What a Week!

When Spring is in full swing,
Tuscany start partying!


Tourists start arriving as if to celebrate the rites of Spring
and
weekends are filled with festivals.
Near Piazzale Michelangelo, the iris show is on, it is free to enter and a special view of the city
from the olive groves with the iris garden planted at the feet of the trees.


We were lucky enough to walk by the Florentine costumed soldiers
getting ready for a parade on Saturday.



On our way to Vestri on Borgo degli Ablizi,
to order chocolates for a
DEATH BY CHOCOLATE
tasting I am doing this week,
we also ran into a Calendimaggio festival near the shop.
Flowers everywhere, bookstands and artisan demonstrations in the street.


Of course, with a selection of wonderful artisan gelato as well as his incredible fabulous chocolates,
we had to try some of Leonardo's new flavors of the season.


I had chocolate granita, as well as a glass on Green ice tea.
My husband tried the almond gelato and coffee gelato,
made their own roasted coffee!


Next weekend is the Artisan show at the Corsini Palace in Florence.

My favorite foods start appearing now.


EVERYONE LOVES ZUCCHINI BLOSSOMS.
The small Florentine zucchini are ridged and eaten
when still about the size of your fingers.
They can be fried lightly in a batter and served
as an appetizer, often filled with a light sheep's milk ricotta
or
I heard that in Siena someone fills them with a meat filling
and then breadcrumbs them and fries them.
I will eat them anyway I can get them.
A true celebration of the season.


The blossoms that are fried are actually the male blossoms,
which do not produce zucchini.



I was instantly inspired when I saw these beautiful beets to make a recipe I learned in Umbria,
Spaghetti di Vino,
which my friend Paulette tweeked and added beets and goat cheese.
Try both versions and let me know which you prefer.

What a Week!

Garden Gifts!

While in my garden looking around at the jungle
that has been created,
as my husband started to weed,
I stopped him

A GIFT from the GODS!

WILD ARUGULA PLANTS

There are about 5 of them.
We had one last year and that was simply fabulous to walk out into the garden
and snip off a few leaves to add to a salad.
Nothing like store-bought-
this has a real peppery kick to it.

AND

My artichoke is ready to harvest!

in "Chatting" on skype with my friend Don Genova in Vancouver
as he was on his way to do a spring TV shop on food and seasonal recipes.
I sent him my Garmugia recipe and we began talking "chokes".

They use the word "castraura", like castrating, to talk about the artichokes. By cutting off the smaller chokes and eating them when they
are most tender.

The larger center chokes are left to grow and called "MAMME," the mothers,
usually served stuffed and sold with the stems, which are just extra "heart"
and can be peeled and stewed together with the artichoke.

When you buy them at the markets they look like long stemmed roses!

I usually do about 350 tiny chokes a year, using Leo's recipe.

NO LEO - NO CHOKES?
I haven't decided yet.



I am from California, where we can get almost all the different sizes and kinds.
Even Trader Joe's has the bags of baby chokes.

You can see here how they grow.
There is one LARGE choke on the top stem,
and that then has two babies
which then have two babies.

Last year we has 6 artichokes.

Florentines love them trimmed and eaten raw
with extra virgin oil and salt.

Romans twice fry them.

Venetians stew the huge hearts only, which you can buy already cleaned
at the Rialto Market.

I adore them batter fried like my mother-in-law made
or even stewed with garlic and oil.

This year I see a new artichoke already on the plant too,
so who knows this year how many I will get.

Here are some recipes and a lesson in cleaning an artichoke
on my site.

My artichoke man and neighbor in Florence
retired this year.



Auguri Leo e Mille Grazie!

Celebrating Spring- Exploding

spiders hatching!

I arrived home from New Orleans to find an explosion of color in the hills around my home.
Not just green, but red too!

Italian red poppies

What are the poppies already doing out?

While I was gone,
it rained daily and the sunshine in between,
really pumping up the gardens
and the countryside.

