From Italy to Atlanta...

13 years ago

First a bit of background. DD2 lives and works in Italy and was recently home for 6 weeks with her ragazzo (boyfriend). She considered a career in the restaurant business, even attended some courses at Le Cordon Bleu in Florence, but after working in an actual restaurant kitchen, decided the stress and pressure was not for her. DR is a chef by avocation and profession. We all get together for meal time and prep and have had some truly memorable meals, including fresh seafood dinners at the beach. Here are a few tidbits I learned from them:

Peaches Â Fresh ripe Georgia peaches are more flavorful than Italian peaches

Salads Â DR never tossed a salad or put it in a deep bowl. He always served them on a platter where the beautiful colors and veggies can be seen. On a bed of lettuce or spinach, he would arrange the other salad ingredients and it was always beautiful and different every day. Also, easier for people to choose parts they like (no onions for me, for example).

Porcini broth cubes Â Who posted about these broth cubes on the Cooking Forum? Please step forward so I can thank you. I read about them here and asked DD to bring some home. HavenÂt used them yet.

Canning Jars Â See the cute little jar of lemon curd? The lid is one-piece construction with a little rubbery insert built-in. Wish we could find these here. DD says they are sold wherever canning goods are sold.

Rice Â According to DD, "everyone" in Italy cooks rice like this. Just prepare a large pot of boiling, salted water as if for pasta. Add the desired amount of rice, cook and check for doneness, pour through a strainer, just as you would pasta. No need to measure water or salt or keep lid on with no peeking. Easy to change amounts without using fractions to figure out quantities.

Tiramisu Â If you want to make tiramisu and lady fingers are not to be found anywhere, angel food cake from the deli makes an acceptable substitute.

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Comments (12)

lindac
13 years ago
Bless that ragazzo!
Is he cute??
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canarybird01
13 years ago
What great tidbits of information, and how lucky for DD2 to be living in Italy!

Here in Spain it is also customary to present a salad on a platter rather than in a bowl, so I have usually done that for my own salads as well.

And the rice cooking in abundant water as though cooking pasta has always been my way to do it. I have never cooked rice using measured water and a lid.

Cute little jars too.

SharonCb
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arabellamiller
13 years ago
Pretty jars!

I lived in Atlanta for much of my childhood and I agree, there's nothing sweeter than a Georgia Peach! :)

AM
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wizardnm
13 years ago
Can't wait to try making rice that way, I've often wondered about that.

Lucky DD...I hope things go well for her.

Just one exception... while Georgia peaches are good, I think Michigan Red Haven's are even better. Unfortunately the Red Havens don't ship well.

Nancy
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Gina_W
13 years ago
No pix of the ragazzi?

California peaches have got to be the worst.

I got a large, shallow pasta serving bowl that I also use for big salads. We need to remember that we also "eat" with our eyes.
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jude31
13 years ago
Actually those jars were in a catalog I was looking at today and they are quite expensive, at least I thought they were, but aren't they cute!
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adoptedbygreyhounds
Original Author
13 years ago
LindaC, cute, yes, tall, dark and very handsome! Actually they make a stunning couple, if I do brag on my own DD. Both are tall, very slim and fit, and both are dancers (tango) and both have boundless energy. Sorry, Gina, no photos. DH doesn't like me to post recognizable pics on line.

Sharon, maybe the salad and the rice are Mediterranean methods, not just Italian.

Jude31, if you remember the catalog, I would be interested in looking them up.

OK, Nancy, now I have to find a Red Haven peach. I made Texbasmati rice; it was underdone after 15 minutes. Turned up the heat and it worked just fine.

Thanks for the comments, everyone.
Elisabeth
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Islay_Corbel
13 years ago
I think the salad and rice things are universal all over europe. I will have to look out for those stock cubes. They sound very tasty.
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User
13 years ago
Sounds like a wonderful couple! I love the salad idea. I've often noticed in Sharons pics but somehow never think to do it.

As for the rice, that's the way I cook it too. Oh so easy! Think Ann T tipped me to that one.

So when are you off to Italy?

PS: Sorry but Ontario Red Havens are by far the best peaches!
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sally2_gw
13 years ago
Thanks for the tips, and congrats on DD finding such a great catch!

I'll have to try that method of cooking rice.

I put salad in a bowl, but I never toss it, rather I like to leave all the "goodies" on top, since whenever I toss it, the stuff immediately sinks to the bottom. The salad on a plate sounds like the next logical step.

Sally
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jude31
13 years ago
Elizabeth, the catalog was "Fresh Finds". I had already sent it to recycle and wasn't sure if that was cirrect but I googled it and...there they were. Nice for gifting but probably a little pricey for home cnning for yourself. How I envy your DD. I love Italy! Where is she located?

jude
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adoptedbygreyhounds
Original Author
13 years ago
DD is in Arezzo in Tuscany teaching English in a small school to small children, adults and every age in between and loves it.

Chase, I wish I did have a trip planned. Possibly next spring. I'm ready to go now!

June31, thanks for the info -- one of the few catalogs I don't get, lol. Maybe the price of those jars will come down as they get more popular.

I found Red Havens in Georgia at several U-Pick places, but they were ripe back in June. I wonder....Earlier this summer I made some ginger peach jam from some peaches with large patches of reddish flesh. The juice and the jam were a lovely rosy color. Didn't notice the variety at the time, but they were certainly delicious.

Thanks again, everyone.
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From Italy to Atlanta...

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