from the branches of an olive tree

Alcamo Marina - June 2010

2010-08-19T09:53:00.001-04:00

Craving Salt and Basketball?

2008-03-31T16:13:00.003-04:00

This winter has been full of cravings, mainly for hot and comforting food! The meal pictured above was made in response to a craving for salty food---ahh, nothing like overdoing it on the sodium....we only live once! Pictured are the infamous pre-fried panelle (Sicilian chickpea flour fritters) and potato/ricotta croquettes.

Antonio made an interesting salad with arugula, radicchio, and a dressing of balsamic vinegar and olive oil with shaved parmigiano cheese sprinkled on top.

We got some last minute tickets to see an Easter Sunday basketball game between the Raptors and the Nuggets and we were soooooo close! Very exciting, even though I'm not generally a fan of sports...

A somewhat shameful secret to share on this blog follows: I haven't been doing ANY cooking this year. Antonio has taken over in that department and is beginning to outshine me! His chopping skills are second to none and vegetarian cuisine is his specialty. I'm assuming the role reversal will reverse itself once more when my summer holidays begin. Only two months of "real" teaching left--and thank goodness for that. As satisfying of a career as teaching may be, it is exceptionally draining. I leave some of my classes exhausted as in "Now I'm going to go and lie on the couch for the rest of the evening and be spoon fed" exhausted...

Maybe I'm just waiting for Spring to really begin for my second wind. Hopefully!

This Long, Long Winter.....

2008-02-26T21:55:00.003-05:00

When will it all end? I'm seriously considering attempting to "fake and bake" to make up for a lack of sun. Certainly, we have over-compensated by cooking richer and more comforting food. A. has been doing most of the cooking since I'm usually busy planning lessons in the evening. I've switched schools--I now teach in the west end of city. I am also getting my feet wet teaching social science courses. Teaching Civics is a great opportunity to expose 15 year- olds to the social and political issues of our times.

Now..... to the foods! The top two photos show our first attempt at homemade pasta "handkerchiefs" served with the pesto below. It was delicious but we should have rolled the pieces even thinner. Next comes a salad with arugula, pears, parmigiano, pine nuts and balsamic vinegar. Finally, a black mocha cake with a raspberry filling and masked with dark chocolate ganache. Grappa was a perfect accompaniment!

Rose Rosse--My Song of the Moment...

2007-11-06T20:02:00.000-05:00

http://www.youtube.com/watch?v=nX86UnQgu_U

Tomatoes at Rosa & Pino's on Labour Day Weekend!

2007-09-04T16:36:00.000-04:00

Peach Pie with Jodi

2007-09-04T14:54:00.000-04:00

Jodi and I got together at her place to bake a peach pie--since it was her first pie ever it was a good thing it turned out so well! Between Jodi and her family and us two, we probably finished the pie that very same evening! The recipe follows. As usual, I prefer the more finicky but infinitly more tasty butter crust.

Double Pie Crust (Top and bottom for a 9 inch piet)
-->Find more tips and details at MarthaStewart.com

2.5 cups unbleached all purpose flour
1 tsp each of salt & sugar
1 cup butter (2 sticks)
Ice water
1 egg

Peach Pie Filling (Adapted from Recipezaar's "Simple Peach Pie")

6 cups peeled, sliced peaches (firm but ripe local peaches work best)
1 cup sugar
1/2 tsp cinnamon
1/2 cup unbleached all purpose flour
4 tbsp butter (optional)

1. Prepare the butter by cutting it into 1 cm cubes and chilling it in the freezer for 15 minutes.
2. Prepare a cup of ice water by putting it into the freezer or placing some ice cubes in a glass
3. Measure the flour, salt and sugar in a large bowl
4. Using a pastry cutter, two knives, or your hands, "cut" the butter into the flour, working quickly until you have a crumbly mixture with pea sized and smaller lumps of butter
5. Add 1/4 cup of ice water to the mixture, working the water in quickly
6. The dough is ready when a handful holds together when squeezed--it should still be quite crumbly. Add up to 4 tablespoons more of water, one at a time, if needed.
7. Divide the dough into two flattened rounds, cover with plastic wrap and chill for 1 hour. Meanwhile, prepare the filling.
8. Peel and slice the peaches into a large bowl, adding cinnamon, sugar and flour. Mix and set aside.
9. Take the rounds from the fridge a few minutes before you are ready to roll them. Roll the bottom round out, flouring the rolling pin and board lightly and unsticking the dough from the work surface periodically (An "offset spatula" made of metal is perfect for the job). Brush excess flour off the dough before fitting it into the glass or ceramic pie plate.
10. Mound the filling into the pie dish lined with the bottom crust, spreading it evenly and pouring any juices over top. Beat the egg lightly and using a brush, spread some egg onto the sides of the bottom crust (where the top crust will be placed). Dot the optional butter over the filling.
11. Roll out the second round of dough and drape it over the filling. Finish the pie by pressing the two edges of dough together with a fork and trimming any excess dough with a sharp paring knife. Using the same knife, cut several slits and holes into the top of the pie, in a pattern of your choice. Brush the top with the remaining egg wash, and sprinkle with sugar if desired.
12. Bake the pie for about 45 minutes to 1 hour at 425 degrees. Let cool for at least 15 minutes before serving. The pie is amazing on its own but would also be great with vanilla ice cream!

Thanks Jodi!

Donna's Chocolate Zucchini Bread

2007-08-21T07:58:00.000-04:00

When we went with a couple of our friends, Jaime and Joey, to visit Jaime's parents in Welland for the day and to swim in their new salt water pool, we didn't quite realize that we would be eating all day! One of the snacks that our perfect hostess Donna baked up and served between lunch and dinner was this wonderfully simple but oh so tasty Chocolate Zucchini Loaf. What better way to take advantage of in- season produce than to bake with it? This loaf is moist, pleasantly sweet, and has the interesting added taste of cocoa and the crunch of walnuts. Needless to say, when Jaime's mom mailed me a packet of recipes that she had used that day, this is the first one I had to try. Try it yourself and enjoy zucchini in a sweet context--thanks Donna!

Ingredients:

3 cups flour

1.5 cups sugar

1 tsp cinnamon

1 tsp salt

1 tsp baking powder

2 heaping tsp. cocoa

3/4 tsp. baking soda

2 cups shredded zucchini

1 cup walnuts

1 cup raisins

3 eggs, slightly beaten

1 cup vegetable oil

Directions:

Mix all the ingredients except for the last two in a large bowl. Combine the eggs and the oil in a small bowl then add to the mixture in the large bowl. Mix until moist. Grease 2 loaf pans, or line them with parchment paper and bake at 350 degrees for 45 minutes to 1 hour, using a skewer to test for 'doneness'. Enjoy pool side or on the deck!

Late Summer Dishes: Pasta & Peperonata

2007-08-20T12:35:00.000-04:00

Ahh, what to cook on a warm summer evening with 2 zucchini and 4 green peppers lolling around in the fridge drawer?

The pasta with zucchini is the simplest dish imaginable:

For two people, chop 2 zucchini into thin rounds or half rounds and saute in a large saute pan in some olive oil with thinly sliced onion, a clove of garlic and some hot pepper flakes and salt until cooked through and browned. Add a handful of black olives near the end of the cooking time. Cook 250 grams of pasta until a minute before al dente, preserve a cup of the cooking water and drain. Throw the pasta in with the zucchini "sauce" and mix over medium heat for a minute or two, adding some of the pasta water to moisten. Grate parmigiano or stronger pecorino cheese at the table.

The peperonata, a Sicilian dish, is also simple but requires about an hour to fully achieve the lovely soft texture:

As a side dish, cut 4 green peppers (or any colour peppers for that matter) into 4 pieces and thinly slice each piece. Thinly slice 1 large onion. Grate 1/4 to 1/2 cup of strong cheese. Prepare about 2 tbsp of breadcrumbs. Heat some olive oil in a large pan and saute the sliced onion until wilted over medium heat. Add the peppers and a pinch of salt, give the whole thing a good stir, and lower to medium low. Cook, stirring occasionally, for about 50 minutes--the vegetables will become soft and the onions almost caramelized. When sufficiently soft (and don't underestimate or try to rush the dish!) add the cheese and breadcrumbs, stirring to mix. Serve warm or at room temperature. These peppers are a wonderful topping on a piece of crusty bread!

Italia Summer 2007--Beach at Alcamo Marina, Mountain Top Village of Erice

2007-07-31T12:36:00.000-04:00

Italia Summer 2007-- Family, Friends and Food at Alcamo Marina

2007-07-31T12:32:00.000-04:00

Cannoli Siciliani!

2007-07-31T12:11:00.000-04:00

These cannoli are only made fresh and available on Sunday in Corleone, unless they are specially ordered. I don't think I have ever tasted such a delicious cannolo--probably one of the best uses for ricotta made from sheep's milk which is strongly flavoured and odourous. If cannoli are not eaten within hours of being filled the shell becomes less crunchy and delicious. Within the sweetened ricotta cream a few pieces of candied orange and lemon peels are hidden. The shells were so dark I suspect either cocoa or cinnamon were used. If you ever visit Corleone, do not leave without tasting one of these!

Italia Summer 2007-Rome, Family, Agriturismo

2007-07-29T10:49:00.000-04:00

Italia Summer 2007- Bridal Sonia, Ferry at Messina, Train to Agropoli

2007-07-29T10:39:00.000-04:00

Italia Summer 2007-Farm, Wedding, Corleone

2007-07-28T15:52:00.000-04:00

Spring Wedding

2007-05-27T13:02:00.000-04:00

My cousin Jessica got married the last weekend in May--the second of us 21 cousins to do so! Unfortunately I wasn't sitting close enough to the bride to capture great photos of her (those will come later) but I did get some silly snaps of the rest of us cousins!

I know I haven't posted food or recipes in a while but I am planning to do so as this hectic school year winds to a close...and especially as we head off to Italy for a month at the end of June (always lots of food there!)

Salutations from St. Clair West!

Teaching at Eastern Commerce C. I.

2007-04-03T21:44:00.000-04:00

"My" grade 11 Law class...these guys rock!! I miss them already...

I baked them cookies for the last class--my two classes downed 4 litres of milk and more than 5 dozen cookies...

My "associate teacher" Mr Briones, myself and Mr Turner in the Geography office... I'm going to miss this crew!

Orange Cake~

2007-02-10T11:46:00.000-05:00

Orange Cake~The Recipe

This cake is a take on the yogourt cake, using some orange elements instead of the traditional lemon, and substituting melted butter for the vegetable oil. I find that vegetable oil in cakes can sometimes result in a bit of a strange taste--butter instead, always makes cakes taste luscious! I reduced the overall amount of fat used though, so it wouldn't taste too heavy or greasy, and put in some other exciting ingredients instead! As you can see from the photo, the cake was amazingly moist and stayed that way for the few days we managed to keep it around. I believe this is due to the tenderizing effect of the yogourt.

Ingredients:

~1.5 cups unbleached all purpose flour

~2 tsp baking powder

~1/4 tsp salt

~1 cup plain (organic) whole-milk yogourt

~3/4 cups sugar

~3 large eggs

~1 tsp finely grated orange peel

~1/2 tsp vanilla extract

~1/4 cup butter, melted

~3 tbsp frozen orange juice concentrate, melted

~3 tbsp orange liquer

For the glaze:

~3-4 tbsp orange marmalade

~1-2 tsp water

1. Position rack in centre of oven, preheat to 350 degrees.

2. Generously butter an 8.5" x 4.5" loaf pan, and line the bottom with parchement paper.

3. Sift the flour, baking powder and salt into a medium bowl.

4. Beat the eggs in a large bowl and add the yogourt, sugar, orange peel, vanilla, butter, orange juice concentrate and the orange liquer. Mix until well blended.

5. Gradually whisk the dry ingredients into the wet.

6. Transfer batter to the prepared pan and bake until a tester inserted comes out clean, about 50 minutes.

7. Cool loaf on rack for 5 minutes. Turn the cake onto the rack and let cool.

8. In a tiny pot, melt the marmalade with the water. Brush glaze onto loaf and allow to set.

9. Serve in large pieces--for breakfast, for dessert, for snack, in lunches, and any other time you can think of...

Happy orange winter friends!

PS: Antonio told me his mom just purchased 20kg of oranges for 8 Euros. Can you imagine? I couldn't even think where she would store them until I realized that the temperature in Sicily on the balcony wouldn't be cold enough for the oranges to freeze... What I wouldn't give for some really fresh local oranges right now...

