Wednesday, September 29, 2010
So a month or 2 ago I went with Lita, Vic and a couple friends to Homestead Farms in Virginia to go peach and berry picking. Tons of fun. Great relaxing day, you get to picnic, get a hotdog if that's how you roll and just chill in the sun. Well, we got so many blackberries I wasn't sure what to do with them since pie isn't really my thing. I ate a bunch, smoothied even more, froze a huge tupperware, and with the rest I divided them into mason jars pack with a washed lemon rind and half a cup of sugar. Once they're all packed in fill the remaining space with white rum. Close tightly and refrigerate for at least 2-3 weeks occasionally turning the jar upside down and right sight up again to help dissolve the sugar. This soon becomes an amazing treat as the blackberries swell with alcohol and the rum turns dark purple. Try couple spoons of this over vanilla ice cream. mmmmMMMM
Friday, September 24, 2010
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Pret a Manger 1825 i st nwWashington, DC 20006 (202) 403-2992
This is hands down one of the best summer dishes you can have.
Vegan or with lean chicken, this can please anyone. Cut a whole cantaloupe in bite sized pieces, and mix with a large chopped red onion, a few jalapeños (depending how hot you want it), a handful of cilantro, juice of 4 limes (assuming they're large and juicy) salt and black pepper. If you want it vegan stop here, otherwise pull the meat from a rotisserie chicken or chop a few grilled chicken breasts and mix it all together. DELICIOUS, healthy, sweet, savory, spicy and tangy all in one.
Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes. Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool. Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done. Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese. Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn. Carefully remove and set aside for a minute to slightly cool but should still be served hot. A helping of this with some cracked pepper and some fresh basil will keep you going back for more. Sure to please almost any crowd.
- 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!