California Miles

Exploring her own state is something she has not done much of so, she decided to grab her buggy and head off up the coast of California. She pointed her wheels towards the coastline until she arrived to stop in Santa Barbara and sip wine at the Harbor House as the late March fog swirled in around her.

Wandering up and down State Street in the heart of a lovely town, she wished she had a buddy with her to stop and eat at just about every wine bar and eatery there. As the fog really moved in, she decided to head out to Solvang for a little tour of the place one she had not revisited for over 25 years. Upon arrival she was truly surprised to see how much the town had changed over the years all except the Abelskievers. After a really fast tour and a jaunt through the farmer's market for a bag of fresh cherries and bucket of cookies she jumped back in the car and left for San Luis Obispo to spend the night at the Madonna Inn.

Reading some of the print material, she was fascinated to learn how Alex Madonna was such a good friend with William Randolf Hearst and how the two of them, with their dreams, created two masterpieces in their own rights. They both loved craftsmanship and quality and there seemed to be no end to their dreams. After a funky dinner in the pink restaurant, laden with photos of old Hollywood stars with the Madonna family, she headed back to explore the nuances of her funky room.

Clearly, the next day she was destined to visit Hearst's Castle and from one who has lived in Europe for over 10 years, living with, among and around villas, castles and palaces, this was enthralling, overwhelming, and humbling all at once. His vision, which he changed ad infinitum, was a mental work-out particularly when one can practically “feel” his vision, his dream and experience his efforts in every corner, in every piece of furniture, Della Robbia and gads of other antiques. Such fun it must have been for him! She almost envied that kind of power to create without limits.

OK, so onward and "upwards" in the buggy towards Big Sur. Nepenthe http://www.nepenthebigsur.com was her late lunch stop. Anyone ever been there? Spectacular vistas, architecture and a luscious Bordeaux! '99 Pichon Lalande, from Pauillac coupled with artisan cheeses of California. She was in heaven! Contrary to her habit of wanting more wine, she savored this glass over an hour, feeling it wash over her velvety in texture, reveling in the deep purple ruby color and knowing she would never be able to find a bottle of this once home. Ha, thanks to her favorite wine merchants...she found her paradise after returning hom. http://klwine.com

Off again, towards Carmel for a lightening fast "look" and then a late arrival into San Francisco for a night on the wharf. Always her favorite place to be anytime of the year! Those crab cocktails from the street vendors...! Later, in the room, she quietly planned the winery stops for the next day through Napa Valley.

The next day she flew through the wineries buying up a car load of "bottles full of grapes" and then headed out for a stop in Reno so she could spend the last night in another one of her regeneration spots, Mammoth Lakes...a small spot of tranquility this time of the year. The skiers were still there but just barely so the town was quiet and cozy. http://www.mammothlakes.com

Reflections...

When we are mindful of every nuance of our natural world, we finally
get the picture: that we are only given one dazzling moment of life
here on Earth, and we must stand before that reality both humbled and
elevated, subject to every law of our universe and grateful for our
brief but intrinsic participation with it.

E. Gilbert

Superb Cheese Tarts from the Alps

250gm or 8oz Flour
100gm or 3.5 oz Butter unsalted
1 Egg

Butter and flour the molds diameter of 3 inches 7cms about 12 of them. Cut butter into the flour with a pinch of salt, when crumbly, add 4 Tablespoons water mix quickly and lightly then add egg and mix quickly until homogeneous. Cover and place in refrigerator for 30 minutes. Roll out on a floured board about 3mm (the thinner the better)

Filling 240ml or 8oz heavy cream

The following cheese combinations are recommended:

Swiss Emmenthal (good swiss cheese) and Brie or, Gruyere and Brie or, Fontina and Brie or, Gorgonzola dolce or piccante and Brie or, Gorgonzola and Fontina (a strong combination) or, Stilton and Brie If you are able to find Sbrinz (from Italy) this is a great one as well to combine with either Brie or Fontina

229gm or 8oz of "type one" cheese grated or finely chopped

115gm or 4oz of Brie or Fontina or type number two cheese cut into tiny squares or pieces

100 ml or 3oz Whole milk
3 Egg yolks
Parsley, salt, nutmeg

Cut cheese into cubes trimming crust off of the Brie. Divide the two cheeses evenly and place in the dough lined tart molds.

Combine milk and cream in a bowl, add the yolks mix and beat well. Add fresh grated nutmeg, a teaspoon of chopped parsley and a pinch of salt. Pour the mix into the tarts covering the cubed cheese.

Bake in a preheated oven 190 degrees Celsius or 375 F for about 20 minutes Cool 10 minutes and unmold and serve

Firenze - Summer and Sangria!