Foods of Winter I

2007-01-23T12:06:00.000-05:00

Top to bottom: broccoli & potato soup; minestra con i tenerumi (soup with swiss chard); whole wheat- spelt bread with dried cranberries and walnuts; roasted vegetable and pecorino lasagna. Recipes to follow my friends! All very delicious dishes in their own way (but especially the lasagna!) More new foods follow below:

The Foods of Winter II

2007-01-23T11:52:00.000-05:00

Top to bottom: Golden Mixed-Greens Pie (from Jeffrey Alford and Naomi Duguid's "Home Baking: the Artful Mix of Flour and Tradition around the World" a wedding gift from the actor [Marc Bendavid] and a delightful breakfast read due to all the amazing photos); fried mini- pizzas for New Year's Eve. Recipes to follow, once time permits!

Christmas Eve with Family...

2007-01-08T09:23:00.000-05:00

Top to bottom: my cousins Dylan, Erin and Jessica; my dad and Uncle Paul in front of the espresso machine my dad brought to the party; my cousins Michele and Evelyn; my cousin Nathan; Antonio and my cousin Jodi.

If you think you have seen a lot of cousins, you haven't seen half of them!!

Sights of the Holidays...

2007-01-08T09:08:00.000-05:00

Top to bottom: a slice of the classic panettone for breakfast; candied oranges and lemons at the actor's place; mini gateau basque at the actor's (with Pernod...); Christmas cookies; Pandoro con crema di mascarpone (I made it from Angela's instructions over the phone for Christmas Eve).

To make the Christmas- tree shaped panodoro, do the following:
1. Make a recipe of the tiramisu cream
2. Slice a good quality pandoro cake into 3- 6 layers
3. Wet each cake layer with rum or a liqueur of your choice, spread some of the cream on and repeat until all layers are finished
4. Drizzle the top with some good- quality melted, bittersweet chocolate or alternately, dust the finished cake with icing sugar and adorn with some berries or other fruit
5. Have fun slicing it!

Tiramisu for my class potluck!

2007-01-08T09:01:00.000-05:00

This will link you to the recipe--do try it, it's very addictive!

Happy Parcels 2006!

2006-12-08T18:33:00.000-05:00

Miiiiiiiiii eccitamento!! This year I participated (quickly) in Fiordizucca's "Happy Parcels" gift exchange. I know I've been ignoring all my bloggerly duties of late, for good cause I would argue, but I thought I would participate in at least one thing that would raise my morale! Fiordizucca takes the addresses of all interested bloggers, swaps them randomly, and each blogger sends a parcel to the address he or she is assigned. This will take you right to the post with all the parcels that were exchanged... (English speakers scroll down)

Fiordizucca herself got my address, and I was lucky indeed! I had come home from school in a sour mood because of a comment a teacher had made to me, and lo and behold a brown paper package awaited! The exciting contents included: organic Japanese green tea, espresso coffee, Italian packets of leavener with vanilla, packets of saffron for risotto or frittata (I like using it when we make a "Spanish" frittata with potatoes, peas, red onion, capers and saffron), two types of curry powder, a package of green tea noodles (!!), a package of dried porcini mushrooms (which are very expensive in Canada), an Italian cooking magazine and a very sweet postcard with well wishes that displays a photo from Scotland where Fiordizucca once lived!

Thanks and kisses Fiore! Thanks for doing all the organization too--this put the spontaneity back into gift giving. I've tried the green tea already, I brought it to school on the day when I have 8 hours of consecutive classes--it kept me awake and has a lovely flavour. I've gone through the magazine as well and the pasta dishes look delicious and simple. I do look forward to trying out the more exotic ingredients as well. I'm a fan of Indian food but have never cooked it myself. Any suggestions anyone, for a first try?

I'm still crossing my fingers that the parcel I sent will arrive in Italy before Christmas...being a student I opted for the less expensive postal option but I hope the recipient understands :)

Merry Christmas and bundle up!

Kristina

Clips of My Autumn-- Marbled Pound Cake too...

2006-11-25T08:33:00.000-05:00

Flowers my mom gifted me; fish cakes A. made, studying with gigantic chocolate chip cookies that I made....

The last photo will, I hope, explain the lack of posting this fall!

I finished my first practicum (4 weeks) about a week ago at Riverdale CI in downtown Toronto's east end--it was a lot of work teaching English for the first time. I managed to teach the grade nines "The Chrysalids," the grade tens "Lord of the Flies" and the grade elevens "Brave New World"--I also created a media literacy unit for the grade elevens in which I crammed way too many concepts in way too few lessons! I guess when you make mistakes you actually learn more....at least that's what everyone tells me!

I have come to question the way English is taught at the Secondary school level as well, and am starting to do my own investigations into alternative conceptions of the literacy classroom--something called the reading and writing workshop where the central material is the stuff of the students' lives. "Covering" or "teaching" pieces of literature, where the teacher is the ultimate authority on the truth, changes instead into using texts and poems and memoirs as jumping off points for the students' own thinking and writing, and students work consistently toward a meaningful project of their choice, working in "writers' notebooks" and exploring different writing types and styles.

Hmmm--this career is going to take a lot of work/patience/revolution/dedication..... It's funny though because I finally feel as if I'm working toward something that is meaningful to me. I think when it comes to a career, I needed something that requires a constant pushing, thinking, improving. The contact with the students is at times the hardest part of the job--but it is also the most satisfying.

In the kitchen: I recently made a basic "pound cake" loaf and marbled it with chocolate--it was perfect because, if you reduce the sugar just enough, you are left with a buttery, chocolaty, creamy flavour. It worked really well--unfortunately I don't have a photo but will include the simple recipe anyway--ideal for a snack when studying! Adapted from the "Moosewood Restaurant Book of Desserts":

Ingredients:

-9 X 5 loaf pan

-1 cup butter at room temp
-3/4 - 1 cup sugar
-4 eggs
-2 tsp vanilla extract
-1/2 tsp baking powder
-1/4 tsp salt
-1 3/4 cups unbleached flour
-1/3 cup milk

-4 squares of semi-sweet chocolate

1. Preheat oven to 350 degrees and butter and flour the pan
2. Over a pot of gently boiling water, melt the chocolate in a heat proof bowl, stirring occasionally
3. Cream the butter until light, adding the sugar then the eggs one at a time until incorporated
4. Add the vanilla, salt, and baking powder, mixing well
5. At low speed, mix in the flour until just incorporated, then add the milk and blend for another minute
6. Remove half of the batter, placing it in a small bowl
7. Add the melted, somewhat cooled chocolate to the remaining batter and mix until incorporated
8. Layer the chocolate and vanilla batter in the baking pan. Run the tines of a fork or the tip of a knife through it to marble.
9. Bake for about 1 1/4 hours, until a tester inserted into the middle comes out clean, and cool in the pan on a rack before serving.

Enjoy!

Wild flowers in a storm

2006-09-25T09:19:00.000-04:00

Feeling cooped up in the apartment yesterday, with Antonio playing soccer, I decided to go out and rent a video. On the way I took a path through a forested ravine area and started noticing all these flowers along the path. Individually their colours didn't make a bold impression, surrounded by so much green and grey sky, but when I gathered them together in an impromptu bouquet, they looked stunning. I brought them into the video store where they seemed out of place and then walked them back home against some grainy winds, black skies and random drops of rain. Very thirsty by that time, I relieved them by giving them water, and now they are cheering up the apartment, and me, on our coffee table! I'm hoping they will inspire and encourage me through the stacks of readings that await me...

Learning to be a teacher...

2006-09-19T19:59:00.000-04:00

Friends and bloggers alike, sorry for my long absence! This is a lentil salad with roasted turnips and onions that I made today when I returned from school (from Jack Bishop's book "A Year in a Vegetarian Kitchen") which was really good served over some salad greens, with some leftover sfincone on the side...
Teacher's college is going to take up all of my time and more, unfortunately. It is also frustrating when your teachers' toe the conventional line! Thankfully, not all of them do, and social justice issues are at the forefront of several classes. More updates to come. Happy fall to all readers!

Friday Night Fry-athon

2006-08-26T22:12:00.000-04:00

Sometimes as a treat, Antonio and I take down the deep fryer my dad gave me for my birthday last year and make as many life- threatening foods as possible! This past Friday was one of those evenings, and it ended with both of us slightly tipsy due to the requisite beer that you need to wash all the delicious grease down with...

We made our usual panelle, for which I will finally provide a recipe, and we also made Ivonne's stuffed eggplant, which were amazing! The detailed recipe with photo's can be found here. Thanks Ivonne, for sharing treasured family recipes with your devoted readers!

Panelle, for those of whom have not yet heard me ranting and raving about them, are fritters made from chickpea flour typically eaten in Palermo and its surrounds, which are served either plain with salt, or are the star of a sandwich over which lemon is squeezed. I have come to associate them with the beach, since we have eaten them there a few times, but I also ate my first panino con le panelle in Mondello, a beach side resort area in Palermo. They are quite easy and satisfying to replicate at home, and if you have your deep fryer (or pot with hot oil) already at hand, why not give them a try? Start your own Friday night tradition!

Ingredients:

-500 grams chickpea flour (found at health food stores or Italian food shops)

-1.5 L filtered or spring water

-salt, pepper

-1-3 tbsp anise seeds (optional)

-1/2 cup finely chopped Italian parsley (not the curly leafed one)

-vegetable oil for frying

To make:

~Set a medium size saucepan on rubber pot holder or tea towel for support. Place the chickpea flour in the pot and slowly add the water, whisking vigorously to prevent lumps from forming.

~Once the mixture is uniform, place the pot over medium heat and whisk continuously until it starts to bubble. Add a pinch or two of salt, a few grindings of pepper, the parsley and the optional anise seeds and continue whisking until very thick, the whole process should take about 5 minutes.

~Rinse out a large 8 x 12" (or similar) cookie sheet or low sided pan with cold water and dump it out. With a spatula (or an offset spatula if you happen to have one), quickly smooth the thick batter into a thin sheet about 1/2 " high, until it is relatively even throughout the pan. Let cool for about 40 minutes. At this point the mixture can be covered with plastic and refrigerated up to 2 days.

~When the mixture is firm (we often rush and wait only 20 minutes), cut into small square or rectangular pieces, and fry in oil at about 350 degrees until golden brown. This can be done in a shallow skillet as well as a deep fryer.

~Place the fried panelle on paper towels to drain, sprinkle some salt over them and serve them very hot with some lemon wedges and some cold beer.

~This recipe makes enough for 4 as a snack or appetizer, or as one part of a deep fried meal.

~Enjoy! Eat plenty of salad and brown rice the day after, to offset any artery clogging guilt!

Reflections on Saturday Night Supper

2006-08-26T22:09:00.000-04:00

This combination of well boiled green beans, potatoes and hard boiled eggs, over which olive oil has been drizzled, lemon has been squeezed and salt and pepper have been sprinkled makes as satisfying a supper as could ever be had--add fresh bread to dip in the oil should it not be filling enough. I got this idea recently from my suocera, but I'm positive I've eaten varieties on this theme at home as well. As my mom says, eggs make the best supper!

I know this idea is simple and hardly a recipe at all, but since I'm convinced that simple food is often the best, especially when fresh and in season, I've decided that this will be my contribution to Ivonne and Lis' La Festa al Fresco. The round up will be posted September 5th.

Anniversary Flowers

2006-08-26T21:47:00.000-04:00

2 years August 14....

Antonio's Baccala alla Pizzaiola

2006-08-26T21:06:00.000-04:00

I stupidly didn't take a photo of the final product (too hungry I guess) so you will have to believe me when I say that even as a recently converted former vegetarian, who trembles to eat fish that is not drenched in lemon or lime and garlic, I eat this dish with gusto and a piece of crusty bread to mop up the sauce!

Description:
Cod, which traditionally is bought dried and is rehydrated overnight, is dredged in flour, fried in oil, and added to a simple sauce cooked alongside it, to which olives are added. We have altered the recipe by using pieces of frozen cod, though fresh could be used as well, mainly because in rehydrating dried cod, your house is rumoured to stink for days, fa una puzza tremenda!

Recipe:
(2 servings, easily doubled)
-400 grams of frozen, thawed (or fresh) cod fillets
-flour for dredging
-olive oil to fry
-large jar or can of peeled tomatoes (pelati)
-1 or 2 cloves of garlic, finely chopped
-1/2 tsp- 1 tspchile flakes
-1 tbsp dried oregano
-salt and pepper
-handful of black olives

Process:
1) Heat a few tablespoons of olive oil in a large saucepan or deep frying pan and add the chopped garlic and chile pepper stirring quickly to prevent burning for about 40 seconds
2) Add the can or jar of tomatoes, breaking the tomatoes up with a wooden spoon and adding salt and pepper to taste
3) Bring the sauce to a boil and then turn the heat down, simmering it for 10 or 15 minutes
4) Meanwhile, cut the cod into large pieces, sprinkle some salt onto them, then dredge them in flour
5) Fill a small frying pan with a few centimeters of olive oil, heat to medium high and fry the fish until done, flipping the pieces over halfway--you will know they are done when they are well browned, only a few minutes per side
6) Drain the fish on a dish lined with paper towel
7) When the sauce has simmered to your liking, or your level of hunger, put the fried cod pieces into it and stir lightly, adding the pitted, chopped pieces of olives, cook for a scant few minutes
8) Serve straight from the pan, with plenty of good bread to finish the sauce up with...

