What doesn't kill you..... And, Violina Red Hummus
Allora, the story of today, is about pumpkins. After Thanksgiving, pumpkins are relegated to being the second grade actors in most US homes. Beyond a bit of pumpkin pie or a soup here and there, you do not hear a whole lot about these delicious vegetables. In Italy though, I find that this is a rather revered produce!
I present to you Violina Red Hummus!!!
Where are the Tomatoes?
It is really hard to not talk about tomatoes when in Italy. I thought I had discovered a mother lode in the Brooklyn farmer's market. This year, there was a variety of heirloom tomatoes that were actually affordable (Whole Foods take note!) and, tasted, OMG! Awesome!! I mean, I could not keep my hands off them.
When I came here, I picked up a ripe tomato from the market, sliced into it and ate it with a little olive oil. Then, I died and went to heaven. Or maybe hell
From Within A State of Confusion
Life in Italy has been interesting! Last night, we had a small dinner gathering; four of us, from Istanbul, New York, London and Paris, who have been living here in Italy for different periods. Inevitably the conversation turned to a discussion of the very different outlooks here compared to where we all come from respectively. While many things may be ambiguous, one thing is very certain - food here is ah-mazing!!! It rocks my socks off everyday and I feel blessed to have the opportunity to experience the richness and diversity of the regional Italian food.
And, in that spirit, today's recipe is one of my favorites. One I remembered today because today is market day and this was made on the last weekend market day I spent in NYC in September! :)
Whipped Goat Ricotta + Figs - An affair to remember
It is a simple thing. Come Summer and it is time to let the real fruit shine.
I have always had a fascination with figs. In India, I only had access to it in the dried form and that was rather expensive. So, it was a treasure that I occasionally got to indulge in, only in the form of sweets - Anjeer Burfi. A paste of dried figs wrapped in a cooked cashew paste. A delight all its own!
One Pot Roast Away From Happy...
Summer may not be the season you may associate with lamb roasts. But there are two great reasons you should make them now.
1. It's a one pot meal, which, means more time with your wine bottle, feet up.
2. This is high time for the meat as well as the herbs and produce. So everything tastes amazing with little work!