“Sushi?” Asks She. “Um, Yes,” Says Me.

We’re still snowed in. We are slightly rationing the propane because although we have a couple of weeks worth, we’re not sure when the tanker will be able to make it down the driveway. We had an earthquake this morning. The dogs are restless. So am I.

And in the midst of all of that, Sweet Baby G asks a simple question: “How about I make us some sushi for lunch?”

Why, yes. What a great idea. FAN. TAS. TIC.

Facebooktwitter

B’Stilla My Heart!

We woke up this morning to 5 – 6 inches of snow on the ground, and made it our mission to clear as much of our 300 yard, very steep uphill driveway as possible. Five hours later, another 8 or so inches had fallen, and although it’s slowing down, we’ll probably wind up with a couple more inches of snow.

And in the middle of all of this heavy lifting, Sweet Baby G snuck inside to make a most amazing dish: Chicken B’Stilla. (I hadn’t heard of it either.)

This is a really delicious Moroccan dish… think chicken pot pie but with a philo crust and exotic spices. A little sweet, a little savory… and a fantastic way to refill the tank after a day’s work leaves you exhausted.

Sweet Baby G also managed to whip up some olive all’ ascolana (olives stuffed with meat and bechamel sauce, coated in an egg wash and flour, and then fried) as our appetizer… always delicious.

You’ll find the b’stilla recipe – which is a little involved but not too tricky – in Dorie Greenspan’s 100% reliable Around My French Table.

Facebooktwitter

Chicken Tostadas with Chickpea Refritos

After a long walk with the dogs down at the sea, Sweet Baby G and I pulled together a really tasty lunch: chicken tostadas with refried chickpeas, topped with mimolette, greens, and chopped tomatoes.

The tortillas are handmade and then quickly fried. The “beans” are mashed chickpeas spiked with garlic, gently fried bits of pancetta, and some other spices. The chicken is cooked then shredded, and then reheated in some of Sweet Baby G’s special sauce.

These were ABSOLUTELY delicious!

Facebooktwitter

LUNCH: Chicken Enchiladas & Blood Orange Margaritas

It’s a snowy day here on the farm… so the conditions are right to try something new: enchiladas from scratch!

These are built from the ground up using handmade tortillas, enchilada sauce from scratch, gently shredded chicken, and a nifty orange French cheese (mimolette). On the side was a lightly dressed salad of cabbage and cherry tomatoes.

Because they were made by hand, the tortillas are a little thick, making the center of our meal a tasty cross between enchiladas and tamales… enchimales, maybe? Whatever, because they had just the right amount of sauce to let the chicken shine. Perfect.

And to drink? Blood orange spiked margaritas.  Maybe the snow shoveling can wait until after our post-lunch nap!

Facebooktwitter

Sunday Happy Hour!

Sweet Baby TOTALLY rocked it at happy hour tonight: handmade tostadas with white bean refritos and olive all’ ascolana (fried stuffed olives).

The tostadas were made from handmade tortillas, then topped with refried cannellini beans – spiked with garlic, chili powder and red pepper flakes. And that cheese isn’t cheddar; it’s mimolette, a delicious French cheese that we only get here around the holidays.

Facebooktwitter

Sunday Brunch: Bagels and Frittata

It’s hard to keep track of the days, especially when the weather has kept us from taking the dogs on a walk for a few days. But the calendar says it’s Sunday, and that means it’s the perfect time for a brunch of homemade bagels and Sweet Baby G’s frittata!

Smoked salmon, cream cheese, and capers are easy to find here in Italy, and the bagels really aren’t that tough to make (here’s the recipe we use). Delicious!

Facebooktwitter

Another Exotic Lunch

SBG totally outdid herself today: Asian pork cabbage wraps with shredded carrots, chopped peanuts, and three sauces! The meat was left over from the Chinese pork buns we made a couple of days ago — absolutely DELICIOUS!!

Facebooktwitter

Huevos Rancheros, Tutto Doppio Style

Winter has really arrived here at the farm. The wind is blowing the snow around, and it’s coooooold outside.

And when the weather turns bad, we turn food crazy. Today’s main event is huevos rancheros (rancher eggs) with refried lentils spiked with Sweet Baby’s G’s salsa. Here’s the gist:

  • Handmade tortillas, cooked gently on a cast iron skillet, then lightly fried in a bit of olive oil (just until they firm up, but short of crispy)
  • Eggs fried over easy, smothered in homemade red enchilada sauce
  • Thrice cooked refried lentils spiked with SBG’s homemade salsa

We washed it down with a bit of Simone Capecci’s Tufilla (passerina) wine — totally delicious! We will definitely be making these again!

Facebooktwitter

When It’s Cold Out, Steam Them Buns!

Hahahaha… did you see what I did there?

We’ve been following Kara and Nate on YouTube. They’re a young US couple seeing the world via travel hacking. One of the things we like the most about them is that they LOVE TO EAT. A lot. Almost anything.

Watching them travel around the world has inspired us to try making non-Italian meals here on the farm. And one of the things we’ve really been hankering for ever since we saw one of their videos from Hong Kong is steamed pork buns.

Well, we finally got our hands on a bamboo steamer, and we put it to work! After some research and experimentation, we managed to pull off some really, really tasty steamed Chinese pork buns (baozi).

Sweet Baby G was in charge of the filling, and I was tasked with the dough. We used ground pork, wilted cabbage, green onions, soy sauce and sesame oil. The whole thing from start to finish (including making the dough from scratch) took about 3 hours (mostly waiting for the dough to rise). DELICIOUS!

If you want to try this yourself, we used this recipe for the filling (although we sautéed the filling before stuffing the buns), and this recipe for the dough. Give it a whirl!

Facebooktwitter