Recipe from David Rocco's "Dolce Vita"

New Feature, Old Meme~

2006-08-14T13:58:00.000-04:00

Lemon Trees: Siracusa

Fellow bloggers and friends! I have added a new feature to my blog, taking a move or two from Orangette--I have compiled an index of recipes and other types of posts on my blog, so if you are looking for a particular recipe or type of dish, the link is underneath the Flikr photo badge, on the lower right side of the screen (you may have to scroll down). I will update it as I go, which will also be helpful to me, so I can see which recipes I should try more of!

----------------------------------------------------
And now I will respond to a long overdue meme, from Sam of
Sweet Pleasure, a very talented and creative sweet- maker!

From where do you obtain the recipes you prepare?

As I am fond of very simple cooking on a day to day basis, I usually make things that are healthful, heartwarming and delicious. What I cook will be based on what is in season, what is good value for the money and of course, what I desire! Usually I don't need recipes to do this--I will steam or boil and then saute vegetables with garlic and onion, bake them in the oven or eat them in salads. We also eat pasta combined with different sauces or vegetables for lunch as a first course. I now prepare fish quite simply, either baked, or broiled with a marinade. We often eat eggs and legumes in different ways as well. Both my mother and mother-in-law are great sources of know- how and inspiration. To help me along, I often refer to basic recipes from the 5 or 6 cookbooks that are my favourites. Sometimes when I feel like being more creative or giving our tastebuds a treat, or if I want to make something traditionally Sicilian for Antonio, I will flip through my favourite Italian and Sicilian cookbooks. I refer more and more to blogs these days as well, for inspiration, flavour combinations, and basic recipes that I can adapt to the ingredients I have on hand.

How often do you cook a new recipe?

Perhaps once a week or once every two weeks. While I love finding new vegetables and new dishes, I also enjoy adapting well- known recipes to the ingredients that I have or that are in season. I love making salads with different ingredients, or experimenting with different vegetables and sauces and cheeses for pasta. Every time I bake bread, I use different ingredients and it turns out different!I

Where do you store your favourite recipes?

One reason that I actually started this blog was to keep my favourite recipes organized--hence, my excitement at the new index! I also have a few stacks of cookbooks and magazines on a shelf in my kitchen, and a small, flowered recipe card box that my mom bought me before I got married so I could store all my scraps of recipes in there. In the box I also have a little plastic "paper holder" that my dad gave me, probably intended for notes or for typing, but convenient for preserving recipes from splashes of batter or worse!

How large is your recipe pile? Is it organized? If so, how?

Even though I am known as an organization freak in other areas of my life, my accumulation of recipes has not yet warranted extensive organization. My recipe card box is organized by category of course, though I had to change the cards to suit my recipes: breakfast, sweets, pasta dishes, second courses, vegetable and legume dishes, soups and eggs.

What is the oldest recipe in your "to try" pile?

Considering I began cooking for myself officially two years today (my 2 year anniversary!), though I did my share of baking and basic cooking before, my oldest recipe to try would theoretically be about 2 years old as well, since I clipped some recipes from magazines and stuck them in my box!

Are you ever going to make those recipes in your "to try" pile?

Probably not, my tastes have changed since I first got married and discovered the huge variation of "gourmet" vegetarian foods out there (as well as fish dishes)--I am not relying on the tofu/ tempeh dishes that I once ate frequently.

Do you follow a recipe exactly or modify as you go?

I usually modify every recipe that comes into contact with me! I now have the confidence to do this, which can only be aquired through experience--for instance, certain things in baking should not be tinkered with in order to achieve good results, however, something like a flavour can always be changed up, i.e. almond extract for vanilla, spices added in, elements added in like chopped nuts, etc.

What is one new recipe that you are scared to try?

I want to make these Sicilian "fritters," deep fried leavened dough eaten hot and doused in honey or sugar. I'm scared of three elements: that I will eat all of them, of the clean up time (a deep fryer is not pleasant to wash in a single sink), and the deep fry smell that lingers in our apartment for days on end!

Tag at least one new food blogger for this meme (new as in only blogging a few months).

Dani from The Italian Vegetarian

Tag at least one food blogger you visit regularly but never interacted with?

Jennifer from The Vegan Lunch Box

Tag at least one food blogger you constantly visit and leave comments.

Ivonne from Cream Puffs in Venice

Wish Recipe

2006-08-12T16:43:00.000-04:00

A recipe I have previously published on this blog was published in Wish magazine! I was bored at work one day and decided to e-mail this recipe for pasta with rapini and breadcrumbs to the magazine as they were holding a 'contest' for good 20-minute week night recipes...
When I received my September issue, the subscription for which was a present from my mom, lo and behold the tear- out booklet with weeknight recipes had the photo of my recipe on the front! My little miniscule moment of fame...

Angela's Sfincone

2006-08-08T13:49:00.000-04:00

I made sfincone, which is a type of thick, moist pizza made in Sicily, for a get- together at my friend Alejandra's place this past long weekend. Antonio put together some burgers, since Ale and Nic have a barbeque, using the typical ingredients for meatballs (ground beef, eggs, breadcrumbs, chopped parsley and onions, salt and pepper and some grated pecorino romano) and they turned out great (or so I heard, as some of you might now, I don't eat meat!) We also brought along my home made ice cream, both vanilla bean and rum and raisin flavours, as well as a delicious lentil salad I made with apple and cumin, the recipe for which I found on Chocolate and Zucchini here.

On to the sfincone! I have tried making it twice before, the first time from a recipe I found of the "Palermo" version (which features a double proof, caramalized onions and sauce on top, as well as browned bread crumbs) which turned out very well, and the second time from an improvised recipe that turned out ok but way too thick.

This time I was well prepared: I took the trouble to purchase fresh yeast from Tre Marie Bakery on St. Clair, I had a better pan to use in mind, I had seen my mother- in- law make the dough, and I had her recipe in hand. I implore you to try it since it's even easier and faster to make than pizza, and you can even substitute active dry yeast for the fresh if you don't want to bother.

One more note: for those who think this is some type of 'authentic deep dish pizza' a version of which I tasted in Florida when I was a kid--it's not, but it's much better! Because the dough is so moist, it results in an almost spongy end result, with a very crispy crust nonetheless. The following recipe makes enough for 4 people as a meal, since I actually cut the original recipe in half. If you have enough pans, make double the recipe for amazing leftovers for a few days--it tastes better the day after!

Dough:

~600 grams of bread flour

~150 grams of semolina flour

~25 grams fresh yeast or just less than 1.5 envelopes of active dry yeast

~750 ml of water at 100 degrees (lukewarm)

~pinch of salt and drizzle of oil

Topping:

~1 onion

~1 regular sized can of peeled tomotoes, chopped

~fist- sized lump of caciocavallo cheese

~garlic, salt, pepper, chile flakes, oil, oregano, pecorino or other grating cheese

1. In a large bowl, place 1 cup of the lukewarm water, and sprinkle the yeast over it. Stir to incorporate, add a pinch of sugar and let stand to test it. If there are a few bubbles or other activity, assume the yeast lives...and proceed. (If not, make sure the water wasn't too hot or cold, or that the yeast wasn't old.) Add the flour and mix well, with a wooden spoon then your hands, or with the paddle on a stand mixer. Add the rest of the water (the dough will be wet), and when well mixed, stir in the salt, maybe a teaspoon or two, and about a tablespoon or two of oil. Cover with a cloth and place in a warm place to proof until doubled--less than an hour in a sunny summer window!

2. In a medium saucepan, warm some chile flakes in olive oil and allow some peeled, sliced garlic slices to turn golden, then remove the slices. Add one onion which has been peeled, halved and thinly sliced and saute over medium heat with a pinch of salt until transluscent, then add the tomatoes with their juices and stir well. Cook for about 10 minutes, mashing the pieces with a spoon and adding salt, pepper and oregano to taste. Set aside to cool.

3. Chop the caciocavallo cheese into a small dice and set aside on a plate. Preheat the oven to 450 degrees, placing a rack in the lower third with a baking stone or tiles if you have them.

4. Cut parchment paper to the size of your pans, or oil them well and dust with semolina. This recipe made enough for one 13 by 9 inch pan and one round 9 inch. Use your good judgement and whichever pans you have on hand--two smaller rectangular pans would be good, or one huge one. The best material would be dark coloured.

5. Remove the dough from the bowl and place in the pans with your oiled hands, stretching and pushing it to shape. It will shape easily since it is so goopy, and don't be alarmed if it doesn't seem puffy or thick like pizza dough. Cover the top of the sfincone modestly with the sauce (don't overdo it), push the cubes of cheese gently into the top, sprinkle with some oregano and grated cheese and drizzle with oil. Cover and let rest for a few moments before baking. If it doesn't all fit into the oven at once, it's alright to leave one pan out, covered. The sfincone is finished when golden brown and crispy on the sides, between 20 to 50 minutes, depending on pan size. I stick a cake tester or knife in to confirm that the dough is cooked, but it will look slightly moist even when cooked. Let rest for at least 15 minutes before eating--but it is best at room temperature or slightly warmer.

6. Eat with family or friends! Relish the leftovers! E-mail me with questions!

Summer Vegetable Bake and other Stories

2006-07-19T17:30:00.000-04:00

Hello everyone! I have started teaching finally, part time, but it's taking more of my time and effort than I ever thought it would...hence, fewer posts. This dish is an imitation of one which Antonio's mother made one evening for supper, and the combination of thinly sliced eggplant, zucchini, potatoes and onions with some olive oil, salt, pepper & oregano and some pomodori pelati (tomato pieces) between the layers creates something more delicious than one would imagine! It makes a good light supper dish along with some peasant bread, cheese and olives, and is tasty even lukewarm. Start with a large oven proof pan with some olive oil in the bottom and build layers of the vegetables, spreading the tomatoes, oil and seasonings in between. The only "down side" is that it takes rather long to get nice and 'roasty'--our huge baking pan was in the oven at 450 degrees for almost two hours last night! It made a great lunch today however...

One of the only other things of note I have made recently is pistachio ice cream--it turned out a very light green colour and the flavour is spectacular! I even went out and bought a package of sugar cones and I must confess a little container of organic cream in a somewhat pathetic attempt to re-create my Italian ice cream experience of a cone with "panna" and a passeggiata. This turns out to be impossible for many reasons and the alternative, a cone at La Paloma, is frankly a little too expensive to be enjoyable. Who would have ever thought two decent sized ice cream cones (small size) would set you back almost $10? Here's to the ice cream machine Antonio bought me last year for my birthday!

Forza Italia!!!

2006-07-09T22:46:00.000-04:00

Antonio is pictured with a random soccer fan holding a clever sign... We walked up and down our strip, St. Clair West, for a couple of hours with my parents, and ended up eating dinner at Marcello's. It's 10:45 pm and I can still hear the fans celebrating out my window! Thank goodness it's only once every 4 years because Antonio yelled loud enough for our entire building-- though I'm usually not very fond of watching soccer, I got into it near the end, and on St. Clair held my own with whistle blowing, flag waving and the like! Auguri everyone!

Back with the sweet taste of summer idle in my mouth...

2006-07-07T10:30:00.000-04:00

Dear neglected readers and friends, after suffering for days from the ravages of jet lag and culture shock, I am indeed back home in TO. After complaining about the lack of water in Sicily, and about the extreme heat, I am back to complaining about the quotidian affairs--such is life! I hope to be posting a little more often now. I will continue to post more photos of the trip on flikr, as it takes less time. Happy summer to all!
Above: Pasta alla Norma (at the Sabatino farm 'Finocchiara'), Antonio and I in a rare peaceful spot in Palermo, farm fresh fruit for breakfast

Siracusa- A taste...

2006-06-26T16:18:00.000-04:00

Foto II

2006-06-13T12:14:00.000-04:00

Foto della Sicilia...finalmente...

