italian boy

italian boy

Wednesday, May 6, 2009

ciambotta's what we call it but you might have heard of ratatouille

Super healthy, lots of fiber, no cholesterol, great if you on a diet, awesome if you're vegan, freezes well.. its the whole 9 yards. My mom always makes this in the summer when vegetables are plentiful and inexpensive. It usually goes something like this: eggplants, peppers, tomatoes, zucchini, carrots, onions and string beans. But that doesn't have to be it- throw in some chopped asparagus, use up that lonely potato in the cabinet, add squash, cauliflower.. it doesn't matter. Growing up this dish was made to use up all the leftover veggies so throw in whatever's gonna blow your skirt up. If you're cooking this in a large pot, put a little olive oil in the bottom and throw in the chopped onions and carrots, then while they're simmering start chopping the rest. The key is to cook the harder vegetables first, like celery, potatoes, then move to peppers, then to eggplants and zucchini, then last tomatoes mushrooms and the softest. OR recently, I experimented by throwing it all chopped in a crock pot I turned it on low, left for the office and dinner was ready but the time I got back. Use whichever method's easiest for you. I always like some fresh parsley (or cilantro might go well) but splash of vinegar or some lemon juice will give this a refreshing tang and its great hot off the stove or cold on a summer day.

Tuesday, May 5, 2009

¡Feliz Cinco de Mayo!

While you're having a margarita at happy hour tonight I will be polyurethaning wood floors.. oh well.. if you're feeling frisky when you get home you can make my favorite guacamole- 2-3 ripe avocados (diced not smashed), the juice from one large lemon, 1/2 -1 red onion, 2-3 cloves of chopped garlic, 1 finely chopped jalapeño, a nice bunch of fresh cilantro, a drizzle of olive oil, sea salt and cracked pepper to taste. If you like add a tomato per avocado but I like mine green.

El muerto al pozo y el vivo al gozo. ¡Feliz Cinco de Mayo!

mozarella tomato & basil

You can't ask for a fresher faster appetizer/side dish. Its impressive and delicious. Buy some FRESH mozarella (pay the price if you have to and unless you live in New Jersey surrounded by Italians you probably will), get a nice big fat beefsteak tomato (if their in season shoot for an heirloom) a couple leaves of basil, slice everything, arrange, drizzle with good olive oil, salt, pepper and serve. You can prep it earlier in the day of 5 minutes before- throw it between two slices of bread and you have a gourmet meal. ENJOY!

uova con pomodoro

I know my mom used to make this for my cousin Carlo when he was a little kid and they would share and egg each while he was sitting on her lap but I never really had this till recently- and it's one of my FAVORITE dishes. It only takes about 10 minues start to finish. Drizzle a touch of olive oil in a skillet and while thats warming on low heat dice 2-3 tomatoes, throw them in and then immediately crack an egg or two. Sprinkle with salt, crack some black pepper and cover. At the same time I'll usually toast some bread and by the time the eggs are cooked the tomatoes are perfectly sautéed but not overcooked. I then like to add a generous handful of loosley chopped fresh parsley move it to the table and right out of the pan, dip your bread in the eggs and enjoy. This makes a great breakfast or even lunch, its fast and a cinch to clean up after.

About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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