Home Cooking and The Great Ulu Project

When you have uku (Hawaiian for plenty) ulu (breadfruit) then you make flour!   That way the useful season gets extended further into the year.  Currently researching the best recipes for it.  No gluten, so you have to move on from there. I don't normally do gluten free cooking.  So, I've found one solution is to incorporate some Semolina flour!  My banana-chocolate brownies came out well.  With a mix of AP flour and ulu flour half-half.  The focaccia not so well.  It needed more water as I found the ulu flour absorbs more.

Which brings me to the book: Home Cooking by Laurie Colwin, various essays, which I've been reading in a sort of haphazard way.  There's her Cold Roast Chicken recipe with buckwheat noodles.  And that inspired the next step.  Make noodles.

Meanwhile, a short review on the subject of that book:

From the Publishers: "Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's manifesto on the joys of sharing food and entertaining. From the humble hot-plate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong."

Chianti and Cannelloni

Another new series!  And, I love when it's a good one.  This novel involves a former NY Homicide detective who retires to Italy, and of course, gets involved in solving a homicide!  Who would have guessed?  But there are enticing mentions of delicious local food and wine, with a fine development of characters and plot.  More here from the Publisher's Weekly: 

"At the start of this vibrant mystery from Trinchieri (The Breakfast Club Murder as Camilla T. Crespi), retired Bronx policeman Nico Doyle is having breakfast one morning at the run-down farmhouse he has rented near the town of Gravigna, Italy, his late wife's hometown where he's recently settled, when he hears a gunshot in the hills. When Nico investigates, he comes across the body of a man whose face has been obliterated by a shotgun blast. The victim's Michael Johnson running shoes suggest he's an American. Salvatore Perillo, the carabinieri officer who takes charge of the case, says on learning Nico was once a homicide detective: "I've dealt with only a single murder in my career. Holy heaven, New Yorkers must have murders every day." Nico agrees to assist Perillo, despite his dislike of working homicides. 

Enticing descriptions of food and wines, an introspective protagonist with an unusual background, and an intricate plot that weaves its way amid past peccadillos combine to make this a winner. Readers will eagerly await Trinchieri's next."   

Unfortunately, there are so far only two books after this one in the series.  However she has also written under her nom de plume,  Camilla T. Crespi.  So there is that.  

I was going through another library book, One, Jamie Oliver's latest, for which I had been on quite a long wait list.  I made a dish from his cookbook to go with this post, which he calls Crazy-Paving Cannelloni.  Was quite yummy, and we both liked it a lot.  Plus, crazy easy!  But,  a reminder, I really, really need to get out that unused pasta machine and experiment! 

Lots to Taste with Stanley Tucci

Our Cook the Books Club current selection, Stanley Tucci - Taste My Life Through Food, presents us with a memoir full of opinion, memories, travel and the connections between his growing up in a close knit Italian American family, in film, writing, travel, and through it all the backdrop and importance of food in his life.  This round is hosted by fellow Hawaiian blogger, Deb of Kahakai Kitchen.

Tucci's mother was a wonderful cook, and he writes: "It should be obvious by now that when I was young my mother spent most of her waking time in the kitchen, and she still does to this day.  Cooking for her is at once a creative outlet and a way of feeding her family well.  Her cooking, like that of any great cook or chef, is proof that culinary creativity may be the most perfect art form."

What an enjoyable read!  And especially for us book foodies, with so many suggestions, memorable meals, recipes encountered in his full and sometimes even tragic life.  I felt as though I had met and come to know the man, with his sense of humor, conversations on whatever was happening, and sometimes rather dogmatic views, as per the one on NOT EVER cutting your spaghetti. And, not combining the wrong pasta and sauce.  I'm sure I do that on a regular basis.  Occasionally even cut my spaghetti.  OMG!

Time to Eat with Nadiya Hussain

After reading a review of Time to Eat by Nadiya Hussain, which sounded quite intriguing, I promptly checked it out of the library, with the test before buying idea in mind.

I noticed right off that she generally prepares large amounts of a meal with the idea of freezing a portion.  She uses her freezer A LOT! I don't know about you, but no matter the larger freezer I now have, it is always full, with barely enough room to squeeze in more stuff.  I'm trying to avoid getting a separate freezer unit as it is hard enough getting the one we have in order and under control.  

