Visualizzazione dei post da Novembre, 2014

Cavolfiore con besciamella e formaggio

I had this beautiful giant cauliflower sitting elegantly in my fridge for a while, as usual
Then the other day I was browsing the Pioneer Woman site (which I totally adore) and stumbled upon this recipe and I thought: this is it!
Now there is a typical side dish, at least at my place, where we pair cauliflowers or fennel with besciamellaand some grated mature cheese, such as grana padano  or montasio vecchio.
So I decided to start from this and add Ree’s beautiful idea of a crumb topping.
As I did not have any broccoli, I substituted some bunches of fresh Swiss chard.
What you need (I used an older brother of this baking dish):
1 cauliflower, cut into florets, either steamed or blanched for a few minutes 3 small bunches of Swiss chard, cut into 1 inch pieces, either steamed or blanched for a few minutes 500 ml besciamellaor my shortcut milk sauce Cheese to please: I used about 50 g grana and 50 g montasio 1 bag Italian crackers, crumbled or ½ cup bread crumbs Generous sprinkle of black peppe…

not so quick lunch

Yesterday it was a good day for cooking, somehow, but a quite dispiriting day for parenting.
My beauty decided to go on a tantrum because we left earlier than planned grandparents’ place (we always leave earlier than he wishes for, even if it is 22.00 and grandparents are almost falling asleep).
Sometimes I get caught in tantrums, in the sense that I am totally hopeless at getting out of a dead end and I get so frustrated about it.
Luckily the internet is a good source to find out that I am not alone: it seems there are other parents that suffer the lack of ideas to resolve this. The good side of these incidents is that so my precious kid is fighting is way to independence. So I have to remind myself this when I see my grumpy bundle stomping his feet and demanding to stay home alone and sad instead of going to nursery school.
Today I decided that I personally will have a snack before meeting my little one, so I will have the energy and necessary sugary detachment to see the bright side o…

Monday mornings

I have been cooking very little last week. I am so behind schedule at work and I really should not be here, but I kind of thoroughly dislike Monday mornings. It feels like I should keep going with a weekend rhythmus but actually it is not possible, I must gear up for a full working hassle.
Well, I will just take a few minutes off.
Yesterday evening, I was browsing my ipad as I usually do after my precious darling falls asleep (if I have not fallen asleep before him) and I stumbled on this article about Finnish teenagers. It seems sleeping disorders have doubled in the last 20 years. Oh my. Allegedly that happens because of energy drinks – which I totally dislike, thank heaven (tea and coffee are not energy drinks in my opinion obviously…) – and because of ipads and the like. 
Oh well. As I do not actually always sleep well (although it may also be because there is a little one calling me in the middle of the nights since he cannot find his pacifier or because there is a big one snoring b…


I just love winter pajamas: I can't think about anything better that feeling warm, comfortable and cozy while sipping a cup of tea. The only problem is leaving them behind to go to work...

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on books


Crostata di riso

I actually never liked riso e latte. Yet my mother still favors it and so does my mother in law. It must be a memento of long gone childhoods. It is basically a sort of soup made of plain cow milk and rice. The best rice to use is the short one, riso originario, given that the rice will grow infinitely in the milk. 
For some mysterious reasons though I sometimes enjoy its sweet Greek cousin, rizogalo. Also I always appreciated its sweet version budino di riso.
Interestingly enough for an ignorant northeastern Italian as I am, I learned from other blogs that in Tuscany they encase this delicacy in a shortbread pastry. You can find original recipes from always brilliant Giuliaor you could also try this little gem by Pattythat I have been using as my recipe track yesterday. 
This is my adapted version:
Shortbread pastry: 150 g cake flour 50 g cornflour fioretto, plus 1 tbsp divided for dusting A pinch of salt 2 tbsp sugar 80 g butter, cold and grated, plus 1 tbsp divided for the baking dish Almond …

Fagioli vagamente alla brunswick

Ultimamente sono affascinata dalla cucina del sud degli Stati Uniti. Trovo irresistibile la combinazioni delle influenze che si sono mescolate per dar vita a piatti unici e nutrienti.
Nel contempo non essendo molto carnivora, pesco idee che poi immergo in versioni vegetariane di piatti più elaborati.
Per esempio c’e’ uno stufato alla moda Brunswick, che prevede carne cotta con fagioli e varie verdure in un sugo denso e vagamente profumato di spezie e zuccheri. Anche se nella maggior parte delle ricette ci sono i consueti animali (pollame, manzo e suino), apparentemente si cucinano anche selvaggine locali (scoiattoli, opossum…).
Qui la mia semplice versione senza carne, adattata dal mio solito favoritoSundays at Moosewood, che sono pure tentata di ricomprare visto che la mia copia è involontariamente suddivisa in più volumi.
Cosa serve (per una folla di affamati):
500 g di fagioli, ammollati per una notte (ho usato fagioli neri), e cotti a pressione per 20 minuti d…

cookbooks wishlist

The problem (I should say MY problem) with cookbooks, is that there are so many enticing ones and I can hardly resist them. Look at these ones, aren't they wonderful?