My mother has always been at the forefront of sustainability, health and nutrition. Early on, we learned about the importance of saving the environment, living a healthy lifestyle and making sound nutritional choices. Being reminded to switch off a light bulb when leaving a room, using environmentally friendly cleaning products and taking advantage of public transportation might all be very “old-fashioned”, but they are hard habits to kick. What she also knew back then, is that juicing is good for you. I remember the times when I was pretty much forced to drink what I thought was the most ghastly thing ever: raw beet juice. It looked like blood and tasted like the earth, but my mother insisted that it would be good for me. Well, fast forward to now and we are inundated by juice bars, which are popping up left, right, and even in The Wall Street Journal – not exactly where you’d expect to see information about juicing, or is it? Here for your benefit is the Juicing A-Z according to the WSJ. Come and juice with us! Continue reading “Juicing, According to the Wall Street Journal”
Month: September 2013
The Caper Caper
If you like spaghetti alla puttanesca, tartar sauce or chicken piccata, then you must be partial to the taste of capers. Those tiny little dark green things are small in size and big in flavor. They are actually unopened flower buds of the caper plant which is a shrub-like bush that grows, primarily, on two tiny islands in the south of Italy. A few years back, Doug and I went on a trip to one of them, Pantelleria, which is a gorgeous fleck of land closer in proximity, if not culture, to Africa than to Sicily. We enjoyed the clear blue water, explored the beautiful beaches, ran into some old friends from London and learned a lot about capers. They were everywhere! Come and cook with us! Continue reading “The Caper Caper”
What is an Heirloom Tomato Anyway?
This week Jessica and I spent a day at the National Heirloom Exposition in Santa Rosa, CA. I’m always thrilled to see her, and the festival was a wonderful event and a perfect reminder as to why it is so important to support efforts that promote and preserve our agricultural and culinary heritage. I didn’t exactly know what the definition of heirloom was so I decided to dedicate this week’s post to biodiversity and why it is important to choose heirloom produce, when you can. Come and cook with us! Continue reading “What is an Heirloom Tomato Anyway?”
A Strudel a Day…
In our house it’s often strudel time. My mother, my sister and even my nephew have always been very proficient in strudel making, an art that is well established in my home region, South Tyrol. With the apple season upon us, a few constantly hungry boys in the house and my strong conviction that strudel-making should be part of my skill-set, I thought it was time to dive into this very traditional dish and tell you more about apple strudels. Come and cook with us! Continue reading “A Strudel a Day…”
Come and Cook with Us 