Last summer when Donna and I traveled to Italy, our first meal happened to be at a lovely hotel and home of a great wine maker and his wife, who prepared us a feast that began with zucchini soup. It was zucchini season and so they featured it in three courses without apology, just an explanation. “It’s zucchini season.” The soup was so simple it inspired. Onion, water, and zucchini, seasoned with good oil and salt. This week, while I work in Key West, I’ll be posting some of my wife Donna’s favorite pix from last year. She likes this one for the way it shows off the power of back lighting. I like it because it brings our first meal in Italy back to me in its entirety. Other links you may like: My Read On »
Posts Tagged: soup
One pot meals are great for this cold winter they are easy to make and taste delicious, via NYT.
Last week I wrote about our first meal in Italy with the Motturas—the fineness of the meal and the pleasures of sitting down to many courses. But many courses didn’t mean many elaborate courses but rather food of the simplest order. The first course was composed of nothing more than day-old bread and a few garden vegetables, seasoned with vinegar and oil. When this was done, our host Alessandra disappeared from the table to make the soup course. It too used vegetables from the garden and water. I’ve long espoused the value of water, devoting a whole chapter to its many uses in Ruhlman’s Twenty, and I was pleased to see it used so efficiently here. So much so that I bought a couple of small summer squashes at our Saturday farmers’ market to make Read On »
Donna and I had begun 12 days of a work-vacation (what other kind of vacation would we do without kids?) by flying to Rome, then heading immediately north toward the Tuscan town of Barga, where my cousin Missy had planned her marriage (she had a work-marriage, teaching yoga there before the nuptials). We planned to stop off on the way there, and my mom’s travel agent had found a little town midway. Our Garmin GPS did not work, and the town was so small my iPhone wasn’t picking it up. We made our way to Viterbo, which I knew our town was near, then stopped at McDonalds (to park) and phoned the hotel. We were still 30 kilometers away, the woman said, and when I told her my Garmin GPS was useless, she said something Read On »
Learn how to make crema de flor de calabaza or squash blossom soup, via Kitchen Konfidence.