Tag Archives: bruschetta

DaVinci Wine Cookbook: page 4 [of 10] ANTIPASTI

By Janelle | Published 10/04/2011

THE RECIPES.
To fully embrace the Montalbano region (of Chianti): buy some DaVinci Chianti (Trader Joe’s carries it—and many others), then make some of these recipes. And don’t worry if you aren’t used to zucchini flowers, haven’t cooked with rabbit and can’t find wild boar: I’ve got you covered. You can substitute beef for boar, zucchini flowers are easier than you think, and to Italians: eating rabbit is as… [more]

Minted Pea Puree (topper for bruschetta)

By Janelle | Published 02/24/2011

I have affection for the term ‘bruschetta plate.’ At many of the Italian restaurants we visited while living in Tuscany, bruschetta was a typical starter to any meal. And sometimes: a meal in and of itself. I paid close attention to the little oil-brushed, garlic-rubbed baguette rounds… and what was smeared on top.
Now that I offer private cooking classes—an all-Italian menu being one of them—I have the perfect… [more]

fava beans

By Janelle | Published 04/26/2010

The truth is, I like getting acquainted with new ingredients, foods, vegetables, products and wine. I like opening a cookbook from an unfamiliar culture. I like a culinary challenge. But mostly, I like to add to my kitchen mastery. Think wizard with a wand—only I wield a sword. My apron is my armor.
I chat a bit, talk a lot, cook and learn, write about it and go out… [more]

Tuscan white bean spread

By Janelle | Published 03/10/2010

I find ‘white bean spread’ to be a spy-cover for what it really is: roasted garlic spread (at least—my version of it).
It is so common in trattorias and osterias all around Tuscany and greater Italy, to find a mix of bruschetta or crostini on the menu. In Tuscany we frequently run into these crostini toppers: liver spread, tomatoes, lard with or without honey, olive paste, ricotta, and very frequently:… [more]

Answer: baked omelet, bruschetta & bread crumbs

By Janelle | Published 12/04/2006

Question: What do I make with day-old bread? I am a big fan of knowing what to do with fresh bakery bread before it goes to waste; almost as much as I adore having all sorts of ready-made inspiration waiting in my freezer (like pesto) or pantry (blueberry chutney, red sauce). I wish ‘what to make’ ideas popped readily into my head,… [more]

Figgy Toasts

By Janelle | Published 10/22/2006

My husband and I stole our way to a new restaurant when our kids went camping with their grandparents. Purple had just opened in Seattle, already garnering a land-able reputation at their other restaurants in nearby Kirkland and Woodinville. At the downtown Seattle venue there is a choice between formal dining or a tasting bar, the latter of which you can enjoy on the fly—no reservation required.… [more]