Tuesday, May 28, 2013

THE ALLEN FAMILY ..

THEY CAME TO GIGLIOCOOKING, MOTHER, FATHER AND TWO PRETTY DAUGHTERS.


THEY TOOK PICTURES....

...THEY COOKED....

THEY SENT ME SWEET WORDS.... LIKE : "... All four of us have joyfully concluded that this evening was memorable and the highlight of our trip...."  

.. AND ALSO FUNNY PHRASES, LIKE :" ..... as a result, someone like Bruce was ready and willing to try his hand at many different tasks.

THUS, BRUCE, YOU HAVE NO MORE EXCUSES: SINCE NOW ON YOU WILL BE THE CHEF IN YOUR FAMILY!  

DEAR FAMILY, THANK YOU FOR COOKING WITH ME!!
 

Monday, May 27, 2013

LE FOGLIE NUOVE E TENERE DI VALLOMBROSA


WEEKLY COURSE IN JULY



 ITALIAN REGIONS AT TABLE

Monday July 8;  2,30 to 5,30 pm
1 -  SICILY:
Caponata
Pesce spada alla Siciliana –sword fish Sicilian style
Cannoli

Tuesday July 9, 2,30 to 5,30 pm
2 – VENETO
Cavei de strega – witch’s hair
Baccalà Vicenza style with polenta
Zaleti – corn cookies

 Wednesday 10, 2,30 to 5;30
3 – CAMPANIA
Pasta with tomato and mozzarella
Fish in crazy water
Babà

Thursday, July 11, 2;30 to 5,30
4 – TUSCANY
Minestra di farro
Cinghiale in umido (wild boar)
Zuppa inglese

LE CORNACCHIE HANNO RAPITO LE NANINE

ERANO IN TREDICI. LA PROTEZIONE DI MAMMA ANATRA NON E' BASTATA. LE CORNACCHIE LE HANNO PRESE.

MENTRE SIAMO IN ALTRE FACCENDE AFFACCENDATI, LA VITA VOLA VIA....

Wednesday, May 22, 2013

CUCINARE INSIEME....

... SVILUPPA IL SENSO DI COLLABORAZIONE.



E' STATO VERIFICATO CON RICERCHE FATTE NEGLI STATI UNITI.
LA PRATICA DI FAR FREQUENTARE CORSI DI CUCINA AI MANAGERS DELLE SOCIETA' SI STA DIFFONDENDO ANCHE IN ITALIA.
A GIGLIOCOOKING STA ACCADENDO.
QUESTI SIGNORI CHE IMPASTANO AL TAVOLO DI MARMO SONO MANAGERS DELLA FINDOMESTIC.
A GIUDICARE DAL RISULTATO......

                                               ........ CI SI PUO' FIDARE DI LORO.


GRAZIE DI ESSERE VENUTI A GIGLIOCOOKING!

Tuesday, May 21, 2013

MONTHLY COURSE IN JUNE

THE MONTHLY COURSE ITALIAN CUISINE THROUGH TIME AND SPACE WILL TAKE PLACE IN UNE WITH THE FOLLOWING SCHEDULE:




        SYLLABUS


Lesson 1 – June 3rd   – 9:30/13:00
PASTA 1 : DRY AND FRESH PASTA. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .

Lesson 2 – June 4th  9:30/13:00

BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation
Lecture: How many tomato sauces exist?

Lesson 3 – June 5th -  9:30/13:00
MEAT 1 : traditional searing and roasting and low cooking. Traditional nonna’s style low cooking and post modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.

Lesson 4 – June 6th  – 9:30/13:00
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 – June 7th – 9:30 / 13:00
FISH 1 :  Practise: how to fillet the fish. Recipes:  Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes;   Molluscs  soup.

Lesson 6 – June 10th   – 9:30/13:00
PASTA 3 : PASTA MADE WITH DIFFERENT FLOURS. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Pizzoccheri della Valtellina, Hazelnut tagliatelle with mushrroms

  Lesson 7 – June 11th  9:30/13:00

  VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.

Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb;  Minestrone.; delicate lentils soup.

