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Clara’s Kitchen – Wisdom, Memories, and Recipes from the Great Depression Review

Clara’s Kitchen – Wisdom, Memories, and Recipes from the Great Depression Review

A while back I wrote about my definition of the la cucina povera or the kitchen of the poor.  I view la cucina povera as a style of cooking centered on cooking with whatever, non bourgeois, ingredients are in the house.  My family in Calabria once cooked in the above manner (mostly due to economic reasons but also because what was “in [...]

String (Green) Beans Stewed in Tomato Sauce (Fagiolini in umido)

String (Green) Beans Stewed in Tomato Sauce (Fagiolini in umido)

(photo: green beans with tomatoes.) One of the most popular side dishes in Calabria is Fagiolini in umido or green beans stewed in tomato sauce.  The key to this very simple recipe is a good basic tomato sauce and fresh green beans (broad beans work as well).  This dish is a variation of our fried potato and broad bean recipe. Ingredients: [...]

Swiss Chard

Swiss Chard

Eating Well Equals Eating Simply It’s easy to assume that folks who love food eat wonderfully rich, complex, and exotic foods all the time.  After all, even your Facebook friends post pics of the fanciful foods they’re currently eating and the likes of Anthony Bourdain, Mike Colameco, and Guy Fieri eat luscious plates of roasted meats, glistening noodles, and fried delicacies like [...]

Carnevale in Italia

Carnevale in Italia

(photo: Carnevale in Reggio Calabria, thanks to Demetrio Bruno for the photo) Carnevale, which means “farewell to meat”, is celebrated throughout the world including in the United States (known as Mardi Gras) and Italy.  Carnevale usually takes place 40 days prior to Easter and in Italy the celebration includes food, parties, music, various entertainment, masquerade balls, and wild pranks!  This [...]

Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe

Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe

The following Pagnotte di Enna recipe was adopted from theArtisan.net web site who adopted their recipe from the book, Scienza e Technologia della Panificazione by Prof. Giovanni Quaglia.  The actual 100% whole durum flour bread pictured above was made via our esteemed contributor, Dr. K.  In turn, this lovely recipe is many levels removed from Scordo but I, nonetheless, find [...]

Scordo Pasta Challenge – Pasta Shape #21 Cavatelli

Scordo Pasta Challenge – Pasta Shape #21 Cavatelli

(photo: homemade cavatelli with broccoli) Cavatelli are about an inch to an inch and a half in length and are made from semolina, flour, and water.  Cavatelli usually have a rolled edge and are easy to make at home.  We paired our homemade cavatelli with brocolli, garlic, and extra virgin olive oil.  The Scordo Pasta Challenge chugs along! (photo: homemade [...]

Why You Should Eat Like My Immigrant Family – Cook and Eat Like You’re Off the Boat

Why You Should Eat Like My Immigrant Family – Cook and Eat Like You’re Off the Boat

Food Philosophy – You Got to Be Kidding! If you’re not an avid reader of the Atlantic (or similar general interest magazines like the New Yorker) then you’ve undoubtedly missed both B.R. Meyers’ anti foodie argument/rant (in a piece called, “The Moral Crusade Against Foodies – gluttony dressed up as foodie-ism is still gluttony”) and James McWilliams’ March 1st response entitled, “B. R. Myers [...]

Focaccia Recipe: Easy Rosemary and Sea Salt Focaccia

Focaccia Recipe: Easy Rosemary and Sea Salt Focaccia

Making Bread “Under the Fire” The Italian word focacciameans “under the fire” and it shares many of the same traits as pizza.  However, focaccia is usually about 3/4 of an inch thick (versus the standard less than 1/2 inch thick pizza found in most parts of Italy) and is meant to be served at room temperature.  Focaccia is also prepared [...]

Extra Virgin Olive Oil Review: Capezzana Olio Nuovo 2010

Extra Virgin Olive Oil Review: Capezzana Olio Nuovo 2010

(photo: Capezzana Olio Nuovo 2010 with fresh whole milk mozzarella dried oregano, Kosher salt, and freshly ground black pepper) About 25 minutes northwest of Florence in the small wine growing region of Carmignano you’ll find the estate of Tenuta di Capezzana – an estate that has been producing olive oil since the year 980.  I was lucky enough to sample the 2010 Capezzana November [...]

Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

(photo: clam sauce in pan including chopped clams, garlic, olive oil, red pepper, and parsley) Why I Would Want to Be Reincarnated as Pasta and the Scordo Pasta Challenge. In many Indian religious traditions, such as Hinduism, Jainism, and Sikhism, it is believed that when a human dies s/he is reborn into a new body.  You’ll also find the same concept in [...]