2006-06-12T14:15:00.000-04:00

Cranberry ~ Orange Coffee Cake

2006-05-15T19:52:00.000-04:00

Ahhhh, what to make to accompany the luxurious purchase of organic heavy cream? Why, an ethereally light cranberry orange cake from the Moosewood of course! For those wondering about my tiny recipe archive, it's true. My sweet cookbooks are limited to: "Moosewood Restaurant: Book of Desserts" a Christmas present from dad, "In the Sweet Kitchen" by Regan Daley (a gift from Mom), "Professional Baking" by Wayne Gisslen (a post- George Brown Baking course reference book), "Home Baking" by Toronto's Jeffrey Alford and Naomi Duguid (a wedding present from the actor), and a small recipe box section of photo copied and scrawled recipes. My hopes for the future do involve a larger personal collection of baking and dessert books-- however, this will follow the paying off of the student loan and the acquisition of a reliable day job! In the meantime I rely on the Moosewood for many recipes that can be whipped up without making an additional run to the grocery store or a large dent in the weekly food expenses. Funny how these often turn out to be the most satisfying recipes as well! I have attempted a few desserts from Daley's book--one was outstanding and some others required more time and cost than were warranted for the results. Has anyone found this with her recipes? Antonio approximated the cost of one tart I made at around $60 (but this of course included much more of some expensive ingredients than could be used for just 1 dessert--organic almond extract for example)!

The tart sweet cranberry topping was so deserving of its buttery light base! My first attempt at this recipe, it will definitely become an old standard, especially because the ingredients will usually be on hand.

Recipe, slightly adapted:

1/2 cup butter, room temperature
1/2 cup brown sugar (or combo or white sugar + molasses)
1 egg
1 1/2 cups flour
1/2 tsp baking soda
pinch salt
1/4 cup milk (or cream!)
1/4 cup orange juice
1/2 tsp vanilla
~
2 cups rinsed cranberries (fresh or frozen & thawed)
1/4 cup butter
3/4 cup brown sugar (or white + molasses)
1 1/2 tsp grated orange peel and/or
dash of grand marnier or cointreau
pinch salt

1. Preheat oven to 350 degrees and butter a light coloured 8" square or 9" round pan
2. Sift flour, salt and baking soda into a small bowl
3. In a large bowl, cream butter and sugar until light, add egg and mix well
4. Add the dry ingredients alternately with the milk and juice and ending with the vanilla, mixing gently to incorporate
5. Scrape into the pan and bake for about half an hour, until the top springs back and a skewer emerges clean
6. While the cake bakes, combine the topping ingredients in a small pot over medium heat, stirring until the berries soften, about 10 minutes--put aside to cool
7. After cake has cooled about 10 minutes, unmould onto a plate and cover with cranberry topping
8. Serve with softly whipped organic cream, or ice cream, or even thick yogurt... (the whipped cream had already been devoured by the time I got around to taking the photo--I'm sure you can use your culinary imaginations!)

Luscious Banana Bread Breakfast~

2006-05-11T21:46:00.000-04:00

Confronted with the situation of too many ripe bananas due to the fact that A. hadn't peeked at the fruit bowl before visiting the grocery store, I scanned my favourite Moosewood Desserts cookbook. Having settled in to make muffins, a new package of paper muffin tin liners already on the counter, A. complained "I thought you were going to make banana bread!" Ever the eager- to- please wife (except when it comes to anything soccer related), I relented and decided to use my large loaf pan (9 x 5) for the recipe. It turned out deliciously moist and flavourful--little pockets of not quite mashed banana here and there providing great texture. I adapted the recipe by adding unsweetened apple sauce to make up the remainder of the 3 cups of mashed banana called for, by using white sugar with a spoonful of blackstrap molasses in place of the brown sugar (mine is too hard!), by reducing the oven temperature and increasing the baking time (since it was originally for muffins) and by reducing the sugar overall. Probably as far from an Italian recipe one can get, this loaf nevertheless makes an enchanting breakfast as is, and an addictive snack spread with butter or apple butter.... Enjoy!

Recipe:
1/2 cup vegetable oil
1/2- 3/4 cup brown sugar (or 1/2 cup white sugar + 1 tbsp molasses)
2 eggs
4 bananas, mashed (or combination of banana and applesauce to make about 3 cups)
2 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp pure vanilla extract

1. Pre-heat oven to 325 degrees and butter a loaf pan (9 x 5 inches)
2. In a large bowl mix the oil, sugar, eggs and banana mixture until well combined
3. Sift the dry ingredients together into a small bowl and fold them into the wet mix carefully, until just combined, folding in the vanilla near the end
4. Scoop the batter into the tin and bake for about 50 minutes, until a tester inserted comes out clean
5. Cool on a rack in the pan for about 10 minutes before unmoulding, and wrap well in a cotton towel once completely cool
6. Feed to loved ones or take heart in it yourself!

Last Evening with the Actor

2006-05-05T07:17:00.000-04:00

My pleasant evening last night began with a leisurely walk through Queens' Park, where the leaves are (finally) beginning to grow. I stopped and sat on a park bench for a while, maple tree seeds blowing into my hair, and a little Asian child, dressed in an adorable yellow jumpsuit, probably under a year old came over to me and was looking at me--what a cutie! I tried to ask her grandparents who were with her what her name was but they didn't speak English, so we just ended up laughing and gesturing. I was trying to kill a bit of time before walking over to my friend Marc's place, or rather the beautiful house of friends of his, for whom he house sits, in the Annex. I then walked west on Harbord in the late afternoon sun-- a pretty street that I haven't walked much since my full time school days. After arriving at Marc's, and after we nearly had to call the fire department because the tray of fat underneath the barbecue in the backyard caught fire, we had a lovely relaxed meal outside (using the fine crystal wine glasses that the home owners apparently never use!) of a jarred broccoli soup, enhanced with some white wine, milk, and sliced fennel, some herbed "black rice" (I don't know if that is what it is called--we found it in a paper bag and decided to cook it), some broiled tilapia fish with lemon, garlic and olive oil, and some sauteed veggies (that Marc had intended to barbecue!) that actually turned out delicious: sweet potato, red peppers and asparagus. Afterwards, we cleaned the kitchen to the likes of Sarah Harmer and decided to go out for a walk in the remaining light to get some Korean walnut cakes.... Along the way we encountered an ice cream truck and looked at each other.... of course the walnut cakes were sacrificed (though I did pick some up for Antonio) and we indulged in the chocolate dipped twist ice cream cones of childhood... Back home Marc served up some gin and tonic water with slices of lemon and frozen wild blueberries, probably my one regret of the evening because I am the world's lightest weight and started laughing a little louder after that. I think it also must have contributed to me walking into the bathroom doorknob when I got up last night, the pain, the agony.... But a great night nonetheless.

technorati tags tilapia, broccoli soup, rice, gin and tonic

Night in the Kitchen: Carrot- Ginger Soup, Salad, Leek- Caper Frittata & Honey- Spice Cake (in the oven)

2006-05-02T21:40:00.000-04:00

No time for anything not food related tonight! I decided to cook for myself tonight, instead of the toast and cheese or yogurt and fruit I usually eat when alone. The carrot soup was stupendously flavourful without being heavy~ the ingredients include carrots, ginger, vegetable broth, a leek, sherry and at the end, some milk. Mmmmmmmm... We bought a non-stick, all metal frying pan (including the handle) with our favorite frittatas in mind--we cook the eggs lightly over medium- low heat and then stick them under the broiler to finish. Usually the frittata puffs up and becomes all bubbly- this one did a little less of that but was still very tasty. The first variation we ever made was Spanish- inspired, with chunks of red potato, peas, red onions, capers and saffron strings. All of these scrumptious recipes can be found in my absolute favourite cookbook "A Year in a Vegetarian Kitchen," where you can try any recipe and be pleased with its simplicity, intense flavours, and detailed, time- saving instructions. By the way, word just in on the cake, from Antonio home from soccer practice: realllly good! Recipe will follow at some point...

Breakfast Sins...

2006-04-27T10:29:00.000-04:00

I took a day off work today to study for my last exam of my last course (Intermediate Italian Language) to finally finish off an Honours Bachelor of Arts degree at the University of Toronto--about time! I started off at the Uni of Waterloo at the faculty of Environmental Studies, but transferred back to Toronto after an isolating year. I found Waterloo to be a nice enough town, but there wasn't much to do for someone with little affinity for pub crawls. My second and third years I finished pretty much full- time, then I began to work and study part time in the evenings.

Regarding the breakfasts, I don't know why but hearty sweets are so reassuring in the morning, serving to tempt you out of bed and onto a new day of effort. I always make sure to have a fruit in the morning (maybe to compensate) and another necessary feature has now become Kimbo espresso--usually a pot full! My favourite yogurt is Liberty plain organic, which is 2.5%, much, much more delightful than fat- free yogurt. This morning I was brought a bag full of goodies by my personal pastry delivery man (from an undisclosed source), and even though I swore I would eat only 1, the chocolate croissant disappeared in its entirety as well, as if by magic. "In the Sweet Kitchen" by Regan Daley made captivating reading...

After my exam is over with and I am facing a summer without evening responsibilities, I plan to finish my wedding album (yeah, almost 2 years later) and learn more about the various technical mumbo jumbo that may help me to improve the look of my blog. This may take me a long time...

For the Torontonians out there, enjoy the sun!

Good Friday Masterpiece!

2006-04-14T16:05:00.000-04:00

This is a large size version (full recipe) of Torta alla Ricotta, with home candied orange peels in the layers, and some candied orange and lemon slices as a garnish. I decided to make this for the Madonia Good Friday Pot- Luck at my Uncle John's, mostly because I wanted to show up my Nonna in the baking department!! This is a really delish not- too- sweet cake~ you can find the recipe through the link above...

Vegetable Stew with Fennel & Herbed Couscous

2006-04-14T16:01:00.000-04:00

Can you tell I love my legumes? This dish is the product of an early spring frustration with the limited good- quality fruits and vegetables available. Does anyone else notice this phenomena? It's warmer outside so the longing for asparagus and creamy lettuce and the first strawberries and peaches begin, but all that are at the supermarket are rock hard pears, tasteless imported veggies, and the apples and potatoes and root vegetables that have sustained us through the winter.

I decided to put together a vegetable stew with the usual suspects, but wanted to include a head of fennel and two types of lentils, along with a sweet note of dried apricots. It was surprisingly successful, and with the 5 minutes needed to bring a bowl of couscous to life, we had a great dinner with some cold "spring- has- got- to- be- around- the- corner" beer.

Ingredients:
~3 onions, chopped
~4 garlic cloves, chopped fine
~2 sweet potatoes, cubed small
~3-5 parsnips, chopped small
~3-5 carrots, chopped small
~1 head of fennel, chopped small (fronds washed, chopped and reserved)
~1 cup of unsulphered dried apricots, sliced
~1 white potato, chopped small
~2 cups of dried red lentils, rinsed
~2 cups of dried French lentils, rinsed
~about 2 liters of vegetable broth/ or soup cubes and water
~rind of any hard cheese
~1 1/3 cup dried couscous
~salt and pepper
~olive oil

To Construct:
1. In a small pot, combine the red lentils with the white potato and a soup cube with enough water to just cover them (or broth), bring to a boil and simmer until soft, puree and set aside.
2. In the meantime, warm a few tablespoons of olive oil in a large pot, soften the onions in the oil for about 8 minutes, add the garlic and stir until you can smell it!
3. Add the chopped sweet potato, carrots, parsnips, fennel, apricots and the French lentils and a teaspoon or two of salt --stir until coated in the onions and oil, then add the cheese rind and enough broth (or water + soup cubes) to cover the mixture by about an inch. Bring to a boil then lower to a simmer for about an hour, or until everything is tender, stirring intermittently.
4. Add the reserved puree and stir to warm through, then season to taste with salt and pepper--meanwhile add 1 and 3/4 cups of boiling water, a pinch of salt and a good drizzle of olive oil to a bowl with a well fitting lid containing the couscous and chopped fennel fronds, let sit for 5 minutes then fluff with a fork.
5. Scoop some couscous into large bowls and cover with a few ladles of stew. Mmmmmm....

This recipe will serve 2 hungry diners, with leftovers for maybe 3 or 4 more meals! Or, it could probably serve 8-10 as a main course...I guess I think big whenever I'm cooking~

Antonio's baked polenta with white bean puree & rapini~

2006-04-09T07:41:00.000-04:00

Some good news this week: after months of waiting, I finally got a letter stating that I was accepted into the one year Bachelor of Education program at the University of Toronto! So back to full time school next September, and back to living on one salary...

Last night on Antonio's suggestion, we made these tasty bites which we enjoyed with some Moretti beer. You can make the polenta rounds (or better: squares) yourself, but we found a pre- made roll at the supermarket. I sliced them into 1/4 inch slices and baked them at 350 degrees for 10 minutes. In the meantime we sauteed the rapini in olive oil, garlic and a few dried chilies, and made the white beans by pureeing a drained and rinsed 15 oz can with about 1/2 a cup of hot broth (we used mushroom), salt and pepper, and thickening it for a few minutes in pan over medium heat with some olive oil and sauteed garlic. To finish, we drizzled some olive oil over top (we Italians don't know when to stop) and voila!

Agira~

2006-04-05T09:18:00.000-04:00

Blue Skies Somewhere

2006-04-05T08:48:00.000-04:00

It has been a difficult few days for us, the grind of daily life heavier than usual...

