Italian food, travel & lifestyle
Quince, that craggily not yet an apple or a pear fruit that is as hard as a baseball with a bitter, rather tanic taste making it virtually inedible raw is enjoying its short season. Given a bit of time and patience quince can be transformed into something tender and floral to be featured in untold ways.
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My eternal search for the ultimate apple cake continued throughout the summer in preparation for a fall post. The criteria were specific: the cake had to be moist, uncomplicated, delicate yet distinct in flavor, ladened with apples and include olive oil. I am delighted to report that the search is over thanks to the remarkable Yotam Ottolenghi. Apple & Olive Oil Cake is the quintessential Italian style Torta di Mele, even your Nonna would approve.
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Winter salads need to be contemplated quite differently; it’s dark, cold and thoughts of a light green salad to stave off the summer heat are long gone. We need something substantial to bite into with vibrancy, texture and crunch. Radicchio, Celery & Apple Salad with Parmigiano is the ultimate winter salad. Easy to prepare, forgiving, versatile and satisfying – just right as either a side dish or main course.
The ingredient list for Radicchio, Celery, & Apple Salad with Parmigiano is merely a guide to be scaled up or down, easily allowing for ingredient adjustments. I often interchange treviso (a variety of radicchio) for radicchio, or Pink Lady apples for Granny Smith, that’s the beauty of this salad. The important thing to consider is that the produce should be market fresh and thinly sliced to have just the right mouth feel.
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Thanksgiving is one day when my family does not welcome change, they take comfort in knowing what is to be expected. The routine proceeding the big day with respect to planning, shopping and preparing the meal is a fundamental part of the holiday. This need for consistency at this time translates into having the same menu year after year.
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