Monthly Archives: January 2011

Hole in One – One Way of Making Ossobuco

I have been dedicating the month of January to fish recipes.  So now that the month is drawing to its end, I thought that at least one meat dish was in order.  It has been a cold month and cold … Continue reading

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OMG Omegas! Pale and Interesting Anchovies: Le Alici Marinate

In his 1964 book, The Raw and The Cooked, the anthropologist Claude Lévi-Strauss explored the relationship between nature and culture on the culinary level.  I have two copies of the book at home, one in English and the other in … Continue reading

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Slurpy Soups – Passato di Verdure

Between the ages of 10 and 13, my family lived in Dhaka which was then the capital of East Pakistan before it became Bangladesh, and my mother to this day says that these were some of the happiest days of … Continue reading

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A bright fish for a dim vegetable (part 2)

Minestra di Broccoli e Arzilla PREPARING THE FISH STOCK Here is the spotted ray fish, cut in half for me by the fishmonger.  The surface of this fish may look innocuous but watch out ! It left a nasty little … Continue reading

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A BRIGHT FISH FOR A DIM VEGETABLE (part 1)

Minestra di Broccoli e Arzilla The “Trama Tannica” in the town of Albano south of Rome is a tiny jewel  for food  lovers who are after what I call ‘gourmet’ hearty food as opposed to just ‘plain’ hearty food   The … Continue reading

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MIGHTY IS THE MUSSEL

Emilio Salgari, the Italian novelist best known for his tales of swashbuckling and action adventure, wrote a saga called “Il Corsaro Nero”, i.e. the Black Corsair.  Not my kind of reading even when I was growing up but all the … Continue reading

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Fishful thinking

The only thing wrong with fish is, so far as I’m concerned, its expense.  Good, fresh fish is expensive and that’s that.  Even good frozen fish ain’t exactly cheap …  So, it stands to reason that one will tend to … Continue reading

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