Happy New Year!!

L'Shana Tova!!

It's now 5769, and it's definitely time to kick off a new year. This past week was unusually taxing, demanding much more time and energy than a typical group. From wandering eyes to constant coversation, it was especially difficult to maintain each and everyone of their attention spans. As such, i'm a bit drained mentally and hoping for something bit lower key for the next week or so to recouperate. This experience has certainly given me a ton more repect for my old professors and I've gotta say, I'm sure I wasn't the easiest to teach either.

So, to them I say a very heartfelt thank you. Your styles have all rubbed off on me, and taught me that it's through your methods of cheesily joking with classes, imparting as much usable knowledge as possible, and always trying to go the extra mile for a student that have really made this experience great.

On that note, one of the most recent student concerns has been bread baking. SOOOO, i took it upon myself to attempt my own lean dough here. (Lean dough = Flour, Water, Yeast, Salt) That being said, the endeavor went pretty well. Originally i wanted to use our brick oven, but it turned out to be so insanely hot that it charred the outside of one of the Baguettes before it could cook all the way through. I then baked the rest in our convection oven and got some pretty good results.


Proofed Baguette Dough
(ready to bake)


Baked Lean Dough

The crumb was ok (kinda tight, but i'm sure that's splitting hairs for a lot of people), and the crust was about the same. (definitely could use some moisture in the initial 5-8 minutes of baking) I'm sure i'll try adding some boiling water in the bottom of the oven next time to provide some basic steam and allow the crust to expand and take on a much thinner, darker crust.

Until next time, the grapes are 'bout ready to harvest so i'm goin to go pick some to nibble on before they're all gone....

CIAO!!!

Pasta Carbonara

Hot Pasta + Diced Prosciutto+ Raw Eggs + Parmigiano Reggiano + Black Pepper = DELICIOUS!

Honestly, there are few things on the planet more enticing than a freshly made plate of Pasta Carbonara. To make the fantastic pasta, one starts with diced Prosciutto in a saute pan and cooks it until it begins to pop. Deglaze with white wine and cook until the wine is fully reduced and the only liquid in the pan is the fat from the Prosciutto. In a separate bowl, combine raw eggs, shredded Parmigiano Reggiano, Black Pepper, and a tiny splash of cream. (season INTENSELY with the black pepper) Once the pasta is 90% cooked, transfer it to a large bowl and add the hot Prosciutto directly from the saute pan. Finally, stream in the egg mixture while stirring vigorously and serve immediately.

Sounds crazy eh?? Well, take my word for it, it's one of Italy's best pastas!!!

And now... the PICS!

Weekly Schedule

It has recently occured to me that in four (cumulative) months of being in Italy i have yet to describe to you all what a typical week's menu contains. Mind you, these are a mix of items we produce with students and for students. Typically it's the lunch item that we teach and the dinner item we prepare. However, thursdays are done in reverse with the lunch item prepared ahead and the dinner formulated side by side with students.

So, without further adue, main items are regular text and the dessert is enclosed within brackets: (oh, and "Free Choice" = Whatever I want to make)

Sunday:(students arrive)
Lunch: Tuscan Antipasti Plate, Seasonal Soup[Local Fruit]
Dinner: First dinner with the students [Free Choice]

Monday:
Lunch: Fennel Gratin, Fresh Tagliatelle with seasonal sauce [Gelato of chosen flavor]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Free Choice]

Tuesday:
Lunch: [Pasta Frolla Ricotta Tarts]
Dinner: Fish Antipasti plate, Seasonal Soup, Pasta, Fish-based Main, [Panna Cotta of chosen flavor]

Wednesday:
Lunch: 6 Color Ravioli, Gnocci 2 ways: A La Romana & Potato [Sorbet]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Crème Brulee]

Thursday:
Lunch: Buffet of Tuscan Antipasti & Protein in finger-food form [Local Fruit / Free Choice]
Dinner: Pizza: Speck & Mascarpone, Stracchino & Salsiccia, Margerita, [Cantucci => What we know as "Biscotti", but that's a misnomer]

Friday:
Lunch: Fritatta Salad & seasonal Risotto [Chocolate Tasting]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Tiramisu]

Whew, now that THAT's out of the way, I've decided that a great idea for a project'd be a series of photos based on the progression of each evening.

Stay tuned for pics!!

CIAO!

BBQ 2

BBQ

whew... finally!

Ok, for those of you who have never lived overseas I can only say that a garaunteed, low-maintenance internet connection is a luxury atypical to many many parts of the world. That being said. I, and my new camera, are finally online. hah!

It's been about two weeks since I've posted last and since then we've jumped right back into teaching classes.


We've already gone through two rounds of students, and I can say with much ease that it's good to be back. Every day i'm reminded of some of the pleasures i've gotten to enjoy here that i've forgotten about while at home. (Mainly food & wine that is...) The summer season is winding down here but some of the days still find themselves well into the 90F range. The pool has become an excellent mid-day diversion to the heat, and I'm glad that my coworkers share my desire to minimize working through the day's most brutal hours. (Oh, and just to clarify, the Italian lifestyle pretty much dictates that everyone have the mid-day hours off. Working through what we would consider the "lunch hours" at home is a completely foreign concept here.)

Other than the usual "work-reorientation" jazz, i'm happy to say that this time of year is a pretty great time to see Italy again. The summer vegetables are just finishing their growing season, and the jewels of the fall are just starting to roll in.

--mmm, summer to fall -->
Tomato Porcini!

As such, we've started incorporating things like the classic Roast of Veal with a Porcini Marsala sauce. Now, let me be 100% honest when i say I distinctly dislike Marsala. I think the smell of a freshly opened bottle is one of the few on Earth that makes my stomach go from calm to "spin cycle." HOWEVER, the combination of such sweet, earthy mushrooms with the full-flavored Veal roast was something other-worldly. (heh. If I could press a Veal cut against my screen hard enough that you could smell it too!)

Needless to say, it was damn good.

Oh, and the wine... yowza! Since the start of the season, a lot of the old-standby's from last season have disappeared. Fortunately they've been replaced with such wonderful bottles as a Barbera Sant'Agata from Peidmont that was so strong up front, and so full of fruit on the finish that I was instantly taken by it... oh, and not to forget my go-to-"oh man it's good" wine the "Etrusco" by Cennatoio vineyards. wow-wee-wee-wow that's good wine!

Anywho, i'll be collecting a few good bottles to bring home so maybe you'll be lucky enough to try one too!



Ciao, e c'e vediamo doppo!

Gettin Settled...

Hey guys,

Just wanted to let ya know i've finally got myself back to my house in Tuscany. =) I'm re-acclimating to life here and so far things are great. I'll be taking my camera with me to the kitchen today so hopefully I can grab some cool candids to post. Until then, take care.

Oh, and i've finally downloaded Skype so use my email if you wanna try and catch me.

CIAO!!

(ok, this picture is HUGE, 1' x 7.5' when printed, but it's kinda cool. It's the view from the hotel where I stayed before finally moving back into our usual house)