Roses, irises, acacia, scotchbroom.
scotchbroom


iris. symbol of Florence

Cool mornings bring a waft of floral profume into my home, gotta love it!

malva



antique roses, great for jams, jellies and syrups!




red broom



our strawberries



wild borage, you can eat the leaves ( they taste like cucumbers)
as well as the flowers


But besides all the wonders of the market now, aspargus, artichokes, fresh peas and fava beans try making Garmugia
a fabulous spring stew from Lucca, make it even if you just have some of the ingredients;

My capocollo is ready!

If you have not seen my Whole Hog blog that I do with my friend Kate.
stop by for updates on making your own capocollo.

American Food Friday- Pickles

When my friend Judith from Umbria got all hot and bothered about Beppe Bigazzi hating American Food, she asked fellow food bloggers to participate in bringing some of our own favorite foods into the spotlight and her Buona Cucina Americana
"American Food Fridays" was born! Check out the other bloggers as we post on!

my bread and butter pickles

I really do not feel so American, my mom was raised in Shanghai with a Russian mother and a French father, who was born in Paris of a English mother and a Turkish father, but I guess when we all look at our roots, there are very few Americans.

We grew up on curries, chinese stirfries, bagels, borcht and French pancakes and an occasional TV DINNER, fish sticks, triscuits and wheat thins.


I just returned from New Orleans where I discovered "another" America, influenced by African slaves, French and Spanish invaders. Creole and Caju foods didn't come to California until the late 80's!

So what is American?

For me, many of our sauces and condiments make our cuisine.
I often like to make Poppyseed salad dressing and a raw spinach salad with fried pancetta.

A good bagel now and then.

A GREAT hamburger!

When I get nostalgic for "American" food I look to my bible that I brought with me in 1985, when I decided to move here after my first stay in 1984.

The Fanny Farmer Cookbook has it all!

I have the version that was revised by Marian Cunningham in 1979. I was lucky enough to have met Marian when I was working in a 5 star hotel in San Francisco, the Stanford Court Hotel.
She was James Beards right-hand woman for the cooking classes we held at the hotel.

When I told her my dream to come to Europe and study had been laughed at by the owner of the hotel, as I was" too old" to go to hotel school in Switzerland, she encouraged me on.
She herself got a late start and told me to go for it, and here I am, almost 25 years later.

So when I thought of something AMERICAN....I first wanted to make some bar food, which to me is where I go as soon as I go home, either for sushi, a margarita or a martini and snacks.

My first thought was Buffalo Wings, but I will save those for my next recipe.
( I was so dumb I asked which part of the buffalo were the "wings".)

While I was in New Orleans, I saw beignets, muffaletto sandwiches and fried okra. Is that American? Fried Chicken yes! Gumbo and Jambalya I had never seen that on a menu.
As in Italy, America is also regional in many ways. But every trip home I need a hamburger with everything. Coast to Coast I can find one anywhere. I had a fabulous hamburger and it was served with pickles, something I never get here and love.

I started making my own Bread and Butter Pickles years ago, and continue yearly as they are so popular with my Italian friends too.

I add them to tuna salads and serve with boiled beef dinners.
Sliced tomatoes with the kick of the sweet and sour is summer to me.


Bread and Butter Pickles
Makes 4 pints about 4 1/2 liter jars.



I love these pickles. I am not one for waiting for my food, so this quick and easy version gives almost instant satisfaction!
From the Fanny Farmer Cookbook


6 cups thin-sliced cucumbers
1 pound ( 450 gr) red onions, thinly sliced
1 bell pepper ( I used yellow) thinly sliced
1/4 cup sea salt ( sale grosso)

2 cups brown sugar
1/2 tsp tumeric
1/4 tsp mustard seed
1 tsp celery seed
2 cloves
2 cups white wine vinegar

Place the sliced vegetables in a bowl and toss with salt.
Let sit for three hours.

