Haricot beans (Haricot is the french word for ‘bean’) are another staple of Italian cooking. The most popular varities include the pretty red-and cream speckled borlotti, the small one cannellini and black-eyed beans. All these are used in stews, with pasta and in soups, and borlotti and cannellini are often served as a side dish [...]
Because it’s the weekend.
Because it ended up being sunny instead of rainy.
Because I can stay up late tonight reading cookbooks.
Because I can sleep in tomorrow.
Because the beautiful Ontario asparagus have arrived.
Just because.
Ciao!
The picture above is of a delicious asparagus and rice soup that I made. I’ll post the recipe once the first blush of love [...]
Original Italian name: Asparagi alla Milanese
Place of origin: Lombardy, Northern Italy
Asparagus occupies a significant place in Lombard cuisine. The first tender shoots of eagerly awaited. Asparagus has excellent health-giving benefits. It is low in calories but rich in Vitamin A and B and in minerals. Asparagus sprouts taste best when fresh.
I like dishes with asparagus [...]
Flash cooking is the term I’ve coined for getting veggies ready pronto. Here’s the way I describe the technique in Hippie Kitchen, the second in my measurefree trilogy due out this fall:
Flash Cooking
To flash cook vegetables, start with a puddle of water, spices if you’re in the mood, and high heat. The idea is to [...]