Potato and Tomato Frittata with Chives...

Jul 28, 2010 by

Potato and Tomato Frittata with Chives

Welcome to the first official recipe co-created with my dad. I'm traveling in the U.S. at the moment, visiting family, and as usual Dad is wowing me with his fabulous eats. Yesterday I begged him for a frittata, an Italian egg dish that's much like a Spanish omelet. I prefer my dad's variation, which is with potatoes, spiced up with some vegetables and herbs from his backyard garden. Yum! Let's talk quickly about which pan you should use. You need a pan that can work on the stovetop AND in the oven. I'm a big fan of the cast iron pan (or carbon steel, which is more pricey). But you can use any kind of non-stick pan you like that is stove and oven-safe. For this amount of eggs, a round pan with a...

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Watermelon, Yogurt and Mint Smoothie...

Jul 24, 2010 by

Watermelon, Yogurt and Mint Smoothie

Okay, I must confess once more: This is NOT Italian. But, it's super tasty and I made it for my Italian boyfriend on his birthday (in Italy, no less!), so...excuses, excuses, I know. But let's get over it already and delight in the yummy goodness of this smoothie: It's fresh, it's tasty, it's unique, and it's a great way to use up the rest of your watermelon on a hot summer day. One warning: The yogurt makes this smoothie very filling; you could easily have this for breakfast and be satisfied for the rest of the morning. Servings: 2 generous portions Ingredients: 2 cups of seeded watermelon chunks 1 T. mint (or more, if you're nuts for mint, like me) 1 cup plain or lemon yogurt Optional: 1 T. honey G-Spot Ingredient: A dash...

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Orgasmic Watermelon Salad

Jul 23, 2010 by

Orgasmic Watermelon Salad

Okay, I'm going to be up front with you. This dish is NOT Italian. However, I did serve it to a bunch of Italians whilst in Italy, so perhaps that's enough of a qualifier. They all loved it--the flavors are exotic for an Italian palate, but the flavor combinations are familiarly Mediterranean. The final flavor combination fireworks in your mouth: salty black olives, sweet and crunchy watermelon, creamy feta, oniony onions (okay--how do YOU describe onions?), and the gentle snap of mint. I found this recipe on one of my new favorite blogs, Rachel Eats, whose beautiful pictures inspired me to upgrade my Canon lens. So, without further ado...here's the recipe for an Orgasmic Watermelon Salad. Eat it sitting down, so you don't embarrass yourself by falling to your knees in rapture at the...

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Coffee Granita–it deserves its own post!...

Jul 14, 2010 by

Coffee Granita–it deserves its own post!

Sorry to be repetitive with the recipes here, but Guido and I had THE most amazing treat yesterday--coffee granita. If you love coffee and would like a summertime pick-me-up, you have got to try this.  I know I blogged about lemon granita below, but this was so good, it deserved its own blog! Servings: 2 to 4 people, depending on how much coffee you can handle, and your level of restraint. Prep time: Including making the coffee and time to let things cool, about 15 to 20 minutes. Ingredients: 8 oz. or 1 cup of espresso or coffee (250 ml) **Not filtered coffee, unless it's crazy strong 4 oz. or 1/2 cup of water (100 ml) 1/2 cup of sugar (100 g)--maybe start with a little less and sweeten to taste. G-spot ingredient: Whipped...

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Granita: The perfect summer treat...

Jul 11, 2010 by

Granita: The perfect summer treat

Guido and I went to Rome recently, and while reacquainting myself with the city I saw so many years ago as a teenager, he decided to take me to the famous Piazza Navona, sight of the Tre Fontane (The Three Fountains). I went to Piazza Novana sixteen years ago on a tour in high school, and vaguely remembered savoring a delicious gelato while sitting next to one of the Tre Fontane at night. Well, it wasn't night this time; it was the hottest part of the day. Guido and I were wilting in the heat, so much so that we stuck our feet in one of the fountains (like everyone else, in our defense) and ended up getting yelled at by the carabinieri (the police). We finally managed to drag our sweaty selves to...

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Zucchini, Yogurt, and Mint Soup (Zuppa Fredda di Zucchine e Menta)...

Jul 7, 2010 by

Zucchini, Yogurt, and Mint Soup (Zuppa Fredda di Zucchine e Menta)

Looking to make a yummy cold soup for dinner on a hot July night, I stumbled onto this zucchini, mint, and yogurt soup recipe. It was in a couple Italian food blogs, but Guido seemed a bit mystified that it was an Italian recipe. We discovered that it's considered a "modern Italian creation," as yogurt is not a very integral part of Italian cuisine. Regardless, it's creamy, delicate, and easy to make...and (supposedly) Italian. Prep time: This should take about 20 minutes, but let it chill in the fridge for a bit before serving. Serve with: We had this with sautéed chicken and a simple salad. Ingredients (for 2): 2 Zucchini (keep the peels) approx. 1 to 2 cups of yogurt (I recommend that you use one with a medium-thick consistency--I used half thin...

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