Here is the second recipe that we prepared during the culinary tour.
When the tour group went foraging in La Sila mountains near Camigliatello, we found a distinctive type of mushroom called macrolepiota procera, which is known as mazza di tamburo in Italian and “parasol mushroom” in English. Here is a picture of one that I found on that day. [click to continue…]
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Lots of things have kept me busy since I came back from my culinary tour in Calabria: my book launch happened last week and there is a book signing event every week from now until January. But I did promise everyone in the tour group that I would remake the dishes we cooked in Calabria and give them the recipes. So today, our first rainy day in the Bay Area, seems like a good time to start. Luckily most of the recipes that we cooked are in my book, but a few were new to me. [click to continue…]
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The culinary tour ended today but I haven’t been able to add posts or upload any pictures because of the slow internet connection. Everyone on the trip thought it was a success, and the only complaint from them was that I fed them too much food. We did eat it all, tho’, since it was too good to leave on our plates. We all had a wonderful time cooking, foraging for mushroom, visiting various producers, wineries, produce markets, and we even checked out castles and churches along the way. [click to continue…]
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Today is the day I’m leaving for Calabria. Although my culinary tour starts next Saturday, September 25, I will be there a few days earlier to visit my relatives and recover from jet lag. I will be posting some photos from the tour either here or on the My Calabria Facebook Fan page.
Take a look at the itinerary to see what we’re doing each day. Gotta run.
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I have missed my favorite tomato salad until these past two weeks, when our tomatoes finally decided to ripen. This recipe was going to be in my cookbook but it didn’t make it in the last cut, so here it is for you to try. [click to continue…]
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One of my favorite ways to eat eggplant during the summer months is to grill and marinate them with a simple sauce of olive oil, vinegar, garlic and fresh mint, a minty vinaigrette.
These are so good and easy to make that you will make them all the time, just as I do. Please read last year post on how to buy eggplants. [click to continue…]
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Here is one more recipe for you to use up all your zucchini. I created it back in the summer of 1983 for the first Zucchini Festival in Hayward, California. I knew that my pasta with zucchini and ricotta salata wouldn’t be a good choice so I came up with a recipe made with pureed zucchini. It almost looks like a pesto sauce. [click to continue…]
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I can’t believe it! After all these years I finally have my own book in my hands. I received what is known in the publishing business as a “bindery copy” last week. Here it is sitting on my table:
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Here is another recipe where you can put your zucchini to use. We made this pasta dish at the all-zucchini cooking class on Saturday.
You can prepare everything while the pasta cooks. The key ingredients are zucchini and a flurry of grated ricotta salata. [click to continue…]
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Someone asked me the other day how much food I typically get from my Oakland orto. Of course it varies depending on the time of the year, but during the summer I typically pick enough for family dinner every night. As an example I thought I’d show you what I picked from my garden today, July 22, 2010.
I picked enough romano beans to cook and serve as a salad for dinner: [click to continue…]
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