According to her Publishers:

"Nadiya Hussain knows that feeding a family and juggling a full work load can be challenging. Time to Eat solves mealtime on weeknights and busy days with quick and easy recipes that the whole family will love. Nadiya shares all her tips and tricks for making meal prep as simple as possible, including ideas for repurposing leftovers and components of dishes into new recipes, creating second meals to keep in the freezer, and using shortcuts--like frozen foods--to cut your prep time significantly."

I'm also a great one for "repurposing leftovers" things that I shove in the fridge rather than freeze.  At the same time, she uses more prepared foods than I do, which actually I try to avoid, such as canned corned beef, fish pie mix, store bought crepe pancakes (I would use any extra I had from making crepes), precooked rice, etc., and difficult to locate items. Maybe I'll be able to find some canned, pressed cod roe one day, don't know.  I've checked several stores to no avail.  Guess it's Amazon for the truly serious.   All in all, fine for those with big time constraints.  If you discount the search for unusual ingredients.

Persimmons for Desert and Transient Desires

 

Don't you hate it when you've just read the last of a wonderfully written series.  Donna Leon's Transient Desires is such a one.  Now I've got to wait for her next novel, along with all the other fans.  

A depressing subject perhaps, yet written with compassion and objectivity, as Commissario Brunetti seeks to find the truth and see that justice is served. Why so many of us love mysteries.  We have that same hope. The aging policeman is going through a period of melancholy, brought on in part by the overwhelming number of tourists and huge ships wrecking havoc in his precious city, frustrated with many of his retired friends who are only interested in their grandchildren.  Then there is always the corruption in high places. But, he has the consolation of a wise and loving wife, challenging children and supportive colleagues, all set in the beauty that is Venice.. 

From the Publishers:

"In the landmark thirtieth installment of the bestselling series the New Yorker has called “an unusually potent cocktail of atmosphere and event,” Guido Brunetti is forced to confront an unimaginable crime.

Capellini al Pomodoro Fresco for The Venice Sketchbook

I've been reading some great books this summer, a few no finishes, and others merely okay.  This novel merits one of my lately infrequent posts with recipe, as recently there doesn't seem to be enough time or energy in my life for more blogging. You do what you can.  A great book here, and can you really go wrong with Rhys Bowen?  Don't believe I have.  Her novels are usually winners and The Venice Sketchbook is no exception.

A tale of star crossed lovers, mystery with romance, of course delectable Italian food, art and history.  Juliet Browning visits Venice as a young lady on tour with her elderly aunt along as guide and chaperone. Despite whose oversight, she meets up with a charming young Venetian on that first trip. Then on later trips, she serendipitously encounters him again. In La Serenissima, a love that's meant to be.  There are severe obstacles however, or we wouldn't have a story.  Alternating with her pre war and wartime experiences we have her great niece Caroline's  POV, many years later, when she receives a strange legacy from her Aunt Lettie.   A lovely story within a story. 

The Shooting at Chateau Rock - It Wasn't the Duck

 

I've just finished the latest (for me anyway) of Martin Walker's Bruno, Chief of Police, series - The Shooting at Chateau Rock.  What a delightful read, an exciting storyline, evocative and full of inspiring food and drink!  A good summary here from the Publishers:

"In Walker's outstanding 13th outing for St. Denis, France, chief of police Benoît "Bruno" Courrèges (after 2019's The Body in the Castle Well), 70ish retired rock star Rod Macrae, his much younger wife, and their college-age children, Jamie and Kirsty, are spending a last summer together at their country house, Château Rock, before the parents amicably divorce. Jamie is joined by his girlfriend, Galina, a Russian oligarch's daughter. When a sheep farmer dies and his children learn that they've been disinherited, Bruno investigates. He soon suspects there's a connection between the farmer's suspicious death and Galina's father, whose shadowy shell businesses may be a cover for illicit activity throughout the Mediterranean and the E.U. Meanwhile, the obliging Bruno helps plan and prepare meals, teaches children to swim, and considers breeding his pedigree hunting dog. Francophiles will relish the evocative descriptions of the Périgord region and its cuisine."

It's like old home week, reading a new novel in Walker's series.  The familiar characters once again come to life, joined by some very interesting newcomers.  His books are always especially inspiring in the gardening, food and wine departments.  Sometimes it's just hard to know where to start. I take notes on the meals and wines. For today, we'll begin with gardening.  Bruno always spends some time caring for his fruit trees and vegetable patch.  I can use encouragement in that area. You can see below that weeds need to be pulled. 

