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The Art of Slow Food: Duck à la Marlena

It was perhaps a bit extravagant. Certainly it brings new meaning to the term and culinary movement of “slow food.” Setting out to make a 9-day duck dish isn’t your everyday undertaking. It seems something fit for a holiday, and in our rushed and harried world, perhaps not even then. Overnight marks the upper limit

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Polenta à la Marlena: Food for the Soul

“Stirring polenta counterclockwise is to flirt with calamity.” Such are the words of author Marlena de Blasi, relaying old Umbrian folklore of kitchen wisdom and superstition in one of her bestselling memoirs. For several years now, ever since reading The Lady in the Palazzo (the first book of hers I discovered, though it actually comes

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A Simple Supper: An Impromptu Risotto

I’m back in the kitchen. Mind you, l’espace cuisine in my little artist’s studio in coastal California is more like a sailboat’s galley. It’s decidedly a one-person space. The cooking alcove—which closes off behind folding wooden doors—does have a certain charm, and it feels very Old World to me. The impression is generated not only by

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Cooking a Goat

“What are we going to feed everyone?” The question hung in the air for several days at the home of my dear friends, Pete and Cristin, as we collectively considered the logistics of feeding twenty-odd people who would be arriving to assist in their community building project. Together we brainstormed for something that wouldn’t require

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