Archive for the ‘food’ Category
Peaches Soaked in Red Wine a.k.a. Drunken Peaches
This week’s What’s Cooking Wednesday recipe comes straight from my Italian-American grandmother, who introduced me to alcohol by offering me a peach slice that had been soaking in red wine for goodness knows how long. I don’t know how old I was, but I do remember having to look *up* at the kitchen table to accept said peach slice.
To be fair, I was always smallish.
Peaches in red wine are a great simple summer dessert after you’ve enjoyed a fabulous meal and want the party to last just a little bit longer. They are also great as an afternoon pick-me-up, and depending on the strength of the wine, this could pick you up *and* spit you out. But you’ll enjoy every moment!
So the ingredients this week are few–no, not even, they’re couple.
Peaches Soaked in Red Wine or Drunken Peaches
1. You need some red wine; if your father-in-law makes it like mine does, all the better.
Kindly note of our fancy wine glasses. Yes, they are Nutella glasses. You see, we’re paesani and real wine glasses rarely make it out of the cabinet.
2. You need fresh, ripe peaches.
For those of you who don’t like peaches because of the fuzz, this recipe is for you since I recommend peeling the peaches before soaking.
Peel, remove the pit, slice, and place in a glass of red wine. Let soak for as long as you can stand it. I usually leave them in the wine for about 10 to 20 minutes.
3. Enjoy each delicious slice one at a time with sips of wine in between if you like.
Notice, as well, our fancy plastic plates. What you see is what you get, faithful readers — there ain’t no fancying up peaches soaked in red wine in this house.
But they’re still pretty, don’t you think?
Tasty too.
Buon appetito!
Do you soak your fruit in alcohol? Do tell!
dancing, cooking, fashion and babies
And yet no kitchen sink.
Anyhoo, I’m back to answering your questions, and today we’re going to address some light-hearted ones—tune in tomorrow for the more philosophical edition.
(1) Wanderlust Scarlett of From the Shores of Introspect and Retrospect wants to know if I dance.
Hmm…well…are you sitting down?
Once upon a time in high school I was a cheerleader.
So during those two years, dancing was pretty mandatory at least to the extent of cheerleading routines (and I still remember parts of some of them!). Overall, I would say I can keep the beat fairly well, but I have never taken any formal dance lessons so unlike nearly every Italian around me, I can’t do the fancy stuff.
That said, I am so *not* one to get up and dance just for the fun of it or at weddings, etc., except for some fooling around in my house. But I do love to sing! In private. I’m rather shy actually.
(2) Sue (blogless as of now) wants to know if I make up all of the recipes listed on my ‘recipe’ tab myself? “Or, have they been handed down, found in books, etc.? More importantly, do you ever have to refer to a recipe card to make things or are you one of those women who has it all in her head?”
OK, well I certainly didn’t make up all the recipes. I try to relay the story of each recipe as I post them—so that something from my grandmother, like Italian Wedding Soup, or from my grandmother’s neighbor Louise (Louise’s Banana Cake!) is credited as such.
I do get some from books as well like the Calabrian Cuzzupa recipe from Cucina di Calabria by Mary Amabile Palmer and Ricotta Pound Cake from Dolce Italiano by Gina DePalma. And now, I also find lots of things to try online and mention that in the write-ups.
And I definitely follow recipes when it’s something new that I’ve never made before. Many of the everyday dishes I make, though, are just in my head (although I do try to record them here to share!).
(3) Sue also wants to know whether I dress more like an American or an Italian.
This is a bit difficult to answer since I live in a small town in Italy, which means people are so *not* dressing like they do in Milan. Actually people in this village dress pretty much like small town America, from what I remember of it.
So let’s get at this from a different angle. Do I do designer labels? No. And if you’re talking stereotypical Italian fashion for women (including stilettos, super tight jeans), nope, don’t do it at all—but neither do a lot of the Italian women around here.
I wear what I like and what I think is flattering on me—so much of Italian fashion just isn’t. Plus I’m not much into trends; I prefer classic. Eh, I wear what I wear. Punto e basta.
(4) Flurrious wrote: I have a question about this recent Twitter entry of yours: ‘Back from the dentist. No pain meds offered. Apparently I look like I want to build up pain resistance for childbirth.’ And my question is: tap tap tap tap … well?”
