Swiss Getaway

My parents had some business at the University of Lausanne in Switzerland and I jumped at the chance to meet up with them for the weekend. It also worked quite well that I had an interview in Paris two days before (Paris? Mais Oui!), so I was able to get a cheap flight to Paris and take the train straight to Lausanne (there are no flights from here to Geneva). 

  

Meeting them at the large train station was surprisingly easy, as they were right outside the door with a fellow Swiss colleague of my step-father's that I hadn’t seen since I was thirteen years old! That was a great surprise and he escorted me up the steep (incredibly steep) hill to our hotel to drop off my bag and then he took us on a mini-tour of Lausanne.

Paris? Mais Oui!

A recent job interview brought me to Paris for a couple days.
  

Ah...Paris, the most beautiful city in the world. It is referred to as the 'City of Lights', but it is so much more than that. Beauty seeps out of every corner, hidden below trees...

Panging for Panang

 

Summer in Italy is rarely spent indoors. Sunny days are spent at the beach and the warm nights are spent out with friends. But unless you live in Rome or Milan, eating out is limited to Italian food. You may not believe this, but one can get really tired of eating Italian food. It’s not that Italian food isn’t enjoyable, but after several weeks of pizza, pasta and insalata mista, a palate change is severely needed. Thankfully, the little Asian market that I depend on was finally reopened after their month-long vacation. Stocked with ginger, coconut milk, limes and even cilantro (the first time I have ever seen cilantro in Italy), I headed home to make some panang!

Strawberry Liqueur

I love fruit. I love liqueurs. I love the two of them together! Italian summers bring some of the sweetest, most delicate strawberries I have ever tasted. I have recently done a series of vodka infusion experiments, including the successful pear vodka I previously posted about, and the not-so-successful melon (which I did not post about). But with these delicious strawberries, I think it would be pretty hard to mess up.

Here is how to make your own Strawberry Liqueur

Pear Elderberry Cocktail

Summer in Italy brings with it amazingly delicious fruit. I, of course, always want to find ways of preserving these scrumptious flavors to savor for the rest of the year. As you may have read in earlier posts, I have made jelly out of several fruits, including fig, mulberry, pomegranate and watermelon. But another way to capture the flavor of fruit is to infuse vodka with it. 

Ligurian Picnic

My husband is not a picnic guy--it's not that he doesn't like picnics, it's just that he never thinks it's a good idea. But the other day, he came into the kitchen and suggested we go into the hills for a picnic to watch the sunset. Wow! I was not about to pass that up! Luckily, I had already made some roasted eggplant hummus and roasted vegetable tabbouleh for dinner, which was all easily portable food. So I packed everything up into containers, grabbed some blankets, a bottle of wine and we were off!

We drove a bit to find the right spot, sometimes driving in circles on the little narrow road to the Cinque Terre. But after much deliberation, we found the perfect spot with smooth concrete walls to sit on, use as a table and drink in some stunning views of the Mediterranean sea and the mountains around Riomaggiore. It was down a private road for residents only, but we figured that was to keep the tourists out. We were a little worried that someone might have a problem with us setting up our picnic on their 'private' wall, and the residents that passed us did have something to say--"che bell'idea, buona cena!" which means, "what a good idea, have a good dinner!"
I love the Italians.

Insalata di Sgombro

The other night I threw together a quick salad on an experimental whim. I started with the idea of cooking sliced red onion in salt. Left for twenty minutes in salt, onions sweat out their water, turn translucent and get very sweet. I decided to use the salt and capers from my homemade salted capers and it infused the mixture with an amazing caper aroma! 

Sewing 101: Il Lavoro

It is amazing how quickly a skilled seamstress can put together a bag! Continuing from where I left off in "Sewing 101: L'Inizio", the first step of my beach bag started with my mother-in-law pining a reinforcing material to the back of my fabric. 

Sewing 101- L’ Inizio

A few months ago, after a series of afternoons strolling through town and window shopping, I felt completely annoyed by the current fashions. In the inevitability of sounding like my mother, I honestly could not justify spending money for things that look like rags. When I would think of things I would like to wear, I could think up great dresses and jackets. If only I knew how to sew…

Sciroppo di Sambuca

Elderberry Trees grow all over Liguria and when you come across a tree with it’s branches hanging heavy with these clusters of black fruit attached to bright magenta stems, it begs to be picked! Unfortunately, I missed the flowers this season (there are so many wonderful things you can make with the incredibly floral Elderberry flower), but the bunches of berries did not escape me.

**Please note that elderberries are NOT to be eaten raw. They contain alkaloids that must be cooked out before consumption.

Guarda Che Luna!

Having dinner at Il Settimo Cielo (see San Valentino) with a few friends and the full, bright moon was beautiful enough to interrupt our dinner and our conversation. How gorgeous is this? The view is of the Golfo dei Poeti, or Poet's Gulf, with Portovenere in the far distance and Ca di Mare on the small bay.  

A lovely summer evening...

Making Limoncello

Like caffé, Limoncello is a quintessential Italian libation. If you have never had the pleasure of trying Limoncello, it is a very strong after-dinner liquore made from the skin of lemons. It is sweet, refreshing and can sooth that stomach ache you get from over-eating. Served in tiny chilled glasses, limoncello is so strong that you’ll be knocked off your feet if you have more than a little. For many who have traveled to Italy, this syrupy, bright yellow liquor conjures up visions of hot summer evenings, large delicious meals and the Amalfi coast. 