Lesson 8 – June 12th  – 9:30/13:00
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

  Lesson 9 – June 13th   – 9:30/13:00

PASTA 4 : COLOURED PASTA, with vegetables.  Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese. Pasta with soy lecitine.

      Lesson 10 – June 14th   – 9:30/13:00

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.

    Lesson 11 – June 17th  – 9:30/13:00

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

   Lesson 12 – June 18th  – 9:30/13:00

          VEGETABLES 2 :  More cold sauces - dips; Dry pasta with vegetables – Artichoke flan; Fried zucchini blossoms. Lesson 13 – June 19th   – 9:30/13:00

MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.

Lesson 14 – June 20th   – 9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread


  Lesson 15 – June 21st  – 9:30/13:0
ICE CREAM  :The technique. Sorbets. Parmigiano ice cream for appetizer


Lesson 16 – June 24th   9:30/13:00

SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 


Lesson 17 – June 25th  9:30/13:00
AN ITALIAN TYPICAL MENU.   
Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.

 Lesson 18 – June 26th  – 9:30/13:00

DESSERT 2 :  Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

    Lesson 19 – June 27th   – 9:30/13:00

SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

Lesson 20 – June 28th   – 9:30/13:00

Finger food

Class open to students’ ideas and requests.
Finger food

Monday, May 20, 2013

THE COSTA CONCORDIA BY A DRONE

THIS IS THE VIDEO:

http://www.giglionews.it/2013052059686/dite-la-vostra/isola-del-giglio/la-concordia-sorvolata-da-un-drone.html


Saturday, May 18, 2013

COSTA CONCORDIA WILL BE STRAIGHTENED WITHIN SEPTEMBER

http://www.giglionews.it/2013051859683/news/isola-del-giglio/concordia-sara-raddrizzata-tra-agosto-e-settembre.html

Wednesday, May 15, 2013

PULCINI E PAPERE

                                                        questa sono io, spaparanzata....
                                                 ...... con questo silenzio intorno a me....

                                                      .. a parte un certo "qua qua" e...
... un certo "co co co", che mi ha fatto alzare per andarli a fotografare, cosicchè chioccia e pulcini si sono riparati nel garage. Certo, però! come vivono bene questi "banbini"!


A STORY FROM HIMALAYA...

... AND THE FOOD CONNECTION WITH ITALY.





Not just the shape of her eyes, but rather the sweetness and the calm of her smile reveal her oriental origin, together with her deep sense of respect for Others and for Nature.

 Yangchen comes from Himalaya. She was born in the region of SIkkim, India, right at the border with Tibet, where her father comes from. 
SIkkim used to be a kingdom; now it has being part of India since 1974.
The King Tashi Namgyal of the Chogyal dinasty married Hope Cooke, an american girl.
"Cooke" sounds like "cook".... and cooking is a big part in the culture of Sikkim.


The national dish is a stew of beef in which they cook a home made pasta. The dough is made with flour and eggs, just like Italian pasta. The shape is a kind of "gnocchi", named KAURI. They also make a type of "tagliatelel", which are called THENTHUK or MEH-TSEN-TSE, depending if they shape them directly over the boiling pot or if they first roll the dough, then cut and dry.

Thus, it seems that two so far away countries like Italy and the ex-Kingdom of Sikkim in Himalaya, have some culinary tradition in common.

                                          This is Yangchen enjoying the Italian Gnocchi



Yangchen, in her home in Himalaya, prepares her Kaori using more often the whole flour (atta) as she feels that the white flour (maida) dumplings, as they contain more gluten, are heavier to digest. 




THANK YOU YANGCHEN, FOR FINDING ME AND SHARING YOUR STORY.

Tuesday, May 7, 2013

OPEN CLASS FOR STUDENT ON JUNE 12


SPECIAL COOKING CLASS FOR STUDENTS June 12th at 06:30 pm
GNOCCHI!!!

The students will be involved directly in the preparation of two dishes of the Italian Regional Cuisine: Gnocchi with Pesto and Tiramisu’


 
Special Price for students: 35 euros

Contact: info@gigliocooking.com