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ambra

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Everything posted by ambra

  1. I'm looking for a quick lemon tart recipe....one that is like Lemon squares and I came across this but it seems worrying to throw the white part of the lemon into the pie as I was taught that it's too bitter for cooking. Has anyone ever tried this method? Or doesn anyone have a better recipe? I was looking for a tart as its a dessert I need to take to a lunch and I just thought it presented better. I've usually had good results from this woman's blog.
  2. I know you don't want an "oldie," I'm just going to point out a "goodie" anyway. Perilli in Testaccio has amazing primi. The best carbonara (with crunchy bits) and the best pastas with a sugo made from coda di vaccinara. Also, a delicious crema di zabaglione. (Somewhat like a mousse and not actual zabaglione. And not too sweet!!) Total old school place even in it's decor. But best carbonara ever. Another solid is Felice and another is Flavio Velavevodetto. I have to think for more. Hopefully some of the Romans will pop up here, I don't live there, just visit often! If you check out Elizabeth Minchilli's blog (of the same name, I believe) she's got lots of Rome info.I like her because we agree on the carbonara at Perilli. I'm pretty sure there is something about Bonci on there. (His place is called Pizzarium and it's a shop not a pizzeria.) Oh, if you like beer, there is a place called Open Baladin that has hundreds of beers. I know you can get that in the US, but they'll have a ton of artisanal beers made in Italy. another huge rage here now. Their menu gets mixed reviews though and anyway, they've got burgers and stuff which I am SURE you don't want.
  3. what are you looking for? do you have any places in mind? I might consider bonci's pizzas. they're 'all the rage' here now. I personally think they're pretty awesome.
  4. I get sick to my stomach every time I am served or have to watch a Tuscan eat raw pork sausages. Apparently, I am "missing out" on something "great." But they are so good cooked!
  5. Care to share your recipe? Sorry about your meat though.
  6. ambra

    A whole prosciutto

    I think it's so cheap because of the expiry date.
  7. Alcuin, yes, great minds to think alike and that Gratin looks AMAZING! Fantastic blog, thanks for doing it!
  8. Habit and Fear. My MIL will use a steak knive over a chef's knife or even a paring knife out of fear. She's so used to cutting with a bad knife now, that she could never change. She uses a 10 dollar mandolin for things like onions and/or grates mirapoix veg for sauces etc.
  9. Don't worry Darienne, I didn't see them until they were pointed out either!! Can anyone make out the flag?
  10. ambra

    The Greatest Salad

    I have to agree about the ceasar. I just left a restaurant that served "ceasar salad dressed with mayonaise and worcestershir dressing." That was the menu description. But I do really love a nicoise too.
  11. Slkinsey, an old Italian teacher once told me that the 'gl' in Italian could be equated to how Americans say the middle of 'million.' It works if you're saying mill-yun.
  12. You're killing me. the thing I miss the most from the US, is Cheddar. I miss Cheeseburgers, Cheese sandwiches, standing in front of the fridge stealing slices..... Great blog so far!!
  13. They don't really do doggie bags here in Italy. I've seen it done, but so rarely, I'd consider it an anomoly. I admit, I often want one, especially since my son only ever eats HALF of whatever is in front of him. It'd be great to be serve it to him again for a second meal! I'm with the Waste Not camp, I'd rather take home whatever I didn't finish than throw it in the bin. In my restaurant days, I remember staff eating off the unfinished plates of patrons! That always grossed me out. I think what I miss most about the US is the absence of good takeout (other than pizza) more than doggie bags though!
  14. Oh, I definitely agree that it should be "whatever the parents are eating." but I didn't start out that way. I started that a little later. I think I might have posted about weaning here asking for advice and I think you, KA, gave me that advice in the first place. Although I could be remember wrong.
  15. Hi, Franci, I went through the weaning process in Italy.  I know you weren’t asking specifically about Italy, but I’ll tell you a little about it. I didn’t follow all the rules. the original broth was insipid and my son wouldn’t touch it with a ten foot pole. He just didn't get it. So as he grew, we increased the variety of the vegetables and pureed the whole thing. The end result was your typical “passata di verdure” which we mixed with tiny pasta shapes, parmigiano and raw oil. He is three now, and this is still by far is favorite meal. While extremely healthy and nutritious, I almost think it is a detriment to his diet as he won’t eat other vegetables on their own and gets bored quickly of repeated meals. In other words, I’ve made it very difficult for myself. This could just be a phenomenon relative to my child, as I know for a fact, my SIL who does the same passata is still able to give it to her child four times a week. Aside from that, they don’t really recommend the jars here so much, they prefer you make the foods yourself. I remember that my pediatrician preferred we start out with commercial cheese and dairy (UHT and pasteurized). we tried "jarred cheese" which was hideous and let that go for things like stracchino, ricotta and the like. They also eat meat and fish earlier than the US here for sure. Starting with lamb. After he got used to the whole idea of eating food as opposed to drinking milk, we let him try everything. His other favorite meal is probably pici al cinghiale, just like a good little Tuscan.
  16. ambra