Maybe it is the heat, causing me to think of Firenze, urges for Sangria or is it my usual spring fever...hum. Three recipes for Sangria are posted here, one in Italian, one for parties, English and the basic recipe in English and all superb! Now, all I have to do is grab that crazy maschio to share it with me somewhere high above the city or on some mountain top; I crave high mountains or is it the altitude and Italy combined, the lifestyle, the people, the culture and architecture, the cradle or culla of civilization? I must have lived there in a previous life.

When I took the early train to Florence last fall, I wanted to walk my old haunts and see if I could find a few old friends. Walking from the Santa Maria Novella station I could feel the city take hold of me. I walked around the Duomo and headed for Via Cavour; it was early and most of the eateries were receiving deliveries (the only time vehicles can be on the street) with shopkeepers out front sweeping and moping and washing windows. After passing one intersection I looked up at the pale rose and yellow facades and literally fell into a trance feeling the past around me, in me and pushing through me; I was home, I could not deny it, I had lived here before.

I felt like an Eagle soaring through and around the streets as I continued my walk.
Upon passing Piazza della Republica I yearned for more time to sit at the pink café seated outside nursing an espresso. Finally I spotted, through a space in two buildings, my favorite vista of Piazza della Signoria and I had to stop and lean against a wall. I felt as if someone had punched me in my gut; and someone had, my beloved city my favorite piazza; so many feelings assault me when I get to this square.

Years ago, when I lived close to the city, I remember walking through that same Piazza with my husband; it was late November, wicked cold and windy and it was night time although, not late. As we made it to the center near the fountain, we stopped and just listened, voraciously soaking up the solitude, the distinct lack of tourists and the cold air. I knew he was oblivious to what was coursing through me because he had slowly drifted away walking towards the Uffizi. I stood there and felt myself going back in time, as if someone was taking me back to this same spot, centuries ago.

I felt the different clothing I was wearing; I heard the horses and carriages over the uneven stones I could even smell the different scents, the fire pots burning in the square. Unexpectedly, it seemed as if I was in the midst of a crowd, spirits brushing against me and all this laughter, chatter and noise whirling around.

My husband yelled at me to get moving and I snapped out of it to find utter silence except for the water falling in Neptune’s fountain (by Bartolomeo Ammannati). The wind was shoving me and, with the suggestive lighting of that square, I knew I had been there a lifetime before. Ah, home sweet home. So yes, when I crave Italy, now I truly understand why. I just wish I could make more frequent visits to this now crazy, loud and dirty city; my city, my past (or maybe it was a past I best forget).

Chiusi, Nonna Rosa's, Kamars and the Real Fagioli Toscani

Ceramica Kamars Being such a ceramic fanatic, she wondered why in all the years she had spent near Chiusi, she had never ventured into this Etruscan jewel. Founded in 1958 Kamars takes it’s name from the ancient Etruscan name for the town of Chiusi. They export unique place settings all over the world and provide the tableware for a few of the Etruscan restaurants in the old part of Chiusi (such as, La Solita Zuppa). The artist’s reproductions of antique forms, colors and shapes are a refreshing contrast to the infamous Deruta collections. Everything is hand painted of course, and with his small oven capacity, he produces these wonderful pieces in a very unhurried manner. If you ever have the chance to be in the triangle of this area, Chiusi, Chianciano Terme, Sarteano, stop in to see his wares and have dinner next door at Nonna Rosa’s located in the Hotel Rosati; you will be enormously satisfied.

Nonna Rosa is one of those surprises one does not expect in a “hotel” zone let alone, a three star hotel. This family owned and operated affair offers a step back into the past with wonderful vintage and antique pieces from the 1900’s (to note his collection of Lambrettas).

They are warm and welcoming doing all they can to accommodate needs. Within this environment lies a fabulous restaurant run by the family of course, offering not just local fare, but a creative variation on a theme (the classic Tuscan fare with a flair). The restaurant is decorated in every angle lending the feeling as if in ones own home. There is a wonderful fireplace, sconces rendering soft lighting, candlesticks and candelabras here and there on various tables, chandeliers and lovely drapery not just on the windows. Once the ordering is complete, the time between dishes disappears while studying all the vintage pieces, which in turn, spurn many a conversation as memories related to some of the pieces arise.

Do not be shy when ordering, the portions are not huge and they are fabulous about giving half portions for pasta, you will probably pay for a full one but at least you do not have to throw away half of it. You must have an appetizer (one of their best is the tagliere with pecorino, bruschetta in varying flavors, mini onions, homegrown honey, and fabulous cinta senese cold cuts), a pasta course and main dish. The portion size of the main dish is small and really, just the right size allowing a little bit of room for desert; definitely try their chocolate fondue.

