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 | At least in Italy, where the markets are selling ripe peaches, plums and more by the case. It's a good opportunity to make jams, and also to make mostarda, a superb condiment that gains zing from mustard, and is perfect with cheese or boiled meats during the winter months. | |
Almost Wordless Wednesday: Basilico!
It was overcast today, so Elisabetta and I took Daughter C to Sarzana, a pretty town just across the border into Liguria. As in much of Liguria, the cuisine is... Read more
| An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo
To begin, a quick aside: The Contrada della Tartuca won Siena's Palio dell'Assunta this year, after a fairly quick, clean start. Quick race too, and no injuries to horses or... Read more
| Making Jams And Marmalades
One of the nicest things about the summer months (aside from warmer weather) is the great rush of fruit that floods the markets: strawberries, peaches, cherries, melons, apricots, plums, wild berries, and all sorts of other things. In the past this bounty did more than liven the table; the arrival of each new fruit occasioned a burst of activity in the kitchen as well, as cooks made it into jam or preserves for everyday use, and to carry a little bit of summer over into the winter months.... Read more
| On Mostarda: Perfect with Meats or Cheeses
Not too long ago, a friend wrote to say how happy she was with the volume of fruit flooding the markets, and to say she wanted to surprise her mother-in-law with a jar of mostarda. Did I have a recipe? Lest you wonder at my friend, Mostarda is one of those words translators call a false friend -- though what Italians call Mostarda does contain mustard, it's only distantly related to the yellow stuff that gets slathered over hot dogs and such in the US.Read more
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