Wednesday, May 28, 2014

Black & White Wednesday #132

Cinzia from Cindystar is hosting Black and White Wednesday this week and I'm continuing on my wine theme with this photo from one of the cellars at Ceretto.

Under Oak© by Haalo
"Under Oak"

Tuesday, May 27, 2014

Cheese: Bra DOP

My second notable cheese of Cuneo is named after the town were appropriately, Slow Cheese is held - Bra.

Bra Tenero d'Alpeggio DOP by Haalo

Bra comes in two forms - Tenero (Soft) and Duro (Hard) - and if produced in the mountainous areas are given the name "d'Alpeggio". The cheese pictured is a Bra Tenero d'Alpeggio.

Bra is made with cows milk (raw or pasteurised) though sheep and/or goat milk can be added (no more than 10%). The soft cheese is matured for 45 days while the hard matures for 180 days.

Bra Duro can be used as a substitute to Parmigiano while Bra Tenero is excellent in fonduta.

Monday, May 26, 2014

Weekend Herb Blogging #435 Hosting


This week Cristina from La Cucina di Cristina is hosting both the English and Italian editions of Weekend Herb Blogging.

If you would like to join in, it couldn't be easier.

You have the week to post about any herb, vegetable, fruit, flower, nut, grain, seed in fact, if it is plant based then it's eligible. Your post can be informative - spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Posts can be written anytime during the week but need to be sent to the host by the appropriate deadlines:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne DS Time

Send your posts to cucinadicristina AT gmail.com
with WHB#435 in the subject line and the following details:
  • Your name
  • Your Blog Name/URL
  • Your Post URL
  • A photo, 400px wide

Saturday, May 24, 2014

Torta Rovesciata di Albicocche e Amarene

Elena from Zibaldone Culinario is hosting both the English and Italian versions of Weekend Herb Blogging and this week I'm featuring these beautiful local apricots.

apricots© by Haalo

Wednesday, May 21, 2014

Monday, May 19, 2014

Weekend Herb Blogging #434 Hosting


Elena from Zibaldone Culinario will be hosting both the English and Italian versions of Weekend Herb Blogging.

While it's called Weekend Herb Blogging we don't limit ourselves to just posts dealing with herbs - we celebrate vegetables, fruit, nuts, seeds, flowers, grains - in fact if it is plant based, then we'll love to hear more.

Your posts can either be informative and/or include a recipe where your featured ingredient is the main ingredient of the dish. If you've found a new way to cook an old ingredient or discovered a new ingredient, you're more than welcome to share it with WHB.

Posts can be written anytime during the week but need to be sent to the host by the appropriate deadlines.

Send your entries to zibaldone.culinario AT gmail.com
with WHB#434 in subject line and the following details:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Your entries need to be received by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne Time

Saturday, May 17, 2014

Wednesday, May 14, 2014

Monday, May 12, 2014

Weekend Herb Blogging #433 Hosting


This week Carla Emilia from Un'Arbanella di Basilico is hosting both the English and Italian editions of Weekend Herb Blogging.

If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.

You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. I'm sure you'll easily find a post that will be perfect for WHB.

Entries must be submitted by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

Send your posts to carlaemilia AT arbanelladibasilico.it
with WHB#433 in the subject line and the following details
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide

Sunday, May 11, 2014

Torta Mimosa con Amarene Sciroppate

I've been meaning to make this cake for a while and with it being Mother's Day and with me being in Italy, I thought it would be a perfect time to attempt it.

Torta Mimosa is traditionally made in Italy for International Women's Day and is supposed to resemble the mimosa flower. It basically only consists of two ingredients - Pan di Spagna (Sponge Cake) and Crema Pasticcera (Pastry Cream), though sometimes you'll see Crème Mousseline used (this is just pastry cream with whipped cream added to it).

I've added one more ingredient to mine - these Amarene Scrioppate, Italian sour cherries in syrup.

Amarene Sciroppate© by Haalo

I'm more used to the taste of Fabbri Amarene and these ones from Albergian are quite different. The cherries still have the pit inside (beware!) and very soft flesh - they also have a much milder flavour, which for this delicate cake makes it the ideal ingredient to use.

Torta Mimosa con Amarene Sciroppate© by Haalo

Wednesday, May 07, 2014

Black and White Wednesday #129

Cinzia from Cindystar is hosting Black and White Wednesday and this week I've been overwhelmed by a bounty of strawberries.

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I may eventually cook something with them but so far they have been a treat to enjoy just as they are.

Tuesday, May 06, 2014

Cheese: Raschera DOP

There are so many fantastic cheeses in the Langhe and Piemonte in general, it seems remiss of me not to have featured some of them. To correct that oversight, let me begin with Raschera.

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Raschera has D.O.P status (Protected Designation of Origin) and can only be made in the province of Cuneo. Its origins are in the Monregalese Alps and is named after Lake Raschera which is found there.

There is also a Raschera d'Alpeggio DOP which is made during summer in only 9 villages that lie above 900 meters in the Monregalesi Valley.

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Raschera is preservative free and predominately a cows milk cheese, though both sheep or goat milk can be incorporated. The milk is heated to just under 30˚ before rennet is added. The curds are broken then collected to drain before being pressed into moulds and weighted. After 12 hours the cheese is removed from the moulds and then salted. Finally it is left to mature on wooden shelves for at least 30 days.

The colour can range from white to ivory and structurally has a stretchy texture and is dotted with small holes throughout. It is a good all-round cheese, enjoyable on a cheese board, diced in salads, sliced in sandwiches or melted into sauces - it also makes a fantastic cheese soufflé. The flavour is mild and fresh when young but with ageing can tend to develop more savoury and spicy notes.

Monday, May 05, 2014

Weekend Herb Blogging #432 Hosting


This week Brii from Briggishome will be hosting both the English and Italian versions of Weekend Herb Blogging.

If you haven't taken part or it's been a while since you last joined in, here's a quick summary of the rules.

You have the week to post about any herb, fruit, vegetable, nut, seed, flower or plant. Your post can be informative - spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

You can post any time during the week but remember to send your email by the following cut-off times:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

Send your entries to briiblog AT gmail.com
with WHB#432 in the subject line and the following:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Sunday, May 04, 2014

Crespelle con Asparagi

Terry from Crumpets & Co is hosting both the Italian and English editions of Weekend Herb Blogging and this week I'm taking advantage of the new season of Asparagus.

asparagus© by Haalo

Thursday, May 01, 2014

Black and White Wednesday #128

Susan from The Well-Seasoned Cook is hosting Black and White Wednesday and this week I think I have eggs-actly the right shot.

four eggs© by Haalo
Four Eggs
We have, from the top, a goose egg, a quail egg and two chicken eggs - the one with a dark shell is from the Padovana (Paduan) chicken and the other with a white shell is from the Livornese (Leghorn) chicken.
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