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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
Your look quite elegant, Luna Regina. Thank you for stopping by and leaving a comment :)
salmone in crosta / salmon en croute
The December 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food online. You can find the recipes for all the elements of the challenge here1. I had planned t...
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.
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,...
leek gratin / porri gratinati
Posted Apr 10, 2021 at briciole
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0
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 :)
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 Martine...
Novel Food #41: the finale (readings and recipes)
Posted Apr 8, 2021 at briciole
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0
Glad you like the salad, Deb. You are welcome :)
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 Martine...
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/
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 Martine...
red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli
Posted Mar 31, 2021 at briciole
Comment
7
Thank you Debra. By all means, you can try making the recipe with tahini. Let me know if you do. It was eerie, indeed :)
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,...
Glad to read you plan to participate, Cathy. Looking forward to reading your contribution :)
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...
lentil spread / crema (da spalmare) di lenticchie
Posted Mar 8, 2021 at briciole
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4
Announcing Novel Food #41
Posted Feb 25, 2021 at briciole
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2
Thank you, Shaheen.
Thank you, Debra. The fields of quinoa are quite a site, when the plants are full grown.
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 dish...
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 :)
Swiss Chard and Beans Two Ways
Cuban style Swiss chard & Beans as envisioned by Aaron Sanchez incorporates a broad array of ingredients Swiss Chard and beans was one of my Italian grandmother’s stand-by dishes. I wouldn’t even call it a recipe since she simply assembled ingredients from my grand-dad’s enormous garden and...
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 :)
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 dish...
Thank you, Amy :)
romanesco broccoli soup / zuppa di broccolo romanesco
jump to Recipe comfort soup for winter evenings (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Eat Joy: Stories & Comfort Food From 31 Celebrated Writers, edited by Natalie Eve Garrett 1, a collection of short pieces focused on food memories, some joyful, some...
Welcome, Radha. Romanesco's shape is fascinating and its flavor excellent so it's perfect :)
romanesco broccoli soup / zuppa di broccolo romanesco
jump to Recipe comfort soup for winter evenings (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Eat Joy: Stories & Comfort Food From 31 Celebrated Writers, edited by Natalie Eve Garrett 1, a collection of short pieces focused on food memories, some joyful, some...
E' un po' diversa dal solito e molto buona, Monia :)
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 dish...
vegetable and quinoa salad / insalata di verdure e quinoa
Posted Feb 10, 2021 at briciole
Comment
8
Thank you, Wendy. Hot soup are necessary to survive winter :)
You're welcome, Camilla :)
Thank you, Debra :)
Good luck with the upcoming storm, Cathy :)
romanesco broccoli soup / zuppa di broccolo romanesco
jump to Recipe comfort soup for winter evenings (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Eat Joy: Stories & Comfort Food From 31 Celebrated Writers, edited by Natalie Eve Garrett 1, a collection of short pieces focused on food memories, some joyful, some...
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?
risotto integrale al pomodoro e salvia / whole-grain risotto with tomato and sage
whole-grain Carnaroli rice Among the things (not all of them edible) that I brought back from Italy, there is a package of riso Carnaroli integrale (whole-grain Carnaroli rice) purchased at the farmers' market in Milan. The rice is grown in a farm (azienda agricola) not far from the city. The...
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.
ricotta fatta in casa (1) / homemade ricotta (1)
This will most probably be the first post on the topic, as my ricotta making is a work-in-progress. I will mention the different recipes that I have tried so far and give a short description of my experience with each one. Kirstin of Vin de la Table has launched an event that, given my recent...
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 :)
romanesco broccoli soup / zuppa di broccolo romanesco
jump to Recipe comfort soup for winter evenings (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Eat Joy: Stories & Comfort Food From 31 Celebrated Writers, edited by Natalie Eve Garrett 1, a collection of short pieces focused on food memories, some joyful, some...
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 :)
Blueberry Torte Inspired by "Eat Joy"
Blueberry Torte offers comfort in baking Desperately in need of comfort I experienced relief in reading selections from the current Cook the Books cycle, Eat Joy, Bake Your Fear by Rakesh Satyal. The book which is composed of essays and short stories from 31 authors po0rtrying how the vario...
Yes, I know we share a passion with soup, Deb :) You're welcome!
romanesco broccoli soup / zuppa di broccolo romanesco
jump to Recipe comfort soup for winter evenings (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Eat Joy: Stories & Comfort Food From 31 Celebrated Writers, edited by Natalie Eve Garrett 1, a collection of short pieces focused on food memories, some joyful, some...
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