I answered this originally in the comments but this was fun enough to repeat here for those who didn’t see it, so here’s my response:
Ahem. Gulp. Let’s just say that one Novocaine-less trip to the dentist hasn’t prepared me for much of anything. Except having more of a fear of returning.
And I know Paul of Crazy Like Whoa has been itching to ask baby questions, so hopefully this will satisfy that craving.
Hah! Get it? Craving!
OK, tomorrow, more answers about adjusting to life in southern Italy!
P.S. The photos are all of prickly pear cactus flowers from May.
Recipe: Pear, Gorgonzola and Pecan Salad
Let’s hear it for pears!
I got a plate of ’em from a neighbor, so I went looking for a way to enjoy these lovelies instead of just eating them one after another after another, etc.
So I found this recipe for Pear, raisin and gorgonzola salad, and when I saw there were pecans involved too, I knew this would be the base of this week’s What’s Cooking Wednesday recipe. Be sure to check out all participants at Shan’s Tales from the Fairy Blogmother!
I know. My fellow expats in Italy are thinking, “Now where did she find pecans?!”
The answer is “in my mailbox!”–a gift from the lovely Litlequeen. I’ve been rationing them for months.
By the by, if you don’t have or don’t like pecans, you can substitute your favorite nut, of course.
Now, this is a salad for those of you who enjoy nuts and fruits mixed in with your greens — unlike P who will only eat lettuce, olive oil, red wine vinegar or lemon and salt (not even with tomato!) and call it a side dish. Whatev.
I just used whatever lettuce I had in the fridge, but this would be great with spinach and/or arugula/rocket as well. Also feel free to experiment with the fruit; dried cranberries would go fabulously but I was too lazy to dig out the bag my mom sent me. Yes, I’m very spoiled.
I haven’t included measurements for the salad as I’ve left you room to play with the ingredients to suit your tastes.
More lettuce for you? Have at it! Crazy for raisins? Pour ’em in!
Aren’t salads fun?!
If you look at the recipe I based this dish on, you’ll see I made quite a few adjustments. Most notably, I didn’t caramelize the pecans. I figure if I’m trying to be healthy and eat a salad, why throw in extra sugar and butter (as much as I love them, and I do)? But if you’d like to, check out the directions on the recipe page.
Another note is that I invented my own dressing; I didn’t have the orange the recipe called for so I just scrapped the whole dressing recipe as written. I hope you’ll feel free to experiment as well. There are lots of great vinaigrette recipes out there, but since they revolve around similar ingredients, one day when you’re feeling adventurous, come up with your own and then come back here and share it, OK?
Now, the recipe.
Pear, Gorgonzola and Pecan salad
with Lemon Basil Vinaigrette
For salad:
- Salad greens of your choice
- Pears, washed, sliced in half and cored
- Gorgonzola cheese, crumbled
- Raisins
- Pecans
For dressing*:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt to taste
* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.
1. In a small bowl, mix together lemon and honey until honey is dissolved.
2. Stir in vinegar, then oil, and adjust for salt and other ingredients.
3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!
4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.
5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.
Buon appetito!
What’s your favorite/signature salad?
And if you have a favorite pear recipe, please share in the comments!
how i ended up in italy, what i miss and when i’ll be leaving
Continuing on with answering questions, I’ve grouped together ones that address how I got to Italy, what I miss and whether I see myself moving back to the United States.
First, I’ll talk about how I got here for Sparky Duck of Philly Transplant, Chel of Chasing Contentment and Stefanie of Stefanie Says (who asked how I got to *this* village specifically).
I’ve written about my decision to move to Italy in You Say Goodbye, I Say Hello, and I’m not sure I can do better than that, so I’ll direct you there. The short answer to how ended up here is basically that I wanted to come, but I do hope you’ll read my more thought-out response by clicking on the above link.
How I ended up in this particular village is more fully addressed in House of Violets, which explores the many signs that I received from the universe telling me I was on the right path by moving here. As you might imagine from the post title, violets were involved.
Both of these posts, by the way, are some of my favorites that I’ve written, so please do check them out if you have some time.
Oh, and Chel also wanted to know where I grew up in the States. The answer is that I’m a proud coal cracker from the heart of the Anthracite Coal Region in Pennsylvania, which you can read more about at CoalRegion.com.
