Archive for 'Food and Wine'

There are a lot of really talented cooks who constantly post some very delicious recipes on their blogs. I've picked out a few choice examples for you to try out!

• Lasagna with Cherry Tomatoes and Pesto from Lucullian Delights


• Cannellini Bean Bruschete from The Passionate Cook


• "How to Make Pesto like an Italian Grandmother" from 101 Cookbooks

Any gourmand would have to agree that cheese can be one of life's great pleasures, and the Italians have spent centuries mastering their craft. The San Francisco Chronicle has a great column simply entitled, Cheese Course, and this weeks focus is on the pecorino senese that can be found in your local Whole Foods store if you are lucky enough. While pecorino is a generic term for a multitude of hard, sheep's milk cheese from Italy with many many variations. The senese has a crust of cracked black pepper which has been popular dating centuries back, but was only affordable by the rich.

Whether you are currently planning your trip to Italy, or still contemplating where to go this year, or just dreaming of a vacation in the distant future, see if your local cheese shop has such a delicacy or can find some for you. It is truly a delight for the senses.

Be sure to check out the article over at the Chronicles website!

Tuscany is well known for its love of food and drink. By no means the quantity of it, but the quality. But in the past few years there has been a growing trend amongst the cities of Tuscany of high quality chocolatiers, artisans in their craft, that spend years perfecting their recipes and techniques.
The International Herald Tribune has a wonderful article about this recent change in the gastronomic landscape of the region and is well worth a read.

If you are planning your vacation in Tuscany currently, it also has addresses and contact information for some of these chocolatiers, perhaps you should drop in on your trip!

You can find the article here: "The Artisans of the Real Dolce Vita"

Meat rolls with white whine

Ingredients:

• Beef escalops of about 100gr each (3.5 ounces)


• 1 small omelettes for each escalope


• Mix of aromatic herbs: thyme, tarragon, sage, rosemary, mint


• Parmesan cheese in thin slices


• Salt and Pepper


• Glass of white wine

Acciugata is an anchovy sauce that can be used in a variety of applications as a condiment: meat, pasta, and seafood. Though this recipe is a modern adaptation, the basic recipe has been around for thousands of years. Dating back to Ancient Greek times, a salty fishy sauce named garum was popular in all levels of society. The Romans later adopted the sauce from the Greeks and remained popular throughout the Empire.

Ingredients:

• 4 Salted Anchovies


• 1 Garlic Clove


• 1 tbsp Capers


• Parsley, finely chopped


• Olive Oil


• Salt and Pepper