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ICI Day 6 – Market and Pizza

Today was the first of our weekly trips to the open air market in a nearby town. But this was no ordinary market trip.

We boarded the bus for one of many bus rides we will have during our journey. First Stop is a gelato shop and bar. They go together here in Italy. Get a shot of gelato, a caffe, a shot of scotch – it’s all good – any time of day. This morning we all stuck to caffe with pastries and gelato.

Then we got back on the bus and headed to the market. It was one of those days where I just wanted to wander around the market to get a feel for it. Besides, I figured we were going to come here every week, so there was time to get market photos when I was more in that frame of mind. So look for more n the market in future posts.

Back on the bus (again!) and we headed to the northern part of town to a another bar. This bar is usually only open at night, but the owners are friends of Chef and agreed to host a wine tasting with assorted antipasto. All of the wines were from Calabria and very delicious. Nothing as sweet as a mid-afternoon wine buzz with good food.

We bid ciao! and got back on the bus to return to class for some pizza making.

Chef made some amazing fried pizza – pizza dough rolled very thin and deep fried – then topped with tomato sauce and cheese. To die for – really. Then we learned how to make the dough, then shape it, top it, and bake it in the pizza oven. I was clearly very proud of my first pizza.

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ICI – Day 2

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Lunch-March 12


Spaghetti and Meatball with Tomato Sauce

Salmon and Corn Fritters

Salmon and Corn Fritters
Recipe type: Main
A delicious way to use summer corn goodness.
  • 1 cup flour
  • 1 tsp baking powder
  • Salt and Pepper to taste
  • 2 eggs
  • ½ cup milk
  • 5 oz cream cheese, softened
  • 2 fresh ears of corn (kernels removed)
  • 1-3 tbs fresh dill, chopped
  • Olive Oil
  • Skinless salmon filets
  • Watercress
  • lemon wedges
  1. Mix together the flour, baking powder, salt and pepper.
  2. Cream the softened cream cheese and eggs together in a bowl. Whisk in the milk, then the flour mixture. Stir in the corn kernels and dill.
  3. Heat olive oil in a frying pan over medium heat. Spoon about ¼ cup of the batter into the pan for each fritter. Cook 2-3 minutes on each side until cooked through and nicely browned. Keep warm in a low oven.
  4. When all of the fritters are done, add some olive oil to the pan. Cook the salmon filets about 3-4 minutes per side or until it flakes easily with a fork.
  5. Flake the salmon into large chunks. Top the corn fritters with the salmon. Dress with watercress sprigs and lemon wedges.

Recipe adapted from Donna Hay Magazine

Fall = NY + Macintosh Apples

It’s Fall everywhere but in South Florida. The G-man came home with 2 bags of NY macintosh apples the other day. I think he’s feeling a bit homesick. He lived in upstate NY (way upstate on the Canadian border) many years before this Florida girl came into his life. I tried. Really I tried to live there. But the sunshine and the ocean are too strong a draw.

Anyway, fall was always mac season when the apples were abundant and the evening temps begged for warm, gooey, comfort food. It may still be 90 here, but the enticing aroma of spice baked apples brought back floods of memories of crisp fall nights and sweets baking in the oven. Ahhhhhhh.


Baked Apples

Tart cooking apples, preferably macintosh

Brown sugar

Chopped walnuts

Butter (Kerry Gold from grass-fed cows)

Spiced Sugar (combine granulated sugar with cinnamon, allspice and cardamom)

Preheat oven to 400 F.

With a sharp knife, cut around the core of the apple from the top leaving the bottom of the apple closed. Using a small melon ball tool, scoop out the remaining apple core. This leaves a nice hollow place for the rest of the goodies. Peel around the top half of the apple.

Pack the hollow space with brown sugar and chopped walnuts.

Place a pat of butter on top os the apples.

Sprinkle with the spiced sugar.

Place in a baking pan or individual cast iron skillets and bake approximately 15 -20 minutes.

Enjoy straight out of the oven (we did for breakfast this morning) or serve with cream (poured or whipped) or a big dollop of vanilla ice cream.


Baby Artichoke

Baby artichokes. Such a beautiful vegetable. For now, I’m just enjoying looking at them. What is it about baby things? Adorable. Later in the week I’ll see how many different ways to enjoy them. Thinking steamed with freshly made hollandaise, grilled, maybe stuffed…


Chicken with Tomatoes, Micro Greens and Shaved Parmesan

Trying to stick to a mostly grain and sugar free diet is sometimes really hard. But not when I can whip up something this delicious for dinner in about 10 minutes.


I used US Wellness Meats chicken tenders, Organic Girl Super Greens, and fresh organic grape tomatoes.

Chicken with Tomatoes, Micro Greens and Shaved Parmesan

Serves 2

US Wellness Meats chicken tenders
Olive Oil
Italian Seasoning
Salt and Pepper
Minced Garlic
1/2 cup Super Greens
Diced fresh tomatoes
Shaved Parmesan

Dice the tomatoes, mince the garlic, and set aside.

Heat the olive oil in a frying pan over medium high heat. Dry the chicken tenders on paper towels and season with salt, pepper, and italian seasoning. Add the minced garlic and cook the garlic and tenders about 3-4 minutes and turn, cooking another 3-4 minutes.

Place the cooked chicken on a plate or in a shallow bowl and top with the greens, tomatoes, the shaved parmesan and some raw minced garlic (if you like it). Pour olive oil to taste over the top. A little drizzle of balsamic vinegar or a squeeze of lemon finishes off this dish nicely.


Disclosure: the link to US Wellness Meats is an affiliate link. If you buy any of their fabulous products through this link, I get a little extra spending money :)