Bring the vinegar and the other ingredients to boil for 5 minutes.

Drain the vegetables and rinse off in cold water and add to infused vinegar.
Let cook until it returns to a boil and then turn off.

Place the vegetables in sterlized glass jars and cover with hot pickling liquid.
When I finish my pickles I recycle the liquid and make more pickles!

Io amo pickles!

Il gusto dolce forte e' perfetto con carne alla griglia e gli hamburgers "of course".
Provare con le fette di pomodori rossi maturi, per me, sa d'estate!

Noi li mettiamo nella nostra insalata di tonno al posto dei capperi,
che poi sono un tipo di pickle, sotto aceto.

6 tazze- 1 kilo/ cetrioli tagliati fine
450 gr cipolla rossa, tagliata fine
1 peperoni, Io preferisco i gialli o rossi non verdi
1/2 tazza sale grosso


1/2 kilo zucchero di canna
pizzico di curcuma
1 cucchiaino semi di senape
1 cucchiaino semi di sedano
2 chiodi di garofano
1/2 litro aceto di vino biano ( o di mele)


Mettere la verdura tagliata in una ciotola con sale e mescolare bene.
Lasciare per 3 ore.
Il sale tira fuori l'acqua e fa diventare le verdure croccanti.

Far bollire l'aceto con lo zucchero e gli altri ingredienti per 5 minuti.

Scolare le verdure e sciaquare in acqua fredda.

Aggiungere le verdure al liquido bollente e far cuocere, finche' il liquido non torno a bollire.
Spengere subito.

Levare le verdure dalla pentola e metterle in un barattolo sterilizzato.
Coprire con il liquido della cottura.

Servire freddo.
Buono con bollito misto, carne alla griglia, un buon hamburger!

Southern Hospitality- NAWLINS

REBUILD - RENEW

I went to New Orleans for the IACP conference,
which is my chance to connect with food friends
from all over the world,
attend classes
and
visit somewhere I have never been.

I think it was a hard choice to pick New Orleans
as a conference spot ( over 4 years ago)
after Katerina and the flooding
but I am so glad they did.

Never have I seen such hospitality
and warmth from a community still in so much pain.

Florence had a huge flood in 1966, which brought the city to it's knees,
but the world came and helped dig it out of the mud.

I know that there are organizations that are still
bringing help to New Orleans,
on my flight back to the states
was a group of kids that spent their break helping to build houses with
Habitat for Humanity.


While walking down the streets of the French Quarter,
seeing all the tourists with their HUGE
drinks in hand, staggering down the roads
many in pirate costumes
( was that a Johnny Depp look-alike?)
It was hard to see any damage.
lovely Spanish style buildings in the "French Quarter"

Breakfast at Cafe du Monde was incredibly crowded,
powdered sugar dusting everything.
Cheap thrills for three bites of clouds, $1.82
and the chicory coffee was really perfect, although so packed with tourists,
it felt more like Disneyland.
There are somethings that should be enjoyed where they are produced,
but I am going to whip up some beignets for my husband soon
and serve them with a cafe latte
and put on my zydeco CD I brought home.



The Fleur du Lys adorn the city at every corner
on T-shirts
Pins
Posters
Neon

It wasn't until leaving the city that I saw
people still living in tents under the freeway.

But we had some excellent speakers who conveyed
the feelings of those who live and lived there.
What it was like to leave and not know when you would or could return.

Losing everything
both rich and poor.

But still having the passion and love for your city
to go on and rebuild.


Jessica Harris spoke on the Rythmn of New Orleans
that of the kitchen, of the street
The voices, the energy.



We saw the playful spirit that still brings smiles to daily life.
I felt that the people wanted to take care of me,
as one of the family.
Sharing their tales, opening their hearts.
That was the rythmn I heard,
heartbeats of people in love.
In love with a town.
Me too!
I don't think I could deal with the crowds of Mardi Gras
But I will be back for some great food and music.

