Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. I first came across colatura … Continue Reading
Bring back summer. I’m not ready for fall. I actually had to get out the hat and scarf today (ugh). However, on the bright side, it’s soup and stew season. What’s your favorite soup or stew? Today, it’s lentils and smoky eggplant with homemade harissa. On their own, lentils are kind of bland. They need … Continue Reading
Not sure what else to write about spring ingredients that I’ve not already mentioned along the way. After nearly eight years of blogging (come this August), I’ve sung the praises of wild garlic (aka ramps) on numerous occasions, to include attending several ramp festivals. Ditto for chive blossoms. Asparagus too. Ramps, asparagus, and chive blossoms … Continue Reading
So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions?? You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. … Continue Reading
I’m a chile addict, if you hadn’t guessed already—just one of many chile pepper enthusiasts known as ‘chile heads’ or ‘pepper heads’ in some circles. A small but growing segment of the population that seek out the latest incendiary hot sauce, fiery salsa, or hottest chile known to man, which currently happens to be Smokin’ … Continue Reading
