Archive for February, 2012

Gioacchino Rossini

Posted February 29, 2012 By Adri

Gioacchino Rossini by Giorces-465x640-535

Gioacchino Rossini
b. February 29, 1792 – d. November 13, 1868

A leap year baby! Born in the Italian city of Pesaro and known as “The Italian Mozart” he is one of my favorite composers. I am just nuts about his vocal compositions – just another of those little things Bart and I disagree on! Composer of 39 operas including Il barbiere di Siviglia, Il viaggio a Reims, La cenerentola, La scala di seta, Tancredi, La gazza ladra, Semiramide, Il turco in Italia, L’italiana in Algieri, La donna del lago, Maometto II, and more, he is also well known for his songs and religious works. His Péchés de vieillesse (Sins of Old Age) is a fourteen volume collection of solo piano music and compositions for voice with piano accompaniment. A most prolific composer he retired from the composition of opera at the age of thirty seven, some thirty nine years prior to his death. After his retirement he followed his second love, food, eventually moving to Paris where he died in 1868. In 1887 his remains were moved to the Basilica di Santa Croce, in Firenze. He is regarded as a master of opera buffa, and his operas and other vocal works remain in constant repertory.

Rossini is said to have described himself as a “third rate pianist, but the world’s greatest gastronome.” Remember Tournedos Rossini? Click here to see Chef Andre Soltner prepare this classic of French cuisine.

Check the links below to hear two of my favorite vocal artists sing his delightful music.

Click to hear Cecilia Bartoli sing three songs about the Venetian regata La regata Veneziana.

Click to hear Marilyn Horne sing Di tanti palpiti from his opera Tancredi.

Gioachino Rossini Stamp-172x200-536

I have no affiliation with any product, manufacturer, or site mentioned in this article.

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Guitar Cut Farro Pasta with Black Kale Pesto

Pasta with Kale Pesto

I was craving a hearty, but meatless pastasciutta, whole grain and packed with nutrients. The pasta was the easy part. When I want hearty pasta, I go right to the famous maccheroni alla chitarra of Abruzzo. Also known as pasta or spaghetti alla chitarra, the noodles are satisfying and toothsome.

I figured farro would be perfect for the pasta. An heirloom grain (triticum dicoccum), it is also known as emmer, and sometimes erroneously called spelt. Farro has been around for ages, literally. Documented as far back as the dawn of agriculture in Mesopotamia and The Fertile Crescent, the Roman legions conquered the world on their daily ration. Read more… »

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It’s Time to Grow Italian!

Posted February 21, 2012 By Adri

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It may be too early to plant, but it is never too early to plan. From Arugula to Zahara Eggplant, gardeners are marking calendars and making lists, drawing up plans, checking availability and placing orders. In short we are getting hyped for summer.

Italians have a way with vegetables. There is just no doubt about it. And they have varieties that until recently were unavailable to us here in the United States. But now Italian seeds from companies such as Pagano and Franchi Sementi are available at many local nurseries. My neighborhood nursery, Sego in Studio City, California, has a large selection of Italian seeds. If your nurseryman does not carry them, Seeds from Italy will come to your aid. They are the exclusive U.S. mail order distributor for Franchi seeds, Italy’s oldest and best known seed supply. Over the years I have grown many vegetables from Franchi seeds, always with tremendous success. I urge you to plant their Zucchini Romanesco. This variant is creamy and tasty, a breed apart, easily the finest zucchini I have ever tasted. Currently the top seller at Seeds from Italy is Red Pear Tomato, another I heartily recommend. It is a big, but early tomato that will please every gardener and cook. Read more… »

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Mardi Gras King Cake

Posted February 18, 2012 By Adri

Mardi Gras King Cake

Well, I’ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter’s recipe in last Thursday’s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us.

King Cake season runs from Twelfth Night to Ash Wednesday and comes to us from the Catholic tradition and believe it or not, ancient Rome. The cake represents the Three Wise Men who brought gifts to the infant Jesus; baked in each King Cake is a small charm, most commonly a baby representing the infant Jesus. Less often seen in America is a charm depicting a King wearing a crown. The notion of this trinket has its origins in the ancient Roman Saturnalia banquets where beans were used to elect the King of the Feast. The rite continued, but over time, the voting gave way to the bean (and later a small trinket) being baked into a celebration pastry, and the old gods gave way to the new. Read more… »

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Ravioli alla cavarola

Posted February 15, 2012 By Adri

Quilted ravioli

Quilted Ravioli with Butter CU


Mom’s pink satin quilt. Filled with the finest goose down, it was the epitome of bedroom comfort. She did not use it all the time. It was a special sort of a quilt, one we kids used only when we were sick. Good and sick, and the arrival of the quilt meant that this sore throat, belly ache or earache was the real deal.

My mom was not the kind of mom who ran to the doctor for every little thing. Not even close. Just ask my brothers and sister if you do not believe me. That is why we knew that when we got the quilt something serious was cooking. It meant that at any moment Dr. Cobley, the family pediatrician, might walk into the bedroom. Yes, Virginia, I am that old. I came of age in the era when physicians made house calls. Read more… »

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Latte alla Portoghese al Caffe e Cioccolato

Posted February 12, 2012 By Adri

Espresso and Chocolate Creme Caramel

Creme Caramel 01b

I have a thing for custard desserts. And caramel. And coffee. And somehow lately I have had a craving for chocolate. So there you go, as my sister Toni often says. And if you looking for a Valentine’s Day dessert, this is it.

Chocolate and Coffee

In its simplest form, flavored with vanilla only, this is a classic dessert, one everyone ought to have in their repertoire. Known as Latte alla Portoghese (after the exiled Jews who left Spain through Portugal and brought this to Italy), Crema caramella, Creme caramel, Creme renversee au caramel and Flan, it seems everyone makes this. Little wonder, I say. Read more… »

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