    Cold pizza

    I was just thinking. My favorite cold (room temperature) pizza is with slices of potato and rosemary. Or sliced zucchini with grated cheese. Both delicious. I've also had it where the cheese is sort buried into holes. Not huge chunks. but small gratings. None of the above has tomato sauce.
  17. ambra

    Cooking With A Plancha

    I have that Lodge too. Only in my old apartment, I burnt the stove (permanently discoloring it) and melted the knobs using it. I haven't taken it out since. It's a pain in the butt to clean since it's so heavy and so big. I really like the way food comes out on it, but it's just too big for my current stove as well. I have this other Caphalon non-stick griddle pan that is WONDERFUL. I use it for everything. I grill (dry and marinated) vegetables, make pancakes and the like, makes steaks, I love it. A recent trip back to the store that I originally bought it at, I noticed that the material was much lighter and thinner. In light of that, I am not sure I'd be able to recommend it.
  18. This may make me sound totally lame, but I never make the same vegetable soup twice. It's always good, but one time, it was incredible. I've never been able to recreate the exact recipe. I was making this soup once a week for months on end as that's what we nourished our son when we were weaning him. for me to remember that particular soup....it must have been damn good! There is actually a restaurant in New York that makes Croquetas de Baccala that I've tried over and over to recreate. They are deep fried and the center is creamy, melty-almost runny. I miss them and love them and would do anything for that recipe. Sadly the last time I had gone 5 years ago, they were horrible there too. I know the starting point must be some kind of brandade or maybe it's just straight up bechamel. Anyway, looks like i might be trying again soon!
  19. ambra

    Cold pizza

    Well, I doubt this will feel the same to him, but what about a focaccia sandwich? You could cut the foccaccia through the middle and put tomato and mozzarella or whatever he likes on his pizza. I do like the idea of parmigiano on the pizza though.
  20. What is a jelly omelet dare I ask? I can't deal with the brown...the kind that doesn't cut through with a fork. I like mine the way Weinoo describes, in fact, I cook mine in a ceramic pan.....stays extremely blond that way.
  21. I remember reading an article by a producer, I'll try to find it. (Was it Pamela Sheldon Johns?) But I think the normal temp it should be kept in is 15-18 degrees celsius.
  22. I was told the same thing as Andrestorrubia. I was told: cool, dark, place. Stored in dark glass preferably. However, I've really questioned it. So I can't explain why (if it even is) it's better than way. We buy our olive oil in bulk at the time it is pressed and don't really buy again til the following year at the next pressing so it's never really been a problem for us. Yes, the flavor absolutely changes, as anything would, I guess. But it does not become in any way inedible.
  23. My mother's noodle kugel recipe has butter cottage cheese and sour cream. It also has a fair amount of sugar. I think as Pam R says, the sour cream makes it better. Baking it til the bits get crunchy is also great. My father's Pasta con la Ricotta, has Ricotta, Sugar and Lemon Zest (as mentioned upthread) and is served lukewarm after having mixed the ingredients with the boiled pasta. (adding cooking liquid as necessary to loosen.) Both divine. And classics I wouldn't mess with personally. I've heard of the former containing raisins, but that's not really to my taste
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