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.
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.
Wednesday, April 8, 2009
screw southbeach
...well, maybe not if it works well for you but spring is in the air and our favorite nutritious antioxidant donating fruits are in season, local and affordable! You should never pass up an opportunity to fill your fruit bowl (and belly) with fresh fruits like blueberries, cherries, raspberries, blackberries, kiwis, tomatoes, or even peaches (which don't have a significant source of any one vitamin or mineral but are SO yummy!).
Tuesday, April 7, 2009
Phillips Seafood
If you live in DC, VA, MD or DE you probably know about the Chesapeake Bay seafood giant, Phillips. If not, rest assured 7 out of 10 restaurants in the United States use Phillips brand crab meat (most if it is the swimming crab from South East Asia, a not terribly distant cousin of our Chesapeak blue). I think I remember reading all this in the City Paper a couple years back. Well, at the Baltimore Harbor, on DCs SW waterfront, and I'
m sure now scattered here and there up 95, are these seafood restaurants. Anything in or near rest stop I recommend passing by quickly. There, my crabcake was all bread and soggy while hush puppies were burnt and dry. If however you manage to make it to the Harbor, DEFINITELY give it a shot. Even their $30 buffet which may consist of starchy soups, iceburge lettuce salads, crab mac-n-cheese, and crab imperial isn't even half bad. I left the corn dogs and fried chicken and just stuck with crab legs, steamed mussels and crawfish. There def is something for everyone there and you'll be sure to get your fill.
broccoli rabe
Such a healthy delight- and a super cheap meal when they're in season. Buy 2 or 3 bunches of broccoli rabe, sometimes called rape or rapini, wash them well, and cut off the very tips of the stems. In a large pasta pot with a touch of olive oil throw in a loosely chopped onion (and garlic if you like) and a generous amount of hot pepper. If you have pine nuts you can throw a handful in as well, if not no worries. On top of all that drop in your broccoli rabe, cover and leave on medium to low heat till they're cooked to your preference. Once they soften and start to reduce in size you can uncover to let some liquid evaporate. Lovely bitter greens, extremely refreshing and healthy.
Nothing beats pasta with white wine little neck clams
So simple and so delicious. In a deep pan or pot sautée just a touch of garlic or minced onion in olive oil, add a mouthful or two of white wine. Add fresh little neck clams (be sure to wash the outside first), a sprinkle of black pepper and fresh parsley. Cover and on low-medium heat steam them a few minutes till they open. Discard any that remained closed and pour the rest over aldente linguine or spaghetti. Perfect from Christmas eve to mid summer.
ANOTHER WINNER bobo Brazil, Sushi Samba Miami
bobo Brazil seared kobe beef, avocado, kaiware, shiso, red onion & chimichurri ponzu 15.00A MUST ORDER.
Sushi Samba Miami
Sushi Samba is always fabulous but I just have to quickly point out Sushi Samba Miami had THE BEST tempura I've ever had. Considering I used to work in a Japanese restaurant I'm usually a snob when it comes to sushi and Japanese food but this was delicious!
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About Me
- anonymous
- 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!