TALES & RECIPES FROM LIVES WELL LIVED
Polenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.
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My take on a favorite Italian coffee preparation that I enjoyed every Saturday during the summer in Chagrin Falls at a wonderful local coffee shop. Make it at home before the summer is over (so soon!).
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A grateful arrivederci to the place and the people I love the most. (Don’t worry, Meet Me at the Long Table isn’t going anywhere; I’ll just be a bit more remote than usual).
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A quick and easy breakfast (or, if you are like me, dinner) using peak of summer ingredients and reminiscent of the stacks of fried zucchini that I was so fond of in my childhood.
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A simple panini perfect for summer – fresh pizza bianca, creamy mozzarella and lovely zucchini flowers make a sandwich perfect for a picnic or just a day of daydreaming of Roma.
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Last summer I spent six weeks living in Rome, Italy – my first major foray into food studies. Before classes began, I spent a week getting reacquainted with the city that I love so much. Here are some excerpts from that time.
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Introducing a new feature on Meet Me at the Long Table: Market to Table, where twice monthly we’ll share recipes highlighting the best of our local ingredients. We hope you enjoy these and get out to meet the farmers and producers in your area and support them as they nourish you.
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If you ask a woman what she loves about her body, she will likely name one or two minor things – she has long eyelashes or shiny hair. If you ask a woman to name what she hates about her body – well, the conversation can go on ad nauseam. Let’s end that. Let’s stop the negative chatter about our bodies. Let’s change the conversation – because there are so much more life to live than what we limit ourselves to.
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Chocolate chip pancakes remind me of college brunch with my friend Val, whereas I can never eat banana pancakes without listening to Jack Johnson. Put them together and, well, it makes the best weekend breakfast (or dinner!). The addition of a few interesting ingredients make these pancakes super special. Whip up a batch yourself and see.
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When I was a child, I had an undying love for those little packets of ramen that filled your belly so cheaply and (to me then, at least) with such satisfaction. In homage to this humble little package that fed me for so many years, I’ve created two ramen recipes. The first is very similar to the ramen of my youth, but the second is more akin to how I cook at home now – with nutritious ingredients and lots of great flavor, and everything served together in a happy little bowl.
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