Pumpkin Cookies – makes 6 dozen

1/2 cup butter

1  1/2 cup sugar

1 egg

1 cup canned pumpkin

1 tsp vanilla

2  1/2 cup flour

What a tribute to a legendary Italian cook – her recipe included in her obituary in the New York Times.

In Emilio Romagna last summer we had many versions of the pasta from the region she was raised in.

Marcella Hazan’s Tomato Sauce

What a tribute to a legendary Italian cook – her recipe included in her obituary in the New York Times.

In Emilio Romagna last summer we had many versions of the pasta from the region she was raised in.

Marcella Hazan’s Tomato Sauce

Adapted from “Spoon Fed” by Kim Severson

By KIM SEVERSON

 

INGREDIENTS

• 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• 5 tablespoons butter
• 1 onion, peeled and cut in half
• salt

PREPARATION

1.

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3.

During our month of days in Italy we literally stumbled on this lovely restaurant on Sirmione. An old castle town on a peninsula jutting out into Lake Guarda, with a view of the lake on both sides. We were walking along the old cobbled streets when we spied this niche in the [...]]]>

During our month of days in Italy we literally stumbled on this lovely restaurant on Sirmione. An old castle town on a peninsula jutting out into Lake Guarda, with a view of the lake on both sides. We were walking along the old cobbled streets when we spied this niche in the ancient stone wall that was in fact the entrance to this splendid terrace. First impression is the very white of the terrace, against the very azure blue of the lake.  Detailed with crisp white umbrellas shielding tables multi layered in white linen cloths and  large white napkins to fill one’s lap.  White white railings and lanterns, even the floor was white marble. And so the setting for a most beautiful and delicious lunch and lovely wines.

Each course as well as each complimentary course was exquisitely presented on or with lovely old Italian silver plate,  not only the salt and pepper shakers but the bread baskets and tiny silver egg cups filled with a delicate whoosh of creamy cheese and tiny spoon on a silver tray. The final swoon was the coffee served and a silver tray presented with 4, yes four silver sugar bowls, each containing a different kind of sugar.

As I always say, presentation is king, it makes every meal a special occasion and great fun to collect the odd pieces and put it together on your table. With the sea salt craze now reaching its zenith, I’m serving different kinds of sea salt in different charming bowls collected on my travels. French Quimper, Italian pottery, Asian laquerware and blue/white porcelain for a start.

And what a celebration we had! Our Brazilian daughter in law became an American citizen and we provided all the pomp and circumstance we could muster. Our 45 star flag adorned the front of our house, and a bit of history here, the 45th state was Utah in 1896 and [...]]]> Our 45 Star Flag!

And what a celebration we had! Our Brazilian daughter in law became an American citizen and we provided all the pomp and circumstance we could muster. Our 45 star flag adorned the front of our house, and a bit of history here, the 45th state was Utah in 1896 and the 46th was Oklahoma in 1907, which dates our flag between those years. Found it many many years ago at a local Thrift Shop. I believe it was from a ship, has the captain’s name on it and is all wool and as you can see gigantic. Hangs for all our holidays and though a bit faded and worn still valiantly covering our front door.

But back to celebration, we hosted over 50 people in our garden including 19 children. Patriotic hamburgers, hot dogs, grilled veggies, black bean salad and delicious chicken/potato salad and cheese puffs of Brazilian fame on the menu.  And of course rippled potato chips, my favorite always. Homemade desserts and popsicles, ice cream sandwiches and watermelon completed our feast.

For garden parties we use an antique 8ft pine farm table from West Virginia and accompanying church pew as our buffet, (kept in our garage for such) adorned with another collection of about 45 vintage flags as bouquet  and  a vintage pitcher filled with black eyed susans, our Maryland state flower. A vintage globe from another collection as well added to the mix,  since we are world travelers. Huge old white ironstone platters held our feast, and red, white and blue dinnerware. Smaller tables and lots of mismatched chairs were set out for seating. Lots more seating on our porch.

After dark, under the stars and candlelight we hosted a trivia event using the 100 American history questions necessary to learn, in order to pass citizenship test. Pennies were handed out to the winner of each question. The children did so well!

Despite the typical summer Washington heat and humidity we feasted and celebrated and enjoyed our citizenship!

Why are kitchens so big in America? Research shows as kitchens get larger with every possible appliance and convenience, there is muchless cooking happening.  We spent a month in Italy, our house was quite large but our kitchen was tiny as are most in Italy, and Europe for [...]]]> Tiny Kitchen Big Flavor

Why are kitchens so big in America? Research shows as kitchens get larger with every possible appliance and convenience, there is muchless cooking happening.  We spent a month in Italy, our house was quite large but our kitchen was tiny as are most in Italy, and Europe for that matter. And they cook! It was amazingly efficient, refrig, sink, stove on one wall and directly opposite with just enough turning room an island with ample surface and cabinets underneath plus room for 2 stools. True, a dishwasher was not included but could have been with a sacrifice of cabinet space. Nor a microwave, more easily fixed by including under the hood. Had some nice details, like the cabinet above the sink held a drying rack that dripped directly into the sink. Perfect, and kept the counters free. And a large window on the side that allowed plenty of light.