Having subscribed to the "Sicilia.indettaglio.it" mailing list, I received the first one yesterday and was treated to some photos, including the above of a town called Collesano (in the Madonie mountains), and the one in the post above, Agira. Thought I would post them up as inspiration for what lies ahead, immediately for our trip but also down the road for our lives. We have been having some wavering of late regarding our move and the difficulties involved. I think the main challenge will involve finding occupations for both of us, in a place that is just right--not too large, not too small, and preferably on the sea!

Fruited Olive Oil Ciambella

2006-03-30T21:45:00.000-05:00

This cake is the result of a pleasant after-work experiment and a fruit bowl filled with very ripe fruits! The crumb is moist and pleasant, punctuated by bursts of silky fresh fruit, and the marsala and lemon juice cut the sweetness and add character. Adapted from a recipe from "Moosewood Restaurant: Book of Desserts." Brightens the spirit!

~makes 8 good servings

5 large eggs

1/3 cup olive oil

1 cup sugar

pinches of cinnamon and salt

dashes of vanilla, marsala wine and the juice of a lemon

2 cups white flour

1 tsp baking powder

melange of tiny chopped fruit (I used 1 pear, 1 apple, 1 banana, and raisins)

1. Line a 10 inch bundt pan (or equivalent) with parchment, oil and set aside
2. Separate the egg whites from the yolks, and beat them until stiff but not dry
3. In a large bowl, mix the sugar and oil, add in the yolks and combine
4. Add the cinnamon, salt, vanilla, marsala, lemon and mix well
5. Gently fold in the flour and baking powder, then the fruits, then the egg whites
6. Bake in a 300 degree oven for 50 minutes to an hour, cool on a rack before slicing

Day dreams of a working girl~ beginning a blueberry & banana clafouti!

2006-03-27T20:26:00.000-05:00

Battered squash with caramelized onions and black olives~

2006-03-23T06:35:00.000-05:00

Angela's recipe: Dredge thin slices of squash in flour, fry in hot olive oil, drain on paper towels. Caramelize thin slices of onion, adding a spoon of sugar and a bit of vinegar near the end, throwing some black olives on top to warm. Place squash slices on a plate, lightly salting each layer, and place the onion mixture on top. Buonissimo!

Raspberry, candied orange peel & bittersweet chocolate clafouti~

2006-03-23T06:24:00.000-05:00

Place about 2- 3 cups of your desired fruit and/ or garnishes in the bottom of a buttered 10 inch dish. In a blender/ food processor whiz together 4 eggs, 1 cup milk, 1 tsp vanilla or other flavouring, 3/4 cup flour, 1/4 or 1/2 cup sugar, 1 tbsp butter. Pour the mixture over the fruit and bake in a 350 degree oven for about an hour, until puffy and golden and a knife inserted comes out clean. Voila! If you put this in the oven before you begin to cook supper, you will have a warm, wholesome dessert in no time...

Fluted Sprigs of Spring~

2006-03-21T10:11:00.000-05:00

Apparently, it is spring here in Toronto. While the weather tells me otherwise, the one thing that has changed is the early morning light--it is already light when I wake at 6:30. I am longing to live out of doors, build up calluses on the bottoms of my feet and become sun tinged. Sometimes I even have fantasies about rolling around in sun-warmed soil... These are the things racing through my head as I am racing through Union station, already 3 minutes late for work, bumping into people and wishing I was in a flowy dress on some hill top somewhere. Ahh, for the spring days of youth--when you could smell the soil awakening~

Heartland~

2006-03-14T13:16:00.000-05:00

Born in Canada to an immigrant mother (from Rome, Italy at age 18) and an Italo-Canadian father, mine is the experience of many a Canadian--that is, a continual pull between two cultures, sets of customs, value systems and two heartlands. Unlike those Italians who immigrate later in life, or continue to surround themselves with people of their own cultural background, my mother has more and more defined herself as a Canadian, and has more and more left behind fond memories of her country of origin. When I was a kid in grade school however, my mom was still distinctly (in my mind, and in my understanding of others' perceptions) "Italian," as was I, and several aspects of my life were affected by this--my dark skin and hair, my tomato sandwiches for school lunches, my nonna and nonno, my large family and related get- togethers, an entire set of relatives residing in Italy, my parents' strict rules, my dad's strong and silent demeanor, my mom's accent, pasta as a staple food, homemade pizza nights, etc, etc. While this all sounds like fun and games--and some of it was, like the trips to Italy, the tons of cousins to play with, the pizza--as a kid attending a school founded in Germany with few 'minorities' in the student body (the Waldorf school), I felt like an outsider myself.

Now, I'm sure there are as many reasons to be made to feel like an outsider in this world as there are people in it, but I have wanted to comment on the 'culture' issue for some time now, as it is what spurred me to take a long trip to Italy in the first place. After a childhood where I had resented being Italian, as a teenager I mostly ignored it, except in cases where it might have helped, of which there weren't that many since I was a little bit of a hippy and identified with a diverse crowd of literature- lovers and artsy types...

A few years after breaking off a 3- year high school relationship, attending university in Toronto and more than a little bit lost, the idea became lodged in my head that I lacked a true heartland, a place yes, but more of an emotional and psychological locale where I felt at home. I think I only truly understood the nature of my longing after I arrived in Italy, where despite the stereotypes and assumptions (some of which my mother had even cautioned me with), I felt more free than I ever had.

I now know better than to get carried away in the opposite direction by neglecting or critiquing my other homeland Canada, because growing up here has shaped me and nurtured my growth. What I found in Italy though--besides family who I get to see only rarely, and a husband (though that's another story altogether!)--are a people who I feel naturally comfortable among; it's as if those incongruent aspects of my childhood suddenly made sense, and the person I have grown into has discernible roots. Because of the homogeneity of the Italian populace, there is not the same racial or cultural tension that we in Canada are used to living with on a daily basis, and I experienced a new feeling of belonging. I attempted to capitalize on this feeling to the largest degree possible, and found I was easily able to achieve looking and feeling Italian, that is, until I opened my mouth and spoke! Even then, the language I did know I tried to produce with as accurate an accent as possible, though I'm sure I was deluding myself...

There is something about the Italian landscape that I feel myself drawn to, and traveling by train from Rome to Sicily along the coast line, I walked down the aisles to reach the last car and was mesmerized by the passing vistas quickly disappearing behind me. I was enchanted and filled with a strange longing to know a different life every time we passed through small towns and I glanced up at the balconies of apartments, the clothes lines with fresh laundry flapping, the cliffs, the golden light and the lapping of the sea. And then we reached Sicily. The land of Sicily that I feel is my own is a palette of colours- golden yellows and oranges and deep and dark greens and blues. In August the fields are burnt and crackle with the heat, the sea offers respite, as does the deepest night and the arcing mountains and hills. Somehow, and this probably sounds too lyrical to be true, but it is true--the mysteries and emotions and hollows within me are echoed in the wilds of the Sicilian landscape. I felt this like a stone dropping, thudding quietly inside, and I feel it when we go there now. The wild joy I feel at simply taking a ride through the country to replenish my in- laws' water supply is indescribable. Skin dry and golden, barefoot, hair jumping out the car windows, I felt that I found a heartland.

Nothing is ever that simple though. I was born into this cultural duality and that is how I will die too--but now I believe that it is a blessing, with its own hardships. Two cultures, heartlands, languages, origins will always allow for a wider point of view than just one, and the love of learning, of language and of reading that I inherited in the English tradition, will be pushed to futher plains with the acquisition of a new language.

Funny how I know that sitting on a great divide is where I will always remain, even when we move. Though I could use my own mom as an example of someone who integrated almost seamlessly into a new culture, she lacks an important aspect of her life, which is her family. Antonio and I will inevitably lack part of our families, either here or there, and that just comes with the territory. Since I do not want to live with regrets because the sky is too wide and will always remind you of them on those misty days, I would like to live in Italy and raise our children there. Many things conspire to stand in the way between my heartland and I, but I trust that some divinity has my life in her hands, and will transplant us when the time comes!

Tales of Chocolate & Chickpea and Sweet Potato Stew with Prunes~

2006-03-09T06:35:00.000-05:00

Last night Antonio and I went to visit the chocolate maker Soma in Toronto's "Distillery District"--to try some different types of dark chocolate and to take a look around. I had seen a write- up about the shop in last month's Toronto Life, and always on the look out for new favorites (as well as reliable after- dinner 'dolci') we braved rush hour traffic to get there before it closed at 6. The chocolates on offer were lovely, and I was happy to see a sign posted admonishing "chocolate melts at body temperature--please use a basket when shopping." Having worked at a chocolate store myself (Eitelbach Chocolates--they make delicious treecakes or baumkuchen, also in a truffle form which, by the way, they will ship,) I know that people can ruin small chocolates just carrying them around in their hands. We bought a long, 250 gram bar of dark chocolate (from Venezuelan beans) for $12 CAD, and another 25 gram rectangle of chocolate made from organic Madagascar cocoa beans for about $4. We tried some of the larger bar last night--it was delicious! I think what makes it so good is its extremely smooth texture and its very low level of sweetness. It beats any Lindt bar hands down, and rivals (or perhaps surpasses) my favorite chocolate from Frangipan. If you are in Toronto, I would recommend a visit.

On to the pictured stew, which I whipped up in half an hour when we arrived home starving and filled with road rage... It has an incredibly rich and complex flavour, both sweet and savory, and did a good job of comforting and warming us. The sweet potato chunks were so unexpectedly smooth and buttery! The recipe suggests serving it over couscous, but that was the one item I had forgotten to pick up on the weekend so I served it with my homemade fruited bread instead, which matched well because of the sweet notes in the stew.

You Need: 1 large sweet potato, peeled and diced small; 1 large can chickpeas, rinsed and drained; 1 large onion, sliced thinly; 2 garlic cloves, diced; 1 tbsp of fresh ginger, diced; 1 tsp cumin; 1 tsp cinnamon; 6 prunes, chopped; 2.5 cups vegetable broth; salt, pepper, olive oil; chopped parsley or cilantro to serve

To Make It: (1) Warm some olive oil in a large pot, saute the onion until soft, add the garlic, ginger, cumin and cinnamon and cook for about 1 more minute, stirring to prevent burning (2) Add the small sweet potato squares, chickpeas, prunes and broth (or water and bullion cube) and bring to a boil (3) Lower the heat and simmer for 15 or 20 minutes, until the sweet potato is tender (4) Season to taste with salt, pepper and chopped parsley or cilantro (5) Serve over couscous or with muslei bread~

Mmmmm Marzipan~

2006-03-07T13:41:00.000-05:00

After reading Linda's (Make Life Sweeter) blog entry for a marzipan covered cake, I remembered my own experience over one year ago with my marzipan covered wedding cake. Oh to relive the experience--of eating the cake that is! I decided to cover it in marzipan because it is so much tastier than fondant, but mostly because almonds and marzipan are a typical Italian flavour and I wanted to include them. I also wanted to have a simple presentation and to put my efforts into achieving a marvelous flavour instead. As you can see from the photo, the cake was decorated only with some fresh currants and a few flowers. The cake I made was an egg- and butter- rich hazelnut sponge, which I adapted from a Martha Stewart recipe for a plain butter cake. For between the layers I made a real buttercream and flavoured it with Grand Marnier. The end result was a rich but not heavy cake with a complex nutty, orange taste--exactly what I wanted, but more stress than I bargained for! In order have the freshest possible cake, I slotted about two hours to cover it in marzipan (at a pastry shop that I had apprenticed at), in between my manicure appointment with my mom downtown and my wedding rehearsal uptown. It was pouring rain the day before my wedding, and we were running late at the spa--not to mention I hadn't considered the stress of trying to roll out huge pieces of marzipan with a freshly done manicure...suffice it to say, I was the last one to show up for my wedding rehearsal!

The photo I posted beside my wedding cake is of typical Sicilian confections made by expert hands out of marzipan. Good quality marzipan is sweet for many palates, and I think it is most delicious when paired with other flavours, as a complement.
~
In a bit of a long winded aside, one of the most memorable moments I shared with my husband Antonio when we first met was during a bicycle jaunt we took from his grandfather's farm in Sicily. We hopped off the ancient bikes, surrounded by rolling hills and the great expanses of a moody sky, to sit beneath an almond tree, crack open the green shells with a heavy rock, and devour the sweet white flesh inside. I felt that I was in another world entirely from the one I knew, and I felt my emotions strangely mirrored by the wild landscape. I wonder if the Sicilian terrain played a significant role in our love story? Perhaps this is why I feel so strongly pulled back in that direction. Or it could just be the concrete jungle and swarming masses of people "taking care of business" that is doing the compelling...

