Tag Archives: Economical

Stuffed Onions (or, My Roman Holiday)

Sourdough bread

The inspiration for an entire cuisine.

The five of us recently spent 9 days in Rome. Highlights included gelato (as many as four times a day, some days); poking around the Forum trying to find artefacts; the energy of our neighbourhood, Monti, where on the first night we were bemused by the presence of a klezmer band marching up and down the street playing Hava Negelia, and the buzz continued from there; the Colosseum, both in the day and at night, when – as The Son wrote in his journal – “It is a marvel, lit up like a golden monument”; and the constant and abundant supply of good food and wine. The Author also had the opportunity to meet a couple of fellow writers, which is not an easy thing to do when you work from home and have a solitary craft. And I managed to cook for a morning at a restaurant in Eataly.

Leaving one kitchen in one country to go work in another kitchen in another country might not be everyone’s idea of a holiday, but that’s just the kind of gal I am. Anyway, it wasn’t intentional. Continue reading

Ginger Chicken Wings with Sesame (and 5 reasons to make them)

SAM_0359

Every now and then I succumb and make the family what I think of as “kid-friendly” food, by which I mean things like nachos, individual pizzas, and chicken wings. Bizarrely, now that I think of it, these foods are often thought of as “bar food”. What this says about bar food, or about me, or about what I think of kids’ food, or about anything, I have no idea. We may not want to delve into that right now…

One thing I do know is that small versions of things are charming for us adults, and children absolutely love scaled-down renditions of things from real life. Chicken wings are a perfect example. They are darling miniatures, cute and tidy versions of chicken legs.  But as far as I’m concerned, there is one key difference: the small size means that proportionally, there’s more surface area than interior, which means that there’s more sauce per bite. And that translates to a big hit of flavour. Who wouldn’t like that?  Continue reading