Fagioli Toscani – Simply the Best About Tuscan Cannelini or (White Kidney Beans). Beans must always soak overnight no matter what you read. Before cooking, rinse and add fresh cold water for cooking and do not salt the water until the very end.
For 6 500 gm or 18 oz or 1lb of Cannelini beans 10 Large leaves of Sage, or more if small 20 gm or, a tad less than 1 oz Butter salted 2 Soup spoons of hearty flavored olive oil 2 Soup spoons of tomato sauce Bring the beans to a boil on medium heat, as soon as they begin to boil, turn down low. Cook uncovered until done, not mushy, they need to hold their shape. When done, drain reserving a few spoons of cooking liquid and set aside.

Melt butter and oil together in a large saucepan, (large surface area) When the fats begin to bubble, add the beans the sage either as whole leaves or cut with scissors into three, salt and pepper to taste. Sauté and when almost all the liquid has been absorbed, add the tomato sauce. Stir together well and cook for another two minutes (If the mix seems too dense, add a few spoons of the cooking water from the beans). Serve hot as a side dish, garnished with olive oil and accompanied with crusty bread either plain or toasted and rubbed with garlic.

Wine Bars Italian Style

Wine by the glass posted daily on the chalkboards; a really nice way of tasting without having to buy the bottle. This is one of the places we can wander into and have a glass with a taste of local salami and such as well as, the place we go when the "gang" gets together for a group dinner of Bagna Cauda, or Beef Bourgogne.

So what is next on Snow White's menu? With these days indoors, she is working on some super duper special cheese tartlets from the Alps.

Out and About in the Veneto

Casa del Parmigiano is a must see while traveling through Marostica, check out their site. Next to this shop is the Casa del Café where you may have a macchiatone that will knock your taste buds for a ride. A macchiatone is an espresso with a bit more steamed milk than just a caffè macchiato (or colored with a dash of milk and a teaspoon of froth); the coffee used here is a genuine treat. Next to these two shops is a good bar/coffee house where one may sit outside on the piazza and soak up the view with Illy coffee and fabulous pastries from the local pastry shop just a few minutes from the bar. Where to eat. There is also a incredibly quaint hotel not far from these three spots, Albergo Due Mori; nestled within the “land of grappa”, this modest hotel is a tiny distillation of emotions.


For those who wish to dine in history, a must-do is the Ristorante al Castello Superiore. High above the town of Marostica is a wonderful taste treat as well as, one for the eyes. Be sure when driving there to take a small car otherwise you cannot make the sharp turn up the castle drive to park above near the water well.

This restaurant makes one of the best Baccalà alla Vicentina I have ever had although the polenta is not true in presentation as it should be, the dish is still an authentic delight. Be prepared for a well stocked cellar with prices to match.

Tecnorati

Peace in Times of Great Unrest

Wishing a peaceful Easter to all....

Compound Butters for Cheap Meat

With these economic times, my kitchen is feeling the pinch so it is time to dig out those standby recipes for compound butters to help flavor the cheaper cuts of meat some of us are having to purchase. My favorites are Bercy Butter, Matre d’hôtel in two versions, Marchand de Vin, Garlic Butter and Paprika Butter. When making these compound butters, allow about ½ ounce per serving and make sure these dollops are placed just before serving o top of the piping-hot meat or fish.

Matre d’hôtel Butter

Cream 4 oz or 113 gm of unsalted butter
Add a teaspoon or a little more of chopped parsley the juice of ½ lemon, salt and pepper to taste. A variation of this is to substitute the parsley with chopped chives for great chive butter.

Bercy Butter

Cook 2 teaspoons of finely chopped shallots in ½ cup of dry white wine until reduced to about ¼ of the original quantity: cool. Cream 4 oz of butter with 2 teaspoons of chopped parsley and the wine-shallot mixture, season with salt and pepper.

Marchand du Vin Butter

This is the same as the Bercy Butter except a good red wine is used instead of white.
Garlic Butter
To avoid too strong a taste, or overpowering, the garlic should be cooked first. Peel 6 cloves of garlic and drop into boiling water for 5 minutes. Drain, cool, and cru sh thoroughly, then cream with ½ cup of butter.

Paprika Butter
Melt 2 oz of butter and in it sauté 2 Tbl of minced onion until light brown. Remove from heat and add 2 tsp of paprika, mix well and let cool. Add 2 oz of creamed butter and cream well together. This may be forced through a fine sieve if desired, great on Veal.

Some other ideas for flavorings are: mustard, chutney, tarragon or other herbs, anchovy paste, Tabasco and Worcestershire sauce. An assortment of these butters works well with fondue Bourguignon.