Bread Stories

2006-03-05T09:41:00.000-05:00

Yesterday, I tried to make marmalade again, only this time with the Seville oranges that the recipe called for. Minor emergencies and burnt pots aside, the marmalade came out perfect--thick, with thin squigglies of bitter sweet peel, and not too sweet. The marmalade made our Sunday morning breakfast complete, alongside the fruited bread that I baked yesterday, cappuccino and a small fruit salad.....bliss! I will post the recipe on request--very easy and non- labour intensive (for a jam).

There might be nothing quite as satisfying in the kitchen as storing away one's homemade bread for the week ahead--I slice mine and pack it tightly into well- sealed ziploc bags so that we can pull out a piece or two at a time and warm them in the toaster. I think I will make bread making a weekly tradition, considering the amount of joy I receive from the ablutions of a Saturday morning. So much contentment in exchange for so little work and attention! I feel that making bread connects me to the past in a way that is warming and important--imagine if our culture raised a generation who thought the bread meant that sweet white soft goo sold in plastic bags at the grocery store! Not a nice thought...

Following is the recipe I have adapted from Mollie Katzen's The Enchanted Broccoli Forest, which I recommend trying on a morning when you are home and have various other short tasks to complete (in my case, doing dishes, cleaning the bathroom, washing my hair, making lunch, blogging, etc., etc.!) The recipe turned out well the first time I made it, which is the first time I ever baked bread (hint, hint--go forth and be bold, you just may become addicted).

Ingredients:

Sponge: 2 cups good quality, wrist temp. water (about 100-105 degrees), 1 package active dry yeast (1 tbsp), a drop of honey/molasses, 1.5 cups whole wheat bread flour
Mix: 4 tbsp olive oil, 1/3 cup honey/molasses, 1.5 tbsp salt, 1.5 cups of a combination of nuts and seeds, lightly toasted and chopped (I use walnuts and sunflower seeds), 1.5 cups of a combination of unsulfered dried fruits, chopped (I use figs, apricots and raisins)
Additional Flour: 3 cups of one or all of stone- ground organic whole wheat bread/ kamut/spelt flours and 3 cups of unbleached white flour (not pastry or cake flour)
Pans: any combination of shiny silver pans or shiny silver cookie sheets, oiled

Procedure:
1. In a large bowl with the warm water, sprinkle the yeast and drop of sweetener, give it a quick stir with a fork and let sit for 2-5 minutes. Whisk in the 1.5 cups whole wheat bread flour, cover loosely with plastic wrap and a kitchen towel and let stand in a warm corner for 35 minutes.
2. Uncover the bowl and by hand with a wooden spoon, or with the paddle on a stand mixer, add the mix to the bowl and stir until incorporated. Add the additional flour 1 cup at a time, stirring and mixing to combine, switching to the dough hook on your stand mixer, and eventually to your hands. The end texture should be firm without being sticky (essentially, incorporate as much of the additional flour as possible while maintaining the dough in one piece--in the mix of flours I have suggested above, I usually use 6 cups--do not "pack" the flour while measuring). Knead the dough for about 10 minutes, pushing all the fruit and nuts that escape back into the dough.
3. Oil a large bowl (I use ceramic) and put the kneaded dough in, turning it about so it gets covered in the oil. Cover loosely with the plastic wrap and a few kitchen towels, and set in a warm place to rise for about 1.5- 2 hours, until it approximately doubles in size. I usually leave it in the kitchen if I'm cooking and the stove is on, or on the top of a shelf in a room with the window closed.
4. Punch down the dough, remove it from the bowl and knead for a few minutes. Divide the dough into the number of pieces you need for the loaves you want to make--this recipe makes enough for 2 9" by 5" loaf pans (standard bread loaves) but you can use any combination you like, even forming "freestanding" loaves and baking them on a flat cookie sheet. Form the loaves well, pulling the dough smooth so the tops will be seamless. For the regular loaf pans: pat the dough into a flat rectangle, fold the two short ends in towards one another, flatten, then roll the dough up and tuck in the ends. Very cute and satisfying work!
5. Cover the pans or tray with the towels and let rise until again about doubled in size, around 45 minutes to an hour. Preheat the oven to 325 degrees and put the rack in the middle.
6. Bake the risen loaves for about 40 minutes to an hour, until a knock on the bottom responds with a hollow sound. Cool on racks, and wait (if you can!) about 30 minutes before slicing.

White Bean and Butternut Squash Stew with Rosemary~

2006-03-04T18:57:00.000-05:00

This recipe is adapted from Jack Bishop's "A Year in a Vegetarian Kitchen"

This stew is the ultimate in tasty comfort food, and will sustain you through the last dreary dregs of winter...

Ingredients~

-olive oil, salt and pepper

-1 onion, halved and sliced thinly

-5 cloves of garlic, chopped finely

-2 19-oz cans of white beans, rinsed

-1 small butternut squash (weighing about 1.5 lbs), peeled, seeded and cut into tiny squares

-1 medium can/jar of diced tomatoes

-1 hard cheese rind

-3 cups water

-chopped, fresh rosemary (1-3 tbsp)

-crusty bread

1) Heat 2 tbsp of olive oil in a large pot over medium heat, add the onions and a good pinch of salt and cook, stirring until soft (about 8 minutes), add most of the chopped garlic and cook for 1 minute more

2) Add the beans, squash, tomatoes and juices, cheese rind and water--bring to a boil then reduce heat and simmer for 45 minutes, removing the lid for the last 15 minutes to thicken

3) In a small bowl combine the chopped rosemary, the remaining garlic, salt to taste and about 1 tbsp of oil and stir to combine

4) To serve: remove the cheese rind, stir in the rosemary mixture and salt and pepper to taste, and pour into bowls lined with a slice or two of toasted crusty bread, drizzling olive oil on top if desired

Serves 2 with leftovers for lunches!

Marmalade Tea Bread!

2006-03-04T15:58:00.000-05:00

This is my rendition of Linda's recipe for "Marmalade Tea Bread," on her blog Make Life Sweeter. We had this last night while watching The Ice Harvest, with slices of pear and Marsala wine with lemon--delicious evening!

'Semplicissima' French Lentil Soup

2006-03-01T08:56:00.000-05:00

This recipe is posted specially at the bequest of my cute cousins Jessica and Adele, and more tasty legume recipes will be forthcoming for them as well. Even though this soup should simmer on the stove (perfuming the kitchen with lovely smells) for about an hour, the hands on cooking time is only about 15 minutes. If you add chunks of a good crusty bread and a quick green salad and some fresh fruit to finish, this soup will make a comforting and complete lunch or dinner. Come on girls--impress your parents and roommates!

Note Regarding the Lentils: make sure to find "French lentils," also sometimes called green lentils for this soup--the other lentils don't survive with shape intact through the long cooking time, and these have a flavour all their own. They are also sometimes called "green lentils" which is confusing because they look almost black to me. Just make sure they resemble the above picture. If you can't find them at the grocery store, try a health or bulk food store.

Ingredients:
- 1 lb/ 500 grams French lentils, rinsed (in a colander/strainer)
- 1 - 2 carrots, peeled and chopped small
- 2-3 celery stalks, peeled and chopped small (plus celery leaves, washed and chopped)
- 1 large onion, chopped small
- few garlic cloves, chopped
- filtered water
- extra virgin olive oil
- sea salt and fresh ground black pepper
- 2 bay leaves
- a rind of any hard cheese (pref. grana padano or parmigiano, but anything will do)
- few sun dried tomatoes, chopped (optional)
- jar/ can of whole tomatoes with juice, chopped
- white wine (optional)

Instructions:
1. Place a large heavy bottomed pot over medium- high heat and cover the bottom with several good drizzles of the olive oil.
2. When the oil has warmed, add the chopped carrots, celery and leaves, onions and bay leaves and stir frequently to prevent burning, about 10 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add about half a cup of wine, if using, and stir until partially evaporated. If not (or once it has almost evaporated) add the chopped tomatoes with their juices and the lentils, turning the heat to high, and stirring to combine everything about 5 minutes.
5. Add enough water to cover the lentil mixture by about 2 inches (you can always add more later depending on the consistency that you like your soup) as well as the cheese rind and the optional sun- dried tomatoes.
6. Bring to a boil then lower the heat to a simmer (medium- low) for about an hour- if you are in a rush, you can test to see if it is ready after 45 minutes.
7. Serve hot with a swirl of olive oil and some grindings of black pepper!

On This Icy Tuesday~

2006-02-28T09:54:00.000-05:00

Well, my first entry from work, I thought I would post another image of Siracusa. In this icy cold weather, it does the body good to think about summer holidays in Sicily-- funny thing is that when I am walking or driving about in Italy, I have to work hard to restrain myself from taking thousands of photos like this one, of flowers or people or ancient chairs or hanging laundry on balconies. Antonio doesn't quite understand my captivation with these little domestic vistas, and his nonna Enza was perplexed when I asked to take a photo with her lowering her basket affixed to a string down from her balcony. She uses it to purchase things from the street vendors who begin yelling about the quality and prices of their wares at about 7 am!

I think my affinity for these picturesque balconies has to do with the fact that they are emblematic of a life lived out in the open air. Maybe also with being nosy about how others homes are ordered and how others live in general! Also there is something to be said for surrounding one's day to day life with little bits of beautiful things--I think this is something that was lost in the planning and architecture in North American towns and cities. Although I love our apartment for its character and age (I believe the building was built in the 1920's), I miss having a balcony dearly--for placing flowerpots and sipping the morning's coffee, or just for sitting and reading in the sun. I told Antonio that when we move to Italy, a balcony is mandatory, even in a rental, and he assured me that it would be hard to find a place without one.

On the marmalade I made on Saturday night: I cut the peels very thick, and while it made a nice syrupy concoction, it is too sweet for me and will be reserved for baking (and Antonio's toasts). I have since concluded that I went wrong by using seedless navel oranges in a recipe for Seville orange marmalade--I would like to try a recipe that uses the peels but also the ground up pulp of the oranges, like the one I found in Bitter Almonds (which calls for a meat grinder--maybe I can use the food processor?) On a weekend shopping trip to Highland Farms, I got a hold of some Seville oranges, those ugly things, so any recipes (or links to such) for a good marmalade would be appreciated!

Muesli Bread and A New Job~

2006-02-21T17:59:00.000-05:00

I made this kamut- dried fruit sunflower seed bread today (with raisins, apricots, figs)-- it's going to be amazing in crunchy toasted, buttered slices...

I got called for a temporary job downtown as these loaves were cooling--while I will miss my time spent cooking, baking and waking up slowly, our coffers will thank us for the boost, especially considering our trip! I don't like eating out of containers at all though, especially since I distrust the microwave as a method of warming, and thus am stuck eating room temperature food. Also--where to get a good, after lunch espresso? I'll have to buy a thermos to bring my homemade coffee!

Siracusa~

2006-02-19T21:36:00.000-05:00

This is a photo of Siracusa, Sicily, a place that we are going to visit this June--and a place where we sometimes say (daydream) we will move to. Check out this website for more photos that I think capture the spirit of this city quite well (though I'll have to verify this after our visit!)http://www.tiralongo.it/Siracusa/album_siracusa.htm

Sunday dinner for two~

2006-02-19T21:10:00.000-05:00

Being that (1) we are both feeling under the weather; (2) have had Sunday lunch at my parents'; (3) cooking fruit always plays a part in a quick recovery--we got home and I began to cube all the apples we had left in our fruit drawer. I put the apples in a pot, added some frozen orange juice concentrate, water, the juice and zest of a lemon, some cranberries that I had holed up in the freezer, and a few spoonfuls of brown sugar and let the apples cook until soft. I served it over my favorite organic yogurt "Liberty" (favorite for its smoothness and creaminess) and it made a satisfying and curative supper!

Sore Throat: Spice Lemon Infusion~

2006-02-19T21:00:00.000-05:00

I recently caught a sore throat from Antonio and have been gulping down the following concotion like it's goin outta style:

~Boil some water for 5 or 10 minutes with peeled slices of ginger, a few cloves, a cinnamon stick, a good dose of honey, and some peeled slices of lemon
~Strain and drink warm

Does anyone else have a favorite sore throat remedy? Please share!

The other thing that I find works well is gargling salt water...

Un caffè

2006-02-17T17:31:00.000-05:00

Torta alla Ricotta: the filling~

2006-02-17T17:18:00.000-05:00

Torta alla Ricotta~ freshly covered in chocolate~

2006-02-17T17:16:00.001-05:00

I am somewhat loath to admit that we finished this incredibly delicious cake in two sittings-- it was so good that I must have eaten 4 consecutive slices...I will certainly be making this again. Check out the recipe on my site and try it yourself! What makes it so different from the typical overly sweet (store bought) cake, is the yellow lightness of the crumb, the subtle sweetness and lightness of the ricotta cream, the tang of the orange peel gemstones, and the bittersweet chocolate espresso crust covering it. It is not a looker, although the creative among us could figure out something for the top (perhaps candied orange slices), but the taste more than compensates...

