italian boy

italian boy

Thursday, October 21, 2010

greek bruschetta

Its pronounced broo-ske-ta, just so you know.  But when I was in reading, PA, of all places, I saw this and its a great idea.  Get a bag or mini pitas and throw them on a cookie sheet, put a slice of tomato on top and toss it all in the broiler for only a minute- don't leave it too long or it'll burn- just to toast it a little.  Then drop some cubbed feta cheese on top with some parsley and black pepper and drizzle some olive oil.  Retoast if you want the cheese to melt a little more and serve warm. Yum yum

quinoa

So a couple people have asked me recently where to find and how to cook quinoa.  Well, long story short, this is an awesome grain and hot in any restaurant pretending to be healthy.  Find it in bulk at Whole Foods and in boxes in the healthy food section of most grocery stores these days.  It comes in red and white.  The red has a heartier taste but rumor has it that they both carry the same nutritional value.  To cook you do 2 cups of water for every cup of quinoa.  Bring to a boil and let simmer, cover it and cook till all the water's absorbed in about 15 minutes.  Use this as a substitute for rice or couscous- its really pretty good.

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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