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.

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.

And I do cook, and entertain, and my kitchen works for me. As promised here are some of my personal choices. All appliances are brushed stainless, a nice soft finish. Ihe largest refrigerator that fits in my challenging space, it could always be larger of course, but [...]]]>
My Dream Range

And I do cook, and entertain, and my kitchen works for me. As promised here are some of my personal choices. All appliances are brushed stainless, a nice soft finish. Ihe largest refrigerator that fits in my challenging space, it could always be larger of course, but it works. It is counter depth and  that is the best aesthetically and for the space. Above is a custom cabinet designed for cookie sheets, large platters and trays. Side by side, while not the maximum use of space, opens easily with room to spare. One easy move provides a landing space on the island. My professional home range/stove is my dream, smaller in scale by Dacor,  only 30″ wide but the top is 4 gas burners that almost cover the surface, and a large enough electric oven that bakes and roasts to perfection. Above the range is a combination microwave with a powerful exhaust built into the bottom that takes care of those challenges in one easy piece. Range has a heat resistant landing space on either side. Dishwasher is oh so quiet, barely a hum, a Bosch. and the sink is just to the right for easy loading. Sink is deep with one  easy lever on the high faucet that also is a removable hose/spray.

In a small space between kitchen/breakfast room/conservatory is a tiny vintage porch nesting table that holds my laptop (underneath are 3 bound books of Gourmets to raise the height) and one of my many diminutive vintage boudoir chairs with a down cushion for looking up recipes. A good source is Epicurious.com and/or Mark Bittman.

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.