 15, 2021 on romanesco broccoli soup / zuppa di broccolo romanesco at briciole

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