Franci

Definitely...I was ready to substitute this oven but I might give it some time and see if it’s enough to cover my needs.

First time banking in my new home. Going from a fancy Wolf oven to a spartan Frigidaire...no convection, barely a grill. I was worried 😁 I had to bake the pizza in teglia 4 minutes more than usual. I think the result is not as good as my previous oven but not bad either. The bread had surprisingly a better spring and came out quite nice.

Like Heidi, I like my bitter vegetables very bitter but in Puglia, because of the soil, the wild chicory is very, very bitter and also the rapini, not like the supermarket stuff you buy here. Also, things like SONCHUS OLERACEUS, we call it sivoni, are usually blanched first. The most traditional recipes are boiled wild chicory with dry fava, or blanch and then sauté with garlic oil and a little bit of peperoncino. Cicorie e polpette is food of my childhood but lamb pieces and chicory is good too (callaredda), both have pecorino cheese grated on top, no parmigiano. Also very traditional is blanching the chicory and cooking them in stock and than they go in a pan in the oven with some beaten egg on top (with pecorino) and they make a sort of soufflé, it does’t really turn into a frittata. In all the recipes chicory is always blanched. I think if I had really wild chicory I’d blanch myself too not because of the bitterness more because it needs to soften somewhat before sautéing. But if you find too bitter, go ahead and blanch it before cooking in other ways.

I looooove radicchio, any bitter vegetable, really @liamsaunt, I would use the outside leaves cooked. You can use it in a risotto (paired with a cheese) or cook pasta, something spicy too, in a soup with potatoes. Make a frittata or stuffing for pizza (like pizza di scarole) or a torta ligure with rice, or think of some Turkish variation as well. The center I will leave for salad (I collect all the hearts of my bitter chicories to add to my salad mix, the more bitter the better. Edit to add: you can do also the classic pairing with raisins and pine nuts, and some vinegar ( if you don’t like as much the bitterness). And for us, today’s fish. Another one we have not tried yet: barrel fish. I think I will grill the yellow jack and yellow tail for tonight and the barrel fish for lunch tomorrow.

For more than half the price, we decided we like better yellow jack fish than the wahoo (I am used to the greater amberjack in Italy and it is the same family)...also the kids liked it more. Weird kids I am raising 😁.

I wouldn’t have known it was a horse curry comb 😁 looks brilliant ;). Yes cooking it whole. These days I always go for the easiest way. Here it’s pretty popular for ceviche but maybe another time.

Oh, yeah! They clean it for you

Today’s fish is Yellow Jack. 3 lbs $15

Wahoo fish ended up on the grill, easy, easy, with brown rice and some broccoli stalks (with kimchi paste for me although my girl is starting eating it too, this one is pretty spicy!). The fish was a revelation, I was expecting a flavour/texture similar to Spanish mackerel. And you know what the husband first sentence was, after saying “interesting”...:-It tastes like chicken! 🤣 A very good and mild fish but since it costed the same as spiky lobster, I don’t think we are going to buy that often. I see how people who are not fish eaters might like it.

in the end the husband got only the wahoo. It was big enough, 2lbs and it costed the same as lobster 🙄

Sounds good to me! Thanks

Guys, I need suggestions. We just called and today’s fish is almaco jack and wahoo (this I could grill like I do with spanish mackerel) and I do a sauce on the side with some evoo, garlic, very finely chopped rosmary, let if just sizzle in the oil for a second and then add some white wine vinegar or lemon, some bay leaves in are good too. But I am open to other suggestions. Never cooked almaco jack and I am guessing they are selling filets big. Thanks!

That chicory there is same as puntarelle but without puntarelle inside. Love it! I make a soup with lamb or meatballs 😋

I am getting used to buying fish from the boat 😁 2 lobsters plus some vegetables on the side.

Hello, finally moved into a new house! We are going to be grilling very often I am guessing 😄. As some of you might have seen on the other thread, we got fish directly from the boats. Super fresh, the octopus no, it was previously frozen. Very nice dinner.