Here we prepared typically Italian summer meals. Fresh from our market,  Tuscan melon,  (our cantaloupe) prosciutto and salamis seemingly unending varieties, those delicious huge green Italian olives, cheeses like Parmesan, (dolce which is sweeter for us) again so many varieteis,  capra which is goat, pecorino which is sheep and those just a start. Bread from our bakery each morning. Lettuces, fruits and of course tomatoes in shapes we had never seen. Exploring the markets in each town, the danger was always in buying more than we could possible eat. Confession here, we didn’t cook our own pasta despite the infinite selection of boxed. We couldn’t resist the handmade in every restaurant. On our own square, made by the mother of the owners, who would come in daily and prepare tiny tender filled morsels. Confession #2, sometimes we had pasta twice a day.

Off the beaten path, just Italians and 2 Americanos. Our house on the square, where daily life took place. Each morning we would see the Apennines from our window, still green since the blazing sun was late in arriving after long long [...]]]>

We spent a wonderful month in Vernasca, Italy.

Off the beaten path, just Italians and 2 Americanos. Our house on the square, where daily life took place. Each morning we would see the Apennines from our window, still green since the blazing sun was late in arriving after long long rains. Beginning the day with our morning walk, up and down the hill roads and then to our trattoria for cappuccino and croissant. Walks got shorter as the days went on and cappuccino time grew longer. Tuesday was market day, each day a market in a different town. The size of market depending on size of town. Ours small but always mouth watering fruits and vegetables, a cheese/salami truck and  rotisserie chicken truck as well. Tables with some clothes, shoes and home goods. Packed up and gone by early afternoon. We explored the local hill towns and their markets, none exactly close due to the winding roads through the hills. Some days further on to larger cities exploring noting their architecture and fabulous medieval towers and churches. And always the food. Filled pastas always home made, light sauces, none tomato based, platters of Tuscan melon, our cantaloupe and prosciutto, and an array of local salamis.

After our townfolk got used to the idea of Americanos, and how and why we would ever end up there, we became part of the fabric of the community with not much Italian or English among us. Festivities on the weekends, most memorable the Silver Flag hill races. This year honoring the Italian cars of the fifties. The highlight when they parked these priceless vintage cars in the square for all to see closely at heart’s content. Fascinating. Also a biker exhibition race, all Harley Davidsons, and bands, and puppet shows, and wine festivals. In surrounding towns much the same.

How could a month of relaxing, driving, eating, exploring have gone so fast. It did and we are looking forward to next summer. Will stay longer if possible.

Seems obvious doesn’t it, but research shows that people aren’t cooking in their kitchens anymore. Great huge kitchens with the latest appliances, even more than one  of refrigerator, sink, oven etc but not cooking. How crazy is that?

Some things I love about my adequate but spatially challenged [...]]]>
Marble Island

Seems obvious doesn’t it, but research shows that people aren’t cooking in their kitchens anymore. Great huge kitchens with the latest appliances, even more than one  of refrigerator, sink, oven etc but not cooking. How crazy is that?

Some things I love about my adequate but spatially challenged  kitchen due to many openings, are the following. Stainless appliances and white wooden cabinets, which are timeless. Some cabinets have glass to reflect light and interesting collections, like silver plate hotel ware. Counter tops that are of non trendy corian in a soft white that is impermeable and lasts forever, with a white marble island that I love and you will too if you are not obsessive about having it as pristine and unmarked as the day it was born. Wooden floors that are beautiful and easy on the back and can be waterproofed for daily wear and tear. I’ve added small antique Tibetan rugs from my travels. Recessed lighting plus an antique French chandelier over the island, under cabinet lighting and a self- lit globe on one counter to keep me traveling. To be continued.

I love Julia Child and have just finished her biography “Dearie”. At about 600 pages it includes everything from her childhood pranks to her eventful adulthood and I love it all. I thought I knew a lot about her. I own and have read all of her [...]]]>
One of my cookbook piles.

I love Julia Child and have just finished her biography “Dearie”. At about 600 pages it includes everything from her childhood pranks to her eventful adulthood and I love it all. I thought I knew a lot about her. I own and have read all of her cookbooks, some with spines off  and pages splattered. I learned to cook an omelet by reading Mastering the Art of French Cooking and shaking the imaginary skillet in my hand. This is a wonderful tribute for her hundredth birthday and I heartily recommend it. Amazing to think that she was such a late bloomer and didn’t find her passion for food and cooking until her sojourn in Paris with her husband Paul when she was almost 40. Her hard work not only in cooking but understanding the chemistry of cooking and then going on to a cookbook undertaking of  heroic proportions is truly inspiring. Her travails with the publishing world and her tenacity and perseverance through it and life’s hardships is really a wonderful read. Though I read voraciously and most on my IPad these days I bought this in hardcover. It’s a keeper and will top that pile.