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  1. Name is Feriel, most likely, unless she's doing the big Baltimore market and sent one of her assistants to a market founded by Nina Planck's mother. The former, known by many as The Mushroom Lady is quite a character: warm, fiercely political and a sucker for children. The chanterelles might have been foraged locally or possibly cultivated in Southern PA. No local porcini, though.
  2. From what I recall, Rick Bayless was more patronizing in his endorsement of a "healthier" new line of low-fat chicken sandwiches at Burger King than hypocritical. Definitely compromising his principles, but out of the belief that if the American public was going to eat fast food, at least he could steer them toward a menu item that wasn't packed with grease, fat, processed cheese, etc. and didn't cry out for an accompaniment of fries. Not sure what the historical sequence was: Oprah sued after vowing not to eat beef again, Bayless's commercial and the rise of the McNugget, but wasn't our he
  3. CREMA DI RISO CON I RICCI 4 servings 12 g Carnaroli rice 12 g Basmati rice 200 g Vegetable stock ["broth" is literal translation] 300 g Cream [see note below] 4 g Instant coffee, divided into 4 equal portions of 1 g each 40 g Sea urchins; weight of edible contents Extra virgin olive oil (light or subtle, e.g. from Liguria or Garda district) Pour both liquids into a saucepan with all the rice, then bring contents to boil. Allow them to cook for around 15 minutes, checking every 1-2 minutes. (Recipe does not say "simmer" or "stir", but trusts the reader's judgment.) Stir th
  4. sometimes a degree of richness based on bechamel does co-exist in the otherwise sleekly tomato-evoo-basil leaf Neapolitan palate. a leftover of the French chefs who cooked for the aristocrats during the days when naples was part of the kingdom of....whichever kingdom it was part of...... ← Even earlier: The Kingdom of Naples. Angevin (as in Louis of Anjou, etc.). 13th and 14th century--i.e. another example of Franco-Italian cuisine, though this is too early to have more than recipes as marginalia and insertions in the kind of manuscript that might be cataloged as a compilation. Pizzanap
  5. Given the lively discussion on Meat and Morality in a different forum, I am reviving a cooking topic which never caught on the same way that Regrettable Meals did as an alternative to the Dinner thread. Here, recent posts on dishes from Campania (Naples, etc.) might inspire others wishing to prepare more vegetarian meals. Cf. my own post on pasta stuffed with eggplant, basil and bechamel, then Foodman's gorgeous Ziti alla Sorrentina. Others?
  6. I can see why you say that, though aren't sformati rather widespread at this point? At least you find them in Central Italy and not just Piemonte. Given the importance and fame of fresh cheeses in this region, it makes sense that there are more dishes w balsamella, which Marcella Hazan attributes to Romagna. Sartu, is the one that springs to mind. * * * Shaya, good to see you here, too! This is actually the second time I've made it, the first being at a time when my principal ingredients were local and in season. It's still one of my absolute favorites of all the things I prepared first
  7. While it's hard to feel nostalgic for summer during a winter of unusual warmth and little snow, finally the temperatures dropped and winds picked up enough to make treks down long city streets a bit of a challenge. Fortunately, the best place to pick up basil in January is only two blocks away and the leaves survived the journey home. Eggplants were on sale and I've been thinking about this dish ever since I spied cans of cherry tomatoes imported from Italy at Whole Foods. Also found something equivalent to paccheri called "gigantoni" by a local supermarket as part of its upscale line.So, l
  8. Thank you for introducing all of us to a new term. Strictly speaking, though, Prince William might tee off near his alma mater, but Queen Elizabeth II does not tea with corgis curled up at her feet.
  9. Andrew, I am very interested in this topic, too, and asked culinary professionals who are members here if they smoked. FYI, here's what was said a couple of years ago: Chefs, Cooks & Cigarettes.
  10. Also a place I passed for the first time on the western side of Columbia while walking north from Dupont Circle into Adams-Morgan in the past couple of weeks.
  11. Hi, Randi. I've been skimming through this joint-blog and wish all of you success, or should I say continued success in deference to the impressive results Mizducky has reported in the past.Last year when I decided to do something about over a decade of slowly accumulating pounds, I chose simply to modify the amount I ate and to impose a few restrictions while exercising more. Granted, I am not counting WW points, nor concerned about limiting carbohydrates, but in researching various words of advice about weight loss, I decided to heed something I read over and over again: Don't waste calori
  12. To atone for my original response, I'd like to add something that offers a bonus since lentils also are rich in iron: Here's a picture of the soup, unfortunately on an Italian cooking forum, but I think you can get the idea: Lentil soup w fresh clams. And while not exactly what I was looking for--something w clams, sausage and spinach or greens in a broth: Spicy sausage soup w clams; there are also tomatoes as per advice concerning benefits of acidic component. For a brief moment, fregole were poised on the brink of becoming the new thing here in the States, and I admit, the small Sardinian
  13. As in pappardelle.Broader than spaghetti pasta and more suitable for the condimenti than baguette bread.
  14. Have you been researching other foods high in iron to lend variety? While moist, cooked clams, canned or fresh have 28 mg iron per 100 g. serving, dried Beluga whale will supply 72.3 mg iron for the same amount. Dried spices would amp up the amount of iron considerably. Maybe use a citrus-thyme sauce to go with? Cf. Nutrition Data.
  15. While I seem to have lost the set of pom poms that matched the letter sweater I picked up at one of those sconti at Armani, I have nonetheless glanced periodically at the Italian forum, pleased with all that you've been doing with huge slabs of porcini (Kevin, wow!) and round pans of lasagna (gorgeous, Klary!). The recent flurry of activity inspires me to raise a glass to all the original participants of the Italian regional cooking threads who continue to contribute, as well as newcomers. Elie: As always, your commitment to make everything from scratch impresses me as much as your skill in s
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