Eating Well Doesn’t Make You Fat, Greens, Sheep and Blossoms, Frittata Making, Parmesan
New York Times Food & Wine – In the category of “duh, did you really need to write a book about this concept” category we nominate Peter Kaminsky for his book Culinary Intelligence where he argues folks in the US would be better off eating foods that maximize flavor (in order to tame our gluttonous appetites and slim down a bit). Oh, food expert how we laugh at you and your simple advice (telling people to eat like the Italians, Greeks, and French is a different concept than bringing about cultural change in how a given society consumes food; the former is easy, the latter needs a revolution).
Ciao Ciao Linda – If you follow Scordo regularly then you know about our long standing obsession with greens (not the color) but rather greens such as dandelloin, swiss chard, escarole, etc. Linda’s article covers the lovely green winter cress or wild mustard greens, including a recipe entitled, beans and greens.
Cannelle er Vanille – We’re envious of food blogs and sites that seem to come out of some perfect world with beautiful food photos and earthy settings with animals and kids frolicking in the New England countryside. Case in point, a nice article on sheep, blossoms, and the food of Spring. Not to self: sell the house in New Jersey, buy a fancy camera, and settle in Vermont.
The Kitchn – A how-to on frittata making that is fairly good. We love making frittata and always grate Parmigiano Reggiano into the egg mixture. The Kitchn also suggests baking the frittata for 8-10 minutes, thought we simply set our oven to broil and place our pan in the oven for 1-3 minutes (to simply brown and cook the top portion of the frittata).
Parmesan.com – The folks behind promoting Parmigiano Reggiano in the United States recently launched a new web site and the resource has some great content on the undisputed king of cheeses, including a a great eggplant lasagna dish. One note on the word “Parmesan”: it’s the informal use in the English language and how the French refer to what Italians refer to as “Parmigiano Reggiano” – our preference is for the later!