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Archive for the 'Cooking & Eating' Category

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Raffa just taught me an extremely simple and delicious dish from Italy’s cucina povera tradition: uove strapazzate colle costole, or scrambled eggs with swiss chard. It makes a great light lunch or dinner.
Take the stems from white swiss chard, cut them into one-half inch segments, and boil in salted water [...]

Brasato Al Barolo

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Mise en Place for Brasato al Barolo
Brasato al Barolo, a simple braise of beef and red wine, is one of Piemonte’s classic dishes. The traditional wine to use is, as the name indicates, Barolo, which is made from the nebbiolo grape, and is one of Italy’s most expensive wines. For [...]

Gelato!!!

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Vanessa with Fiorio’s Gianduja Gelato: Her Expression Says It All
Today we had a day free to walk around Torino. Four years have passed since the last time I was here and my priorities were set: gelato, gelato, and some more gelato.
Our first stop had to be Fiorio, located at [...]

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Raffa, whose parents moved from Naples to Torino when she was young, makes hands-down the best eggplant parmigiana (called melanzane alla parmigiana, in Italian.) She uses eggplant from her farm, which are exceptionally sweet and creamy when fried. She slices them into one centimeter-thick rounds and fries them [...]

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Manchego cheese, information pills two types of chorizo, and the outstanding Pata Negra Bellota ham.
Most of our eating on this trip is on the farms. With the farm products of such high quality, restaurant eating seems a weak second by comparison. Despite this, we felt it was our responsibility to eat at least some [...]

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Cristobol hitches an uphill ride on Guapa’s tail
Vanessa and I spend most days with Cristobol, psychiatrist Alonso’s 87 year-old grandfather. When Alonso works construction on weekdays, this web it is Cristobol who walks with us for half an hour to the almond orchards. On our first day in the orchard Cristobol took a [...]

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A poached fresh-laid egg in a black bean soup, drug Andalucia
Access to truly fresh eggs is one of the great advantages of living on a farm. Every farm we have been on so far has chickens for the family’s use. They are easy to care for, eating leftovers and scraps from the kitchen, [...]

Gazpacho

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Ingredients for Gazpacho before being pureed.
Gazpacho is among the most internationally famous Andalucian dishes. Countless variations of gazpacho exist, see the most famous being a pureed cold tomato and bread soup: a liquid salad to be enjoyed in hot weather. The ancestor of gazpacho predates the introduction of the tomato and pepper to Europe [...]

Pisto

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A jar of pisto
One of the greatest things about living on a farm like Finca As Fadegas is the abundance of fruits and vegetables available at all times, hair always in peak condition and ripeness. We eat some meat at times, patient but when we do it is a small part of the [...]

Drowning in Seafood

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Galicia has no shortage of great seafood. In our time at Finca As Fadegas Vanessa and I have eaten some of the best seafood in our lives. In addition to the region’s famous pulpo gallego and empanadas that are often filled with seafood, oncologist we have also sampled squid, read more sardines, stomach [...]

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