Being Italian means serving food at every possible occasion and lots of it…Christmas Eve Eve is certainly no exception.
Following the Bagna Cauda, pasta of course!!
favorite sauces added to the menu by family and guests:
red sauce with Vodka
red sauce with sausage and vegetables
red sauce with tuna and peas
each one delicious!!!
In my world, no meal is complete without something sweet:
zabaglione: egg custard with Marsala
and afogato: vanilla ice cream, with coffee, chocolate sauce,
and whipped cream
heritage honored – traditions kept alive – memories made
When cooking with my grandmother as a young girl, I always wore an apron chosen from her vast collection.
Seemingly always in the kitchen as a busy mother, I never took time to put on an apron.
Now that I am cooking with my granddaughter, she reminds me (as I taught her) to always put on an apron before we start to cook. In fact, aprons have become an integral part of our times together in the kitchen. Knowing the joy we find in cooking together, we have been the recipients, from family and friends, of aprons – even some matching ones. Which one to wear remains a difficult decision……..we discuss the provenance of each one:
“……….these from Rome when I was a baby, the pink one with the fire dogs from Auntie Sue Sue………..”
The decision made, we are ready to begin our adventure of making:
‘gooey cinnamon squares’
from the Smitten Kitchen Cookbook by Deb Perelman
-time out for an apron change-
-and yet another apron change for the sous-chef-
and finally tasting
Spring has been a season filled with the anticipation of new beginnings for us……….two weddings, one in July and one in August will bring two amazing women into our family. Food, of course, is always an integral part of any festive occasion – especially dessert…………
meringues with berries and whipped cream
line two baking sheets with parchment paper
separate six eggs
beat the egg whites until frothy, add 1 cup sugar, 1/4 teaspoon cream of tartar and a large pinch of kosher salt, beat until very stiff
whisk in 1/2 teaspoon vanilla, then fold in additional 1/2 cup sugar
spoon onto baking sheets, bake for 2 hours at 200 degrees
turn off oven and leave meringues overnight
serve with your favorite berries
and whipped cream
a lovely ending to any celebration!!!
Thanks to Ina Garten’s Barefoot in Paris for the inspired recipe!!!
morning coffee at her flat…
a bit of lunch, perhaps…
the requisite baguette…
‘let them eat macaroons’!!!
Perhaps, like me, you have been focusing on decorating your home, shopping for the perfect gift, _________(fill in the blank), and have yet to plan your menus for the next few days. Consider this wonderfully flavorful and delicate Pear Clafouti, perfect for Christmas Day brunch, or as a light dessert after a rich meal.
Recipe adapted from Ina Garten’s Barefoot in Paris