Cooking With Dandelion & Quince

I was checking out a new wine store in town yesterday, and spotted this cookbook on a shelf.  Dandelion & Quince by Michelle McKenzie. Just couldn't resist! The photography was beautiful, the recipes unique and experimental, with wonderful combinations of little used fruits, vegetables and herbs.  Definitely my sort of book.  And one I will be giving as gifts.

There are so many things I want to try.  Which goal, however does require assembling some ingredients not usually on my list. Burdock... yes, I've seen it in the market here, also known as gobo.  It's popular in Japanese cooking. Though I had no idea as to its flavor profile, possibilities and excellent nutrition. Cardoons?  No, we don't see them in Hawaii.  But, learning from her techniques, we can substitute with things that do grow here.  Experimentation is the note of the day. Opening ourselves up to new ingredients and ways of combining them.

From the Publishers notes:

"Dandelion and Quince features plant profiles—from dandelion to quince—for over 35 uncommon vegetables, fruits, and herbs available in today's markets—with over 150 recipes that explore their flavors.

Chicken Tetrazzini and the Red Velvet Cupcake Murder

Just finished another in the charming Hannah Swensen Mystery series by Joanne Fluke - The Red Velvet Cupcake Murder. I'm a sucker for Joanne Fluke books.  If you weren't hungry when you started reading, it wouldn't take long to get there.  A bit of mystery, some romance, and a whole lot of food!  Lots of good recipes are included.  This one is number 16 in her series.  I did review another one of her books, The Blueberry Muffin Murder. several years ago.  Some of us enjoy a long series, when the books are well done, and especially if there's plenty of  food inspiration. Light reading, nothing too deep here.

The Publishers have this to say: 
"This summer has been warmer than usual in Lake Eden, Minnesota, and Hannah Swensen is trying to beat the heat both in and out of her bakery kitchen. But she’s about to find out the hard way that nothing cools off a hot day like a cold-blooded murder. At the grand opening of a local hotel, a police department employee nearly dies falling from a penthouse—and then another woman, with whom Hannah has a less-than-friendly relationship, winds up dead. Hannah is the prime suspect—and to clear her own name, she’s got to find out who iced the victim…
Features cookie and dessert recipes from The Cookie Jar, including Red Velvet Surprise Cupcakes and Chocolate Covered Peanut Cookies!"

“Culinary cozies don't get any tastier than this winning series.”—Library Journal

So, for my food inspiration, this recipe is right from the book, Chicken Tetrazzini.  The name just stuck in my brain.   You've got to love the Italian sound of it, and so it went right onto our dinner menu schedule.  After roasting a nice chicken, a few days earlier, these leftovers were on my mind the whole time. 

Chicken Tetrazzini

Starting off with a nicely roasted chicken, seasoned liberally with minced rosemary and garlic, olive oil, salt and pepper., I chopped up some of the remaining chicken.

Serves 4 (more like 6)

1 and 1/2.cups cooked chicken, cut up in cubes

1 1/4 cups spaghetti (1/2 lb)

1/4 cup diced, canned pimento (about 1 small jar)

1/4 of a green bell pepper, diced

1 small onion, diced

dash of sherry (optional)

1 can cream of condensed  mushroom soup

1/2 cup chicken broth

1/2 teas. salt

1/8 teas. freshly ground pepper or to taste

2-3 cups grated cheddar cheese (or grated Italian cheeses)

1 clove garlic, finely minced

1/2 cup sliced black olives, drained

1 small can Ortega diced green chilies, drained

Break the spaghetti into pieces approximately 4 inches long.  Cook the spaghetti in boiling, salted water according to package directions.  Drain and rinse.

Place the cooked spaghetti, cubed chicken, pimento, green pepper, onion and remaining ingredients (except half of the cheese) in a large bowl.  Lightly toss everything together with a fork and large spoon.  Spray a 1 1/2 quart casserole dish with cooking oil.  Set it on a drip pan, just in case.  

Transfer the contents of your mixing bowl to the casserole dish.  Sprinkle the remaining shredded cheese on top.

Bake at 350F for 45 minutes.

This photo before going into the oven.  I was thinking a larger casserole dish should have been suggested, but it was fine, barely fit the dish, but didn't go overboard.  The flavors, as it turned out, were spot on.  Really fantastic if I do say so.