For many Mardi Gras my come only once a year,
but I got the feeling that here is a place
to play dress-up everyday!

They don't need a reason to celebrate life.
EVERYDAY is reason enough.


crawfish

Paul Prudhomme, master of hospitality!

Love our own chef pirate behind him!

For the first night I organized a dinner at Cochon

We had one of everything from the Boucherie part of the menu, fried pig ears were fabulous,
boudin balls, the charcuterie plate, Empanadas, the BEST largest soft shelled crab and more.


I couldn't resist some White Lightning to digest our meal.
It was very smooth and I enjoyed it a lot!



Doesn't this look like a happy group?
IACP is about making friends around the table for those of us that it touches
in someway or another.
Those that teach, write, cook and guide.

Food is life and what better place to celebrate that
than New Orleans.

The neon in town was really fabulous
and
Voodoo shops we quite facinating.
I did bring back a couple of pieces to protect me!
Covering all my bases!



As we flew out, Bush was flying in for a meeting.
I wonder if there were protests?
I would be screaming with rage!


I hope he saw this t-shirt!

Chi Vuol Essere Lieto Sia!

Living in Florence, I am constantly surrounded by those that walked these streets before me.
You can feel it as you pass,
the weight of the ages of creativity.

Michelangelo, Leonardo, Donatello and Raffaello.

We are not talking Ninja turtles here, but the real guys!

The foto above is from a Brunello producer ( hopefully one following the rules)
who chose the words of Lorenzo, known as "IL MAGNIFICO".

Who wants to be happy, shall be
tomorrow is not certain.

Sort of like a prelude to
Eat, Drink and Be Merry,
for Tomorrow We may Die.

I have been absent for awhile as I am preparing a new life for myself.

I believe in numbers.

I was born in 54.
This year I turn 54.
I have been teaching in Florence for 20 years.

Seems like nice round numbers to CHANGE things.


So I am leaving the Florence space,
and becoming more freelance!


My Monday's at the Market have begun,
touring in my "hood" the San Lorenzo Market area,
where I really feel like the Diva!



It is so relaxing to stroll the market without the pressure of timing
to run back home and teach a full hands-on cooking class.

My mother-in-law always said,
"spend more time shopping"
and now I can!

We finish up by sitting and having a leasurely Tuscan style lunch,
where I can sit and help plan perfect days for clients while here.
and
I get to see my friends with restaurants, trattoria's
pick up new idea's for recipes
and have a fabulous meal!

The cooking classes will be on their own now,
and I am going to tag team with chef friends in Florence and in Chianti
adding to the fun!

I am just on my way to Dallas to do a fun cooking class dinner for friends
then off to New Orleans for the IACP conference!

Che Vuole Essere Lieti Sia!

Make yourself happy!!!

I am!

My Sicily tour is almost full for October,
I have space in my Panzano Wine Festival week in September.
and
I can create a fun three day program for you in Florence or Chianti!
Stop by the site for details

Simply Divina!

Chocolate on my mind



Sometimes life is tough!

Happy Easter!!!

Since I attended Taste the other day
I have had chocolate on my mind.
Not that it isn't anyway,
at Easter time Florence reeks of chocolate.

The stores are filled with chocolate eggs-
bittersweet, milk chocolate and white chocolate
all with small gifts inside
and all sizes!

The Easter Bunny is busy in Italy!

local artist Jamaica Salvata
and her
Ego Chocolate

and her gold leafed chocolate jewels!

One of my favorite chocolate boys from Torino
Guido Gobino


has created a new egg shape in honor of
Torino being the capital of design this year.

N'Ouvo

the N'ew Ouvo ( egg)
elegant!


Barbara Golini


has come out with a new chocolate
in honor of the Medici's love of oranges and her love of gardening.
Her first chocolate, was the IRIS, symbol of florence.