We finally moved and discovered we can buy directly from the boats on the island. This what we got for $21. I am going to love it!

Sorry, I’ve been busy, moving this weekend! Glad you PM me

Hi @Margaret. I can do now, this is very, very easy to make. Start with a clove of garlic and some extra virgin oil, then add some very good quality peeled tomatoes in can (crush them by hand or using a moulinex food mill if you prefer no seeds), add at least a couple cans full of water, It needs to be soupy, not a tomato sauce and cook on medium high. After about 10-15 minutes add any fish that will be good for soup (my father often use monkfish when cooking in the north of Italy, but in my hometown red scorpion fish or gurnard would be the preferred option), here I used a snapper head and my father would then add langoustines. Adjust salt and cook a little longer until with and langoustines are cooked. On the side I cook some tubetti pasta, De Cecco. Only shape, I thought I could go with broken spaghetti but apparently no 😒. We cook in the same way the soup with mussels: ditalini (=tubetti) con le cozze alla tarantina. A picture from the web here. Edit to add: in my soup I also used some baby octopuses (which I sauté with the oil and garlic, my husband loved it, the kids didn’t like the flavor of it in the soup).

Ohh, is there a Natoora in NYC now? When I was living in London (the UK forum was very active back then), around 2005 I was shopping from Natoora all the time, you would get daily deliveries from Italy and France. LOOOOOOVED it! Spiky artichokes from Sardinia and cheese from Corsica. Good times, plus Billingsgate market on the other side of the street. No Billingsgate market, after the last stop to the fishmonger, my daughter asked in panic when this all fish eating was going to stop, enough for her 😅😁

I am desaparecida, moving this weekend!!! I am thinking tomorrow is going to be the last day of decent meals then we are going to have some days of uncertainty. I hate it! I think I will cook a good amount of hard boiled eggs, salads ready, tuna in jars and a couple of take out rotisserie chicken, smoked salmon and possibly a pizza. Tonight already very minimalist. NY strip, roasted potatoes, sauté cauliflower and beets. A couple day ago we bought a lot from the fishmonger, so I finally made a soup, kids didn’t appreciate I used broken spaghetti in it, instead of ditalini (that are harder to find in Florida) like grandfather does. Grandfather soup won but he uses langostines which explains it all 😁 Next time I will use spiky lobster 😙

Thanks for the mention, @Alex, welcome to the forum @cdesousa5. I was a baker but baking very little these days 😅

Hola! So glad you got clams @Kim Shook 😋 Yesterday it was duck confit with carrots and broccoli stalks, mushrooms, rice and salad. And today I cooked hanger steak for the others, oh well, I had some too, and salad, plus bruschetta. A couple days ago, someone I know on FB was mentioning parmigiana and I was craving it so much, that I had to make it today. I don’t know if American youngsters have a food they crave when out in the middle of the night. For me, growing up, 2 options. Either go home and make spaghetti with aglio e olio or carbonara. But this is more when you are a poor university student living away from home...but when in the South and going back to parent’s house, everybody’s dream is the leftover parmigiana. Oh, well, if it’s almost morning you go and knock on “pastry labs” and beg to sell you a cornetto with cream or a “bombolone”. My roomates here don’t know what there are missing but I don’t care because, it’s all mine 😁😁😙😙

Loved the video, thank you @heidih!

Yes, but I cannot pick it to the right point I want it 😁 the darker it is the older is is too, the very light one is the freshest (and sometimes more difficult to grate). Need to look for a nice bottarga from Cabras, Sardinia. I’ll see what I can find 😃

So, yes, we went to the fishmonger again. We got a mangrove snapper, 2 snapper heads, clams and 2 orate (sea breams) which I suspect are imported from Greece and these taste nice but since I know @heidihis going to ask, they taste different than the wild sea breams because they are fattier than the wild ones and it’s all saying since sea bream is a fattier fish to start in comparison to branzino. I think we’ll go more often with the mangrove snapper that is half the price, local and wild.