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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The Birds: Update 1

Jun 28, 2010 by

The Birds: Update 1

Guido and I discovered a nest of blackbirds on our balcony (as in "Blackbird singing in the dead of night..."). These are not black birds, but actually the Common Blackbird (Turdus murula), a lovely songbird that's especially cherished and protected in England. Well, it just so happens that they're also in Italy. The newly hatched babies are so cute that I have to include some pictures here, and will continue to update them. We're trying to figure out how to enjoy our balcony without scaring the parents away, and some progress has been made. The mother used to fly away as soon as I stepped onto the balcony, but now she'll let me sit out here and type, which I love. But since this is a food blog, here's the tie-in. You know that...

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Super Orgasmic Slow Food Festival...

Jun 27, 2010 by

Super Orgasmic Slow Food Festival

Today Guido and I went to Caglio, a small town super close to the Swiss border (which explains why I had "The Sound of Music" in my head). A friend of Guido's told him about a Slow Food festival in this little mountain village, and Guido, being the amazing boyfriend that he is, knew that we had to go. Tucked into the foothills of the Italian alps about ninety minutes north of Milan, Caglio was the perfect location to display locally handcrafted foods from the province. (You can see a fun blog about Caglio here--but the photos are taken in winter.) There were so many sweet things to see. First we had buckwheat polenta (recipe for that later), followed by the most amazing gelato I've ever had (it was some of the best Guido...

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Stingless bees can mummify beetles in resin!...

Jan 9, 2010 by

Stingless bees can mummify beetles in resin!

Yet another reason why bees are awesome: They can mummify beetles. Of course, we're not talking about honeybees here, but I am inspired by ALL bees, no matter what kind. So, apparently this happens in Australian stingless bees, a species called Trigona carbonaria. Scientists placed a bunch of small hive beetles outside a laboratory hive of stingless bees. If the beetles made it past the guard bees, a group of bees in the hive attacked the beetles and coated them with a mixture of resin, mud, and wax. How long does the mummification take? Just about ten minutes. Beat that, Egyptians. The only time researchers saw this method fail was when temperatures rose above 40 Celsius and the resin didn't set. But other than that? Fool proof. Other bees use this method as well,...

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Green Bees

Apr 20, 2009 by

Green Bees

You must read this lovely article, "In the Key of Bee," by Erik Vance, featured in the online mag Bay Nature. In it, Vance writes about Gordon Frankie, a bee professor at UC Berkeley who specializes in native bees. I have to admit I'm a bit smitten with native bees myself lately, and am quite inspired by his work. Anyway, the article talks about several native bee varieties, such as the leaf cutting bee, who lines his hive with small, precision-cut leaf slices, and can be seen bobbing through the air with small bits of leaves. The article also talks about the work one man is doing to help preserve native bee populations, an admirable feat in and of itself. Click here for a link to the article, and for more great pics. Photo...

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