Archive for April, 2013

The Backsplash – Cocchi Americano Rosa and Solerno Cocktail

Posted April 28, 2013 By Adri


Backsplash


The problem with the world is that everyone is a few drinks behind.
– Humphrey Bogart


Nowhere is Bogie’s sentiment more apt than when used to describe the vicissitudes of a home remodel. Selecting a backsplash for my kitchen has sent me into a tizzy. A tizzy, in case you are not familiar with the term, is Bart’s chosen descriptor for that peculiar state of mind that overcomes me when I am overwhelmed, angry or quite undone. It is not a compliment.

Help however, is not far behind, and it comes in the form of a cocktail, the Backsplash. This one is a combination of Cocchi Americano Rosa, the newest vino aromatizzato (aromatized wine) from The House of Cocchi and Solerno, a liqueur made of Sicilian oranges and lemons. The citrus in both liquors marry beautifully and the kiss of bitter in the Americano Rosa lends a most adult finish. Read more… »

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Foolproof Frazzled Mamma Cheesecake or The Pope Made Me Do It

Posted April 19, 2013 By Adri

A Culinary Comedy of Errors and Experimentation
Adri’s Great Blog Cook-a-thon #7


Cream Cheese


This is the story of three women, eleven pounds of cream cheese and two Popes.


Pope01-509x640-1199Pope02-509x640-1201























It started innocently enough when I read a post by Trisha Thomas, AKA Mozzarella Mamma. “Dear Blog Readers — I’m seeing RED. I’ve become obsessed with Cardinals. I am constantly contemplating Cardinals.” It was mid-February 2013, and Trisha, an APTN reporter in Rome was covering the retirement of Pope Benedict XVI and the Conclave that would elect his successor. That’s where the two Popes come in.


The third woman is Linda Prospero, author of the Italian food site Ciao Chow Linda. She too reads Mozzarella Mamma. There we were, connected online by a mutual love of Italian culture and food and an interest in i papabili (men likely to be elected Pope.)

Read more… »

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Agrumato Lemon & Herbs Extra Virgin Olive Oil

Posted April 16, 2013 By Adri

Fresh Mushroom Herb Salad


Mushroom Herb Salad MS


Many people, when asked to name olive oil producing regions of Italy, do not immediately think of Abruzzo. This pastoral region set in central Italy east of Rome is well known for its spectacular vistas, majestic mountains, and expanse of Adriatic coastline. Yet olive trees and grape vines cover Abruzzo’s mountain slopes, and for thousands of years olive oil has played a crucial part in the culture and cuisine of the region. The truth is Abruzzo produces excellent oil, and each year more and more is being exported to the United States and other countries.

Agrumato Lemon Oil Bottle


I recently received a bottle of Agrumato (ah-gru-MAH-to) Lemon and Herbs Extra Virgin Olive Oil for review from Olio2go, an online and brick and mortar retailer of Italian extra virgin olive oils, vinegars, and food products. This mild, yet flavorful oil is made from Gentile di Chieti, Leccino, and Olivastra olive cultivars. It comes from the Ricci Family of Lanciano, an area well known for its citrus oils. There is a long standing tradition in the area of pressing the last of the autumn olives along with lemons. The acidity of the lemons cleans the press and the oil is traditionally shared with family and friends. Because the olives are pressed simultaneously with the ripe lemons the oil exhibits a remarkable harmony of flavor. The sunny lemon oil is infused with garlic and oregano to create a sophisticated marriage of clean citrus flavor and aromatics. Read more… »

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Cicerchie and Black Kale Soup

Posted April 9, 2013 By Adri


Cicerchie-MS-Kale-Soup


What beans! What character! The humble cicerchie, Lathyrus sativus, with their hearty flavor have been a character on the world food scene for thousands of years. Paleobotanists have determined that cicerchie came to ancient Rome from Greece, having first made their way from the Near East along the northern coast of the Mediterranean. The ancient Romans called the legume cicercula, and the march of the Roman legions was fueled on soup made from them. Because cicerchie grow well in high altitudes and cool climates they have traditionally played a large part in the cuisine and farming of the central and southern Apennines, especially Abruzzo where they sustained the poor through good times and bad. Cicerchie farming and consumption decreased after WW II, but a resurgence is underway, thanks to the burgeoning interest in traditional foods and sustainable agriculture both in Italy and worldwide.


ODAP-Molecule


However, cicerchie have one characteristic that sets them apart and is worth addressing. They contain the neurotoxic amino acid Read more… »

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Make Your Own Spinach Garganelli

Posted April 2, 2013 By Adri

Handmade Garganelli with Beef Ragù


Spinach Garganelli with Ragu


The calendar says Spring is here, but the mercury remains low. I wanted some hearty food, and that means ragù around here. I felt like some handmade pasta too, so I opted for garganelli, tube shaped pasta with ridges, a perfect match for any sauce. Whether delicate or hearty, the sauce bathes these handmade beauties inside and out, coating them and clinging to the ridges, delivering maximum flavor with every mouthful. Read more… »

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