I'll be sharing all this goodness over at Weekend Cooking, hosted by the Intrepid Reader, Marge, and with Heather for her December Foodie Reads Challenge. I hope you'll visit both and check out all the good food and book suggestions.

A Super Pesto - With Moringa!

Okay, all right, I do realize that most of you won't be harvesting Moringa any time soon.  However, (should be in caps) it was such a thrill making this pesto that I'm posting it anyway, especially since it turned out so darned good! The moringa itself has a lovely nutty flavor, just a hint of bitter, with the basil adding it's sharp herbal notes and citrus offsetting the unctuousness of toasted walnuts, Parmesan and olive oil. 

YOU CAN ALSO make it with moringa powder.  Add 1 Tablespoon of the powder to your pesto recipe, and increase the amount of basil and parsley if you wish. As shown on the Dr. Oz show apparently.  I started a project some time ago, determined to find more ways of incorporating this very healthful plant into our diets.  And, pesto is a great addition for sure.  See above post link.

                                     Moringa Basil Pesto

                                                         A Variation of Pesto Genovese

Ingredients

1 cup fresh basil, divided
1/3 cup toasted walnuts
2/3 cup finely grated parmesan
2 large cloves raw garlic, chopped
1/3 cup fresh parsley, chopped
2 cups fresh Moringa leaves
4 Tablespoons extra virgin olive oil  (adjust to desired consistency)
1/2 lemon or lime, juiced
Salt to taste

Place half the basil leaves along with the garlic cloves, cheese, and walnuts into a high speed blender. Blend continuously until finely chopped and evenly dispersed.

Add lemon juice, remaining basil, parsley leaves and the fresh Moringa leaves. Blend, scraping down sides of the blender jar intermittently until adequately chopped and incorporated.

Drizzle in oil while blending. Adjust to desired consistency. (Note: More oil will produce a thinner pesto that works well for sauces. Less oil will produce pesto better equipped for spreading.)

Spritz in extra lemon or lime juice as needed. Sprinkle in salt. Add/adjust ingredients (garlic, walnuts, cheese, lime, salt) to taste.

If keeping, coat the top with a bit of olive oil and store in a small air tight container.



For our Valentine's Dinner we had Tagliatelle with Pesto Genovese and Tenderloin steaks.  Blueberry Upside down Cake to follow.

We really enjoyed this mixture of pasta and potatoes with the pesto sauce. From a favorite cookbook of mine, Great Italian Cooking, edited by Michael Sonino.

Another useful moringa discovery was the trick of putting a good sized bunch of leaves into a big paper bag for drying.  A few days in a sunny spot or in the oven with just a pilot light.  Then you can easily pull out the bigger stems and keep your dried herb in a mason jar for tea.  Especially good with ginger and lemon grass.

All will be shared over at Beth Fish Reads for her Weekend Cooking event.  Check out some good suggestions, both for cooking and reading.

Tagliatelle with Asparagus and Peppers for The Food Explorer

The Food Explorer, by Daniel Stone  is a biography of David Fairchild,  and our most recent Cook the Books Club selection, chosen and hosted by my fellow Hawaiian blogger, Deb of Kahakai Kitchen. The full title adds: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats."  I enjoyed the book quite a bit, though this type of historic biography is outside my usual reading purview.  Very informative however, despite some of it being a bit dry, there's enough to keep one interested, with all his travel adventures and mishaps, the variety of seeds, cuttings and plants Fairchild, as well as his protegee, Frank Meyer, and contemporary, Walter Swingle, were able to ship back to the US, or carry themselves.

 From the Publishers:  "The true adventures of David Fairchild, a late 19th-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate

In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.

Pasta ala Norma for Auntie Poldi

I just finished the debut novel of a new series, Auntie Poldi and the Sicilian Lions, by Mario Giordano, and I did enjoy it, despite a few reservations.  Auntie is a definitely a character, albeit one prone to occasionally wavering somewhere on the edges of wonderland.

From the Library Journal review:
"There is a new amateur sleuth in town. Auntie Poldi, a 60-year-old Bavarian widow, decides to retire to Sicily and spend the rest of her days enjoying a good sea view and an abundance of Prosecco. Instead, she gets involved with investigating the death of Valentino, her handyman, and with an attractive police inspector. The characters are eccentric, bordering on over the top; the scenery is lovely; and the descriptions of food are fantastic. Poldi's nephew, an aspiring writer, lives in her attic bedroom and narrates the tale. There are some awkward pacing points in the book, which could be owing to difficulties in the translation; overall, it is a breezy mystery."

