Well, down jackets have been washed, dried and officially put away for the season – finally! I don’t know if winters feel more brutal every year because they are actually getting colder, snowier and endlessly longer or that I’m finally realizing my destiny is to move back to Miami to sit on a lounge chair under swaying palm fronds and a light coating of perspiration. I said “never again” to the latter, but now that I wrote those words it sounds kind of doable. [Read more…]
One day just last week when the high temperature was hovering around 19 degrees, I heard birds singing outside my window, sounding so cheerfully oblivious to the words “Polar” and “Vortex.” I figured they knew something I didn’t. It picked up my mood to think that despite what’s going on with the weather, spring IS going to happen, come hell or high water. And yes, there will be high water after the snow pack melts, but let’s try not to worry about that right now.
We are starting to thaw. However, there’s still enough of a chill in my house that cooking things in the oven seems like a good idea. I usually roast a chicken at least once a week, throughout the year and into the summer when instead of heating up the house the bird goes outside on the grill.
The whole bird is usually eaten in one sitting in our family, but this time we had leftovers. My kids don’t go near cold roast chicken, but – HA! – they do when it’s baked into this creamy, cheesy mixture I told my son was Pasta Pot Pie. Just for the record, he didn’t go for it (he’s 13, and still suspicious of any green vegetable that isn’t broccoli or green beans), but my daughter was all over it. [Read more…]
With yet another snowstorm getting underway here, it seemed like a good day to make this simple and nourishing soup. Last week, I tasted it as prepared by Fabio Viviani, the charming Italian guy from Top Chef.
He was in New York City doing a demonstration for Legends from Europe, representing some pure, natural food products from Italy, including Proscuitto di Parma, Prosciutto di San Daniele, Montasio and Grana Padano cheeses.
Grana Padano is sometimes called “poor man’s Parmigiano Reggiano,” which seems a little unfair. I think it’s just as delicious. And possibly because it’s not as well known outside of Italy, I find it tends to have a more friendly price tag. It’s made in the Po Valley region in northeastern Italy from raw cow’s milk and aged between 9 and 24 months. The cheese develops a rich flavor and granular texture that I absolutely love, with a slightly milder and less salty taste than Parmigiano. [Read more…]