Recipes: Farfalle with Burst Tomatoes, Sweet Vermouth, Rosemary, and Goat Cheese Broiled Chicken Breast with Walnuts, Garlic, and Parsley, Served on Bibb Lettuce Can a boneless chicken breast be delicious? Boneless, skinless chicken breast has long been one of my most hated foods. It’s almost always dry, boring, stiff, and lifeless. I completely ignored it [...]
Archive for October, 2008
Serve Pasta as a First Course Without Driving Yourself Crazy
Posted in Skinny Guinea on October 27, 2008 | 4 Comments »
Orange Cauliflower Stays Orange After Cooking
Posted in Skinny Guinea on October 22, 2008 | 1 Comment »
Orange cauliflowers at the Union Square Greenmarket. Recipe: Orecchiette with Orange Cauliflower, Raisins, Pine Nuts, and Saffron I stand in my kitchen holding an orange cauliflower, and I think, this has to be one of the most beautiful vegetables I’ve seen in a long time. It looks like a cauliflower drenched in creamy cheddar cheese. [...]
Peperonata at Its Best
Posted in Skinny Guinea on October 18, 2008 | 3 Comments »
Recipe: Peperonata with Almonds, Thyme, and Pimentón, Served on Ricotta Bruschetta Peperonata, the roasted sweet pepper dish so popular throughout Southern Italy, is one of my favorite things to eat, and early fall is the best time to make it, when the sweet peppers are warm and ripe and piled high at the Greenmarket. So [...]
Olive Oil for Weight Loss?
Posted in Uncategorized on October 13, 2008 | Leave a Comment »
Italian olive oil for sale in Manhattan around 1930. I just read an article that says that the good fat found in olive oil may provide one of the keys to appetite control and weight loss. Could it be true, fattening old olive oil? Could be. It seems that oleic acid, a kind of monosaturated [...]
Butternut Squash and Speck Make a Great Pasta
Posted in Skinny Guinea on October 9, 2008 | 2 Comments »
. . . As you can see in this photograph. Recipe: Penne with Butternut Squash, Speck, and Leeks Every year around this time, when the New York weather changes seemingly overnight, my sister Liti starts to crave pasta with butternut squash or pumpkin, and I always oblige her by making it for her, doing a [...]
Beautiful Beets
Posted in Skinny Guinea on October 5, 2008 | 3 Comments »
Pink beets, roasted and peeled, smooth and shiny. Recipes: Roasted Beet Salad with Pistachios and Basil Vinaigrette Roasted Beets with Black Olives, Orange, and Anchovy Just about every recipe for beets I’ve run across in the last ten years has paired them with goat cheese. There’s nothing wrong with that—in fact it’s a fine combination—but [...]
Welcome to Ericademane.com
Erica De Mane is a chef and food writer who specializes in Southern Italian cooking. She is the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals and the Italian-based International Slow Food Movement, she lives in New York City.
For more about her, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
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My favorite olive oil: Ravida, from Menfi, Sicily. Buy it here.
My favorite online gourmet store: Gustiamo.com. Visit it here.
A favorite charity: the World Food Programme. Contribute here.Dining with the Saints
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