Food writer and broadcaster Marlena Spieler
- 16.8.08 Roving Feast: Happy Days at Brownie Day Camp--I earned my cooking badge! yeah!
- And we made s'mores and got to start a fire and made sloppy joes which have never ever ever tasted as good since.
- 16.8.08 Roving Feast: In Nice, with love in my heart and a Salade Nicoise on my plate.........
- Mon Dieu, eeet eeeze so delicious, theeze little salade: salty tuna or anchovies, ripe red tomatoes, crunchy greens, black polka-dotty olives, crisp peppers, and a perky little wedge or two of yellow and white hard cooked egg. Its so simple, no? and so perfect......when the temperature climbs, is there a salad more refreshing? i think not.....
- 9.7.08 Roving Feast: Swim Swim Swim, Eat Eat Eat!
- Oh is there anything more fun than a swimming party? You get to splash around in the water, chill with your buddies, and eat delicious stuff which tastes all the better for all the calories you've burnt!
- 28.6.08 Yummy Zucchini Pasta from Positano
- that yummy pasta con zucchini! this fed two of us I used tagliatelle (fettucine) instead of spaghetti, which worked out really well as it held the sauce nicely. 2 big zucchini, or about 6 small ones, sliced thinly, crosswise teeny bit of extra virgin olive oil, maybe a teaspoon sea salt to taste 1/2-1 cup water 1/4-1/2 cup heavy cream About 3 ounces provolone or other lovely firm white flavorful cheese (i have also used cave aged gruyere, and in the original in positano, it was smoked provolone) About 2 ounces freshly grated parmesan (about 1/2 cup) a small handful fresh basil leaves 150g egg tagliatelle, dried Saute the zucchini in the olive oil in a nonstick pan, over pretty high heat, tossing every so often, til golden and softish. Season to taste. Remove half the sauteed zucchini to a separate plate or pan. Add the water to the remaining sauteed zucchini in the pan, cook and cook over high heat a few minutes, until it reduces to less than half, forming a sauce, then pour in the cream and cook together a minute or two, til lightly thickened. Mash with a potato masher or coursely puree in food processor etc, and set aside while you cook the pasta. Cook the pasta in rapidly boiling salted water until just al dente; drain and reserve about 1/4 cup of the cooking liquid. Toss the cooked pasta with the sauce, in the frying pan, over medium heat, add the provolone or whichever cheese you have chosen, and as much of the cooking liquid as needed to loosen the sauce and emulsify it all together.... When it comes together in a minute or so, season to taste, then sprinkle with the parmesan and top with the basil leaves. Serve when you come out of the sea, from swimming. > > >
- 24.6.08 we'll eat very delicious pasta!
-
- 24.6.08 we'll seek/find nirvana!
-
- 24.6.08 come along with me!
-
