Hello how are you all doing: the soup is ready, the egg and Parmesan is ready to add, the boiled chicken is on the table with green beans oil and garlic : the mashed potato is in the oven waiting to form a crisp crust: which brings me to Mary's book page 120 NONNA CAFES MASHED POTATOES :its a funny thing i have a Nonna cafe as well and she also was famous for her mashed potatoes isn't that incredible: she was so tall and had a very straight back she walked like a queen: she was sometimes referred to as Queen Mary isn't that a coincidence - anyway she was THE MOST FANTASTIC COOK,everything she made was so moreish: her mashed potatoes had salted butter little milk and seasoning of simple table salt nothing else nothing more just mashed to perfection ; i always wanted a second helping;she always served it strait from the pot piping hot with a table spoon with her family name di ciacca engraved on the handle ,does anyone have one of those spoons lying in their drawer:please check you may have in your possession the spoon of one of the best cooks ever:let me know
ok dinner is ready time to go talk to you soon thanks for listening xxxx
Saturday, October 31, 2009
Hello
Hello everybody. i'm not a writer. i am not familiar with the computer key board and i cannot spell but what i can do is cook. i have just arrived in the cote d'azur
where i have lived for the past 4 years and am showing my husband a beautiful recipe book which i bought in Edinburgh while visiting my family .
the book is called ;a year at the Italian kitchen; by Mary Contini. as we browsed through the beautiful pictures and read the interesting snippets of info it struck me that much of the book seemed very familiar. i cook many of these recipes . even today as i am speaking to you i can smell the boiling fowl simmering on the stove which brings me to page 114 CHICKEN BROTH WITH LITTLE MEATBALLS AND GREENS . The soup i am making for lunch today PASTINA IN BRODO replaces red onion with leeks for a more delicate flavour and a small clove of garlic for that authentic kick. to finish simply add pre-boiled pastina ; tiny pieces of pasta; Parmesan and black pepper
an alternative - stracciatella - mix eggs Parmesan black pepper salt and finely chopped parsley, and ad to hot soup _ delicious.
Thank you for allowing me to talk to you all. i shall enjoy speaking with you every day and sharing with you my thoughts and suggestions as i cook the recipes in Mary's book for my family and friends ciao xxxx
where i have lived for the past 4 years and am showing my husband a beautiful recipe book which i bought in Edinburgh while visiting my family .
the book is called ;a year at the Italian kitchen; by Mary Contini. as we browsed through the beautiful pictures and read the interesting snippets of info it struck me that much of the book seemed very familiar. i cook many of these recipes . even today as i am speaking to you i can smell the boiling fowl simmering on the stove which brings me to page 114 CHICKEN BROTH WITH LITTLE MEATBALLS AND GREENS . The soup i am making for lunch today PASTINA IN BRODO replaces red onion with leeks for a more delicate flavour and a small clove of garlic for that authentic kick. to finish simply add pre-boiled pastina ; tiny pieces of pasta; Parmesan and black pepper
an alternative - stracciatella - mix eggs Parmesan black pepper salt and finely chopped parsley, and ad to hot soup _ delicious.
Thank you for allowing me to talk to you all. i shall enjoy speaking with you every day and sharing with you my thoughts and suggestions as i cook the recipes in Mary's book for my family and friends ciao xxxx
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