The trip is almost full! Did not expect it to happen that fast. Taking a wait list for another trip. What better time to be in Italy than October forging for fresh truffles, visiting the the local markets, buying wonderful produces and cooking with them at the villa. You will also be working with me […]
Cape Cods culinary landscape is evolving. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and Lobster rolls that have always been favorites. but many of today’s chefs are reinventing these traditional foods with a twist. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, […]
The fist sign of spring are these three threes: two ornamental cherries and the red maple.
I left for Italy for a month, October/November to study Italian and do research on the Zampone dating back to the 15 century in Modena. Before I left I pitched the article to Darra Goldstein editor Gastronomica. She said, “Do it!” I did but it took me five months! I even stuffed the pigs trotter […]
I use this as a appetizer on toast points. It can also be used tossed into fresh pasta. Bagnet or Salsa Verde I am not sure how this Salsa Verde (green sauce) got its name Bagnet. It could come from what I wrote about in an earlier issue on Bagna Cauda. This recipe has a […]
FRESH WHITE CLAM (QUAHOG) SAUCE 3 pounds (about 13) quahog ¼ teaspoon fresh thyme Fresh ground pepper ¾ to 1 cup dry white wine Fresh pasta like linguini or one pound dried Parmesan cheese (optional) Wash and scrub the quahogs and the cherrystone clams. Put the quahogs in a large pot with wine. Place the […]