Countdown!

You will notice a new addition to my blog site: foodandfate.blogspot.com. We just added a “count down clock” for my book launch: Breaking Bread in L’Aquila, pub date: April 6, 2010.

Stay tuned for more events as we count down to the book launch.

Good things happen with time…….

maria !

We Have Not Forgotten

As mentioned in a previous blog, I am publishing my first book titled “Breaking Bread in L’Aquila”. The book has a collection of 49-recipes that are simple, fresh and rustic. The recipes are primary adaptations from a trattoria, San Biagio, owned by two brothers. We used to eat at this small and charming trattoria all the time. It was our home away from home!

On April 6, 2009, there was an earthquake in L’Aquila, the region of Abruzzo. It was devastating and also sad to hear about my late husband’s hometown that I grew to love.

I wanted to share with you my response to Michael Kimmelman’s article “An Italian City Shaken To Its Cultural Core,” which appeared in the New York Times on December 24. Here’s the link: http://www.nytimes.com/2009/12/24/arts/24abroad.html?_r=1&adxnnl=1&adxnnlx=1262624698-P4Cn8IYifWRMgyaAdK4+NQ

I appreciate Michael Kimmelman’s realistic treatment of the issues and challenges with which L’Aquila is now faced. I was in L’Aquila at the end of September, and I saw first hand the scaffolds, tents, red zones, and emergency relief volunteers working to help.

My response comes from a place of understanding grief. Just as with a personal loss, people are often very attentive at the first. Then, after a while, fewer people check in. Finally, you are faced with the reality of picking yourself up and dealing with the loss. People of L’Aquila are grieving for the city that they call home. When we move from an environment, lose our jobs, or deal with the death of a loved one, it can be challenging. But imagine that the place you call home is now gone. Can a new home ever replace the memories of this lost space? I don’t think so.

Things will never be the same. How could they? But we need to continue to help and to not let the people of L’Aquila become discouraged.

When I was leaving L’Aquila on my short visit in September 2009, in the lobby sitting next to me was an older woman. We made eye contact. I smiled, and she asked me what I was doing in L’Aquila. I told her that I was finishing my book and that I had wanted to see L’Aquila once more before I could put closure on my book’s introduction. She looked at me and said, “Don’t forget about us.” I was moved, and, my eyes wet with tears, I promised her that I would help by donating the net profits of my book to L’Aquila.

My marketing campaign is “We have not forgotten.” I hope to sell millions of copies in support of L’Aquila.

Yes, it won’t be same. Perhaps with the “new,” and with time, people will fall in love with their city and appreciate what they have. But it’s hard right now for them to feel blessed when they have a lot to grieve.

It’s my daily affirmation.

Garnishes: I Love’em

garnishes...i love 'em

Meet one of my tasty garnishes: the basil top hat

I believe that garnishes are an important component of your dishes. If it looks good, it already tastes good. I had so much fun prepping my dishes before the spotlight and using my creative touches in my book.

Here’s one. I call this creation my “basil top hat.” It’s a tasty garnish made from a fresh leaf of basil topped with roasted or sundried tomatoes. Be creative and “hats off” to my basil top hats!

More to come!

It’s all about the Timing!

Whether it’s food prep or a relationship, it’s all in the timing! Let me explain.

When you are planning your meal, think about the timing factor. Always prepare the foods that take the longest first. That way, when your pasta is al dente, the sauce should also be ready. Have you ever had overcooked pasta? It’s a disaster!

Fish, for example, should be prepared and served immediately. Now of course it depends on how the fish is prepared. The easiest to prepare ahead of time are seafood salads. And when it comes to timing, salmon is the perfect fish: it doesn’t have to be warm when eaten unless it’s grilled…

Food for thought: always keep a timer if you lose track of time!

Speaking of timing………Wishing you and yours a Happy New Year!

Sear That!

sear that !

I’m not a searologist, but check out my lamb chops—now that’s a sear! Did you ever wonder how to make the sear marks on your tasty meats, fish, or poultry? It’s very important that the grill or pan surface exceeds 300°F (150°C), which means setting the knob at medium-high. Even more critical is that the meat surface is DRY, or else the searing will not happen! And do NOT flip the chops before three minutes. That’s the time when the grill marks begin making their mark (no pun intended).

I patted dry my lamb legs on paper towels before I placed them on my favorite iron grill and drizzled them with extra virgin olive oil, rosemary pleats, and fresh lemon. The searing appearance looks very appetizing, don’t you agree? Would love hear your comments!