[Update] There is 1 new post in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for djuwettoo.fish@blogger.com There is 1 new post in "Simply Recipes" Squid Ink Pasta with Pumpkin, Sage and Browned Butter Okay, I know. This is one of those weird ones. But it is Halloween, and I was looking for something black and orange (go SF Giants!) to make, and I saw a package of squid ink pasta at The Pasta Shop in Berkeley, and I just had to have it. Have you ever had squid ink pasta? It's pasta that has been flavored (and naturally colored) with jet black squid ink. Which now that I think about it, doesn't sound particularly appetizing, unless of course you've tried it. In which case you will go to great lengths to obtain and consume it. Squid ink pasta is absolutely delicious. Like, don't-bother-me, leave-me-alone-while-I-savor-this, wow-this-is-good, delicious. As for the specific taste? The pasta itself is only lightly flavored with the squid ink, so the pasta tastes like pasta, just really good. (How's that for an explanation?) Continue reading "Squid Ink Pasta with Pumpkin, Sage and Browned Butter" »

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Cream Of Celery Soup and more...

In This Issue... Cream Of Celery Soup Homemade Vanilla Extract Pumpkin Polenta With Sausage, Fennel, & Roasted Pumpkin Ragu Baked Polenta With Sausage & Mushrooms Search Italian Food Forever Cream Of Celery Soup Across Umbria every weekend throughout the summer of fall, there are many sagre or food festivals taking place. Over the past five years we’ve visited many of these local festivals, but have learned the festivals in the fall featuring mushrooms, chestnuts, onions, truffles, and black celery are our favorites. We visited Trevi last weekend for the Black Celery & Sausage festival which is one of our favorite festivals each year. The black celery of Trevi isn’t really black (see... Read the whole entry » • Email to a friend • Article Search •   Homemade Vanilla Extract I do a lot of baking here in Umbria for our guests, and the one ingredient I really miss from North America is my vanilla extract. Here in Italy they use either whole vanilla beans which are sold in pairs, tiny bottles of vanilla essence, or they add vanilla flavor with the vanilla flavored baking powder. I brought one bottle of extract as well as a bottle of vanilla bean paste with me to Italy this year, which didn’t last long with all the baking I do. There is nothing like pure vanilla... Read the whole entry » • Email to a friend • Article Search •   Pumpkin Polenta With Sausage, Fennel, & Roasted Pumpkin Ragu A month or so ago on one of our excursions outside Umbria, while driving down a country road we spotted a farm selling all sorts of gourds and pumpkins. Since pumpkins and gourds aren’t as popular here in Italy as they are elsewhere and I rarely ever see them, I had my husband stop at the farm, so I could buy an armful of gourds to use as a fall display outside, and I bought three large, pretty pumpkins. We are now leaving Umbria in just over a week, and in my attempt to use up all our... Read the whole entry » • Email to a friend • Article Search •   Baked Polenta With Sausage & Mushrooms My family loves polenta though we only seem to enjoy it in the fall and winter when we seem to crave heartier food. Although we’ve had an extremely warm fall so far here in Umbria, last week I decided to treat my husband with a new polenta dish I had been thinking about. Polenta is so versatile and you can do so many things with it that we never get tired of it although when I’m really in need of a good plate of comfort food, I love a bowl of creamy soft polenta topped with either a... Read the whole entry » • Email to a friend • Article Search •

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[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for djuwettoo.fish@blogger.com Toasted Pumpkin Seeds Celery Stir Fry There are 2 new posts in "Simply Recipes" Toasted Pumpkin Seeds From the recipe archive, don't throw out your pumpkin seeds! ~Elise Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven. Continue reading "Toasted Pumpkin Seeds" »   Celery Stir Fry Celery. We take it for granted, don't we? It adds crunch to potato salads, and flavor to chicken stock and turkey stuffing; it's ever the bridesmaid, never the bride. That's why I was intrigued when I saw a recipe for celery stir-fry in my friend Nancy Hachisu's Japanese Farm Food cookbook, a simple celery stir-fry with chili infused oil and soy sauce. Such a simple preparation, and so so good. Try it! Continue reading "Celery Stir Fry" »

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