Auntie enjoys eating as well as drinking and flirting, so plenty of good food mentioned, both German and Italian, particularly Sicilian.  Poldi fixes a dish for her new Police Inspector friend, one I'd never heard of, though apparently a favorite in Sicily, Pasta ala Norma.  According to my sources, "a triumph of Mediterranean flavors, so called in honor of Vincenzo Bellini's opera "Norma". The story says that in the 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma”, Bellini’s masterpiece.  And the name lasted ever since.

A Tea Shop Mystery and Quickie Chicken Tetrazzini

Among a number of cozy mystery series I enjoy, and get back to frequently, are the Tea Shop mysteries by Laura Childs.  My most current read being, Pekoe Most Poison. Theo's tea shop as described in her books, sounds so lovely, a soothing and relaxing place to chill out, until there is a murder in the vicinity, which of course, she must help to solve.  In this little who-done-it  she is invited to a "Rat Tea Party", supposedly a tradition from years past in Charleston, SC.   From the Publisher:

"When Indigo Tea Shop owner Theodosia Browning is invited by Doreen Briggs, one of Charleston's most prominent hostesses, to a "Rat Tea," she is understandably intrigued. As servers dressed in rodent costumes and wearing white gloves offer elegant finger sandwiches and fine teas, Theo learns these parties date back to early twentieth-century Charleston to promote better public health.

But this party goes from odd to chaotic when a fire starts at one of the tables and Doreen's entrepreneur husband suddenly goes into convulsions and drops dead. Has his favorite orange pekoe tea been poisoned? Theo smells a rat. And as she reviews the guest list for suspects, she soon finds herself drawn into in a dangerous game of cat and mouse..."

Pasta Cheese Soufflé

Hugh Fearnley-Whittingstall, gotta love that name, is featured chef of the moment at IHCC (I Heart Cooking Clubs); especially focusing on recipes with eggs in them this week, since it's that time of year.  I have a cookbook on order, but for now am going with something found at his BBC site: Spaghetti Cheese Souffle.  So, for Happy Resurection Sunday, we had this - risen eggs!  How appropriate.  I think so anyway.

Spicy Roasted Cauliflower from Food52

What a terrific Cookbook.  I keep telling myself, "You do NOT need any more cookbooks Claudia!!" - however we are making an Executive Exception for this one -  A New Way to Dinner, by Amanda Hesser & Merrill Stubbs, sub-titled, A Playbook of Recipes and Strategies for the Week Ahead.  This was actually my first acquaintance with Food52.

At the present point in time, I've composed (yes, they're artistic compositions) a number of the recipes in this book, starting with that one shown on the cover, Steak with Arugula, Lemon and Parmesan.  In addition, there were Grilled Pork Chops with Hacked Romesco, which I double hacked, doing a more Mexican take with tomatillos, some wonderful Chicken Fingers (yes, home-made and delicious), Tad's Roasted Potatoes, which I converted to Claudia's Roasted Cassava, a lovely Braised Chickpeas with Celery (another adaptation using lentils instead), some wonderful meatballs (Bob's favorite), the Brussels Sprouts Salad with apples and Anchovy Dressing (pictured below), the wonderful lamb merguez with preserved lemon cream, and my featured Spicy Roasted Cauliflower.

Vodka Rig for Tricky Twenty-Two

 Have just finished Tricky Twenty-Two, and must say  I really don't know how Janet Evanovich has so consistently accomplished putting out one completely hilarious novel after another.  I know, I know, it wasn't all that long ago I reviewed Turbo Twenty-Three, but somehow this one had gotten skipped. Her characters are just over-the-top, the situations original to say the least, and the plots excellent.  You might say "light and fluffy" but way better than that.  I've read them all, and now will be starting over from the first, One for the Money.  To give you an idea, for those not Evanovich cognoscenti, from this book, on the locale:

"The funeral home is on the edge of the Burg, short for Chambersburg (NJ).  Originally the Burg was a mob enclave, but most of the mob has now moved on to classier neighborhoods...I grew up in the Burg, and my parents still live there.  Houses are modest.  Bars are plentiful.  Crime is low.  Gossip is rampant.  The funeral home is the Burg equivalent to a country club.  It's free entertainment for everyone but the immediate family of the deceased.  People in the Burg go to viewings for the cookies, not for the dead guy in Slumber Room No. 2."

