rome part 1. for condé nast traveler

04.12.14

Where has the time gone? I am not going to make excuses for my absence; I am just going to pick up where I left off... editing today I came across these images from Rome and suddenly got very hungry looking at this pasta . This might be dinner tonight. 

Last October we spent a few quick days on the ground in the eternal city, it was divine. 

 

 

Espresso at the newly opened J.K.Place. 

Espresso at the newly opened J.K.Place. 

 For my inner Borgia, the Vatican.

 For my inner Borgia, the Vatican.

Favorite neighborhood to get lost in. Monti.

Favorite neighborhood to get lost in. Monti.

The Colloseum.

The Colloseum.

 View of the city from Gianicolo. 

 View of the city from Gianicolo. 

 I funghi. Mercato Testaccio. 

 I funghi. Mercato Testaccio. 

Artichokes and Buccatini Amatriciana from Sora Marguerita in The Jewish quarter.

Artichokes and Buccatini Amatriciana from Sora Marguerita in The Jewish quarter.

summer waned.

11.26.13

Summer seems like so long ago as we come quickly upon the darkest days of the year, but I know it won't be long before we see her again.  I never posted these photos from a week out at the beach on Long Island this past summer. For me, they are a light on this dark nor'easter morning.

x

where the wild things are. wild foods discussion and dinner.

11.20.13

I want to take a second to tell you all about a special event happening this weekend. Les Hook and Nova Kim  of Vermont Wild Foods will be hosting a wild foods discussion and a dinner here in NYC. The wild foods talk is Saturday the 23rd and the dinner is Sunday the 24th  after theNew Amsterdam Market.  I love these guys and they are very dear to me. If you are at all interested in wild foods you will love this discussion. It is a special day when you get to meet Les and Nova.

xx

 A few years ago we had the honor of becoming friends with Nova Kim and Les Hook of Vermont Wild Food Gatherer’s Guild. We spent a few days with them in the woods making a short film, they are both mushroom gatherers and educators hosting a series of lectures, teaching one of the first accredited wild foods courses, and hosting wild walks.  They have traveled to Slow Foods Terra Madre to lecture. They have 70’s years of wild and medicinal food gathering knowledge between the two of them. They are a fascinating duo. You can find them occasionally at The New Amsterdam Market.  They will be there this Sunday pre thanksgiving with wild mushrooms and wild jerusalem artichokes. Les and Nova will be giving a lecture on wild foods at the New Amsterdam Market Offices post market this Saturday(223 Front Street NYC) There will be a  wild foods dinner  at Jimmy’s 43 in the East Village. (43 east 7th Street)  on Sunday following the market. . Tickets for these two events are available through Brown Paper Tickets event # 509353.

From The Brown Paper Tickets site...

Les Hook and Nova Kim - A Wild Food Discussion, Presentation and a Nibble

Join Les Hook and Nova Kim, Wild Gourmet Food and the Wild Food Gatherers Guild, in a Wild Food Discussion covering plants from all around you to plants deep in the woods.  Enjoy and be amazed by the samples of wild plants currently available...including, but not limited to, wild watercress, wild leeks, wild ginger, Jerusalem Artichoke slivers (for taste and crunch).   Also, share our standby "Chicken of the Woods Rice & Quinoa" dish with recipe handout.  This is a treat to eat that just happens to also be Vegetarian and Vegan friendly.Nova and her partner Les bring a wealth of information from their seventy-plus years of  experience in wildcrafting and working with forest resources in the Northeast, South and Rocky Mountains.  As long-time gatherers, original participants at the New Amsterdam Market, and spirited educators, whether at the Smithsonian, Terra Madre, Italy, Field Trip Leaders & Presenters at the IWEMM-7 Gautemala or Vermont's various educational institutions, you are guaranteed an interesting evening. This couple has been featured in numerous books and articles including the NY Times Magazine, NY Times, New York Magazine, Village Voice, The Boston Globe, Green Living Journal and others plus being featured on NPR's Splendid Table and Weekend Edition/Saturday."A Guide to Wild Harvesting & Ethics" and the "Mushroom Identification Aid / Spore Print Card" PDF downloads are included.  There will also be another Wild Food Event featuring this couple on November 24 at Jimmy's No. 43.  For information go to http://m.bpt.me/event/509353

Below a few photos inspired by Les and Nova.

wild mushrooms 

wild mushrooms 

raw milk panna cotta with maple and black walnuts

raw milk panna cotta with maple and black walnuts

wild black walnuts

wild black walnuts

carpaccio of jerusalem artichoke

carpaccio of jerusalem artichoke

one good dish. david tannis.

11.6.13

For years I used Heart of the Artichoke andA Platter Of Figs, religiously. They are amongst my very favorite cookbooks. So you can imagine how over the moon we were to collaborate with Chef David Tanis on his most recent book One Good Dish .We ploughed through almost two solid weeks of shooting, in the darkest hours of winter. We arrived each morning as the sun rose and finished each day long after dark It was a marathon of shooting and eating and eating some more... David patiently put up with us taking over his entire space.

 Thank you David. Thank you Artisan. Thank you Samin for the introduction! 

Below are a few favorites.

quail eggs with flavored salt

quail eggs with flavored salt

kale

kale

real garlic toast

real garlic toast

blood orange and persimmon

blood orange and persimmon

mussels on the half shell 

mussels on the half shell 

gorgonzola and walnut crostini 

gorgonzola and walnut crostini 

sweet and salty nut brittle

sweet and salty nut brittle

gunpowder and fresh mint tea

gunpowder and fresh mint tea

very green fish stew

very green fish stew

 well charred-endive with anchovy butter

 well charred-endive with anchovy butter

save your life garlic soup

save your life garlic soup

remnants of mussels on the half shell

remnants of mussels on the half shell

 

 

Save-Your-Life Garlic Soup

 

Recipe by David Tanis

From One Good Dish.

said to prevent and cure hangovers...

2 heads garlic, preferably new crop[

separated into cloves (about 16 medium cloves) and peeled

2 tablespoons extra virgin olive oil

12 sage leaves

salt and pepper

6 cups of water

4 eggs

4 slices of bread, lightly toasted

chopped parsley, scallions or chives.

slice or roughly chop the garlic cloves

warm the oil in a heavy pot over medium heat.

add the garlic and the sage and let siszzle a bit without browning ( about 2 minutes)

season with about 1 teaspoonsalt and a few grinds of pepper

add the water and bring to a boil over high heat, then lower to a brisk simmer.

Cook for 10 to 15 minutes

Taste and adjust the seasoning

Ladle about an inch of the soup into a skilliet and bring to a brisk simmer over medium heat

Carefully crack the eggs into the pan and poach for about three minutes.

To serve, place a slice of toast in each soup bowl and top with a poached egg. 

Ladle the soup over the eggs and sprinkle with a little parsley.