Steel Grey Skies and Honey Spice Cakes~~

2006-02-16T09:22:00.000-05:00

Today is one of those days: freezing rain outside, steel grey skies, warm and cosy inside with my yellow orchids, my cook books and my day dreams. I just may not go out until spring rolls around or our trip to Sicily, which ever comes first...

I've decided to lounge about a bit in my night clothes, after my coffee and milk, if only to prolong the experience of finally getting a full night sleep.

Things to think about: having a cold cellar or root cellar or pantry lined with one's own preserved fruits and vegetables and running ones' hands over the rows of jars, living in the country and waking up to a full view of the day's sky, one's own apricot trees, one's own goats and thus, one's own ricotta.... sigh

I'll probably push myself to take a walk later, for the want of fresh air, but may compensate by trying out Rosa's Torta with cocoa and a ricotta filling--I'll post photos if it turns out.

Here then is the afore- promised recipe for a lovely and comforting cake for a rainy day, a winter day, a fall day, a less than perfect day, especially since it perfumes the house:

Honey Spice Cake

- 6-8 inch cake pan (oiled)

-1/4 cup sugar

-1/4 cup vegetable oil

-3/4 cups honey

-2 eggs

-1 1/2 cups flour

-1/4 tsp each of baking powder, baking soda and salt

-GROUND SPICES: 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp allspice, 1/8 tsp cloves

-1/2 cooled espresso (or strong coffee)

-1 tbsp coffee flavoured liqueur (optional)

1) With oven preheated to 350 degrees, cream the oil and sugar together in a large bowl, then add the honey and eggs and mix well

2) In another bowl sift together the dry ingredients and the spices, then add them to the wet mixture, along with the coffee and liqueur and mix well

3) Pour into the prepared pan and bake until tester emerges clean (depending on pan size, 35-55 minutes) loosely covering cake with foil if it browns too quickly

4) Cool cake in pan on rack for 15 minutes, place on serving plate and dust with icing sugar if desired

Note: This recipe is easily doubled (actually I reduced it to serve our 2- person household) and made in a 10- inch tube/ bundt pan, but use 3 eggs not 4 (could take up to 60 minutes to bake)

Yellow flowers from Antonio; Pasta with Winter Greens~

2006-02-15T07:57:00.000-05:00

Valentine's morning brought Antonio to the door, just as the coffee was coming up and with me still in pjs, he handed me these yellow orchids and this hollow dark chocolate heart (from my favorite chocolate maker Frangipane) which contains inside it little chocolate hearts and truffles! I was actually very surprised (probably since I hadn't had my coffee yet) because A usually calls me if he is going to come by in the morning--so I can make him a coffee! The chocolates are a real treat, I think they are the best quality in the city...

This morning I got up around 4:30 am, not having slept well last night. I was feeling puffy and confused so I took action: after A left at 5:30 I put fresh sheets on our bed, threw open the windows in our apartment, showered and washed my hair, and then finally prepared a sustaining breakfast of coffee, yogurt, a ripe pear and some country bread spread with butter and homemade marmalade...as you can imagine, I'm feeling much better now! Today's plans are: "au marche" or food shopping, cooking a squash risotto for lunch, planning an English tutorial session that I have later on tonight, and maybe studying some Italian future tense for my class next week!

I've added a new link for Carlo Middione's shop in San Francisco--if you can get your hands on a copy of his book La Vera Cucina you won't regret it, it contains many rustic and authentic Italian (especially southern) dishes that are easily made by the home cook.

These things said, I would like to record this recipe I've come up with to combine winter greens with pasta--it's very tasty and easy, and it makes a good first course followed by fish or eggs or cheese.

Fusilli with Winter Greens
~easily serves 4 as a first course

~dry unseasoned bread crumbs (we get them fresh from the Italian butcher shop)

~garlic

~1- 2 bunches rapini or swiss chard

~salt, fresh ground black pepper, red chili flakes

~500 grams of fusilli pasta (like Barilla or De Cecco)

~extra virgin olive oil

~ripe black olives

1. Toast about 1.5 or 2 cups of bread crumbs in a non stick pan over medium heat, seasoning with salt and pepper until browned 2. Bring a small amount of salted water to a boil, and steam/boil the washed and roughly chopped greens for a few minutes, throwing any tough stems into the pot first 3. Put a large pot of salted water on to boil for the pasta 4. Drain the greens 5. Heat a good amount of oil in a deep saute pan, put a few red chili flakes and some large slices of garlic in the pan 6. Remove the garlic slices once golden and add the greens, cooking on medium high for a few minutes, adding some olives near the end 7. Cook the pasta until al dente and drain, preserving some pasta water 7. Add the bread crumbs to the greens and mix well, then add the pasta and mix again 8. Add pasta water (if needed) and some olive oil and pepper to taste 9. Serve hot and pass some grana or parmigiano at the table to grate on top 10. Don't forget the wine!

the sandbanks of our heart~

2006-02-15T07:50:00.000-05:00

blanket the green earth, sole only, pressed on your body as on a pathway of smooth pebbles
as you sleep dropping the leaves of your breaths onto my untaut skin
vistages of the fall sky tremble uncertainly through the river of me
though certain in that basin of our sleep where
from your neck rises the perfume of baking bread
does your heart lack for fuel?
do our fingers, enlaboured, find peace in those fields, under those skies?

Beds of Gemstones Aside, "Let's Bake!" and Other Stories

2006-02-10T23:16:00.000-05:00

I've kept myself quite busy the past few days, baking till midnight, making yogurt, eating fish for the second time since childhood (David Rocco's recipe for "Baccala Alla Pizzaiola" ), organizing kitchen drawers to find space for our piles of mason jars (being emptied of our peeled tomatoes and sauce) and figuring out how to use the digital camera that we got for Christmas (the results of which are above)... Even though I'm thoroughly dedicated to my 30+ year old manual Cannon camera, I think this digi- cam will be of use to me for blogging, so from tomorrow on, pictures should accompany recipes! But for now, here is one fantastic and simple cake to bake when you crave something chocolate-y but not super- rich, and don't want to spend hours in the kitchen:

Chocolate Ginger Cake adapted from Moosewood's Book of Desserts

1 9- inch cake pan
3/4 cups brown sugar
2/3 cup yogurt/ buttermilk
1/3 cup unsweetened applesauce
1/4 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tbsp fresh grated ginger root

for optional glaze: two squares bitter sweet baking chocolate, melted gently with chocolate or coffee liqueur, spread over cooled cake

1) Preheat to 350 degrees, butter the pan and dust with cocoa
2) In a large bowl, combine the first five ingredients, stirring well
3) In another bowl, sift together the dry ingredients, then add them to the liquids, along with the ginger
4) Fill pan and bake cake until tester comes out clean, 30- 45 minutes, cool and top with optional glaze
5) Don't feel guilty about polishing off half the cake in one sitting, there is hardly any fat in it after all (Do I hear rationalizations???)

Recipes to come include: honey-spice cake, warm cauliflower and caper salad, the perfect frittata every time, white bean and squash stew, the perfect homemade yogurt, soup for nausea (this might take a while...)

Warmth

2006-02-05T22:41:00.000-05:00

How I long for warmth, liquid flowing through me, pure water in my throat, hands working on some lovely creations (like those above, by Maria Grammatio from the book Bitter Almonds), callused feet below me. Gem stones to sleep on. Skies to breath in. A place to live the soul's life, the one where one's edges remain untouched.

Sweet Anise Raisin Bread on Sunday~

2006-02-05T10:04:00.000-05:00

This morning we are determined to have a better day than yesterday, which was the day of missed moments. We woke up to a breakfast of espresso and milk, butter and marmalade on the sweet bread I had made and set aside for this morning. We pretty much finished off 1/2 a kilo! While A watches his soccer team (inter) on tv, I have decided against better judgment, to blog instead of studying for my test...

This is a picture of the pastry shop in Lucca which first produced (in large quantities) the bread we ate this morning

Here is the recipe:

sponge: 1 cup flour, 1/2 cup warm water, 1 1/2 envelopes active dry yeast (or 1/2 oz compressed yeast)

dough: 2 1/2 cups flour, 2/3 cup sugar, 2/3 cup warm water, 1/2 tsp salt, 2/3 cup raisins, 1 tbsp freshest anise seeds

1) For the sponge: dissolve the yeast in the warm (about 105 degree) water with a whisk, place the flour in a small bowl and stir the yeast mixture in, cover with plastic wrap and allow to ferment for 1/2 hour

2) For the dough: place all ingredients save the raisins and anise in the bowl of a heavy duty mixer, add the sponge and beat on low speed for about 5 minutes until smooth and elastic (start with paddle, switch to the dough hook), add the raisins and anise and mix in until even, cover the bowl and ferment until doubled (3-4 hours)

3) Deflate the dough on a floured surface, kneading briefly. Form the dough into either a long cylinder (about 24 inches) and connect the ends to form a ring, or into two small rectangular loaves. Place on a paper lined baking sheet and proof until doubled (2-3 hours) covered with a tea towel

4) To bake: at 375 degrees, until a tester emerges clean (about 45 min for the ring, 30 min for loaves). Cool on rack, cover well with plastic wrap. Freezes well. [photo to follow]

4 X 8 Meme from 'La Tavola'

2006-02-02T16:33:00.000-05:00

4 jobs i've had

apprentice pastry chef
barista
chocolate store girl
lifeguard

4 movies i could watch over & over

mamma roma
office space
facing windows
la vita e bella (for the kid)

4 places i've lived

little italy #1 (college west, toronto)
little italy#2 (st clair west, toronto)
perugia, italy (1 month)
corleone, italy (1 month)

4 websites i visit daily

chocolate and zucchini
my email
foodtv.ca
alitalia

4 tv shows i watch

sugar
opening soon
david rocco's la dolce vita
c'e posta per te

4 favorite foods

good bread & butter
marmalade
tart apricots
freshest ricotta

4 places i'd rather be

...sicily, in the burnt hills (actually anywhere in Italy)
in my red chair in the corner with a chamomile and a good book
lying in the sun outside (in the country or on the beach)
in the kitchen!

4 people i'll pass this on to

jaime at waterhalo
shay from blogspace
...haven't been blogging long enough
to know others to pass it to!

Sustenance for Movement

2006-02-02T08:01:00.000-05:00

The dark is fading this morning
what will it be
more grey splayed shadows
clumped on the city walks?

The sky fades secretly
I can’t ever catch the instant when
the grey blooms and gapes like mould
over the roof of the neighbouring building
but it does, sure as ever
independent of my caprices
regardless of the energies that I choose to
release on the world—
or prefer to unleash within---
fibers undone.

Today, the poem of this expiring morning
of February 2, bears witness to a breakfast
of rough bread and butter
strongest coffee
floating through, perfuming the rooms
hair undone: a savouring of what may be to
come-

How to move on the earth? Only of our
own steam, fueled by no movement
bread only
bread the train that will provoke us
slowly forward or slowly somewhere else
from here.

Wednesday alone-- sweet bread from Lucca

2006-02-01T17:46:00.000-05:00

Today I've been alone-- the pastry shop that Antonio delivers for (Patachou) is moving locations, and he has been working 12 hour days this week--not pretty for someone who gets up at five...

We have made the conscious decision to live on less for now, and I am able to stay home, until the middle of March when I will have to take temp. assignments more regularly. I find it invigorating to plan meals and keep down expenses when it means that I don't have to take the subway home from Bay Street at 5 or 6 o'clock! Antonio appreciates it too, because it means that when he gets home from work, he doesn't have to worry about preparing meals or about the apartment--he is relatively free to sit on the couch and catch whichever soccer game happens to be on. This doesn't mean however that I refrain from complaining about the Telalatino announcers whenever a goal is scored: they feel it necessary to increase the viewers' nervous excitement by yelling "goooooooooooooooooool" for as long as they can!

I found a great book at the library by Nick Malgieri called Great Italian Desserts. Today I am trying "ciambella Lucchese" or Sweet Raisin and Anise Bread from Lucca. I have formed two loaves instead of a ciambella ring, so that I can freeze one for later. It's in the oven now, and I'm just starting to smell it! It is a great, very simple recipe, and I'll post it up later should my results be good.

Right now I should be studying Italian grammar for the last course (Intermediate Italian Language) needed to complete my BA--luckily an elective. However, grammar is hard to take for more than five minutes at a time, and thus, this post.

