Bruschetta, ( listen), served as an antipasto, is a bright and fresh start to any Italian meal. A dinner guest once remarked, "it's kind of like and Italian pico de gallo". Exactly that. An Italian salsa fresca. Except that in Italy it's served over crostini.
There are many variations but here's the traditional recipe. On different occasions, I've added shaved fennel, sun dried tomatoes, fresh mozzarella, olives and even chopped figs. You can get pretty creative with this mixture. But for now, here's the basic skinny. Read More
Ahhh....September is such a sweet time of year in California. Most days are still warm and sunny, but every once in a while Autumn breaks through with its cool crisp promises.
It's almost time to say goodbye to local fresh tomatoes. This dish is a great last hurrah to tomato season. It's fresh and light and sooo easy to make.
Here's how. Read More
Every morning, Nonni would wake up before the sun, put on a pot of coffee in her percolator and sit at the window to watch the birds as the dawn broke. Then she'd start the sauce. I guess she'd get busy when the birds did. I don't ever remember a time visiting her when there wasn't something cooking on her stovetop. I'd often drag an old milk crate across the floor and stand on it so I could see what was cooking. She made her sauce the Old Country way, caramelizing the tomato paste first. And this is how I make my sauce now, from what I remember.
Well, okay, they're really oven dried tomatoes.
California sunshine is highly overrated when you live by the water like I do. The coastal fog is lovely for sleeping at night, but most Summer mornings are cool and damp. Wrapping up in a lap blanket with a good book while drying tomatoes in the oven is just the perfect way to spend your morning until the low clouds vaporize around early afternoon. Drying tomatoes this way takes about five hours, low and slow. That's just enough time to finish your book and feel like you've been cooking all day. Read More