What you may not know, is that limoncello is incredibly easy to make yourself! It is a long process, but with only four ingredients, it is also very simple. Here is how to make your very own authentic limoncello, right in your own kitchen. You will wind up with almost two liters of limoncello, so, have enough bottles clean and ready. Smaller bottles are great for gift giving. *Make sure to use organic lemons, as this is made from soaking the peel in alcohol*

Lavender!

  

I love lavender. I love to look at it, smell it, grow it, eat it and use the essential oil for all sorts of things. It is a wonder plant. Now that it is officially summer, it is also lavender season! And there is nothing quite like seeing fields of lavender growing under the hot sun. Unfortunately, those glorious lavender fields are only found in France. But, lavender thrives in all warm climates, including here.

Last night around 11, after a chat with family about the new roundabout landscaping of lavender, my husband took me for a “drive”. Even though he likes to be mysterious, I know him well and I knew he was taking me to the next city over to go snip some of this new lavender under the cover of darkness. As we were getting on the freeway, which is also the direction to Genoa and ultimately France, he tells me that if I really wanted, he could just keep going and we could get to Provence, get some lavender and make it back in time for him to work in the morning. Hmm, a tempting offer, and as I entertain the thought, I decide it would be a much nicer evening to make it to bed before dawn. Oh, how times have changed. I guess this is what it’s like to be an adult—comfort and logic over adventure.

Patriotic Dinner

On the first official day of summer, I went to the fruit and vegetable market downtown. Oh, there were so many great things! As I meandered around, I was inspired to make some delicious and classic Italian dishes for dinner. 

I started with a Caprese Salad, which is now being called insalata di tre colore (three color salad), as the official salad of Italy for it's 150th anniversary (it's a green, white and red salad=patriotic). If you are not familiar with the insalata Caprese, it is a very simple arrangement of sliced tomato, mozarella di buffala, fresh basil and olive oil.

Hummus Genovese

I love to whip up a quick hummus because it is so quick and easy and you can make all kinds of flavors. This is not a traditional hummus, of course, but you can’t find tahini in Italy. In this version, I use a handful of fresh basil, however, you can make it with any other herb, or roasted red peppers, or roasted garlic, or sun-dried tomato…the possiblities are endless! And seriously, this takes less than ten minutes to make.

Oggi al Mare!

Today the sun was shining and there wasn’t a hint of rain in the sky. There was only one thing to do—hit the beach! I text messaged my sister-in-law to get ready because today we were finally going to get some sun. Unfortunately, living in a port city means that there are no actual beaches to lay out on. But no worries, this is the Riviera and there are plenty of beaches to be had. 

Clafoutis de Susina

My old neighborhood in Los Angeles has a bakery that I referred to as going to Paris. It is absolutely beautiful and decorated just like a little Parisian bakery, from the wrought iron and marble tables, to the big red booths along the walls, even to it being filled with writers. Susina Bakery (corner of Beverly and La Brea Blvds.) is where I would go when I had a hankering for a great croissant and cappuccino, or for one of their fantastic oven roasted tomato and onion croissants. But with all the years of going to Susina Bakery, I never knew that susinas were a type of plum much loved in Europe (and a fruit that my husband loves). 

Ode de Toilette

It’s April 23rd, 2002, and almost noon as the train pulls into La Spezia Centrale train station. I have been in one spot since I left Marseille at 5am. My friends and I have about a half hour until our train leaves for the Cinque Terre and I have to pee. But, not just have to…REALLY have to. Ugh, a train station…not my first choice of locations, but you can’t be picky when you’re traveling, right? With trepidation, I follow the signs to the restroom. Low and behold, I walk into a brand new, sparkling train station bathroom with new tile walls, white marble counters and everything is clean. How fantastic! Who would have guessed? I am filled with relief and confidently approach an empty stall-- but I am stopped dead in my tracks. Inside this sparkling new restroom with the top of the line everything, is a new, shiny and sparkling porcelain foot grate. What? I couldn’t believe my eyes—a three-foot square, porcelain squat pad, complete with grated foot holders and a spiffy drain in the center. I did not know that companies made top of line porcelain squatting pads.

Caffé Culture

The birth of my niece has brought me stateside once again and even though I am in love with this beautiful bambina, I can’t say I don’t miss my Italian luxuries (which are normal everyday things, but luxuries to me!)

Gone are my morning cappuccinos and cornetti… Now if I order a cappuccino, I get one of these humungous cups filled with I don’t know what. This is what I got the other day when I ordered a cappuccino at a local breakfast place. This cup was almost bigger than my head! And the contents? Some powdered mix from a push-button machine—no actual espresso. There has got to be tighter rules on what places can get away with serving!

The Italians, although not much of a rule-based culture, are very strict when it comes to food and coffee. So I thought I would give a little caffé lesson so you can be more in the know on the correct way of serving these beverages. But first, a little background and a few cultural comments about il caffé.

Strawberry Pan d'Oro

This is called Pan d’oro, or golden bread. It is a panettone, which is a sweet bread, but it is not the classic one we know with the round top, raisins and candied fruit pieces. This is a very tall, star-shaped and airy vanilla bread from Verona that is served covered in zucchero vanigliato, or vanilla scented powdered sugar. Are your teeth hurting yet? Yeah, it’s sweet. It’s a favorite with the kids not only for the sweet bread factor, but also because it’s fun to shake it up in the bag with the sugar. There are always volunteers for that!