Solitude is odd, in some ways lovely, and in some ways, a lack of the other/s. I don't tire from watching the lace ruffling through my lace curtain, or from sipping hot water and lemon while day- dreaming of far- away places. In fact, I think time spent alone somehow enriches us, allows us to develop our own particular character and thoughts...up to a point. But too much can also be stifling, cutting us off from the larger human pulse. When I take a walk by myself, I enjoy peeking into the front windows of houses, noticing peoples' mailboxes and yards, watching the drivers in their vans and the moms with their strollers. At the same time, I feel distinctly apart from all of the activity, as if I only really live inside the cave of my mind. Spending a lot of time alone made me realize that being with others for much of the day, as in a work or volunteer environment, actually necessitates that you carve out a distinct shadow of who you are, what you are about, where you stand on issues. These things are not required when you are alone, and you can start feeling like less of yourself in a strange way. It's ok for me though, especially since I know I will be very busy in the future, taking on more work, tests and assignments for my course, a trip to Italy in June, teaching at an ESL camp in July and August, and hopefully teacher's college in September!

Rosa's Torta al Cioccolato con Ricotta

2006-01-31T11:50:00.000-05:00

This recipe is simple and delicious, in an age where complicated desserts steal the limelight! For those who appreciate the taste of a ricotta cream in a dessert, this is for you. I think it is worth the extra effort to find a good supplier of ricotta-- I found one called Centro Formaggio on St. Clair West, and sometimes when I am lucky, the ricotta is still warm! If you happen to have some homemade candied fruit or peels, put it between the layers. This is perfect for visitors or after a special meal.

-8 inch cake pan
-6 eggs
-1 cup vegetable oil
-1 cup sugar
-1 pouch of "lievito Bertollini" (with vanilla)
-1 cup flour

-2 containers (around 500g each) freshest ricotta
-sugar to taste
-vanilla and/or Grand Marnier to taste (optional)

-candied fruit (optional)
-bitter sweet chocolate q.b.
-brewed espresso q.b.

1-Beat the eggs with the sugar and then mix in the oil
2-Add the lievito and the flour, mixing just until smooth
3-Bake in a 350 F oven (moderate) until cake tester comes out clean (about 40- 60 min)
4-When cool, carefully slice cake into 3 layers
5-Cream the ricotta with the sugar until smooth
6-Fill the cake with the ricotta filling, adding candied fruit if desired
7-Melt the chocolate and thin it out using espresso
8-Glaze the top of the cake with the chocolate, letting it run down the sides in rivulets
9-Decorate with candied orange slices for a more elegant presentation

Note: I successfully cut the recipe in half, and baked it in a 6- inch pan with 3 inch sides--it makes a cake fit for the 2- person household.
~Enjoy with strong coffee!

Ieri Sera in giro: rice balls, calzone and chinotto

2006-01-28T12:16:00.000-05:00

Of a friday night, we sometimes take a drive in the city. Last night, after driving through the trendy parts of town (Yorkville, College West, etc) which depress me because of the endless barrage of friday night hipsters, and because of the rush of concrete and corrugation and "in-ness" of downtown, I told A to drive somewhere more rusty. I like driving through working class neighbourhoods and forlorn, boarded up parts of the city, imagining all the living that goes on and all the stories that have ended. We turned into Commisso Bros & Racco Italian Bakery--which is more of a 24 hour hot table/ bakery/Italian convenience store, in a roughed up part of town. A got a fried calzone, I got a butter arancine (fried rice ball) and we shared a bitter chinotto. For dessert, two Baci Perugina! We ate from the paper bags in the car, turned the music up and cruised around--refreshing activities for a friday night!
I don't know if I got drunk from that chinotto, or whether it was all the simple carbohydrates, but in the end, I started acting stupid and singing really loud and giggling, and when we got home, we tucked right into bed (me wearing the softest, most cozy pj shirt ever invented) and had the most restful sleep that we both have had in a while-- maybe 10 whole hours!

The above photo is a picture I got from a Palermitano bakery that makes rice balls---mmmm, you really must try them!

Night of Baking: Moist Yogurt Cake

2006-01-27T17:26:00.000-05:00

Last night I baked orange peel- prune- oatmeal- sunflower seed cookies, and also a yogurt cake the recipe for which I found in an old Bon Appetit. Cookies are addictive and after I glaze the cake with marmalade, I am planning to enjoy a slice with hot coffee and milk over breakfast and a Margaret Laurence book called The Fire-Dwellers. I only discovered M. Laurence recently (and good thing, for she would have made too depressing a read for my already overly melancholy high school years), and though I find myself getting pulled into the story and its excessive human sadness and the miscommunication between husband and wife, I am impressed by the way I am able to live inside the protagonist's mind and follow her train of thought. Her writing style is extremely creative and effective, and results in a page turner that, if one is not careful, will alter one's mood as well! To offset any such effect, try the recipe for this yogurt cake, which will bring the smile back to your face and the warmth back to your kitchen:

Yogurt Cake with Marmalade Glaze
1.5 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup plain, whole milk yogurt
1 cup sugar (I used 3/4 cup)
3 large eggs
1 tsp grated lemon peel
1/4 tsp vanilla extract
1/2 cup vegetable oil (I like sunflower)

1/4 cup lemon, orange or grapefruit marmalade

1. Preheat oven to 350" and butter a 8.5 X 4.4 loaf pan
2. Whisk all wet ingredients except the oil together in a large bowl
3. Sift dry ingredients together and then add gradually to wet ingredients
4. With a rubber spatula fold in the oil
5. Pour batter into pan, place pan on a baking sheet and bake in the center of the oven for
about 50 minutes, until a tester comes out clean
6. Cool on a rack for 5 minutes, then unmould the cake and cool completely
7. Stir marmalade and a drop of water in a pot over medium heat, brush over top of loaf, let
set and serve

ideas: as a sweet breakfast, or with a fruit syrup and whip cream for dessert

On Persephone's Island

2006-01-26T23:18:00.000-05:00

Today I received my new copy of this book in the mail--I decided to order it after I read the library copy over many consecutive winter breakfasts and it lightened my heart. There are four seasons described in the book, from the perspective of a women who lives in Palermo and Alcamo, both close to where Antonio is from. In fact, Antonio's younger brother plays on the Alcamo soccer team...

This book was a dreamy yet substantial read for me because the author is an American women who moved to Sicily after marrying her husband who is from there, and her observations of the place are tender yet ever from the 'outsider's' perspective. I guess that the similarities are also obvious...

I also felt I would be aided by this book to explore more historical ruins and traditional festivals and foods, and different towns (and one particular pastry shop in Erice) when we next go to Sicily this June, and that when I visit different places, this text will be my poetic guide. I would like to write to the author, who in the summer time resides on her farm in Bosco, to ask her if I could visit the gardens and the land that I feel I already know so well! I have to work up the courage...

Potato and Ricotta Croquette Recipe

2006-01-15T11:22:00.000-05:00

These are great to make in a deep fryer (or a deep pan with a thermometer), along with other fried "Sicilian street food" like panelle (chickpea flour fritters), and to serve for a movie night with lots of sea salt and lemon wedges and cold beer, and a big green salad to round out the "meal"! [Picture to follow once my film is processed]

ingredients:

-1 kg/ 2 lb potatoes (preferably old)
-100gms/ 1 cup grated mozzarella or other cheese
-100gms/ 1 cup dried breadcrumbs
-4 eggs
-500gms/ 1 lb ricotta
-chopped parsley
-salt and pepper
-nutmeg
-oil for frying

Procedure:

1) Boil the potatoes until tender, then peel and mash
2) In a large bowl, mix the mashed potatoes, grated cheese, salt and pepper, parsley and a handful of the breadcrumbs
3) In another bowl mix the ricotta with salt and some nutmeg
4) On the counter set up a small container with water, a bowl with the beaten eggs, a plate with the breadcrumbs and a sheet of parchment or saran (or a large plate) to place the balls
5) With your hands dampened with the water, make small nests with the potato mixture, put a tiny spoon of the ricotta mixture inside, and seal with the potato mixture to form a ball
6) Dip each ball first in the eggs, then into the breadcrumbs
7) Deep fry the patties in hot oil (about 375 degrees)
8) Sprinkle with sea salt and serve hot with wedges of lemon

White AM

2006-01-14T10:21:00.000-05:00

Cold cold cold
in here
a sneeze and a woolen shoe
let me find you two:

things in here so empty and cold
its hard to think on all those
broken folks
who dont have you
unlocking their doors and walking
in.

Of a morning it is
nice to fill this quiet with such musing

the white sky out the top half of the window
really blusters and smacks us
as we watch;

brittle branches moving around
they have no midday meal to speak of

but punish us only
now out
now in
now out for a ramble
dirty sidewalks white
white things.

Angela's Tiramisu

2006-01-14T09:58:00.000-05:00

The perfect tiramisu is composed of the following elements: a texture neither wet nor dry, a sweetness that doesn't overwhelm the flavours of the coffee and mascarpone, a flavour enhanced by the rum (rather than the taste of the rum itself). The addition of whipped cream to the traditional recipe elevates the mascarpone slightly making the dessert more enjoyable in the mouth--less dense. Enjoy!

-1/2 large package of ladyfingers
-3 egg yolks (from fresh eggs)
-3/4 cup- 1 cup cooled brewed espresso (brewed strong)
-250 grams mascarpone (good quality)
-250 ml organic heavy cream/ whipping cream
-4 tsp. sugar
-3 tbsp. dark rum
-cocoa powder
-dark chocolate (sweet/ semi-sweet/ bitter)
-amaretti cookies (handful)

1) With an electric mixer and the whisk attachment, beat egg yolks and sugar for 5 minutes
2) Brew the coffee, put in glass/ ceramic container to cool and add the rum
3) Add the mascarpone to the egg-sugar mixture, and mix until uniform but do not over mix
4) With a clean bowl and whisk, whip the heavy cream until thickened and add to the mascarpone mixture by hand, delicately (try not to deflate the cream)
5) In a medium size baking/ serving dish, arrange the lady fingers in the bottom, cutting some to fit around the sides
6) Drizzle with ½ the coffee rum mixture, cover with half the cream mixture and spread evenly, sprinkle cocoa powder, chocolate shavings and crumble some amaretti cookies over the top
7) Repeat steps five and six to form the 2nd layer then cover and allow to rest at least 5 hours or overnight in the fridge before serving

Smells that a dream emits

2006-01-12T18:14:00.000-05:00

Sunglassed and distracted
somehow I make my way here
this cold Saturday morning
fingertips icicles
christmas approaching
past the church
funerary cars parallel parked
pigeons on the wires
ink grey splotches in the
grey brilliant sky
pointing at wisps
of smoke sailing from the chimneys.

Somehow I walk 20 blocks or more
with my mind on candied oranges
and the smells that a dream
emits: warm and syrup
encrusted dried figs and
roasted chestnuts and yolk yellow cake
the hills my legs long for
rising in my chest
the burnt wheat fields
to the night that
standing on the balcony to survey
rolls without end into the sky
and primordial forest
once trespassed
the land of our beginnings

as the ice shorn sidewalk
forces a return to think on
my footing
the blood careens through me
holding the sweet smell of the
sicilian night
I ask the pigeons to achingly
hold their picture blocks

I dream of the hills

Dishcloth days

2006-01-12T18:09:00.000-05:00

Tucked into my apron in the thunder
the quiet is being difficult
stringy and impossible to kiss

kiss like the spring
still winter though
I could table the sky with all its right angles and
severe lack of ancient history

bout to start on a batch of baking
to hold back the dark
I’m sleeping through these
dishcloth days

simply to condense things into
millions and thousands and castle fulls of
sweet droplets
bitter though
as though substituting
inadequately for
that other summer tide

New York Solids

2006-01-12T18:06:00.000-05:00

o train,
take away
the solid assurance:

one day the flour and cocoa
will be removed from under my nails
a final time

one spring
will be the last.

words will crystallize
particulate devolve

your green eyes
will swim
your hand will,
as bones and breath only,
slide under the pillow

and new york
will be a childhood story

Antonio in Apron: via Piersanti Mattarela

2006-01-12T16:59:00.000-05:00

Old copper cake moulds: Palermo

2006-01-12T16:57:00.000-05:00

Parched country: Sicilia in agosto

2006-01-12T16:55:00.000-05:00

Palermo: la marina

2006-01-12T16:54:00.001-05:00

Mercato Vucciria: Palermo

2006-01-12T16:54:00.000-05:00

Tiramisu with Angela

2006-01-12T16:53:00.000-05:00

From the Branches of a Fig Tree

2006-01-12T16:52:00.000-05:00

Bowl of fresh almonds

2006-01-12T16:51:00.000-05:00

Corleone: Antonio's town

2006-01-12T16:50:00.000-05:00

Claudia: ferragosto at the farm

2006-01-12T16:49:00.000-05:00

The Farm

2006-01-12T16:47:00.000-05:00

Burnt Hills: Central West Sicily

2006-01-12T16:46:00.000-05:00