Not Just Any Bookstore...Bassano del Grappa

While roving the streets of Bassano del Grappa, this little day-tripper stumbled on an extraordinary bookstore fashioned as a library in an ancient palazzo. Art and culture have been joined in a meticulously restored edifice called Palazzo Roberti. The building dates back to the 1600’s and thanks to painstaking restoration, the palazzo presents a bookstore of the 21st century cradled in the essence of the past. Just browsing books one has the prospect to admire the high intrinsic value of the architecture, the gardens, the statues and frescoes. Flanking the staircase is a banister, a superb work of art in and of itself; the fat hand wrought wooden rail is supported by forged iron pieces resembling snakes. Today the cultural center, situated on the "piano nobile," allows us to live literature in the past during invitations and meetings with writers and artists of today. This lovely palazzo conquered her as it also did for Napoleon, who chose to reside there twice during his lifetime.

An Embarassing Offer

OK, I am disgusted with Obama’s embarrassing monetary offer to Italy for the earthquake victims and damage. 50 thousand dollars is an insult and, on the heels of this “lovely” economic crisis caused by America, it makes the offer even more obscene and absurd. Condolences would have been enough, a little kiss-ass political style letting everyone know that the US is concentrating on recovery of it’s own especially since money is just a matter of sending the "invoice" farther down the line to our children and grandchildren. On top of that, his request or demand to have Turkey be a part of NATO is another insane imposition. Why make the European countries pay our tab, for prostituting Turkey with our airplanes? There are way too many immigrants in the European countries and they have no desire to add Muslim-Turkey legally to their worlds and I do not blame them! Good Lord, where else is Obama going to insert his foot? He never ceases to disgust me with his unbelievable lack of experience and ignorance to common sense.

Did you all hear about how Michelle is not going to concede to classic First Lady dress codes as well as, not wanting to give up her prowess in the kitchen? When will she figure out the importance of her position as a representative of our country and take on the role of that representation versus making a strong statement about maintaining her home-style habits? She should have taken the $ 50K offer of her husband to Italy (the price of a car) and put it towards her wardrobe. While in Europe she was out classed in dress by all the other ladies.

The Truth about who Works

A Russian arrives in New York City as a new immigrant to the United States.

He stops the first person he sees walking down the street and says,

“Thank you Mr. American for letting me into this country, giving me housing, food stamps, free medical care, and a free education!”

The passerby says,

“You are mistaken, I am a Mexican.”

The man goes on and encounters another passerby. “

Thank you for having such a beautiful country here in America.”

The person says,

“I not American, I Vietnamese.”

The new arrival walks farther, and the next person he sees he stops, shakes his hand, and says,

“Thank you for wonderful America!”

That person puts up his hand and says,

“I am from Middle East. I am not American.”

He finally sees a nice lady and asks,

“Are you an American?”

She says,

“No, I am from Africa.”

Puzzled, he asks her,

“Where are all the Americans?”

The African lady checks her watch and says,

“Probably at work.”

Dirt-Poor Soup

Stealing this recipe from the Piglet, I thought this was appropriate for the times, a dish one could whip up on a budget stretched to the limits. Now with Fiat and Chrysler together, we might be seeing a few more of these in the states besides the Cinquecento clubs and finding replacement parts a tad easier. Gotta love that new 500!

The origin of this peasant soup, from what she garnered via the Piglet, is somewhere on the Spanish continent. Honestly, this is a super easy dish, a great belly warmer and just plain good when using genuine ingredients.

1 liter or quart of chicken, beef or vegetable broth (for one person use half that amount). Old crusty bread (older than a day or two) cubed or just torn into pieces (be sure to use the crumbs as well).

Hearty flavorful extra virgin cold pressed olive oil (Tuscan if you are able).

2-3 cloves garlic cut in half or quartered 1 egg per person Sauté on low bread pieces in plenty of oil with the cut garlic; sauté until the bread is well toasted ad crunchy.

Heath broth to almost boiling turn down when add the eggs).

Lightly beat the eggs in a small bowl as if preparing for an egg drop soup.

Add the eggs to the hot broth while stirring then add the bread, oil and garlic from the sauté.

Serve hot. If desired, may add a dusting of Parmigiano Reggiano (not Kraft!) to make it a bit “richer.”

Just Thinking...

Some people come into our lives, leave footprints on our hearts, and we are never the same…

Coming up...

Snow White has some fun things on the stove, not food, but about Palladio and the Veneto and some wonderful little towns in that area so stay tuned. Found a great bar in Vicenza for cocktails, after dinner stopped in and had a mint stinger...really good!

Ciao, ciao