Saffron Tagliatelle with Ratatouille Reprise

I'm the sort of weird individual who has fun making something like noodles.  Truthfully, I found myself humming a tune and saying under my breath, this is FUN!  Really.  And it was. Especially hanging them up on coat-hangers from a cupboard hinge.

Again with a recipe by Yotam Ottolenghi, from Plenty.  My choice for this week's potluck chef theme at IHCC, but of course.  Have I mentioned already how absolutely inspiring that man is? He served it up (in the book) with spiced butter, however having stated earlier that Ratatouille is lovely the next day, I thought, how perfect to toss with the tagliatelle.  I was going to call this post "Pricey Pasta" as the recipe calls for an entire  2 teaspoons of saffron, though I did cut the whole thing in half for the two of us.  Less to roll out, even more enjoyable.  You can find the recipe here also.

Pasta, a Better Lunch than Sandwiches, Faster Too!

 Left-overs are key here.  And, I had some good ones: asparagus, steamed and refrigerated, extra grated Parmesan, fresh pigeon peas, boiled and chilled, a little container of left-over spaghetti pasta and of course, the staples, an Olive Tapenade, which is important to have in your fridge, along with capers, and you could add anchovies, but the base is a combination of the noodles and olive oil, or preferably this great Tapenade, the chunky version with olives of several kinds, peppers, garlic and other spices in olive oil.  Just get some and keep it handy for pasta, pizzas or panini.  Do it, yes!

So all you do is heat a few heaping tablespoons of that wonderful Tapenade over medium, then when it starts to sizzle, add in all your extras with the pasta, toss til heated through and voila.   Is that easy or what?? Top with clippings of fresh parsley or minced basil, or....and the grated cheese.  Best lunch or quick dinner you'll ever have.  Guaranteed!  Sending this post to Beth Fish for her Week-end Cooking collection.

So Beautiful, Colorful Pasta Bowties for Puttanesca High Hog

I love, love, love this Farfalline Multicolori, it is Specialita for sure.  A bit (uulp) pricey to say the least, but  your spirits will be raised, just looking at the package.  Mine were.  A possible cure for depression.  Color therapy.  A friend was behind me in line, and both she and the checker totally convinced me.  Not that I needed much convincing.  Healthy too, no fake colors in there, they use spinach, turmeric, paprika, beetroot or squid ink.  So colorful.

Having just finished the latest (in our library anyway) set in Venice, Donna Leon mystery, By It's Cover, I was hankering for Italian.   Always enjoy her tantalizing descriptions of meals eaten along the way.  So inspired by the book, did a Puttanesca on the high hog (wearing fancy bow ties, with pork, ha ha) with it last night.  Just added some cubed ham, crisped up in olive oil, garlic, olives, capers, and cream.  Some of the saved pasta water as well.  Also, the colors do not leach out as some other colored pastas have a tendency to.  Lovely and deelish!  Will share this with Beth Fish's Weekend Cooking.  She is sharing a delightful cookbook with contributions from mystery writers this time.

Scrumptious Walnut Sauce for Pasta and More

Our current selection for Cook the Books Club is A Thousand Days in Venice by Marlena de Blasi.
What a delicious co-mingling of romance, tempting food and place - Venice, of course!  My own stay in La Serenissima a few years ago was all too short.

I especially appreciated it as a later-in-life love story, being later-in-life myself, as well as a sucker for lovely fairy tales come true.  And, so descriptive, so well written.  The woman is a poet.

An American food writer and chef, Marlena is traveling in Italy with two friends when she meets "The Stranger", a Venetian Peter Sellers look-alike, whose shy pursuit ends up enchanting her.

Life is not completely perfect, a real fairy tale has an underside.  Melding cultures and personalities is never easy, especially for mature folks, set in their ways.  Which is actually a good thing.  A jolting out of ruts and character flaw stagnation, into something better, new and stronger, without either partner becoming diminished.  Marriage is meant to do that, and beautiful when it does.

There was much to inspire our cooking, from pastries to Wild Mushrooms Braised in Late-Harvest Wine.  Fabulous food she encounters in Venice, dishes created with local produce, and meals dreamt up and served with passion and imagination.  Hard to choose.  However, in the end it was the Pasta with Roasted Walnut Sauce that grabbed me.