Wild mussels in spicy tomato sauce

"You don't have to cook fancy or complicated masterpieces. Just good food from fresh ingredients" ~Julia Child There was a time when I thought cooking fish or any kind of seafood for that matter was some complicated business, unless it came in a form of frozen fish fingers. That was quite a while ago though. The more … Continue reading Wild mussels in spicy tomato sauce

In the Italian mood – Cherry tomato, bocconcini and basil bruschetta

"In Italy, they add work and life on to food and wine"The dietitians claim that the best food for the eyes and the stomach are those that incorporate different bright colors. So since in the Italian mood today - toasted bread for the yellowish effect, tomatoes for the bright read, arugula and basil for the sharp green and bocconcini... white... Well - for the balance … Continue reading In the Italian mood – Cherry tomato, bocconcini and basil bruschetta

Risotto with porcini

"One cannot think well, love well, sleep well, if one has not dined well." Virginia Wofl A while ago making risotto seemed like a big deal until I tried it the very first time, following the general rules of cooking risotto. It turns out to be a simple, subtle and very satisfying dish. My favorite … Continue reading Risotto with porcini

Grilled pepper salad

"A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad." Jane Grigson Grilled pepper salad, in other words - something similar to the Italian Classic - Insalata Caprese. … Continue reading Grilled pepper salad

Pappa al Pomodoro

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard So simple and yet so unforgettable! Papa al Pomodoro is a tuscan soup, although it usually and traditionally turns out thick enough to be eaten with a fork! I love love love fresh tomatoes right off the vine and … Continue reading Pappa al Pomodoro

Olive Oil and Orange Cake, Inspired by Mario Batali

“A man is not an orange. You can't eat the fruit and throw the peel away”. Arthur Miller First of all, to give heads-up - the photo is "borrowed" for the time being - just to give an idea how my cake looked like prior I poured the glaze on - then it looked like … Continue reading Olive Oil and Orange Cake, Inspired by Mario Batali

Potato gnocchi with tomato – garlic sauce… Inspired by – an empty fridge!

“Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak.” Ted Nugent "For cool vegetarians" and those, who love the genius of the simplicity in Italian cuisine! And... Referring to the quote in the title - the only vegetarians I eat are those that swim in water. This is … Continue reading Potato gnocchi with tomato – garlic sauce… Inspired by – an empty fridge!

Potato gnocchi with creamy chanterelle sauce

Gnocchi (English pronunciation: /ˈnɒki/, /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco)Easily got addicted to watching the Top Chef series. I feel hungry for anything new I can get my hands on to learn more about food, cooking it, tasting it and pairing it with wine. And yet I must admit to having some blond gene... I honestly … Continue reading Potato gnocchi with creamy chanterelle sauce

Mushroom and fennel risotto… Inspired by empty stomach and love for risotto!

"Rice is born in water and must die in wine." Italian proverb Today is October 22nd, Saturday. It is sunny yet chilly and hard enough to believe that at this time of year I was still able to find mushrooms in the forest. After a long late breakfast with Zucchini - ricotta fritters, a long walk in … Continue reading Mushroom and fennel risotto… Inspired by empty stomach and love for risotto!

Eggplant stuffed with dried porcini risotto oven baked with parmigiano reggiano crust…

Wikipedia: Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistencyI absolutely love risotto! Especially with mushrooms - let it be chanterelles, porcini or any other kind of good mushroom. Top that with hand picked mushrooms in the forest by yourself - makes it so much tastier and exciting!Mushroom picking in itself … Continue reading Eggplant stuffed with dried porcini risotto oven baked with parmigiano reggiano crust…