Someday I’ll tell you all about cruisin’ Shamokin, working at Knoebels Amusement Resort (the K is *not* silent) and our own version of Friday Night Lights over some Vitamin Y if you like der butt.
And if you think I came halfway around the world and *didn’t* bring a few pieces of anthracite with me in a mini coal bucket, holy cripes, you’re crazy in the head!
Now, Thotlady and Paul of Crazy Like Whoa would like to know about missing the States. Thotlady wrote “I am sure you get homesick for family and familiarity. But do you ‘deep down’ miss the states?” whereas Paul is looking for something more specific that I miss.
To put this in perspective, I’ve been living in Italy for nearly five years (my anniversary is at the end of August), but don’t hate me, Americans: I really don’t miss the States.
As Thotlady said, I definitely miss family and also friends and being able to spend physical time with the people I love (especially my niece and nephew) but there is nothing really intrinsic about life in those United States that I miss.
Perhaps a few years ago, I might’ve said something about the differences in bureaucracy, 24-hour stores, certain fast food, but really? Eh. Life is what you make of it no matter where you are, and I’m really, truly happy here. I don’t spend too much time thinking about “But in the US…” because it’s not helpful to anyone–least of all to me. I’m not saying Italy is perfect by any means (talk to me when I have to wait in line to pay a bill at the post office!) but I’ve learned to love my adopted country, wrinkles and all.
That said, you know what I do kind of miss, Paul, that falls outside the family and friends category?
Waking up on a gorgeous, sunny (humidity-free–it could happen!) Philadelphia weekend morning in my quaint (rented) row home that I *loved*, walking up to the corner for a *big* (maybe flavored) coffee and powdered (Tastykake) donuts and then going home and settling in to read a huge Inky from cover to cover. And then doing the crossword puzzle.
I also miss going to Phillies games. And walking around the Italian Market. And spending hours in the Philadelphia Museum of Art and Borders.
So yes, there are *some* specific, uniquely USian experiences that I still do miss, or at least Philadelphian ones.
I suppose it’d also be nice to have the choice to flit to NYC, Boston or DC for the weekend as well, but Rome, Florence and Sicily aren’t shabby options either.
And finally, NYC/Caribbean Ragazza, herself a recent transplant to the Bel Paese, asked whether I see myself moving back at some point.
Only if dragged kicking and screaming to the plane, cara.
I know, mai dire mai (never say never) but I *can* say that I’m staying put for the foreseeable future. Italy definitely isn’t the place for everyone, but it certainly is for me. How do I know that? Cheesy though it may be, I feel it deep within my very core, and I’ve felt it from the first time I set foot in Calabria in 2002.
And I’m smart enough not to argue with my core.
Thanks for reading!
Be sure to come back next Monday for more answers to readers’ questions!
Have something you want answered? Ask in the comments!
What’s Cooking Wednesday: Prosciutto Wrapped Watermelon with Bel Paese Cheese
While looking for something different to do with watermelon for this week’s What’s Cooking Wednesday (go visit all the participants at Shan’s!), I came across the National Watermelon Promotion Board. What? You doubted that one existed?
Well it so happens that our friends at the NWPB have quite a collection of watermelon recipes. Who knew? I picked this one because I *love* prosciutto crudo and melon, but I changed the recommended Brie to a more Italian-friendly cheese, one of my favorites: Bel Paese.
I’m sure Brie is fabulous in this though, so if you can get it, do try it and let me know what you think, OK? And if you can’t get Brie or Bel Paese, just use something soft and mild in its place. Feel free to leave suggestions in the comments!
I’m not putting measurements in the recipe since you can make as many or few of these little finger sandwiches as you like. Me? I lean toward many.
I will recommend, though, chilling the watermelon and the cheese before assembling so that everything retains its proper consistency.
Prosciutto Wrapped Watermelon with Bel Paese Cheese
- Finger-food sized pieces of watermelon cut into rectangles
- Thin slices of Bel Paese about the same size as the watermelon pieces
- Prosciutto crudo
1. Place a slice of Bel Paese on top of each piece of watermelon.
2. Wrap each with a sliced of prosciutto crudo. Secure with a toothpick.
3. Serve immediately and enjoy immensely like I did!
Buon appetito!
- What is your favorite way to enjoy watermelon?
- Do you have a special recipe to share?
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
Calabria Guidebook
Recipes
