Mother’s Day Memories
Today, in the United States it is Mother’s Day and though we don’t share the same date for this holiday in Italy, we do have such a day to celebrate our mothers. This day still makes me wax nostalgic and think of my mother, Adelia and my life in Italy. I was cheated of knowing her and caring for her as a grown man. She died at a very young age when I was only thirteen years old. Still, though I was young, my memories of her are profound and usually associated with food and love. It was she, Adelia, who gave me my love and passion for food and cooking.
For us in Venetian Northern Italy, the word "blecs" speaks of buttery goodness, a warm belly and pasta served the moment it is taken from the pot. In other words, blecs is one of those heavenly, special, and comforting dishes that speaks of home to me. In America, the word "blech" (pronounced the same) is an onomatopoeic one of something quite different, so don't turn away. In fact, it means a patch, as if you were to patch your jeans. The name comes from the color of the pasta and the triangular shape. Trust me, blecs are a delicious thing. ...
Queen of Sheba Cake
Sweet tooth? This simple, but delicious cake adapted from a Julia Child recipe fills the bill.
Cabbage & Apple Slaw with Burrata
In Northern Italy, where I am from, cabbage makes its way into many a dish. Here, I've made my version of American coleslaw with a very Italian spin on it. Locally grown cabbage, green apples, fresh dill and topped with a beautiful burrata from Bel Gioso really uplifts the humble slaw and makes it elegant. Delicious, refreshing and healthy.
Spaghetti with Tomatoes
On days when you want something simple, fast and comforting, there is nothing like a quick pasta with fresh tomatoes.
Coq au Vin, California Style
My little California twist on a favorite recipe. White wine and herbs d'Provence make this chicken dish perfect for a summer evening dinner with friends.
Pesce in saor
A very traditional Northern Italian dish. Fish picked in brine and spices.
My music/video producer and friend, Alan Ishii created this lovely little showreel of my cooking. What do you think? He's very talented, yes?
The ricotta tart is almost cheesecake-like but a little more dense and filling, while still seeming light and refreshing. A perfect accompaniment to a sparkling dessert wine on a summer evening.
Turmeric Gelato & Floating Islands
I love the Indian spice turmeric and am always looking for ways to incorporate it into my cooking. I came across fresh turmeric root in a store along with fresh plums. It gave me the idea for a homemade gelato topped with the stone fruit. The result was beautiful. Ice cold sweetness, glorious color and the slight bitterness of the spice offset by the tanginess of the fruit. Perfectly wonderful!