Musing: Life Imitates Reality TV

Pasta with Peas

A frequent reference made by many food bloggers these days is to the Food Network’s show “Chopped.” As are its television contestants, real-time home cooks are often faced today with a hodgepodge of ingredients from their fridge and pantry and challenged to get a meal on the table.

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Sausage Ragù

Cavatappi with Sausage Ragù

Once again, during this crisis, I tentatively prepared a New York Times recipe for a ragù that I had filed away but wasn’t quite sure would work out because of the quality of the main ingredient: sausage.
Under normal circumstances, I would have been using sausage from my local salumeria, but given our shelter-in-place restrictions, this was not a possibility. Thanks to the extraordinary kindness of some young neighbors, however, I was able to procure, among a load of other groceries, a log of bulk sausage from our local supermarket.

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Spaghetti Poveri

Spaghetti Poveri

Watching news coverage of my family’s homeland suffering from this viral nightmare has been difficult for me. Recently, however, I came upon a video depicting residents of an apartment complex in Naples one evening joining in song to express solidarity in the fight against this virus and longing for a hug. The song, Abbraciame (Hug Me), begins:

Finally tonight I’m here with you
and no one can hear.
I’m a bit shy and you know
I’m not good at this.
Who doesn’t have courage in life,
They can only lose their dream.
Therefore, if you’re here you got it
that my dream is you.
I’ve fallen in love with you
I’m crazy for you, I’m crazy for you!

One voice, which eerily reminded me of my long deceased aunt’s, is heard above the others singing the subsequent lyrics in local dialect:

And then yes, hug me stronger
because then who gives a f…k?
If all the time that passed is wasted time,
or if tomorrow nothing will exist,
hug me tonight. . .

Translation Source

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Pork Shoulder with Genovese Sauce

Pasta and Pork Shoulder with Genovese Sauce

As I’ve probably mentioned before, I typically let what’s available in my supermarket influence what will be on my table for dinner. Such was the case this weekend when a 50%-off sale on pork shoulder led to the purchase of a five-pound roast and a subsequent search for a recipe with which to prepare it.

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Quick Meatballs and Pasta

Quick Meatballs and Pasta

Slow and steady, so they say, wins the race. A perfect example is Marcella Hazan’s Ragu Bolognese, which requires six hours of simmering to yield “when clinging to the folds of homemade noodles,” to quote Marcella, “one of the most satisfying experiences accessible to the sense of taste.” But when you’re really hungry, especially after a nerve-racking day, sometimes quick and easy is the way to go.

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Pasta with Zucchini and Onion

Pasta with Zucchini & Onion

My friend, Italian-wine aficionado Ciro Pirone, recently posted a photo of pasta with zucchini on his informative Twitter feed @Vinofilosofia. It looked so appetizing that I asked him for the recipe. His response: “Senza ricetta…tutto ad occhio (No recipe, all by eye.) I sauté a little onion and then add thinly sliced zucchini, salt and pepper, and cook low, covered; halfway I add half a glass of water and let cook till they fall apart. Toss in the pasta and some parmigiano!”

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Baked Pasta with Eggplant, Fennel, & Tomatoes

Baked Pasta with Eggplant, Fennel, & Tomatoes

Researching the recipe for this post made me think of the popular children’s game of telephone, where participants stand in line and the first person whispers a message to the second, who whispers what he heard to the next person in the line, and so on. The object of the game is to keep the message as close as possible to the original. At the end of the line, the final message is compared to the original and, as you’re probably aware, the differences between the two can be quite dramatic. Indeed, it’s the variation that provides the chief source of enjoyment.

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Cannellini-Bean Pasta with Beurre Blanc

Cannellini-Bean Pasta with Beurre Blanc

Never before have I’ve been flooded with so many requests from friends and family to make a recipe that they saw in The New York Times. Heck, even The Times itself e-mailed me several times about the same dish. Although, I had already come across this cannellini bean and pasta recipe on my own when it first appeared, I didn’t find it all that exciting. I must admit, however, that upon reading the recipe’s backstory and why its developer chose to use a classic French beurre blanc, I became more interested.

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Crisp Gnocchi with Brussels Sprouts & Brown Butter

Crisp Gnocchi & Brussels Sprouts

When the publication of an intriguing New York Times Cooking recipe for crisp gnocchi coincided serendipitously with my finding a forgotten shelf-stable package of those dumplings in the back of my cupboard, I had to make the dish.

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Dinner for One: My Father’s Marinara

My Father’s Marinara

Planning, preparing, and sharing dinner with my husband may be the quotidian pleasure I enjoy the most. It’s our time to look back on our day, discuss what’s on our mind, and give thanks for what we have. Unfortunately, fate occasionally steps in, snatches this delight away, and leaves me alone for dinner. In my youth, I may have handled this disappointment with a pre- and post-prandial libation, skipping the dinner between them. These days, however, being much older and a tad wiser, I may limit myself to one cocktail but shall never forego cooking and having at least a simple meal after it. I guess it’s my way of countering fortune and carrying on.

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