pomegranate panna cotta

The pomegranates were ripening, falling to the ancient staircase below with a thump. The heavy fruit split apart on impact, exposing crimson seeds and fleshy insides.  There was a tree laden with fruit just outside the casale in Tuscany – the magical place where I was staying almost exactly one month ago.

The skin of these fruits wasn’t the familiar mottled, deeply red color of the ones I buy in late fall from produce bins in the grocery store; these were yellow tinged with green, looking more like extra-large Golden Delicious apples than what I’ve come to recognize as pomegranates. Pomegranates are melograno in Italian, derived from the Latin word for apple.

When I first noticed the tree I didn’t recognize the fruits; it wasn’t until I saw them cracked open on the ground that I saw what they were. The property, surrounded by vineyards, was outlined with hedges of bay laurel, rosemary and oleander. All plants that love the Mediterranean climate as much as pomegranates do. [Read more...]

venere black rice bowl, inspired by obicà

So here it is October already and if I were a good little food blogger, this post would involve a pumpkin. Ideally, something that could be called Decadent Pumpkin Fill-in-the-Blank. (Ok, brief aside…did pumpkin marketing frenzy start with those Starbucks drinks or what? It’s too much.)

There will be things pumpkiny and squashy soon (It is fall. Oh, well). But I returned less than a week ago from traveling in Italy and that’s pretty much all I can think about. I spent two whole weeks(!!) there, not an epic amount of time, but enough that I felt totally immersed. In the language, food, art. The color of the sky and the taste of the caffè. Every night since I’ve been back home, my dreams have been set in Italy. I’m still processing it all.

Being in Italy only made me hungry for more Italy. I soaked it up, and it will be spilling over and inspiring me for a long time – hope you don’t mind.

Italians make their way of life a priority. It’s a life close to the earth, the seasons, and hundreds of years of tradition, but the basis is simplicity. It feels so different from how we live here in the States, which may explain why it seems idealized to me.  I saw an art exhibit spanning the 16th and 17th centuries in Florence, at the Uffizi Gallery. It’s titled Puro, Semplice e Naturale: Pure, Simple and Natural – those are the perfect words to describe what I love about the place in this century.

In a few weeks, I’ll be sharing more about my experience as a DaVinci Storyteller, which is what brought this Italian adventure my way.

For now, here’s a few shots I took while wandering in Florence one beautiful day; the first was a small produce stand I walked by on a narrow street near the Duomo and the second an inviting-looking restaurant, open and ready to serve pranzo.  [Read more...]

raw and roasted cherry tomato salad

August is the month that feels most like summer to me, when days melt lazily into each other and the sun feels that much warmer. It’s the perfect time to unplug. When we lived in the Midwest, my kids would start the new school year in early August, which never failed to feel strangely out of step – it was always September when I was growing up. This year it felt nice to push our vacation into that last full month of summer.

We spent a few weeks on the coast of Rhode Island; almost every day was so clear and beautiful, each sunset outdoing the last. I didn’t want it to end.  Nothing makes me happier than looking at the ocean all day, and planning dinner around produce from the local farmstand – at this point in the summer that would be tomatoes, sweet corn, blueberries…and more tomatoes.

The cherry tomatoes I found at the market the other day were hard to resist, in a rainbow of colors. Usually my daughter eats them up by the handful straight out of the pint basket, as if they were the cherries they’re named after. Before they disappeared, I got the idea to make a cooked and raw salad,  to get a little bit of the intensity I love about roasted tomatoes along with the burst of juicy freshness from uncooked ones.  [Read more...]